Friday, July 31, 2015

Food Recipe of the Day: Chicken and Butter Bean Salad

Chicken and Butter Bean Salad
Chicken and Butter Bean Salad

Used In This Recipe:

Chicken and Butter Bean Salad


- 1 15-ounce can butter beans, drained and rinsed
- 1 12-ounce jar roasted peppers (red, yellow or a combination), drained and chopped
- 1/4 cup chopped dill pickles
- 2 stalks celery, diced
- 2 tablespoons chopped fresh parsley
- Finely grated zest and juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds skinless, boneless chicken breasts
- 6 sprigs thyme
- 1 red onion, halved and sliced
- 1/4 teaspoon red pepper flakes
- 6 cups mixed baby greens


  1. Combine the beans, roasted peppers, pickles, celery, parsley, and lemon zest and juice in a large bowl.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low. Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board and discard the thyme. Add the cooked onion to the bean mixture
  3. Thinly slice the chicken against the grain and add to the bean mixture. Add the greens or cooked salad noodles and toss to combine.

Drink Recipe of the Day: Orange Cider Refresher

This delicious refreshment is made using a Vitamix 750 professional blender and features some of the summers most delightful treats and is the perfect drink to serve at your next adult gathering!

Used in This Recipe:

Orange Cider Refresher


- 1/2 orange, peeled
- 1/4 cup (60 ml) apple cider
- 1/2 apple, seeded, halved
- 1/2 cup (75 g) pineapple, fresh or canned
- 1/2 teaspoon honey
- 1 cup (240 ml) ice cubes


  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Starting at the lowest speed, slowly increase the blender speed until it reaches high.
  3. Blend for 1 minute, using tamper as needed, or until desired consistency is reached. Serve Immediately.

Thursday, July 30, 2015

Drink Recipe of the Day: Watermelon Cocktail

Watermelon Cocktail
Watermelon Cocktail
During the summer months, when watermelon is at its peak we thoroughly enjoy making a delicious cocktail with some of it, using tequila as the spirit of choice!

Watermelon Cocktail


- 1/4 cup water
- 1/4 cup granulated sugar
- 8 cups diced seedless watermelon (1 pound)
- 1/4 cup fresh lime juice
- 1 3/4 cups blueberries
- 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
- 1 1/4 cups silver tequila
- Ice


  1. In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
  2. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
  3. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.
  4. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.

Food Recipe of the Day: Yakitori Chicken

Yakitori Chicken
Yakitori Chicken
Yakitori is a Japanese term used to designate nearly any type of skewered, grilled food. By far the most popular option for Yakitori is chicken due to how easy it is to cut and skewer the chicken properly. Follow this recipe for delicious grilled chicken yakitori!

Used In This Recipe:

Grilled Yakitori Chicken


- 1 pound chicken livers, gizzards or boneless thigh meat
- ½ cup dark soy sauce or tamari
- ¼ cup mirin
- 2 tablespoons sake or dry sherry
- 1 tablespoon brown sugar
- 2 garlic cloves, peeled and smashed
- ½ teaspoon grated fresh ginger
- Scallions, thinly sliced, for garnish


  1. Cut chicken into one-inch pieces and place in a shallow dish.
  2. In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
  3. If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.

Wednesday, July 29, 2015

Food Recipe of the Day: Classic Melt-in-Your-Mouth BBQ Ribs

Classic Melt-In-Your-Mouth BBQ Ribs
I was very reluctant to share this recipe as it is one of my favorites and is a big hit ever time I make them, so, as not to be selfish i've decided to pass it on! I've found that the easiest way to remove the membrane from the ribs is to use a spoon to make a hole or pocket in the membrane after snipping with my kitchen shears and then using my thumbs to work into and remove the membrane. Also, just a little bit of liquid smoke rubbed into the ribs before cooking goes a long, long way, enjoy!

