Ingredients:
1.5 lbs boneless, skinless chicken thighs, cut into chunks
Tikka Masala Blend
1 yellow onion, diced
All Natural Avocado Oil
3 Tbl Tomato Paste
3 cloves garlic, minced
1 Tbl grated fresh ginger
1 15oz can tomato sauce
1 tsp Garam Masala
1 tsp ground Turmeric
1 cup Vegetable Stock
1/2 cup heavy cream
Fresh cilantro for garnish
Directions:
Season the chicken with Tikka Masala Blend. Heat a large skillet or dutch oven over medium-high heat. Drizzle in the All Natural Avocado Oil to just cover the bottom. Add in the chicken and onions and saute until golden brown and the onions are beginning to soften-about 5 minutes. Add in the tomato paste, garlic, ginger, Garam Masala and Turmeric. Cook until very fragrant-about 2 minutes-the mixture will be pasty and may want to scorch. Adjust your heat and splash in a little stock if needed.
Add in the vegetable stock and tomato sauce. Bring to a boil and reduce to a simmer. Simmer for 10 minutes, until slightly thickened. Stir in the heavy cream. Simmer for 3-5 minutes or until thickened. Taste and adjust with salt. Serve with basmati rice, naan and fresh cilantro.
Ingredients for the Shortbread:
2 sticks unsalted butter, softened
3/4 cup dark brown sugar
1/2 cup granulated sugar
2 tsp Pure Maple Extract
1/2 tsp Pure Vanilla Extract
Dash (1/8 tsp) Vietnamese Cinnamon
1/2 tsp Fleur de Sel
2 1/4 cups all-purpose flour
3/4 cup finely chopped roasted pecans
Directions for the Shortbread:
In a mixer fitted with a paddle attachment, cream together the butter, sugars, extracts, cinnamon and Fleur de Sel until light and fluffy. On low speed, beat in the flour and then the pecans. Turn the dough onto a floured work surface and use floured hands to form into a ball. Cut the ball into two equal parts. Form each half into a 2.5 inch diameter and 8-inch long log. Wrap tightly in plastic wrap and chill for at least 3 hours. This dough is much more cooperative when chilled.
Preheat oven to 350°F. Cut each log into 12 cookies and place on parchment-lined baking sheets 2 inches apart. Bake for 12-14 minutes or until lightly golden around the edges.
Drizzle or dip into our Salted Dark Chocolate Sauce.
Ingredients:
1 lb large sea scallops
Cilantro Lime Extra Virgin Olive Oil
Lime Sea Salt
Green Peppercorns
Chimichurri Sauce-get the recipe here
Directions:
Thoroughly dry the scallops with paper towels, then season on both sides with Lime Sea Salt and Ground Green Peppercorns. Allow to sit on the counter for 10 minutes to take the chill off. You want to avoid having ice cold protein hit a hot pan.
Drizzle Cilantro Lime Extra Virgin Olive Oil into a nonstick skillet to just cover the bottom. Heat over medium-high heat. When the oil is hot, add the scallops and cook for 3 full minutes, undisturbed, on the first side. Check to see that a deep brown crust has developed. If not, continue to cook for 1-2 minutes until this is achieved. Flip and cook for 1 to 2 minutes longer, until firm but yielding to the touch. Serve drizzled with the Chimichurri Sauce.
Ingredients:
½ cup parsley
½ cup cilantro
2 cloves garlic, grated
1 tsp lemon zest
2-3 Tbl fresh lemon juice
½ tsp Gochugaru Chile Flakes
½ tsp sea salt
½ cup Jalapeno Garlic Extra Virgin Olive Oil
Directions:
A mortar and pestle work great for this recipe. This comes together quickly, and you're not looking to grind the herbs into a paste. Chimichurri is a loose, oil-based condiment that can be drizzled versus spooned as a paste. If you don't have a mortar and pestle, a food processor works. Just be sure to pulse so that you don't puree the sauce.
