This dish is perfect for lunch or dinner.  The Farro & Carrot salad lightens the dish, making it a meal leaving you satisfied, and not overloaded!

Farro is a nutty, chewy Italian whole grain.  It is popping up at stores almost everywhere.  If you can’t find it, substitute with Barley!

Ingredients: 

1 or 2  Boneless Pork Tenderloin (depending on size and how many hungry faces!)
Easy Pickin Wing Rub
Kosher Salt
2/3 Cup Whole Grain Mustard
1 Tablespoon Mustard Powder (I use Colemans)
1/2 Tablespoon Finger Lickin’ Wing Rub
1/3 Cup Olive Oil

Salad Vinaigrette:
1/3 Cup Apple Cider Vinegar
1 Tablespoon Caraway Seeds, Finely Chopped
2 teaspoons Honey
1/4 Cup Olive Oil

Salad:
2 Cups Farro
3-4 Large Carrots, very thinly sliced (lengthwise on mandoline, or vegetable peeler)
1/2 Small red onion, sliced thinly
1 Cup fresh flat-leaf parsley (leaves only!)

Directions:

1.  If needed, trim fat and skin off Tenderloin.

2. Transfer tenderloin to a wire rack on a rimmed baking sheet.

3. Lightly season Tenderloin with Kosher Salt (Optional! Kramer’s Wing Rub doesn’t have a large amount of sodium, so season to your taste!)

4. Generously season Tenderloin with Easy Pickin’ Wing Rub.

5. In a small bowl, whisk mustard, mustard powder, Finger Lickin’ Wing Rub, and 1/3 Cup Olive Oil to combine.

6. Rub mustard mixture all over the Tenderloin. Allow to rest at room temperature for 1 hour.

7. Preheat oven to 450 degrees F.

8. Roast pork 25 minutes, then reduce heat to 350 degrees F.

9. Continue to roast until an instant read thermometer reads 145 degrees F at the thickest point (25-35 min longer)

10.  While Tenderloin is roasting, cook Farro according to package instructions, then drain thoroughly.

11. Whisk together vinegar, caraway seeds, honey and 1/4 cup olive oil.

12. Heat 2-3 Tablespoons of vinaigrette in large skillet of medium-high heat.  Add cooked farro and sliced carrots.  Toss often until farro is heated and carrots soften.  Remove from heat, and transfer to large bowl.  Add onion, parsley, and half of remaining vinaigrette.  Season with salt and pepper to taste.

13.  Allow pork to rest 10-15 minutes before slicing.

14.  Serve pork on bed of Farro Salad with a side of Vinaigrette.

Join us Saturday March 16th for some mouth watering BBQ! Gates open at 10:30am.

For a FREE BBQ Treat, come to our booth and show us that you are a FAN on our Facebook page! (Become a fan)

For more information visit the  Santa Anita BBQ Website. 

Hall of Fame Jockey Mike Smith winning in Kramer’s BBQ Pants

Did you Know…

-U.S. Farmers will produce 750 Million Pounds of Cranberries for our Feasts this year! 
-Each year the president pardons 2 Turkeys! One for the president, and one to take the presidents place if he cannot perform his duties! 
-In 2011, 248 Million Turkeys were raised for Thanksgiving! 

Thanksgiving Myths Debunked:

Myth: The Tryptophan in Turkey makes you tired!
Truth: Turkey contains the same amount of Tryptophan as chicken! For the science nerds, L-Tryptophan metabolizes into seratonin and melatonin, that have a calming effect and regulate sleep. The True culprit of the Thanksgiving nap is typically a combination of overeating (it takes a lot of energy to break down the food), drinking, and the long day of cooking and watching football!

Myth: The Pilgrims Celebrated the First Thanksgiving
Truth: It depends on who you ask! Both Texas and Virginia claim to have began the Thanksgiving tradition long before the Pilgrims festival. (Texas in 1598, Virginia 1619). In 1963 President Kennedy recognized Virginia’s claim.

Myth: The Pilgrims Ate Turkey at Thanksgiving
Truth: It is argued both ways, but it is agreed that they ate Deer! The Victorians prepared Turkey for Thanksgiving in the 1800’s, and it has been a staple ever since.

