Archive for February, 2012

  • 2 pounds H-E-B Natural Angus Beef Skirt Steak
  • 1 cup Cookwell & Company Pecos 83 BBQ Sauce
  • 3 tablespoons Adam’s Reserve Southwest Ancho Rub
  • 2 Limes for Juice
  • Four Tortillas
  • Garnish:  Pico de Gallo, Guacamole, Shredded Cheese

    Cookwell & Company Pecos 83 Sauce

Adam’s Reserve Southwest Ancho

 

 

 

 

 

1.   Drizzle Marinade over Beef.  Let Stand 15 to 20 minutes.

2.  Shake Beef to remove excess marinade and season with Southwest Ancho. 

3. Grill Beef according to time and temperature directions on package; cook to desired doneness.  Remove from grill and squeeze fresh lime over beef; set aside for five minutes.

 

4. Thinly slice beef, across the grain; serve in hot flour tortillas with toppings of your choice.

Texas Style Taco Flower

=”” width=”224″ height=”300″ />

  • 2 pounds Natural Chuck Roast
  • Ottavio Olive Oil
  • 1 container Central Market Organics Beef Broth
  • 2 Adam’s Reserve Bay Leaf
  • 1/2 jar Adam’s Reserve Peppercorn & Garlic Sear N’ Crust Rub
  • 1 bottle Rahr & Sons Ugly Pug Black Larger
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 1 – 16 ounce bag frozen pearl onions
  • 1.5 pound bag Baby Dutch Yellow Potatoes
  • 1 – 16 ounce bag Carrot Chips

Cut Roast into desired chunks and coat with olive oil and then season with Adam’s Reserve Peppercorn & Garlic Seasoning;

Meanwhile heat Dutch oven or large heavy pot over medium high heat with enough olive oil to generously coat bottom of pan.  Place meat chunks in pan and sear all sides,

Add broth, Bay leaves and beer, bring to a boil; add Soppin’ Sauce, onions, potatoes and carrots, return to a boil and reduce heat to medium.

Simmer with lid on until meat and potatoes are tender. If stew is too thin thicken with 2 ounces instant mashed potatoes added directly to pot.

Serve with salad and crusty bread! Yummy!

One pound Tilapia Filets
1 Package Frozen H-E-B Select Green Beans
1 cup uncooked Rice
4 teaspoons Sesame Oil
Cookwell & Company Teriyaki Glaze
Adam’s Reserve Sesame Seeds

Cook rice according to package directions and set aside.
Heat green beans according to package directions and pat dry.
Cut fish crosswise into one inch thick slices. Place sesame oil in a large skillet or wok over medium high heat for three minutes, add fish and stir fry for two minutes or until fish is almost done.
Add green beans; stir fry for two more minutes or until fish is done. Pour Teriyaki Glaze over mixture and toss to incorporate and coat.
Serve over rice with garnish of sesame seeds.

Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 4 – 6

For a traditional Veracruz meal serve with roasted tiny white potatoes and a bowl of savory white rice 

4 – 4 to 5 ounce Red Snapper Filets

1 Jar Cookwell & Company All Natural Veracruz Sauce

Adam’s Reserve Southwest Ancho Rub

Rub Snapper Filets with olive oil and then season generously on all sides with Southwest Ancho Rub.

Place enough olive oil in a heavy skillet to coat bottom of pan and heat on high to medium high heat. Once oil is hot add Snapper, skin side down. Cook until skin is crispy and turn to cook other side.
Cook until internal temperature reaches 150 degrees, or fish flakes easily with fork

Meanwhile heat Veracruz Sauce in separate pot.

To serve place a few tablespoons of sauce on serving plate, placing Snapper on top and then top with more sauce.

