5 lrg. Avocados peeled, remove the seed and save
3 med. Tomatoes, diced
1 cup Green onion, finely chopped
3 Tbsp. TexaFrance Cilantro Pesto
2 Tbsp. Mayonnaise or sour cream (as a preservative)
Juice of 1 lemon squeezed over the avocado
Salt and pepper to taste

In a large bowl, mash the avocado and add the remaining ingredients, mixing well.

• Picante sauce and Tabasco can be added for spicier Guacamole.
• Place the pits into the dip for decoration and to retard the browning of the avocado.
• Serve with your favorite chips.

1 lb. Raw shrimp, shelled, deveined and washed
1/2 lb. Scallops, bay or large sea scallops, sliced 1/2" thick
1/2 lb. Fresh crab meat
1/2 lb. Raw fish, preferably Sole, Snapper, Redfish or Salmon
1 cup TexaFrance basil-lime vinaigrette

Place all the above ingredients in a bowl except crab and marinate for 1 - 2 hours in refrigerator. Drain the above mixture thoroughly.

1/2 lb. Fresh Crab meat
4 med. Tomatoes, vine ripened
1 lrg. Cucumber, peeled, seeded and diced
1 bunch parsley, washed and chopped
1 cup green onion, sliced
1 cup TexaFrance basil-lime vinaigrette
1 bunch Fresh cilantro, washed and chopped

In a large bowl, add 1 cup TexaFrance basil-lime vinaigrette and 2 tablespoons Texafrance jalapeno pesto.

Add the vegetables and drained fish. Add crabmeat and the juice of half a lime.
Refrigerate for 1 hour and serve.

This is a wonderful appetizer or serve as a light lunch over a bed of field greens.

Clam Chowder with Asparagus, Leeks and Roasted Poblano Pepper Pesto

1-2 quarts milk (depending on how thick you desire soup)
16 ozs. Clams, chopped ( 2-12oz can clams, drained)
2-3 lrg. White potatoes, peeled and cut to ½ cubes
1/2 to 3/4 lb. Asparagus peeled, steamed and cut 1" long
4 ribs Celery
2 med. Leeks
46 ozs. Clam juice (include juice from the cans)
1 cup White wine
4 ozs. TexaFrance Roasted Garlic Essence
1/2 cup flour
7 ozs. TexaFrance Roasted Poblano Pepper Pesto
Salt and pepper to taste

Saute leeks in TexaFrance Roasted Garlic Essence for 2 minutes. Add celery and continue to cook 1 minute; add flour. Blend well to form a roux. Cook slowly for about 10 minutes.

Add white wine and clam juice 3 or 4 ounces at a time forming a smooth mixture. Stir constantly and add milk slowly until all is blended together.

Add remaining ingredients and simmer for about 60 minutes to meld flavors.

• Variation: Substitute fresh sweet corn for clams and substitute vegetable or chicken stock for clam juice.

Roasted Vegetables over mixed field greens with Feta Cheese and Raspberry Vinaigrette

Assorted greens (anything but romaine or iceberg
TexaFrance Raspberry Vinaigrette Dressing
Feta cheese, crumbled
Croutons (optional)

Combine desired amounts of the above items to create the body of the salad. For the roasted vegetables, any of the following make excellent additions:

asparagus - green onions - squash
small leeks - sweet potatoes - eggplant
mushrooms - sweet peppers - roma tomatoes

Lightly coat vegetables with TexaFrance Roasted Garlic Essence; salt and pepper to taste. Grill vegetables. Arrange over mixed greens, sprinkle with feta cheese. Warm the dressing before serving about 1/4 cup per portion.

TexaFrance baked shellfish on the Half Shell with Pesto Sauce

12 ct. Oysters
12 ct. Clams
12 ct. Mussels
14 ozs. TexaFrance Pesto (any flavor)
2 cups Bread crumbs & parmesan cheese (2/3 to 1/3)
6 cups Rock salt
12 pcs. Bacon (optional); pancetta is wonderful (cut into 1" pieces)

Shuck and wash shellfish. Place on rock salt covered sheet pan.

Preheat oven to 375 degrees.

Spoon 1/2 of TexaFrance pesto on each half shell. Sprinkle with bread crumb/cheese mixture and top with bacon.

Bake 5-8 minutes until lightly browned.

Variation: Use TexaFrance Marinara mixed with (or instead of) any of the TexaFrance pesto products.

