ALL RECIPES LISTED HERE ARE BY MY HAND AND EITHER HAVE
A PROVEN SUCCESSFUL POPULAR SALES RECORD FROM PREVIOUS FOOD SERVICE
ESTABLISHMENTS I PLIED MY CRAFT AT OR THEY ARE NEWLY CREATED &
TESTED IN MY KITCHEN. PALATE PLEASER SEASONING BLEND 2T Dry Mustard 4T Granulated Onion 2T Granulated Garlic 2T Basil 2T Chervil (substitute Parsley if not available) 1T Thyme
1T Oregano 1T Marjoram 2t White Pepper 1T Celery Salt 1T Sea Salt Mix and use for burgers, croutons, grilled fish, steaks, fries, oil & vinegar dressing, stuffing, vegetables, soup, rice, pasta or even stewed beans. La Grillade House Marinade 1 cup soy sauce 1 cup orange juice fresh 4oz olive oil 1 6oz can tomato paste ¼ cup chopped fresh parsley 2oz lemon juice fresh ½ cup fresh chopped garlic 1T oregano 1T black pepper BLEND INGREDIENTS WELL. BRUSH ON AND LEAVE OR IMMERSE. THE LONGER THE TIME MARINADED THE DEEPER THE FLAVOR. WORKS WELL FOR FISH, STEAK, VEAL, LAMB, POULTRY, PORK & VEGETABLES.
CAJUN SEASONING BLEND OR BLACKENING SEASONING 3T PAPRIKA 2T SEA SALT 1T ONOIN POWDER 1T GARLIC POWDER 1T GROUND CAYENNE PEPER 2t WHITE PEPPER 2t BLACK PEPER 1 ½ t THYME 1 ½ t OREGANO Mix well and use for rice, chicken, pork, beef, lamb, venison, mushrooms, or omelet’sCHIVE & GARLIC BUTTER 1 POUND SALTED BUTTER 3 TABLESPOONS DRIED CHOPPED CHIVES OR 2 1/2 TABLESPOONS FROZEN OR 4 T FRESH 1/2 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON ENGLISH MUSTARD- COLEMANS 2 ROUNDED TABLESPOONS CHOPPED GARLIC 1 ROUNDED TABLESPOON PARSLEY FLAKES OR FRESH FINE CHOPPED PARSLEY HEAT-DON'T COOK THE GARLIC AND CHIVES IN SEVERAL TABLESPOONS OF THE BUTTER. LET COOL. IN A FOOD PROCESSOR (BEST) OR MIXING BOWL BLEND IN ALL OF THE INGREDIENTS UNTIL THOROUGHLY MIXED-(DO NOT MELT). SCOOP OUT WITH A SPATULA. PLACE IN AN EVEN "LOG" ON BAKING PAPER. ROLL UP INTO A STICK AS TIGHT AND EVEN AS YOU CAN (2 INCH DIAMETER IS GOOD). KEEP YOUR HANDS CLEAN FOR THIS PART. DO NOT USE FOIL YOU WILL REGRET IT! PLASTIC FILM CAN BE USED, BUT NOT ADVISED. LABEL THE OUTSIDE PART OF THE ROLLED PAPER WITH A MARKER. FOLD THE ENDS CLOSED AND ROLL THIS IN PLASTIC AND PLACE ON A TRAY, SLIDE IN COOLER OR FREEZER TO FIRM AND HARDEN. CUT OFF SLICES AS NEEDED, REMOVE ANY PAPER THAT MAY STICK. LAY SLICES ON TOP OF STEAKS, FISH, VEGETABLES, RICE, PORK, SHRIMP-TOMATO BREAD-SOME EXAMPLES- AND LET MELT SLOWLY ONTO THE FOOD YOU CHOOSE. THIS WILL ALLOW YOU TO ENJOY ALL THE FLAVORS OF THE BUTTER TO BE ENJOYED BOTH SEPARATELY AND TOGETHER. GREAT FOR TOPPING GRILLED FOODS. GINGER SOY MARINADE 1 CUP SOY SAUCE 4 OUNCES CORN OIL 4 OUNCES DARK MOLASSES 2 TSP GROUND GINGER 1 TABLESPOON GRANULATED ONION 1 TEASPOON DRY MUSTARD - COLEMANS MIX THE INGREDIENTS THOROUGHLY. COVER MARINADED FOOD-FISH-CHICKEN-PORK-STEAK-VEGETABLES. THE LONGER THEY SOAK THE DEEPER THE FLAVOR. DRAIN AND GRILL., OR BAKE! |
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ENHANCERS |