Category Archives: Recipes

Preparation Time: 20 Minutes
Serves: 4 People
Cooking Time: 45 minutes

Ingredients:

• 4 Tenderloin steaks, 1 to 1½” thick
• 4 Tbsp. Victoria Taylor’s Kansas City Seasoning
• 4 Heads Garlic
• 8 Tbsp. Olive Oil, divided
• Salt & Pepper to taste

For Garlic Mashed Potatoes:

• 2 Pounds Red Bliss Potatoes
• 6 cloves peeled garlic
• 4 Tbsp. Butter
• ¾ to 1 cup Milk

Roasted garlic
Prepare the grill for cooking with medium to high heat. Slice the tops off each of the heads of garlic to expose the cloves. Place each garlic head on a separate piece of foil and drizzle 1 Tbsp. olive oil on each head. Use the foil to make loose pouches around the garlic. Transfer the garlic pouches to the grill over medium to high heat and cover the grill. Roast the garlic for 30 to 35 minutes.

Garlic Mashed Potatoes
Boil the red potatoes (unpeeled) with 6 cloves of peeled garlic for 25 minutes. Drain the potatoes and garlic and return to the pan. Mash the potatoes by hand adding the butter, milk and salt & pepper to taste.

Steaks
Prepare each steak by rubbing with 1 Tbsp. olive oil and 1 Tbsp. Kansas City Seasoning. Grill over medium to high heat for 8-10 minutes on the first side and 6-8 minutes on the second side for medium rare.

Serve the steaks on a bed of garlic-mashed potatoes accompanied by the roasted garlic. Complete the feast with a seasonal green vegetable.

Preparation Time: 15 Minutes
Serves: 4 People
Cooking Time: 6 Minutes

Ingredients:

• 4 Boneless, skinless chicken Breasts
• 2 Navel Oranges

Basting Mixture:

• ¼ Cup Victoria Taylor’s Tuscan Seasoning
• ¾ Cup Olive Oil
• ¼ Cup Frozen Orange Juice Concentrate

Prepare the grill for cooking with medium to high heat. Trim the chicken of any fat. Using a kitchen mallet, pound the chicken breasts to an even thickness (about ½ inch). Slice the oranges into ¼” slices. Using a whisk, combine the Tuscan Seasoning, the Olive Oil and the Orange Juice concentrate. Use a basting brush to coat the chicken and the orange slices on both sides before grilling. Place the chicken and 8 orange slices over a medium to hot fire. Grill the chicken and the oranges for 3 minutes per side, continuing to baste occasionally while grilling. Place two grilled orange slices on each plate and top with a grilled chicken breast.

Menu Suggestion: Serve this savory dish with wild rice or buttered egg noodles and a salad of seasonal greens.

Preparation Time: 20 Minutes
Serves: 4 People
Cooking Time: 6-8 Minutes

Ingredients:

• 2 Pounds Sirloin Steak ( ¾ ” to 1” thick)
• 3 Tbsp. Victoria Taylor’s Kansas City Seasoning
• 2 Tbsp. Olive Oil

Shallot & Red Pepper Aioli:

• ¼ Cup Mayonnaise
• ¼ Cup Victoria Taylor’s Roasted Sweet Red Bell Pepper
• 2 Medium Shallots

Prepare the grill for cooking with medium to high heat. Coat the steak with the olive oil. Now rub the steaks with the Kansas City Seasoning and set aside. In a food processor, combine the mayonnaise, roasted peppers and shallots. Pulse several times until well combined. Grill the steaks over medium-high heat for 3 ½ minutes per side for medium-rare. Slice the steak(s) in long strips and arrange on a platter. Drizzle the Shallot & Red Pepper Aioli over the steak and serve immediately.

Menu Suggestion: Serve with a baked potato and a garden salad with a simple vinaigrette.

Preparation time: 45 minutes
Serves: 6

• 32 oz Tomato Juice
• 2 Large Tomatoes, seeded, skins on
• 1 Large Cucumber, peeled and seeded
• 1 Green Bell pepper, cored and seeded
• 1 Red Bell Pepper, cored and seeded
• 1 Medium Red Onion
• 2 Tbsp. Victoria Taylor’s New Orleans Seasoning
• 1 Tbsp. Sugar
• 1/2 Cup Extra Virgin Olive Oil
• 1/3 Cup Red Wine Vinegar
• Salt to taste
• Sour Cream as a garnish if desired

Using a food processor, chop the tomatoes, cucumbers, peppers and onion to a fairly fine dice and add to a large bowl with the tomato juice. Now add the seasoning, sugar, oil and vinegar. Add salt to taste.
Recipe Notes and Serving Suggestions:
Chill the Gazpacho before serving and garnish each bowl with a spoonful of sour cream if desired.

