Recipes

Serves 5

This two-ingredient recipe could not be easier. Air fried to golden brown and slathered in spicy buffalo sauce makes these a delicious treat for any football game, kids party, or dinner appetizer. The PowerXL 12in-1 Combo leaves them crispy on the outside and moist on the inside. Serve with ranch or blue cheese dressing and enjoy!

Ingredients:

• 30 chicken wing drumettes, raw
• 1 cup buffalo sauce

Directions:

1. Attach the Air Frying Lid to the appliance. Place the Grill Plate in the Inner Pot.
2. Turn the Program Dial to select the Air Fry setting. Press the Temperature Button and adjust the cooking temperature to 425° F/218° C. Press the Timer Button and adjust the cooking time to 25 mins. Press the Start Button to begin the cooking process. Let the appliance preheat for 3 mins. and then open the lid.
3. Place the chicken wings on the Grill Plate.
4. Flip the chicken wings halfway through the cooking time.
5. Remove the chicken wings and toss with the buffalo sauce.
6. Return the chicken wings to the Basket.
7. Turn the Program Dial to select the Air Fry setting. Press the Temperature Button and adjust the cooking temperature to 400° F/204° C. Press the Timer Button and adjust the cooking time to 8 mins. Press the Start ton to begin the cooking process.

Servings: 2
Prep time: 6 min
Cook time: 5 min
Total time: 11 min

Ingredients

• 3 Eggs
• 2 tsp. Oomph No.3 Sofrito
• 1-2 tsp. Heavy cream (optional)
• Pinch of salt
• 1/4c. grated cheese per omelet

Directions

Whisk eggs, cream, and Oomph until well combined

Let sit for 1-2 minutes

In your favorite egg pan make scrambled eggs or a simple cheese omelet

Salt to taste and Enjoy!

etúHOME believes in sustainable serveware that elevates the everyday and bringing joy to daily routines. Taking the time to create recipes from scratch is the best way to slow down and bring joy to daily routines. 

Their Italian Frittata will quickly become your go-to recipe for brunch. Packed with fresh ingredients and topped with a simple vinaigrette, it is easier to make than it looks. Using etúHOME’s Italian Cutting Board Bowl, the prep work and serving is a breeze with an all-in-one approach. The best part: the board is hand made from reclaimed wood making it a sustainable piece you’ll want to keep on display after your culinary feats.

Serves: 6
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients (frittata)

• 1/4 cup olive oil
• 1 medium yellow onion, thinly sliced
• 2 Yukon Gold potatoes, thinly sliced
• 1 sweet potato, peeled + thinly sliced
• 8 eggs
• 1 T fresh oregano, chopped
• 1 T fresh basil, chopped
• 3 slices prosciutto, torn
• 4 pieces calabrese salami, thinly sliced
• 3 Campari tomatoes, thinly sliced
• 1/2 cup Parmesan, shredded
• Sea salt
• Cracked pepper

Ingredients (vinaigrette)

• 1/4 cup olive oil
• 1 T blood orange juice
• 1 T white balsamic vinegar
• Sea salt
• 6-8 cups baby kale
• Shaved parmesan

Instructions

Preheat oven to 375 degrees Fahrenheit.

Heat the olive oil in a 10” to 12” oven-safe skillet over medium-high heat. Add the sliced onions and season with sea salt and pepper. Sauté for 5 minutes.

Add the sliced potatoes and toss to coat in oil. Continue tossing every couple of minutes, keeping a layered effect in the skillet and the potatoes intact. Cook for 10 minutes. 

In a medium bowl, whisk the eggs, oregano, basil and season with sea salt and pepper. Pour over the veggies in the skillet. Top with prosciutto, calabrese salami, sliced tomatoes and shredded Parmesan. Cook for 5 minutes on the stovetop, shaking the skillet to loosen the frittata, using a spatula or knife if necessary.

Transfer to the oven and bake for 20 minutes or until the frittata is fully set. 

Make the vinaigrette. In a small bowl, whisk together the olive oil, blood orange juice and white balsamic vinegar. Season to taste with sea salt. Toss with the baby kale.

Gently remove the frittata from the skillet and place on the flat side of the Italian Cutting Board Bowl. Serve warm or at room temperature, topped with baby kale and shaved Parmesan.

