Ivory King Salmon Filets
Cookwell & Company Veracruz Sauce
Adam’s Reserve Southwest Rub
Coat Salmon with Extra Virgin Olive Oil and season with Southwest Rub
Heat 1/2 cup Olive Oil in heavy skillet over medium high heat until shimmering, fry Salmon, skin side down first and then turn until crispy and desired degree of doneness is attained.
Heat Veracruz Sauce until bubbling. Place Salmon on serving plate and spoon hot Veracruz Sauce over. Serve with Steamed Rice
Mix Flour and Thyme together, add Chicken one piece at a time, and turn to coat evenly with flour.
Heat Olive Oil in Dutch oven or heavy pot over high heat until shimmering, add Chicken and brown all sides, remove to holding plate.
Drain any excess oil from pot, return to heat and add Red Wine, simmer for 2 minutes, add Chicken, turning to coast with wine, simmer for 7 minutes.
Pour Cacciatore Sauce over Chicken and turn Chicken to incorporate Sauce and Chicken together.
Cover and reduce heat to medium, simmer for 5 to 10 minutes or until Chicken is tender.
Serve with Rice or Pasta
Cook Rice according to package directions
Heat Olive Oil in heavy skillet, season Shrimp with Citrus Rub
Saute in Olive Oil until just turning pink, add Green Onion and Teriyaki Glaze, heat until bubbling
Serve over Rice
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
This recipe makes a wonderful, hearty soup that becomes so creamy with the couscous. Should you want to make it vegetarian, just leave out the Italian Sausage.
Using scissors, cut sausage links into 3/4 inch slices and brown in a small amount of Olive Oil. Add Red Pepper & Tomato Soup, Couscous, Chicken Broth and Vegetables.
Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes.
Remove from heat and cover, let sit for 10 minutes.
More Chicken Broth may be added if you desire a thinner soup.
Garnish with Red Pepper Slices and serve with crusty bread.
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
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
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
