Posts Tagged ‘sea salt’

  • 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

 

 

 

 

 

 

 

 

 

 

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  • 2 packages Simply Potato Mashed Potatoes or 6 to 8 large potatoes, peeled, cubed, boiled and mashed
  • 2 teaspoons Borgo de’ Medici Sea Salt with White & Black Truffles
  • 1 – 8 ounce brick Cream Cheese
  • 1 stick Unsalted Butter

In a large pot, melt butter, cream cheese and Truffle Salt over medium high heat

Add Mashed Potatoes and mix to incorporate well and heat through

YUM

  • 1 jar Cookwell & Company Agave Dijon Glaze
  • Adams Reserve Sea Salt
  • Salmon

 

 

 

 

 

 

Line baking pan with aluminum foil and lightly oil with Olive Oil. Place Salmon Filet on pan and season with Sea Salt.  Drizzle Agave Dijon Glaze over to fully coat.

Bake in 400 degree oven until internal temperature reaches 145 degrees, about 20 minutes.

Serve with parsley garnish

  • 1 jar Cookwell & Company Cacciatore Sauce
  • 2 pounds Natural Chicken, cut of your choice
  • 1 – 16 ounce bag Gluten Free Pasta
  • Adams Reserve Spicehouse Classic Poultry Seasoning
  • Adams Reserve Sea Salt Sea Salt
  • Ottavio Olive Oil
  • 8 ounces Mozzarella Fresca, grated

Preheat oven to 350 degrees.  Cook Pasta according to package directions, drain and rinse under cool water.

Cut Chicken into bite sized pieces or leave whole and season with Adams Reserve Poultry Seasoning

Fry in Olive Oil over medium high heat until almost done.

Place Pasta in an Olive Oil greased 13 X 9 inch baking dish, add cooked Chicken pieces and Cookwell & Company Cacciatore Sauce

Mix to incorporate ingredients.

Top with grated Mozzarella Fresca

and bake until cheese is just golden brown, about 20 minutes.

  • 1 pound Peaches, pitted
  • 1 pound Plums, pitted
  • 1 jar Cookwell & Company Watermelon Vinaigrette
  • 1 clove Garlic, chopped
  • 1 Shallot, chopped
  • 1 cup Ottavio Olive Oil
  • 4 Jumbo Scallops
  • Sea Salt
  • Adams Reserve Thyme

Combine Peaches, Plums, Garlic and Shallot 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, depending upon thickness.

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl.  Serve with Crusty Artisan Bread.

  • 1 pound Pasta
  • 1/2 cup grated Romano Cheese
  • 4 eggs
  • 1 pound Shrimp, peeled and deveined
  • 1 small package frozen Peas
  • 1 wedge Frescolin Ricotta Salata, crumbled
  • 1/4 teaspoon Sea Salt
  • Adams Reserve Crushed Red Pepper
  • 1 jar Cookwell & Company Honey Lime Vinaigrette

Preheat oven to 350 degrees.  cook Pasta according to package directions, drain, add Romano Cheese and eggs, mix well and spread over bottom of Olive Oil greased 13 X 9 inch pan.

Heat Large Skillet over medium high heat, add Honey Lime Vinaigrette and Red Pepper Flakes, when hot add Shrimp and cook for 5 to 8 minutes, stirring frequently.

Add Peas and heat through, then add crumbled Ricotta

Pour Contents over Pasta and mix gently to incoporate

Place in oven and bake for 20 to 25 minutes.

Serve with Spinach Salad and Crusty Bread.

  • 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.

  • Catfish Filets
  • H-E-B Basting Oil
  • Sea Salt

 

 

 

 

 

 

 

 

Preheat oven to 450 degrees, Marinate Catfish Filets in Basting Oil for 15 minutes or more.

 

 

 

 

 

 

Line baking sheet with foil, place filets in baking pan and pour more Basting Oil over and sprinkle with small amount of sea salt, if desired.

 

 

 

 

 

 

Bake for 15 to 20 minutes or until fish flakes with a fork.