6 hard boiled eggs
1 Tbsp. TexaFrance Roasted Garlic Essence
1 Tbsp. TexaFrance Cilantro Pesto
1 Tbsp. TexaFrance Champagne Mustard
2 Tbsp. Mayonnaise
1 Tbsp. Capers, drained

In a saucepan add 1 quart of cold water. Add eggs and pinch of salt. Bring to a boil, reduce heat and cook hard in a slow boil for 10 minutes.

When done, peel eggs under running cold water. Slice eggs in half lengthwise and remove the yolks.

In a bowl, add all ingredients with the yolks and blend well. Fill the egg halves with the mixture.

Sprinkle with paprika and decorate with a cilantro leaf.

Roasted Poblano Peppers stuffed with Wild Mushroom Pesto and Venison Sausage

20 roasted poblano peppers, washed, seeded and peeled (to be stuffed)
1 loaf flaxseed bread, cubed
4 cups cornbread crumbs
2 med. Onions, minced
4 stalks celery, minced
8 ozs. Venison salami, chopped (substitute sausage use 3x volume)
14 ozs. TexaFrance Wild Mushroom Pesto
1/4 lb. Unsalted butter
4 roasted poblano pepper, washed, seeded, peeled and diced

To roast the peppers either on the grill or under the broiler, wash and coat with oil or TexaFrance Roasted Garlic Essence. Roast the peppers until the skin begins to blister lightly: repeat cooking on all sides. Place the roasted peppers in a plastic bag and allow to steam for 10 minutes for easier peeling. Peel, pull out stems and wash out the seeds.

Cube the flaxseed bread the night before and allow to dry. Melt butter in a saute pan. Add onion, celery, salt and pepper and sautè while stirring for 5 minutes on medium high heat. Set aside to cool. In a large mixing bowl, add the rest of the ingredients and the cooled onion mixture.

Blend together with the TexaFrance Wild Mushroom Pesto and the diced poblano pepper. This mixture can be used for stuffing poultry, fish, chops or vegetables.

Preheat oven to 350 degrees. Stuff the poblano peppers and bake for 20 minutes or until heated through.

4 oz. TexaFrance Pesto (any flavor)
1/3 cup White wine vinegar
2/3 cup Canola oil
Salt and pepper to taste

Blend ingredients together and season to taste. Any flavor of TexaFrance Pesto will make an excellent marinade and may be used on a wide array of foods.

Variations:
Substitute lemon or lime juice for vinegar.
Substitute yogurt, sour cream, ricotta cheese, mayonnaise or cream cheese for canola oil.
When using mayonnaise or cream cheese, works well as sandwich spread.

Crab and Oysters Stuffed on the Half Shell or in Crab Shell with Basil-Lime Vinaigrette

1 lb. Fresh crab meat
18 ct. oysters
1/2 cup TexaFrance Basil-Lime Vinaigrette
4 ozs. TexaFrance Traditional Pesto
1 cup Green onions, finely chopped
1 cup Bread Crumbs
1/2 cup Parmesan Cheese
12 ozs. Frozen Spinach, finely chopped and drained

Prepare a mixture of 1/3 cheese to 2/3 breadcrumbs.

Saute onions and spinach until just done. Remove from heat and add crab and TexaFrance Basil-Lime Vinaigrette. Blend well.

Cool slightly and spoon into shells leaving room for other ingredients.

Place 1-2 oysters on top of mixture. Dab with TexaFrance Traditional Pesto and top with breadcrumb mixture.

Bake in oven at 375 degrees for 5-8 minutes or until heated through.

Hint: A baking sheet covered with rock salt is a good base on which to bake shells because of even heat distribution.

Caramelized Onion and Artichoke Flan with Serrano Pepper Jelly

2 lrg. Sweet onions
3 whole Steamed Artichoke bottoms (chopped)
2 - 3 tsp. Sugar
4 Egg whites, beaten stiff
1 cup Cream
Salt and Pepper to taste
3 Tbsp. TexaFrance Roasted Garlic Essence
TexaFrance Serrano Pepper Jelly

Prep and steam artichokes; cool and strip away leaves then scoop out center. Reserve leaves for garnish or as appetizers.

To caramelize onion, heat pan until hot. Add TexaFrance Roasted Garlic Essence and sliced onions. Cook to brown onions. Sprinkle sugar over onions half way through cooking.

If onions become too dry while cooking, add 1-3 tablespoons of dry white wine or sherry. Allow to cool.

Place 1-2 tablespoons of TexaFrance Serrano Pepper Jelly in bottom of soufflé cup.

