Flavor 5 Spice Mix Recipes - Dec 31, 2006 - 12:00am

Hey everyone:

Below you can find my all new Flavor 5 Spice Mix Recipes! They can be found in the recipes section of my website as well but here they all are in their entirety!

Enjoy!

-rocco

Fish Fix Recipes

Creamy Fish Fix Chowder

Number of Servings: 4

4 slices of bacon, cut into lardoons
2 tablespoons butter
½ onion, finely diced
6 tablespoons flour
1 cup clam juice
3 cups heavy cream
5 teaspoons Fish Fix mix
1 cup canned diced potatoes
10 oz cod, cut into small chunks


Over medium-low heat, in a medium saucepot, cook bacon and onion in the butter until the bacon renders and onions are tender. Stir in flour and cook for about one minute. Slowly whisk in the clam juice and the milk and bring to a simmer. Add the Fish Fix mix and the potatoes. Simmer the soup until it is slightly thickened, about 2 minutes. Turn down the heat to just below a simmer and add the fish. Poach the fish in the soup until just cooked, about 3 minutes. Check seasoning and serve.

Fish Fix Dressing

1/3 cup fresh lemon juice
1 tablespooon Dijon
1 2oz container anchovy filets in oil
2 garlic cloves, chopped
1 tablespoon Fish Fix mix
½ cup extra virgin olive oil

Combine first 5 ingredients in the bowl of a food processor. Pulse until all ingredients are combined and anchovies are chopped but not pureed. Add olive oil and pulse to combine – this is a broken vinaigrette so do not try to emulsify. Toss with your favorite greens and serve.

Fish Fix Glaze

Enough to glaze 4 portions of cooked fish

¼ cup apple jelly
¼ cup lemon juice
1 tablespoon + 1 teaspoon Dijon mustard
2 teaspoons Fish Fix mix

Combine all ingredients in a small saucepot and bring to a simmer. Stirring often, reduce the mixture to glaze consistency. Use to coat you favorite cooked fish.

Fish Fix Marinade

Enough for marinating 4 portions of uncooked fish


2 tablespoons lemon juice
¼ cup Dijon mustard
3 tablespoons Fish Fix mix
2 tablespoons water
1/2 cup olive oil

In a medium bowl, combine the first three ingredients. Slowly whisk in the oil. Use marinade for raw fish.

Fish Fix Rub

Makes Enough for 4 portions of raw fish

½ mayonnaisse
4 tablespoons Fish Fix mix

In a small bowl, combine both ingredients well. Use to rub onto fish before cooking.

Hot Asian Pepper Recipes

Hot Asian Pepper Coconut Broth with Shrimp

Number of Servings: 4


4 cloves garlic, chopped
4 tablespoons Hot Asian Pepper mix
4 cups coconut milk
4 teaspoons lime juice
16 jumbo shrimp, halved
2 cups torn fresh basil leaves
Salt to taste

In a medium saucepot, combine the garlic, Hot Asian Pepper mix and the coconut milk and bring to a simmer. Add lime juice, basil and shrimp and turn heat down low – soup should be just under a simmer. Poach shrimp until they are just cooked through, about 1 ½ minutes. Season soup with salt and serve.

Hot Asian Pepper Dressing

1 tablespoon+ 1 teaspoon Hot Asian Pepper mix
1 ½ tablespoons fish sauce
¼ cup fresh lime juice
1 garlic clove, chopped
1 teaspoon honey
1/2 cup olive oil
½ cup fresh chopped cilantro

Combine all ingredients in a large bowl. Toss with your favorite greens and serve.

Hot Asian Pepper Glaze

Enough for glazing 4 portions of cooked meat or poultry

½ cup cherry preserves
2 ½ teaspoons Hot Asian Pepper mix
5 tablespoons red wine vinegar

Combine all ingredients in a small saucepot over medium heat. Whisking often, simmer and reduce mixture until it is thick and glaze-like. Use to lacquer your favorite cooked meats and poultry.

Hot Asian Pepper Marinade

Enough to marinate 4 uncooked portions of meat or poultry


2 tablespoons ketchup
1/3 cup soy sauce
1 tablespoon water
1 tablespoon Hot Asian Pepper mix
1/2 cup sesame oil

In a medium size bowl, combine the first 4 ingredients. Gradually whisk in oil. Use to marinate meats and poultry.

