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July 4th Trifle Dessert

I am so enjoying this beautiful Summer Weather.  How many of you are like me and you can’t believe the 4th of July is next week?  This will be a fantastic dessert for a Fourth of July picnic–you even have the red, white and blue motif.  It is light and delicious.  It is also so easy to make.  The leftovers are great the next day!

1 oz instant vanilla pudding (1 package)
1 1/2 cups milk
1 cup vanilla yogurt
6 oz cream cheese (available at your local meat market)
1/2 cup sour cream (available at your local butcher shop)
12 oz whipped cream (cool whip)
1 angel food cake prepared and cut into cubes
2 cups strawberries chopped
2 cups raspberries
2 cups blue berries

  1. In your mixer whisk the milk and pudding mix together for 2 minutes or until firm. Pour into another bowl and set aside.
  2. In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.
  3. Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.

  4. Serve immediately or refrigerate.

    That’s all for now.  Until next time…From our Butcher Block to your Table.

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Graduation Potato Salad

This is the time of the year when we are enjoying reunions, backyard barbecues and graduations.  I am sharing a recipe with you that is very special to me.  When I graduated from High-school (that was a few years ago), my German neighbor Gerda made delicious Potato Salad for my graduation.  I never had a recipe but this is how I remember the Potato Salad.  Whenever I make this Potato Salad I get rave reviews, and I remember the kindness of my next door neighbor.

Potato Salad
8 all-purpose potatoes
1 pound of smoked cottage ham, or smoked ham diced (Available at your local meat market)
8 green onions (1 bunch of green onions)
1/2 cup diced dill pickles

Dressing
2 cups of mayonnaise
1/4 cup of dill pickle juice
1 Tablespoon of yellow mustard

Boil the potatoes for 45 minutes (until done), remove the potatoes and allow to cool. Peel the potatoes and use the side of a grater to thinly slice the potatoes. Put the potatoes in a large mixing bowl. Add the diced ham to the sliced potatoes. Wash the green onions and trim off the roots. Dice up the green onions, stems and all. Add to the potatoes and ham. Add the diced dill pickles to the potatoes. Mix the dressing ingredients together with a whisk, and pour over the potato mixture. Add salt and pepper to taste. Refrigerate overnight.

Hopefully this will become a tradition for your family.

That’s all for today.  Until next time…From our Butcher’s Block to your Table.

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Grilled Delmonico Steaks

Valentine’s Day is here—never fear I have a great way for all of you men to score BIG points with the women in your life.  Grill her a Delmonico steak tomorrow night.  Delmonico steaks are also called “boneless ribeyes”.  To really make this painless these steaks are being featured at $9.99# at your local meat market.  Add a baked potato, salad and you have a meal fit for your queen.  A bouquet of fresh flowers would also make a nice touch.

Delmonico Steaks (cut 3/4” to 1”) at your local butcher shop
Sidney’s Steak Rub

Depending on the number of steaks you are grilling select the appropriate number of charcoal briquettes.  I like to add in some lump charcoal.  Light the charcoal and let it burn for 30 to 35 minutes. As the charcoal is burning season your steaks with Sidney’s Steak Rub.

When the charcoal is ready (or you have your gas grill ready) place the seasoned steaks on the grill. Grill for 2 minutes rotate the steaks to get the grill pattern on the Steak. Grill for 1 minute longer, flip the steaks and continue this process on the other side. After this is accomplished flip the steaks and cook for an additional 2 minutes on each side.

Steak Doneness      Remove from grill     Final Cooked Temp
Rare.                            130 to 135.                  130 to 140
Medium Rare.            140.                              145
Medium.                      155.                              160
Well Done.                  165.                              170

Enjoy your Valentine’s Day! Until next time…From our Butcher Block to your Table.

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Smoked Pork Chops

Smoked Pork Chops are a great selection for dinner.  Why?  You might ask.  I’ll tell you why.  The Butcher has done all of the hard work for you and you will get all the credit.  That works for me every time!  I paired my Smoked Pork Chops with pork and sauerkraut, smashed garlic red potatoes and green beans.  It doesn’t get much better than that.

Smoked Pork Chops

4 to 8 Smoked Pork Chops (available at your local meat market) cut 3/4″ to 1″ each
2 to 3 Tablespoons of Butter

Heat butter in a heavy skillet (I used my iron skillet) over medium heat. When the butter is melted and sizzling, put the Smoked Pork Chops into the skillet. Cook for about 6 minutes per side. Continue process until all of the Smoked Pork Chops are done. Preheat oven to 300 degrees. Put a saucer upside down in the bottom of a roaster pan and put 1/4 cup of water (or apple cider) in the bottom of it. When the Smoked Pork Chops are cooked put them in the roaster pan, put a lid on the pan and place in the oven. Cook for 1 hour to 1 hour 15 minutes. This will make the Smoked Pork Chops fork tender. You can also serve them right after you fry them if you prefer a more “set” Smoked Pork Chop.

I served this with Pork and Sauerkraut. This is a dish you can make in your crock pot the day before.

Pork and Sauerkraut

3 to 4 pound bone in pork butt (available at your local meat market
2 Tablespoons of Michael’s Special Seasoning (available at your local butcher shop
4 pounds of Snow Floss Sauerkraut (available at your local butcher shop)
3 cooking apples, peeled, cored and sliced
1/3 cup of honey or brown sugar

Put the Sauerkraut in the bottom of a crock pot. Layer the sliced apples on top. Season the pork roast with Michael’s Special Seasoning and place the pork roast fat side up on top of the apples. Cook on high for 3 hours. Turn Crock pot setting to low and cook an additional 5 hours (until pork roast falls off of the bone). Pull the pork from the bone and take out excess fat. Keep warm. Serve this over Garlic Smashed red potatoes and you have a feast fit for a king.

Until next time…From our Butcher Block to your Table.

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