Recipes

Chef Hymie – Perfect Sloppy Joe’s

Welcome to one of my old favorites that brings me back to my childhood every time I make these.
The twist is that I now use fresh ground turkey instead of meat and for my Vegan & Vegetarian friends you can substitute using Tofu, Seitan or Tempe.
Enjoy!

1 Package or fresh ground Turkey (about 1.3 pounds)*
1/2 Sweet (Vidalia) onion small diced.
1 Teaspoon tomato paste
12 ounces of any Chef Hymie Grande Sauce Unique – New Mexico Sweet, Polpolte or Cascabel Express.
Olive Oil about 3 tablespoons.

* Substitute using Tofu, Seitan or Tempe.

Take a large fry pan and over a medium to medium high heat add in olive oil and sauté the Vidalia onions for 10 to 12 minutes. Stir the onions as you sauté to make sure they do not burn.
Add the Turkey to the onions and begin cooking the turkey into small pieces while cooking... the turkey likes to stay together so you will have to break the Turkey up the whole time you are cooking. Make sure the Turkey is cooked all the way through... DO NOT DRAIN and onions together making sure the Turkey is cooked through.
Add in the Chef Hymie Grande Sauce Unique of your choice to the turkey, stir in well.
Add the tomato paste, stir well. Turn the heat to medium and cook for 15 minutes stirring occasionally the Sloppy Joe's will thicken up...Perfect!

Serve on your favorite slider or burger buns.

Makes approximately 24 - two tablespoon servings.

ENJOY!

Download Recipe in Word Document File

Chef Hymie Meat Loaf

1 lbs. Ground Beef
1 lbs. Ground Pork
1 small Red Onion small diced
½ Cup Chef Hymie Grande` New Mexico Sweet sauce
½ Cup Chef Hymie Grande` Polapolte sauce
2 tsp. Dijon Mustard
1 Egg
4 Slices of White Bread w/the crust removed
½ Cup Whole Milk
½ tsp. Salt
½ tsp. fresh ground Pepper

Preheat oven to 350 F

Place white bread in a separate bowl pour the milk all over the bread let soak, set aside until needed.
Mix the Chef Hymie Grande New Mexico Sweet and Polapolte together making 1 cup of Chef Hymie Grande Sauce.
Split the sauce into two bowls ½ cup each.
Place the ground beef & pork in a large bowl and with your hands mix in the egg, red onion and Dijon mustard; salt & pepper.
Squeeze out the excess milk from the bread then add to the meat making sure that the bread is well incorporating into the mixture.
Take ½ cup of the Chef Hymie Grande’ sauce & and mix well into the meat; set aside.
Take a large over proof dish and place the meat in the dish.
Form an even size loaf then pour the rest of the Chef Hymie Grande’ sauce all over the loaf making sure it is spread evenly.
Place the dish in the oven and cook for one hour.
Remove from the oven and let sit for five minutes.
Slice equal portions for your guests and enjoy!

Serves 8 people.

Download recipe in Word Document File.

Chef Hymie Grande – Perfect BBQ Ribs

1 – Rack baby back or regular pork ribs.
1 – Bottle Chef Hymie Grande’ Sauce Unique – any flavor.
1 – Package Chef Hymie Grande’ Rub~Unique.
Plastic Food Wrap
Aluminum Foil – Heavy Duty

First – Place the ribs on a large clean surface…this will allow you to work with the ribs better.
Sprinkle by hand Chef Hymie Grande’ Rub~Unique all over the ribs (both sides) working the rub into the meat. Don’t forget to rub the edges as well!
Wrap the ribs completely in the plastic wrap…make sure it is tight to the meat and not loose.
Then take the aluminum foil and wrap the rib package making sure they are completely covered.
Place the ribs in the refrigerator over night (this is preferred so the rub really sets into the meat) if not let it sit for at least six hours before its time to cook.

The next day-
Preheat the oven to 170-200 degrees.
Remove the foil (save the foil) and plastic from the ribs and place the rack on a sheet pan.
Bake the ribs for two hours; towards the end of this time fire up your grill!
Remove the rack from the oven after the two hours.
Take your bottle of Chef Hymie Grande’ Sauce Unique of choice and the ribs out to the grill.
Over medium heat BBQ the rack on both sides for ten minutes each.
Take Chef Hymie Grande’ Sauce Unique and brush on generously each side grilling five minutes more each side.
Remove the ribs and let sit for five minutes slightly covered with the saved aluminum foil.
Slice each rib off the rack place on a serving platter.

Enjoy with a side of Chef Hymie Grande’ Sauce Unique!

EAT WELL !

Download recipe in Word Document File.

Smoky Salmon Chef Hymie Grande’

4 – Salmon Filets about 8 ounces each skin on
1 – Bottle Chef Hymie Grande’ Sauce Unique – Polapolte
Salt
Heavy Duty Aluminum Foil
Oven Proof Baking Dish

Preheat Oven to 425 F

Take oven proof baking dish and completely line with the aluminum foil.
Place the Salmon skin side down in the dish and sprinkle a small amount of salt on the flesh.
Using a tablespoon cover each Salmon filet with Chef Hymie Grande’ Polapolte making sure each filet is completely covered with the Polapolte.
Place the baking dish in the oven for 25 minutes for medium or longer if desired.
Remove each filet from the dish using a thin spatula and the skin should stick to the foil.
Serve with the salad of your choice…enjoy!

Download recipe in Word Document File.