Grilled Salmon with Mayonnaise

No need to spray the grill grate. The natural oils in the salmon will help separate the flesh from the skin, and the skin will stick to the grate, making it easier to lift and turn the salmon.

Serves 4

• 1 ½ lbs salmon fillets
• salt and pepper to taste
• 1 Tbs lemon zest
• ¼ cup Univer Mayonnaise
• 2 lemons, cut into wedges
• 1 Tbs fresh dill, chopped

Prepare grill to medium heat. Season salmon with salt, pepper and lemon zest; coat generously with Mayonnaise. Place on grill grate, skin side down. Grill about 10 minutes, until salmon pulls away easily from skin. Using a spatula, flip salmon over, keeping it inside the skin; cook about 5 minutes longer or until done. Transfer salmon to a platter and garnish with lemon wedges and fresh dill.

Preparation time: 10 minutes
Cooking time: 15 minutes
Ready in: 25 minutes
 

Asparagus with Creamy Garlic Sauce

This lovely sauce pairs well with broccoli, too.

Serves 4

• 1 lb asparagus, trimmed
• 2 Tbs Univer Mayonnaise
• 1 ½ tsp Univer Garlic Cream
• 1 Tbs grated Parmesan cheese
• 3 Tbs milk
• 3 Tbs shredded Parmesan cheese
• salt and pepper to taste

Bring water to a boil in a shallow pan. Place asparagus in boiling water, cover and cook 2 - 3 minutes; drain. In a small mixing bowl, whisk together the Mayonnaise, Garlic Cream, grated Parmesan and milk. Add shredded Parmesan. Adjust milk to achieve desired consistency. Spoon over cooked asparagus; season with salt and pepper.

Preparation time: 3 minutes
Cooking time: 3 minutes
Ready in: 6 minutes
 

Hungarian Meatballs

Moist, tender little treats!

• 1 Tbs extra virgin olive oil
• 1 Tbs butter
• 3 Tbs Univer Red Gold Hot, divided
• 1 medium onion, chopped
• ¾ lb ground beef
• ¾ lb ground pork
• 1 cup seasoned breadcrumbs
• 1 cup grated Parmesan cheese
• 1 egg

Preheat oven to 350 degrees F. Grease or spray a baking sheet. In a large frying pan, heat oil, butter and 1 tablespoon of Red Gold Hot; sauté onions until translucent, about 5 minutes. Meanwhile, mix together meat, breadcrumbs, cheese, 2 tablespoons Red Gold Hot and egg. Add onions and mix until blended. Roll into bite-sized balls and place on baking sheet. Bake 35 to 40 minutes. Transfer to platter and serve with Bill's Zookie Sauce (see recipe).

Yield: About 24 meatballs
Preparation time: 15 minutes
Cooking time: 35 minutes
Ready in: 50 minutes
 

Strong Steven Chicken Wings

Use Sweet Ann instead of Strong Steven to make tasty, mild wings.

Serves 8

• 5 lbs chicken wings
• 1 (7.4 oz) jar Univer Strong Steven
• 1 Tbs Univer Gourmet Garlic Cream
• 1 large onion, grated medium fine

Preheat oven to 350 degrees F. Prepare chicken wings by cutting off wing tips and discarding. Split at the joint to make two portions. In a medium mixing bowl, whisk together Strong Steven and Garlic Cream. Grate the onion over a plate to catch juices. Squeeze the onions over the bowl to release juices into the bowl. Add onions to Strong Steven mixture and combine. Place wings in large roasting pan and pour Strong Steven mixture evenly over all. Toss to coat all pieces; spread in a single layer. Cover with foil and bake for 45 minutes. Uncover and bake 15 minutes longer, or until chicken is done. For more color, brown under the broiler for a few minutes.

Preparation time: 10 minutes
Cooking time: 1:00 hour
Ready in: 1 hour 10 minutes
 

Microwave Corn on the Cob with Horseradish Butter

Corn can be cooked in the husks. After cooking, peel the husks back and tie to make a rustic handle.

