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Recipes

Rubs/Sauces | Beef Recipes | Chicken Recipes | Pork Recipes | Shellfish Recipes | Fish Recipes

RUBS, SAUCES AND MARINADES

We recommend Western Beef & Seafood Gourmet Rubs:
Honey Dijon:	For use on chicken, pork and seafood Buy Now!
Lemon Herb:	For use on chicken, pork and seafood Buy Now!
Sweet Barbeque:	For use on beef, chicken, pork and seafood Buy Now!
Mediterranean:	For use on beef, chicken, pork and seafood Buy Now!

MARINADE RECIPES

All Purpose Marinade
Ingredients:
	¼ cup soy sauce
	¼ cup Karo light syrup
	½ teaspoon dry tarragon
	½ teaspoon ground ginger
	1 teaspoon minced garlic
Directions:
	Mix together and marinate any meat for 1 to 2 hours. This is best on chicken. When grilling, lightly brush once with marinade as is tends to burn. While the meat is cooking heat the marinade to a boil and simmer a few minutes. Use as a sauce and serve.

Balsamic Marinade
Ingredients:
	½ cup of Balsamic vinegar
	1 tablespoons coarsely chopped shallots
	1 tablespoon coarsely chopped fresh sage
	1 tablespoon coarsely chopped fresh rosemary
	1 teaspoon freshly ground pepper
	½ teaspoon salt
	1 cup olive oil
Directions:
	In a blender or food processor, combine the vinegar, shallots, sage, rosemary and pepper. With the machine on, add the olive oil in a slow, small steady stream, the marinade will emulsify. Marinade for 2-4 hours in the refrigerator. Good on beef, pork or chicken. Grill and serve.

Chili & Lime Marinade
Ingredients:
	½ cup of orange juice	2 teaspoons oregano
	2 tablespoons lime juice	½ teaspoon ground black pepper
	2 tablespoons wine vinegar	½ teaspoon salt
	3 canned chipotle chilies	½ ground cumin
	3 garlic cloves
Directions:
	In a blender or food processor place all ingredients and puree. One batch is enough for 6-8 pork chops. Marinade for 2-4 hours in the refrigerator. Grill and serve.

BEEF RECIPES

Southwest Rib Eyes and Corn
PREP Time 35 minutes * GRILL TIME 20 minutes * SERVES 4
Ingredients:
	4 ears of sweet corn in husk	1 ½ teaspoon chili powder
	2 garlic cloves minced	2 rib eye steaks
	½ teaspoon ground cumin	3 tablespoon butter
	½ cup of steak sauce
Directions:
	1. Preheat and oil the grill. Peel back the husk of the corn removing the silk. Rewrap the cob and soak in cold water for 20 minutes.
	2. Sir together steak sauce, garlic, chili powder and cumin in a small bowl. Reserve a ¼ cup.
	3. Drain corn and grill uncovered over medium heat for 20 to 30 minutes. Turn the frequently to get an even char.
	4. After 10 minutes add the steaks. Increase the heat to medium-high and grill 4-5 minutes per side for medium-rare. During last 5 minute on the grill, brush with the glaze. Remove the steak and let rest a few minutes.
	5. Combine the reserved ¼ cup glaze and the butter in a microwave safe cup. Microwave until melted thru. Carefully peel back the husks from the corn and brush with chili butter. Serve steak and corn with remaining chili butter.

Filet Mignon and Caper Sauce
PREP TIME: 20 minutes * GRILL TIME: 10 minutes * SERVES 4
Ingredients:
	For the Caper Sauce:	For the Steaks:
	2 teaspoons canola oil	2 Filet Mignon, 6 oz
	2 shallots minced	2 tablespoons olive oil
	2 cups of beef broth	salt and pepper
	½ cup red wine
	2 tablespoon balsamic vinegar
	1 tablespoon capers, drained
	1 tablespoon fresh chopped parsley
	salt and pepper
Directions:
	1. Preheat the grill
	2. Caper Sauce, heat a small sauté pan then add canola oil. Add the shallots, cook for 3 minutes. Add broth and wine and bring to a boil. Continue to boil for about 10 minutes or until liquid is reduced to a ½ cup. Sir in the vinegar and capers and season with salt and pepper to taste. Keep warm and add parsley when ready to serve.
	3. Steak, rub all side with the olive oil and season with salt and pepper to taste. Grill steaks over medium-high heat for about 5 minutes per side for medium-rare. Remove for the grill and let rest. Spoon caper sauce over steaks. Serve with steamed rice and vegetables.

