Italian Stew

• 1 package ground Italian Sausage, mild
• 1 jar Cookwell & Company Roasted Red Pepper and Tomato Soup
• 1 container chopped Squash and Portobello Mushroom or Veggies of your choice

Saute Sausage in large pot until no longer pink

Add Vegetables and continue to saute for  7 minutes

Add Red Pepper and Tomato Soup and simmer for 15 to 20 minutes

Serve with crusty Artisan Bread

Duck Soup with Cherry and Frizzled Leeks

• 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

Roadhouse Bacon Baked Beans

• 2 – 1 pound cans vegetarian Baked Beans
• 1 – 14.5 ounce can Fire Roasted Tomatoes with Garlic
• 1 jar Better Than Good Bacon Jam
• 1 package Crisp Onion

Mix Beans, Tomatoes and Bacon Jam together in a baking dish

Top with Crisp Onions

Bake at 350 degrees until hot and bubbling, about 30 minutes

Serve with Jalapeno Cheese Bread

Stone Fruit Gazpacho with Scallops

• 1 pound Peaches, pitted
• 1 pound Plums, pitted
• 1 jar Cookwell & Company Watermelon Vinaigrette
• 1 clove Garlic, chopped
• 1 Shallot, chopped
• 1 cup Ottavio Olive Oil
• 4 Jumbo Scallops
• Sea Salt
• Adams Reserve Thyme

Combine Peaches, Plums, Garlic and Shallot in food processor, pulse until smooth, then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated. 

Place in refrigerator to chill.

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme. 

Sear on each side about 2-3 minutes, depending upon thickness.

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl.  Serve with Crusty Artisan Bread.

Santa Fe Mac & Cheese

• 16 ounce package uncooked Pasta
• 3 tablespoons Olive Oil
• 1 jar Cookwell & Company Green Chile Stew
• 1/2 cup Whipping Cream
• 1 pound American Cheese, cut into 1/2 inch cubes
• 1 wedge (1/2 pound) Frescolina Ricotta Salata, crumbled
• 2 tablespoons Adams Reserve Southwest Ancho

Preheat oven to 350 degrees.  Oil 13 X  9 inch baking dish with Olive Oil.

Cook Pasta according to package directions, drain and set aside.

In a large pot mix the Green Chile Stew, Whipping Cream, American Cheese, Ricotta Cheese and Southwest Ancho Seasoning.

Cook until cheese is melted, about 7 minutes.  Stir in Pasta and mix well.

Place mixture in baking dish and Bake for 25 minutes.

Remove from Oven and serve.

New Westminster Salmon Flutes

• 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 Croquettes with Teriyaki Ginger Glaze

• 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.

 

Thai Shrimp Skewers

• 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.

Seared Ahi Tuna Spicy Nachos

• 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

Mediterranian Style Shrimp Nachos

• 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.