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Busha Browne’s Jerk BBQ Slider Recipe

Busha's Slider imageIngredients

4 ounces Busha Browne’s Jerk Smokey BBQ Sauce
2 pounds premium ground beef (80 percent lean / 20 percent fat)
1 tsp sea salt
1 tsp ground black pepper
3 tsp – fresh garlic minced
1 TBSP olive oil, plus extra for brushing the grill
2 ounces mayonnaise
1 dozen slider rolls or dinner rolls
6 ounces romaine lettuce leaves
3 medium tomatoes – cut into 1/8-inch slices
2 medium purple onions – cut into 1/8-inch slices


Combine 2 ounces Jerk Smokey BBQ Sauce, beef, salt, pepper, garlic, and olive oil. Mix gently with a fork.
Shape the meat into 12 patties and place into your freezer while preheating the barbecue grill to med/high heat.
Oil the grill just before putting the patties to cook for 5 to 6 minutes per side, depending on your preference for medium to well done. Check your patties’ temperature with a thermometer before removing them from the grill. The USDA recommends a minimum internal temperature of 160 degrees for ground beef.
Combine mayonnaise and remaining Jerk Smokey BBQ Sauce and dress top and bottom of slider rolls.
Dress sliders with lettuce, tomato and purple onions.

Makes 12.

Emmi Roth Announces Grand Cru Recipe Contest Winners

Emmi Roth USA, an award-winning producer of specialty cheeses, has announced the winner of its Grand Cru® Recipe Contest for Postsecondary Culinary Students. Caroline Ausman of Burlington, Wis., took top honors with her recipe for Manicotti en Croûte with Brandied Fig Sauce.

The contest, presented in conjunction with the Center for the Advancement of Foodservice Education (CAFÉ), challenged postsecondary culinary students to create a flavorful and creative pasta recipe highlighting Roth Grand Cru, a washed rind Alpine-style cheese crafted in Wisconsin.

Ausman is currently enrolled as a student at the Art Institute of Wisconsin in Milwaukee and is pursuing an Associate’s Degree in Baking and Pastry. She attributes her culinary and pastry passion to working alongside her mother in the family kitchen while growing up.

“I truly feel at home in the kitchen, working with my hands and creating from scratch. This contest was an amazing opportunity for me to showcase what I love doing,” said Ausman. “Although developing the recipe was a tremendous, and sometimes challenging, process, I really learned a lot!”

The panel of Emmi Roth USA contest judges were impressed with the flavor and versatility of the recipe, remarking that the application “takes pasta in a whole new direction” and could be served as an appetizer or a savory dessert.

“We received so many fantastic recipes and were inspired by the passion and creativity shown by all of the entrants. Ms. Ausman’s recipe impressed us for its flavor, sophistication and elegance,” said Regi Hise, Director of Culinary Development at Emmi Roth USA. “We’re always looking for innovative ways to feature our cheeses in culinary applications, and manicotti wrapped in phyllo is a creative and delicious concept. The sweet flavors of the brandied fig sauce balance wonderfully with the savory Grand Cru manicotti filling, and the phyllo adds great texture – the recipe was a clear winner.”

Ausman’s first place finish, out of more than 35 entries from across the country, earned her $2,000 and registration and lodging accommodations at the upcoming National Restaurant Association (NRA) Show, May 17-20, in Chicago. Ausman’s winning recipe will be served at the Emmi Roth USA Cheese 4 Chefs table during the NRA Show.

The winning recipe and photo are available on the Emmi Roth Foodservice website. For additional information about Ausman’s culinary pursuits, visit her blog.

