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Curry Seasoned Halibut
2 halibut fillets (about 16 oz)
juice of one lime
2 T Dulcet Madras Curry Spice & Rub
1. Squeeze the fresh lime juice onto both sides of the halibut fillets, shake off excess juice.
2. Place the rub on a plate and dredge the halibut in the rub.
3. Place the halibut on a hot grill. Grill for approximately 7-8 minutes per side or until just cooked through.
4. Serve with sauteed spinach, steamed rice and mango salsa.
Mango Salsa: one ripe mango diced, 1/8 t chopped fresh ginger, 1 1/2 t fresh lime juice, 1/8 t lime zest, 1/2 t chili powder. Mix ingredients together at least 30 minutes before serving.
Serves 2
Steamed Mussels with Belgian Beer
Put fresh mussels into pot, pour over beer, sprinkling of Xroads Philippine Sea Salt and ground Lampung Black Pepper. Cover and put over high heat. When mussels are open, put onto plate, pour over juices and serve with crusty bread. enjoy!
Creole Puff Pastries
2 T Trampetti Extra Virgin Olive Oil
1 c finely chopped onion
1/2 lb ground sirloin
5 t Dulcet Creole Cooking Spice & Rub
1/4 c finely chopped parsley
1/4 c sundried tomatoes in oil, strained & chopped
1 lb Puff Pastry
1 egg, lightly beaten
1. Sauté onion in olive oil until golden brown.
2. Add the ground beef and cook until browned.
3. Remove from heat and drain off any excess oil.
4. Add 4 1/2 t of the Dulcet Creole Spice (reserving 1/2 t for sprinkling), the parsley and the sundried tomatoes to the beef.
5. Set aside to cool.
6. Roll out the puff pastry.
7. Use a 2 3/4 inch round fluted pastry cutter to create rounds, re-roll trimmings and cut to make 25-30 rounds.
8. Place 1 1/2-2 t of the beef mixture in the center of each round.
9. Fold the rounds in half and pinch together.
10. Place crescents on parchment covered baking sheet.
11. Use a pastry brush to brush egg on each pastry.
12. Use remaining 1/2 t Dulcet Creole Cooking Spice & Rub to sprinkle on top of each pastry.
13. Bake pastries in a 400 degree oven for 10-15 minutes or until puffed and golden brown.
From our test kitchen: Pastries can be made ahead up and refrigerated. Remove from frig, brush with egg, sprinkle with spice & bake.
Moroccan Lamb Stew
2 lbs boneless leg of lamb, trimmed of fat &
cut into bite sized pieces
3 T Colli Etruschi Extra Virgin Olive Oil
1 T butter
2-3 T Dulcet Moroccan Cooking Spice & Rub
1 Lg onion, diced
1-14.5 oz can diced tomatoes
1/3 c currants or raisins
1-15.5 oz can garbanzo beans, drained
zest of one lemon & 1 T fresh lemon juice
fresh cilantro, chopped
fresh mint, chopped
1. Combine 2 T olive oil and 2 T of the Dulcet Moroccan Cooking Spice & Rub and the prepared lamb. Place in glass dish and marinate for at least one hour.
2. Place the remaining T of olive oil and the butter in a heavy enameled dutch oven over med high heat.
3. Add the diced onion and sauté until browned.
4. Place the marinated lamb in a large frying pan over med high heat and fry until lightly browned.
5. Once the lamb is browned, add it along with its cooking liquids, the tomatoes with their juice and 1 c water to the to the onions.
6. Bring to a boil and then reduce the heat to a simmer, cover the pot and cook for 1 hour.
7. After the hour of cooking, add the currants or raisins, garbanzo beans, lemon zest & juice, cook until heated through adding the additional T of the Dulcet Moroccan Cooking Spice if desired.
