SAN JUAN RODEO MIX BBQ CHICKEN RECIPE
INGREDIENTS
1 CUT UP WHOLE CHICKEN
(or boneless or bone in halves of chicken breast, chicken thighs, wings or any cut of your choice)
*4 TBLS. SAN JUAN RODEO MIX (or to taste)
*1/2 to 1 bottle CHEAP RED WINE*
*1/2 to 1 cube BUTTER
DEEP POT WITH LID (for steaming)
*All these measurements depend on how much chicken you are cooking.
The original recipe was created to feed hundreds of people so you will have to tweak it to meet your own needs.
*The original recipe called for white wine but that recipe was changed to red wine sometime in the 1960's.*
*photo courtesy Hollister Free Lance
PREPARATION
Once grill is hot, clean and coat grill lightly with oil. Place chicken on grill. In a separate sauce pan combine San Juan Rodeo Mix, Red Wine and Butter, heat to simmer.
As chicken is browning, sprinkle San Juan Rodeo Mix seasoning on both sides while chicken cooks. Each time the chicken is turned over on the grill, sprinkle on more Rodeo Mix seasoning to taste.
Once the chicken is done (internal temperature of 165 degrees), baste chicken with red wine mixture, sprinkle with a little more dry seasoning, then place chicken in a tightly sealed metal container like a dutch oven or deep covered stainless steel pot and baste chicken liberally with mixture again. Steam for at least 20 minutes, the longer the better. Serve with beans and garlic bread for a traditional "Fiesta Rodeo Chicken Dinner"!
EGGPLANT PARMESAN
EGGPLANT PARMIGIANA ITALIAN, NONNA-STYLE (from Epoch Times BY Giulia Scarpaleggia)
Serves 8
4 medium eggplants (about 3 1/2 pounds total)
2 tablespoons coarse sea salt
1/4 cup all-purpose flour
Vegetable oil, for frying
Extra-virgin olive oil
*1 clove garlic, crushed
2 cups plus 2 tablespoons tomato passata (or canned whole tomatoes, crushed and passed through a food mill or sieve)
1/2 cup water
A handful of basil leaves
5 ounces fresh mozzarella, cubed
3 eggs, lightly beaten
1 cup freshly grated Parmigiano Reggiano
Prepare the eggplants: Rinse the eggplants and slice them lengthwise into 1/4-inch-thick slices. Arrange the eggplant slices in a colander, with a generous sprinkle of coarse sea salt between the layers. Put a plate on top of the eggplants, then place a weight over the plate. Leave the eggplants in the sink for about 30 minutes. Then, rinse the eggplants under running water, arrange on a towel and pat dry. This will reduce their bitterness.
Scoop the flour into a shallow bowl and coat the eggplant slices, shaking off the excess flour from each slice.
Meanwhile, heat a few inches of frying oil in a large pan. Check if the temperature is right by dipping the handle of a wooden spoon in it: If it’s immediately surrounded by tiny bubbles, the oil is ready for frying. Working in batches, to not crowd the pan, deep-fry the eggplant slices. Let them brown on both sides; it will take about 5 minutes per side. W hen the eggplants are golden and crisp, fish them out of the oil and place them on a paper towel-lined plate to drain the excess oil.
Make the tomato sauce: In a saucepan, heat a few tablespoons of extra-virgin olive oil with the crushed clove of garlic. When the garlic turns golden, pour in the tomato purée, water, and some fresh basil leaves, then season with a pinch of salt. Cook the tomato purée for about 10 minutes, stirring occasionally, until glossy and thick.
Finally, assemble the eggplant parmigiana: Preheat the oven to 350 degrees F. In an 8-by-12-inch baking dish, spread a few tablespoons of tomato sauce on the bottom. Arrange a layer of fried eggplant slices on top, pour over about 1/4 of the beaten eggs, and top with mozzarella and a generous sprinkling of grated Parmigiano. Spread the tomato sauce on top, and keep making layers until you run out of ingredients. You should be able to make four layers. Finally, top with tomato sauce, a few pieces of mozzarella, and a generous sprinkling of Parmigiano. Bake in the preheated oven for about 35 minutes, until golden brown on top. Serve the parmigiana warm or, even better, let it cool down completely and reheat it in the evening or the next day. It’ll be even tastier
* if you don’t have fresh garlic you can always use dehydrated minced
garlic from Garlic Capital Products® Just put desired amount of dehydrated minced into water and it will soften back to it’s original state.
GARLIC AWARD SEASONED GRILLED STEAK
INGREDIENTS
*Start with a beautiful bone in New York Steak or any cut of meat you prefer
*Lightly coat the outside of the meat with oil
*Sprinkle meat liberally with Garlic Award Mix, Approximately 1 TBLS. per pound, or more or less, depending on the amount of meat you are grilling and the amount of seasoning you prefer.
Grill time depends on your preference of doneness. Use your knuckle to determine if it's well done, medium or rare. Well done is harder with no spring back to the touch, medium is a little softer and rare is very soft to the touch. It's that easy to impress and delight your guests!
