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Recipe of the month

Fun and easy to prepare menu ideas for any occasion featuring one or more of your favorite Saratoga products.

Recipes for the holidays

Flavorful fall dishes certain to spice up the season.

Wild Rice Chicken Roast

Serving Size: 4, Prep Time: 10 minutes, Cook Time: 1 hour

3 tsp.
1 tbsp.
1 (3 ½ lb)
½ cup
¾ cup
1 tbsp.
¼ cup
3 tbsp.
Holiday Roasting Spice
Butter, melted
Whole Roasting Chicken
Onion, chopped
Long Grain Wild Rice Blend
Garlic, minced
Golden Raisins
Pine Nuts

1. Preheat oven to 375 degrees. In a nonstick sauce pan over medium-high heat coat with cooking spray. Add onion to pan, sauté for 4 minutes. Add wild rice and garlic to pan, sauté 1 minute. Measure 1 ½ cups of water and add to pan, bring to a boil. Cover, reduce heat and simmer 15 minutes. Stir in golden raisins and pine nuts.
2. Mix Holiday Roasting Spice and rub over entire chicken. Loosely stuff chicken cavity with rice mixture and tie legs with twine. Place on roasting rack and cook for 40 minutes
3. Increase oven temperature to 450 degrees and cook for another 20 minutes or until thermometer reads safe internal temperature.

Roasted Bacon Mushroom Gravy

Serving Size: 6, Prep Time: 10 minutes, Cook Time: 20 minutes

2 tsp.
3 slices
1 cup
6 tbsp.
1 tsp.
1 qt.
1 tbsp.
Holiday Roasting Spice
Bacon, fine chopped
Mushrooms, thin sliced
All-Purpose Flour
Garlic, minced
Low Sodium Beef Broth
Soy Sauce

1. Preheat oven to 350 degrees. Mix together the Holiday Roasting Spice, bacon and mushrooms, spread on a baking sheet and place in oven for 8-10 minutes until bacon starts to crisp.
2. Strain bacon grease into a medium sauce pot over low-medium heat. Add flour and cook, stirring constantly until a light brown roux is formed, about 2 minutes. Add garlic and cook for another 2 minutes.
3. Slowly pour in beef broth while whisking and bring to a simmer. Add soy sauce and cooked bacon and mushrooms. Serve over roasted meat or potatoes.

Roasted Turkey with Sundried Tomato Pesto

Serving Size: 8, Prep Time: 15 minutes, Cook Time: 2 hours

2 tbsp.
1 (15lb)
2 tbsp.
½ cup
2 tbsp.
¼ cup
¼ cup
¼ cup
Holiday Roasting Spice
Whole Turkey
Butter, melted
Sundried Tomatoes
Balsamic Vinegar
Extra Virgin Olive Oil
Pine Nuts
Parsley, loosely packed

1. Preheat oven to 350 degrees. In a small bowl combine Holiday Roasting Spice with butter and rub evenly over turkey skin. Remove turkey giblets and tie legs with twine. Place on roasting rack and cover pan with foil. Roast for 2 ½ hours.
2. Place remaining ingredients in a food processor and pulse until smooth.
3. Remove foil and continue roasting for another hour or until turkey reaches an internal temperature of 165 degrees.
4. Allow turkey to rest for 15 minutes before carving. Garnish with pesto.

Creamy Mushroom Cauliflower Gratin

Serving Size: 6, Prep Time: 10 minutes, Cook Time: 40 minutes

2 tbsp.
1 cup
½ head
1 cup
1 tsp.
1 tsp.
1 cup
1 ½ cups
1 tbsp.
Holiday Crusting
Breadcrumbs
Cauliflower, cut into florets
Mushrooms, sliced
Garlic, minced
Olive Oil
White Cheddar Cheese, shredded
Milk 2%
Cornstarch

1. Preheat oven to 375 degrees. In a large oven safe skillet heat olive oil over medium-high heat. Add cauliflower and mushrooms, cook for 5 minutes. Add garlic and sauté for another minute.
2. Pour 1 ¼ cups of milk into skillet and bring to a simmer. Thoroughly mix cornstarch with remaining ¼ cup of milk and pour into skillet, stirring continuously. Once thickened stir in cheddar cheese until melted.
3. Mix breadcrumbs and Holiday Crusting, sprinkle on cauliflower and bake for 30 minutes.