Used In This Recipe:

    Classic Melt-In-Your-Mouth BBQ Ribs



    - 4 lbs. Pork Ribs - 3/4 Cup Light Brown Sugar - 1 Teaspoon Hickory Smoke Salt - 1 Tablespoon Paprika - 1 Tablespoon Garlic Powder - 1/2 Teaspoon Ground Red Pepper (if desired) - 2 Cups of your Favorite Barbecue Sauce 


    1. Preheat oven to 300 degrees f.
    2. Peel off tough membrane that covers the bony side of the ribs.
    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.

Drink Recipe of the Day: Super Summer Smoothie

Super Summer Smoothie
Super Summer Smoothie
Gather your favorite ingredients, toss them in the blender, add a bit of water and some ice and enjoy your own personalized smoothie, it's really that easy! This is a favorite recipe of ours, hopefully you have your own.

Used In This Recipe:

Super Summer Smoothie


- 1 banana
- 1 cup strawberries
- 1 cup blueberries
- 1 cup cherries
- 2 cups ice cubes
- 1/2 cup orange juice
- 3/4 cup vanilla yogurt
- 1/2 teaspoon honey (optional)


  1. Place all the ingredients in the blender, juice first.
  2. Starting at the lowest setting, slowly increase speed to high.
  3. Blend for 30 seconds or until it reaches the desired consistency.
  4. Pour into your favorite glass and enjoy.

Tuesday, July 28, 2015

Food Recipe of the Day: Moroccan Braised Chicken with Orange Couscous

Moroccan Braised Chicken with Orange Couscous

This delicious Dutch Oven recipe comes straight from the gourmet kitchens at Le Creuset! Combining delicious chicken with a tantalizing Orange Couscous makes this a hit recipe.

Used In This Recipe:

Moroccan Braised Chicken with Orange Couscous


Ingredients (Orange Couscous:

- 2 cups freshly squeezed orange juice
- 2 teaspoons salt
- 2 cups couscous
- 3 tablespoons extra virgin olive oil

Ingredients (Braised Chicken):

- 1 (3- or 4-pound) chicken
- Salt and freshly ground black pepper to taste
- 1/4 cup flour
- 2 tablespoons olive oil
- 1 red bell pepper, seeds removed, julienned
- 1 fennel bulb, julienned
- 1 onion, peeled and julienned
- 1 bay leaf
- 4 cloves garlic, peeled and chopped
- 1 tablespoon coriander seeds, ground
- 1 tablespoon cumin seeds, ground
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1 cup dry white wine
- 1 cup chicken stock
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 10 sprigs cilantro, leaves chiffonade
- 1 tablespoon honey
- 2 tomatoes, peeled, seeded and roughly chopped
- 1 japanese eggplant, cut into large dice
- 1 zucchini, cut into large dice
- 1/3 cup Nicoise olives, pitted

Directions (Orange Couscous):

  1. In a large saucepan, bring orange juice and salt to a boil. Stir in the couscous and cover.
  2. Turn off the heat. Let steam 5 minutes, then fluff with a fork. Stir in olive oil.

Directions (Braised Chicken):

  1. Rinse the chicken under cold water. Pat dry with paper towels.
  2. With poultry shears, remove the wing tips and back of the chicken. Remove the wishbone. Butcher the chicken in 10 pieces: 2 legs, 2 thighs, 2 wings, and 4 breast pieces. Leave the bones attached.
  3. Preheat oven to 325 F. Heat a 6 3/4 qt. oval Dutch oven over medium heat.
  4. Season chicken pieces with salt and pepper. Dredge the chicken in the flour, shaking off any excess.
  5. Add olive oil to the heated Dutch oven. Place half of the chicken pieces in the pot, skin side down. Saute on both sides until golden-brown. Remove and reserve, and repeat with remaining chicken pieces.
  6. Pour off most of the fat from the Dutch oven. Over low heat, add the bell pepper, fennel, onion and bay leaf. Sweat until tender. Add chopped garlic and sweat 2 to 3 minutes.
  7. Add coriander, cumin, cinnamon, cayenne, tomato paste and 2 teaspoons salt. Add white wine and reduce by half.
  8. Add chicken stock, lemon zest, lemon juice, cilantro leaves, honey and tomatoes. Place all the sauteed chicken, minus the breast pieces, into the pot. Bring to a simmer, cover, and place in the oven.
  9. Cook 30 minutes, then return to the stovetop.
  10. Add the eggplant, zucchini, olives and chicken breast. Bring to a simmer. Cover the pot and return to the oven. Cook 15 minutes. Remove from the oven, and serve with orange couscous.

