Posts Tagged ‘grill’

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

The Red Wine & Mushroom Sauce with the Richness of the Bacon Jam added makes the  perfect combination

  • 4 Ribeye Steaks
  • 4 tablespoons Ottavio Olive Oil
  • Adam’s Reserve Rib, Roast and Steak Rub
  • 2 cups Dry Red Wine, such as Billhook Cabernet Sauvignon
  • 1 jar Better Than Good Bacon Jam
  • 2 bags (10 ounces each) Baby Bella Mushrooms, sliced

Rub Steaks with Olive Oil to moisten, then rub with Steak Rub, set aside for 5 to 10 minutes.  Grill or Pan Fry steaks until desired degree of doneness is attained.  Remove to warm holding area.

Place Mushrooms in same pan over high heat, add Bacon Jam and stir to coat well, when hot add Wine and continue to cook on high heat until wine reduces, about 15 to 20 minutes.

Serve Red Wine Mushroom Sauce over Steaks.

 

Perfect with Potatoes Antoinette

  • 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.

  • 4 Onion Rolls
  • 1 pound Ground Beef
  • 1 jar Better Than Good Bacon Jam
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • Cheddar Cheese Slices

Mix ground meat, Bacon Jam, egg and breadcrumbs together until all ingredients are well incorporated.

 

 

 

 

 

 

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

 

 

 

 

 

 

Top each burger with slice of Cheddar Cheese and heap of Roasted Red Pepper & Onion and get to jammin’!

 

 

 

 

 

 

Serve with German Potato Salad Supreme

  • 4 Prime Ribeye Steaks
  • Cookwell & Company Garlic and Molasses Marinade
  • Adam’s Reserve Rib, Roast and Steak Rub
  • Mezzetta Chimichurri Spread

 

 

 

 

 

 

 

 

Marinate Ribeyes in Garlic and Molasses Marinade for at least 20 minutes or overnight. 

 

 

 

 

 

 

Season Ribeyes with Rib, Roast and Steak Rub and grill or pan fry until desired degree of doneness is attained.

 

 

 

 

 

 

Top with Chimichurri Spread and let rest for at least 15 minutes before serving.

 

 

 

 

 

 

Enjoy!

  • 4 Ribeye Steaks
  • Cookwell & Company Bock and Brown Sugar Marinade
  • Adam’s Reserve Rib, Roast and Steak Rub
  • Robert’s Reserve Roasted Red Pepper and Onion Compote

 

 

 

 

 

 

Marinate Ribeyes in Bock & Brown Sugar Marinade for at least 20 minutes or overnight.  Season with Rib, Roast and Steak Rub and grill or pan fry until desired degree of doneness is attained.

 

 

 

 

 

 

Top with Roasted Red Pepper and Onion Compote.

  • Hamburger Buns
  • 1 pound Ground Beef
  • 1 jar Robert’s Reserve Southwest Dip
  • 2 tablespoons Adam’s Reserve House Rub
  • Cheddar Cheese Slices
  • 1/2 cup breadcrumbs
  • 1 egg

 

 

 

 

 

 

Mix ground beef, Southwest Dip, breadcrumbs, egg and House Rub together until well incorporated.

Grill of pan fry burgers until desired degree of doneness is attained.

Top patty with thick slice of Cheddar Cheese and place on bun.

Garnish with Pico de Gallo mixed with Mayonnaise, if desired.

  • Sourdough Rolls
  • Hamburger Patties
  • Adam’s Reserve House Rub
  • Robert’s Reserve Moroccan Sauce

 

 

 

 

 

 

 

Season Hamburger Patties with House Rub and grill or pan fry until desired degree of doneness is attained.

Mix Moroccan Sauce with Mayonnaise 50/50.

 

 

 

 

 

 

Spread Moroccan Mayonnaise on Sourdough Rolls prior to placing cooked patty.

  • Ciabatta Rolls
  • Hamburger Patties
  • Adam’s Reserve Asian Spice

Spicy Slaw

  • 1 carrot, coarsely grated
  • 1 cucumber, coarsely grated
  • Robert’s Reserve Plum Thai Garlic Sauce

 

 

 

 

 

 

Rub Hamburger Patties with olive oil and season with Asian Spice.

 

 

 

 

 

 

Grill or pan fry patties until desired degree of doneness is attained.

Mix grated carrot and cucumber with Thai Sauce

 

 

 

 

 

 

Top burger with generous amount and serve on Ciabatta Rolls.

 

  • 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