Award Winning Menu; An Appetizer, Entree & Dessert Worthy of a Golden Statue

Award Winning Menu; An Appetizer, Entree & Dessert Worthy of a Golden Statue

S&S Academy Award Winning Menu
And the winners are……


S&S Roasted Mixed Nuts
Main course
Butter Poached Lobster Tails with Onion Bacon Bok Choy & Cauliflower Mash


S&S Homemade Biscuits with Chocolate Balsamic Berry Coulis



S&S Roasted Mixed Nuts

6 cups plain mixed nuts (we recommend a combination of almonds, pecan halves, walnut halves, cashews and pistachios…YUM!)

⅓ cup S&S Italian Herb Medley Extra Virgin Olive Oil

1 tsp. S&S Chili Oil

1 tsp. smoked paprika

2 tsp. garlic powder

Sea salt

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss the nuts to combine. In a medium bowl, whisk the olive oil with the spices. Pour the seasoned oil over the nuts and toss well to combine.  
  3. Pour the nuts into an even layer on the prepared baking sheet and then sprinkle evenly with the flaky sea salt.
  4. Bake until the nuts smell toasty, 10 to 12 minutes. Remove from the oven and optionally finish with a light layer of the olive oil. Cool completely and store in an airtight container until ready to serve.



 Butter Poached Lobster Tails with Onion Bacon Bok Choy & Cauliflower Mash


2 six-ounce lobster tails

1 lemon cut in half

½ onion ruff cut

2 gloves garlic

 2 tablespoons S&S Sassier Seafood Spice

½ tablespoon peppercorns

  1. Stir water, onion, lemon, garlic, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
  1. Bring poaching liquid to a rapid boil. Cut the lobster tail in half almost all the way through from top to bottom. Put in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. 
  2. Add butter to top and put under a broiler for one minute.


Cauliflower Mash

1 head cauliflower, cut into florets

1 Tbsp. S&S Garlic Extra Virgin Olive Oil

1 clove garlic, smashed

1/4 cup grated Sharp Cheddar cheese

1 Tbsp. low fat sour cream

1/2 tsp. salt

1/8 tsp. garlic pepper

1/8 tsp. S&S Italian Goes On Everything Spice

  1. Bring a half full pot of water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
  2. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
  3. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, sour cream cheese and seasoning
  4. Serve hot


Caramelized Onion & Bok Choy

½ cup diced raw bacon

½ yellow onion diced

2 roma tomatoes diced

1 head of bok choy

1 Tbsp garlic

⅛ cup S&S Garlic Extra Virgin Olive Oil

2 Tbsp S&S Caramelized Onion Balsamic

 Start by rendering down the bacon on medium heat. When bacon is almost cooked all the way add in onions and garlic. Cook until onions are golden brown, add Caramelized Onion Balsamic and Garlic EVOO.   Add bok choy and let cook for twenty minutes on medium heat.  Add tomatoes at very end and cook for two more minutes.  Serve it up and be ready of the compliments.



Homemade Biscuits with Chocolate Balsamic Berry Coulis


4 cups all-purpose flour

¼ cup baking powder

1½ cups butter, cut into large chunks

1¾ cups buttermilk

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter two muffin tins.
  2. Mix flour and baking powder together in a large bowl; cut in butter until mixture resembles coarse crumbs. Stir buttermilk and bacon into flour mixture just until dough holds together.
  3. Turn dough onto a floured surface and roll into an even thickness. Fold dough over itself a few times. Cut dough into circles using a cookie or biscuit cutter and arrange circles in the prepared muffin tins.
  4. Bake in the preheated oven on the top rack until biscuits are lightly browned, 20 to 25 minutes.

Chocolate Balsamic Berry Coulis

1 cup raspberries

1 cup blueberries

⅛ cup sugar

2 Tbsp S&S Chocolate Balsamic

Splash of lemon juice

Take one cup raspberries and one cup of blue berries and cook for 10 minutes with a splash of lemon juice.  Add ⅛ cup of sugar cook for five more minutes.  Add in 2 tablespoons of chocolate balsamic.  Pour over top of warm biscuits and serve

You may also want to top with whipped cream!