Saskatoon Chicken Salad November 03 2016
- 4 to 5 chicken breast halves, grilled and cooled
- 1.5 cups mayo
- 1/2 cup MI Saskatoon Drinking Vinegar
- 3 stalks celery (chopped)
- 3 whole green onions (chopped)
- 2.5 cups of red or green grapes (halved)
- Fresh minced dill
- salt, pepper, garlic powder to taste
- 2 TBL of light brown sugar
Season chicken breast halves with salt pepper and garlic powder. Grill chicken. Allow to cool. Mix mayo, vinegar, salt, pepper, garlic powder and brown sugar. Add minced dill and gently mix.
Roughly chop the chicken to bite size pieces. Add chopped celery, green onions and grapes. Mix in the dressing until everything is well coated. Serve on kaiser rolls or pita bread.
Oktoberfest Stew October 25 2016
- 1 tablespoon olive oil
- 1 (14 ounce) package kielbasa sausage
- 1 1/2 onion, sliced thin
- 1/2 head small cabbage, halved again, cored and thinly sliced
- 2 cloves garlic, minced
- 1 bottle of your favorite Oktoberfest lager
- 2 russet potatoes, peeled and cubed to bite-size pieces
- 2 cups hot vegetable stock
- 1 1/2 tablespoons Detroit Fig Leaf Drinking Vinegar
- salt & pepper to taste
Cook the sliced sausages in the oil until brown. Add onions, and allow to caramelize until golden brown. Add cabbage, stir to combine. Add garlic, stir to combine. Add salt and pepper to taste. Allow to cook for a few minutes, then add the Oktoberfest beer. Allow lager to reduce for about 3 minutes. Add potatoes and hot vegetable stock. Cover and let simmer for 30-40 minutes. Add in the vinegar just before serving, stir well and enjoy!
Slow Cooker Chicken August 19 2016
- 1.5 lbs of chicken (light or dark meat)
- 1 cup of a tomato-based Barbecue sauce (We used locally available Belladine's Famous Traditional)
- 1/2 cup McClary Bros. Pineapple & Fennel Seed Drinking Vinegar
- 1/4 cup water
- salt & pepper to taste
Combine all in a slow cooker and cook on high for about 4 hours, or until the chicken is cooked through.
Chicken & Basil Noodles July 27 2016
- 1 package of thai style rice noodles
- 2 large chicken breasts, sliced
- 2 tsp sesame oil
- 1 tbl soy sauce
- 1 tbl honey
- 1/4 cup McClary Bros. Michigan Apple Pie Drinking Vinegar
- 1 heaping handful of fresh basil, torn
- Salt and pepper
Cook noodles according to package. In a wok using high heat, heat sesame oil. Add chicken and cook until golden brown. Add soy sauce, honey and vinegar and stir well, covering the chicken. Salt and pepper to taste. Cook on high heat until liquid thickens, about 6-10 minutes. Add rice noodles, toss well. Remove from heat. Mix in torn basil. Enjoy.
Chimichurri Sauce July 06 2016
- 1 cup firmly packed fresh cilantro leaves
- 1 cup firmly packed fresh Italian (flat-leaf) parsley leaves
- 1/4 cup McClary Bros. Lemon & Ginger Drinking Vinegar
- 3 cloves garlic, rough chopped
- 1 tbsp chopped shallots
- 1/2 tsp kosher salt or salt
- 1/2 tsp ground cumin
- 1/2 tsp crushed red pepper
- 1/4 cup olive oil
Combine cilantro, parsley, vinegar, garlic, shallots, salt, cumin,and the crushed red pepper. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth. Use as a garnish for grilled steak, chicken, or shrimp!
Beet & Carrot Marinade June 17 2016
- 2-3 large chicken breasts
- 3 oz McClary Bros. Beet & Carrot Drinking Vinegar
- 1 oz honey
- .5 oz mustard
- 1 oz olive oil
- 4-5 dashes soy sauce
Place chicken into a bag. Whisk ingredients and pour over chicken breasts. Seal bag and marinade for a minimum of 2 hours. Grill.
Skirt Steak May 31 2016
- 1/3 cup McClary Bros. Beet & Carrot Drinking Vinegar
- 1/3 cup olive oil
- 1 tsp. Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 lbs skirt steak
Combine first 5 ingredients in a bowl and mix well. Place skirt steak and marinade into a plastic bag and let rest for up to 30 minutes. Once ready, grill steak until medium rare. Let rest 10 minutes before slicing.
Place a few slices of steak in a corn tortilla, top with Spicy Fennel Slaw.
Rock n Pie Pork Ribs May 25 2016
- 2-3 Slabs Pork Ribs (St. Louis or baby backs)
- 1 can (12oz) Rock n Rye
- 1/2 bottle (8oz) of McClary Bros. Apple Pie Drinking Vinegar
Combine Rock n Rye and Apple Pie Drinking Vinegar in a large aluminum pan or container. Lay ribs meat side down and marinate for 24 hours. Grill or bake as desired.
McClary Bros. Apple Pie Glaze December 15 2015
This recipe was given to us by Jess Caswell. She's one of our main vinegar slingers. You've probably seen her at our tasting room, if not, go say hi. She's awesome.
- 2 cups – Unfiltered Apple Cider
- ¼ cup – Worcestershire Sauce
- 2 Tbsp – Brown Sugar
- 3 Tbsp - *Cornstarch Slurry
- 1.5 oz. – McClary Bros. Michigan Apple Pie Drinking Vinegar
- TT – Kosher Salt
Combine apple cider, Worcestershire sauce and brown sugar into a small sauce pot. Bring to a boil, reduce to a soft simmer. Reduce the liquid by half. Add cornstarch slurry. Bring to a boil to thicken for about 5 minutes. Take pot off of heat. Wait 10 mins then add our McClary Bros. Apple Pie Drinking Vinegar. Season to taste (TT) with salt. Enjoy!*A cornstarch slurry is a mixture of cornstarch and COLD water mixed together. The mixture should have the look of heavy cream. Make sure you use cold water and it is mixed well before adding to hot liquids.
Leftover Pot Roast Stir-Fry December 15 2015
This recipe is a great way to use up leftovers and the vinegar changes the entire flavor profile. I made this originally with leftover pot roast, but there's no rules with this recipe, use what you have on hand!
- 1/2 lb-1lb leftover pot roast (or any cooked protein-beef, pork, chicken, tempeh etc.)
- 2-3 cups cooked brown rice (this was also leftover)
- 1 lb sugar snap peas or other fresh vegetable (not frozen)
- 1/2 cup diced onions (fresh or frozen)
- 1 Tbsp McClary Bros. Lemon & Ginger Drinking Vinegar
- 1 Tbsp Sunflower Oil (or other high-heat cooking oil)