Peel and devein Shrimp, if needed. Saute Shrimp in Basting Oil over medium high heat until just beginning to turn pink.
Add Soppin Sauce’, Queso and Bacon Jam
Mix to incorporate and heat until bubbling and Shrimp are done.
Serve over Poblano & Corn Rice
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
Mix all ingredients together to incorporate well.
Either place the dough on a surface floured with the Baking Mix and pat out to about 3/4 to one inch thick and then cut out biscuits using Bacon Jam jar
or
Drop tablespoons of dough onto to a baking sheet that has been lined with non-stick foil
Bake in 400 degree oven for 20 minutes or until done
Heat 1/2 cup Olive Oil in Dutch oven or heavy pot over high heat, sear Beef Cubes
Add Bodacious Red Wine and bring to boil, boil for 8 minutes
Add Broth, Soppin’ Sauce, Onions, Carrots and Mushrooms
Bring back to a boil, reduce heat and simmer for 45 minutes
Place in serving dishes
Heat Meatballs in microwave, place in crock pot on warm or in chaffing dish, pour Raspberry Chipotle Sauce over and mix to incorporate.
Cook Pasta al dente according to package directions, drain and rinse.
Fry Italian Sausage in Olive Oil to until brown
Add water to almost cover and continue to cook until done, remove from heat and thinly slice.
Heat Pasta Sauce and Giadiniera Sauce together until bubbling, add Sausage Slices and Pasta, mix to incorporate.
Place on Serving Plate and garnish with Parmigiano Reggiano
Chop Olives
Cook Rice with Water, Pasta Sauce and Pesto until desired degree of doneness is attained
Fluff with fork and add Calamata Olives
Serve topped with Italian Sausage and garnish with Peppers
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
This Egg Dish is makes a Marvelous Weekend Breakfast or Brunch
The Arrabbiata Sauce is a bit spicy so if you don’t like spicy I suggest the Tomato Basil Sauce
Fry Pancetta in heavy skillet until begins to crisp, over medium high heat
Add Arrabbiata Sauce to pan and heat until sauce begins to bubble
Make indentation into sauce with wooden spoon and drop egg into opening.
Sprinkle Calamata Olives over all
Cover and cook until Eggs reach desired degree of doneness
Suggestion: Toast some Asiago Cheese Bread in a pan with Olive Oil
Place Eggs on Serving Plates and garnish with Parmigiano Reggiano Cheese, serve with Asiago Cheese Bread
