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NOFO Recipes

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Featuring recipes using our market products as well as recipes from NOFO's chefs

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From Our Cafe From Our Chefs Recipes Using Market Products

Mixology

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From Our Cafe

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Creamy Grits

2 cups water
2 cups milk
1 cup grits

Bring water and milk to a boil.Stir in grits, 1/2 tsp salt, 4 tbs butter.
After cooking for 20 minutes, turn the grits into the top half of double boiler.
Hold over simmering water, stirring occasionally, for 30 more minutes.

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Cheese Grits

1 recipe creamy grits
Add 1 cup grated shredded sharp cheddar and 1/2 cup grated parmesan.

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NOFO's Shrimp & Grits

(Based on Bill Neal's Recipe)

1 recipe Cheese Grits
1 pound shrimp, peeled & pat dry
6 slices bacon, cooked crisp & sliced
2 cups mushrooms, sliced
1 cup scallions, sliced
1 large garlic clove, finely diced
4 tablespoons lemon juice
Hot sauce
Fresh parsley, chopped
Salt and pepper

Sautee shrimp in bacon fat & enough oil to cover bottom of pan. Add mushrooms when shrimp colors.Add the garlic & scallions, then season with lemon, hot sauce, parsley, and salt & pepper to taste.Serve atop the cheese grits.

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Grits Cakes

Spread cooked grits in a shallow buttered casserole pan.
Place in freezer for 30 minutes or in the refrigerator overnight. When ready to eat, heat oil or bacon drippings in a frying pan. Cut cold grits into squares or circles using a cookies cutter. Dip cakes into lightly beaten egg, then coat with bread crumbs or flour - do this twice.
Fry until crispy on both sides.

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Gruyere Grits

1 quart milk
1/2 cup plus 1/3 cup butter
1 cup grits
1 tsp salt
1/2 tsp pepper
1 cup Gruyere cheese, chopped
1/2 cup grated parmesan

Preheat oven to 350 degrees.
Bring milk and 1/2 cup of butter to a boil. Stir in grits. Cook until liquid is absorbed. Remove from stove. Beat with electric mixer.
Add 1/3 cup butter, salt & pepper and blend well. Stir in Gruyere until melted. Put in casserole dish. Sprinkle parmesan on top.
Bake one hour until crispy.

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From our Chefs

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Pork Shoulder

3 jalepenos
1 small sweet onion
1 pork shoulder

Grind jalepenos and onion to paste in food processor. Cover top side of shoulder with paste and salt liberally.
Roast no higher than 300 degrees until meat pulls apart easily, about 3 to 5 hours.

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BBQ Sauce

2tbsp minced onion
1tsp vegetable oil
2tsp crushed red pepper, 1 tsp black pepper, 1 tsp sugar, 3 tsp salt
2 cups vinegar
1 cup water

Sautee onion in oil until clear. Add vinegar, water, & spices. Bring to a boil and then cool.

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Collard Greens

1 ham hock
3qts water
3 bunches (approx. 4 1/2 lbs) of collards
1tsp red pepper
1/2 cup brown sugar
2 cups cider vinegar

Simmer bone in water for 3 hours, reducing liquid by half. Add more water if needed.
Add collards & cook for 1 hour. Add spices & cook for 1 hour. Add cider vinegar at the end.

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3 Cheese Baked Macaroni

1lb cooked & drained macaroni elbows
1 cup blue cheese
1 cup parmesan
2 cups shredded cheddar
3 whole eggs
1/2 quart heavy cream
1tsp salt, 1tsp black pepper, 1tsp garlic powder
Bread crumbs

Add cheese, eggs, cream, & spices to pasta while still hot. Pour mix into baking pan & cover with bread crumbs.
Bake at 325 degrees for 30 to 45 minutes until done.

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Recipes Featuring Market Products

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Bacon Candy

12 to 16oz bacon
2tbsp brown sugar
3/4 tsp 8th Wonder Spice Blend

Preheat oven to 350 degrees.
Mix brown sugar and spice together.
Line a baking sheet with aluminum foil. Lay out the sliced bacon on the foiled pan.
Sprinkle 1/2 of the sugar/8th Wonder mixture over the bacon. Cook at 350 degrees for 10 minutes.
Remove the pan from the oven and flip all of the bacon. Sprinkle the remaining sugar/8th Wonder mixture over the bacon. Cook for an additional 8 to 10 minutes at 350 degrees.
Remove from oven and remove the bacon from the pan immediately or else it will stick to the foil.
Serve on a warmed plate.

