We have roots in the Rutland area, not just branches.

Mrs. Tom’s Pork Tenderloin Kabobs
w/ fresh grilled peaches

serves 6
2 pork tenderloins cut 1 1/2 inch thick should give you about 16 medallions
1 cup fresh orange juice
two tablespoons honey
juice of two limes
1/2 tablespoon fresh ginger paste
4 small peaches cut in half
(the peaches should be ripe but still a little firm)
2 tablespoons of virgin olive oil
2 cloves fresh garlic
two teaspoons fresh chopped rosemary
1 tablespoon chopped cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
S&P
WOODEN SKEWERS SOAKED FOR 30 MINUTES IN WATER

In a small sauce pan combine the orange juice, honey, lime, ginger and a pinch of Kosher salt. Bring the mixture to a simmer over medium heat. Simmer gently for about 20-30 minutes until the mixture thickens into a syrup and about 1/2 cup remains. Let it cool and add the cilantro.

Place the tenderloin medallions in a bowl and add the oil, chili powder, pinch of kosher salt garlic, cumin and pepper. Toss until the pork is coated with the ingredients.

Skewer the pork from end to end alternate sliding the peaches evenly in the between the pork.

Brush your grates clean and prepare a two zone fire, grill over high heat with the lid closed. About 6-8 minutes turning once. Finish by drizzling the sauce over the kebobs once they are done.

Eat Well, Mrs. Tom

Ingredients:

Directions:

  1. Mix the paste together
  2. Slice 4 cuts into the fat of the rack about 1/4 inch deep. Rub the paste into the rack getting it into the slices you made in the meat and let it rest at room temperature for at least a half hour. Wrap the bones in foil to keep them from burning.
  3. Prepare a 2 zone fire one for medium heat the other indirect heat. Simply pour you coals onto one side of the cleaned grates and leave a small part without the coals for indirect heat. Heat the charcoal until it turns white and you are getting the desired heat. Drain the wood chops and place them on the coals and when they begin to smoke sear the Lamb fat side down on the direct heat for about 5-6 minutes turning as necessary to get an even browning on the lamb. Move the lamb bone side down to the indirect heat close the lid, open the vents and let it smoke for about 10-15 minutes for medium rare.
  4. Remove from the grill cover-loosely with foil and let it rest for 5 minutes.

Eat well!

The relish for this dish is very versatile and can be used to accompany almost anything you cook on the grill and can be served at room temperature. We actually created this as an appetizer by grilling a marinated (balsamic and virgin olive oil) portabella mushroom, placing the relish in the center and a bit of fresh Vermont Goat Cheese on top.

(4) 6-7 oz chicken breast or 8 thighs

Make a paste:

For the Relish:

Lightly sauté garlic, shallots, red pepper and green onion, olives and fresh tomatoes. Increase to medium high heat simmer for 10 minutes and then add eggplant continue cooking for 20 minutes.

Add fresh herbs and marinara sauce simmer until eggplant is tender and well seasoned 30 minutes on low heat. Season with salt and pepper to taste

Mash the ingredients for the paste together and dredge the chicken in the paste, reserve chicken and let it sit for at least 2 hours refrigerated.

Prepare your 2 zone fire, go ahead and toss the rosemary stems on the charcoal. Close the lid as much as possible and grill the chicken over the direct medium heat for about 8 minutes or until the chicken is firm. Turn the chicken once or twice as needed.

Serve warm or at room temperature.

Proctor Gas 50th Anniversary - Rutland County VTProctor Gas is celebrating its 50th anniversary. We are going to have lots fun for everyone, including food, music, and 50 drawings to celebrate 50 years.

Join us on April 2, 2016 from 10am to 2pm for the festivities! Call us at 802-459-3340 for additional information.

I can only think of one dish that could always warm my insides and that is my Mother’s White Bean Soup, a staple at the Casa Bianca for years. Simple and satisfying as a starter or with some great garlic bread – it’s all you need.

