When seasoning your meat of choice whether it be fish, poultry, pork, or beef; rule of thumb is one teaspoon of spice blend per pound. Any questions or comments-just email me!
Feta Pasta Salad
1 pound box of your choice of pasta cooked al dente 1 English Cucumber cut into bite size pieces 1 Red Onion diced 1 Yellow Pepper diced 1 Red Pepper diced 1 16 ounce jar of artichoke hearts cut into bite size pieces 1 cup Calamato Olives 1 cup grape tomatoes 1 pound Feta Cheese crumbled 1 bunch of Fresh Parsley chopped
For Your Dressing- 1 cup Olive Oil 1/3 cup Red Wine Vinegar 1 heaping Tablespoon of DeYoung's Fore Seasons Original Blend
Drain cooked pasta and rinse with cold water immediately after removing it from the stove. Toss all ingredients together thoroughly. Add dressing and refrigerate. You can make an additional container of salad dressing to add when serving to get your desired flavor.
Summer Grilled Vegetable Medley
2 tablespoons olive oil, divided
1 small onion, chopped
1 each red, yellow, and green pepper cut into strips
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 pound medium fresh mushrooms, quartered
1 large tomato, diced
1-2 tablespoons of DeYoung's Fore Seasons
Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion with zucchini, yellow squash, mushrooms and tomato; drizzle with the oil. Sprinkle with DeYoung's Fore Seasons.
Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape.
Cheryl's Grilled Corn on the Cob
If you marinate shucked corn on the cob in a ziplock baggie with the seasoning and extra virgin extra light olive oil then throw them on the grill or on the campfire it is awesome. Works with the husks on too. Just have to remove the silk and soak first.Bonnie's Pita Chips take pocket pita bread, separate them into two round pieces, slice like a pizza, spray with olive oil spray and season with DeYoungs. Bake 350 for 15 min.
DeYoung's Meatballs- as sampled at 2009 shows!
1 bag pre-cooked meat balls (4-5 pound bag) 1-2 inches of water in the bottom of pan DeYoung's Fore Seasons Original or Chipotle
Take full bag of meatballs in a pan with 1-2 inches of water. Add 2-3 teaspoons of seasoning first. You only want to enhance the flavor. Try one ball first, add more seasoning until you achieve the flavor you are looking for.
Mark's Sporktacular Chili
1-2 pounds of Cooked or Smoked Pork Butt cubed (cooked prior using 1-2 Tbs DeYoung's Fore Seasons) 1 15 ounce can each of Northern Beans, Black Beans, Pinto Beans 1 Small can of Old El Paso Green Chiles 1 Quart of Chicken Broth 1 Small Onion diced 4 Stalks of Celery diced 1/2 Cup Red Peppers diced 2 Tbs Cilantro chopped- (do not add until just before serving) 4 Cloves Fresh Garlic 1 Tbs Cumin 1 Tbs DeYoung's Fore Seasons 1 tsp Black Pepper
Simmer Green chiles, celery, onion, garlic and red pepper in the Chicken Broth for 10 minutes. Add pork and simmer an additional 5 minutes. Add all the beans, cumin, black pepper, and DeYoung's Fore Seasons. Simmer for 30 minutes.
Honey Jalapeno Cornbread
1 Box of Jiffy Corn Muffin Mix 2 Tbs Butter 2 Tbs Honey 1 Jalapeno diced and seeded
Follow directions on the Jiffy Mix box adding the additional ingredients. Bake as directed
DeYoung’s Fore Seasons Red Chili
3 pounds tri tip cut in ½ in. cubes 4T bacon drippings 1 large vidalia onion minced 4T beef base 1 quart water
BROWN STEAK IN BACON FAT IN 4 SMALL BATCHES. LAST BATCH ADD ONIONS TO. ADD ALL BEEF,BASE AND WATER TO POT AND SIMMER 1 HOUR.
In a large skillet: (med-high heat) add 2-3 tablespoons of Olive Oil. Fry potatoes until tender (not browned...yet). Add onion/peppers (continue cooking until tender/moisture is evaporated). Add corned beef Add 1-2 teaspoons (to your liking, I like it a little spicier) of DeYoung’s Fore Seasons Play with the heat and focus on browning the mixture (approx. four minutes on each side). After the mixture is browned, clear a spot in the mixture and add eggs. Continue cooking until your eggs are done (approx 1-2 min.). Serve Eggs over Hash
Chef Mark was featured on Detroit Fox 2 Mid Day News with an Arizona Caviar recipe. Being born and raised in Michigan, He substituted some of the ingredients using great Michigan products. Hence, I changed the recipe's name to Michigan Caviar.
