Hills Own Recipes

Ginger and Lemongrass Poached Pear with Clementine Duck Egg Zabaglione & Caramelized Duck Skin: The Coop

Order all the ingredients for this recipe at our online store here.

2 ½ cup white wine, Riesling or Gewürztraminer, reserving a splash or two
1 lemon, juiced
2 cups water
½ cup sugar, reserving a sprinkle
1 knob ginger root, peeled and sliced
1 stalk of lemongrass, bruised
1 cinnamon stick
2 whole star anise pods
2 bosc pears, peeled and cored from the bottom leaving the stem
2 or 3 oz. duck skin
3 clementines, 2 juiced and zested; 1 segmented for for garnish
1 cup heavy cream, reduced by half
3 duck eggs, separated

Bring the first eight ingredients, only half of the sugar, to a boil and reduce heat to a simmer.

Carefully add the pears and cook until tender. Remove pears from poaching liquid and cool. Reduce liquid to a syrup viscosity.

Season the duck skin with salt and sugar. Render in a skillet until golden and crispy. Place on a paper towel to drain and set aside. Combine the zest, juice and heavy cream in a small sauce pan. On low heat reduce until thick.

Meanwhile, combine yolks, a splash or two white wine and place on a double boiler while whisking vigorously until ribbons appear. Slowly whisk in cream. Place pears on a plate sauce with zabaglione and the reduced poaching liquid, garnish with crispy duck skin.



Hills Own Shaken Fried Chicken

1 whole chicken, cut into pieces
3 cups flour with salt and pepper, to taste
1/2 gallon buttermilk
3 eggs
1 box Cornflakes
Crisco (for frying)

Crush cornflakes and put in a large paper bag. Marinate chicken in buttermilk and egg mixture. Dredge in flour. Dip in buttermilk and egg mixture. Toss in bag and coat thoroughly with crushed cornflakes. Deep fry (or bake in your oven) until done. Baking will take 20 to 25 minutes in a 325 degree oven.

When frying:

Breasts should take 10 to 12 minutes.
Back and thigh should take 8 to 10 minutes.
Wings and legs should take 4 to 5 mintes. 


Butternut Squash Soup: Cameron's American Bistro

Order all the ingredients for this recipe at our online store here.

3 lbs. butternut squash
1 quart chicken stock
1 cup heavy cream
1/4 cup honey
salt and pepper, to taste
Preheat oven to 350 degrees.
Cut squash in half and remove seeds. Roast butternut squash on sheet tray until soft (20 to 30 minutes). Scrape meat from skin and put into a deep container. Place all other ingredients in container and mix with immersion blender until smooth. Season to taste and serve with crème fraîche. 


Marinated Pork Chops, Hoppin' John & Natural Jus: Cameron's American Bistro

Order all the ingredients for this recipe at our online store here.

for pork:

10 oz. pork chop
olive oil
salt and pepper, to taste
chicken stock, as needed
1 cup Hoppin’ John (recipe to follow)
2 oz. au jus (recipe to follow)
1 tablespoon garlic butter 
for marinade:
1 cup soy sauce
1 cup maple syrup
Marinate pork chops for one hour minimum in soy sauce and maple syrup.

Rub pork chop with olive oil and season with salt and pepper. Grill to desired temperature. Heat Hoppin’ John in pan over medium heat. Add chicken stock to adjust consistency, as needed. Head garlic butter in saute pan. Ladle au jus over chop.

for Hoppin’ John:
(serves 6)
1/2 yellow onion, small diced
1 celery stalk, diced
1 carrot, diced
1/2 green pepper, diced
2 teaspoons garlic, chopped
1 bay leaf
1/2 lb. andouille sausage
12 oz. black eyed peas
2 teaspoons fresh thyme
1 cup cooked short-grained sticky rice
1 1/2 cups chicken stock
1 oz. butter
2 teaspoons salt
1 teaspoon black pepper
pinch cayenne pepper
Saute vegetables, garlic, sausage and thyme in a large pot until tender, about 8-10 minutes. Add stock, rice, beans and butter and continue to cook on low heat for an additional 15 minutes, or until most of the liquid is absorbed. Season to taste.
for pork jus:
1/2 cup pork marinade (1 part soy sauce + 1 part maple syrup)
1 quart chicken stock
salt and pepper, to taste
1/4 cup corn starch
1/3 cup water
Add chicken stock and pork marinade to pot and reduce by half over high heat. Reduce heat and slowly whisk in slurry (corn starch mixed with water). Simmer over low heat for three minutes. Season with salt and pepper.