Shopping List:

In a heavy saucepan large enough to hold the beans and liquid, place the bacon and cook until crispy. Remove the bacon set it aside. Add the olive oil to the bacon fat and sweat the celery, garlic shallots and scallions about 2 minutes on medium heat.

Add the red pepper flakes along with the beans. BE CAREFUL NOT TO BURN. Set the stove on medium heat and stir frequently from the bottom up as it cooks. Once the beans and herbs are incorporated, add the chicken stock and sauce. Season with the remaining herbs and add the bacon back in. Simmer for a couple hours.

When you serve it, dust the top of the soup with the Pecorino Romano Cheese and dip your crusty Italian bread. Yum!

Eat Well,

Mrs. Tom

As the cold days of January roll in, my thoughts go to a great hot bowl of soup that can serve as a starter or a meal. My brother had a restaurant on the coast of Maine where one of his cooks created this chowder that has been a staple in his kitchens for the past 30 years. I’m thinking of a bowl of it right now. The recipe says you can use canned clams and you can…it will still be awesome, however use fresh, reserve the liquor and see the difference.

Shopping List:

Make a roux… place and melt the butter in a heavy sauce pan and slowly stir in the flour whisk it together with the butter until it is well incorporated and begins to bubble then use a rubber spatula and scrap from the pan and set aside.

In a heavy bottom pot cook the bacon, set it on paper towels when cooked and let it cool. Crumble it at this time. Reserve the bacon fat and add the potatoes to pan and begin to cook about 3 minutes then add the onion, carrots and celery and cook another 4 minutes together. Continue cooking until the potatoes begin to brown and then add the spices and the broth from the bottle and any from the can or fresh clams.

Cook this together until the broth is reduced by half, about 5 minutes. Pour in the heavy cream and milk and bring to a boil. Turn the heat down to a simmer and cook to tender the ingredients and vegetables, about 15 minutes. Then slowly stir in the roux a little at a time to get the desired thickness, I like it loose and a little brothy, not so the spoon stands up in the middle of the soup. Then add your clams, bacon and S&P simmer another few minutes.

Add some crusty French or Italian bread with a bit of butter and it makes a great winter time starter or main dish.

Eat well!

Brush your favorite fresh vegetables with some oil, salt and pepper and toss them on the grill on medium heat and grill them.

Black Bean Salad

Directions:

  1. The salad is a quick sear. Put the olive oil in a sauté pan and warm the oil. Add the red onion, cook for about 2 minutes and then add your garlic until slightly brown. Add the remaining ingredients give a few stirs about 2 minutes and cover the pan and set it aside.
  2. In a small bowl mix the yogurt and cilantro
  3. In a separate small bowl put the salt, pepper, thyme, chili powder. Mix well. Brush the tuna with oil and season the tuna steaks with the mixture. Let them sit for about an hour refrigerated.
  4. Prepare a two zone fire with your Primo charcoal grill, Saber or one of our state of the art gas grills from Proctor Gas. One side on high the other a medium heat.
  5. Make sure your grill grates are clean and put the steaks on the high head with the cover closed for about 4 minutes a side. You can put the warm salad on the medium heat to warm it up, do not cook it, just get it warm.
  6. Pull and plate the fish, place the salad over the top with a dollop of the yogurt for a cool contrast.

This has been a staple dish on our Thanksgiving table for as long as I can remember, it is always a hit. It is a dish akin to a southern heritage and one my brother picked up in his travels in the South. It is savory sweet and could be served with any meal.

This may be made up to two days ahead of time and warmed slowly in a 250 degree oven. Just cover in plastic wrap and put it in the refrigerator, bring it out to room temperature before you put it back in the oven to heat up, don’t over heat it.

Place corn in a buttered baking dish filling up 2/3 the way up the side of the pan.  In a large mixing bowl combine the eggs, cream and sugar whisk until pale yellow and smooth. Pour mixture over the corn and stir.   Bake uncovered in a 275* oven for approx. 2 hours until custard firms and has a nice golden brown appearance.

