Posts

by Guerry Norwood

Preparation Time: 10 Minutes

Ingredients:

  • 4 tablespoons garlic, minced
  • 4 tablespoons of Georgia Farms extra virgin olive oil
  • 1 pound of shelled large fresh Georgia shrimp with tails   left on ( 26-30 count)
  • 1 teaspoon coarse sea salt
  • 1 teaspoon of crushed red pepper flakes
  • 1 tablespoon chili threads
  • 2 tablespoons lemon juice

Cooking Instructions:

  1. Sauté the garlic, chili threads and red pepper flakes in the olive oil until the garlic is translucent.
  2. Add the shrimp and salt.
  3. Toss to coat the shrimp with the oil and cook until the shrimp are just pink, approximately 5 minutes.
  4. Add the lemon juice.
  5. Arrange the shrimp on warm serving plates; top with the oil, garlic and lemon juice left in the pan.
  6. Serve immediately.

 

by Guerry Norwood

Cooking Time: One Hour

Ingredients:

  • 1 tablespoon Georgia Gold Olive Oil
  • 6 medium yellow summer squash, thinly sliced
  • 1 large Vidalia onion, thinly sliced
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan
  • 1 cup shredded sharp Cheddar
  • 1/2 cup sour cream
  • Salt and freshly ground black pepper
  • 1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Cooking Instructions:

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

by Guerry Norwood

Cooking Time: Seven Hours

Ingredients:

  • 4 Tablespoon Butter
  • 2 Tablespoon Georgia Gold Virgin Olive Oil
  • 2 Pounds of Vadilia  Onions (about 7 cups) quartered and separated
  • 1 Teaspoon Salt
  • 4 Garlic cloves minced
  • ½ Teaspoon Crush Roasted Cumin Seeds
  • 3 Tablespoon Flour
  • 1 Tablespoon Fresh Thyme
  • 2 Quart Beef stock, fresh or canned
  • CROUTES 12 1″ thick French bread
  • 2 Teaspoon Olive oil
  • 1 Cup Imported Swiss Gruyere Cheese
  • 1/4 cup freshly grated Reggiano Parmesan

Cooking Instructions:

In a crockpot place the butter,the Georgia Gold Virgin Olive Oil,  onions, salt, garlic cloves and roasted cumin seeds. Set crockpot on low and cook for six hours or until the onions are a rich golden brown. Sprinkle flour over onions and cook, stirring, for 5 minutes. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, covered, for another hour. Taste for seasoning and add salt and pepper as needed.

CROUTES: While the soup simmers, make the croutes. Preheat the oven to 325.  Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes. With a pastry brush, lightly coat both sides of each slice with olive oil. Then turn the slices. To make onion soup, preheat the oven to 375F. Ladle the soup into an ovenproof tureen or individual soup bowls, top with croutes, sliced Swiss Gruyere, and spread the grated Parmesan cheese on top. Sprinkle the cheese with a little Georgia Gold olive oil. Bake until the cheese is melted on top.