SHRIMP & ANDOUILLE OVER WHITE CHEDDAR GRITS
Recipe by Veronica Foods Ingredients Shrimp & Sausage 1 1/2 pounds 21-25 wild shrimp 1/2 pound Andouille sausage, cut in 1/2″ dice 1 large shallot, minced 2 medium cloves garlic, minced 1 teaspoon garlic powder 1 1 teaspoon fresh ground pepper 1 tablespoon smoked paprika 1 tablespoon dried thyme 1 teaspoon salt 2 tablespoons Baklouti Fused Olive Oil Shrimp Stock (optional) chicken broth or stock will work here 3 cups water shrimp shells 2 teaspoons sea salt Grits 2 1/2 cups shrimp stock 1/2 cup heavy cream 3/4 cup quick grits sharp white cheddar cheese, shredded (1 cup) Salt and …
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SHRIMP & ANDOUILLE OVER WHITE CHEDDAR GRITS
Recipe by Veronica Foods Ingredients Shrimp & Sausage 1 1/2 pounds 21-25 wild shrimp 1/2 pound Andouille sausage, cut in 1/2″ dice 1 large shallot, minced 2 medium cloves garlic, minced 1 teaspoon garlic powder 1 1 teaspoon fresh ground pepper 1 tablespoon smoked paprika 1 tablespoon dried thyme 1 teaspoon salt 2 tablespoons Baklouti Fused Olive Oil Shrimp Stock (optional) chicken broth or stock will work here 3 cups water shrimp shells 2 teaspoons sea salt Grits 2 1/2 cups shrimp stock 1/2 cup heavy cream 3/4 cup quick grits sharp white cheddar cheese, shredded (1 cup) Salt and …
Continue reading “SHRIMP & ANDOUILLE OVER WHITE CHEDDAR GRITS”
PORTUGUESE SEAFOOD STEW
Recipe by Veronica Foods Ingredients 5 Anaheim chiles ¼ cup Portuguese Chiquitita EVOO ½ lb. of linquica sausage 1 large onion, finely chopped 6 minced garlic cloves 2 springs of thyme 2 bay leaves ½ teaspoon of crushed red pepper (optional) Kosher salt Ground pepper ½ cup of dry white wine 3 cups of bottled clam broth or fish stock 1 ½ lbs. unpeeled red potatoes cut in halves 4 medium tomatoes cut in chunks 1 lb. of little-neck clams (cleaned and scrubbed) 2 lbs. of tiger shrimp (medium) Finely chopped cilantro and parsley for garnish Bread crumbs also for …
PORTUGUESE SEAFOOD STEW
Recipe by Veronica Foods Ingredients 5 Anaheim chiles ¼ cup Portuguese Chiquitita EVOO ½ lb. of linquica sausage 1 large onion, finely chopped 6 minced garlic cloves 2 springs of thyme 2 bay leaves ½ teaspoon of crushed red pepper (optional) Kosher salt Ground pepper ½ cup of dry white wine 3 cups of bottled clam broth or fish stock 1 ½ lbs. unpeeled red potatoes cut in halves 4 medium tomatoes cut in chunks 1 lb. of little-neck clams (cleaned and scrubbed) 2 lbs. of tiger shrimp (medium) Finely chopped cilantro and parsley for garnish Bread crumbs also for …
CHIPOTLE-LIME AIOLI
Recipe by Veronica Foods Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice Directions In the bowl of a food processor or blender, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break. Once the olive oil is …
CHIPOTLE-LIME AIOLI
Recipe by Veronica Foods Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice Directions In the bowl of a food processor or blender, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break. Once the olive oil is …
TROPICAL SHRUB
Recipe by Veronica Foods Ingredients 2 cups of Peach White Balsamic 1 cup of fresh strawberries roughly chopped- smashed Ingredients when serving: 1 cup of fresh strawberries sliced 1 lemon thinly sliced Fresh mint leaves 8 cups of chilled sparkling water or seltzer water Directions In a 1 liter mason jar or container add the strawberries, pour Peach White Balsamic and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be. Strain, keep in a tightly sealed container and refrigerated up to two months. …
TROPICAL SHRUB
Recipe by Veronica Foods Ingredients 2 cups of Peach White Balsamic 1 cup of fresh strawberries roughly chopped- smashed Ingredients when serving: 1 cup of fresh strawberries sliced 1 lemon thinly sliced Fresh mint leaves 8 cups of chilled sparkling water or seltzer water Directions In a 1 liter mason jar or container add the strawberries, pour Peach White Balsamic and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be. Strain, keep in a tightly sealed container and refrigerated up to two months. …
CAPRESE SALAD W/ CILANTRO PESTO AND LAVENDER BALSAMIC
Recipe by Veronica Foods Ingredients Cilantro Pesto 1 large bunch fresh cilantro, stemmed, washed, and dried 2 medium garlic cloves, peeled and smashed 4 green onions, white portion only, chopped 1/2 jalapeno pepper, seeded, ribs discarded, chopped (optional) 1/3 cup of Chilean Picual Juice from 2 small limes, about 1 tablespoon sea salt fresh ground pepper to taste 1/4 cup of Lavender Balsamic Fresh Basil 16 oz Fresh Mozzarella – sliced Directions Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning. …
