4 Tbsp. (1/2 stick) butter
2 Tbsp. olive oil
2 Tbsp. lime juice
1 Tbsp. Hotel-Pak Gold Key Lime Seafood Seasoning.
2 lbs. rock shrimp split and placed on a baking pan, shell down.

Combine the butter and oil in a saucepan over low heat until butter is dissolved.
Beat in the lime juice & Key Lime Seafood Seasoning
Remove from heat and brush mixture over rock shrimp.
Add a little Hotel-Pak Gold Peppercorn Melange and broil in oven for 2 - 3 minutes.
Serve hot with the remaining sauce.

2 Cans Black-eyed Peas, drained & rinsed
1 Tsp. Minced Garlic
1Tsp. Minced Onion
1 Tsp. Hotel-Pak Hickory Bacon Pork & Rib Rub
1 Tbsp. Creole Seasoning
1 Tsp. Coarse Black Pepper
 Puree all ingredients in a food processor until mixture is smooth. Refrigerate overnight.
 Scoop mixture into one-inch balls and fry in peanut oil at 375 degrees, about 3 minutes. (Or, as Gasparilla himself would have done, fry in lard.)
 Serve with dipping sauce. Make approx. 16 fritters.

 Blue Parrot (Key West) Dipping Sauce

1 Cup Sour Cream
2 Tbsp. Horseradish
  3 Tbsp. Hot Salsa
1 Tsp. Lemon Juice

Combine all ingredients and chill until ready to use.

12 Medium Clams
12 Reserved Clam Shells

Stuffing Mix:

4 Strips Bacon cut into small pieces
1 Packet Hotel-Pak Gold Key Lime Seafood Seasoning
1 Medium Onion, finely chopped
1 Green Pepper, finely chopped
1 Tbsp. Minced Garlic
1 Tsp. Fresh Parsley, finely chopped
1 Tsp. Fresh Basil, finely chopped
2 Tbsp. White Wine
1 Cup Freshly Grated Parmesan Cheese

In a large pot, bring about 4 cups of water to a boil. Add clams. Cover the pot tightly and steam the clams over moderate heat only until the shells open, about 6-10 minutes. Remove the clam meat from the shells. Finely chop the meat and set it aside.

In a heavy skillet, sauté the bacon until all fat has been rendered and bacon bits are crisp. Add the remaining ingredients except the cheese and Key Lime seasoning. Sauté on medium heat an additional 5 minutes. Stuff clam shells with mixture and top with Parmesan cheese. Sprikle on the Key Lime seasoning and bake at 350 degrees for 10 minutes.

Serves 4.

 2 Pounds Shrimp, or 12 Whole Crabs
1 1/2 Cup Hotel-Pak Gold Shrimp and Crab Boil
1/2 Cup White Vinegar
1/2 Cup Sugar
1/4 cup Hotel-Pak Gold Cracked Peppercorn Melange

Add seasonings to 3 quarts boiling water. Drop shrimp or crabs into water and simmer on low heat for 10 minutes. Drain off and discard liquid.  Serve shrimp or crabs hot with melted butter. If serving cold, refrigerate until ready to eat, and serve with cocktail sauce.

Serves 4-6.

  Natchitouches (Cajun Meat Pies)  

1 Large Pie Shell, or 5 Small (individual) Pie Shells
12 Shucked Oysters, which have been sautéed in garlic
2 Pounds Ground Pork, cooked and drained
3 Strips Bacon, chopped
1 Large Onion, finely chopped
4 Green Onions, finely chopped
1 Cup Celery, finely chopped
1 Green Pepper, finely chopped
1 Hot Pepper (Jalapeno or Habanero)
3 Tbsp Hotel-Pak Gold Butcher Block Garlic Lovers Seasoning
1 Cup Water
1 Tbsp. Fresh Parsley, finely chopped
1 Tbsp. Fresh Basil, finely chopped
1 Tbsp. Fresh Thyme, finely chopped
1 Tbsp. Fresh Oregano, finely chopped
1 Tbsp. Fresh Sage, finely chopped
Fresh Black Pepper, to taste
Hot Sauce, to taste

Dark Cajun Roux (see recipe below)

In a heavy skillet, sauté bacon, onions, celery and peppers for 5 minutes. Add remaining ingredients except Cajun Roux and simmer an additional 10 minutes.
Combine sautéed oysters with cooked pork and vegetable mixture. Re-heat and thicken mixture with 2-3 Tbsp. roux. Pour into pie shell(s). Bake at 350 degrees for 15 minutes.
 
Note: Meat pies can be frozen after baking.
 
Cajun Roux: In a heavy skillet, heat 1 lb. lard until very hot (not smoking). Add 1 lb. flour all at once.
Cook over medium heat for 30 minutes stirring frequently.  (Roux can be made ahead and refrigerated.)

  24 Shucked Oysters, well drained
24 Reserved Oyster Shells
1 10 oz. Package Frozen Chopped Spinach, cooked & drained
 Tbsp. Unsalted Butter
 Bunch Watercress, finely chopped
1/4 Cup Minced Parsley
6 Green Onions, minced
2 Tsp. Finely Minced Green Pepper
1/2 Tsp. Ground Black Pepper
1/2 Tsp. Dried Marjoram
1/2 Tsp. Dried Basil
1/2 Tsp. Cayenne Pepper
Salt, to taste
1/2 Cup Whipping Cream
Rock Salt
2 Tbsp Hotel-pak Gold Mango Magic

Scrub the oyster shells thoroughly and set aside to dry.
Press spinach until very dry and set aside.
In a heavy skillet, melt butter over medium heat. Add spinach, watercress, parsley, onions and green pepper and sauté until onions are tender. Stir in black pepper, marjoram, basil, cayenne pepper, salt and whipping cream. Simmer until mixture is thick and creamy, about 5 minutes. (Add additional cream if mixture is too thick to spoon easily.) Set mixture aside.

Line a baking sheet with the rock salt. Pat oysters dry on paper towels, then place 1 dried oyster in each shell. Set the oyster shells in the rock salt. Spoon stuffing mixture equally over each oyster. Sprinkle Mango Magic on top.
 Bake at 400 degrees until mixture is bubbly and lightly browned, 10-15 minutes.

Serves 6-8.

 2 Lobster Tails (6-8 oz. each)
2 Tsp. Butter
1/2 Cup French Mascat
1 Tsp. Lemon Juice

Sauce Arnaud:
  1/2 Cup Mayo
3 Tbsp Honey
2 Tsp. White Vinegar
1 Tsp. Paprika
1/2 Tsp. White Pepper
4 Tsp. Creole Mustard
1 Tsp. Finely Chopped Onion
1 Tsp. Finely Chopped Celery
1 Tsp. Chopped Parsley
1 Tbsp Hotel-Pak Gold Key Lime Seafood Seasoning

Cut the lobster meat into 1-inch cubes. Melt the butter in a skillet and add the lobster, white wine and lemon juice. Sauté the lobster meat until cooked, 6-8 minutes, or until just done. Chill and reserve. Mix all sauce ingredients together. Chill and reserve. When ready to serve, toss the cooked lobster with the Sauce Arnaud. Serve cold over bibb lettuce and
sprinkle with the Key Lime Seasoning.

Serves 4.

 
24 Shucked Oysters, well drained
Reserved Oyster Shells
1/2 Pound Shrimp, which have been peeled, deveined & boiled
1/4 Cup Unsalted Butter
4 Green Onions, minced
2 Tbsp. Minced Parsley
2 Garlic Cloves, minced
1/3 Cup Minced Mushrooms
1/4 Cup All-Purpose Flour
1 Cup Whipping Cream
2 Egg Yolks, beaten until frothy
1/4 Cup Dry Sherry
Salt to taste
3 Tbsp. Hotel-Pak Gold Cracked Peppercorn Melange
1/2 Tsp. Cayenne Pepper
1/3 Cup Grated Parmesan Cheese
1/4 Cup Dry Bread Crumbs
1/2 Tsp. Salt
Rock Salt

Scrub the oyster shells thoroughly and set aside to dry.

