CHILE PEPPER & HERBS

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FESTIVAL & SHOW RECIPES


FESTIVAL & SHOW RECIPES

Southern Style Shrimp Scampi
(World Wine & Food Expo 2011)

1 pound large shrimp (about 16 to 20)
3 tbsp of Olive Oil
2 Cloves of garlic minced
1/2 cup of small diced onions (leeks, shallots and white onions)
1/2 cup Chile Peppers and Herbs Liquid Seasoning
Juice of half of a lemon or (3 tbsp of lemon juice)
4 green onions thinly sliced
2 tbsp chopped fresh parsley
Salt and pepper to taste

Sautee garlic and onions to a warm pan and cook for 2 minutes until translucent. Add shrimps and cook for about 3-4 minutes until opaque in color. Add Chile Peppers & Herbs liquid seasoning and cook until liquid reduces almost completely. Add salt and pepper to taste. Squeeze lemon on shrimp and garnish with green onions and fresh chopped parsley.



Lobster Stew (World Wine & Food Expo 2010)

1lb cooked lobster meat (reserve juice)
1 leek (finely chopped)
1 small white onion (fine diced)
3 stocks of fresh dill
1 cup of 35% cream
1/2 litre chicken stock
1 cup Garlic & Herbs Liquid Seasoning
2 tbsp butter
1/2 cup flour
1/2 cup water
2 tbsp parmesan cheese

Cook butter, onions and leeks. Sweat for 5 minutes. Deglaze with Garlic & Herbs Liquid Seasoning. Cook until dry. Add reserved juice from lobster and chicken stock. Simmer for 5-7 minutes. Mix flour and water in a seperate bowl and use to thicken the already cooked sauce. Stir vigorously. Let simmer for 3-5 minutes, stirring constantly. Add cream. Stir. Add cooked lobster. Stir. Add parmesan cheese.



Clam Antipasto (World Wine & Food Expo 2009)

1 cup grated Carrots     

2 cups Cauliflower florets                 

1 cup chopped Celery

2 cups chopped Onions

1 cup chopped Mushrooms                              

1 cup chopped Black Olives                      

1 cup chopped Green Olives

2 cups cut Green Beans

1 bottle Mills Bar Clams with liquid

1 cup Chile Pepper & Herbs Liquid Seasoning

1 can (156 ml) Tomato Paste

cup Vinegar                                      

2 tbsp. Pickling Spice in sachet

 

Mix liquid ingredients together with tomato paste. Pour over vegetables in pot. Add sachet bag. Gently simmer for 45 minutes. Discard sachet.

Serve with baguette slices, crackers or pita chips. Bottle or freeze leftovers. Antipasto keeps one week in fridge.

Serving suggestion:
Spread a layer of each - Goat Cheese and Red Pepper Jelly - on the bottom of a serving tray. Layer the Antipasto on top and spread over baguette slices.



Warm Winter Salad (World Wine & Food Expo 2009)

Vinaigrette:

Whisk together in a small bowl:

1 tsp. Mustard                                          

1 tbsp. Lemon juice

1/3 cup Garlic & Herbs Liquid Seasoning  

cup grated Parmesan Cheese

2 tbsp. Olive Oil                                          

Salt & Pepper to taste

 

Stir-Fry:

1 head Broccoli florets, blanched, cooled             

head Cauliflower florets, blanched, cooled      

2 sliced Carrots, blanched, cooled

2 stalks sliced celery, blanched, cooled         

1 bunch Green Onions, sliced

1 pint cherry or grape tomatoes, halved

 

Heat 2 tbsp. Olive Oil in stir-fry pan. Add vegetables, stir-fry. Add vinaigrette and heat through. Serve on a bed of spinach or romaine lettuce.                                 

               


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