8. Serve over steamed cous cous, rice or quinoa and garnish with the fresh cilantro & mint.
Serves 4 |
Etouffe
1/4 c all purpose flour
2 T Colli Etruschi extra virgin olive oil
1/4 c butter
1 large onion, finely chopped
1 c celery, finely chopped
1 bell pepper, finely chopped
2 T Dulcet Creole Cooking Spice & Rub
2 c vegetable stock
1 bay leaf
1-14.5 oz can diced tomatoes
2 T fresh lemon juice
2 T fresh parsley, chopped
2 lbs rock shrimp or crawfish
1. Place the flour in a dry frying pan over medium heat and toast until golden brown, stirring occasionally to prevent burning, approx 15 minutes.
2. Heat the vegetable stock over medium low heat in a separate pot.
3. In a heavy pot, melt butter over medium heat, add the olive oil.
4. When the flour is golden, whisk it into the butter and olive oil until smooth.
5. Continue to cook this mixture over medium heat, stirring often, until it turns the color of peanut butter.
6. Add the finely chopped vegetables, the Dulcet Creole Cooking Spice & Rub and cook until vegetable are softened. A little stock may need to be added at this point to prevent burning.
7. Once the vegetables are soft, slowly whisk in the remaining stock.
8. Add the diced tomatoes, bay leaf and keep at a low simmer until it thickens into a silky gravy texture.
9. Add the shrimp or crawfish, the lemon juice and the parsley and cook for 5 minutes or until the shrimp are just cooked through.
10. Serve over steamed rice.
Serves 4
Barbecue Rub
Combine the following ingredients and rub onto ribs, roasts, or steaks before barbecuing.
1/4 cup firmly packed Heritage Palm Brown Sugar
1/4 cup Pimenton de la Vera Sweet Paprika
4 Tbsp ground Hickory-Smoked Maine Sea Salt
2 teaspoons garlic powder
2 teaspoon onion powder
2 teaspoon celery seed
1 teaspoon cayenne pepper
Creole Oven Baked Potato Fries
4 medium sized white potatoes
2 T Trampetti Extra Virgin Olive Oil
2 t Dulcet Creole Cooking Spice & Rub
1. Wash and cut the potatoes into " thick fries.
2. Rinse well with ice cold water.
3. Pat dry with paper towels.
4. Toss potatoes with olive oil and the Dulcet Creole Cooking Spice.
5. Place potatoes on a large non stick baking sheet.
6. Cover with foil and bake in 475 degree oven for 15 minutes.
7. Remove foil, toss potatoes to prevent sticking.
8. Cook potatoes uncovered for an additional 15 minutes.
Serves 4
Butternut Squash with Moroccan Spice
4 c butternut squash, cubed
1 onion, coarsely chopped
2 T Colli Etruschi Extra Virgin Olive Oil
2 T Dulcet Moroccan Spice
1 c tomatoes, diced
1 c veggie stock
2 T fresh lemon juice
1 T of each fresh mint, parsley & cilantro, chopped
1. Place a dutch oven over medium heat, add olive oil.
2. Add the onion and sauté until translucent, approx 5 minutes.
3. Add the Dulcet Moroccan spice and sauté.
4. Add the tomatoes, stock and lemon juice and bring to a boil.
5. Add the butternut squash, cover and simmer for 15-20 minutes.
Serve over couscous, garnish with fresh herbs.
Serves 4
Guacamole with crab and nut oils
4 avocados
A bag of tortilla chips
6 tbsp of La Tourangelle roasted hazelnut oil
6 tbsp of La Tourangelle roasted walnut oil
Mayonnaise
1/2 Lb of fresh crab meat
Crushed hazelnut
Halen Mon Sea Salt, pepper
2 tbsp Maletti balsamic vinegar
Tabasco
Cut your avocados in half and remove the pit. Peal the half avocados. Mix the avocado with La Tourangelle roasted walnut and hazelnut oil, balsamic vinegar and some drops of Tabasco. Salt and pepper.
Serve your guacamole in small bowls garnish with tortilla chips.
If desired, mix the meat crab with mayonnaise. Place the crab meat on top of guacamole and sprinkle crushed hazelnut on top.
Serve it fresh. |
