Ways to use Herbert's Chow-Chow

Herbert's Chow-Chow is wonderful on its own, but you can use it to dress up many other dishes, whether mixed in or spooned on top. Here are some of our favorite ideas:

Note: For some dishes, drain off juices before use for a smoother consistency and more flavor.

Click on the categories below to view delicious recipes using our products.

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Breakfast Recipes

Lenny’s Omelette

4 eggs
cooking spray oil
2 oz. Monterrey jack cheese
1 link cooked Hungarian sausage, sliced and quartered
3 T. Herbert’s Original or Hot Chow-Chow, drained (Lenny likes it Hot)
salt and pepper to taste

Put eggs into a bowl and mix well. Heat a skillet to medium low heat and coat with cooking spray oil. Pour in beaten eggs and let cook until the egg starts to stiffen on top. Add cheese, followed by sausage, and finally the chow-chow. Fold over and cook until cheese melts. Add salt and pepper to taste.

Frittata Chow-Chow

8 eggs, beaten
1/2 c. havarti cheese
½ tsp. coarse black pepper
½ tsp. sea salt
½ c. Herbert’s Original or Hot Chow-Chow, drained
2 T. butter
½ c. chorizo sausage
1 T. fresh parsley

Heat oven broiler. In medium bowl, combine eggs, chow-chow, cheese, salt, and black pepper. Heat a large oven-safe non-stick skillet to medium heat. Melt butter and add sausage, pinching it into small pieces. Cook for five minutes. Add egg mixture from bowl and cook for about five minutes more, until egg is set on bottom and has begun to firm on top.

Place pan under broiler on high for five minutes or until golden brown. Remove from oven and gently slide out of pan. Garnish with parsley and cut into 8 wedges.

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Lunch Recipes

Egg Salad

6 boiled eggs, coarsely chopped
½ c. Herbert’s Original Chow-Chow, drained
¼ c. mayonnaise
1 T. mustard
Salt and pepper to taste

Combine ingredients, adding salt and pepper as needed.

Tuna Salad

1 6-oz. can water-packed tuna
2 T. mayonnaise
1 tsp. mustard
big pinch of dill
¼ c. Herbert’s Original Chow-Chow, drained
¼ c. diced celery
2 T. diced red onion
salt and pepper to taste

Combine ingredients, adding salt and pepper as needed.

Chicken Salad

1 c. diced chicken
1 c. mayonnaise
¼ c. diced celery
¼ c. red onion
¼ c. Herbert’s Original Chow-Chow
½ tsp. mustard
½ tsp. tarragon
salt and pepper to taste

Combine ingredients, adding salt and pepper as needed.

Herbert’s Redfined Reuben

Corned beef
Swiss cheese
Herbert’s Original Chow-Chow
Herbert’s Thousand Island Dressing recipe
Toasted and buttered rye bread

Cuban Chow-Chow Sandwich

Pork or Turkey
Swiss cheese
Herbert’s Original Chow-Chow
Grilled pressed flatbread or high-quality white bread

The Incredibly Great Herbert’s Hot Dog- made Raj’s way
This is the recipe that started it all! (sausages of all types are great too)

Hot dogs (we prefer All Beef)
1 bottle brown mustard
1 jar Herbert’s Original Chow-Chow (mix some of our “Hot” version to heat it up)

Simply cook your hot dogs your preferred way and prep the buns your way. Then add a thick sliver of brown mustard down one side between the bun and the meat. Finally, top it off with Herbert’s Original Chow-Chow. Serve, eat, and “Relish the Best.”

Grilled Chow-Chow Melt

Two slices buttered bread
Two slices cheese
1 heaping T. of Herbert’s Original of Hot Chow-Chow, drained
*sliced meats are optional

Layer ingredients: bread, buttered side down; cheese; chow-chow; cheese; bread, butter side up. If adding meat, layer next to bread. Grill over medium heat in a skillet, panini grill, or outdoor grill until golden brown.

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Dinner Recipes

Chow-Chow Crab/Fish Cakes

16 oz. can crab, salmon, or lobster meat, drained
½ c. Herbert’s Original Chow-Chow, drained
2 T. crushed crackers
1 large egg
½ tsp. salt
¼ tsp. black pepper
dash of cayenne pepper
plain bread crumbs for soft breading or panko bread crumbs for crunchy

Combine all ingredients except bread crumbs in mixing bowl. Form into 3” diameter cakes and coat with bread crumbs. Heat non-stick skillet to medium heat and spray lightly with cooking oil. Cook four cakes at a time until brown on both sides. Let cool for 3 minutes and serve.
Suggestion: Remoulade sauce above goes great with Crab and Salmon cakes

The Herbie Burger- made Lenny’s way

Hamburger patties- made your way, sprinkled with Cajun seasoning prior to grilling
Pepper jack cheese slices
Hamburger buns- buttered and toasted
Herbert’s Original Chow-Chow (note: Lenny uses the “Hot” version), drained
BBQ sauce

Cook Cajun seasoned hamburger patties to your preferred degree of doneness. Just before hamburgers are done cooking, add cheese to allow it to melt. Apply thin layer of BBQ sauce on bottom bun. Place cooked cheese-covered burger atop bottom bun and top with Herbert’s Chow-Chow.
Note: Chow-chow can be placed between the burger and the cheese while on the grill as well.