Christmas Morning French Toast

Serving Size: 4, Prep Time: 10 minutes, Cook Time: 10 minutes

2 tbsp.
¼ cup
4 each
1 each
2 tbsp.
½ cup
As needed
Holiday Sweet Spice
Vanilla Almond Milk
Eggs, large
French Bread Loaf, slightly stale
Butter
Orange Marmalade
Maple Syrup

1. Cut French bread into 1” thick slices. Preheat a griddle to 375 degrees.
2. In a bowl whisk the Holiday Sweet Spice, vanilla almond milk and eggs. Melt butter on griddle. Dip bread into egg mixture and place on griddle, cook for 2-3 minutes on each side.
3. Remove and top with orange marmalade and syrup.

Cranberry Pistachio Cheese Log

Serving Size: 8-10, Prep Time: 10 minutes

1 tbsp.
8 oz.
1 tbsp.
¼ cup
¼ cup
¼ cup
Holiday Sweet Spice
Cream Cheese
Honey
Powdered Sugar
Dried Cranberries, chopped
Pistachios, chopped

1. In a stand mixer with paddle attachment whip the cream cheese, honey, powdered sugar and Holiday Sweet Spice on medium speed until smooth.
2. Using a piece of plastic wrap shape cheese into a log and wrap. Refrigerate for 2 hours to harden. Remove and roll in chopped cranberries and pistachios. Serve with crackers.

Cremini and Pumpkin Ale Mac N Cheese

Serving Size: 6, Prep Time: 10 minutes, Cook Time: 1 hour

1 tbsp.
1 cup
1 each
6 tbsp.
3 tbsp.
2 ½ cups
½ cup
1 lb.
2 cups
1 cup
1 cup
Holiday Crusting
Cremini Mushrooms, sliced
Shallot, minced
Butter
Flour
Milk
Pumpkin Ale
Shell Pasta, cooked and drained
White Cheddar Cheese, shredded
Fontina Cheese, shredded
Panko

1. Preheat oven to 325 degrees. Melt butter over medium heat in non-stick pan. Add cremini and shallots and sauté for 2 minutes. Add flour and cook, stirring constantly until a light brown color develops.
2. Slowly whisk in the beer and milk. When thickened add in cheese and whisk. Season with salt and pepper. Stir in cooked pasta. Place mac n cheese in a 2 quart casserole dish.
3. In a small bowl blend panko and Holiday Crusting, sprinkle on mac n cheese. Bake for 45 minutes.

Melt in Your Mouth Red Ribeye Roast

Serving Size: 8, Prep Time: 8 hours, Cook Time: 2 ½ hours

3 tbsp.
1 (12 lb)
1 cup
1 ½ cups
2 tbsp.
Holiday Crusting
Ribeye Roast
Soy Sauce
Red Wine
Tomato Paste

1. Combine soy sauce, red wine and tomato paste in a Ziploc bag, place roast in bag and seal. Let marinate in refrigerator for 8 hours.
2. Preheat oven to 425 degrees. Let beef rest at room temperature for 1 hour. Sprinkle Holiday Crusting evenly over roast. Place in oven, uncovered in a roasting pan for 10 minutes.
3. Lower oven temperature to 325 degrees. Cook for 2 ½ hours or until thermometer reads 145 degrees.

