Archive for December, 2012

  • Lobster Tail
  • 1 jar Adam’s Reserve Mire Poix
  • 1 jar Cookwell & Company Roasted Red Pepper and Tomato Bisque
  • 1 cup Heavy Cream

Remove Lobster Meat from Tail and cut into bite sized pieces.

Place Bisque and Mire Poix in large pot and bring to a boil, simmer for 10 minutes

Add Lobster Meat and simmer for 5 minutes, slowly stir in cream and simmer for 5 more minutes.

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  • 1 ready-made Pizza Crust
  • 1 jar Better Than Good Bacon Jam
  • 10 – 12 Brussel Sprouts, thinly sliced
  • 8 ounces Fresh Mozzarella
  • 3 – 4 sprigs Fresh Marjoram
  • Herb Infused Basting Oil

Oil both sides of Pizza Crust with Basting Oil and place in 425 degree oven and bake for 10 minutes

Spread Bacon Jam evenly over dough

Slice Brussel Sprouts and drizzle with Basting Oil, tossing and rubbing between fingers to separate

Sprinkle Sprouts over Bacon Jam

Tear Mozzarella into small chunks and place evenly over Brussel Sprouts and top with Marjoram leaves

Bake in 425 degree oven for 20 minutes or until pizza is hot and bubbly and dough is nicely browned

Slice and Serve

  • 1 1/2 – 2 pounds Chicken pieces, your choice
  • 1 jar Green Valley Ranch Marionberry & Jalapeno Sauce
  • 1/2 cup Ottavio Olive Oil
  • 1 – 8 ounce container chopped Onions or large Onion, chopped
  • Adam’s Reserve Sweet Smoked Paprika
  • 2 cans Black Eyed Peas

Season Chicken all over with Paprika, using at least 1/2 jar

Heat Olive Oil in Dutch oven or large pot with lid, over medium high heat.  

Brown Chicken on all sides and transfer to plate

Add Onion to oil and saute for 5 minutes

Add Marionberry Sauce and bring to a boil, mixing to incorporate

Add Chicken and cover, reduce heat and simmer for 20 minutes

Heat Black Eyed Peas in Separate Pot

Place Black Eyed Peas on Serving Platter, top with Chicken and pour sauce over all

  • 2 Duck Breasts, skin removed
  • 1 cup Graisse de Canard (Duck Fat)
  • 1 carton Central Market Organics Chicken Broth
  • 1 jar Star Chef Dried Cherry Steak Sauce
  • 2 Leeks
  • 1 cup Pinot Noir

Trim Leeks and split lengthwise, rinse well and Julienne, pat dry.

Heat Duck Fat until very hot, add leeks and saute until browned and crisp, about 3 minutes, drain on paper towel and sprinkle with Sea Salt.

Cut Duck Breasts into thin strips

Brown in Dutch oven or large pot with one tablespoon Duck Fat, when browned, add Pinot Noir and bring to a boil, Add Cherry Sauce and Chicken Broth, bring to a boil, reduce heat and simmer for 20 minutes.

Ladle into serving dishes and top with generous portion of Frizzled Leeks

  • 1 bag Brussel Sprouts
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • 2 tablespoons Adam’s Reserve House Rub
  • 1/2 jar Better Than Good Bacon Jam

Place Brussel Sprouts in pot over medium high heat with 3/4 cup water and House Rub, cover and simmer for 10 minutes.

Add Roasted Red Pepper and Onion, stir to incorporate, re-cover and simmer 10 minutes more

Add Bacon Jam, stir to incorporate and simmer uncovered for 5 minutes, If too liquid, leave lid off and simmer until desired consistency is attained

  • 2 Jiffy Corn Muffin Mix
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • 1 jar Relish That Corn
  • 1 cup Shredded Mexican Blend Cheese
  • 2 tablespoons Adams Reserve House Rub
  • 2 Eggs

Mix all ingredients together until well incorporated, about 3 minutes by hand

Place in 13 X 9 inch baking dish and bake for 25 to 30 minutes in 350 degree oven or until lightly browned

Makes a marvelous side dish for any meal!

This Holiday Salad with all the colors of the Season and the wonderful tastes of the South

will make you think you are sitting in Forsyth Park in Savannah!

  • 1 container Central Market Organics Baby Spinach and Baby Kale
  • 1 container Feta Cheese
  • 1 container Zeema Tomatoes, halved
  • 1 container Champagne Sweet Tomatoes, halved
  • Cookwell & Company Watermelon Vinaigrette
  • 1/2 cup or more Glazed Pecans

Mix Greens with Feta and Tomatoes.  Pour over Watermelon Vinaigrette and toss well to incorporate.

Top with Glazed Pecans

  • 1 1/2 cups Granulated Sugar
  • 1/4 cup Water
  • 8 ounce bag Roasted, Salted, Pecan Halves, very coarsely chopped
  • 1 jar Better Than Good Bacon Jam
  • 2 tablespoons Butter
  • Salt Flakes

Place Sugar and Water in heavy pot over high heat and cook until Sugar becomes almost clear, about 3 minutes.

Add Pecans and continue to cook until mixture turns brown.  If mixture is too thick and granular, add 2 more tablespoons water.

Add Butter and Bacon Jam and reduce heat to medium high and continue to cook about 7 minutes.

Immediately pour onto cookie sheet lined with non-stick aluminum foil, sprinkle with salt flakes

Cool for 1 or 2 hours and break into pieces

  • Pangasius Fillets
  • Ottavio Olive Oil
  • Adam’s Reserve Peppercorn & Garlic Sear-n-Crust
  • Robert’s Reserve Onion Blossom & Horseradish Sauce
  • Coleslaw

Heat Olive Oil in heavy Skillet over medium high heat.  Coat Fillets with Olive Oil and season heavily with Peppercorn & Garlic Sear-n-Crust

Fry Fillets in Olive Oil until Golden Brown

Mix Slaw with Onion Blossom & Horseradish Sauce

Place pieces of Fish in Corn Tortilla and top with Slaw

  • 1 package Italian Sausage Links, mild, cut into chunks
  • 1 large Onion, large dice
  • 1 jar Cookwell & Company Roasted Red Pepper & Onion Bisque
  • 1 can Italian Style Diced Tomatoes
  • 1 – 16 ounce bag Simply Potatoes, Zesty Garlic

Cut Sausage into chunks and dice Onion

Place Dutch oven or large pot over medium high heat and saute Sausage and Onion until Sausage is not longer pink

Add Tomatoes and Bisque, stir to incorporate

Bring to a Boil, Meanwhile cook Potatoes in microwave, according to package directions

Add potatoes to Stew and simmer for 10 minutes or longer

Serve with Crusty Artisan Bread