Good Karma Potato Parsnip Mash

November 19, 2014 By

2 pounds Yukon gold potatoes, peeled and quartered

1/2 c butter

3/4 pound parsnips, peeled and cut into 1-inch pieces (thick parts halved)

3/4 cup whole milk

1 tablespoon coarse salt

3 tsp Good Karma seasoning blend

Freshly ground pepper

Place potatoes and parsnips in a large pot and cover with cold water by 3 inches. Add a heaping tablespoon salt and bring to a boil over medium high heat. Cook until vegetables are completely tender, about 15 minutes. Drain in a colander; let vegetables sit in colander to “steam dry” for 5 minutes.

2Heat butter and milk in a small saucepan over medium low; remove from heat. Return vegetables to pot and coarsely mash with a potato masher. Add milk and butter and Good Karma seasoning to mixture; continue to mash potatoes while incorporating the liquid. Season mash with salt and pepper.

Filed Under: Good Karma, Recipes

Twisted Cranberry Sauce

November 19, 2014 By

A tangy sauce traditionally served with turkey.

 

12 oz (336 g) fresh cranberries

1/2 cup hearty red wine or port

1 shallot, finely chopped

grated zest of 1 orange

3/4 cup packed light brown sugar

3 tsp Juicy Jerk or Bollywood Seasoning blend

 

1/3 cup fresh orange juice

Bring the cranberries, shallot, brown sugar, wine, and orange zest and juice and to a boil in a medium saucepan over medium heat, stirring often to dissolve the sugar.Reduce the heat to low and simmer until the cranberries have broken down and the sauce is thick, 15 to 20 minutes. Transfer to a serving dish and cool. Cover with plastic wrap and refrigerate until ready to serve. Bring to room temperature before serving.

Filed Under: Bollywood Nights, Juicy Jerk, Recipes

Green Beans & Proscuitto

November 19, 2014 By

1 tablespoon olive oil

2 pounds green beans, rinsed, ends trimmed

8 slices prosciutto, diced

1 /2 c water

1 cup thinly sliced onion

2 tsp Put Me Anywhere

1 teaspoon salt

1/4 cup red wine vinegar

2 tbsp butter

2 tablespoons sliced garlic

1/2 teaspoon freshly ground black pepper

1/4 grated parmesan cheese(optional)

1 Set a pan over medium heat, and add the olive oil. Once the oil is hot,add the onions and garlic and Put me anywhere seasoning, cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add diced prosciutto , green beans and toss to combine with the onions

2 Increase the heat to medium-high and add red wine vinegar and butter. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.

3Remove from the heat and transfer the beans to a serving dish or small platter to serve.Sprinkle with fresh grated parmesan.

Yield: 4-6 Servings

Filed Under: Put Me Anywhere, Recipes

French Mustard Brussel Sprouts

November 19, 2014 By

Make  a classic holiday dish like Brussels sprouts glamorous by adding ruby red pomegranate seeds.

4 cups  small Brussels sprouts, trimmed of outer leaves and halved through the stem end

1 cup walnuts, toasted

8 tablespoons extra-virgin olive oil

1 tbsp dry French Mustard seasoning

1/2 cup fresh pomegranate seeds

Sea salt and freshly ground black pepper

2 ounces fresh parmesean , shaved on the large straight blade of a box grater, for garnish

Juice of 2 lemons

 

1Preheat the oven to 450 degrees Fahrenheit.

2Combine the Brussels sprouts and 3 tablespoons of olive oil in a large bowl and toss to coat. Season with salt and pepper. Transfer to a rimmed baking sheet and roast until fork tender and some of the outer leaves are crunchy, about 20 minutes. Set aside to cool.

3Meanwhile, whisk together the remaining 5 tablespoons of olive oil and the lemon juice in a small bowl.Add 1 tbsp French Mustard Seasoning.

Toss the sprouts in a large bowl with the walnuts and pomegranate seeds. Transfer to a rimmed serving platter. Season with salt and pepper and drizzle with the vinaigrette. Sprinkle the pecorino on top and serve.

 

Filed Under: French Mustard, Recipes

Cauliflower Gratin

November 19, 2014 By

1 head of cauliflower, outer leaves removed, broken into large florets

1 3/4 cups whole milk

3 tbsp butter

1 cup grated sharp Cheddar cheese

3 tbsp all-purpose flour

salt and freshly ground black pepper

5 tsp of your choice of LBE any of these will be sensational

African Queen, Cook your ODD, Memphis Thrill, Mr.Carne, Hot Daddy

1 cup bread crumbs or rice crumbs

 

1Bring a large pot of lightly salted water to a boil.Add 3 tsp of LBE seasoning

Add the cauliflower and boil for 7 minutes, or until almost tender. Drain, rinse well under cold water, and drain again. Arrange cauliflower in an ovenproof serving dish. Position the broiler rack about 8 in (20 cm) from the source of heat and preheat the broiler.

