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CHILE PEPPER & HERBS

Peppers & Herbs Seasoning Beef Steak Fajitas

2 lb skirt steak (or flank)
12 or more flour tortillas, warmed
2 red or yellow onions, sliced 1/2 inch thick
3 red or green bell peppers, sliced
1/3 cup Peppers & Herbs Seasoning
1/4 cup fresh lime juice
2 tbsp vegetable oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp red pepper flakes

In a small bowl, whisk together the Peppers & Herbs Seasoning, lime juice, vegetable oil, garlic, 1/2 tsp salt and pepper flakes. Place the meat in a shallow dish. Pour the mixture over the steak and turn to coat both sides. Cover and refrigerate for 1 hour.

Preheat the grill to medium. Remove the meat from the marinade and pat it dry with paper towels. Arrange the onion slices and bell pepper rings on the rack. Brush them with olive oil or vegetable oil and sprinkle with salt to taste. Grill for 3 minutes, then turn and again brush with oil. Grill until lightly browned, about 3 minutes longer. Transfer to a platter, separating the onion slices into rings; set aside while you cook the meat. Place the steak on the grill. Grill the steak, turning occasionally, until done to your liking.

To serve, cut the steak into thin slices on the diagonal and across the grain. Mound the steak slices on the platter with the onions and peppers. At the table, place the sliced steak on the warm tortillas. Top with salsa, guacamole and/or sour cream if desired.


Pepper & Herbs Seasoning Beef and Broccoli

Ingredients:
3/4 lb beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/2 tsp salt
1/3 cup Pepper & Herbs Seasoning
1 Tbsp corn starch
2 Tbsp water
1 1/2 Tbsp oil
2 cups broccoli
1/2 cup oil
2 1/2 Tbsp oyster sauce
2 Tbsp soy sauce
1 Tbsp sugar
2 cloves garlic, crushed
1/2 cup chicken broth
1/4 cup Pepper & Herbs Seasoning
2 Tbsp cornstarch (if desired)

Directions:
Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly.

Heat wok and add 1/2 cup of oil. When the oil is hot, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.


Pepper & Herbs Seasoning Chinese Style Spicy Sesame Chicken

2 chicken breasts
4 thighs
1 cup Pepper & Herbs Seasoning
1 tbsp soy sauce
1 tsp. green onions, shredded
1/8 tsp. ground pepper
1 tsp. sesame paste (Tahini)
1/2 tsp. sesame oil
2 tsp. chili oil
1/2 tsp. sesame oil
1tsp sugar


Directions:
Poach the chicken in boiling water and Pepper & Herbs Seasoning for 10 minutes, or until cooked. Remove, drain, and let cool. Beat the skin side lightly to loosen the fibers with a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. Arrange the chicken strips in a dish a sprinkle with the green onions shreds.

Mix together the sesame paste, chili oil, sugar, soy sauce ground pepper and sesame oil. Pour over the scallions and chickens and chicken and mix until coated and serve.


Indian Style Spicy Fish with Pepper & Herbs Seasoning

2 whole pieces of fish fillet
1 Green Pepper,
Cilantro leaves, to taste
1 tsp Cumin powder
1 tsp chili powder
1/2 tsp ginger powder
6 cloves finely chopped garlic
1/3 cup Pepper & Herbs Seasoning
1 tbsp Olive oil

Seed and hop the green pepper and cilantro into small pieces. Add all the spices, Pepper & Herbs Seasoning, oil and mix together. Add salt. Smear on the fish and marinate for an hour.

Preheat your oven to 375F.

Grease a baking dish, cover the marinated fish in foil and bake for 1/2 an hour.

Sprinkle with a few drops of Pepper & Herbs Seasoning.


Pepper & Herbs Seasoning Spicy Chicken and Rice

1 cup uncooked rice
1/2 pound boneless, skinless chicken breast halves, cut into 3/4-inch pieces
1 medium bell pepper, chopped
1 Tbsp olive oil
Salt and Pepper to taste
1/4 tsp crushed red pepper
1/2 pound uncooked medium shrimp, peeled and cleaned
2 large tomatoes, chopped
1/2 cup Pepper & Herbs Seasoning

Cook rice as directed on package, keep warm.

Combine chicken, peppers, olive oil, salt, pepper, and crushed red pepper in 12-inch skillet over medium-high; heat 4 to 5 minutes, stirring frequently, until chicken is no longer pink in center.

Add Pepper & Herbs Seasoning and reduce.

Stir in shrimp. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Do not overcook.

Stir in tomatoes. Cook about 1 minute, stirring occasionally, until hot.
Serve with hot cooked rice.


Pepper & Herbs Seasoning Baked Cajun Style Pork

2 teaspoons Cajun seasoning
1 pound pork tenderloin
2 medium sweet potatoes
4 small zucchini
1 1/2 cups small onions
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup Pepper & Herbs Seasoning

Preheat the oven to 425 degrees.

Rub Cajun seasoning into pork and place in a baking dish sprayed with nonstick cooking spray.

Cut sweet potatoes and zucchini lengthwise in half. Place sweet potatoes, zucchini and onions around pork. Sprinkle pork and vegetables with Peppers & Herbs Seasoning, thyme and salt.

Roast uncovered about 35 min, remove from oven and loosely cover with aluminum foil; let stand 10 minutes. Cut pork into thin slices and serve with vegetables.


Culinary Wines Classic Bread Dipping Sauce

3 oz. Quality Balsamic Vinegar
2 oz. Select Culinary Wines Liquid Seasonings
12 oz. extra virgin olive oil
cracked black pepper to taste

Blend all ingredients together, and mix well.

Pour mixture onto a rimmed plate, garnish with cracked black pepper and serve with bread.

Mixture can be stored in a cool dry place for up to 3 months.


Culinary Wines Sundried Tomato Bread Dipping Sauce

1 cup extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp each: chopped fresh basil, rosemary, thyme, parsley
1/4 tsp minced fresh garlic
1/2 tsp salt
Fresh ground coarse black pepper
1 tbsp sundried tomato paste
2 tbsp Select Culinary Wines Liquid Seasonings

Whisk all ingredients together and allow the mixture to rest for at least 1 hour.

Pour mixture onto a rimmed plate and serve with bread. Garnish with fresh parmesan cheese and black cracked pepper
Mixture can be stored in the fridge for three days.

Use at room temperature.

Makes 4 servings.

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