Archive for March, 2012

Easter hors d’oeuvres

  • 1 loaf baguette bread – sliced
  • 1 jar Robert’s Reserve Cherry pomegranate Sauce
  • Brie Cheese
  • 1 bag Dried Mission Figs




  •  Slice baguette and spread small amount of Cherry Pomegranate sauce on bread, top with Brie Cheese and then half a mission fig.

Serve with Unwined Chardonnay.













Easter Basket Salad

  • Cucumber with little or no seeds
  • Boursin Cheese – garlic and herbs
  • Carrot Matchsticks
  • Kale Leaves or Small Sprouts
  • Chives
  1. Slice Cucumber lengthwise and very thin
  2. Roll cucumber slices to form rolls, fill rolls with boursin cheese and then garnish with carrot and kale.
  3. Place on salad plate and pour a small amount of Cookwell and Company Watermelon Dressing on plate.








Potatoes au Jimel

  • 2 pounds small Dutch yellow potatoes
  • 1 teaspoon Adam’s Reserve Truffle Salt
  • 1 block Cream Cheese
  • 1/2 cup parmigianno reggiano, shredded

Cook potatoes until tender, drain and return to pot, add all other ingredients and mash. 







Minted Peas and Pearl Onions

  • Frozen Peas
  • Frozen Pearl Onions
  • 1 stick unsalted butter
  • 1 teaspoon Adam’s Reserve Truffle Salt
  • 1 small  bunch fresh Mint

Place peas, onions, butter and Truffle Salt in pot and heat thoroughly.  Finely chop mint leaves and add for the last two minutes of cooking.








The Ham

Fully Cooked Ham—choose butt over shank

1 jar Robert’s Reserve Roasted Pineapple and Habanero

Adam’s Reserve Whole Cloves

1.        Using a sharp paring knife, cut diagonal lines across ham surface creating one inch squares.  Place a clove in each of the squares, pushing it into the ham, stem side down.

2.        Spoon Roasted Pineapple and Habanero Dip over ham, save any leftover for rebasting.

3.        Place ham in 375 degree oven and cook until heated through and incision marks separate.  Apply leftover Roasted Pineapple and Habanero Dip halfway through cooking.

For the perfect Ham Sauce, heat Robert’s Reserve Cherry Pomegranate Sauce, adding 1/2 teaspoon Nutmeg to one jar sauce…….oh yummmmm.

  • Let’s Eat!!!

  • Hope you saved room for dessert!

    Banana’s Foster Cake

    4-6 bananas peeled and thinly sliced

1 box Yellow Cake Mix

1 large box instant vanilla pudding

1 jar Cookwell and Company Banana’s Foster

1 eleven ounce bag Caramel Bits

4 large eggs

Place sliced bananas in bottom of baking dish. 

Mix all ingredients together and bake for 30 to 40 minutes at 350 degrees. Remove from oven and let sit for 10 minutes.

Invert serving dish over pan and flip to release cake onto serving dish. Enjoy!

  • 2 pounds ground Turkey
  • 2 eggs, beaten
  • 1 tablespoon dried oregano plus 2 teaspoons ground cumin
  • 1/2 teaspoon each salt and pepper
  • 1 1/2 cups Pico de Gallo
  • 1 cup crushed tortilla chips
  • 1 can (8 ounce) no slat added tomato sauce
  • 1 cup (4 ounces) Mexican Blend Cheese
  • 1/2 cup Austin’s Own BBQ Sauce







1.  Heat oven to 350 degrees.  Coat a large baking sheet with non-stick spray.

2.  Beat eggs, oregano, cumin, salt and pepper in a large mixing bowl.  Add ground meat, pico de gallo, tomato sauce and chips.  Mix well, but don’t overwork meat.








3.  Divide mixture into 6 balls; place on baking sheet and shape into 6 individual loaves, spaced evenly, without touching. Spoon BBQ sauce evenly over loaves.









4.  Bake 30 to 40 minutes or until the centers reach 165 degrees when tested with an instant read thermometer.  Remove from oven and sprinkle each loaf with 2 tablespoons cheese.  Let stand 5 minutes and serve.

Ready for the Guests to arrive

  • 1 cup rice
  • 2 cups Central Market Organics Vegetable Broth
  • 2 heaping tablespoons Adam’s Reserve Classic Poultry Seasoning
  • One Pinch Adam’s Reserve Lemon Peel
  1. Place all ingredients in Rice cooker, fluff with fork when done or cook rice according to package directions.
  • 2 pounds Natural Chuck Roast or 2 pounds cubed lamb
  • Ottavio Olive Oil
  • 1 container Central Market Organics Vegetable Broth
  • 2 Adam’s Reserve Bay Leaf
  • 1/2 jar Adam’s Reserve Peppercorn & Garlic Sear N’ Crust Rub
  • 1 bottle stout or porter beer, such as Guinness
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 1 – 16 ounce bag frozen pearl onions
  • 1.5 pound bag Baby Potatoes
  • 1 – 16 ounce bag Carrot Chips

Cut Roast or Lamb 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 Father O’Leary’s Bock and Brown Sugar Spoon Bread! Yummy!

