Recipe Ideas - Week #1: Candied Carrots - Seafood Stuffed Portobello - Italian Olive Bread - Shrimp and Chorizo Skillet - Spicy Italian Sun Dried Tomato Seasoning

Rodney is letting me run with my idea of setting up a table with recipe and product ideas.  With all the crazy going on, I thought it would be inspiring for customers to try new things, or revisit what I've done in the past.  Plus, for any new customers ... it's all new.  Here's this weeks inspiration.

I featured 2 wines  -

     Ruffino Orvieto: $12.99. A nice, refreshing change from your everyday varietal.  Pairs well with seafood and chicken.  

     Red Diamond Merlot: $6.99!!! Great buy. Pairs well with meat.  Nicely balanced. Perfect price point for cooking.  It's a sipper (not tannic)!

Candied Carrots

1 lb. baby carrots, steamed or 

     boiled until just tender, well drained

1 Tbl. unsalted butter

2  Tbl. Stonewall Kitchen Orange Cranberry Marmalade

Salt and white pepper

1 tsp. flat-leaf parsley, optional

Melt butter and Orange Cranberry Marmalade in a large skillet over medium-high heat until bubbly.

Add carrots and stir to cover with glaze. Season with salt and pepper, to taste. Stir in parsley, if desired, and cook until carrots are hot.

Serve at once or gently reheat over medium-low heat, adding a little water if necessary.

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Seafood Stuffed Portobello

1 large Portobello mushroom, cleaned, stemmed, gills removed

1 TFM seafood cake – Ultimate or Maryland Crab, Supreme Shrimp,

     Spicy Shrimp and Bacon,  World Famous Salmon

Olive oil

Paprika

butter

Preheat oven to 375^o.

Rub outside of Portobello with olive oil.  With mushroom opening face up, place seafood cake in center of mushroom and gently press so it fills center of mushroom.  Dot with butter.  Sprinkle with paprika.

Place on a foil lined baking sheet and bake for 30 minutes until mushroom is tender.

Yields: 1 serving

Note: This recipe is a combination of a recipe from Howard (our store Asst. Mgr. who retired this week) and one when I was a Personal Chef. 

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Next recipe can be a side dish, or snack; one my family enjoys.  I use Sable & Rosenfeld Olive Bruschetta, but you can use any olive salad you enjoy.  I adapted this from a recipe when I was personal cheffing.

Italian Olive Bread

1 loaf Italian Bread, sliced vertically

4 oz. cream cheese, softened

4 green onions, sliced

½ tsp. paprika

¼ tsp. garlic salt

1 (16 oz.) jar Olive Salad, drained Sable & Rosenfeld, Mediterranean Olive Bruschetta  or   Boscoli

1 c. shredded Mozzarella

¼ c. grated Parmesan Cheese

In a medium mixing bowl, add cream cheese, green onions, paprika and garlic salt.  Mix until thoroughly incorporated.  Add olive salad and mozzarella.  Mix until thoroughly incorporated.

Spread the mixture evenly onto bread halves.  Top with Parmesan cheese.

Place on a foil lined baking sheet and bake in a 350^o preheated oven for 15 to 20 minutes until warm and toasted.

Slice and serve.

Note: Can slice bread, as if for sandwiches, and make above for individual slice.

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Recipe for customer favorite - Shrimp and Chorizo Skillet.  Oh so delicious. 

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Spicy Italian Sun Dried Tomato Seasoning  

Add to: 

    - pasta sauce 

    - seasoning your breading.  

    - EVOO with some salt for a bread dipping sauce.