Sweet Sausage Breakfast Rolls

Serving Size: 4, Prep Time: 10 minutes, Cook Time: 15 minutes

2 tbsp.
12 each
1 pkg.
½ cup
2 tbsp.
Holiday Sweet Spice
Turkey Sausage Links, fully cooked
Crescent Rolls
Maple Syrup
Powdered Sugar

1. Preheat oven to 350 degrees. Unroll cresent rolls and divide each section, cut diagonally so you get 2 from each piece. Wrap each sausage link in crescent roll and place on greased baking sheet. Place in oven for 10-12 minutes until golden brown.
2. In a bowl whisk the Holiday Sweet Spice, maple syrup and powdered sugar and set aside for dipping.
3. Remove from oven and serve.

Holiday Spiced Rice Pudding

Serving Size: 4, Cook Time: 30 minutes

1 tbsp.
1 tbsp.
2 ½ cups
4 tbsp.
2 tbsp.
Holiday Sweet Spice
Molasses
Vanilla Almond Milk
Arborio Rice
Butter

1. Heat a small saucepot with milk to a low simmer.
2. In a medium sauté pan melt butter over medium heat and pour in rice, sauté for 2 minutes. Slowly pour milk into rice one ladle full at a time, stirring constantly. Process should take about 20 minutes, if rice isn’t fully cooked heat more milk and add to rice. When rice is cooked stir in molasses and Holiday Sweet Spice.

Tipper's Shrimp & Chips

Serving Size – 4, Prep Time – 30 minutes, Cook Time – 15 minutes

¼ cup 

1 pound 

1 each  
2 each  
2 cups   
2 cups    
1 tsp.  
3 cups  
Put-In-Bay Spices Tipper’s Tasty Dust Seasoning
Shrimp, peeled, cleaned and deveined
Bag of Frozen French Fries
Eggs, whole
Milk
All Purpose Flour
Salt
Deep Frying Oil

1. Preheat oil in deep fryer or heavy pot to 350°F.
2. Mix the milk and eggs together in one bowl. In another bowl, add the flour and 2 tablespoons of Tipper’s Tasty Dust Seasoning.
3. Pour the dry mixture into the wet and mix until it comes together.
4. Frying in batches, coat the shrimp in batter, shake briefly and place into hot oil.
5. Cook until golden brown and crispy, about 2-3 minutes.
6. Let drain and cool on a rack for 1 minute before serving.
7. Fry the French fries in the hot oil according to package directions and season with extra Tipper’s Tasty Dust Seasoning after frying.

Flowering Onion & Tipper’s Zesty Sauce

Serving Size – 4, Prep Time – 30 minutes, Cook Time – 15 minutes

3 tbsp. 

4 each
2 each
2 cups
2 cups
½ cup
½ cup
3 tbsp
4 cups
Put-In-Bay Spices Tipper’s Tasty Dust Seasoning                  
Medium Onions
Eggs, whole
Milk
All Purpose Flour
Mayonnaise
Sour Cream
Milk
Frying Oil

1. Preheat the oil in a fryer or heavy dutch oven to 350°F.
2. In a small bowl, thoroughly combine 1 tablespoon Tipper’s Tasty Dust Seasoning, mayonnaise, sour ream and 3 tablespoons of milk.
3. In a large bowl, mix the eggs and milk together. In another small bowl mix 1 tablespoon of Tipper’s Tasty Dust Seasoning with the flour.
4. Prepare the onions by cutting off a ½” to 1” of the root and stem end off the onion. Carefully peel the other layer off and using a small knife cut out a 1” diameter circle of the root and core.
5. With the root side down, cut 2-3 X shapes into the onion being careful to leave a ½” of the onion intact. Once you have made the cuts, unfurl the petals a bit and place in a bowl of cold water.
6. Drain onions and dust with extra flour. Then dip them into the batter, one at a time, and fry the onions in the hot oil. Once an onion goes into the oil, turn the heat down to 300°F for 4-5 minutes and then turn it back up to 350°F for 3-4 more minutes. Remove the onion to a rack to drain and rest for 1-2 minutes before serving with a generous portion of the zesty sauce.