Steak BLT Sandwich
PREP TIME: 8 minutes * GRILL TIME: 15 minutes * SERVES 4
Ingredients:
	2 New York or Rib Eye steaks, 12 oz
	4 French rolls, spilt in half
	¾ cup of mayonnaise
	8 slices of pepper jack cheese or cheese of your choice
	8 slices of bacon
	4 leaves of romaine lettuce
	2 beefsteak tomatoes sliced
	salt and pepper
Directions:
	1. Preheat the grill.
	2. Season steaks with salt and pepper. Grill over medium-high 4-5 minutes on each side. Remove and let rest. After rest ten minutes, cut across the grain into ¼ inch thick slices. While grilling the steak, place the bacon on aluminum foil and grill until the bacon is cooked thru, 8-10 minutes.
	3. Toast the buns on the edge of the grill until lightly toasted.
	4. Spread the top and bottom of the bun with mayonnaise.
	5. Place the sliced steak on the bottom of each bun. Top with 2 slices of bacon and 2 slices of pepper jack cheese.
	6. Place the sandwiches on the baking sheet and bake for 3-4 minutes or until the cheese starts to melt. Top with the lettuce and tomatoes. Serve hot.

CHICKEN RECIPES

Coconut Chicken and Mint Relish
PREP TIME: 15 minutes * GRILL TIME: 12 minutes * SERVES 4
Ingredients:
	Chicken:	Mint Relish:
	1 cup unsweetened coconut milk	2 cucumbers, chopped
	½ cup lime juice	½ cup chopped mint leaves
	2 tablespoon vegetable oil	1 tablespoon garlic
	1 tablespoon minced garlic	1 teaspoon grated lemon zest
	1 tablespoon chopped cilantro	½ cup rice wine vinegar
	1 tablespoon chopped chives	1 tablespoon sugar
	1 teaspoon chopped jalapenos
	4 boneless, skinless chicken breast, 6 oz portions
Directions:
	1. Chicken, combine the coconut milk, lime juice, oil garlic, cilantro, chives and jalapeno in a large reseal able plastic bag. Add the chicken, coat evenly and refrigerate at least 1 hour and up to 12 hours.
	2. Relish, combine the ingredients in a small bowl and toss to mix. Let stand at room temperature until ready to serve.
	3. Preheat the grill. Remove chicken from the bag and discard the marinade. Season with salt and pepper. Grill 6 minutes per side or until cooked through. Remove from the grill and serve with mint relish on the side.

Tomato Basil Chicken Sandwich
PREP TIME: 25 minutes * GRILL TIME: 12 minutes * SERVES 4
Ingredients:
	4 boneless, skinless chicken breast, 6 oz	8 slices of rustic sourdough or multigrain bread
	½ cup of olive oil, plus more for brushing	½ cup mayonnaise
	2 tablespoon balsamic vinegar	4 large leaves Boston lettuce or iceberg
	2 tablespoon chopped basil	8 slices (1/2 inch thick) tomato
	Salt and pepper	12 slices cooked thick cut bacon
Directions:
	1. Preheat grill. Place chicken in a baking dish. Combine olive oil, vinegar and half the basil. Sir together and pour over chicken, coat chicken well. Set aside for 20 minutes.
	2. Season the chicken with salt and pepper to taste. Grill for 6 minute on each side or until cooked through. Remove from grill and let rest.
	3. Lightly brush with olive oil one side of each bread slice. Grill the oiled side down for 1 minute or until marked and crisp. Turn and grill the other side.
	4. Sir together mayonnaise and remaining basil. Place 4 slices of bread with oiled side up and coast with basil mayonnaise.
	5. Cut each cooked chicken breast in thin slices, keeping the breast together and place 1 breast on each bread slice.
	6. Top each with lettuce, 2 slices of tomato and three slices of cooked bacon. Spread remaining mayonnaise on 4 remaining bread slices. Top each sandwich, pressing down slightly on each, cut in half and serve.

