Slow Cooker Beef Brisket with Cola BBQ Sauce

Ingredients:

• 1 Ounce Aussie Style Barbecue Rub

• 2 1/2 pounds fresh beef brisket, trimmed

• 1 large onion, finely diced

• 2 Ounces Tybee Island Southern Style BBQ Rub

• 2 Tablespoon Olive oil

• 1 cup Brown Sugar

• 1/4 Cup Molasses

• 11/2 Cups Tomato Ketchup

• 11/2 Cups Cola

• 1/2 Cup Cider Vinegar

• 1 Tablespoon Yellow Mustard

• 3/4 teaspoon Sea Salt

• 1/2 teaspoon Black Pepper, freshly ground

Steps:

1. In a saucepan, sauté the onion in olive oil until softened.

2. Add Tybee Island Barbecue Rub to Onions, and stir.

3. Stir in the brown sugar, molasses, ketchup, cola, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes. Add salt and pepper, to taste. Remove from heat and Reserve.

4. Rub Aussie Style Barbecue Rub over brisket.

5. Place in a slow cooker.

6. Puree prepared Barbecue Sauce

7. Pour half of the pureed sauce over the brisket; set the remaining sauce aside.

8. Cover and cook on low for 6-8 hours or until meat is tender.

9. Serve with the reserved sauce.

GRILLED JAMAICAN JERK BONELESS PORK WITH BANANA MANGO SALSA

Ingredients:

3 pounds boneless pork loin

3 tablespoons Boston Beach Jerk Seasoning

3 tablespoons extra-virgin olive oil

2 bananas, peeled and sliced

2 mangos, peeled and diced

1 jalapeno, seeds removed, finely chopped

1/2 red onion finely diced

2 tablespoons lime juice

1 cup chopped fresh cilantro leaves

Steps:

Preheat grill to 350 degrees F.

Pat the pork dry with a paper towel and rub 3 tablespoons of jerk seasoning on the meat. Let marinate for 45 minutes at room temperature, covered.

After 45 minutes have passed, rub the meat with the olive oil, and grill until it reaches 165°F internal temperature making sure to turn the pork every few minutes to prevent it from burning. Let rest for 10 minutes prior to slicing.

Prepare the Banana mango salsa- Recipe Follows

Slice the pork tenderloin and top with roasted banana mango salsa.

Banana Mango Salsa

Ingredients:

large ripe mangoes, cut into 1/4 inch dice (about 2½ cups)

2 medium ripe bananas, cut into 1/4 inch dice (about 1 cup)

1 red habañero chile, seeded and minced

1 sweet red bell pepper, cored, seeded, and cut into 1/8 inch dice

2 Tablespoons cilantro, finely chopped

1/2 to 1 small red onion, cut into 1/8 inch dice

1 Tablespoon fresh lime juice

Sea salt, to taste

Steps:

1.To make the mango-banana salsa, in a large bowl mix together the mangoes, bananas, chile, pepper, cilantro, onion, and lime
juice.

Season the salsa with salt, give another toss, and check to see if it needs a pinch more.

Serve the salsa immediately for the freshest flavor. But if you must, you can also cover and refrigerate it 1 to 3 hours ahead. Make sure to give it a good stir before serving.

Roasted Asparagus & Crab Bisque

Ingredients:

1 pound fresh asparagus, ends snapped

1 tablespoon olive oil

Sea salt

1/2 cup chicken or vegetable stock

2 cups half & half
2 tablespoons unsalted butter, melted
Freshly ground black pepper, to taste

8 ounces  fresh crab meat, picked

Fresh parsley, chopped

1/2 Cup shredded parmesan cheese, to thicken

Steps:

Preheat oven to 425° and arrange asparagus in a single layer on a rimmed baking
sheet. Drizzle with olive oil and sprinkle with up to 1 tablespoon coarse sea
salt and roast until just crisp-tender, 10 to 12 minutes. Remove the pan from
the oven and allow to cool until cool enough to handle.

Cut the asparagus into 1″ pieces reserving the tips. Place asparagus( not
tips) into the bowl of a food processor or a blender. Add the stock, melted
butter and salt and pepper and purée until smooth.

In a medium sauce pan, add puréed vegetable mixture, reserved asparagus tips
and half & half and cook over medium heat until bisque is heated through
(do not allow the mixture to come to the boil). Add parmesan cheese, and stir
to incorporate. Adjust seasoning and reserve for  service. Top each serving with 1 ounce of
crab and fresh herbs and serve immediately.

