Recipes

This page is where we will be listing some really tasty recipes that use our 'Colorado-Style' Southern Chow Chow as well as uses for our other products.

Chow Chow Deviled Eggs

Ingredients

6 Hard-boiled Eggs

1/3 cup Colorado-Style Southern Chow Chow

1 Tablespoons Mayonnaise

1/2 teaspoon Prepared Ground Horseradish

Salt and Ground White Pepper to taste

Chopped Parsley for garnish (optional)

Cut the chilled hard boiled eggs in half lengthwise and remove the cooked yolk from the white. Reserve yolks. Rinse the egg whites and carefully pat dry. In a mixing bowl, combine the cooked yolks, chow chow relish, horseradish and mayonnaise. Combine well and check for seasonings. Add salt and ground white pepper if need. Fill each egg white with a dollup of the prepared filling. Chill and serve.

Crab Cakes with ‘Colorado-Style’ Southern Chow Chow

Yield: 6 Large Crab Cakes or 24 Mini Crab Cakes

Ingredients

1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized

20 saltine crackers, crushed into crumbs (just less than 1 cup of crumbs)

(Or one cup Panko Bread Crumbs)

1 tablespoon minced chives or parsley, optional

1/4 cup mayonnaise

2 tablespoons chopped chives

1 large egg

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/4 cup (60 ml) canola oil, or mild flavored oil

1 tablespoon butter

Lemon wedges, for serving

Directions

Drain the crab meat, if necessary, and pick through it for any rogue shells. Toss the cracker crumbs, herbs (optional) and crab meat together, using your fingers to gently break apart some of the lumps.

Whisk the mayonnaise, egg, mustard and Worcestershire sauce together then stir into the crab mixture until mixed. It will look somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

Scoop the crab mixture into six 1/2-cup mounds and lightly pack into 6 patties, about 1 1/2 inches thick. Cook the crab cakes

Top with (or on the side) ¼ cup of ‘Colorado-Style’ Southern Chow Chow.

“Dogs on the Edge.”
Recipe created by Grand Mesa Sundries... It is a 21st century variation of the 1950's Pigs in a Blanket.
The “Edge” is in honor of Cedaredge and the fact that the Chow Chow takes food to whole new level.

Ingredients

1 lb Little Smokies or other cocktail franks
1 jar of Decadence Gourmet Colorado Southern Style Chow Chow
2 French bread baguettes
½ cup beer
Pam Cooking Oil
Soft butter
Yellow Mustard

Cut the baguettes into approx 2 ½ inch slices. Cut each slice in half. Scoop out the bread in the center of each half. Smear a little butter and ½ teaspoon of Chow Chow each bread slice.
Lightly spray Pam onto a large skillet. Heat on medium; adjust accordingly during cooking to prevent burning. Toss in the franks and cook for about 15 mins. Add the beer and let simmer until reduced. Put a frank on each slice bread and fold one side over.
If desired, add just a little squirt of yellow mustard.

Makes about 38 appetizers.

Chow Chow Tuna Salad

Ingredients

Two 6-ounce cans white meat tuna packed in water, drained
2 TBS minced celery
1 tsp minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tsp whole-grain mustard

2 TBS ‘Colorado-Style’ Southern Chow Chow
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Ultimate ‘Decadent’ Tuna Melt

(4 servings)

Ingredients

12 oz ‘Colorado-Style’ Chow Chow Tuna Salad
4 oz Shredded Mozzarella
8 slices rye bread
4 TBS mayonnaise
8 TBS unsalted butter
4 sliced American Cheese

-Mix shredded Mozzarella with CC Tuna Salad, put aside
-Spread ½ TBS each mayonnaise on two slices of the rye bread.
-Heat skillet and melt 2 TBS of the butter.
-Once butter is melted, place the two slices of rye bread, mayonnaise side down in the skillet.

-Top each slice of rye bread with a slice of the American cheese-Spread ¼ of the CC Tuna Salad on top of the cheese.
-Top each with another slice of rye bread

-Spread ½ TBS of mayonnaise on the top of each sandwich.
-Check with spatula, when bottom is golden brown, add 2 more TBS butter to skillet.

-Flip sandwiches, mayonnaise side down and press a little with spatula.-Cook until 2^nd side is golden brown.
-Take out and enjoy!

 (Repeat for 3 & 4^th sandwiches.)