Blend remaining ingredients in cuisinart or blender to form custard.

Allow headspace and cover with paper and foil.

Bake in a water bath in 350 degrees for 50 minutes, or when a toothpick comes out dry.

Place plate on top of Flan and invert. Garnish with a slice of pepper.

Grilled Seafood Kabobs Marinated in Basil-Lime Vinaigrette

1-1/2 lbs. Fresh shrimp (26 - 31 count)
1 pint Fresh oysters
1 lb. Fresh firm fish (swordfish, tuna, mahi-mahi)
1 lrg. Texas onion (cubed into 1" sections)
1 pint Cherry Tomatoes
25 8" bamboo skewers (soak in water for 1 hour)
2 cups TexaFrance Basil-Lime Vinaigrette

Cube the fish and assemble kabobs. Alternate onion, fish, oyster, shrimp and cherry tomato. Repeat on each skewer.

Place the full skewers in a deep dish and pour TexaFrance Basil-Lime Vinaigrette over them. Marinate 1 hour.

Cook on hot grill for approximately 2 minutes on each side.

Clam Chowder with Asparagus, Leeks and Roasted Poblano Pepper Pesto

1-2 quarts milk (depending on how thick you desire soup)
16 ozs. Clams, chopped ( 2-12oz can clams, drained)
2-3 lrg. White potatoes, peeled and cut to ½ cubes
1/2 to 3/4 lb. Asparagus peeled, steamed and cut 1" long
4 ribs Celery
2 med. Leeks
46 ozs. Clam juice (include juice from the cans)
1 cup White wine
4 ozs. TexaFrance Roasted Garlic Essence
1/2 cup flour
7 ozs. TexaFrance Roasted Poblano Pepper Pesto
Salt and pepper to taste

Saute leeks in TexaFrance Roasted Garlic Essence for 2 minutes. Add celery and continue to cook 1 minute; add flour. Blend well to form a roux. Cook slowly for about 10 minutes.

Add white wine and clam juice 3 or 4 ounces at a time forming a smooth mixture. Stir constantly and add milk slowly until all is blended together.

Add remaining ingredients and simmer for about 60 minutes to meld flavors.

• Variation: Substitute fresh sweet corn for clams and substitute vegetable or chicken stock for clam juice.

1 (46 oz) can of tomato juice
2 (36 oz) cans of peeled roma tomatoes, drained
5 lb. Fresh roma tomatoes, minced (or any vine ripened tomato)
1/4 cup lemon juice
1/8 cup olive oil
1/8 cup white wine vinegar
1 med. Red bell pepper, seeded and minced
1 med. Green bell pepper, seeded and minced
1 lrg. Red onion, minced
1/2 stalk celery, minced
4 cucumbers, peeled, seeded and sliced in 1/4" pieces
1 cup dry white wine
6 ozs. TexaFrance Roasted Poblano Pepper Pesto
1 tsp. White pepper

Combine the liquid ingredients with the TexaFrance Roasted Poblano Pepper Pesto. Pour over the dry ingredients, toss and salt to taste.

Allow to chill for at least four hours or overnight.

Serve with avocado garnish, sour cream and tortilla chips.

Cheddar Cheese Soup with Pesto Sauce

4 lbs. Cheddar cheese, grated
2 lbs. Monterey Jack cheese, grated
1 cup Carrots, shredded
1 lrg. Red bell pepper, diced
1 lrg. Yellow onion, diced
1 qt. Chicken or vegetable stock
1 qt. Milk or cream
1/2 cup Flour
3 ozs. TexaFrance Roasted Garlic Essence
7 ozs. TexaFrance Pesto (any flavor)
Salt and pepper to taste

Mince vegetables and sautè 2-3 minutes in TexaFrance Roasted Garlic Essence. Add salt, pepper and flour. Blend well with vegetables.

Cook flour for 5 minutes stirring constantly. Stir in stock 3-4 ounces at a time, stirring until sauce is smooth.

Bring to a boil and whisk in cheese, a couple of cups at a time, until cheese is melted and sauce is a smooth consistency.

Add TexaFrance Pesto and finish with cream or milk. (If you use milk, increase flour by 1/4 cup.)

4 Red Apples, Cored And Sliced
1 Cup Gruyere Cheese, Grated
1 Med. Red Onion, Thinly Sliced
1 Head Red Leaf Lettuce, Washed And Dried
(Variation: use 1/2 lb. of mixed field greens)
1 Cup Texafrance Raspberry Vinaigrette

Tear lettuce into pieces and place in large bowl.