Myth: The Dallas Cowboys have always played on Thanksgiving.
Truth: Since 1966, Dallas has played on every Thanksgiving but two (1975 & 77). The Detroit Lions have the longest Thanksgiving day streak.  Since 1934, the Lions have thrown the pigskin on Turkey Day, except for a respite during WWII.

Myth: Cooking a Turkey is Hard!
Truth: Nope! Just follow Kramer’s Guide! 

#10 Potluck it!

It’s better to do three things perfectly, than twenty-three things sub par.  Don’t kill yourself trying to make everything! Typically, the host makes the turkey, and at least a few of the sides.  But your guests are usually expecting/excited to bring their own dishes.  Contact them at least a week in advance and find out what they would like to bring.  Make a list and adjust your menu accordingly!

#9 Turkey Temperature

The turkey is the staple of Thanksgiving! But it is easy to over or undercook your bird. Here are some key tips:

Thermometer: This is a must! Don’t rely on the red and white plastic indicator (there is a reason it is free!).  Use an instant read thermometer! Stick thermometer in thickest part of thigh meat, and when it reaches 165 degrees F, remove!

Thawing: If using a frozen turkey (a fresh turkey will taste better!), be sure to allow amble time for the thawing process.  Thaw turkey in the fridge (still in its plastic) on a rimmed baking sheet. Allow at least 24 hours per 5 pounds.  If the turkey isn’t completely thawed, run cold water over and in the cavities of turkey.

Undercooked Turkey: It’s almost dinner time, but your bird isn’t done! Cut that yard bird up into manageable pieces, and continue roasting in oven.  You wont have a beautiful final product to carve at the head of the table, but at least it will be cooked! (Cook until thigh meat reaches 165 degrees F)

Overcooked:  This is a little bigger of a problem, but you can still save it! Slice the meat thin, and drizzle with homemade gravy, or broth. Brining the turkey will also help prevent drying out too quickly. (See #6!)

Skin is Burning!: Your turkeys poor skin is delicate! If it is browning too quickly, lay a tented piece of aluminum foil over its skin.  This will deflect some of the heat off the top.  Basting the turkey occasionally will also help with the burning.

#8 Don’t Roast  the Turkey

There is nothing “wrong” with roasting a turkey, but be a true standout and think outside of the box (or oven). This will also free the oven for grandma’s green bean casserole!

Roasting Alternatives…

Deep Frying

Smoking

Beer Can Grilling

#7 Have a Game Plan:

There are a lot of moving parts to a successful Thanksgiving.  Don’t rely on the cooking gods to lead you through the madness.  You don’t want to sit down to eat, realizing the bread never went into the oven.  Make yourself a cheat sheet timeline (starting 2 weeks out!), planning out where everything needs to be, and when it needs to happen.

#6  BRINE

A brine is not a must for your Turkey, but it sure can make it better!  A brine fills the turkey with natural juices, that can easily be lost in the cooking process.  Simple Brine: Use 3/4 cup Kosher Salt for every gallon of liquid need to cover Turkey.  Dissolve the salt in COLD water and/or Turkey Stock and beer.  Combine with the herbs and spices you intend on using for cooking the Turkey (discard the brined herbs). Remove neck and giblets from thawed turkey, and place in a new/clean paint bucket or large stockpot.  Submerge in liquid and refrigerate for 8 hours.  Remove and dry with paper towels (you don’t want to STEAM your Turkey).

#5 Do Ahead

There are several shortcuts leading you to Thanksgiving day.  It doesn’t need to all be done in one day!

Shortcuts:

-Dessert is the easiest dish to make ahead of time.  Your pies can be made up to 2 days in advance.

-Snacks can also be made ahead of time.  Try roasting candied pecans. Toss 2 cups of Pecans in 2 Tb. Unsalted Butter, 1/2 Teaspoon Kramer’s Wing Rub, 1/4 Teaspoon Kosher Salt, 1 Teaspoon sugar, and a few chopped sprigs of Rosemary. Transfer to parchment lined baking sheet, and bake for 10-12 minutes at 375 degrees F (stirring occasionally).  Allow to cool, and store in airtight container up to 1 week.

- The Salad usually takes longer than expected.  So wash and cut all of your greens and vegetables the day prior.  Make your dressing, but do not toss until its almost time to eat.

