Ginger Beer Pulled Pork Nachos w/ Saigon Sauce

Posted by Annette Bellisari on March 07, 2018

It’s that time of year again!! You’ve filled out your NCAA tournament bracket. You’ve taken the day off. You’ve got plenty of TV’s set up in the great room. Now all you need is some amazing food to match the excitement of the action-packed college-hoops marathon ahead. We started yesterday with the Antipasto platter tip and are moving on to amazing Ginger Beer Pulled Pork Nachos with Saigon Sauce. I am in love with this easy pulled pork recipe that I throw in the crockpot before I go to bed, you can even make it a day or so ahead. The ginger beer gives it an amazing flavor and our Saigon Sauce finishes off beautifully. I promise it will be a hit with your bracket buddies. I suggest if you have left over pork throw it on a sesame bun with your favorite peppers. I have included a yummy Pickled Anaheim Peppers recipe following the nachos that you can also add to your Antipasto Platter as well. Enjoy!!

Ginger Beer Pulled Pork Nachos w/ Saigon Sauce

Serves 4-6

Ingredients

1 Jar of Bellisari’s Saigon Street Sauce

14-ounce bag tortilla chips

3 cups shredded pulled pork, (Ginger Beer Recipe below)

1 15-ounce can black beans, rinsed and drained

1/3 cup finely diced red onion

8 ounces Monterey Jack Cheese, grated

1 small bunch cilantro, chopped

3 sliced jalapenos

Salsa and guacamole

Instructions

Preheat oven to 350.

On a large rimmed baking sheet, spread half of the tortilla chips. Layer with half of the pulled pork, black beans, onion, and cheese. Repeat once more with remaining ingredients.

Bake for about 20 minutes, until cheese is melted. Top with cilantro and serve with jalapenos or pickled peppers (below), your favorite salsa, and guacamole.

Ginger Beer Pulled Pork with Saigon Street Sauce

Serves 8

Ingredients

1 Jar of Bellisari’s Saigon Street Sauce

1 3-5 pound pork shoulder

2 crushed garlic cloves

1 large sweet onion diced

1 tsp of cumin

1 tsp of salt and pepper

1 bottle/can of Ginger Beer (either with/without alcohol)

Toasted sesame seeds for garnish(optional)

Directions

Place the crockpot on high and pour entire bottle/can of ginger beer over the pork shoulder. Add the garlic, cumin and the salt and pepper. Add the sweet onion and cook on high for 5-6 hours. Drain the pork leaving a cup of moisture so it doesn’t dry out. While still in the crock pot, gently pull the pork and add the entire jar of Bellisari’s Saigon Street Sauce. Mix thoroughly and add the toasted sesame seeds and serve!

Pickled Anaheim Peppers

Ingredients

2 Anaheim peppers

1/2 cup cider vinegar

1 tsp honey

1/2 teaspoon kosher salt

1/4 teaspoon mustard seeds

Instructions

Cut the stems off the peppers and use a paring knife to scrape the seeds out of the centers of the peppers. Slice the peppers into 1/8-inch thick rings.

In a small saucepan, bring 3 cups of water to a boil. Add the sliced peppers and cook the peppers on low for 2 minutes. Drain and add peppers to a small glass jar.

In a small mixing bowl, combine the cider vinegar, honey, and salt. Stir until salt and honey are dissolved. Pour mixture over the peppers and sprinkle in the mustard seeds. Allow peppers to sit in the vinegar solution for at least a few hours before serving. Keeps in the refrigerator for at least 2 weeks.

Ginger Beer Pulled Pork Nachos w/ Saigon Sauce

Posted by Annette Bellisari on March 07, 2018

It’s that time of year again!! You’ve filled out your NCAA tournament bracket. You’ve taken the day off. You’ve got plenty of TV’s set up in the great room. Now all you need is some amazing food to match the excitement of the action-packed college-hoops marathon ahead. We started yesterday with the Antipasto platter tip and are moving on to amazing Ginger Beer Pulled Pork Nachos with Saigon Sauce. I am in love with this easy pulled pork recipe that I throw in the crockpot before I go to bed, you can even make it a day or so ahead. The ginger beer gives it an amazing flavor and our Saigon Sauce finishes off beautifully. I promise it will be a hit with your bracket buddies. I suggest if you have left over pork throw it on a sesame bun with your favorite peppers. I have included a yummy Pickled Anaheim Peppers recipe following the nachos that you can also add to your Antipasto Platter as well. Enjoy!!