Finely mince shrimp. In a heavy skillet, melt butter over medium heat. Add shrimp, green onions, parsley, garlic and mushrooms and sauté until vegetables are tender and liquid has evaporated. Stir in flour, cook 3-4 minutes, then slowly stir in the cream until just combined. Stir in the egg yolks, sherry, salt, pepper and cayenne, and cook until mixture thickens, 5-6 minutes. Set aside.

In a small bowl, combine Parmesan cheese, bread crumbs and 1/2 tsp. salt. Set aside.
Line a baking sheet with the rock salt. Pat oysters dry on paper towels, then place 1 dried oyster in each shell. Set the oyster shells in the rock salt.

Spoon the shrimp mixture equally over each oyster, then sprinkle with the cheese mixture. Bake at 400 degrees until bubbly and lightly browned, 10-15 minutes.

Serves 6-8.

 4 Whole Uncut Racks Baby Back Spareribs (approx. 3 lbs.)

Marinade:

1/2 Cup Soy Sauce
1/2 Cup Ketchup
1/2 Cup Medium-Dry Sherry
2 Tbsp. Hotel-Pak Gold Sesame Soy Stir-Fry W/ Lemon & Orange
3/4 Cup Sugar
1 Garlic Clove, minced
1 Tsp. Fresh Ginger, peeled and minced

Place spareribs in a shallow baking dish. Whisk together marinade ingredients and pour over meat, turning to coat evenly. Marinate spareribs, meaty side down, at least 3 hours or overnight.
Drain marinade from spareribs into a small saucepan. Bring to a boil and simmer, covered, 3 minutes. Remove pan from heat.
Line the bottom of a broiler pan with foil and add 1 inch water. Set rack of broiler pan over water. Arrange spareribs on rack and bake at 325 degrees, basting occasionally with marinade, about 45 minutes, or until cooked through. Cut ribs into sections and serve warm.

Makes about 32 pieces.

1/2 Pound Lobster Meat, cooked & finely chopped

2 Tbsp. Butter
1/2 Cup White Wine
2 Tbsp. Hotel-Pak Gold Butcher Block Garlic Lovers Seasoning
1 Qt. Heavy Cream (reserve 1/2 cup for whipped cream garnish)
1/3 Cup Cream Sherry
1 Tsp. Cayenne Pepper
1 Tbsp. Hungarian Paprika
1 Tbsp. Sugar
1/2 Cup Heavy Cream, whipped
Chopped Chives

In a saucepan, sauté cooked lobster meat with butter, Garlic Lovers Seasoning and white wine. Add lobster base, heavy cream, sherry, cayenne pepper, paprika and sugar and simmer until hot. (Do not boil.)
Immediately remove from heat and pour into serving bowls. Garnish each bowl with a dollop of heavy whipped cream and sprinkle with chopped chives.

Serves 4-6.

10 Ounces V8 Juice
1/2 Cup Sweet Vermouth
2 oz. Rosemary Olive Oil
1 Cup Cucumber, finely chopped
1/2 Cup Celery, finely chopped
1/2 Cup Onion, finely chopped
1/2 Cup Green Pepper, finely chopped
1/2 Cup Carrots, peeled & finely chopped
  2 Tbsp. Hotel-Pak Gold Butcher Block Garlic Lovers Seasoning
1 Tbsp. Cayenne Pepper
2 Tbsp. Herbes de Provence
1 Tbsp. Ground Bay Leaves
Sour Cream
Chives

Combine all ingredients except sour cream and chives in a blender and process just until mixed together. (Mixture should be thick and slightly chunky. If a thinner consistency is desired, add more V8 Juice.)
Chill several hours or overnight.
Pour into bowls and garnish with a dollop of sour cream. Sprinkle with chives.

Serves 6.

1 Pound Fresh Conch Meat
1 Cup White Wine
2 Strips Bacon, cut into small pieces
1 Tsp. Chopped Garlic
2 Medium Onions, coarsely chopped
1 1/2 Cups Celery, coarsely chopped
4 Carrots, coarsely chopped
1 28 oz. Can Chopped Tomatoes
2 Tbsp. Hotel-Pak Gold Wildfire Seasoning
6 Cups Water
1 Tbsp. Chopped Parsley
2 Bay Leaves

Roux (see recipe below)
Hot Sauce, to taste

Finely chop conch meat. Rinse and drain.
n a saucepan, combine conch meat and white wine, and simmer for 5-10 minutes.
In a separate saucepan, cook the bacon on medium heat 3-4 minutes. Add garlic, onions, celery and carrots and sauté 5 minutes. Add conch meat and remaining ingredients and simmer approx. 15 minutes. Thicken with 2-3 Tbsp. Roux and add hot sauce, if desired.

Serves 6-8.

Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown.

(Roux can be refrigerated up to six months.)

  2 Pounds Assorted Fresh Mushrooms, sliced
2 Tbsp. Butter
1 Quart Water
1/2 Quart Milk
2  Tbsp. Hotel-Pak Gold Apple Butter Chop Rub W/ Ameretto
1/2 Cup Cream Sherry

Roux (see recipe below)

In a saucepan, sauté mushrooms in butter 2-3 minutes. Add water, milk, mushroom base and cream sherry and simmer approx.10 minutes. Thicken with 2-3 Tbsp. Roux.

Serves 4-6.

Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown.

(Roux can be kept refrigerated up to six months.)

1 Cup Canned Clams, drained & chopped
2 Tbsp. Olive Oil
1 Tbsp. Minced Garlic
1 Cup Onions, finely diced
1 Cup Carrots, finely diced
1 Cup Celery, finely diced
1 14 oz. Can Diced Tomatoes
3 Tbsp. Hotel-Pak Gold Wildfire Seasoning
6 Cups Water
1 Tbsp. Fresh Basil, chopped (or 1 Tsp. dried)
1 Tbsp. Fresh Rosemary, chopped (or 1 Tsp. dried)
1 Tbsp. Fresh Oregano, chopped (or 1 Tsp. dried)
1 Tbsp. Fresh Parsley, chopped (or 1 Tsp. dried)
2 Whole Bay Leaves

Sauté garlic, onions, carrots and celery in olive oil until soft. Add all remaining ingredients
and simmer 20-30 minutes. Remove bay leaves before serving.

Serves 4-6.

2 Cups Shrimp, cooked & chopped
2 Strips Bacon cut into small pieces
2 Medium Onions, coarsely chopped
1 1/2 Cups Celery, coarsely chopped
4 Carrots, coarsely chopped
1 Tbsp. Chopped Garlic
1 28 oz. Can Diced Tomatoes
2  Tbsp. Hotel-Pak Gold Hickory Bacon Pork Rub
6 Cups Water
1 Tbsp. Chopped Parsley
2 Bay Leaves

In a saucepan, sauté the bacon on medium heat 3-4 minutes. Add the onions, celery, carrots and garlic and sauté an additional 5 minutes. Add the tomatoes, Pork Rub, water, parsley and bay leaves. Simmer about 15 minutes to develop flavors.

Serves 4-6.

Note: Crab, lobster or any type of fish can be substituted for the shrimp.

2 Cups Cooked Turkey Meat, chopped
2 Tbsp. Butter
2 Medium Onions, coarsely chopped
1 1/2 Cups Celery, coarsely chopped
4 Carrots, coarsely chopped
1 10 oz. Package Frozen Mixed Vegetables, thawed
1/2 Quart Milk
3 Tbsp. Hotel-Pak Gold World Famous Chicken Seasoning
1 Quart Water
1/2 Tsp. Turmeric
1 Tbsp. Chopped Parsley
2 Bay Leaves

Roux (see recipe below)

In a saucepan, melt the butter over medium heat. Add the onions, celery, carrots and mixed vegetables and sauté until the onions are tender. Add the milk, Chicken Rub, water, turmeric, parsley and bay leaves and simmer for 15-20 minutes. Remove the bay leaves and thicken with 2-3 Tbsp. Roux.

Serves 4-6.

Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown. Roux can be kept refrigerated up to six months.

2 Tbsp. Oil
1 Cup Sliced Celery
1 Cup Sliced Onions
2 Cloves Garlic, sliced
1 Quart Water
10 Peppercorns (Mixed Color)
1 Tsp. Dried Leaf Thyme, crumbled
1 Tsp. Fennel Seed
1 1/2 Pounds Halibut (or other firm white fish), cut into 1-inch chunks
1 1/2 Cups Fresh Grapefruit Juice
3 Tbsp. Hotel-Pak Gold World Famous Chicken Seasoning 
 
Assorted Garnishes:
Cooked Shellfish
Cooked Pasta
Chopped Tomatoes
Sliced Black Olives
Chopped Parsley

In a large pot, heat oil over medium heat. Add celery, onions and garlic and sauté until just tender. Add the water, peppercorns, thyme and fennel seeds, and bring to a boil.
Cover, reduce heat and simmer 30 minutes.
Skim off foam that rises to the surface. Strain broth through a sieve and return broth to pot. Add fish chunks, grapefruit juice and Chicken Seasoning. Simmer 10 minutes until fish is cooked.
Ladle soup into bowls and garnish as desired with one or more of the above items.

Serves 6 - 8

2 Cups Light Cream
1 1/4 Cups Water
1 6-oz. Can Frozen Orange Juice Concentrate, thawed & undiluted
2 Tbsp. Hotel-Pak Gold World Famous Chicken Seasoning
2 Ripe Avocados
1/8 Tsp. Hot Pepper Sauce
4 Orange Slices

Combine cream, water, orange juice concentrate and chicken seasoning in a blender and process until smooth.
Peel and seed avocados. Cut 1 1/2 avocados into chunks, and add to blender with hot pepper sauce. Blend 1 minute until smooth. Chill soup mixture.
Cut remaining avocado half into slices. Ladle soup into bowls and garnish with avocado and orange slices.

Serves 4.

   1 Tbsp. Oil
1 Onion, finely chopped
2 Ribs Celery, chopped
1/2 Cup Chopped Green Pepper
2 Cloves Garlic, minced
2 14 oz. Cans Stewed Tomatoes
3 Tbsp. Hotel-Pak Gold Creole Seasoning
1/4 Cup Dry Red Wine
2 Tbsp. Tomato Paste
1/2 Tsp. Dried Basil
1/2 Tsp. Dried Oregano
1/2 Tsp. Dried Thyme
1/8 Tsp. Cayenne Pepper
Black Pepper, to taste

Heat oil in a saucepan over medium heat. Add the onion, celery, green pepper and garlic and sauté until vegetables are tender. Add remaining ingredients and bring to a boil.
Reduce heat to low and simmer, uncovered, for about 30 minutes, until the sauce has thickened. Serve over Creole Meat Loaf. (See "Beef, Pork, Lamb and Veal.")

Makes 4 cups sauce. 

1 Cup Mayonnaise
3 Tbsp. Hotel-Pak Gold Key Lime Seafood Seasoning
3 Tbsp. Horseradish, drained
1 1/2 Tbsp. Lime Juice
1/2 Tsp. Grated Lime Zest
1/4 Tsp. Black Pepper
Hot Sauce, to taste

Whisk all ingredients together in a bowl and chill.
This sauce can be served in lieu of tarter sauce, with any fried seafood or as a dip for chicken wings.

1 Quart Heavy Cream
1/2 Cup Cream Sherry
1 Packet Hotel-Pak Gold Lobster Base, no MSG
1 Tbsp. Paprika
2 Tbsp. Sugar
1 Tsp. Cayenne Pepper

Roux (see recipe below)

Combine all ingredients in a heavy saucepan and bring just to a boil. Remove from heat and whisk in 3-4 Tbsp. Roux to thicken.
Serve sauce over sautéed lobster or shrimp.

Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown. Roux can be kept refrigerated up to six months.

3 Cloves Garlic
5 Whole Anchovies, or 2 Tbsp. Anchovy Paste
Juice of 1/2 Lemon
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 Tbsp. Dry Mustard
1 Tsp. Worcestershire Sauce
1 Coddled Egg (see note)
1/2 Tbsp. Coarsely Ground Black Pepper
1/3 Cup Grated Romano Cheese

Note: Place egg in still hot water (180-200 degrees) for one minute, to coagulate the egg white.
To make dressing, place all ingredients in a food processor and blend 30 seconds on high speed.
Transfer to a bowl and chill.
When ready to serve, toss with romaine lettuce and additional Romano cheese, if desired.

2 Tbsp Hotel-Pak Gold World Famous Chicken Seasoning
1 Cup Mayonnaise
1/2 Cup Chili Sauce
1/3 Cup Horseradish
Juice from 1 Lemon
Hot Sauce, to taste

Mix all ingredients together in a bowl and chill.
Serve with conch fritters. (See "Appetizers.")

Note: This sauce also goes well with shrimp and/or scallops that have been sautéed in garlic,
butter and white wine and chilled.

  2 Cups Cooked Chicken, finely chopped
2 Tbsp. Hotel-Pak Gold Peppercorn Melange, crushed
4 Ounces Cream Cheese, softened
2 Tbsp. Milk
2 8-oz. Cans Refrigerated Crescent Dinner Rolls
1/4 Cup, plus 2 Tbsp. Butter, melted
1 1/2 Cups Crushed Croutons

In a medium bowl, blend cream cheese and milk until smooth.
Stir in the chopped chicken and peppercorns.
Separate crescent roll dough into triangles. Place 2-3 Tbsp. chicken mixture on each of
8 triangles, spreading to within 1/2 inch of edges. Moisten edges of dough with water.
Place the remaining eight triangles of dough on top, and press edges to seal.
Dip each sandwich in butter, then roll in the crushed croutons. Place on lightly greased baking sheets and bake at 350 degrees for 20-25 minutes or until lightly browned.

Makes 8 servings.

4 Skinless, Boneless Chicken Breast Halves
1 Sheet Frozen Puff Pastry
1 10-oz. Package Frozen Chopped Spinach, thawed and squeezed dry
1 Clove Garlic, minced
1 Tbsp. Hotel-Pak gold World Famous Chicken Spice
1 3-oz. Package Cream Cheese, softened
2 Tbsp. Pernod
4 Thin Slices Deli Ham

Egg Wash: Beat 1 Large Egg with 1-2 Tsp. Water

Thaw pastry 20-30 minutes.
Pound chicken breasts to 1/4-inch thickness. Combine spinach, garlic, chicken spice, cream cheese and Pernod. Top each chicken breast with one slice of deli ham and 1/4 of the spinach mixture.
Roll up chicken from narrow end, jelly-roll style.
On a lightly floured surface, roll pastry to a 14-inch square, then cut into four 7-inch squares. Arrange pastry squares on an ungreased baking sheet, with one corner of each square facing you (like a diamond).
Brush all edges with the egg wash.
Place the rolled-up chicken pieces horizontally on each diamond. Fold the bottom corner (facing you) over the chicken. Next, fold over the two side corners. Finally, take the top corner and fold it down so that the finish product resembles an envelope. Rush tops with the egg wash.
Bake at 375 degrees for 25 minutes, or until golden brown.

Serves 4.

2 Cups Water
1 Bay Leaf
1 Tbsp. Hotel-Pak Gold Cranberry Orange Spice
2 Lemon Slices
1 Pound Scallops
1 Cup Green Beans, but into 2-inch pieces, cooked & drained
1 Cup Yellow Beans, cut into 2-inch pieces, cooked & drained
1 8-oz. Can Red Kidney Beans, drained
4 Oranges, peeled and sectioned
1 Red, Yellow or Green Bell Pepper, seeded & thinly sliced
1 Small Red Onion, thinly sliced

In a medium saucepan, combine first 4 ingredients and bring to a boil. Add scallops and cook 3 minutes. Drain and cool.
In a large bowl, combine scallops with the remaining 6 ingredients. Add Orange Vinaigrette and toss lightly. Cover and chill at least 4 hours, stirring occasionally.

