- December 16th, 2014
- Comments Off on Our Good Food Award Finalists – A Year of Prep
We wanted to take a moment to give our most recent title-holding preserves a bit of spotlight. The wonderful folks at The Good Food Awards gave two of our preserves a nod as finalists in this year’s awards. We work tirelessly to craft the perfect canned goods – reaching out to our farmer partners, learning from previous years, using what we know about the growing season, always tasting, making slight adjustments, all to make the ideal jar of wonder. This year’s finalist list included our Bread and Butter pickles – which make fried fish sandwiches pure joy and burgers irresistible, and our Red Pepper Jelly – a jar of warm heat and mellow sweet. We are sure keen on them, and are glad to see them getting the credit we’ve poured into them.
Pick these two, along with so many more preserves, off our shelves today – and find your winner.
Our pickles find their way onto and into a lot of things, here easiest and most used at-home recipe:
Homemade Tartar Sauce
Makes about a cup and a half of tartar sauce.
1 cup mayonnaise
1/2 cup Bread & Butter Pickles, chopped
2 T. Dijon mustard
2 T. red onion, chopped small
Juice of 1/2 lemon
Salt and pepper to taste
Simply mix all ingredients together in a bowl. Allowing sauce to rest in the fridge for 12 hours or more will meld flavors, leave in airtight container. Lasts two weeks refrigerated. Works great as a fish stick dip, or a big spoonful on a salmon burger.
Or an easy way to make Our Red Pepper Jelly work for you:
BBQ Red Pepper Jelly Spareribs
Pork spare ribs
salt and pepper
1 bottle Beer
1/2 cup Southport Grocery Red Pepper Jelly
1/2 cup BBQ Sauce
3 cloves Garlic, minced
Preheat oven to 250F.
Place a wire rack in a large sheet pan. Pour beer on the bottom of the sheet pan. Season the rack of spare ribs with salt and pepper, and set the ribs on the wire rack. Roast uncovered at 250F for 2 hours.
Combine the BBQ sauce, red pepper jelly and the garlic in a small pot and warm up the mixture while stirring. Set aside.
After cooking for 2 hours, remove the ribs from the oven and increase heat to 325F. Spoon half of the sauce over the ribs and cover with aluminum foil and sealing tightly. Place back in oven, baking for an additional hour, or until the meat begins to pull away from the bone. Take off cover and spread the rest of the mixture on top of the ribs and turn on the broiler – remove after 5min.