FAQ's and Cooking Instructions & Recipes
Frequently Asked Questions
1. If I buy a product from you online, can I have it sliced before delivery?
2. Can I shop by mail order or online and pick up my items at the Nodine's Smokehouse retail store?
3. Does the 65 Fowler Ave. facility sell retail products to the general public, like a store would?
4. I recently purchaced a product at your retail store in Goshen, CT. and later tried to look up that item on the Web-site and found it wasn't listed. Why?
5. I have a P.O. Box. How can I have Nodine's delivered to me?
6. Do you make personalized gift baskets?
7. How are your products smoked?
8. Are all your products fully cooked?
9. Do you offer any Non-Nitrite products?
10. Do any of your products contain gluten?
11. Is MSG used for flavoring in any Nodine's products?
12. Why does the Estimated Shipping Charge change from what I was quoted on the Web-site to what appears on my invoice?
Below here are all the Answers to the Questions above.
1. No, all items are sold as described in the description text.
2.No, we do not offer in-store pickups for items purchased online at this time.
3. No, our Goshen gourmet retail store is the only physical place to buy all of our retail products.
4. Some of the products sold at the retail store in Goshen are exclusive to the store and you will not find them for sale to order online.
5.When placing an order you must give a physical street address as the shipping address to have Fedex deliver your order. Fedex will not deliver to P.O. Boxes, and the Post office will not except Fedex packages.
6. No, but we do have pre-made "Gift Packages" for that special someone for a holiday or their birthday. We also allow you to mix and match and create your own gift package from any of our items, and we will ship it to the specified address without including a bill or a priced invoice to the gift recipient.
7. We use natural smoke from burning select hardwoods, such as hickory, maple and apple pomace. These smoking materials are loaded into a smoke generator and the smoke produced is pumped into the smokehouse in a controlled amount for a medium smoked flavor.
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8. No, the exceptions are "Yankee Little Link Sausage", "English Style Banger Sausage", "Buffalo Burgers", "Venison Burgers".
9. Yes, all of our Smoked Cheeses are non-nitrite. We also sell Non-Nitrite Bacon sliced or half slab.
10.Our English and Irish bangers contain gluten because they have cracker meal as part of the ingredients in making them.
11. No, we use natural whole spices and the natural medium smoke flavor from burning hardwood chips.
12. The Shipping Charge upon purchase is only an approximation of the actual shipping cost. When your order is packaged, the Shipping charge may change slightly because the weight of our products vary slightly from one piece to another.
Nodine's Hams: Our Hams are fully cooked and ready to eat. They can be served at room temperature, or, to enhance the flavor, place whole or half ham, fat side up, on a rack in a roasting pan. Looseley cover with foil or to retain additional moisture wrap tightly in foil. Bake at 250º F for 10-12 minutes per pound. Remove foil for the last ten minutes to darken the ham. If you wish to glaze the ham, you may do so during the last ten minutes. We recommend using a meat thermometer to insure that the meat is heated thoroughly, (120ºF). Be careful, over heating will tend to dry out the Ham.
- Whole Bone-in Ham Carving Instructions
Remove Ham from roasting pan, turn the Ham upside down and cut a thin slice from what will be the bottom of the Ham. Set the Ham right side up, and cut a triangular wedge from the shank end. With a long sharp carving knife, cut thin verticle slices to the bone. Holding the shank in one hand to steady the Ham, slide the knife along the bone to release the thinly cut slices of meat.
Whole Spiral Cut Ham: Thoroughly defrost under refridgeration for 2-3 days. wrap the spiral ham tightly in foil before reheating. Follow the same heating instructions as above. Our Spiral Cut Ham has been glazed with cane sugar, ground cloves and honey. If you wish to add to this glaze, you may do so during the last 10 minutes.
Nodine's Spiral Cut Ham - Half: Thaw ham 2 days under refridgeration. Remove all packaging materials from ham and place face down in an aluminum foil lined roasting pan. Wrap outside of ham with separate sheet of aluminum foil; bake for 1 hour and 30 minutes. To Glaze: Remove ham from oven and uncover. spread glaze evenly over exposed surfaces of the ham. return to oven and bake at 250ºF, uncovered for 30 to 45 minutes. Let meat rest 10 to 15 minutes then serve.
Nodine's Whole Smoked turkey & Smoked Tukey Breast: Our Turkey and Turkey breast have been completely cooked to an internal temperature of at least 160ºF. Any red color around the bones is due to our curing process and not undercooking. If frozen we recommend that you thaw the Turkey or Turkey Breast for 2-3 days in the refridgerator before serving. They may be served at room temperature or follow the same heating and glazing instructions as our Ham.
Nodine's Smoked Cornish Game Hen, Smoked Boneless Chicken Breast and Duck:Can be served at room temperature or wrap with foil and heat in a 350ºF. oven for approximately 15-20 minutes. Serve with flavored mustards, dips or can be glazed while heating. Be careful not to overheat.
