Recipes
BBQ Lamb marinated in our Miso Marinade

Lamb shoulder cut into cubes put in to deep dish, salt and pepper to taste fresh garlic, 3 table spoon of olive oil and 6 table spoons of Galeos Miso sesame seed dressing/marinade and leave over night, and BBQ the Galeos Miso dressing will kill the smell of lamb and make it very tender, Ahhhhhh I could just eat one myself, enjoy it. - Chef Andrei

Oriental Chicken Salad

Slice a boneless skinless chicken breast, put it in a baggie. Pour in about 2 tablespoons of Sesame Miso dressing, close the bag and shake to coat. Marinate in fridge for @ 30 minutes. Grill chicken until done, about 8 minutes on each side. While chicken is grilling, put salad greens on plate (romaine, Chinese cabbage, cilantro, etc) top with shredded carrots, and almonds or cashews. Slice cooked chicken breast and put on top of greens, add crunchy rice noodles and top with more Galeos Sesame Miso dressing. ENJOY!!! Another one from Elisabeth !!! Thank you very much!

Waldorf Salad

2 cups baby green salad mix, 1 small granny smith apple sliced, 1/2 cup red/purple grapes halved, 1/4 cup candied walnuts or pecans, 1/4 cup blue cheese crumbles, 1 cooked chicken breast, 2-4 tbsp. Galeos Miso Dijonnaise. Mix all ingredients and incorporate dressing to taste! Thanks Kim!

Asparagus and Chicken Caesar *Quick

1 Bunch of asparagus (ends cut) Galeos Miso Ginger/Wasabi 1 cup of water place the water and asparagus in a microwave safe dish, cover, microwave on high for 4 min. drain the water out, while still hot add 5 table spoons of Ginger/Wasabi chill in the refrigerator for at least 4 hours enjoy it. This is quick, easy, and very nutritious!

1/2 cup of ready to use cooked chicken 1 cup of romaine lettuce 2 Tablespoons of Galeos Miso Caesar Dressing Toss ingredients together and serve. This make an easy dish for my family that everyone will eat. It saves me so much time after work *** Thanks Gail!!!
OVEN BAKED GALEOS BABY BACK RIBS

  • 4 Lbs of baby back ribs
  • 4 Tbsp of extra virgin olive oil
  • 2 Tbsp of salted butter
  • 1 Tbsp of black pepper
  • 1/2 Cup of honey
  • 3 oz of dice fresh green chili peppers
  • 1 Clove of garlic minced
  • 1 Cup of Galeos Miso Caesar
  • Sea salt to your liking


PREPARATION


Preheat oven to 325', in a deep tray rub the ribs in olive oil, butter and honey, pour the Galeos Caesar onto ribs and cover well all over the ribs, add the pepper and sea salt, chili peppers and garlic, close the tray with foil and place it in the oven for 20 minutes, remove the foil and brush the juice at the bottom of the tray every 10 minutes until cooked, about 20 to 30 minutes, when ready place the ribs on a nice dish and pour the juice on top and enjoy it.


                                           .......JUST LIKE THAT

ASIAN NOODLES WITH GALEOS MISO CAESAR

  • 2 OZ OF BEAN TREAD VERMICELLI
  • 3 CUPS OF PEANUT OR COCONUT OIL
  • 12 OZ OF SKINLESS/BONELESS CHICKEN THIGHS
  • 3/4 CUP OF CHICKEN (LOW SODIUM) BROTH
  • 2 TBSP OF FINELY CHOPPED LEMONGRASS
  • 1 TSP SHREDDED LEMON PEEL
  • 2 CLOVES OF MINCED GARLIC
  • 2 CUPS OF ZUCCHINI
  • 8 GREEN ONIONS CUT INTO 2" LENGTHS
  • 2 MEDIUM TOMATOES CUT INTO WEDGES
  • 3 CUPS OF SPINACH
  • 4 OZ FRESH SHIITAKE MUSHROOMS, SLICED
  • 1 RED SWEET PEPPER CUT INTO 1" SQUARES
  • SNIPPED CILANTRO OR PARSLEY (OPTIONAL)
  • 1 CUP OF GALEOS MISO CAESAR
PREPARATION

