3 tsp. Zesty Moose Chef’s Blend Olive Oil
2 garlic cloves, minced
2 T. shallots, finely minced
1 T. honey
1/3 Cup Zesty Moose Fig Balsamic Vinegar
2 tsp. Dijon mustard
salt and cracked black peppercorn to taste
1/2 tsp. cornstarch
1/2 tsp. water
In a small saucepan over medium heat add the olive oil, shallots and garlic and saute’ 2-3 minutes or until translucent. Add the honey, balsamic vinegar, Dijon mustard, salt and cracked black pepper. Simmer for about 3 minutes. Mix the cornstarch with the water and add to the glaze. Cook until it starts to thicken and coats the back of a spoon.
Preheat oven to 325 degrees. Making 1/2-inch deep slits, score ham with diamond pattern. Place ham on a roasting rack set in a roasting pan and diagonally score. Cover with foil. Bake aproximately 15 minutes per pound, or until the ham reaches an internal temperature of 135 degrees. During the last 45 minutes of cooking, brush the outside (slitted side) with the glaze every 10 minutes, recover with foil each time.
Repeat the glaze recipe to have more glaze to place over the ham as it is served.
Skirt steak can be a difficult cut to decipher at first. Sometimes confused with flank because of its similar properties, there are really two distinct cuts from the diaphragm of the steer. The outside skirt steak is from the plate section, below the rib and between the brisket and flank, and usually comes with the membrane still attached, which needs to be trimmed before cooking. Inside skirt comes from the flank—it’s narrower and thinner than the outside skirt, and comes with the membrane removed.
Grilled Skirt Steak
- 1 outside skirt steak cut in half, membrane removed
- Zesty Moose Garlic Infused Olive Oil
- Zesty Moose No Moosteak Grill n’ Rub
- Zesty Moose Garlic Basil Parmesan Finishing Butter (prepared)
- parsley for garnish
Trim and remove the membrane before cooking. Skirt Steak needs intense heat so get your grill heated up to 700 degrees. The grill provides the best surface area for this very long steak—my piece of skirt actually had to be cut in three pieces.
Brush both sides of the steak with The Zesty Moose Garlic Infused Olive Oil.
Generously season both sides of the Flank Steak using The Zesty Moose No Moosteak Grill n’ Rub. Mix 3 tsp. of our Garlic Basil Parmesan Finishing Butter Blend with ½ stick of softened unsalted butter, set aside.
Over this blazing heat, a skirt steak will sear in a matter of minutes on each side, while finishing medium rare to medium on the inside. You don’t want to cook the skirt over medium, or you’ll start running into the off-putting chewiness factor.
Slicing The Skirt Steak:
Then comes the second most important part of skirt steak success: the slicing.
We already know meat should be cut against the grain but this couldn’t be more true for skirt steak; its long muscle fibers will be incredibly chewy if not cut properly.
To slice the steak, first cut each piece of skirt into a three-to-four-inch section with the grain.
Then, slice each of those sections into thin strips about ¼-inch thick against the grain. This will ensure you have the shortest muscle fibers, creating nothing but a tender, flavorful steak.
Serve the sliced Skirt Steak with a dollop of Garlic Basil Parmesan Finishing Butter and garnish with a little parsley.
Total Time: 20 min.
Prep Time: 15 min.
Cook Time: 5 min.
Skirt Steak Slicing Courtesy Of Joshua Bousel: http://www.seriouseats.com/recipes/2011/06/skirt-steak-salad-with-cilantro-lime-dressing-recipe.html
Who doesn’t love Shrimp Scampi! Technically Scampi are tiny lobster like crustaceans with pale pink shells also called langoustines. Typically, most restaurants in the United States serve shrimp in place of the scampi, but the name of the dish remains the same. The secret ingredient that really elevates this dish is the slow roasted tomatoes. The intense and concentrated flavors from this technique give this dish its robust flavor. Have you ever tried using an Infused Olive Oil? These come in handy when you want that quick burst of flavor! I simply tossed the tomatoes with our Basil Infused Olive Oil for that garden fresh basil aroma. We then created a classic sauce using cream, white wine, fresh garden herbs, and then seasoned the dish with our Rack Ragin’ Cajun Seasoning…The perfect flavor profile for shrimp! Pairs perfectly with our Lemon Pepper Fettuccini Pasta!
