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Recipe: Shrimp Tacos with Blueberry Corn Salsa

Posted on by Abigael Wallrich

Shrimp Tacos with Blueberry Corn Salsa

A fun, EASY and delicious 4th of July recipe idea! Festive in color and comes together in a jiff!

Ingredients

  • 3 Tbsp Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil, divided
  • 1/2 cup white corn (canned or fresh is fine)
  • 1 cup blueberries (fresh)
  • 1/4 cup red onion, chopped
  • 1 red bell pepper, chopped
  • 3 Tbsp fresh cilantro, chopped
  • 1/2 jalapeño pepper, finely diced
  • 1/2 lime wedge, juiced
  • 1/4 tsp Jacobsen’s Himalayan Sea Salt, divided
  • 1 lb raw shrimp, peeled and deveined
  • 1 Tbsp Chile Verde Fish Tacos Seasoning Mix 
  • Cotija cheese, for finishing
  • Stock Market Jalapeno White Balsamic Vinegar, for finishing
  • 8 corn tortillas

        Directions

        Heat 1 Tbsp Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil in a large skillet over medium-high heat. Add corn kernels and cook for about 3 minutes or so (you want the corn to get a little brown). Stir in blueberries and cook for an additional 30 seconds. Transfer blueberry corn mixture to a large bowl and stir in red bell pepper, red onion, jalapeno, chopped cilantro, lime juice. Season with Jacobsen’s Himalayan Sea Salt to taste; set aside. 

        Combine shrimp and the Urban Accents Chile Verde Fish Tacos Seasoning Mix in a medium bowl. Using the same skillet, add a little more Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil and heat to medium-high. Add half the shrimp and sauté until pink and cooked through. Transfer to a plate and keep warm. Repeat with remaining shrimp. **I also like to grill the shrimp so they have some char. Either is fine! 

        Heat tortillas in a clean skillet to warm them up a bit. To assemble, place a couple shrimp in each tortilla; top with the prepared blueberry corn salsa and cotija cheese; finishing by drizzling with a little Stock Market Jalapeno White Balsamic Vinegar. Serve immediately.

        Enjoy!

        Recipe: Red, White, and BLUEberry Burrata

        Posted on by Abigael Wallrich

        Red, White, and BLUEberry Burrata

        A PERFECT Independence Day appetizer! Both festive AND delicious! 

        Ingredients

        • 1/2 cup water
        • 1 1/2 Tbsp sugar
        • 1 tsp Jacobsen’s Himalayan Sea Salt (plus a little more for finishing)
        • 3/4 cup Stock Market A-Premium White Balsamic Vinegar
        • 1 pint blueberries
        • 2 Tbsp Stock Market Sicilian Biancolilla Extra Virgin Olive Oil (plus more for finishing)
        • 1 pint cherry tomatoes
        • Jacobsen’s freshly ground black pepper, to taste
        • 2 large burrata cheese balls
        • 6-8 fresh basil leaves, roughly chopped
        • 1 baguette, sliced and toasted
        • Stock Market Blueberry Dark Balsamic, for finishing

            Directions

            In a small pot over medium-high heat, add the water, Jacobsen’s Himalayan Sea Salt, sugar and Stock Market A-Premium White Balsamic Vinegar. Heat until the sugar and Jacobsen’s Himalayan Sea Salt are dissolved. Remove from the heat and add the blueberries; set aside to cool.

            In a medium skillet over medium-high heat, add the Stock Market Sicilian Biancolilla Extra Virgin Olive Oil. Once hot, add the cherry tomatoes and cook until they have burst. Season with Himalayan Sea Salt and freshly ground black pepper.

            Place the burrata balls on a serving platter; cut them open and spread them out a bit. Arrange the cherry tomatoes on top of the spread out burrata. Using a slotted spoon, remove the blueberries from the pot and add them on top of the burrata and cherry tomatoes. Finish by drizzling with additional Stock Market Sicilian Biancolilla Extra Virgin Olive Oil and a little Stock Market Blueberry Dark Balsamic. Garnish with additional freshly ground Jacobsen’s Himalayan Sea Salt and chopped basil leaves. Serve with toasted baguette slices!

            Enjoy!

