JUL
26

Shoppers, get your Sweet Corn here!

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Guess what season it is? Summer, you might say – in which case, you’d be correct. But we here at Sunset also like to call it corn season! While that might sound “corny,” you’ll soon find out why corn on the cob could very well become a main rather than side dish during your next summer soiree. Unlike other grocery stores offering corn from wherever, we make sure to keep things hyper local and ensure that the farms harvesting corn align with our high standards.

That’s why Sunset Foods chooses Harvard, Illinois’ Twin Gardens Inc. for bicolor sweet corn, otherwise known as “Mirai” corn. Like Sunset, Twin Gardens is a family-owned company that’s been thriving for generations (since 1954, to be exact). The Mirai sweet corn, one of the Gardens’ most innovative produce, came to be in the ‘90s as a natural cross-pollination of sweet corn genes; it grows best in warm temperatures and when fully matured, peeled and packaged, contains three colors (yellow, white and bicolor). As these sweet corns remain super tender, they require handpicking. That also happens to reinforce picking out quality corn, anyway.

So, you’ve got your one-of-a-kind Mirai corn from Sunset – what do you do with it next? Here’s one corn on the cob recipe that’s gotten quite the buzz, and it requires few ingredients and can be mastered by cooking novices and experts alike: https://spicysouthernkitchen.com/best-way-to-cook-corn-on-the-cob/.

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MAR
01

Blackberry Cabernet Roast Eye of Round

ROUND ROAST

Red wine and blackberries act as a tenderizer for this cut of meat often used for pot roast. For the best flavor and texture, roast to medium rare then slice across the grain. The Cabernet blackberry au jus is an elegant finish that cooks quickly in the roasting pan after the meat is done.

 

Ingredients

Roast with marinade

5 lbs. eye of round beef roast
1 Package Driscoll's Blackberries, plus more for garnish
2 Cups Cabernet Sauvignon
4 Cloves garlic, chopped
1 Tbsp. chopped fresh rosemary leaves, plus more for garnish
1 Tbsp. thyme leaves, plus more for garnish
2 Teaspoons chopped fresh sage leaves
2 Teaspoons salt
1/2 Tsp. ground black pepper
2 Teaspoons cracked pepper melange

Blackberry Cabernet Au Jus

1 Package Driscoll's Blackberries (6 ounces or about 1 1/3 cups)
2 Cups beef broth
2 Tablespoons cornstarch
1/3 Cup Cabernet Sauvignon
Salt and ground black pepper, to taste

Directions
Roast with marinade

Heat oven to 425°F.

Pierce all sides of meat using a meat fork every 1 inch and place in a large resealable plastic bag.

Purée blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids. Combine blackberry purée, Cabernet, garlic, rosemary, thyme, sage, salt and black pepper in a small bowl. Pour mixture over roast and seal bag. Refrigerate 4 hours or overnight, turning roast occasionally.

Drain meat from marinade. Sprinkle cracked pepper mélange evenly over meat and place in a large roasting pan. Pour 1 cup marinade from plastic bag into roasting pan. Discard remaining marinade. Roast 15 minutes, reduce oven to 350°F Continue to roast 50 minutes or until meat thermometer reads 145°F for medium rare. Remove meat from roasting pan. Let stand 5 minutes before slicing thinly across the grain.

Blackberry Cabernet Au Jus

Purée 1/2 cup blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids. Using a wooden spoon, loosen and dissolve any browned bits in roasting pan. Stir in blackberry puree, beef broth, cornstarch and Cabernet. Place roasting pan over medium heat. Bring to a boil stirring constantly. Cook 1 minute or until slightly thickened. Stir in remaining blackberries. Season with salt and pepper.

To Serve

Garnish platter with rosemary, thyme and blackberries.

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