Taste Traminette

Holiday Recipes

Pork, turkey, seafood and Asian cuisine pair well with Traminette. Here are five dishes, alongside Traminette, you may prepare at your next holiday party!

  • Roasted Turkey
  • Roasted Pork Loin
  • Shrimp Chowder
  • Portabello Mushroom Ravioli
  • Pork Tenderloin
Ingredients Directions
  • 12 pounds whole turkey
  • 3/4 cup olive oil
  • 3 tbsp minced garlic
  • 2 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh basil
  • 1 tbsp Italian seasoning
  • 1 tsp ground black pepper
  • salt to taste
  1. Combine olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  2. Wash the turkey, inside and out, pat dry. Remove fat deposits. Loosen the skin from the breast to end of drumstick by slowly working your fingers between the breast and the skin.
  3. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  4. Place the turkey on a rack in a roasting pan adding about 1/4 in. of water to the bottom of the pan. Roast according to the number of pounds your turkey weighs, usually 20 minutes per pound at 325 degrees F (175 degrees C). Bake until meat thermometer reads 180 degrees F (82 degrees C). Juices should run clear.
Ingredients Directions
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green pepper
  • 3 tbsp butter or margarine
  • 6 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp ground mustard
  • 1/2 tsp garlic powder
  • 1 (4 pound) boneless pork loin roast
  1. In a skillet, combine the first 12 ingredients. Saute until the vegetables are tender.
  2. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture. Retie roast.
  3. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast.
  4. Bake, uncovered, at 325 degrees F for 2-3 hours or until meat thermometer reaches 160-170 degrees F.
  5. Let stand for 10 minutes before slicing.
Ingredients Directions
  • 1/2 cup sliced celery
  • 1/3 cup finely diced onion
  • 2 tbsp margarine
  • 1 (8 ounce) package cream cheese, diced
  • 1 cup milk
  • 1 1/2 cups cubed potatoes
  • 1/2 pound frozen cooked shrimp, thawed and drained
  • ½ cup Traminette
  • 1/2 tsp salt
  1. In a large stock pot saute celery and onions in margarine.
  2. Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
  3. Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.
Ingredients Directions
  • 20 large prawns, peeled and deveined
  • 12 oz prepared fresh cheese ravioli
  • 7 large Portabello mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 tbsp capers
  • 3/8 cup butter
  • 2/3 cup Traminette
  • 2 tbsp olive oil
  • freshly ground black pepper
  • 2 tbsp grated Parmesan cheese
  • 1/2 lemon, juiced
  1. Have a stock pot of water near boiling before starting the sauce for this recipe! If you're fast at making the sauce, throw in ravioli while making the sauce. If not, cook ravioli according to package directions.
  2. In a large saucepan, melt 1/4 cup of butter or margarine over medium heat. Saute garlic for 1 to 2 minutes. Stir in olive oil and capers. Add 4 oz of white wine and prawns, and bring to a boil.
  3. Reduce heat and simmer for 2 to 3 minutes, letting wine reduce. Stir in sliced mushrooms, add butter and wine so that the sauce is thick, but still liquid after 2 to 3 minutes. Stir in lemon juice. Add fresh pepper to taste.
  4. To serve, place raviolis on 4 plates, then place 5 to 6 prawns on each plate. Evenly distribute sauce between plates. Garnish with parmesan cheese.
Ingredients Directions
  • 1 cup all-purpose flour
  • 1 tsp red pepper flakes
  • 1 (2 pound) pork tenderloin, cut into thin 1 1/2 inch strips
  • 2 tbsp cooking oil
  • 1/2 cup Traminette
  • 1 (14 ounce) can coconut milk
  • 1/2 cup crunchy peanut butter
  • 2 cubes beef bouillon
  • 3 tsp curry powder, or to taste
  • 3 cloves garlic, pressed
  • 1 onion, diced
  • 1 pound fresh mushrooms, sliced
  1. Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag. Add pork, seal, and shake to coat.
  2. Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in bottom of the prepared casserole dish.
  3. In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
  4. Bake in preheated oven for 45 minutes.

 

  


 
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