ZOODLE PRIMAVERA

Zoodle Primamera

20

Minutes Prep Time

10

Minutes Cook Time

4

Servings

INGREDIENTS

¼ cup olive oil
1 tablespoon dried Italian herbs
½ cup matchstick carrots
2 yellow squash, julienned
1 onion, julienned
1 yellow bell pepper, julienned
1 red bell pepper, julienned
2 medium zucchinis, spiralized into noodles
½ cup vegetable broth
15 cherry tomatoes, halved
1/2 cup Parmesan cheese, grated

INSTRUCTIONS

1. Heat large sauté pan over medium-high heat. Add oil and dried herbs.

2. Add vegetables and sauté 3-5 minutes.

3. Add broth and tomatoes; cook 5 minutes.

4. Season primavera to taste with salt and pepper. Garnish with cheese.

FLORIDA SHRIMP AND BEEF TACOS

Florida Shrimp and Beef Tacos

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

24 oz Florida beef (tenderloin, sirloin or your favorite cut), cut into 1-inch cubes
1 lb large Florida shrimp, peeled and deveined with tail on
2 large Florida bell peppers (your favorite color), cut into 1-inch squares
2 large onions, cut into 1-inch squares
8 bamboo skewers (soaked in water for 1 hour) or metal skewers
½ cup olive oil
2 tablespoon fresh garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoon lime juice
¼ cup fresh cilantro
Sea salt and fresh ground pepper to taste
Cooking oil spray for grilling
Soft or crispy corn tortillas
Taco toppings such as avocado, salsa, shredded lettuce and grated cheese.

INSTRUCTIONS

1. Combine olive oil, garlic, cumin, chili powder, cilantro and lime juice in blender and puree until smooth. Set aside.

2. Make skewers by alternating the beef, peppers and onions and the shrimp, pepper and onions. Put the same amount of beef or shrimp, peppers and onions on each skewer for balance.

3. Place skewers on shallow plate or glass dish and cover with half of the prepared marinade. Refrigerate for 30 minutes. Reserve the other half of the marinade to use as a dipping sauce.

4. Lightly season the completed skewers with salt and pepper.

5. Preheat the grill or indoor grill pan to medium-high heat.

6. Spray the skewers and pan with cooking spray.

7. Carefully add the skewers to the grill. Cook beef skewers until desired temperature. Shrimp should be just pink.

8. Toast soft tortillas on hot grill or grill pan. Remove beef/shrimp from skewer, place in warm tortilla and top.

SALMON BURGER WITH RED ONION CAPER SPREAD

Salmon Burger with Red Onion Caper Spread

15

Minutes Prep Time

40

Minutes Cook Time

4

Servings

INGREDIENTS

SALMON BURGER

1 1½ lb skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
½ cup coarse whole wheat breadcrumbs
Kosher salt and ground black pepper
3 tablespoons grape seed oil
4 whole wheat hamburger buns, sliced and toasted
4 leaves romaine lettuce, rinsed and dried
4 slices Ugly tomato
8 tablespoons red onion caper spread

RED ONION CAPER SPREAD ( 1 PINT)

¼ cup red onion, chopped and roasted
¼ cup dill
1 lemon, juiced
1 teaspoon capers
2 tablespoons Dijon mustard
2 cups Vegannaise
Kosher salt and fresh ground black pepper

INSTRUCTIONS

1. Cut salmon into large chunks, and put about a quarter into container of a food processor, along with mustard. Turn machine on; run, stopping to scrape down sides, until mixture becomes pasty. Add shallots and remaining salmon, and pulse until fish is chopped and combined with puree. (No piece should be larger than a ¼-inch or so; be careful not to make the mixture too fine.)

2. Scrape salmon mixture into a mixing bowl, then stir in breadcrumbs and season with salt and pepper to taste. Shape into four burgers.

3. Heat a large non-stick sauté pan over medium-high heat. Add oil; add burgers and cook 2-3 minutes each side, turning once.

4. Build burgers with buns and condiments.

RED ONION CAPER SPREAD

1. Preheat oven to 350ºF.

2. Coat red onion in 1 teaspoon olive oil and cover with aluminum foil. Place in oven and roast for 30 minutes. Remove from oven and let cool for 10 minutes.

3. Blend all ingredients, except Vegannaise, with a hand blender or in a food processor or blender. When mixture is smooth add Vegannaise. Season to taste with salt and pepper.

