Brussels Sprouts with Mediterranean Rub

Happy Thanksgiving!
This is what I am making today using my Mediterranean Rub.

3 lbs Brussels sprouts
1 medium onion, sliced
4 Tbls butter
2-3 Tbls Mediterranean Rub

Blanch then quarter the Brussels sprouts
Melt butter in a saute pan, add onion and Brussels sprouts
Saute over medium/low heat until golden, toss with rub and cook another 5 minutes

Easy gourmet flavor!

Valentine's Day Recipe Idea - Perfectly Cooked Shrimp Cocktail w/ Cranberry Orange BBQ Dipping Sauce

Shrimp cocktail done right can be an easy way to start your romantic dinner for Valentine's Day, however most people make the mistake of not flavoring the shrimp's cooking water. This recipe will give you the most flavorful shrimp you have ever tasted. Give it a try!

Here is what you need ...

2 lbs shrimp (I prefer 16/20 e-z peel, the shells add flavor and keep them moist)
large pot and 1.5 gal water
½ bottle dry white wine
1 cup fresh lemon juice
¼ cup pickling spice
1 lg yellow onion
1 med carrot
2 stalks celery
1 head garlic split in half

(optional ingredients)
½ cup gin
¼ cup sugar
chili flake to taste
----------------------------
Rough cut carrots, celery, & onion

Place all ingredients into the pot except the shrimp.

Bring to a boil and simmer for 15 min

Turn heat to high and add the shrimp, stir regularly.

This next step will be perfected with practice, the shrimp will begin to curl and loose their glassy appearance. Watch carefully because the shrimp will be done before the water returns to a boil. I like to pinch a few shrimp to expose the ridge on the back and when the glassy look is gone, they are done. When they are cooked right, they are very tender. If they are over cooked, the shrimp will be a little tough but the flavor will be good. If they are not cooked enough, the shrimp will also be tough and have an unpleasant texture.

Once you have determined the doneness, Drain off 90% of the water and refill the pot with the coldest water you have(add ice if you like). The idea here is to stop the shrimp from cooking without flushing all the flavor off. When they have sufficiently cooled off, drain and place in a container in the fridge.

I like to leave all the vegetables in with the shrimp until ready to serve, they help keep the shrimp moist while chilling completely.

My Cranberry Orange BBQ make a great shrimp cocktail sauce right out the bottle, a nice compliment to this flavorful recipe.

SEAFOOD CREOLE

Howling Wolf Extra Spicy BBQ Sauce

This makes an attractive dish for a Christmas buffet.

Beautiful in a chafing dish.

Serves 8

2 pounds cooked shrimp – tails removed. Thaw if frozen.

2 teaspoons butter

1 medium onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

1 large can of whole tomatoes cut into large pieces, drained

1 tablespoon sugar

1 cup sliced water chestnuts

1/3 cup Howling Wolf Extra Spicy BBQ Sauce

1 12-ounce can tuna

1 tablespoon corn starch

¾ cup water

Fresh parsley, chopped

Thaw shrimp briefly in a colander under running cold water.

Sauté the onion, celery and green pepper in the butter until the onion is translucent. Add the tomatoes, water chestnuts and tuna to the pan. Stir in the Howling Wolf Extra Spicy and the thawed shrimp. Add sugar.

Mix the corn starch and water and stir into the heated ingredients. Cook, stirring gently, until thickened and bubbly.

Top with fresh parsley. Serve over rice.

Guests will want the recipe.

GRAPEFRUIT AVOCADO POMEGRANATE SALAD

Howling Wolfe Cranberry Orange BBQ Sauce

Festive and refreshing.

A salad that will complement any entrée.

Serves 8

3 grapefruit
3 avocados
1 pomegranate
2 tablespoons butter
Splash of olive oil
2 cups slivered almonds
2 heads of Boston lettuce
1 cup Howling Wolf Cranberry Orange BBQ Sauce

Working over a bowl to catch juices, cut grapefruit into supremes (sections without any membrane.) Peel and slice the avocados and put into the bowl with the grapefruit juice. This will prevent darkening. Remove seeds from fresh pomegranate and set aside to top the salad.

Melt the butter in skillet and add olive oil. Add the slivered almonds and toast briefly until just starting to color. Drain.

Arrange lettuce on individual plates or platter. Alternate slices of grapefruit and avocado in a fan shape. Sprinkle pomegranate seeds and toasted almonds over the top.

Drizzle with Howling Wolf Cranberry Orange.

This can be served as a first course on individual salad plates, or presented on a large platter for buffet service. It’s strikingly beautiful either way.