Archive for February, 2012

Steak Valentino

Posted: February 12, 2012 in Adam's Reserve, Entree, Recipes
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  •  4 Beef Steaks of your choice
  • 1 tablespoon Olive Oil
  • 1 tablespoon minced garlic
  • ½ – 1 jar Texas on the Plate Ancho Chile and Honey Sauce
  • Adams Reserve Steak Au Poivre Rub
  • 1 carton H-E-B Ready, Fresh, Go Pico de Gallo, drained
  • 1 medium to large Avocado
  1.  Rub steaks with oil and garlic, season with Rub, set aside for 5 to 10 minutes.
  2.  Drain Pico de Gallo, place in a medium mixing bowl and toss with diced avocados and Ancho Chile and Honey Sauce.
  3.  Grill steaks to desired doneness, remove from heat and let rest for at least 10 minutes.

                Serve with topping of Pico de Gallo Sauce.

 

Serve with Potatoes Antoinette

Holy Posole

Posted: February 12, 2012 in Entree, Recipes
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Posole traces its roots to the Aztec Culture and is a ritually significant, traditional pre-Colombian soup made with hominy.  Posole is a perfect meal for a family event or a party!  Serve the basic soup in a large container or leave the pot simmering on the stove. 

In bowls at the dining table have: 

  • Shredded Cabbage
  • Chopped Onion
  • Mexican Oregano
  • Lemon Wedges
  • Sliced Radishes
  • Pepper Paste

Serve each person a bowl of Posole and let them add the other ingredients as desired.  It is fun and delicious, especially on a cold, rainy day.  Enjoy!

  • We currently have Holy Posole FREE when you purchase Cookwell & Company Tortilla Soup ($7.99), you also get FREE tortilla strips!  This is the perfect time to try out this fun and delicious meal, perfect for a cold and rainy day!

Spicy Shrimp Quesadillas

Posted: February 1, 2012 in Entree, Recipes, Robert's Reserve, Super Bowl Foods
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These great Quesadillas are easy to make and are baked in the oven for quick preparation for those impatient fans waiting on the sideline!

Ingredients:

  • 2 pounds cooked Shrimp, chopped
  • 1 jar Robert’s Reserve Roasted Pineapple Habenero Dip
  • 2 cups shredded HEB Mexican Blend Cheese
  • 4 chopped green onions
  • 1 pack Southwest Style Flour Tortillas – made fresh in the store
  1. Preheat oven to 400 degrees.  Mix first four ingredients together in a medium bowl until well blended.
  2. Place half the tortillas on  baking sheets.  Spread with shrimp mixture, then top with second tortilla.  Press tops down gently and top with additional cheese and green onions, if desired.
  3. Bake until cheese melts, about five minutes.  Cut each quesadilla into 8 wedges and serve those free agents these Spicy Shrimp Quesadillas while they are warm.

Serve with fresh guacamole (buy it fresh made in the Produce Department) and Sour Cream.

Quesadillas can also be cooked on the griddle or in a heavy skillet 2-3 three minutes on each side, until cheese melts and tortilla is slightly browned.  If using this method, omit the additional cheese and onions on the top tortilla until after cooking.

Cherry Pomegranate Brie Bowl

Posted: February 1, 2012 in Appetizer, Recipes, Robert's Reserve
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Ingredients:

  • 1 jar Robert’s Reserve Cherry Pomegranate Sauce
  • 1 loaf Sourdough Round Bread made from scratch in the Bakery
  • 1 – 8 ounce round of Brie Cheese (I sometimes use two……who can help themselves when it comes to Brie!
  1. Preheat oven to 350 degrees.  Place bread on baking sheet.  Cut top 1/3 of bread off and set aside.  Cut circular opening in remaining bread to fit the Brie, carving out enough bread to leave room for the brie and a rim of bread on the top about 1 inch deep.  Remove the rind from the Brie and place in the bread.  Top with Cherry Pomegranate Sauce and replace top of bread.
  2. Bake 20 to 30 minutes.  To serve, remove bread top and break into bit sized pieces, dip bread pieces into warm Brie and Sauce and enjoy.  If there is sauce left over warm in microwave safe dish and serve with Brie bowl for extra flavor and dipping.

Drop Kick Onion Blossom & Horseradish Chicken Dip

Posted: February 1, 2012 in Appetizer, Recipes, Robert's Reserve, Super Bowl Foods
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This is a hearty and feisty dip that will be a hit with your fans.  Can also be served inside warm flour tortillas.  

Ingredients:

  • 2 – 12 ounce packages HEB Fully Cooked Seasoned Shredded Chicken or 3-4 chicken breasts cooked, cooled and shredded.
  • 1 – 8 ounce packages of Cream Cheese
  • 1 jar Robert’s Reserve Onion Blossom & Horseradish Dip
  • 1 cup Ranch Dressing
  • 2 cups grated Mild Cheddar Cheese
  • 2 – 3 Chopped Green Onions for Garnish
  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, combine the Ranch Dressing, Cream Cheese, half cup Cheddar Cheese and Onion Blossom & Horseradish Dip, mix well.
  3. Fold in shredded chicken and transfer to a 9 X 11 baking dish.  Top with remaining Cheddar Cheese.
  4. Bake uncovered for 25 to 30 minutes until bubbly and lightly browned on top.  Let sit a few minutes to cool down.

Serve with your favorite chips and watch the sidelines go wild!

