Lemon pepper crusted lamb

Lemon pepper crusted lamb

Lemon pepper crusted lamb

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INGREDIENTS

1 lb lamb noisette
1 tbsp ‘The Gourmet Collection’ Lemon Pepper Spice Blend
2 tsp ‘The Gourmet Collection’ Roasted Garlic, Rosemary and Sea Salt
2 tbsp olive oil

DIRECTIONS

  1. In a small bowl, mix the Lemon Pepper & Roasted Garlic, Rosemary & Sea Salt together. Coat the lamb evenly on all sides and set aside on a plate until needed.
  2. Preheat a skillet on medium for 1 minute. Add olive oil. Sear the lamb on all sides for 1 minute each or until cooked to your liking. Set aside and cover with foil to ‘rest’ for 2 minutes. Slice the lamb as desired and serve with seasonal vegetables.

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Cottage pie

Cottage pie

Cottage pie

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Rating: 4
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INGREDIENTS

4 large Yukon Gold potatoes, quartered
6 tbsp butter, divided
1 tsp ‘The Gourmet Collection’ Garlic & Onion Spice Blend
1 tbsp olive oil
1 pound lean ground beef
1 tbsp ‘The Gourmet Collection’ Herbes de Provence Spice Blend
1 tsp ground nutmeg
1 ½ cups frozen peas

DIRECTIONS

  1. Preheat oven to 350 degrees. Lightly grease a 9 inch deep-dish pie plate.
  2. Place potatoes into a pot, cover with salted water and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer for about 20 minutes or until tender. Drain and mash with 2 tbsp of the butter and the Garlic & Onion spice, set aside.
  3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the ground beef, Herbes de Provence and nutmeg. Cook and stir for 10 minutes until beef is lightly brown and crumbly. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas. Spread the mashed potatoes over the peas and dot with the remaining butter.
  4. Bake uncovered for 20 minutes until heated through and bubbly.

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Grilled porterhouse steak

Grilled porterhouse steak

Grilled porterhouse steak

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INGREDIENTS

1 tbsp ‘The Gourmet Collection’ Black Peppercorns, ground
2 shallots, sliced
1 sprig rosemary, leaves stripped from the stem
1 tsp soy sauce
1 tsp balsamic vinegar
1 tbsp olive oil
1 porterhouse steak, about 32 ounces (2 inches thick)
1 tbsp ‘The Gourmet Collection’ Sea Salt Crystals

DIRECTIONS

  1. In a bowl, combine the first 6 ingredients and rub both sides of the steak with equal amounts of the mixture. Set aside and prepare the grill
  2. When the grill is medium hot, scrape the shallots and rosemary from the steak and drain any liquid. Rub both sides of the steak with salt
  3. Grill on one side for 8-10 minutes, turn the steak and grill for another 6-8 minutes. The steak should be rare to medium
  4. Transfer the steak to a carving platter and allow to rest for 3-4 minutes
  5. Serve whole or sliced with potato wedges and salad

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Roasted brisket

Roasted brisket

Roasted brisket

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INGREDIENTS

8lb trimmed whole brisket
2tbsp “The Gourmet Collection "Adobo spice blend
2tbsp honey
1tbsp cumin
1tbsp-smoked paprika
1tbsp kosher salt
1tbsp cracked black pepper
¼ cup water
¼ cup canola oil
4 cloves fresh garlic
1 medium shallot

DIRECTIONS

  1. Remove meat from fridge and allow it warm up, approximately 20 - 30 minutes. Preheat the oven to 350 degrees F.
  2. Combine all the spices, including the bay leaf to make your delicious rub. Season the raw brisket on both sides with the rub.
  3. Place in a roasting pan or dutch oven and roast, uncovered, for 1 hour.
  4. Add beef stock to pan and enough water to get you approximately a ½ inch of liquid in the roasting pan. Do not pour the liquid on top of your brisket however or you risk loosing the delicious rub!
  5. Lower oven to 250 degrees F, cover pan tightly and continue cooking for 3 to 3 hours, or until fork-tender. Temperature wise you are looking for a range of 195 to 205 degrees. Mine was about 200 and turned out amazing.
  6. Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

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Szechuan beef stir-fry

Szechuan beef stir-fry

Szechuan beef stir-fry

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INGREDIENTS

2beef steaks
1 package fresh vegetable stir-fry blend
1tablespoon “The Gourmet Collection" Szechuan salt spice blend
3tablespoons water
1 clove garlic, minced
½ cup prepared sesame-ginger stir-fry sauce
¼ teaspoon crushed red pepper
2 cups hot cooked rice or brown rice
¼ cup dry-roasted peanuts

DIRECTIONS

  1. Cut steak crosswise into thin slices, then cut each slice into thin strips. Place meat in medium bowl. Add garlic and crushed pepper; mix lightly. Combine next 4 ingredients.
  2. Heat oil in large skillet on medium-high heat. Add meat, in batches; stir-fry 1 to 2 min. or just until meat strips are no longer pink in centers. Transfer to plate; set aside.
  3. Add carrots and celery to skillet; stir-fry 2 min. Return meat to skillet along with the dressing mixture; stir-fry 1 to 2 min. or until meat is done and sauce is slightly thickened. Stir in onions.