  • 1 jar Cookwell and Company Bock & Brown Sugar Marinade
  • 1 Chocolate Cake Mix
  • 4 Eggs
  • 1 box 5.85 ounce, instant chocolate pudding mix

      1. Preheat oven to 350 degrees; meanwhile, combine Bock & Brown Sugar Marinade with eggs and cake mix and whisk for several minute to fully incorporate ingredients and until batter reaches cake mix consistency.
      2. Line spring form pan with parchment paper or prepare bundt cake pan with baking spray.  Place in oven and bake until toothpick inserted in center comes out clean. This is a very moist cake and baking time may be close to 60 minutes. It is well worth the wait for the luxurious dessert.

    1. Remove from oven and let sit for 5 minutes to cool and rest.  Dust with powdered sugar or lightly frost with cream cheese frosting.

  • 1 jar Cookwell and Company Bock & Brown Sugar Marinade
  • 2 1/2 cups Baker’s Scoop Whole Wheat All Purpose Baking Mix







Preheat oven to 350 degrees; meanwhile, combine Bock & Brown Sugar Marinade with Whole Wheat Baking Mix and whisk for several minute to fully incorporate ingredient

Line Cookie Sheet with parchment paper and lightly spray with baking spray.  Using large soup spoon drop scoops of batter on baking pan, don’t worry if drops touch each other they pull apart very easily when done.  Sprinkle raw baking mix lightly over bread pieces.  Place in middle rack of oven and bake for 15 to 20 minutes.

Remove from oven and let sit for 5 minutes to cool and rest.

  • 1 jar Cookwell and Company Fin & Feather Marinade
  • 1 small container Greek Yogurt with Pineapple
  • 1 can Mandarin Oranges – 15 ounce, drained
  • 1 bag Orecchiette (17.6 ounce) Pasta or shape of your choice
  • 1 large Honey Crisp Apple, cored and cubed
  • 1 bunch White Seedless Grapes, Halved
  • 1 cup Amaretto Glazed Pecans, coarsely chopped


1. Cook pasta al dente according to package directions. Drain and rinse under cold water to fully cool.
2. Core and cube apple.
3. Place pasta in large bowl and add all ingredients, mix to fully incorporate and coat with dressing.

Serving suggestion: Place on lettuce leaf and sprinkle with poppy seeds.

  • 2 pounds Chicken Thighs or Chicken Cut of your choice
  • Adams Reserve House Rub or salt, pepper and garlic
  • 1 jar Cookwell and Company Fin and Feather Citrus Marinade
  • Ottavio Olive Oil
  • 1 container Central Market Organics Chicken Broth
  • 2 cups Llano Prelude White Wine
  • 1 – 16 ounce bag Carrot Chips

1. Cut chicken into desired piece size and season with Adam’s Reserve House Rub; meanwhile heat olive oil in Dutch oven over medium high heat.

2. Add chicken to pan and brown all sides.

3. Add Llano Prelude wine and deglaze pan and cook 2 – 3 minutes, then add chicken broth, marinade and carrot chips.  cook until carrots are tender and chicken is done.

Serve with Jasmine Rice and Roasted Asparagus.


    • 1 pound raw peeled and deveined shrimp
    • 1 tablespoon olive oil
    • 1 tablespoon Adam’s Reserve Southwest Ancho Rub
    • 1 bag fresh Angel Hair Coleslaw
    • 1 bag (12 count corn tortillas)

Sour Cream Dressing:

  • 1/2 cup Sour Cream
  • 1/3 cup Mayonnaise
  • 1/4 cup H-E-B Southwest Marinade
  • 1 Lemon, squeezed for juice (about 2 tablespoons)

The Sauce









  1. Toss shrimp with oil and Adam’s Rub. Set aside 5-10 minutes.
  2. Meanwhile, combine dressing ingredients; set aside briefly or chill.  Heat tortillas, one at a time, in a skillet over Medium High heat; wrap in a clean towel to keep warm.
  3. Heat a large skillet over Medium High heat for 3 minutes; add shrimp and olive oil;  saute for 2 to 3 minutes or until shrimp just begin to curl.  Remove from heat.
  4. Place shrimp in hot tortillas, top seafood with a generous spoonful of dressing and coleslaw.  Serve on festive lettuce plate and …………fiesta!

Festive Platter

  • one 16 ounce package Salad Macaroni
  • 1 can quartered Artichoke Hearts, drained
  • 1 jar Cookwell and Company Italian Herb and Olive Oil Marinade
  • Ottavio Olive Oil
  • 1 cup Parmigiano Reggiano shredded
  • Romaine Lettuce
  • Champagne Tomatoes

1. Boil 5 quarts of salted water (We use Truffle Salt for added richness of flavor) with a good dollop of olive oil added. Add pasta to boiling water and cook until al dente, drain immediately under cold water and return to pot.

2. Pour contents of Cookwell & Company Italian Herb and Olive Oil Marinade over pasta. Drain Artichoke Hearts and add hearts to pasta. Lastly add the Parmigiano Reggiano and toss well to incorporate.

3. Serve on lettuce leave with Champagne Tomatoes.

Want to make a meal of this, just add some cold cooked chicken to the salad and you are done………….oh don’t forget the crusty bread and Truffle Butter! Want to make Truffle Butter…….just buy European Style Butter – UNSALTED – and soften it then add Truffle Salt to your liking and reharden. DONE! Adam’s Reserve Truffle Butter is the best!!!