Recipes Featuring Must-A-Kraut®

Pan-fried Salmon
Chef Tony Merloa®

4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on.
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4/tablespoons Must-A-Kraut® - Spicy Brown or Original 

Bring the salmon to room temperature 10 minutes before cooking.

Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and  spread one tablespoon of Must-A-Kraut® on top of each Salmon fillets, cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.

4 servings

Chef Tony’s Deviled Eggs
Chef Tony Merloa®

6 large eggs, hard-cooked, halved
3 tbsp. light sour cream
1 tbsp. Chef Tony Merola® Original Must-A-Kraut® Topping& Dip
Garnish with: Paprika or minced parsley or both.

Remove yolks from whites and place in bowl.
Mash yolks and blend in sour cream, Must-A-Kraut®.
Spoon yolk mixture into egg white halves. Arrange on lettuce-lined platter.
Chill, covered. Sprinkle with paprika or minced parsley, if desired.

Serving Size: 1/2 egg per serving

Turkey Paninis

1/2 cup cranberry relish or jellied cranberry sauce
2 tbsp. Must-A-Kraut® Spicy Brown Mustard
1 tsp. brown sugar
8 slices crusty white or sourdough bread
8 tsp. unsalted butter
2 cups shredded or sliced cooked turkey
1 cup arugula leaves
1 cup French Fried Onions

COMBINE cranberry relish, mustard and sugar in small bowl; set aside.
ASSEMBLE sandwiches: Butter one side of each slice of bread. Place 4 slices, buttered side down, on a work surface. On each slice, spread about 2 tbsp. of the mustard mixture. Layer each with 1/2 cup turkey, 1/4 cup arugula and 1/4 cup French Fried Onions. Top each sandwich with 1 slice of bread, buttered side up.
HEAT panini or electric grill pan on medium-high. Cook sandwiches on covered grill until bread is toasted, about 8 min.
Serve warm.

Spice Brown Onion Turkey Burgers

1 1/2 pounds ground Turkey
1 1/3 cups Sweet Onions sliced thin
3 tablespoons Spicy Brown Must-A-Kraut®
3/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
Lettuce leaves
Tomato slices
6 kaiser rolls

Combine beef, 2/3 cup Sweet Onions, mustard, horseradish, garlic salt and pepper in large bowl. Shape into 6 burgers. Place patties on oiled grid.
Grill over medium heat for 6 minutes per side or until no longer pink in center, turning once. Arrange lettuce and tomatoes on rolls. Top with remaining 2/3 cup onions.

Tangy Must-A-Kraut® Potato Salad
Chef Tony Merola

2 lbs. small red or Yukon gold potatoes, cut into cubes
1 cup mayonnaise
2 tbsp. Original Must-A-Kraut®
1 cup chopped celery
1/2 cup minced green onion
2 hard-cooked eggs, peeled and chopped
1 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. ground black pepper

COOK potatoes in boiling water to cover about 10 min. until tender. Rinse with cold water and drain. Place in large bowl.
STIR in mayonnaise, mustard, celery, onion, eggs, sugar, salt and pepper; mix well.
CHILL 1 hour before serving. Stir.

Must-A-Kraut® Spinach Dip

1 (10 oz.) pkg. frozen chopped spinach
1/2 cup light sour cream
1/2 cup light ranch salad dressing
2 tbsp. Spicy Brown Must-A-Kraut®
2 tbsp. fresh chopped dill
1/2 cup chopped canned water chestnuts

COOK spinach according to package directions. Drain, cool and squeeze dry.
MIX sour cream, dressing, mustard and dill in medium bowl. Stir in spinach and water chestnuts.
CHILL. Serve dip with whole grain crackers or vegetables.

Monte Cristo Sandwich
Chef Tony Merloa®

18 slices bread
6 slices ham
6 slices turkey
12 slices Swiss or Gruyere cheese
spread 1 tablespoon of Must-A-Kraut® Original or Spicy Brown
3 eggs
1/3 cup milk
1/8 teaspoon salt

For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey. Butter both sides of the second slice of bread and spread with Must-A-Kraut® Original or Spicy Brown. Place on top of turkey or ham slice and top with 2 thin slices of cheese. Butter third slice for top; press sandwich lightly and trim crusts. Cut into halves diagonally and secure with toothpicks.

Beat eggs with milk and salt. Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter or margarine. Brown on all sides, adding more butter when necessary. Remove toothpicks before serving.

Makes 6 sandwiches,  12 cut triangles, to serve 4.