Ginger Beer Pulled Pork Nachos w/ Saigon Sauce

Serves 4-6

Ingredients

1 Jar of Bellisari’s Saigon Street Sauce

14-ounce bag tortilla chips

3 cups shredded pulled pork, (Ginger Beer Recipe below)

1 15-ounce can black beans, rinsed and drained

1/3 cup finely diced red onion

8 ounces Monterey Jack Cheese, grated

1 small bunch cilantro, chopped

3 sliced jalapenos

Salsa and guacamole

Instructions

Preheat oven to 350.

On a large rimmed baking sheet, spread half of the tortilla chips. Layer with half of the pulled pork, black beans, onion, and cheese. Repeat once more with remaining ingredients.

Bake for about 20 minutes, until cheese is melted. Top with cilantro and serve with jalapenos or pickled peppers (below), your favorite salsa, and guacamole.

Ginger Beer Pulled Pork with Saigon Street Sauce

Serves 8

Ingredients

1 Jar of Bellisari’s Saigon Street Sauce

1 3-5 pound pork shoulder

2 crushed garlic cloves

1 large sweet onion diced

1 tsp of cumin

1 tsp of salt and pepper

1 bottle/can of Ginger Beer (either with/without alcohol)

Toasted sesame seeds for garnish(optional)

Directions

Place the crockpot on high and pour entire bottle/can of ginger beer over the pork shoulder. Add the garlic, cumin and the salt and pepper. Add the sweet onion and cook on high for 5-6 hours. Drain the pork leaving a cup of moisture so it doesn’t dry out. While still in the crock pot, gently pull the pork and add the entire jar of Bellisari’s Saigon Street Sauce. Mix thoroughly and add the toasted sesame seeds and serve!

Pickled Anaheim Peppers

Ingredients

2 Anaheim peppers

1/2 cup cider vinegar

1 tsp honey

1/2 teaspoon kosher salt

1/4 teaspoon mustard seeds

Instructions

Cut the stems off the peppers and use a paring knife to scrape the seeds out of the centers of the peppers. Slice the peppers into 1/8-inch thick rings.

In a small saucepan, bring 3 cups of water to a boil. Add the sliced peppers and cook the peppers on low for 2 minutes. Drain and add peppers to a small glass jar.

In a small mixing bowl, combine the cider vinegar, honey, and salt. Stir until salt and honey are dissolved. Pour mixture over the peppers and sprinkle in the mustard seeds. Allow peppers to sit in the vinegar solution for at least a few hours before serving. Keeps in the refrigerator for at least 2 weeks.

Calabrian Smoked Polenta Squares With Leeks And Sage Brown Butter

Posted by Annette Bellisari on February 28, 2018

CALABRIAN SMOKED POLENTA SQUARES WITH LEEKS AND SAGE BROWN BUTTER

I love having that smoky flavor in my food- even in the winter. A subtle hint of woodsy smoke is one of my absolute favorite flavors in a dish - meat-based or vegetarian. Of course, cooking food on a charcoal grill will give us the flavor we crave, but we can think of a few more ways that we can use inside the house during these long winter months. One way is to make an indoor smoker: It's not as hard as you might think and can be done quite easily on your stove top using a wok and a grilling grate. Fill a wok with wood chips, set a round grate on top, and voila, you have a miniature, indoor smoker. In the past I have tented the pan with foil to minimize smoke in the house but don't forget to take the battery out of your smoke alarm!

A second way to increase that smoky flavor is to add a strip or two of bacon: Cut the bacon into pieces and render out the fat before any other cooking. Use the rendered bacon fat to cook the rest of the ingredients and then add the bacon back in at the end for a subtle smokiness. Smoked chorizo, tasso, and other cured meats also work very well here. Cook with a Dark Smoky Beer: Used in a marinade or substituted for some of the broth, dark beers will add a very nice undertone to the dish. Look for porters and stouts and ask the sales person for help with flavor profiles. Last but definitely not least, use Liquid Smoke: Some people consider this cheating, but we think it makes sense when grilling isn't possible. Liquid smoke is actually an all-natural product and adds great smoky flavor to slow-cooked braises and stews. Here is one of my favorite smoked polenta recipes.