Tear the parsley and cilantro and add to the mortar. Give it a few presses with the pestle to begin to break it apart and release the oils. Add the garlic and lemon zest and use the pestle to press the ingredients together. It should smell very fragrant. Add in the lemon juice, Chile Flakes, salt and Jalapeño Garlic Extra Virgin Olive Oil. Grind with the pestle just a few times then allow to sit for 5-10 minutes to release all of the flavors into the oil before using.
]]>Ingredients:
2 boneless beef strip steaks (about 1 lb. total)
Sel Gris
1.5 Tbl 7 Blend Peppercorns, roughly crushed
1 Tbl Caramelized Onion Avocado Oil
2 Tbl unsalted butter
1 small shallot, minced
1/4 cup Cognac or Brandy
1/3 cup heavy cream
1 Tbl chopped fresh parsley
Directions:
Pat the steaks dry with a paper towel and season both sides lightly with Sel Gris. Coat both sides with the peppercorns, pressing so they adhere. Allow to sit on the counter for 15-20 mins to bring to room temperature.
Heat Caramelized Onion Avocado Oil in a cast iron skillet over medium-high heat until shimmering hot. Add the steaks and cook to your desired doneness (2 to 3 minutes per side for medium rare). Transfer the steaks to a cutting board and tent them with foil. Pour off and discard any fat left in the pan, but not the brown bits.
Ingredients:
2 tsp Brown Mustard Seeds
½ cup sugar
¼ cup Champagne Pear Balsamic Vinegar
1/2 cup water
1 dried chile de arbol, stemmed and crumbled
1BayLeaf
1 Cinnamon Stick
1 rosemary sprig
1 tsp Sea Salt
3 thin slices of fresh ginger
1 c raisins
1 c red and green grapes, sliced
Directions:
In a small saucepan, toast the mustard seeds over moderate heat, shaking the pan, until seeds start to pop open. Add the sugar, Champagne Pear Balsamic Vinegar, Chile de Arbol, Bay Leaf, Cinnamon Stick, rosemary, sea salt and ginger. Bring to a boil. Reduce heat and simmer gently for a few minutes. Rinse, dry and slice the grapes in half.
In a clean jar add the grapes and raisins. Pour over pickling liquid and seal. This mixture can be kept in the refrigerator for several weeks.
]]>Ingredients:
4 oz Cream Cheese
4 oz Goat Cheese
2 Tbl Basil Extra Virgin Olive Oil
2 Tbl chopped fresh basil
Blood Orange Avocado Oil
Fresh Basil for garnish
Cyprus Flake Salt
Directions:
Using a stand mixer fitted with the paddle attachment or a hand mixer, blend together the cream cheese, goat cheese, Basil Extra Virgin Olive Oil and chopped fresh basil. Spread half into a bowl. Top with fresh basil leaves. Spread the remaining half of the cheese mixture on top. Garnish with fresh basil and a drizzle of Blood Orange Avocado Oil and a sprinkling of Cyprus Flake Salt.
Ingredients for the Simple Syrup:
1 cup water
1 cup sugar
1/2 tsp Apple Pie Spice
Directions for the Simple Syrup:
Simmer the water and sugar in a small pot until it's clear and thickened a bit-about 5 mins. Whisk in the Apple Pie Spice. Set aside. Can be refrigerated for up to 2 weeks.
Ingredients for the Rum Punch:
1 cup Spiced Rum
2 cups whole milk
2 cups half & half
1/2 cup Spiced Simple Syrup
1 Tbl Vanilla Puree
Ice
Dash grated nutmeg
Directions for the Rum Punch:
Combine the rum, milk, half & half, Spiced Simple Syrup and Vanilla Puree in a pitcher. To serve on the rocks, pour into glasses over ice. For a frothy version, shake portions in a cocktail shaker with lots of ice. Strain into highball or shot glasses. No matter how you serve it, dust glasses with a few scrapings of fresh nutmeg.
