Lobster & Shrimp St. Lucia

by Chef Stephen Dowe

Lobster Tail
Meat removed from the shell
Cut the tail in half and remove the meat while ensuring that the dietary tract than runs the length of the tail is removed.
16/20 size, peeled and deveined, tail removed.
Always use chemical-free pure scallops
Olive Oil
Chopped Garlic
AcroAma Blends Mid Eastern Seasoning
Dry White Wine
Mango Chutney
Thai Coconut Milk
Melinda’s Habanero Sauce (to taste)

In a very hot sauté pan with a little olive oil, sear the seafood rapidly with ½ teaspoon of chopped garlic and a teaspoon of AcroAma mid-eastern seasoning, keep the seafood moving in the pan. By searing the seafood, the natural juices are sealed in.
About an ounce of wine is added, just to cover the bottom of the pan. This will lower the cooking to poaching.
The wine will evaporate quickly. Add a tablespoon of chutney, some hot sauce if desired (to taste) and a half cup of coconut milk. Reduce to the desired consistency.
If you have not sealed the seafood, some natural juices will enter into the coconut milk liquid and make the reduction period too long if this happens. The seafood must be removed and kept warm, then returned to the sauce so as too prevent over cooking.

Stuffed Portobello and Veggie Cakes

By Chef Stephen Dowe

½ Cup Hummus
1 tbsp Fresh Cilantro Salsa
½ Cup Cooked Mixed Grains and/or Brown Rice
¼ Cup Zucchini, Carrot, Jicama, Sweet Onion (cut fine)
AcroAma Tex-Mex Blend to taste
Enough bread crumbs to make it workable

Combine all ingredients, mix well adding enough breadcrumbs to give a patty-like consistency.
I utilize an ice cream scoop to maintain equal size cakes. Scoop and shape into cakes, add into an oiled hot skillet and saute both sides until golden brown.

This recipe can be served over ratatouille, or stuffed into mushrooms and hollowed zucchini.

Avocado Salad                             

By Chef Stephen Dowe

1 Avocado
1 Charred Pepper of your choice
1 Charred Beefsteak Tomato
1 Red Onion
½ Tsp Minced Cilantro
1 Orange
AcroAma Tex-Mex Blend

Dice avocado into large squares.  Remove the charred skin from the pepper and tomato, and dice into large pieces.  Put into a bowl.

Finely chop the red onion, zest the orange (about 1Tbl); mince cilantro.  Add to the bowl.  Cut 1/3 of average sized orange and squeeze the orange juice over the avocado salad.  Add a good pinch or two of the Tex-Mex Blend.  If needed, add more orange juice or seasoning.

Three Olives Vinaigrette

By Chef Stephen Dowe

1/2 cup best olive oil and 1/2 cup of canola oil
1 cup of pitted olives (I use a medley of nicoise, kalamata and a small green olive)
1/4 cup of red wine vinegar and a little olive brine
1 tbsp Dijon mustard
1/4 tsp AcroAma Blends Mediterranean
1 tbsp organic sugar

Put everything in a blender and run until smooth.

Balsamic Vinaigrette

By Chef Stephen Dowe

1/2 cup best olive oil and 1/2 cup of canola oil
1/2 cup of Balsamic vinegar
1 tsp crushed garlic
1 tbsp Dijon mustard
1/4 tsp AcroAma Blends Louisiana

Balsamic vinegar is often sweet enough, taste it before adding sugar.

Savory Mushrooms

By Chef Stephen Dowe

Assorted Mushrooms, I like to use Portobello, Shiitake & Oyster (all cut into medium bite size pieces)
Marsala Wine
Heavy Cream
AcroAma Mediterranean Blend
Olive Oil

Heat a little oil and add the cut mushrooms, stir & season. Add wine & cream (about half way up the mushrooms, they will shrink upon cooking). Bring to a boil, simmer for a few minutes.

If the sauce consistency needs to be thicker, remove the mushrooms and reduce more. Taste and add AcroAma Mediterranean Blend to your preference.

Spicy Mango Dressing

By Chef Stephen Dowe

1 cup Mayonnaise made with red wine vinegar, a little extra hot sauce ​& a little key lime juice.
​1 cup Sour Cream
​1 tbsp AcroAma Blends Mid Eastern
​Rice Vinegar, to adjust the consistency
​1/2 cup Mango Chutney

Whisk mayonnaise & sour cream together with the AcroAma Blends Mid Eastern and the chutney.
Adjust the thickness with a little vinegar. Keep it spicy my friends…

Perry Street Brasserie Blue Cheese Dressing

By Chef Stephen Dowe

1 cup Mayonnaise made with red wine vinegar, a little extra hot sauce ​& a little key lime juice.
​1 cup Sour Cream
​1/2 cup Mont Chevre Blue Cheese
​1 tsp Dijon Mustard
​Red Wine Vinegar, to adjust the consistency
​AcroAma Blends Northern European, to taste

Whisk mayonnaise and sour cream together with the mustard, stir in the blue cheese that you have crumbled.
Check the seasoning, some blue cheeses are saltier than others,
Adjust the thickness with a little vinegar.

Mid-Eastern Cauliflower

By Darleen

1 Large head of cauliflower chopped into florets (about 6 cups)
3 TBL of virgin coconut oil, or ghee
2 Tsp AcroAma Mid-Eastern Blend
1 to 2 TBL fresh parsley or Cilantro, chopped (opt)

Preheat oven to 350F and line two baking sheets with parchment paper. Place the cauliflower on the baking sheets.  Don’t over crowd.

Pour the oil over the cauliflower, and sprinkle the spices over the top. Mix with your hands or spoon to make sure the cauliflower is well coated.

Bake for 30 – 35 minutes, or until slightly crisp and golden.  Top with fresh parsley or cilantro.

Simple Coconut Curry

By Darleen

1 can Thai Kitchen Organic Coconut milk, unsweetened
Chicken cooked and cut into pieces (left over chicken works well)
Fresh or Frozen Vegetable sauteed (Broccoli, Cauliflower, Carrots, Zucchini, Peas are all good.  Be creative)
 2 tsp (or to taste) AcroAma Mid-Eastern Blend

Combine Coconut milk and Mid-Eastern Blend. Bring to almost a boil, then add the chicken and vegetables and simmer 5-6 minutes.

Serve over Rice