Preparation time: 10 minutes
Cooking time: 8 minutes
Serves: 4

• 4 Tbsp. dijon mustard
• 4 Tbsp. mayonnaise
• 1 beef steak tomato, seeds removed, ¼” chopped
• 2 Tbsp. Victoria Taylor’s Moroccan Seasoning
• ½ lb. cheese, thinly sliced (cheddar, gouda, or American)
• 8 sour dough bread slices, 1/2“ thick
• ¼ cup butter, melted

Mix the mustard, mayonnaise, tomato and Moroccan Seasoning into a bowl.  Assemble bread and cheese sandwiches by placing the mixture in between cheese (bread/cheese/mixture/cheese/bread).  Brush the outside of both sides of the sandwich with the melted butter.  Heat a large non-stick pan over medium heat.  Add sandwiches to the pan and cook until bread is browned (about 3 minutes).  Turn sandwiches to other side, then cover the pan.  Continue to grill until cheese melts (about 3-5 minutes).

Note: This sandwich is full of flavor.  Savor every bite.  Serve with chips and pickles.

Smoky Paprika Chipotle Mayo

Now you can create deli-style sandwiches at home with this tasty and popular mayonnaise spread.

• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 teaspoons Victoria Taylor’s Smoky Paprika Chipotle

In small bowl combine mayonnaise, sour cream and Smoky Paprika Chipotle; mix well. Refrigerate 15-30 minutes to allow flavors to fully incorporate. Generously spread 1 tablespoon over bread or roll, top with thinly sliced turkey, and a slice of avocado for a del-style sandwich made right at home. Makes ½ cup.

Tip: To use as a salad dressing, add 1-2 tablespoons of milk to thin.

Citrus Curry Mayonnaise

A refreshing condiment that goes nicely with salmon, mahi mahi, halibut, or for that matter most any fish or seafood!

• ½ cup mayonnaise
• 1 tablespoon orange juice concentrate, thawed
• 1 teaspoon Victoria Taylor’s Curry

In small bowl combine mayonnaise, orange juice concentrate and Curry; mix well. Refrigerate 15-30 minutes to allow flavors to fully incorporate. Serve fish topped with mayonnaise mixture. Makes ½ cup.

Holiday Herb Spread

Makes a perfect spread on a turkey, chicken or ham sandwich.

• 4 ounces cream cheese, softened
• 2 teaspoons Victoria Taylor’s Holiday Blend
• 2 tablespoons dried cranberries, diced

In small bowl combine cream cheese, Holiday Blend and cranberries; mix well. Spread mixture over bread, cocktail party toast, or fill celery stalks for a tasty appetizer. Makes about ½ cup.

Toasted Onion Horseradish Sauce

Pairs nicely with roast beef, grilled steak or turn an ordinary steak sandwich into something extra-ordinary!

• ¼ cup sour cream
• 1 tablespoon Victoria Taylor’s Toasted Onion Herb Seasoning
• 1 teaspoon prepared horseradish

In small bowl combine sour cream, Toasted Onion Herb and horseradish; mix well. Refrigerate 15-30 minutes to allow flavors to fully incorporate. Makes ¼ cup.

Spiced Raisin Walnut Spread

Start your morning with this nutritious spread over your favorite bagel.

• 4 ounces cream cheese, softened
• 2 teaspoons Victoria Taylor’s Pie Spice
• ¼ cup chopped raisins
• 2 tablespoons toasted pecans or walnuts, finely chopped
• 2 teaspoons honey

In small bowl combine cream cheese, Pie Spice, raisins, nuts and honey; mix well. Spread 1-2 tablespoons of mixture over a toasted bagel or toast. Makes about ¾ cup.

Serves: 4 People

• 1 large cucumber, peeled, sliced 1/2 inch pieces
• 4 medium tomatoes, cut 1/2 inch pieces
• 1 medium white onion, cut 1/2 inch pieces
• 1 large green pepper, cut 1 inch pieces
• 2/3 cup feta cheese chunks
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. red wine vinegar
• 2 Tbsp. Victoria Taylor’s Sicilian Seasoning

Combine all ingredients and stir gently. Let salad sit for 15 minutes or more before serving.

NOTE: Use a full cup of feta in the salad (or more). Served with French or Italian bread, this greek style salad makes a satisfying light meal.