-Breads should also be made in advance.  If you want warm bread, just warm them in the oven before serving.

*Restaurant Tip: When reheating vegetables, use a microwave safe bowl, and cover with plastic wrap.  This will create a steaming environment, and will help prevent drying.

#4 Don’t Stuff it!

With more knowledge of food pathogens, we now know stuffing your turkey is not worth the risk.  Raw turkey juices mix in with the stuffing, and you have to worry about its temperature, even more than the Turkey itself!  Make the stuffing on the side in a casserole dish.  Go ahead and stuff the Turkey with garlic, rosemary, thyme, lemons and/or any flavors you want to infuse into the meat.

#3 Leftovers

This has to be on of the best parts of Thanksgiving! We always make extra dishes so we have a few days worth of leftovers after.  When you discuss the potluck details with your guests, tell them to bring some tupperware to take home some goodies!

#2 Are You Ready for Some Football?!

The football in the background is sure to relieve some of the pressure of Thanksgiving! Since 1920, the NFL has played games on this celebrated day.  The popularity continues to climb, and Thanksgiving is almost synonymous with gameday.

2012 Turkey Day Football Schedule: 

12:30PM Eastern- Houston Texans vs. Detroit Lions

4:15PM Eastern- Washington Redskins vs. Dallas Cowboys

8:20PM Eastern- New England Patriots vs. New York Jets

#1 Have Fun

Thanksgiving, and the Holidays in general, can be very stressful.  But don’t allow yourself to fall in the trap! Go ahead and crack a beer while your cooking.  Just don’t get carried away, or your Turkey will burn! Keep reminding yourself that this a FUN day, and the pressure you are feeling, is only coming from yourself!

Mike’s Mounts:  

Friday:
Atigun – Marathon
Lady of Shamrock – Filly and Mare Turf
Royal Delta – Ladies Classic

Saturday:
Rumor – Filly and Mare Sprint
Mizdirection – Turf Sprint
Amazombie – Xpress Bet Sprint
Suggestive Boy – Mile
Mucho Macho Man – Breeder’s Cup Classic

Also keep a close eye on Jockey Aaron Gryder who might have some lucky Kramer’s pants on!

Mike and Melvin with some yummy Kramers!

Spice up your Thanksgiving this year! This turkey is fantastic FRIED or ROASTED! We’ll give you directions for both!

Ingredients:

1 12-14 lb turkey
1 1/2 Cups of Butter (or 1 1/2 cups Olive Oil), melted
3/4 to 1 Cup Kramer’s Wing Rub (Choice of Heat, more if needed)
1/4 Cup Worcestershire Sauce
3 Gallons peanut oil (or enough for deep frying)

Deep Fried Turkey

As you all know, this can be freakin’ dangerous! Watch this video for some frying tips! 

Directions

1. In large bowl, combine melted butter, wing rub, and Worcestershire sauce. Add more rub or butter to create a paste like consistency.

2. Remove gizzards and neck (if applicable) from turkey, and discard.  Pat turkey dry with paper towels.  Transfer to a rack on a large roasting pan.

3. Lightly season bird inside and out with salt and freshly ground black pepper.

4. Get rubbin! Wearing gloves (rub responsibly) rub turkey all over with seasoning mixture.  Get into all the cavities! Gently pull skin away from meat, and rub under skin! (if you have a meat injector, you can add more butter (or even beer) to mix, and inject it into thick parts of meat!)

5. Truss turkey.

6. Heat the oil to 365 degrees F.  Lower turkey into hot oil SLOWLY using a hanging device (watch video). The turkey should be completely submerged.  Cooking time is about 3 minutes per pound.  The thickest part of turkey needs to reach 180 degrees F.

6.  When done cooking, turn off flame first! Then slowly remove from oil, allowing extra oil to drip back into pot.

8.  Allow to rest on a serving platter for 20 minutes.

9.  Don’t waste all that oil!  Use it to make some Kramer’s Tater Chips!  

For Roasted Chicken

Directions

1. In large bowl, combine melted butter, wing rub, and Worcestershire sauce. Add more rub or butter to create a paste like consistency.

2. Remove gizzards and neck (if applicable) from turkey, and discard.  Pat turkey dry with paper towels.  Transfer to a rack on a large roasting pan.

