Posts Tagged ‘coleslaw’

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

  • 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 pound raw peeled and deveined shrimp
    • 1 tablespoon olive oil
    • 1 tablespoon Adam’s Reserve Southwest Ancho Rub
    • 1 bag fresh Angel Hair Coleslaw
    • 1 bag (12 count corn tortillas)

Sour Cream Dressing:

  • 1/2 cup Sour Cream
  • 1/3 cup Mayonnaise
  • 1/4 cup H-E-B Southwest Marinade
  • 1 Lemon, squeezed for juice (about 2 tablespoons)

The Sauce

 

 

 

 

 

 

 

 

  1. Toss shrimp with oil and Adam’s Rub. Set aside 5-10 minutes.
  2. Meanwhile, combine dressing ingredients; set aside briefly or chill.  Heat tortillas, one at a time, in a skillet over Medium High heat; wrap in a clean towel to keep warm.
  3. Heat a large skillet over Medium High heat for 3 minutes; add shrimp and olive oil;  saute for 2 to 3 minutes or until shrimp just begin to curl.  Remove from heat.
  4. Place shrimp in hot tortillas, top seafood with a generous spoonful of dressing and coleslaw.  Serve on festive lettuce plate and …………fiesta!

Festive Platter