Bronzed Salmon

Bronzed Salmon

Ingredients:

4 Salmon fillets (4 to 6 oz. each), fresh

1 Tablespoon Coconut, Olive, or Canola Oil

1 Tablespoon Kodiak Island Salmon Seasoning

1/4 Cup White Wine, Please use a good quality Chardonnay

2 Tablespoons Unsalted Butter, or Cocoa Butter(Food Grade Only)

chopped parsley, and fried leeks as garnish

Steps:

1. Rinse Salmon under cold water; pat dry with paper
   towel.
2. Heat a heavy nonstick skillet over medium-high
   heat. Brush both sides of salmon with oil, and season generously with Kodiak
   Island Seasoning.
3. Place Salmon filets in heated skillet and cook,
   uncovered, about 3 to 4 minutes, until golden brown. Shake pan occasionally to
   keep fish from sticking.
4. Turn Salmon over and cook, uncovered, 3-4 minutes
   or until golden brown. Cover pan tightly and reduce heat to medium. Cook for 1-2
   minutes; add the wine to pan.
5. Continue to cook, uncovered, an additional 1 to 2
   minutes, or just until fish is opaque throughout if you like your fish well
   done.
6. Remove from heat, add butter to your sauce, and
   swirl pan to incorporate .
7. Drizzle sauce over Salmon when serving.

Rosemary Roasted Potatoes

yield: 6 Servings

Ingredients:

1 1/4 pounds red bliss potatoes

1 fluid ounce olive oil

1 teaspoon garlic, minced

1 tablespoon rosemary leaves, minced

1 teaspoon sea salt, to taste

1/2 teaspoon white pepper, to taste

 

Steps:

1. Using a potato brush, scrub the potatoes and dry them
thoroughly. Cut the potatoes into quarters.

2. Simmer the potatoes and hot water until just soft. Drain and
reserve.

3. Combine oil, garlic, rosemary, salt and pepper in a bowl. Toss
the potatoes in this mixture until they are evenly coated.

4. Bake the potatoes in a 375° oven until they are tender, and can
easily be pierced with a fork. Serve while hot.

Oven Roasted Potatoes

Image via Wikipedia

Ingredients:

1 pound fingerling, or Red B

tablespoons olive oil

2 teaspoons coarse sea salt

freshly milled black pepper to taste

1 tablespoon chopped parsley, flat leaf

Steps:

Cut the potatoes into approximately 1″ inch pieces if using
fingerling or if using red potatoes cut them in half.

In a large stock pot Place the potatoes, and 3 quarts cold water over
medium-high heat. Add 3 tablespoons sea salt, and bring to a boil. Reduce the
heat until the water is at a simmer.

Simmer the potatoes in salted water until they just become tender.
Drain in a colander and allow the potatoes to rest five minutes.

Place in oven rack into the
center of the oven, and preheat to 475°.

Toss the potatoes with the oil, and salt and spread evenly on a
roasting pan.

Bake the potatoes until puffed and golden, about 20 minutes.

Remove the potatoes from the oven and adjust seasoning with salt
and black pepper.

Transfer the potatoes into a large bowl, and gently toss with the
parsley. Serve immediately.

Variations: Add 1/4 cup grated parmesan cheese to the potatoes
while tossing with the parsley.

Grilled Churrasco Beef with Chimichurri Sauce

3 Pounds Flank Steak

Marinade:

¼ Cup Chopped Parsley

½ Clove Garlic Minced

1 Tablespoon Lime Juice

½ Ounce Chili Powder

1/8 Teaspoon Ground Cumin

¾ Ounce Kosher Salt

½ Cup Canola Oil

¼ Teaspoon fresh Thyme, Chopped

¼ Teaspoon Fresh Rosemary, Chopped

½ Teaspoon Fresh Oregano, Chopped

¼ Bunch Cilantro, Stems Removed, Chopped

2 Fresh Jalapenos, Seeded, and Chopped

Chimichurri Sauce:

1 Cup Water

3 Tablespoons Kosher Salt

2 Tablespoons fresh Oregano

2 bunches Italian Parsley

6 Cloves Garlic

1 Cup Extra Virgin Olive oil

1 Tablespoon Crushed Red Pepper

2 Tablespoons Paprika

1/2 teaspoon Ground Cumin

1 teaspoon Freshly Ground Black Pepper

1/2 Cup Distilled White Vinegar

2 Tablespoons Red Wine Vinegar

2 Roasted Red Bell Peppers, diced

Steps:

1. Mix marinade, and allow Flank steak to marinade several hours in the refridgerator, or overnight. 
2. To make Chimichurri add water, kosher salt, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and distilled white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers.
3. Preheat grill, and grill flank steak to desired doneness. Allow to rest 10 minutes , and slice thin.
4. Serve with steamed white rice, and black beans.

Yellowtail Snapper Matecumbe

Named after Matecumbe Key, this dish is often requested by locals, and the tourists that visit South Florida as a flavorful use of one of the most plentiful fish species in the area. You will find several variations of this dish served in popular restaurants throughout the Florida Keys. Our version uses fresh lime juice, however you will find some establishments that use fresh lemons to replace the limes.