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CAPRESE SALAD W/ CILANTRO PESTO AND LAVENDER BALSAMIC
Recipe by Veronica Foods Ingredients Cilantro Pesto 1 large bunch fresh cilantro, stemmed, washed, and dried 2 medium garlic cloves, peeled and smashed 4 green onions, white portion only, chopped 1/2 jalapeno pepper, seeded, ribs discarded, chopped (optional) 1/3 cup of Chilean Picual Juice from 2 small limes, about 1 tablespoon sea salt fresh ground pepper to taste 1/4 cup of Lavender Balsamic Fresh Basil 16 oz Fresh Mozzarella – sliced Directions Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning. …
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POMEGRANATE BALSAMIC GRILLED RIB EYE
Recipe by Veronica Foods Ingredients Pomegranate Balsamic Grill Sauce 1/3 cup Pomegranate Balsamic 1/4 cup Infused Garlic Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoons kosher or sea salt Directions Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks …
POMEGRANATE BALSAMIC GRILLED RIB EYE
Recipe by Veronica Foods Ingredients Pomegranate Balsamic Grill Sauce 1/3 cup Pomegranate Balsamic 1/4 cup Infused Garlic Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoons kosher or sea salt Directions Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks …
CARAMELIZED BRUSSELS SPROUTS & MUSHROOMS
Recipe by Veronica Foods Ingredients 1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage Infused Olive Oil 1 medium shallot thinly sliced 2 Tablespoons Pomegranate Balsamic Vinegar 1 teaspoon salt fresh ground pepper to taste Directions Heat a heavy-duty 12″ saute pan, add the Fused olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and brussles sprouts and sauté over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of …
CARAMELIZED BRUSSELS SPROUTS & MUSHROOMS
Recipe by Veronica Foods Ingredients 1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage Infused Olive Oil 1 medium shallot thinly sliced 2 Tablespoons Pomegranate Balsamic Vinegar 1 teaspoon salt fresh ground pepper to taste Directions Heat a heavy-duty 12″ saute pan, add the Fused olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and brussles sprouts and sauté over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of …
GRILLED HALIBUT
Recipe by Veronica Foods Ingredients 1/4 cup Olive Wood Smoked Olive Oil 2″ Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt or kosher salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions Directions Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary. In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently …
GRILLED HALIBUT
Recipe by Veronica Foods Ingredients 1/4 cup Olive Wood Smoked Olive Oil 2″ Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt or kosher salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions Directions Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary. In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently …
WEDGE SALAD
Recipe by Veronica Foods Ingredients 1 head iceberg lettuce 6 slices bacon cooked & crumbled 1 tablespoon chives diced DRESSING 2 tablespoons Garlic Infused Olive Oil 2 tablespoons Madagascar Black Peppercorn Infused Olive Oil 3/4 cup low fat buttermilk 1 tablespoon juice from 1 lemon 1/4 cup Gorgonzola cheese Kosher salt Directions Cook bacon and crumble when done. – set aside Whisk and combine buttermilk, Peppercorn Infused Olive Oil, Garlic Infused Olive Oil, lemon juice until all the ingredients combine and are smooth. Crumble Gorgonzola cheese and add to the dressing, season with salt to taste. Core the lettuce and …
WEDGE SALAD
Recipe by Veronica Foods Ingredients 1 head iceberg lettuce 6 slices bacon cooked & crumbled 1 tablespoon chives diced DRESSING 2 tablespoons Garlic Infused Olive Oil 2 tablespoons Madagascar Black Peppercorn Infused Olive Oil 3/4 cup low fat buttermilk 1 tablespoon juice from 1 lemon 1/4 cup Gorgonzola cheese Kosher salt Directions Cook bacon and crumble when done. – set aside Whisk and combine buttermilk, Peppercorn Infused Olive Oil, Garlic Infused Olive Oil, lemon juice until all the ingredients combine and are smooth. Crumble Gorgonzola cheese and add to the dressing, season with salt to taste. Core the lettuce and …
CUCUMBER SUMMER SALAD
Recipe from Veronica Foods, Credit: Jojet Ortega Ingredients 1 large cucumber 2 cups grape or cherry tomatoes – halved 1 medium red onion – sliced in halves 1/2 cup Oregano Vinaigrette Crumbled Feta Cheese Vinaigrette: 3/4 cup of Fused Greek Oregano Olive Oil 1/4 cup Oregano White Balsamic Vinegar 1/2 teaspoon of salt Black pepper to taste Whisk together vinaigrette ingredients until emulsified, toss in your cucumber, onions and tomatoes and serve.
