Food recipes
Allspice Cattlemen flakes
Allspice Cattlemen flakes
Ingredients:
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper
½ cup Cattlemen’s Golden Honey
Directions:
barbecue sauce or KC
Masterpiece Honey barbecue
sauce
four 6-ounce salmon fillets
(without skin)
vegetable oil
1. Make the mango chutney by combining all of the chutney ingredients in a
medium bowl. Cover and chill for a couple hours if possible.
2. Make the jerk seasoning by combining all of the seasoning ingredients in
a small bowl.
3. Make the jerk barbecue sauce by mixing the barbecue sauce with 1
teaspoon of the jerk seasoning and set it aside.
4. When you are ready to make the fish, preheat the oven to 425 degrees F.
5. Place an oven-safe skillet that is large enough to hold all four fillets over
medium/high heat. Add about a tablespoon of vegetable oil to the pan.
6. Sprinkle both side sides of each fillet with the jerk seasoning.
7. When the pan is hot, sear the top (not the flat side) of each fillet in the pan
for 2 to 3 minutes, or until browned. Flip each fillet over and place the pan
into your preheated oven for 6 to 7 minutes, or until the salmon is cooked
through.
8. Plate each salmon fillet and brush with the jerk barbecue sauce. Serve the
mango chutney on the side along with extra barbecue sauce, if desired.
• SERVES 4.
MASTRO’S STEAKHOUSE GORGONZOLA MAC & CHEESE
This 8-unit Scottsdale, Arizona-based chain founded in 1999 was named one of the
top ten steakhouses in the country by the Gayot restaurant and travel guide, and is
planning to build forty additional restaurants over the next ten years. Mastro’s
restaurants are known for their elegant settings and delicious prime beef served on
400-degree plates, but this side dish ranks high among the most popular menu choices.
As if the creamy gorgonzola cheese sauce isn’t incredible enough, this dish is topped
with a bubbling cheese layer that includes mozzarella, fontina, and Pecorino, plus a
little Grana Padano, which is similar to Parmigiano-Reggiano. You can track down all
of these cheeses separately and make your own cloned blend, or you can use a
preshredded Italian cheese blend found in most markets that will include four to six
Italian cheeses in one bag. Even though the bagged blend is not exactly what is used at
the restaurant, I found these cheese blends to be an easy and inexpensive substitute that
taste very close to the original. When using the preblended cheese, spread 1½ cups
over the top of the pasta and get on with the broiling.
Ingredients:
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper
½ cup Cattlemen’s Golden Honey
Directions:
barbecue sauce or KC
Masterpiece Honey barbecue
sauce
four 6-ounce salmon fillets
(without skin)
vegetable oil
1. Make the mango chutney by combining all of the chutney ingredients in a
medium bowl. Cover and chill for a couple hours if possible.
2. Make the jerk seasoning by combining all of the seasoning ingredients in
a small bowl.
3. Make the jerk barbecue sauce by mixing the barbecue sauce with 1
teaspoon of the jerk seasoning and set it aside.
4. When you are ready to make the fish, preheat the oven to 425 degrees F.
5. Place an oven-safe skillet that is large enough to hold all four fillets over
medium/high heat. Add about a tablespoon of vegetable oil to the pan.
6. Sprinkle both side sides of each fillet with the jerk seasoning.
7. When the pan is hot, sear the top (not the flat side) of each fillet in the pan
for 2 to 3 minutes, or until browned. Flip each fillet over and place the pan
into your preheated oven for 6 to 7 minutes, or until the salmon is cooked
through.
8. Plate each salmon fillet and brush with the jerk barbecue sauce. Serve the
mango chutney on the side along with extra barbecue sauce, if desired.
• SERVES 4.
MASTRO’S STEAKHOUSE GORGONZOLA MAC & CHEESE
This 8-unit Scottsdale, Arizona-based chain founded in 1999 was named one of the
top ten steakhouses in the country by the Gayot restaurant and travel guide, and is
planning to build forty additional restaurants over the next ten years. Mastro’s
restaurants are known for their elegant settings and delicious prime beef served on
400-degree plates, but this side dish ranks high among the most popular menu choices.
As if the creamy gorgonzola cheese sauce isn’t incredible enough, this dish is topped
with a bubbling cheese layer that includes mozzarella, fontina, and Pecorino, plus a
little Grana Padano, which is similar to Parmigiano-Reggiano. You can track down all
of these cheeses separately and make your own cloned blend, or you can use a
preshredded Italian cheese blend found in most markets that will include four to six
Italian cheeses in one bag. Even though the bagged blend is not exactly what is used at
the restaurant, I found these cheese blends to be an easy and inexpensive substitute that
taste very close to the original. When using the preblended cheese, spread 1½ cups
over the top of the pasta and get on with the broiling.
Printed from https://recipe.bluelayer.org/recipe/74543/allspice-cattlemen-flakes