• Thaw shrimp if frozen.
• Lay shrimp flat on a broiling pan with meat exposed.
• Baste with butter.
• Sprinkle with Rod's Rub "In The Black" rub, making sure to coat all of the meat.
• Broil as close to heat source as you can for 2 minutes or until meat is opaque.
• Serve immediately.

For extra flavor, serve with a lemon-butter sauce (recipe below).

Very easy and very delicious!

This recipe serves 4 to 6

Lemon Butter Sauce:

Cup butter or margarine, melted
2 Tablespoons lemon juice
Combine butter and lemon juice and heat. Yields cup 

1-1/2 cups of all purpose flour
1/2 tsp salt
1 cup chilled butter or margarine
3 oz Cream cheese chilled
1 lb Ice water or more if needed
1/2 cup Apricot w/Attitude Pepper Jelly
1 tsp grated Lemon zest
1 egg white beaten until foamy
1/4 cup finely chopped blanched almonds

• Combine flour and salt in food processor.
• Add butter and pulse until size of peas.
• Add cream cheese and blend until dough forms.
• If dough is too dry, add ice water slowly.
• Form into flat disc and wrap in plastic wrap; chill for 30 minutes.
• In small bowl combine apricot jelly and lemon zest.
• Preheat oven to 350F.
• Divide pastry into thirds and roll out to 1/8 inch thick.
• Cut with 3 inch round cookie cutter.
• Place cookies on backing sheet and place 1/2 tsp. of apricot mixture in center of cookie.
• Brush edges with egg white and fold bottom edged over to form a cone shape.
• Brush again with egg white and sprinkle chopped almonds over top of jelly.
• Bake for 12-15 minutes until golden brown.

This recipe serves 4 to 6.

2 avocados
1 jar of Cavi-Art (your choice of variety)
4 oz shrimp (cooked and peeled)
7 oz crème fraîche 38% or sour cream
1 tsp lemon juice
1 tsp ketchup
salt and white pepper

Serves 4

• Stir crème fraîche with lemon juice, ketchup, salt and pepper.
• Add shrimp and Cavi-Art caviar substitute.
• Cut avocado in half lengthwise and carefully remove the avocado flesh without damaging the shell.
• Dice the flesh from the avocados and then add it to the mixture.
• Leave in the fridge for 1 hour and then put the mixture back into the avocado shells.

Serve with baguettes.

1 lb bay shrimp
1 cup finely diced celery
4 green onions, finely diced
1 cup Dulcet Lemon, Mustard & Dill Sauce
Fresh black pepper
Baguette slices, toasted or Belgian endive leaves

Garnish: Zest from 1 lemon

• Toss the ingredients together season with pepper and place atop toasted baguette slices or into Belgian endive leaves.
• Top each with a garnish of lemon zest.

Serves 2-4

To make it really simple, add zest to shrimp, place in a decorative bowl on a platter with the toasted baguette slices and allow guests to help themselves. 

1 cup mayonnaise
3 Tbsp sour cream
3 Tbsp Dulcet Madras Curry Mustard

• Combine all ingredients and place in a decorative dipping bowl.
• Wash and cut your favorite vegetables and arrange on a platter along with the dip.

Serves 4-6

6 hard boiled eggs
1 Tbsp mayonnaise
Dulcet Lemon, Mustard & Dill Sauce
Salt & Pepper
Fresh dill

• Cut eggs in half carefully, remove yolks and place in bowl.
• Place the egg white on a serving platter.
• Break up the yolks with a fork, season with the salt and pepper and add the mayonnaise.
• Add just enough Dulcet Lemon, Mustard & Dill Sauce to create a smooth mixture, not runny.
• Spoon or pipe the yolk mixture into the egg whites.
• Garnish each deviled egg with a sprig of fresh dill.

Serves 2-4

This recipe was created by one of our customers who was trying to please her daughter's discerning taste buds. She succeeded and was kind enough to share it with us. 

4 hard boiled eggs
1 cup celery, diced (optional)
1 cup onion, diced (optional)
Dulcet Lemon, Mustard & Dill Sauce
Freshly ground black pepper

• Chop eggs, add celery and onion if using.
• Add Dulcet Lemon, Mustard & Dill Sauce to desired consistency.
• Season with fresh pepper.
• Place on your favorite bread.

Serves 2-4

Try grating the hard boiled eggs to create a different texture. 

