Scotts Valley Market is a strong supporter of Local merchants and Our Community

Scotts Valley Market - 14 Victor Square, Scotts Valley, CA 95066

Hours: 7:00 am to 9:30 every day. Closed Christmas.
email: contactus@scottsvalleymarket.com
Phone: 1.831.438.4324

© 2013-2015 Scotts Valley Market

Bridgford Frozen Bread Dough Pizza

Bridgford Frozen Bread Dough makes a FANTASTIC Pizza! A single 1-lb loaf will make a pizza large enough to feed 3-4 people (2 if they're teenagers!).

 

Simply remove the frozen dough from the bag, coat with olive oil and place in a large bowl and set in a warm place to thaw and rise.

 

(A common thaw and rise method is to place the dough in the oven with the light on which will provide enough warmth to cause the dough to thaw and rise)

When the dough has almost doubled in size, remove from the bowl onto a floured cutting board or other surface and begin to roll out with a rolling pin. The pizza will be around 16" in diameter and will yield a medium-to-thin crust. A pizza peel is very helpful also!

 

For best results, place a pizza stone or a cast iron pizza platter in the oven and pre-heat to 500 degrees. YES, FIVE-HUNDRED DEGREES! When hot, sprinkle corn meal onto the stone or platter and slide your pizza dough (with sauce, toppings and cheese) from the peel onto the baking stone or platter. The pizza will be done in approximately 15-20 minutes!

Tri-Tip 'Green Chile' Chili

Cooking Time: 1 Hour (plus 1 hour or more simmering time)

Ingredients:

 
  • 1 to 1-1/2 pounds Leftover Grilled Tri-Tip

  • 1-2 Tablespoons Cooking Oil

  • 1 Large onion

  • 3 Cloves Garlic, crushed and peeled

  • 2-3 Poblano chiles, blistered and chopped

  • 6 -15 oz cans S&W (or other brand) Pinto Beans

  • 1 Can Rotel Original Green Chile and Tomatoes

  • 1 Can S&W (or other brand) Fire-Roasted Diced Tomatoes (not pictured)

  • 3 Teaspoons ground Cumin

  • 3 Tablespoons Ancho Chile Powder

  • 2 Teaspoons Salt

  • 1-2 Teaspoons of Brown Sugar

Directions:

 

Note: All ingredients were purchased at Scotts Valley Market!
Poblano Chiles are only mildly spicy! This recipe calls for canned pinto beans but of course you can use dry beans that have been soaked overnight and ideally, cooked with a pressure cooker.

 

Blister Poblano chiles on a very hot cast-iron comal, an ourdoor grill, under the broiler, or ideally, with a propane torch. Place blistered chiles in an air-tight container to sweat. Let cool.

 

Remove cooled chiles from container, cut off top to remove stem, slice lengthwise and remove pith and seeds. Lay chile out flat, blistered side up and scrape off blistered skin with a small paring knife. DO NOT rinse the chiles in water!

Chop coarsely. Reserve liquid from sweating the chiles!

Slice leftover tri-tip across the grain about 1/2" thick. Stack slices and cube into 1/2" cubes. (If you have "leftover" leftover tri-tip, you might have a four legged friend who would be happy to take the tail-piece off your hands!)

 

Slice the onion and chop coarsely. Pre-heat large frying pan over medium-high heat. Add oil and onion and cook onion until just beginning to brown. Remove onion and place in a bowl, leaving as much oil as possible. Add cubed tri-tip and sauté until all pices are browned and return onions to the pan. Turn heat down to simmer.

Ideally, the best method for the next step is a stick blender. If you don't have one, (this recipie is good enough that it justifies buying one!), use a blender or food processor. Place chopped chiles, garlic, any reserved liquid from sweating the chiles, the can of Rotel and Fire-Roasted Tomatoes into a deep bowl using the stick blender, or into the blender or food processor vessel and pureé. Add puree to pan of Tri-Tip and onion, stir, add spices and salt (except Brown Sugar). Stir and let simmer for 15 minutes. It should look a lot like the photo on the right.

 

After 15 minutes add the pinto beans , stir and let simmer for 30 minutes, covered.

After simmering for at least 30 minutes. It should look a lot like the photo on the left. Take a taste test. If you would like more heat, add some Chilé de Arbol powder, Cayenne or whatever you prefer. If it tastes like it  needs "something", it's the Brown Sugar. Add 1 Tablespoon, stir and let set for 5 minutes. The Brown Sugar will blend with the salt and spices to round out the flavor. If needed, add a second tablespoon.

 

Serve with Corn Bread, Tortillas, Fritos, or over rice, with a frosty bottle of Mexican Beer!

