Desert Dust Roast Cauliflower or Broccoli 1 head cauliflower – cleaned of greens / remove core and rough cut into approx. 2 to 3 inch chucks Or 2 LBs Broccoli cut into florets leaving stem attached / you can also make this with ½ cauliflower and ½ broccoli Hint: use vegetable peeler to peel broccoli…
Kracked Black Pan Seared Asparagus 1 bunch Asparagus – thin is best, pencil size 1 or 2 TBL kowboy kwAZeen KRACKED BLACK 1 TBL Olive Oil (Extra Virgin if available) Trim approximately 2 inches from bottoms of asparagus and discard. Place Oil in a large 10 or 12 inch saute pan (prefer non-stick) add…
Smoky Papreeka seared salmon, Beer Kan Kurry poached scallops and oven roast Kracked Black broccoli 2 – 6oz salmon portions – (this was farm raised Norwegian Salmon from Costco) 4 each Scallops U-10 or 10-20 – seafood sizing numbers are count per pound, 10-20 would be approx.. 1 oz per each / rinse drain and…
Tagine Style Chicken and Cauliflower A tagine is the earthenware cooking vessel, with a teepee (conical) shaped lid. Most modern tagines now have stainless steel bottoms as depicted in the photo below. The concept is that as food cooks slowly the humidity produced, rises, condenses and drips back onto the items being cooked, and intensifies…
Tomato / Eggplant Salad 1 large eggplant, peeled and rough cut 4 medium tomatoes, peeled, seeded and chopped – tennis ball size HINT –remove core from tomato and cut a small X on the bottom of each, dip each tomato in boiling water for 1 or 2 minutes, remove to cool water, tomato skins will…
Beer Kan Kurry Wrub Quinoa or Rice 1 part Quinoa (IE: 1 cup) 2 parts water or chicken broth or stock (IE: 2 cups) Recipe can by decreased or increased as much as you prefer If using rice, follow package cooking instructions 2 or 3 TBL kowboy kwAZeen BEER KAN KURRY WRUB 2 or 3…