Calabrian Smoked Polenta Squares with Leeks and Sage Brown Butter

Ingredients

1/3 cup apple or cherry wood chips

5 ounces whole-grain cornmeal (about 1 cup)

1 Jar of Calabrian Pepper & Sweet Tomato Fennel Spread

2 cups water

2 cups 1% low-fat milk

1 teaspoon kosher salt

3 tablespoons butter

¼ cup of minced leeks(optional)

16 small sage leaves

Directions:

Pierce 10 holes on one side of the bottom of a 13 x 9–inch heavy-duty disposable aluminum foil pan. Arrange wood chips over holes inside pan. Spread cornmeal onto far opposite side of pan. Place hole side of pan over stovetop burner. Turn burner on high. When wood chips start to smoke, carefully cover pan with foil. Reduce heat to low; cook 2 minutes. Remove pan from heat; uncover pan, reserving foil. Carefully remove wood chips with tongs; place on foil. Wipe any wood fragments out with a damp paper towel. Pour cornmeal into a bowl.

Bring 2 cups water, milk, and salt to a boil in a large saucepan. Gradually add cornmeal, stirring constantly with a whisk. Reduce heat, and simmer, uncovered, 5 minutes or until thick, stirring frequently. Cover and keep warm.

Place butter and sage in a small skillet over medium heat; cook 3 minutes or until sage crisps and butter turns brown and smells very toasty-fragrant. Pour the polenta into a lightly oiled, shallow baking dish. Cover tightly with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days in advance.

Run a knife around the edge of the baking dish and unmold the polenta onto a cutting board. Cut into 3-inch by 3-inch squares and keep cool, wrapped, until ready serve. Top each serving with sage leaves and butter and a spoonful of warmed Bellisari’s Calabrian & Sweet Tomato Fennel Spread.

Adapted from a CookingLight recipe

Calabrian Smoked Polenta Squares With Leeks And Sage Brown Butter

Posted by Annette Bellisari on February 28, 2018

CALABRIAN SMOKED POLENTA SQUARES WITH LEEKS AND SAGE BROWN BUTTER

I love having that smoky flavor in my food- even in the winter. A subtle hint of woodsy smoke is one of my absolute favorite flavors in a dish - meat-based or vegetarian. Of course, cooking food on a charcoal grill will give us the flavor we crave, but we can think of a few more ways that we can use inside the house during these long winter months. One way is to make an indoor smoker: It's not as hard as you might think and can be done quite easily on your stove top using a wok and a grilling grate. Fill a wok with wood chips, set a round grate on top, and voila, you have a miniature, indoor smoker. In the past I have tented the pan with foil to minimize smoke in the house but don't forget to take the battery out of your smoke alarm!

A second way to increase that smoky flavor is to add a strip or two of bacon: Cut the bacon into pieces and render out the fat before any other cooking. Use the rendered bacon fat to cook the rest of the ingredients and then add the bacon back in at the end for a subtle smokiness. Smoked chorizo, tasso, and other cured meats also work very well here. Cook with a Dark Smoky Beer: Used in a marinade or substituted for some of the broth, dark beers will add a very nice undertone to the dish. Look for porters and stouts and ask the sales person for help with flavor profiles. Last but definitely not least, use Liquid Smoke: Some people consider this cheating, but we think it makes sense when grilling isn't possible. Liquid smoke is actually an all-natural product and adds great smoky flavor to slow-cooked braises and stews. Here is one of my favorite smoked polenta recipes.

Calabrian Smoked Polenta Squares with Leeks and Sage Brown Butter

Ingredients

1/3 cup apple or cherry wood chips

5 ounces whole-grain cornmeal (about 1 cup)

1 Jar of Calabrian Pepper & Sweet Tomato Fennel Spread

2 cups water

2 cups 1% low-fat milk

1 teaspoon kosher salt

3 tablespoons butter

¼ cup of minced leeks(optional)

16 small sage leaves

Directions:

Pierce 10 holes on one side of the bottom of a 13 x 9–inch heavy-duty disposable aluminum foil pan. Arrange wood chips over holes inside pan. Spread cornmeal onto far opposite side of pan. Place hole side of pan over stovetop burner. Turn burner on high. When wood chips start to smoke, carefully cover pan with foil. Reduce heat to low; cook 2 minutes. Remove pan from heat; uncover pan, reserving foil. Carefully remove wood chips with tongs; place on foil. Wipe any wood fragments out with a damp paper towel. Pour cornmeal into a bowl.