Black & Bleu Burger

Serving Size – 4, Prep Time – 30 minutes, Cook Time – 15 minutes

3 tbsp.

1 pound
1 package
1 package
4 each
1 tbsp.
Put-In-Bay Spices Intrepid-31 WA Grill Seasoning
Lean Ground Beef
Bleu Cheese, crumbled (8 oz.)
Sliced Mushrooms (8 oz.)
Hamburger Buns
Vegetable Oil

1. Preheat an outdoor grill or indoor grill pan.
2. Place the ground beef with 2 tablespoons of Intrepid-31 WA Grill Seasoning in a large bowl and mix until thoroughly combined.
3. Divide the beef into 4 equal sized portions and roll into ball shapes. Make a pocket into each ball shape and stuff with 2 oz. of bleu cheese. Seal the pocket closed and flatten the ball into a patty shape. Continue until all the portions are filled and flattened.
4. Grill to desired doneness on the grill pan, about 4-5 minutes per side, finishing in oven if they get too brown.
5. While the burgers rest, sauté the mushrooms in the vegetable oil with 1 tablespoon of Intrepid-31 WA Grill seasoning.
6. Place the patties onto the burger buns with mushrooms and any additional condiments.

Grilled Chicken Salad

Serving Size – 2, Prep time – 20 minutes, Cook Time – 20 minutes

1 tbsp.

2 each    

3 cups   
¼ cup        
¼ cup         
¼ cup        
Put-In-Bay Spices Intrepid-31 WA Grill Seasoning
Chicken Breasts, skinless and boneless
Mixed Greens
Gorgonzola Cheese
Mushrooms, sliced
Oil & Vinegar Dressing

1. Preheat oven to 350°F and line a small sheet tray with foil.
2. Coat each chicken breast with Intrepid-31 WA Grill Seasoning and then grill each side for 4-5 minutes. Remove to sheet tray after they are grilled properly and cook in oven for another 5-10 minutes to finish.
3. While chicken is finishing, combine the mixed greens with mushrooms and gorgonzola cheese in a large bowl. Dress with the oil and vinegar dressing and place half of the lettuce on each plate.
4. Once the chicken is fully cooked and has rested 5 minutes, slice it and top each portion of the salad with an entire chicken breast.

Tilapia Bake

Serving Size – 2, Prep time – 20 minutes, Cook Time – 20 minutes

¼ cup

½ cup
4 each
     
Put-In-Bay Spices South Bass Island Lemon Pepper Seasoning
Butter, unsalted
Tilapia Fillets, skinless and boneless

1. Preheat oven to 350°F.
2. In a small pot, melt the butter and skim off the white foam.
3. Pour half of the melted butter into a 13x9 casserole dish and place the tilapia fillets on top of the butter.
4. Pour the remaining butter over the tilapia and then sprinkle each fillet liberally with seasoning.
5. Bake uncovered for 20 minutes. Remove from oven and let rest 5 minutes before serving.
6. Drizzle the fillets with a bit of the butter before serving.



Lemon Chicken Orzo Salad

Serving Size -10, Prep Time – 20 minutes, Cook Time – 20 minutes

2 tsp. 
2 each 
1 each  
1 each 
1 ½ cups 
¼ cup   
2 tbsp.   
½ cup   
2 tbsp.    
3 tbsp. 
     
Put-In-Bay Spices South Bass Chicken Breast, cooked and diced
Large Zucchini, diced
Yellow Squash, diced
Orzo, uncooked
Parsley, chopped
Kalamata Olives, sliced
Feta Cheese
Raspberry Wine Vinegar
Extra Virgin Olive Oil

1. Preheat oven to 400°F.
2. Mix the zucchini and squash together with 1 tablespoon of olive oil and roast in the oven for 20 minutes.
3. Prepare the orzo pasta according to the package.
4. In a large bowl combine the olive oil, vinegar, South Bass Island Lemon Pepper Seasoning, parsley, olives and feta.
5. Place the cooked and drained orzo pasta, the roasted vegetables, and the cooked chicken into the bowl with the vinegar and oil and then toss until it is all incorporated.