Chicken and Crumbled Blue Cheese
PREP TIME: 5 minutes * GRILL TIME: 12 minutes * SERVES 4
Ingredients:
	4 boneless, skinless chicken breast, 6 oz	3 tablespoons olive oil
	8 red onions slices ½ inch thick	2 tablespoons dry tarragon leaves
	1 pound asparagus, tough ends snapped off	¾ cup crumbled blue cheese
	Salt and pepper
Directions:
	1. Preheat grill. In a 2 large shallow pans arrange the chicken, asparagus and onions in a single layer. Brush everything with olive oil and sprinkle all over with half the tarragon, salt and pepper to taste. Turn over all pieces and repeat.
	2. Grill onions for 4 to 5 minutes on each side and turn over with a wide spatula. Add the chicken and grill for 6 minutes on each side. Turn the chicken over and add the asparagus. Cook the vegetables until they are tender-crisp. As ingredients are done place them on a platter to rest.
	3. Place 1 onion slice on each plate along with 3-4 asparagus spears, top with chicken and a second onion slice placed on the side. Sprinkle blue cheese crumbles over the entire plate. Serve immediately with steamed rice.

PORK RECIPES

Apple Cider Marinade with Pork Loin
PREP TIME: 5 minutes * GRILL TIME: 1 hour 30 minutes * SERVES 4
Ingredients:
	2 cups apple cider	½ teaspoon ground cloves
	½ cup dark brown sugar	½ teaspoon ground ginger
	2 tablespoon maple syrup	½ teaspoon cayenne pepper
	2 teaspoons prepared horseradish	2 pound boneless pork loin
	1 teaspoon ground cinnamon	salt and pepper
Directions:
	1. Combine apple cider, brown sugar, maple syrup, horseradish, cinnamon, cloves, ginger and cayenne in a medium bowl, whisk well.
	2. Place pork in a deep dish and pour marinade over the pork. Coat all sides, cover and refrigerate 12 to 24 hours.
	3. Preheat the grill. Remove pork and let run in excess. Reserve the marinade. Let pork come to room temperature, salt and pepper to taste.
	4. Grill pork over medium heat. Turn and brush with marinade every 10 minutes for the first 30 minutes. Cover and grill for 1 hour or the internal temperature reaches 160F. Remove from grill and let rest for 5 minutes. Cut crosswise in ½ thick slices and serve.

Pork Chops with White Wine Sauce
PREP TIME: 10 minutes * COOK TIME: 25 minutes * SERVES 4
Ingredients:
	4 pork chops, 8 oz	½ cup chicken stock
	2 tablespoons olive oil	½ cup white wine
	2 shallots minced fine	1 tablespoon butter
	Salt and pepper
Directions:
	1. Preheat oven to 350 F. Season pork chops with salt and pepper.
	2. Heat oil in a large skillet and brown pork chops on both sides. Remove chops to a baking dish in one layer, cover with foil and bake for 20 minutes.
	3. Meanwhile, add shallots to skillet and cook for 1 minute. Add with white wine and deglaze the pan, scraping the little brown bits. Simmer until it becomes syrupy and add the chicken stock, season to taste. Finish with butter, spoon over cooked pork chops and serve.

Texas Rub Pork Ribs
PREP TIME: 5 minutes * GRILL TIME: 3 hours * SERVES 4 to 6
Ingredients:
	2 tablespoons ground black pepper	1 teaspoon celery salt
	1 tablespoon ground oregano	½ teaspoon cayenne pepper
	1 tablespoon paprika	3 pounds St. Louis style ribs
Directions:
	1. Preheat the grill
	2. Combine all ingredients and rub over all over the surface of the ribs to coat.
	3. Place on the grill, bone side down under low heat, around 250 F. Grill for 3 hours
	4. Remove ribs and cut parallel to the bone and serve.

SHELLFISH RECIPES

Sea Scallops with Thyme
PREP TIME: 15 minutes * COOK TIME: 5 minutes * SERVES 4
Ingredients:
	16 sea scallops	1 tablespoon fresh thyme, finely chopped
	1/8 cup olive oil, plus more for searing	1 teaspoon salt
	2 teaspoons minced garlic	½ teaspoon ground pepper
Directions:
	1. Combine all ingredient and in a bowl and marinade scallops for 20 minutes.
	2. Heat a medium sauté pan with olive oil over medium-high heat. Add the scallops and brown 2 to 3 minutes per side. Remove from heat and serve.

Blackened Sea Scallops
PREP TIME: 15 minutes * COOK TIME: 10 minutes * SERVES 4
Ingredients:
	16 sea scallops	Cajun spice mix:	2 tablespoon salt	2 tablespoon black pepper
	Cajun mix		2 tablespoon cayenne pepper	1 tablespoon onion granules
	¼ cup vegetable oil		2 tablespoon paprika	1 tablespoon dried oregano
			2 tablespoon garlic granules	1 tablespoon dried thyme
Directions:
	1. Preheat oven to 350 F.
	2. Heat skillet over high heat. Combine all Cajun spice ingredients. Dredge scallops in Cajun mix and blacken on both sides. Finish cooking in oven for 4 to 5 minutes and serve.