Roland Truffle Mac & Cheese Impresses

By Lorrie Baumann

If you ever have one of those occasions when you need to bring a dish to a potluck dinner with friends who’ve already had your signature dish so often that they’ve begun just to assume that’s what you’re bringing, it’s time to think yourself back into the box. American Roland Food Corp. has just introduced Truffle Mac & Cheese, if once you’ve tried it, you’re going to suspect that the company’s product developers had you in mind when they came up with this idea. As easy to make as that macaroni and cheese that comes in the blue box, this has been given a gourmet twist with truffle, and the result is easily good enough to take to a party. Whether you confess the role of the box or merely claim it as your own is totally up to you, because neither flavor nor the texture of the sauce is going to give you away.

packagesRoland was kind enough to let us at the Gourmet News editorial office sample a box each of the regular and whole wheat pasta varieties of the Truffle Mac & Cheese, and popular demand from the folks who saw the boxes come into the office required that I cook it up and bring it in for all to sample.



The box contains the pasta and a packet of cheese sauce mix – you add your own butter and milk to the sauce mix and fold it into the cooked pasta. I brought it into the office, set it out in our break room with paper plates and plastic utensils and stood back to avoid being trampled. The verdict: yes, this would definitely pass muster on the buffet table. And no, most of us aren’t mentioning that it came out of a box. Nor do we expect to have the question come up.

Mac & CheeseIf you really want to put on the dog, you could add a little sriracha sauce; you could follow a Roland suggestion and drizzle some Roland White Truffle Oil over the dish just before serving; you could top it with some crispy bits of chopped bacon; or you could follow Top Chef contestant Dave Martin’s cue and add a little Tabasco Chipotle sauce. But you definitely don’t have to.

For further information, call 800.221.4030 x 222 or visit

Milkshake-Style Shooters Make a Memorable New Year’s Eve Party Drink

Looking for a festive new drink to wow your guests at this year’s New Year Eve party? Surprise them with scrumptious ice cream-based Vanilla Mocha Latte Shooters. Infused with Nielsen-Massey’s fine extracts and garnished with vanilla sugar this delicious drink packs a flavorful and festive punch in a single shot glass for an unforgettable New Year’s Eve party.

“Most people know that our products add flavor and distinction to food and desserts, but using our extracts in drinks is an easy way to quickly add layers of flavor to beverages,” said Craig Nielsen, CEO of Nielsen-Massey Vanillas. “These shooters are a fun and whimsical way to dazzle your guests with this delectable, creamy creation.”

Nielsen-Massey Pure Chocolate and Coffee Extracts as well as Tahitian Pure Vanilla Extract are universally loved flavors that bring a new dimension not only to food but also to beverages. In Vanilla Mocha Latte Shooters, the extracts are added to vodka, then chilled in the freezer. Pure Chocolate Extract imparts dark chocolate flavor and subtle, cocoa distinction while Pure Coffee Extract enhances the drink with full-bodied flavor from fine coffee beans. Rounding out these stronger flavors is Tahitian Pure Vanilla Extract, a delicate vanilla featuring floral, fruity, cherry-like notes.

Vanilla-Mocha-Latte Shooters

(Serves 8)


½ tsp Nielsen-Massey Pure Chocolate Extract

½ tsp Nielsen-Massey Pure Coffee Extract

½ tsp Nielsen-Massey Tahitian Pure Vanilla Extract

½ cup chilled vodka

2 Tbsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar (for rimming glasses)

½ cup heavy cream

3 cups firmly packed vanilla ice cream (about 6 large scoops)


In a small bowl, combine chocolate, coffee and vanilla extracts and vodka; cover and place in freezer until chilled.

In a small shallow bowl, add just enough water to moisten glass rims. In an additional small shallow bowl, add vanilla sugar. Dip each shooter glass rim into water and then into sugar; set aside.

Add cream and ice cream to an electric blender container, cover and blend on high, about 10 seconds. Add chilled vodka-mixture, cover and blend until smooth. Pour milkshake mixture into a piping bag or a large glass measuring cup and carefully fill 8 (2.5-ounce) glasses. Serve.

Once chilled, the unique vodka and extract mixture is combined with heavy cream and ice cream for milkshake-like body and texture. To serve, shot glasses are rimmed with Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar, which is a flavorful blend of gourmet baker’s sugar and the most exquisite vanilla. Divide the milkshake mixture among eight shot glasses, and you have perfect potables to ring in the New Year.