Serves 4

• 4 ears corn on the cob
• water
• 4 Tbs butter, softened
• 2 Tbs Univer Horseradish with Vinegar
• salt and pepper to taste

Place corn on a microwave safe plate; sprinkle with a few dashes of water. Cover and cook in microwave about 8 minutes, or until corn has reached the desired tenderness. Meanwhile, blend butter and Horseradish with Vinegar. Remove corn from microwave and brush generously with Horseradish Butter. Season with salt and pepper.

Preparation time: 5 minutes
Cooking time: 8 minutes
Ready in: 13 minutes
 

Mixed Vegetable Medley

Use your favorite vegetables or seasonal offerings from the farmer's market.

Serves 6

• 1 Tbs extra virgin olive oil
• 1 Tbs butter
• 2 Tbs Univer Goulash Cream Mild
• 1 Tbs Univer Sweet Ann
• 1 tsp Univer Gourmet Garlic Cream
• 2 zucchinis, split lengthwise and sliced
• 2 summer squash, split lengthwise and sliced
• 1/2 green bell pepper, sliced
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 8 oz fresh mushrooms, sliced
• 1 red onion, sliced

In a large frying pan, heat olive oil, butter, Goulash Cream Mild, Sweet Ann and Garlic Cream. Add all vegetables and sauté for about 10 to 12 minutes, until vegetables are crisp-tender. If the pan is gets too dry, add a little water or vegetable broth.

Preparation time: 20 minutes
Cooking time: 10 minutes
Ready in: 30 minutes
 

Bill's Zookie Sauce

Try this on Hungarian Meatballs or as a side dish for other meat dishes.

Yield: About 1 ½ cups

• 1 cup Univer Mayonnaise
• ¼ cup Univer Mustard
• ¼ cup grated Parmesan cheese
• 1 tsp Univer Gourmet Garlic Cream
• salt and pepper to taste

In a small mixing bowl, whisk together all ingredients. Cover and chill for 1 hour.

Preparation time: 5 minutes
Ready in: 1 hour and 5 minutes
 

Herb Crusted Roasted Potatoes

For a milder taste, use Univer Red Gold Mild.

Serves 4

• 4 medium potatoes, washed, unpeeled, cut into 1 1/2" chunks
• 1/3 cup olive oil
• ¼ cup Univer Red Gold Hot
• 1 tsp Univer Gourmet Garlic Cream
• 1 tsp dried oregano
• 1 tsp dried rosemary leaves
• 1 tsp dried parsley
• 1 tsp dried thyme
• ½ tsp pepper
• 2 green onions, chopped (optional)

Heat oven to 400 degrees F. Place potatoes in a large roasting pan. In a small bowl, whisk together olive oil, Red Gold Hot and Garlic Cream. Pour over potatoes and toss to evenly coat. In another small bowl, mix together oregano, rosemary leaves, parsley, thyme, and pepper. Sprinkle mixture over potatoes and toss again to distribute herbs. Arrange in a single layer. Bake 20 minutes uncovered or until potatoes are fork tender, turning once. Serve hot with chopped green onions to garnish.

Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
 

Shrimp Scampi with Avocado

This is a rich sauce with chunks of fresh avocado running through.

Serves 4

• 1 lb raw shrimp, 16 - 20 count, peeled and deveined
• 1/4 lb unsalted butter
• 2 Tbs Univer Gourmet Garlic Cream
• 2 Tbs red onion, chopped
• 1 Tbs fresh parsley, finely chopped
• ½ tsp freshly ground black pepper
• dash white pepper
• ½ tsp Worcestershire sauce
• 1 lemon, juiced
• 2 Tbs Univer Red Gold Mild
• 1 Tbs white wine (optional)
• 1 large avocado, coarsely chopped
• 2 Tbs shredded Parmesan cheese

In a large frying pan over medium heat, melt butter. Add Garlic Cream and onions. Sauté onions about 3 minutes. Add parsley, black pepper, white pepper, Worcestershire sauce and juice from lemon. Add shrimp, Red Gold Mild and wine, if using; cook 3 minutes, until shrimp begin to turn pink. Add avocado and cheese and stir to combine. Cook 2 minutes longer or until shrimp are done. Transfer to a serving dish and garnish with lemon slices and fresh parsley.

Preparation time: 10 minutes
Cooking time: 8 minutes
Ready in: 18 minutes