Pork Tenderloin with Seasoned Rub

• Total: 35 min
• Prep: 5 min
• Cook: 30 min

Ingredients

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• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground corianderc
• 1 teaspoon dried thyme Pink Himalayan Salt
• 1 1/4 pounds pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon minced garlic

Instructions
1. Preheat the oven to 450 degrees F.
2. In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and Pink Himalayan Salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
3. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Simple, Perfect Chili

• Total:1 hr 40min
• Active:30 min

Ingredients

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• 2 pounds ground beef
• 2 clovesgarlic, chopped
• 2 cloves garlic, chopped
• One 8-ounce can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1 teaspoon salt
• 1 teaspoon Jamaican Jerk Seasoning
• 1/4 cup masa harina
• One 15-ounce can kidney beans, drained and rinsed
• One 15-ounce can pinto beans, drained and rinsed
• Shredded Cheddar, for serving
• Chopped onions, for serving
• Tortilla chips, for serving

Instructions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and Jamaican Jerk Seasoning. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
1. After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, and tortilla chips. Add more Jamaican Jerk to increase the heat and mix or add sour cream on top to cool it down.

Beef Brisket

• Total: 4 hr 35 min
• Prep: 20 min
• Inactive: 15 min

Ingredients

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• 4 large garlic cloves, smashed
• 1/2 teaspoon kosher salt, plus more for seasoning
• 4 sprigs fresh rosemary, needles striped from the stem and chopped
• 1/4 cup extra-virgin olive oil
• 1 (4 pound) beef brisket, first-cut
• Canadian Steak Seasoning
• 4 large carrots, cut in 3-inch chunks
• 3 celery stalks, cut in 3-inch chunks
• 4 large red onions, halved
• 2 cups dry red wine
• 1 (16-ounce) can whole tomatoes, hand-crushed
• One 15-ounce can pinto beans, drained and rinsed
• 1 handful fresh flat-leaf parsley leaves
• 3 bay leaves
• 1 tablespoon all-purpose flour (optional)

Instructions
1. Preheat the oven to 325 degrees F.
2. On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
3. Season both sides of the brisket with a fair amount of kosher salt and Canadian Steak Seasoning. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
4. Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
5. Slice the brisket across the grain (the muscle lines) at a slight diagonal.

Grilled Vegetables

• Total: 40 min
• Prep: 15 min
• Cook: 25 min

Ingredients

• 3 red bell peppers, seeded and halved
• 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
• 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
• 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
• 12 cremini mushrooms
• 1 bunch (1-pound) asparagus, trimmed
• 12 green onions, roots cut off
• 1/4 cup plus 2 tablespoons olive oil
• All Purpose Seasoning
• 3 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh Italian parsley leaves
• 1 handful fresh flat-leaf parsley leaves
• 1 teaspoon chopped fresh basil leaves
• 1/2 teaspoon finely chopped fresh rosemary leaves

Instructions
1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with All Purpose Seasoning. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
2. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Fried Chicken

• Total: 50 min
• Prep: 15 min
• Inactive: 15 min
• Cook: 20 min

Ingredients

• 2 whole free-range, organic chickens
• Vegetable oil of choice, for frying the chicken
• 6 cups all-purpose flour
• 5 tablespoons salt
• 4 tablespoons Signature Chicken Seasoning
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• 2 cups buttermilk

Instructions
1. Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
2. Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
3. In a large bowl, combine the flour, salt, Signature Chicken Seasoning, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
4. Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
5. Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
6. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
7. Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
8. Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
9. When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
10. After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
11. Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

Baja Fish Tacos

• Total: 20 min
• Prep: 10 min
• Cook: 10 min

Ingredients

• Vegetable oil, for frying
• 1/4 red cabbage, thinly sliced (about 1 1/2 cups)
• 1/2 cup fresh cilantro, roughly chopped
• Juice of 1 lime, plus wedges for serving
• 2 tablespoons honey or agave nectar
• 1/2 cup mayonnaise
• Kosher salt
• 12 corn tortillas
• 3/4 cup all-purpose flour
• 1 teaspoon Pacific Salmon Seasoning
• 1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
• 1 Hass avocado
• 1/2 cup fresh salsa

Instructions
1. Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
2. Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
3. Mix the flour, Pacific Salmon Seasoning and salt to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
4. Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

Shrimp Po’Boys with Pineapple Slaw

TOTAL TIME: Prep/Total Time: 30 min.