Fun Ideas with Holiday Seasonal Flavors

With simple tips from the McCormick Kitchens on enjoying the season’s top seven flavors – pumpkin spice, ginger, vanilla, peppermint, sage, cinnamon and nutmeg – everything from breakfast to dessert can have the best holiday taste.

“There’s really no reason to wait for a special occasion to savor the ‘Seasonal Seven’ flavors,” said Chef Kevan Vetter of the McCormick Kitchens. “For example, when I wake up in the morning, I like adding pumpkin pie spice to my coffee so I can start my day with that extra-special holiday flavor. To make Sunday dinners a little more festive, I’ll add sage to my creamy potato gratin.”

Seasonal Seven Flavors for Moments Big and Small
Think of every meal as an opportunity to include holiday tastes:

Visit for simple ideas that will inspire you to make sure each moment is filled with seasonal flavor. Look for McCormick Spices in the spice aisle of supermarkets and mass merchandisers nationwide.

Holiday Pasta Recipe from Cat Cora

Residence Inn sent us over this recipe by Residence Inn by Marriott’s Resident Mom of the Year, Cat Cora.

With four hungry boys to feed over the holidays, Celebrity Chef and lifestyle entrepreneur Cat Cora knows a thing or two about sizzling up festive dishes that are sure to please! Please see below for the unique holiday dish she created exclusively for Residence Inn that incorporates seasonal ingredients such as pumpkin, sage and cinnamon. This recipe is easily prepared at home or on the road for family holiday travel, while staying at a Residence Inn! All rooms feature fully-stocked kitchens, and the brand offers complimentary grocery delivery service so you can have all of the ingredients delivered right to your room.

IMG_9494Very Merry Holiday Pasta

Serves 4-6

3 tablespoons olive oil
8 ounces turkey or chicken sausage, diced
2 tablespoons garlic, minced
1 pound orecchiette
1 cup of white wine
1 cup canned pumpkin
1 cup chicken stock
1/2 cup heavy cream
1 teaspoon cinnamon
Salt and pepper, to taste
½ cup parmesan cheese
1 tablespoon fresh sage, thin sliced

Boil water for pasta in a pasta pot, fitted with a strainer. Add the fresh orecchiette pasta to boiling water, cook until al dente, about 5 minutes.  Set aside.

Heat olive oil in a skillet over medium heat.  Add turkey or chicken sausage and saute for 3-4 minutes. Remove from pan and set aside.

Add garlic into the pan, and sauté for 2 minutes, stirring continuously.  Add white wine and reduce heat by half.  Add in chicken stock, canned pumpkin, heavy cream and cinnamon. Stir until well mixed.  Add the turkey or chicken sausage to the sauce and simmer for 10 minutes.

Add the cooked orecchiette pasta and toss. Season with salt and pepper to taste.  Transfer to a warm platter or bowls, top with parmesan cheese and fresh sage.

Holiday Baking Tips from Chef Tony Schmidt

shutterstock_157172630We asked Christie Cookies Corporate Chef Tony Schmidt to give us some tips for holiday baking to pass on to Gourmet News readers. Here’s his list of things to remember while you’re baking those holiday cookies and cakes:

1. Use high-quality ingredients whenever possible such as real butter and real vanilla. You’ll be able to taste the difference in your finished product.

2. Follow the recipe order and instructions. If it states to use softened butter, plan ahead to make sure you have softened butter ready.

3. Don’t overbake. Pay attention to the temps and the recommended bake time with every recipe. Even a minute too long in the oven can compromise the quality of the finished product.

4. Have fun. Yes, you might make a mess with the flour and drop an egg or two. It’s worth it!

5. The holiday season is a great time to get the whole family in the kitchen to prepare something. Baking is a great way to get the kids involved and make them a part of the fun and excitement of food!

Change Up Your Thanksgiving with Blueberries

If orange is the new black, blue is the new red this holiday season. Swap out the cranberries for the all-American Wyman’s wild blueberries on your holiday table. Wyman’s of Maine is one of the largest wild blueberry growers in the US and harvests all the antioxidant-packed, sweet and tart berries on their lush 10,000 acres of land, transporting them from farm to freezer to table. Actually, wild blueberries are one of the few fruits native to the U.S., so why do cranberries get all the cred on Thanksgiving? These smaller and sweeter berries work well in any dish that calls for cranberries.