Add other ingredients and toss with Texafrance Raspberry Vinaigrette.

Antipasto Salad with Wild Mushroom Pesto

8-10 Artichoke heart halves
8-10 Sundried tomatoes, sliced
8-10 Italian sweet peppers
1 cup Black olive pitted
1/2 lb. Small to medium mushrooms, whole
1/2 lb. Mozzarella cheese, cubed
1 med. Red onion, thinly sliced
1/2 lb. Dried Italian salami (optional)

Dressing:
1 cup Texafrance French Vinaigrette
4 oz. Texafrance Wild Mushroom Pesto
1 tbsp. Texafrance Garlic Essence

In a large bowl, whisk dressing ingredients.

Add all other ingredients except salami. Toss and allow to marinate for 2 hours, then drain.

Add salami and serve on a large platter. Garnish with fresh grated Parmesan cheese.

Enjoy with crusty French bread or Italian Rustica.

Roasted Vegetables over Mixed Field Greens with Feta Cheese and Raspberry Vinaigrette

Assorted greens (anything but romaine or iceberg
TexaFrance Raspberry Vinaigrette Dressing
Feta cheese, crumbled
Croutons (optional)

Combine desired amounts of the above items to create the body of the salad.

For the roasted vegetables, any of the following make excellent additions:
   asparagus - green onions - squash
   small leeks - sweet potatoes - eggplant
   mushrooms - sweet peppers - roma tomatoes

Lightly coat vegetables with TexaFrance Roasted Garlic Essence; salt and pepper to taste. Grill vegetables.

Arrange over mixed greens. Sprinkle with feta cheese.

Warm the dressing before serving about 1/4 cup per portion.

4 oz. TexaFrance Pesto (any flavor)
1/3 cup White wine vinegar
2/3 cup Canola oil
Salt and pepper to taste

Blend ingredients together and season to taste. Any flavor of TexaFrance Pesto will make an excellent marinade and may be used on a wide array of foods.

Variations:
Substitute lemon or lime juice for vinegar.
Substitute yogurt, sour cream, ricotta cheese, mayonnaise or cream cheese for canola oil.
When using mayonnaise or cream cheese, works well as sandwich spread.

Beef, Pork, Lamb, Chicken, Sausages

Before you cook your favorite meats, marinate them in TexaFrance Roasted Garlic Essence.

Just place on a platter; add several tablespoons of the garlic essence to the meat.

Toss to coat the outside thoroughly and add your favorite seasonings.

The TexaFrance Garlic Essence will help seal the natural juiciness of the meat and add a rich nutty flavor to the taste.

Beef or pork roulades (pinwheels) with Pesto

Pork Sirloin or butt roast
- or -
Beef lean, inexpensive cut
2 - 3 ozs. TexaFrance Pesto per filet (use your favorite flavor)
2 2" or longer meat skewers per filet
2 ozs. TexaFrance Roasted Garlic Essence

Trim meat well and pound into 1/4" thick filets. Cut into 2-3" wide strips.

Spread TexaFrance Pesto evenly on one side and roll up. (Skewer from 2 sides to form an "X" through the filet.)

Baste with TexaFrance Roasted Garlic Essence and grill to desired doneness.

Sauce:

1/2 cup white wine (pork) or red wine (beef or pork)
2 cups stock (optional)
1/2 cup cream (optional)
2-3 ozs. TexaFrance Pesto (any flavor)

Reduce stock to 1/3 and add wine. Reduce again by 1/2 and add TexaFrance Pesto and cream. Stir to blend; serve under roulades.

7 oz. TexaFrance Chipotle Pesto
4 - 6 lbs. Beef (delmonico or swiss steak, tenderized)
2 oz. TexaFrance Roasted Garlic Essence
4 slices bacon strips (optional)
Salt and pepper to taste

Take tenderized beef and slice lengthwise into 2 1/2-inch strips against the grain. Lay strips out and spread thinly with TexaFrance Chipotle Pesto.

Roll up meat tightly and wrap with bacon strips and skewer to secure. Press with hands to form a filet mignon shape.

Coat the meat with TexaFrance Roasted Garlic Essence and grill to desired doneness.

Sauce:

2 cups beef stock (fresh or canned)
3 oz. TexaFrance Chipotle Pesto
1/2 cup Red wine
1/4 cup Cream

Reduce stock volume by one quarter cooking slowly. Add 1/2 cup red wine or 1/4 cup cream and reduce by half again.

