Wednesday, March 21, 2012

Fanned Potato

Yield: 12 whole potato servings, or 24 half potato servings
  • 1 tablespoon butter
  • 4 tablespoons extra-virgin olive oil
  • 2 medium garlic cloves, peeled, smashed
  • 5 pounds russet (baking) potatoes, about 12 medium-size, peeled, rinsed
  • About 20 small fresh bay leaves
  • About 3/4 cup sodium-reduced chicken broth or vegetable broth
  • Seasoned salt, such as Lawry's
  • Coarse salt (kosher or sea), to taste
1. Adjust oven rack to middle position. Preheat oven to 385 degrees. In a large skillet or heavy bottomed, flameproof roasting pan, heat butter and olive oil on medium-high heat. When butter melts, add garlic and cook 30 seconds. Remove from heat. 2. Make crosswise slices in potatoes about 1/8 inch apart, but don't cut all the way through. There are two approaches that work well. Either place potato in the well of a large wooden spoon and make the cuts (the sides of the spoon's bowl will prevent you from cutting all the way through). Or on the cutting board, place a chopstick on either side of the potato (the height of the chopstick will prevent you from cutting all the way through). Insert one or two bay leaves in each sliced potato.
3. Pour broth in skillet or roasting pan (use caution – it might splatter). Add potatoes in a single layer, placing them so the sliced side is up. Using a large spoon, ladle broth mixture over the tops of potatoes. Lightly season with seasoned salt (more salt will be added later, this is primarily for color). Place in preheated oven and cook until potatoes are tender, about 30 to 40 minutes.
4. Remove from oven (if using skillet, remember that the handle is very hot). Move oven rack to position about 8 inches from broiler element. Turn oven to broil. Spoon pan juices over potatoes and season with coarse salt. Broil potatoes until nicely browned, 2 to 3 minutes. Turn on oven light and watch carefully because they can burn easily.
Nutrition information (per serving): 245 calories (44 percent from fat), 12 g fat, 4 g saturated fat, 35 mg cholesterol, 22 g carbohydrates, 4 g protein, 400 mg sodium, 2 g fiber

Wednesday, March 14, 2012

Jack Stack recipes

Jack Stack Cheesy Corn Bake (Home Version)

Yields 10-12 servings

2 Tbsp Butter
4 tsp All-Purpose Flour
1/8 tsp Garlic Powder
3/4 cup Milk
1 each 3 oz pkg Cream Cheese, cubed 1”
6 oz Sharp Cheddar Cheese Sauce
3 each 10 oz pkgs Frozen Whole Kernel Corn (thawed)
3 oz Smoked Ham, diced 1/4"

1. In a four-quart sauce pan, melt butter over low heat.
2. Stir in flour and garlic powder until well blended then add milk all at once.
3. Cook over medium heat, stirring constantly to prevent scorching, until thickened and bubbly.
4. Stir in cream cheese and cheddar cheese sauce, and continue cooking until cheese is melted.
5. Stir in corn and ham.
6. Transfer mixture to a two-quart casserole dish.
7. Bake at 350°F for 45 minutes.
NOTE: Although the recipe used in our restaurants and in our shipped product is gluten-free, this home-version contains flour and therefore is NOT gluten-free

Baked Beans


  • 1 (32-ounce) can pork and beans
  • 1 cup chopped brisket
  • 1 cup BBQ sauce (recommended: Jack Stack Original)
  • 4 heaping tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon liquid smoke
  • 1/2 cup ketchup
  • 1/2 cup water


Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve.
This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.

Thursday, March 1, 2012

Mark Keeler's Italian Sausage and Tortellini Soup

5 links hot turkey Italian sausages, casings removed
1 can condensed French onion soup (10.5 ounce)
1 can diced Italian tomatoes (14.5 ounce)
2 cups chicken broth (low sodium)
2 teaspoons Italian seasonings
1 teaspoon cayenne pepper
1 cup shredded cabbage
1 package fresh three-cheese tortellini (9-ounce package)
Fresh grated parmesan cheese for garnish (optional)

Cut up meat, then brown in a 4-quart Dutch oven. Drain fat. Add all remaining ingredients, except cheese. Bring to a boil. Reduce heat & simmer, covered, for 30 minutes, stirring occasionally. Spoon into bowls & sprinkle with parmesan cheese

I added arugula, garlic and white beans plus a few secrets!