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

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Blackened Chicken and Mango Pizza

Yield: 2 Personal Pizzas

Ingredients:

  • 2-3 ounces - Blackening Seasoning - use your favoriate store bought brand or make your own
  • 2 each - Premade Pizza Crusts - 8 inches each
  • 6 ounces - Gunther's Lime Mango Salsa
  • 6 ounces - Mozzarella Cheese - shredded
  • 1/2 ounce - Yellow Peppers - small dice
  • 1/2 ounce - Red Peppers - small dice
  • 1 ounce - Parmesan Cheese - finely grated

Method:

  1. Trim chicken breast of all fat and with a meat mallet, lightly pound out to an even thickness, then coat evenly with the blackening seasoning.
  2. In a very hot cast iron skillet cook the chicken for 1 1/2 to 2 1/2 minutes on each side or until firm yet springy to the touch. Once cooked cut into medium dice.
  3. Lay out the two pizza crusts and coat the top of each with 3 ounces of Gunther's Gourmet Lime Mango Salsa.
  4. Top with mozzarella cheese, blackened chicken cubes, yellow and red peppers.
  5. In a preheated 400 degree oven, place the pizzas directly on the oven rack, that has been placed on the middle setting and bake for 10 to 14 minutes or until the cheese is bubbly and starting to turn a golden brown.
  6. Remove from oven, top with parmesan cheese.
  7. Slice and serve.

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Blackened Scallops with a Trio of Gunther Salsas

Yield - 4 portions

Ingredients:

  • 2-3 ounces - Blackening Seasoning
  • 1/2 ounce - Olive Oil
  • 2 ounces - Lime Mango Salsa
  • 2 ounces - Tomatillo, Salsa Verde
  • 2 ounces - Peach Salsa

Method:

  1. Remove side muscle from scallops, pat dry and place in a zip lock bag
  2. Coat lightly with olive oil and add the blackening seasoning
  3. Shake gently so as not to damage the scallops but enough to evenly coat each scallop with the blackening seasoning
  4. Place the scallops in a smoking hot cast iron skillet (do not add any oil)
  5. Cook on each side for 1 to 2 minutes or until nicely seared and just cooked through to the center
  6. Remove from the skillet and let rest for a few minutes
  7. Place three scallops on serving dish and top each with 1 tablespoon of the three different salsas (see picture)
  8. Garnish with fresh herbs or fresh diced mango and peaches if you have some on hand

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Blackened Tilapia with Gunther

Yield: 3 portions

Ingredients:

  • 3 ounces - Blackening seasoning - choose your favorite or make your own special recipe
  • 6 ounces - Gunther
  • 3 ounces - Mangos - fresh and medium dice (1/3 by 1/3 by 1/3 inches)
  • To Taste - Parsley to garnish

Method:

  1. Pat dry the Tilapia filets and coat evenly with the blackening seasoning - pat on well and shake off excess.
  2. In a dry (no oil), very hot cast iron skillet, place Tilapia filets skin side down and cook 1
  3. Place fish on desired serving plate and spoon on chilled Gunther
  4. Garnish with chopped parsley and diced mangos.
  5. *Note - the Tilapia can be substituted with tuna, swordfish, red fish or any other fish you enjoy blackened.

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Ginger Snap Cookies with Your Favorite Gunther's Gourmet Fruit Salsa

Yield: 16 each

Ingredients:

  • 16 each - Ginger Snap Cookies
  • 4 ounces - Gunther's Fruit Salsa

Method:

  1. Bring cream cheese to room tempature so it is easy to pipe or spread
  2. Lay out ginger snap cookies and pipe about 1/2 ounce of cream cheese onto each cookie
  3. Top with your favorite Gunther's Gourmet fruit salsa. (see picture)

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Jerk Pork with a Trio of Gunther Salsas

Yield - 4 servings

Ingredients:

  • 2-3 ounces - Jerk Seasoning
  • 2 ounces - Lime Mango Salsa
  • 2 ounces - Peach Salsa
  • 2 ounces - Tomatillo, Salsa Verde

Method:

  1. Preheat oven to 400 degrees
  2. While oven is heating, trim pork tenderloin of all fat and silver skin
  3. Place trimmed tenderloin in a zip lock bag and add jerk seasoning, shake bag well so the meat is evenly coated with the seasoning
  4. Place pork on a cooking rack and place that on top of a sheet tray and put in the 400 degree
  5. Cook for 5 1/2 to 6 minuted per pound or until internal temperature reaches 140-145 degrees
  6. Remove from oven and let rest for 5 minutes, then slice into 1/4 to 1/2 inch pieces
  7. Place 1/2 ounce of each of the three salsas on a plate and top with one slice of pork for each salsa (see picture)

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