Ingredients:

1/2 Spanish Onion, Diced

1/2 Cup Capers

1 Clove Garlic, Minced

5 Shallots, Minced

2 Tablespoons  Parsley, Chopped

5 Beefsteak Tomatoes, Diced

1/4 Cup Fresh Basil, Chopped

1/2 Tablespoon Sea Salt

1/2 teaspoon Freshly Milled Black Pepper

3 Limes, juiced

1 Cup Extra Virgin Olive Oil

6 Yellowtail Snapper Filets

Salt and Freshly Milled Black Pepper, To Taste

Directions:

 

Preheat oven to 375°F with rack in the center position.

Rinse fish filets in cold water, and lightly season with salt, and Freshly milled black pepper. Reserve in the refrigerator while you prepare the sauce.

Mix all remaining ingredients in a non-reactive bowl  to thoroughly combine. Refrigerate 1 hour prior to cooking to allow flavors to blend.

Heat Sauté pan over medium heat, and add 1 tablespoon olive oil to sear the snapper filets for 3 minutes on each side, or until lightly golden.

Transfer filets to a non-reactive baking dish, and cover with sauce.

“Cioppino” a la Iguana Isle

Serves 4-6 persons

Ingredients:

4 Quarts Fish, or Shrimp stock

3 Cloves garlic, minced

3 cups tomatoes, diced

½ cup Extra Virgin Olive Oil

6 Bay Leaves

2 Tablespoons Sea Salt

1 Tablespoon Ground Black Pepper

1/2 teaspoon Delacroix Island Creole Seasoning

1 Large Vidalia Onion

 1/2 Cup Celery, chopped

1/4 Cup Carrots, chopped

2 Pound Fresh Snapper, cubed

1 Pound Fresh lobster meat, chopped

12 ea. Mussels

12 ea. Jumbo Shrimp

Steps:

1. Add stock, garlic, bay leaves, salt, pepper and olive oil. Bring to boil.
2. Add tomato sauce, onion, carrots and celery and cook over medium heat for 20 minutes.
3. Add fish and shellfish and simmer for 5 minutes.
4.  Serve in deep bowls dishing into each bowl a variety of fish and shellfish. Serve with warm baguettes or French bread.

Moroccan style Rack of Lamb with Roasted Garlic, Lemon and Cilantro

Serves: 4-6

Ingredients:

1 ounce Perejil Island Moroccan Lamb Seasoning

1 tablespoon coarse sea salt

2 teaspoons freshly ground black pepper

2 racks of lamb (about 1 1/4 pounds each)

one bulb of garlic, separated into cloves and peeled

1/2 cup extra virgin olive oil

1/2 cup chicken broth

1/4 cup dry white wine

2 tablespoons freshly squeezed lemon juice (from 1 lemon)

3 tablespoons unsalted butter

1/4 cup fresh cilantro leaves, for garnish

Steps:

1. Preheat the oven to 500°F and place a heavy duty metal roasting pan and oven to heat up.
2. In a bowl, combine the Perejil Island Moroccan Lamb Seasoning, salt, and black pepper. Rinse the lamb and shake dry, but don’t dry it completely-you want to seasoning to stick. Put the lamb on a plate and rub it all over with the seasoning mixture. Let sit for about 20 minutes while the oven and pan preheat.
3.  Meanwhile, put the garlic in a pan and cover with 1/2 cup of the olive oil. Bring the mixture to a bare simmer (there should only be the occasional bubble) and  cook gently until the cloves are very soft, 20 to 30 minutes. Set aside.
4. When the roasting pan is very hot, carefully add 3 tablespoons of the garlic infused olive oil (it may splatter) and place the lamb, fat side down, into the pan. Roast the lamb until nicely browned on the bottom, about 8 minutes, then flip the racks and cook for about five minutes on the other side for rare (about 120°F on an instant read thermometer), or cook it more or less to taste. If the fat side is not as brown as you would like at this point, turned a boiler to high and boil until really brown, 2 to 3 minutes longer. Transfer the lamb to a carving board and let rest for 10 minutes.
5. Place the roasting pan on the stovetop over high heat and add the chicken broth and using a wooden spoon, scrape up all the browned bits from the bottom of the pan. As a couple of the roasting garlic clove through a garlic press into the sauce, or smash them in a bowl and add the paste to the sauce. Add the wine, lemon juice and simmer until slightly thickened, about six minutes. Whisk in the butter and adjust seasoning with salt and pepper. 
6. Serve the lamb with the pan sauce, garnished with cilantro leaves. 

Note*  Store remaining garlic with oil in a small container in the refrigerator for up to several weeks. Use for Mashed Potatoes, Soups, or to thicken sauces. The roasted garlic cloves can be removed from the oil, and mixed with unsalted butter, and freshly chopped parsley to make a spread for homemade Garlic Bread.