Hickory Smoked
Hickory Smoked
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New Recipe Section Available at Sugartown Smoked Specialties
There is a new smoked recipe section available at Sugartown Smoked Specialties. The recipes on the website are from top chefs and incorporate the fine smoked fish, fowl, and game products from Sugartown Smoked Specialties. Gourmet ingredients combine to make meals, appetizers, dressings, and salads for entertaining. There are additional recipes available for side dishes, salads, and desserts to complement Sugartown’s smoked products.
Sugartown Smoked Specialties, Inc. has been providing the finest hot and cold smoked fish, fowl, and game for sixteen years. In addition to their retail store in historic Chester County, the company provides local restaurants, clubs, and specialty stores with outstanding smoked foods.
The products are of the highest quality and standards. Small production lots, private blends of natural hardwoods, a state of the art smokehouse, and high quality flavorings including private spice blends, make their products the finest available. Blends of natural wood smoke, seasonings and brines are used for their hot and cold smoking.
Smoked seafood available includes many varieties of salmon, sea bass, scallops, arctic char, and trout. The fish products are filleted, boned, and trimmed for serving ease. Fowl products offered consist of duck, chicken, pheasant, and quail. Pork tenderloins and pork ribs are part of their product line as well.
Their best-selling product is the Natural Smoked Tasmanian Trout. This product was the grand prize winner at the Gallo Family Vineyards 2008 Gold Medal Awards for outstanding fish or seafood product. New products include Hickory Smoked Rainbow Trout, and Smoked Chilean Seabass. Their flagship product, Sugartown’s Hungarian Style Smoked Salmon, is a best-seller, and uses a private spice blend with sweet Hungarian paprika. Corporate gift packages, special orders, and wholesale orders are welcome.
About the Author
For more information about Sugartown Smoked Specialties, Please feel free to visit us at www.smokedfoods.com
I am looking for new and unique side dishes to go with hickory smoked chicken. Any ideas?
ROASTED POTATOES
potatos of choice peeled and cut in quarters
1 tbsp. light vegetable oil
6 lg. garlic cloves, peeled and lightly crushed
1 cup chopped or sliced onions
Salt and fresh ground pepper to taste
Place potatoes in salted water to cover and bring to boil for 2 minutes. Drain thoroughly and cool. Preheat oven to 400 degrees.
Spread film of oil over the bottom of a heavy baking pan in which potatoes fit into a single layer. Add crushed garlic cloves and onions.
Roast in preheated oven for about 45 minutes or until potatoes are golden brown and tender. Remove garlic cloves if they begin to turn dark brown. Shake pan or turn potatoes several times during roasting. Add a little more fat or oil if pan seems dry.
Sprinkle potatoes with salt and pepper and stir to distribute seasonings evenly. Serves 4.
BAKED BEANS
4 (16-ounce) cans baked beans
1 (20-ounce) can crushed pineapple, drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6-ounce) can french-fried onions, crushed
Salt and freshly ground black pepper
Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.
CHEESE ON THE COB
1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
Chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
Prepare grill.
Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm.
