Archive for July, 2012

  • 1 1/2 cup Tiny Cooked Bay Shrimp or any Shrimp coarsely chopped
  • Roberts Reserve Lemon Caper Dill Sauce
  • Thin Slices Cold Smoked Salmon
  • Salmon Caviar
  • Dill Garnish

 

 

 

 

 

 

 

 

Combine Shrimp and Lemon Caper Dill Sauce, Place on Smoked Salmon Slices and roll up into a cone shape, garnish with caviar and dill sprigs.

 

 

  • Salmon Burgers from Seafood Department
  • Cookwell & Company Teriyaki Ginger Glaze

 

 

 

 

 

 

 

 

Preheat oven to 400 degrees.  Line baking sheet with aluminum foil and coat with olive oil

Divide Salmon Burger into four pieces and form into cone shape.

 

 

 

 

 

 

 

Coat with Teriyaki Glaze and place in hot oven.  Bake until done, about 10 minutes, reglazing after 5 minutes

 

 

 

 

 

 

Remove from oven and place on serving dish, topping with more Teriyaki Glaze and garnishing with green onion slices.

 

 

 

 

 

 

Makes the perfect Appetizer.

 

  • 2 pounds Shrimp, peeled and deveined, tail on
  • Global Palate Green Thai Curry Sauce
  • Adams Reserve Asian Spice
  • Sea Salt
  • Skewers

 

 

 

 

 

 

 

 

Preheat oven to 450 degrees or grill to medium high.  Place Shrimp of Skewers, as desired.  Coat with Olive Oil and then sprinkle on Adams Reserve Asian Spice and Sea Salt.

 

 

 

 

 

 

Place in oven or on grill and cook for 3 minutes, baste with Thai Curry Sauce and turn, basting again.  Cook another 3-4 minutes or until done.  Remove from heat and baste with Sauce once more.

 

 

 

 

 

 

 

 

Serving Suggestion push Skewers into orange, grapefruit or even watermelon (if serving a lot) so that guests can remove a skewer or shrimp and enjoy.

  • 1 jar Sharon Ely’s Holy Posole
  • 1 jar That Green Sauce
  • 4 tablespoons Mole paste
  • 2 pounds Chicken
  • Ottavio Olive Oil
  • Cilantro for Garnish

 

 

 

 

 

 

 

 

Saute Chicken in Olive Oil until just done.  Heat Posole, Green Sauce and Mole in a large pot or Dutch Oven over medium high heat, add Chicken and simmer for 10 minutes

Serve over white rice, garnished with chopped cilantro.

  • 1 jar Holy Posole
  • 1 jar That Green Sauce
  • 1/2 – 1 container Central Market Organics Vegetable Broth
  • 1/2 pound or more Fresh Shrimp, peeled and deveined
  • 1/2 pound or more Fresh Bay Scallops
  • Ottavio Olive Oil
  • Cilantro, Avocado and Lime for Garnish

 

 

 

 

 

 

Peel and de-vein Shrimp, removing tail, if desired.  Heat 4 tablespoons Olive Oil in a Dutch oven or large pot over medium heat, add Shrimp and Scallops and saute for 4 minutes.

Add Holy Posole and That Green Sauce, stir to incorporate

                              Add Vegetable Broth and bring to a simmer.  Simmer for 10 minutes.

Serve in large bowls, garnishing with Lime Wedges, Avocado Slices and Chopped Cilantro.

                             If you desire a less spicy Posole, leave out the “That Green Sauce”

  • Ahi Tuna Steak
  • Adam’s Reserve Seafood Citrus Rub
  • Ottavio Olive Oil
  • Robert’s Reserve Jalapeno Sauce
  • Levant Falafel Chips
  • Italian Parsley, sliced

 

 

 

 

 

 

 

Heat a small amount of Olive Oil in heavy skillet until smoking hot, generously coat Tuna on both sides with Seafood Rub, place in hot pan and sear both sides, about one minute on each side.

Thinly slice Tuna Steak, place slice or two on each Falafel Chip and top with Jalapeno Sauce and Italian Parsley.

 

 

 

 

 

 

 

 

Serve at room Temperature or Cold

  • 4 Onion Rolls
  • 1 pound Ground Beef
  • 1 jar Better Than Good Bacon Jam
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • Cheddar Cheese Slices

Mix ground meat, Bacon Jam, egg and breadcrumbs together until all ingredients are well incorporated.

 

 

 

 

 

 

Form into patties and grill or pan fry until desired degree of doneness is attained.

 

 

 

 

 

 

Top each burger with slice of Cheddar Cheese and heap of Roasted Red Pepper & Onion and get to jammin’!

 

 

 

 

 

 

Serve with German Potato Salad Supreme

  • 1 – 6 ounce package H-E-B Fully Cooked Chicken
  • 1 bag Angel Hair Cole Slaw
  • 1 bag Matchstix Carrots
  • 1 bag Manns Snow Peas
  • 1/2 bottle or more Cookwell & Company Asian Ginger Vinaigrette
  • 4 ounces Sesame Sticks plus 4 ounces Sugared Walnuts
  • 1 to 2 cups Chow Mein Noodles

 

 

 

 

 

 

 

 

Toss Chicken, Slaw, Carrots and Vinaigrette in a large salad bowl and set aside, cut Peas in half crosswise and add to mixture, toss to incorporate.

Just before serving add Walnuts, Sesame Sticks and Chow Mein Noodles, mixing to incorporate.

 

 

 

 

 

 

Serving Idea:  Serve in Lettuce Wrap and drizzle with extra Vinaigrette

  • 1 – 2 pounds mild Italian Sausage
  • 2 teaspoons Adam’s Reserve Italian Seasoning
  • 1 medium Onion, chopped
  • 1 can Great Northern or Cannellini Beans
  • 1 jar Cookwell & Company Cacciatore Sauce
  • Garnish – Parmigiano-Reggiano Cheese

 

 

 

 

 

 

Heat a large pot over medium high heat.  Add meat and Italian Seasoning, saute until browned, approximately 8 – 10 minutes.  Add Onions and continue to saute until onions are translucent.

Reduce heat to medium low and add Beans and Cacciatore Sauce, simmer 5 – 10 minutes.

 

 

 

 

 

 

Place in serving bowls and garnish with cheese.

  • 1 bag Falafel Chips
  • 1 jar Cookwell and Company Escabeche Style Salsa
  • Gruyere Cheese
  • Large, cooked and deveined Shrimp, tail on

 

 

 

 

 

 

 

Slice Shrimp horizontally to split shrimp in half, connected with tails, place one shrimp on each Falafel Chip so that tail is standing up, top with teaspoon of shredded Gruyere Cheese.

Place in oven at 400 degrees until cheese is melted and shrimp is hot.  Place on serving dish and spoon Escabeche Salsa on each Nacho.  Serve with extra Salsa.