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Recipes

Brisket

7/30/2019

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  • 1 ea 6-8 pound
  • ½  Cup coarse salt
  • ½  Cup coarse black pepper
  • ½ Cup pimenton paprika
  • Large sheet of unlined butcher paper

​Coat the brisket generously with salt, pepper and paprika. Place water pan underneath grill. Place brisket fat side up on grill in smoker set for 225-250 degrees. Smoke for 8-10 hours. The idea is slow heat without billowing smoke. Your traeger will do it right if you set the temp and use cherry, oak, apple or mesquite. For the last couple hours of smoking, wrap the brisket in the butcher paper to retain moisture. You can substitute heavy duty foil if you like.

Allow to rest for 5-6 minutes after removing from the smoker, then slice against the grain (watch it as the grains converge on a brisket…you’ll need to change your slicing angle about ½ way through) and serve with baked beans and coleslaw.
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Biscotti from Stars’ Desserts

7/30/2019

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  • 2 ¾  C Flour
  • 1 2/3 C Sugar
  • ½ tsp Salt
  • 1 tsp Baking powder
  • 1 tsp Anise seeds
  • Chopped zest of 1 lime
  • Chopped zest of 1 lemon
  • Chopped zest of 1 orange
  • 3 large Eggs
  • 3 large Egg yolks
  • 1 tsp pure vanilla extract
  • 7 oz whole almonds, or 7 oz peeled hazelnuts
 
Preheat the oven to 325. Combine the flour, sugar, salt, zest, anise seeds and baking powder in a mixer. Start on low with paddle attachment. In a separate bowl, whisk the eggs, yolks and vanilla. Add the egg mixture to the dry ingredients, combine and then mix in the nuts until the dough just comes together.
On a lightly floured board, roll the dough into 3 equal logs, and place them on a sheet pan with parchment paper. Make sure the logs are rounded, as the dough likes to flatten in the oven. Bake for about 20 minutes. Cool the logs. Lower the oven to 300. Slice the logs evenly at a slight angle. Lay the biscotti flat on the same pan and bake them for another 15 minutes at 300, until lightly golden and dry. Cool and serve with vin santo, coffee or espresso
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​Chef Paul’s Homemade Alfredo Sauce

7/30/2019

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  • 1 ¼ cup heavy cream
  • 1 oz sweet cream butter
  • 1 cup fresh grated parmigiano reggiano plus extra for garnish

​Reduce the cream by ¼ in a heavy-bottomed, large pot…watch for boil-overs.

Remove from heat, whisk in the butter, then the parmesan.
 
 
Serve over freshly boiled fettuccine. Mangia!
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​Pablo’s Poblano Chicken Enchiladas

7/30/2019

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  • I large onion, peeled and julienned
  • 1 tbl olive oil
  • 10 large rustic flour tortillas or 12-13 Med corn or corn/flour blend tortillas
  • 1.5lb Boneless/skinless chicken thighs
  • 1.5 cups sour cream
  • 3 ea poblano chiles, roasted, peeled and seeded, cute medium dice
  • 1 bunch cilantro, rinsed, patted dry, chopped and then divided
  • 1 tbsp mild red chili powder
  • Salt and pepper to taste
  • 1-2 tbsp chipotle adobo (sauce from canned chipotle chiles)
  • 1ea 15 oz can high quality tomato sauce
  • .5 oz cold butter
  • 2 cups cheddar/monterey jack shredded cheese blend
  • 1 cup queso fresco, crumbled
 
Procedure:
Cut the chicken thigh meat into medium (1/2”) dice. In a cast iron or heavy bottomed skillet, heat the olive oil over medium heat and saute the onion for about 3 minutes. Add the chicken and chili powder, then season with salt and pepper. Saute another 5 minutes, then reduce heat, cover and let simmer another 15 minutes. Remove chicken mixture from heat and cool for 10 minutes; stir in sour cream and set aside.
Now begin the filling process. Warm the tortillas in the oven or on a flat griddle and spread them out on a clean counter top. Evenly distribute the chicken mixture, ½ of the cilantro and the roasted poblanos onto each tortilla, sprinkle with 1 tbsp shredded cheese on each, and roll each of them up. Coat a pyrex 13x9 pan with baking spray or butter, then arrange each rolled tortillas in the pan. Now preheat oven to 350 degrees.
Make the enchilada sauce by heating the tomato sauce, adding the adobo and finish by whisking in the cold butter. Salt and pepper to taste.
With the sauce, remaining shredded cheese and queso fresco, you can “stripe” the top of the enchiladas as you wish, then sprinkle the remaining cilantro evenly. Bake uncovered for 20 minute
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Braised Short Ribs with Tomato Gravy