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Ingredients:
1 gallon water
1 Tbl Root Beer Extract
2 tsp Pure Vanilla Extract
2 1/4 cups granulated sugar or simple syrup
2 lbs dry ice
Directions:
Dry ice can be dangerous if not handled properly. Please familiarize yourself with these precautions.
In a large insulted beverage dispenser or heavy glass punch bowl, combine the water, Root Beer Extract, Pure Vanilla Extract and sugar. Stir until the sugar is dissolved. You can also use simple syrup in place of the sugar.
Slowly add in scoops of dry ice - be sure to wear gloves! Allow the dry ice to dissolve completely - this could take anywhere from 10-30 minutes depending on the temp in the room/outdoors. Bottle or serve the root beer just as the dry ice dissolves so that you can capture the bubbles. We like to make a small batch and serve it with ice cream for root beer floats!
Ingredients:
2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 Tbl Pumpkin Pie Spice
1/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 stick unsalted butter, cold and diced into cubes
1/3 cup canned pumpkin puree, blotted and chilled
3 Tbl heavy cream, plus more for brushing tops
1 large egg
1 tsp Pure Vanilla Extract
1 tsp Pure Maple Extract
Directions:
Preheat oven to 400°F. In a food processor pulse together flour, baking powder, baking soda, salt, Pumpkin Pie Spice, brown sugar and granulated sugar until well blended.
Add butter and pulse mixture several times to cut butter into mixture. Large pieces of butter should no longer be visible.
In a bowl whisk together chilled pumpkin puree, heavy cream, egg and extracts and honey. Pour into the food processor and pulse until a dough forms. It will be sticky.
Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges, wiping the knife between cuts as needed if it becomes sticky with dough.
Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with heavy cream, then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes before spreading with glaze.
For the glaze: Combine 1 cup powdered sugar, 2 Tbl half and half, 1/4 tsp Pumpkin Pie Spice. Whisk together, adding more half and half as needed to reach desired consistency. It should be fairly thick not runny. Spoon and spread mixture scones to evenly coat tops.
]]>Ingredients:
Whole fryer, cut into 8 pieces or 8 bone-in, skin-on thighs
Sel de Provence
Herbes de Provence Extra Virgin Olive Oil
1/2 cup white wine
1/2 lb sliced smoked sausage or Italian Sausage, casings removed
1 small yellow onion, diced
2 cloves garlic, grated
1 can Canellini beans
1 can petite diced tomatoes
1 cup stock
Panko
Herbes de Provence Blend
Directions:
Preheat oven to 350°F. Season the chicken on all sides with Sel de Provence. Heat a large cast iron skillet or braiser over medium high heat. Drizzle in the Herbes de Provence Extra Virgin Olive Oil. Sear the chicken pieces, skin side down, until very brown. Turn and sear for another 3 minutes. Move to a plate. Pour off extra fat, leaving a thin layer at the bottom of the pan.
Add in the onion and sausage and scrape to loosen up any browned bits. Saute until the sausage is golden - about 4 minutes. Add in the garlic and saute for 1 minute. Add in the wine. Bring to a simmer for 3 minutes. Add in the beans, tomatoes and stock. Return the chicken to the pan. In the areas around the chicken, sprinkle Herbes de Provence blend on top of the bean/tomato/sausage mixture. Add panko to these sections. You're looking to create little mounds of bread crumbs that will soak up the braising liquid and get golden brown on top. Be sure the chicken skin is exposed. Drizzle the sections of bread crumbs with Herbes de Provence Extra Virgin Olive Oil.
Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes or until the bread crumbs are golden, the skin is crispy and there is no visible pink near the bone of the chicken.
With a stand or hand held mixer, combine the sugar, Pecan Oil and bananas. Mix well. Add in the eggs one at a time, mixing well after each addition. Beat in the buttermilk and Pure Vanilla Extract.
