Rib Roast Claire

• Rib Roast
• Adams Reserve All Purpose Rub
• Adams Reserve Prime Rib & Steak Sear ‘N Crust
• Ottavio Olive Oil

Preheat oven to 400 degrees.  Generously coat Roast with Olive Oil.

Season Roast with All Purpose Rub, even between ribs and meat.

Now, super generously season Roast with Prime Rib Sear ‘N Crust covering all of Roast, again between ribs and meat.  The Sear ‘N Crust contains bread crumbs and will form a beautiful crusting on oyur Roast, sealing in all the juices.

Place in oven with loose tenting of foil over the top and bake until internal temperature reaches 140 degrees. 

Remove from oven and let rest for at least 15 minutes before slicing. 

VERY IMPORTANT: If you slice prior to 15 minutes all the juices will run out leaving you a dry roast.

Chicken Margaux with Confetti Rice

Chicken Margaux

• 2 pounds Chicken Breasts or Tenders
• 1 jar Cookwell & Company Agave Dijon Sauce
• 2 cups Panko Bread Crumbs
• 1 cup grated Parmesan Cheese

Place Agave Dijon in shallow bowl.  Mix Panko and Parmesan together and place in another shallow bowl.

Dip Chicken into Agave Dijon to drench

then roll Chicken in Panko mixture to coat well

Place in baking dish that has been oiled with Olive Oil and bake at 350 degrees and Chicken is done and slightly browned.

Confetti Rice

• 2 cups uncooked Rice
• 1 small jar Adams Reserve Mirepoix
• 1 carton Central Market Organics Chicken Broth

Place all ingredients in medium pot over high heat and bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid is absorbed.  Remove from heat and allow to sit, covered, for 5 minutes.  Fluff with fork.

Place rice on serving plates or platter and top with Chicken Margaux, garnish with parsley

Vegetarian Corn & Two Bean Burgers

• King’s Hawaiian Buns
• 1 – 15 ounce can Kidney Beans, drained
• 1 – 15 ounce can Black Beans, drained
• 3/4 cup Panko Bread Crumbs
• 1 egg
• 1/2 cup whole kernel Corn, drained
• 1/2 jar Green Valley Ranch Fig and Sweet Onion Sauce

 

 

 

 

 

 

Combine beans in large bowl and mash with a fork,

Add Breadcrumbs, Corn, Egg and Sauce, mix to incorporate ingredients.

 

 

 

 

 

 

Form mixture into patties, place patties in hot olive oil over medium high heat and cook until brown and slightly crispy.

Serve with Texas on The Plate Chipotle Ketchup

The Ultimate Burger with Truffle Sabayon

• King’s Hawaiian Hamburger Buns
• 1 pound ground beef
• 1/2 cup bread crumbs
• 1 egg
• 1/2 jar Green Valley Ranch Marionberry and Jalapeno Sauce
• 2 tablespoons Adam’s Reserve Prime Rib Rub

 

 

 

 

 

 

Truffle Sabayon:

Mix one tablespoon cold water with 3 egg yolks in a stainless steel bowl over a saucepan of simmering water.   Continue to mix for ten minutes, when eggs have reached a stable foamy consistency, remove from heat and continue to whisk, adding one teaspoon Adam’s Reserve Truffle Salt.

 

 

 

 

 

 

Mix ground meat, Marionberry Sauce, egg, breadcrumbs and rub together until all ingredients are well incorporated.

 

 

 

 

 

 

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

 

 

 

 

Place burger on bottom half of bun and top with Truffle Sabayon and then top half of bun.  Serve with Truffle Fries.

Sicilian Baked Chicken

• 4 Chicken Breasts
• 1 bottle Cookwell & Company Honey and Lime Vinaigrette
• 1 cup Panko Breadcrumbs
• 1 cup Parmesan Cheese
• 1 cup Mayonnaise
• 1 cup Artichoke Royale or Artichoke Tamponade

 

 

 

 

 

 

Pat Chicken dry; place in vinaigrette and marinate for at least one hour, or overnight.  Heat oven to 350 degrees. Coat baking dish with olive oil.

 

 

 

 

 

 

Cut a pocket in each chicken breast with a sharp knife.  Coarsely chop Artichoke Royal. 

 

 

 

 

 

 

Place 1/4 Artichoke mixture in pocket of chicken and press edges of chicken together.

 

 

 

 

 

 

Mix Panko and Parmesan together.  Rub each chicken breast with generous amount of mayonnaise on all sides and then coat with Panko mixture on all sides.

 

 

 

 

 

 

Place on baking dish and bake 30 minutes or until chicken is done and tops have browned nicely.