Warm Carrot Cake with Cream Cheese Icing & Vanilla Rum Sauce: Cameron's American Bistro

Order all the ingredients for this recipe at our online store here.

for cream cheese icing:
1/4 lb. butter, softened
3/4 lb. confectioners sugar
10 oz. cream cheese, softened
1 1/2 tablespoons vanilla
2 teaspoons lemon juice
Using paddle attachment on mixer, cream butter on a medium-low speed until pale yellow in color. Add the confectioners sugar to the butter, until it releases off sides of bowl. Add cream cheese and beat until fully incorporated and smooth. Add vanilla and lemon juice, mix until incorporated.

for candied carrots:

1 carrot, peeled and julienned
4 cups water
2 cups sugar, plus more for coating
Place carrots, sugar and half of the water in a pot and bring to a boil. Reduce by 3/4, then add the remaining water and reduce by 3/4 again. Strain carrots and toss in a bowl with sugar until coated well and not sticking together. Cool in a single layer on towels.
for carrot cake:
1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
3/4 cup oil
3 eggs
1 1/2 tablespoons vanilla
1/2 cup pecans
3/4 cup carrots, cooked and pureed
1/4 cup crushed pineapple
Preheat oven to 300 degrees.
Sift all dry ingredients. Add oil, eggs and vanilla and combine thoroughly. Fold in pecans, carrots and pineapple. Line cake pans with butter and coat with flour.
Pour 4 ounces of batter into each pan and bake at 300 for 30 minutes. When done, the cake should be set in the center and edges should be starting to pull away from the sides.

for caramel sauce:
3 cups granulated sugar
1 cup water
1 oz. corn syrup
2 cups heavy cream
1/4 lb. butter
1 vanilla bean, split and scraped
1 oz. dark rum
Combine sugar, water and corn syrup in saucepan and bring to a low boil over medium heat. Reduce heat to low and cook to an amber color. Brush sides of pan with water as needed. Do not stir. Heat butter, cream and vanilla beans in a separate pan until butter is melted. When sugar mixture reaches a dark amber color, remove from heat and slowly add in butter and cream mixture, stirring constantly. Add in rum and cool at room temperature, stirring periodically.


Prosciutto-Wrapped Sautéed Apples served with Arugula & Homemade Ricotta: Knead

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For the ricotta:

One gallon Snowville Creamery Milk
1/3 cup white vinegar
1 tablespoon sea salt

In a heavy bottom saucepan, bring milk to 190° stirring constantly. Add vinegar, take off heat and add salt. Let stand for 40 minutes and strain. 

For the salad:
Any type of crisp, sweet apples (honeycrisps are good) sliced fairly thick. Wrap in thinly sliced prosciutto di Parma. Once all of the apples are wrapped, saute in butter over medium heat until prosciutto gets crispy, flipping to brown each side. Dress the arugula, place the apples on top and serve with a dollops of homemade ricotta


Potato & Aged Cheddar Pierogi with Brussels Sprouts and Andouille Sausage: Knead

Order all the ingredients for this recipe at our online store here.

For the pierogi dough:
1 egg beaten
¾ cup sour cream
4 oz. butter unsalted melted
1 teaspoons salt
2 cups all purpose flour

Mix all ingredients well, wrap tightly in plastic wrap and let rest in refrigerator for at least 45 minutes before rolling out.

For the pierogi stuffing:
1 pound Yukon Gold potatoes, peeled, cooked, and mashed
2 teaspoons chopped chives
8 oz. white cheddar cheese
2 tablespoons sour cream
1 teaspoon white pepper
2 teaspoons salt

Mix well.

For the brussel sprouts:
1/2 yellow onion diced
2 cloves garlic sliced
2 cups sliced brussel sprouts, sliced lengthwise
3/4 c sliced andouille sausage

In a heavy bottom saute pan over medium heat, cook onion in olive oil until transparent, add sausage and brussels cook until brussel are a bit sweated and add garlic. 
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