How To Cook — Garlic Olive Oil

Asian Pepper Shrimp

Asian Pepper Shrimp

Asian Pepper Shrimp

¾ lb deveined shrimp
1/8 cup red wine
1/8 cup stir fry sauce
2 T. Garlic Olive Oil
1 T. soy sauce
1 T. Fire Chief Lemon pepper spice
2 T. Fire Chief Creole Spice

Mix all ingredients except shrimp together in a glass bowl. Add shrimp and toss until completely coated. Chill overnight or at least for a few hours.

Heat a sauté pan with a thin layer of garlic olive oil. Place shrimp in pan, starting from outside working into the middle. Cook for 5 minutes or until they start to turn slightly pink. Turn the shrimp over, shut off heat and let sit for a few minutes. Serve with rice, in a tortilla or on a salad.

Trimming a Beef Tenderloin

Trimming a Beef Tenderloin

Grilled Pork Tenderloin with Balsamic Vinaigrette

Grilled Pork Tenderloin with Balsamic Vinaigrette

Grilled Pork Tenderloin with Balsamic Vinaigrette
1 pork tenderloin
1/2 cup balsamic vinaigrette
1 T. Tuscan Garlic Olive Oil
3 T. fresh rosemary
1 T. Grill Spice
1 t. chopped garlic
Combine oil, vinegar and garlic with rosemary in a self-sealing bag. Add pork and marinate for at last one hour to overnight in the refrigerator. Remove and discard remaining marinade. Season tenderloin with spices. Grill over medium-hot fire, turning occasionally, for 15-20 minutes or until internal temperature reaches 160 degrees.
Chicken and Sausage Gumbo

Chicken and Sausage Gumbo


Chicken and Turkey Sausage Gumbo

2 T. Tuscan Garlic Olive Oil
2 pounds of turkey kielbasa
2 pounds of chicken breast – boneless and skinless
1 cup Tuscan Garlic Olive Oil 1 cup flour
3 vidalia onions – diced into ¼ – ½ inch pieces
2 bell peppers– diced ¼ – ½ inch pieces
5 ribs celery – diced ¼ – ½ inch pieces
½ elephant garlic – crushed or diced ¼ – ½ inch pieces
6 – 15 ounce cans chicken stock
3 bay leaves
3 T. Creole Spice
2 T. Italian seasoning
1 T. salt and 1 T. pepper or to taste

Season chicken breasts with creole spice blend. Chop the sausage into ½ inch pieces. Put 2 T. of oil in a stockpot. Cook chicken and sausage until browned. Pull out all the meat and place to the side.

Making the Roux: Add 1 cup of the oil and 1 cup of the flour to the pot. Stir constantly over medium heat until the roux takes on a light brown / caramel color. Be careful not to burn it.

Add the onions, bell peppers, celery and garlic. This will stop the roux from cooking. Continue stirring for about 5 minutes.

Add the stock in slowly, all the rest of the seasonings, the chicken and sausage. Bring to a boil and then cook over medium – low heat for 1 ½ hours, stirring occasionally. Add salt and pepper to taste.

Remove bay leaf before serving.Garnish with green onion and parsley and serve with or without rice if desired.

Cucumber and Tomato Salad

Cucumber and Tomato Salad

Cucumber, and Tomato Salad
1 English cucumber
2 tomatoes

2 T. Italian Olive Oil ...
2 T. Champagne Vinegar
2 T. Creole Spice
2 T. Italian Seasoning
salt and pepper to taste

Cut cucumber in half, scoop out seeds with spoon, cut into thin slices that look like half moons. Cut tomato in half, cut into wedges. Cut Vidalia onion in half, cut into thin slices. Add Italian olive oil, champagne vinegar, creole spice, Italian seasoning. Toss ingredients, put in a container and chill for ½ hour. Salt and pepper to taste, and serve.

Grilled Cobia Medallions

Grilled Cobia Medallions

Slice fresh cobia into 2 inch medallions and top with a light marinade a few hours before you are ready to cook.


Garlic Olive Oil

Lemon Pepper Seasoning

Creole Spice


Balsamic Vinaigrette

Fresh ground pepper

Grill in hot saute pan for 6 minutes turning once. Turn off and cover with remainder of marinade