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Thanksgiving Turkey Recipes

posted on November 23rd, 2016 by Lauren Murphy

Bristol Farms offers fresh uncooked turkeys or cooked turkeys for Thanksgiving ordering. If you choose to go with a fresh turkey this year, here are a few cooking tips and recipes to help make your Thanksgiving easier and tastier! Turkey Cooking Tips: Set your oven to 325°F. We recommend using a meat thermometer. Be sure the thermometer is inserted into the thickest part of the breast, not touching the bone. Cook to an internal temperature of 180° F. Approximate Cooking Times: Stuffed Turkey 8-12 lbs: 3 - 4 hours 12-16 lbs: 4 - 5 hours 16-20 lbs: 5 - 5 1/2 hours 20-24 lbs: 5 1/2 - 6 hours Unstuffed Turkey 8-12 lbs: 2 1/2 - 3 1/2 hours 12-16 lbs: 3 1/2 - 4 1/2 hours 16-20 lbs: 4 1/2 - 5 hours 20-24 lbs: 5 - 5 1/2 hours Recipes: Holiday Turkey Brine Ingredients: - 1 package Bristol Farms Dry Brine Mix (available during the holidays) - 1 quart water - 1 box of 2 bags Reynolds Turkey Roasting Bags - 1 16-24lb Turkey (thawed) - 1 gallon Apple Cider… Read More

Just One More Family Meal Shared

posted on September 16th, 2016 by Nicole Vuletich

With an aim to inspire families to eat at home together more often, we are proud to support in the celebration of National Family Meals Month™ for the month of September. Through the program, we encourage families to slow down, join together, and share just one more delicious meal per week. We know how busy life can be, so we're happy to help by highlighting some super simple, healthy meal solutions with items found in store to help make that happen. Did you know that numerous studies underscore the long-term health, academic, and societal benefits of consistently eating together as a family? Home-cooked meals nourish the spirit, brain, and health of all family members. Not to mention, people who frequently cook at home eat fewer, healthier calories. Additionally, regular family meals are linked to the kinds of outcomes that we all want for our children: higher grades and self-esteem, healthier eating habits, and less risky behavior. Don't fret about the time it takes to… Read More

Great Grapes! A Sweet Recipe for Labor Day

posted on August 30th, 2016 by John Savidan

It’s always a great time to gather family and friends together, and for your Labor Day celebrations consider a new dish with a secret ingredient:  grapes from California.  Fresh grapes are refreshing on their own, of course – pretty much anytime, anywhere.  But they are a versatile ingredient too.  Here's one of our favorite recipes incorporating sweet grapes. Give it a try at your holiday soiree and then bask in the compliments. Shrimp Orzo and Grape Salad When it’s too hot to cook, toss up this filling summer salad of orzo, grapes, and shrimp with a mustard-dill dressing for dinner or as a side. Ingredients: 2 cups cooked, drained orzo pasta 2 cups California seedless grapes 8 ounces small cooked peeled shrimp 1 cup cucumbers, seeded, diced 1/4 cup green pepper, diced 1/2 teaspoon each salt and dried dill weed 1/8 teaspoon ground pepper Mustard-Dill Dressing 1/4 cup white wine vinegar 1 tablespoon each olive oil, dijon-style mustard and… Read More

Life of a Hatch Chile – Stages & Uses

posted on August 16th, 2016 by Nicole Vuletich

It all starts in the rich soil of the valley of Hatch, New Mexico, where the life of a Hatch Chile is born. After harvest in late July and August each year, the Hatch chile takes on a new life cycle, transitioning through stages in which spicy food enthusiasts can incorporate this wondrous pepper into every dish enjoyed throughout the year. From freshly harvested to roasted and pureed, below are the many stages the Hatch chile can go through, along with some tips on adding to some of your existing favorite dishes and some new. Fresh, Unroasted Whole Hatch Chiles - Typically bought in bulk for roasting at home. Roast whole, let cool, remove the skins, and freeze in storage bags for use in dishes throughout the year. When ready to use, simply remove from the freezer and allow to reach room temperature before preparing. Raw Chopped Hatch Chiles - Roasted Hatch chiles are a preferred flavor over fresh, yet you can add diced fresh Hatch chile to the cooking process of soups and… Read More

Summer Grilled Veal Chops with Lemon Herb Butter

posted on July 27th, 2016 by Rick Stidham

Veal chops are an incredibly tender cut of meat ideal for any cooking method, such as sauteeing, roasting, or grilling. Enhance the flavor while bringing out the virtues of veal chops with a bright marinade and a fresh herb butter. Since it's summer, we are enjoying our veal chops grilled to perfection and served alongside a medley of steamed baby red potatoes and asparagus. This recipe pairs well with a dry Italian white wine, such as Jermann Pinot Grigio. Enjoy! Summer Grilled Veal Chops with Lemon Herb Butter Serves 6 Ingredients Veal: 1/2 cup Bristol Farms Olive Oil 8 tablespoons fresh squeezed lemon juice 3 garlic cloves, minced 6 8 oz. Veal Chops Herb Butter: 8 tablespoons butter brought to room temperature 1 tablespoon grated lemon peel 3 tablespoons chopped fresh Italian parsley 3 tablespoons chopped fresh chives 1 tablespoon minced fresh garlic Method: 1. For the veal marinade, whisk the first three ingredients together in a bowl and set aside. Season veal chops with… Read More