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Gouda in Pastry

1 individual Pepperidge Farm puff pastry sheet
4oz Gouda cheese
Dr Pete's Praline Mustard Glaze

Preheat oven to 450 degrees.
Thaw & unroll puff pastry.
Place Gouda cheese in middle of pastry. Drizzle Praline Mustard Glaze over Gouda cheese (approximately 3tbsp). Pull pastry up over cheese, seal all edges where pastry comes together.
Put on ungreased cookie sheet and bake until brown, about 15 minutes.
Serve with crackers.

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Olive Stuffed Cheese Wafers

1 14oz tube of Mamie's Cheese Wafer dough, slightly thawed
3 dozen pimento stuffed green olives

Preheat oven to 350 degrees.
Slice Mamie's Cheese Wafer dough into 1/8" slices.
On a slightly floured surface, roll each slice out a bit. Place an olive in the center and mold the dough around while pressing to seal.
Bake 12-15 minutes until dough is set and olive is heated through.

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Glazed Chicken 'n Cheese

Chicken breast filets; skinned
Monterey Jack cheese
Flour, salt, pepper
Dr Pete's Praline Mustard Glaze

Pound chicken filets until thin; season with salt and pepper and dredge in flour.
Brown chicken in oil in frying pan on both sides. Slice Monterey Jack cheese and roll up in browned chicken. Hold chicken together with toothpicks. Place chicken in Pyrex dish, cover with Praline Mustard Glaze.
Put in pre-heated 350 degree oven for 10-15 minutes. Serve immediately.

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Blueberry BBQ Chicken

Smoke, grill or roast your chicken, and in the last 10 minutes of cooking, baste with Chef & The Farmer Blueberry BBQ finishing sauce.
You're looking for the skin to caramelize and turn the hue of purple smoke.
When taken off the grill, toss chicken in a bowl with extra sauce in it to soak up the goodness.
Rest your chicken a good 5-10 minutes and serve.

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Blueberry Goat Cheese Vinaigrette

Combine 1/2 cup Chef & The Farmer Blueberry BBQ sauce, 2tbsp lemon juice, 1/4 cup fresh goat cheese, 1tbsp honey and 1/2tsp salt in a blender.
Blend it up till smooth and stream in 1/2 cup grapeseed or sunflower oil.
Serve this on a mixed lettuce or arugula salad with some fruit or nuts tossed in.

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Raspberry Cream Pie

8oz package cream cheese
8oz tub coolwhip
11oz jar Great San Saba River Raspberry Pecan Preserves
1 prepared graham cracker crust

Beat the cream cheese with a mixer until light and fluffy.
Add 1/2 jar preserves and mix well.
Fold in 1/2 tub coolwhip.
Pour into prepared pie crust.
Spread remainder of preserves over the pie.
Refrigerate for 4 hours.
You may wish to add fruit slices: strawberries, peaches, or raspberries.
Top with remaining coolwhip and serve.

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Chutney Cheese Ball

16oz cream cheese
1/2 cup Stonewall Farmhouse Chutney
1/2 cup diced green onion
1 clove garlic, crushed
Salt & pepper
1/2 cup shredded colby cheese
1/2 cup shredded monterey jack cheese
1/2 cup chopped pecans

Mix together cream cheese, chutney, onion, garlic, salt & pepper.
Fold in colby & monterey jack.
Form into ball and roll in pecans. Chill.
Garnish with green apple slices & crackers.

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Onion Blossom Cheeseball

6oz Robert Rothschild Onion Blossom Horseradish Dip
1/2 cup sour cream
1 block cream cheese, softened
1 cup cocktail shrimp
2 cups cheddar cheese

Blend Onion Blossom Horseradish Dip, sour cream, cream cheese.
Add shrimp and cheddar cheese and form into a ball.
Keep chilled until ready to use. Can be made up to 48 hours ahead.

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Hot Fajitas

1/4 cup extra virgin olive oil
2 Tbsp soy sauce
1 tsp hot sauce
1 Tbsp lime juice
1 tsp ground cumin
2lb skirt steak
4 onions, cut in half
2 tomatoes, diced
Flour tortillas
1 jar Robert Rothschild Raspberry Salsa
Sour Cream
2 jalapenos, chopped (optional)
1 cup beer

Combine the jalapenos, beer, oil, soy sauce, lime juice, hot sauce, and cumin. Marinate the steak in the mixture overnight in the refrigerator. Remove the meat and drain.
Brush the onions with the oil and grill along with the meat until the meat is done.
Immediately carve the meat diagonally across the grain in thin strips.
Slice the onions and combine the tomatoes.
Serve the fajitas with the onions and tomatoes, warmed flour tortillas, Raspberry Salsa, and sour cream.