Nodine's Bacons: All of Nodine's Bacons are fully cooked, and all thats needed to make it look and taste like your traditional bacon, is to heat and crisp on griddle, grille, or in the pan. Our Bacon will shrink a minimal amount because it is fully cooked, if it shrinks quite a bit in the pan you have overcooked it. Do Not Overcook. Another good way to cook our bacons, without a mess is to lay several slices on three sheets of paper towel in the microwave and cover with three sheets of paper towel, heat on high for two to three minutes.
Nodine's Pork and Chicken Kielbasa: As with all of Nodine's sausages listed in the Sausage Department, they are all fully cooked and ready to eat. The sausages listed in the Fresh Sausage Department (English Style Banger Sausages and Yankee Little Link Sausages) need to be cooked before you can eat them. To make a really good hot meal from Nodine's Pork and Chicken Kielbasa, put in a pan with water, just covering the sausage, bring to a boil, drain and serve. You can also slice Nodine's Pork and Chicken Kielbasa into 1/8 inch slices and fry them in a non-stick pan. Some wonderful sides that compliment Nodine's Pork and Chicken Kielbasa are some good Baked Beans, Garlic mashed potatoes, Boiled cabbage and Sauerkraut.
Beef Jerky Tips: Beef Jerky keeps best if stored in the original cloth bag on the counter. It may be stored in the refrigerator, but it will absorb moisture. DO NOT STORE IN A PLASTIC BAG.
After numerous questions about what to make with some of our products? We here at Nodine's put in a recipe section. Many of the Recipes that are published here are tried and true, by employee's, friends and associates. We will add more recipes over time and any feedback or additional recipes are welcome? Just send a recipe or feedback in an E-mail to email@example.com. We will review your recipe and it might end up here.
WARNING! Do not read these recipes if hungry, they will only make your condition worse.
Don't be afraid to experiment or alter these recipes. Make what tastes good to you.
Grilled Nodine's Apple Bacon, tomato and cheese sandwich
Heat and crisp several strips (your choice of how many) of Apple Bacon, set aside: Take two slices of your favorite bread and butter one side of each, put both slices butter side down in pan or on a grill and add American Cheese(or your favorite) slices, and a large slice of tomato to one of the slices of bread and cheese. Heat both until cheese starts to melt, add bacon to slice of bread with melted cheese and tomato, top with other slice of bread with cheese, let heat a little longer or until golden brown. Don't burn the bread. Let sit for a little bit, so as not to burn the roof of your mouth and serve, enjoy. You can use any of our great bacons for this recipe.
Mashed Potatoes and Garlic, with Nodine's Apple Smoked Bacon
We took a popular restaurant chain's version of mashed potatoes and garlic, with scallions, and sour cream and we used Nodine's Apple Smoked Bacon. It just makes it sound and taste better. It fits with their name too, but we can't tell anyone.
Prep Time: 10 minutes - Cook Time: 20 minutes
Ingredients: 2 pounds potatoes, peeled and cut into 1-inch cubes, 4 cloves garlic, peeled,
5 strips Nodine's Apple Smoked Bacon, cut into 1/2-inch pieces, 1 cup thinly sliced scallions,
1/2 cup low-fat milk, warmed, 1/2 cup low-fat sour cream, 1 teaspoon salt, 1/4 teaspoon black pepper,
Preparation: In a large pot, cover potatoes and garlic with lightly salted water. Boil until potatoes are fork tender.
Fry Nodine's Apple Smoked Bacon in skillet until crisp( it won't take long); drain on paper towels. Use 1 teaspoon bacon grease from pan. Add scallions to grease, saute until soft, but not brown. Add pieces of Nodine's Apple Smoked Bacon.
Drain potatoes and return to pot. Mash potatoes with milk, sour cream, salt, and pepper. Stir in Nodine's Apple Smoked Bacon and scallions. Reheat, if necessary, before serving. Yield: 4 servings
Nodine's Bacon Wrapped Breadsticks - Appetizer
You can use any of Nodine's Bacons for these and they are so simple and fast to make, yet are a huge hit at parties. Also great for snacks. May be made a day ahead of time. Reheat in the microwave about 30 seconds to crisp up.
Prep Time: 15 minutes - Cook Time: 15 minutes
Ingredients: 1/2 pound sliced bacon, Nodine's Apple Smoked, Garlic Bacon, Bayou Bacon, Juniper Bacon, Double Smoked Bacon, Peppered Bacon. Choose one or use them all (My sister bought a bag of real doughy bread sticks and said they came out perfect, they cooked up with the bacon real well. She hollowed several of them out before she cooked them and after cooking used a pastry bag with a tube and put a mixture of Cream cheese and Garlic in the center. She didn't give me details but i'm sure if your good in the kitchen you could figure it out.)
1/4 cup grated Parmesan cheese, 1 box (4.4 ounces) garlic breadsticks.
