Recipe Blog

From: Bob R.

"I usually season our steaks with salt, fresh ground black pepper, ground garlic and ground onion. I rub the seasoning in and let the steaks set for a few minutes while the grille is heating up. I tried substituting your seasoning for the garlic and onion (I still used the salt and pepper) and the steaks turned out great.

From: Bill G.

''We eat a lot of fish in our house.  Everything from salmon to talapia, cod, flounder, grouper and just about anything else that comes from the sea.  We brush the fish with olive oil or butter, add some lemon and your seasoning.  We bake it, broil it or grill it and it all tastes good.'' 

From: Bonnie Z.

''My kids love pizza but they hate tomato sauce. I discovered that I can use about 3 tablespoons of Contadina or Hunts tomato sauce on the pizza crust and then put on their favorite toppings and mozarella cheese.  I then put some of your seasoning on top of the cheese.  The kitchen smells like a pizza parlor and the kids love the pizza.''

From: Lori G.

I peel and devein jumbo shrimp. Wrap the shrimp with a thin slice of prosciutto and secure it with a wet toothpick.  I then brush it with olive oil and sprinkle on your seasoning. I grill the shrimp until done.  I like to serve the shrimp with grilled grits or grilled polenta.

From: Ceilia G.

"I use your seasoning along with olive oil to sautee whatever fresh vegatables Im in the mood for and it's wonderful (especially mushrooms, zucchini and squash)."

From: Justin L.

"I mixed your seasoning into about a pound and a half of ground sirloin. I grilled the hamburgers and then topped them with slices of smoked provolone cheese and grilled onions. They were great!''

From: Laura F.

"I use your seasoning on chicken breasts.  I split the chicken breasts, brush them with olive oil and bake them in a 350 degree oven until done.  I usually serve them over a flavored rice and vegatables. My family loves them!"

From: John G.

"In Italy, we don't use BBQ sauce on our ribs. We use a dry rub. I rubbed spare ribs with your seasoning, left them in the refrigerator over night and put them in my smoker the next day.  I added several chunks of hickory wood to the charcoal for extra flavor. I prefer to smoke ribs but I think your seasoning would be good as a dry rub any way the ribs are prepared. I also think the seasoning would work well with beef ribs with some mesquite chunks added to the charcoal." 

From: Dana D.

''I use your seasoning as a bread dipping sauce and its GREAT!  I sprinkle the seasoning over a dish of extra virgin olive oil, stir it in and give it a minute to mix.  I serve it with fresh Italian bread.  It's simple, easy and my family and friends love it.