2To make the cheese sauce; melt the butter in a medium saucepan over low heat. Whisk in 2 tsp of LBE

seasoning and  the flour and mustard and cook without browning for 2 minutes. Remove from the heat and whisk in the milk. Return to the stovetop and bring to a boil over medium heat, whisking often. Reduce the heat to low and simmer until thickened and no flour taste remains, about 2 minutes. Remove the pan from the heat, add 3/4 cup of the Cheddar cheese, and whisk until melted. Season with salt and pepper and pour over the cauliflower.

3Toss the remaining cheese with the bread crumbs and sprinkle over the cauliflower. Place the dish under the broiler for 3–5 minutes, or until the sauce bubbles and the crumbs are golden. Serve hot from the dish.

Filed Under: African Queen, Cook Your Own Damn Dinner, Hot Daddy, Memphis Thrill, Mr. Carne, Recipes

Steak

November 19, 2014 By

Marinating:

In a re-sealable plastic bag or bowl combine the steaks and your choice of  LBE seasoning blends.

Mr. Carne is our steak blend with horseradish garlic and rosemary simple ingredients for a complex taste.

Baja Joe will add intrigue and flavour like no other. Juicy Jerk and Bollywood Nights both are delicious on Rib Eye of Sirloin.

Lightly oil after adding your seasoning .

Salt can be added before your cooking time up to half hr before grilling or you can add sea salt

after cooking your steak.

Preparation:

Bring steaks close to room temperature 1/2 hour before grilling for more even cooking.

Heat a frying pan over medium-high heat before adding the steak (this seals the surface, trapping in juices).

Rather than oiling the pan, brush the steak with oil to prevent it sticking.

Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done.

Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.

To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it’s rare, slightly firmer and springy when it’s medium and very firm when it’s well-done.

Transfer steak to a plate, cover with foil and set aside for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender.

Filed Under: Mr. Carne, Recipes

Spiced Butter

November 19, 2014 By

Works beautifully on top of steak, fish or vegetables add some flavour simply to your meal today.

 

Mr.Carne Herb Butter – Add ½ c of Butter and 2 tbsp of Mr.Carne spice blend chop in ¼ cup of parsley and ¼ c green onion. Mix well roll into parchment paper and refrigerate until hard.  Slice thin for top of steak or potatoes.  Herb Butter will keep in the refrigerator up to 3 weeks.

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Baja Joe & Lime Butter- Add ½ c of Butter and 2 tbsp of Baja Joe spice blend chop in ¼ cup of cilantro and squeeze the juice of one whole lime. Mix well and refrigerate until hard. Slice thin and serve on steak or potato even corn on the cob. Herb butter will keep in the refrigerator up to 3 weeks.

Filed Under: Baja Joe, Mr. Carne, Recipes

Greek Meatball Recipe

November 19, 2014 By

Directions:

Preheat oven to 375 degrees F (190 degrees c)

2 lbs ground chicken or turkey can alternate lamb or beef

1 cup finely chopped onion

1 cup of chopped peppers

1/4  c pitted olives

½ c fresh parsley

1 cup of panko crumbs or gluten free crumbs

2 eggs

1 tsp salt (optional)

2 tbsp of Aphrodite Bites Seasoning

¾ cup of feta cheese

Place all ingredients and mix until evenly blended. Then form meatballs and place on cooking sheet. Bake 30 minutes and serve while warm. You can also squeeze fresh lemon just before serving

Filed Under: Aphrodite Bites, Recipes

Beef Kabobs with Horseradish Sauce

September 23, 2014 By

Seasoning options Mr Carne, Hot Daddy,

1lb (450g) cubed beef

1  1/2  tbsp Mr Carne

-In large bowl stir together Mr. Carne

Seasoning and cubed beef till coated.

– Marinate for 2 to 24hrs

-One each red or yellow pepper and onion cubed

– Add salt then thread onto skewers with cubed beef, onion and red pepper

Grill on greased grill over high heat, turning once until desired doneness,

Horseradish Sauce-

3 tbsp Greek yogurt

3tbsp sour cream

2 tbsp minced chives

2 tbsp horseradish

Filed Under: Hot Daddy, Mr. Carne, Recipes

Memphis Thrill -Bacon Wrapped Stuffed Chicken Breast

September 23, 2014 By

Marinate Chicken Breast in Memphis Thrill ( or Put me Anywhere-Baja Joe –Hot Daddy) 4 boneless skinless chicken breast 8 tablespoons cream cheese 4 tablespoon green onion, Chopped 8 pieces bacon, Partially Cooked Directions: Pound out Chicken breast so it is about 1/4″ thick. Mix together cream cheese and green onions and spread cheese mixture over (1 side) of chicken breast. Roll Chicken breast up to conceal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on baking sheet and back for about 30 minutes at 375. Broil for about 5 minute to crisp bacon.

Filed Under: Baja Joe, Hot Daddy, Memphis Thrill, Put Me Anywhere, Recipes
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