12/01/2014 | On the spot financing

We are now offering on-the-spot financing through our affiliation with the Heritage Family Credit Union. So if you are looking to change out a water heater, change to the Rinnai on-demand hot water, or a new fireplace insert, we can help with the financing right here at Proctor Gas. Call or stop by today for more information. 802-459-3340

12/01/2014 | Decorate your mantle for the holidays and win!

Proctor Gas is offering a $100 gift certificate to the restaurant of your choice (listed below) for the most beautifully decorated mantle.
Email a picture of your decorated mantle to Peter at Proctor Gas by December 20 and you might win a meal at:

The Trak-Inn, The Vermont Inn, Mountain Top Inn, South Side Steak House, Sam’s Steak House, Harry’s Ludlow, Little Harry’s, Table 24, Peppino’s, Choices, Franklins, Garofano’s At Proctor CC, Fish Tail, The Lake House

11/30/2014 | The Art of Fire

At Proctor Gas we have warmth down cold! Check out our Showroom.

11/30/2014 | On Special for the Holidays

The incredible JOI lights check them out: Romantic, ingenious, lighting for a power outage or back yard. Regular $ 179 now only $129 a great gift, or for your home.

When I am at home nothing says comfort food like a warm bowl of great soup. I especially like the hardy flavors of fall and none better than this!

  1. In a 400 oven place the cut squash on a baking sheet. Brush with 1/4 stick of butter and gently with the maple syrup. After about 20 minutes, add the onions and apple to the roasting pan and finish roasting them together until the squash is tender.
  2. Remove the ingredients from the oven and let them cool. Scrape the flesh of the squash from the skins and discard them.
  3. In a large saucepan (large enough to add the liquid) over medium heat put a 1/4 of a stick of butter, add the squash, apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, for a few minutes – just long enough to incorporate all together
  4. Add the broth and water, stir to combine. Bring to a rolling simmer, break up any large pieces, remain at a simmer for about 15 minutes. Bring the pan from the stove and stir in the cream.
  5. Using a food processor or blender, puree the soup. While the soup is in the blender, add Big Lenny’s Maple Siracha (optional) for a bit of spice. Garnish with the incredible products from Vermont Creamery Crème Fresh or Goat Cheese and some toasted pumpkin seeds.

Enjoy!

  1. Peel the outside loose leaves. Score the bottom with a sharp knife and blanch the sprouts until they are al dente (still a little firm).
  2. In a sauté pan cook the bacon, lay on paper towel to cool and crumble it. Toss the sprouts into the bacon fat and sprinkle with S&P and brown sugar. Toss them quickly around in the pan to incorporate the brown sugar. Pull from the pan then put them in a bowl and toss with the crumbled bacon.

Enjoy!

Serve them warm and with some Ben and Jerry Vanilla Ice Cream and Mom’s famous hot fudge!

Apple dumpling Biscuit Dough

  1. Place all ingredients in a bowl and mix well. Remove to a flat floured surface and knead the dough for two or three minutes. With a floured rolling pin roll out the dough into a flat sheet about 1/2 inch thick.
  2. Preheat your oven to 425°

Apples

  1. Preheat the oven to 400 degrees
  2. In a bowl place the apples and toss with lemon, white sugar, nutmeg and cinnamon. Get them well coated. Spread the room temperature butter and brown sugar evenly on the rolled out dough. Place the apples evenly onto the biscuit dough. Roll the dough with the apples in it similar to a jelly roll. Cut the roll into 1 ½ inch wide wheels and lay them in a buttered baking dish. Cover them with the hot simple syrup. (Have extra syrup in case you need it to cover). Place a slice of butter from the cold stick on each dumpling. Bake for about 35 minutes or until nice and brown. Check on them.

Enjoy!

Makes about two quarts.

  1. Combine chocolate and H&H in a heavy saucepan. Cook and stir over low heat until chocolate is melted and mixture is smooth and blended. Add the sugar, butter and salt continue cooking until mixture is slightly thickened, about 5 minutes. Remove from the heat, add the vanilla. Serve at room temperature, store in the refrigerator and reheat slowly over a double boiler.

