Garlic & Herbs Seasoning Italian Style Steamed Mussels

3 lb. mussels
1 cup Garlic & Herbs Seasoning
2 tablespoons fresh parsley
1 tablespoon olive oil
2 crushed garlic cloves

Heat olive oil in large pot.
Brown the garlic.
Add parsley and Garlic$ Herbs Seasoning.
Place well scrubbed mussels in pot and cover.
Heat the mussels over medium heat until shells open. Remove mussels from pot, place in a bowl, and pour this great broth over them.

Recipe by The Chef Group.

Garlic & Herbs Seasoning Saffron Mussels

3 lbs Mussels
1 cup Garlic & Herbs Seasoning
2 Tbsp Butter
2 tbsp Shallots, finely chopped
1 Pinch Saffron

Clean and de-beard all mussels.

In a med. sized sauce pan, heat butter over med high heat, add the shallots and stir continuously until the shallots are clear and tender.

Add saffron, wine and mussels, stir the mixture well, and cover until the mussels are open.

Serve immediately.

Recipe by The Chef Group

Garlic & Herbs Seasoning Thai Mussels

2 lbs. mussels
1⁄4 cup Garlic & Herbs Seasoning
1 can coconut milk 
2 tbsp finely chopped fresh ginger
2 tbsp chopped cilantro 
2 tsp dried chili peppers

Sauté coconut milk, Garlic & Herbs seasoning, ginger, pepper on medium high until sauce thickens.

Add mussels and cook 5-6 minutes or until mussels open.

Stir mussels into sauce then sprinkle with the chopped cilantro.

Recipe by The Chef Group

Garlic & Herbs Seasoning Quick and Easy Bourguignon

1 lb beef tenderloin, thinly sliced
1 cup mushroom, sliced
1 med. onion, diced
1⁄2 cup Garlic & Herbs Seasoning
1⁄4 cup beef stock
2 tablespoons flour
2 tablespoons olive oil
2 tablespoons tomato paste
1 bay leaf
Sea salt and Pepper to taste
Sprig of Parsley

Heat oil in a medium sized non stick pan over med heat. Brown the beef and onions. Add the mushrooms and continue cooking until the mushrooms are tender.

Add the flour stirring constantly until all ingredients are evenly coated.

Add the Garlic & Herbs Seasoning in three portions, stirring constantly, followed by the beef stock. Stir constantly, bring the mixture to a simmer and add the bay leaf.

Simmer for 5 to 7 minutes and add the tomato paste, reduce the heat and allow thickening for 5 to 7 minutes.

Remove from heat, season with sea salt and pepper, serve garnished with parsley.

Garlic & Herbs Seasoning Mushroom and Chicken Stir Fry

2 boneless skinless chicken breasts, sliced
1 cup onion, chopped
1⁄2 cup Garlic & Herbs Seasoning
1⁄2 cup button mushrooms, chopped
1⁄4 cup shiitake mushrooms, stemmed and chopped
1⁄4 cup Mushroom (firm variety) chopped
1⁄4 cup snow peas, cleaned
1⁄4 cup shredded carrot
2 tablespoons soya sauce
2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon Garlic & Herbs Seasoning
1 teaspoon crushed ginger
2 tablespoons oil

In a large wok or nonstick frying pan, heat oil over high heat. Sauté the chicken in small batches until cooked thoroughly, and remove.

Add onions, mushrooms, and carrots to the hot pan, and sauté until the carrots are tender. Add Garlic & Herbs Seasoning, and stir well.

Add chicken, snow peas, ginger, soya sauce, and brown sugar.
In a small bowl, mix 1 tablespoon of Garlic and Herbs Seasoning and cornstarch together. Add this mixture to the stir-fry and stir constantly until the mixture is well coated and thickened.

Serve over cooked rice.

Acadian Scampi

2 pounds of medium to large shrimp
1/4 cup chopped fresh parsley
1/4 cup chopped fresh green onions
1 tsp Summer Savory
4 cloves garlic, crushed
3/4 cup butter melted.
1/4 cup Garlic & Herbs Seasoning
2 tablespoons lemon juice
1/4 teaspoon freshly ground pepper, white is nice
3/4 teaspoon salt

Sauté green onions, garlic, savory and parsley in butter until onions are tender, add shrimp. Reduce heat to low, stirring regularly.

Cook for about 3 to 5 minutes depending on size of shrimp.  Do not overcook shrimp.

Remove shrimp to serving platter with slotted spoon.  Add remaining ingredients to butter mixture.  Simmer on low heat for 2 minutes. Pour butter mixture over shrimp.

Green Bean Salad

2 pounds green beans, trimmed, cut into 1-inch pieces
1/2 cup orange juice
1 tablespoon grated orange zest
3 tablespoons Garlic & Herbs Seasoning
1 teaspoon granulated sugar
1 teaspoon coarse-grain mustard
3/4 teaspoon salt
1/2 cup olive oil
1/2 cup finely chopped red onion
Fresh ground pepper, to taste

In a large saucepan cook the beans in boiling water to cover until just crisp-tender, about 3 minutes. Drain and set aside.

