Campbell Gardens

Candied Jalapeños & Candied Habaneros


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Rob’s Grilled Sammi Melt

Rob is a big fan of Campbell Gardens Candied Jalapeños and Little Bill’s Pimento Cheese. This is one of his recipes he shared with us at The City Market – Kansas City. We always like to try suggestions of how to try our jalapeños and this combination has a 5 Star rating in flavor, spicy and the yum factor. Spice it up even more by adding our candied habaneros and jalapeño pimento cheese!

Rob's Sammi

Ingredients to make 1 sandwich:

6-8 slices of Campbell Gardens candied jalapeños

1/4 cup of Little Bill’s pimento cheese

1/4 pound of ground chuck

3-4 slices of bacon, cooked and drained

1-2 thin rings of a sweet onion

2 slices of rye or sourdough bread

Directions:

Season ground chuck with Cajun seasoning and pat into a very thin patty and fry until done. Butter one slice of bread and place in skillet. Spread half of pimento cheese, (let soften to ease spreading) over the bread. Layer bacon, candied jalapeños, onions then spread the rest of the pimento cheese on the other slice of bread. Lay on top of onions and butter the other side. Heat skillet and toast Sammi until bread is slightly brown. Just like a grilled cheese, but even better!

Rob will change it up by adding a fried egg and substitutes the ground chuck with a sausage patty.

Little Bill’s pimento cheese comes in three different flavors, Original, Bacon, and Jalapeño. There is nothing like fresh from the kitchen, homemade pimento cheese. You can find Little Bill at The City Market – Kansas City every Saturday. Check out his website for more recipes and store locations: Little Bill’s Pimento Cheese

You can find us at The City Market – Kansas City every Saturday and online at: Campbell Gardens We have more recipes, events, store locations and we ship!  Follow us on facebook: Campbell Gardens Candied Jalapenos


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Salisbury Steak with Spicy Rich Gravy

 

One of our comfort foods…. traditional Salisbury Steak with a spicy, rich gravy topped off with caramelized onions, mushrooms and  candied jalapeñosImage onions and mushrooms.

Ingredients:

1 pound Ground Round

1 teaspoon salt

1 teaspoon pepper

1 tablespoon Worcestershire Sauce, divided

2 tablespoons olive oil

1 clove garlic, minced

1 medium sweet onion, sliced into rings

8 medium sized mushrooms, sliced

1 tablespoon coarse salt

1 cup beef broth

2 tablespoons of the candied jalapeños brine (juice)

1 tablespoon flour

candied jalapeños, slices

Directions:

Combine the ground round, salt, pepper and 1/2 teaspoon of Worcestershire Sauce in a large mixing bowl and form into 4 burger sized patties or 2 large steak burgers. Place the patties on a plate and refrigerate until ready to use. Over medium-low heat, place about 2 tablespoons of olive oil in the pan and add the garlic, onions and mushrooms. Sprinkle salt over the onions and mushrooms and cook for about 15 minutes until onions are caramelized.  Remove the onions and mushrooms from the skillet and cover with foil. Using the same skillet turn the heat to medium low and add the burgers.  Cook until done all the way through. Place on a plate and cover with foil. Return to the same skillet and turn the heat to medium and add the beef broth, candied jalapeño brine (juice), Worcestershire and flour. Whisk until bubbly and thickened. Salt and pepper to taste. Place the steaks back in the skillet with gravy and top with the caramelized onions, mushrooms and slices of candied jalapenos.

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