Ashcombe Sauces and Recipes!

Our gourmet food section is full of a variety of our own Ashcombe Sauces and Recipe suggestions. We’ve selected four dressings and sauces and come up with some delicious recipe suggestions for you.

Whether you’re looking for a simple side dish, or a way to amp up your main entree, there is a sauce, dressing, or garnish in our store to help you. It’s impossible to put every sauce in one post, you’ll have to come in and see for yourself the unique variety of sauces we have.

We’ve compiled four recipes which incorporate our Ashcombe Sauces, jellies, and dressings. Let us know if you try one out!

If you’re not hungry after reading this….

Moonshine Glazed Pork

Instructions:

1. PREPARATION:
2. Place the pepper flakes in a small bowl and pour boiling water over them, letting them sit and re-hydrate. Combine the pepper flake with all the remaining brine ingredients. Blend using an immersion/stick blender, or blend in a regular blender.
3. Place the chops in an extra- large re-seal able plastic bag. Add brine to bag and squeeze out any excess air and zip closed. Roll the bag to evenly coat all of the meat in the brine. Place bag in the refrigerator 3 or 4 hours.
4. Combine all of the seasoning ingredients (EXCEPT the oil) in a jar with a lid and shake to combine. Set seasoning aside until ready to grill.
5. Combine ingredients for glaze in a jar with a lid, set aside.
6. TO GRILL
7. Preheat one grate of a well- oiled charcoal or gas grill to high and another to low.
8. Remove the chops from the brine, letting any excess brine remain in the bag.
9. Sprinkle the seasoning blend evenly on all sides of the chops. Coat your hands with oil and rub the seasoning over all sides of the chops.
10. It is preferable that the chops be moved to a clean area of the grate when flipped during the initial charring. Depending on the grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to. Place the chops on the high grate, and keeping the lid open, do not move the chops until they are well marked and lightly charred, about 3 minutes. Flip, still over high, with the lid open, and repeat on the second side, grilling for about 3 minutes. Move the chops to the low grate, and close the lid. Open the lid every few minutes, flipping, jockeying, and stacking throughout the remaining cooking time. Cook about 8 minutes for medium, about 10 minutes for medium-well, and about 12 minutes for well-done. The chops will continue to cook as they are glazed. Give the glaze a quick shake to reincorporate any ingredients that may have settled. Brush with the glaze on the first side, flip, and brush on the second side. Remove the chops from the heat and let rest for about 5 minutes.

Adapted from: An Affair From the Heart

Tuna Caesar Salad

1. In a medium-size bowl, combine tuna, celery, scallions, mayonnaise and 2 tablespoons of salad dressing, breaking up tuna. Cover and refrigerate until serving.
2. In a large bowl, toss lettuce, croutons, cheese and remaining 4 tablespoons of dressing. Spoon salad onto 4 dinner plates and top with the tuna mixture.

Adapted from: Parents Magazine

Awesome Dipping Sauce Chicken Wings

1. INSTRUCTIONS
2. Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil and set a heat-proof wire rack inside. 
3. Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
4. In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated. 
5. Arrange on rack, leaving about 1-inch of space between each wing.
6. Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
7. After baking toss wings through the sauce to evenly coat.

Adapted From: Cafe Delites

Bourbon Barbeque Pulled Pork Nachos

1. INSTRUCTIONS
2. Preheat oven to 400 degrees F. Prepare a baking tray with parchment paper or spray with non-stick cooking spray.
3. Spread out 1/2 of the tortilla chips into an even layer. Top with half of the shredded cheese, pulled pork, beans, jalapeños and yellow peppers. 
4. Add Ashcombe Bourbon Barbeque Sauce, to a resealable bag and use scissors to cut a corner off the bag. Drizzle some of the sauce over the chips.
5. Repeat with remaining chips, cheese, beans, jalapeños and yellow peppers. Drizzle with more barbecue sauce.
6. Bake for 5-6 minutes, until cheese is melted.
7. Remove from oven and top with green onions, cilantro, salsa and sour cream. Serve immediately.

Adapted from: Tastes Better From Scratch