In jar with a tight-fitting lid, shake together orange juice, zest, Garlic & Herbs Seasoning, sugar, mustard, salt, oil, onion and pepper.

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Onion Marmalade

6 large yellow onions, thinly sliced
2 cups Garlic &Herbs Seasoning
2 cups sugar
2-4 bay leaves
20 black peppercorns, cracked

Place all ingredients in a pot over low heat. Simmer until almost all liquid has evaporated and onions are translucent. Set aside to cool.

Can be stored for up to 3 months.

Garlic & Herbs Seasoning Poached Eggs

Water, enough to completely cover an egg
1⁄2 cup Garlic & Herbs Seasoning
8 eggs

Pour Garlic & Herbs Seasoning into the poaching water.

Crack open eggs one at a time, into a small bowl.

Bring the water to a boil, and then reduce temperature.

When water reaches a gentle simmer, pour egg into a ladle.

Gently transfer eggs into simmering water. .

Poach the eggs for 3 minutes spooning the simmering water over the eggs.

When the whites become opaque and feel firm to the touch they are done.

Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.

Serve immediately.

Sautéed Shallots and Chicken

1 chicken, cut into 8 serving pieces, rinsed and dried
3 Tablespoons olive oil
1 Tablespoon unsalted butter
14 ounces of shallots, peeled
4 medium tomatoes, peeled, seeded and chopped
3 garlic cloves
2 Tablespoons Garlic & Herbs Seasoning

Parsley to garnish

In a deep sided skillet, heat the oil with 1 Tablespoon of the butter over high heat.

Season the chicken with salt and pepper and cook the chicken about 5 minutes on each side.

Reduce the heat to medium high. Add the shallots and garlic, burying them under the chicken..

Sauté, covered, shaking the pan frequently. Cook about 20 minutes, the shallots should be soft and beginning to brown.
In a small saucepan, heat the Garlic & Herbs Seasoning, 2-3 minutes. Pour over chicken.

Stir in the tomatoes and cook until the sauce in blended, about 5 minutes.


Fresh Thai Rolls with Garlic & Herbs Seasoning Dipping Sauce

6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
1/3 cup chopped cilantro
1/2 cup peeled, seeded, chopped cucumber
1 medium carrot, julienne

Garlic & Herbs Seasoning Dipping Sauce:
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons Garlic & Herbs Seasoning
1/4 teaspoon grated ginger root

In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce.

Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close. Lie on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce.

To make the Garlic & Herbs Seasoning Dipping Sauce, combine all ingredients in a small bowl.

Garlic & Herbs Alfredo with Wild Mushrooms

(serve 2)
8 oz chicken, diced in 1⁄2 inch cubes
8 oz of heavy cream
1 tbsp olive oil
2 tbsp sliced onion
1 large Portobello cap (cut in half & sliced)
2 tbsp parmesan reggiano
1 1⁄2 oz of Garlic & Herbs Seasoning
12 oz cooked pasta

Heat frying pan over high heat for 30 seconds. Add oil, then onion, chicken and mushroom. When chicken is almost cooked, deglaze with Garlic & Herbs Seasoning. When the pan is almost dry, add cream and reduce. Once cream reduces to desired consistency, add parmesan and pasta.

Toss and serve.

Pete’s Dill Shrimp Appetizer with Garlic & Herbs Seasoning

(serve 2)
8 Tiger Shrimp, peeled & de-veined
2 oz heavy cream
1⁄2 tsp small red onion, diced
1 pinch of dill
2 tsp olive oil -salt & pepper to taste
1 oz of Garlic & Herb Seasoning - Lemon wedge

Preheat frying pan & add olive oil, shrimp and diced onion. Once onions start to caramelize, deglaze with Garlic & Herbs Seasoning.
Reduce until almost dry. Add the cream and dill. Reduce to desired consistency. Add salt and pepper. Serve over garlic toast points with lemon wedge.

Butterflied Prawns or Scallops with Chocolate Sauce

10 lg. peeled and deveined prawns or lg. scallops
4 Tbsp Seasoned Flour
2 Tbsp Garlic & Herbs Seasoning
1 Blood orange, juiced
1 in. ginger root, minced
1 sm. Chili pepper, minced
2 tbsp. olive oil

Dredge Pawns in flour and reserve.

In an small sauce pan, heat Garlic & Herbs Seasoning and the blood orange juice over med. heat. Add 1/2oz of unsweetened chocolate when warm, and stir to melt completely. Remove from heat and reserve.

Heat olive oil over med. high heat, and sauté the prawns or scallops, ginger, and chilies until the prawns are pink.

Add chocolate sauce and stir to coat.

Serve immediately.

