You'll have to visualize these recipes but know that they look as great as they taste!

Mix our PORTUGUESE SMOKED PEPPER as a paste or right out of the package with 8oz of cream cheese to taste.  Spread on crackers or crostini, stuff celery sticks and top with a cooked shrimps and a sprig of cilantro or parsley.  Couldn't be any quicker for last minute company or for your own party!

This 'recipe' came from Sofia who thinks way outside of the box in the kitchen but it works! Take our PORTUGUESE SMOKED PEPPER as a paste and spread on a peanut butter sandwich; cut into finger sizes for an appetizer tray or just wolf it down if it's for you.  Unbelievable!  Sweet, salty, heat....Yummmmmmmmmmm! THANKS SOFIA!!

I like to serve the MEYER LEMON/OLIVE paste on top of a crostini spread with fig jam and goat cheese; garnish with minced lemon peel and sprig of dill.  Pleeeease!!

Let's not forget the LEMONGRASS; mix the paste with an avocado to taste and use to top our Black Eye Pea Salad (recipe's on the 1/2 page flyer you get when you buy) which is served on mini cornbread squares.  Yummy to taste; gorgeous to look at!

Posted
AuthorRobin Brown-Wood

Take 1 head of cauliflower and trim the stem end carefully to keep head intact. Place in a deep skillet to which 1-2tbsp of bacon fat or olive oil have been added. 

Prepare one packet of ALMA FOODS Portuguese Smoked Pepper dry rub according to the directions on back.  Spread generously all over the top and sides of the cauliflower.  Pour 1/2c to 1c of hot water into bottom of skillet, cover tightly with a lid. 

Bring to a medium boil, reduce heat, and simmer for about 15-20 minutes until cauliflower is fork tender and the liquid is reduced and infused into the cauliflower. You may need to flip the cauliflower once or twice during cooking to evenly distribute the sauce.  Finish cooking right side up; serve as side dish with any grilled entree.  Yummylicious for the pickiest veggie haters!

Posted
AuthorRobin Brown-Wood
CategoriesSide Dishes

2# ground chicken (or turkey)

1 egg, lightly beaten

small yellow onion, diced

1-2 poblano peppers, roasted and diced

1 red pepper, roasted and diced

1 grated carrot

1/4 c. Breadcrumbs, fresh or dried

1 tsp coriander

1 tsp cumin

1-2 tsp salt

Freshly ground pepper

Mix all ingredients gently; form into 6-8 patties; grill or broil till done.

Serve on your favorite bun with the usual suspects, lettuce/tomato, ya da ya da.....top with Lemongrass Mayo....

Take one packet of ALMA FOODS Lemongrass dry rub and make according to the instructions on back. Mix the paste with your favorite mayo or make your own aioli; dollop generously on your chicken burger and keep a napkin handy! OMG!!!



Posted
AuthorRobin Brown-Wood

I know you might be saying 'whaaaaaat'?  Chocolate Tomato Sauce?  Believe me, when I demoed this one, the looks of doubt I got were priceless but tasting made believers of the doubters that day!!  This sauce is a tweak on a traditional mole sauce with a whole lot LESS ingredients!  Fabulous richeness and like some wine, the longer it sits, the better it gets. Try it yourself and tell me if I'm WRONG!

In a heavy medium saucepan over medium heat, add 3TBSP extra-virgin olive oil, 2 cloves garlic, finely chopped, and 1 onion, finely chopped.   Add 1 tsp salt and 1/2 tsp ground black pepper and cook until onion is tender, @ 4minutes.  Stir in 2-3TBSP ALMA FOODS Portuguese Smoked Pepper (dried or paste) and 3TBSP unsweetened cocoa powder.  Add 1/2c low-sodium chicken broth, 1 1/2 tsp of chopped fresh rosemary, 1 tsp balsamic vinegar, and one 14.75oz can crushed tomatoes (or can use diced or even tomato sauce).  Cover the pan, reduce the heat to low and simmer for 10 minutes, stirring occasionally.  Season w more salt/pepper. Remove from heat and find the nearest piece of pork, chicken, or heck seafood and wait for your taste buds to sing!!!

Pork T-loin w mole sauce
Mole chx legs


Posted
AuthorRobin Brown-Wood