Prep time: 25 minutes

Cooking time: 5 minutes

Serves 4 as main course/8 as a first course

• 1 cooked rotisserie chicken from the grocery store, 1.5-2 lbs.
• ¼ cup toasted sesame oil
• 2 lg. cloves garlic chopped
• 2 Tbsp. Victoria Taylor’s Toasted Sesame Ginger Seasoning
• ½ cup sliced almonds
• Juice from 1 lemon (about 2 Tbsp.)
• 2 Tbsp. white wine vinegar
• 2 Tbsp. Tamari soy sauce
• 1 cup chopped red cabbage
• 2 cups broccoli slaw
• 1 bunch scallions thinly sliced

Remove the skin from the chicken and tear or chop the chicken into bite size pieces. Place in a large bowl. Sauté garlic in sesame oil for 2 minutes on medium heat. Add Toasted Sesame Ginger Seasoning and almonds; sauté for an additional 2-3 minutes or until the oil in the pan starts to turn light brown. Remove from heat and stir in the lemon juice, vinegar and soy sauce. Add almond mixture to the chicken and toss. Add red cabbage, broccoli slaw and scallions to chicken mixture and toss.

Preparation Time: 10 Minutes

Cooking Time: 14 minutes

Serves: 4 People

• 2 Lbs. Swordfish, Tuna or Salmon steaks
• 25-30 Cherry or Grape Tomatoes
• 3 Tbsp. Olive Oil
• 3 Tbsp. Victoria Taylor’s Seafood Seasoning

Basting Mixture

• 3 Tbsp. Olive Oil
• 1 Tbsp. red wine vinegar
• 1 Tbsp. Victoria Taylor’s Seafood Seasoning
• 1 tsp. Salt

Prepare the grill for cooking with medium to high heat.  Rinse the steaks in water and pat dry.  Rub the steaks first with 3 Tbsp. olive oil then rub with 3 Tbsp. Barrier Reef Rub.  Put the tomatoes on 2 or 3 grilling skewers.  Prepare the basting mixture by combining 3 Tbsp. olive oil, 1 Tbsp. red wine vinegar, 1 Tbsp. Barrier Reef Rub and 1 tsp. salt. Place the fish steaks and the skewered tomatoes on the grill over medium to high heat. Baste the tomatoes and fish occasionally while grilling for 7 minutes per side.

Menu Suggestion: Serve the grilled steaks and tomatoes with cucumber slices and feta cheese

Preparation Time: 25 Minutes

Serves: 4 People

• 4 Large Portobello Mushrooms (4-5 inches across)
• ½ Cup Olive Oil divided
• 4 tsp. Victoria Taylor’s Tuscan Seasoning
• 2 Medium Tomatoes
• 16 Kalamata Olives, pits removed
• 4 oz Feta cheese or Goat Cheese, crumbled

Prepare the grill for a hot fire. Remove the stems from the mushrooms.  Use a spoon to scrape out the mushroom gills.  Use half the olive oil (¼ cup) to coat the mushroom on both sides.  Slice the tomatoes into ¼ inch slices and arrange 3 slices on each Portobello Pizza.  Sprinkle each pizza with 1 tsp. Tuscan Seasoning.  Slice the olives in quarters lengthwise and arrange on the pizzas and top with the crumbled cheese.  Drizzle the remaining olive oil over the pizzas. Place the pizzas directly over a hot fire on the grill and cover the grill.  Grill covered for 5 minutes. Serve.

These juicy burgers offer a distinct flavor variation that turns the ordinary burger into the extra-ordinary!

Prep time: 10 minutes
Grill Time: 11-13 minutes
Serves 4

Burgers

• 1 pound lean ground beef or turkey
• 3 Tbsp. finely chopped onion
• 2 Tbsp. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
• 4 slices Colby & Monterey Jack cheese blend
• 1 medium tomato, sliced
• 1 large avocado, peeled and sliced
• 4 hamburger buns

Spread

• 2 Tbsp. each mayonnaise and sour cream
• 1 Tbsp. Victoria Taylor’s Smoky Paprika Chipotle Seasoning

For burgers, crumble ground beef in mixing bowl. Add onion and Smoky Paprika Chipotle Seasoning; mix thoroughly. Form mixture into 4 round patties, ½-inch thick.

For spread, combine all ingredients in small bowl; mix until well blended. Cover and refrigerate.

