Teriyaki Shrimp with Rice

• 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

Sindhi Chicken Curry

• 1 jar Global Palate Indian Sindhi Curry Sauce
• 2 pounds Chicken, cut into bite sized pieces
• 1 Onion, diced
• 1 small container Greek Yogurt
• 1 – 15 ounce can Diced Tomatoes
• 1/2 bunch Fresh Cilantro, chopped
• Adams Reserve Garam Masala Spice
• Lime Wedges for Garnish

Heat 1/2 cup Olive Oil in heavy pan over medium high heat, season Chicken with Garam Masala and saute for 5 minutes

Add Onion and saute for 3 more minutes

Add Tomatoes, Yogurt, Cilantro and Sindhi Curry Sauce, bring to a boil

Reduce heat and simmer for 20 minutes.

Serve with Jasmine Rice and garnish with Lime Wedges

Thai Green Curry Chicken

• Ottavio Olive Oil
• 2 large Shallots, thinly sliced
• 1 bag Bolthouse Farms Carrot Matchstix
• 1 bag Mann’s Snow Peas, sliced into match sticks
• 2 large Chicken Breasts, cut into bite sized pieced
• 2 tablespoons Adams Reserve Asian Spice
• 1 jar Global Palate Thai Green Curry Sauce
• 4 large Basil Leaved, thinly sliced

Chop all Vegetables

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, add Shallots and Chicken and saute for 4 minutes

Add Curry Sauce, Carrots and Peas, stir to incorporate, bring to a boil and then reduce heat and cover, simmer for 5 minutes

Serve over Jasmine Rice and Garnish with Basil

Savannah Style Watermelon Glazed Chicken

• 2 pounds Chicken – Cut of Your Choice
• 2 Tablespoons Adam’s Reserve Southwest Ancho Rub
• 2 Tablespoons EVOO
• 1 cup Wine
• 8 ounces sliced Button Mushrooms
• 1 bottle Cookwell & Company Watermelon Vinaigrette
• 1/4 cup chopped Cilantro

 

 

 

 

 

 

 

 

Heat Olive Oil in heavy skillet or Dutch oven over medium high heat. Season and Sear chicken for 5 minutes or until browned.
Add wine to pan and deglaze, add mushrooms and cook until chicken is almost done.
Add Watermelon vinaigrette and simmer until sauce thickens and coats chicken.

 

 

 

 

 

 

Garnish with chopped Cilantro.
Serve with Steamed Jasmine Rice and Oven Baked Truffle Asparagus