This recipe was created by Marcy Braselton of Community Kitchen ATL for etúHOME

Farmers & Fishermen’s 10oz Bison Ribeye Steaks, 8oz Bison Tenderloin Filets and 10oz Bison Striploin Steaks (respectively, pictured clockwise) cooked through both methods by Blaiss Nowak at Nowak’s Restaurant in the Morningside Village of Buckhead, GA

The following ingredients and cooking instructions work with 10oz Bison Ribeye Steaks, 10oz Bison Strip Steaks and 8oz Bison Tenderloin Filets. Nowak’s provides 2 ways to cook these steaks so you can enjoy indoor or outdoor cooking. Allow steaks to sit out for at least 10 minutes to come up closer to room temperature before cooking. When steaks are almost to room temperature go ahead and season them generously with your 2 teaspoons each of kosher salt and fresh coarse ground pepper.

Serves: 2
Prep Time: 10 Minutes
Cook Time: 12 Minutes

Ingredients

• 2 Bison Steaks from Farmers & Fishermen
• 2 tsp Kosher Salt
• 2 tsp Salt Flakes such as Maldon
• 2 tsp Ground Pepper
• 1 tsp Butter

Instructions

After you have chosen which bison steaks to cook from your American Bison Combo Box and have allowed your two steaks to thaw properly, select whether you will be cooking in cast iron skillet / pan or on the grill

Cooking in Cast Iron Skillet / Pan
Use a cast iron skillet if you have if not use your heaviest frying pan. Preheat skillet on your stove on high for 4 minutes. Add 1 teaspoon of butter per piece of bison to the skillet. After 45 seconds, very slowly place steaks in the pan using tongs (Do not drop the steaks in abruptly, the butter may splatter and burn you – out of safety, make sure no one is standing nearby when you do this).
For the Filet Mignon, cook for 2 & 1/2 Minutes on one side then 1 & 1/2 minutes on the other side for medium rare steaks. For the NY Strips and Ribeyes, increase cooking for 1 minute on each side for medium rare steaks, for medium steaks add 1 minute to each side. Turn off your fire and immediately plate and serve.

Cooking on the Grill
Preheat your grill to High. For the Filet Mignon, cook 2 & 1/2 Minutes on one side then 1 & 1/2 minutes on the other side for medium rare steaks. For the Ribeyes and NY Strips, increase cooking for 1 minute on each side for medium rare steaks - for medium steaks, add 1 minute to each side. Turn off your fire and immediately plate and serve.

Dish highlighting Farmers & Fishermen’s 7oz Domestic Red Snapper portions by the talented chefs at Ray’s on the River in Sandy Springs, GA

All of the recipes including its ingredient, instruction, and cooking times are suggestions. Please make sure raw product is fully cooked before consuming. We welcome you to share your culinary creations with us by tagging @farmersandfishermenpurveyors on Instagram or Farmers & Fishermen Purveyors on Facebook!

Serves: 2
Prep Time: 15 Minutes
Cook Time: 25 Minutes

Ingredients

• 2 (7 oz) Wild Striped Bass Portions from Farmers & Fishermen
• 6 oz Jalapeno Grits (Your rendition)
• 2 ea Grilled Asparagus
• 3 ea Cauliflower
• 4 oz Tuscan Kale (Optional)
• 2 oz Natural Honey

Instructions

Pat fish dry with and then season both fillets with Kosher Salt

Cooking in Pan
Sear the fillets starting with the skin side down, add clarified butter in order to crisp the skin. Flip the fillets and finish cooking until we have a nice caramelization on the meat side

For Kale & Cauliflower
In a different pan, sauté the kale and cauliflower with your rendition of Garlic Butter trying to keep a green vibrant color on kale and a nice golden brown on the cauliflowe

Plating
Place your rendition of Jalapeno Grits mix in the center of the plate, then top it with both fillets and place the kale and cauliflower next to the quinoa

Garnishing
Garnish with the confit tomatoes and your cooked asparagus. Finish your dish with your rendition of Honey Glaze.