2-Point Conversion Roast Beef Wraps

Posted: February 1, 2012 in Entree, Recipes, Robert's Reserve, Super Bowl Foods
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These are quick and easy wraps, or rollups that your team is sure to enjoy.  After game day, convert this recipe into a great lunch or brunch item by replacing the roast beef with roast turkey and the cheddar with Havarti dill cheese.  Change out the Southwest Style Tortillas for the plain flour tortillas made fresh in the store.  The Hot Raspberry Chipotle sauce can be substituted by the Robert’s Reserve Coconut Pineapple Mango Tequila Sauce.  Marvelous and delightful.  Serve them with a nice cup of Asparagus or Leek Soup or in the Summer with a cup of Cold Cucumber soup………..the crowd will go wild with this conversion!

  • 3-4 Green Onions Chopped
  • 1 package Southwest Style Flour Tortillas – made fresh in store
  • 1 pound thinly sliced Roast Beef Roasted Fresh in Deli
  • 12 slices crisp Cooked Bacon – HEB Peppered Bacon is the best to use (or for extra zing use HEB Jalapeno Bacon)
  • 1 pound Cheddar Cheese sliced on “1″
  • 1 jar Robert’s Reserve Hot Pepper Raspberry Chipotle Sauce
  1. Arrange tortillas on a work surface and divide Cheddar Cheese, Roast Beef, Bacon and Green Onions evenly between them.
  2. Drizzle Hot Raspberry Chipotle Sauce over filling and roll up tortillas.
  3. Heat heavy skillet, that is lightly oiled with olive oil over moderate high heat, place rolls in skillet with seam side down and toast, turning until golden on all sides, about 3-4 minutes.
  4. Cut wraps in half crosswise on the diagonal. 
  5. As an alternative, you can bake these wraps in a 350 degree oven until cheese is melted.  If baking you may want to secure the wrap fold with a toothpick to ensure easy transfer.  Don’t forget to remove the toothpicks or tell the players about them so you don’t have to sideline anyone with an injury!

Serve with extra Hot Raspberry Chipotle sauce for dipping……………YUMMY

Touchback Wings

Posted: February 1, 2012 in Adam's Reserve, Appetizer, Recipes, Robert's Reserve, Super Bowl Foods
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These delicious wings will make your players feel that they always have possession of the ball.  They can easily be made ahead of time so on game day you aren’t stuck in the locker room, aka kitchen.  They are baked and not fried so your mess is minimal and in making them you will create some great chicken stock that can be used for later culinary delights

 

  • 5 pounds chicken wings, separated at the joint
  • 1 box Central Market Organics Chicken Broth
  • 1/2 jar Adam’s Reserve Mire Poix, or 1 carton Savory diced vegetables from Produce, or 1/2 cup each diced onion, carrot and celery. 
  • 2 teaspoons Adam’s Reserve Dalmatian Sage
  • 1 bay leaf

 Sauce:

  • 2 tablespoons butter
  • 1/2 sweet onion, minced
  • 1 tablespoon Adam’s Reserve Roasted Garlic soaked in 1/4 cup hot water
  • 1 jar Robert’s Reserve Roasted Pineapple and Habanero Dip
  • Extra Jar of Pineapple and Habanero Dip for Dipping if desired.
  1.  Place chicken wings in large stockpot along with broth, mire poix, sage and bay leaf.  Add enough water to cover contents.  Cover and bring to a boil, reduce heat to medium low and simmer for 15 minutes.  Stir and skim off any foam midway through cooking.  Remove cover and let cool at least 10 minutes.
  2. While chicken wings are cooking, place garlic in hot water.  Heat saucepan over medium heat, add butter and onion, sauté until onions are soft, drain water off garlic and add garlic to onion.   Stir and mix together.  Add Pineapple and Habanero Dip, stir until smooth.  Let cool.
  3. Stain wings and retain your great stock for another culinary journey.  Toss chicken wings with sauce.  Wings can now be refrigerated for up to a day (let the flavors blend).
  4. Preheat oven to 450° with baking rack in highest position.  Line a 15 X 10 inch baking pan with non-stick foil.  Arrange chicken wings on baking pan, sprinkle lightly with sea salt.  Baked 25 minutes (30 to 40 minutes if have been refrigerated) until lightly browned. 

Serve to your hungry players with extra Roasted Pineapple and Habanero Dip for those hard working line backers!

Touchdown Tacos

Posted: February 1, 2012 in Entree, Recipes, Super Bowl Foods
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These great tacos are filled with layers of flavors that will keep the fans coming back for more.  Their design will keep the game officials (that would be you) happy too, because they have a soft flour tortilla coated in spicy bean goodness wrapped around the yummy crispy taco in the middle and will keep the playing field (your couch and floor) from being littered with taco pieces and parts.

  • 1 package Southwest Style Flour Tortillas—made fresh in the store
  • 1 box corn tortilla taco shells
  • 1 jar Robert’s Reserve Southwest Dip
  • 1 can refried beans
  • 2 pounds ground beef
  • 3 tablespoons Adam’s Reserve Southwest Ancho Rub
  • 1 jar Cookwell & Company Escabeche Salsa
  • Shredded Mexican Style Cheese
  • Optional: Shredded Lettuce and Diced Tomatoes
  1.  Mix refried beans with Southwest Dip and heat in sauce pan, set aside.  Cook ground beef in large skillet, breaking apart as you cook, when meat is turning pink, sprinkle on Southwest Ancho Rub and stir to mix and coat evenly, then add jar of Escabeche Salsa and cook until meat is done and liquids are evaporated. 
  2.  Heat flour tortilla one to two at a time on griddle or flat pan, remove and apply coating of refried bean mixture, then place crispy corn tortilla taco shell in middle and fold flour tortilla up the sides, fill corn tortilla with meat mixture and top with grated cheese and then lettuce and tomato, if desired. 
  3.  These are guaranteed to be a hit with your all star team and will keep them coming back for more, and you won’t have to spend half-time cleaning the field! 
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