Whisk together the flour, baking soda, Sel Gris and ground Rooibos Vanilla Chai Tea. Add in the dry ingredients and mix by hand just until moistened. Batter will be lumpy.
Pour the batter into the loaf pan(s) or divide among muffin tins. Combine the cinnamon and sugar. Sprinkle over the batter in the pans. Bake large loaf for about an hour. If baking smaller loaves or muffins, check after 30 minutes. Bake until golden brown and a skewer inserted in center comes out clean. Remove from oven and loosen from sides of the pan with a butter knife or offset spatula. Allow to cool in the pan for five minutes. Then invert onto cooling racks.
Ingredients:
3 lb Chuck Roast
Fixin Chicken Blend
Shallot Extra Virgin Olive Oil
1 onion, sliced
1/4 cup red wine
3 Tbl Worcestershire sauce
2 cups broth - we used Vegan Broth Powder
1 bay leaf
2 tsp Montreal Steak Blend
Hoagie Rolls
Provolone Cheese
Directions:
Season the roast on all sides with Fixin Chicken Blend. Allow to rest at room temp for 20 minutes. Heat the Instant Pot to high on saute mode. Drizzle in the Shallot Extra Virgin Olive Oil to cover the bottom of the pot. Sear the roast on all sides until golden brown. Move to a plate. Add the onion to the pot with a drizzle of more oil. Saute briefly while using a wooden spoon to loosen up any browned bits. Add in the remaining ingredients, stir being sure to loosen up any browned bits.
Return the roast to the pot. Press cancel. Place the lid on the pot and set to pressure cook, on high, for 35 minutes. After the pressure cook time has elapsed, allow to naturally release for 10 minutes. Release all of the pressure and remove the roast from the pot.
Strain the jus and return to the pot and set to saute set on high. Simmer the jus until reduced slightly. Taste and adjust with salt and pepper if needed.
Build the sandwiches with warm roast and provolone. Serve the au jus for dipping.
Ingredients:
9X13 pan cooked cornbread
Shallot Extra Virgin Olive Oil
1 onion, diced
2 ribs celery, diced
3 cloves garlic, minced
2 Tbl fresh chopped sage
2 tsp fresh thyme leaves
1 tsp salt
2 Tbl Gobble Gobble Blend
2 eggs
1-1.5 cups hot vegetable or chicken stock
Chopped parsley & green onions for garnish
Directions:
Crumble cooked cornbread in a large bowl. Preheat oven to 350°F. In a large skillet, drizzle in Shallot Extra Virgin Olive Oil to coat bottom. Saute onions and celery until soft and translucent - about 7 mins.
Add in garlic, sage, thyme, salt and Gobble Gobble Blend and saute just until fragrant - about 1 min. Scrape vegetable mixture into cornbread bowl. Stir to combine.
Drizzle with 1 Tbl of Shallot Extra Virgin Olive Oil and stir.
Whisk eggs and fold into cornbread.
Begin drizzling in stock, stopping to stir. We used just a little over 1 cup. Depending on the brand of cornbread, you may need more. The stuffing should hold together but not be mushy or have any visible liquid in the bowl.
Cover and bake for 20 minutes. Uncover and bake for an additional 10 minutes.
]]>Slow Cooker: Increase the broth to 1.5 cups and slow cook for 4 hours on high or until the chicken pulls easily with two forks.
Oven: Place in a 9X13 dish, cover tightly with foil and bake at 375°F for 1 hour or until the chicken pulls easily with two forks. Check after 30 minutes to make sure there's liquid in the pan. Adjust if needed.
Ingredients:
2 large sweet potatoes, scrubbed clean
Rosemary Extra Virgin Olive Oil
Sariette Blend
Chopped Fresh Herbs
Roasted Garlic Sea Salt
Grated Parmesan Cheese
Directions:
Preheat oven to 375°F. Slice sweet potatoes, skin on, ¾ inches thick. Season generously with Rosemary Extra Virgin Olive Oil and Sariette Blend. Spread on sheet pan in a single layer.