Preparation: Preheat oven to 425º F. Place a metal baking rack inside a shallow 10 x 15-inch baking tray. Slice each bacon strip in half lengthwise and sprinkle one side with grated Parmesan Cheese. Wrap the bacon strips spirally around each breadstick and place on horizontal to the wires on the baking rack so they don't fall through. Bake 12 to 15 minutes, until bacon is cooked. Sprinkle hot bacon-wrapped breadsticks with additional Parmesan. Let cool before serving. Yield: about 8 appetizer servings
Amatriciana Style Pasta With Nodine’s Smoked Diced Bacon
2lbs Nodine’s Diced Bacon, ¾ cup chopped or minced onion,¾ small jar of minced garlic, 1 tablespoon of red pepper flakes, 1 to 2lbs tri-color bowtie pasta (depends on how many you’re feeding), 1 tablespoon of parsley, grated cheese (parmesan or romano),non-stick cooking spray.
***2 lbs Nodine’s Diced Andouille with the 2 lbs of Nodine’s Diced Bacon is optional for a sweet and spicy flavor.
Directions: Preheat a large skillet style pan or saucepan over medium heat. When pan is hot, coat with non-stick spray. Cook the diced bacon over medium heat adding one pound at a time to ensure even cooking. Cook for 5 minutes. Add the onion and continue cooking over medium heat for 3 minutes. Stir in the garlic and red pepper flakes (add less or more red pepper flakes based on how spicy you want it). Cook for 30 seconds. Add canned tomatoes, undrained and simmer for 10 minutes over medium heat while breaking up tomato pieces. Boil the pasta (1 or 2 pound pending on the number of people eating). Drain the pasta. Stir parsley into the sauce and toss the sauce with the pasta. Make to mix it all together thoroughly. Top the dish with a sprinkle of parsley and a dusting of grated cheese. Serve piping hot.
Nodine's Hot and Smokey Baked Beans
Ingredients: 6 Nodine's Apple bacon slices, 1 1/2 cups chopped onion, 1 1/4 cups purchased barbecue sauce, 3/4 cup dark beer, 1/4 cup mild molasses, 3 TBSP. Dijon mustard, 3 TBSP. (packed) dark brown sugar, 2 TBSP. Worcestershire sauce, 1 TBSP. soy sauce, 1 TBSP. Minced Garlic, 1 pkg Nodine's Andouille sausage - 4 sausage links diced, 6 - 16 oz. cans Great Northern beans, drained.
Preheat oven to 350 degrees. Cook Nodine's Apple bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 TBSP. bacon drippings from skillet to large bowl. Add onion and next 8 ingredients to bowl and whisk to blend. Add Nodine's diced Andouille sausage, start with half and add more to adjust spiciness. Stir in beans. Transfer bean mixture to a 13x9 inch glass baking dish. put 6 Nodine's Apple Bacon slices on top. Bake, uncovered, until liquid bubbles and thickens slightly, about one hour.
Creamy Chicken and Bacon
30 min | 10 min prep
2 tablespoons olive oil, 4 Nodine's Smoked chicken breast fillets - cut in 1,inch cubes or for Calvin's recipe leave whole, 4 slices Nodine's Apple smoked bacon, 1 onion - finely chopped, 1 garlic clove - peeled and finely chopped, 5 ounces button mushrooms - sliced, 10 ounces condensed cream of mushroom soup, 7/8 cup milk,
1.Heat the oil in a large frying pan, add the cubes of Nodine's Smoked chicken breast or Whole breasts and cook for approximately 3 - 4 minutes (remember the Nodine's Smoked Chicken Breast is fully cooked), remove the cubes or whole Nodine's Smoked Chicken Breasts (you will add them back in later). 2. Add the bacon strips, onion, garlic and mushrooms, stir-frying for 5 minutes. 3. Stir in the soup and milk, add the cubes or whole Nodine's Smoked Chicken Breasts back in and simmer gently for 5 - 10 minutes or until the chicken is heated through, stirring occasionally. 4. Serve with green beans, rice or pasta and sprinkle with fresh parmesan shavings.
Calvin's Recipe, leave Nodine's Smoked Chicken Breasts whole and don't add any bacon.
You can also use Nodine's Smoked Boneless "Cajun" Chicken Breasts for a slightly different and wonderful flavor.
Smoked Chicken Breast & Bacon Italiano
If you're into quick and simple, low carb, this simple three ingredient recipe is for you.
Prep Time: 5 minutes - Cook Time: 9 minutes.
Ingredients: 4 Nodine's Smoked Chicken Breasts, 1 tsp. dried Italian seasoning, 1/8 tsp. pepper, 4 slices Nodine's Garlic Bacon, 1/2 cup grated Parmesan cheese.
