Recipes

Blake’s Bites: Pork Carnitas Quesadillas

Executive chef Blake Schar shows us his recipe for Pork Carnitas Quesadillas. Yum!

Ingredients

  • 1 package flour tortillas
  • 8 ounces goat cheese
  • 1 pound pulled pork
  • 1 medium onion, julienned
  • 2 tablespoons Butter Olive Oil
  • 2 tablespoons Chipotle Olive Oil
  • 4 ounces Blueberry Balsamic
  • 2 ounces tomatoes
  • 2 tablespoons green chilies
  • 1 medium red onion, diced
  • 3 tablespoons chopped cilantro

Blake’s Bites: Caribbean Jerk Pork

In today’s Blake’s Bites, executive chef Blake Schar shows us a fruity, harvest twist on Caribbean pork.

Ingredients:

  • 1 pound pork loin
  • 1 cup Chipotle Olive Oil
  • ¼ cup Fat Louie’s Peach Balsamic
  • 2 pears
  • 2 peaches
  • 1 cup sugar
  • ½ cup walnuts
  • ½ cup dried cherries

Blake’s Bites: Calamari Salad

In this episode of Blake’s Bites, executive chef Blake Schar demonstrates his recipe for a delicious and warm Calamari Salad.

Ingredients:

  • 3 tablespoons Roasted Onion Olive Oil
  • 1 tablespoon Chile Balsamic
  • 3 cloves garlic, minced
  • 5 tomatoes, chopped
  • ½ teaspoon red pepper flakes
  • salt to taste
  • ground black pepper to taste
  • 1 pound calamari, cleaned and sliced into ¼ inch slices
  • 2 tablespoons lemon juice
  • 2 tablespoons capers, rinsed and drained
  • 2 tablespoons chopped fresh basil

Blake’s Bites: Gourmet Turkey Grilled Cheese

In this installment of Blake’s Bite, executive chef Blake Shar shows us how to make a restaurant quality, gourmet Turkey Grilled Cheese.

Ingredients:

  • 3 tablespoons Butter Olive Oil
  • Half a Butternut Squash, peeled, seeded, and sliced ¼ inch thick
  • 2 tablespoons maple syrup
  • ½ teaspoon chili powder
  • 1 sweet onion, thinly sliced
  • 1 teaspoon sugar
  • 8 slices of whole wheat bread
  • ½ pound manchego cheese
  • ½ pound cheddar cheese
  • 1 cup almonds, toasted
  • 1 pound sliced turkey

Blake’s Bites: Crunchy Turkey Salad

In this first ever segment of Blake’s Bites, our executive chef Blake Schar what to do with those Thanksgiving leftovers.  He walks us through his recipe for a Crunchy Turkey Salad paired with wines from Door Peninsula Winery.

Ingredients:

  • 1/3 cup Wild Mushroom & Sage Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • leftover diced and cooked turkey
  • 1 stalk celery
  • ¼ cup dried cranberries
  • 1 tablespoon poppy seeds
  • ¼ teaspoon black pepper
  • 3 scallions, diced
  • ½ cup sliced almonds
  • 1 cup crispy noodles
  • ¼ cup diced carrots
  • 1/3 cup mayo
  • 1 tablespoon corn syrup