Perfectly grilled steak seasoned with Garlic Award Mix
SPICY GARLIC BAKED HALIBUT
SPICY GARLIC NO SALT MIX
Pre-heat oven to 450 degrees. Lightly oil baking dish with olive oil. Rub olive oil on fish and season halibut with Spicy Garlic No Salt Mix.
Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
SPICY GARLIC NO SALT BAKED HALIBUT
GARLIC CAPITAL CHEESE PIZZA MUFFINS
GARLIC CHEESE SPRINKLE
This delicious snack is so easy! All you need is English muffins, mayonnaise, shredded Parmesan cheese and of course, GARLIC CAPITAL GARLIC CHEESE SPRINKLE!
Pre-heat broiler to low. Combine all of the above (save a little grated Parmesan for topping) and using whatever amount of the garlic cheese sprinkle that suits your taste buds. A little at first because you can always add more. The mixture should be slightly thick. Spoon onto muffins and spread over entire surface. Broil on low until cheese is bubbling and starting to brown. Allow time to cool and enjoy!
Garlic Capital Garlic Cheese Pizza Muffins
CAJUN SHRIMP AND SAUSAGE FUSION
BAYOU MIX GARLIC CAJUN SEASONING
INGREDIENTS
2 cups rice (prepare according to package instructions)
2 tablespoons oil
1/2 medium yellow onion (chopped)
5 mini red and yellow bell peppers (chopped)
2 tablespoons Bayou Mix Garlic Cajun Seasoning (divided in half)
2 fully cooked garlic flavored sausage (sliced into rounds) (any type of sausage is fine if you can't find garlic flavored)
1 lb. shrimp (peeled and de-veined)
3/4 cup chicken stock
1/2 cup sweetened condensed milk
Salt and Pepper to taste
Prepare rice according to package instructions.
Heat a large skillet and add 1 tbsp. oil and chopped onion. Saute until soft, then add chopped mini peppers. Stir in 1 Tbsp. Bayou Mix Garlic Cajun Seasoning.
Add 1 more tablespoon cooking oil and add sliced garlic flavored sausage.
Toss cleaned shrimp with remaining tablespoon of Bayou Mix Garlic Cajun Seasoning and add to mixture in the skillet.
Combine Chicken Stock and Sweetened Condensed Milk. Stir into cooked rice and combine mixture with all ingredients in the skillet. Add desired amount of salt and pepper. Makes 4 servings.
Cajun Shrimp and Sausage Fusion
GARLIC CAPITAL PRODUCTS PASTA AND MEAT SAUCE
SPICY GARLIC NO SALT MIX
- INGREDIENTS
- 3 TBSP basil flavored olive oil or regular olive oil
- 1/2 large sweet yellow onion (chopped)
- 3 large or 6 small garlic cloves (minced) (optional)
- 1 lb. ground bison or beef
- 1-TBSP SPICY GARLIC NO SALT MIX
- 1/4 tsp Salt (optional)
- 1/8 tsp chili flakes (optional)
- 3 TBSP tomato paste
- 1/2 cup chicken broth
- 1- 10 oz. can diced tomatoes and green chili's
- 1/2 lb. fusilli pasta
- DIRECTIONS
- In a large skillet add olive oil & onions and saute until translucent (about 2-3 minutes). Add garlic and meat. Cook until meat is slightly browned. Stir in SPICY GARLIC NO SALT MIX, salt and chili flakes. Clear a space in the middle of the pan and add tomato paste and chicken broth stirring until it becomes soupy then mix all together. Add diced tomatoes and chili and simmer for approximately 20 minutes while you prepare the fusilli pasta according to the package directions. With a slotted spoon transfer pasta pasta into meat mixture and enjoy!
GARLIC CAPITAL SPICY GARLIC MEAT SAUCE AND FUSILLI PASTA
GARLIC CAPITAL STREET TACOS
SOUTH OF THE BORDER SEASONING MIX
INGREDIENTS
1 lb. Halibut (or you can use whatever fish you choose)
1 tsp. cooking oil
SOUTH OF THE BORDER MIX SEASONING (some like it hotter then others so use to your own taste)
1/2 small head green cabbage
1/2 small head purple cabbage
1/2 red onion
3 medium size jalapeno peppers
1 cup mayonnaise
Juice of 2 lemons or 3 limes
5 corn tortillas or 6 soft flour tortillas
Fish may be grilled on the barbecue or in the kitchen. You could even bake it with the same method but the traditional way for tacos is grilled.
Pat fish dry and lightly coat with oil. Apply SOUTH OF THE BORDER MIX seasoning lightly if your preference is less spicy and heavy if you like it hot. Keep refrigerated while you prepare the slaw.
Slice the cabbage very thinly and chop. Coarsely chop red onion and add to cabbage. Slice Jalapenos in half, clean out ribs and seeds and slice halves thinly then add to mixture.