Preparation: Sprinkle Nodine's Smoked Chicken Breasts evenly with Italian seasoning and pepper. Cut each piece of Nodine's Garlic Bacon into thirds and place on top of each seasoned Nodine's Smoked Chicken Breast. Cook in 350ºF to 400ºF oven or toaster oven for 5-9 minutes until bacon is crisp and chicken is thoroughly heated (It's fully cooked already). Sprinkle with grated Parmesan cheese and serve. Serve with pasta or risotto. Serves 4
Bachelor's or Poorman's Smoked Chicken Monterey
Ingredients: 2 - Nodine's Smoked chicken breasts, 1 - (6 oz.) can sliced mushrooms, 1/3 - stick butter, Cooking wine, 4 - Nodine's Bacon Slices,2 - 1/8 inch slices Mozzarella cheese or Monterey Jack cheese, 2 - Tomatoes Diced, 1 - bunch Scallions chopped.
Preparation: Saute mushrooms in butter and cooking wine. Place Nodine's Smoked Chicken breasts on a cookie sheet. (Place aluminum foil on the sheet to avoid washing later.) top chicken with Nodine's Bacon Slices, 1/8 inch slices of Mozzarella Cheese or Monterey Jack Cheese. Place mushrooms on top of cheese. Place in oven and melt cheese. Remove from oven put on a plate, add diced Tomato and chopped scallions, Serve with tossed salad and bread. Hint: Long Grain and Wild Rice makes a good addition for a complete meal.
Nodine's Smoked Turkey Reuben sandwich
Ingredients: Rye bread, Thousand Island dressing, Nodine's Smoked Turkey, sauerkraut, Swiss cheese.
Preparation: Spread 2 slices of Rye bread lightly with Thousand Island dressing. Put a layer of sauerkraut over one slice, then top with a slice of Nodine's Smoked Turkey then a slice of Swiss cheese. Top with the second slice, Thousand Island dressing side down. Butter outside of Nodine's Smoked Turkey reuben sandwich lightly with soft butter or margarine and toast on a griddle, grill or pan, turning to brown evenly. Barb says the Thousand Island dressing works better than mayonnaise, because it brings out the flavor of the Smoked Turkey better.
Smoked Duck Breast Salad
Ingredients: Baby Cos Lettuce Leaves (Romaine Lettuce), 2 Smoked Duck Breasts 1/2s (thinly sliced), Crispy Garlic Bread Croutons, Parmesan Cheese (Shaved from chunk), Creamy Ceasar or Traditional vinaigrette dressing.
Preparation: Place some baby cos lettuce leaves in a salad bowl. Scatter the sliced duck, crispy garlic bread croutons and shavings of parmasan cheese on top of the lettuce. When ready to serve, drizzle your favourite salad dressing over the salad, toss and serve. 'Note: A creamy Caesar style or traditional vinaigrette dressing would be ideal.
Smoked Chicken Breast Salad
Ingredients: 1 tbsp. butter, 3/4 c. pecan halves, 1 1/2 qt. mixed salad greens, washed and crisped, 4 smoked chicken breast halves, chilled, Vinaigrette Dressing.
Preparation: Melt butter in frying pan over low heat. Add pecans and stir until nuts darken slightly and have a toasted flavor, about 6 minutes. Pour onto paper towels to drain. Arrange an equal amount of salad greens on 4 dinner plates and sprinkle greens equally with the pecans. Cut each half-breast in slanting slices 1/4 inch thick. Arrange overlapping slices of each half on a plate along side of greens. Spoon vinaigrette over greens and chicken. Enjoy with a good White Wine of your choice if you choose.
Nodine's Smoked Duck Breast With Fried Apples
3½ hours total 2½ hours prep. Ingredients: 3 Nodine's Smoked Duck Breasts , 3 tablespoons thyme honey ( regular honey is okay too), 1 cup apple cider vinegar, 3 tablespoons apple cider, 1 teaspoon ginger - powdered, 1 teaspoon coriander - powdered, salt, pepper - freshly ground, 3 apples, washed and cut into 8 pieces - seeds removed, 2 tablespoons butter or 1 tablespoon olive oil, 1 tablespoon brown sugar, 1/2 teaspoon cinnamon - powdered.
Heat the honey and cup of apple cider vinegar in a small saucepan for three to four minutes over a low heat. Remove from the heat and add the cinnamon, ginger and coriander. Season. Let the marinade cool.
Nodine's Smoked Duck Breasts:
Make diagonal cuts with a sharp knife in the duck breasts (to facilitate the absorption of the marinade), Place the breasts side by side in a shallow baking tray and pour the marinade over them. Cover the pan with plastic wrap and leave to marinate in the refrigerator for two to three hours.
Preheat the oven to 350°F.
Drain off the marinade into a small saucepan and heat until reduced to half. This is your sauce.
Put the fillets in a baking tray and bake in the oven for 5 to 10 minutes.
Meanwhile heat the butter (or oil) in a nonstick pan and cook the apples for about 10 minutes until they acquire a golden color, turning them on all sides. Season and dust with cinnamon and sugar, and allow to cook until the sugar has dissolved. Add the 3 tablespoons of apple cider and remove from heat.
When the fillets are done, cover the baking tray with aluminium foil or baking paper and allow to settle for 12-13 minutes before serving, to help soften them.
Serve with the apples and the sauce.
