Shell-Bee’s Favorite Recipes
Shell-Bee’s Oven Roasted Vegetables
2 small fennel bulbs, tops removed 3 Carrots 1 lb small potato 1/3 cup olive oil 2 teaspoons Shell-Bee’s Steak Blend 1 teaspoon Shell-Bee’s Bourbon Smoked Pepper freshly ground 1 lb string bean, fresh French 1 bunch fresh asparagus, ends removed, cut diagonally into 3-inch pieces 1/4 cup fresh parmesan cheese
Preheat the oven to 425 degrees.
Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half length-wise and place them on the pan with the fennel. Cut the carrots in half and place on pan with the fennel and potatoes. Drizzle the olive oil on the vegetables, and then sprinkle with 2 teaspoons Shell-Bee’s Steak Blend and 1-teaspoon Shell-Bee’s Bourbon Smoked Pepper. Toss with your hands.
Roast the vegetables for 25 – 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 – 15 minutes, until the vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.
Shell-Bee’s Grilled Salmon with Blackberry Ginger Sugar Butter
5 tablespoons unsalted butter 2 tablespoons Shell-Bee’s Blackberry Ginger Demerara Sugar Shell-Bee’s Bourbon Smoked Sea Salt ( to taste) Shell-Bee’s Bourbon Smoked Pepper (to taste) 4 (6-ounce) salmon fillets
Prepare grill by lightly oiling grill grate over medium-high heat.
In a small saucepan, melt butter add Shell-Bee’s Blackberry Ginger Sugar. Salt and pepper the Salmon fillets modestly on both sides with Shell-Bee’s Bourbon Smoked Salt and pepper. Place fillets onto grill, brush half of Shell-Bee’s Blackberry Ginger Sugar butter over salmon. Grill salmon for 2 to 3 minutes per side for medium-rare. Drizzle remaining Shell-Bee’s Blackberry Ginger Sugar butter over salmon before serving.
Roasted Thanksgiving Turkey With Shell-Bee’s Bourbon Smoked Peppercorn Gravy
1 (12 pound) fresh turkey
Shell-Bee’s Bourbon Garlic Smoked Sea Salt
Shell-Bee’s Bourbon Smoked Pepper
1 large bunch fresh thyme
1 lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
4 tablespoons unsalted (1/2 stick) melted butter
Preheat the oven to 350 degrees F.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper with Shell-Bee’s Bourbon Garlic Smoked Sea Salt and Shell-Bee’s Bourbon Smoked Pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with Shell-Bee’s Bourbon Garlic Smoked Sea Salt and Shell-Bee’s Bourbon Smoked Pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.
Serve with Shell-Bee’s Bourbon Smoked Peppercorn gravy
Shell-Bee’s Bourbon Smoked Peppercorn gravy
2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Shell-Bee’s Bourbon Garlic Smoked Sea Salt (to taste)
1 Tablespoon Shell-Bee’s Bourbon Smoked ½ cracked peppercorns
Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
Vanilla Bean Bourbon Bread Pudding
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups Shell-Bee’s Vanilla Bean Bourbon Demerara Sugar
1 1/2 teaspoons pure vanilla extract
2 tablespoons Bourbon
6 croissants, preferably stale, sliced horizontally
1 cup raisins
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, Shell-Bee’s Vanilla Bean Bourbon Demerara Sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants, or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Sprinkle top with Shell-Bee’s Vanilla Bean Bourbon Demerara Sugar. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
2 egg yolks
1 stick butter, not margarine
1 cup Shell-Bee’s Vanilla Bean Bourbon Demerara Sugar
1/3 cup bourbon whiskey, to taste
Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.
Holiday- Mashed Sweet Potato Casserole
4 pounds sweet potatoes (about 6 large)
1/2 cup orange juice
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup Shell-Bee’s Orange Demerara Sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, Shell-Bee’s Orange Demerara Sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.
Sprinkle top of Sweet Potato casserole with Shell-Bee’s Orange Demerara Sugar.
Bake the potatoes for 20 to 30 minutes, until heated through.