PORK FRIED CAULIFLOWER RICE

Pork Fried Cauliflower Rice

10

Minutes Prep Time

15

Minutes Cook Time

2

Servings

INGREDIENTS

3 tablespoons grape seed oil
4 cups cauliflower “rice”
3 cloves garlic, minced
1 medium sweet onion, diced
1 red chili, minced
½ lb cooked pork tenderloin, diced small
2 eggs
1 cup bean sprouts
2 tablespoons soy sauce
½ cup frozen peas
3 green onions, finely sliced
¼ cup cilantro, chopped

INSTRUCTIONS

1. Place oil in a wok over medium-high heat. Add cauliflower, garlic, onions and chili; stir-fry until fragrant, 30 seconds to 1 minute.

2. Add meat and stir-fry until heated through. Using a wooden spoon or spatula, push ingredients aside; crack egg into middle of wok. Stir quickly to cook and break up.

3. When egg is cooked, add bean sprouts and soy sauce. Stir fry, keeping heat medium-high. Add peas; stir-fry 2-3 minutes.

4. Sprinkle with green onion and cilantro; serve piping hot from wok.

CUMIN SCENTED GRILLED CHICKEN TABBOULEH

Cumin Scented Grilled Chicken with Tabbouleh

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

CHICKEN

4 (6 oz) chicken cutlets
2 tablespoons ground cumin
1 teaspoon turmeric
Kosher salt and ground black pepper
2 teaspoons olive oil, divided

TABBOULEH

2 bunches curly parsley, chopped
1 bunch mint, chopped
1 small red onion, diced fine
1 red bell pepper, diced fine
1 large tomato, diced fine
¼ cup extra virgin olive oil
2 lemons, juiced
Kosher salt and ground black pepper
½ cup bulgur wheat

INSTRUCTIONS

CHICKEN

1. Season chicken with cumin, turmeric, salt and pepper.

2. In a 10-inch nonstick pan, heat 1 teaspoon olive oil on medium-high until almost smoking. Carefully place chicken in pan. Sear chicken 4 minutes. Turnover and cook 3-5 minutes until done. Repeat process with remaining chicken.

TABBOULEH

1. In a mixing bowl fold together first 7 ingredients. Season to taste with salt and pepper.

2. Fold in bulgur and chill until needed.

CEDAR PLANK SALMON STEAK WITH TROPICAL FRUIT SALSA AND COCUNUT RICE

Cedar Plank Salmon Steak with Tropical Fruit Salsa and Coconut Rice

35

Minutes Prep Time

20

Minutes Cook Time

4

Servings

The smoky, sweet flavor of cedar wood makes this grilled salmon special. Be sure to soak and prepare your cedar planks according to instructions on the packaging before grilling.

INGREDIENTS

1 mango, small dice
1 small papaya, small dice
½ pineapple, small dice
1 red bell pepper, small dice
1 jalapeno, seeded and minced
2 teaspoons ground cumin, toasted
3 tablespoons cilantro, chopped
1 lime, juiced
Sea salt and cracked black pepper
2 tablespoons grape seed oil
1 tablespoon soy sauce
3 tablespoons light brown sugar
3 tablespoons bourbon
½ teaspoon ground ginger
½ teaspoon lemon juice
1 ½ lb salmon steaks
2 tablespoons grapeseed oil
1 Spanish onion, small dice
2 cups Jasmine rice
2 cups coconut milk
2 cups water
½ cup toasted coconut
Kosher salt and ground white pepper

INSTRUCTIONS

1. Mix together fruits, red bell pepper and jalapeno in a mixing bowl. Add cumin, cilantro and lime juice. Season with sea salt and pepper; sit 30 minutes, or more, for flavors to marry.

2. Place oil, soy sauce, sugar, bourbon, ginger and lemon juice in mixing bowl; whisk together. Marinade salmon for 30 minutes.

3. Preheat grill to medium heat.

4. Place cedar plank on heated grill 3-5 minutes until hot. Flip plank over, place salmon on plank, and season with salt. Cook 15 minutes, depending on thickness of fish. Remove from plank when done; serve with salsa.

5. Heat a large sauce pot with grapeseed oil. Add diced onion and cook until translucent. Add rice and stir to coat each grain separately.

6. Add coconut milk and water. Bring to a boil and cover with a lid. Leave on high heat. When steam starts to escape, wait 1 minute then turn burner off.