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Sizzling steak with shallot marinade

Sizzling steak with shallot marinade

Sizzling steak with shallot marinade

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INGREDIENTS

1.5lb slice rump or shell steak
3 shallot, very finely chopped
1 tbsp “The Gourmet Collection" Sizzling steak spice blend
4 tbsp red wine vinegar
2 tbsp olive oil
Black pepper

DIRECTIONS

  1. Put the steak in a shallow dish and sprinkle with the shallots, vinegar, oil, sea salt and ground black pepper. Rub over the meat with your hands. Leave for at least a hour, or overnight in the fridge.
  2. Heat a griddle pan or barbecue. Cook the steaks for 3-4 mins on each side until well browned.
  3. Transfer to a board, cover with foil and rest for 5 mins. Serve thinly sliced with new potatoes and salad, or in tortillas, with lettuce, avocado and soured cream.

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Korean sizzling beef

Korean sizzling beef

Korean sizzling beef

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INGREDIENTS

¼ cup soy sauce
2tablespoons sugar
2tablespoons dry white wine
1tablespoon “Sizzling steak” spice blend
2 large garlic cloves
1tablespoon crushed red pepper
2 ½ pound beef flank steak
16 scallions
Vegetable oil
Salt

DIRECTIONS

  1. In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.
  2. Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt.
  3. Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.

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Beef meatballs with adobo

Beef meatballs with adobo

Beef meatballs with adobo

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INGREDIENTS

1 ½ pounds ground beef
1 egg
2 slices of bread
1 small can of tomato sauce
½ teaspoons onion & garlic powder
1 teaspoon adobo powder
1 tablespoon sofrito
olives
½ red pepper sliced
2 or 3 slices of onions
salt to taste

DIRECTIONS

  1. Heat oil in a pan. Put-in the garlic. Let the garlic cook until the color turns light brown. Make sure to keep an eye on the garlic so that it won't get burnt.
  2. Add the meatballs, peppercorn, and bay leaves. I am using cooked meatballs and the recipe link is available above.
  3. Pour-in the soy sauce and beef broth. Add the sugar. Stir and let boil. Cover and simmer for 15 minutes. Add vinegar and a little water if the liquid starts to dry-up. Try to taste your meatball adobo and add salt if necessary.
  4. Transfer to a serving bowl. Serve and enjoy!

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Chili & Lime Grilled Steak Toasts

Chili & Lime Grilled Steak Toasts

Chili & Lime Grilled Steak Toasts

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INGREDIENTS

For the steak:
1 1/2 to 2 pounds flank steak
2 to 3 tablespoons lime juice from 2 limes
2 tablespoons olive oil
3 cloves garlic, grated on a microplane or finely minced
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon cayenne, optional for some spicy heat
For the fajitas:
1 medium green bell pepper
1 medium red bell pepper
1 medium yellow bell pepper
1 medium yellow onion
2 teaspoons olive oil
1 teaspoon salt
15 to 20 small corn or flour tortillas
1 tbsp ‘The Gourmet Collection’ Chili & Lime Spice blend

DIRECTIONS

  1. Place the steak in a 9x13-inch baking dish or other shallow pan. Whisk together the lime juice, olive oil, garlic, chili powder, and salt. Pour this over the steak and turn a few times so it's evenly coated. Cover and refrigerate for at least 1 hour or up to 24 hours. When ready to cook, heat the broiler to high and place a rack a few inches below. Remove the steak from the fridge and set it on the counter to warm while you prepare the vegetables. Cut the peppers in half, and remove the stems and seeds. Peel and cut the onion into rough wedges. Toss the vegetables with olive oil and sprinkle with salt. Lay the vegetables in a single layer on a baking sheet (with the outsides of the bell peppers facing up, like upside-down cups). Broil the vegetables until the tops are charred, 10 to 12 minutes. Remove vegetables as they are done and rearrange the remaining vegetables as needed to char directly beneath the heat. Cool slightly, then cut the vegetables into thin slices and arrange on a serving platter.
  2. Pat the steak dry, but leave as much of the spice rub as you can. Place the steak in the middle of a broiler pan and slide it under the broiler. Cook for 4 minutes, then flip the steak. Cook another 3 to 5 minutes, until the steak is as done as you like: 115-120°F for rare, 120-125°F for medium rare, 130-135°F for medium. (See step-by-step instructions for How To Cook a Flank Steak in the Oven.)
  3. Transfer the steak to a cutting board and rest for 5 minutes. Thinly slice the steak against the grain, and transfer the slices to the platter with the vegetables. While the steak is cooking and resting, warm the tortillas by toasting them in a dry skillet over medium heat for roughly 30 seconds on each side. Keep the warmed tortillas stacked between two clean dish towels.
  4. Serve the fajitas family-style at the table, along with a few of those extra toppings and plenty of napkins!

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