            Recipe: Baja Chipotle Shrimp Po’ Boys

            Posted on by Abigael Wallrich

            Baja Chipotle Shrimp Po’ Boys

            A FUN spin on a DELICIOUS classic for Father’s Day! One of my hubby’s FAVORITE sandwiches! The PERFECT summer lunch or dinner idea!

            Ingredients

            • Baja Remoulade

              • 1/2 cup Stonewall Kitchen Chipotle Aioli

              • 3 Tbsp Brownwood Farms Famous Kream Mustard

              • 2 stalks green onions, thinly sliced

              • 1/4 cup sweet relish

              • 1 clove garlic, minced

              • 1 Tbsp lemon juice

              • 1 tsp lemon zest

              • 1 tsp Urban Accents Baja Style Shrimp Seasoning Mix

              • Jacobsen’s Himalaya Sea Salt, to taste

            • Grilled Shrimp Po’ Boy

              • 1lb shrimp, peeled, deveined, and tails removed

              • 1 Tbsp Stock Market Chipotle Extra Virgin Olive Oil

              • 1 tsp Urban Accents Baja Style Shrimp Seasoning Mix

            • To serve:

              • Hoagie rolls

              • Banana peppers

              • Sliced tomatoes

              • Shredded lettuce

                Directions

                Prepare the Baja remoulade – in a small bowl, mix the Stonewall Kitchen Chipotle Aioli, Brownwood Farms Famous Kream Mustard, green onions, sweet relish, garlic, lemon juice and zest and Urban Accents Baja Style Shrimp Seasoning Mix. Add a little Jacobsen’s Himalaya Sea Salt (to taste, if desired) then set aside. 

                Preheat your grill or frying pan. Coat the shrimp with Stock Market Chipotle Extra Virgin Olive Oil, 1 tsp  Urban Accents Baja Style Shrimp Seasoning Mix, and set aside. Once the grill or frying pan gets hot, cook the shrimp on each side for 2-3 minutes (until they turn pink and develop a nice char). 

                While the shrimp are cooking, slice the hoagie rolls in half and brush both halves with some Stock Market Chipotle Extra Virgin Olive Oil. Place the rolls cut side down onto the grill and toast until golden brown. 

                Assemble your po’ boys by layering the hoagie roll with shredded lettuce, sliced tomatoes, banana peppers, and grilled shrimp; drizzle with the prepared Baja Remoulade.

                Enjoy!

                Recipe: Smokey Peach Bourbon Smash

                Posted on by Abigael Wallrich

                Smokey Peach Bourbon Smash

                SUMMER COCKTAIL RECIPE coming at ‘cha! The PERFECT sipper for Dad this Father’s Day! Refreshing, bright, fruity, and crisp – all the things we want on a hot summer day!

                Ingredients

                • 1/2 peach , pitted and halved
                • 1/2 lemon
                • 1 Tbsp Mike’s Hot Honey
                • 4oz Bird Dog Peach Whiskey
                • 3 sprigs of thyme
                • Fee Brothers Whiskey Barrel Bitters, 6 dashes
                • Fever Tree Ginger Ale
                • Ice

                    Directions

                    Preheat grill over medium-high heat. Drizzle peach slices with Olive Wood Smoked Extra Virgin Olive Oil and grill the peach slices and lemon half for about 3 minutes until lightly charred. (If using oven: Preheat oven to 375 degrees. Place peach slices and lemon halves cut side up in a glass baking dish. Drizzle peaches with Olive Wood Smoked Extra Virgin Olive Oil and broil for about 2 minutes. 

                    In a cocktail shaker, add 1 of the grilled peach slices, 1 sprig of thyme, and the juice of the grilled lemon – muddle together in the bottom. Fill the cocktail shaker with ice, add 1 Tbsp Mike’s Hot Honey, 4oz Bird Dog Peach Whiskey, and 6 dashes of Fee Brothers Whiskey Barrel Bitters; shake until chilled. Place two large ice cubes in two high ball glasses. Strain cocktail through lid as well as through a fine mesh cocktail strainer (so you’re double straining it) into the prepared highball glasses. Top off the glasses with Fever Tree Ginger Ale. Garnish cocktails with fresh grilled peach slices and a thyme sprig. 