Orange Vinaigrette:
1/2 Cup Orange Juice
1/3 Cup White Wine Vinegar
1/3 Cup Oil
1 Clove Garlic, minced
2 Tbsp. Capers, drained
1 Tbsp. Dijon Mustard
1 1/4 Tsp. Dried Tarragon, crumbled
1/2 Tsp. Salt
1/4 Tsp. Pepper

Combine all ingredients and mix well.

Serves 4-6.

3/4 Cup Gorgonzola Cheese, crumbled
1/2 Cup Salad Oil
1/4 Cup Fresh Grapefruit Juice
2 Tbsp. Hotel-Pak gold Cranberry Orange Seafood Rub
1/2 Tsp. Seasoned Salt
1 Cup Sour Cream
6 Cups Fresh Spinach Leaves, washed, drained & broken into bite-size pieces
6 Oranges, peeled and sectioned
1/2 Cup Chopped Walnuts

Combine first 5 ingredients in a blender and process until smooth. Stir in sour cream. Cover and chill several hours to blend flavors.
When ready to serve, combine spinach, oranges, walnuts and salad dressing in a large bowl, and toss lightly.

Serves 6-8.

    2 Cups Cooked Brown Rice
3 Oranges, peeled and sectioned
1/2 Cup Raisins
1/2 Cup Chopped Scallions or Green Onions
1/2 Cup Sliced Celery
1/2 Cup Sliced Red Bell Pepper
1/2 Cup Sliced Water Chestnuts
1/4 Cup Toasted Sesame Seeds

In a large bowl, combine all ingredients and mix well. Serve chilled or at room temperature with Pungent Orange Dressing.

Pungent Orange Dressing:
1/3 Cup Fresh Orange Juice
1/4 Cup Vegetable Oil
2 Tbsp. Soy Sauce
2 Tbsp. Hotel-Pak Gold Cranberry Orange Spice

In a small bowl, combine all ingredients and mix well.

Serves 6.

Marinade:
1/2 Cup Oil
1/4 Cup White Wine Vinegar
1/4 Cup Chopped Green Onions
1 Clove Garlic, minced
2 1/2 Tsp. Ground Coriander
1/2 Tsp. Salt
1/8 Tsp. Pepper

2 Oranges, peeled and sliced
16-oz. Can Julienne Beets, drained
1/2 Cup Chopped Walnuts
2 Tbsp. Hotel-Pak Gold Pecan Pumpkin Spice W/ Brown Sugar & Butter
2 Heads Bibb Lettuce

In a medium bowl, combine the first 7 ingredients and mix well.
In a small bowl, combine the orange slices with half of the marinade mixture. Cover and chill overnight.
In another small bowl, combine the beets with the remaining marinade mixture. Cover and chill overnight.
When ready to serve, drain the oranges and the beets. Combine the oranges, beets and walnuts and serve over Bibb lettuce.

Serves 4-6.

 
8 Ounces Fresh Salmon, cooked and chilled overnight
& seasoned with Hotel-Pak Gold Tangerine Pepper W/ Herbs de Provence
4 Cups Cooked Pasta Shells
3 Pink Grapefruits, peeled and sectioned
1 Cup Sliced Celery
1/2 Cup Sliced Carrots
1/2 Cup Green Peas, cooked
1/2 Cup Chopped Parsley
1/4 Cup Chopped Green Onions
1/2 Cup Salad Oil
1/3 Cup Fresh Grapefruit Juice
2 Tbsp. White Vinegar
1 Tsp. Dried Dill Weed, crumbled
1 Tsp. Celery Seed
1/2 Tsp. Salt

Mixed Lettuces, such as Romaine, Green Leaf, Boston or Bibb
Garnish: Tomato Wedges and Parsley Sprigs
In a large bowl, combine pasta shells, grapefruit sections, celery, carrots, green peas, parsley
and green onions.
In a salad cruet, combine oil, grapefruit juice, vinegar, dill, celery seed and salt. Shake well.
Pour dressing over pasta mixture and toss well. Cover and chill at least 30 minutes, or up to 2 hours.
When ready to serve, break salmon into large pieces and fold into pasta mixture. Arrange mixed lettuces on 6 serving plates and spoon salad over the lettuce. Garnish each plate with tomato wedges and a parsley sprig.

Serves 6.

  4 Oranges, peeled and sliced
1/2 Cup Thinly Sliced Radishes
1/3 Cup Sliced, Pitted Black Olives
1/4 Cup Fresh Grapefruit Juice
1 Tsp. Hotel-Pak Gold Sweet Orange Habanero seasoning
Romaine Lettuce

In a shallow dish, arrange oranges, radishes and olives in a single layer. Combine grapefruit juice and cinnamon and pour over the orange mixture.
Cover dish with plastic wrap and chill 2-4 hours.
When ready to serve, arrange lettuce on 4 salad plates, and spoon salad mixture over the lettuce.

Serves 4.

  3Cups Shredded Red Cabbage
  3Cups Shredded Green Cabbage
1 Cup Chopped Pecans
1 Cup Chopped Apples
2 Tbsp. Hotel-Pak Gold Apple Butter Chop Rub  W/ Ameretto
4 Oranges, peeled and diced
3/4 Cup, plus 2 Tbsp. Bottled Slaw Dressing
1 Tbsp. Fresh Lemon Juice
1 Tbsp. Honey

In a large bowl, combine cabbage, pecans, apples and oranges.
In a small bowl, combine slaw dressing, lemon juice and honey and blend well. Pour dressing over slaw and toss lightly. Cover and chill 1 hour.

Serves 6

2 Cups Broccoli Florets
1 Cup Thinly Sliced Carrots
1/2 Cup Thinly Sliced Red Bell Pepper
3 Cups Grapefruit Sections
1/2 Cup Fresh Grapefruit Juice
1 1/2 Cups Garbanzo Beans (chickpeas), drained
1/3 Cup Raisins
1 Cup Chopped Walnuts

In a medium saucepan, cook broccoli, carrots and red peppers in 1-inch boiling, salted water for 3 minutes. Drain and return vegetables to saucepan.
Add grapefruit sections, juice, beans and raisins and heat 1 minute.
Spoon mixture into a bowl, add walnuts and mix gently. Serve warm with dressing.

Wild Scallion Dressing:
1 Cup Plain Yogurt
1/4 Cup Mayonnaise
2 Tbsp. Chopped Scallions
1 Tbsp. Honey
1 1/4 Tsp. Ground Coriander
1 1/4 Tsp. Ground Ginger
2 Tbsp. Hotel-Pak Gold Onion Lovers Seasoning
3/4 Tsp. Salt

Combine all ingredients in a medium bowl and mix well.

Serves 4.

1 Pound Raw Shrimp, peeled, deveined and tails off
1/4 Cup Oil
2 Cloves Garlic, minced
2 Cups Green Beans cut into 1-inch pieces
1/3 Cup Fresh Grapefruit Juice
3 Tbsp. White Vinegar
3/4 Tsp. Crushed Fennel Seeds
2 Tbsp. Hotel-Pak Gold Cranberry Orange Seafood Seasoning
2 Cups Grapefruit Sections
1/2 Cup Sliced, Pitted Black Olives

Heat oil in a medium skillet. Add the garlic and sauté until golden. Add the beans, and cook 2-3 minutes, or until crisp-tender. With a slotted spoon, remove garlic and beans to a large bowl.
In the same skillet, add the shrimp and cook 2-3 minutes until done.
Remove shrimp and add to the garlic and beans.
Add grapefruit juice to the skillet. Stir in the vinegar, fennel seeds and Cranberry Orange Seasoning
Boil mixture, uncovered, until liquid is reduced to 1/3 cup.
Return garlic, beans and shrimp to the skillet. Add grapefruit sections and olives, and toss lightly.
Serve immediately.

Serves 4.

