FOR THE CHEFS
Recognized for exceptional flavor and our innovative approach to dining, North Country Smokehouse partners with respected Chefs nationwide.
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Smoke Signals Blog
We’re foodies from way back. Our love for fresh ingredients and local flavor keeps us close to the region's best restaurants, resorts and cafes who use our products in their kitchens. Sometimes, they share their mouth-watering creations with us, putting their own twist on classic comfort foods that are a staple in New England. Since food is better shared with friends, we thought you might enjoy crafting some of these dishes for your own table.
The best chefs know the secret is simple. An exceptional meal is all about the ingredients. That’s why we use pure NH made maple syrup from Mac’s Maple Farm to create our siganture smoked bacon, sausage and hams. It’s also why the chefs of these three restaurants choose the elements they do.
Take a look at these local recipes and give them a try. Be sure to tag us on Facebook and Instagram for a chance to be featured on our blof or social channels.
Classic Mac and Cheese
The all time comfort food classic teaches us that the simpler a meal is, the more of an influence ingredients play on flavor. We don’t claim to know the recipe for the all-time greatest mac & cheese ever invented but if we were to make a list of most valuable mac and cheese players, it probably wouldn’t look much different from Chef Nessad’s lineup: Cabot Butter, King Arthur Flour, Kimball Brook Farm Dairy, and North Country Smokehouse Bacon.
Traditional Ham & Cheese Croissant
This jaw-dropper came across our food feed not too long ago. In this spin, Birch Tree Bread Company pairs their freshly made croissant with our Applewood Smoked Boneless Ham and Vermont's own Cabot Cheddar. Hearty, warm and truly tasty, there's no better way to start your day.
Fresh Cobb Salad
Of all the salads in the world, Cobb is the most comfort-driven, packed with protein and healthy fats, thereby earning a spot on our list. Mont Vert Cafe sources their Cobb Salad ingredients from yours truly, Black River Produce, and Red Hen Bakery. This salad deserves to be seen, complete with our Certified Humane Fruitwood Smoked Bacon crumbles.
It's that special time of year when families gather around the table to reflect on moments past and create new and lasting memories to take into the year ahead.
We've compiled our favorite signature smokehouse recipes and put them in this handy holiday guide for your family to savor. From starters to soups, sides and specialty desserts, these recipes are sure to inspire. Better yet, our smoked sausages, hams and poultry are fully-cooked, so you will spend less time in the kitchen and more time enjoying the true spirit of the holiday season.
Use these recipes together to create a flavorful, 5-course feast, or prepare them individually for holiday parties, luncheons or a post-holiday brunch.
Best Wishes for a Happy & Healthy Holiday Season from your friends at North Country Smokehouse.
Sugar-Free and Infused with Flavor.
Sugar & Spice shared this Loaded Cauliflower Casserole featuring North Country Smokehouse Sugar-free bacon. This is an easy and delicious low carb and keto-friendly side dish loaded with bacon, cheddar cheese, sour cream, garlic, and more!
Total Prep Time 1 hour
- 2 heads cauliflower
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3/4 cup sour cream
- 3/4 cup heavy cream
- 4 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1 cup shredded cheddar cheese
- 6 strips North Country Smokehouse Organic Applewood Smoked Sugar-Free Bacon
- 1 tablespoon chives, chopped
Preheat the oven to 350 degrees F.
Cut the cauliflower into florets, slicing any large florets into smaller pieces. Add the florets to a large bowl with the olive oil, and 1/2 teaspoon each of salt and pepper and toss to coat.
Transfer the cauliflower to a large baking sheet and bake for 35 to 40 minutes, tossing halfway through and cooking until fork-tender. Leave oven on.
While the cauliflower is roasting, cook the bacon in a skillet on the stove until your reach desired crispiness, transfer to a plate and let sit for a couple of minutes before chopping up into pieces.
Remove from oven and transfer to a blender or food processor and blend the cauliflower to break down the florets. Add in the sour cream, heavy cream, butter, and remaining spices. Blend until the mixture resembles mashed potatoes.
Transfer to a casserole dish and top with cheddar cheese, bacon, and chives and bake for 20 minutes.
North Country Smokehouse’s plant manager, Philippe Bouchard, has been recognized as a young leader by the International Production & Processing Exposition (IPPE). The 30 Under 30 program exists to engage young professionals who work for companies directly involved in the production and processing of poultry and meat or the production of animal or poultry feed and to recognize them for their exemplary leadership skills.
The American Feed Industry Association (AFIA), the North American Meat Institute (NAMI) and U.S. Poultry & Egg Association (USPOULTRY) have taken part in selecting young professionals who possess leadership qualities that gain them a unique industry advantage. The program not only exposes these young leaders to the latest technology but also allows them to attend valuable educational programs to assist in their leadership development.
Philippe was nominated by North Country Smokehouse’s senior management team for his tireless effort and commitment to quality standards. For over two years, he was tasked with overseeing a team of contractors throughout the design and construction of the new 65,000 square-foot smokehouse. Philippe worked closely with general contractors CMC Design Build to oversee the facility’s construction, safety standards and compliance initiatives. Following project completion, he began his new role at the smokehouse acting as plant manager and overseeing a staff of more than 80 employees. In each position, Bouchard has exceeded expectations and continues to set an industry standard.
Winners will be recognized at the IPPE showcase, which takes place at the Georgia World Congress Center in Atlanta, Feb. 12-14, 2019.