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Image by Nathan Dumlao

Hometown#1 Chilly Night Beef Stew

Serves 6-8 people or two people for three chilly nights*
*this stew is even better the next day

Prep Time: 30-45 minutes + minimum 1 hour dry rub marinade

Cook time: 3 hours

Enjoy time: Days


3-4 lb Roast (chuck or round)

Hometown Number#1 Blended Seasoning- liberally applied

3 Tablespoon of Flour-enough to coat

Olive Oil to coat bottom of Dutch oven pot

1 small can of Tomato Paste ( ¼ cup )

2 cups of dry Red Wine such as Pinot Noir

4+2 cups low-sodium Chicken Broth

1 Medium Onion, chopped

1 large Leek, cut into ¼ inch disks

1 Small container of Mushrooms, Sliced into quarters

2 Bay Leaves

4 Sprigs of Thyme (or 1 Tsp of Dried Thyme)

1 Tsp of Dried Rosemary

1 Tsp of Dried Sage

2 Cinnamon Sticks

1 Stalk of Celery

10 medium Carrots

1 ½ lbs of russet potatoes (about 5-6), cut into ½ inch large cubes

1 Favorite loaf of bread for dipping


  1. Cut meat into 1-inch cubes and place in a Ziplock bag

  2. Liberally sprinkle the meat with HOMETOWN NUMBER 1 BLENDED SEASONING.  Shake or flip bag to coat well.

  3. Let meat sit in fridge for at least 1 hour but preferably overnight

  4. Preheat oven to 325F°

  5. Toss meat in large bowl with enough flour to lightly coat

  6. Wash all produce well.

  7. Chop onion.

  8. Peel and Cut 2 Carrots into 3 inch pieces.  Reserve the rest for later.

  9. Cut Celery into 2 inch pieces.

  10. Cut the Leek into ¼ inch rounds.

  11. Heat a Dutch oven over stove and add enough olive oil to lightly coat bottom.

  12. Working in batches, brown the meat on all sides, about 6-8 minutes; remove and place in bowl. 

  13. Sautee the onion and leek until soft, 4-6 minutes, add olive oil as needed

  14. Add tomato paste, Red Wine, Broth, bay leaves, thyme, rosemary, sage, 2 carrots, and celery. Bring to a boil.  Simmer 3-5 minutes.

  15. Add Meat back into pot so it is barely submerged.

  16. Cover and transfer to Oven.

  17. Cook for 2 hours, check ever 30 minutes and add broth if drying out.

  18. At 1.5 hours:

    1. Cut Potatoes into ½ inch cubes

    2. Cut remaining carrots into 1 inch rounds

    3. Sautee Mushrooms in pan until cooked.

  19. At 2 hours, remove and discard the cooked carrots, thyme sprigs and the celery.

  20.  Put Potatoes, new Carrots and Mushrooms into pot, cover and return to Oven

  21. Cook for 1 more hour or until vegetables and meat are fork-tender.

  22. Enjoy with your favorite soft fresh bread!

Fishin’ for Hometown Compliments

Truly Top-Notch

Ingredients for any white fish: Halibut, Tilapia, Haddock, Catfish and Cod
8 - 12 oz fillet 
1 tsp. lemon juice
2 tsp. lime juice
2 Tbsp. olive oil in a dish (large enough to accommodate fish)

1.    Liberally sprinkle both side of the fish with HOMETOWN NUMBER 1 BLENDED SEASONING.
2.    Spoon lemon and lime juice over fish.
3.    Rub ingredients over fish to distribute evenly.
4.    Let stand for 10 minutes (cover the dish and keep on counter at room temperature or place in the refrigerator)
5.    Picking up the fish with your fingers or tongs, coat both sides evenly by passing each portion through the dish with oil to lightly coat
6.    Prepare grill for medium heat (gas or charcoal)
7.    On hot, clean and oiled grill, place seasoned fish directly on the grill or in a grill pan, about 4-6 inches from heat source.  
8.    Cook fish about 8-10 minutes based on thickness. Fish is done when opaque and flaky.
9.    Enjoy!  

Oh! So Good Hometown Wings!

(…the family will fight for the last one.)

10-12 chicken wings


3 Tbsp. olive oil


  1. Place wings in a ziplock bag

  2. Add Olive oil and close bag and turn to coat. 

  3. Liberally sprinkle (HOMETOWN NUMBER 1 BLENDED SEASONING into bag, close and turn to coat. (About 2-3 tsp should do it)

  4. Place in refrigerator for minimum of 2 hours, up to 12 hours. 

  5. For Grill: Prepare grill for medium high heat (gas or charcoal).

  6. On hot, clean and oiled grill, place wings about 4-6 inches from heat source. 

  7. Cook for about 8-12 minutes.  Turn halfway through cooking.   

  8. Wings should have a slight char to them when done and juices run clear.

  9. For Oven: preheat to 375F and place on an aluminum covered cookie sheet.

  10. Cook in oven for 1 hour.

  11. Internal Temperature of wings should read 165 F. 

  12. These wings are meant to be shared, but you won’t want to…

  13. Enjoy!

Perfect Split Broiled Chicken Halves

A New Experience

Ingredients for each chicken half:


1-2 tsp vegetable oil

1 chicken half (approx 1 ¾ lb)


  1. Line a shallow broiler pan with foil.

  2. Place over shelf in UPPER position (about 6-8 inches from heat source). Preheat broiler.

  3. Wash chicken half thoroughly under cold water.

  4. Shake off excess water, keeping chicken half somewhat moist.

  5. Place chicken in lined broiler pan.


  7. Rub seasoning over entire chicken half (both sides and around joints).

  8. Spoon vegetable oil over the skin side and distribute over entire half.

  9. Arrange chicken in pan skin side down.


  1. Place pan with chicken under the broiler. Always keep over door slightly open when broiling.

  2. Let chicken broil for 10-12 minutes until the bone take on a light char. NOTE: You may want to rotate or shift pan for even browning.

