What is Paella? Not everything can be defined, but here is the simple definition: pa-el-la /päˈāyə/ noun a Spanish dish of rice, saffron, chicken, seafood, etc., cooked and served in a large shallow pan. Paella or the la paella is the name of the cooking pan itself and not the actual dish. Paella pans come […]
Blackened seafood and fish dishes appear on many seafood restaurant menus from Louisiana along the gulf coast down to the Keys. Associated by most as a style of Cajun cuisine, it was made famous by the late great New Orleans’ chef Paul Prudhomme. Fish served blackened may appear to be burnt, but it’s actually just […]
Key Lime Seasoning on chicken wings is an absolute hit!
All you need are the wings, Key Lime Seasoning and little oil.
You can use coconut oil, olive oil even butter.
We sprinkle them with the Key Lime Seasoning then you can cook them on the gill, in your oven or airfryer. They’re great by themselves or with your favorite sauce.
“Of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and, very likely, the most popular. Gumbo crosses all class barriers, appearing on the tables of the poor as well as the wealthy. Although ingredients might vary greatly from one cook to the next, and from one part of the […]
This recipe is one I will never get tired of sharing. Seems everyone who gives these nuts a try ends up being hooked. They make a perfect gift to share and are almost impossible to turn down. It’s also quick and easy recipe. Most any nuts will do, a favorite combination is pecans, almonds, and […]
Thanksgiving and turkey, it’s hard to think of one without the other. It’s a holiday known for people gathering to enjoy one of the most traditional feasts of the year. But what if you aren’t cooking for a crowd this year?
Which is usually the case for us anyway, 2-4 people + Maverick. Turkey always takes the center stage and it keeps its leading roll.
This recipe is a great way to enjoy the star of the show without cooking a lot more than you need.
Recipe- Turkey Breast Pot Roast
*Turkey Breast, typically 3-4 lbs., all natural & organic if possible
*Key West Spice Company® Southernmost Blend, 1/2 cup all together
*Butter, 1/2 stick unsalted softened
*Red or Gold Potatoes, Scrubbed and cut in half
*Large Carrots, Peeled and coarsely chopped
*Vidalia Onion, Cut in large slices
*Celery Stalks, two coarsely chopped Garlic Cloves, 4-5
*Oven and stove top,
*Heavy roasting pan,
Directions- Preheat oven to 350° F Rinse turkey breast under cold water and pat dry with paper towels. In a small bowl mix ¼ C of the Southernmost Blend with the softened butter Rub the turkey breast all over with the seasoned butter, getting under the skin and inside the cavity.
If you have a roasting pan that also works on the stove top fine, if not just use an extra pan to brown the turkey breast.
Place pan on large stove top burner, turn to medium high heat.
Once hot place seasoned turkey breast skin side down on to the pan.
Allow breast to brown on as much of the surface as you can by rotating and turning the breast.
After about 5 -7 minutes of browning, you should have the desired color and beginning crispness that you are looking for.
Season your vegetables with some of the remaining SOUTHENMOST BLEND.
Remove pan from burner, if you are using a separate pan for roasting, place your onions, celery, and garlic on the bottom of the roasting pan.
If using one pan, remove breast from pan and place on a plate while you add the onions, celery and garlic.
Then place the turkey breast skin side up in the pan, add the potatoes and carrots then sprinkle with any of the remaining SOUTHENMOST BLEND.
Place roasting pan in the oven and bake for about 1 hour or 20 minutes per pound.
Turkey is cooked when an instant read meat thermometer reads 165°F (65° C). Let rest at least 10 minutes before digging in. Any pan drippings make for a great gravy.
Serve with the usual suspects such as stuffing, sweet potatoes, mashed potatoes, and your favorite vegetables.
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Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana. Jambalaya is soul food at its finest – hearty, satisfying, and deeply comforting. There are many variations of this Creole classic, but this sausage, shrimp, and chicken version is one of my […]
Hummus is easy to love. What’s even more to love are all the different variations of hummus. Spinach Hummus gives you the texture of a not too creamy hummus with a nice green flavor from the spinach. It’s very nutritious, it can be a snack, a meal, or just something to share, and it’s also […]
Springtime is about getting outside and that also means the return to grilling season. It’s also a great time for grilling burgers with family and friends. It begins with good ingredients and proper preparation. Nothing wrong with purchasing already grounded chuck or pre-formed 1/4 lb. patties, just make sure you have Island Grill on hand. […]
This is a great way to enjoy sweet potatoes that doesn’t require much work in the kitchen. Just three ingredients and you have a great vegetable side dish that plays well with almost everything. Cutting them into long narrow wedges speeds up the cooking time and you get 1-2 servings per potato. Recipe- Grilled Sweet […]