Wampler's Farm 5/8/19 Wampler's Farm 5/8/19

Korean Pork and Shrimp Rice Bun Burgers

Our mouths are watering just looking at the photo.

Submitted by Sherri Williams to the 2019 Taste of America Challenge

INGREDIENTS

SPICY SAUCE:

1/3 cup Huy Fong Sriracha Ketchup

1 cup Great Value Mayonnaise

1/4 cup Great Value Soy Sauce

1/4 cup Great Value Organic Raw Honey

1 teaspoon Great Value Garlic Powder

1 teaspoon Korean pepper powder

1/4 cup water

PATTIES:

8 ounces ground pork

8 ounces Wampler’s All Natural Omega-3 Sausage

6 ounces Wild Gulf Medium Raw Shrimp, Peeled and minced

4 tablespoons Kimchi Furikake (Rice Seasoning)

2 tablespoons Great Value Soy Sauce

1 teaspoon sesame oil

1 teaspoon Great Value Salt

1 teaspoon Korean chili powder

RICE BUNS:

6 cups sticky rice, cooked

1/4 cups Great Value Soy Sauce

2 tablespoons sesame oil

2 tablespoons rice wine vinegar

2 tablespoons black sesame seeds

1/4 cup vegetable oil for frying

1/4 cup Kimchi Furikake (Rice Seasoning)

OTHER INGREDIENTS

3 cups artisan lettuce

1 English cucumber, sliced

3 shallots, thinly sliced

1/2 cup pickled jalapeño peppers, sliced

1 bunch cilantro

3 tablespoons gochujang

INSTRUCTIONS

Add sauce to a small saucepan and stir, heat on medium low for 5-7 minutes until heated through. Set aside. TO MAKE PORK AND SHRIMP PATTIES Combine all the ingredients in a large bowl and mix well with your hands. Do not over mix to avoid tough burgers. Divide the mixture into 4 equal portions about 4 inches in diameter. Heat large skillet on griddle to medium-high, add oil. Fry patties 5-7 minutes per side or until internal temperature reaches 160 degrees F. Brush patties with Korean Sauce the last 3 minutes of cooking time on both sides. TO MAKE RICE BUNS With wet hands form 8 equal balls with rice. Place balls in 4 inch mold and flatten. Combine soy sauce, sesame oil, rice wine vinegar and sesame seeds In a small mixing bowl. Brush one side of each rice bun with mixture. Heat large a large skillet to medium high heat and add vegetable oil. Cook rice buns 1-2 minutes on each side until lightly golden brown. Remove from heat and sprinkle with Kimchi Furikake. ASSEMBLE BURGERS Evenly place lettuce leaves on naked side of bottom rice buns, followed by cucumber slices, shallots, jalapeño peppers and cilantro, top with pork and shrimp patties. Drizzle spicy sauce and gochujang on each burger. Add top rice buns and serve.

Wampler's Farm 5/8/19 Wampler's Farm 5/8/19

Sriracha Ketchup Brown Sugar Glazed Sausage Meatloaf Minis

Try this if you’re looking for a spicier take on meatloaf. Yum!

Submitted by Ava Romero to the 2019 Taste of America Challenge

INGREDIENTS

For glaze:

1/2 cup Red Gold Sriracha red chili ketchup

2 tbl brown sugar

For meatloaf minis:

1 lb Wampler’s All Natural Omega-3 Sausage

1 lb ground beef

1 tbl challenge butter

1 tsp Bolner’s Fiesta seasoning (I used fajita seasoning)

1/2 red bell pepper seeded and diced

1/2 sweet onion chopped

1 jalapeño, seeded and diced finely

2 tbl Red Gold Sriracha sweet chili ketchup

1 egg

1 tsp sweet pickle relish

RECIPE

In a large skillet over medium heat melt butter. Once melted add onions red pepper and jalapeño along with Bolner's fajita seasoning and cook until starts to soften and gets translucent 6-8 minutes. Allow to cool completely. In a bowl combine both meats and mix with egg, ketchup, relish and cooled sautéed veggies and blend until combined. Do not over mix. Form into a 4 mini meatloaves place on a sheet pan. I use 2 meatloaves per pan totals two sheet pans. For the ketchup brown sugar glaze, mix them together in a bowl and baste with a pastry brush on top and bake at 350 for 1 hour. Let set 10 minutes before slicing and digging in.