Appetizer Recipe...
Tonnino Tuna
Garlic Tuna Cazuela Tapas

1 jar - Tonnino Tuna Garlic in Olive Oil
2 tbsp - olive oil
2 - garlic cloves, coarsely chopped
1/4 C - green olives, coarsely chopped
1/4 tsp - saffron stems
1/2 C - white wine
salt and pepper
Toasted slivered almonds

This recipe serves  4

Requires Windows MediaPlayer ActiveX Control

Appetizer Recipe...
Tonnino Tuna
Garlic Tuna with Capers Tapas

1 jar - Tonnino Tuna with Garlic in Olive Oil
3 tbsp - Olive Oil
4 - large garlic cloves, finely minced
2 tsp - capers
1 tsp - red pepper flakes
2 tbsp - dry sherry (dry white wine)
1 tsp - paprika
juice of one lime
chopped parsley

This recipe serves  4

Requires Windows MediaPlayer ActiveX Control

15 oz can of Garbanzo Beans, drained
15 oz can of Pinto Beans, drained
1/4 cup of Orange Juice
1/3 cup Dulcet Moroccan Mustard

Topping:

1 cup crumbled Feta Cheese
1 cup Cherry Tomatoes, halved
1 cup sliced Green Olives

• In a food processor, blend the first four ingredients until smooth and spread in a shallow bowl.
• Top with the topping

Serves 8-10

2 cup very thinly sliced Crimini Mushrooms
1 cup shaved or largely grated Gruyere Cheese
1 Tbsp chopped Italian Parsley
1 cup Dulcet Lemon Mustard Dill Sauce
Salt & Pepper to taste

• Toss ingredients in a bowl and season to taste.
• Chill before serving.
• Place over Butter Lettuce as a first course.
• Or top a toasted baguette slice for a unique appetizer.

Serves 2-4

1 lb Semi-Sweet Chocolate
1/2 lb Unsalted butter
1 cup Heavy cream
4 Tbsp Two Snooty Chefs Oaxaca Mole

Yields 25

• Cut chocolate into small pieces; set aside
• Cut butter into medium chunks; set aside
• Heat heavy cream and bring to boil
• Place chocolate and butter in medium size bowl
• Pour hot heavy cream in bowl with chocolate
• Cover with saran wrap and let rest for 3 minutes
• Remove saran wrap and stir until smooth
• Add Oaxaca Mole
• Pour truffle mix in to pan to cool
• Refrigerate till chocolate is set
• Portion truffles with small ice cream scoop
• Roll by hand using plastic gloves
• Refrigerate again until served
• When serving set out and roll truffle in Oaxaca Mole -- Yes you will need more Oaxaca Mole to coat the chocolate truffles.

1 jar Tonnino Tuna Fillets with Garlic in Olive Oil
2 oz Pearl Pasta
1 diced tomatoes
1 bunch diced cucumber
1 Tbsp olive oil
1 pinch paprika
1 tsp mint
1 pinch salt
1 pinch pepper
1 Tbsp flat leaf parsley
1 wedge lemon juice
1 Tbsp white wine vinegar

• Boil the pasta for 8 minutes or until al dente, drain, cool with cold water, reserve.
• In a separate bowl, mix the other ingredients, then incorporate the pasta and top with the Tonnino Tuna Fillets with Garlic in Olive Oil and fresh herbs.

Serves 2

Chef Jose Lopez, Le Cordon Bleu, Paris

2 lb new potatoes
1 jar of red Cavi-Art caviar substitute
7 oz crème fraîche 18% or cream cheese
chopped chives
salt and white pepper.

Serves 4

• Scrub the potatoes and boil them in salt water till they are tender but still firm.
• Remove the water and keep the potatoes warm under a piece of cloth.
• Dressing: mix crème fraîche with finely chopped chives, salt and white pepper.
• Cut the warm potatoes into slices and put them on a plate.
• Spread dressing -- then top with Cavi-Art caviar substitute and chives.

Serve with coarse rye bread.

Recipe...
Rod's Rub
The Original Sugar Snap Peas

1 - 12 oz bag of sugar snap peas
3 Tbsp - Extra Virgin Olive Oil or melted butter
1 shaker - Rod's Rub - Original All Purpose Rub

This recipe serves  6 to 8

Requires QuickTime ActiveX Control

1 jar Tonnino Tuna Fillets with Oregano
1 half avocado
2 Tbsp cilantro
1 Tbsp diced onions
1 Tbsp diced peppers
1 tsp lime juice
2 drops hot sauce (May we suggest: Devilishly Hot Sherry Peppers Sauce?)
3 Tbsp diced mango
1 tsp Sesame oil