CUCUMBER SUMMER SALAD
Recipe from Veronica Foods, Credit: Jojet Ortega Ingredients 1 large cucumber 2 cups grape or cherry tomatoes – halved 1 medium red onion – sliced in halves 1/2 cup Oregano Vinaigrette Crumbled Feta Cheese Vinaigrette: 3/4 cup of Fused Greek Oregano Olive Oil 1/4 cup Oregano White Balsamic Vinegar 1/2 teaspoon of salt Black pepper to taste Whisk together vinaigrette ingredients until emulsified, toss in your cucumber, onions and tomatoes and serve.
LEMON GARLIC LINGUINE WITH CLAMS
Recipe by Veronica Foods Ingredients 12 oz. linguine 2 tbsp. Butter Infused Olive Oil 1 tbsp. Fused Lemon Olive Oil 1 tbsp. Garlic Infused Olive Oil 3 cloves garlic, minced Pinch of crushed red pepper flakes 2 tbsp. freshly chopped parsley 1 lb. fresh littleneck clams 1/2 c. dry white wine Juice of 1/2 lemon, save half for wedges when serving Kosher salt Freshly ground black pepper Directions In a large pot of salted boiling water, cook pasta until al dente. Drain and set aside. In a large skillet over medium heat, sauté garlic, crushed red pepper flakes, and parsley …
LEMON GARLIC LINGUINE WITH CLAMS
Recipe by Veronica Foods Ingredients 12 oz. linguine 2 tbsp. Butter Infused Olive Oil 1 tbsp. Fused Lemon Olive Oil 1 tbsp. Garlic Infused Olive Oil 3 cloves garlic, minced Pinch of crushed red pepper flakes 2 tbsp. freshly chopped parsley 1 lb. fresh littleneck clams 1/2 c. dry white wine Juice of 1/2 lemon, save half for wedges when serving Kosher salt Freshly ground black pepper Directions In a large pot of salted boiling water, cook pasta until al dente. Drain and set aside. In a large skillet over medium heat, sauté garlic, crushed red pepper flakes, and parsley …
POACHED SHRIMP CEVICHE
Recipe credit to Jojet Ortega Ingredients 1 medium sized cucumber – sliced 1/4 cup of sliced red onions 2 lbs of raw deveined shrimp 1/2 cup Sicilian Lemon White Balsamic 1 medium sized fresh lemon Salt Pepper Directions Boil 1 quart of water in a medium size pot, add 1/2 cup of Sicilian Lemon Balsamic. Poach shrimp for 40-50 seconds and remove from water using a strainer. Roughly chop the shrimp and set aside allowing for the excess water to drain. In a separate bowl, mix cucumbers, onions, freshly squeezed juice from a lemon, salt and pepper to taste. Mix …
POACHED SHRIMP CEVICHE
Recipe credit to Jojet Ortega Ingredients 1 medium sized cucumber – sliced 1/4 cup of sliced red onions 2 lbs of raw deveined shrimp 1/2 cup Sicilian Lemon White Balsamic 1 medium sized fresh lemon Salt Pepper Directions Boil 1 quart of water in a medium size pot, add 1/2 cup of Sicilian Lemon Balsamic. Poach shrimp for 40-50 seconds and remove from water using a strainer. Roughly chop the shrimp and set aside allowing for the excess water to drain. In a separate bowl, mix cucumbers, onions, freshly squeezed juice from a lemon, salt and pepper to taste. Mix …
