Line baking sheet with foil and oil with Olive Oil, place Salmon skin side down and pour Teriyaki Glaze over fish.
Sprinkle with Asian Spice.
Place in a 400 degree oven and bake, uncovered for 15 to 20 minutes
Remove from oven and place on serving dish pouring any glaze that has run off over Salmon
Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides
When browned, add Chopped Vegetables and sauté for 10 minutes
Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally
Serve with crusty bread
Preheat oven to 425 degrees. Line baking sheet with foil and coat with Olive Oil.
Place Trout, skin side down, and coat top with Olive Oil and then generously season with Greek Seasoning.
Top with Olives and Feta Cheese
Bake for 20- 25 minutes
Cook Jasmine Rice according to package directions.
Pour enough Olive Oil in heavy skillet to about 1/4 inch deep, heat over medium high heat until shimmering, meanwhile rub all sides of Snapper with Olive Oil and then heavily coat with Seafood Rub. Fry, turning once in Olive Oil until fish flakes. It will be crispy and blackened on the outside. Remove Fish and discard Olive Oil. Pour Chile Lime Sauce into pan and add Snapper bring to a boil, spooning Sauce over Fish, let simmer for 3 minutes.
Place Rice on Serving Platter and place Snapper on top, pour remaining sauce over all.
Chop Onion and Sweet Potato
Place 6 tablespoons Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, saute Onion and Sweet Potato along with Garam Masala for 8 minutes
Add Arrabbiata Sauce, Vegetable Broth and Beans, simmer for 25 minutes
Stir in Peanut Butter and mix well to incorporate
Serve with Flat Bread that has been heated on the griddle with Olive Oil
I just love Fresh Tomatoes, Basil and Mozzarella Cheese together.
It is just difficult to serve this salad when one is having a Finger Food Party
This recipe solves that problem by turning the Tomato into the package to deliver these wonderful flavors!
Scoop out center of Tomatoes until only outside shell remains. (Save the innards to make great Tomato Soup)
Place a small amount of Pesto in the Tomatoes and then push in a small wedge of Mozzarella Cheese.
Place on Serving Platter and sprinkle with Red Pepper Flakes
Cook Pasta al dente according to package directions
Heat 3 tablespoons Olive Oil in Dutch oven or large pot and brown Italian Sausage until no longer pink, break apart with wooden spoon.
Add Celery, Onion and Carrot, stir and cook for 15 minutes
Add Pasta Sauce and Red Pepper Flakes, reduce heat and simmer for 20 minutes to incorporate flavors
Place Pasta on Serving Platter and top with Ragu, garnish with Parmesan Cheese and Parsley
The Red Wine & Mushroom Sauce with the Richness of the Bacon Jam added makes the perfect combination
Rub Steaks with Olive Oil to moisten, then rub with Steak Rub, set aside for 5 to 10 minutes. Grill or Pan Fry steaks until desired degree of doneness is attained. Remove to warm holding area.
Place Mushrooms in same pan over high heat, add Bacon Jam and stir to coat well, when hot add Wine and continue to cook on high heat until wine reduces, about 15 to 20 minutes.
Serve Red Wine Mushroom Sauce over Steaks.
Perfect with Potatoes Antoinette
In a large bowl, season Ribs with Asian Spice, turning to coat all sides
Pour Soppin’ Sauce over and mix well, let sit for 20 minutes or overnight is fine
Place Ribs on foil covered baking sheet and bake in 50 degree oven for one hour, baste with remaining Sauce Mixture after 30 minutes
Remove from oven and place on serving platter, pour any remaining juices over Ribs.
Sprinkle to taste with Red Chile Flakes and garnish with Green Onion Slices
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