                    Enjoy!

                    Recipe: Jalapeno Peach Glazed Pork Tenderloin

                    Posted on by Abigael Wallrich

                    Jalapeno Peach Glazed Pork Tenderloin

                    We’re ready for all of the summer grilling recipes! This one brings the heat, the smokey notes, and the sweet. It is an absolutely DELICIOUS recipe that you will make again and again all summer long!

                    Ingredients

                    • 2 pork tenderloins (about 1.25 – 1.5 lbs each)
                    • 1/2 packet of Urban Accents Santa Fe BBQ Dryglaze
                    • 1 cup peach preserves
                    • 1/4 cup Stock Market Creamy Garlic Mustard
                    • 2 oranges, juiced
                    • Jacobsen’s Himalayan Sea Salt, to taste
                    • Jacobsen’s freshly ground black pepper, to taste
                    • 3 Tbsp + 2 Tbsp + 1 Tbsp Stock Market Jalapeno Extra Virgin Olive Oil, separated
                    • 1 small red onion, finely chopped
                    • 4 large cloves garlic, minced
                    • 3 cups orange juice
                    • 2 limes, juiced
                    • 1 jalapeno, seeded and minced
                    • 2 Tbsp fresh cilantro, chopped (plus a little more for garnish)
                    • 1 tsp ground cumin
                    • Stock Market Peach Balsamic Vinegar, for finishing

                        Directions

                        Place the pork tenderloins in a Ziplock bag with 3 Tbsp of Stock Market Jalapeno Extra Virgin Olive Oil and 1 packet of the Urban Accents Santa Fe BBQ Dryglaze; seal the bag and rub the seasoning around on the pork. Refrigerate for at least 30 minutes.

                        To make the peach glaze, whisk together peach preserves, Stock Market Creamy Garlic Mustard, freshly squeezed orange juice, 1/2 tsp Jacobsen’s Himalayan Sea Salt, and 1/4 tsp Jacobsen’s freshly ground black pepper; set aside.

                        To make the mojo sauce, start by heating 2 Tbsp Stock Market Jalapeno Extra Virgin Olive Oil in a saucepan over medium-high heat (if you have enough room on your grill – you can do this right on the grill in a cast iron skillet). Add chopped red onion and cook until soft and translucent (about 5 minutes or so); then stir in minced garlic and cook an additional 2 minutes more. Once the garlic is fragrant, add the orange juice, juice of 2 limes, and minced jalapeno; bring to a boil over medium-high heat. Cook until reduced by half (it should be a thicker consistency – this will take 25 minutes or so). Once the mojo has thickened, whisk in cilantro and cumin, then season to taste with Jacobsen’s Himalayan Sea Salt and Jacobsen’s freshly ground black pepper.

                        Now were ready to start grilling! Heat grill to high and set aside a few tablespoons of the peach glaze for brushing the cooked pork at the end. Place the marinated pork loins on the heated grill. Brush with some of the prepared peach glaze. Grill 5-6 minutes per side to sear; then lower the heat to medium-high. Every couple minutes, brush with more glaze and flip – continue doing so for 15 minutes or so. The tenderloins are cooked through when an internal thermometer reads 145° F.

                        Remove the pork from the grill, brush with the reserved peach glaze, and let rest for 10 minutes to let the juices settle in and the meat cook just a bit more. Cut into 1/2 inch thick slices and arrange on a serving platter. Drizzle with jalapeno mojo, freshly chopped cilantro, and a drizzle of Stock Market Peach Balsamic Vinegar.

                        Enjoy!

                        Recipe: Sicilian Lemon Orzo Salad

                        Posted on by Abigael Wallrich

                        Sicilian Lemon Orzo Salad

                        Summer cookouts are upon us – bring this EASY and YUMMY pasta salad as your next dish to pass! This refreshing side is BURSTING with bright and fresh flavors. Add cooked salmon or chicken to make it a full meal!