7. Once 30 minutes has elapsed, take lid off, add coconut; fluff rice with a fork. Season rice with salt and pepper to taste.

GRILLED VEGETABLE BREAKFAST NAPOLEON

Grilled Vegetable Breakfast Napoleon

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

¼ cup olive oil
1 eggplant, cut crosswise into ½-inch-thick slices
2 zucchini, cut crosswise into ½-inch-thick slices
1 small red onion, cut into ½-inch-thick slices
Kosher salt and ground black pepper
4 tablespoons olive oil
8 large eggs
8 oz fresh water-packed mozzarella cheese, drained, sliced
2 ugly tomatoes, sliced
2 roasted red peppers
½ cup basil pesto
4 whole wheat English muffins, toasted

INSTRUCTIONS

1. Heat grill pan over medium-high heat.

2. Drizzle oil over eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.

3. Working in batches, grill vegetables until tender and grill marks appear, about 4 minutes per side. Cool completely.

4. In a 10-inch sauté pan heat 2 tablespoons oil over medium heat.

5. Divide eggs into custard cups.

6. When oil shimmers, slip 4 eggs into sauté pan. Cover with lid and cook 4-5 minutes. Repeat with remaining eggs.

7. Stack 2 slices eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted in center of plate. Sprinkle with salt and pepper. Spoon pesto over each stack of vegetables. Place eggs on top and serve with whole wheat English muffins.

BUTTER-BASTED ROSEMARY STEAKS WITH BAKED RISOTTO

Butter-Basted Rosemary Steaks with Baked Risotto

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

No matter the weather outside, enjoy a tender, juicy steak seared on the stove top and made extra special with decadent butter and fragrant rosemary. Serve with cheesy, baked risotto.

INGREDIENTS

1 ½ lb boneless grilling steaks (Ribeye, NY Strip)
Cooking spray
½ teaspoon ground black pepper
3 cloves garlic, smashed
4 tablespoons salted butter
2 sprigs rosemary
½ teaspoon coarse sea salt

INSTRUCTIONS

1. Coat steaks with spray, then season with pepper.

2. Preheat large sauté pan over medium-high.

3. Place steaks in pan; sear 2-3 minutes on each side. Add butter, garlic and rosemary; cooking garlic 1 minute. Move garlic and rosemary on top steaks. Spoon butter over steaks, to baste, 2 minutes.

4. Remove steak from pan; rest 5 minutes before slicing to serve.

SOUTHERN FRIED CHICKEN

Southern Fried Chicken

120

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

2 cups self-rising flour
¼ cup fresh ground black pepper
1 cup kosher salt
¼ cup garlic powder
2 teaspoons onion powder
4 chicken breasts
Kosher salt and ground black pepper
1 quart buttermilk
1 cup hot red pepper sauce
2 quarts canola oil

INSTRUCTIONS

1. Combine flour, pepper, garlic powder, and onion powder in a large mixing bowl; transfer to large paper bag.

2. Whisk buttermilk with hot sauce in a large mixing bowl.

3. Season chicken with salt and pepper; soak in buttermilk mixture 2-4 hours. Remove from buttermilk; place in flour mixture in paper bag. Shake to coat chicken. Remove from flour mixture; soak in buttermilk 30 additional minutes. Place chicken back in paper bag; shake to coat with flour.

4. Heat oil to 360°F in a deep heavy bottomed pot. Do not fill pot more than halfway full.

5. Fry chicken until brown and crisp, around 8-10 minutes. Turn chicken over and fry additional 5 minutes. Check temperature to read 165°F. Remove from oil and drain on paper-bag-lined platter.

6. Serve chicken drizzled with honey and with favorite potato salad.

SERRANO HAM AND QUESO FRESCO AREPAS

Serrano Ham and Queso Fresco Arepas

20

Minutes Prep Time

25

Minutes Cook Time

4

Servings

INGREDIENTS

1 cup vegetable oil
1 cup masa harina
1 teaspoon adobo seasoning
Pinch sugar
1 cup milk, warm
1 tablespoon bacon grease
¾ cup queso blanco, grated, divided (plus ¼ cup for topping)
⅓ cup chopped serrano ham
1 tablespoon minced jalapeno
1 teaspoon minced garlic
Sour cream
Salsa

INSTRUCTIONS

1. Heat oil in a large heavy bottom sauté pan over medium heat.

2. Combine masa, adobo seasoning, and sugar in a large mixing bowl. Whisk in milk, using as few strokes as possible; add bacon grease, 1/2 cup Queso Blanco, ham, jalapeno, and garlic; stir to combine, being careful not to overwork dough.