Remove from heat and stir in TexaFrance Chipotle Pesto. Lace over meat when served.

For a spicy dish, add a small amount of Texafrance Chipotle Marinade.

Roast Rack of Lamb with Sundried Tomato Sauce and Traditional Pesto Mashed Potatoes

Lamb racks 2-4 ribs per rack (trimmed by butcher)
1 oz. TexaFrance Roasted Garlic Essence (per rack)
3 ozs. TexaFrance Traditional Pesto (per rack)
1/2 cup bread crumbs (per rack)
1 Tbsp. TexaFrance Mustard
Salt and pepper to taste

Combine TexaFrance Traditional Pesto with 1 tablespoon of TexaFrance Mustard. Coat lamb liberally with Pesto and dredge in breadcrumbs. Press lightly to ensure adherence.

Place meat on racks in roasting pan. Preheat oven to 400 degrees. Drizzle top of lamb with TexaFrance Roasted Garlic Essence.

Place in oven and reduce temperature to 350 degrees. Cook for approximately 20 minutes for medium rare.

Sauce:

7 ozs. TexaFrance Sundried Tomato Pesto
2 cups Stock, lamb or veal
1/2 cup Cream
1/2 cup Dry red wine
Combine stock and wine and cream. Simmer until reduced by one half.
Add TexaFrance Sundried Tomato Pesto and continue to cook until hot.
Serve at side of meat.
Variation:
Combine Demiglaze and 4 ounces of Texafrance Mint Jelly.

For Traditional Pesto Mashed Potatoes:
Substitute 1 tablespoon TexaFrance Traditional Pesto for each tablespoon of butter used when mashing potatoes.

Pork Tenderloin Farci stuffed with Mushroom Pesto on a Wild Mushroom Pesto Sauce
- Serves 12 -

5 whole pork tenderloins cleaned and trimmed
1 1/4 cup TexaFrance Wild Mushroom Pesto
12 lrg. Oyster mushrooms
1 stick butter
Salt and pepper to taste

With a wooden spoon handle, make a hole the length of each tenderloin by pushing the handle through the center of the tenderloin. With the same wooden spoon, push in 2 tablespoons of the TexaFrance Wild Mushroom Pesto. Tie the ends to prevent the pesto from oozing out during cooking. Stuff all tenderloins in this manner.

Add 3/4 stick of butter to a hot frying pan. Sear each tenderloin in butter until brown on all sides. Remove to a warm platter and set in a 275-degree oven while preparing the sauce.

(The tenderloins are rare at this point; adjust temperature of oven and length of time in oven to desired doneness, 30-minutes for medium and 1-hour for medium well. The pork will need to be removed from the oven and left to rest for 15 minutes prior to slicing).

Sauce:

1 cup port wine
2 cups heavy whipping cream
1 cup TexaFrance Wild Mushroom Pesto
Salt and pepper to taste

Deglaze the pan with port wine and reduce by 3/4. Add 2 cups of heavy cream, 1 cup of TexaFrance Wild Mushroom Pesto and cook until reduced by 1/2 or until the sauce reaches desired thickness. Add salt and pepper to taste.

Slice tenderloins into 1-1/2" medallions. Put 2 tablespoons of sauce on a warmed plate, place medallions on sauce. At the center of plate, decorate with large sautéed oyster mushrooms or fricassee of wild mushroom.

Variation:
Change the sauce by adding 4 oz of Texafrance Serrano Pepper Jelly and 2 Tbsp. of horseradish to 1 cup of demiglaze.

2 - 3 lbs. Pork sirloin roast (boneless)
8 slices Smoked turkey breast (thin deli sliced)
10 slices Provolone cheese
7 ozs. TexaFrance Chipotle Pesto
4 ozs. Feta or goat cheese
4 ozs. TexaFrance Roasted Garlic Essence
3/4 lb. Bread crumbs
6 eggs (beaten)
1-1/2 cups flour (sifted)
Salt and pepper to taste

Buy a 2-3 pound roast and have your butcher trim all the fat and remove the bone. Butterfly and pound the meat until approximately 1/3" thick. Cut into 8"x4" pieces.

Layer each piece with a slice of turkey and a slice of provolone cheese. Top with feta and TexaFrance Chipotle Pesto.

Fold in 1/2" of meat on 8" each side, then roll up from the 4" side to form a filet. Set in refrigerator for 1 hour.