Enjoy!

11/29/2014 | Energy Loan for Fuel, Furnaces and Gas Appliances

We can help keep you warm this winter with an Energy Loan for fuel, furnaces and gas appliances. Rates as low as 4.49% APR through Green Mountain Credit Union. Stop by or call us for details. 802.459.3340

08/30/2014 | Jimmy T Memorial Event

Join us on Saturday August 30th at Taranovich field as Proctor High School hosts the 2nd annual Jimmy T Memorial Soccer Tournament. In keeping with the legacy that Jimmy left behind we are continuing his commitment to supporting the young adults of Proctor High School and the young men of the surrounding schools as well. In so doing we are proudly continuing the Jimmy T Scholarship Fund.

“To make the difference in the life of even one child is to have succeeded” Jimmy T.

Donations may be sent to Proctor High School at 4 Park Street or to Proctor Gas at 2 Market Street Proctor Vermont 05765. In addition you can purchase Jimmy T shirts at Proctor Gas with all proceeds going to the scholarship fund.

Gates Open at 11:00AM
Games are at 1:00PM and 3:30PM.

02/14/2014 | A Stranger’s Hero

In as much as we like to celebrate with our partners on this day, I would like to share with you a poem an attorney friend wrote to all our service men/women deployed or otherwise who risk their lives for our freedom. She wrote this while stuck in traffic. We at Proctor Gas salute our service men & women who won’t be with the ones they love on the 14th but in our hearts instead.

A Stranger’s Hero
(A tribute to service-members everywhere)

I was sitting in traffic, despairing the work-load en route, when I thought of you, Friend and your daily commute.

My spirit was humbled, as I thanked God in Heaven for your selfless sacrifice that enables my sojourn down I-77.

Fighting tiresome court battles so that justice may yield, I pause in my passion as I picture your battlefield.

You don’t fight in a courthouse and your carpet is sand and your adversary is not controlled by a judge’s remand.

Exhausted and beaten, like a fighter stepping down from the mat, I drudge on to my next job exchanging briefcase for “mom hat”.

Chef, Chauffeur and cheer coach, this job has no end, but the day quickly leaves us and bedtime prayers are now said.

“Thank-you for Mommy and Daddy
and for everything that You do; and for Daddies who can’t be with their daughters, God, please comfort them too.”

As I tucked chins under covers with a tear in my eye, I, too bowed my head humbly and thanked God for your life.

While I do not know you and we may never meet, you are a hero to strangers may God forever bless you and keep.

With Loving Thankfulness,
-Kimberly

02/14/2014 | Be my Valentine

Put a spark in your romance! Cozy up to your new propane gas “fireplace” from Proctor Gas. Fire on demand via remote control, the rest is up to you! See what the art of fire can create, you just need to imagine it and Proctor Gas can make it happen. Have you seen us lately?

Proctor Gas the propane people, we will keep the flame burning for you.

With fresh tomato, gorgonzola, fresh spinach and sausage.

This is a great winter or summer snack or meal. Have all the flavor of pizza without the bread!

  1. Preheat your oven to 425°
  2. With a basting brush, brush a light coating of extra virgin olive oil over the whole surface, then place fresh sliced vine ripe tomatoes (about 3 slices) (do not use tomato sauce it will saturate the lavash). Now place cheese, I like to use a gorgonzola mixed with mozzarella and a bit of parmesan on top of the fresh tomatoes. Top with spinach and sausage or toppings you want – the possibilities are endless. Use up what is leftover in the refrigerator.
  3. If you have a pizza stone great, if not just use a cookie sheet and spray the bottom lightly with an olive oil pan spray. Place the lavash pizza in the oven for between 10 and 12 minutes, it will come out crispy and should be perfect. Use a couple of spatulas to transfer to a cutting surface. I can eat a whole one for dinner. If there are folks around I will make a few at once. Do not let them sit with the tomatoes on them get them right in the oven.

Enjoy!

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