Norman Bishop Recipes and Information
A leader in the Gourmet Food Marketplace with all natural, delicious sauces, dressings, dips and more.
Starting with our Grandmother's single recipe generations ago, Norman Bishop Foods has become a leader in the Specialty Foods Marketplace. Smokey Sweet Mustard Marinade Wasabi Cocktail Sauce. Brings seafood to life. Fresh ground wasabi married beautifully with our Epicurean Cocktail Sauce results in seafood heaven. A mustard unlike any other! Extremely versatile with its rich smokey flavor. Ideal to use as a baste on pork and BBQ Ribs. Use next time you are grilling hamburgers or even chicken. When using this delightful mustard, meats and poul-try taste as if they came off the grill. This is the ideal alternative to tomato based BBQ Sauces and results in a sweet and tangy flavor ideal for bringing out the flavors of meat, pork and chicken. Great on sandwiches! Ingredients: 1/4 cup 1/2 cup 2 Tbsp. + 1/2 cup 2 NB Smokey Sweet Mustard White balsamic vinegar Dill, fresh - chopped Zucchini, medium sized (10oz), cut 1/8" thick Honey Pork tenderloin Mexican Lemon & Lime Chicken 4 servings Prep Time: 15 minutes Cook Time: 25-30 minutes Ingredients: 5 Chicken breast, bonless, skinless 1 cup NB Mexican Lemon Lime 1 cup Cheddar, shredded Method: 1) Preheat oven to 375�F. 2) Pour 1/3 cup of Mexican Lemon Lime Marinade in skillet. Heat to medium. Add chicken breasts and continue to heat until golden brown on both sides and not pink (about 10 minutes). 3) Transfer chicken to a 9x13 inch baking or casserole dish. Baste with marinade and bake at 375�F for about 15 minutes occasionally basting with marinade. Add cheese prior to finish, ensure melted. Seafood Dill Sauce With Mustard. Subtle & smooth. Our fresh dill sauce blended with a hint of mustard results in the ideal sauce for all seafood especially white fish. Lemon & Dill Tartar Sauce. What's better with seafood than fresh lemon and dill? Combining this with our Epicurean tartar sauce and this is certain to become your favorite! 1 Tbsp. 1 lb. 1 Method: -- Whisk vinegar, 2 Tbsp. dill, 2 Tsp. salt and 2 Tbsp. of water in a medium bowl until salt dissolves. -- Add zucchini. Let marinade for 10 minutes, tossing often. Drain. -- Whisk 1/2 cup chopped dill. Smokey Sweet Mustard, honey & 1/2 cup of water in a medium bowl. -- Season with salt & pepper if desired. -- Heat BBQ to medium-hig h. -- Baste pork with marinade. -- Grill pork until thickest portions register 145�F, turning often (about 25 min). -- Cut into 1/2 inch slices. -- Serve with reaming sauce & Enjoy! For more information on Norman Bishop's delicious range of products please contact your rep or the office. firstname.lastname@example.org Toronto (416) 244-1177 | (800) 206-1177 Vancouver (604) 876-2241 | (800) 663-1484 Montreal (514) 828-1177 | (877) 828-5577 www.qualifirst.com