Recipes

Baked Tater Tots with Bill Pfeiffer’s Capitol Punishment Chili

Posted by on Jan 29, 2021 in Recipes | 0 comments

This is Chef Tony’s favorite go-to chili recipe…and he loves it best with tater tots! The recipe is courtesy of Bill Pfeiffer, who won the 14th Annual World’s Championship Chili Cook-off back in 1980. Ladies and gentlemen…Capitol Punishment Chili! Ingredients 1 Tbsp. oregano 2 Tbsp. paprika 9 Tbsp. chili powder (light) 4 Tbsp. cumin 4 Tbsp. beef bouillon (instant crushed) 2 cans beer 2 Cups water 4 lbs. extra lean chuck (chili ground) 2 pounds extra lean pork (chili ground) 1 lbs. extra lean chuck (cut in 1/4 cubes) 2...

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Instant Pot Heirloom Dried Beans

Posted by on May 20, 2020 in Recipes | 0 comments

Recipe by Chef Tony Martineau In the past several years, accomplished chefs nationwide have welcomed Heirloom Dried Beans to their menu. These colorful gems are loaded with protein and flavor. They pair well with any of the offshoots of the five “Mother Sauces” and they take on the flavor of your favorite herbs and spice blends nicely. I generally use a traditional pressure cooker or the stove top method to bring them to the desired soft creamy texture. But last week, I began cooking beans with an Instant Pot. This method is easy and to the...

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Instant Pot New England Baked Beans

Posted by on May 20, 2020 in Recipes | 0 comments

By Chef Tony Martineau Modern cooking technology meets good old fashioned baked beans! Use your heirloom beans — one kind or try a mix — to make this New England favorite. Ingredients: Two Cups Green Thumb Farms Dried Heirloom Beans – Yellow Eye, Soldier or Jacob’s Cattle beans work well! ⅓ Cup molasses 1 Tbsp. brown sugar 1.5 tsp. dry mustard ⅛ tsp. black pepper 3 Cups of boiling water 2.5 tsp. or to taste, salt (to be added after cooking) 2 Tbsp. cornstarch mixed with ¼ Cup cold water to create a slurry, mix well before...

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Smoked Trout Bean Dip using leftover Jacob’s Cattle Beans

Posted by on May 20, 2020 in Recipes | 0 comments

Recipe by Chef Tony Martineau What do you do with leftover Instant Pot Jacob’s Cattle Beans? Make Smoked Trout Bean Dip! Jacob’s Cattle Beans are also called Trout Beans in some parts of the U.S. I hope you’ll love this quick easy Smoked Trout Bean Dip! (Dip pro-tip: I love Smoked Trout Dip with crackers.) Ingredients: 2 Cups cooked Trout Beans ¼ Cup mayo ¼ Cup sour cream or plain yogurt 1 Tbsp. fresh lemon juice 1 tsp. finely ground Apple Smoked Salt (check your local health food store) 3 Tbsp. fine chopped green onions + a sprinkle for...

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Bean Dip using leftover Instant Pot Soldier or Yellow Eye Beans

Posted by on May 20, 2020 in Recipes | 0 comments

Recipe by Chef Tony Martineau What do you do with leftover Instant Pot Soldier or Yellow Eye Beans? Try this EASY recipe for delicious bean dip! Ingredients: 2 Cups of cooked Soldier or Yellow Eye Beans 1 Tbsp lemon juice 1 small crushed garlic clove or ½ tsp. granulated garlic ¼ cup Tahini 2 Tbsp. olive oil plus some to drizzle 1 Tbsp. water Scant pinch of paprika Sea salt to taste Method Put all ingredients in a blender and blend until smooth. Adjust consistency with water if necessary. Taste and adjust seasoning if you like. Place dip in a...

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Audrey’s Potato Pancakes

Posted by on May 28, 2019 in Recipes | 0 comments

Recipe Submitted by Guy Purinton Ingredients:  2 medium Green Thumb Farms white potatoes Salt Black pepper 1 egg 1 Tbs flour Spices to liking or taste   Directions: Wash and shred the potatoes (I like to leave skins on) Pat dry to remove excess moisture. In a bowl beat one egg until fairly well mixed. Add salt and pepper to taste. Add in the potatoes and mix well. Sprinkle in flour and mix.   Audrey (my mother) was an awesome cook, but she also was a kind of a minimalist when it came to spices in many foods. This is where her recipe...

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Cold River Gold Hasselback Easter Potatoes

Posted by on Apr 10, 2019 in Recipes | 0 comments

Pairs well with Lamb or Ham!   Ingredients: 1 Cold River Gold potato per person (and a couple extras for leftovers!) 1 pkg. of Fresh Rosemary 1 Stick of Butter 1 1/2 Tbsp of Sea Salt Directions: Preheat oven to 350° Cut a thin slice off the potato so they’ll sit steady when placed in the pan. On the top of the potato make 10 -12 very thin slices ¾ of the way through the potato, being careful not to cut through. Heat butter until just melted, set aside. Strip the leaves from Rosemary stems, discard stems. Fine mince Rosemary with chef’s...

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Bacon Crusted Mashed Potato Balls

Posted by on Nov 15, 2018 in Recipes | 2 comments

Ingredients: 2 c of Cold River Gold Mashed Potatoes (try this quick and easy Instapot recipe!) ¼ c of chopped Green Onion 1 lb. of Bacon (cooked and chopped into small pieces) 1 egg beaten 4 oz. of cubed cheddar cheese Directions: Mix mashed potatoes, green onion, and ¼ cup of the chopped, cooked bacon. Shape potatoes into small balls (slightly larger than your cubes of cheese) Press cheese cube into the center of a ball of potatoes and work the potatoes to fully enclose the cheese. Dip the potato ball into your egg, and then roll in the...

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Easy Instant Pot Mashed Potatoes

Posted by on Nov 15, 2018 in Recipes | 0 comments

Serves 5-6 Ingredients: 2 ½ lbs. of Cold River Gold Potatoes (5-6 potatoes) ¼ C Butter ¼ C Sour Cream ¼ C Milk 1 tsp. Salt ½ tsp. of Garlic Salt Pepper to Taste Directions: Peel and cube potatoes Place potatoes in the Instapot add enough water to just barely cover the potatoes, about 4-5 cups. Add 1 tsp. of salt to the water. Using Manual mode, set Instapot to cook for 8 minutes. At the end of 8 minutes quick release the steam. Drain the water and return the potatoes to the Instapot. Add milk, butter, sour cream, and garlic salt.  Mash and...

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Duchess Potatoes

Posted by on Nov 15, 2018 in Recipes | 0 comments

This recipe serves 30, but can easily be scaled down, and we think it’s well worth it! Ingredients 10 lbs Cold River Gold potatoes 2 lbs (or 4 cups) butter 8 ounces cream (to desired consistency) 8 egg yolks Approximately 1 teaspoon freshly ground nutmeg, to taste sea salt and pepper, to taste Directions Peel and cube potatoes to roughly the same size. Cook potatoes in a large pot of salted boiling water until they’re tender. While potatoes are cooking, bring butter and cream to a simmer in a saucepan and then remove from heat. Drain...

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