Polidori Slow Cooker Brats and Campfire Beans

 

Recipe from: Chef Jason K. Morse, 5280 Culinary, LLC

Slow Cooker Polidori Brats and Campfire Beans

Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Servings: 6 people

Ingredients

  • 1/2 pound Thick Applewood bacon cut into 1/4" strips
  • 3/4 cup Sweet yellow onion diced small
  • 1 tsp Fresh garlic crushed
  • 8 links Polidori Bratwurst
  • 3 cans Pinto beans drained and rinsed
  • 3 tbsp Cajun seasoning
  • 1.5 tbsp Cumin
  • 1.5 tbsp Dark chili powder
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Unfiltered apple cider
  • 1/2 cup Dark brown sugar
  • 2 cups Fire roasted tomatoes crushed
  • 1 cup Beef stock

Instructions

  • Heat your slow cooker to HIGH heat.
  • Add the Polidori Brats and brown on both sides.
  • Add the bacon and onions and saute until bacon is slightly browned and onions start to caramelize about 50% (Approx. 10-12 minutes).
  • Add the remaining ingredients to the Slow Cooker and mix well.
  • Cover and simmer for 1 hour, slowly remove cover and stir to mix.
  • Taste and adjust seasoning/sweetness as needed.
  • Replace the cover and let cook for 1 more hour or less depending on preference.
  • Remove from the slow cooker and enjoy! This is a great recipe to make over a campfire in your dutch oven. Happy Camping!!

Notes

Recipe from: Chef Jason K. Morse, 5280 Culinary, LLC

Skillet Queso with Polidori Chorizo

 

 

Recipe from: Chef Jason K. Morse, 5280 Culinary, LLC

Ready for a chip dipping fun time? This Queso is not only full of Cheesy happiness, but has Bacon, Chorizo and a great spicy finish.  Grab some chips and get to dipping, this won’t last long. Watch the video here.

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

Skillet Queso with Polidori Chorizo

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 10 people

Ingredients

  • 5 strips Thick cut Applewood bacon diced fine
  • 1 whole Small yellow onion dices small
  • 1 pound Polidori Chorizo Sausage
  • 1 tablespoon Fresh garlic minced
  • 1 whole Jalapeño pepper cleaned, halved, diced small
  • 1 pinch Cajun seasoning
  • 1 1/2 cups Heavy whipping cream
  • 6 fluid ounces Mexican Crema
  • 2 cups Queso Asadero shredded
  • 2 cups Sharp cheddar shredded
  • 1/4 cup Cotija cheese crumbled
  • Roasted tomatoes for garnish
  • Chopped Cilantro for garnish
  • Tri-color tortilla chips for serving

Instructions

  • Heat your Cast iron skillet on high heat for 5 minutes.
  • Reduce heat to medium high.
  • Add the Polidori chorizo, bacon and onions to pan and sauté until sausage is fully cooked, bacon fat has rendered and onions start to caramelize. Approx. 5-7 minutes.
  • Carefully and using heat proof gloves, remove the skillet and drain 90% of the fat.
  • Place back on the heat.
  • Add the cream and ALL cheese.
  • Add the Cajun seasoning and adjust as needed, to add more fire use some Fire Salt.
  • Using a wooden spoon, stir the mixture until all cheese is melted and mixture starts to bubble.
  • Adjust seasoning as necessary.
  • For an extra kick of heat, sprinkle some Fire Salt on top of the mixture.
  • Garnish as desired with roasted tomatoes and cilantro.

Notes

Recipe from: Chef Jason K. Morse, 5280 Culinary, LLC

Italian Sausage Crostini – by Serendipity Food

 

Recipe from: Serendipity Catering

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

Italian Sausage Crostinis

Course: Main Dish
Servings: 10 slices

Ingredients

  • 1 package Polidori Hot Italian Sausage
  • 1/4 jar Sundried Tomatoes
  • 2 ounces Goat Cheese Crumbled
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 loaf French Bread 1/4 inch slices
  • Balsamic Reduction
  • Fresh Microgreens or Fresh Basil thinly sliced

Instructions

  • In pan over medium heat, break up sausage to smaller pieces and cook all the way through. Drain any excess oils and set aside.
  • Preheat oven to 350 degrees. Brush bread slices lightly with olive oil, place on lined baking pan and toast bread slices for 5-7 minutes. Take out of the oven and set aside.
  • Drain sun tomatoes and dice into smaller pieces. Damp pieces with napkin to get rid of excess liquid. Toss tomatoes, 1 tsp of olive oil, goat cheese crumbles and sausage until well combined. Season with salt and pepper as needed.
  • Top crostini bread with spoonful of sausage mix. Garnish with a microgreens or fresh basil and lightly drizzle balsamic reduction on top.