Braised Oxtail with Onions

Serving Size – 4, Prep Time – 10 minutes, Cook Time – 2 ½ hours

1 ½ tbsp. 

3 pounds   
1 each    
2 cups      
1 tbsp.         
1 tsp.
Put-In-Bay Spices Jude-Sea’s Pepper Melange Seasoning
Beef Ox-tail
Onion, sliced
Stock or Water
Vegetable Oil
Salt

1. Preheat the oil in a dutch oven or heavy skillet over high heat.
2. Sear each side of the beef ox-tails, removing from the heat as they finish.
3. Once they are all seared, add the onions into the pan and cook until soft and slightly golden in color. Add the water, salt and Jude-Sea’s Pepper Melange Seasoning.
4. Add the beef ox-tail back into the dutch oven or place them and the braising liquid into a casserole dish; cover tightly with foil and back in an oven for 2 hours at 300°F.
5. After 2 hours the meat should pull away from the bone easily. Let rest for 10 minutes and serve the ox-tails with the spicy braising liquid.

Spicy Sausage Gravy & Biscuits

Serving Size – 4, Prep Time – 10 minutes, Cook Time – 30 minutes

1 ½ tbsp. 

1 pound   
2 tbsp.      
2 tbsp.       
3 cups      
1 tsp.        
1 package     
Put-In-Bay Spices Jude Sea’s Pepper Melange Seasoning
Ground Sausage
Butter
All Purpose Flour
Milk
Salt
Biscuits, canned

1. In a large skillet cook and brown the sausage. Remove the sausage from the pan, leaving some fat ehind.
2. Add the butter to the pan and melt before adding the flour.
3. Cook the flour and fat mixture for 3-4 minutes over medium heat, stirring it so it does not burn.
4. Add 2 cups of milk to the flour and fat mixture and whisk vigorously until smooth. Add another ½ cup of milk and bring to a bowl whisking so the bottom does not scorch.
5. Once it reaches a boil turn the heat down to a simmer and add the sausage, salt and Jude Sea’s Pepper Melange Seasoning into the gravy.
6. Continue stirring until the gravy reaches the desired consistency.
7. Prepare the biscuits according the package direction and top while hot with the sausage gravy.
8. Use additional tablespoons of milk to thin out the gravy as it will thicken as it stands.

Sweet & Spicy Coconut Shrimp Curry

Serving Size – 4, Prep Time – 10 minutes, Cook Time – 30 minutes

1 ½ tbsp.

½ pound

½ tsp.
1 package

1 each
1 tbsp.
1 tsp.
2 tsp.
Put-In-Bay Spices Joe’s Sweeter Heater Seasoning
Large Shrimp, cleaned, peeled and deveined
Salt
Frozen Stir Fry Vegetable Medley (16 oz.)
Coconut Milk (13.5 oz. can)
Lime Juice
Cornstarch
Water

1. Place the cornstarch and water into a small bowl and set aside.
2. Empty the can of coconut milk into a large high-rimmed skillet and place over medium high heat.
3. Mix the Joe’s Sweeter Heater Seasoning and salt into the coconut milk.
4. Add the vegetables into the pan and bring to a simmer. Stirring occasionally, cook the vegetables for 5-6 minutes.
5. While at a simmer, add the shrimp for 2 minutes and then add the cornstarch slurry and lime juice. Cook for 1 to 2 minutes longer to thicken and then serve immediately over cooked jasmine rice.

Hot Corned Beef Hash

Serving Size – 4, Prep Time – 10 minutes, Cook Time – 30 minutes

1 ½ tbsp.