Roast for 10 mins. Remove from oven and flip and redistribute, being sure to scrape up browned bits. Potatoes should be soft enough to press. Use a glass or small bowl, sprayed with nonstick spray, to gently smash slices. You want to spread them out just a bit in order to make the edges thinner than the centers. This will allow for extra golden crispiness at the edges. Drizzle with a little additional oil. Return to oven and roast for an additional 10 mins or until tender and golden brown.
Remove from oven. Sprinkle with grated parm and Roasted Garlic Sea Salt. The heat from the potatoes may be enough to melt the parm; however, you can return them to the oven for a few minutes and that should do the trick. Garnish with chopped herbs.
Ingredients:
Whole Chicken
3 Tbl Harissa Paste
3 Tbl Honey
2 Tbl Rosemary Extra Virgin Olive Oil
1/2 small onion, grated
4 tsp Sea Salt
Directions:
When we tested this recipe with our typical "high-heat to start, low heat to finish" chicken roasting method where we cook uncovered then tent with foil at the end, the honey and Harissa began to burn quickly. We rethought our method and decided to reverse our process: cover the chicken and cook on lower heat for the majority of the cooking process and then use high heat to finish things off and crisp up the skin. It worked well with no burn!
Preheat oven to 350°F. We recommend that you spatchcock the chicken. This simply means cutting out the backbone of the bird so that you can flatten out the chicken and expose all the skin.
Season the chicken on all sides with 2 tsp salt. Use a handheld grater (microplane) or smallest holes on a box grater to grate onion. Be sure to catch juices.
In a bowl, combine Harissa Paste, honey, Rosemary Extra Virgin Olive Oil, onion with juices and remaining 2 tsp salt. Rub this combination over the chicken. Gently lift the skin of the breast and rub some of the mixture under the skin.
Place the chicken in a roasting pan. If leaving the chicken whole, place it breast side up. If spatchcocked, place bird, flattened out, skin side up. Tent pan with foil.
Roast for 50-60 mins or until a meat thermometer insterted into meatiest section registers 165°F. Remove foil, drizzle with more Rosemary Extra Virgin Olive OIl. Increase heat to 400°F. Roast for 5-10 minutes or until golden brown. Keep a close watch, as the sugars can tend to burn. Remove from oven and allow to rest for 20 minutes.
Ingredients:
5 cups flour
1 Tbl salt
1/4 cup Roasted Garlic Avocado Oil
1/4 cup Melange Pour le Pain
1 1/3 cups water (approximately)
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt and Roasted Garlic Avocado Oil and mix well. Add in the Melange Pour le Pain. Mix well.
With the mixer running, add in the water until a ball forms. You may not use all of the water and you could need more. Once a ball forms, switch to the bread hook. Knead until the ball is smooth - about 4 minutes.
Turn out on the counter and divide into 6 balls. If the dough feels dry, rub with a little additional oil. Place on a sheet pan and allow to rest for at least 20 minutes.
Preheat a cast iron to medium-high. Drizzle in a little additional Roasted Garlic Avocado Oil. Roll a dough ball into a flat circle about 1/4 inch thick. If the dough springs back, it has not rested long enough. It should easily flatten and maintain its shape.
Place in the hot pan and cook for about 1 minute or until spotted golden brown and bubbled form. Flip and continue cooking for 30 seconds to 1 minute. Repeat with the remaining dough balls.
Pebre is a Chilean condiment made from tomatoes, chiles and vinegar. While traditionally served with crusty bread for dipping, we love Pebre lots of other ways. Dollop on grilled chicken or shrimp, use as a dip for empanadas, spoon onto tacos. Pebre is another dish in our long lineup of tuck-in-the-fridge accoutrement that we love to have on hand.
