Recipes

Vermont Pickle

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Recipes

CROCK POT CACCATORI

3 Lbs chicken thighs (about 8)
1/2 cup flour, seasoned with
        salt and pepper
1 med onion, sliced thin
1 med green pepper, sliced thin
8 cloves Vermont Pickle Garlic,
        chopped
2 14 oz. cans diced tomatoes
1 cup water
1 tsp oregano
1 bay leaf
1 8 oz pkg. sliced mushrooms

Coat chicken with flour, and place in crock pot. Place onion, peppers, garlic, oregano, and bay leaf on top of chicken. Pour tomtoes and water over veggies. Cook on high heat for 1 hour, reduce heat to low and cook for about 6 hours. Add mushrooms and stir, and cook for an additional 30 minutes.
Serve over brown rice.

BAKED APPLES

3 Large apples - Cortlands are
      recommended
6-10 cloves Vermont Pickle Garlic,
       minced (3-4 Tbs.)
4 Tbs. cinnamon-sugar mixture
    (4 Tbs. sugar mixed with
      1 tsp. cinnamon)

Cut apples in half and scoop out seeds and core. Place flat side down and cut into thin slices. Overlapping apple slices, arrange 2 rows in a buttered baking dish. Sprinkle apples with Garlic, then with cinnamon-sugar. Bake at 350 for about 15 minutes, till apples are tender.

GARLIC ANGEL PASTA

2 Tbs olive oil
6-8 cloves Vermont Pickle Garlic, chopped
1 14 oz can artichoke hearts (Not marinated)
1 6 oz pkg sliced baby portabella mushrooms
1/2 lb angel air pasta

Start water to boil for pasta. Heat oil in skillet. Drain artichoke hearts and coarsely chop. Add garlic to skillet. Start pasta boiling, as it only takes 5 minutes. Add mushrooms to skillet with garlic. Saute about 1 minute. Add artichoke hearts and continue to saute. Season with salt and pepper. By this time the pasta should be done. Drain and pour into a medium bowl. Pour mushroom mixture over pasta and serve.

GARLIC-TINI

6 Jiggers Vodka or Gin
1 Splash Dry Vermouth
Vermont Pickle Garlic
1 cup cracked ice

Pour vodka over ice and stir. Splash Vermouth into a martini glass, swirl around and toss out. Add 3 pieces of Vermont Pickle Garlic to the bottom of the glass. Pour vodka onto glass through a strainer to remove ice. Enjoy!

PORK AND POTATOES

1/3 cup mayonnaise
1/4 cup Green Mounain Mustard
    Jalapeno Mustard
5 cloves Vermont Pickle Garlic,
     chopped
4 boneless pork chops
1 lb. small red potatoes,
     quartered
salt and pepper

Heat oven to 350. Lightly grease glass baking dish. In a large bowl, whisk together mayo, mustard and garlic. Season lightly with salt and pepper. Add chops and potatoes to bowl. Toss well to coat everything completely. Pour mixture into pan and bake uncovered about 30- 45 minutes until potatoes are tender and chops are cooked through.

VERMONT PICKLE ROULADEN

1 pound Flank Steak
Green Mtn Mustard Jalapeno
5 oz thick sliced bacon
1 med onion, sliced thin
Vermont Pickle Hot Dills
1 Tbs butter
1 14oz can beef broth,
low sodium

Cut steak into thin filets, about 1/4 inch thick. Generously spread 1 side of each filet with mustard. Place a strip of bacon, onions and a Hot Dill on filet and form a roll. Use toothpicks to hold together. Melt butter in skillet over med heat. Place rolls in skillet and saute until browned. Pour in beef broth, and simmer rolls about 45 minutes.

MARINADE

1/2 cup olive oil
1/4 cup white wine vinegar
6 cloves Vermont Pickle Garlic
1/2 onion, chopped fine
3-4 pieces dill pickles, chopped
1 tsp. Italian Seasoning
Salt and pepper
3 lb. London Broil

Combine all ingredients except meat in a glass bowl. Mix well. Place meat in a shallow pan and pour marinade over top. Marinate meat for 3 hours. Remove meat from marinade, season with salt and pepper, and broil in heated oven till done, or cook on the grill.

Variation: Use shallots instead of onion. Try different vinegars and seasonings. Use this marinade with chicken or pork, or as a salad dressing.

GARLIC CHIPS

1/2 cup olive oil
10 cloves Vermont Pickle Garlic

Slice garlic cloves into thin chips. Heat oil in small skillet. Add garlic chips and fry till crisp and golden. Remove from oil and drain on a paper towel. Sprinkle chips onaything. Use infused oil in dressings and marinades.

GARLIC STUFFED PORK ROAST

1 3-4 lb. Pork roast
15-20 pieces Vermont Pickle Garlic
1 tsp. dried rosemary

Place roast in roasting pan. Pierce top of roast with a sharp knife 15-20 times. Insert a slice of garlic into each hole. Sprinkle top of roast with rosemary. Insert a meat thermometer into the center of roast. Place in 375 degree preheated oven, and cook till meat reaches an internal temperature of 150-155.

GRILLED PORTABELLAS

1/4 cup soy sauce
5 cloves Vermont Pickle Garlic, minced
1/8 tsp ground ginger
3 grinds black pepper
Pinch sugar
4 med-large portabella caps, brushed clean

Whisk together soy sauce, garlic, ginger, pepper, and sugar. Spoon sauce mixture over mushroom caps and let soak in for 5 minutes. Place caps on a hot grill and cook about 5 minutes on each side.

Michele Carson
Milton, VT 05468

email@vermontpickle.com