FOR THE CHEFS
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Smoke Signals Blog
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.
A sweet & smoky addition to your Thanksgiving feast.
Total Prep Time 25 minutes.
12oz. All Natural, Certified Humane Smoky Maple Sausage; chopped
1 tablespoon butter
1 cup diced celery
½ cup diced white onion
½ cup sliced fresh mushrooms
½ cup diced carrots
1 large clove garlic, minced
1 ½ cups chicken broth
1 teaspoon rubbed sage
1 teaspoon Italian seasoning
1 package (6 ounces) gluten free breadcrumbs
½ cup dried cranberries
- In a large skillet, add butter, celery, onion, carrots and mushrooms then sauté over medium heat until vegetables are tender.
- Add Smoky Maple Sausage and garlic; cook 2 minutes longer.
- Add chicken broth and turn heat to high, stir until broth comes to a boil. Add sage & Italian seasoning.
- Stir in breadcrumbs and mix all ingredients until evenly coated with broth. Turn off the burner and cover the skillet. Let stand for 5 minutes.
- Fluff with a fork & serve hot.
Over $11.5 Million Collectively Donated to the Share Our Strength Food Bank
The 11th Annual New York Wine & Food Festival, presented by Capital One, is the ultimate East Coast culinary showcase featuring more than 200 leading restaurants, wine and spirits purveyors from the Northeast.
Held mid-October at Pier 94 in NYC, this 3-day food extravaganza has collectively raised more than $11.5 million in support of the Share Our Strength Food Bank, whose mission is to end childhood hunger by ensuring children get the food they need to thrive.
A Premier Showcase Hosted by Food Network
This year’s event included a Grand Tasting, culinary demonstrations, hands-on cooking classes, intimate dinners and a signature rooftop party in celebration of Food Network’s 25-year anniversary. Attendees had a chance to mingle with their favorite T.V. personalities from the Food Network and Cooking Channel, while enjoying the latest trends in culinary excellence.
Food experts traveled in from far & wide to demonstrate their products and share in their knowledge & passion for cuisine. From preparation, to plate presentation - there was something to offer even the most particular palette.
How About Those Applewood Smoked, Maple Bourbon Glazed Bacon Skewers?
Taking our rightful place among the regions top-chosen food talents, North Country Smokehouse spent three days sampling our Maple Bourbon Glazed Bacon Skewers to roughly 18,000 event attendees. The smoky skewers were a hit and resulted in hundreds of requests for the recipe. We’re happy to share. Perfect for intimate parties or large gatherings – this dish is a crowd pleaser.
Maple Bourbon Glazed Bacon Skewer Recipe
Makes 8 Servings (2 strips per person – because one simply isn’t enough!)
What You Will Need:
- 1 lb. North Country Smokehouse Applewood Smoked Bacon
- 1 cup of your favorite bourbon
- ½ cup brown sugar
- ¼ cup white vinegar
- 1 tablespoon lemon juice
- 1 cup pure maple syrup
- 1 cup maple sugar
- 1 lay flat baking sheet with ridges to catch the grease
- 16-18, 10” wooden skewers
- 1 butane chefs torch
- 1 wire whisk
- 1 basting brush
First, prepare your bacon skewers by gently weaving single strips of North Country Smokehouse Applewood Bacon onto a single wooden skewer, and then placing the bacon skewer on the lay flat baking sheet. Repeat until the entire 1 lb. package of bacon is skewered.
Next, prepare your bourbon glaze. In a medium bowl, combine bourbon, maple syrup, vinegar, and lemon juice - then mix with whisk until blended.
Dip your basting brush into the bourbon glaze and generously coat both sides of every skewer.
Place the skewers in a pre-heated oven at 350 °F and bake low and slow until the bacon reaches desired crispiness.
Remove bacon from the oven and let sit for 3 to 5 minutes, then sprinkle a ½ cup of maple sugar over the bacon, coating every strip evenly. Turn the skewers over and coat the other side.
Light the chefs torch and place in one hand. With your other hand, pick up the bacon skewer from the bottom. Lightly torch the bacon skewer until you see the maple sugar evaporate and turn to a dark, rich candied coating. Take care not to overcook the bacon, moving the torch evenly across the entire strip for best results.
Serve immediately – be careful the skewers will be hot.
A Sincere Thank You to all Involved in This Year's Event
A big thank you to everyone who made the Food Network & Cooking Channel New York City Wine & Food Festival presented by Capital One so incredibly successful. With the help of attendees, vendors and event sponsors alike, the show collectively raised over $11.5 million for Share Our Strength and Food Bank, not including the donation that will be gifted following this year’s event. Special recognition goes to Chef Brenda Jenkins and Great Performances Catering for creating the Maple Bourbon Bacon recipe and executing with complete precision.
We look forward to next year’s showcase – until then, stay smoky friends.