  3. Remove pan from over and turn chicken skin side up.

  4. Before returning chicken to the oven, change self position to the lower 1/3 portion of the oven.

  5. Place chicken under broiler for another 10-12 minutes, until chicken skin is evenly browned and bubbly (a slight char is quite acceptable).

  6. Turn chicken once more to skin side down and broil for 10-12 minutes longer.

  7. Now turn chicken to skin side up.

  8. With chicken in over, turn of broiler and close over door.  Let chicken rest for 15 minutes in oven and serve.

Remember!Broil with oven door ajar.

Temperature should read 165-170 degrees F at inner thigh close to hip joint.An instant thermometer is a no guesswork all around help.Worth the investment!

Peas & Shmarrots

Unlike Anything Else

This is an easy indoor answer to outdoor cooking. Once you try will look forward to doing it again!

Step 1
2 lbs. sliced carrots – washed, peeled, and cut into 1” pieces
1 scant tsp. - salt
Pinch - white pepper
Pinch - cayenne
Step 2
2 Tbs. Butter – unsalted
1 cup Petit Peas
1/2 tsp. Hometown Number 1 Blended Seasoning

Directions - Step 1
Place cut peeled carrots in a steamer and cook until soft.
Transfer hot steamed carrots in to food processor bowl add butter pieces and process until smooth.
Using a rubber spatula scrape down sides and process until the carrots are completely pureed.
Transfer carrot puree to a non stick pan, place on medium heat.
Add salt, white pepper and cayenne and with a heat proof spatula continually stir for about 5 minute until puree tightens.
Transfer to a serving dish...cover and set aside while heating peas.
Directions - Step 2
Starting with a medium heat, place cold sauté pan with butter on the burner, when butter melts add peas, Hometown Number 1, then turn up the heat and sauté until hot.
Spoon peas over Shmarrots and serve.

Sauteed Fish with Lemon, Garlic & Parsley

Service You’ll Appreciate


  • 1/2 cup cornstarch

  • 1lb. fillet (true cod, snapper, ling cod) sliced to suitable portion sizes

  • 3 Tbls. olive oil

  • ½ tsp. rounded chopping garlic (2-3 cloves)

  • 3 Tbls. chopped parsley

  • 3 Tbls. unsalted butter


  • 1 TO 1 ½ Tbls. lemon juice


  1. Prepare all ingredients. Place cornstarch in a plate. Dredge fish fillets completely in cornstarch and lightly shake off excess.

  2. Place Teflon fry pan on medium-high heat. When the pan is hot, add the olive oil.

  3. Place fish skin side down in oil and sauté each side until crisp and golden (approx. 4-6 minutes).

  4. Quickly, place the garlic, parsley, butter and HOMETOWN NUMBER 1 around the outer edge of pan (do not place ingredients on fish-see suggestions) and swirl the pan to distribute and combine ingredients. When the garlic appears to take on color, add lemon juice around the edge of pan and swirl again.

  5. Turn fish, swirl and place fish in platter, pour remaining sauce (if any) on top and serve.


  • The recipe will work for just about any selection of fish.

  • If the fish fillet is very thick, cut it horizontally in half to obtain thinner fillets for shorter cooking time.

  • Generally, Italian flat parsley has more flavor and preferred for this recipe.

  • By adding ingredients around the fish, rather than directly on top, allows for a more even distribution of flavors.

  • Serve with a light pasta with pesto, cheese of combination with vegetables for primavera, salad and/or vegetable.

Roast Leg of Lamb with Fresh Rosemary & Lemon Slices

A New Experience


7-9 lb. leg of lamb


Fresh rosemary leaves- 1 sprig if large

1 lemon sliced thin

Olive oil



  1. Season lamb with a moderate to generous amount of HOMETOWN NUMBER 1 BLENDED SEASONING and rub entire surface with just enough water & olive oil to distribute seasoning evenly.

  2. Place leg of lamb on a rack in an open roasting pan.  On the top surface of lamb spread rosemary leaves evenly and arrange lemon slices to cover.  Drizzle olive oil over lamb.

  3. Place in a 325 degree oven and roast according to guide below.

  4. When browning is visible on the surface of the roasting pan, add enough water to cover bottom of pan to prevent burning and yield an au jus.  For added flavor cut onions, carrots and celery and place in roasting pan during roasting and baste.

For medium-well, lower temperature roasting is recommended.

For rare, either a high or low roasting temperatures will yield success.

It take lamb about 1 ¼ ti 1 ½ hours to reach 120 degrees F, at this point test temperature at regular intervals until desired doneness.Lamb temperature will rise approximately 10 degrees F during resting period.

Recipes: Shop Features
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