RECIPES FROM PIRATE MIKES
PERFECT RECIPES FOR DINNER WITH THE PERFECT TWISTS.
Classic Chicken with Monkey Dust Original Seasoning
2 tablespoon vegetable oil
1 3 pound chicken, cut into pieces
1 large onion, diced
2 tablespoons minced garlic
1/3 cup red wine vinegar
1/3 cup low sodium soy sauce
3 tablespoons Monkey Dust Original Seasoning Natural Smoke Flavor
Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
Pour in vinegar and soy sauce, and season with Monkey Dust Original Seasoning Natural Smoke Flavor. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked thoroughly, approx. 35 to 40 minutes.
PREP 20 minutes
COOK 50 minutes
This recipe makes 6 servings
Bountiful Blackened Salmon
4-6-ounce salmon fillets, skinned
3 ½ tablespoons unsalted butter
1 tablespoon Pirate Mike’s Blackened Seasoning
1 ½ tablespoons extra virgin olive oil
Juice of 1 lime
1/3 cup finely chopped fresh flat-leaf parsley
In a shallow bowl, combine Pirate Mike’s Blackened Seasoning with the 1 ½ tablespoons of olive oil and the juice of ½ of the lime. Whisk well.
Working with 1 salmon fillet at a time, rub the top and bottom halves with the lime and seasoning blend.
Heat a large ovenproof skillet over medium-high heat. melt 3 ½ tablespoons of butter. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
Garnish with parsley, and serve with the lime wedges. For a complete meal, add corn and rice and a fresh green garden salad.
Fabulous Farro For Four
1 cup cooked farro
pinch of sea salt
½ pound wild mushrooms (your choice!)
Fresh ground pepper
2 tablespoons lemon juice
¼ cup finely chopped Parmesan cheese
¼ cup chopped fresh parsley
Heat the oven to 350 degrees. In a medium saucepan combine the farro, and enough cold water to cover it by about an inch. Soak for 20 minutes. Drain well, and return the farro to the pan again covering it with cold water. Toss a few generous pinches of salt, and bring to a boil over high heat. Lower the heat cover and simmer for 20 minutes until the farro is tender, but still has some bite.
While the farro is cooking wipe, and trim the mushrooms cutting them into bite-sized pieces. Arrange them on a rimmed baking sheet, and drizzle generously with olive oil. Sprinkle with salt and pepper, and Pirate Mike’s Monkey Dust Original Seasoning. Toss gently to distribute everything; spread the mushrooms out evenly on the baking sheet, and put in the oven for about 20 minutes stirring halfway through until crisp around the edges, and cooked through.
When the farro is cooked drain it well and spread it on a clean baking sheet to cool. Do the same with the mushrooms once they are cooked. When the farro and mushrooms are close to room temperature, or just barely warm combine them in a serving bowl. Add the lemon juice, and 6 tablespoons of olive oil tossing gently to combine. Add the Parmesan, parsley, and a generous grinding of pepper and fold gently. Use more salt and pepper if necessary. Serve at room temperature.
Chewy Molasses Spice Cookies
Heat oven to 325°F. In a large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except for granulated sugar.
Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar on a un-greased cookie sheet, place balls, sugared sides up, about 2 inches apart. Press with a fork if desired.
Bake 15 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.
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