Chermoula Sauce

This Moroccan sauce made with fresh herbs, garlic and lemon is a great marinade or finishing sauce.

Use with meat or seafood

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Chermoula Sauce
Course Side Dish
Cuisine Vegetarian, World
Prep Time 25 minutes
Cook Time 2 minutes
Servings
cup
Ingredients
Course Side Dish
Cuisine Vegetarian, World
Prep Time 25 minutes
Cook Time 2 minutes
Servings
cup
Ingredients
Instructions
  1. Toast coriander and cumin in a small dry skillet about 2 minutes, until fragrant. Stir to keep from scorching.
  2. cool coriander and cumin, and lightly crush with a heavy skillet.
  3. Place coriander seeds, cumin seeds, garlic, lemon zest, lemon juice, paprika, salt, red pepper flakes, and dash of red Habanero sauce in blender and puree until mixture is very smooth
  4. Add fresh cilantro, parsley, and mint. Pulse until mixture is well blended but still textured. keep in airtight container.
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Conch Salad

Print Recipe
Conch Salad
Course Lunch, Main Dish
Cuisine Tropical
Prep Time 30 minutes
Cook Time 0
Passive Time 2 hours
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine Tropical
Prep Time 30 minutes
Cook Time 0
Passive Time 2 hours
Servings
servings
Ingredients
Instructions
  1. Gather ingridents
  2. Combine all ingredients except tomato and avocado in large nonreactive bowl, Stir and refrigerate for 2 hours to blend flavors.
  3. Add tomato and avocado to bowl, fold in gently and serve in chilled bowls.
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Standing Rib Roast with Wasabi-Dijon Coating

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Standing Rib Roast with Wasabi-Dijon Coating
Course Dinner, Main Dish
Cuisine American
Prep Time 20 min
Cook Time 2 hrs
Passive Time 15 min
Servings
peoplee
Ingredients
Course Dinner, Main Dish
Cuisine American
Prep Time 20 min
Cook Time 2 hrs
Passive Time 15 min
Servings
peoplee
Ingredients
Instructions
  1. Assemble Ingridents
  2. Preheat oven to 450
  3. Mix in small bowl mustard, garlic, thyme, pepper, wasabi sauce, and 2 tsp kosher salt
  4. Place meat bone side down in roasting pan and season lightly with salt and pepper. Roast meat in lower 1/3 of over for 20 minutes.
  5. Remove meat from oven, reduce heat to 350. Bursh meat with mustard mixture, coating the top and sides of meat.
  6. Roast for 1 1/2 hrs more rotating every 20 minutes. Meat will be done when thermometer reads 120 for med rare, 135 for med.
  7. Transfer meat to carving board and let rest for 20-30 minutes under foil before carving
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Beef Wellington

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Beef Wellington
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Instructions
  1. Assemble ingrédients, preheat oven to 425 degrees F
  2. chop mushrooms, garlic and shallots fine.
  3. Add butter and oil to pan
  4. add thyme to mushroom mixture and add to pan with oil, stir in 1 Tbsp Nocino®Blonde sauce
  5. cook over medium heat and reduce liquid till almost dry.
  6. remove pastry from package, flour board, place one sheet flat, put tenderloin on sheet, season with salt and pepper, put mushroom mixture onto steak
  7. fold to cover the steak snugly, and crimp edges, brush with egg wash to ensure even browning
  8. bake uncovered in preheated oven for 25 minutes, for rare. they will continue cooking after removal from oven, cover with foil if pastry edges are going to burn
  9. let rest 5 minutes and enjoy with Wasabi Pepper Sauce
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Lemoncello® Shrimp & Scallop Ceviche with Mango, Avocado, & Tomato

Sweet pieces of mango, and creamy avocado pieces mixed with fresh tomato make for a festive and colorful ceviche.

It is made spicy with the ripe Serrano pepper diced with seeds, and the addition of Lemoncello® Hot Pepper Sauce.

Print Recipe
Shrimp & Scallop Ceviche with Mango, Avocado, & Tomato
Course Lunch, Side Dish
Cuisine American, Tropical
Prep Time 20 minutes
Cook Time 0 min
Passive Time 2 hr.
Servings
people
Ingredients
Course Lunch, Side Dish
Cuisine American, Tropical
Prep Time 20 minutes
Cook Time 0 min
Passive Time 2 hr.
Servings
people
Ingredients
Instructions
  1. Assemble ingrédients
  2. Dice red and green onions put into container
  3. Dice ripe serrano peppers: Remove seeds and ribs if milder mix is wanted Add to onion mixture.
  4. Squeeze fresh lime juice, add Lemoncello®
  5. Cut scallops into 4 pieces each. Peel and devein shrimp
  6. Add shrimp, scallops, and lime mixture to bowl: Bowl must be nonreactive, stainless, glass, or ceramic. Place mixture into refrigerator for 2 hours or more until shrimp and scallops have firmed up.
  7. While waiting for Ceviche to firm up: Chop cilantro and place into container. Peel, dice 2 medium avocados, and place into container.
  8. Peel and dice mango, place into container with cilantro and avocados. Add 2 Tbsp extra virgin olive oil to mixture.
  9. Once scallop mixture has firmed up. Mix all ingredients together in large container and toss in the tomatos Check seasonings and serve with lettuce or tortilla chips
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Pozole Rojo

This Pozole is made with hominy, just like the traditional version, just minus the pork.

Very delicious too.

Print Recipe
Pozole Rojo
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 20 minutes
Servings
people
Ingredients
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Black Bean Soup

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Black Bean Soup
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in large pan over medium heat. Add onion, jalapeño, garlic, and salt. cook stirring occasionally until onions are softened, about 5 minutes.
  2. Add oregano, cumin, chili powder, cayenne, and Black Nocino™ Pepper Sauce. Stir can cook 1 minute.
  3. Add beans and broth to pot, bring to a boil on high. Reduce heat to low and simmer for about 10 minutes allowing flavors to blend.
  4. Remove from heat and puree 3/4 of mixture in blender or with immersion blender. Add back into mixture, mix thoroughly.
  5. Serve in bowls with lime wedge to squeeze and stir into soup. Then top with dollop of sour cream. Garnish with Cilantro and Green onions
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Vegetarian Coconut Chipotle Mayo

Print Recipe
Vegetarian Coconut Chipotle Mayo
Course Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Passive Time 2 hrs
Servings
cups
Ingredients
Course Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Passive Time 2 hrs
Servings
cups
Ingredients
Instructions
  1. Put all ingredients into a blender and blend on high till well incorporated. Taste and admire salt or hot sauce if desired. Pour mixture into a small bowl and refrigerate several hours until it sets. Use just like mayo
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Spicy Kale Chips


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Spicy Kale Chips
Course Lunch, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Lunch, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 300 degrees. Wash kale and remove center rib. Break into bite-sized pieces.
    kale pieces
  2. Place kale in salad spinner and get as much water out as possible.
    dry kale
  3. Toss kale and all other ingredients together to coat well.
  4. Place kale on a cookie sheet in a single layer place the sheet in the oven. Bake for 15-20 minutes or until chips are crisp.
    baking kale
  5. Enjoy!
    spicy kale chips
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Baby Spring Mix Salad


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Baby Spring Mix Salad
Course Lunch, Side Dish
Cuisine American
Prep Time 10 minutes
Servings
servings
Ingredients
Course Lunch, Side Dish
Cuisine American
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Wash and dry the lettuce. Toss all ingredients together. Add grated cheese or toasted pine nuts and enjoy.
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