S&B Seasonings; A Lifestyle Blog-a-zine!
Share the Secret!Archive for Recipes
4 New Ways to Eat
Trendy yet stylish, this dish give your guests a new way to dine. From Lunch to Dinner, Hors d’oeuvres to Appetizers this little Beauty gets the job done. With 4 compartments you can either have 4 completely different entrees or 4 entrees based on a similar theme.
*Going clockwise from top left…
- Smoked Salmon wrapped Crab cake with a Chive Creme Fraiche
- Broiled Grouper with a Tomato & Scallion Rice Pilaf
- Grilled Pepper Beef Skewer served with a Potato & Shiitake Mushroom hash
- 6 Pepper Chicken Breast w/ Angel Hair Pasta & Extra Virgin Olive Oil.
- Tempura Battered Tuna Loin on Exotic Greens
- Smoked Chicken Sachet w/ dried Cranberries and Brie Cheese
- Corn and Crab fritters with a Plum dipping sauce
- Sausage stuffed Portabella Mushrooms with Spinach & Parmesan cheese
- Grilled Salmon with Ratatouille
- Grilled Mahi-Mahi w/ Cucumber salad
- BBQ Shrimp Skewer with Truffle Mac & Cheese
- Scallops with Bacon in an Asiago Cream sauce in Filo Cups
Finally we have…
- Shrimp Skewer with Avocado, angel Hair pasta, & Boursin Cream sauce.
- Chicken, Spinach, and Feta Cheese, Filo triangles
- Grilled Tuna with a Cucumber and Ginger relish or slaw
- Blackened Mahi-Mahi with a Mango Salsa
This is a completely new way to satisfy virtually every taste in your party, from savory to sweet, and tart to mellow. The only thing you have to worry about these boxes is the count at the end of the night. Serve your guests with traditional chop sticks and watch them fumble around. (LOL) Great ice breaker for the dinner or cocktail tables.
I’ve checked 3 different sites and the avg cost is $12.50 per box…
I found a 3-Tier Bento Box (3 boxes) for $13.99 at www.buy4asianlife.com
I know, I know, a lil pricey especially if you want to have 1 box per person and you’re having a party for 10 and above ppl. Think out of the (Bento) box though, buy a couple at first and use them as appetizer trays, by the time everyone catches up with your idea you’ll be serving them 1 to a person with multiple entrees in each compartment. They’ll still be wondering how you did it.
Keep up the great work and don’t for get the personalized fortune cookies.
This is your Rude Boii chef signing off; and I’m out!!!
Chili on my Mind.
It’s Fall/Autumn again and the first think that comes to my mind (besides all the leaves that will soon await me) is Chili. S&B Seasonings has come up withone of the best recipes I’ve ever run accross. I should know, I wrote it. With time and patience and a few quirks we came up with a recipe that can utilize any type of meat and still hold it’s body and flavor.
How do you eat your chili??? Chef’s are kinda different when it comes to eating their food, every time i tell ppl how i eat my chili, I hear the deafening silence of WTH***!!! I eat mine with a little rice on the bottom, chili over the top and a 3 cheese blend. Now it’s not chili unless you have some type of cornbread with it. Meaning a wedge, cornbread sticks, or cornbread croutons if you eat it soup style.
Where’s this recipe, you may be wondering??? All right, all right, I’ll give it to you.
Ingredients:
6 oz Medium Chopped Yellow Onion
2 lbs. ground beef
8 oz Tomato Juice
4 oz Tomato Paste
12 oz Diced Tomatos
1 Qt. Beef or Chicken Stock
1/2 C. S&B Seasonings Chili Gold Seasoning
16 oz Seasoned Chili Beans
* use 3/4 C. of Seasoning if you want bolder flavor
1 Bay Leaf
Directions:
Sauté the onions with garlic over a medium heat in a little oil until transparent. Add ground Beef and sauté until cooked. Drain ½ of the fat, and add seasoning. Sauté until well blended.
Add tomato paste, juice and tomatoes, beef stock and bay leaf. And bring to a simmer. Let simmer for 30-45 minutes, checking it occasionally so that it won’t scorch.
