This is super good with The Wine Country Grill, Gold Country Grill, Mediterranean Lemon Pepper, Mother Earth’s Love, or Mambo Italiano.
You can use the Mexican Munch-out, even the Thai or Indian Curry blend for an exotic, delicious change of pace.
Get a zip-loc bag and pour 1/4 cup olive oil, 1/4 cup white wine (red wine if beef) or use your favorite vinegar, one Tbs. brown sugar, 2 tsps. mustard (any kind) and two Tbs. Barbara J’s spice of choice! Good for 1-2 Lbs. If you’re cooking for a big crowd double the recipe or make two different flavored marinades in two separate baggies.
Squish ingredients together and place your meat, fish, tofu or veggies into bag to mingle with the flavor sensations inside. Marinate ½ hour for fish, veggies, tofu –up to overnite for chicken, pork, lamb or beef. Turn on the BBQ or the broiler and the good times roll!

Melt one stick of butter in the microwave and add 4 cloves (minced) of garlic. Stir in 1 TBSP Barbara J’s Organic Mambo Italiano seasoning and then pour 1/2 cup extra virgin olive oil into the mix.

Cut a sourdough loaf in half (lengthwise) and brush tasty buttery goo all over both sides. Sprinkle on some Parmesan and/or Romano.

Place the bread in the broiler. Don’t walk away as it cooks super fast and will surely burn if you stop watching. Take a peek or two and take out when golden brown and bubbly. Serve leftover butter goo in fridge and use to sautee chicken or veggies in at another time.

This is super good with Barbara J’s Wine Country Grill, Gold Country Grill, or Groveland Grill and Roasting Herb and Spice blends. It is also super tasty with Mediterranean Lemon Pepper or Mambo Italiano.

Get a big zip-lock bag and pure 1/3 cup olive oil, 1/2 cup white wine (red for beef), 1 TBSP sugar, brown sugar, or honey, 2 Tsp mustard (any kind) and 2 TBSP Barbara J’s blend of your choice.

If you’re cooking for a big crowd, double the recipe or make two different flavored marinades in two separate baggies. Squish ingredients together and place your meat or veggies of choice into the bag to mingle with the flavor sensations inside....Let marinate for 1/2 hour or alllll night. Then turn on the BBQ and let the good times roll!!!

Turn your oven on to 400 or stoke up the BBQ!

Mix 1 TBSP Barbara J’s Organic Catalina Island Grill and Roasting Herbs and Spices with 1/2 cup Extra Virgin Olive Oil in a big bowl. Let the flavors commingle whilst you attend to washin’ and edgin’ your yams.

Leave the skin on the yams and cut lengthwise into wedge approx 1 inch or thicker. Yams come in so many sizes and shapes so just eyeball what you think you may need depending on your crowd.

Toss your wedges into the bowl of spices and oil to coat. If you’re making a bunch, you may want to double the marinade recipe.

Place wedges onto a cookie sheet in a single layer and put them into the oven for 40 minutes or so until slightly browned and tender. If you place them onto the grill, be sure to lay them vertically on the horizontal rack (or vise versa) so you don’t lose them through the cracks!

Munch the fries with some Gold Country burgers, tri-tip, chicken, ribs, some Mediterranean Lemon Pepper marinated lamb or some tasty grilled or baked salmon. So many wonderful options and thankfully; lots of good times! Let the tasty good “food and fun friends and family” times roll!

Place 2 lbs. ground beef into a large bowl.

Add 2 whisked eggs

Add 1 cup bread crumbs or pulverized crackers or crushed cornflakes.

Add 1/2 finely chopped onion or 1/4 cup dried onion flakes.

Add 2 TBSP Barbara J’s Organic Gold Country Grill and Roasting Herbs and Spices.

Mix well and form into a loaf on a baking shell or place into a bread pan and bake for 1 hour at 350.

OR form into little balls and place onto cookie sheet and bake for 20 minutes at 400.

*Taste bud results could be considered a slight exaggeration! Tee hee.

Pick out your favorite fish: Ahi tuna, Dover Sole, halibut, tilapia or snapper would be yummy choices. Mix up a little “sautee’ sauce” with 3-4 Tbs. mayonnaise, a big squeeze of lemon and 1 Tbs. of Barbara J’s spice of choice: Cajun, Wine Country, Mother Earth’s Love, Med. Lemon Pepper, even the I Love Thai or Curry would be nice.

Get a sautee pan good and hot then smear the sauce all over one side of fish. Place fish in the pan saucy side down over medium high heat. Sear 1 ½ to 2 ½ minutes per side for thinner fish like Sole (1/4 to1/2 inch thick) and longer for thicker fish like Ahi Tuna 5-6 minutes per side (1 inch to 1-1/4 thick). If you like it saucy spoon some onto the top (exposed) half before flipping.

Serve with rice & sautéed veggies or go light and place on a bed of arugula tossed in a vinaigrette made of 2 tsps. of the same seasoning you chose for the fish, 4 Tbs. olive oil, 1 Tbs. balsamic vinegar or lemon, 1 tsp. mustard and 1 tsp. honey. And if you’re hungry have it all!