Lemon and Red Pepper Shrimp
PREP TIME: 10 minutes * COOK TIME: 5 minutes * SERVES 6 to 8
Ingredients:
	2 ½ pounds of raw, peeled shrimp	2 lemons, quartered
	2 tablespoons olive oil	2 cloves of garlic, minced
	1 teaspoon red pepper flakes	1 tablespoon fresh ginger, peeled and grated
Directions:
	1. Rinse shrimp and pat dry
	2. In large skillet, heat oil over medium-high heat.
	3. Sauté garlic and ginger for 1 minute, add shrimp, lemons and pepper flakes. Cook shrimp 3-5 minutes or until the shrimp tail are curled and the shrimp is pink in color. Remove from grill and serve.

Asian Barbeque Shrimp
PREP TIME: 5 minutes * GRILL TIME: 5 minutes * SERVES 6 to 8
Ingredients:
	2 ½ pounds of raw, peeled shrimp	½ cup rice wine vinegar
	½ cup hoisin sauce	1 tablespoon "lite" soy sauce
	½ cup orange juice	1 teaspoon grated fresh ginger
Directions:
	1. Combine all ingredients in a large resealable bag. Add shrimp and coat evenly. Refrigerate for 1 hour.
	2. Preheat the grill. Remove shrimp from the marinade (discard) and grill over medium-high heat. Grill for 2-3 minutes per side or until the tail is curled and the shrimp is pink in color. Remove from grill and serve.

FISH RECIPES

Alaskan Salmon with Rosemary and Balsamic Glaze
PREP TIME: 20 minutes * GRILL TIME: 8 minutes * SERVES 4
Ingredients:
	4 Alaskan salmon filets	2 tablespoons dark brown sugar
	½ cup balsamic vinegar	1 garlic clove, minced
	½ cup white wine	1 tablespoon fresh rosemary, chopped
	2 tablespoons lemon juice	salt and pepper
Directions:
	1. Combine all tem except the salmon in a sauce pan. Boil until reduced by half, about 15 minutes. The glaze can be made a day in advance.
	2. Preheat grill to medium-high
	3. Salt and pepper to taste the salmon. Oil the grill before the salmon goes on. Grill the salmon for 3 to 4 minutes per side or desire doneness. Remove from grill, drizzle with glaze and serve.

Herb White Fish
PREP TIME: 5 minutes * GRILL TIME: 6 minutes * SERVES 4
Ingredients:
	4 white fish fillets, Orange Roughy or Tilapia	½ fresh thyme, chopped
	½ cup olive oil	½ cup fresh oregano, chopped
	1 lemon, cut into wedges for serving	½ cup fresh parsley, chopped
	salt and pepper	¼ teaspoon cayenne pepper
Directions:
	1. Combine herbs , cayenne pepper and olive oil in a resealale bag. Add fish fillets and coat evenly. Let rest in refrigerator for 15 minutes.
	2. Preheat grill to medium-high heat.
	3. Oil grill. Salt and pepper filets and place on grill. Grill for 2-3 minutes per side. Remove from grill and serve with lemon wedges.

Orange Roughy with Sweet and Hot Peppers
PREP TIME: 10 minutes * COOK TIME: 15 minutes * SERVES 4
Ingredients:
	4 orange roughy filets	1 red bell pepper, seeded and slice into ½ inch strips
	3 tablespoons olive oil	6 pepperoncini hot peppers, chopped
	3 garlic cloves, chopped	½ pint of grape or cherry tomatoes
	1 small to medium yellow onion, skinned and sliced	1 cup of white wine
	salt and pepper	¼ cup of parsley, chopped
Directions:
	1. Heat a nonstick skillet over medium-high heat. Add 2 tablespoons of olive oil. Add fish and cook for 2 minutes per side and carefully transfer to a plate and cover with aluminum foil.
	2. In the same skillet, add remaining olive oil. Over medium-high heat. Add garlic, onion, bell peppers and pepperoncini. Season with salt and pepper to taste. Sauté for 5 minutes, stirring often. Add tomatoes and cook for 2 minutes longer. Deglaze the pan with white wine, scrape with wooden spoon all the bits from the bottom. Slide the fish fillets back into the skillet, reduce heat to simmer and cover. Cook for 5 minutes. Remove from heat, sprinkle with parsley a serve.