Cajun Shrimp Scampi with Roasted Cherry Tomatoes
Roasted Tomato Ingredients
• 1 ½ T. Zesty Moose Basil Infused Olive Oil
• 1 lb. cherry tomatoes whole
• 1 tsp. salt
• ½ tsp. black pepper
• 4 T. olive oil, divided
• 2 garlic cloves, minced
• 2 shallots, minced
• 1 T. Zesty Moose Rack Ragin’ Cajun Seasoning Blend
• 1 C. white wine
• 1 C. heavy cream
• 1 lb. large shrimp, peeled and deveined
• ¼ C. chopped fresh chives
• 3 T. fresh parsley, chopped
• 1 Package Zesty Moose Lemon Pepper Fettuccini Pasta
Cook the pasta to al dente 3-4 minutes in boiling salted water drain and set aside.
Toss the cherry tomatoes with the Basil Infused Olive Oil and season with salt and pepper.
Spread tomatoes evenly onto a baking sheet sprayed with a non-stick cooking spray and roast in a 400 degree oven for 15-20 minutes or until tomatoes slightly collapse.
Remove from oven, and set aside.
Season the shrimp lightly with a little Cajun Seasoning.
In a skillet over medium heat, add 2 T. of olive oil and sauté the shrimp for 3 minutes. Remove from pan and set aside.
In the same skillet, add the remaining 2 T. of olive oil and sauté the garlic and shallots until onions are translucent. Add in the tomatoes and remainder of Cajun Seasoning and sauté for 1-2 minutes.
Pour in the wine and loosen the bits from the bottom of the pan. Bring to a simmer.
Add the cream and return to a simmer for 1 minute.
Add the shrimp, chives and parsley. Serve over Lemon Pepper Fettuccini.
Total Time: 1 Hour
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Everyone Loves Fried Rice! This easy-to-follow quick recipe has an Asian inspired flare and flavor as compared to many other traditional style recipes. We are using our Hair Raisin’ Asian Seasoning Blend for this recipe. This can be served as a healthy main course or side with other Chinese or Asian dishes. You can easily add chicken, pork, shrimp or other protein to this dish. White rice may be substituted over the brown and the versatility of this dish means you can substitute a variety of other vegetables such as snow peas, bell peppers, broccoli, squash or bok choy. Here are some basic cooking tips you will want to make note of here to achieve the perfect Fried Rice.
Cooking Tips for Fried Rice:
• Use a high temp cooking oil. I prefer Grape Seed Oil
• Use a wok, as the cooking technique here is stir-fry. You’re doing this using a very hot pan with hot oil, while cooking in constant motion. The shape of the wok facilitates that action.
• The rice needs to be cooked properly. It should not be a sticky mess and you should be able to separate and fluff the rice easily by using a fork.
Asian Inspired Fried Rice
• 2 C. cooked whole grain brown rice
• 1 C. mixed vegetables, thawed & uncooked
(Corn, carrots, peas, green beans)
• 2 T. grape seed oil or other high temp cooking oil
• 2 green onions, chopped
• 1 C. yellow onion, chopped
• 2 eggs, lightly beaten
• ¼ C. soy sauce
• 1 T. Zesty Moose Hair Raisin’ Asian Seasoning Blend
Preheat a large skillet or wok over medium heat. Add the grape seed oil and heat.
Add in the yellow onion and the vegetables
and cook until tender.
Slide the onion and vegetables to one side and pour the beaten eggs onto the other side.
Using a spatula, scramble the eggs.
Once cooked, mix the egg in with the onion and vegetables.
Add in the pre-cooked rice, soy sauce and Hair Raisin’ Asian Seasoning Blend.
Mix until heated through and combined.
Add in the green onions, serve with your favorite dipping sauce
Prep Time: 20 Min.
Cook Time: 15 Min.
Total Time: 35 Min.