Prep Time: 10 minutes Cook Time: 15 minutes Serves 6 – 8

 1 jar Cajun Two-Step Gumbo Mix

1 can H-E-B Diced Tomatoes with onion, celery and green pepper

2 cups Central Market Organics Chicken Broth

1 – 2 links Andouille or other Spicy Sausage, sliced

8 – 16 ounces cooked, peeled and deveined shrimp

8 ounce container oysters, including juice

½ cup uncooked white rice

  1.  Pour gumbo mix and tomatoes into a 4 to 6-quart soup pot. Pour broth into empty gumbo jar; cover with lid and shake jar, then add broth to gumbo mixture. Bring mixture to a boil over Medium-High heat.
  2.  Meanwhile slice sausage .
  3.  Add oysters, sausage and rice to gumbo.
  4.  Return to boil; reduce heat to Medium-Low and simmer 10 to 15 minutes. Add shrimp; stir, season to taste and serve. (Add more chicken broth if gumbo gets too thick.)

 Sea Bass Filets

Adams Reserve Crystallized Ginger

High Quality Extra Virgin Olive Oil

Sea Salt and Fresh Ground Pepper

  1.  Preheat Oven to 400° with rack in middle of oven.
  2.  Cut Parchment Paper large enough to encase the sea bass, drizzle olive oil in center of paper the size of the filet(s).
  3.  Soak 1 tablespoon of ginger per filet in hot water to moisten.
  4.  Season filets with salt and pepper to taste, place in center of paper and top with ginger. Create wrapper for sea bass so all filets are covered well, hold in place with toothpick if necessary
  5.  Place package on cookie sheet and bake for 20 minutes or until fish is opaque in the middle.

 

1 Salmon Filets

Robert’s Reserve Lemon Dill & Caper Sauce

Adams Reserve Citrus Seafood Rub

 

Lightly rub salmon with olive oil and then season with Adams Reserve Citrus Seafood Rub. Cook as desired.

While Salmon is hot coat with Lemon Dill & Caper Sauce, serving additional sauce in serving dish.

 

1 – 2 pounds mild Italian Sausage

1 medium sized onion, finely chopped

1 can Great Northern Beans

1 Jar Cookwell & Company Cacciatore Sauce

Garnish – Parmigiano-Reggiano Cheese

 

  1. Heat a large pot over medium high heat. Add meat and sauté until browned, approximately 8 – 10 minutes. Add onions and continue to sauté until onions are translucent.
  2. Reduce heat to medium low and add beans and Cacciatore Sauce, simmer 5 -10 minutes.
  3.  Place in serving bowls and garnish with cheese.

 

Makes 48 Bars

  •  1 Roll Sugar Cookie Dough
  • 1 Jar Robert’s Reserve Raspberry Chipotle Sauce
  • 1 – 8 ounce block cream cheese softened
  • 2 Tablespoons Sliced Almonds
  1.  Heat oven to 350°. Coat a 9″ X 13″ pan with cooking spray.
  2.  Cut off ¼ of dough, roll out the ¾ piece into rectangle and press into bottom of pan. Spread Cream Cheese over dough, then top with Raspberry Sauce; sprinkle with almonds.
  3.  Roll out remainder of dough and cut into ½ inch strips with fluted pastry cutter. Crisscross strips over cranberry-almond layer in a lattice pattern.
  4.  Bake until strips are light brown and firm, 18-20 minutes. Cool 5 minutes and cut into 1 to 1 ½ inch bars.
  •  4 Beef Steaks of your choice
  • 1 tablespoon Olive Oil
  • 1 tablespoon minced garlic
  • ½ – 1 jar Texas on the Plate Ancho Chile and Honey Sauce
  • Adams Reserve Steak Au Poivre Rub
  • 1 carton H-E-B Ready, Fresh, Go Pico de Gallo, drained
  • 1 medium to large Avocado
  1.  Rub steaks with oil and garlic, season with Rub, set aside for 5 to 10 minutes.
  2.  Drain Pico de Gallo, place in a medium mixing bowl and toss with diced avocados and Ancho Chile and Honey Sauce.
  3.  Grill steaks to desired doneness, remove from heat and let rest for at least 10 minutes.

                Serve with topping of Pico de Gallo Sauce.

 

Serve with Potatoes Antoinette