Prepare grill for direct cooking over medium heat. Place patties on grid of grill. Grill, uncovered 11-13 minutes or until centers are no longer pink, turning once. About 1 minute before burgers are done, place cheese slice on top. Place bun halves, cut side down, on grid of grill. Grill 1-2 minutes or until buns are lightly toasted. Place burgers on bun; top with slice of tomato, avocado and tablespoon of spread.

Grill Tip: Ground beef patties should be cooked to a minimum internal temperature of 160°F (medium doneness).

Preparation: 20 minutes (includes preparation and cooking)
Serves: 4

• 1 lb. lean ground beef
• 4 Tbs. Victoria Taylor’s Toasted Onion Herb
• Seasoning
• 2 Tbs. unseasoned bread crumbs
• 2 tsp. Worcestershire sauce

Mix all ingredients in a bowl with hands to incorporate evenly. Form into 4 patties. Cook on charcoal, gas grill, or heavy skillet for 6-8 minutes, or until juice beads up on the top side of burgers. Flip over and top with cheese, if desired. Cook additional 4 minutes, or until desired degree of doneness.

Preparation: 2 hours (includes preparation, marinating and cooking time)
Serves: 6 as an appetizer

• 11/2 Pound Shrimp, shelled and cleaned with the tails left on

Marinade:

• 1/3 cup Soy Sauce (Tamari brand preferred)
• 1/2 White wine vinegar
• 3 tbs. Victoria Taylor’s New Orleans Seasoning
• 1/3 cup toasted sesame oil (regular sesame oil can be used)
• 3 tbs Lemon Juice
• 2 tbs Minced Fresh Ginger

Combine all the marinade ingredients. Prepare the shrimp and add them to the marinade in a sealed plastic bag. Marinate for 30 minutes to 2 hours. Prepare grill. Grill the shrimp on skewers or on a rack for 2 minutes per side. Place the grilled shrimp in a bowl and encourage people to eat them with their hands, discarding the tails.

Recipe Notes and Serving Suggestions
This recipe come from my Godfather, Pete. Its a family favorite. This recipe is one of the reasons that I keep my grill outside all winter.

Prep time: 10 minutes

Cooking time: 8 minutes

Serves: 4

• 4 ears of fresh corn
• ¼ cup mayonnaise
• 1 Tbsp. Victoria Taylor’s Chipotle Flakes
• 1 Tbsp. lime juice
• salt and pepper to taste

Preheat grill.  Remove very outer layers of husk from corn.   Peel remaining husks down to the stem, and discard silk.  Mix mayonnaise, Chipotle Pepper Flakes, and lime juice in a bowl.  Spread mixture on corn. Season with salt and pepper.  Cover corn with husks.  Wrap the end opposite the stem in a strip of tin foil to keep the husks in place while grilling.  It is not necessary to cover corn completely.  Cook corn directly on the grill over medium heat, turning frequently for 7 or 8 minutes until corn underneath begins to brown.

Preparation: 25 minutes
Serves: 4

• 4 ears of fresh corn
• 2 tsp. Victoria Taylor’s Texas Red Seasoning
• 2 tsp. softened butter

Combine butter with seasoning and coat each ear of corn with the butter mixture. Wrap each ear tightly with foil and place on the grill over medium heat, turning frequently. Cook for 15-20 minutes. Remove from grill and serve.

Prep time: 10 Minutes

Serves: 6

• 1 medium head of Savoy cabbage, quartered and sliced very thinly
• 2 cups shredded carrots
• 2 cups shredded fresh spinach leaves
• 2 Tbsp olive oil
• ½ cup rice wine vinegar
• ¼ cup mayonnaise
• 2 Tbsp soy sauce
• 2 Tbsp Victoria Taylor’s Toasted Sesame Ginger
• ¼ cup sugar

Mix cabbage, carrots, and spinach in a large mixing bowl.  Combine oil, vinegar, mayonnaise and soy sauce in a small bowl.  Add Victoria Taylor’s Toasted Sesame Ginger and sugar, and mix well until sugar is dissolved.  Add liquid ingredients to cabbage mixture and combine well with a spatula or your hands.  Serve chilled.

Serves: 4

• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• ¼ cup shredded carrot
• ½ cup chopped pecans
• ½ cup mayonnaise
• 1 Tbsp. sugar
• 1 Tbsp. cider vinegar
• 1 Tbsp. Victoria Taylor’s Cinnamon Chile Rub

Combine the cabbage, carrots, and nuts in a large bowl and set aside. In a small bowl mix together the mayonnaise, sugar, cider vinegar, and Cinnamon Chile Rub. Spoon the wet mixture over the cabbage mixture and toss well. Cover and refrigerate for at least 30 minutes before serving.