Pork Tenderloin with Camembert Cream

1 lg. Pork Tenderloin, cleaned and cut into medallions
3 shallots, diced
1 bay leaf
3 Tbsp Garlic & Herbs Seasoning
2 oz. Camembert Cheese, without rind
1⁄4 cup heavy cream
2 tbsp olive oil

Salt and Pepper

Heat the oil in a large pan over med. high heat.

Add the pork, 1 Tbsp Garlic & Herbs Seasoning and shallots, and sauté until med. rare. Remove the pork and shallots and reserve.

Deglaze the pan with the remaining Garlic & Herbs Seasoning, and add cream.

Add the cheese and stir until the mixture has reduced slightly and coats the back of spoon. Season with salt and pepper.

Return the pork and shallots to the pan, toss to coat and serve.

Garlic & Herbs Seasoning Teriyaki Salmon

1/2 cup soy sauce
1/2 cup Garlic & Herbs Seasoning
1/4 cup sugar
4 salmon steaks, about 1 inch thick

In a medium stainless-steel saucepan, bring the soy sauce, Garlic & Herbs Seasoning, and sugar to a boil, stirring. Reduce the heat and simmer, stirring occasionally, until thickened and reduced to 2/3 cup, about 10 minutes. Cool.

Preheat grill or broiler.

Brush sauce over salmon steaks and grill or broil until the centre bone is easily removed.

Garlic & Herbs Seasoning Teriyaki Sauce can be used with Chicken, Pork, Beef or other seafood.

Garlic & Herbs Seasoning Classic Poached Fish (White Fish)

2 large white fish fillets
1⁄4 cup Garlic & Herbs Seasoning
2 Tbsp Butter
1 Tbsp Chopped Parsley
1 Lemon, juice of
Salt and Pepper to taste

In a large non-stick pan, heat Garlic & Herbs Seasoning, Lemon juice, parsley and butter over med. high heat.

Add fish and cook until the fish meat is translucent (about 7 to 12 minutes). Season the fish with desired amounts of salt and pepper. Serve.

Garlic & Herb Seasoned Poached Salmon


2 each Salmon Fillets
1⁄4 cup Garlic & Herbs Liquid Seasoning
2 tbsp Butter
1 tsp Chopped Parsley
1 ea. Lemon, juice of
Salt (to taste)
Pepper (to taste)


In a large non-stick pan, heat Garlic & Herb Liquid Seasoning, lemon juice, parsley and butter over med. high heat. Add salmon and cook until salmon flakes to the touch. Season with salt and pepper and serve.


1 frying chicken, cut up into serving sizes
1 teaspoon salt
1 teaspoon pepper
6 tablespoons flour
2 tablespoons lemon juice
1 cup Garlic & Herbs Seasoning
2 medium onions, sliced


Preheat oven to 500 degrees.

Mix together flour, salt and pepper and coat the pieces of chicken evenly, shaking off any excess seasoning.

Place sliced onions on the bottom of a shallow baking dish. Add chicken pieces skin side up on onions. Place pan in oven to brown for 5 minutes.

Remove chicken from oven and pour lemon juice and Garlic & Herbs Seasoning over chicken. Reduce heat in oven to 375. Bake uncovered for 1 hour or until chicken is tender.

Acadian Tilapia w/ Garlic & Herb Sauce

2 pounds tilapia (cut into 1⁄2 inch strips)
1⁄4 cup chopped fresh parsley
1⁄4 cup chopped fresh green onion
1 tsp. fresh summer savory (julienne)
3⁄4 cup butter melted
1⁄4 cup Garlic & Herbs Liquid Seasoning
2 tbsp. lemon juice
1 cup heavy cream 35%
White pepper ( to taste)
Salt ( to taste)


Sauté green onions, savory and parsley in butter until onions are tender, add tilapia.

Reduce heat to low, stirring regularly being careful not to break fish.

Cook for about 3-5 minutes. Remove fish from pan with slotted spoon and place on a plate. Add Garlic & Herb Liquid Seasoning and reduce to half. Then add heavy cream and reduce to consistency of nappe (just coating back of spoon).

Season with salt and pepper to taste and pour over fish.

This dish is delightful on a bed of rice or with linguini pasta.

Garlic & Herbs Strip Loin Marinade (or Lean Beef)

1/3 cup Garlic & Herbs Seasoning
2 tablespoons olive
2 tablespoon Dijon mustard
1/4 teaspoon coarse ground black pepper

Combine all of the ingredients, and pour over beef. Marinate for 4 to 24 hours, depending on thickness and desired result.

Garlic & Herbs Rib Eye Marinade (or Marbled Beef)

1⁄2 cup Garlic & Herbs Seasoning
1⁄2 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoons chopped green onion
2 teaspoons sea salt

Combine all ingredients, and pour over beef. Marinate for 1 to 2 hours.
Bring remaining marinade to a rolling boil for 10 minutes. Baste cooking steaks with remaining marinade while cooking.


© 2016 - Culinary Wines