3. Form dough into small balls; form into smooth patties 4-inches in diameter, about 1/2-3/4 inch thick. Refrigerate until ready to use.

4. Cook arepas in batches until golden, about 6 minutes per side, turning and lowering heat as necessary if browning to quickly; press down with a spatula to flatten slightly. Remove and drain on paper towels; season lightly with adobo seasoning. Repeat with remaining batter, adding more oil as needed. Sprinkle each arepa with some of remaining cheese; serve hot with sour cream and salsa.

CHORIZO STUFFED PORK TENDERLOIN WITH MANGO GASTRIQUE

Chorizo Stuffed Pork Tenderloin with Mango Gastrique

10

Minutes Prep Time

10

Minutes Cook Time

4

Servings

INGREDIENTS

1 fresh chorizo sausage
2 slices white bread, crust removed, torn into small pieces
1 shallot
3 cloves garlic
1 red bell pepper, small dice
1 jalapeno pepper, fine mince
1 tablespoon fresh thyme leaves
Kosher salt and ground black pepper
1 pork tenderloin, butter-flied, pounded
1 tablespoon grape seed oil
1 cup sugar
1 cup vinegar

INSTRUCTIONS

1. Preheat medium sauté pan over medium heat and oven to 350°F.

2. Remove sausage from casing; place into sauté pan. Break up sausage with a wooden spoon, or spatula; cook to render fat until sausage is cooked through. Remove sausage from pan and drain on a paper towel.

3. Add shallots, garlic, and peppers to pan; cook 4–5 minutes to sweat vegetables. Add vegetables to a mixing bowl with bread, thyme, and sausage; mix well. Season stuffing with salt and pepper to taste.

4. Season pork with salt and pepper on both sides. Place stuffing along center length of pork; roll up and truss with butchers twine.

5. Add grape seed oil to pan; sear pork on all sides. Place pan in oven; cook until internal temperature 140°F. Remove from oven; cover with foil and rest 10–15 minutes.

CHICKEN SHAWARMA WITH QUICK PICKLED CUCUMBERS AND YOGURT

Chicken Shawarma with Quick Pickled Cucumbers and Yogurt

15

Minutes Prep Time

15

Minutes Cook Time

6

Servings

INGREDIENTS

CHICKEN SHAWARMA

2 teaspoons paprika
2 teaspoons ground cumin
½ teaspoon ground allspice
1 teaspoon ground turmeric
3 cloves garlic grated
¼ small red onion grated
1 tablespoon grated fresh ginger
½ teaspoon ground cinnamon
Kosher salt and cayenne pepper
¼ cup olive oil
2 lb boneless skinless chicken thighs
6 12-inch bamboo skewers, soaked in water
Parsley leaves and dill sprigs
Sliced tomato
Warm flatbread

QUICK PICKLED CUCUMBER

1 European cucumber ½-inch slices
1 lemon sliced thinly
3 cloves garlic sliced
1 shallot sliced
2 tablespoons granulated sugar
3 tablespoons salt
½ cup white vinegar

YOGURT SAUCE

1 cup whole milk Greek-style yogurt
¼ cup tahini
½ lemon juice
1 clove garlic grated
Salt and freshly ground black pepper to taste

INSTRUCTIONS

CHICKEN SHAWARMA

1. Combine paprika, cumin, allspice, turmeric, garlic, onion, ginger, cinnamon, 2 teaspoons salt, cayenne, and olive oil in a medium bowl. Mix until smooth. Set aside.

2. Pound chicken thighs to ½-inch thickness. Cut into 1 ½-inch squares. Toss with spice paste until all pieces are coated. Transfer to a zip-top bag and seal; refrigerate at least one hour.

3. Heat grill or grill pan over medium heat. Thread chicken pieces tightly onto bamboo skewers. Grill, turning regularly, until charred lightly and cooked to 165°F. Pull chicken from skewers and serve alongside herbs, tomato, flatbread, cabbage, pickled cucumbers, and yogurt sauce.