Sweet & Sour Nodine's Smoked Chicken
Prep Time: 10 Min. Total: 20 min.
1lb. Nodine's Smoked Boneless Chicken Breast - Cubed, 1 Tablespoon vegtable oil, 1 medium onion - chopped, 2 carrotts - diced, 1 medium green pepper - diced, 2 cans pineapple chunks - undrained.
In Skillet brown Chicken Chunks, reduce heat, stir in onion, cover and simmer, for 5 min. stir in remaining ingredients. keep covered, simmer for 5 - 10min. serve over rice.
French Market Soup
This recipe is rather labor intensive, but is well worth it. The first step is gathering all the beans, any of the following beans can be used, as long as you use at least ten kinds and Barley Pearls have to be one: 1 lb dried navy beans, 1 lb dried pinto bean, 1 lb dried great northern beans, 1 lb dried split green peas, 1 lb dried split yellow peas, 1 lb dried black-eyed peas, 1 lb dried lentils, 1 lb dried baby lima beans, 1 lb dried large lima beans, 1 lb dried black beans, 1 lb dried red beans, 1 lb dried soybeans, 1 lb dried kidney beans and 1 lb barley pearls.
Put together ten 1 lb gift packets of the mixed beans, to be passed to a friend with the recipe (Don't forget to keep one for yourself.).
1 lb mixed dried beans, 2 1/2 qts of water, 1 ham hock, 2 medium Onions - chopped, 1 (16oz) can crushed Tomatoes, 6 celery stalks - chopped, 2 Garlic cloves - minced, 6 - 12 oz of Nodine's Andouille sausage - Sliced, 2 Smoked Boneless Chicken Breasts - diced, 1/2 cup parsley, 2 1/2 cups good red wine, salt and pepper to taste.
Preperation: Sort and wash 1 lb bean mix; place in a Dutch oven. Cover with water 2 inches above beans, and soak overnight. Drain beans, add 2 1/2 qts water, 1 Ham Hock, simmer covered 2 1/2 hours or until beans are tender. Add undrained crushed tomatoes, onion, garlic, celery, salt &pepper to taste. Simmer 1 hr. uncovered. Remove Ham Hock, cool, remove fat and bone, return chunked meat to pot. Add diced Smoked Chicken breast, parsley, 1/2 cup red wine and sliced andouille 6 oz for mild, 12 oz for spicy. Simmer 1/2 hour. Makes a thick and hearty soup. Remember those two cups of unused red wine, pour into appropriate glasses. Salute. This next step is only a recommendation for a more flavorful taste: Let soup cool and store overnight in a cool place. When ready reheat and serve, this lets the flavors come out better.
Nodine's Chicken Salad
Ingredients: 5 Nodine's Smoked Chicken Breasts - diced, 1 1/4 cup celery - chopped, 1/2 tsp chili powder, 1/4 cup slivered almonds, 5 tablespoons of vegtable oil, 3 tablespoons of Vinegar, salt and pepper to taste.
Preperation: Combine all ingredients in a large bowl, toss, refridgerate 1 hour and serve on a bed of lettuce.
Nodine's Chicken Gourmet
Ingredients: 1/2 Cup butter, 1 clove Garlic - minced, 1 1/2 tsp. salt, 2 tsp. chili powder, 2 tsp Worcestershire sauce, dash pepper, 4 Nodine's Smoked Chicken Breasts, juice of 1 lemon,
Preperation: Melt Butter in small saucepan; blend in Garlic, salt, chili powder, pepper, Lemon juice, and Worcestershire sauce. Cut Chicken breasts in half, (lengthwise), and place in shallow baking pan. Pour half of butter mixture over Nodine's Smoked Chicken Breasts; cover pan with foil; Bake at 350ºF for 10 minutes, then uncover, pour rest of Butter mixture over Chicken Breasts, baste frequently and bake another 15 - 20 minutes. Serves Eight. Garnish with Broiled cling peaches and mint jelly.
Cajun Meat Pie
1 lb. Nodine's Smoked turkey breast - diced or 1lb. Nodine's Smoked Boneless Cajun Chicken Breast - diced, 1 lb. Nodine's Yankee Little Links sausage - diced, 1/2 lb. Nodine's andouille - diced, 1/4 lb. Mozzarella cheese, 2 ready made pie crust (9 inch).
Preperation and Cooking:
Preheat oven to 350º F. Brown diced turkey or cajun chicken breast, andouille and Little Links sausage, drain fat. Fill pie crust with browned meat, top with Mozzarella cheese. Use 2nd pie crust as top. Cut 4 (1/2 inch) slits in top crust. Bake for 25 minutes or until golden brown.