*Shrimp cracker as Garnish

Serves 2

Chef Jose Lopez, Le Cordon-Bleu, Paris

• Cut the mango and Tonnino Tuna Fillets with Oregano in small pieces.
• Add the sesame oil to the tuna.
• To prepare the avocado -- mix in a bowl with a fork -- the onions, peppers, lime juice, hot sauce and season to taste.
• Serve the tuna and mango with the avocado on a shrimp cracker (as pictured above).
•  * For the shrimp crackers, quick fried on hot oil for 4 seconds

1 jar Tonnino Tuna in Olive Oil
2 eggs
1 cup of spinach
1 oz of butter
2 English muffins
4 leaves of basil
1 pinch of salt
1 pinch of pepper
1 Tbsp of olive oil
1 tsp of lemon juice
1 tsp of garlic
1 Tbsp of white vinegar
2 egg yolks
4 cup of water

Serves 2

This lovely breakfast dish consists of toasted English Muffins topped with sauted spinach, Tonnino Tuna in Olive Oil, poached eggs, smothered with hollandaise sauce cover with chopped basil.

• Make the Hollandaise sauce by put the yolks in a blender, add lemon juice, salt, pepper, and blend. Add the butter (melted and warm) little by little, until it reaches desired thickness.
• Saut the spinach in olive oil with garlic, salt, and pepper.
• Poach the eggs by adding the vinegar to the boiling water, make sure it is a light boil. Carefully place the eggs whole in the water and let boil for about 2 minutes, then place on a paper napkin to dry excess water.
• Toast the muffins, then place sauted spinach, Tonnino Tuna in Olive Oil, poached eggs, top with hollandaise sauce, and decorate with chopped basil.

1 can tuna, white albacore
1 cup celery, diced
1 cup sweet onion, chopped
2 Tbsp capers, strained
1 cup Lemon, Mustard & Dill Sauce
2 Tbsp mayonnaise (optional)
Freshly ground black pepper

• Combine all ingredients
• Serve on your favorite bread
• Or on a bed of lettuce as a salad.

Serves 2-4

1 jar Tonnino Tuna Ventrescas
1 bunch white asparagus
1 raw egg
5 Tbsp sunflower oil
1 Tbsp lime juice
1 pinch salt
1 pinch pepper
1 pinch paprika
1 tsp butter
1 tsp minced garlic
2 Tbsp bell peppers
Chives as Garnish

Serves 2

Chef Jose Lopez, Le Cordon-Bleu, Paris

• Clean and boil the asparagus for at least 10 minutes, then saut in butter, season.
• Make the Alioli in a food processor or blender; blend the egg, then add the lime juice, garlic, mustard, salt, pepper, paprika, and bell peppers (add oil little by little until consistency has been reached).
• Refrigerate for 1 hour.
• Pour the Alioli into small bowls or shot glasses (as pictured above) and then add the Tonnino Tuna Ventrescas on top.
• Decorate with the asparagus spears and  chives.

1 jar of Tonnino Tuna with Jalapeno
4 Flour tortillas
1 bunch of Cayenne Pepper
1 Tbsp of lime juice
2 slices of garlic
1 pinch of salt
1 pinch of pepper
1 egg
1 oz of spinach
1 oz of bean sprouts
1 oz of shredded carrot
1 beaten egg
16 oz Canola oil

Serves 2

• Shred the carrots and spinach, and toss with the bean sprouts.
• Place in the middle of the tortillas with the tuna, and fold like a burrito, adding egg wash to the sides.
• Close, and fry in half of the canola oil.
• For the sauce: mix the egg in a blender, add the lime juice, garlic, salt, cayenne pepper, and then slowly little by little the rest of the oil, until a mayonnaise like consistency has been reached.

1 cup plain yogurt
4 Tbsp Dulcet Moroccan Mustard*

* Dulcet Madras Curry Mustard may be substituted.

• Combine both ingredients and place in a decorative dipping bowl.
• Wash and cut your favorite vegetables and arrange on a platter along with the dip.

Serves 4-6

1 15 oz can garbanzo beans
1-2 cloves fresh garlic
1 cup olive oil
1 cup Dulcet Lemon, Mustard & Dill Sauce
salt and pepper to taste

• Place the garbanzo beans and garlic in a food processor and puree.
• Using the feed tube, slowly add the olive oil and the Dulcet Lemon, Mustard & Dill Sauce.
• Puree until smooth.
• Season with salt and pepper.
• Serve with fresh vegetables, pita bread, chips or crackers.

Serves 2-4