Drink Recipe of the Day: Summer Splash Fruit Smoothie

Summer Splash Smoothie
Summer Splash Fruit Smoothie
This summer has been one of the hottest in a while, what better way to cool off than with a delicious homemade smoothie right in your Vitamix? This delicious recipe features some of the best tasting and healthiest fruits of the summer and is sure to be a big hit at your next gathering or as a special treat to unwind at the end of a long, hot day!

Used In This Recipe:

Summer Splash Fruit Smoothie



-1/2 Cup Water
-1 Cup HoneyDew Chunks
-1/2 Cup Cantaloupe Chunks
-1 Medium Ripe Peach, Halved, Pitted
-1 Cup Fresh Pineapple Chunk, Core Included
-1 Cup Ice Cubes


  1. Prepare all fruit by slicing it into chunks and removing any skins or inedible outer layers.
  2. Place all the ingredients into the Vitamix Container in the order listed in the ingredients list and secure the lid.
  3. Turn machine on and slowly increase speed from the lowest setting to the highest setting.
  4. Blend for 30 seconds or until desired consistency is reached.
  5. Pour into your favorite glass and enjoy!

Friday, July 24, 2015

24th Annivesary Giveaway!

We're doing a giveaway over on our Facebook page to celebrate our 24th year of business, like, comment & share for your chance to win!

Also, click here to check out our 24th Anniversary Sale, GOING ON NOW!

It's #Giveaway Time! To Celebrate our 24th Anniversary of business, we're giving away coffee gift packs to three lucky...
Posted by JL Hufford - Discover Gourmet on Friday, July 24, 2015

JL Hufford 24-Hour Sale


As a thank you for 24 great years of business, for 24-Hours only we are offering deep discounts up to 24% on some of the biggest names in housewares including All-Clad, Jura, Blendtec, and Hurom! Save 24% on nearly our entire stock of Jura Espresso Machines, the classic one-touch automated barista! We're also offering a steep discounts on all of our American Made cookware, simply use coupon code "HUFFORD24" on check-out and save 24%! We've dropped the prices of select Hurom Juicers and Blendtec Blenders to their absolute rock bottom, you won't find a better price on the net!  Give us a call at 877.554.8336, chat using our Live Chat feature , or click to make your purchase. All items denoted with RED TEXT are a part of this sale! As always, most orders over $49 will ship for free and will be tax free. (Indiana residents must pay tax.)

Thursday, July 23, 2015

J.L. Hufford 24 Hour Sale - STARTS TOMORROW!

We here at JL Hufford would like to invite you to check out our 24th Anniversary ONE DAY sale this Friday, July 24th, 2015. We will have steep discounts on some of the biggest names in housewares including: Jura, All-Clad, Hurom, and Blendtec. This sale only last for 24 hours though, so make sure to get your orders in before time runs out!

Drink Recipe of the Day: Revitalizing Lemon and Cucumber Water

Refreshing Lemon and Cucumber Water
Refreshing Lemon and Cucumber Water

With summer time now in full swing, it's more important than ever to remember to stay hydrated; That doesn't mean that hydrating has to be boring though! Cucumber water is even purported to help curb appetite, reduce blood pressure, and soothe your skin. Spruce up your favorite filtered water with the nutritious and tasty flavor of cucumber and lemon and enjoy summer the way it's supposed to be enjoyed, with great taste!