Cranberry Sausage and Herb Dressing
16 cups 1-inch bread cubes, white (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon Shell-Bee’s Bourbon Smoked Sea Salt
1 teaspoon freshly ground Shell-Bee’s Bourbon Smoked Pepper
3/4-pound sweet Italian or country sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
In a large saute pan, melt the butter and add the onions, celery, apples, parsley, Shell-Bee’s Bourbon Smoked Sea Salt and Shell-Bee’s Bourbon Smoked Pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
Country Oven Fried Chicken
2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon Shell-Bee’s Bourbon Garlic Smoked Sea salt
1 tablespoon freshly ground Shell-Bee’s Bourbon Smoked pepper
Vegetable oil or vegetable shortening
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour, Shell-Bee’s Bourbon smoked sea salt, and Shell-Bee’s Bourbon Smoked pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Do not crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
Roasted Tomato Basil Mozzarella Salad
12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
1 teaspoons Shell-Bee’s Demerara Lemon Sugar
1 1/2 teaspoons Shell-Bee’s Smoked Bourbon Garlic Sea Salt
1 teaspoon freshly ground Shell-Bee’s Bourbon Smoked pepper
16 ounces fresh salted mozzarella
10 fresh basil leaves, lightly chopped
Preheat the oven to 275 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons Bourbon garlic smoked sea salt, and 1 teaspoon Bourbon smoked pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Cool tomatoes to room temperature.
Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
Demerara Sugar Cookies
· 1 cup butter
· 1 cup shortening
· 1 cup powdered sugar
· 1 cup Demerara Lemon sugar blend
· 2 eggs
· 4 cups flour
· 1 teaspoon cream of tartar
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 teaspoon vanilla extract
Cream the butter and shortening together with a mixer. Then mix the sugar and eggs in with the butter mixture. In a separate bowl, mix flour, cream of tartar and baking soda. Slowly add the sifted flour mixture into the butter mixture. Blend in extracts. Roll in small balls and place on a cookie sheet. Flatten the balls with the bottom of a glass dipped in Demerara lemon sugar. Bake for 8-10 minutes in a 350 degree oven.
NOTE: You may substitute any of my Demerara sugar blends for the lemon sugar.
1 ½ - 2 lbs boneless, skinless chicken breasts 1-cup orange juice ½ cup Shell-Bee’s Demerara Lemon Sugar 1 small onion, chopped finely 2 tablespoons grated fresh ginger root 1 teaspoon Shell-Bee’s Sherry Smoked Sea Salt Grated zest of one lemon 1 can of crushed pineapple in natural juices
Place the chicken breast into a large bowl. Place all the remaining ingredients into a food processor and blend to a paste. Alternately, mix together well. Pour the marinade mixture over the chicken breast, turning well to coat. Cover and leave in the refrigerator overnight. Cook on grill or place under broiler for 8-10 minutes until cooked through turning occasionally.
Lime Glazed Pork Cutlets
1 lb thin pork cutlets 2 onions, peeled and thinly sliced 2 tablespoons soy sauce 2 tablespoons fresh lime juice 2 tablespoons Shell-Bee’s Demerara Lemon Sugar 1/2/ teaspoon freshly ground Shell-Bee’s Bourbon Smoked Pepper ¼ teaspoon dried flaked chili pepper 1-2 tablespoons corn oil
Trim fat and gristle from the meat and place in a shallow dish with a few pieces of onion in the bottom.
Mix the soy sauce and lime juice with the sugar, smoked pepper and chili peppers and pour over the meat. Scatter a few more pieces of onion on top and let marinade for 1-2 hours, turning once or twice.
Heat the oil in a frying pan and sauté the remaining onions until soft and golden. Remove, place to one side. Remove excess marinade from pork cutlets and place in fry pan gently fry. When cooked, remove the meat and then boil up the marinade together with a few tablespoons of water to make the gravy, scraping up the residue on the bottom of the pan.
Serve the meat and onions on a bed of rice and black bean with the gravy pored over.
Cider Baked Ham
3-4 lbs pre-cooked ham
2 onions quartered
1 stick celery, sliced
10 whole cloves
2 bay leaves
½ cup Shell-Bee’s Demerara Orange Sugar
½-cup Dijon mustard
1-cup dry apple cider
Place ham in large roasting pan. Stick the whole cloves into top of ham, spacing evenly over top surface.
Add the onions, celery, parsley and 2 bay leaves. Cover and cook slowly at 350 degrees F for 45 minutes. When cooked, score the top of the ham into diamond shapes.
Mix the Demerara Orange Sugar with enough mustard to make a paste. Brush sugar mustard paste over the scored ham. Bake at 375 degrees F for 25-35 minutes. Mix the remaining Dijon mustard and apple cider and baste the ham occasionally after the first 5 minutes.
When top of ham is golden, transfer to a warm plate and leave for 10 minutes before carving.
5 heaping teaspoons of minced garlic from the jar
1/2 tsp dry mustard
1/2 tsp of Shell-Bee’s Bourbon Smoked Pepper
5 TBS of fresh lemon juice
4 TBS of freshly grated Parmesan Cheese
1/2 cup olive oil
Red Leaf Lettuce
Mix 1st 6 ingredients and put in bottom of salad bowl. Tear lettuce and spinach and place on top of mixture.
Cover bowl. Stop–Refrigerate overnight.