2 Pink Grapefruits, peeled and sectioned
2 Small Red Onions, thinly sliced and separated into rings
1 Pound Fresh Snow Peas, cooked and drained
1 16-oz. Can Artichoke Hearts, drained and cut into halves
Red Leaf Lettuce

Arrange grapefruit sections, onions, snow peas and artichoke hearts on 4 lettuce-lined serving plates. Serve dressing with salad.

Dressing:
3/4 Cup Oil
2 Tbsp. Hotel-Pak Gold Herbs de Provence W/ Lavender & Tarragon
1/3 Cup Tarragon Wine Vinegar
1 Clove Garlic, minced
1/2 Tsp. Salt
1/4 Tsp. Pepper

In a salad cruet, combine all ingredients and shake well.

Serves 4.

2 Skinless, Boneless Chicken Breasts
1/2 Cup Water
  2 Tbsp. Hotel-Pak Gold World Famous Chicken Seasoning 
1 1/2 Cups Uncooked Rotelle Pasta
1 Cup Green Peas, cooked and drained
1/2 Cup Pimiento, diced
2 Cups Grapefruit Sections
1/3 Cup Fresh Grapefruit Juice

Salad Dressing:
1/4 Cup Salad Oil
2 Tbsp. White Wine Vinegar
1 Clove Garlic, minced
1/2 Tsp. Ground Cumin
1/8 Tsp. White Pepper

In a medium skillet, bring water and chicken base to a boil. Arrange chicken breasts in a single layer in the skillet. Return broth to boiling, cover and cook about 10 minutes, or until chicken is cooked through. Drain chicken from the broth and cut into strips.
Cook pasta in lightly salted boiling water for 6-8 minutes or until al dente. Rinse with cold water and drain.
In a large bowl, combine chicken strips, pasta, peas, pimiento, grapefruit sections, juice & Chicken Seasoning
In a salad cruet, combine the salad dressing ingredients and shake well.
Pour salad dressing over the chicken mixture and toss lightly. Serve warm.

Serves 4.

3 Cups shredded cabbage, about 1/2 head
1/2 Cup shredded carrots
3/4 Cup drained crushed pineapple, 1 8oz. can
2 Tsp. red wine vinegar
1 Tbsp. Sugar
2/3 Cup mayonnaise
2 Tbsp. Hotel-Pak Gold Herbs De Provence W/ Lavender & Tarragon
Salt and pepper to taste

Combine all ingredients and chill 1 hour before serving.
Serves 4 - 6

2 New York Strip Steaks (8-10 oz. each)
 
Sauce Verde Sauce:
1/2 Cup Tomatoes, diced
1/3 Cup Olive Oil
2 Tbsp. Hotel-Pak Gold Butcher Block Garlic Lovers Seasoning
4 Anchovy Filets
1 Tbsp. Chopped Parsley
1 Tbsp. Chopped Onion
1 Tbsp. Minced Garlic
1 Tbsp. Capers, drained

Combine all sauce ingredients in a food processor and blend until smooth. Transfer mixture to a saucepan and simmer 3 minutes on medium-low heat.
Grill steaks to desired doneness and top with a generous serving of Sauce Verde.

 Serves 2.

1 Beef Brisket, 3-4 lbs.
3 Carrots, peeled and sliced
3 Celery Stalks, sliced
4 Onions, peeled and cut in half
2 Garlic Cloves, sliced
12 Peppercorns
1 Sprig Fresh Thyme
1 Bay Leaf

Combine all ingredients in a large saucepan and add enough water to cover (approx. 8 cups). Bring to a boil, reduce heat to low and cover. Simmer until meat is tender, 3-4 hours. Skim off froth from surface.
Slice beef across the grain. Arrange cooked vegetables and beef on a platter. Serve broth and Horseradish Sauce on the side.

Horseradish Sauce:

1/2 Cup Horseradish
1/2 Cup Mayonnaise
2 Tbsp. Hotel-Pak Gold Hickory Bacon Pork Rub

Stir ingredients together in a bowl. Chill until ready to use.

Serves 6.

1 Flank Steak (approx. 1 1/2 pounds)
2 Tbsp. Creole Seasoning (use prior to grilling)

 Marinade:
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 Packet Hotel-Pak Gold Beef Base, no MSG

Whisk ingredients together and pour over steak. Marinate meat overnight in refrigerator.

Vegetable Mixture:
2 Tbsp. Hotel-Pak Gold Creole Seasoning
1 Large Red Bell Pepper, sliced
Large Yellow Bell Pepper, sliced
1 Medium Onion, sliced
3 Tsp. Capers, drained
2 Tbsp. Butter

Sauté peppers onions and capers in butter until just tender. Keep warm.
Remove steak from marinade and rub the meat with Creole seasoning. Grill to desired doneness, brushing occasionally with the marinade. Top steak with vegetable mixture and serve warm.

Serves 4.

2 Pounds Beef Tenderloin Tips
2 Medium Onions, finely chopped
1 Pound Mushrooms, sliced
1 Tbsp. Chopped Garlic
2 Tbsp. Butter
1 Cup Red Wine
1 Tbsp. Hotel-Pak Gold  Famous Hickory BBQ Seasoning
1 Cup Water

Roux (see recipe below)

1/2 Cup Sour Cream

In a saucepan, sauté the beef tips, onions, mushrooms and garlic in the butter until the beef is medium rare. Add the wine,
BBQ Seasoning and water. Thicken with 2-3 Tbsp. Roux. Stir in sour cream.

Serve over buttered noodles.

Serves 4-6.

Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown. Roux can be kept refrigerated up to six months.

3/4 Pound Beef Tenderloin, cut into 6 medallions
2 Tsp. Soy Sauce
4 ounces Gorgonzola cheese, crumbled
1/4 Cup Unsalted Butter, cut into bits
1/4 Cup Madeira Wine
2 Tbsp. Hotel-Pak Gold Garlic Lovers Butcher Block Seasoning.
1/2 Cup Water
Chopped Fresh Parsley, for garnish

Pound the beef medallions until they are 1/4-inch thick. Brush the soy sauce evenly over the medallions and top each with an equal amount of cheese.
Roll up each medallion to enclose the cheese. Arrange the beef rolls, seam sides down, in a baking pan. Sprinkle them with half of the butter and season with Garlic Lovers Spice.
Broil the beef under the broiler for about 3 minutes, or until the butter melts. Transfer the beef to a platter.
Add the wine, beef base and water to the pan and boil the mixture, stirring occasionally, until it is reduced by half. Return the beef to the pan and broil to desired doneness, about 4 minutes for medium-rare.
Transfer beef to the platter. Whisk the remaining butter into the pan, and drizzle the sauce over the beef.
Garnish the beef with chopped parsley.

Serves 6.

4 Pounds Short Ribs cut into 2-inch cubes
 Tbsp. Oil
1/4 Cups Orange Juice
2 Packets Hotel-Pak Gold Beef Base, no MSG
1/2 Cups Water
3/4 Tsp. Ground Cinnamon
3/4 Tsp. Ground Allspice
1/4 Tsp. Ground Cloves
1/4 Tsp. Pepper
1 11-oz. Package Mixed Dried Fruit
2 Tbsp. Cornstarch
1/4 Cup Orange Juice
 2 Oranges, peeled and sectioned

In a large pot, heat oil over medium-high heat. Brown meat well on all sides,
cooking only a few pieces at a time. Drain off fat.
Add next 7 ingredients and bring to a boil. Cover, reduce heat and simmer 1 hour 45 minutes. Skim off fat.
Add dried fruit and mix well. Cover and cook an additional 45 minutes, or until meat is very tender.
Skim off fat again, if necessary.
In a small bowl, combine cornstarch and 1/4 cup orange juice.
Add to the stew and stir until the sauce is thickened and bubbly.
When ready to serve, add the orange sections and heat until warm.

Serves 6-8.