Cool Down with Summer Peach Recipes

posted on July 15th, 2016 by John Savidan

Let's face it, the warmest days of summer are here and we can all use some fresh ideas for keeping cool, especially when it comes to our favorite summer eats and drinks. While eating our favorite summer fruits straight from the hand is an easy no-heat snack, there are many other ways to enjoy your summer fruit while cooling down a couple degrees at the same time. Here are our go-to recipes for cooling down this summer with sweet peaches: Peach Iced Tea Pops Drop whole wedges of sweet peach in your favorite iced tea mix and freeze for a delicious frozen treat. In need of frozen treat molds? Visit our Housewares Department for a variety of fun shapes and sizes. Want to make some frozen treats for the kids? In place of iced tea, try fruit juice or fruit puree for a kid-friendly version. You can also make a very grown up version by adding a splash of your favorite spirit or liqueur, such as vodka or Grand Marnier. Super simple, sweet, and chilly. Peach, Prosciutto, and Bocconcini… Read More

Your Summer Secret Weapon: Peaches on the Grill

posted on July 8th, 2016 by John Savidan

It’s not really summer if you’re not firing up the grill, and lucky for you there’s some seriously great meat on special to officially kick off summertime parties. And to finish things off sweetly, we have a secret tip for something special: grilled peaches. When you grill peaches (or other stone fruits), you perform a kind of magic. The heat of the grill makes the natural sugars caramelize, creating a new sweet and smoky flavor that will make you an instant fan. And you don’t have to serve the peaches warm to get the full flavor impact. Grill them up in advance, pop them in the fridge, and serve when you’re ready. And though you can use the grilled peaches in an endless variety of ways, some of our favorites are the simplest: Just top with whipped cream, Mascarpone cheese, cinnamon, chopped nuts, honey, or all of the above! How to Grill Fruit Our favorites for grilling: Peaches (of course!), nectarines, bananas, pineapple, strawberries, and watermelon 1. Cut the fruit so… Read More

3 Ways to Grill Corn

posted on June 27th, 2016 by John Savidan

Sweet corn is very forgiving and takes little effort to make a big impact on the 4th of July. There are many methods to prepare corn, but nothing beats freshly grilled corn with a light char and nutty flavor. Here are our favorite methods for grilling corn: Grill Naked The simplest of methods is going naked, for the corn of course! Shuck the corn ears and remove silks and place on the grill so the flames touch the corn directly. Grill for about 10 minutes while turning constantly to avoid overly burnt spots. This method results in lightly charred brown bits with perfectly grilled flavor. Husks On Grilling corn with the husks on gives the corn a deeper and nuttier flavor, plus it allows you to peel the husks back and tie for a nifty handle. Be sure to soak your corn at least 30 minutes to prevent flare ups. Peel the husks back and remove silks, season as you wish, then rest the husks back down over corn. Grill while turning until corn is steamed throughout; about 15 minutes. When… Read More

Baby Back Ribs for the 4th of July

posted on June 27th, 2016 by Rick Stidham

Independence Day is quickly approaching and although we are still adjusting from the “jailbreak” that occurred when our kids got out of school, one question still comes to mind. When will the kids be out of the house? Actually, I am kidding. If it wasn’t for family, then special holidays, like the 4th of July, wouldn’t be the same. I mean, who wants to BBQ for one? Independence Day should be celebrated with lots of loved ones and great food! Lucky for you, great food is what I’m here for! In the pursuit of finding unique items to help you with your meals, I have uncovered some truly ridiculously amazing Baby Back Ribs to put on your grill this weekend! These ribs are perfect in size and flavor, but what is unique about them is the abundant amount of tender and flavorful meat that is on them! These baby back ribs are part of our "Never Ever" pork offering where we guarantee never added hormones, never added antibiotics, always air-chilled, and always natural. If you are… Read More

It's Cherry Pickin' Time

posted on June 24th, 2016 by John Savidan

When it comes to fruit here in California, it's easy to say we are spoiled. You can enjoy most of your favorite fruits pretty much any time of the year as you please. Cherries, however, are only here for a limited time: in the late spring and summer months. Whenever we get our first cherry delivery of the year, the entire produce team shouts for joy. That’s not just because we miss them when they’re gone, but because we know that we’ve picked the very sweetest and most flavorful varieties for you. Mounds of jumbo, sweet Washington red and rainier cherries are now piled high in our produce departments! Our cherries are large in size,  sweet like candy, and a pure joy to eat. When it comes to enjoying cherries, pie is just the beginning. We like to add cherries to a myriad of sweet and savory dishes, such as topping salads, plopping them in summer cocktails, or cooking down into a spiced chutney. Perfect for 4th of July celebrations, this rustic Peach and Cherry Galette is an… Read More

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