It’s all about our customers

Today as I was checking out Sarah, one of our faithful customers.  She told me what

[caption id="attachment_147" align="alignright" width="300"] Sherman Provision Mild Italian Sausage, peppers, onions, pizza sauce[/caption]

she was going to do with the Mild Italian Sausage she was purchasing.  When she described how she took onions and green peppers, cut them up, added the sausage, and topped with a spaghetti sauce and cooked in her crock pot on low I knew I had to try this.

I took 2 green peppers and cut them in chunks.  I also took one onion and cut it in chunks.  I then added about 2 1/2 pounds of the Mild Italian sausage, and topped with 2 cans of Pizza sauce available at Sherman Provision.  I have it in the crock pot right now, and it smells delicious.  You can’t get a home-cooked dinner much easier than that.  Tomorrow night, I will boil a pound of Angel Hair pasta (also available at Sherman Provision), and dinner is served.

Another tried and true recipe I got from a customer is Roast Beef Roosevelt style.  One day Roosevelt was in my store buying a beef roast.  I asked him how he was going to cook it.  He told me he was going to cut up an onion and put it in his crockpot.  He would then put the roast beef sprinkled with seasoning salt on top of the onion.  He would start the crockpot on high for a couple of hours, and then turn it to low and let it cook until the beef roast was fork tender.  I took home everything I needed and cooked the beef roast in my crock pot just like Roosevelt said.  It was delicious.  You don’t add any water.  Let the onions and the beef roast make the juice.  It is delicious.

I thank my faithful customers that helped me write this edition of “From our Butcher Block to your table.”  Remember the Farmers Market on Thursday, get some great deals on produce, and try one of these recipes.

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Fast and Easy Sherman Provision Kabobs

I love shish kabobs; However, I don’t like the time involved to cut, sort, and skewer the

[caption id="attachment_134" align="alignright" width="300"] Easy, delicious Sherman Provision kabobs[/caption]

meat, vegetables, and fruit.  I do an easy delicious version of this classic.  I start with about 1 1/2 pounds of strip steaks cut into cubes.  You can also use boneless, skinless chicken breasts cut into cubes.  I take 2 green peppers and cut them into nice size chunks.  I take an onion and cut it into wedges.  I take small mushrooms and trim the stems.  I take a fresh pineapple and cut it into chunks.  I combine everything except the pineapple into a ziplock bag.  I put in about 3 tablespoons of olive oil, and 2 teaspoons of Sidney’s Steak Rub.  I shake the contents until the meat and veggies are coated and seasoned.  You can do this up to 24 hours in advance.  You can either grill this on a grill by putting foil on the top to keep the pieces from going through the grate or you can use a grill pan.  I also do this in my oven under the broiler.  I use my broiler pan with foil.  I place the broiler on high, and I put the pan of meat and veggies about 5 inches below the broiler.  I cook this for about 5 minutes.  I stir the meat and veggies and continue to cook for another 3 minutes.  I then add the cut up pineapple and cook for another 2 to 3 minutes.  Always make sure the meat is done.

You can serve this with rice, or with a salad.  I make plenty so I have leftovers.

Have a great week.  See you next time as we present, “From our butcher block to your table”.

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Zucchini Italian–Sherman Provision Style

I was given 2 beautiful zucchinis, and I did not want to waste one bite of either of them.

[caption id="attachment_101" align="alignright" width="300"] Zucchini Italian–Sherman Provision Style[/caption]

I decided to make Zucchini Italian.  This is similar to Eggplant Parmesan, only with zucchini and a few twists.  If you know anything about me, you know when it comes to cooking it must be 1) easy, 2) delicious, and 3) economical.  I worked at Sherman Provision last night until 6:00 p.m.  I didn’t get home until 6:30 p.m.  By 8:00 p.m. I had made 3 huge pans of Zucchini Italian–Sherman Provision style, watered my flowers and had time to relax.  Enough said,now on to the recipe.

Zucchini–unpeeled, (cut off ends and outer edge) cut lenthwise approximately 1/4″ thick by 3 to 4 inches long.

1 1/2 cups Runion’s Mix

1 1/2 teaspoon Michael’s Special Seasoning

2 TBLS Butter

1 can of Food Club Pizza Sauce

1 8 oz. bag of shredded Mozzarella Cheeze

Preheat oven to 425 degrees.  Take butter and put it on a metal cookie sheet with at least 1 inch sides and place in the preheated oven.

Put Runion’s mix in a plastic bag (a gallon ziploc bag works well), add Michael’s Special Seasoning to the Runion’s mix, and shake together.

Wet the slices of zucchini, and put them in the Runion’s mixture.  Coat them evenly.  When the butter is melted on the cookie sheet, place the slices of zucchini on the cookie sheet.  Cook for 8 to 10 minutes, flip and cook the other side for 8 to 10 minutes.

Take the can of pizza sauce and pour over the cooked zucchini, and top with the Mozzarella cheese.  Lower the temperature to 350 degrees.  Return the pan to the oven, and cook for 10 minutes, or until the cheese is completely melted.

This is easy and delicious.  I am individually freezing my leftover Zucchini Italian to have for a quick lunch or dinner.

Enjoy, and please let me know how this worked for you.

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