                        Ingredients

                        • 2 cups dry orzo pasta
                        • 2 cups cherry tomatoes, halved
                        • 1/2 cup red onion, finely chopped
                        • 2 cups crumbled feta cheese
                        • 1/2 cup fresh parsley, chopped
                        • 2 Tbsp fresh dill, chopped
                        • 2 cups arugula
                        • 1/2 cup Milanese Gremolata Extra Virgin Olive Oil
                        • 1/2 cup Sicilian Lemon White Balsamic
                        • 1 lemon, juiced
                        • Jacobsen’s Himalayan Sea Salt, to taste
                        • Jacobsen’s freshly ground black pepper, to taste

                          Directions

                          To cook the orzo, bring a pot of salted water to a boil, add a little Milanese Gremolata Extra Virgin Olive Oil to the water to help the orzo from sticking to each other. Cook orzo according to package directions until al dente; drain and rinse under cold water to cool.

                          To assemble the salad, combine cooled orzo, tomatoes, cucumber, onion, feta, arugula, dill, and parsley in a large bowl. Drizzle with Milanese Gremolata Extra Virgin Olive Oil, Sicilian Lemon White Balsamic, and the juice of one lemon; toss until combined. Season with Jacobsen’s Himalayan Sea Salt and freshly ground black pepper to taste.

                          Serve immediately or for best flavor, refrigerate for about 30 minutes to allow the flavors to all meld together. Toss again before serving!

                          Enjoy!

                          Recipe: Bacon Bleu Steak Kabobs

                          Posted on by Abigael Wallrich

                          Bacon Bleu Steak Kabobs

                          It’s grilling season folks and this DELICIOUS steak kabob recipe will be a NEW FAVORITE this summer! Featuring one of our NEW PS Seasoning burger blends – the Bacon Bleu! YUM!

                          Ingredients

                          • 1/4 cup Garlic Extra Virgin Olive Oil
                          • 1/4 cup Black Mission Fig Dark Balsamic (plus a little more for finishing)
                          • 2 Tbsp PS Seasoning Bacon Bleu Burger Blend seasoning
                          • 8 wooden skewers (I used metal)
                          • 2 lbs sirloin steak, cut into 1.5 inch cubes
                          • 12oz package of Nueske’s Applewood Smoked Bacon, strips cut in half
                          • 16oz Baby Bella mushrooms (halved if they are large)
                          • 1.5 lbs yellow baby potatoes
                          • 1 red onion, cut into 1.5 inch chunks
                          • Freshly chopped parsley, for garnishing
                          • Blue cheese crumbles, for garnishing

                            Directions

                            To marinade the steak, place steak cubes with Garlic Extra Virgin Olive Oil, Black Mission Fig Balsamic, and 2 Tbsp PS Seasoning Bacon Bleu Burger Blend seasoning in a zip lock bag; marinade in the fridge for 3 hours.

                            When ready to assemble your kabobs, preheat your grill. Then start by wrapping each cube of marinated steak with a half strip of bacon. To assemble the kabobs: alternate a bacon wrapped steak cube, a Baby Bella mushroom, a yellow baby potato, and a chunk of red onion. Season the assembled kabobs with additional PS Seasoning Bacon Bleu Burger Blend seasoning blend on all sides; grill until you’ve reached your desired doneness. 

                            When serving, garnish with freshly chopped parsley, blue cheese crumbles, and an additional drizzle of Black Mission Fig Dark Balsamic.

                            Enjoy!

                            Recipe: Smoky Brown Sugar Roasted Carrots

                            Posted on by Abigael Wallrich

                            Smoky Brown Sugar Roasted Carrots

                            Easter is almost here! The PERFECT side to your Sunday ham! Easy and DELICIOUS! Paired with our Maple Balsamic – SIMPLY AMAZING!

                            Ingredients

                            • 2 lbs carrots, peeled & sliced in half lengthwise
                            • 3 Tbsp maple syrup
                            • 2 Tbsp Olive Wood Smoked Extra Virgin Olive Oil
                            • 2 Tbsp Urban Accents Smoky Brown Sugar Veggie Roaster
                            • 1/2 cup toasted hazelnuts, roughly chopped
                            • 3 oz goat cheese, crumbled
                            • 1 Tbsp fresh rosemary, finely diced
                            • 1 Tbsp fresh thyme
                            • 1 Tbsp fresh parsley, roughly chopped
                            • 1 Tbsp fresh chives, finely diced
                            • Maple Dark Balsamic, for finishing

                              Directions

                              Preheat the oven to 425F. Peel the carrots (slice the larger ones in half length wise). Place the carrots on a baking sheet lined with parchment paper. Drizzle with the maple syrup, Olive Wood Smoked Extra Virgin Olive Oil and the Urban Accents Smoky Brown Sugar Veggie Roaster seasoning blend. Roast the carrots for about 20 minutes (until they are fork tender).

