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

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Baked Potato with Gunther

Yield - 1 Serving

Ingredients:

  • 2 ounces - Salsa Verde
  • 1 ounce - Sour Cream
  • Chopped - Scallions or Chives

Method:

  1. Preheat oven to 425 degrees
  2. Poke holes in potato and wrap in foil
  3. Place in preheated oven and bake for 45-60 minutes until tender
  4. Remove from foil and place on serving dish, cut a slit in potato and fill with salsa, top with sour cream and herbs

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Blackened Chicken and Tomatillo 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
  • 4 ounces - Gunther's Tomatillo Salsa Verde
  • 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 2 ounces of Gunther's Gourmet Tomatillo Salsa Verde.
  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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Jamaican Jerk Pork with Salsa Verde

Yield: 2 6 ounce portions or 3 4 ounce portions

Ingredients:

  • 2 tablespoons - Jerk Seasoning
  • 1/2 ounce - Olive Oil
  • 6 ounces - Gunther's Gourmet Tomatillo Salsa Verde

Method:

  1. Pre heat oven to 400 degrees and make sure oven rack is on the middle setting.
  2. Trim pork loin of all fat and silver skin.
  3. Rub with oil and coat evenly with Jerk seasoning (this is a bit like a wet rub).
  4. Place pork on a baking sheet and place on middle oven rack.
  5. Cook for 18-22 minutes or until internal temperature is 150-155 degrees.
  6. Let pork loin sit and rest on cutting board for 5-8 minutes. Then slice to desired thickness.
  7. Spoon 2-3 ounces of chilled Gunther's Gourmet Salsa Verde on the center of the plate and fan the sliced pork around the Salsa Verde (see picture).
  8. Garnish with fresh herbs and your favorite sides and serve.
  9. ***Note - chilling the Tomatillo Salsa Verde helps balance the spices of the Jerk seasoning***

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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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