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CREAMY GARLIC SCALLOPS

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Ingredients:

2 tbls olive oil

Caribbean Lemon 7th Heaven Seasoning to taste

1 1/4 #s scallops

2 tbls unsalted butter

4 -5 garlic cloves (or 1 1/2 tbls minced garlic)

Salt & pepper to taste

1/4 cup of dry white wine (or clear broth)

1 cup heavy cream

1 tbls lemon juice

1/4 cup chopped parsley

lemon slices to garnish


 

METHOD

  • If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.

  • Heat olive oil in large pan or skillet over medium-high until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).

  • Season with salt and pepper and 7th Heaven Spice Caribbean Pepper and fry 2-4 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cocked through. Remove from skillet and transfer to a plate.

  • Melt 2 tbls of butter in the same pan, scraping up any browned bits left over from the scallops. Add the garlic and cook until fragrant (1 minute).

  • Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.

  • Remove pan (skillet) from the heat, stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley and lemon slices.

  • Serve over rice, pasta, garlic bread or steamed vegetables.

CHEESY BACON GARLIC BREAD

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Ingredients:

8 tsp of unsalted butter

1/2 cup diced bacon

1/2 cup cheese (any)

4 grated garlic cloves

7th Heaven Spice Blend Parmesan Garlic to taste

1/4 cup firmly packed chopped flat-leaf parsley

METHOD

  • Warm the cast iron skillet over medium heat.

  • Add bacon to the cast iron skillet and cook until slightly crisp. Set aside.

  • In a bowl combine the butter, garlic, Parmesan, parsley and 7th Heaven Parmesan Garlic seasoning to taste. Stir until smooth and well combined.

  • Cut the baguette into slits, not all the way through the bread. The width should be 1 inch apart from each cut slice.

  • Place the baguette into foil.

  • With a spatula, spread a generous amount of the mixture inside the cut slices until the mixture has reached every slit till the bottom, evenly.

  • Sprinkle an even amount of bacon into each cut slice.

  • Enclose the baguette tightly in foil Place the foil on top of the grill grate for 10 - 15 minutes, giving the loaf time to infuse the flavors and melt evenly.

PORTUGUESE PIRI PIRI WHISKEY SAUCE

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Ingredients:

5 Fresh Piri Piri chil peppers, stemmed but with the seeds included

1 or 2 whole garlic cloves peeled

1 small shallot, peeled

1 1/2 ounces of whiskey

1 1/2 ounces extra-virgin olive oil

1 tbls vinegar

2 tbls of 7th Heaven Piri Piri seasoning

1 tbls of honey

1 teaspoon balsamic vinegar

METHOD

  • In a blender, combine the chili pepper, garlic, shallot, whiskey, olive oil, vinegar, seasoning, honey and balsamic vinegar. Transfer to a medium bowl. Let sit for an hour, then mix again with a spoon.




     

SPICY MUSSELS & CHORIZO IN WHITE WINE REDUCTION

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This recipe is cooked in the KUDU #3 Dutch oven (Pokje) shown on page 1. Pronounced "powkee".
Ingredients: 
3 pounds fresh mussels, scrubbed & debearded

10 g Olive oil
1 large, chopped onion
3 cloves of minced garlic
3 thyme sprigs
200 g of chorizo, removed from casing, sliced small
1 tbls of 7th Heaven Spices Harissa spice blend
1 tsp red pepper flakes
1 tsp of coarse salt
ground pepper to taste
1 tsp of chili flakes
3/4 cup of dry white wine
1 1/2 cups chicken stock
1/2 cup heavy cream

 

METHOD

  • Light the KUDU grill.
  • Gather your ingredients.
  • Place the KUDU Dutch oven over prepared coals or on the KUDU Dutch hanger and heat olive oil.
  • Add onions and stir until browned.
  • Add in minced garlic, sprigs of thyme and chorizo. Stir until the chorizo loses its raw color (about 5 minutes).
  • Add Harrisa, red pepper flakes, a pinch of salt, pepper, and chili flakes. Once the mixture becomes fragrant, pour in the white wine to reduce, allowing it to bubble for a minute.
  • Add chicken stock and simmer for 10 minutes.
  • Place the prepped mussels into the pot and cover to steam until the mussels open (about 5 minutes). Add the cream and mix well.
  • Serve & enjoy! 

