eGourmet Recipes

2 lbs. pork loin cut into 1 ” pieces
1 large onion chopped
1 large garlic clove minced
3 tablespoons cooking oil and/or butter
2 level tablespoons RUSSELL”S FAMOUS All Purpose Seasoning
1 rounded tablespoon curry powder
2 tablespoons all purpose flour
2 14oz. cans beef broth

Saute onions and garlic over medium heat in oil and butter until the onion is dark golden. In a plastic bag place the flour,
RUSSELL”S FAMOUS All Purpose Seasoning and curry powder and shake to mix. Add the pork and coat with all the seasoned flour. Brown pork on all sides and place in crock pot. Add the beef broth to browning pan to deglaze scraping all the pan juices. Pour over pork in crock pot, cover and cook on low 8 hours.

1 cup converted rice
2 cups water
2 teaspoons RUSSELL’S FAMOUS All Purpose Seasoning
1 large sweet onion finely minced (vidalia, maui etc)
12 ounces mushrooms brushed and sliced (white button, crimini, baby portabella or shiitake)
3 tablespoons butter cut up

Place all ingerdients in crock pot, cover and cook on low 8 hours.

1 Venison leg roast 4 to 5 lb (larded)
20 strips of thick sliced bacon
RUSSELL’S FAMOUS All Purpose Seasoning MARINADE
1/2 gallon your favorite red wine
6 cloves garlic crushed
4 bay leaves
4 onions sliced
1 teaspoon whole black peppercorns

Remove all fat and membrane from roast. Due to lack of marbling fat in venison, lard well to add fat This can be done by taking thick slices of bacon,cutting into pieces 2 inches long 3/4 inches wide. Cut a point on one end and freeze them hard. Using a knife make slits toward center of roast and place a piece of bacon all the way into the slit. This should be done every square inch or two. Rub the roast heavily with RUSSELL’S FAMOUS All Purpose Seasoning all over and let sit 2 hours. Then place the roast in a non metallic container with the marinade. Place in refrigerator for 2 or 3 days turning occasionally. Drain roast reserving the marinade liquid. Toss the solids. Brown the roast well in bacon grease or vegetable oil in a dutch oven. Add 2 cups of the marinade, cover and bake slowly at 325F for 2 hours. Add carrots, onions and potatoes. Add water or marinade to maintain liquid level. Continue to roast until vegetables are tender. Remove to serving platter and keep warm. To make a sauce, thicken the juices with a slurry of cornstarch and cold water. Adjust seasoning with more RUSSELL’S FAMOUS All Purpose Seasoning if needed.

1 1/2 lbs large sea scallops
RUSSELL’S FAMOUS All Purpose Seasoning
1/4 cup all purpose flour
2 tablespoons butter
2 tablespoons finely chopped parsley
lemon wedges

Place scallops in a bowl and liberally season with RUSSELL’S FAMOUS All Purpose Seasoning.  Toss scallops to coat all sides with seasoning (more or less to taste).  Dip in flour, both sides, and saute in butter to brown both sides.  About 5 minutes or until slightly firm to the touch. Sprinkle with chopped parsley and serve immediately with lemon wedges.

4 flounder fillets skinless & boneless  about 4 oz. each
1 small yellow squash thinly sliced
1 small zucchini squash thinly sliced
16 cherry tomatoes cut in half
3 large mushrooms brushed and sliced (crimini, shiitake, portabela)
1/4 cup dry vermouth or good dry white wine
RUSSELL’S FAMOUS All Purpose Seasoning
2 tablespoons butter cut into small pieces

Preheat oven to 400F
Place 4 pieces of 12″ X 18″ parchment paper or aluminum foil on counter top.  Fold each piece in half lenghtwise and trim each to a heart shape like a valentine.  Unfold and spray each heart with a non stick spray.  Place a bed of the vegetables in the center of one half of each heart.  Sprinkle RUSSELL’S FAMOUS All Purpose Seasoning over vegetables.  Sprinkle each fillet on both sides with more seasoning and place on vegetables.  Top with remaining vegetables and bits of butter.  Lightly season again  and add 2 tablespoons of wine. Fold other half of paper or foil over the top and fold the edges together to form a sealed packet.
Place the sealed packets on a baking sheet pan and bake in oven for 15 minutes. Serve unopened hot packets on individual plates to let each person capture the exquisite aromas when they open the papillote.