Special thank you to @nicholaskolnik who is an avid pizza maker and was kind enough to share his recipes for some amazing pie using Triple Crown BBQ Sauce. Pre-made crusts are out there, but we recommend getting your hands dirty and creating your own from scratch.
Dosa refers to the pancake like creation which hold the center filling. The Dosa is an Indian food often served with sambar, potato, and chutney. This vegan recipe is brought to you with the help of Nalini Mehta and Route to India.
Total Time: 3.5 hours
- 4 lbs pork ribs
- 1 tablespoon garlic powder*
- 1 teaspoon onion powder*
- 2 cups Triple Crown Classic BBQ sauce
- Pre-heat oven to 275 degrees
- Peel off rib membrane
- Create rub by mixing onion and garlic powders
- Evenly coat ribs with dry rub
- Place two layers of foil on bottom of flat cooking tray – place ribs on foil
- Place two layers of foil on top of ribs – crimp foil around the sides of the ribs making a “package”
- Place on baking tray and leave in oven for 2 hours
- Remove tray from oven, peel top foil layer
- Flip ribs over to allow for even cooking and apply medium coating of BBQ sauce to both sides
- Re-wrap top layer of foil over ribs and replace in oven for another 30mins+ depending on rib thickness
- Remove from oven and apply fresh layer of sauce with serving
- Foils wrapped around the ribs prevents the meat from drying out while cooking
- Baby Back ribs are smaller than spare ribs and require less cook time
- Meat should be tender and able to be easily removed from rib bones
- We like to apply the last layer of sauce and replace in oven for 2-3 more minutes to allow the sauce to warm – can also preheat sauce in microwave/stove top over last few minutes of baking
** Add additional spices or quantity for dry rub preference
We hope you've been looking forward to this posting all week after we shared a little foreshadow on Monday as to our recipe pick of the week.
Today's recipe, an asparagus stuffed chicken breast, is a great staple to any meal and can add that "wow factor" without the complexity many beginner cooks associate with home dining. Not all special nights have to incorporate food or dishes that take two hours to prepare, and from start to finish, you can have a complete hot meal in under 25 minutes - half of that being passive. We recommend sides of sprouts & carrots as pictured or our go-to: homemade fries.
2 boneless skinless chicken breasts (about 1 lb)
1 tsp. Penzey’s Cajun Seasoning
1/4 tsp. garlic powder
4 slices sharp cheddar
4 teaspoons lemon juice
1 bundle asparagus - wood ends removed
2 tbsp. Extra-virgin olive oil
Pinch of cilantro leaves
1/2 Cup Classic Triple Crown BBQ Sauce
Prep Time: 5 min
Cook time 5 min
Bake time 10-15 min
Total Time: 20-25 min
- Preheat oven to 400°
- Turn on stove top and place pan with oil on low heat – this is for cooking the chicken
- In a medium sized bowl, mix asparagus with 1 tablespoon olive oil
- Place chicken breasts on cutting board; Slit a pocket into each chicken breast (For simplicity, feel free to slit the chicken breast in ½ - leaving it attached so you can still fill later)
- Add chicken to the stove top pan and cook until golden on bottom, about 5 minutes. Flip chicken and cook until second side is golden, about 5 minutes more. If you slit the chicken breast in 1/2, you can open up the chicken breast and cook the middle as well
- Remove chicken from stove top and stuff each with sharp cheddar and asparagus. Secure with toothpicks if needed
- Transfer skillet to oven and bake until chicken is cooked through, 10 to 15 minutes more.
- While baking mix lemon juice, garlic powder and seasoning,
- Remove chicken from oven and check that it has been cook thoroughly
- Spread lemon mix evenly over chicken breasts
- Top with cilantro
- Drizzle classic Triple Crown Sauce on top for a sweet touch
*Feeling ambitious? Try adding bacon to the recipe – We recommend using a separate pan and cooking the bacon in the oven for 10 minutes while the chicken is prepped to bake. Once the chicken is ready to be moved to the oven, remove the bacon and put on top of the chicken before then inserting the breasts into the oven.
