Posts Tagged ‘roasted red pepper’

  • 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

  • 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.