Used in this Recipe:

Refreshing Lemon and Cucumber Water


- 50 ounces of cold, filtered water
- 2-3 Slices of Fresh Lemon
- 2-3 Slices of Cucumber


  1.  Combine all the ingredients into the pitcher, add water, serve!
  2.  For a stronger flavor, allow the pitcher to sit in the refrigerator an hour before serving.

Food Recipe of the Day: Olive Oil Skillet Cake with Satsuma Glaze

Olive Oil Skillet Cake - Made with Le Creuset Toughened Non-Stick Cookware
Many cookware companies will often demonstrate the effectiveness of their non-stick skillets by burning some cheese into it and showing you how easy it scrapes off, not to be out-done Le Creuset has decided to make an entire cake using one of their nonstick skillets! Talk about backing up your product! Here's the recipe if you want to try it at home.

Used in this Recipe:


Olive Oil Skillet Cake with Satsuma Glaze


- 2 Cups Cake Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 2 Large Eggs
- 1 Cup Sugar
- 3/4 Cup Extra-Virgin Olive Oil
- 1 Tablespoon Satsuma Zest
- 1/3 Cup Milk
- 1 Cup Satsuma Preserves, warmed (Recipe can be found HERE)
- Fresh thyme for garnish


  1. Preheat oven to 375 F. Whisk together flour, baking powder, baking soda and salt.
  2. In a separate bowl, combine eggs, sugar, olive oil and satsuma zest. Whisk to combine. Add the dry ingredients to the wet ingredients and mix together. Add milk and stir to incorporate.
  3. Transfer batter to the fry pan and bake 30 – 35 minutes, or until a toothpick inserted in the middle comes out clean. Let cool 30 minutes.
  4. Spread an even layer of warm satsuma preserves over the cake and garnish with fresh thyme, if desired.

Olive Oil Skillet Cake with Satsuma Glaze

Wednesday, July 22, 2015

Food Recipe of The Day: Classic Fish n' Chips

Classic Fish and Chips Recipe
Classic Fish & Chips made easy with All-Clad Cookware

Summer is the perfect opportunity to stretch your sea legs, enjoy the open water and try your hand at catching some delicious fish, it's also the perfect time to enjoy that hard-earned catch! This delicious recipe can be made with any type of whitefish, with cod being the most traditional choice. If you are cooking for 4 or more people you'll need to remember to cook in batches and the oven is the perfect place to hold the fish at temperature between batches, simply put them on a baking sheet. The oil can be strained after cooling to be used for frying fish again. I personally prefer to leave the skin on the potatoes, peeling them is just fine however if that is what you prefer. I am also including a recipe for gourmet style tartar sauce to enjoy with your fish.

Used in this Recipe:

Classic Fish and Chips


Gourmet Tartar Sauce:

- 1/2 cup mayonnaise, homemade or shop-bought
- 2 tablespoons chopped cornichon
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon finely chopped fresh dill
- 2 tablespoons capers, drained, rinsed, dried and chopped
- 1/2 teaspoon malt vinegar
- Squeeze of lemon juice to taste


-1 cup self raising flour
-1/4 cup plus 2 tablespoons cornflour
-1 tablespoon baking powder
-1 1/2 teaspoons Coarse salt
-1 cup beer
-1 large russet potato
-6 cups (48 ounces) canola oil
-Coarse salt
-12 ounces (about 4 pieces) of Petrale sole filets, skinned and trimmed of ragged edges
-Italian parsley leaves, optional
-Freshly ground black pepper


Gourmet Tartar Sauce:

  1. Mix the mayonnaise with the cornichon, shallot, dill, capers, vinegar and lemon juice to taste. Refrigerate for at least 2 hours, or preferably overnight, to allow for the flavours to develop.