1 cup soy milk
1 cup flour
2 tsp. garlic powder
1-2 head of cauliflower, chopped into pieces
1 cup Triple Crown Classic Sauce (Cayenne if you like a little heat)
1 Tbsp. vegetable oil
- Preheat the oven to 450°F.
- Mix soy milk, flour, and garlic powder in a large bowl and stir until completely combined
- Cover the cauliflower pieces with the flour mixture and place in baking dish. Bake for 18 minutes.
- While the cauliflower is baking, combine your Triple Crown BBQ sauce and olive oil in a mixing bowl
- Pour the BBQ mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
- Serve alongside vegan blue cheese or ranch dressing and celery sticks.
Today's recipe feature, the jackfruit, is the LARGEST tree fruit in the world with some weighing in at over 80lbs. This traditionally Asian fruit, most notably grown in India, Bangladesh, and Thiland, has developed a small taking in Brazil in its move to the Americas.
Total cook time: 30 Minutes
- 35 ounces of Jackfruit, canned – Organic Forest sell and organic jackfruit: in water
- ½ - ¾ Cups of Triple Crown Classic BBQ Sauce
- 1 Avocado - Sliced
- Pinches of your favorite spices
- 2 Tbsp Olive Oil
- Serve alongside a plate of spiced potatoes
- Add buns for a great BBQ sandwhich
- Wine Pairing: Chambourcin – Elmaro Vineyard – Trempealeau, WI
- Remove Jackfruit from cans – rinse and dry
- Cut of core of the fruit if not previously removed
- Place jackfruit in bowl while warming oil
- Heat large pan on low-med – add the oil and warm
- Add jackfruit to the warm oil, and season with your favorite spices // stir jackfruit every 3 minutes to prevent burning
- Add Triple Crown BBQ classic sauce while still cooking – heat the dish for two additional minutes
- While cooking, slice avocado into strips // these will be added to the top of the sandwhich
- Once fully cooked, remove from heat and plate // place avocado slices on top of the jackfruit
- Leftover BBQ jackfruit remains good for ~3 days
Yield: 4 smaller servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
- 2-3 tablespoon olive oil
- 12oz Tofu
- Sea salt and ground black pepper, to taste
- 6 cups chopped romaine lettuce
- 1 Tomato, diced
- 3/4 cup canned black beans // drained
- 1/4 cup diced red onion
- 3/4 cup shredded alternative cheese
- 1/4 cup Asian Vinaigrette dressing
- 1/4 cup Triple Crown BBQ sauce - Classic sauce w/ ground garlic until the BG hits shelves!
- 1/4 cup tortilla strips
- Heat olive oil in a medium skillet over medium high heat.
- Season tofu with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Asian dressing and Triple Crown BBQ sauce on top of the salad and gently toss to combine.
- Serve immediately, topped with tortilla strips.
Hasselback Potatoes are easy to make, have a beautiful presentation, and are the star of any meal - breakfast, lunch, or dinner. This recipe is versatile, as you can use regular potatoes, or swap out the Butternut Squasage for our Maple Sage or All American Breakfast Sausages.
Original Triple Crown BBQ Sauce
1 log of Butternut Squasage
2 large sweet potatoes
Oil of choice, or vegetable broth
Spices of choice (examples: minced garlic, thyme/rosemary/sage, ground black pepper)
Set a thicker cutting board on top of another cutting board, then place sweet potatoes on the lower cutting board, butting up to the thicker board. Slice sweet potatoes in thin sections (1/8 - 1/4 inch); the thicker board will stop your knife from cutting all the way through the potatoes.
Mix spices into the oil, then liberally brush over the top of the potatoes.
Bake at 425 for 45 minutes (you may need less time if you made very thin slices).