Ingredients:
1 Tbl flour
2 roma tomatoes, halved
1 banana pepper, stemmed & seeded
1 bunch scallion whites, rough chopped
1/2 cup packed cilantro leaves
1 Tbl Sel Gris
6 Tbl White Balsamic Vinegar
1/2 cup Arbequina Extra Virgin Olive Oil, divided
Directions:
In a small skillet, toast the flour for about 5 minutes or until slightly darkened and giving off a nutty aroma. Move to a bowl to cool.
In a food processor, combine the tomatoes, banana pepper, scallion whites, cilantro, Sel Gris, White Balsamic Vinegar and half of the Arbequina Extra Virgin Olive Oil. Pulse to combine, taking care to not process completely smooth. With the machine running, drizzle in the remaining olive oil. This will work to emulsify the sauce. Pour into the bowl with the flour and stir to combine. Allow to sit for 5 minutes before tasting. Taste and adjust with more Sel Gris. Serve with a warm baguette for dipping.
Ingredients:
Smoked Extra Virgin Olive Oil
2 yellow onions, sliced
1 Tbl Barbacoa Blend
2 tsp sea salt
4 garlic cloves, minced
1 cup halved grape or cherry tomatoes
2 cups cubed butternut squash
1 cup lima beans, white beans or cannelini beans
2 cups water
2 ears corn
2 lbs cubed pork shoulder or chicken breast
Chopped cilantro and lemon wedges for serving
Directions:
Heat the instant pot to high on Sauté mode. Cut the onions in half and then slice into thin half moons. Drizzle in Smoked Extra Virgin Olive Oil to cover the bottom of the pot. Add in the onions and sauté until softened and golden-about 10 mins.
Add in the Barbacoa Blend and salt. Stir to combine and create a paste. Add in the garlic and sauté until fragrant - about 2 minutes.Add in the tomatoes, butternut squash, beans and water. Allow to come to a simmer while you prep the corn.
Cut the corn from the cobs. Add the corn to the pot. Use your knife to "milk" the cobs by holding the blade perpendicular to the cob and running it down the cob. A thick liquid will come off the cobs. Add this to the pot. Carefully use the large end of the knife to cut the cobs in half. Add the cobs to the pot. You'll remove these after cooking. They will add a rich flavor to the stew as well as contribute starchiness to body. Much in the same way you would create a corn stock for chowder or soup.
Add in the meat and stir to combine. Hit cancel. Place the lid on the pot and make sure the venting valve is set to seal. Set the pot to Pressure Cook on High for 25 minutes. Allow to naturally release for 15 minutes.
Remove the top and remove the corn cobs. Taste and adjust with salt. Stir in about 1/2 cup chopped cilantro and add more to garnish the bowls. Spritz servings with lemon. Absolutely delicious with warm crusty bread.
In a large bowl, beat the eggs and Pecan Oil together. Stir in the cornmeal, baking powder, salt and Voo Doo Blend. Add the sautéed onion, being sure to scrape in any browned bits from the skillet. Fold in the cheese, corn, chopped crawfish, whole crawfish and Pickled Jalapeños.
Spread the batter into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.
]]>This recipe is a South Louisiana start-it-with-a-roux standard. Anne remembers that her mother added potatoes to stretch the dish and served it with big helpings of steaming rice.
Ingredients:
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell pepper
1 Tbl Bayou Seafood Blend
4 garlic cloves, minced
1 bay leaf
5 cups shrimp or vegetable stock
1 small russet potato, peeled and diced
2 lbs peeled, deveined shrimp
Chopped fresh parsley and green onions for garnish
Salt & Cayenne
Cooked rice for serving
Directions:
In a heavy-bottomed dutch oven over medium-high heat, combine the flour and oil and stir, constantly, until a peanut-butter colored roux is achieved. This will take 8-10 minutes. Our hand-made, right or left-handed Roux Spoon is your friend here!