7/30/2019

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  • 16 ea beef short ribs
  • 1 cup red wine
  • 2 cups beef stock, chicken stock or beef broth (watch salt content of recipe if using beef broth)
  • 4 oz pancetta, cut into lardons and cooked to light brown, reserving the fat.
  • 1 large onion small dice
  • 3 clove garlic, chopped fine or pressed
  • 1 quart tomato puree
  • ¼ c olive oil
  • 3 sprigs rosemary
  • 1 tsp chili flakes
  • Salt and pepper to taste.​

​Season the short ribs generously with salt and pepper. In a large heavy skillet or roasting pan, heat the olive oil to med-high. Begin searing each of the short ribs on all sides, turning the heat to high if necessary for browning. When searing is complete, remove ribs from pan and set aside. Place onion and garlic in hot pan and saute for 2-3 min. Add red wine, reduce by ½. Add stock and reduce by 1/4. Add tomato puree, chili flakes and rosemary, place ribs back in pan, cover and simmer over low heat for 2-3 hrs or until ribs are fall-off-bone tender. Can also be done in oven, covered at 300 degrees. When ribs are done, baste well with sauce, garnish with pancetta and serve with sauce.
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Apple Aioli

7/30/2019

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  • 2 granny smith apples, placed in a baking dish, covered and roasted at 375 for 20-30 min or until soft.
  • 2 cloves garlic peeled
  • Juice of ½ lemon
  • 1 cup extra virgin olive oil
  • Salt and pepper to taste
 
Remove peel from apples after they have cooled. Remove stems and seeds. Place in food processor with garlic, lemon juice and seasonings. Process and gradually add oil through the top of processor to emulsify. Adjust seasoning. 
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Gnocchi

7/30/2019

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  • Boil baking potatoes until soft
  • Peel potatoes
  • Place two potatoes cut up into food processor using the dough blade
  • Add one egg
  • 2 tablespoons oil
  • 1 to 2 cups flour

​Begin blending the two potatoes, egg, olive oil and flour until dough forms a ball.  Depending on the moisture of the potatoes you may need 1 to 2 cups or more of flour.  When dough forms a ball place on floured cutting board, roll out into approximately 1/2 inches thick.  Cut strips approximately 1/2 inch wide and roll each strip so to round all edges, cut each strip into 1/2 inches or smaller pieces (depending on how large you want each gnocchi, roll out with finger place on cooking sheet and freeze or cook right then!
 
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Pesto

7/30/2019

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  • 2 cups fresh basil, de-stemmed
  • 2 tablespoons pine nuts or peeled hazelnuts
  • 2 cloves garlic peeled
  • ½ cup – ¾ up extra virgin olive oil
  • ½ cup fresh grated parmesan cheese
  • Juice of ½ lemon (optional for storage)

​Lightly toast nuts in oven or on stovetop in skillet over medium low heat, being mindful not to burn them.

Place oil in heavy-gauge plastic or metal quart container, add garlic and mix with immersion blender, add basil leaves and continue blending until smooth. Add pine nuts and blend some more until smooth, then stir in grated parmesan. Squeeze in lemon juice if storing overnight.
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Clam Chowder

7/30/2019

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Serves 6
  • 1/2 pound salt pork or bacon, cut into 1/2-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 stalks celery, finely chopped (about 1 cup)
  • 1 cup water or clam juice
  • 2 1/2 pounds littleneck clams, shucked, or 1 cup chopped canned eastern clams
  • 1 quart whole milk
  • 1 1/2 pounds russet or yukon gold potatoes, peeled and cut into 1/2-inch cubes
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper
  • 1 cup heavy cream

​Combine salt pork or bacon and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven. Over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add butter, onion, and celery. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add flour, cook another minute. Add milk and clam juice, stir until it begins to thicken.

If using raw clams, steam with simmering water until opened, then allow to cool. Remove clams from shell and roughly chop.
Add potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes. Add heavy cream, simmer, then add your clams. Adjust seasoning.
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Holiday Cranberry Salad

7/30/2019

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  • 1 bag of fresh cranberries (1lb.)
  • 1 cup powder sugar (add to taste)
  • 1 sm (20 oz.) can crushed pineapple
  • 1 cup chopped walnuts
  • 1 pint fresh whip cream (whipped)
 
In food processor crush cranberries (wash and drain first) then place in and in bowl add above ingredients and fold until well mixed.  Taste and add more powder sugar if you wish. 
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503-236-2114
409 SE MLK Jr. Blvd.
Portland, OR 97214
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