Posts Tagged ‘yellow potatoes’

Easter hors d’oeuvres

  • 1 loaf baguette bread – sliced
  • 1 jar Robert’s Reserve Cherry pomegranate Sauce
  • Brie Cheese
  • 1 bag Dried Mission Figs

 

 

 

  •  Slice baguette and spread small amount of Cherry Pomegranate sauce on bread, top with Brie Cheese and then half a mission fig.

Serve with Unwined Chardonnay.

 

 

 

 

 

 

 

 

 

 

 

 

Easter Basket Salad

  • Cucumber with little or no seeds
  • Boursin Cheese – garlic and herbs
  • Carrot Matchsticks
  • Kale Leaves or Small Sprouts
  • Chives
  1. Slice Cucumber lengthwise and very thin
  2. Roll cucumber slices to form rolls, fill rolls with boursin cheese and then garnish with carrot and kale.
  3. Place on salad plate and pour a small amount of Cookwell and Company Watermelon Dressing on plate.

 

 

 

 

 

 

 

Potatoes au Jimel

  • 2 pounds small Dutch yellow potatoes
  • 1 teaspoon Adam’s Reserve Truffle Salt
  • 1 block Cream Cheese
  • 1/2 cup parmigianno reggiano, shredded

Cook potatoes until tender, drain and return to pot, add all other ingredients and mash. 

 

 

 

 

 

 

Minted Peas and Pearl Onions

  • Frozen Peas
  • Frozen Pearl Onions
  • 1 stick unsalted butter
  • 1 teaspoon Adam’s Reserve Truffle Salt
  • 1 small  bunch fresh Mint

Place peas, onions, butter and Truffle Salt in pot and heat thoroughly.  Finely chop mint leaves and add for the last two minutes of cooking.

 

 

 

 

 

 

 

The Ham

Fully Cooked Ham—choose butt over shank

1 jar Robert’s Reserve Roasted Pineapple and Habanero

Adam’s Reserve Whole Cloves

1.        Using a sharp paring knife, cut diagonal lines across ham surface creating one inch squares.  Place a clove in each of the squares, pushing it into the ham, stem side down.

2.        Spoon Roasted Pineapple and Habanero Dip over ham, save any leftover for rebasting.

3.        Place ham in 375 degree oven and cook until heated through and incision marks separate.  Apply leftover Roasted Pineapple and Habanero Dip halfway through cooking.

For the perfect Ham Sauce, heat Robert’s Reserve Cherry Pomegranate Sauce, adding 1/2 teaspoon Nutmeg to one jar sauce…….oh yummmmm.

  • Let’s Eat!!!

  • Hope you saved room for dessert!

    Banana’s Foster Cake

    4-6 bananas peeled and thinly sliced

1 box Yellow Cake Mix

1 large box instant vanilla pudding

1 jar Cookwell and Company Banana’s Foster

1 eleven ounce bag Caramel Bits

4 large eggs

Place sliced bananas in bottom of baking dish. 

Mix all ingredients together and bake for 30 to 40 minutes at 350 degrees. Remove from oven and let sit for 10 minutes.

Invert serving dish over pan and flip to release cake onto serving dish. Enjoy!

  • 2 pounds Natural Chuck Roast or 2 pounds cubed lamb
  • Ottavio Olive Oil
  • 1 container Central Market Organics Vegetable Broth
  • 2 Adam’s Reserve Bay Leaf
  • 1/2 jar Adam’s Reserve Peppercorn & Garlic Sear N’ Crust Rub
  • 1 bottle stout or porter beer, such as Guinness
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 1 – 16 ounce bag frozen pearl onions
  • 1.5 pound bag Baby Potatoes
  • 1 – 16 ounce bag Carrot Chips

Cut Roast or Lamb into desired chunks and coat with olive oil and then season with Adam’s Reserve Peppercorn & Garlic Seasoning;

Meanwhile heat Dutch oven or large heavy pot over medium high heat with enough olive oil to generously coat bottom of pan.  Place meat chunks in pan and sear all sides,

Add broth, Bay leaves and beer, bring to a boil; add Soppin’ Sauce, onions, potatoes and carrots, return to a boil and reduce heat to medium.

Simmer with lid on until meat and potatoes are tender. If stew is too thin thicken with 2 ounces instant mashed potatoes added directly to pot.

Serve with Father O’Leary’s Bock and Brown Sugar Spoon Bread! Yummy!

  • 2 pounds Natural Chuck Roast
  • Ottavio Olive Oil
  • 1 container Central Market Organics Beef Broth
  • 2 Adam’s Reserve Bay Leaf
  • 1/2 jar Adam’s Reserve Peppercorn & Garlic Sear N’ Crust Rub
  • 1 bottle Rahr & Sons Ugly Pug Black Larger
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 1 – 16 ounce bag frozen pearl onions
  • 1.5 pound bag Baby Dutch Yellow Potatoes
  • 1 – 16 ounce bag Carrot Chips

Cut Roast into desired chunks and coat with olive oil and then season with Adam’s Reserve Peppercorn & Garlic Seasoning;

Meanwhile heat Dutch oven or large heavy pot over medium high heat with enough olive oil to generously coat bottom of pan.  Place meat chunks in pan and sear all sides,

Add broth, Bay leaves and beer, bring to a boil; add Soppin’ Sauce, onions, potatoes and carrots, return to a boil and reduce heat to medium.

Simmer with lid on until meat and potatoes are tender. If stew is too thin thicken with 2 ounces instant mashed potatoes added directly to pot.

Serve with salad and crusty bread! Yummy!