Michigan Cavier
1 - 15 oz. Can Eden Foods black beans drained and rinsed
1 - 15 oz. Can Eden Foods navy beans drained and rinsed
1 - 12 oz. Can sweet corn drained (or 3 ears Michigan sweet corn cooked and removed from the cob)
1/2 cup red pepper diced
1/2 cup green pepper diced (for extra zip substitute 1 jalapeno diced)
1/2 cup red onion diced
3 cloves garlic minced
1/2 cup fresh lemon juice
1/2 cup fresh cilantro chopped
1/4 cup light olive oil
**2 t DeYoung's Fore Seasons Gourmet Spice Blend
Toss all ingredients together in a bowl, cover and refrigerate overnight. Add more salt and pepper to taste. Serve with your favorite corn chip or on a tortilla.
Herb Roasted Sweet Potatoes
1-2 pounds sweet potatoes
2 tablespoons of butter
1 tablespoon DeYoung's Fore Seasons
Aluminum foil
Non stick cooking spray
Rinse potatoes with cold water, and cut into one inch cubes. Spray the aluminum foil with non stick cooking spray. Place potatoes and butter in the center of foil. Sprinkle with DeYoung's Fore Seasons. Seal the edges together to form a pouch. Place on indirect heat on your grill for 10 minutes or until fork tender.
Perfect Babyback Ribs
2-3 tablespoons of DeYoung's Fore Seasons Spice Blend**
Two Slabs of Babyback Ribs
Cooking spray and Aluminum foil
** depending on total weight of the Ribs
Preheat grill to medium heat Rinse ribs with cold water, remove the back silver membrane and any excess fat. Spray both sides with cooking spray and sprinkle both sides with DeYoung's rubbing surface of ribs. Sear ribs for 5 minutes on each side (be careful not to char). Remove from grill and wrap each slab in foil seperately. Reduce heat to low and slow cook ribs for one hour flipping every 15 minutes. You can eat them just like that or add your favorite BBQ sauce and grill for 5 more minutes to caramelize sauce
Favorite cousin Tom in Minnesota made this recipe for his Dart buddies- he said it was such a hit he had to pass it on!!! Who loves ya baby!!!
12 - 3" long toothpicks or wooden skewers (soaked in water to avoid scorching)
Grab a beer and start the grill. Cut the tops off the jalapenos. Using a small cutlery knife, scrape out the inside of the jalapenos - leave as many seeds as you think your taste buds can safely handle... Stuff the jalapeno with cream cheese. Place chicken breasts between 2 pieces of wax paper and pound flat until about 3/8" thick. Cut the breasts into a size that will completely wrap around the outside of the jalapeno. Lightly sprinkle both sides of the breast piece with DeYoung's Fore Seasons. Wrap the breast around the jalapeno and hold in place. Wrap a strip of bacon around the breast piece and jalapeno and hold in place (pierce it) with the 3" wooden skewer. Stick another 3" wooden skewer through at 90 degrees (right angle) to the other skewer. This will allow the combination to "stick up" on the grill so all the cream cheese doesn't melt out. Cook (on a vented pan that will hold the toothpicks up) for about 20 minutes or until the meat is thoroughly cooked. Let cool for 1 minute before eating (as the cream cheese is very hot on the inside).
Side comments:
1. This is an easy recipe to make and you will win the party award for bringing the best appetizer. 2. If you think hotter is better, roll the cream cheese in with the seeds extracted from the jalapeno, stuff back into the jalapeno and "light your night"! 3. Dove, quail and other meats can be substituted and are equally delicious. The more gamy the bird - the more DeYoung's Fore Seasons I like to use... 4. Make a double portion and this appetizer becomes one heckuva meal!