3. Lightly season bird inside and out with salt and freshly ground black pepper.

4. Get rubbin! Wearing gloves (rub responsibly) rub turkey all over with seasoning mixture.  Get into all the cavities! Gently pull skin away from meat, and rub under skin! (if you have a meat injector, you can add more butter (or even beer) to mix, and inject it into thick parts of meat!)

5. Truss Turkey.   Flip turkey breast side down in roasting pan.

6. Preheat oven to 375 degrees F. Roast chicken uncovered for 1 hour, basting occasionally. Remove from oven, and carefully flip turkey over using paper towels. Continue to roast for 1 – 1/2 more hours, or until thermometer reads 165 degrees on thickest part of meat.

7.  Allow to rest on a serving platter for 20 minutes. Carve and enjoy!

Open since 1998, Savor the Flavor sells “gourmet goodies, and unique kitchen gifts.”  Now you can add Kramer’s BBQ Sauce to their list!

“Our goal has been to find the best tasting, most unusual specialty foods and gourmet gifts we could, and offer them to any and all who share our passion.” -The “Go-To Gourmet Girls” (Mother and Daughter team)

Savor the Flavor is located on Kersting Court in downtown Sierra Madre.  It is 2 doors down from Lucky Baldwins, who also uses Kramer’s Rubs and BBQ Sauce in their dishes! So grab a delicious bite to eat, then go get some holiday gifts next door at Savor the Flavor!

 Video From Savor the Flavor

On Friday, October 12th, Jockey Alonso Quinonez rode “Oligarch” to victory in the $53,000 purse race.

Alonso joins hall of fame Jockey Mike Smith as a proud supporter of Kramer’s Gourmet Foods, both donning and winning multiple races wearing “Kramer’s Wing Rub” pants.

In March, Mike Smith rode Lady of Shamrock to victory in the $74,500 China Doll Stakes donning our pants.  He will look to repeat on Lady of Shamrock in the Breeder’s Cup at Santa Anita Park in early November.

Congrats to Alonso and Mike, and good luck at the Breeders Cup!

This is a pretty Traditional French Onion Soup recipe, but spiced up with Kramer’s of course!

Ingredients:
2 lb. Yellow Onions (3 large), thinly sliced
4 sprigs fresh thyme
1/4 C. Unsalted Butter
2-3 bay leaves
2 Tb. Olive Oil
1/2 Tb. Kramer’s Wing Rub (Finger Lickin’, or choice of heat)
2 ts. All Purpose Flour
1 Cup Dry White Wine
3 1/3 Cups Beef Stock
1 Tb. Beef Base (huh??), or more if desired
1/4 Cup Water
4-6 slices of Ciabatta or French Bread
1-2 Cups Gruyere Cheese, Shredded

Directions:
1. In heavy soup pot, melt butter over low heat.  While melting, add bay leaves and thyme (stems discarded).

2. Add sliced onions to pot, and slowly caramelize for 25-30 minutes, or until very soft. (Stirring Occasionally) Add Kramer’s Wing Rub, and salt and pepper, to taste (be careful with the salt, we will add more salt later!).

3. Sprinkle Flour over onion mixture, stir to combine, and cook for 1-2 minutes more.

4. Add White Wine, increase heat, and simmer for 3-4 minutes.

5. Stir in Water, Beef Stock and Beef Base.  Bring to boil.  Reduce heat to simmer.  Simmer 25-30 minutes.

6. Taste soup! Too Bland? Add more Beef Base or salt! Not Spicy Enough? Add more Kramer’s! Too Salty? Add More Water!

7. Set oven to 450 degrees or Broil setting.

8. In oven proof bowls, place one slice of ciabatta bread (cut if necessary).

9.  Ladle soup into bowls.  Top with another slice of bread.  Pile cheese onto bread. (overflow of cheese is one of the best parts! It makes those yummy crisp cheese pieces clinging to the side of the bowl!)

10. Sprinkle cheese with Kramer’s Wing Rub.  On a baking sheet, transfer bowls to oven.

11. Broil soup in oven until cheese is brown and bubbling.

12.  Allow to cool slightly.  Garnish with Fresh Thyme and grilled bread on the side!