Sawtooth Foods of Idaho - Gourmet Sauces, Rubs, Marinades, Spice Mixes

Recipes

INGREDIENTS
1 lb Ground Venison (or lean ground beef), 1 lb Ground Sausage, 1 c Breadcrumbs - fine, 2 Onions - medium, chopped fine, 1 tb Sawtooth Wild Idaho Rub, 1/2 c Water, 1 tsp Pepper, 1 tb Parsley - chopped, 1 Egg - beaten, 1 Garlic clove - crushed, 1/2 c Milk, 3/4 c Sawtooth Original or Spicy Barbeque Sauce

PREPARATION
Combine meats, breadcrumbs, onions, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375F. After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices. Also makes great sandwiches.

Best Ever Baked Beans

Quick, easy, and absolutely yummy!

INGREDIENTS
1/2 lb bacon 1/3 cup diced onion 1 clove garlic 28 oz can of baked beans (we prefer Bush’s Original) 1 teaspoon yellow prepared mustard (French’s) 2 ½ tablespoons Sawtooth Barbeque Sauce

PREPARATION
Dice bacon in ½” x ½” pieces. Sauté bacon until crisp. Remove bacon from pan and pat dry with paper towels. Remove most of the bacon grease from the pan. Add onions and garlic and cook over medium-high heat until the onions are transparent. Set aside. Pour beans into a casserole dish. Add the bacon, onion, garlic, mustard, and Barbeque Sauce. Stir to incorporate all ingredients. Bake at 400 degrees for 20-25 minutes.

Sawtooth Barbequed Ribs

Extremely tender!

INGREDIENTS
6-7# RIBS (pork or beef) 1 GAL. COLD WATER 1 CUP APPLE CIDER VINEGAR 1 TBS PICKLING SPICES ¼ CUP SALT 2 CUPS BBQ SAUCE

PREPARATION
PLACE RIBS IN LARGE POT AND COVER WITH WATER. ADD VINEGAR, PICKLING SPICES, AND SALT AND BRING TO A BOIL. SIMMER 35-40 MINUTES OR UNTIL MEAT STARTS RELEASING FROM BONES. DRAIN, RINSE, AND PLACE IN PLASTIC CONTAINER. COMPLETELY COVER WITH BBQ SAUCE AND MARINATE FOR AT LEAST 4 HOURS. PREFEREBLY OVERNITE. PLACE RIBS ON A HOT GRILL AND REDUCE HEAT TO BARE MINIMUM. COOK SLOWLY BASITING WITH REMAINDER OF SAUCE PERIODICALLY. REMOVE WHEN RIBS ARE COMPLETELY WARM ALL THE WAY THROUGH. *HINT: PUT AN OLD PIE PAN FILLED WITH WOOD CHIPS BETWEEN THE GRILL AND YOUR HEAT SOURCE FOR A NICE SMOKEY FLAVOR RIBS CAN ALSO BE BAKED IN THE OVEN. BAKE AT 250 DEGREES UNTIL WARMED THROUGH.

Rubs

Prime Rib

This easy recipe is sure to be a hit! Serves 6-8

INGREDIENTS
1 7-9# Beef Rib Roast (bone in preferred, and make sure it has a nice fat cap on it), 1 Tablespoon Olive Oil, 3-4 Tablespoons Sawtooth Wild Idaho or Sawtooth Cajun Rub, 1 Onion-quartered, 1 Cup Red Wine, 2 Cups Beef Stock

PREPARATION
Drizzle the olive oil on the rib roast and rub with your hand to distribute the oil over the entire roast. Sprinkle roast with rub and thouroughly massage into the meat. You can use more or less rub depending on your likening. **Preferred to cover the roast with plastic wrap and refrigerate for 24 hours at this point. Remove from refrigerator 2 hours before cooking to bring to room temperature. Pre-heat oven to 450 degrees. In a roasting pan, place the quartered onion so as to make a sort of bed for the roast. Place the roast in the middle of the pan. Place in preheated 450 degree oven for 20 minutes. Reduce oven temperature to 250 degrees. Pour red wine and beef stock into bottom of pan, and roast for 12 minutes per pound of roast. Remove from oven when internal temperature reaches 145 degrees. It is important to allow the roast to rest for 10-12 minutes before carving.

