It’s not quite corn season in New England but its starting to show up at the market and I just couldn’t resist.  This recipe adds the perfect amount of buttery spice without overwhelming the natural deliciousness of corn on the cob. 

For this recipe you will need:

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

You may substitute other blends if you would like.  New Orleans and Smoky Paprika Chipotle would both work well in this recipe. 

Combine butter with Texas Red Seasoning.  Rub mixture completely over each corn cob.

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.

Best,

            Victoria

The cherry tomatoes in this recipe are extra sweet as a result of cooking them until they just barely burst open.  Spread them on top of flaky puff pastry with parmesan cheese and Mediterranean Seasoning you have a very addictive snack. 

For this recipe you will need:

• all-purpose flour, for the work surface
• 1 sheet puff pastry
• 1 cup grape or cherry tomatoes
• 4 ounces parmesan cheese, grated of shaved
• 1 tablespoon olive oil
• 2 tablespoons Victoria Taylor’s Mediterranean Seasoning
• salt and pepper

Defrost the pastry according to package instructions.  On a lightly floured surface, roll the pastry into a rectangle.

Place the pastry on a parchment lined baking sheet and refrigerate until firm, at least 15 minutes.

pre-heat oven to 425°

Prick the puff pastry all over with a fork and drizzle with olive oil.  Brush olive oil evenly over the pastry avoiding the edges.  Sprinkle with Mediterranean Seasoning and brush to combine with olive oil. Top with Parmesan.  

Cut large tomatoes in half if necessary and spread over the pastry. Season with salt and pepper to taste. 

Bake until golden brown and puffed up, 20 to 25 minutes.  If you prefer to crisp up the top you can place the finished pastry under a preheated broiler on a middle rack for 1 to 2 minutes.  Watch carefully, the pastry can burn quickly. 

Let sit for 5 minutes before cutting into pieces to serve. 

Best,

            Victoria

There are only two ingredients necessary for this recipe.   A good steak and Cracked Black Pepper Rub.  The rub will seal in the natural juices from the steak while adding just the right amount of black pepper, onion and garlic flavor. 

For this recipe you will need:

• Sirloin Steak
• 1 Tablespoon Cracked Black Pepper Rub, per 6 oz. steak

Rub the Cracked Black Pepper on all sides of the steak.  Let the Steak sit out for up to 30 minutes to allow it to come to room temperature.  This will allow quick and even heating. 

Heat your gas or charcoal grill to medium-high.

Place the steak on a well heated grill.

Adjust these grilling times to cook the steak to your liking.

• 2 to 3 minutes per side for a 1/2-inch thick steak for medium.
  
•  4 to 6 minutes per side for a 1-inch thick steak for medium.
  
• 6 to 9 minutes per side for a 1 1/2 to 2-inch thick steak for medium.

Make sure to only flip the steak once using tongs instead of piercing the meat with a fork.

Take the steak off the grill and let it rest for 5 minutes to allow the juices to reabsorb.  Serve with your favorite vegetable or starch. 

Best,

            Victoria

This recipe for quinoa is simple, healthy and adaptable.  You can experiment with different seasonings and vegetables to suit your particular taste.    This dish refrigerates well and can be eaten hot or cold making for really delicious and healthy leftovers. 

For this recipe you will need:

• 1 teaspoon olive oil
• 1 onion, chopped
• 1 cup uncooked quinoa, rinsed
• 2 cups vegetable broth
• 2 Tbls. Victoria Taylor’s Texas Red Seasoning
• 1 cup frozen corn kernels
• 2 medium zucchini or summer squash
• 1 (15 ounce) can black beans, rinsed and drained
• 1 12oz container grape tomatoes, halved
• salt and pepper to taste
• 1/2 cup chopped fresh parsley or cilantro

Note: You can use different seasoning blends and vegetables to customize this recipe to your liking.  I have made this dish with New Orleans and Smoky Paprika Chipotle instead of Texas Red in the past – they are all delicious. 

Heat the oil in a medium saucepan over medium heat. Stir in the onion and sauté until lightly browned.  Add quinoa to the saucepan and stir constantly for 1 to 2 minutes to lightly toast.

Stir in vegetable broth and Texas Red, bring mixture to a boil. Cover, reduce heat and simmer 15 minutes.

Stir corn, zucchini, beans, tomatoes and parsley into the saucepan, and continue to simmer about 5 minutes until heated through.  Salt and pepper to taste.

As quinoa cooks, the germ is released from the exterior of the grain and forms a tiny spiral.

This recipe can be served as a side dish or an entree as it is hearty enough to stand on its own.

Best,

Victoria