1 4-lb. Pot Roast (Brisket, Top or Bottom Round)
3 Tbsp. Oil
2 Celery Stalks, diced
2 Large Onions, diced
2 Packets Hotel-Pak Gold Beef Base, no MSG
1 1/2 Cups Water
2 Cups Fresh Orange Juice
2 Cloves Garlic, minced
1/2 Tsp. Dried Thyme
1/2 Tsp. Ground Coriander
1/4 Tsp. Ground Cinnamon
1/8 Tsp. Ground Cloves
1 Orange, thinly sliced

Sprinkle meat with pepper, to taste. In a large pot, heat oil over medium-high heat. Add meat and brown on all sides. Remove meat from pot and keep warm.
Add the celery and onions to the pan drippings and sauté until golden. Return the roast to the pot, and add the next 8 ingredients. Cover and simmer for 2 1/2 to 3 hours, or until meat is tender. (Meat should be turned occasionally during cooking.)
Remove meat from broth and place on a cutting board. Slice meat into 1/4-inch slices and arrange on a platter. Skim fat from broth and strain broth over the meat.

Garnish the platter with orange slices.

Serves 6.

1 2-lb. London Broil
6 Tsp. Hotel-Pak Gold Peppercorn Melange
2 Tsp. Coarse Salt
3 Tbsp. Dijon Mustard
2 Tbsp. Butter, room temperature
1 Cup Italian Parsley, chopped
Additional Fresh Parsley, for garnish

Coarsely grind peppercorns and transfer to a bowl. Mix in the salt. In a separate bowl, whisk the mustard, butter and parsley to blend.
Rub mustard mixture over the meat, then roll the meat in the peppercorn mixture.
Place meat on a rack set in a shallow baking pan. Roast at 450 degrees, until meat is cooked to desired doneness (about 35 minutes for rare). Transfer to a cutting board and let stand 10 minutes.
Slice meat and arrange on a platter. Surround with additional fresh parsley, and serve with Mustard and Horseradish Sauce.

Mustard and Horseradish Sauce:

1 Cup Sour Cream
3 Tbsp. Dijon Mustard
2 Tbsp. Horseradish
Whisk all ingredients together until smooth. Refrigerate until ready to serve.

Serves 6.

4 Pork Chops
1/2 Tsp. Dried Rosemary
1/3 Tsp. Dried Thyme
Salt and Pepper, to taste
3 Tbsp. Olive Oil
1 Tsp. Butter
1/3 Cup Minced Shallots
1/2 Cup Balsamic Vinegar
1 Packet Hotel-Pak Gold Pork Base, no MSG
2 Tsp. Hot Sauce
Fresh Parsley, for garnish

Rub pork chops with rosemary, thyme, salt and pepper.
Heal oil in a large skillet over medium-high heat. Add pork chops and cook 3 minutes on each side. Lower heat and cook 5 more minutes, or until meat is cooked through. Transfer pork chops to a serving platter.
Melt butter with the pan drippings and add the shallots. Sauté for 3 minutes, or until the shallots are tender. Add the vinegar, pork base and hot sauce, and simmer until the liquid is reduced by half.
Pour sauce over the pork chops and garnish with fresh parsley.

Serves 4.

1 1/2 Pounds Hot Sausage Links (Chorizo, Andouille)
1/4 Cup Olive Oil
1 Medium Onion, finely chopped
1 1/2 Cups Finely Chopped Celery
1 Red Bell Pepper, finely chopped
2 Tbsp. Chopped Garlic
1 Packet Hotel-Pak Gold Ham Base, no MSG
2 Cups Water
2 Cans Red Beans, undrained
Hot Sauce, to taste

Roux (see recipe below)

In a large saucepan, sauté the sausage links in olive oil. Remove the cooked meat to a separate bowl and refrigerate until the sausage is cool enough to slice.
Add the onion, celery, red pepper and garlic to the reserved pan drippings
and sauté until the vegetables are tender.
Slice the chilled sausage. Add it back to the saucepan, with the ham base, water, red beans and hot sauce. Bring just to a boil. Lower heat and thicken with 2-3 Tbsp. Roux.
Serve ragout over yellow rice.

Serves 4-6.

Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is a light brown. Roux can be refrigerated up to six months.

1 Boneless Pork Loin (3-4 lbs.)
4 Garlic Cloves, cut into slivers
1 Tbsp. Fresh Rosemary
1 Tbsp. Fresh Sage
Salt and Pepper, to taste
1/4 Cup Orange Marmalade
1/4 Cup Fresh Orange Juice
1 Packet Hotel-Pak Gold Pork Base, no MSG
1 Cup Water
1/4 Cup Grand Marnier

Cut 1-inch pockets into the fat top of the roast. Stuff pockets with garlic and herbs. Salt and pepper the meat on all sides, and place the meat in a roasting pan. Roast at 350 degrees until a meat thermometer inserted in the center reaches 160 degrees.
Combine marmalade and orange juice and brush over the meat. Roast 15 minutes more, until the internal temperature of the roast reaches 175 degrees. Remove meat from the roasting pan and place on a cutting board. Slice meat into 1/2-inch portions.
Add the pork base, water and liqueur to the roasting pan and whisk until smooth. Simmer until thickened, about 5 minutes. Drizzle sauce over pork slices.

Serves 4-6.

1 1/4 Pounds Lean Ground Beef
1 1/4 Pounds Ground Pork
3 Large Eggs
1/4 Cup Dry Breadcrumbs
3 Tbsp. Worcestershire Sauce
2 Tsp. Creole Seasoning
1 Tsp. Dried Basil
1 Tsp. Dried Oregano
1/2 Tsp. Dry Mustard
1/2 Tsp. Ground Turmeric
1/2 Tsp. Black Pepper
1/4 Tsp. Cayenne Pepper
1 Tbsp. Oil
2 Celery Ribs, finely chopped
1 Onion, finely chopped
1 Clove Garlic, finely chopped
1/2 Cup Chili Sauce

Heat the oil in a skillet. Add the celery, onions and garlic and sauté until the vegetables are tender. Using a slotted spoon, transfer the vegetables to a large bowl.
Add the ground beef, pork, eggs, breadcrumbs and seasonings to the bowl and mix well. Transfer mixture to a baking pan and shape into a loaf. Brush with the chili sauce.
Bake meat loaf at 375 degrees for 50-60 minutes, or until juices run clear when meat is pierced with a fork. Top with Creole Sauce. (See "Sauces and Salad Dressings.")

Serves 4-6.

1 1/4 Pounds Pork Tenderloins
2 Tbsp. Oil
2 Tbsp. Unsalted Butter
2 Tbsp. Chopped Onions
2 Tbsp. Chopped Shallots
1/2 Cup Dry White Wine
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1 Packet Hotel-Pak Gold Beef Base, no MSG
2 Cups Water
1 Cup Whipping Cream
2 Tbsp. Fresh Key Lime Juice

In a large ovenproof skillet, heat oil over high heat. Add pork and brown on all sides, turning frequently. Transfer skillet to the oven and roast the pork at 400 degrees until cooked through, 15-20 minutes.

While the pork is roasting in the oven, melt the butter in another large skillet over medium heat. Add the onions and shallots and sauté 3-5 minutes, or until soft. Add the wine and boil until the liquid is reduced by half, stirring occasionally, about 5 minutes. Add the chicken base, beef base and water and boil until the liquid is reduced to 6 tablespoons, stirring frequently, 12-15 minutes. Add the whipping cream and boil until sauce is reduced to 1 cup, stirring frequently, 7-8 minutes.
Mix in the key lime juice and season sauce with salt and pepper to taste.
Cut pork diagonally into 1/4-inch slices. Spoon sauce onto plates. Fan pork slices on top of the sauce, and garnish each plate with a sprig of fresh rosemary, if desired.

Serves 4.