Dish highlighting Farmers & Fishermen’s 7oz Domestic Red Snapper portions by the talented chefs at Ray’s on the River in Sandy Springs, GA

All of the recipes including its ingredient, instruction, and cooking times are suggestions. Please make sure raw product is fully cooked before consuming. We welcome you to share your culinary creations with us by tagging @farmersandfishermenpurveyors on Instagram or Farmers & Fishermen Purveyors on Facebook!

Serves: 2
Prep Time: 10 Minutes
Cook Time: 55 Minutes

Ingredients

• 2 (7 oz) Red Snapper Portions from Farmers & Fishermen
• 6 oz Jalapeno Grits
• 4 oz Tuscan Kale
• 2 ea Campari Tomato
• 2 oz Lemon Beurre Blanc
• 2 ea Grilled Asparagus

Instructions

Pat fish dry with and then season both fillets with Kosher Salt

Cooking in Pan
Sear the fillets starting with the skin side down, add clarified butter in order to crisp the skin. Flip the fillets and finish cooking until we have a nice caramelization on the meat side

For Kale
In a different pan, sauté the kale with Ray's Garlic Butter trying to keep a green vibrant color

For Tomatoes
Confit the Campari tomatoes in a pan with garlic, butter and olive oil

Plating
Place your rendition of jalapeno grits in the center of the plate, then top it with both fillets and place the kale on the side of the grits. Garnish with the confit tomatoes and finish the plate with the Lemon Beurre Blanc

Serves 8-10

Mac and Cheese is the ultimate comfort food, and our recipe is outrageously cheesy and creamy. We use yellow cheddar, but you can use a white cheddar or a combination of your favorite shredded cheeses. Our PowerXL 12-in-1 Combo cooks the macaroni to perfection and lets you customize your recipe: Add breadcrumbs, parmesan, parsley, or any other garnish to the top. It is the perfect meal, lunch, dinner, or even a mid-day snack; there is no wrong time for mac and cheese.

Ingredients:

• 1 lb macaroni
• 2 cups shredded cheddar cheese
• 1 qt. heavy cream
• 2 tbsp. butter

Directions:

1. Place the Inner Pot in the appliance Base. Add all the ingredients to the Pan and stir. Cover the Inner Pot with the Glass Lid.
2. Turn the Program Dial to select the Slow Cook setting (195° F/91° C for 4 hrs.). Press the Start Button to begin the cooking process.
3. Once the timer reaches 0, press the Cancel Button.
4. If desired, top with additional cheese and breadcrumbs, remove the Glass Lid and attach the Air Frying Lid to the appliance. Turn the Program Dial to select the Air Fry setting. Press the Temperature Button and adjust the cooking temperature to 400° F/204° C. Press the Timer Button and adjust the cooking time to 3 mins. Press the begin the cooking process. Air fry until the p is golden (1–2 mins.).

Servings: 2
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

Ingredients:

• 2 sm.-med. size pieces of fish
• 3 tsp. Oomph No.5 Three Star
• 1.5 Tbsp. Extra Virgin Olive Oil
• Pinch of salt
• 1 sheet of parchment paper

Directions:

Lay fish on parchment

Drizzle fish with EVOO

Sprinkle Oomph No.5 Three Star over fish

Add a pinch of salt to each piece of fish

Fold parchment over fish and roll ends to seal

Bake at 425° for 12 - 15min. until done

Serve over rice with vegetables

Enjoy!

(great with any Oomph Cooking Blend!)

Servings: 2
Prep time: 8 min
Cook time: 2 min
Total time: 10 min

Ingredients

• 2 slices of bread
• 2 tsp. Oomph No.2 Battuto
• 1 avocado thinly sliced
• 2 Tbsp. water
• 1/2 - 1 tsp. butter

Directions

Toast bread

Bloom Oomph: In a small sauté pan add water, butter, Oomph, and a pinch of salt.

Heat over low heat while stirring for about 1 min.

Spread Oomph on toast

Add 1/2 avocado to each piece of toast

Enjoy!

Servings: 3 - 4
Prep time: 5 min
Cook time: 20 min
Total time: 25 min

Ingredients

• 1 lb. ground beef
• 4-5 tsp. Oomph No.1 Duxelles
• Pinch of Salt & Pepper

Directions

Mix ground beef and Oomph

Add salt and pepper if desired

Form into 3-4 hamburger patties

Grill Enjoy!