Sugartown Smoked Specialties’ Food News

2 Sugartown smoked chicken breasts
1 head romaine
2 cups fresh spinach
1 tomato cut into 1/8’s
½ cup walnut halves
Bottled vinegarette dressing

Thoroughly wash greens and pat dry. Place in a large salad bowl and toss with tomatoes and nuts. Slice Sugartown smoked chicken breast into strips and arrange on top of mixed greens. Drizzle with dressing and serve with lightly toasted Italian bread.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road
West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com

For crepes:

• 14-16 5″ crepes
• sift 3/4 cup all-purpose flour

Resift with:

• 1/2 tsp. salt
• 1 tbsp. baking powder

Beat together

• 2 eggs
• 2/3 cup milk
• 1/3 cup water

Make a well in dry ingredients. And liquids and combine with swift strokes. Do not over beat. Let rest. Heat 5″ crepe pan and add a small amount cooking oil and crepes on both sides until lightly browned. Store between layers of waxed paper. Can be done advance.

Filling:

• Three pounds Sugartown Smoked chicken breast
• One cup sliced wild mushrooms
• One cup heavy cream
• 2 tbsp. strong Dijon mustard
• 1/2 tbsp. each minced shallots and garlic
• Salt and pepper to taste
• Fresh chopped herbs

Method;

Heat 12 in. sauté pan, and 2 tablespoons olive oil, add mushroom sauté quickly, add shallots and garlic. Toss and add smoked chicken, heavy cream and mustard. Reduce cream until thick, season with salt and pepper. Removed from heat and fill and roll crepes. Arrange on serving platter, top with extra sauce and garnish with herbs.

By Tom Estok Executive Chef	Historic General Warren Inne Old Lancaster highway Malvern P. A. 19335 Phone: 610-269-3637 Fax 610-269-8084

For crepes:

• 14-16  5″ crepes
• sift 3/4 cup all-purpose flour

Resift with:

• 1/2 tsp. salt
• 1 tbsp. baking powder

Beat together

• 2 eggs
• 2/3 cup milk
• 1/3 cup water

Make a well in dry ingredients. And liquids and
combine with swift strokes. Do not over beat. Let rest. Heat 5″ crepe pan and add a
small amount cooking oil and crepes on both sides until lightly browned. Store between
layers of waxed paper. Can be done advance.

Filling:

• Three pounds Sugartown Smoked
  chicken breast
• One cup sliced wild mushrooms
• One cup heavy cream
• 2 tbsp. strong Dijon mustard
• 1/2 tbsp. each minced shallots and garlic
• Salt and pepper to taste
• Fresh chopped herbs

Method;

Heat 12 in. sauté pan, and 2 tablespoons olive
oil, add mushroom sauté quickly, add shallots and garlic.  Toss and add smoked
chicken, heavy cream and mustard.  Reduce cream until thick, season with salt and
pepper.  Removed from heat and fill and roll crepes.  Arrange on serving
platter, top with extra sauce and garnish with herbs.