Northwest Chef Products

Superior Quality Food Distributor

Specializing in Dry Herbs & Spices, Seasoning Blends, USDA Food Base Products

Northwest Chef Products   1420 Marvin Rd. NE, Ste. C #536     Lacey, WA  98516-3878     253.230.9370

This page was last updated: June 1, 2011

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Recipes

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Sausage Gravy September 2010

Ground Sausage      1& 1/4 Pounds

Cream           1 Pint

Milk              1 Quart

Flour             2oz

NWCP Creole Season    1/2 Tablespoon

NWCPGarlic,

          Granulated     1 Tablespoon

NWCP Onion

  Chopped          3 Tablespoons

NWCP FYakima

          Applewood

  Smoked Salt           1Tablespoon

NWCP Black

          GroundPepper     1 Tablespoon

NWCP Sage Rubbed       2 Tablespoons

NWCP Fennel           1/2 Tablespoon

Butter            2 Tablespoons

1. Saute the onion in the butter until tender.

2. Add the ground sausage.

3. Add the NWCP creole, NWCP garlic, NWCP

salt, NWCP pepper, NWCP fennel and

NWCP sage and cook until sausage is

done.

4. Add flour to form a roux and cook for approx

four (4) minutes.

5. Add milk and cream and simmer, stirring

every 5 minutes, and cook until thick.

6. Serve over warm biscuits or chicken fried

steak.

Northwest Salad CroutonsSeptember 2010

2eaRustic style bread loaves. Cut off crust & cube into 1-inch pieces

Combine the following:

Butter            1 Cube (melted)

Olive Oil        1/2 Cup

NWCP Galic

Powder         1 Tablespoon

NWCP

Celery Salt    1/2 Tablespoon

NWCP Chopped

Garlic 1/4 Cup (Rehydrate with 1/4 Cup water and let stand for 10 minutes)

NWCP Cayenne  1 Teaspoon

Toss this mixture with the cubed bread.  Spread into a single layer on parchment covered sheet pans.

Bake at 400 degrees for 10 minutes then turn and bake for 10 minutes more or until golden brown and somewhat dry.

BLACKENED HALIBUTSeptember 2010

Halibut Fillets Skinned 8oz 4 Each

NWCP Blackening   1 Cup

Olive Oil   4 Tablespoons

Cast Iron Skillet

Pour NWCP Blackening into a bowl and dredge each piece of halibut  in it until coated.

Heat olive oil in cast iron skillet over high heat.  Add halibut fillets and cook for approximately four (4) minutes and then flip them over and cook for an addition four (4) minutes or until desired doneness is reached.

Serve with a creamy aioli or a cooling homemade tarter sauce.