Dredge in flour, beaten egg, and coat well with breadcrumbs.

Preheat oven to 350 degrees. Lightly brown filets in TexaFrance Roasted Garlic Essence to seal.

Finish by baking in oven for 12–18 minutes.

Roast Turkey Breast stuffed with Pork Tenderloin with Wild Mushroom Pesto and Gorgonzola Sauce

2 - 3 lbs. Whole boned turkey breast
1 lb. Pork tenderloin
10 ozs. TexaFrance Traditional Pesto
10 ozs. TexaFrance Wild Mushroom Pesto
1 cup Parmesan cheese

Pound turkey breasts and pork until 1/3 to 1/2 inch thick. Spread each turkey breast with TexaFrance Traditional Pesto.

Lay pork on top of spread. Season with salt and pepper. Spread TexaFrance Wild Mushroom Pesto down center of pork and sprinkle with cheese.

Fold over edge of turkey of turkey on two sides and roll to form loaf. Bind with cotton string.

Baste meat with TexaFrance Roasted Garlic Essence, salt, and garlic powder. Sear meat on all sides using a grill or hot heavy skillet.

Roast in oven at 325-350 degrees for approximately 15 minutes/pound. Using thermometer, internal temperature should be 165 degrees for medium.
Variations: Substitute TexaFrance Hill Country Peach Chutney for mushroom pesto and parmesan cheese.

Sauce:

2 cups Your favorite stock
1/2 lb. Gorgonzola cheese
1/2 cup cream (optional)
1/4 cup white wine
4 ozs. TexaFrance Traditional Pesto
2 Tbsp. Parmesan or Romano cheese
Simmer stock until reduced by 1/2.
Add cream. Reduce by 1/4.
Add pesto and cheese.

Blend well and reduce more if necessary. Stir constantly to keep from scorching. Slice meat and serve over sauce.

This is an easy recipe that can be prepared in 20 minutes. Use any of your favorite fish: Redfish, snapper or mahi-mahi are recommended, but the recipe can be adapted to any seafood.

Clean and cut fish into 6-8 ounce portions for even cooking. Set aside.

Quarter an onion and slice a large green bell pepper into strips. Saute in a little butter or olive oil until slightly cooked, yet crisp.

Place the vegetables in a saute pan, cover with one 15 ounce container of TexaFrance Marinara Sauce. Lay the fish over the sauce and cover tightly.

Cook over medium heat for 5-10 minutes or till desired doneness.

Marinate salmon fillets in 2 teaspoons of TexaFrance Garlic Essence with salt and pepper for 30 minutes.

Cook the salmon on the grill until done to taste. At the same time, bring a bottle of well-shaken TexaFrance Raspberry Vinaigrette to a slow boil. Use 3 ounces for each fillet.

Remove from heat and immediately pour over the salmon fillets and serve.

An excellent, healthy variation for this dish is to serve the salmon over a bed of field greens.

1 lb. Raw shrimp, shelled, deveined and washed
1/2 lb. Scallops, bay or large sea scallops, sliced 1/2" thick
1/2 lb. Fresh crab meat
1/2 lb. Raw fish, preferably Sole, Snapper, Redfish or Salmon
1 cup TexaFrance basil-lime vinaigrette

Place all the above ingredients in a bowl except crab and marinate for 1 - 2 hours in refrigerator. Drain the above mixture thoroughly.

1/2 lb. Fresh Crab meat
4 med. Tomatoes, vine ripened
1 lrg. Cucumber, peeled, seeded and diced
1 bunch parsley, washed and chopped
1 cup green onion, sliced
1 cup TexaFrance basil-lime vinaigrette
1 bunch Fresh cilantro, washed and chopped

In a large bowl, add 1 cup TexaFrance basil-lime vinaigrette and 2 tablespoons Texafrance jalapeno pesto.

Add the vegetables and drained fish. Add crabmeat and the juice of half a lime.
Refrigerate for 1 hour and serve.

This is a wonderful appetizer or serve as a light lunch over a bed of field greens.

TexaFrance Baked Shellfish on the Half Shell with Pesto Sauce

12 ct. Oysters
12 ct. Clams
12 ct. Mussels
14 ozs. TexaFrance Pesto (any flavor)
2 cups Bread crumbs & parmesan cheese (2/3 to 1/3)
6 cups Rock salt
12 pcs. Bacon (optional); pancetta is wonderful (cut into 1" pieces)

Shuck and wash shellfish. Place on rock salt covered sheet pan.