Another reason to snack on wild blueberries during the holidays is that they keep you heart healthy! New research from the American Journal of Clinical Nutrition shows wild blueberries have the potential to improve heart health. Researchers from Germany’s University of Dusseldorf and the United Kingdom’s University of Reading and University of Northumbria concluded that wild blueberries may help blood vessels function better and remain healthier, thus relieving pressure on the heart. And did you know that out of 40 different fruits and vegetables tested, wild blueberries took the blue ribbon for the most antioxidants? Cooking with wild blueberries this holiday season will keep your heart pumping and give you the boost you need to plow through the season.

Here are some recipes from Wyman’s of Maine  to get you started.

Wyman’s Wild Blueberry Sauce


BlueberrySauceMakes 2 1/2 cups


3 cups Wyman’s wild blueberries
1 cup sugar
1 cup water
Juice and zest of 1 orange
1 tsp ground cloves
1 tsp cinnamon
1 Tbsp cornstarch (for thickening if necessary)


1.    In a large saucepan, heat the wild blueberries, sugar, 1 cup water, orange juice and spices on high. Bring to a boil, then reduce the heat and simmer 15 minutes. *If the sauce is too thin, you may add a cornstarch slurry (1 tablespoon cornstarch and 2 tablespoons water) to thicken.

2.    Add orange zest to the mixture and cool.

By Wyman’s of Maine


Wyman’s Wild Blueberry, Butternut Squash and Quinoa Salad


Serves 4 to 6



1 large butternut squash, peeled, seeded and cubed, 3.5 lbs

1 Tbsp olive oil

1 cup quinoa

2 cups arugula

2 medium shallots, sliced thin

1 cup Wyman’s Wild Blueberries, thawed

1/4 cup chopped cilantro

Salt and pepper



Juice of 1 lemon

1/3 cup olive oil

1 Tbsp honey

1 Tbsp apple cider vinegar


1.    Set the oven to 350 degrees. On a large baking sheet, spread the squash evenly, toss with 1 Tbsp olive oil and season with salt and pepper. Roast 30 minutes or until tender.

2.    Meanwhile, in a medium-sized pot, cook the quinoa according to package instructions or bring two cups of water to a boil, add quinoa, cover and simmer 10 minutes. When the quinoa is translucent, it is finished.

3.    In a large bowl, combine all ingredients. Dress and season to taste.


By Wyman’s of Maine

A New Pantry Staple

By Lorrie Baumann

Roland Foods is just introducing a new product that’s going to become your pantry staple for those times when you’re just one great appetizer away from hearing, “Let’s just order a pizza,” when you have to leave the kitchen to explain that you might have miscalculated your cooking times just a tiny bit, and dinner now looks like it might be still an hour away.

Piquillo Peppers stuffed with leftover roast chicken, minced deli ham and Le Gruyere cheese

Piquillo Peppers stuffed with leftover roast chicken, minced deli ham and Le Gruyere cheese

May I introduce you to the bounty of appetizer goodness offered by the piquillo pepper. These are sweet red peppers about the size of a smallish Roma tomato, and there are about eight of them packed into Roland’s 6-ounce jar that retails for around $3.50 or a little less. There’s no heat to them — the flavor’s like pimento.

You just slide them out of the jar, open them out, fill them with something and, depending on the filling, you might toast them for a few minutes in the oven. They’re soft enough to tear easily, so handle them delicately. If you decide to put them in the oven, a muffin tin works well for holding them upright.