Hot Asian Pepper Rub

Makes enough for 4 portions of raw protein

3 tablespoons Hot Asian Pepper mix
1/3 cup Coco Lopez or other cream of coconut
1 teaspoon salt
2 tablespoons chopped ginger
1 tablespoon lime juice

In a small bowl, mix all ingredients together well. Use to rub on raw poultry or meat before cooking.

Italian Neighbor Flavor Recipes

Italian Neighbor Flavor Zuppa di Clams

Number of Servings: 4

3 tablespoons extra virgin olive oil
1 cup Ready Pac celery and onions
Salt to taste
3 cloves garlic, chopped
1 cup white wine
1 tablespoon Italian Neighbor Flavor mix
1 ½ cups clam juice
1 ¼ cups fra diavolo sauce
32 littleneck clams, scrubbed
4 large pieces rustic Italian bread

In a large pot, heat olive oil over medium heat. Add the onion/celery mix and garlic, season with salt and sweat until tender. Add the wine, bring to a simmer and reduce halfway. Add the Italian Neighbor Flavor mix, clam juice and fra diavolo sauce and bring to a simmer. Turn the heat up, add the clams to the pot and cover with a lid. Cook just until clams open, about 3-4 minutes and turn off heat immediately; check seasoning. Serve with bread.

Creamy Italian Neighbor Flavor Dressing


2 cloves garlic
¾ cup mayonnaise
¼ cup fresh lemon juice
1 ½ tablespoons Italian Neighbor Flavor mix
2/3 cup grated Parmigiano-Reggiano cheese

Combine all ingredients in the bowl of a food processor and blend until well combined. Toss with your favorite greens.

Italian Neighbor Flavor Glaze

Enough glaze for 4 portions of cooked meat or poultry


¼ cup honey
3 tablespoons tomato paste
¼ cup red wine vinegar
1 tablespoon + 1 teaspoon Italian Neighbor Flavor mix

In a medium saucepot, over medium-high heat, whisk together all 4 ingredients. Simmer, whisking often, until the mixture is reduced to a thick glaze. Use the glaze on your favorite cooked meats or poulty.

Italian Neighbor Flavor Marinade

Enough marinade for 4 portions of raw meat or poultry


1/3 cup ketchup
3 tablespoons water
1 tablespoon red wine vinegar
1 tablespoon anchovy paste
4 tablespoons Italian Neighbor Flavor mix
1/2 cup olive oil

In a medium bowl whisk together the first 5 ingredients. Slowly, whisk in the olive oil. Use to marinate meat and poultry.

Italian Neighbor Flavor Rub

Makes enough for 4 portions of raw poultry or meat

¼ cup sour cream
¼ cup tomato paste
3 tablespoons Italian Neighbor Flavor mix
1 teaspoon salt

In a small bowl, mix together all ingredients. Use to rub onto meat or poultry before cooking.

Masala Dala Recipes

Rich Vegeterian Cauliflower Masala Dala Soup with Golden Raisins

Number of Servings: 4

½ stick butter
3 cups very small cauliflower florets
4 cloves garlic
2 tablespoons Masala Dala mix
Salt to taste
4 cups coconut milk
2/3 cup golden raisins
2 tablespoons lime juice
½ cup chopped toasted cashews
½ cup chopped fresh basil

In a medium saucepot, melt butter over medium heat. Add cauliflower, garlic and Masala Dala mix to the butter and season with salt. Sweat cauliflower until tender. Add coconut milk and bring to a simmer. Meanwhile, toss the raisins with the lime juice and microwave for 1 minute. Add raisins to the soup and season with salt if necessary. Ladle soup into 4 bowls and scatter cashews and basil on top. Serve.

Masala Dala Dressing

¾ cup mayonnaise
¼ cup red wine vinegar
½ cup dried cranberries
2 ½ tablespoons Masala Dala mix
½ cup fresh cilantro leaves

Combine all ingredients in a food processor and blend until the cranberries are chopped fine. Toss with your favorite greens and serve.

Masala Dala Glaze

Enough to glaze 4 portions of cooked meat or poultry

½ cup apricot preserves
1/3 cup white vinegar
2 teaspoons Masala Dala mix


Combine all ingredients in a small saucepot over medium heat. Simmer and reduce until glaze-like consistency is achieved. Use to glaze cooked poultry and meats.

Masala Dala Marinade

Enough to marinate 4 uncooked portions of poultry


1 ½ cups yogurt
3 tablespoons Masala Dala mix
1 tablespoon honey

Mix all ingredients together in a medium bowl. Use to marinate poultry before cooking.