Simple Hearty Smoked Jambalaya
40 min | 20 min prep Serves 6 to 9
Ingredients: 1 lb shrimp - peeled and deveined (fresh or frozen work fine), 3 Nodine's Boneless Smoked Chicken breasts - cut into 1/2 inch chunks, 1 cup sweet onion - chopped, 1/2 cup green onion chopped, 1/2 cup celery, chopped 1/2 cup green bell pepper or red, chopped 2 garlic cloves - minced, 1/4 cup olive oil, 5 cups chicken broth, 1 lb. Nodine's Andouille sausage - halved lengthwise and cut into 1/2-inch slices, 1 1/2 cups long grain rice uncooked, 1/2 cup chopped parsley - fresh or dried, 1 teaspoon dried thyme, crushed 1/2 teaspoon dried basil, crushed 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper or adjust for heat (Spicyness) as needed , 1 bay leaf, 1 cup Nodine's Tasso ham - cubed.
Directions: 1. Thaw shrimp, if frozen. Set shrimp aside. 2. In a 12-inch pot saute onion, celery, sweet pepper, parsley, green onion and garlic in hot oil until tender. 3. Stir in chicken broth, rice, thyme, basil, black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. 4. Stir in shrimp. Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. 5. Stir in, Andouille sausage, Tasso ham, smoked Chicken chunks,( They are fully cooked) heat through. Discard bay leaf.
3 Egg Omelette with Nodine's Diced Andouille and American cheese
Ingredients: 3 eggs, dash of milk, 2 Nodine's Andouille sausages finely diced, 2 to 3 slices American cheese.
Break the 3 eggs into a bowl and wisk, add the dash of milk, wisk it in. Pour omelette mixture on hot grille or pan, sprinkle diced Nodine's Andouille suasage across the omelette, put slices of American cheese on top. Let cook for a few minutes, fold omelette over, flip one more time. Serve with your favorite toast.
Andouille Beef Burgers
Ingredients: 1/2 lb Nodine's Andouille Sausage - diced, 3/4 cup pecan - toasted, chopped, 1 teaspoon salt, 1/4 teaspoon ground black pepper, 1 1/2 lbs ground chuck or ground beef (20 percent fat)
Preperation for burger: Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet. **Can be made 1 day ahead; cover and chill.
Grill until burgers are cooked to desired doneness, about 3 minutes per side for medium. add Bacon and American Cheese if desired
As a Special added bonus add Carmelized Onions on top.
Preperation for carmalized onions: 1 1/2 lbs onions - thinly sliced 2 tablespoons olive oil - plus more for brushing grill rack 3 garlic cloves - minced, 1 tablespoon golden brown sugar (has to be sugar, not a sugar substitute)
Prepare barbecue(medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper. Put a burger on a bun, top with Carmelized Onions. Serve.
Nodine's Cajun Chili
Yield 14 cups
Ingredients: 13-16 ounces (4 links) Nodine's Andouille sausage (see directions), 1 pound coarsely ground beef or turkey ( for those that are thinking healthy), ½ pound ( 2 links) Nodine's Andouille, cut into 1/2 inch chunks, 2 tablespoons minced fresh garlic, 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 cup chopped green bell pepper, 2 cups chopped sweet onion, ½ cup chopped celery, 6 cups canned or cooked red kidney beans, drained and rinsed.,1, 28-ounce can diced tomatoes (don't drain),12-ounces Dark Beer,1 large bay leaf,1 teaspoon salt,
Accompaniments: Nodine's Smoked Pepper Jack cheese - grated, Sour cream, Chopped sweet onions, Crushed tortilla chips, Fresh lime wedges
Directions: Squeeze sausage from casing and cook sausage and ground beef or turkey in a large heavy skillet until brown. Drain pan drippings and add 1/2 inch andouille chunks, garlic, chili powder and cumin. Stir and cook for about 2 minutes or until fragrant. Combine all vegetables, beans, tomatoes, beer and seasonings in a 6 quart or larger Crock Pot or 6 quart stock pot. Mix thoroughly. With a slotted spoon, transfer sausage mixture to the Crock Pot or 6 quart stock pot, mix well. For Crock Pot cover and set on High and cook for 5 to 6 hours. For 6 quart stock pot cook on Medium heat for 4 to 5 hours Remove the cover for the last hour. Remove bay leaf. Serve hot with choice of accompaniments.
Nodine's Yankee Little Link Breakfast Burritos
Yield: 8 breakfast servings
Ingredients : 1 pound Yankee Little Link Sausage, 1 cup chopped sweet onion, 1 cup seeded and chopped green bell pepper, 8 large eggs,1/4 cup cold water, 1/2 teaspoon freshly ground black pepper, Nonstick cooking spray, 8 (8-inch) flour tortillas, warmed, 1 cup shredded Nodine's Smoked Pepper Jack cheese or a good Monterey Jack to make it less spicy, 1 to 1-1/2 cups chunky salsa, optional.
Preperation: In a large heavy nonstick skillet, cook sausage over medium heat, breaking sausage into small pieces. Cook until no longer pink. Drain well on clean paper towels. Keep sausage warm. Drain all but 1/2 to 1 teaspoon of pan drippings. Add onion and bell pepper to skillet and cook until vegetables are soft. Wipe skillet clean. Keep vegetables warm. In a mixing bowl, combine eggs, water and pepper. Spray skillet with cooking spray. Over medium heat, add egg mixture stirring for 3 to 4 minutes or until eggs are scrambled and set. Keep warm.