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NOFO Mixology

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NOFO's Young Cardinal

2oz Cardinal American Dry Gin
.25oz Cointreau
.5oz fresh squeezed lime juice
3oz fresh squeezed orange juice

Shake and strain. Pour over ice or serve up in a martini glass. Garnish with a sprig of fresh rosemary and a lime wedge.

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Chocolate Cherry Martini

1-1/2 to 2 cups ice cubes
1-1/2oz chocolate-flavored vodka
1/2oz cherry brandy
4oz half-n-half cream
1/2tsp juice from Sable & Rosenfeld Whiskey Tipsy Cherries
1tbsp chocolate syrup
1 (or more) Sable & Rosenfeld Whiskey Tipsy Cherries

Fill shaker with ice. Add the vodka, brandy, cream and cherry juice.
Cover and shake for 10-15 seconds or until condensation forms on outside of shaker.
Place syrup in the bottom of a chilled cocktail glass; strain vodka mixture on top.
Serve with cherries.
For a more festive look, martini can be served in a sugar-rimmed glass. Moisten the rim of the glass with water, sprinkle coarse sugar on a place, hold glass upside-down and dip rim in sugar.

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Cherry Frost

3tbsp black cherry liquer
1tbsp brandy
1 cup crushed ice
4tbsp sparkling white wine
2 Sable & Rosenfeld Whiskey Tipsy Cherries

Combine black cherry liquer, brandy and crushed ice in shaker.
Cover with lid and shake vigorously until thoroughly chilled (about 30 seconds).
Strain into a champagne flute and top with sparkling white wine. Garnish with cherries.

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Lemon Pepper Mary

Lemon to rim glass
Lemon pepper
2 dashes each of Tabasco and Worcestershire sauce
1-1/2oz vodka
1/2oz lemon juice
Tomato juice
Lemon wheel
3 Sable & Rosenfeld Tipsy Lemon Olives

Rim a tall glass with lemon and lemon pepper.
Add ice, Tabasco & Worcestershire sauce, vodka, lemon juice.
Top with tomato juice and garnish with three Tipsy Lemon Olives and a lemon wheel

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The Mexican Mary

1-1/2oz tequila
1/2oz lemon juice
1/2oz lime juice
5oz tomato juice
1oz Sable & Rosenfeld Fiery Olives brine
Salt, peper, hot sauce
2 Sable & Rosenfeld Fiery Olives

Rim a tall glass with salt & fill with ice.
Add tequila, lemon juice, lime juice, tomato juice, Fiery olives brine, salt, pepper, and hot sauce.
Garnish with 2 Fiery Olives.

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The Perfect Martini

2-1/2oz Gin (Vodka)
1/2oz dry Vermouth
1 Sable & Rosenfeld Tipsy Cocktail Stirrer

Pre-chill glass. Fill martini shaker with ice cubes.
Pour in Vermouth & Gin (Vodka). Shake.
Strain into glass and add Tipsy Cocktail Stirrer.

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Gin Fizzed Gimlet

2oz Gin
2oz sweetened lime juice
2 Sable & Rosenfeld Gin Lemon Tipsy Olives

Pre-chill glass. Scoop ice into shaker.
Pour Gin and lime juice over the ice. Shake.
Pour drink into chilled glass. Garnish with two Gin Lemon Tipsy Olives.

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The Manhattan

2oz Whiskey
1oz Sweet Vermouth
dash of Bitters
1 Sable & Rosenfeld Whiskey Tipsy Cherry

In an old-fashioned glass with ice, combine Whiskey, Vermouth, & Bitters.
Stir and garnish with a Whiskey Tipsy Cherry.

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The Fiery Devil

2oz Tequila Bianco
1oz Cointreau
1oz lime juice
1oz orange juice
1/2oz Sprite
1/2oz Sable & Rosenfeld Fiery Olives brine
2 Sable & Rosenfeld Fiery Olives

To a cocktail shaker filled with ice, add Tequila Bianco, Cointreau, lime juice, orange juice, Sprite and Fiery Olives brine.
Shake and strain into a martini glass and garnish with 2 Fiery Olives.

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Classic Blue Martini

2-1/2oz Gin (Vodka)
1/2oz dry Vermouth
2 Sable & Rosenfeld Blue Cheese Tipsy Olives

Pre-chill glass. Fill shaker with ice.
Pour in Gin (Vodka) and Vermouth. Shake.
Strain into glass and garnish with two Blue Cheese Tipsy Olives.

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Dry Gibson

2-1/2oz Gin (Vodka)
1/2oz dry Vermouth
2 Sable & Rosenfeld Vermouth Tipsy Onions

Pre-chill glass. Fill shaker with ice.
Pour in Gin (Vodka) and Vermouth. Shake.
Strain into glass and garnish with two Vermouth Tipsy Onions.

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