Twisted Pork Tenderloin

  • tenderloinInto a baking dish, smother a tenderloin with 8oz. of hot or mild Shuptrine’s Twisted Relish
  • Cover and refrigerate overnight
  • Sear the tenderloin on all four sides to create grill marks
  • Turn off center burner and change grill temperature to LOW
  • Cook for a few minutes on each side, and at each turn, baste with relish
  • Turn tenderloin and baste again
  • When cooked, plate onto a serving dish and sprinkle remaining relish pulp over tenderloin

YUM!

Twisted Ribeyes

  • ribeyeMarinate your steaks for several hours or overnight in a jar of hot or mild Shuptrine’s Twisted Relish
  • Let meat sit out at room temperature for about 30 minutes, preheat grill to high, oil grates so ribeyes don’t stick
  • Cook for 4-5 minutes, flip and cook another 3-5 minutes depending on how you like your steak

PERFECT FOR SUMMER!

Gail’s Twisted Salad

gails-twisted-saladStart with any type of greens (these are a mixed Organic Spring Mix)

  • Feta Cheese (crumbled)
  • Craisins (dried cranberries)
  • 1 cup sugared pecans
  • Twisted Juice Dressing

Toss and eat! Yum Yum!

Twisted Spanish Rice and Kielbasa

spanish-rice-kielbasaOne of our favorite dishes made with Shuptrine’s Twisted Relish is our Spanish rice with Kielbasa. Traditional Spanish Rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken stock and adding tomatoes. The browning is essential to the nutty, toasty flavor of the rice, and the kielbasa. We twist our flavors with Shuptrines Relish to add a kick of sweet and saucy. Cook Time: 35-40 min

Ingredients:

  • 1-2 links Kielbasa
  • 1 T Rosemary leaves
  • 2-3 T Shuptrine’s Twisted Relish and some juice.
  • 2 T butter
  • 2 cups rice
  • 3 cups Chicken stock
  • 1 large can of stewed tomatoes with oregano.(chop / slice a bit after opening for some bite size pieces)
  • 1t tomato paste
  • I chopped onion
  • 1 T minced garlic
  • 1 t oregano Oregano
  • 1 T Shuptrine’s Twisted Relish
  • Slice your Kielbasa on a slant, and brown in pan. While browning, add your Shuptrine’s Twisted Relish and 1T rosemary leaves. Set aside.
  • In pot on stove, or glass container in microwave, heat your chicken stock.
  • In frying pan, melt your butter, add your onion. Cook 5-min, then add rice, garlic, . Stir, and let rice get coated with butter and a bit toasty. About 7 min. Slowly pour heated chicken stock over mixture. Add can of tomatoes with juice, tomato paste, and Shuptrines Relish. Stir, and let the mixture come to a boil for about 5 minutes. Turn heat on low, and cook for 20 min or until rice is fluffy.
  • Top with Keilbasa mixture. YUM YUM!

Twisted Talapia

  • talapiaMarinate Talapia fillets in Shuptrine’s Twisted Relish for several (optional)
  • Add aluminum foil to grill surface and baste aluminum with a thin coat of olive oil
  • Add fillets onto grill on cook on medium heat until edges turn white (usually just 3-4 minutes)
  • Turn fillets and add more relish on top. Cook until just white
  • Plate, and drizzle with lemon juice and butter.

YUM YUM!

Twisted Wings

wings(made for 36 to 48 large wings)

DAY ONE-Marinate the wings:

  • Bring 4 gallons water and one 12oz. beer to a rolling boil
  • Add wings and cook for 3 minutes (if thawed), 6 minutes (if frozen)
  • Remove from heat, drain, and allow to cool to room temperature
  • Add wings to pot again, and dump 8oz. (half jar) of hot or mild Shuptrine’s Twisted Relish on top
  • Refrigerate other half pint of relish for next day
  • MARINATE: Toss wings with hands to evenly distribute the relish on all surfaces
  • Cover and refrigerate overnight

DAY TWO-Make the sauce and grill the wings:

  • In a large bowl, add the remaining half pint of relish
  • Add 4 cups ketchup, 1/4 cup brown sugar, 2 tsp. minced garlic, 1 tsp. onion powder, 2T cider vinegar, 1/2 tsp. salt, 1/2 tsp. black pepper, 1 tsp. cornstarch
  • Combine ingredients thoroughly
  • Pour 75% of the sauce over chicken wings, leaving remainder for basting sauce
  • Toss wings with sauce and grill normally on medium to low heat, reapplying basting sauce when turning

YUM!

Twisted Summer Salad

twisted-summer-saladIngredients:

  • 2-3 tomatoes
  • 1 ripe avocado
  • 1 lime
  • 2 ear roasted and grilled corn on the cob
  • 2-3 sprigs cilantro and basil
  • 3-4T Shuptrine’s Twisted Juice (Marinade and Salad Dressing)
  • 1T local honey

Preparation:

  1. Roast/Grill corn on the cob on grill. 7-10 min, turn one time for full coverage. Let cool.
  2. Chop all herbs, tomatoes, and set aside in bowl.
  3. Chop avocado, squeeze lime over all. Add to bowl.
  4. After corn cools, slice corn off its cob, add to bowl
  5. Add Shuptrine’s Twisted Marinade and your local honey
  6. Stir ingredients gently without mashing the avocado
  7. Add salt and pepper to taste
  8. Serve immediately, or put in fridge to chill. Serve within the hour.

Twisted Bean Salad

  • 2 cans Cannellinni beans, rinsed and drained (white kidney beans)
  • 1 can black eye peas, rinsed and drained
  • 1/2 pint cherry/grape tomatoes halved
  • 1/2 red onion minced
  • 1/2 t salt
  • 1/2 t ground pepper
  • 1/2 C Shuptrine’s Twisted Marinade
  • 2 T chopped parsley
  • 2 T chopped fresh basil*
  • Combine and stir!

* Instead fresh thyme might be good also
** Put crumbled bacon on top for an extra boost if you are a meat lover!