Assembly: Layer 1/3 cup sausage down center of each warm tortilla, leaving 1-inch border at ends. Top each with equal amounts of vegetables, scrambled eggs and cheese. Fold bottom edge up over filling and fold right and left sides of tortilla over filling. Roll up tightly.
Serve with salsa, if desired.
Cajun Home Fried Potatoes
Ingredients: 1/2 stick sweet butter, 2 lbs red potatoes diced into 1/2 inch pieces, 1 large onion, 1/2 lb Nodine's Andouille sausage - cut into 1/2 inch pieces, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cayenne, 1/4 cup finely chopped green onion.
In a 12 inch cast iron or heavy frying pan, fry potatoes and onions in the butter for 15 minutes over medium heat. Add diced sausage, salt, pepper, cayenne and continue frying until potatoes are nicely browned. Taste for salt and pepper, sprinkle with green onions, and serve. Be careful it could bite back! Serves 6 to 8.
Nodine's Hot Pasta
Ingredients: 2 medium Onions - Chopped, 2 tbs. Butter, 2 - 14 oz. Cans of Diced Tomatoes - Not drained, 1 Cup Chicken Broth, 1/2 lb Fresh Calamari - sliced, 1/2 lb Nodine's smoked Chorizo - Diced, 1/2 lb Nodine's Smoked Andouille - Diced, 1 tbs. chopped Parsley, Salt and Pepper to taste, 1 lb Barilla pasta - your choice. Preperation: Saute onions in 2 tbs. Butter until tender but not brown. Add tomatoes and chicken broth to desired consistency. Add Calamari and simmer uncovered for 15 minutes. Add sliced Nodine's Chorizo and Nodine's Andouille and continue to simmer uncovered over medium heat for another 10 minutes. Add parsley, salt, and pepper to taste. Serve over 1lb aldente Barilla Pasta
This Recipe was submitted by one of our customers, they want to remain anonymous. Smoked Trout and Broccoli Salad:
Ingredients for the salad: 1/2 pound spinach leaves washed and trimmed, 6 Nodine's smoked Trout Fillets, skin them if you prefer them skinless, 1 head broccoli Flowerettes, peeled and cooked.
For the Dressing: 1 Tablespoon cider vinegar, 1 Tablespoon Dijon Mustard, 2/3 cup medium Cream, 1/3 cup toasted chopped hazelnuts, 2 Tablespoons chopped parsley.
Preperation: 1. Line a large platter with spinach, 2. Arrange the Trout Fillets on the spinach and top with with the broccoli flowerettes, 3. Make the dressing: Whisk together the vinegar, mustard, cream, salt and pepper in a small bowl. 4. Spoon the dressing over the broccoli and Trout fillets, sprinkle with the hazelnuts mixed with parsley.
This makes a light and tasty dish for lunch or brunch.
Baked Macaroni and Cheese with Nodine's diced Ham
Ingredients: To make baked macaroni and cheese with Nodine's diced ham you will need: 6 tbsp butter, 4 tbsps. flour, 1 3/4 cups of half and half, 1 1/4 cups shredded Swiss cheese, 1 1/4 cups shredded cheddar cheese, 1/2 cup Parmesan cheese, 3 cups of Nodine's diced ham, 5 cups cooked macaroni, 1 cup bread crumbs - half for the inside crunch and half for a topping, 1/4 cup scallions - diced, pepper to taste.
Combine Macaroni and Cheese Ingredients. Using a large saucepan melt the butter and add the flour – stir and gradually stir in your half and half making sure to keep stirring as the entire mixture thickens, this is a rue or roux. Pour in your cooked macaroni. Add your shredded cheese and your Parmesan to the mixture - now you can add half the bread crumbs and scallions, and add the cubes of Nodine's ham. Stir well and pour into a well greased casserole or baking dish. Put the last of the bread crumbs on the top for a nice crunchy top layer. Bake at 350ºF about 20 minutes or until the top is crisp.
Scalloped Potatoes with Nodine's Smoked Diced Ham
8 oz Nodine's Diced Ham, 1 Med. Onion sliced (vidalia), 4 large white potatoes,peeled and sliced, 4 tablespoons butter, 1 can evaporated milk, 4-6 oz. shredded cheese (your choice), 1/2 cup milk,salt, pepper, and paprika to taste.
Preperation: Peel and slice potatoes 1/4 inch slices. Peel and slice onions. Using a deep casserole dish, layer potatoes and onions, spread ham chunks, sprinkle cheese, salt and pepper between layers. Leave some cheese for top layer. when done with potatoes, combine both milks and pour over potatoes. Arrange pats of butter across top and sprinkle remaining cheese.
Microwave covered dish 10 minutes before baking. Preheat oven to 350°F, bake for 50-60 minutes.
More cheese may be used if you prefer a cheesier dish and more ham if you want it meatier.
