Milton’s Local Grilled Pork Tenderloin

Rinse pork tenderloin and pat dry with paper towels. Place tenderloin in ziploc or medium casserole dish. Mix the next 8 ingredients in a bowl and pour over the pork tenderloin. Marinate at least 24 hours in the refrigerator. Turn the tenderloins in the marinade every 4-6 hours. Heat charcoal or gas grill over medium […]

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Milton’s Local Bacon Wrapped Shrimp and Grits

Cut bacon strips in half and wrap the shrimp individually securing with a toothpick. Over medium heat, fry the bacon and shrimp in a medium frying pan until the bacon is cooked and the shrimp are pink. Once done, remove from the pan and carefully slide each of the toothpicks out. Discard toothpicks and set […]

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Milton’s Local Chipotle and Cilantro Bacon Sausage Gumbo

In a dutch oven heat olive oil over medium high heat. Dust chicken with cajun seasoning on both sides. Place chicken in the dutch oven and fry until brown on each side. About 4 minutes per side. Remove the chicken and reserve. Add the sausage to the pan and fry until brown about another 4 […]

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Milton’s Local Ground Beef Stuffed Peppers

Preheat oven to 400° — Prepare bell peppers by rinsing them, slicing them in half (top to bottom) and removing the ribs and seeds. Place a ¼ cup of water in a casserole dish and place peppers skin side down in the dish. Place in the oven and bake for 15-20 minutes to steam and soften the peppers. Remove […]

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Milton’s Local Bacon Sausage with Pinto Beans and Baby Kale Soup

Rinse and pick through beans, removing any debris. Place beans in a large pot and cover with 2 inches of water, soaking overnight or around 12 hours. Heat olive oil in a large soup pot over medium high heat and brown the Milton’s Local bacon sausage on all sides for 5 minutes. Add the onions, carrots and […]

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Milton’s Local Bucatini Carbonara with Asparagus

Cook pasta according to package directions. While the pasta cooks fry the bacon until crisp. If there is more than 2 teaspoons of bacon grease then drain reserving 2 teaspoons. Add the shaved asparagus to the bacon and toss to coat then turn off the heat and leave it on the warm stove. In a […]

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Exclusive Interview & Recipe With Travis Kern of Boundary Stone

Boundary Stone Travis Kern- Chef Background: Started at 14 years old washing dishes in a bar in Greenwood Lake, NY.  Worked for 4 years as a cook at a family run restaurant in Warwick, NY.  Spent 9 years in Boston as a line cook/ lead cook at a few restaurants (blu, Zon’s, Rocca).  Moved to […]

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Milton’s Local Sirloin Beef Stroganoff

Preheat oven to 425° Place onions, mushrooms and garlic in an oven safe dish. Drizzle with 1 tablespoon of olive oil. Toss with fresh thyme, salt and pepper. Roast in the oven for 30-35 minutes, stirring occasionally and until the onions are soft and slightly browned. Dredge Milton’s sirloin beef cubes in the seasoned flour and shake off any […]

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Exclusive Interview & Recipe with Mike Freidman of Red Hen

Red Hen Mike Friedman- Chef & Owner   Background: Culinary Institute of America (NY), I’ve worked in restaurants for the last 14 years, starting at Mon Ami Gabi in Maryland. After graduating from CIA, I worked at The Modern in NYC, Zaytinya & Jaleo (DC), Proof (DC) and have staged at Tertulia (NY), Morimoto (NYC), […]

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