Meat Loaf Again….Honestly, I was never really a big fan of meat loaf. We had it quite often when I was growing up as it’s relatively easy to make and serves as an economical meal. Traditional meat loaf is basically hamburgers, formed into a loaf verses a patty and then slathered in a sweet sauce otherwise known as, Ketchup! Over time, recipes have evolved for this All-American comfort food by adding some innovative cooking techniques such as grilling and smoking it. Some recipes call for wrapping it in bacon which adds loads of flavor and extra calories. My new sentimental favorite way to prepare it is by stuffing it! We need to flavor the meat, so for this recipe we are using the No Moosteak Grill n’ Rub Seasoning Blend. It’s great for burgers, and even better for meat loaf! The sautéed mushroom stuffing gives it that comfort feel and adds an elegant touch to the dish. The Lemon Thyme Finishing Salt really enhances that next layer of flavor, while the soft bread keeps it moist.
Stuffed Meat Loaf
• 1 ½ lbs. ground beef
• 2 eggs, beaten
• 2 T. whipping cream or milk
• ¼ C. tomato sauce
• 2 T. Zesty Moose No Moosteak Grill n’ Rub Seasoning Blend
• ½ lb. (8 oz.) Mushrooms, sliced
• 1 C. white onion
• 2 T. unsalted butter
• 2 C. soft fresh bread cut into cubes
• 2 T. fresh parsley
• 1 tsp. Zesty Moose Lemon Thyme Finishing Salt
In a large bowl, beat together the eggs, cream or milk, tomato sauce and the No Moosteak Grill n’ Rub.
Pat half of the meat mixture into a greased 9-in. x 3-in. loaf pan; set aside.
Add the bread pieces, parsley and the Lemon Thyme Finishing Salt.
Saute` until the bread crumbs are lightly brown.
Spoon the stuffing over the bottom layer of meat;
cover with remaining meat mixture and gently press down. Bake at 350 degrees for 1 hour, drain fat as needed.
Prep Time: 30 Min.
Cook Time: 1 Hr.
Total Time: 1 Hr. 30 Min.
Dining out is a rarity for us but one of our local favorite places for Mexican Fare has a fabulous seafood enchilada dish on their menu, and of course I had to pick apart the dish and re-create it at home. I did get a little tip or two from our waitress. So, after two attempts at it….Here It Is! For this dish I am using two of our most popular products that really add to that depth of flavor I was looking for. The Chili Lime Finishing Salt adds a nice finish to the perfectly roasted shrimp. In my opinion, this is the absolute best method for cooking shrimp. The jalapeno cream sauce by itself was a little bland for my taste, but our Parmesan Pepper Pesto Blend really added a richness that finished out the entire dish. If you are looking for a quick go to dinner this would not be my choice as the recipe does take a bit of time. If you follow my prepping method below and prepare the sauce the day before this can easily be a real time saver here. I like to make this on the weekends when I am not pressed for time and you can easily freeze half of it for later. I will say the extra time is worthy of the effort as this dish will not disappoint! ~Enjoy!
• 1 lb. medium shrimp, peeled and deveined
• 2 T. olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 C. green cabbage, shredded
• 4 C. spinach leaves
• 2 C. Monterey Jack cheese, shredded
• 1 ¼ tsp. TZM Chili Lime Finishing Salt
• 20 (6 inch) corn tortillas
Preparing the Parmesan Jalapeno Cream Sauce:
• 2 T. unsalted butter
• 2 T. flour
• 1 ½ C. chicken broth
• ¾ C. sour cream
• 2 jalapenos, seeded and minced
• ¼ C. cilantro, chopped
• 2 tsp. TZM Parmesan Pepper Pesto Blend
Preparing the Shrimp and Filling:
Peel and devein the shrimp. Place shrimp in a bowl and drizzle with half of the olive oil. Season with ½ tsp. of the TZM Chili Lime Finishing Salt and gently toss to combine. Pre-heat the oven to 400 degrees.
Line a baking sheet with aluminum foil, and spray using non-stick cooking spray. Arrange the shrimp on the sheet. Place the shrimp in the oven
and roast until pink, firm and cooked through, about 6-8 minutes. Remove from the oven and let cool
before dicing into bite size pieces.
In a large skillet, heat the remaining olive oil, add the garlic and onion and cook until the onions become translucent, about 5 minutes.
Add the cabbage and spinach and
cook down. Once the spinach has cooked down, season with remaining TZM Chili Lime Finishing Salt.
Add the shrimp and gently toss to combine.
For the sauce:
In a heavy duty saucepan, melt the butter and whisk in the flour to form a paste.
Slowly add the chicken broth and stir constantly until well blended, about 2 minutes.