Bring 2 cups water, milk, and salt to a boil in a large saucepan. Gradually add cornmeal, stirring constantly with a whisk. Reduce heat, and simmer, uncovered, 5 minutes or until thick, stirring frequently. Cover and keep warm.

Place butter and sage in a small skillet over medium heat; cook 3 minutes or until sage crisps and butter turns brown and smells very toasty-fragrant. Pour the polenta into a lightly oiled, shallow baking dish. Cover tightly with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days in advance.

Run a knife around the edge of the baking dish and unmold the polenta onto a cutting board. Cut into 3-inch by 3-inch squares and keep cool, wrapped, until ready serve. Top each serving with sage leaves and butter and a spoonful of warmed Bellisari’s Calabrian & Sweet Tomato Fennel Spread.

Adapted from a CookingLight recipe

Avocado Cilantro Mayonnaise

Posted by Annette Bellisari on February 21, 2018

AVOCADO CILANTRO MAYONNAISE

We have all heard the statement “you are what you eat”? This time of year, we all are determined to change the way we eat and try and stay away from “the wrong things”, which we think of as being sugars, carbs, large portions, etc. Here at Bellisari’s we strive to use all natural, gluten free ingredients as much as possible. We reached out to Jennifer Seiler, MSN, CNP-BC, CPT, SFG-1 of Vitality Wellness to help us stay steadfast in our quest for a healthy year and asked her what we can do to ensure it is a healthy one.

“I would recommend as you think about this year, that the decisions you make be made with intent and wisdom, considering what makes you feel good and what may be contributing to ill feelings such as joint pain, fatigue, depression, stomach bloating, constipation and maybe even nausea, etc. Consider keeping a journal of your daily habits including the foods you consume, the exercise you get, the sleep you have or don't have, the stress load you carry, the amount of water you consume, then make a conscious effort to do better! Eat a Clean Diet (limited sugar, starches and alcohol... higher in lean proteins and veggies), exercise at least 3-4 days per week, perform better sleep hygiene (go to bed at an earlier time, get 8 hours of sleep, don't eat late in evening, drink most of your fluids earlier in the day, etc.), decrease stress, and drink at least 6-8 8oz glasses of water a day. If you make such changes you will notice an improvement in how you feel and subsequently feel wiser in the choices you make. Understand that even at age 40 - 50 - 60, these years can be better than your previous years!

Here is a recipe that recipe to help you with your healthy lifestyle….

Avocado Cilantro Mayonnaise

Serves 16

Ingredients

2 avocados

1 bunch cilantro

1/2 cup coconut milk

2 Tbsp horseradish

3 whole limes

1/2-1 tsp sea salt

Directions

Slice avocados and place in a blender. Remove stems from cilantro and add to blender along with coconut milk, horseradish, the juice of limes, and sea salt.

Blend until smooth. Store in an air tight container in the fridge to maintain freshness. I’ve kept this mayo in mason jar for up to 10 days without the mayo losing flavor or it’s fresh green color.

Avocado Cilantro Mayonnaise

Posted by Annette Bellisari on February 21, 2018

AVOCADO CILANTRO MAYONNAISE

We have all heard the statement “you are what you eat”? This time of year, we all are determined to change the way we eat and try and stay away from “the wrong things”, which we think of as being sugars, carbs, large portions, etc. Here at Bellisari’s we strive to use all natural, gluten free ingredients as much as possible. We reached out to Jennifer Seiler, MSN, CNP-BC, CPT, SFG-1 of Vitality Wellness to help us stay steadfast in our quest for a healthy year and asked her what we can do to ensure it is a healthy one.