Preheat oven to 375 degrees.

Spoon 1/2 of TexaFrance pesto on each half shell. Sprinkle with bread crumb/cheese mixture and top with bacon.

Bake 5-8 minutes until lightly browned.

Variation: Use TexaFrance Marinara mixed with or instead of any of the TexaFrance pesto products.

Crab and Oysters Stuffed on the Half Shell or in Crab Shell with Basil-Lime Vinaigrette

1 lb. Fresh crab meat
18 ct. oysters
1/2 cup TexaFrance Basil-Lime Vinaigrette
4 ozs. TexaFrance Traditional Pesto
1 cup Green onions, finely chopped
1 cup Bread Crumbs
1/2 cup Parmesan Cheese
12 ozs. Frozen Spinach, finely chopped and drained

Prepare a mixture of 1/3 cheese to 2/3 breadcrumbs.

Saute onions and spinach until just done. Remove from heat and add crab and TexaFrance Basil-Lime Vinaigrette. Blend well.

Cool slightly and spoon into shells leaving room for other ingredients.

Place 1-2 oysters on top of mixture. Dab with TexaFrance Traditional Pesto and top with breadcrumb mixture.

Bake in oven at 375 degrees for 5-8 minutes or until heated through.

Hint: A baking sheet covered with rock salt is a good base on which to bake shells because of even heat distribution.

Grilled Seafood Kabobs Marinated in Basil-Lime Vinaigrette

1-1/2 lbs. Fresh shrimp (26 - 31 count)
1 pint Fresh oysters
1 lb. Fresh firm fish (swordfish, tuna, mahi-mahi)
1 lrg. Texas onion (cubed into 1" sections)
1 pint Cherry Tomatoes
25 8" bamboo skewers (soak in water for 1 hour)
2 cups TexaFrance Basil-Lime Vinaigrette

Cube the fish and assemble kabobs. Alternate onion, fish, oyster, shrimp and cherry tomato. Repeat on each skewer.

Place the full skewers in a deep dish and pour TexaFrance Basil-Lime Vinaigrette over them. Marinate 1 hour.

Cook on hot grill for approximately 2 minutes on each side.

1 lb. Fresh spinach (or favorite green)
1/2 lb. Fresh mushrooms, sliced
2 ozs. TexaFrance Roasted Garlic Essence
2 sm. Onion diced (optional)

Wash and stem the spinach.

Heat oil in a pan over moderate heat. Cook onions until almost done then add mushrooms in pan and saute for about 2 minutes.

Turn up heat and add spinach, tossing continuously until spinach is just limp. Salt and pepper to taste. Serve immediately.

Garnish with freshly grated parmesan cheese if desired. For a tasty accent, add pinenuts or sliced almonds!

Marinated Assorted Meats - Beef, Pork, Lamb, Chicken, Sausages

Before you cook your favorite meats, marinate them in TexaFrance Roasted Garlic Essence.

Just place on a platter; add several tablespoons of the garlic essence to the meat. Toss to coat the outside thoroughly and add your favorite seasonings.

The TexaFrance Garlic Essence will help seal the natural juiciness of the meat and add a rich nutty flavor to the taste.

4 oz. TexaFrance Pesto (any flavor)
1/3 cup White wine vinegar
2/3 cup Canola oil
Salt and pepper to taste

Blend ingredients together and season to taste. Any flavor of TexaFrance Pesto will make an excellent marinade and may be used on a wide array of foods.

Variations:
Substitute lemon or lime juice for vinegar.
Substitute yogurt, sour cream, ricotta cheese, mayonnaise or cream cheese for canola oil.
When using mayonnaise or cream cheese, works well as sandwich spread.

3 Egg yolks at room temperature
3 Tbsp. Fresh lemon juice
pinch Salt
pinch Cayenne pepper
1/2 cup TexaFrance Roasted Garlic Essence, warmed

Combine yolks, lemon juice and spices thoroughly in the blender or food processor. With machine running, pour the warm oil in a slow and steady, thin stream into the egg mixture. If the sauce is too thick, stir in 1-2 tablespoons of hot water. Yields 3/4 cup.

Serve at room temperature. Great on vegetables such as asparagus or broccoli. Also great on meats such as chicken, duck, goose, venison or veal.

1 lb. Fresh spinach (or favorite green)
1/2 lb. Fresh mushrooms, sliced
2 ozs. TexaFrance Roasted Garlic Essence
2 sm. Onion diced (optional)

Wash and stem the spinach.

