Food and Recipes

Sunrise Chef: ShopRite Bethlehem Township

ALLENTOWN, Pa. - Kevin Ogule, kitchen manager for ShopRite in Bethlehem Township, Pa., and Natalie Miller, the store's beer manager, visited the WFMZ studios to prepare some fall dishes.

The store is part of ShopRite of Hunterdon County, which includes stores in Flemington, Clinton and Greenwich Township.

The Bethlehem Township store offers cooking classes and a registered dietician and is the first store to serve beer, offering samplings each week.

Fall chowder with pan-seared cod

1 lb ground sausage
3 cups chicken stock
3 cups whole milk
1 small sweet white onion, peeled and finely chopped
3 white or red potatoes, peeled and diced
1-2 tbsp of flour
2 stalks of celery, cleaned and finely chopped
salt and pepper to taste
2 large apples, peeled and diced
½ cup corn
1 12-oz. bottle Ace Pear Cider
2 tbsp heavy cream
1 teaspoon fresh tarragon, chopped

1 lb fresh cod
2 tbsp oil
1 tbsp butter
salt & pepper

Fresh crusty bread or baguettes

In a large, deep pan, cook sausage over medium-high heat, stirring occasionally, until fat is rendered and sausage starts to brown, about 10-15 minutes.

With a slotted spoon, transfer sausage to a plate with paper towels. Drain all the fat from the pan and add the chicken stock, milk, onion, potatoes and celery and bring to a boil. Reduce the heat to a simmer until the potatoes start to soften.

Whisk in the flour, and add salt and pepper. Add the corn, pear cider, diced apple and tarragon and return to boil, reducing to simmer for 10 minutes.

Add the cooked sausage and the cream and stir gently.

Heat the oil in a sautee pan. Salt and pepper the cod and place in the hot pan to sear and then add the butter. Flip once to finish. Ladle chowder into a bowl and top with the fresh pan seared Cod. Serve with crusty bread.

Bacon marmalade
2 lbs sliced bacon
2 large sweet onions, diced small
1 ½ tsp minced garlic
2/3 cup cider vinegar
2/3 cup brown sugar
¼ cup pure maple syrup
2 cups Free Will Coffee Oatmeal Brown Beer

Cut the bacon crossways into ½-inch strips; keep bacon cold so it is easier to cut.

In a large, deep pan, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon starts to brown, about 15-20 minutes.

With a slotted spoon, transfer bacon to a plate with paper towels. Pour off all but 1 tablespoon of fat from pan. Add onions and garlic, and cook on medium heat until onions are translucent, about 5-6 minutes.

Add the vinegar, brown sugar, maple syrup, coffee beer and then bring to a boil, stirring and scraping up browned bits from pan, about 2 minutes. Add bacon and stir to combine. Reduce the heat to simmer and cook until it has reduced to a thick syrup consistency, stirring often, for about 30-40 minutes.

So Wheat bacon mac & cheese pumpernickel bowls
2 pounds prepared elbow pasta
1 pound velveeta, cubed
3 cups shredded sharp cheddar
½ gallon milk
1 quart cream
salt & pepper to taste
1 12-oz. bottle Susquehanna So Wheat beer
8 pumpernickel bread bowls hollowed out
1 cup shredded cheese
3 cups bacon marmalade

In a large sauce pan, over medium heat, add the milk, cream, velveeta, 3 cups sharp shredded cheese, salt, pepper and beer until the sauce is think and creamy, stirring often.

Gently stir the cooked pasta into the sauce to coat. Preheat oven to 375 degrees.

Fill the bread bowls with the mac & cheese. Spread a layer of bacon marmalade over the top of the mac & cheese. Sprinkle with the reserved shredded cheese.

Bake for 15-20 minutes until the top is all bubbly and brown.

Crock Pot stout pulled pork
4-5 lb. pork shoulder
1 cup bbq sauce
½ cup cider vinegar
3 cups Anderson Valley Bourbon Barrel Stout
¼ cup brown sugar
¼ cup molasses
1 tsp Worcestershire sauce
2 tsp diced garlic
2 Tbsp Cajun seasoning
2 tsp salt
2 tsp black pepper
1 small onion diced finely

1 large resealable plastic bag

Place your pork shoulder in the crock pot; rub the Cajun seasoning into the pork roast.

In the ziplock bag, add the bbq sauce, cider vinegar, stout, brown sugar, molasses, Worcestershire sauce, salt, pepper, onions and garlic. Zip to seal and mix the sauce. Pour sauce into the crockpot. Cover and cook on low overnight, 7-8 hours.

Remove the pork from the sauce and separate the pork using two forks. Return the shredded pork to the sauce in the crock pot.

Serve over crusty rolls.

DISCLAIMER FOR COMMENTS: The views expressed by public comments are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the TERMS OF USE  and the comment you are posting is in compliance with such terms. Your comments may be used on air. Be polite. Inappropriate posts or posts containing offsite links may be removed by the moderator.

Allentown, PA 18102




  • 30%

This Week's Circulars

Latest from the newsroom