Stir in sour cream; add the jalapenos and the TZM Parmesan Pepper Pesto Blend.
Simmer until the sauce has thickened, about 2 minutes.
Remove from heat and add in the cilantro.
For the Tortillas:
Pre-heat a non-stick skillet over medium heat. Spray pan with an olive oil cooking spray. Place one tortilla into the skillet; then using a spatula, lift and turn and spray the second side with the cooking spray. Use the spatula to press down on each side until you have a nice light brown color. Each tortilla will take approximately 10 seconds.
Lay tortilla on a flat surface and spoon the shrimp mixture down the center,
sprinkle with cheese. Resist overfilling; I use about 3 teaspoons. Roll the tortilla and place seam side down onto a sprayed baking dish. Fill remaining tortillas with the shrimp mixture.
Pour the cream sauce over the top. Place in a 375 degree oven, cover and bake for 20 minutes.
Yields: 20 Enchiladas
Total Time: 1 Hr. 45 Min.
Cook Time: 2o Min.
Prep Time: I like to prep this dish in the order using the method steps above. The sauce can be made the day before, refrigerated and then warmed up again prior to pouring over the top.
Ingredient Prep – 30 Min.
Shrimp & Filling – 15 Min.
Sauce – 10 Min.
Fry Tortillas and Assemble – 30 Min.
This easy at-home version of one of my favorite Asian dishes will satisfy any appetite and goes way beyond the takeout container. This full flavored marinade uses basic on-hand ingredients which is a real time-saver here. One of our newest additions to our Signature Seasoning Collection is the Hair Raisin’ Asian Blend. Although the name may indicate “Hot” the flavor profile is light and savory and a lot of spicy! The term Hair Raisin’ is a trait associated with the behavior of the animal in that like a dog, when moose are agitated, the hairs on their backs stand up straight! We like to have fun with our product names. We want you to have fun cooking…So take a culinary trip around Asia right from your very own kitchen!
- 2-4 medium to large boneless skinless chicken breasts
- ½ C. soy sauce
- ¼ C. lemon juice
- 1 T. honey
- 2 garlic cloves, minced
- 1 T. Zesty Moose Hair Raisin’ Asian Seasoning Blend
In a bowl, combine the soy sauce, lemon juice, honey, garlic and Hair Raisin’ Asian Seasoning. Mix well.
Place chicken into a large food storage bag. Pour marinade over chicken and seal bag, turning to coat. Place in the refrigerator and marinate for 4 hours or preferably overnight. Preheat the grill to 350-400 degrees.
Grill the chicken for 7 minutes on the first side. Turnover and grill for 5 minutes on the second side. For larger portions, you will need to turn and grill for an additional 2-3 minutes.
Total Time: 25 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.
You simply can’t go wrong with chicken, but I think it is as equally easy to routinely prepare it the same way every time. I’m always looking for new ways to jazz up chicken dishes and this is one of them. The ingredients are healthy, and the preparation is so simple, you can make this several hours in advance. This is one of our “Time Saver” recipes and it has a very mild mix of flavors with a southwestern flare. I usually serve this over rice (see recipe for Mexican Rice) but if you are watching your carbs, it makes a warm and hearty soup all by itself! An additional can of chicken broth may be added for a soup.*
Southwest Santa Fe Chicken
2-3 large chicken breasts 1 ¼ to 1 ½ lbs.
1 14.5 oz. can diced tomatoes
1 15oz. can black beans (rinsed & drained)
1 8 oz. bag frozen corn
¼ cup fresh cilantro, chopped
1 14.5 oz. can fat free chicken broth *
3 green onions chopped
5 tsp. The Zesty Moose Twigs n’ Stix Southwest Seasoning. Plus additional seasoning for chicken preparation (see below)
1 ½ C. Rice (optional)
Drizzle olive oil and lightly season both sides of chicken using the Twigs n’ Stix Southwest Seasoning.
Cover and bake in the oven for 2 hours at 250 degrees. Let chicken cool completely.
Using two; forks shred the chicken.
Combine all ingredients into a slow cooker and add 5 tsp. of Southwest Seasoning. Cook on high heat for 2 ½ hrs. Serve over rice or add crushed tortilla chips for a tasty soup!
Yield: 6 servings
Total Time: 5 Hours
Prep Time: 30 Min.
