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.
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.
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.
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.
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”
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
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
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
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.
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.
