Gunther's Gourmet: All-Natural
Marinades, Vinaigrettes and Salsas

Home | Contact Us  
our products | orders | store locator | recipes | about gunther's gourmet

Recipes with

 

Print This Recipe

Asparagus Platter with Gunther's Orange Balsamic Vinaigrette

Yield - 1 small platter (8-12 servings)

Ingredients:

  • 1 whole - Yellow Pepper, with a flat bottom
  • 1/2 ounce - Almond Slivers, Lightly Toasted
  • Garnish - Any Colorful Produce Scraps
  • Garnish - 4-5 Romaine Lettuce Leaves, cleaned and dried

Method:

  1. Bring a large pot of salted water to a rolling boil
  2. Cut off tough end of each Asparagus spear, usually about 1 to 2 inches up from the bottom of the stalk
  3. Place asparagus spears into boiling water and cook for 3 to 6 minutes, depending of the thickness of the asparagus. They are done when they are tender but still have a bit of a snap to them
  4. Take out of water and plunge into an ice bath until cooled. This will stop the cooking process and keep them crisp.
  5. Take out of ice bath and dry them on paper towel
  6. Fan out Romaine leaves on desired platter,fan asparagus spears, make sure they all face the same directions(see photo)
  7. Garnish with leftover strips of peppers, and top with toasted almond slices.
  8. Take whole yellow pepper and cut top off, remove all seeds, place on platter and fill with Gunther's Orange Balsamic Vinaigrette

Print This Recipe

Orange Balsamic Marinated Pork Loin

Yield: 3 4-ounce portions or 2 6-ounce portions

Ingredients:

  • 3 ounces - Gunther's Gourmet Orange Balsamic Marinade
  • 1 each - Orange, pared and sliced into rings, remove seeds

Method:

  1. In a zip lock bag, marinate the pork loin in Gunther's Gourmet Orange Balsamic Marinade for at least one hour in your refrigerator.
  2. Preheat oven to 375 degrees and make sure the oven rack is on the middle setting.
  3. Place pork loin on baking sheet and bake for 20-25 minutes or until internal temperature is 150-155 degrees.
  4. Remove from oven and place pork loin on cutting board and let rest for 5-8 minutes, then slice to desired thickness.
  5. Fan out pork loin on plate and intermingle sliced oranges (see picture).
  6. Garnish and serve with your favorite sides.
  7. ***Note - extra Orange Balsamic marinade can be used as a dipping sauce or to paint the plate***

Print This Recipe

Shrimp & Pineapple Kabobs with Gunther's Orange Balsamic Marinade

Yield - 2 portions

Ingredients:

  • 1/2 - Red Onion, quartered
  • 1 each - Red Pepper, quartered, cleaned and quartered again
  • 1/4 - Pineapple, large dice
  • 4 ounces - Gunther's Orange Balsamic Marinade
  • 1 cup - White Rice, cooked according to the directions on the box

Method:

  1. Soak 4 wooden skewer in water for about one hour, preheat the oven to 375 degrees
  2. On two skewers place 6 shrimp each, go through each shrimp twice with the skewer so they stay on during cooking
  3. On the other two skewers, alternate the pineapple, red onion and red peppers until they fill the skewers
  4. Place shrimp skewers in a zip lock baggie and pour 1/2 of the Gunther's Orange Balsamic Marinade over them and make sure they are well coated, do the same with the vegetable kabobs in another zip lock bag (I do not place the shrimp on the same kabobs as the vegetables because they cook much faster then the vegetables) Marinate for at least one hour.
  5. Place vegetable kabobs on a cooking rack over a sheet tray and put in the oven, bake for 10-12 minutes and rotate
  6. Add the shrimp kabobs after the vegetable kabobs have cooked for 10-12 minutes, and cook for 6-8 minutes
  7. Rotate all four kabobs and bake another 6-8 minutes or until desired doneness is reached
  8. Remove and serve with rice pilaf (see picture)

Print This Recipe

Summer Spinach Salad with Mandarin Oranges and Yellowfin Tuna Marinated in Gunther

Yield: 2 portions

Ingredients:

  • 6 ounces - Gunther
  • 1 bag - Baby Spinach, (approximately 6 ounces)- cleaned and large stems picked off
  • 3 each - Roma Tomatoes, sliced into quarter wedges
  • 2 ounces - Red Onion - medium dice
  • 2 ounces - Yellow Pepper - medium dice
  • 2 ounces - Red Pepper - medium dice - *Note - medium dice is 1/3 by 1/3 by 1/3 inch
  • 3-4 ounces - Mandarin Orange segments, canned, rinse well and drain off excess liquid
  • 1 ounce - Almond Slivers or Slices, lightly toasted

Method:

  1. Marinate tuna steaks in 3 ounces of the Gunther
  2. Grill over high heat for 3-5 minutes each side or until you reach desired doneness, basting with marinade as needed.
  3. Pull off heat and chill - this can be done a day in advance as it will be served on the salad cold.
  4. In two large entree salad bowls, divide the spinach and garnish the outer edge with tomato wedges.
  5. Slice chilled tuna against the grain into desired thickness and fan out over the middle of the spinach.
  6. Garnish with diced red onions, red and yellow peppers, mandarin orange segments and toasted almonds.
  7. Drizzle finished salad with remaining Gunther
  8. *Note - this makes a wonderful entree salad during the spring, summer and fall months when dining on your deck or patio. Enjoy it with a well chilled light white wine such as a Pinot Grigio. The tuna can be replaced with grilled chicken or it can be served meatless as well.

back to top | back to recipe list

 

Home | Our Products | Orders | Store Locator | Recipes | About Us | Contact Us

© Copyright 2009 Gunther's Gourmet Groceries, LLC