Cook Time: 4 1/2 Hours
On a crisp Fall day, there is nothing better than a bowl of hot chili. This is one of my favorite slow-cooker dishes to make. The nights are starting to get cooler and I’m craving a big batch! According to What’s Cooking America, the first recorded batch of Chili Con Carne in America was made in 1731 by a group of women who had emigrated from the Spanish Canary Islands, which historians noted not as “Chili” but as a “Spicy Spanish Stew.” The International Chili Society says that chili was popularized during the Gold Rush of the mid-1800’s. The first chili cook-off took place in 1967 in Terlinga, Texas. It ended up in a tie between a native Texan, and a New Yorker, and chili cook-offs are still held there today! There are many variations and widely used ingredients that have become popular over the years. One of the main ingredients often used is Chili Powder. Our Chili Seasoning does not contain any Chili Powder, which is why so many people claim they can enjoy a bowl of chili using our blend. Our unique selection of spices will give a “Kick” to your favorite recipe or simply use the recipe below. The following recipe has been entered in several chili cook-offs and we took second place in the local Firemen’s Chili Cook-Off. It’s understood that No One beats the “Fire Chief’s Recipe!
Cow Kickin’ Chili
1 lb. ground beef
1 medium onion, chopped
3 garlic cloves, minced
1 8oz. can tomato sauce
1 14.5oz. can petite diced tomatoes
1 4 oz. can green chilies, diced
1 4.25 oz. can black olives, chopped
1 15 oz. can pinto beans, drained and rinsed
1 C. water
1 package of Zesty Moose Cow Kickin’ Chili Seasoning
In a skillet, over medium heat, brown 1 pound of ground beef.
Add the onion and garlic and cook 1-2 minutes or until onion is translucent. Drain off any fat and set aside.
In a slow cooker, add the tomato sauce, diced tomatoes, green chilies, black olives, water and the entire package of The Zesty Moose Cow Kickin’ Chili Seasoning. Add the completely cooked ground beef onion and garlic mixture into the slow cooker and stir until blended.
Cook on high heat for 2 hours, then turn the temperature to low heat and continue to simmer until ready to serve. Drain and rinse the pinto beans and add them during the last 30 minutes of cooking. This will prevent the beans from getting too soggy. Serve and top with sliced black olives, grated cheese and a dollop of sour cream.
Yield: 6-8 depending on size of bowl
Total Time: 3 Hours
Prep Time: 30 Min.
Cook Time: 2 Hours 30 Min.
Better than Chinese takeout, this dish has the perfect combination of heat and flavor! The sweetness from the snow peas and the vibrant flavors of our Asian Seasoning pair super nicely with the shrimp. This dish is healthy and light, perfect for Summertime entertaining. The perfect wine choice is a dry Riesling or Rosè, even a sparkling white or rosè are almost no fail go-to’s. We actually served a local favorite; Talon Winery’s new Gewurztraminer! It was divine! Served over rice, this dish yielded 4 – 1 cup servings. It would also be complimentary served over our Asian Noodle linguini.
Asian Shrimp And Snow Peas
Marinade & Shrimp
1 lb. medium shrimp, peeled and deveined
2 jalapenos, finely minced
2 garlic cloves, finely minced
2 tsp. soy sauce
2 T. lime juice
In a bowl, prepare the marinade and blend well.
Place shrimp inside a zip lock bag and pour marinade into the bag and toss to coat. Let stand in the refrigerator for 15 minutes.
Preparation & Sauce
2 T. canola cooking oil
1 T. cornstarch
½ tsp. salt
2 T. TZM Hair Raisin’ Asian Seasoning Blend
1 8oz. pkg. snow peas, thawed
1 C. unsweetened coconut milk
2 C. prepared rice or TZM Asian Noodle Linguini
Drain excess liquid from shrimp, reserving garlic and jalapeno. Prepare rice or pasta and set aside. Heat oil in a large nonstick skillet or wok over medium-high heat.
Add shrimp, snow peas and salt, then cook for 4 minutes or until shrimp is barely pink. Stir in Asian Seasoning, coconut milk, and cornstarch.
Simmer until sauce thickens about 2 minutes.
Serve over rice or the Asian Noodle Linguini.
Yield 4 1 cup servings
Total Time: 35 min.
Prep Time: 25 min.
Cook Time: 10 min.