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Jun 23, 2014 - 06:14 AM
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Military Veteran Cooks for "The King" Richard Petty and No. 43 Race Team
Posted by: newsla on Jun 23, 2014 - 06:10 AM
NASCAR News
Military Veteran Cooks for "The King" Richard Petty and No. 43 Race Team for a Cause


Eckrich and Murphy-Goode, which both support Operation Homefront, have collaborated to develop a special recipe created by Murphy-Goode's "Grill Sergeant" Dirk Yeaton in support of our military families. To celebrate the partnership and highlight the recipe, Eckrich invited Murphy-Goode and Yeaton to the Sonoma Raceway to cook for "The King" Richard Petty and his No. 43 NASCAR Sprint Cup Series race team sponsored by Eckrich.

 

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Yeaton created the recipe with specialty Grilled Eckrich Smoked Sausage and Murphy-Goode Homefront Red wine. The recipe combines two quality products that support Operation Homefront through consumer purchases.

Operation Homefront is a national nonprofit organization which provides emergency financial and other assistance to military families and wounded warriors. Eckrich, through their "Operation Inspiration" campaign, has already donated more than half a million dollars to the charity over the past two years. This year, Eckrich is again planning to donate up to $250,000 through the contribution of five cents from each purchase of specially marked products from May 1 through July 4. With an emphasis on quality winemaking and a commitment to good wine, good fun and good deeds, Murphy-Goode donates fifty cents from every bottle of Homefront Red sold to Operation Homefront. To date, Murphy-Goode has donated over $400,000 to aid military families. Murphy-Goode will continue its partnership with Operation Homefront with the Fall release of its Homefront Red 2012.

Yeaton was proud to bring awareness to military families in need while feeding the No. 43 race team co-owned by Richard Petty and driven by Aric Almirola during Sunday's race,.

"It's a great experience to cook for a professional race team and for 'The King' Richard Petty," said Yeaton. "But, it's more important to let people know that they can make this simple, delicious meal and support our military families at the same time. Being a veteran myself, I know the sacrifice of our military families and it's an honor to use products that support such a great cause."

Yeaton, who is also a military veteran, joined Murphy-Goode during the summer of 2013. He is a veteran of the U.S. Army, where he served as a food service specialist from 1984-1987. Prior to joining Murphy-Goode, Yeaton was the chef and owner of Hogzilla Catering near Portland, Maine and founder, chef, and owner of Blue House Café, a New England restaurant focused on breakfast, lunch and catering.

The following recipe serves four and was served to Petty, Almirola and the team today along with other barbeque favorites and sides:

Grilled Eckrich Smoked Sausage with Murphy-Goode Homefront Red
2 cups Murphy-Goode Homefront Red Wine
1 14oz package Eckrich Smoked Sausage
6 ounces whole grain mustard
4 fresh bakery rolls

Preheat the grill. In a small pot over low-medium heat, add 1 cup of Murphy-Goode Homefront Red and reduce down to approximately 2 tablespoons. Allow to cool. Add reduced wine to whole grain mustard; mix and set aside for serving. Place the smoked sausage in a sturdy pan. Poke each piece 2 to 3 times with a toothpick and pour the remaining cup of wine over the sausage. Place the pan on the pre-heated grill and allow to simmer for 10 minutes, then roll sausage over in the pan and simmer for another 6 to 8 minutes. Place smoked sausage on the grill and continue to cook for another 1 to 2 minutes, turning often. Serve with your favorite bun and plenty of mustard.


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