Chef Palke Taking Oro Valley Gold Seasonings from BBQ to Gourmet

Chef Palke is a Contributor to Oro Valley Gold Seasonings

Thank you Chef Palke for creating our advertisement on the home page

Ladies and Gentlemen:

Our talented Chef from Tarpon Springs, Florida:

“As you know we celebrated our anniversary over the Independence Day holiday and Oro Valley Gold was a part of our big meal. The picture is Dejon Mustard Crusted rack of lamb which includes Sonora Gold in the rub, grilled asparagus that has been marinated in extra virgin olive oil and OVG BOLD and a stack of mashed sweet potatoes and puree parsnips. Served with a Malbec we brought back from Buenos Aires in 2012. Thanks for adding flavor to our celebration! ”

 DickLamb

Tuna Tartar and Avocado

“Here are some photos of Tuna Tartar and Avocado I made today. Using Sonoran Gold to add a little “kick” enhanced the flavor considerably. Bobby Flay’s recipe called for chili peppers diced and put in the tartar, but that seemed like it would overwhelm the tuna, and at the price of sushi grade tuna that’s the last thing I wanted to do.  Using about a half teaspoon of the Sonoran Gold for 12 oz of tuna.  Was a wonderful taste experience.  The entire plate was 7 Weight Watcher Points.  If you like red wines the EL Prado Temprarnillo is a fantastic taste for $ 5.99 a bottle.”


 “Turtle” Burger

Handmade ground beef patties mixed with Oro Valley Gold Steak Seasoning, topped with sharp cheddar cheese wrapped in a bacon weave.  Add hot dogs as the heads, legs and tail.  Place on an oven rack covered loosely with foil and bake 20-30 minutes at 400 degrees.  A little crispy, not too crunchy…just how a turtle should be.  Bacon!  Yum!  

Dick Palke Tarpon Springs, FL

Share