Red White and Bleu Filet Mignon
4 6-8 0z. USDA Certified Angus or Choice Beef filets
4 strips thick cut lean bacon
2 oz Crumbled Bleu cheese
DeYoung's Fore Seasons gourmet spice blend*
4 wooden toothpicks soaked in water
Gas or charcoal grill (oven broiler may be used)
Meat thermometer
Preheat grill to medium high heat. Remove filets from refrigerator and let stand at room temperature approximately 20 minutes. Par cook bacon in a skillet until half-cooked and flexible. Pat dry with paper towels to remove excess grease. Sprinkle lightly all sides of filets with DeYoung's Fore Seasons gourmet spice blend. With the tip of a sharp thin blade knife, make an incision in the side of each filet about one inch wide and 1 1/2 inch deep creating a pocket. Fill each pocket with one tablespoon of bleu cheese, and press the opening closed. Wrap one strip of bacon around each filet and secure with one of the water soaked toothpicks. Place filets on the pre-heated grill for 3 minutes on each side. Check temperature of meat with a meat thermometer for your desired doneness.
A medium doneness is suggested due to the delicacy of the filets.
Steamed Asparagus
1 pound of Asparagus
2 tablespoons butter
1 tablespoon of DeYoung's Fore Seasons
Aluminum foil
Non stick cooking spray
lemon slices
Wash vegeatables in cold water, and trim woody ends. Spray foil with non stick cooking spray. Add asparagus, butter, DeYoung's Fore Seasons, and lemon slices into center of foil. Seal the edges together to form a pouch. Place on indirect heat on your grill for 10-15 minutes or until fork tender.
DeYoung's Planked Salmon*
2-1lb. Salmon Fillets
2 Tablespoons of DeYoung's Fore Seasons**
2 Cedar Planks for grilling***
1 Lemon sliced
Olive Oil
*Any mild flavored fish can be used
** More blend may be required depending on personal preference
*** Alder or Maplewood planks are also available at your favorite seafood counter or store
Preheat grill to 400 degrees. Before grilling, submerge planks in a water bath for one hour. Float several lemon slices for extra flavor. Remove the planks and let the excess water run off naturally. DO NOT DRY PLANKS! Brush both sides of planks with olive oil. Place each Salmon fillet skin side down on each plank. Fold the tail of the fish under to achieve even thickness. Brush flesh of Salmon with additional olive oil. Sprinkle each fillet with one tablespoon of DeYoung's Fore Seasons. Turn both side burners down to low and keep the center burner on high. Place planks over the side burners. Close the cover on your grill and do not open for 20 minutes. Check Salmon , an extra 5-10 minutes may be needed. The fillet should flake easily.
Salmon Patties
1- 2 Lb. Boneless Salmon Filet with skin
2 Tbs. DeYoung's Fore Seasons Gourmet Spice Blend
Juice of 1 Lemon
2 Eggs
1 Cup of Bread Crumbs
4 Cloves of Garlic chopped
1/2 Cup Each of Celery, Sweet Onion, and Red Pepper
1/4 Cup Olive Oil
1/2 Cup Mayonnaise
Non-stick Cooking Spray
Pre-heat Oven to 400. Rinse filet with cold water and pat dry with paper towel. Spray baking dish with non-stick spray and sprinkle filet with DeYoung's. Roast in the oven for 15 minutes or until fish flakes with a fork. Let stand for 15 minutes and remove skin while still warm. Flake fish into a bowl to let cool to room temperature. Saute vegetables in olive oil for 5 minutes until tender. Beat the eggs lightly with a fork and mix with lemon juice, fish, vegetables, mayo, and bread crumbs. Shape mixture into 8 patties. Spray sauté pan and brown patties over medium heat 2 minutes on each side.
Herb Roasted Pulled Pork
Your choice of Pork- Butt or Shoulder
non-stick cooking spray
DeYoung's Fore Seasons- based on the weight of the pork- 1 teaspoon per pound*
Meat thermometer
cheese cloth
Pre-heat roaster or oven to 450 degrees. Spray pan with non-stick cooking spray. Coat the top of the piece of pork with DeYoung's*. Sear at 450 degrees for 1 hour and turn down temperature to 200 degrees. Cook until the internal temperature of your pork is 165 degrees. Chop or pull the pork apart after meat has rested for 30 minutes. Strain juices from the roasting pan through cheese cloth and use the juices to keep the meat moist while serving.
Don't forget the BBQ Sauce- WE ONLY USE POP'S and the 4 delicious flavors can be ordered online at www.popsbbq.com.