Ingredients

• 1/3 cup egg substitute
• 1/2 cup panko bread crumbs
• 2 tablespoons Cajun Seasoning
• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 2 cups broccoli coleslaw mix
• 1 cup unsweetened pineapple tidbits, drained, 3 tablespoons liquid reserved
• 2 green onions, chopped
• 1/2 cup reduced-fat mayonnaise
• 6 hoagie buns, split and toasted
• 4 tablespoons reduced-fat tartar sauce
• 3 medium tomatoes, sliced

Instructions
1. Preheat oven to 400°. Pour egg substitute into a shallow bowl. In a separate shallow bowl, mix bread crumbs and Cajun seasoning. Dip shrimp in egg substitute, then in crumb mixture, patting to help coating adhere. Bake in a greased 15x10x1-in. pan until shrimp turn pink, 7-9 minutes. Keep warm.
2. Meanwhile, combine broccoli slaw, pineapple and green onions. In a small bowl, whisk together mayonnaise and reserved pineapple liquid until smooth. Add to broccoli mixture; toss to coat.
3. To serve, spread hoagie buns with tartar sauce. Divide tomato slices and shrimp among buns. Top with pineapple broccoli slaw.

Paella

TOTAL TIME: Prep: 10 min. Cook: 40 min.

Ingredients

• 1-1/2 cups cubed cooked chicken
• 1 cup cubed fully cooked ham
• 1/2 cup sliced fully cooked smoked sausage (1/4-inch slices)
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 4 tablespoons olive oil, divided
• 1/4 cup pimiento-stuffed olives, halved
• 1/2 cup raisins, optional
• 1 cup uncooked converted rice
• 2 garlic cloves, minced
• 3 teaspoons ground turmeric
• 1-1/2 teaspoons curry powder
• 2-1/4 cups chicken broth
• 1-1/2 cups frozen mixed vegetables

Instructions
1. In a large skillet, saute the chicken, ham, sausage, onion and green pepper in 2 tablespoons oil for 3-5 minutes or until onion is tender. Add olives and raisins if desired. Cook 2-3 minutes longer or until heated through, stirring occasionally; remove meat and vegetable mixture from pan and keep warm.
2. In the same skillet, saute rice in remaining oil for 2-3 minutes or until lightly browned. Stir in the garlic, turmeric and curry. Return meat and vegetables to pan; toss lightly. Add broth and mixed vegetables; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.

Colcannon

(aka) Irish Mashed Potatoes

For a variation, sub out half of the potatoes with parsnips. Can add chives, leeks, or bacon too.

Ingredients

• 4 russet potatoes(2 to 2 1/2 pounds), peeled and cut into large chunks
• Salt
• 5 to 6 tablespoons unsalted butter, plus more for serving
• 3 lightly packed cups choppedkale, cabbage, chard, or other leafy green
• 3 green onions, minced (about 1/2 cup)
• 1 cup milk or cream
• Bubble and Squeak Seasoning

Instructions
1. Boil the potatoes:
Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.
Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
2. Cook the greens and the green onions with butter and Bubble and Squeak:
Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens.
Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.
Add sprinkling of Bubble and Squeak over the greens while cooking.
Add the green onions and cook 1 minute more.
3. Mash the potatoes with milk or cream and greens:
Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
Use a fork or potato masher and mash the potatoes, mixing them up with the greens.
Add more Bubble and Squeak to taste and serve hot, with a knob of butter in the center.