August 2015

Hows about something sweet to go with that world famous pulled pork? These sweet fries are easy and even a little healthy! Baked in the oven with olive oil, sea salt and pepper. Now you could always sprinkle a little brown sugar on them ; )

We have 1lb bulk bags of sea salt available to add on to your bag this week for only $0.88. Please let us know in your comments when you order if you’d like to add a pound!

Oven Baked Sweet Potato Fries
by Vintage Cookery

  • 2-3 Sweet potatoes
  • Olive oil
  • Sea Salt
  • Cracked black pepper
  • Brown Sugar

    Preheat your oven to 450 degrees. Peel your sweet taters. Cut them down the middle long ways, then cut those halves down longways again. Set the large slices flat on your cutting board and slice to make long fries (a little on the thin side will cook more evenly).
    Put onto a parchment lined sheet pan or cookie sheet and drizzle with olive oil and toss to coat. Put in hot oven for 10-15 minutes. Remove and toss, then put back into the oven and bake an additional 10-15 min, until fries are colored and looking crispy then remove. Sprinkle with salt, pepper, and brown sugar to taste. Serve with garlic aioli, mayo mixed with a few fresh cloves of minced garlic.

    Chef’s tip: If you want to add even more flavor, after tossing in olive oil, add some fresh chopped rosemary before baking!

    Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at

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Easy As Apple Pie Tacos are such a fun twist on a classic apple pie recipe!

The shells of these tacos are made from tortillas cut with a round cookie cutter and fried crisp and dusted with cinnamon sugar.  They only take about 20 seconds each to make and can be made days ahead of time.

If you are having a party, you can keep the filling warm in a small slow cooker with the shells beside and people can fill them as they like or set a mini muffin tin upside down and cover it with a pretty cloth napkin as a holder, works perfectly!


Taco Shells

  • 6 large Flour Tortillas
  • Oil for frying (Coconut Oil, Safflower Oil, Sunflower oil or Peanut Oil)
  • ⅔ cup organic sugar
  • 2 teaspoons cinnamon


  • 2lb  apples
  • 1½ tablespoons butter
  • 3 tablespoons organic brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • ½ cup water (divided)


  • Whipped Heavy Cream with Simple Syrup
  • Caramel sauce (store bought or homemade)

Taco Shells

  1. Using a 3.5 circle cutter to cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
  2. Combine sugar & cinnamon in a bowl and set aside. Heat about 1½” of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it’s good & bubbly.
  3. Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.
  4. Set on a pan to cool. You can leave these at room temperature for up to 3 days.


  1. Peel and dice apples. Toss with lemon juice.
  2. Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about ¼ cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft.


Spoon in the filling as little or as much as you would like 😉  Feel free to top with Whipped Cream and drizzle with some Caramel Sauce!  Enjoy these Easy As Pie Taco Treats!!!  

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  • lbs pork ribs (Add Spare Ribs to any bag for $5.55 a pound)
  • 3⁄4 cup organic light brown sugar
  • teaspoon hickory smoke salt or sea salt
  • tablespoon paprika
  • tablespoon garlic powder
  • 12teaspoon ground red pepper (optional)
  • cups of your favorite barbecue sauce 


  1. Preheat oven to 300 degrees f.
  2. Put on some music and pour yourself a glass of what ever you like to drink 🙂
  3. Mix together the sugar and spices to make the rub.
  4. Apply rub to ribs on all sides.
  5. Lay ribs on two layers of foil, shiny side out and meaty side down.
  6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
  7. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
  8. Remove from oven.
  9. Heat broiler.
  10. Cut ribs into serving sized portions of 2 or 3 ribs.
  11. Arrange on broiler pan, bony side up.
  12. Brush on sauce.
  13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
  14. Turn ribs over.
  15. Repeat on other side.
  16. Alternately, you can grill the ribs on your grill to cook on the sauce.
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This week we’re making a crown pleaser, Spanish corn dip! Its easy to throw together, and easy to customize to your liking. We’ve included some chef recommended ingredient additions that you can add to this weeks bag on your order, just let us know what you’d like to add when you order!

Creamy Spanish Corn Dip

by Vintage Cookery

  • 2 ears sweet corn, kernels cut off cob
  • 2 clove garlic, minced
  • 1/2 onion, small diced
  • 3 tablespoons mayonaise
  • 1 tomato, diced
  • juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon paprika (smoked if you have it)
  • 3 scallions, sliced
  • 3 tablespoons queso fresco cheese, crumbled, (or crumbled feta)
  • sea salt, to taste

Chef Austin recommends adding

  • 1 small red bell pepper, diced [$1.00]
  • 1/2 lb ground pork sausage, local [$5.55 lb]
  • 1 jalapeno, seeds removed, minced [$1.00]
  • 2 tablespoons chopped fresh cilantro

In a large skillet, melt butter on medium-high heat. (If you are cooking with fresh pork sausage, brown this first in a large skillet) When melted, add corn, onion, garlic, (if you have it, any other veggies like bell peppers, jalapenos, etc) and cook for 10-15 minutes, until corn and onions start to brown. When you see this happen, this is called caramelization, cooking the natural sugars in your food, making it taste oh so good. Once cooked, add salt, paprika, and chili powder and stir. Then add mayonnaise and lime juice. Mix in queso fresco/feta & cilantro if you have any, top with sliced scallions. Serve with warm tortilla chips.

Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at

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