Cooking Time: 3 - 3.5 hours

Chile Verde

Ingredients:

 

  • 2 pounds pork shoulder, trimmed and cut into 2-inch cubes (leave on some fat for frying)

  • 2 teaspoons salt

  • 1 Large yellow onion

  • 2-3 Poblano chiles, blistered and chopped

  • 1-1/2 pounds fresh tomatillos, chopped

  • 1 Tablespoon dried oregano

  • 2 Teaspoons ground Cumin

  • 2 Teaspoons ground Coriander 

  • 3 Tablespoons Ancho Chile Powder

 

Directions:

 

Note: Poblano Chiles are only mildly spicy!

 

Blister Poblano chiles on a very hot cast-iron comal, under the broiler, or ideally, with a propane torch. Place blistered chiles in an air-tight container to sweat. When cool, peel off blistered skin, remove stem and seeds and chop coarsely. Reserve liquid from sweating! Set aside.

Season the pork with salt and pepper. Heat a large cast-iron Dutch oven over medium heat. When pan is hot, add pork in batches to brown. Place browned pork chunks in a bowl and set aside.

 

Discard excess pork fat if necessary to leave 1/8" of fat in the pan.

 

Add the onion and sautee over moderate heat, stirring occasionally until limp, about 5 minutes. Add the chiles (and reserved liquid) and cook an additional 3-4 minutes.

 

Add the chopped tomatillos and dried herbs and cover. Reduce heat to medium-low. After 10 minutes, there should be a lot of liquid in the pan from the vegetables. Return pork to the pan and cover. Bring up to a boil for 2-3 minutes, then reduce to a simmer. Cook covered for 1 to 1-1/2 hours. Once pork shows signs of becoming tender, remove cover to reduce liquid and simmer for another hour or more.

 

Adjust the seasoning to taste with salt and pepper. Garnish with fresh cilantro. Serve with rice and corn tortillas.

Prosciutto & Melon

You pass by it in the store and it looks interesting but you're never quite sure what to do with it.

 

Prosciutto is an Italian Dry-Cured Ham. Because it is so flavorful, a little goes a long way!

One of the most wonderful flavor combinations is Prosciutto & Melon (usually Cantaloupe) and it couldn't be simpler yet so elegant!

 

It makes a wonderful appetizer!

 

  • Peel, slice and chop melon into bite-size pieces

  • Wrap with a piece of Prosciutto and secure with a toothpick.

 

Voila!

 

Once you get a taste of Prosciutto, you'll find yourself working it into your weekly menu plans!

15 minutes

Cucumber-Feta Salad

INGREDIENTS

 

  • 3 fresh cucumbers or 2 English cucumbers (also known as seedless or hothouse)

  • Salt

  • 1 cup crumbled feta cheese

  • 2 tablespoons fresh oregano leaves

  • 1 clove garlic, minced

  • 1 shallot, minced

  • Zest and juice of 2 lemons

  • 2 ounces extra-virgin olive oil

DIRECTIONS

(Recipe based on similar from Chef Michael Symon)

 

Slice cucumbers as thinly as you can. Use a mandolin for consistency and time saving.

 

Toss together the cucumbers and a large pinch of salt in a mesh strainer set over a bowl. Combine the feta, oregano, garlic and shallots in a separate bowl. Add the lemon juice and zest and whisk in the olive oil.

 

Drain off and discard any water that has released from the cucumbers. Toss together the cucumbers and the dressing. Serve.

12-14 minutes, 10-15 minutes resting time

Marinated London Broil

Marinated London Broil

 

1/3 cup minced shallots

3 tablespoons soy sauce

1/2 cup olive oil

3 tablespoons fresh thyme

Big dash hot sauce

3 tablespoons freshly squeezed lemon juice

1 1/2 pounds flank steak

 

Directions
 

Mix shallots, soy sauce, olive oil, thyme, hot sauce and lemon juice together in a zip-type resealable plastic bag. Optionally, score the steak in an "X" pattern, place it in the bag and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated.

If refrigerated, turn the steak in the marinade occasionally. Drain off marinade and put into a saucepan.

Place steak on the grill over very high direct heat. Grill for 3 to 5 minutes on each side for rare, for 4 to 6 minutes on each side for medium-rare. Cover grill while cooking. Keep an eye on it during the last few minutes. You can always cook it longer but you cannot UNcook it!  Place on large serving platter and let rest 10-15 minutes.

 

Meanwhile bring marinade to a boil. Remove from heat. Carve the meat in thin diagonal slices across the grain. Arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat.

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