Jalapeno Whipped Potatoes
Preparation Time: 10 minutes
Cooking Time: 25 to 30 minutes
Serves: 6
Ingredients:
- 2 lb Potatoes, peeled, diced
- 2 Tablespoons Adams Reserve: Val Verde
- 2 Tablespoons Butter
- ½ Jar Robert’s Reserve Jalapeno Pepper Dip
Topping Ingredients:
- ¼ cup Cheddar
- ¼ Cup Green onions
- ¼ Cup Bacon, cooked Chopped
Directions:
1. Peel potatoes and diced into cold water. Drain
2. Place potatoes into a large pot, cover with fresh water. Place on to medium high heat. Bring to a soft boil, reduce heat and cook potatoes until tender (10min)
3. Drain potatoes. Place into a large mixing bowl. Whip with hand mixer. Add butter, seasoning and Jalapeno dip.
4. Spoon potatoes into a serving dish. Top with topping ingredients. Serve hot.
Tropical Cole Slaw
Preparation Time: 5 minutes
Chill Time: 1 hour or more
Serves: 4
Ingredients:
- 1 Bag Tri- color Cole Slaw mix (with out Sauce)
- 1 Jar Robert’s Reserve: Pineapple Coconut Mango Tequila Sauce
- 1 TBSP Mayo, Optional
- 1/ 4 Cup Trail Mix of choice
Directions:
1. Premix the Tequila sauce and mayo.
2. 1 Hour before service add mayo mixture to Cole slaw mix. Place into refrigerator.
3. Serve chilled.
HEB Leg of Lamb Steaks
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 2 (or double recipe to serve 4)
Ingredients:
- 2 Steaks, HEB Natural Leg of Lamb Steaks
- 1 Tablespoon Ottavio Grapeseed Oil
- 1 Tablespoon Adams Reserve: Prime Rib & Steak
- 2 Tablespoons Robert’s Reserve: Onion Blossom Horseradish Dip
Directions:
1. Preheat grill or a large sauté pan and oven to 400ºf.Rub down each steak individually with the rub. Set aside until ready.
2. Brush grill with Grapeseed oil: Grill steak 7-10 per side for medium (150ºf). For inside cooking: sear steak for 5-7 minutes per side with Grapeseed oil; place steak into oven for an additional 5-7 minutes for medium.
Top with horseradish dip for service
EZ Chicken Picatta
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
Ingredients:
- 1 Tablespoon Adams Reserve: House or classic Italian Dipper
- 2 LB. Chicken Breast, thin cut or butterfly
- 1 Tablespoons Ottavio Grapeseed Oil
- 1 Cup mushrooms, sliced
- ½ Jar Robert’s Reserve: Lemon Dill Caper Sauce
- ½ Cup White Wine: Pinot Grigio or other dry
- 1 Tablespoon Fresh herbs: Parsley, basil, or others
Directions:
1. Preheat a large sauté pan on medium heat for 5-7 minutes. Also season chicken with rub.
2. Place oil into pan. Sautee chicken 5-7 per side. Test for 165°f. Remove chicken to a service platter.
3. In the same pan, add mushrooms. Sautee 4-5 minutes. Splash in white wine, sauce and fresh herbs. Simmer and place over prepared chicken.