Sawtooth Pulled Pork

Slow Cook Meathod - Serves 6

INGREDIENTS
2# Boneless Pork Roast 2T Sawtooth Wild Idaho Rub 1T Olive Oil 1 Medium Onion – large diced 3c Chicken Stock (or water)

PREPARATION
Season the pork roast generously with Sawtooth Wild Idaho Rub and massage into meat. Let the pork roast rest for 20-30 minutes. Place olive oil in large skillet over medium high heat and brown roast on all sides. Remove pork roast from pan and place into slow cooker on high heat. Add onion and chicken stock and cover. Cook 5-6 hours or until meat begins to fall apart. Remove from cooker, place on cutting board and let rest for 20-30 minutes. Carefully, utilizing one fork in each hand, begin to pull at roast to create “shreds” of meat. Place meat in container and loosely cover to keep warm.

Sawtooth Onion Soup

An Idaho twist on a classic recipe.

INGREDIENTS
¼ C. Butter 4C. Thin Sliced Onion (approximately 3 large) 1 clove Garlic – Chopped small 1 T. Flour 1 T. Sawtooth™ Wild Idaho Rub ½ C. Sherry 4 ½ C. Stock (beef or combination of beef and chicken) * 1 Bay Leaf 4 Slices French bread 8 oz. Gruyere Cheese (course graded or sliced)

PREPARATION
Place butter in heavy bottom stock pot and heat over medium high heat until melted and slightly bubbly. Add Onions and Garlic and cook until caramelized (begins turning light caramel brown in color) stirring frequently so as to not burn. Add Flour and Sawtooth™ Wild Idaho Rub and stir in completely. Add Sherry and cook for 3-4 minutes to cook of some of the sherry, stirring very frequently. Add the Stock and bay leaf and bring to a boil. Reduce heat to medium and simmer soup for approximately 20-25 minutes. Pre-heat oven broiler to 400˚F. Place soup in individual oven proof bowls. Place one slice of French bread atop each bowl, and cover with Gruyere Cheese. Place in oven under broiler until the cheese is bubbly and beginning to brown. *-okay to substitute with canned broth

Sawtooth Scallop Salad

INGREDIENTS
15-20 Sea Scallops 2 T. Sawtooth Wild Idaho Rub or Sawtooth Cajun Rub 1T Olive Oil 1 Lime 1/3c. White Wine (Chardonnay or Sauvignon Blanc preferred) 2T Butter (room temperature) ½ Head Red Leaf lettuce 2 Tomato (large) 2T Italian salad dressing

PREPARATION
Place scallops in a medium bowl and toss with Sawtooth Idaho Wild Rub or Sawtooth Cajun Rub. Cover with plastic wrap and place in refrigerator for 30 minutes. Place olive oil in medium-sized pan over medium high heat. When oil begins to smoke, carefully place scallops in pan one at a time using a pair of tongs. Cook on medium high heat for 2 minutes. Turn scallops over and cook for 2 additional minutes. Remove scallops from pan and onto a small plate or platter. Return pan to stove. Zest (green part only) the lime into the pan. Cut the lime in half and squeeze the juice into the pan. Add the wine and reduce by two-thirds. Turn off heat and slowly add the butter while stirring constantly until all of the butter is melted. Pour over scallops and set aside to cool for about 4 minutes. Chop, wash and spin-dry the lettuce. Cut tomatoes in half and cut each half into wedges. Place ½ of the lettuce in the middle of a small salad plate and half on another. Place tomato wedges around each mound of lettuce. Place ½ of the scallops on each mound of lettuce and drizzle 1T of the pan sauce over each salad. Drizzle 1T. Italian Salad Dressing over each salad.