Bacon Wrapped Filet Roast

Bacon Wrapped Filet Roast

A perfect holiday meal to excite and impress your friends and family!

Ingredients

  • 12 strips of bacon
  • 2 lb beef tenderloin roast
  • 4 T Molly's Mills Idahoan Seasoning, fresh ground

On a cutting board, weave the strips of bacon in alternating layers.  Season the roast on all sides with Molly’s Mills, and place on top of the bacon.  Roll into a tight form so that the bacon completely covers the roast, and truss every inch with cotton cooking twine.  Set a large cast-iron skillet (or roaster) over high heat and coat lightly with canola oil. Place the roast in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes or until you’ve reached the desired doneness (125°F rare, 135°F medium rare, 150°F medium well). Allow to rest for 5 minutes, removed the twine, and slice into servings.

Dijon Rubbed Rack of Goat

Dijon Rubbed Rack of Goat

Goat may sound intimidating but it actually has a sweet beefy flavor that is not gamey at all. Ours is from Malhuer River Meats.

Ingredients

  • 1 Rack of Goat Chops, Separated
  • 2 Cloves Garlic, Minced
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Dijon
  • 1 Tablespoon Molly's Mills Italian Seasoning, Fresh Ground
  1. Add oil and garlic to saute pan and heat to high.
  2. Rub each chop with olive oil and generously season with Molly’s Mills Italian seasoning. Brush Dijon mustard onto each side.
  3. Once pan is to temperature, add chops.  For medium doneness, sear for sixty seconds, turn and sear for an additional 60 seconds.
  4. Let rest, and serve!
This recipe can also be made with lamb chops!
Spicy Garlic & Rum Glazed Turkey

Spicy Garlic & Rum Glazed Turkey

We actually learned about glazing turkey with rum from a catamaran captain while island hopping in the Caribbean. We added a few more of our favorite things (garlic, spices & brown sugar) to come up with this tasty glazed bird.

Ingredients

  • 1 whole turkey (about 12 pounds), thawed if frozen, rinsed, and patted dry (neck and giblets & liver removed)
  • 1 cups brown sugar, divided
  • 1 cup dark rum
  • 3 cloves fresh garlic, crushed
  • Freshly ground Molly’s Mills Idahoan Blend (approximately 1-2 tablespoons)

Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees.

Rub turkey all over with 2-3 tablespoons butter; season liberally with Molly’s Mills Idahoan blend. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees.

Meanwhile, in a small saucepan, bring brown sugar, rum, crushed garlic and about 1 tablespoon of fresh ground Molly’s Mills to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in remainder of the butter.

When thermometer reads 125 degrees (after about 1 hour), brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving.

BuckSnort Rootbeer Glazed Salmon

BuckSnort Rootbeer Glazed Salmon

Just in time for salmon season comes this fantastic and simple recipe using delicious & locally made BuckSnort Root Beer!

Ingredients

  • 1 Large Salmon filet, bones removed
  • 2 Pints BuckSnort® Root Beer
  • 2 Tablespoon Olive Oil
  • 2 Tablespoons Molly's Mills Garlic Lovers Seasoning, Coarsely Ground

Simmer root beer in a medium sauce pan until it has thickened and reduced by 75%. Rub salmon filet with oil and rub with Garlic Lovers seasoning. Grill over indirect heat, skin side down, and brush all over with the root beer sauce.  Cooking time will vary based on the thickness of the filet, and may take 15-20 minutes. Once the fish flakes easily with a fork you will know it is time to enjoy!

Grilled Cod with Braised Collard Greens & Bacon

Grilled Cod with Braised Collard Greens & Bacon

Ingredients

  • 2 5 oz. Filets of Pacific Cod
  • 1 Bunch Collard Greens, Chopped
  • 1 Tablespoon Olive Oil
  • 1 Shallot, Sliced
  • 1 Cup Water
  • 4 Strips Bacon, Sliced
  • 1 Tablespoon Red Wine Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 Pinch Crushed Red Chile Flake
  • 1 Tablespoon Molly's Mills Southern Seasoning, Fresh Ground
  1. In a large pot, cook bacon over medium to render fat.  Remove and discard half of the grease.
  2. Heat grill to medium.  Brush fish with olive oil and apply Molly’s Mills Southern spice.
  3. Add shallots, greens, lemon juice and water to the pot, cover and continue over medium heat.  The greens will begin to soften.  Cook for 35 to 45 minutes, or until leaves are no longer fibrous.  Remove cover and allow liquid to reduce.
  4. Oil grill surface, and cook fish over medium high heat to desired doneness.
  5. Add vinegar to greens and stir.  Spoon into a wide bowl and top with grilled fish.
Turkey & Ham Grilled Cheese on Cranberry Sourdough

Turkey & Ham Grilled Cheese on Cranberry Sourdough

Ingredients

  • 4 Slices Cranberry Sourdough Bread
  • 6 oz Roasted Turkey Breast, Sliced
  • 6 oz Honey Glazed Ham, Sliced
  • 4 Slices Swiss Cheese
  • 2 Tablespoons Low Fat Mayonnaise
  • 2 Tablespoons Dijon
  • 1 teaspoon Molly's Mills Italian Seasoning, Fresh Ground
  1. Brush one side of the bread with mayonnaise, and liberally season with Molly’s Mills.  Place that seasoned side down in a non-stick pan. While cooking, brush the top side with dijon and stack with cheese, turkey and ham.
  2. Grill over medium heat until the bread is toasted, and the cheese is melted.
  3. Build sandwiches, slice in half and enjoy!
Togarashi Ahi Tuna with Avocado

Togarashi Ahi Tuna with Avocado

Ingredients

  • 6oz sashimi grade Ahi Tuna
  • 4T Togarashi Blend, fresh ground
  • 1 large avocado
  • 2T olive oil
  1. Add oil to a non-stick skillet and heat to high.
  2. Season the Ahi liberally on all sides with Togarashi seasoning.
  3. Sear on each size for 30 seconds to form the crust, and then let rest.
  4. Cut the avocado and Ahi into thin slices.
  5. Alternate and layer onto a platter, and enjoy!