Heat oil in a pan over moderate heat. Cook onions until almost done then add mushrooms in pan and saute for about 2 minutes.

Turn up heat and add spinach, tossing continuously until spinach is just limp. Salt and pepper to taste. Serve immediately.

Garnish with freshly grated parmesan cheese if desired. For a tasty accent, add pinenuts or sliced almonds!

6 hard boiled eggs
1 Tbsp. TexaFrance Roasted Garlic Essence
1 Tbsp. TexaFrance Cilantro Pesto
1 Tbsp. TexaFrance Champagne Mustard
2 Tbsp. Mayonnaise
1 Tbsp. Capers, drained

In a saucepan add 1 quart of cold water. Add eggs and pinch of salt. Bring to a boil, reduce heat and cook hard in a slow boil for 10 minutes.

When done, peel eggs under running cold water. Slice eggs in half lengthwise and remove the yolks.

In a bowl, add all ingredients with the yolks and blend well. Fill the egg halves with the mixture.

Sprinkle with paprika and decorate with a cilantro leaf.

Roasted Poblano Peppers stuffed with Wild Mushroom Pesto and Venison Sausage

20 roasted poblano peppers, washed, seeded and peeled (to be stuffed)
1 loaf flaxseed bread, cubed
4 cups cornbread crumbs
2 med. Onions, minced
4 stalks celery, minced
8 ozs. Venison salami, chopped (substitute sausage use 3x volume)
14 ozs. TexaFrance Wild Mushroom Pesto
1/4 lb. Unsalted butter
4 roasted poblano pepper, washed, seeded, peeled and diced

To roast the peppers either on the grill or under the broiler, wash and coat with oil or TexaFrance Roasted Garlic Essence. Roast the peppers until the skin begins to blister lightly: repeat cooking on all sides. Place the roasted peppers in a plastic bag and allow to steam for 10 minutes for easier peeling. Peel, pull out stems and wash out the seeds.

Cube the flaxseed bread the night before and allow to dry. Melt butter in a saute pan. Add onion, celery, salt and pepper and sautè while stirring for 5 minutes on medium high heat. Set aside to cool. In a large mixing bowl, add the rest of the ingredients and the cooled onion mixture.

Blend together with the TexaFrance Wild Mushroom Pesto and the diced poblano pepper. This mixture can be used for stuffing poultry, fish, chops or vegetables.

Preheat oven to 350 degrees. Stuff the poblano peppers and bake for 20 minutes or until heated through.

Caramelized Onion and Artichoke Flan with Serrano Pepper Jelly

2 lrg. Sweet onions
3 whole Steamed Artichoke bottoms (chopped)
2 - 3 tsp. Sugar
4 Egg whites, beaten stiff
1 cup Cream
Salt and Pepper to taste
3 Tbsp. TexaFrance Roasted Garlic Essence
TexaFrance Serrano Pepper Jelly

Prep and steam artichokes; cool and strip away leaves then scoop out center. Reserve leaves for garnish or as appetizers.

To caramelize onion, heat pan until hot. Add TexaFrance Roasted Garlic Essence and sliced onions. Cook to brown onions. Sprinkle sugar over onions half way through cooking.

If onions become too dry while cooking, add 1-3 tablespoons of dry white wine or sherry. Allow to cool.

Place 1-2 tablespoons of TexaFrance Serrano Pepper Jelly in bottom of soufflé cup.

Blend remaining ingredients in cuisinart or blender to form custard.

Allow headspace and cover with was paper and foil.

Bake in a water bath in 350 degrees for 50 minutes, or when a toothpick comes out dry.

Place plate on top of Flan and invert. Garnish with a slice of pepper.

• Fresh corn on the cob
• TexaFrance Roasted Garlic Essence

Remove husk and wash corn. Pour 1 tablespoon of TexaFrance Roasted Garlic Essence on each ear of corn, pepper to taste and wrap tightly in aluminum foil.

Cook on grill for 15-25 minutes depending on the heat intensity of the fire. Turn the corn often.

In a bowl, place potatoes sliced 1/4" thick.

Add enough TexaFrance Roasted Garlic Essence to coat each slice on both sides.

Toss with your hands or a large spoon to coat. Add salt and pepper to taste and let marinade for 30 minutes.

Place on a medium hot grill. Cook until both sides are golden.

Also works well with zucchini squash, eggplant, whole mushrooms, asparagus, or your favorite vegetables.