                              Toast the hazelnuts while the carrots roast by placing the hazelnuts in a skillet over medium heat and toasting for about 5-8 minutes (or until fragrant); stirring mostly the whole time. Then transfer the hazelnuts to a baking sheet and using a towel, rub them to remove their outside papery skin.

                              When the carrots are finished roasting, immediately top with the crumbled goat cheese cheese, toasted hazelnuts and freshly chopped herbs. Finish by drizzling with Maple Dark Balsamic.

                              Enjoy!

                              Recipe: Hot Cajun Crab Dip

                              Posted on by Abigael Wallrich

                              Hot Cajun Crab Dip

                              We’re celebrating Mardi Gras with this DELICIOUS Cajun crab dip! A YUMMY and easy dip for parties – use crackers, pita bread, or French bread for dipping!

                              Ingredients

                              • 3 5oz cans lump crab meat
                              • 1/2 tsp Stonewall Kitchen Traditional Pub Style Mustard
                              • 1 tsp Stock Market Cayenne Chili Pepper Extra Virgin Olive Oil
                              • 2 tsp Fitch & Fennel Kick in the Pants seasoning blend
                              • 1 tbsp lemon juice
                              • 1/2 cup mayo
                              • 8oz Pepper Jack cheese, shredded
                              • 8oz cream cheese, softened

                                Directions

                                Preheat oven to 350F.

                                In a medium size bowl, mix together the cream cheese, half the shredded cheese, mayo, lemon juice, Fitch & Fennel Kick in the Pants seasoning blend, Stock Market Cayenne Chili Pepper Extra Virgin Olive Oil, and Stonewall Kitchen Traditional Pub Style Mustard. Gently fold in the lump crab meat.

                                Spread in a shallow baking dish and top with remaining shredded cheese. Bake for 30 minutes until top is golden and cheese is bubbling.

                                Serve with crackers of choice or sliced French bread pieces.

                                Enjoy!

                                Recipe: Bacon Blue Deviled Eggs

                                Posted on by Abigael Wallrich

                                Bacon Blue Deviled Eggs

                                We’re your DEVILED EGG HEADQUARTERS! Looking for a new deviled egg recipe? We’ve got you covered! These DELICIOUS little devils will have you wanting more and more!

                                Ingredients

                                • 6 eggs, hard boiled
                                • 3 slices thick cut bacon, cooked and chopped
                                • 4 asparagus spears, cooked and cut into 1.5″ pieces
                                • 2-3 Tbsp Terrapin Ridge Farms Bacon Aioli
                                • 1 Tbsp mayo
                                • 1 tsp Stonewall Kitchen Roasted Garlic Mustard
                                • Jacobsen’s Sea Salt, to taste
                                • Jacobsen’s Freshly Ground Pepper, to taste
                                • 2 Tbsp blue cheese, crumbled
                                • Smoked paprika, for finishing
                                • 1 Tbsp fresh chives, chopped

                                  Directions

                                  Peel eggs, slice in half and in a medium sized bowl, add egg yolks. Place halved egg whites on paper towels to dry.

                                  In the bowl with the egg yolks, add Terrapin Ridge Bacon Aioli, mayo, Stonewall Kitchen Roasted Garlic Mustard, Jacobsen’s Himalayan Sea Salt and Jacobsen’s freshly ground black pepper; add in a drizzle of reserved bacon grease if you have it (like 1-2 teaspoons). Using a hand mixer, blend until smooth and creamy.
                                  Scoop the mixture out of the bowl and spoon it (or use a pastry bag to pipe it) into the egg white shells. Top the yolk mixture with a sprinkle of the crumbled bacon, pressing it gently to adhere. Add some blue cheese crumbles and a piece of asparagus on top. Sprinkle with a a little smoked paprika and fresh chives.

                                  Enjoy!

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