Grilled Ham with pineapple
Ingredients: 1 Nodine's Smoked Ham Steak bone - in or a decent size slice of one of Nodine's Hams, 1 can of pineapple chunks.
Preparation: Fire up the Grille. Using the liquid from the pineapple chunks, give the Smoked Ham Slice a quick bathe. Grille Ham Slice on medium to high heat, you are just searing the outside of the Ham only because it is fully cooked, grille one side, flip, grille other side, put on platter, spread pineapple chunks over Smoked Ham Slice. Serve with potatoe salad or macaroni salad.
Nodine's Smoked Ham & Broccoli, Swiss Cheese Strata
1 tbsp Dijon mustard, 4 large eggs, 2 c cubed Smoked Ham (about 10 oz) , 1 - 10oz.Frozen cut Broccoli, 1/4 c sour cream , 4 English muffins, Torn into bite size chunks, Butter or Cooking spray, 1 1/4 c milk, 2 tbsp chopped onion, 1 c - 4 oz shredded Swiss cheese, salt & pepper to taste,
Tear each muffin half into bite size chunks. Arrange half of torn muffin chunks in bottom of an 2qt square baking dish coated with butter or cooking spray (Mrs. Nodine used Butter). Top with cubed Ham and 10oz. cut Broccoli, Sprinkle top with cheese. Arrange remaining torn muffin chunks over cheese. Combine milk, egg &the remaining ingredients, stirring with a whisk until mixed. Pour milk & egg mixture over muffin mixture. Cover up & put in the fridge 2 to 24 hrs. Preheat oven to 325°. Uncover strata & bake this at 325° for 1 hr or until a knife inserted in center comes out clean. Let stand 15 mins before serving.
Nodine's Cajun Style Red Beans and Rice
16 oz. red kidney beans, 1/4 lb. Nodine's Tasso ham, diced into 1/2 inch, 1/4 lb. Nodine's Smoked Ham, diced into 1/2 inch, 1 to 1 1/2 qt. water, 1 onion, chopped, 1 sweet pepper, chopped, 1/4 tsp. garlic powder, 1 lb. Nodine's Andouille Smoked Sausage, Salt and pepper to taste, Rice.
Rinse and sort beans. Cover with water and soak overnight, drain.
Cover soaked beans with 2 inches water. Add onions, garlic powder, bell pepper. Bring to a slow boil and cook slowly for 1 hour, stirring occasionally. Add diced ham, tasso ham and andouille sausage. Cook until beans are tender, 30-45 minutes. Add water sparingly during cooking as needed to keep beans from sticking.
Cook a package of rice or Long grain and Wild Rice, according to directions . Serve beans over rice.
Smothered Cabbage with Nodine's Tasso & Tomato
Ingredients: 3/4 pound of butter or bacon fat, 1 cup Nodine's Tasso Ham - diced, 2 onions thinly sliced, 2 carrotts - 1/4 inch dice, 1 Tablespoon garlic, 2 heads of cabbage - shredded, 1/4 pound Nodine's Andouille sausage - 1/4 inch dice, 2 bay leaves, 1 cup rich chicken stock, 1 teaspoon thyme, 1/2 teaspoon cayenne, 3 tomatoes - peeled coarsely chopped, water if necessary, salt and pepper.
Fry the Nodine's Tasso Ham in Butter or Bacon fat. Add onions and carrotts and cook 10 minutes or until they begin to color. Add the Nodine's Andouille Sausage and cabbage and stir until the cabbage is well coated with the fat. Add the stock and deglaze the bottom of the pot. Add spices, garlic and tomato, cover and cook at a low heat for at least 45 minutes. Keep warm until served. Serves 8.
Swiss Chard With Nodine's Tasso, Garlic & Cheese
Bachamel Sauce used in Dish: Ingredients: 5 tablespoons butter, 4 tablespoons all-purpose flour, 2 cups cream, 2 cups buttermilk, 2 teaspoons salt, 1/2 teaspoon freshly grated nutmeg. Directions:In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, heat the buttermilk and cream in a separate pan until just about to boil. Add the hot cream and buttermilk mixture to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
Ingredients for Main Dish: 2 to 4 bunches Swiss Chard sliced, 2 cups Bachamel Sauce, 2 cups Swiss Cheese, 4 tablespoons garlic - minced, 1/4 pound Nodine's Tasso Ham diced.
Blanch Swiss chard for 4 to 6 minutes. Fry Nodine's Tasso Ham diced until crisp and remove leaving about 2 tablespoons fat in the pan. Fry garlic in fat for 1 minute. Heat Bachamel sauce and add 1 3/4 cups of the Swiss cheese, stirring until melted. Add Nodine's Tasso Ham and garlic to the Bachamel and melted cheese mixture. Mix this sauce with the Swiss chard and place in a gratin pan or casserole dish. Sprinkle remaining 1/4 cup of Swiss cheese over the top and bake at 400ºF for 20 minutes. One rich dish. Serves 4