Combine Mayonnaise and lemon/lime juice and whisk or stir. Pour over mixture of cabbage and other ingredients and combine well. You can add more mayonnaise if you think it's too dry.
Cook fish on grill and keep an eye on it as it can cook quickly. Fish is done when it flakes easily.
Fill bottom of tortilla with fish meat and top with Mexican Slaw.
Toppings are very important to enjoy a fish taco to it's fullest. Some favorites are Pico De Gallo, Crema, Cilantro and Hot Sauce. Don't be afraid to experiment with any and all toppings that suit your taste buds.
ENJOY!
South Of The Border Grilled Fish Street Tacos
GARLIC CAPITAL MEATBALLS
RECIPE INGREDIENTS
Enjoy our unique Meatballs by mixing 2 Tablespoons of your choice of one of the following seasoning blends
BAYOU CAJUN MIX, OLD WEST MESQUITE MIX, GARLIC AWARD, SOUTH OF THE BORDER, GARLIC LEMON PEPPER, GARLIC PEPPER OR SPICY GARLIC NO SALT MIX and add to the following
INGREDIENTS
1 LB. Ground Beef
1/4 Cup Dry Bread Crumbs
1/4 Cup Chopped White or Yellow Onion
1 Egg (slightly beaten)
1/4 Teaspoon Salt
2 Tablespoons Parsley Flakes
1/2 Cup Water
1 Can Cream of Mushroom Soup
INSTRUCTIONS
Mix Ground Beef, Bread Crumbs, Onion, Egg, Salt, and 2 Tablespoons of your choice of one of the seasoning mixes listed above. Shape into 24 Meatballs. In a large frying pan add a small amount of oil and brown Meatballs. Pour off drippings. Stir in Cream of Mushroom Soup, water and Parsley Flakes. Cover and cook on low heat for 20 minutes, stirring often. All of our recipes make for quick and delicious dinner ideas.
GARLIC CAPITAL PRODUCTS® MEATBALLS
EASY DEVILED EGGS
GARLIC CHEESE SPRINKLE
INGREDIENTS
12 Eggs
1 Cup Mayonnaise
3 Tablespoons Garlic Cheese Sprinkle (Or to taste)
INSTRUCTIONS
Place eggs in a large pot and cover with water, boil for 10-12 minutes and remove from heat. Cool with water and ice then remove the shells. Cut eggs in half lengthwise, remove the yokes, place in a large bowl and set aside the egg whites for later. Combine the yokes with the Mayonnaise and Garlic Cheese Sprinkle. You may use an electric blender for a smoother filling or mash with fork or potato masher for a more lumpy texture. Fill the whites of the eggs with the mixture. Sprinkle with Paprika if desired.
*Best if refrigerated before serving*
For more great recipes and dinner ideas using the delicious garlic products from Garlic Capital Products® check our site regularly
GARLIC CHEESE SPRINKLE STUFFED EGGS
GARLIC CAPITAL CHEESY GARLIC BAKED BREAD
Garlic Cheese Sprinkle
Combine Mayonnaise, Garlic Cheese Sprinkle and shredded Cheese in a bowl. Cut bread in half lengthwise*, spread the mixture evenly on the inside of halves. Scatter the grated Parmesan Cheese on top and bake at 375 degrees for approximately 5-7 minutes or until bubbly and slightly browned.
1/4 Cup grated Parmesan Cheese
(You can also top baked Chicken or Fish with this recipe for a moist and delicious dish)
1 Cup Mayonnaise
2 Tablespoons Garlic Cheese Sprinkle
1/2 Cup Monterey Jack, Cheddar or your favorite melting cheese shredded
1/4 Cup grated Parmesan Cheese
1 Loaf Sourdough or French Bread
INSTRUCTIONS
Combine Mayonnaise, Garlic Cheese Sprinkle and shredded Cheese in a bowl. Cut bread in half lengthwise*, spread the mixture evenly on the inside of halves. Scatter the grated Parmesan Cheese on top and bake at 375 degrees for approximately 5-7 minutes or until bubbly and slightly browned.
*If desired rub halves with garlic paste prior to spreading the mixture on bread for a more intense garlic flavor* For more recipes and dinner ideas check our site regularly. More to come using our fabulous garlic products.
GARLIC CAPITAL GARLIC CHEESE SPRINKLE BAKED GARLIC BREAD
GARLIC CAPITAL DIP RECIPE MIXES
INSTRUCTIONS
OLD WEST MIX GARLIC MESQUITE, GARLIC CHEESE SPRINKLE, SOUTH OF THE BORDER MIX, SPICY GARLIC NO SALT MIX, NO SALT AWARD MIX OR AWARD MIX
Mix 5 Teaspoons of your choice of one of the above seasonings
with 16 oz. of Sour Cream or Greek Yogurt.
Enjoy with Chips, Crackers or Vegetables. For more great recipes using garlic products and easy dinner ideas check our site regularly!
DIP MIXES FROM GARLIC CAPITAL PRODUCTS®