QUICK PICKLED CUCUMBER

1. Place sliced cucumber in a heatproof bowl; set aside.

2. Combine lemon, garlic, shallot, sugar, salt, and vinegar in a small saucepot. Heat over medium just long enough to dissolve the salt and sugar. Strain over cucumbers, cover and refrigerate until cool.

YOGURT SAUCE

1. Stir all ingredients in small bowl until smooth. Season to taste with salt and pepper.

STOVE TOP PEACH-BLUEBERRY CRISP

Stove Top Peach-Blueberry Crumble

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

This natural gas stove top Peach-Blueberry Crumble brought to you by Florida Gators and Peoples Gas is sure to impress. Heated at a perfect medium heat to ensure your sugar and fruit do not overcook. This mix of the goodness of blueberries, peaches, and vanilla ice cream is calling your name!

This natural gas stove top Peach-Blueberry Crumble brought to you by Florida Gators is sure to impress. Heated at a perfect medium heat to ensure your sugar and fruit do not overcook. This mix of the goodness of blueberries, peaches, and vanilla ice cream is calling your name!

INGREDIENTS

⅔ cup granola
1 tablespoon butter
1 cup blueberries
¾ cup sliced peaches
1 tablespoon cornstarch
1 squeeze lemon rind
1 tablespoon brown sugar
1 dash cinnamon
4 scoop vanilla ice cream as much as you want

INSTRUCTIONS

1. In a sauté pan, over medium heat, add ½ tablespoon butter and granola. Cook, stirring, until browned - about 5 minutes. Remove and transfer to a small bowl.

2. In the same pan, over medium heat, add ½ tablespoon butter, blueberries, peaches, cornstarch, lemon juice, lemon rind, brown sugar, and a very light pinch of cinnamon.

3. Cook, stirring, for 2 minutes until the blueberries begin to break down.

4. To serve, divide blueberry/peach mixture between two bowls, add scoops of vanilla ice cream, and top with granola. Serve immediately.

PEPPER JELLY GLAZED MEATBALLS

Pepper Jelly Glazed Meatballs

5

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Is it your turn to bring the game-day snack? Don’t worry! Here’s a simple glaze to use with prepared meatballs found in your grocer’s freezer section. This recipe takes just 3 minutes of prep work.

Cooking with natural gas will give you the quick heat you need to cook these meatballs in a snap so you can be on your way!

Chomp on This is brought to you by the University of Florida Gators and Peoples Gas.

Find this recipe and more info on natural gas efficiency and available rebates at peoplesgas.com/cooking.

INGREDIENTS

2 lbs pre-cooked frozen mini meatballs
18 oz BBQ sauce
8 oz pepper jelly
Granulated garlic to taste
Chili Powder to taste
2 tablespoons cornstarch if need thickened quicker

INSTRUCTIONS

1. Place all ingredients in a large saucepan or shallow stockpot. 

2. Bring to medium-high heat. Let cook for 2-4 min.

3. Once the sauce begins to boil, reduce heat to a simmer.

4. Let cook for 15 minutes or until sauce has darkened & reduced (meatballs are already cooked - so they should just be hot) 

5. Remove & serve!

RENEGADE STEAK TACOS

Renegade Steak Tacos

60

Minutes Prep Time

60

Minutes Cook Time

Florida State Seminoles Chef Mike Smith and special guests Olivia, Rachel, and Grant from the FSU Cheer and FSU Golden Girls are in the kitchen showing us how to make a crowd-pleasing taco.

These quick Renegade Steak Tacos will tease your taste buds with a burst of flavors from the tenderloin, cilantro, lime juice, and an avocado crème. 

Natural gas allows the control needed to prepare the tenderloin at a perfect temperature using a high or low flame.

These tacos cook extremely fast and take just a few ingredients. This will be a recipe to add to your collection.

The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.

INGREDIENTS

STEAK TACOS

1 Pound tenderloin steak (You can substitute with skirt steak)
12 6" flour tortillas
1 cup avocado créme
½ cup freshly chopped cilantro
1 lime (cut into 10-12 sections)
Salt and pepper to taste

AVOCADO CRÈME

1 ripe Haas avocado (Seeded and scooped out)
½ cup sour cream
2 teaspoons fresh lime juice
¼ teaspoon cumin
¼ teaspoon kosher salt

INSTRUCTIONS

1. Turn clean, well oiled grill to medium-high.

2. Season your steak on all sides with salt and pepper.

3. Place steak on grill.

4. Your can turn the steak ¼ turn after 2-3 minutes then flip the steak over and repeat this step for a total cook time of 8-12 minutes depending on desired temperature.

