PORK CHOPS

Grill French Cut Chops until evenly browned on each side over open flame

GARLIC MASHED POTAOTES

2 Ibs Red B Potatoes
6 TBS Heavy Cream
2 TBS Roasted Garlic
1 tsp Garlic Salt
2 TBS Unsalted Butter
~ tsp White Pepper
Boil potatoes for 20 - 25 minutes until tender and drain. Mash with mixer on low speed. Add butter,
garlic, salt and pepper. Gradually beat in heavy cream to make light and fluffy.

SAGE MUSHROOM GRAVY

2 Cups Sliced Cremini Mushrooms
2 oz Flour
1 tsp Chopped Garlic
1 oz Chopped Onion
2 TSP Butter
2 Cups Chicken Stock
1 TSP Chopped Sage
Melt butter in a saute pan; add onions, garlic and mushrooms until softened. Stir in flour and mix on low
heat until smooth. Add chicken stock and sage. Heat to boiling, stirring constantly.

ONION STRAWS

1 large Spanish Onion sliced 1/8 inch
Soak onions in buttermilk
Dredge in seasoned salt and flour
Deep Fry at 350 degrees for 2 minutes or until golden brown.

Check back often to see new featured chefs and their fabulous creations!
After all, there's a little bit of an artist in everyone who likes to cook.
And at Keany Produce Company, we provide the perfect palate to showcase your style!

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