FIG BBQ CHICKEN

FIG & CHILI GLAZED PORK CHOPS

COOK TIME 45 MIN. | MAKES 4 SERVINGS

Ingredients

• 1/2 cup - Divina Fig Spread

• 1/4 cup - rice wine vinegar • 1 tbsp - chili paste • 2 garlic of cloves, crushed • 1 tbsp - low sodium soy sauce • sea salt & black pepper • 4 pork chops, bone-in • 1 tbsp - extra virgin olive oil • 1 bird’s eye chile, sliced • 1 bunch fresh basil (about 10 leaves, torn)

Featuring:

DIVINA FIG SPREAD

SKU # 925050A

Directions

1. Whisk together fig spread with vinegar, chili paste, garlic, soy sauce and salt and pepper.

2. Coat both sides of the pork chops with fig marinade.

3. Place EVOO in a cast iron skillet and heat until medium hot.

4. Place the pork chops in the pan with chiles and cook each side until golden brown, about 4 minutes per side. 5. Add the basil and turn off the heat.

6. Cover the skillet and let the pork rest for 8-10 minutes before serving.

ASIAN NOODLE BOWL WITH CHICKEN & BEEF SKEWERS

CHEF KATIE BOYLE | COOK TIME 15 - 30 MIN. | MAKES 2 NOODLE BOWLS

Ingredients

• Van Lang Foods Chicken & Beef

Skewers, 3-4 per bowl • 4 cups - Asian noodles (udon, soba, lo mein, etc.)

• 1 cup - broccoli florets

• 1 cup - julienne carrots • 1 cup - red bell pepper strips • 1/4 cup - hoisin sauce • 1/4 cup - sweet chili garlic sauce • 1/4 tsp - sesame oil • 1 tbsp - black & white sesame seeds

Featuring:

CHICKEN SKEWER

SKU # VN620728

BEEF SKEWER SKU # VN620736

Directions

1. Cook noodles according to package directions. 2. Bake chicken and beef skewers in a 400°F oven for 10-12 minutes.

3. Mix hoisin, sweet chili garlic sauce, and sesame oil together to form a sauce.

4. Stir fry or sauté broccoli, carrots, and red bell peppers. 5. Add noodles and sauce to vegetables. 6. Place in a bowl and arrange chicken & beef skewers as desired around noodles.

7. Garnish with sesame seeds and enjoy!

COOKING TIP

• This dish can be made with any vegetables you have on hand! Snow peas, scallions, cabbage, zucchini or mushrooms would all be delicious in this noodle bowl.

MONTANARA PIZZA

CHEF MICHELE D’AMELIO | COOK TIME VARIES | MAKES 6 PIZZAS

Ingredients

• 8 cups (1 kg) - Caputo Chefs Flour or Pizzeria

Flour

• 3/4 cup (600 g) - cold water

• 1 tsp - Caputo Dry Yeast

• 2 tbsp (30 g) - salt • 1 can of Ciao Italian Whole Peeled Tomatoes or Authentica

• 1 ball of Lupara Smoked Mozzarella di Bufala

• Frienn Italian Frying Oil (enough to fill a fryer or a pot at home) • 2-3 fresh basil leaves

• Caputo Semolina (for stretching)

Featuring:

CAPUTO PIZZERIA FLOUR

SKU # GF234

CAPUTO CHEFS FLOUR

SKU # GF234A

CAPUTO SEMOLINA

SKU # 930986

CAPUTO YEAST SKU # 10560765

CIAO ITALIAN WHOLE PEELED TOMATOES

SKU # 81570

CIAO AUTHENTICA PEELED CRUSHED TOMATOES

SKU # 10376482

LUPARA SMOKED MOZZARELLA DI BUFALA

SKU # 78626

FRIENN ITALIAN FRYING OIL

SKU # 10502661

Directions

For the Dough

1. Place the water in mixer and add the flour and yeast.

2. Start mixing at a slow speed. 3. After 2 minutes, add the salt.

4. Mix until the dough becomes smooth (approximately 15 minutes).

5. Place the dough on your bench/counter, cover it with a towel or plastic wrap, and let it rest for 30 minutes at room temperature. 6. After the 30 minutes of resting, divide the dough into your desired size (we suggest 10 ounces per dough ball).

7. Roll the dough balls and place them in dough trays or covered containers so they can proof. 8. If using the same day, let the dough balls ferment at room temperature (65°F) for 6 hours.

9. If you are using the dough in the coming days, store it in the refrigerator.

10. When the dough balls have doubled in size, they’re ready to be stretched.

Baking

1. Heat the oil in your fryer or pot.

2. Stretch the dough without creating a crust and make some small holes with a fork.

3. Gently place the stretched pizza dough in the hot oil and cook for 2 minutes on each side.

4. Take the crust out of the fryer and let it dry for 1 minute on a paper towel. 5. Add your tomato sauce, Lupara Smoked Buffalo Mozzarella, and basil.

6. Bake on the middle rack of the oven at 450°F or in a wood-fired oven.

7. When the mozzarella is melted, and the crust goldens, it is finished.

8. Let the pizza cool and enjoy your Montanara.