At last minute add tomatoes, croutons and toss all together. (I add a little extra parmesan cheese to taste)
Hot Chicken Salad
4- cups diced, cooked chicken breasts or whole chicken simmered in a moderate amount of water until done
1- package slivered almonds
1- can sliced water chestnuts
1- 2-oz jar chopped pimentos
¼- teaspoon celery salt (I have substituted ½ to 1 cup diced celery
1/2 teaspoon Shell-Bee’s Bourbon Smoked Pepper
1-Tablespoon Shell-Bee’s Demerara Lemon Sugar
1-Tablespoons lemon juice
2- scant cups mayonnaise
1 to 2 cups white, seedless grapes (optional)
Mix all ingredients together in a large bowl:
Spread mixture in buttered 9X11-casserole dish. Bake at 350 degrees for 30 minutes. During the final 10 minutes, sprinkle with:
1 ½ cups french fried onion rings
1 cup grated cheddar cheese
Cathy’s Potato Salad
5 lbs small potatoes
½-cup cider vinegar
1 tablespoon Shell-Bee’s Bourbon Smoked Sea Salt
3 tablespoons Shell-Bee’s Demerara Orange Sugar Blend
2 tablespoons oil
I medium onion, grated
¼-teaspoon Shell-Bee’s Bourbon Smoked Pepper
Mayonnaise (optional to taste)
Yields 5 pounds
In a medium saucepan over medium heat, boil the potatoes until done, about 40 minutes. To test for doneness, pierce a potato with a toothpick. If the potato falls off when the toothpick is lifted, it is done. Drain
In a small saucepan, bring ½-cup water and the vinegar to a boil. In a large bowl, combine all the other ingredients except the mayonnaise. Add the water and vinegar mixture and mix well. Cool. Add the mayonnaise, if using, to taste before serving.
2 Cups Baking Mix (Bisquick is fine)
1 Cup Milk
2 Tablespoons Shell-Bee’s Demerara Vanilla Sugar Blend
2 Tablespoons canola or vegetable oil
½ teaspoon vanilla extract
Mix together baking mix and sugar, add oil, milk and eggs and gently stir until all ingredients are thoroughly moistened. Add vanilla extract and stir again. Batter may be slightly lumpy. Break up big lumps but do not over stir.
Heat a non-stick, light greased skillet or griddle on medium-to-medium high heat (depends on your stove). Using about ¼ to ½ cup of batter for each pancake, pour batter on to heated skillet or griddle surface. Wait until bubbles form and pop in the batter, then flip and cook for about another minute on the second side. Serve with butter and syrup, and sprinkle with Shell-Bee’s Demerara Vanilla Sugar Blend for an extra special touch.
5-6 large eggs
4-5 Tablespoons milk
¼ Cup shredded cheddar cheese
½-teaspoon Shell-Bee’s Bourbon Smoked Pepper
½-teaspoon Shell-Bee’s Bourbon Smoked Garlic Sea Salt
1-teaspoon canola oil
Heat butter and oil in a non-stick skillet over medium high heat. Remove skillet from heat while preparing egg mixture. In a medium-sized mixing bowl, break the eggs, add milk. Beat well with fork or whisk. Pour egg mixture into skillet and place back on the heat. Add pepper and salt, and then sprinkle with cheese. Stir constantly until eggs are cooked well. Serve warm with another dash of Shell-Bee’s Bourbon Smoked Pepper on top.
Kentucky Lavender Cookies with Lemon Icing
½ cup butter 1 cup Demerara Vanilla Bean & Lavender sugar blend 2 eggs ½ teaspoon lavender crushed 1 ½ cups flour 2 teaspoons baking powder ¼ teaspoon salt For Icing 2 cups powdered sugar 5 ½ teaspoons water 4 ½ teaspoons lemon extract
Yields 4 dozen
Preheat oven to 375 degrees
Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.
Drop by teaspoons onto ungreased cookie sheet. Bake for 10 minutes.
While the cookies bake, prepare the icing by mixing the powdered sugar with water and lemon extract.
Let cookies cool.
Drizzle icing over cookies.
Bourbon Smoked Peppercorn Sauce
¼ cup white wine vinegar 2 Tablespoons Dijon mustard zest of one lemon juice of 1 lemon 2 cloves of garlic, chopped 1 Tablespoon Bourbon Smoked Peppercorns 1 cup olive oil 5 green onions, charred on grill or grill pan on top of stove, roughly chopped
Yields 4-6 servings
Combine all ingredients, except olive oil and green onions, in food processor or blender, on high speed. Drizzle olive oil in to form an emulsion. Add the green onions and process until relatively smooth.
Use on Grilled Steak, Roasted Flank Steak, Beef Sirloin Roast