¼ pound
1 pound
1 cup
½ cup
2 tbsp.
2 tbsp.
Put-In-Bay Spices Joe’s Sweeter Heater
Corned Beef, thick cut and diced
Cubed Potatoes, par boiled
Onion, diced
Water
Vegetable Oil
Butter

1. Heat vegetable oil in a large skillet and sauté the onions until soft and slightly caramelized.
2. Add in the potatoes, corned beef, water and Joe’s Sweeter Heater Seasoning to the pan and toss to coat.
3. Continue cooking over medium-high heat until most of the moisture has evaporated, about 3 minutes, then add the butter and cook further until the potatoes start to brown and crisp slightly.
4. Remove from heat and let rest uncovered for 3 minutes before serving.


Spicy Molasses Cookies

 

1 ½ tsp.

2 ¼ cup
¾ cup
½ cup
½ cup
2 tsp.
1 each
1 tsp.
1 tbsp.
1 tsp.
½ tsp.
Put-In-Bay Spices Joe’s Secret Heat Seasoning
All Purpose Flour
Unsalted Butter, softened
Brown Sugar, packed
Granulated Sugar
Baking Soda
Large Egg
Vanilla
Ground Cinnamon
Ground Ginger
Salt

1. Preheat oven to 375°F.
2. In a separate mixing bowl combine the flour, Joe’s Secret Heat Seasoning, spices, salt and baking soda. Stir to mix and reserve.
3. In a mixing bowl cream the butter, brown sugar, and granulated sugar on medium-low speed for 3-4 minutes.
4. Add the egg and vanilla to the mixing bowl and thoroughly incorporate, scraping down the sides of the bowl once.
5. Lastly, add the flour mixture and mix until just combined. Remove from mixer and hand mix while scraping down the sides of the bowl.
6. Roll the dough into ¾” balls, roll in extra sugar and place on a parchment lined cookie sheet Bake for 13-15 minutes and let cookies cool on the sheet tray for 4 minutes before moving to a cooling rack.


Sweet Heat Tilapia Tacos

Serving Size – 4, Prep Time – 20 minutes, Cook Time – 20 minutes

¼ cup

4 each
8 each
3 cups

¼ cup
2 tbsp.
¼ cup
¼ cup
2 tbsp.
½ tsp.
½ tsp.

Put-In-Bay Spices Joe’s Secret Heat Seasoning
Tilapia Fillets, cleaned and skinless
Flour Tortillas, taco size
Red and Green Cabbage, shredded and mixed
Red Onion, sliced
Cilantro, chopped
Apple Cider Vinegar
Olive Oil
Lime Juice
Cumin
Salt


1. Preheat oven to 350°F.
2. In a small sauce pot, combine the vinegar, olive oil, lime juice, cumin, salt and sugar. Heat over low heat until the sugar dissolves.
3. Place the shredded cabbage, cilantro and red onion into a large bowl and toss with the warm pickling liquid and let rest at room temperature.
4. Place the tilapia on a sheet tray sprayed with cooking spray and generously coat the fillets with Joe’s Secret Heat Seasoning and bake for 15 minutes until flaky. Let rest 5 minutes.
5. Place half a flaked fillet into a warm flour tortilla and top with a generous portion of the slaw.


Smoked Salmon & Spinach Quiche

Serves – 6 to 8, Prep Time - 30 minutes, Cook Time – 45 minutes

1 tbsp

1 cup
½ cup
4 oz.

4 oz.
5 each
1 ¼ cup
1 each
1 tbsp.


Put-In-Bay Spices Ballast Island Bronzing Spice
Frozen Spinach, thawed and drained
Yellow Onion, diced
Smoked Salmon Fillet, broken into pieces
Fontina Cheese, shredded
Eggs, whole
Milk
9” Pie Dough Sheet/Shell
Olive Oil



1. Preheat oven to 350°F and also heat a skillet over medium-high heat.
2. Add olive oil to the pan and sauté the onions until soft, about 4-5 minutes.
3. Add the drained spinach to the pan and cook off any additional moisture.
4. In a large bowl, mix the eggs, milk and Ballast Island Bronzing Spice together.
5. Add the spinach and onion mixture, cheese and smoked salmon to the custard mixture.
6. Pour the custard into a pie dough lined pie pan and bake covered for 35 minutes. Remove the foil and bake an additional 15-20 minutes or until the center is set. Let sit for 15 minutes before cutting and serving.



