Posts Tagged ‘Adam’s Reserve’

  • 2 pounds Chicken, cut into chunks (we used boneless, skinless thigh meat0
  • 1 jar Cookwell & Company Roasted Red Pepper & Tomato Soup
  • 2 heaping tablespoons roasted, minced Garlic
  • 2 heaping tablespoons, minced Ginger
  • 2 heaping capfuls Adams Reserve Garam Masala
  • 1 can Coconut Milk
  • 1 bunch Green Onions, sliced for garnish

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Heat 1/2 cup Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, add Garlic and Ginger and sauté until fragrant, about 2 minutes

Season Chicken with Garam Masala and add to Ginger-Garlic and cook until browned, about 10 – 15 minutes

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Add Roasted Red Pepper & Tomato soup and simmer for 15 minutes, then add Coconut Milk and simmer for another 20 minutes.

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Serve over White Rice and garnish with Green Onion

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  • 1 jar Better Than Good Texas Traditional BBQ Sauce
  • 2 pounds Shrimp, peeled and deveined
  • Angel Hair Coleslaw
  • Pico de Gallo, small container
  • 1 package Wholly Guacamole
  • Adams Reserve Southwest Seasoning

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Toss Shrimp with Extra Virgin Olive Oil and season with Southwest Seasoning, set aside

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Heat small amount of Olive Oil in heavy skillet over medium high heat, add Shrimp and sauté until just beginning to curl, about 2 minutes, add jar of Better Than Good BBQ Sauce and heat through or until Shrimp are done, about 4 minutes.

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Combine Angel Hair Slaw with small container of Pico de Gallo, Guacamole and one heaping capful of Southwest Seasoning, toss to incorporate well.

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Place Shrimp in Corn Tortilla and top with slaw, or serve mound of Slaw on plate and top with Shrimp

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The Boerne Cooking Connection Team
Emil, Darlene and Teri

entered a Cooking Competition

The Taste of the Hill Country, a fundraiser for Any Baby Can

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We decided to do a Luau Theme for Decorations and Food……

We Created Food Art…….Swans, Tiki Huts and of course our H-E-B Sign

We then prepared 500 Skewers of Shrimp – Pineapple – Chicken – Red Bell Pepper – Beef – Green Bell Pepper – Sausage – Cherry Tomato

and

500 Skewers of Pineapple – Green Grape – Mango – Red Grape – Papaya – Strawberry

Four half sheet Waikiki Carrot Cakes with Coconut Pineapple Mango Tequila Icing

and served Five Cases of Pinot Noir

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We were up against fierce competition, all well known restaurants:

Brio Tuscan Grill

La Gloria

Los Barrios

Hungry Horse

Maggianos Little Italy

Joe’s Crab Shack

EZ’s Restaurant

La Cascade at Tapitio Springs

Kronkosky Place Catering

K Hill Barbeque Company

Fralo’s Pizza Truck

Attendees were asked to vote for their favorite presentation and favorite food

WE WON……………BEST IN SHOW

AND

FIRST PLACE IN FOOD

Our humble little team from Cooking Connection is so very proud of this accomplishment!

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Ivory King Salmon Filets

Cookwell & Company Veracruz Sauce

Adam’s Reserve Southwest Rub

Coat Salmon with Extra Virgin Olive Oil and season with Southwest Rub

Heat 1/2 cup Olive Oil in heavy skillet over medium high heat until shimmering, fry Salmon, skin side down first and then turn until crispy and desired degree of doneness is attained.

Heat Veracruz Sauce until bubbling.  Place Salmon on serving plate and spoon hot Veracruz Sauce over.  Serve with Steamed Rice

  • 2 pounds Chicken – we used boneless, skinless thighs
  • 1 jar Cookwell & Company Cacciatore Sauce
  • 1 cup medium bodied Red Wine – we used First Timer Red Blend
  • Baker’s Scoop Seasoned Frying Flour
  • Adam’s Reserve Spanish Thyme
  • 1/2 cup Extra Virgin Olive Oil

Mix Flour and Thyme together, add Chicken one piece at a time, and turn to coat evenly with flour.

Heat Olive Oil in Dutch oven or heavy pot over high heat until shimmering, add Chicken and brown all sides, remove to holding plate.

Drain any excess oil from pot, return to heat and add Red Wine, simmer for 2 minutes, add Chicken, turning to coast with wine, simmer for 7 minutes.

Pour Cacciatore Sauce over Chicken and turn Chicken to incorporate Sauce and Chicken together.

Cover and reduce heat to medium, simmer for 5 to 10 minutes or until Chicken is tender.

Serve with Rice or Pasta

  • 2 pounds uncooked Shrimp, peeled & deveined
  • 4 tablespoons Adam’s Reserve Citrus Seafood Rub
  • 1/4 cup Extra Virgin Olive Oil
  • 1 bottle Cookwell & Company Teriyaki Glaze
  • 2 bunches Green Onion, sliced
  • Jasmine Rice

 

 

 

 

 

 

Cook Rice according to package directions

Heat Olive Oil in heavy skillet, season Shrimp with Citrus Rub

 

 

 

 

 

 

Saute in Olive Oil until just turning pink, add Green Onion and Teriyaki Glaze, heat until bubbling

Serve over Rice

For the Slaw:

  • 1 -14 ounce bag Coleslaw
  • 1/2 – 1 jar Global Palate Tangerine Miso Dressing

For the Burger

  • Chuck Burgers
  • Adams Reserve House Rub
  • Cookwell & Company Teriyaki Glaze

 

 

 

 

 

 

Mix Slaw and Dressing together and place in refrigerator.

 

 

 

 

 

 

Season Burgers with House Rub then dip in Teriyaki Glaze to coat

 

 

 

 

 

 

 

Place on Grill and cook until desired degree of doneness is attained.

May also be prepared in oven or frying pan

 

 

 

 

 

 

 

 

Place Burger on Warm Bun and top with Slaw

  • Salmon Filet
  • Cookwell & Company Teriyaki Glaze
  • Adam’s Reserve Asian Spice

 

 

 

 

 

 

Line baking sheet with foil and oil with Olive Oil, place Salmon skin side down and pour Teriyaki Glaze over fish.

Sprinkle with Asian Spice.

Place in a 400 degree oven and bake, uncovered for 15 to 20 minutes

 

 

 

 

 

 

Remove from oven and place on serving dish pouring any glaze that has run off over Salmon

  • 2 pounds Beef, cubed
  • Adam’s Reserve Peppercorn & Garlic Rub
  • 4 tablespoons Olive Oil
  • 1 cup each: Onion, Celery and Carrot, diced and chopped
  • 1 container Central Market Organics Chicken Broth
  • 1 can Fire Roasted Tomatoes with Garlic
  • 1 can Kidney Beans
  • 1 jar Green Valley Ranch Moroccan Sauce


 

 

 

 

 

 

 

Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides

When browned, add Chopped Vegetables and sauté for 10 minutes

 

 

 

 

 

 

Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally

 

 

 

 

 

 

Serve with crusty bread

      • Steelhead Trout Filets
      • Feta Cheese, crumbled
      • Ottavio Olive Oil
      • Adam’s Reserve Greek Seasoning
      • Italian Aglio Olives, pitted and coarsely chopped


Preheat oven to 425 degrees.  Line baking sheet with foil and coat with Olive Oil.
Place Trout, skin side down, and coat top with Olive Oil and then generously season with Greek Seasoning.
Top with Olives and Feta Cheese
Bake for 20- 25 minutes