¼ cup ground chipotle pepper

½ cup onion and garlic powder, combined to your taste

½ cup brown sugar

¼ cup paprika

½ cup hickory smoked salt

Mix all ingredients together in a large bowl.  Gently rub over Sendik’s Baby Back ribs or a Sendik’s Beef Brisket.  Grill on a slow roast grill.  Do not salt and peper the meat!

½ cup diced onions

½ cup diced celery

3 cloves fresh garlic, chopped

1 cup red wine

1 cup brown sugar

Hot chili pepper of your choice to taste

2 tablespoons lemon zest

1. Sauté onions and celery with a little olive oil for about 3 minutes.  Add garlic and stir for just a couple of seconds. 
2. Glaze the pan with red wine, let it come to a boil.  Add all the other ingredients, reduce heat, and simmer for an hour. 
3. Remove from heat and stir in lemon zest. 
4. Use this to “mop” whatever you have on the grill – ribs, pork, steak, chicken.

*By “mopping” Cal means to brush on.

• 8 oz pkg. toffee pieces
• 16 oz mascarpone, softened
• 4 tbl. Sendik’s fresh orange juice
• 1/2 cup dried cranberries

Directions

1. Beat cheese and orange juice till fluffy, add the rest.

Serve with cookies, apples, pears, or bagels.

• 6 – 1″ thick Lamb Chops (rib or loin)
• 1/4 cup Worchestershire Sauce
• 1/4 cup Soy Sauce
• 1/4 cup Sendik’s Olive Oil
• 1/4 cup Water
• 8 sprigs of fresh Mint, stems removed and leaves roughly chopped
• 8 cloves of Garlic, roughly chopped

Directions

1. Combine all ingredients, except lamb chops mix well.
2. In a glass baking dish, place lamb chops.
3. Pour marinade over lamb chops and let sit at room temperature for at least one hour.
4. Preheat a large skillet over medium heat.
5. Add 2 TBL olive oil.
6. Pan fry lamb chops for approximately 4-6 minutes per side or until desired doneness.

Serve with steamed cauliflower and roasted baby red potatoes.

• 1 C Mango, diced
• 1 C Tomato, seeded and diced 
• 1/3 C Red Onion, diced
• 1-2 Jalapeño Peppers, seeded and finely chopped
• 2 TBL fresh Lime Juice
• Salt and Pepper to taste.

Combine all ingredients. Let stand at room temperature. Serve.

Great served with fish tacos, grilled salmon or grilled spicy shrimp

• 4 – 6 oz. Salmon Fillets 
• ½ c Sendik’s fresh orange juice 
• 2-3 TBL chicken broth
• 2 tsp each fresh rosemary, dill & basil (finely chopped) 
• 1 tsp lemon pepper
• 1 tsp dry mustard 
• 1 TBL cornstarch

Directions

1. Combine orange juice, chopped dill, basil and rosemary with dry mustard and lemon pepper. Reserve ½ of the marinade.
2. Marinate salmon for up to 30 minutes.
3. Place salmon skin side down and grill salmon on a hot grill for 6-8 minutes per side or until done. 
4. Meanwhile, heat the reserved marinade in a small saucepan. Combine cornstarch with 1 TBL cold water and add to hot marinade, simmer until thickened.
5. Serve salmon with warmed sauce.

Great with grilled seasonal vegetables and rice pilaf.

• 1 c brown rice (cooked according to box)
• 1 tsp lemon pepper
• 4 – 6 oz. Salmon Fillets
• 1 tsp dry mustard
• ½ c Sendik’s fresh orange juice
• 4 tsp butter
• 2-3 TBL chicken broth
• 2 tsp each fresh rosemary, dill & basil (finely chopped)

Directions

1. Preheat oven to 350º. 
2. Cook rice according to package instructions.
3. In large pan, place salmon skin side down. Cover with 2-3 TBL chicken broth.
4. Place cooked rice around outside of salmon.
5. Sprinkle orange juice over top of fish and rice.
6. Combine chopped dill, basil and rosemary with dry mustard and lemon pepper. Sprinkle over fish.
7. If desired place 1 tsp butter on top of each fillet.
8. Cover with aluminum foil and bake 30-40 minutes or until tender and flaky.

Accompany with delicious fresh steamed broccoli and try one of Coppola’s ® fine wines to compliment your meal.

• ½ c fresh lemon juice
• 4 center cut boneless pork chops
• 2 TBL Sendik’s extra virgin olive oil
• 20-40 fresh sage leaves
• 2 cloves garlic, finely chopped
• ½ c Sendik’s olive oil
• ½ tsp salt
• ½ tsp pepper

Directions

1. In a large shallow pan combine, lemon juice, extra virgin olive oil, garlic, salt & pepper. Whisk together. 
2. Trim excess fat off chops or ask your Sendik’s butcher to do it.
3. Place chops in marinade and coat evenly. Chops should be in a single layer.
4. Cover and refrigerate for at least one hour. Turn occasionally.
5. Remove chops from refrigerator. Pat dry and let sit until room temperature
6. Clean sage and combine with olive oil in a small sauce pan. Set aside
7. Place chops on grill and drown approximately 8 minutes, turning once.
8. While chops rest, place the pan with the sage leaves on high and fry until bubbling, crisp and golden brown about 4/-5 minutes.
9. Using a slotted spoon remove sage from oil and place on top of each chop. Serve immediately.

Serve with steamed artichokes and clarified butter or roasted yams topped with butter, brown sugar and diced tomatoes.

• 1 TBL Sendik’s extra virgin olive oil
• 4 boneless chicken breast halves
• ⅛ tsp salt
• ¼ tsp fresh ground black pepper
• 1 c. Italian seasoned breadcrumbs
• 1 – 16 oz can apricot halves in light syrup
• 1 TBL lemon juice
• 2 tsp Sendik’s extra virgin olive oil 
• 1 – 10 oz. pkg fresh spinach 
• ¼ tsp salt

Directions

1. Heat 1 TBL olive oil in a large nonstick skillet over medium high heat.
2. Sprinkle chicken breast evenly with salt and pepper. 
3. Place chicken and breadcrumbs in a large zip-lock bag, seal and shake to coat.
4. Add chicken to pan and cook 2½ minutes per side.
5. Drain apricots in colander over a bowl, reserving ½ cup liquid.
6. Add apricots and ½ cup liquid to pan. Cover and cook 3 minutes or until chicken is done.
7. Remove chicken mixture from pan and wipe pan clean with a paper towel.
8. Heat 2 tsp olive oil in pan.
9. Add lemon juice, salt and spinach. Cook for 3 minutes.
10. Serve chicken mixture on top of sautéed spinach.

• Salt and Pepper
• ¼ Cup Garlic chopped
• ¼ Cup Sendik’s Extra Virgin Olive Oil
• 4 ½ – 5 ½ Pound Whole Tenderloin Trimmed

3 Tablespoons each fresh and finely chopped:

• Oregano
• Basil
• Rosemary
• Chives

Directions

1. Season tenderloin with a pinch each of salt and pepper.
2. Roll chopped herbs over the tenderloin.
3. Combine olive oil and garlic. Rub onto the tenderloin.
4. Sear the tenderloin on a medium heat being careful not to burn the garlic.
5. Set tenderloin in a roasting pan and place in a preheated 400°oven. Roast approximately 25-30 minutes or use a meat thermometer to bring to desired temperature. 
6. Let meat rest for 10 minutes, then cut.

120° Rare
125-130° Medium Rare
130-145° Medium
135-145°Medium Well
145-155° Well Done