Posts Tagged ‘Roasted Red Pepper and Onion’

  • 2 pounds Eggplant (about 2 large eggplants)
  • Adams Reserve Garam Masala
  • 1 jar Robert’s Reserve Roasted Red Pepper and Onion
  • Ottavio Extra Virgin Olive Oil
  • 1 cup uncooked Wild and Brown Rice Blend

Cook Rice according to package directions. 

Cut Eggplant in half lengthwise and score cut side with diamond pattern, generously drizzle Olive Oil over Eggplant, sprinkle 2 tablespoons Garam Masala on each half and then drizzle more Olive Oil over.

Bake in 400 degree oven for 45 minutes or until very soft.

Remove from oven and scrape flesh from skin and discard skin.

Cut Eggplant into bite sized pieces and mix in jar of Roasted Red Pepper and Onion

Serve with Rice and Crispy Breadsticks

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  • 1 1/2 – 2 pounds Chicken pieces, your choice
  • 1 jar Green Valley Ranch Marionberry & Jalapeno Sauce
  • 1/2 cup Ottavio Olive Oil
  • 1 – 8 ounce container chopped Onions or large Onion, chopped
  • Adam’s Reserve Sweet Smoked Paprika
  • 2 cans Black Eyed Peas

Season Chicken all over with Paprika, using at least 1/2 jar

Heat Olive Oil in Dutch oven or large pot with lid, over medium high heat.  

Brown Chicken on all sides and transfer to plate

Add Onion to oil and saute for 5 minutes

Add Marionberry Sauce and bring to a boil, mixing to incorporate

Add Chicken and cover, reduce heat and simmer for 20 minutes

Heat Black Eyed Peas in Separate Pot

Place Black Eyed Peas on Serving Platter, top with Chicken and pour sauce over all

  • 1 bag Brussel Sprouts
  • 1 jar Robert’s Reserve Roasted Red Pepper & Onion
  • 2 tablespoons Adam’s Reserve House Rub
  • 1/2 jar Better Than Good Bacon Jam

Place Brussel Sprouts in pot over medium high heat with 3/4 cup water and House Rub, cover and simmer for 10 minutes.

Add Roasted Red Pepper and Onion, stir to incorporate, re-cover and simmer 10 minutes more

Add Bacon Jam, stir to incorporate and simmer uncovered for 5 minutes, If too liquid, leave lid off and simmer until desired consistency is attained

  • 1 Red Cabbage, cored, quartered and cut into 1/4 inch slices
  • 1 jar Robert’s Reserve Roasted Red Pepper and Onion
  • 1 large Granny Smith Apple, cored and diced
  • 1 cup Pinot Noir
  • 4 tablespoons Graisse de Canard (Duck Fat)

Core and chop Cabbage

Dice Apple

Heat Dutch oven or heavy pot with lid over high heat and melt Graisse de Canard.

Stir in Cabbage and stir to coat with Fat.  Add Wine, Apple Roasted Red Pepper and Onion, mix to incorporate well.

Bring to a boil, cover and simmer for one hour or more until Cabbage is tender and silky

Serve 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

  • Chicken Wings Separated
  • Better Than Good Moppin’ Sauce
  • Robert’s Reserve Roasted Red Pepper and Onion Sauce
  • Ottavio Olive Oil

 

 

 

 

 

 

 

 

Heat Olive Oil in heavy skillet over medium high heat and sear chicken wings to brown slightly.

 

 

 

 

 

 

Add Moppin’ Sauce to wings and saute until done.

Finally add Roasted Red Pepper and Onion Sauce

 

 

 

 

 

 

Serve with lots of napkins……..these are so yummy….or skip the napkins and lick your fingers!

  • 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.

  • 4 Onion Rolls
  • 1 pound ground chuck
  • 1/2 jar Cookwell & Company Bock and Brown Sugar Marinade
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 tablespoons Adam’s Reserve House Rub
  • 1 jar Robert’s Reserve Roasted Red Pepper and Onion
  • Cheddar Cheese Slices

 

 

 

 

 

 

Mix ground meat, Marinade, egg, breadcrumbs and House Rub 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 a slice of Cheddar Cheese and heap of Roasted Red Pepper and Onion.

This recipe uses Wild Caught Alaskan Cod. When using Wild Caught fish you get all the benefits of Omega 3s. Fish acquire Omega 3s by eating the algae in the water. Farm raised fish do not have this concentration of Omega 3s because they are fed grain pellets. Cod is a very light and flaky fish with a wonderful flavor. It is very light and not “fishy” and therefore is fun to cook because it will assume the flavors of the spices and condiments you use to prepare it.

We baked the cod using Panko bread crumbs to keep it good and healthy, while getting that good “crunch”.  If you will notice, no salt or pepper was used in the preparation, all flavors are from the natural spices and marinade.

  • Wild Caught Alaskan Cod Fillets

  • 1 jar Cookwell & Company Fin & Feather Citrus Marinade

  • Panko Bread Crumbs
  • Adam’s Reserve Classic Italian Bread Dipper Spices

Ratio:  2 cups bread crumbs to 4 heaping tablespoons Italian Spices

  1. Preheat oven to 400 degrees; in the meantime, marinade Cod in Fin & Feather Citrus Marinade for at least 20 minutes.  Mix Panko and Italian Spices together and then heavily coat all sides of Cod with the mixture.  This means just remove the cod from the marinade, do not wipe off any excess, use it to attract the bread crumb mixture and hold it in place.

2.  Line cookie sheet with parchment paper and place fish on paper,  generously drizzle Ottavio Olive Oil over the fish – this will help brown the bread crumbs and the wonderful Italian olive oil with add flavor and moistness.

3.  Place the pan on the center rack of the oven with a piece of foil loosely place over the fish.  Bake until internal temperature reaches 135 degrees, then remove foil and return pan to oven, continue to bake until internal temperature reaches 145 degrees and bread crumbs are nicely browned.

Now you will need one jar of Robert’s Reserve Roasted Red Pepper and Onion Dip – the PERFECT condiment for this dish!

4. Remove fish from oven and place on serving dish and dress with the Roasted Red Pepper and Onion Dip.  Yum – Yum  Enjoy!