Batter and Frying:

  1. Mix the self-raising flour, cornflour, baking powder and salt in a medium bowl. Stir in the beer. The batter should be thick and somewhat lumpy. Let the batter sit for at least 10 minutes or up to 2 hours.
  2. On a mandoline, benriner, or by hand, thinly slice the potatoes 1/16-inch thick. Place in a large bowl of cold water.
  3. Place the oil in a Round Bottom Wok and heat the oil over medium-high heat to 325°F.
  4. Drain the potato slices and dry well on paper towels. Add about half of the potato slices to the hot oil. The temperature will fall, but will rise as the potatoes cook. Do not overcrowd the pan. Stir with a slotted spoon to brown the chips evenly. As the chips turn a rich golden brown, about 10 to 12 minutes, remove them to the rack to drain and sprinkle with salt. Repeat with the remaining potatoes.
  5. Increase the heat to medium-high until the oil temperature reaches 350°F. Adjusting the heat as necessary to keep the oil at 350°F while frying.
  6. Cut each fish filet in half on the diagonal.
  7. Dip a piece of fish into the batter. Hold the filet vertically over the bowl of batter and run your fingers down the sides of the filet to leave just a thin coating of batter, allowing excess batter to run back into the bowl. Gently lower the fish into the oil and repeat, adding half the fish filets to the oil. Move the filets with a slotted spoon, to allow them to brown evenly. Cook the filets for about 2 to 3 minutes, turning the filets over halfway through the cooking until the batter is crisp and a rich golden brown. As the pieces are cooked, remove them to the rack to drain.
  8. Slice the parsley into a fine julienne. Arrange the fish filets on serving plates with a stack of the chips. Sprinkle the fish and chips with the parsley, salt and pepper. Serve immediately.

Drink Recipe of the Day: Lavender Berry Limeade

Lavender Berry Limeade
Lavender Berry Limeade

This delicious adult beverage recipe features ingredients that taste great during the hot summer months and is the perfect way to relax, cool-down, and unwind after a long summer's day. This recipe shows you how to make Lavender Syrup which can be used for a variety of different food dishes and drinks, make it the night before and enjoy it in this delicious limeade recipe! You can also make it without the Alcohol for a tasty summer treat that everyone can enjoy! This recipe is made easily in the Vitamix Professional 750 Blender.

Used in this recipe:

Lavender Berry Limeade


Lavender Syrup:

- 2 cups (480 ml) water
- 1 cup (240 ml) honey
- ¼ cup (10 g) dried lavender

Lavender Berry Limeade:

- 3 ounces (90 ml) lavender syrup
- 1/3 cup (40 g) fresh raspberries
- 1/3 cup (50 g) fresh blueberries
- 1/3 cup (50 g) fresh blackberries
- 3 large fresh strawberries, hulled, quartered
- Juice of 3 limes
- 3 ounces (90 ml) vodka (If Desired)
- 1 ½ ounces (45 ml) St. Germain elderflower liqueur or Grand Marnier (If Desired)
- 1 cup (240 ml) ice cubes
- Soda water
- Mint leaves, for garnish


Lavendar Syrup:

  1. To prepare the lavendar syrup, bring the water and honey to a boil in a saucepan. Add the lavender and simmer 5 to 10 minutes. Cool Slightly. Transfer the mixture to the Vitamix container and secure lid.
  2. Turn blender on starting at low and slowly increase speed to high.
  3. Blend for 30 seconds or until it reaches the desired consistency. 
  4. Strain into a bottle and refrigerate overnight.


  1. To prepare the limeade, place the vodka (if desired), St. Germain (if desired), lime juice, lavendar syrup, berries, and ice into the blender container in the order listed and secure lid.
  2. Turn blender on starting at low and slowly increase speed to high
  3. Blend for 15 seconds or until it reaches the desired consistency.
  4. Divide evenly over four of your favorite smoothie glasses, top with soda water, garnish with mint and enjoy!

Le Creuset Black & White Collection Now Available

Le Creuset Black and White Collection Available Now For A Limited Time!