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blog Category: The Art of Grilling

Peace, Love, & Avocados!

posted on June 20th, 2017 by John Savidan

Could there be a more perfect food than the glorious avocado? Nope! And lucky for us, it’s now officially avocado season, and we’ve got all summer to enjoy these green beauties. Haas avocados are the classic West Coast-grown variety, full of buttery, nutty flavor and dense with nutrients. In fact, just one little avocado has 20 vitamins and minerals, as well as a healthy dose of monounsaturated fat (that’s the good kind!). But don’t stop at just one! Stop by Bristol Farms all summer long and keep the avocado love going. Whether you grill, scoop, dip, or slice, there are countless ways to enjoy avocados! Here are some of our favorite preparations below. Grilled Avocado This may sound strange, but believe us - grilled avocados are tasty! Start by selecting avocados that aren't fully ripe, but give just a little when gently squeezed. The trick is to grill a semi-ripe avocado so it does not soften too much on the grill. Simply slice in half and remove the seed, place the… 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

Fresh, Natural, Made‑In‑House Sausages

posted on July 18th, 2016 by Rick Stidham

Ever since Bristol Farms first opened its doors, the Meat Department's fresh sausages have always been the talk of the town! What makes our sausages so different? Bristol Farms' butchers are skilled old-world sausage masters that make our links fresh-in-house every day using the freshest ingredients. Did you know that most of Bristol Farms' natural sausage recipes were invented right here in-house?  That’s right. Some of our recipes date back more than 30 years, and the skills and recipes have been passed down throughout the years. Below are some of our classic customer favorites that are a staple in our meat cases including a limited time flavor, Peach Infused Chicken Sausage. Air-chilled chicken, fresh cut peaches, and a blend of secret spices makes up this sweet and savory sausage. We offer a wide variety of chicken, turkey, and pork sausages in many different flavor profiles, making them a suitable accompaniment for a vast amount of dishes. Here we listed some of our flavor… 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

A New Dip in Town – Muhammara

posted on June 29th, 2016 by Rich Ferranda

Move over hummus and baba ghanoush! Meet our new favorite sidekick: muhammara. It’s a Mediterranean delight of a spread packed with walnuts, roasted red peppers, pomegranate juice, quinoa and a bit of sprouted wheat and rye. You'll too fall in love with this multi-purpose mouthwatering dip. We love muhammara as a dip for crudite, paired with warmed pitas, or as a sandwich/wrap spread. Our secret and easy trick to add rich, bold flavor to any white fish? Simply top it with muhammara after grilling. Your summer party guests will be blown away. Grilled Lemon Pepper Halibut Topped with Bristol Farms Muhammara Dip Ingredients: 1 -pound halibut fillets, 1/2 to 3/4 inch thick 2- teaspoons dried basil leaves 1 -teaspoon lemon pepper 1- teaspoon seasoned salt 3 -medium zucchini or radish, cut into 1-inch coins 1 -medium red bell pepper, cut into 1-inch pieces 2 -tablespoons Bristol Farms Extra Virgin Olive Oil or vegetable oil 1- 8 oz package of Bristol Farms Muhammara… 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

Grilled Mexican Street Corn!

posted on May 31st, 2016 by Nicole Vuletich

One of our favorite joys of summer is enjoying a warm, freshly grilled corn on the cob. It seems anywhere you turn, you can find some grilled version of corn, whether it's at a summer fair, from a local street vendor, or prepared in your own backyard. Nothing beats the flavor of sweet corn with a light char of the grill. There are many ways to prepare grilled corn, such as grilling with the husks on or off, shucked and in foil, or naked on the grill. Not to mention the many ways to enjoy the corn once it's grilled. It seems the most popular method is eating corn straight from the cob, but grilled corn is also a wonderful addition to salads, salsas, cornbread, and more! Our current favorite method? Mexican Street Corn. Grill up some sweet corn and kick it up a notch with a spread of mayonnaise, Cotija cheese, chili powder, and fresh squeezed lime. You'll be enjoying this recipe all summer long. Elote (Mexican Street Corn) Serves 8 Ingredients: Bristol Farms Olive Oil, for… Read More

Weekend Grubbin' with our Outdoor Grillin'

posted on May 25th, 2016 by Brian Casey

We're kicking off grilling season with a delicious, outdoor BBQ cookout every weekend through June 19 starting this Memorial Day weekend! Before you do your shopping, join us for lunch by ordering from our many tasty menu options being cooked at our front entrance by our in-house Chefs. Each weekend will feature a new menu of mouthwatering recipes, such as our Dry-Aged Top Sirloin Hoagie, BBQ Tri-Tip, Handmade Stuffed Burger Patties, and more. Be sure to stop by for some delicious grub! Below is our complete menu and schedule. Please see schedule for participating locations. See you there! Dry-Aged Top Sirloin Hoagie Tender and juicy dry-aged top sirloin is topped with an herbed horseradish aioli, grilled onions, crisp lettuce and tomato all on a fresh, crusty French baguette from our Bakery. This is some seriously good eats! Bristol Burger This recipe hits all the right notes - it's savory and sweet with the robustness of an aged Alpine-style cheese. We start with our… Read More

Save on Summer Grilling Essentials!

posted on May 24th, 2016 by Nicole Vuletich

Make sure your summer fare is well dressed, and your grilling tool belt well-stocked. Summertime is grill time, and that means you need to beef up your supply of spices, marinades, grilling tools, and accessories to get the very best taste from your grilled meats and veggies. We know you'd rather spend more time entertaining friends and playing with the kids, so to make it easy for you, we've picked out some of our very favorite flavor-boosters and grilling must-haves, and they're all at great savings through Memorial Day! California Rancher BBQ Sauces, Marinades, & Rubs If you're into serious flavor, then you'll love the all-natural, locally made, gourmet seasonings and sauces from California Rancher. The deep, aromatic flavor of the Oaky & Smoky Seasoning and BBQ Sauce is out of this world! It's a careful balance of savory and sweet with a growing, yet comfortable, level of heat that lingers nicely on the palate. Making it unique is a nice hint of tamarind in the… Read More

The Buttery Beauty of Burrata & Recipe!

posted on May 18th, 2016 by Carl Smith

Though pretty much everyone has tried mozzarella, the utter deliciousness of its cousin—Burrata Cheese—has been a bit of a secret until recently. If you haven’t tasted burrata yet, you are in for a treat; it’s a positively dreamy cheese. If you know any Italian, you might already have guessed what lies in store for you: burrata translates into "buttery.“ And this fresh Italian cheese is just that. But looking in our cheese case, you might actually confuse burrata with fresh mozzarella—the balls of cheese both look the same from the outside (and actually burrata’s outer curd is made from fresh mozzarella). Dig in, though, and the buttery goodness hidden in the center reveals itself in all its delicious glory. It’s at once mild and creamy, indulgent, and luscious. And it’s as easy as can be to serve it up: just slice some heirloom tomatoes, layer in some burrata, and add a drizzle of your favorite olive oil. Want to say hello to summer in a way that will dazzle… Read More

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