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January 26, 2015
Touchdown Treats and Sips
Whether or not you enjoy the sport of football, the Super Bowl is a great excuse to gather friends for a party and enjoy some great food! Let’s face it Chicken wings are a necessity on a party buffet. We prefer serving boneless wings, they’re neater to eat and no bones for the kids or pets to worry about. That doesn’t mean you need to make them yourself, our Delis make some spectacular wings. Serve the Buffalo version of our wings with this easy Steakhouse Blue Cheese dressing recipe! If you’re tired of Buffalo Wings on the menu, our Sweet Chili Boneless Wings are very popular and a nice alternative to the spicy Buffalo wings. Break out the bowls! A large pot of Chili is always a welcome site on a cold day and this hardy recipe is gonna score big with your guests and you can make it ahead of time so you don’t … Continue reading
December 9, 2014
Santa Claws – Simple Seafood Buffet
A chilled seafood buffet is a delicious and colorful option for your holiday entertaining and much easier than attempting to keep food warm with open house entertaining, you can set the buffet and mingle with your guests. Be sure to keep all of your seafood iced and chilled on your buffet. Bubbles go well with seafood so think about serving a Blanc de Blancs sparkling wine along with your seafood spread. Lobster claws and King Crab legs served with a Seafood Mustard Sauce serve well as the main course, the lobster claws are pre-scored making them easy to open. Have plenty of seafood crackers and small forks on hand to get every last bite out of the legs and claws. Oysters on the half shell are always called for at festive occasions! Don’t forget the lemons and Frank’s Red Hot Sauce. Shrimp and cocktail sauce. Or…shrimp shooters Serve with our Festival fresh … Continue reading
November 22, 2014
Sangria – ’tis the season
November 15, 2014
Border Battle Buffet
It’s looking to be a pretty chilly Border Battle so we better break out the hot stuff with some food to warm you from the inside out. If you’re hosting a large crowd you could serve up some Border Battle Beef Brisket! The average size of the beef briskets right now are quite large so you’ll want to plan for a larger group but you can always freeze the leftovers. We like to serve it on a toasted bun with some cole slaw for a sweet and savory combo. The Rudolph’s BarBQue Coleslaw Dressing is our favorite sweet coleslaw dressing. Serving a Border Battle Burger Bar allows your guests pile on their favorite toppings, make them slider-size and serve with dollar buns. sliced jalapeños sliced banana peppers chopped onion sliced pickles sliced red pepper cheese slices ketchup mustard mayonnaise horseradish sauce barbecue sauce We’re convinced that Chicken wings are a necessity … Continue reading
September 26, 2014
The Gouda Life
Nothing beats melty for a quick solution to dinner during these hectic weeks at the beginning of the school year. We decided to experiment with Gouda cheese for easy yet very tasty melty sandwiches. If you’re going to have a great sandwich you must use great bread, we chose a wonderful Boule made by Taste of Scandinavia for our sandwich bread. Simply toasting the bread didn’t seem like a good idea for a perfect melty sandwich so we settled on spreading the outside of the bread slices with Hellman’s Mayonnaise and cooked until a beautiful golden brown in a large non-stick frying pan or griddle. Our first melty sandwich effort was using Smoked Gouda on our golden crusted bread. We decided to shred the Smoked Gouda but slicing really gave us the same lovely melty result as shredding so save yourself having to clean the shredder. After cooking the exterior … Continue reading
September 13, 2014
Soup Season!
Not a cloud in the sky and the temperature is cool and crisp fall weather has arrived albeit much too soon but it is perfect weather to begin cooking soups and stews with fragrant herbs and preparing food for a crowd to watch football. This is a classic Minnesota soup made with wild rice made especially easy if you use Rotisserie chicken from our delis, moist and full of flavor our Rotisserie chickens are useful as an ingredient in many recipes (think chicken quesadillas) as well as a main course. We call our recipe Minnesota Wild Rice Soup it has lovely rich flavor and one of my favorite fall recipes. If you’re planning on watching football on Sunday you’re going to need some bites along with that beer. Grab our boneless buffalo wings in the deli and whip up this easy blue cheese dressing to accompany the wings. This dressing is best … Continue reading
July 1, 2014
Red, White and Burgers
Any good American holiday, like the Fourth of July revolves around food and our favorite on the center of the plate for summer is the burger! First up is a trifecta of flavors with our Black Angus Premium Choice ground beef, Tickler Cheddar cheese and our own Festival Foods smokehouse bacon. We call it the Tickler Bacon Burger, easy to prepare but mouth-watering, big flavor. The Cheese Sauce can be made the day before, chilled and then reheated and served, making this entertaining-friendly. For those looking for some options other than beef burgers we have a few ground chicken burger recipes that are very tasty, our latest ground chicken recipe is a Mexican Chicken Burger. A colorful chopped salad recipe that tastes like summer is our Mexican Chopped Salad with Cilantro Lime Dressing and we think it’s a perfect salad to accompany the Mexican Chicken Burger. The Fourth of July … Continue reading
May 22, 2014
Potlucks and Picnics
For many of us Memorial Day marks the beginning of the “going to the lake” season with friends and family, this means lots of potluck dinners and picnics with food for a crowd. Burgers are often on these summer menus so we decided we should work on making the burger a little bolder with some spices, condiments and always with cheese! One of our favorite condiments is Sriracha so what better to have in and on top of a burger. The Sriracha Burger is full-flavored and fabulous. One of our favorite dishes is Guacamole so we thought it appropriate to combine with a burger for an all-star meal – the Guacamole Burger. Some of our other flavor-filled burger recipes are the PBB (peanut butter burger),a Bacon Jam Burger and a Juicy Lucy. A side dish that seems a must for summer is our Homestyle Potato Salad conveniently sold by the … Continue reading
April 30, 2014
Crowd Food
Tender beef, butter, onions, Lawry’s seasoned salt and fresh French bread, the makings of our Tender Beef and Cheese Sandwich, a hearty sandwich that’s crowd tested and approved. Grab those ingredients and away we go! Melt 2 Tbsp. of butter in a large skillet and add sliced onions, stir together. Cook over medium-low heat, stirring occasionally, until onions are soft and light brown (about 7-10 minutes). While the onions are cooking, slice the Cube steak, slice against—or perpendicular to—the grain. Season sliced cube steak with Lawry’s seasoning. Be generous as it offers a lot of flavor. Transfer the onions from the skillet to a plate. Now it’s time to cook the meat.Add 2 Tbsp. butter to the same skillet. Turn the heat to high, let the butter begin to brown. Add the meat to the hot skillet in a single layer. Do not stir. Fry until meat is browned on … Continue reading
April 29, 2014
Pasta with a kick.
We love all things Buffalo-flavored and this Buffalo Chicken Penne is no exception. The spices and Frank’s Red Hot Sauce add a rich flavor to the penne as well as the chicken. This is a simple recipe that packs a punch of flavor. Prepare the penne according to package instructions. Dice or cube the boneless chicken Combine the salt, pepper, garlic powder and paprika and toss to coat the chicken thoroughly, use a ziploc bag to toss the chicken and spices to do this easily. Heat 1 Tbsp. oil in skillet over medium high heat and thoroughly cook diced chicken. Then add 2 Tbsp. Frank’s Hot Sauce and cook for one minute. When chicken is cooked thoroughly, remove chicken from skillet. Add another tablespoon of oil to skillet; then add celery and cook for about 2 minutes. Then return chicken to the skillet. Combine mayonnaise, ranch dressing, milk and 1 … Continue reading
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