Japanese Chicken with Onion & Herbs Seasoning

6 Chicken thighs, skin removed
1 cup Onion & Herb Seasoning
1⁄4 cup oil
1⁄4 cup Japanese style soy sauce
3 Tbsp Brown sugar
4 Tbsp Fresh Basil, chopped
2 Green onions, chopped
1⁄2 Tbsp. Sesame seeds

Preheat oven to 350 F.

Mix Onion & Herbs Seasoning, oil, soy sauce, brown sugar and basil together.

Place chicken in a Dutch oven or deep dish, and pour the mixture over the chicken.

Cook covered for 1 to 1 1⁄2 hours.

Garnish with green onions and sesame seeds.

Onion & Herbs Seasoning Chicken Marinade

3⁄4 cup Onion & Herbs Seasoning
3⁄4 cup Olive oil
3 garlic cloves, chopped
1 tsp. coriander seed
1 tsp. dried oregano

Mix all ingredients together.

Marinate chicken for a minimum of 2 hours.

Grill or bake chicken.

Onion & Herbs Seasoning Mushroom Pork Roast

1- 3 pound pork roast
1 1/2 cups Onion & Herbs Seasoning
1 cup mushrooms, sliced
1/4 cup butter
4 cloves garlic, minced
4 Tbsp fresh parsley, chopped
1 bay leaf
1 teaspoon salt
1 1/2 tablespoons tomato paste
1 1/2 tablespoons sugar

Preheat oven to 325 F.

Sear the roast on all sides. Remove roast to a casserole dish.

Place butter and garlic in a hot skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, tomato paste, and sugar. Pour in the Onion & Herbs Seasoning and stir to combine. Pour over pork roast.
Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.

Classic Sautéed Beef with Onion & Herbs Seasoning

1 cup Onion & Herbs Seasoning
1 onion, chopped
2 cloves garlic, chopped
1 sprig fresh thyme
2 Tbsp butter
1 1/2 pounds beef, cut into cubes
1 Tbsp all-purpose flour
1 cup beef stock
salt and pepper to taste
1 cup mixed wild mushrooms

In a skillet over medium heat, combine Onion & Herbs Seasoning, onion, garlic, and thyme. Bring to a boil, and cook until volume is reduced by about 1/4.

Set aside, and cool.

Melt butter in a skillet over medium heat until just beginning to brown. Add beef, and cook until evenly brown. Remove beef, and stir into cooled wine mixture. Set aside while preparing sauce.

Sprinkle flour into skillet. Reduce heat, and cook slowly until flour is browned. Gradually stir in beef stock, and stir until mixture comes to a boil. Season with salt and pepper, and simmer uncovered for about 10 minutes.

Stir in beef and wine mixture. Cover, and cook very gently for 40 to 45 minutes. Lay mushrooms on top of beef. Cover, and simmer for about 10 more minutes.

Simmer until sauce has reduced to desired consistency, pour sauce over meat.

Onion & Herbs Seasoning Beef Roast Marinade

3 oranges, juiced
1/4 cup Onion & Herbs Seasoning
1 teaspoon hot pepper sauce
1 teaspoon vegetable oil
2 bay leaves
2 cloves garlic, crushed

Mix all ingredients together and pour over a beef roast. Approx. 2 lbs.

Marinate over night.

Preheat oven to 350 F.

Place roast in preheated oven an bake for 1 to 2 hours.

Acadian Tilapia with Onion & Herbs Seasoning Wine 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
3⁄4 cup butter
1⁄4 cup Onion & Herbs Seasoning
2 tbsp. lemon juice
1 cup heavy cream 35%
White pepper

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 seasoning wine and reduce to half. Add heavy cream and reduce until thick.

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

Onion & Herbs Seasoning Provencal White Fish

1 1/2 pounds firm white fish fillets, such as halibut or striped bass
1 Tbsp olive oil
1/2 cup finely chopped onion
1 can diced tomatoes, drained
1/2 cup assorted olives, pitted and cut in half lengthwise
4 Tbsp Onion & Herbs Seasoning
1 tsp. fresh chopped parsley
1 tsp. fresh chopped basil
1 tsp. fresh thyme

In a medium pan, heat olive oil over medium high heat. Add onions sauté until the onions are tender and clear. Add the can of drained diced tomatoes and stir well.

Heat this mixture until it begins to simmer. Reduce heat and stir in the olives and Onion & Herbs Seasoning. Simmer for 3 to 5 minutes.

Place fish on top of the simmering mixture and cover sprinkle with the fresh herbs and cover.

Cool the fish until it is opaque and flakes easily with a fork.

Serve immediately.