SPAINISH SEAFOOD PAELLA

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Ingredients:
1/4 cup extra virgin olive oil or Spanish EVOO
1 onion (diced)
1 bell pepper (1/2 green, 1/2 red)
4 cloves garlic
3 roma tomatoes diced or 8 oz tomato sauce
2 tbls of 7th Heaven Paella seasoning (w/Saffron)
salt & pepper to taste
1/4 cup white wine
4 boneless skinless chicken thighs cut in pieces
1/4 cup of leaf Parsley chopped, divided
2 cups Spanish rice like "bomba" or other short grain rice
5 cups chicken broth (or seafood broth)
1/2 to 2/3 cup jumbo shrimp or prawns peeled, tail on
sausage (any kind) cut & sliced
1/2 cup frozen peas
 

METHOD

  • Add olive oil to skillet over medium heat (350 to 375 degrees). Add your "sofrito" base, the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato (or sauce), bay leaf, 7th Heaven Paella seasoning, and salt and pepper to taste. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.

  • Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer (do not stir the mixture going forward)!

  • Bring mixture to a boil. Reduce heat to medium low. Give the pan a gintle shake back and forth just once or twice during cooking. You want the rice to get crispy with a crust forming a the bottom. The crust is called, Socarrat, and is the jewel of this Spanish cooking process.

  • Cook for about 15-18 minutes (uncovered) then nestle the shrimp, mussels into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. If for some reason your rice is still not cooked, add 1/4 cup of water or broth and continue your cook.

  • Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

GRILLED KOFTA MEATBALLS WITH CREAMY CUCUMBER SAUCE

Ingredients: 

1 pound of ground turkey, beef or lamb (or any combination of them)

1/2 cup Panko bread crumbs

1 tablespoon dried minced onion

1 tablespoon dried minced garlic

1/4 cup of fresh parsley chopped

2 tablespoons of 7th Heaven Kofta seasoning

1/2 cup of dried crushed mint

FOR THE CUCUMBER SAUCE:

1 cup of dairy free sour cream (or Greek yogurt if not dairy free)

1 tablespoon of lemon juice

1/4 cup diced cucumber

1/2 teaspoon salt

1/4 teaspoon pepper

FOR GARNISH:

1 tomato sliced 

Small onion cut in slices 

Parsley sprigs

Fresh mint sprigs

METHOD

  • Preheat grill or sauce pan to medium heat (375- 400 degrees)

  • In a large bowl mix ground meat with the Kofta seasoning, parsley, onion, garlic, mint and bread crumbs. Roll meat into meatballs (wet your hands or vegetable oil them to avoid getting your hands too sticky). It will allow you to roll better.

  • Grill meatballs to an internal temperature of 165 degrees. Set aside.

  • Cook the couscous as per directions fluffing it after cooking. Plate it.

  • Add meatballs to the couscous and cover them with the cucumber sauce.

  • Garnish with fresh mint, fresh parsley, sliced tomatoes and diced onion.

  • NOTE: I used couscous with a roasted garlic and oil seasoning for additional flavor. You can also garnish over the couscous another seasoning such as an Italian blend, and/or sprinkle some salt lightly over the couscous.

WHITE BEAN GROUND CHICKEN SOUP

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Ingredients:
1 cup of white onion, diced
1/2 cup celery, diced
1/2 cup green bell peppers, diced
1/2 cup cocktail onions 
8 cloves of Garlic peeled and roughly chopped 
1 pound of ground chicken
2  1/2 tablespoons of 7th Heaven Middle East spice "Shawarma"
3 cans of white kidney beans, undrained
1/2 cup of "Better Than Bouillon" Mushroom base (see below)
1/2 cup of "Better Than Bouillon" Smoky Chipotle base (see below)
4 cups low sodium chicken broth
2 tablespoons of cooking oil (or as needed)
A medium potato diced into small 1/4 inch pieces
16 oz can of Salsa Verde (Mexican salsa)

Salt & Pepper to taste
METHOD
  • Add the onion, bell pepper and celery along with the cooking oil to a medium-high heat and cook until slightly soft and deglazed. Do not burn the mixtures.
  • Add the ground chicken breaking it up with a wooden spoon. Brown the chicken turning it but not cooking it completely thru.
  • Add the 7th Heaven Spice, Shawarma stirring it in good.
  • Add the chicken broth, and the cocktail onions.
  • Add the white kidney beans (cannellini beans)
  • Add the diced potato and add the garlic.
  • Salt & Pepper to taste tasting it after the cook.
  • Add the mushroom, Salsa Verde and smoky chipotle base. Stir again. Cook for approximately 25 -30 minutes.
  • Garnish with your favorites to include any combination of fresh cilantro, sour cream, leeks, avocado, tortilla chips or shredded cheese. Whatever is in your pantry.
  • NOTE: This recipe has some very subtle (sneaky) heat. The Kofta has Aleppo pepper which is  mild, around 10,000 SHU. I garnished the soup with fresh cilantro from the garden. I also garnished it with shredded Mexican cheese. For the sauce base: www.betterthanbouillon.com. Check them out!
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