Posts Tagged ‘olive oil’

  • 2 Free Range Eggs per person
  • 1 teaspoon Truffle Salt
  • Ottavio Extra Virgin Olive Oil
  • Fresh Asparagus
  • Toast Points
  • Fresh Strawberry for Garnish

 

 

 

 

 

 

  1. Place a small amount of Olive Oil in Sauté Pan and heat over medium high heat
  2. Cut Asparagus into desired size, making sure to remove woody ends.  Sauté for 3 – 4 minutes or until bright green.
  3. Beat Eggs until frothy and pour over Asparagus, scramble or cook in omelet.  When almost done sprinkle with Truffle Salt.
  4. Serve with Toast Points and garlic with sliced Strawberry.

Best Served with Champagne or Mimosas ……….I suppose a Bellini will do nicely also.

 

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  • 1 pound Peaches, pitted
  • 1 pound Plums, pitted
  • 1 jar Cookwell & Company Watermelon Vinaigrette
  • 1 clove garlic, chopped
  • 1 Shallot, chopped
  • 1 cup Extra Virgin Olive Oil
  • 4 Scallops
  • Sea Salt
  • Thyme

 

 

 

 

 

 

Combine Peaches, Plums, Garlic and Shallots in food processor, pulse until smooth,

then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated.

Place in refrigerator to chill

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme

Sear on each side about 2 – 3 minutes, per side, depending upon size

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl

 

 

 

 

 

 

 

 

 

 

  • 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

afood 002

 

 

 

 

 

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

afood 003afood 004

 

 

 

 

 

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

afood 005

 

 

 

 

 

 

Serve over White Rice and garnish with Green Onion

afood 007

  • 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

food 003

 

 

 

 

 

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

food 001

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.

food 002

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

food 005

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

food 004

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

  • 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

This recipe makes a wonderful, hearty soup that becomes so creamy with the couscous.  Should you want to make it vegetarian, just leave out the Italian Sausage.

  • 1 jar Cookwell & Company Red Pepper & Tomato Soup
  • 1 package Mild Italian Sausage
  • 1 cup Israeli Couscous
  • 2 cups Central Market Organics Chicken Broth
  • 2 cups Portobello Mushroom, coarsely chopped
  • 2 cups Squash, coarsely chopped

 

 

 

 

 

 

Using scissors, cut sausage links into 3/4 inch slices and brown in a small amount of Olive Oil.  Add Red Pepper & Tomato Soup, Couscous, Chicken Broth and Vegetables.

 

 

 

 

 

 

Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes.

Remove from heat and cover, let sit for 10 minutes.

More Chicken Broth may be added if you desire a thinner soup.

Garnish with Red Pepper Slices and serve with crusty bread.

  • 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