Potato Hash with Peppers and Onions
1 ½ pounds Red Dog red potatoes, peeled and cut into ½-inch cubes2 tablespoons vegetable oil1 Red Dog red bell pepper, thinly sliced1 small onion, thinly sliced1 teaspoon Frank’s RedHot or other hot sauce, or more to tasteKosher salt and freshly ground black pepper4 large eggs (optional) If using the eggs, adjust an oven rack to the upper-middle position and preheat the oven to 400°F. Spread the potatoes on a large microwave-safe plate, cover with paper towels, and microwave on high until heated through but still slightly undercooked, 4...
read moreBlackberry Corn Cobbler
Makes 8 servings. 4 tablespoons cold unsalted butter, cut into cubes, plus more for greasing the pan2 pounds fresh blackberries, lightly mashed1 cup granulated sugar1 1/2 cups all-purpose flour2 tablespoons fresh lemon juice1 teaspoon kosher salt2 ears of Red Dog sweet corn1/3 cup finely ground yellow cornmeal1 1/4 teaspoons baking powder2 tablespoons heavy cream4 teaspoons turbinado sugar, for sprinkling Heat oven to 375 degrees and grease a 9×9 baking dish with butter. In a medium bowl, toss the mashed blackberries with 2/3 cup...
read moreProsciutto and Melon Salad
Serves 3-4. 1 tablespoon champagne vinegarKosher salt and black pepper2 tablespoons olive oilHalf of one Red Dog romaine lettuce, chopped into bite sized pieces1 small Red Dog Farm cantaloupe, sliced or scooped into melon balls8 ounces fresh mozzarella, torn into bite-size pieces2 to 3 ounces prosciutto tornFresh basil leavesFresh mint leavesBalsamic glaze (optional)Freshly ground black pepper Whisk the vinegar, salt and pepper while slowly pouring in the olive oil. Toss the dressing with the...
read moreFried Eggplant
1 Red Dog eggplant3/4 tsp. salt, plus more for seasoning1/2 cup all-purpose flour1-2 eggs1/4 cup milk1 3/4 cups panko breadcrumbs with Italian seasoning1/4 cup grated parmesan cheese1/4 tsp. ground black pepperVegetable oil, for frying1 Tbsp chopped fresh parsleyMarinara or tomato sauce, for serving Cut the eggplant into 1/2-inch thick slices. Line 2 large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of...
read moreRefrigerator Dilly Beans
1 lb Red Dog green beans, trimmed to fit your jarsSeveral Red Dog dill fronds1 Tbsp pickling spice1 tsp dill seeds1 cup apple cider vinegar1 cup water2 Tbsp kosher salt1 Tbsp sugar Fit your beans and a few dill fronds into your wide mouth jar or jars. Keep the beans as straight as possible to fit as many beans as you can in the jar. Add the pickling spice and dill seeds to the jar. If using 2 jars divide equally between them. Heat the apple cider vinegar, water, sugar and salt...
read moreSmashed Asian Cucumber Salad
3-4 Servings. 1-1.5 pounds Red Dog Farm mini cucumbers1 teaspoon salt2 1/2 teaspoons sugar2 teaspoons sesame oil3 teaspoons light soy sauce1 1/2 tablespoons rice vinegar2-4 cloves garlic, finely chopped1-2 teaspoons chili oil (optional)2 teaspoons toasted sesame seeds1/4 cup chopped Red Dog Farm cilantro Make the dressing by combining the salt, sugar, sesame oil, soy sauce, and rice vinegar. Stir until the sugar and salt dissolve. Set aside. On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other...
read moreTomato-Lentil Salad
2 15oz cans lentils, drained, rinsed, and shaken dry (or 3 cups cooked green or black lentils from 1 1/2 cups dry lentils)1 1/2 pounds Red Dog Farm tomatoes, cut into bite-size pieces1/4 cup extra-virgin olive oil3 tablespoons lemon juiceSalt1/4 cup stirred tahini1 tablespoon chili crisp, harissa or another chili paste1 1/2 loosley packed cups Red Dog Farm basil leaves, tornToasted sesame seeds, for serving In a large bowl, combine the lentils, tomatoes, oil, lemon juice and a big pinch of salt. Stir to combine. In a liquid measuring cup or...
read moreTomato Basil Chicken Breasts
2 small boneless skinless chicken breasts or 1 large chicken breast, halved horizontally Salt and pepper1/4 cup all-purpose flour3 tablespoons unsalted butter, divided 1 tablespoon olive oil 2 tablespoons diced shallots1 pint Red Dog cherry tomatoes, halved1 tablespoon capers in brine, drained 1/2 teaspoon red wine vinegar Red Dog Farm basil leaves (large leaves torn), for serving Season the chicken breasts all over with salt and pepper. Add the flour to a shallow bowl or plate. Dredge the chicken by placing it in the...
read moreSpicy Cucumbers With Mint, Scallions and Crushed Peanuts
Yield: 4 to 6 servings 3 tablespoons freshly squeezed lime juice 1 tablespoon palm sugar or dark brown sugar2 teaspoons toasted sesame oil2 teaspoons fish sauce2 small Thai chiles (not bird’s-eye), very thinly sliced, or substitute 1 serrano chile1 Fresno chile, thinly sliced crosswise1 pound Red Dog Farm mini cucumber, sliced ¼ inch thick3 or 4 green onions, thinly sliced on a long biasSalt¼ cup fresh mint leaves, some whole, some torn¼ cup Red Dog Farm basil leaves 2 tablespoons roughly chopped cilantro⅓ cup salted peanuts,...
read moreMiso Mustard Green Beans
Serves 2. 1/2 pound Red Dog Farm green beans, trimmed1 1/2 tablespoons white miso3/4 tablespoons Dijon mustard3/4 tablespoons lemon juiceToasted sesame seeds, for serving Fill a medium bowl with ice water. Bring a medium saucepan of water to a boil. Salt it well, like you would pasta water. Add the green beans and cook until tender but still bright green, 5 to 6 minutes. Drain, then transfer to the ice water to cool. Drain. While the beans are cooling, in a large bowl, stir together miso, mustard and lemon juice until smooth. Add the green...
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