“I would recommend as you think about this year, that the decisions you make be made with intent and wisdom, considering what makes you feel good and what may be contributing to ill feelings such as joint pain, fatigue, depression, stomach bloating, constipation and maybe even nausea, etc. Consider keeping a journal of your daily habits including the foods you consume, the exercise you get, the sleep you have or don't have, the stress load you carry, the amount of water you consume, then make a conscious effort to do better! Eat a Clean Diet (limited sugar, starches and alcohol... higher in lean proteins and veggies), exercise at least 3-4 days per week, perform better sleep hygiene (go to bed at an earlier time, get 8 hours of sleep, don't eat late in evening, drink most of your fluids earlier in the day, etc.), decrease stress, and drink at least 6-8 8oz glasses of water a day. If you make such changes you will notice an improvement in how you feel and subsequently feel wiser in the choices you make. Understand that even at age 40 - 50 - 60, these years can be better than your previous years!

Here is a recipe that recipe to help you with your healthy lifestyle….

Avocado Cilantro Mayonnaise

Serves 16

Ingredients

2 avocados

1 bunch cilantro

1/2 cup coconut milk

2 Tbsp horseradish

3 whole limes

1/2-1 tsp sea salt

Directions

Slice avocados and place in a blender. Remove stems from cilantro and add to blender along with coconut milk, horseradish, the juice of limes, and sea salt.

Blend until smooth. Store in an air tight container in the fridge to maintain freshness. I’ve kept this mayo in mason jar for up to 10 days without the mayo losing flavor or it’s fresh green color.

Twice Baked Sweet Potatoes And Cooking Together

Posted by Annette Bellisari on February 07, 2018

Wednesday Blog: I recently had my family over for my son’s birthday dinner and I had been under the weather a few days before and one thing I kept hearing over and over is “you outdid yourself”, “why did you make so much food”, “you shouldn’t have done all this if you aren’t feeling well”. To me cooking is pure enjoyment, not work and honestly, a stress reliever. I love cooking for family and friends and I love it even more when I have someone to do it with. I recently came across this article by Jamie Young titled “How Cooking Together Is a Healthy Date” which reiterated to me the benefits of cooking but also cooking with someone alongside you. With Valentine’s Day next week, it was perfect timing.

“Cooking will not only help your waistline, but it can also help your relationship. Doing an activity with your partner can help you both feel more connected and much happier. And cooking has added bonuses for its health, convenience, and joyful qualities. Here are the five benefits of showing power in numbers when in the kitchen.

Spend time, not money: A lot of arguments in relationships can stem from personal finances. Not only is cooking at home a cheaper alternative to dining out, but it's also a way to spend quality time with one another. Sure, it might be quicker to have one person cook and the other clean, but when you cook together you have more time to connect and interact.

Stay present: When you do active things together such as cooking, you feel connected to your other half, which can help strengthen your bond. Activities like watching TV don't always feel like quality time since it's more difficult to be present or have a discussion. Try to set aside one or two days a week where you can alternate teaching each other recipes and going through the process together.

Healthy life, happy wife: Have you noticed that when you exercise and eat healthy you are happier and less stressed? The same can go with cooking healthy meals side by side. Couples are more affectionate when they feel confident in themselves, and getting healthier will do just that. You'll be even happier with your partner for helping you cook a healthy dish and sharing this healthy lifestyle together.

Learn and love: Learning each other's favorite foods and likes in the kitchen is exciting. You can teach your partner different methods and techniques based on your particular skills and expertise. Learning what your partner's taste preferences are also shows special attention to their needs and will counterbalance feelings of neglect. Just remember to relax in the kitchen and don't fret over perfecting the dish; this activity is meant to be fun.

Pay it forward: Doing something nice like setting time aside to prepare a meal with your partner makes them want to reciprocate the action and do caring things for you. The more energy you put into meeting their needs, the more you will see it circle back. This creates a cycle of good deeds in your relationship and in turn a new you.”

Here is a yummy recipe to make with your loved one this Valentine’s Day. We will post the main entrée on Thursday. Enjoy!!

Twice Baked Sweet Potato with Pecans

Yields 2 servings

Ingredients

2 medium sweet potatoes (about 10 ounces each)

2 tablespoons Bellisari’s Blistered Jalapeno & Fig Spread

2 ounces cream cheese, softened

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons chopped pecans

Directions:

Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly.

Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar, cinnamon and two tablespoons of Bellisari’s Blistered Jalapeno & Fig Spread. Spoon into shells; return to pan. Top with pecans*. Bake until heated through, 15-20 minutes.