1 Pork Loin Roast with Ribs (4-5 lbs.)
5 Garlic Cloves
2 Tbsp. Grated Orange Peel
1 Tbsp. Dried Oregano
2 Tsp. Salt
12 Whole Black Peppercorns
2 Cups Fresh Orange Juice, divided
1/2 Cup Fresh Lemon Juice

Combine garlic, orange peel, oregano, salt and peppercorns in a food processor, and blend until finely chopped. Add 1/2 cup orange juice and process until blended.
Using a small sharp knife, pierce pork roast all over. Rub the garlic mixture over the meat. Place the roast in a large Dutch oven, cover and let stand at room temperature for1 hour.
Combine remaining 1 1/2 cups orange juice and lemon juice in a small bowl, then pour the liquid around the pork. Cover the pot and roast the meat at 350 degrees for 1 hour 20 minutes, basting occasionally.
Transfer pork to an ovenproof skillet or baking sheet, reserving the pan juice in the Dutch oven. Increase the oven temperature to 400 degrees. Roast the pork, uncovered, until brown and a thermometer inserted into thickest part registers 160 degrees, about 30 minutes.
Remove pork roast from oven, cover loosely with foil, and let stand 10 minutes.
Bring pan juices to a boil and cook until liquid is reduced to 3/4 cup, about 7 minutes.
Slice pork between ribs and serve with sauce.

Serves 6.

4 Veal Cutlets (6-8 oz. each)
1 1/2 Cups Chopped Onion
1 1/2 Cups Chopped Green Onion
1 Cup Olive Oil
1/2 Cup Fresh Orange Juice
1/2 Cup Soy Sauce
1/4 Cup Fresh Lemon Juice
1/4 Cup Fresh Thyme Leaves
1 Tbsp. Fresh Ginger, peeled and minced
1 Tsp. Ground Nutmeg
1 Tsp. Ground Allspice
1 Tsp. Ground Cinnamon
1/2 Scotch Bonnet Pepper, or 1 Serrano Chili
1 Tsp. Salt
1/2 Tsp. Ground Black Pepper

Pound veal cutlets between two sheets of wax paper.
Combine all remaining ingredients in a food processor and puree until mixture is a smooth paste. Spread mixture evenly over veal cutlets.
Place meat in a large glass dish; cover and chill at least 6 hours or overnight.
Remove veal from marinade. Grill over medium-high heat, turning occasionally, until done.

Serves 4.

1 Leg of Lamb Roast (approx. 4 1/2 lbs.)
3 Bunches Small Thin Carrots, peeled
3/4 Pound Small White Onions, peeled and halved lengthwise
3 Bacon Slices, chopped
2 Garlic Cloves, thinly sliced
1/4 Cup Fresh Rosemary Sprigs
1/4 Cup Water
1 Tbsp. Fresh Parsley, chopped
Fresh Rosemary & Parsley Sprigs, for garnish

Combine carrots and onions in a large roasting pan, and sprinkle with bacon.
With a paring knife, make shallow slits in the lamb roast, about 1 inch apart. Insert a slice of garlic and a sprig of rosemary into each opening. Season lamb with salt and pepper and place roast on top of the vegetables. Roast lamb and vegetables for 1 hour 20 minutes, or until a meat thermometer inserted in the lamb reaches 160 degrees. Transfer lamb to a platter and let stand 15 minutes.
Pour off fat from roasting pan. Add 1/4 cup water to the vegetables and cook over high heat, stirring to loosen brown bits, until most of the liquid is evaporated. Toss the vegetables with parsley.
Arrange vegetables on a platter with the lamb. Garnish with additional rosemary and parsley sprigs.

Serves 6.

4 Lamb Chops, 3/4-inch thick
1/2 Tsp. Fresh Rosemary, chopped
1/4 Tsp. Fresh Thyme, chopped
Tbsp. Olive Oil
1/4 Cup Minced Shallots
1/3 Cup Balsamic Vinegar
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1 Cup Water
1 Tbsp. Butter
Rosemary Sprigs, for garnish

Rub lamb chops with rosemary, thyme, and salt and pepper to taste.
In a large skillet, heat oil over high heat. Add lamb chops and cook 3 minutes per side for medium-rare. Transfer chops to a serving plate and keep warm.
Add shallots to skillet and cook 1 minute. Stir in vinegar, chicken base and water, and cook until liquid is reduced by half, about 5 minutes. Remove from heat and swirl in the butter. Pour sauce over lamb chops. Garnish with rosemary sprigs.

Serves 4.

2 Pork Tenderloins (12 oz. each)
2 Tsp. Salt
1 Tbsp. Coarsely Ground Black Pepper
2 Tbsp. Chili Powder
 Tbsp. Olive Oil

Sauce:
2 Cups Canned Unsweetened Pineapple Juice
1/2 Cup White Vinegar
2 Tbsp. Finely Chopped Canned Chipotle Peppers
2 Tbsp. Fresh Lime Juice
Tbsp. Chopped Fresh Oregano
Salt and Ground Black Pepper

In a medium saucepan, combine pineapple juice, vinegar and chipotles. Bring to a boil over high heat. Reduce heat to low and simmer until mixture is thick enough to coat the back of a spoon, 30-40 minutes. (Stir often to prevent the mixture from burning.)
Remove pan from the heat, stir in the lime juice, oregano, and salt and pepper to taste.
While the sauce is simmering, pre-heat the oven to 400 degrees. In a small bowl, combine the salt, pepper and chili powder. Rub mixture over the tenderloins.
In a large ovenproof skillet, heat the oil over high heat. Add tenderloins and brown well on all sides, 4-5 minutes. Transfer skillet to the oven and roast meat until the internal temperature reaches 160 degrees, 12-15 minutes. Remove skillet from the oven and allow to rest for 5 minutes.
Carve pork into thin slices and serve with the sauce.

Serves 6.

 
2 Pork Tenderloins (3/4 lb. each)
3 Cloves Garlic, minced
4 Small Onions, cut into quarters
1/4 Cup Butter, divided
1 Tbsp. Fresh Rosemary, chopped
2 Tbsp. Oil
1 1/2 Cups Water
1 Packet Hotel-Pak Gold Pork Base, no MSG
1/2 Cup Madeira Wine
3 Tbsp. Flour

Place tenderloins in a roasting pan. Season with salt and pepper to taste, and sprinkle with minced garlic. Arrange onions around the pork. Melt 1 Tbsp. butter and combine with rosemary and oil. Drizzle mixture over pork and onions. Roast at 325 degrees for 45 minutes to 1 hour, until tenderloins are cooked through.
Remove tenderloins and onions from roasting pan. Deglaze pan with the water and heat to boiling. Add pork base and Madeira wine. Whisk in the flour and remaining butter. Heat to boiling, whisking constantly until sauce is thickened. Season to taste with salt and pepper.
Slice tenderloins into 1-inch sections. Serve with onions and sauce.

Serves 6.

1 Boneless Pork Loin Roast, trimmed and tied (1 1/2 to 2 lbs.)
1 Pound Green & Yellow Bell Peppers, seeded & cut into 1-inch strips
2 Cups Cherry Tomatoes
14 Garlic Cloves, peeled
3 Tbsp. Olive Oil, divided
3 Tsp. Fresh Chopped Rosemary, divided
2 Tsp. Grated Lemon Peel, divided
1/2 Tsp. Salt, divided
1/4 Tsp. Ground Pepper, divided
3 Tbsp. Fresh Lemon Juice

Combine bell peppers, tomatoes and garlic in a large bowl. Add 1 1/2 Tbsp. olive oil,
1 1/2 Tsp. rosemary, 1 Tsp. lemon peel, 1/4 Tsp. salt and 1/8 Tsp. pepper. Toss well.
Set pork in a heavy large roasting pan, and rub with remaining rosemary, lemon peel, salt and pepper. Drizzle with remaining oil. Spoon vegetables around pork.
Roast at 400 degrees for 30 minutes. Turn pork and gently stir vegetables. Cook pork
30 minutes more for medium. Sprinkle lemon juice over pork and vegetables, and let stand 5 minutes.
Cut pork into 1/8-inch slices, and arrange slices in an overlapping pattern on a platter. Spoon vegetables and juices around and over the pork.
Serve with French bread, if desired.

Serves 6.

