Although the corn kernels have been stripped away, the naked Cobb can still provide many layers of flavor. Personally, I’ve always used two easy fail-safe methods to extract every bit of flavor from the cob that can be used in other culinary preparations.
Warm Fire Braised® Turkey breast, pecan wood smoked shoulder bacon and a medium-boiled egg on herb focaccia with a luxurious maple feta dressing.
Ground chuck grilled beef patty topped with cheddar cheese, jalapeno sausage, kalbi marinated bacon, grilled onions, house-made pickles, tomato and lettuce on a toasted sesame seed bun with serrano chili mustard.
Battered fish fillets served with fries, coleslaw and homemade serrano chili aioli.Â
Seared calamari rings and tentacles, soaked in rice wine, fried in peanut oil with sliced baby corn, scallions, peppers coated in Kogi secret weapon sauce.Â
A spicy twist on a classic favorite. Homemade sriracha aioli, under a grilled hot dog, topped with napa ponzu slaw and finished with a drizzle of Kogi salsa roja.Â
Fried oysters on a toasted crostini. Topped with Kogi garlic serrano sauce, bacon, tomato and microgreens.Â
Pickled Brine Chicken on a brioche bun with tangy citrus slaw, Kogi serrano chili garlic aioli and bread and butter pickles. Served with tater tots with Kogi salsa roja.Â
We’re turning one the easiest and most consistent pork shoulder cuts you can plate into a melt-in-your-mouth balsamic and roasted garlic pot roast. This Fire Braised Pork Shoulder from Hormel is cooked and ready to go, just add your twist on seasoning and roll.
Wok charred sirloin steak tips marinated in Kogi Kalbi Marinade served over jasmine rice with woke charred brussels sprouts, bacon and red onion toss in Kogi Serrano Chili Sauce.Â
Jumbo sea scallops pan seared glazed with secret weapon sauce served on a bed of garlic spinach.Â
As the mac & cheese craze marches on, so too must the constant flow of recipe ideas for this steadfast classic of comfort. In this rendition we’ve used gnocchi (potato dumplings) in place of the traditional use of pasta, add blue cheese and onions to the mix and you have crock full of YUM!
This is a fun twist on the traditional clam’s linguine of old. Unlike the classical recipe’s use of chopped clams we’ve incorporated fresh hard-shell clams from Island Made Clams, which give you a taste of the deep Atlantic waters from which they came.
Holy macaroni! This week we’ve added 33 new items to our inventory including all different kinds of pasta, pizza dough balls, large white eggs and more…
A savory breakfast of smoked garlic serrano beef brisket, spicy cheesy grits and fried eggs.Â
Large breaded pork cutlet served with serrano chili cream gravy, garlic mashed potaotes and secret weapon grilled vegetables.
Ground chuck grilled beef patty top with pepper-jack, cheddar cheese, chorizo sausage, grilled onions, avocado, tomato and lettuce on a toasted sesame seed bun with garlic serrano aioli.Â
Deep fried tater tots, topped with cheddar cheese, applewood bacon, and chives. Baked, and finished with a drizzle of the Kogi salsa roja.
Fried chicken topped with pepper jack cheese, grilled onions, house-made pickles, lettuce, garlic serrano cream gravy, garlic serrano mustard and salsa roja aioli on a toasted sesame seed bun.
Seared ribeye steak caramelized in Kogi OG kalbi marinade, served in corn tortillas with fresh cilantro, diced tomatoes and Kogi salsa roja.
Pasta tossed with peppered bacon and salsa roja cream sauce. Topped with panko bread crumbs and baked.Â
Pan-seared red snapper topped with salsa roja on a bed of roasted summer vegetables with secret weapon sauce and garlic mashed potatoes.Â
Savory salsa roja chicken served on grilled flour tortilla with jalapenos, lime, tomatoes, cilantro, cheddar jack cheese and smoky bacon.Â
Fresh fried chips layered with pulled pork, bacon, sausage, slaw, pickles and cheese. Baked and drizzled with salsa roja and ranch dressing.Â
Fresh fried chips layered with pulled pork, bacon, sausage, slaw, pickles and cheese. Baked and drizzled with salsa roja and ranch dressing.Â