5. Remove steak from grill and let rest for at least 5 minutes.

6. While steak is resting, grill your flour tortillas on grill for about 45 seconds to 1 minute (1 side only)

7. Slice steak thinly into bite-sized sections.

8. Place grilled tortilla on a plate. Top with steak avocado créme, pinch of chopped cilantro, and a squeeze of fresh lime.

TOMAHAWK JAMBALAYA

Tomahawk Jambalaya

15

Minutes Prep Time

25

Minutes Cook Time

4

Servings

INGREDIENTS

JAMBALAYA

4 lbs. boneless chicken thigh
2 tablespoon vegetable oil
1 tablespoon unsalted butter
2 lbs smoked sausage or andouille, bias cut
1 medium yellow onion, diced
1 medium green pepper, diced
2 stalks celery, diced
1 teaspoon minced garlic cloves
1 tablespoon tomato paste
1 tablespoon New Orleans Cajun spice
1 ½ qt. chicken stock (water & chicken base or drippings from thigh meat)
1 bay leaf
1.5 lbs (dry) parboiled rice

NEW ORLEANS CAJUN SPICE

1 cup cayenne pepper
1 cup red pepper
2 cup paprika
2 cup black pepper
1 cup cumin
4 cup chili powder
2 cup garlic powder
1 cup granulated onion

INSTRUCTIONS

1. Heat a large cast iron or Dutch oven (5qt) over medium to high heat, then add vegetable oil. Add boneless chicken thighs and brown on both sides.

2. Remove from oil and place in a oven-proof pan and cook in pre-heated oven at 350 degrees for about 10-12 minutes or until chicken reaches 165 degrees. Pull chicken and set aside.

3. While skillet is still hot, add bias-cut smoked sausage/andouille and sear until lightly browned. Remove and set aside.

4. Add chicken stock to de-glaze the pan, cook until the stock has completely evaporated. Layer in yellow onions, diced green peppers and minced garlic. Sauté using medium to high heat until peppers are tender and onions are translucent in color, about 5-7 minutes. Add tomato paste and cook for a bit to reduce its acidity. (Adding the tomato paste will stop the cooking of the onions & peppers.)

5. Return the chicken thighs and sausage to the skillet. Add New Orleans Cajun Spice and continue to cook until spice is fully incorporated. Add remainder of chicken stock and bring to boil. Add rice, butter & bay leaf; stir until the rice is fully mixed. Bring back to boil then turn burner to low, cover and simmer for 30-40 minutes or until desired consistency.

NOTES

1. Chefs Tip: Rice to Chicken Stock ratio: 1 cup rice to 1 ½ cups chicken stock

CRAB CAKE STACK WITH ROASTED BEET SALAD

Crab Cake Stack with Roasted Beet Salad

20

Minutes Prep Time

30

Minutes Cook Time

8

Servings

INGREDIENTS

CRAB CAKE MIX

1 lb lump crab meat
1 medium green, red and yellow pepper, diced
1 medium red onion, diced
1 teaspoon Tabasco
Juice from one lemon
1 teaspoon Cajun Seasoning
½ cup Parmesan Cheese, grated
1 egg
3 cups Panko bread crumbs

ROASTED BEET SALAD

1 cup red beets, diced
1 cup butternut squash, diced
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 oz fresh cilantro, chopped
Salt and pepper to taste

AVOCADO CREAM

1 fresh avocado, mashed or pureed
2 cups prepared ranch dressing

INSTRUCTIONS

CRAB CAKE STACK

1. Mix crab cake, peppers, onion, and remaining ingredients in bowl. Form 8 patties and crust with panko bread crumbs.

2. Sear both sides in oiled skillet till golden brown (internal temp of 145 degrees).

BEET SALAD

1. Roast beets and butternut squash in oven at 375 degrees until tender. Mix beets and remaining ingredients together in bowl, return to oven and cook for 15 minutes.

