INGREDIENTS 4 8oz Mahi Mahi Fillets, cut from loin Badia® Sea Salt and Freshly Ground Mixed Peppercorns Basso® Extra virgin Olive Oil Fresh limes Salsa: 2 ea mangoes, medium dice 1 bch scallions, fine slice 1 red pepper, medium dice
Grilled Beef Hanging Tender with Dipping Sauce
Ingredients: 1 whole Beef Hanging Tender Salt & ground black pepper For Dipping Sauce: 1 cup Creole Mustard 2 chopped scallions 3 cloves garlic, crushed and chopped 1 bch cilantro, washed and chopped 1 jalapeño pepper, washed, deseeded and chopped
Dover Sole Meunière with Sautéed Haricots Vert
Gourmet rendition of a classic recipe for Dover Sole fish. INGREDIENTS 4 whole Dover Sole fish, head removed, sides trimmed, dark skin removed, white skin scaled 4 oz Vermont Creamery® Butter ¼ cup Basso® Extra Virgin Olive Oil Juice of 1 lemon + lemons for garnish Badia® Sea Salt Badia Ground White Pepper 1 tsp […]
Seared Salmon Tail Cuts with Sautéed Leeks and Shiitake Mushrooms
INGREDIENTS: 4 8oz Salmon Fillets Badia® Sea Salt Mixed peppercorns, freshly ground Fresh lemon juice Basso® Extra Virgin Olive Oil 2 bunches fresh leeks 8oz shiitake mushrooms 1tsp grated ginger
Roast Sucking Pig
INGREDIENTS 1 Suckling Pig (about 28/30lbs) Sea Salt Black peppercorns, freshly ground 2 heads garlic, crushed and finely chopped 1 cup fresh thyme leaves 1 tsp ground cumin 1 bunch cilantro stems, chopped 2 goat peppers (Habenero/Scotch Bonnet), chopped Juice of 10 sour oranges ½ cup olive oil
Cornish Game Hens with Sweet Potato Stuffing
by CHEF BOBBY BRIGGS Ingredients: 4 Cornish Game Hens 2 lbs Sweet Potatoes 1 whole Eggland’s Best® egg 1/4 cup Basso® Extra Virgin Olive Oil 2 oz Anchor® Butter 2 Shallots, chopped fine
Roasted Butternut Squash Soup
Ingredients: 3-4lb Butternut Squash 2 quarts Chicken or Vegetable Stock 1 large head of Garlic, roasted 1 cup Basso® Extra Virgin Olive Oil 1oz Anchor® Butter 1 pint President Cooking Cream Badia® Ground White Pepper Badia® Sea Salt
Mahi Mahi Fillet with Duxelle of Shiitake Mushrooms & Sugar Snap Peas
ingredients 4 Mahi-Mahi fillets, 6-8oz, your choice fish course or main course 8ozs Shiitake Mushrooms, destemmed and chopped 8ozs Sugar Snap Peas, blanched and shocked ½ inch Ginger, grated 4 whole Shallots, chopped fine 2oz Vermont Creamery Butter
Peanut Crusted Hoki Fillet on a Bed of Baby Spinach
Ingredients: For Hoki 4-6oz Hoki Fillet 3oz granulated or crushed peanuts Pepper Sour Badia Sea Salt All-purpose Flour 1 Egg, beaten Basso Olive Oil
Jerk Pork Chops (End Cut)
Ingredients: 10pcs End Cut Pork Chops Badia® Jerk Seasoning Island Queen® Lemon Juice Basso® Extra Virgin Olive Oil For Sauce 1qt Sweet Baby Rays BBQ Sauce 1pt Pineapple Juice or Apple-Cranberry