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Entries for Featured Recipes

Greek-style Quail Salad

Posted on November 4th in: Featured Recipes By:

Ingredients: • 1 large bunch arugula, coarse stems discarded, trimmed to uniform length • 4 Grecian Quail on the Grill (see additional recipe) • 1 small cucumber, sliced • 8 cherry tomatoes, split • 4 thin slices red onion, separated into rings • 4 ounces feta cheese, crumbled • 8 to 12 Greek oil-cured olives • ½ cup extra-virgin olive oil • 2 to 3 tablespoons lemon juice • ½ teaspoon dried oregano • Salt and freshly ground black pepper to taste Directions: 1. Divide arugula among 4 plates, laying it like spokes radiating out from the center of the plate. 2. Grill quail, and then split them along breastbone. Place 2 quail halves in the center of each plate. Add cucumber slices, cherry tomatoes, and onion rings. Sprinkle on feta and add olives. 3. Whisk olive ...

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Grecian Quail on the Grill

Posted on November 4th in: Featured Recipes By:

Ingredients: • 4 whole quail, backbone and 2 wing joints removed, opened flat • 2 tablespoons olive oil • 1 tablespoon lemon juice • 1 teaspoon minced garlic • 1 to 2 tablespoons fresh rosemary leaves • Salt and freshly ground black pepper to taste • Sliced lemon, to garnish Directions: 1. Rub quail with olive oil, lemon juice, and garlic. Sprinkle lightly with rosemary, salt, and pepper. 2. Heat a gas or charcoal grill until hot. Place quail skin side down and grill just until skin is nicely browned, 1 to 1 ½ minutes, then turn, close lid, and continue grilling until cooked through, 2 ½ to 3 minutes. Remove and serve with lemon slices. courtesy: D’ARTAGNAN’S GLORIOUS GAME COOKBOOK written by Ariane Daguin, George Faison, and Joanna ...

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Skewered Pheasant Breast Rolled with Three-Seed Mustard and Sage

Posted on October 28th in: Featured Recipes By:

Ingredients: One pheasant breast Seeded mustard Fresh sage leaves Bamboo skewers Directions: Roast pheasant till it pulls back from the bone. Cut breast away from bird, then slice horizontally to make two equal halves.  Slice each half down the middle to create equal quarters. Spread seeded mustard over each strip. Place at least one sage leaf on top of each strip. Roll strip into a circle shape and skewer.  Serve warm with extra mustard for dipping.  Serves 4 as a first course. (Recipe courtesy ...

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Caramel Apples

Posted on October 28th in: Featured Recipes By:

Ingredients: 1 cup butter 2 cups packed brown sugar 1 cup light corn syrup 1 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla 8-10 wooden sticks 8-10 medium tart apples Directions: Wash and dry the apples, removing any stems. Insert a wooden stick into the end of each apple. Combine butter, brown sugar, corn syrup and milk in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer. Remove from heat and stir in vanilla. Dip each apple into the caramel mixture, swirling to coat. Set apples on wax paper to cool completely before serving. (Recipe courtesy ...

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Old-Fashioned Candied Apples

Posted on October 28th in: Featured Recipes By:

Ingredients: 8 medium sized apples 8 wooden sticks 3 cups white sugar 1/2 cup light corn syrup 1 cup water 1/4 teaspoon cinnamon (optional) 1/4 teaspoon red food coloring (optional) Directions: Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside. Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads. Remove from heat and stir in cinnamon and food coloring, if using. Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the ...

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Homemade Candy Corn

Posted on October 28th in: Featured Recipes By:

Ingredients: 1 cup granulated sugar 2/3 cup corn syrup 1/3 cup (2-1/2 oz) butter 1 teaspoon vanilla extract 2-1/2 cups powdered icing sugar 1/3 cup powdered milk 1/4 teaspoon salt Red and yellow food coloring Directions: In a large saucepan combine granulated sugar, corn syrup, and butter. Bring to a boil over high heat while stirring constantly, then reduce heat to medium and continue boiling for 5 minutes while stirring occasionally. Remove mixture from heat and add vanilla extract. Combine the icing sugar, powdered milk, and salt in a separate bowl and add to the mixture in the saucepan, mixing thoroughly. Allow the dough mixture to sit until it's cool enough to handle. Divide the dough into 3 equal parts and place each part in a small mixing bowl. Add orange food coloring to one ...

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Roast Wild Scottish Pheasant with Swiss Chard and Wild Mushrooms With Sweet Potato-Vanilla Purée

Posted on October 28th in: Featured Recipes By:

Serves 4 If you’re fortunate enough to have a pheasant that has lived its life in the woods, this enticing dish will showcase the wild bird’s taste, which is gamier than that of a farm-raised pheasant. It plays well against the robust flavors of Swiss chard, wild mushrooms, and sweet potato perfumed with orange and vanilla. Ingredients • Sweet Potato-Purée (recipe follows) • 2 teaspoons juniper berries, finely ground • 2 male wild Scottish pheasants, 1 ¾ pounds each, giblets removed, rinsed and patted dry, wing tips turned under • Salt and freshly ground black pepper to taste • 2 medium bunches fresh sage • 5 tablespoons unsalted butter, at room temperature • 1 tablespoon grapeseed oil • ¾ pound red Swiss chard • 1 cup assorted wild mushrooms, trimmed, ...

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Jack Daniel’s Pheasant Braised Under Cabbage

Posted on October 28th in: Featured Recipes By:

The earthy, complex flavors of bourbon do magic for a lot of game meats.  In this slowly braised pheasant casserole, we use Jack Daniel's, but any fine-quality bourbon will do.  It marries elegantly with the cream and mustard in the sauce.  Partnered with cabbage that is sauteed until its natural sugar caramelizes and turns sweet, this is a dish to savor on a cold winter night.  The renewed popularity of this American spirit makes it especially appealing.  Serve with sauteed spinach or green beans. Ingredients: 3 tbps. unsalted butter 1 1/2 tbps. canola oil 2 large onions, chopped, plus 1 medium onion stuck with 6 whole cloves 1 large green cabbage (about 2 1/2 lbs.), tough ribs cut off, cored & shredded Salt & freshly Ground Black Pepper to taste 7 to 8 Juniper ...

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