Simple prep, delicious an tender, but a little patience needed for this gem!
Start with a lean cut pork loin. Coat generously in Beach Seasoning and EVOO. Place in your smoker on the top rack (set at @ 225) and let cook for 2-3 hours until internal temp cmoes to 145. Loin is lean - be sure not to overcook! Let rest for 30 minutes and slice! Enjoy!
Super easy - and you can do this on ANY frozen fried fish! We like ours espcially from Donahue's Fish Market in Plaistow, NH - check them out!
Preheat oven to 400. Generously sprinkle your crabcakes with Beach seasoning and bake until crispy and hot! The difference the beach Blend brings will shock out. SO YUM.
Serve with fresh lemon and veggie, potato or pasta salad!
(Looking for a homemade crabcake recipe? Find it on out INSTAGRAM page!)
Halibut is a household fav - and there is nothing more delish then fresh fish! This recipe can be used for Trout, Swordfish, Salmon, or any other meaty fillet.
Preheat oven to 375. Using an oven-safe pan, warm the vegetable oil and coat the fish in Beach Seasoning. When the oil is hot, sear fish meat side down untill you get a lovely crisp outer layer. Flip the fish to skin-side down, add a small pad of butter and place fish in oven. Finish to your desired temp - usually @ 10 minutes.
Serve hot with fresh lemon wedges.
Ok chefs - here is the one that will knock your socks off. Make 2 racks because the first will sell so quickly. NO BBQ NEEDED!
Preheat oven to 325. Rinse and pat dry your ribs (baby back are good,but we prefer St. Louis for the meatiness)
Double layer up aluminum foil - or use Heavy Duty - and place rinsed & dried ribs on the foil. Coat genrously on BOTH sides. No oil needed, the ribs will do all the work.
Seal TIGHTLY and place on baking sheet. One rack per pan - crowding can make for a longer cook time.
Bake for roughly 2.5 hours - low and slow is the name o the game here. When finished, open the foil and place ribs under HIGH BROIL for 2-3 minutes to get a crisp top layer. Add BBQ at this stage if you want them messy and savory - but not necessary. The Beach will be enough.
Remove, cut into serving potions an enjoy! Best wtih coleslaw and home made steak fries (Visit ITALIN RECIPES for the fries!)
THIS is the reason we made BEACH.
Start with a gorgeous fillet of salmon (or Steelhed Trout - yummmm). Rinse, pat dry, and coat generously with Beach seasoning and a dash of oil. Place *meat side down* on med-high grill. Let sear for 3-4 minutes, rotating once 90degrees for that lovely criss-cross pattern. Cook another 2-3 minutes.
Once you have a lovely sear, flip to *skin side down* and place fresh coin-style slices of lemon all over the meat. Be geneous! Close the grill, turn to mdium heat, and let it finish cooking (roughtly 10 minutes but depends on your temp preference and fish thickness).
When done, use a fork to lightly press the melty (and sooo delicious) lemon into the meat. Serve hot with lighter sides like rice pilaf, cesar salad, or roasted seasonal veggies.
Winter Farmer's Market haul have you wondering what to do with all those veggies? Here you go! A simple oven roast is all you need!
Great for zucchinis, potatoes, parsnips, califlower, carrots, etc.
Prep your veggies: rinse, peel, chopped into serving sized pieces.
Toss in a bowl with EVOO and Beach Seasoning. Place on bakingsheet (I recommend on foil, sprayed with PAM to avoid messy clean up and sticking veggies)
Bake at 400 for 15-20 minutes until veggies are tender, turning once or twice as needed.
For acorn squash!
Slice squash in half, remove seeeds & core. Coat generously with Beach & EVOO and place meat-side down on aa foiled & sprayed baking sheet. Bake @400 for 25-30 minutes, until super tender. Scoop out, mash slightly and serve with local honey (or HOT HONEY - now that's a delishhh).