Grilled New York Steak with Beef Rub
Quartered Mixed Bell Peppers and Sliced Onions
with Vegetable Rub
Risotto with Sun Dried Tomatoes
Cabernet Sauvignon
 Prepare one 8 - 12 oz. New York Steak per person and follow package instruction. For four servings use one each sweet onion, green bell pepper, red bell pepper and yellow bell pepper. Prepare according to package instructions. Prepare risotto according to package instructions. |
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Grilled Salmon with Fish Rub
Risotto for Fish
Steamed Broccoli with Lemon
Sauvignon Blanc
 Prepare fish and risotto according to packaged instructions. For six servings use 2 pounds of salmon and two large crowns of broccoli. Cut lemon wedges to squeeze over broccoli and salmon if desired. |
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Risotto Provencal
11/2 cup pilted kalamata olives
1 cup dry white wine
11/2 cup toasted walnuts or pinenuts
11/2 cup shredded parmesan cheese
2 cups chicken stock
1 pkg. Caley & Cobb Primavera Risotto Mix
Prepare Caley & Cobb primavera risotto mix, substituting chicken stock and wine for the 3 cups of water. Add the nuts and arrange in serving dish. Toss shredded cheese over risotto. A wonderful dish to serve with Caley & Cobb Beef Rub used to roast a chicken. |
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Mushroom Risotto al Gusto!
1 Pkg. Caley & Cobb Mushroom Risotto Mix
1 Cup toasted walnut halves
11/2 Cup cream
11/2 Cup shaved parmesan cheese
Salt and pepper
Prepare Caley & Cobb mushroom risotto. Mix per package directions. At the end of cooking time, add cream, heat through. Add toasted walnuts. Arrange in serving bowl and shave parmesan over dish. A wonderful addition would be Caley & Cobb Beef Rub on a tri tip roast. |
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Carol’s Pork Tenderloin
1 Pork tenderloin
3 Tbsp. Extra virgin ouve oil 1h cup orange marmalade
1/3 Cup ovon style mustard.
1 tsp. Worchestershire sauce
1 tsp. Salt and 1 tsp. Pepper
Heat oven to 375 degrees or preheat barbecue grill. Remove fat from tenderloin. Rub with olive oil on all sides. Rub 3 tsp. Caley & Cobb pork rub all over tenderloin. Roast or grill, turning often to brown on all sides. Meanwhile stir together the remaining ingredients to form a glaze. Ten minutes before tenderloin is done (pale pink in center), brush glaze generously on all sides of tenderloin off heat. Return to heat and baste and turn frequently to insure all sides are glazed. Remove from heat and allow to rest for ten minutes (tenderloin should still be pink in center). Slice diagonally and serve with Caley & Cobb Primavera Risotto. Delicious! |
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Perfect Roast Chicken
1 whole chicken, 1 1/2-2’lb
3 tbsp. Extra virgin olive oil
1 pkg. Caley & Cobb Beef Rub
1/2 fresh lemon
Salt and pepper to taste
Heat oven to 400 degrees. Rinse chicken under cold running water. Pat dry. Rub chicken inside and out with olive oil. Sprinkle Caley & Cobb beef rub inside and out of chicken. Rub herbs into flesh of chicken with back of spoon. Place lemon in cavity of chicken. - Use a bit more olive oil to sprinkle over breast of chicken. Roast in pan with rack until chicken juices run clear. Thigh is pricked with fork tine. It will take about 40 -minutes to roast. Salt and pepper to taste. Wonderful when served with Caley & Cobb Basil Risotto. Wonderful! |
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Pesto Risotto
1 Pkg. Caley & cobb basil risotto
1 Cup toasted-pine nuts
11/2 Cup shaved parmesan cheese
Prepare Caley & Cobb Basil Risotto per package instructions. Add pine nuts you have toasted in a saute pan until nuts are golden brown. Arrange risolto in serving dish. Shave parmesan cheese over surface of risotto. Lovely when served with Caley & Cobb chicken breton rub roasted chicken. |
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Roasted Vegetable Salad
Assorted vegetables
(zuchini, onions, carrots, potatoes, asparagus, eggplant, etc.) Extra virgin olive oil Caley & Cobb Rub for Vegetables
Balsamic vinegar
Cut vegetables into serving sized pieces. Toss in enough olive oil to coat each vegetable thoroughly. Toss vegetables with vegetable rub, about one tablespoon per 1/2 pound of vegetables. Roast on a baking sheet at 375 degrees until done but still sughtly crisp. Toss in enough vinegar to season. Chill or serve warm. Salt and pepper to taste.