Speaking of sauce- Mark came up with a recipe for the upcoming picnic season using DeYoung's and Pop's BBQ sauce! Yummy!!!
Mark's BBQ Baked Beans
1 Green or Red Pepper Diced
1 Onion Diced
6 Cloves of Garlic Chopped
1 Tablespoon DeYoung’s Fore Seasons
1 Bottle Pop’s BBQ Sauce (your choice)
½ Cup Molasses
½ Cup Brown Sugar
¼ Cup Cider Vinegar
3 16 oz. Cans of Your Choice of Beans (one of each variety- kidney, pinto, navy, black, etc…)
Mix all ingredients together and bake at 325 degrees for 1 hour.
World's Greatest Chicken Salad
2 tablespoons of DeYoung's Fore Seasons Spice Blend
2 lb. Boneless Skinless Chicken Breast
Olive Oil
One Small Sweet Red Onion (diced)
Two Ribs of Celery (diced)
1/4 cup Real Mayonnaise**
** Lower fat or light mayo can be used for healthy eating plans
Rinse Chicken with cold water and pat dry. Brush both sides of chicken with olive oil and sprinkle with DeYoung's. Grill or broil chicken five minutes on each side, chicken is done juices are clear. Allow chicken to rest 10 minutes. Meanwhile dice onion and celery into mixing bowl. Dice chicken into bite size pieces and add to vegetables. Two additional teaspoons of DeYoung's may be needed to achieve a fuller flavor and toss with mayo.
Chill for one hour or overnight. Serve with fresh fruit and your favorite bread.
Herb Roasted Potatoes
1 pound redskin potatoes
Olive Oil
1 tablespoon DeYoung's Fore Seasons
Aluminum foil
Non stick cooking spray
Rinse potatoes with cold water, and slice into quarters. In a mixing bowl drizzle potatoes with olive oil just to coat and sprinkle with DeYoung's Fore Seasons. Toss lightly to even distribute seasonings and oil. Spray aluminum foil with non stick cooking spray and place potatoes in the center of foil. Seal the edges together to form a pouch. Place on indirect heat on your grill for 30 minutes or until fork tender.
**- Use more or less depending on how wet or dry you prefer your salad
Preheat oven to 400 degrees. Rinse potatoes with cold water, removing excess dirt and black spots. Slice potatoes into quarters. In a mixing bowl, drizzle with olive oil enough to coat and sprinkle with DeYoung's. Toss lightly to evenly distribute seasonings and oil. On a foil or parchment lined baking sheet, spread potatoes in an even layer and roast for 35 minutes or until fork tender. Combine diced celery, onion, mayo, and cooled potatoes and mix thoroughly. Chill for one hour or overnight. Additional DeYoung's may be needed, depending how addicted you get to the flavor!!!
For the Sportsmen...
Venison Pot Roast
2-3 pound Boneless venison shoulder or rump roast
2 tablespoons DeYoung's Fore Seasons spice blend
2 tablespoons butter
1 cup V-8 juice
2 cloves garlic minced
1 cup diced onion
1/2 cup diced carrots
1 cup diced celery
2 beef boullion cubes
Your favorite buttered noodles
Trim all excess fat from venison. Sprinkle each side of roast with 1 tablespoon of DeYoung's. Melt butter in dutch oven. Brown roast in butter on all sides. Remove roast and saute all vegetables in the pan drippings for 2 minutes. Return roast to pan, add V-8 juice and beef boullion cubes. Bring to a boil and then reduce heat to a simmer. Cover for 1-2 hours or until tender. Serve over your favorite buttered noodles!!!
DeYoung's Fore Seasons White Chili
2 lbs. Boneless Skinless Chicken Breasts
2 32-ounce jars of Randall's Great Northern Beans
1 cup diced celery
1 cup diced sweet onion
1 small can chopped green chilies
2 cups low-sodium chicken broth
2 tablespoons poultry seasoning
2 tablespoons chopped fresh garlic
2 tablespoons DeYoung's Fore Seasons spice blend
Ground white pepper to taste
Favorite Shredded Cheese
Chopped Jalapenos for extra spice**
Non-stick cooking spray
Cheese Cloth
Rinse chicken and pat dry. Spray chicken with non-stick cooking spray and sprinkle generously with DeYoung's Fore Seasons. Bake chicken in pre-heated 350 degree oven for 30 minutes or until juices run clear. Reserve juices from cooked chicken and strain through cheesecloth. Let chicken rest for 15 minutes before dicing into bite size pieces.