Peppered Party Wienies

Serving Size – 4, Prep Time – 10 minutes, Cook Time – 20 minutes

1 tbsp.

1 package

1 each
1 tbsp.
2 tbsp.
2 tbsp.
2 tbsp.
1 tbsp.
30 each



Put-In-Bay Spices Mayor McCann’s Montreal Steak Seasoning
Little Smoked Sausages, beef and precooked
Small Onion, diced
Butter
Brown Sugar
Apple Cider Vinegar
Tomato Paste
Stone Ground Mustard
Toothpicks




1. Heat the butter in a medium pot and cook the onion until soft and translucent.
2. Once soft, add the tomato paste and Mayor McCann’s Montreal Steak
Seasoning and cook for 2-3 minutes, then add the brown sugar, apple cider vinegar and mustard. Mix well and cook an additional 2 minutes.
3. Add the little smoked sausages to the pot and thoroughly mix them in the sauce. Bring to a simmer and then reduce the heat to low. Slow cook for 10-15 minutes to thicken the sauce slightly, or place in a small Crockpot and keep warm for a party (sauce will thicken).



Seared Pork Chops with Spicy Cream Gravy

Servings – 4, Prep Time – 15 minutes, Cook Time – 30 minutes

¼ cup

4 each
1 each
1 cup
1 tsp.
½ cup
2 tbsp.
1 tsp.
2 tsp.



Put-In-Bay Spices Ballast Island Bronzing Spice
Pork Chops, thick cut and bone-in
Large Onion, sliced
Pork/Vegetable Stock or Water
Salt
Half & Half
Olive Oil
Cornstarch
Water




1. Preheat oven to 350°F and heat a heavy bottom skillet over medium-high heat.
2. In a small bowl, combine the cornstarch and water, set aside.
3. Liberally apply 3 tablespoons of the Ballast Island Bronzing Spice on both sides of the pork chops and pan fry until golden brown on each side, placing pork chops on a foil lined sheet tray once browned.
4. When all the pork chops are browned, place the sheet tray in the oven to finish, about 7-10 minutes depending on thickness, the internal temperature should reach 145°F.
5. While the pork chops finish, add the onions into the hot pan and sauté until soft for about 5-6 minutes and then add the stock. Bring to a boil and add the cornstarch slurry and reduce to a simmer.
6. Once at desired consistency serve the pan gravy with each pork chop.



Mayor McCann’s Cheese Steak

Serving Size – 3, Prep Time – 20 minutes, Cook Time – 20 minutes

¼ cup

3 each
9 slices
1 package
1 each
1 each
2 tbsp.




Put-In-Bay Spices Mayor McCann’s Montreal Steak Seasoning
6” Sub Rolls, split
Provolone Cheese
Frozen Thinly Sliced Beef (15 oz.)
Large Onion, sliced
Green Pepper, sliced
Vegetable Oil




1. Preheat a flattop griddle to 350°F (alternatively this can be done in a large skillet).
2. Coat the flattop with vegetable oil, sauté the onions and peppers with 1 tablespoon of the Mayor McCann’s Montreal Steak Seasoning until soft and slightly charred. Place into a bowl and keep warm.
3. Working in batches, cook portions of meat with 2 teaspoons of Mayor McCann’s Montreal Steak Seasoning on the griddle and then form the meat into a 6” long strip of meat. Top with peppers and onions and then place 3 slices of cheese over each pile. Cover and let the cheese melt, about 1 minute.
4. Scoop the cheesy filling into split sub rolls and serve immediately.