AVOCADO CREAM

1. Mix mashed or pureed avocado and ranch dressing in bowl till smooth.

SEARED SCALLOPS WITH LEMONGRASS BROTH AND JICAMA SLAW

Seared Scallops with Lemongrass Broth and Jicama Slaw

15

Minutes Prep Time

45

Minutes Cook Time

4

Servings

INGREDIENTS

SEARED SCALLOPS WITH JICAMA CHAYOTE SLAW

1 jicama, peeled and julienned (use a mandolin if you have one)
1 chayote, julienned
1 tablespoon honey
1 tablespoon red wine vinegar
1 oz fresh cilantro, chopped
S&P to taste
1 tablespoon oil
8 fresh scallops

FRESH LEMONGRASS BROTH

6 fresh lemongrass stalks, cut into halves
2 cans coconut milk
1 each lemon and lime
3 cups orange Juice
½ cup fresh, minced garlic
½ gallon chicken stock
S&P to taste

INSTRUCTIONS

1. Mix slaw ingredients (jicama through cilantro) together in bowl. Season with salt and pepper. Set aside.

2. Heat oil in skillet over medium to high heat. Toss scallops with salt and pepper. Sear both sides of scallops until golden brown (internal temp of 145 degrees). Serve scallops over slaw. Pour lemongrass broth on top and garnish with toasted coconut, if desired.

BROTH

1. Place all ingredients in a large stock pot and bring to boil. Reduce heat to simmer for 45 minutes.

BUTTERMILK MAQUE CHOUX SALAD WITH FRIED GREEN TOMATOES

Buttermilk Maque Choux Salad with Fried Green Tomatoes

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Southern classic fried green tomatoes get a kick with Cajun spice and an elevated buttermilk dressing—perfect for an appetizer or entrée salad.

INGREDIENTS

2 large green tomatoes, sliced ¼ inch thick
1 cup buttermilk
1 tablespoon New Orleans Cajun spice
50/50 panko/fine bread crumb mixture
1 tablespoon unsalted butter
½ sweet or white onion, minced
1 poblano or serrano pepper, minced
1 jalapeno pepper, seeded, minced
½ red pepper, minced
Kernels from two ears corn on the cob
1 teaspoon paprika
1 teaspoon brown garlic, minced
1 vine ripe Roma tomato, diced
Kosher salt and cracked black pepper
1 quart ranch dressing (purchased or made)
1 cup buttermilk
Iceberg lettuce, chopped

INSTRUCTIONS

1. Mix buttermilk and New Orleans Cajun Spice in shallow dish or bowl. Place slices into mixture and marinate approximately 4 hours.

2. Drain excess marinate and then bread in Panko mixture.

3. Heat oil in cast iron pan until hot. Carefully fry breaded tomato slices for 3-5 minutes or until golden brown. Place on dish and set aside.

4. Meanwhile, heat a large skillet over medium heat. Melt butter and add fresh herbs, spices, peppers, onions and brown garlic. Add Kosher salt and cracked black pepper. Add corn and simmer for 15 minutes. Cool mixture. Add ranch dressing, tomatoes, buttermilk and mix thoroughly.

5. Place a bed of finely chopped iceberg lettuce on the plate, top with one fried green tomato and dress with Buttermilk Maque Choux dressing.

NOTES

1. Corn can be roasted on the cob and cut off prior, for best flavor and results add New Orleans Cajun Spice and butter to corn before roasting.

ROSEMARY AND BOURBON LAMB CHOP WITH RASPBERRY DEMI-GLACE

Rosemary and Bourbon Lamb Chop with Raspberry Demi-Glace

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Lamb is so simple to grill at home. When you add the special raspberry sauce on the side, this dish becomes perfect for your next dinner party or holiday-inspired meal.

INGREDIENTS

LAMB

1 rack lamb chops, Frenched
1 oz brown sugar
1 tablespoon rosemary
1 oz sun dried tomato
1 teaspoon bourbon
1/2 oz olive oil
1 teaspoon truffle oil

RASPBERRY DIPPING SAUCE

5 oz fresh raspberries
1 cup of veal or beef stock

INSTRUCTIONS

LAMB

1. Add brown sugar through oils to a blender and mix well. (Note: if mixture is not smooth slowly add olive oil until desired consistency.) Pour mixture over lamb, cover and allow to marinate in refrigerator for 12 hours.

2. To grill lamb, heat a grill or indoor grill pan to high heat. Make sure to cook until the internal temperature is 140 degrees. Slice and serve with raspberry dipping sauce.

RASPBERRY DIPPING SAUCE

1. Place stock into a small sauce pan and heat over medium heat to reduce stock by half. Add raspberries and cook until the berries breakdown. The sauce should be thick but not completely smooth.