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Vegetable Rub Dip
3 cups sour cream
Caley & Cobb Rub for Vegetables
zest of one lemon
2/3 cup fresh grated parmesan cheese
Mix together and let stand for one hour. Excellent for crudities or dips, etc.
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Grilled Salmon
Olive oil
Salmon of your choice
Caley & Cobb's Sweet Hot Mustard with Fresh Garlic & Ginger
Brush olive oil on salmon and grill until just underdone on grill, brush mustard on one side of salmon and lightly grill. Turn salmon and brush other side with mustard. Grill until metal knife inserted into thickest part of fish is hot, remove knife. This tests that fish is cooked remove from grill and enjoy.
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Beef Canape
French bread baguette
Thin sliced cooked beef
Caley & Cobb's Jane's Mustard
Parsley
Use a french baguette and slice 3/8 thick toast on each side. Remove from broiler. Brush with olive oil. Cut beef to the size of the bread round. Spread beef with mustard. Roll beef up like a cigar. Place on toasted breadround. Garnish with parsley and serve.
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Mustard Dip
1/2 cup mayonaise
1 tablespoon caley & cobb mustard
1/4 Teaspoon worchestershire sauce
1/4 Teaspoon soy sauce
2 drops hot sauce if desired
Combine all ingredients in a small bowl. Serve immediately or store covered in refrigerator for up to 3 weeks. Use on meats or vegetables.
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Sun Dried Tomato Spread
1 package Caley & Cobb's Sundried Tomato Bisque Soup
4 cups sour cream
Mix together and let stand at least one hour or until dried vegetables have softened. Serve as a dip or spread on meats and vegetables.
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Mushroom Sauce
1 package Caley & Cobb's Mushroom Bisque Soup
4 cups of cream
Gently boil cream, stirring frequently, until thickened. Add soup package and gently simmer until dried vegetables are cooked. Wonderful on beef, chicken, potatoes, green beans or whenever you want a mushroom sauce.
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Garnish
1 package Caley & Cobb's Asparagus Bisque Soup With Lemon & Dill
1/2 cup toasted and chopped walnuts
1 red apple, thinly sliced with skin on
Prepare soup according to directions. Just before serving, hot or chilled. Add as a garnish to each portion.
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Onion Bruschetta
1 jar Caley & Cobb Onion Confit with Fennel
16 3/8" slices of Baguette bread
Roquefort or Bleu Cheese
Toasted Pecans, chopped
Parsley for garnish
Spread one tablespoon Onion Confit on each slice of bread. Toast in 425 degree oven until crusty and hot. Top with crumbled cheese to taste. Sprinkle with nuts and garnish with parsley.
Makes 16 Bruschetta |
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Onion Fennel Canape
1 jar Caley & Cobb Onion Confit with Fennel
1 recipe puff pastry
Sour cream
Toasted chopped walnuts
Thaw and roll out to 1/8" thickness, puff pastry. Settle in jam tart pan or mini muffin tins. Add one rounded teaspoon Onion Confit with Fennel. Chill for 15 minutes. Bake in 375 degree oven until pastry is puffed and golden brown. Remove from oven and cool to room temperature. Garnish with dollop of sour cream and walnuts.
Makes about 36 mini canapes |
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