Piquillo peppers stuffed with deli ham and feta cheese

Piquillo peppers stuffed with deli ham and feta cheese

As for how you fill them, that just depends on what you have on hand. The traditional Spanish tapas fillings for piquillo peppers are Manchego cheese and/or chorizo, but if you have a can of sardines or tuna in the cupboard, those will do nicely too. A couple of deli slices of ham and some feta bring a nice salty note that enhances the sweet flavors of the pepper.

piquillo peppers 3

Piquillo pepper stuffed with Russian-style egg salad

Look at this piquillo pepper stuffed with a Russian egg salad made with a recipe I got from Molly Wizenberg’s blog here. This is a delicious salad, but Molly had it exactly right when she pointed out that it’s a little deficient on the visuals. But these peppers do for an unlovely egg salad pretty much what the right red dress does for my attractions. Which reminds me — I need to go shopping for a new dress or two for holiday parties. And a new pair of cute boots.

Roland’s Piquillo Peppers are definitely worth keeping in mind during the holiday season, especially if you’re either going to be entertaining or required to bring a dish to a potluck supper. Two of these make a nice appetizer portion, and three are a good lunch portion.

Survey Finds Consumers Seek Time-Saving Twists on Holiday Favorites

Tradition holds true across the country when it comes to preparing a Thanksgiving meal; however, according to a new survey conducted by Pillsbury, today’s holiday table may have a new look as families seek to modernize classic recipes and incorporate time saving techniques. America’s Thanksgiving Table 2013 Survey reveals how the Thanksgiving meal will look for the majority of the nation, including the desire for new foods or preparations, and some of the challenges that people face while preparing the big meal.

According to the survey, 92 percent of households will not stray from including turkey on America’s Thanksgiving table. However, there is a desire for modern twists from today’s holiday food lovers, particularly with side dishes and desserts. In fact, nearly three-in-five Americans indicate that they like to try new and different foods each Thanksgiving, showing that there is room to update traditional recipes. The desire for variety in the holiday meal is especially strong among millennial households with 65 percent of respondents indicating their preference for new foods.

Additionally, Thanksgiving hosts are trying to balance serving homemade foods with the time it takes to prepare them.  Eighty-nine percent feel that preparing homemade foods is how to show loved ones how much they care, but nearly half of Americans admit that the Thanksgiving meal is the most stressful holiday meal to prepare, with 72 percent of respondents looking for tips and tricks to prep the holiday meal more quickly.

More results from America’s Thanksgiving Table 2013 Survey by Pillsbury include:

  • Most, but not all, will indulge in Turkey on Thanksgiving.  While the vast majority of Thanksgiving tables will include turkey as the mainstay, one-in-six (16 percent) say they’ve started offering turkey alternatives or are likely to try different preparations for the bird. Additionally, while Thanksgiving may be uniquely American, there is still room to infuse cultural traditions from other countries as one-in-10 respondents like to serve foods specific to their family’s culture like pastas, borscht, tamales or pierogis.
  • Vegetable variety reigns on the Thanksgiving table. Vegetables like corn, carrots, broccoli, peas and green beans– especially in casserole form for more than half of Americans – make popular side dishes, and vegetables are being included in more and more holiday meals.  Other Thanksgiving side dish staples include stuffing/dressing, potatoes, yams and sweet potatoes, as well as cranberries.
  • Bread, in a variety of forms, is a prominent participant in the holiday meal.  More than three-quarters of families will pass a bread basket at the Thanksgiving dinner table, including rolls (62 percent), and another third (35 percent) opt for biscuits or crescents as their bread of choice.
  • What’s for Dessert? Pie, of course!  For nearly nine-in-10, Thanksgiving dinner is not complete without pie. Pumpkin is the traditional favorite across the U.S. (67 percent), with apple on 56 percent of the tables in the northeastern U.S. and pecan served on 43 percent of the tables in the South.  Of those surveyed, 37 percent exclusively serve homemade, while the others don’t have time, don’t know how, or believe it is too difficult.

Pillsbury can help modernize classic Thanksgiving recipes without adding stress to the feast preparations, including classic twists to traditional side dish and dessert recipes using Pillsbury® crescent dinner rolls and pre-made pie crusts, such as Fresh Herb Crescent RollsSweet Potato Casserole Crescents and Salted Caramel Pecan Pie For more information on Pillsbury including products, holiday recipes and food ideas, visit www.pillsbury.comFacebook and Pinterest.