A Matter of Taste
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Ginger Wasabi Tuna Salad

12 oz      Tuna, drained
1/3 jar    Ginger Wasabi Sauce
3/4 cup   Celery, diced
1/2 cup   Red onion, diced
1/4 cup   Mayonnaise

Combine above ingredients, mix well and chill.  Serve on a croissant with a crisp lettuce leaf or on cucumber slices as a hors d'oeuvre.  A few additional tablespoons of Ginger Wasabi Sauce may need to be added once sauce soaks into the tuna.

Ginger Wasabi Scallops

1- 1 1/4 lbs    Dry sea scallops, approx. 16
                    Salt & Pepper to taste
1/2 Tbsp.       Olive Oil
1 jar              Ginger Wasabi Sauce
1 Tbsp.          Sour Cream
                    Caviar and Chives, Optional

Remove the small side muscle from the scallops, rinse with cold water, pat dry and season with salt/pepper.  Combine 2 Tbsp. of Ginger Wasabi Sauce with sour cream and set aside.  Add oil to a 12 to 14 inch saute pan on high heat.  Once the fat begins to smoke, gently add the scallops, ensuring they do not touch each other.  Sear the scallops for 1 minute on each side.  the scallops should have 1/4 inch golden crust while still being translucent in the center.  Reduce heat to medium, drizzle with Ginger Wasabi Sauce and cook an additional minute.  Top with Ginger Wasabi/sour cream mixture and sprinkle with cavia/chives.  Serve immediately.

Chicken Olive Quesadilla

2            Chicken breasts, boneless, skinless
1 Tbsp.    Olive oil 
              Salt and pepper to taste 
8             Flour tortillas
1 jar        
Dirty Martini Cheese Dip

1 jar        Roasted red peppers, sliced

Brush chicken breasts with olive oil and season with salt and pepper. Place on a baking sheet and bake in a 375 degrees F oven for 25-30 minutes. Remove from oven and allow to cool, then shred chicken with a fork (or cut into very thin slices).  Spread a generous helping of Dirty Martini Cheese Dip onto 4 tortillas. Top with the chicken and roasted red peppers.  Place remaining tortillas on top and bake in a 375 degrees F oven for 10-12 minutes. You can also place in a pannini grill for a few minutes instead of baking in oven.

Crab Stuffed Jalapenos

4-5        Jalapenos, whole
1/2 cup   Crabmeat or shrimp, minced
1/3 cup   Dirty Martini Cheese Dip  

Slice whole jalapeños in half and remove seeds and white membranes. Place crabmeat in a medium mixing bowl and pick through meat to remove any excess shells. Add Dirty Martini Cheese Dip and mix together well. Season with salt and pepper.Fill each jalapeño half with crab filling. Place on a baking sheet and bake in a 375 degrees F oven for 12-15 minutes until jalapenos are tender.

Baked Beans

1/2 lb.     Ground pork sausage
1 small     Onion, chopped
32 oz.      Baked beans with pork
1/2 tsp.    Mustard powder
1/2 cup    Brown sugar
1/4 cup    White sugar
2 Tbsp.    Ketchup
4 Tbsp.    Anna Mae's Smoky Sweet Oven & Grill Sauce

Preheat oven to 350 degrees F. Cook sausage and onions in a skillet until sausage is browned. Drain excess fat. Add baked beans with pork, mustard powder, brown sugar, white sugar, ketchup and Anna Mae’s Smoky Sweet Oven & Grill Sauce; mix well. Pour into a casserole dish and bake 40-50 minutes.



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