Masala Dala Rub

Makes enough for 4 raw portions of meat or poultry

2 tablespoons Masala Dala mix
1/3 cup flaked coconut, chopped fine
2 cloves garlic, chopped
¼ cup vegetable oil
3 tablespoons lemon juice
1 teaspoon salt

In a small bowl, mix together all of the ingredients. Use to rub on meat and poultry before cooking.

Red Meat Recipes

Red Meat Rub Shabu- Shabu with Radish and Watercress

Number of Servings: 4

4 cups reduced sodium beef broth
4 tablespoons Dijon mustard
1 tablespoon Red Meat Rub
6 oz sliced rare roast beef
½ bunch scallions, slice thinly on the bias
1 small bunch watercress broken into bite size pieces

In a medium saucepot, bring the first three ingredients to a boil; check for seasoning. Arrange roast beef among four large bowls. Scatter the scallions and watercress over the beef. To serve, place bowls in front of your guests and pour the boiling hot broth over the beef.

Red Meat Rub Rub

Makes enough for 4 raw portions of red meat

1/3 cup mustard
1/3 cup + 1 tablespoon Red Meat Rub mix
3 tablespoons sour cream

In a small bowl, mix together all ingredients. Use to rub onto raw meat before cooking.

Red Meat Rub Dressing

1/3 cup black currant preserves
¾ cup mayonnaise
¼ cup red wine vinegar
2 tablespoons Red Meat Rub mix + extra for sprinkling

Pulse together all ingredients in a food processor until combined or mix together in a bowl with a whisk. Toss with your favorite greens and for extra kick – sprinkle a little bit more of the mix on top of the salad.

Red Meat Rub Glaze

Makes enough glaze for 4 portions of cooked meat

2 tablespoon apple jelly
2 tablespoon tomato paste
¼ cup Worcestershire sauce
2 teaspoons Red Meat Rub Mix

In a small saucepot over medium heat whisk together all of the ingredients. Simmer until reduced to thick glaze. Remove from heat and use to glaze your favorite cooked meats.

Red Meat Rub Marinade

Enough marinade for 4 servings of raw meat

¼ cup Dijon
1 tablespoon red wine vinegar
2 tablespoons water
2 tablespoons Red Meat Rub mix
1/2 cup olive oil

In a medium bowl, whisk together the first 4 ingredients. Whisk in olive oil. Use this mixture to marinate raw meats.

Sweet HeatRecipes

Sweet Heat and Basil Beef Pho with Rice Noodles

Number of Servings: 4

5 cups beef broth
1 tablespoon + 2 teaspoons Sweet Heat mix
¼ cup fish sauce
3 ½ oz rice noodles
6 oz rare roast beef, sliced thinly
½ cup fresh chopped basil
4 lime wedges

Bring the beef broth and Sweet Heat mix to a boil in a medium saucepot. Turn heat very low – soup should be just under a simmer. Add fish sauce and rice noodles to the soup and allow the rice noodles to soften, about 2 minutes. Meanwhile arrange the roast beef in the bottom of 4 large soup bowls and scatter the basil on top of the beef. Bring soup to a full boil and, at the table, ladle the soup and noodles over the beef. Serve with lime wedges.

Sweet Heat Dressing

1 cup mayonnaise
¼ cup tamari soy sauce
¼ cup fresh lemon juice
2 tablespoons Sweet Heat mix>

Mix together all of the ingredients in a small bowl. Toss with your favorite greens and serve.

Sweet Heat Glaze

Enough for 4 portions of cooked meat or poultry


¼ cup + 2 tablespoons pineapple preserves
¼ cup tamari
¼ cup white vinegar
1 teaspoon Sweet Heat mix

Combine all ingredients in a small saucepot and bring to a simmer. Reduce until mixture is thick and glaze-like, stirring often. Brush on your favorite cooked proteins and serve.

Sweet Heat Marinade

Enough marinade for 4 portions of raw poultry

¼ cup ketchup
¼ cup red plum jelly
2 tablespoons red wine vinegar
2 tablespoons Sweet Heat mix
1/2 cup olive oil

Mix together the first 4 ingredients in a medium bowl. Slowly whisk in olive oil. Use this marinade for raw meats and poultry.

Sweet Heat Rub

Makes enough for 4 portions of raw meat or poultry

¼ cup tamari soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
3 tablespoons Sweet Heat mix

In a small bowl, mix together all of the ingredients. Use to rub onto raw meat or poultry before cooking.

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