3 tsp. Dungeness Gold Blue Hole Bite (more for spicier taste)
Salt & Pepper
3 apples, cut into ½ inch cubes
1 onion, chopped
4 tbsp. butter or margarine
2 cups chicken broth
¾ cup milk
¼ cup flour
2 cans black beans, rinsed
2 cups shredded Monterey Jack cheese (about 8 ounces)
Chopped scallions for serving
In a large Dutch oven, heat 2 tbsp. olive oil over medium-high heat. Add chicken and Blue Hole Bite. Season with salt and pepper to taste, and cook, stirring, for 5 minutes; transfer to a bowl. In the same pot, heat the remaining 2 tbsp. olive oil. Add the apples and onion and cook, stirring, until softened about 6 minutes. Add to chicken. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute. Over medium heat, whisk in the chicken broth and milk until thickened, about 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese until melted.
Sprinkled with chopped scallions if desired.
Gourmet Grilled Tuna Sandwich
1 Can Albacore Tuna fish (packed in water)
1 tsp. Sequim Salmon seasoning
1 tsp. Horseradish
½ cup Mayonnaise
¼ cup Dill relish
Optional: Pepper Jack Cheese
Break up tuna in a dish. Mix together Horseradish, Mayonnaise and Sequim Salmon seasoning. Mix with tuna adding relish toward end. Heat a skillet or flat grill medium/low setting. Add olive oil to coat. Use whole wheat or sourdough bread, spread tuna mixture, cheese, top with other slice. Grill golden brown on each side.
After grilling, slip in thin sliced tomato.
Serve with vinegar potato chips.
1 cut-up chicken
Black Lavender Pepper
Gold Rainshadow Rub
Garnishment of Garlic
Approximately 1 hour before cooking on grill, season and let meal absorb flavors. Pre-cook chicken in microwave (covered) until “partially done.” Place on bar-b-que to finish. After turning, baste with Dungeness Gold Blue Hole Baste and again on other side when turned. Check to be sure chicken is done, then serve.
Option: If you prefer, cook chicken in oven but replace Rainshadow Rub with Cedar Bark Steak seasoning for a smoky flavor, and add Blue Hole Bastebefore covering to bake for approx. 1 ¼ hours at 375°. To check if chicken is done place small slit in leg to the bone. If juices run clear, it’s ready.
Serve with more Blue Hole Baste on the side.
Salmon - Cedar Plank
Soak plank overnight; weigh down so it is fully submerged.
2-4 hours ahead mix together Sequim Bay Sauce and generous amount of Sequim Salmon Seasoning. Marinate fish for 1-4 hours before grilling. Ziplock bag works great.
Heat grill for 10 minutes on high. Then heat plank until hot (approx.. 5 minutes). Place fish skin side down on the plank. Turn to low heat (or move to indirect heat). Close lid, cook covered; grill until translucent and flaky. (Approx. 10-12 minutes for 16 oz. filet.) *Keep water handy for flare-ups. Remove from heat.
Enjoy the moment, while it rests. Serve with additional sauce on the side and garnish with lemon and dill.
1 lb. ground chuck (or turkey)
1 cup seasoned bread crumbs
2 beaten eggs
½ cup Dungeness Gold Sweet & Smoky BBQ Sauce
Season with: Dungeness Gold Rainshadow Rub and Cedar Bark Steak.
Optional: Bacon and smoked cheese
Mix together first four ingredients. Shape into patties. Season each side with both seasonings and grill to desired doneness. Garnish with tomato, lettuce and sweet onion as desired. Serve open faced on sourdough bread. To top it off, top with bacon and smoky cheese