Thicken with roux* or mesa flour* to your desired consistency. Let simmer for 5 minutes more to cook out starchiness from thickener. Lastly add the beans and bring back to heat. Adjust seasonings and serve hot.
Serves approx. 10 ppl.I actually won a competition at Mrs. Rude Boii Chef’s JOB and the ppl loved it. I have a gift certificate to a restaurant for the wifie and myself. Whoo-hoo… Date-night!!!
You can use ground turkey in this recipe as well.
You can garnish the Chili with fried Tortilla strips or Frito Lay Tortilla Chips; if you cut the Tortilla strips you can sprinkle a little Chili Gold or S&B Southwestern Seasoning for some added punch.
Cheeses I reccomend are Sharp Cheddar, Pepperjack, Provalone, or Smoked Cheddar.
Garnish with one or more of the following… cheese, crackers, chopped scallions, sour cream, cornbread, cornbread croutons, or rice.
Bon Appetit! (or Dine Well in laymans terms)
Marinade Recipes
To get ya started with a few ideas from our chefs mind, here are some of his more traditional Marinade recipes. (His arm is still sore after we twisted it to get these; but hey, you’re worth it. Enjoy!!!
Southwestern Garlic and Lime
2 Tbsp. Chopped Garlic
1 Tbsp. Chopped Cilantro
½ C. Lime Juice
1 Tbsp Lime Zest
1 Sm. Spanish onion (chopped)
3/4 C. Corn Oil
3 Tbsp S&B Seasonings Chili Gold
~or~ 2 Tbsp S&B Seasonings Southwestern Blend
and 2 Tbsp S&B Seasonings Chili Gold
Directions
Add 2 Tbsp corn oil to a sauté pan, when the oil is hot; add your garlic and half the cilantro, until the garlic is light brown. Add your onions and coat them with the oil in the pan, remove from heat and let stand in the pan. Place the remaining ingredients in a bowl and whisk together. Place your onions and garlic in the bowl and incorporate them. Let stand in the refrigerator for at least 1 hour. Remove and pour over meat or vegetables.
Let meat marinate for 2 hours or overnight. If marinating vegetables, remove from marinade after 5-10 minutes and let the marinade drain off. Grill when no more oil is draining off of the vegetables.
Standard Signature
Ingredients:
1 Tbsp Minced Garlic
1 Tbsp Minced Shallots
2 tbsp chopped Scallions
¾ C. Lemon Juice
¼ C. Honey
¼ C. Orange Juice
~or~
1 ½ Tsp frozen concentrate O.J.
1 ½ C. Olive Oil
3 Tbsp S&B Signature Seasoned Salt
Directions:
Combine all ingredients in a blender and place on the lowest setting. You want some chopping but not liquefying. Blend for about 7-10 seconds. Place in an airtight container and set in refrigerator for a minimum of 3 hrs.to overnight so flavors can develop.
Sesame Citrus
Ingredients:
¼ C. Toasted Sesame Seeds
½ C. Sesame Oil
½ C. Vegetable Oil
¼ C. lite Soy Sauce
¼ C. Orange Juice
~or~
1 ½ Tsp frozen concentrate O.J.
½ tsp Orange Zest
2 oz. Lemon Juice
½ tsp Lemon Zest
1 Tbsp Chopped Scallions
1 Tbsp. Chopped ginger
1 Tbsp. Chopped Garlic
¼ C. Honey
3 Tbsp. S&B White Seasoned Salt
Directions:
Heat 1 Tbsp Sesame oil and 3 Tbsp Vegetable oil in a sauté pan until hot. Add the Scallions. Ginger and Garlic & sauté until very fragrant, remove from heat. Combine the remaining ingredients and set aside until sautéed mixture is cool, then add. Refrigerate overnight.
* If you want a little sweeter flavor, add 2 tbsp of Molasses or Brown Sugar to marinade.
Welcome To The World of S&B Seasonings…
Welcome to the world of S&B Seasonings. We’re here to enhance your eating, cooking and Health lifestyle. From the latest in cooking and restaurant trends to the best uses for our line of seasonings and condiments. You really want to bookmark this site to keep up with all of the trends and insight from our chef interviews to our restaurants and food trend critiques. Visit our website at…
WWW.S-BSEASONINGS.COM
This will be an experience reccomending!