During this time, slice sausage* into thin medallions. You may want to cut off a little of the bottom of each medallion to make a flat surface to make placement into the potatoes easier. Set aside.
Remove potatoes from oven, then use a fork to gently separate the sections (do your best not to break pieces off!). Slide the sausage medallions between the sections of potato and brush with oil. Cover with foil and bake for another 15 minutes until potatoes are cooked through.
Remove from oven, place in serving dish, and drizzle Triple Crown Sauce on top! Season with top spices.
Special thank you to The Herbivorous Butcher: we absolutely LOVE what Aubry and Kale are doing here in Minneapolis, we highly recommend that you try them out.
See their full menu and complete vegan meat offerings here: https://www.theherbivorousbutcher.com
Here in Minnesota, we're a bit removed from the typical landscape the Cactaceae family calls home, but that doesn't mean you can't enjoy an item found in the diets of many Mexican and Mexican-American families: the prickly pear cactus (also known as the nopales cactus)!
Fast! <5 minutes
Red meats - The paddles of the nopales have been described as a slightly more acidic green bean. This dish goes great with a pairing of a grilled steak
Semi-Sweet White Wine: We recommend a local MN favorite, Schram vineyard's 2015 Blossom
You will need:
- Two tablespoons olive oil - We love using an infused blood orange oil for this dish
- In summer months, grilling the paddles is also popular (no oil needed)
- Four medium nopales paddles
- One tablespoon honey
- One teaspoon lemon juice
- Teaspoon of sea salt
- Drizzle of Triple Crown's Cayenne BBQ sauce
- Shape knife
- One pan
- Small bowl
- If not removed, hold paddles by the stem and with the sharp knife, remove the thorns. Scrape down the plant's stem until you come to the soft part.
- Rinse with water to remove extra debris - pat dry
- On a stove-top simmer oil on medium low
- Add paddles and let cook for two-three minutes
- Flip and against let cook for two-three minutes
- While cooking, mix the honey, salt, and lemon in a small bowl
- After removing paddles from the pan, serve with the honey mix as a sauce on top, or for dipping
- Drizzle Triple Crown Cayenne BBQ sauce on top for a little added heat
- Preparation: 5-7 minutes
- Cook Time 3.5 hours
- 10-12 servings:
- 1 Two to Three lb chuck roast
- For 3+ lb roasts feel free to increase quantities of ingredients
- 1 large onions
- 1 Tablespoon olive oil
- 1 28-ounce can whole tomatoes
- 1 400g bottle of Triple Crown Original or Cayenne Sauce
- Sea-salt and ground black pepper + any other favorite flavors (we love our garlic)
- 10-12 sandwich or hamburger buns
Cookware & Utensils Needed
- One large mixing Pot
- Slotted or non-slotted mixing spoon
- Fork & knife
Step 1: Create the cooking sauce In large pot, simmer olive oil on low to medium heat. Add onion and cook for 5-7 minutes or until the onion is lightened. Mix tomatoes and barbecue sauce, into the large pot, crushing the tomatoes as you mix. Turn heat up to medium and allow the sauce to cook for 10 minutes (15 minutes on a lower heat)
Step 2: Cooking the meat: After letting the sauce cook, add the beef roast into the pot; simmer the meat on low for 3 hours, covered. After the 3 hours the meat should be tender and easy to pull apart. Stir / flip occasionally.
Step 3: Pull meat: Remove the meat from the pot. Use a fork and knife to separate the roast into smaller serving. Meat should be tender and easy to separate, if not, replace top and increase cook time.
Step 4: Cut down aqueous state of sauce: With the top still off, increase the heat level to med-high and allow the sauce to boil out some of its water, sauce is ready when thickened to taste
Step 5: Replace meat to sauce: Replace meat into your now thickened sauce. If outside of meet has cooled, replace and place on low until warm/hot
Step 6: Flavor with your choice of salt, pepper or favorite spice