Sauté celery, onion, and garlic in an 8 quart Dutch oven five minutes or until tender. Add diced chicken, green chilies, poultry seasoning and one jar of beans.Put the other full jar of beans and reserved juices in a blender and puree. Add puree to the pot and stir all ingredients. Add chicken broth to achieved desired consistency. Season with pepper and additional tablespoon of DeYoung's Fore Seasons if necessary. Simmer on low for 30 minutes. Ladle White Chili into bowls and top with shredded cheese and jalapenos (**optional). Serve with your favorite crusty bread or roll.
DeYoung's Super Wings
2 pounds Fresh Chicken Wings
1 cup flour
4 tablespoons of DeYoung's Fore Seasons
Canola oil for frying
Preheat oil to 360 degrees. Rinse fresh Chicken Wings with cold water. Combine flour and spice in large mixing bowl. While wings are still damp, toss in flour mixture, and remove any excess. Fry in small batches for 10-12 minutes. Allow fried wings to rest on paper towel. Sprinkle with your favorite hot sauce for a spicier version or just serve with bleu cheese dressing and celery sticks.
Turkey Noodle Soup
1 Turkey Carcass and any additional leftover meat
4 tbsp. DeYoung's Fore Seasons Spice Blend
1 Bunch of Celery diced
2 large Yellow Onions diced
1- 16 ounce bag of frozen mixed vegetables
8 cloves of chopped Garlic
1 Bunch Parsley chopped
1 lb. frozen Kluski Egg noodles
1 stick of Butter
Remove skin from Turkey Carcass and place in large stock pot with water ad DeYoung's Fore Seasons. Simmer turkey for one hour until remaining meat falls off the bone. Remove turkey and let cool to remove remaining meat. Strain broth through cheese cloth to remove small pieces of bones. In another pot sautee diced vegetables in butter until golden brown (appr. 5 minutes), add vegetables to turkey broth, and simmer 10 minutes. Add frozen mixed vegetables and egg noodles simmering for an additional 10 minutes. Add turkey meat and parsley and simmer 10 more minutes.
Are you surprising your guests wth a Standing Rib Roast for the main entree? Use DeYoung's Fore Seasons and impress them even more!!!
Perfectly Seasoned Prime Rib Roast
1 Prime Rib Roast
DeYoung's Fore Seasons Spice Blend**
Roasting pan with wire rack
Probe Meat Thermometer
** Each three ounce package seasons 10-15 pounds of meat. Larger Roasts ( 16 pounds or larger) may require more than one package of DeYoung's Fore Seasons.
Pre-heat oven to 450 degrees. Rub entire roast liberally with DeYoung's Fore Seasons. Let roast rest to room temperature before roasting. Place roast in middle rack of pre-heated oven and roast for 30 minutes. Reduce heat to 250 degrees for 20 minutes per each pound of the roast. Check with probe meat thermometer in thickest part of roast.
Degrees of Doneness:
Rare: 120 degrees
Medium Rare: 130 degrees
Medium: 140 degrees
Well: 150 degrees
Remove roast from the oven and cover with foil. Let roast rest for 20 minutes before carving.
DeYoung's Confetti Spaghetti Squash
1 Spaghetti Squash
2 tablespoons DeYoung's Fore Seasons Spice Blend
¼ cup chopped Green and Red Peppers
¼ cup chopped red onion
2 cloves crushed garlic
4 tablespoons butter divided
Grated Parmesan or Romano cheese
Non-stick cooking spray
Preheat oven to 400 degrees. Cut spaghetti squash in half and remove seeds. Spray both sides with non-stick cooking spray and sprinkle each cut half with one tablespoon of DeYoung's Fore Seasons spice blend. Place on a rack in roasting pan and roast for 45 minutes to one hour until tender with a fork. Sauté peppers, onion, and garlic in 2 tablespoons of butter. When squash is cool enough to handle remove skin. Combine squash with sautéed vegetables and toss with remaining 2 tablespoons of butter. Garnish with Parmesan or Romano cheese and Enjoy!!!