Add the onion, celery, bell pepper and Bayou Seafood Blend to the roux and reduce the heat. Stir and cook until the vegetables are softened - about 10 minutes. Add in the bay leaf and garlic. Saute for 1 minute. Add the stock and stir to combine. Increase heat to high and bring to a full rolling boil. Reduce heat and simmer for 25 minutes. Add the potato and simmer for 20 minutes. Add the shrimp and simmer for 10 minutes. Add in the parsley and green onions and stir to combine. Taste and adjust with salt and cayenne if needed.
1/2 tsp salt
2 Tbl Shallot Extra Virgin Olive Oil
4 Tbl butter
Juice of 1/2 a lemon
1 lb zoodles
Rub the boats generously with Italian Herbs Extra Virgin Olive Oil and season with salt and pepper. Arrange boats cut sides up in a lasagna pan and roast until eggplant is tender and browned at edges - 25 to 30 minutes. Leave oven on.
While the boats roast, prepare the filling. Chop the scooped-out eggplant flesh into about 1/2-inch chunks, spread on a sheet pan and sprinkle with salt. Set aside. Heat 2 Tbl Italian Herbs Extra Virgin Olive Oil in a large skillet over medium-high heat. Saute onion for 3 to 5 minutes, until translucent. Add garlic and cook 1 minute. Add sausage and use your spoon to break it up and cook it just until no longer pink, about 5 minutes.
Add chopped eggplant, season the mixture well with salt and black pepper, and cook, stirring as needed, until eggplant is soft and wants to stick to the pan, about 7 minutes. Add 1/2 cup D'Agostino Pasta Sauce and half of the basil and warm through. Taste and adjust seasoning with salt and pepper. Remove from heat and mix in half the mozzarella and parmesan.
In a bowl, whisk together 1 cup D'Agostino Pasta Sauce with 1 Tbl Creole Italian Blend. Pour the sauce into the baking dish to surround the boats. Stuff the boats with the filling. Top each with the remaining cheese and then the Crispy Garlic Breadcrumbs. Bake for 10-12 minutes or until heated through and the sauce in the pan is bubbling.
Let eggplant rest for 5 minutes before serving. Serve in a shallow bowl with the sauce spooned on top and warm crusty bread on the side.
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Ingredients:
Pie crust (homemade or store bought)
1 stick unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
1 Tbl Pure Vanilla Extract
1 tsp Chinese Five Spice
1/4 tsp Szechuan Salt
3 large eggs
1 cup chopped roasted pecans
1 cup roasted pecan halves
Directions:
Preheat oven to 350°F. Place a baking sheet in the oven to preheat.
Melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, Pure Vanilla Extract, Chinese five spice and Szechuan Salt. Beat eggs in a medium bowl. In the same bowl, stir in the chopped pecans. Combine the two mixtures by tempering the beat eggs into the hot sugar mixture.
Place the pecan halves in pie shell and pour filling over. Place pie dish on hot baking sheet. Bake until filling is set, 50 minutes to 1 hour. Cool to room temperature before slicing. Refrigerate any leftovers.
Serve with our homemade vanilla infused whipped cream.
A note about this pie: When we tested the pie, we were inclined to add additional Chinese Five Spice and Szechuan Salt, as the flavors were too subtle. However, after waiting several hours for the pie to cool, the spices really bloomed and came forward.
Ingredients:
6 bell peppers tops and cores removed
Caramelized Onion Avocado Oil
1 lb ground beef
2 Tbl Spanish Town Blend
Heaping teaspoon Unholy Trinity
1 medium onion chopped
Chopped bell pepper tops (stems removed)
6 cloves garlic minced
1 fresh tomato diced or 14.5 oz can diced tomatoes, drained
1.5 cups cauliflower rice
1 tsp Roasted Garlic Sea Salt
1 cup shredded Monterey Jack or Cheddar cheese*
1/2 cup ground walnuts or pecans (optional)
Grated Parmesan Cheese
Freshly chopped parsley and scallions for garnish
Use this dough for our Pepperoni, Mushroom & Fresh Tomato Basil Pizza. Yum!