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.
4 skinless and boneless chicken breast halves
4 6 inch sub rolls
2 tablespoons cooking oil
4 slices pepperjack cheese
tomato slices
lettuce leaves
RUSSELLS FAMOUS All Purpose Seasoning
Flatten chicken breast halves slightly to an even thickness. Rub with cooking oil on both sides and sprinkle liberally with RUSSELL’S FAMOUS All Purpose Seasoning. Saute or grill over medium heat till done. Cover with the cheese and when melted, place on top of lettuce and tomato slices in sub roll. If desired add other toppings such as onions, catsup, mustard, mayo, hot sauce etc.
To prepare the pork: Preheat oven to 375°. Season tenderloins with the salt, pepper, and rosemary. Heat oil in a large heavy oven-safe skillet (even cast iron). Brown pork on all sides. Roast in the preheated oven until the pork is done, about 20 minutes. Remove to a platter, tent with foil, and let rest. Reserve skillet.
To prepare the Honey Balsamic sauce: Add chicken broth to the skillet the pork was cooked in, and heat to deglaze the skillet. Cook about 3 minutes until the stock is somewhat syrupy. Add the vinegar, sherry, and cook until the sauce is almost thick enough to coat a spoon. Taste the sauce, adding sugar if desired.
To prepare the strawberries: Rub a second heavy skillet with oiled paper towel and heat until almost smoking. Add the strawberries, and sear about 45 seconds, only turning once. Set aside.
To serve: Slice the pork into thick slices, spoon some seared strawberries beside it, and drizzle some of the sauce on the meat and the strawberries. Garnish with fresh chives and serve immediately.
Ingredients
1 rack of lamb, trimmed (about 1 ½ pounds)
¾ teaspoon salt
>½ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons Spicy Ginger Pear Mustard ¼ cup seasoned bread crumbs
1 tablespoon grated parmesan cheese
Season rack of lamb with salt and pepper on both sides. Heat a medium skillet over medium high heat, and when hot, add oil. When oil is almost smoking, add the rack of lamb and brown well on both sides about 5-6 minutes. Remove from pan and let cool slightly.
Preheat oven to 450 F.
Using the back of a spoon spread Spicy Ginger Pear Mustardover all sides of the lamb. In a small bowl mix breadcrumbs and grated parmesan cheese together. Press the mixture onto the lamb rack.
Place the lamb rack on a baking sheet and bake for 15 minutes for medium rare. Allow lamb to sit 5 minutes before slicing into chops.
In a three-quart saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to medium. Simmer for 25 – 30 minutes
NOTE: Poaching liquid can be kept refrigerated indefinitely! In fact, it gets better with age. If needed, simply add additional Pear Balsamic Vinegar, water and sugar in the same proportions.
Drizzle over fresh Strawberries and serve with whipped cream.