Herbert’s Meat Loaf

1 lb. ground beef (lean)
½ lb. ground sausage
¾ c. plain or panko bread crumbs
2 eggs
1 T. brown sugar
1 tsp. garlic powder
1 T. minced onion
1 c. Herbert’s Chow-Chow
2 T. Worcestershire sauce
1 T. soy sauce
4 oz. shredded Gouda cheese
6 oz. water

Preheat oven to 375 degrees. Mix all of the above ingredients, except water, gently and thoroughly in a large bowl. After mixed, add water and gently fold in until water is well absorbed. Take the mixture and form into a low profile loaf in an oven-safe dish. Bake for 45 minutes. Optional: Add ketchup or favorite barbecue sauce to loaf ten minutes before end of cooking time.
* Note: Addition of water makes the meatloaf very moist and can be omitted if one prefers a drier and coarser meatloaf.

Herbert’s Sweet and Sour Chicken

Cooking spray
4 boneless, skinless chicken breast halves
8 oz. cubed or diced pineapple (canned is fine)
1/3 cup ketchup
1 jar Herbert’s Original Chow-Chow (Hot may be used as well)

Heat an oven-safe, non-stick skillet on medium-high heat. Lightly spray pan and add chicken breasts. Sear for 2 minutes on each side. Remove skillet from heat, move chicken breasts close together, and spoon pineapple on. Follow by, lightly mixing ketchup and chow-chow pouring mixture evenly over chicken. Finish cooking in 375 degree oven for twenty minutes. *Note: Best served with or over steamed rice.

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Appetizer/Side Dish Recipes

Chorizo Chow-Chow con Queso

6 oz. chorizo sausage, crumbled
15-oz. can queso blanco (white cheese) sauce (available in Mexican aisle in grocery stores)
1 c. Herbert’s Hot or Original Chow-Chow (we like it hot!)

In medium saucepan on medium heat, cook sausage about 10 minutes. Reduce heat to medium low, and add cheese and chow-chow, gently folding them in until evenly distributed. Turn off heat and spoon mixture into serving dish.

Side Meatballs with Savory Chow-Chow Glaze

1 lb. ground beef (equal parts ground beef, pork, and veal work well, too)
1 c. Herbert’s Original Chow-Chow
2 eggs
1 c. plain bread crumbs
¼ c. shredded Parmesan cheese
1 tsp. salt
½ tsp. black pepper
½ c. water

Preheat oven to 375 degrees. Combine beef, chow-chow, eggs, bread crumbs, cheese, salt, and pepper and mix lightly. Add water and mix until all ingredients are well combined. Form into 1” balls and place in a deep baking dish. Place dish in oven for 30 minutes. Add Savory glaze (find recipe in sauces section) and serve.

Potato Salad
3 lbs. boiled redskin potatoes
1 c. mayonnaise
¼ c. buttermilk
2 T. mustard
½ c. diced celery
½ c. Herbert’s Original Chow-Chow, drained
¼ c. diced red onion
salt and pepper to taste

Combine ingredients, adding salt and pepper as needed.

J.M.'s Chow-Chow Cornbread

1 1/2 c. cornmeal
1/2 c. all-purpose or whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. Herbert's Original Chow-Chow, drained
1 1/2 c. milk
2 eggs
1/2 c. shredded cheddar cheese (optional)

Heat oven to 450 F. Mix all ingredients together. Pour into greased 8" square baking dish. Top with cheddar cheese if desired. Bake until golden brown, about 30 minutes. Serve warm.
Serves 9 to 12 (as a side dish).

Deviled Eggs

6 large boiled and peeled eggs
¼ c. mayonnaise
¼ c. Herbert’s Original or Hot Chow-Chow, drained
salt and pepper to taste
paprika to garnish

Cut eggs in half lengthwise and place yolks in a medium bowl. In that bowl, add mayonnaise and chow-chow, and mix until smooth. Add salt and pepper to taste. If more heat is desired, add a few drops of your favorite hot sauce. Place mixture back in eggs and garnish with paprika.

Chow-Chow Pizza

1 thin 12” pre-made pizza crust shell
1 c. Herbert’s Original Chow-Chow, drained
¼ c. cubed cooked chicken breast
¼ c. andouille sausage, sliced
2 oz. crisp bacon, crumbled
¼ c. shredded fontina cheese
¼ c. shredded mozzarella

Preheat oven to 425 degrees. Spread crust evenly with chow-chow, then layer meats and combined cheeses on top. Place in oven and bake for 14-16 minutes, until cheese turns slightly gold.

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Sauce/Dressing Recipes

Great and Quick Tartar Sauce

1 part Herbert’s Original Chow-Chow, drained
2 parts mayonnaise
½ part brown mustard

Mix together and serve.

“The Best” Cocktail Sauce

1 part Herbert’s Original Chow-Chow, drained
2 parts ketchup
½ part prepared horseradish

Mix together and serve.

Simple Remoulade Sauce
Great on fish sandwiches and seafood cakes

1 c. mayonnaise
2 T. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1 c. Herbert’s Original Chow-Chow, drained
¼ c. ketchup
salt and pepper to taste

Mix thoroughly and enjoy!

Herbert’s Thousand Island Dressing

1 c. mayonnaise
1 c. ketchup
1/3 c. Herbert’s Original Chow-Chow
2 tsp. Worcestershire sauce
Milk to desired consistency

Combine mayonnaise, ketchup, chow-chow and Worcestershire sauce. Add milk, stirring until desired consistency is met.

Horseradish Chow-Chow

4 ounces of Herbert’s Original or Hot Chow-Chow
1 tsp. prepared Horseradish (or as much as prefer)

Savory Chow-Chow Glaze

1 c. Herbert’s Original Chow-Chow
2 T. sugar
2 T. ketchup
1 T. Worcestershire sauce
1 T. soy sauce
In a small saucepan over high heat, combine all ingredients, stirring until mixture boils. Reduce heat to a simmer and allow the sauce to thicken for 10 minutes, stirring frequently.
Note: This glaze is great on Chicken, Pork and Hamburgers