Onion & Herbs Seasoning Poached Salmon

2 Salmon Fillets
1⁄4 cup Onion & Herbs Seasoning
2 tbsp Butter
1 tsp Chopped Parsley
1 ea. Lemon, juiced

In a large non-stick pan, heat garlic & herb 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.

Onion & Herbs Seasoning Creamy Dijon Salmon

2 pounds salmon fillets
1/2 cup sour cream
1/8 tsp white pepper
1/8 tsp dried dill weed
1/3 cup Onion & Herbs Seasoning
1 shallot, finely chopped
3⁄4 cup whipping cream
1/4 cup all-purpose flour
2 Tbsp Dijon mustard

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill.
Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.

In a small saucepan over medium heat, mix the Onion & Herbs Seasoning and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced to about 2 tablespoons.
In a small bowl, thoroughly blend the cream and flour, and stir into the Onion & Herbs Seasoning mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened.

Remove the mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.

Onion & Herbs Seasoning Mediterranean Garbanzo Beans

1 1/3 Tbsp olive oil
1 onion, chopped
2 cloves garlic, peeled and minced
1 Tbsp oregano
1 can diced tomatoes, drained
1/2 cup Onion & Herbs Seasoning
1 (15 ounce) can garbanzo beans, drained
3/4 cup crumbled feta cheese
salt and ground black pepper to taste

Heat oil in a medium skillet over medium heat, and stir in the onion, garlic, and oregano. Cook and stir about 10 minutes, until onions are tender.

Mix tomatoes into the skillet, and cook until heated through. Mix in Onion & Herbs Seasoning, and continue cooking about 15 minutes, until thickened.

Stir garbanzo beans and feta cheese into the skillet, and cook 5 minutes, until the cheese has melted.

Season with salt and pepper. Remove from heat, and cool about 5 minutes before serving.

Onion & Herbs Seasoning Creamy Maritime Mussels

1/2 onion, diced
1 bay leaf
1 clove garlic, chopped
2 Tbsp finely chopped carrot
2/3 cup fish stock
2/3 cup Onion & Herbs Seasoning
4 pounds fresh mussels, scrubbed and debearded
2/3 cup heavy cream
salt and pepper to taste

In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and Onion & Herbs Seasoning. Bring to a boil, and cook for about 5 minutes to soften the carrot and onion.

Add the mussels to the boiling mixture, cover, and cook over high heat until the mussels open, about 5 minutes. Shake the pan occasionally to help them cook evenly.

As soon as the mussels have opened, remove them with a slotted spoon and set aside. Remove the bay leaf from the broth, and stir in the heavy cream. Heat through, but do not boil.

Place mussels into serving dishes, and spoon broth over them to serve.

Valley House Stuffed chicken breast with feta, arugula and pine nuts wrapped in prosciutto with VCW roasted onion tomato vinaigrette

Yield 1 portion
5 oz fresh valley house chicken
2 oz stuffing (spinach feta)
1-1.5 slice thinly sliced prosciutto

Season the chicken breast with salt and pepper and par cooked until 150 F, use a thermometer and take the temperature on the thickest area on the chicken breast. Once the chicken has reached that internal temperature, set aside and allowed it to cool. Once the chicken has cooled down in temperature proceed to place the spinach and feta stuffing on the top of the chicken breast by spreading the stuffing evenly across the surface area.

At this time wrap the prosciutto around the breast. After the chicken is wrapped cook the chicken breast on a baking sheet layer with parchment paper in a 375 F preheated oven for 5 minutes or until the internal temperature of the stuffed chicken is 165 F.

After the chicken is cooked slice and serve, garnish the dish with a small drizzle of roasted onion tomato vinagrette

Chicken stuffing
Yield 1. 25 lbs
This recipe will give you 9 portions for stuffing
6 oz Frozen spinach thaw and drained
10 oz lbs Feta cheese
3 tbsp sour cream
2 tbsp roasted pinenuts
Salt and pepper
In a mixing bowl combine all the ingredients and season to taste with salt and pepper

Culinary Wine onion tomato vinaigrette
Yield 2 cups
1 cup Onion Liquid Seasoning
1⁄4 tsp roasted garlic
1 tbsp fresh chopped cilantro
1⁄2 cup tomato juice
1 tsp lime juice fresh
1 tbsp chopped chives
1/2 cup grapeseed oil


In a blender combine the oil, tomato juice, roasted garlic, onion liquid seasoning and lime juice and blend until smooth to create an emulsion.

Finish the dressing by adding the chopped cilantro, and chives, season with salt and pepper to taste

Luis Clavel
Executive chef
Energetic Foods Inc



© 2016 - Culinary Wines