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- Dale JB Barlow- 

               Barlow’s Gourmet Sauce Herb Seasoned Meat Loaf    

           2 #  ground beef
            ½    cup Barlow’s Original Sauce
            1½  cups Herb Seasoned Stuffing (lightly crushed)
            2      eggs, beaten
            1      medium onion, finely chopped (for extra flavor caramelize 1st)
            1      tbsp. Worcestershire sauce
            1      Squirt Bottle W/ Barlow's (drizzle some Barlow's on top, really cool)

   Mix thoroughly: beef, stuffing, eggs, onion, Barlow’s Gourmet Original Sauce and                             Worcestershire. Shape firmly into 2 loaves.

                   Cover a metal cooling rack with foil and place the rack over a roasting pan. 
                   Poke holes in foil with a skewer, about 1 inch apart.  
                   Spray the foil with nonstick cooking spray.  
                   Place the loaves on foil and bake at 350 degrees 1 hour, 
                   or until a temp inserted into the center reads 155 degrees.

                                                              Remove & rest for 15 minutes (the meatloaf)

            I made this last week, my family thought it was my best meatloaf ever!

           S. Lee Commerce Twp. MI.  
                                        For an extra kick try Barlow’s Chipotle or Kicked-Up

     Substitute Chicken or Turkey For a Leaner Meal

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                Barlow’s Barbequed Marinated Flank Steak, Recipe For Fajitas

   This is easy, uses ordinary ingredients, and is delicious Grilled, BBQ or Broiled.                                                
                                             Preparation Time: 20 minutes 
                                            Cooking Time: 20 minutes: Servings: 4
             Ingredients:  1      Jar Barlow's Original, Chipotle Or Kicked-UP
                                    ½     Cup Apple Cider Vinegar
                                    1/8    Cup Vegetable Oil
                                    2       Each Red Green & Yellow Peppers
                                    1 1/2 Pounds Flank Steak
                                    16     Medium Flour Tortillas

                            Fixings: Sour Cream, Cilantro, Red Onions or Scallions, Tomatoes, 
                                        Barlow’s w/ Squirt Bottle,Hot Sauce (Food For Thought) 

   1. In a bowl dilute ½ jar Barlow’s Original, Chipotle or Kicked-Up & ½ Cup 
       Apple Cider Vinegar 
  2. Lay steak in a shallow glass or ceramic dish. Pierce flesh all over front and back with a sharp              fork (Really Great Anger Mgmt.). Pour marinade over steak, then turn and coat the other                    side.Cover, and chill in the refrigerator 8 hours, or overnight.
                                           Remove & Let Come to Room Temp.
  3. Preheat an outdoor grill or Oven on high heat.
  4. Place grate on highest level, and brush lightly with oil. 
      Place meat on Grill/ Rack on Cookie Sheet Broil Steak for 15 to 20 minutes each side,                              turning once, to desired safe doneness.
  5. Grill Peppers toward end, Remove Flank Steak Rest (the meat)
  6. Slice Flank Steak on Bias, Plate, Prepare as Desired ENJOY..!!!!! 

                                                                     Substitute Chicken Too.........
Barlow's Gourmet Duck 
Barlow’s Gourmet Sauces Are Crafted 
with a touch of  Orange Juice Concentrate
 Great Compliment to Wild Game 
              Barlow’s Original Gourmet Sauce Or Chipotle–Kicked-Up
              •1/4 cup fresh lime juice
              •3 tablespoons maple syrup (preferably dark amber or Grade B) 
              •Belcher Farms Syrup (We Are A Proud Distributor)

                                                                                     For Duck 
              3 (1-lb) boneless Muscovy duck breasts with skin or 6 (7- to 8-oz) 
              •Long Island (also called Pekin) duck breast halves with skin (Go For Michigan Duck)
              •1 1/2 teaspoons salt (Kosher)
              •1/2 teaspoon black pepper (freshly crushed)
             Make Sauce:
                              Simmer all ingredients in a 2 to 3 quart heavy saucepan 
                              over moderate heat, 15 to 20  minutes. 
                                                                           Let stand while duck broils. 

                                                                                   Prepare Duck:

                  Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. 
                       Preheat broiler with pan 5 to 6 inches from heat. 
                  Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife
                      (do not cut into meat), then sprinkle all over with salt and pepper. 
                  Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for                                  Muscovy, then turn over and broil 

                                     Brush With Barlow's, Let Carmelize, Use As Dipping Sauce                                                
                 Cook until thermometer inserted horizontally into center of a breast registers                                               130°F (see cooks' note, below), 8 to 10 minutes more for medium-rare. 
                  Transfer to a cutting board and let stand 5 minutes.
                      Add any juices accumulated on cutting board to sauce and simmer until slightly                                     thickened, 1 to 2 minutes. 
                 Holding a sharp knife at a 45-degree angle,
                     cut each duck breast into thin slices and serve with sauce. 

   Cooks' notes: • The USDA recommends cooking duck breasts to an internal temperature of 170°F to ensure that any harmful        bacteria are killed, but since we prefer the meat medium-rare, we cook it to only 130°F. 
    Otherwise, the duck gets tough and livery. •