 
1 1/2 Pounds Veal Scallops
2 Tbsp. Butter
1 1/2 Tbsp. Brandy
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1 Packet Hotel-Pak Gold Beef Base, no MSG
3 Cups Water
1/2 Cups Whipping Cream
1 3/4 Cups Crumbled Gorgonzola Cheese
Chopped Fresh Parsley, for garnish

In a large skillet, melt butter over high heat. Season veal scallops with salt and pepper. Working in batches, add veal to skillet and sauté until just golden brown, about 2 minutes per side.
Transfer veal to a platter and tent with foil to keep warm.
Add brandy to skillet, and bring to a boil, scraping up any browned bits. Add chicken base, beef base and water, and boil until liquid is reduced to 1 cup, about 10 minutes. Add whipping cream and boil until sauce is slightly thickened, about 12 minutes. Reduce heat to medium-low. Add cheese and whisk until melted. Simmer until thickened to a sauce consistency, about 8 minutes. Season sauce with salt and pepper to taste.
Spoon sauce over veal. Sprinkle with fresh parsley and serve.

Serves 4.

 
1 3-Bone Veal Rib Roast, well trimmed (2 lbs.)
2 Tbsp. Minced Orange Peel
2 Tbsp. Minced Garlic
2 Tsp. Minced Fresh Rosemary
1 Tbsp. Unsalted Butter
1 Packet Hotel-Pak Gold Beef Base, no MSG
1 Packet Hotel-Pak Gold Chicken Base, no MSG
2 Cups Water
2/3 Cup Fresh Orange Juice
1/3 Cup Dry White Wine
1 Fresh Rosemary Sprig

Rub veal with orange peel, garlic and rosemary. Wrap tightly in plastic and refrigerate overnight.
Place roast on rack in roasting pan. Season with salt and pepper, and dot with butter. Roast at 425 degrees for 30 minutes. Reduce oven temperature to 375 degrees and continue roasting until meat thermometer inserted into center of veal registers 155 degrees, about 45 minutes longer.
While the veal is roasting, combine beef base, chicken base, water, orange juice, wine and rosemary sprig in a heavy saucepan. Boil until liquid is reduced to 1 cup, about 25 minutes.
Remove veal roast and rack from roasting pan. Stir broth mixture into juices in the roasting pan, and bring to a boil over medium-high heat, scraping up browned bits. Return mixture to the saucepan and boil until reduced to 1/2 cup, about 5 minutes.
Slice roast and serve with the sauce.

Serves 2.

6 Slices Veal Top Round (2 oz. each)
All Purpose Flour, seasoned with salt and pepper
2 Large Eggs, beaten lightly
2 Tbsp. Oil
1 Tsp. Minced Shallots
1/4 Cup, plus 2 Tbsp. Medium-Dry Sherry
1 Tbsp. Fresh Lemon Juice
2 Tbsp. Unsalted Butter
2 Tsp. Fresh Parsley, minced

Pound veal slices between layers of plastic wrap until 1/8-inch thick. Dredge veal in flour, shaking off excess. Dip in eggs, letting excess drip off.
In a large skillet, heat 1 Tbsp. oil over medium-high heat and sauté veal in batches until golden, about 1 minute per side, adding remaining oil as necessary. Transfer veal as cooked to a platter.
Add shallots and sherry to skillet. Ignite carefully, and reduce heat to medium-low. Cook mixture, stirring constantly, until flames go out. Whisk in lemon juice and butter until butter is melted.
Pour sauce over veal and sprinkle with parsley.

Serves 2.

2 Veal Loin Chops (8-oz. each)
1/2 Tsp. Paprika
Flour
1 Tbsp. Unsalted Butter
1 Tbsp. Olive Oil
1/2 Cup Finely Chopped Onion
2 Garlic Cloves, crushed
1/4 Cup Port Wine
1/2 Cup Crème Fraiche (or heavy cream)

Sprinkle veal chops with the paprika and salt and pepper to taste.
Dredge chops in the flour, shaking off any excess.
In a heavy skillet, heat the butter and oil over medium-high heat. Sauté the veal chops for 2 minutes on each side. Reduce the heat to low, stir in the onion and garlic, and cook the chops, covered,
for 10 minutes on each side.
Transfer the chops to a cutting board. Cover loosely with foil and let stand for 15 minutes. Add the wine and crème fraiche to the cooking juices in the skillet. Whisk over medium-high heat until sauce thickens.
Season with salt and pepper.
Return veal chops to the skillet and simmer until warm.

Serves 2.

1 1/2 Pounds Veal Scallops (each 1/8-inch thick)
All Purpose Flour, seasoned with salt and pepper
2 Tbsp. Olive Oil
3 Tbsp. Unsalted Butter, divided
3 Tbsp. Fresh Lemon Juice
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1 Cup Water
1 6-oz. Jar Marinated Artichoke Hearts, drained and rinsed

Dredge veal scallops in the flour, shaking off any excess.
Cut artichoke hearts lengthwise into 1/4-inch slices.
In a large skillet, heat the oil and 2 Tbsp. butter over medium-high heat. Sauté the veal in batches for 45 seconds on each side, or until golden. Transfer the veal as it is cooked to a heated platter and keep warm.
To the skillet, add the lemon juice, chicken base and water, and simmer the mixture, stirring and scraping up the browned bits, for 2 minutes. Strain the mixture through a fine sieve into a small saucepan.
Add the artichokes to the skillet and simmer the sauce for 2 minutes. Remove pan from the heat and swirl in the remaining 1 Tbsp. butter. Season the sauce with salt and pepper to taste.
Divide the veal scallops among 4 heated plates. Top lightly with the sauce.

Serves 4.

4 Veal Loin Chops (6 oz. each)
5 Tbsp. Butter, divided
3/4 Cup Fresh Orange Juice
1/2 Cup Dry White Wine
1/4 Cup Minced Shallots
2 Tbsp. Minced Orange Peel, divided
1/4 Cup Whipping Cream
1 Cup Chopped Tomato, peeled and seeded
1/4 Cup Fresh Basil, thinly sliced
2 Tbsp. Hotel-Pak Gold Caribbean Jerk Seasoning
Fresh Basil Sprigs, for garnish

In a small saucepan, combine orange juice, wine, shallots and 1 Tbsp. orange peel. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add whipping cream and boil 1 more minute. Set sauce aside.
In a large skillet, melt 1 Tbsp. butter over medium heat. Season veal with salt and pepper, and sauté until just cooked through, about 4 minutes per side. Transfer veal to plates and keep warm.
Reheat sauce over low heat. Whisk in remaining butter, and stir in tomato, basil, jerk seasoning and remaining orange peel. Season to taste with salt and pepper.
Ladle sauce over veal. Garnish with basil sprigs.

Serves 4.

1 Pound Andouille Sausage
6 Ounces Bacon, cut into 3/4-inch squares
1 Large Onion, sliced
1 Large Carrot, peeled and sliced
1 Pound Sauerkraut, drained and rinsed
Packet Hotel-Pak Gold Chicken Base, no MSG
1 Cup Water
1/2 Cup Dry White Wine
1/4 Cup Gin
2 Bay Leaves

Halve sausage lengthwise. In a large saucepan, cook sausage and bacon over medium-high heat until browned and fat is rendered, turning occasionally, 10 minutes. Transfer sausages and bacon to a platter.
Pour off pan drippings, reserving 3 tablespoons. (Rinse saucepan if necessary.) Return reserved drippings to pan and heat over low heat. Mix in onion and carrot, and cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Mix in sauerkraut; cover and cook 10 minutes.
Add chicken base, water, wine, gin and bay leaves.
Return sausages and bacon to saucepan. Bring to a boil, reduce heat, then cover and simmer 45 minutes.
Season mixture with salt and pepper. Increase heat and boil, uncovered, until almost all liquid evaporates, about 10 minutes. Discard bay leaves.
Serve sausage and kraut with Cajun Dijon mustard.

Serves 2.

4 New York Strip Steaks (10-12 oz. each)
1 Cup Hotel-Pak Gold Kansas City Steak Seasoning
Olive Oil

Grill steaks over mesquite wood chips until almost done.
Remove from heat and brush olive oil on both sides of each steak.
Generously sprinkle steak seasoning on both sides of each steak. Return steaks to the grill to finish cooking.

Serves 4.