Wampler's Farm 5/8/19 Wampler's Farm 5/8/19

Sloppy Joe Ricotta Handheld Pocket Pies

Try this new twist on a Sloppy Joe!

Submitted by Ava Romero to the 2019 Taste of America Challenge

INGREDIENTS

2 tbl challenge butter divided

1 tbl molasses

1 lb Wampler’s All Natural Omega-3 sausage

1 can tomato paste

2 tbl yellow mustard

1 onion chopped

1 tomato seeded and cubed

3 fresh mushrooms sliced

2 tablespoons Red Gold Sriracha ketchup

1 tbl rice wine vinegar

1/2 cup ricotta cheese

2 rolls Great Value crescent rolls

RECIPE

Heat 1 tablespoon butter in a skillet add the slice mushrooms and cook until mushrooms begin to soften 4 to 5 minutes. Season with a little salt and pepper. Take off heat as you make the meat mixture. Heat an additional 1 tablespoon butter add onions, molasses, sausage and cook until it starts to render down. Add mustard, tomato paste, Sriracha ketchup and vinegar and cook until it begins to come together to form a thick Sloppy Joe. 5 to 7 minutes. At the end of cooking off heat fold in cooked mushrooms and diced tomatoes and spoon into bowls to allow to cool before filling with crescent rolls. Open the crescent rolls and roll out and divide dough in half then seal edges and corners (a floured surface is recommended). Roll out with a rolling pin and cut into 4 squares. Repeat with 3 more half crescent doughs until all is cut up. Fill Sloppy Joe mixture with a tablespoonful and a teaspoonful of ricotta and fold in half like a triangle moon shape. Pinch edges and pierce edges with a fork. Repeat with remaining meat and ricotta until all is assembled, place onto foil lined cookie sheets and bake at 375 for 10-12 minutes or until golden brown and crisp on top. Let cool then dig in!

Martha Behm 4/2/19 Martha Behm 4/2/19

“Whatchyo Taco Bout” Pizza

Check out BBQ Pitmaster Matt Frampton’s pizza recipe using our Taco Meat.

Shout out to Pitmaster Matt Frampton for this delicious recipe!

The pizza dough at the link below is best cooked at higher temperatures, preferable in a wood fired oven between 700-900 degrees, but it is versatile enough to do in an oven on a pizza stone. You can also substitute any pizza dough of your choosing.

Ingredients (makes two pizzas):

· 16 oz can of Traditional Refried Beans

· 10 oz can of Green Chile Enchilada Sauce

· 1 medium Avocado, peeled and deseeded

· 1 lime

· 1 bunch of cilantro leaves, finely chopped

· 1 lb roll of Wampler’s Hot Taco Meat, cooked thoroughly

· 1 can of diced tomatoes, drained, or freshly diced tomatoes

· 1 medium jalapeno, sliced thinly and seeds removed for less heat

· 1 10oz block of Cacique Queso Fresco, hand shredded

· Some Crema Mexicana or a thin sour cream, for drizzling at the end (Cacique is a good brand)

Pinto Bean, Avocado and Green Chile Puree Sauce:

· 1 can of refried beans

· 1 can of green chile enchilada sauce

· 1 medium avocado, ripe

· The juice of 1 of a lime

· Salt to taste

· Combine all in ingredients in a food chopper or processor and blend until smooth.

Dough:

· Here is one recipe, use any dough you like: http://www.bbqrevolution.com/matt-framptons-ultimate-pizza-dough/

Building the Pizza:

· Stretch the dough

· Spoon the sauce onto the dough and gently spread evenly, leaving about ¼ inch around the edge for a nice golden crust edge.

· Top with Wampler’s Taco Meat (cooked)

· Top with shredded cheese

· Top with sliced jalapenos

Cooking the Pizza:

· Cook on a well pre-heated pizza stone, preferable in a wood fired oven, or as hot as your oven will cook until the cheese is melty and the crust is golden brown

· Slice the pizza when done cooking

Post Cook Toppings, after slicing:

· Top evenly with diced tomatoes, trying not to get too much water onto the pizza.

· Top with finely chopped cilantro

· Drizzle the Crema Mexicana for added flavor

· Very lightly, squeeze a bit more lime juice onto the pizza to brighten it up and serve!