IN A WOK OR 12" SKILLET HEAT OIL TO 375', ADD VERMICELLI AND COOK FOR 8 SECONDS, OR UNTIL PUFFED, TURNING ONCE (DO NOT LET BROWN), DRAIN ONTO A PAPER TOWEL, SET ASIDE.CUT THE CHICKEN INTO A 1 INCH PIECES, ADD  1 TBSP OF COCONUT OIL TO THE WOK OR 12" SKILLET, (ADD MORE OIL IF NECESSARY) STIR-FRY LEMONGRASS, LEMON PEEL GARLIC FOR 15 SEC. ADD ZUCCHINI, ADD MUSHROOMS, RED SWEET PEPPER, GREEN ONIONS, STIR ABOUT 2 MINUTES OR UNTIL VEGETABLES ARE CRISP AND TENDER, ADD THE SPINACH AND TOSS ALL TOGETHER, REMOVE VEGETABLES FROM WK, PLACE COHICKEN TO WOK AND STIR FRY FOR 5 MIN. UNTIL ALL COOKED, ADD THE CHICKEN BROTH AND STIR UNTIL THICKENED, RETURN COOKED VEGETABLES TO WOK ADD TOMATOES, STIR TO COAT AND COOK  A FURTHER 2-3 MIN. UNTIL ALL HOT, ADD THE GALEOS MISO CAESAR AND TOSS ALL VERY WELL AND SERVE IMMEDIATELY WITH VERMICELLI AND FINISH WITH SPRINKLE OF CILANTRO OR PARSLEY"JUST LIKE THAT" SERVING FOR 4

SHRIMP WITH GALEOS MISO SOUTHWEST DRESSING

  • 3 CLOVES OF FRESH GARLIC CHOPPED FINELY
  • FRESH GROUND BLACK PEPPER TO YOUR TASTE
  • 1/4 OF ONION FINELY CHOPPED
  • 2 TABLESPOON OF OLIVE OIL
  • FRESH PARSLEY OR CILANTRO CHOPPED
  • 1/2 YELLOW PEPPER SLICED
  • 1 LB OF MEDIUM SIZE SHRIMP (WASHED AND DRIED)


PREPARATION

PUT OLIVE OIL IN A SKILLET AND STIR FRY THE ONIONS, YELLOW PEPPER AND GARLIC UNTIL NICE AND GOLDEN, AND SET ASIDE, BBQ SHRIMP UNTIL GOLDEN (FEW MINUTES) PUT THE COOKED SHRIMP ON TO THE MIX  ADD  SEA SALT AND GROUND PEPPER TO YOUR LIKING, ADD  4 OZ OF GALEOS SOUTHWEST DRESSING STIR WELL AND SERVE ON THE PLATE AND GARNISH WITH PARSLEY OR CILANTRO

JUST LIKE THAT


ROAST BEEF WITH PUMPKIN AND GALEOS MISO CAESAR

  • 6 LBS OF BONELESS RIB EYE BEEF
  • FRESH ROSEMARY
  • 1 TBSP OF COURSE BLACK PEPPER
  • 10 CLOVES OF WHOLE GARLIC PEELED
  • 2 LBS OF PUMPKIN DICED INTO 2" SQUARES
  • 3 TBSP OF OLIVE OIL
  • 1 TBSP OF SEA SALT
  • 1/2 CUP OF GALEOS MISO CAESAR

PREPARATION

 

PRE HEAT THE OVEN TO 350 IN ROASTING, IN A DIP TRAY PLACE THE BEEF MAKE DEEP INSERTION WITH KNIFE AND INSERT THE GARLIC CLOVES AND ROSEMARY IN DIFFERENT PARTS OF THE BEEF, RUB THE BEEF WITH OLIVE OIL AND ADD BLACK PEPPER AND SALT, POUR THE GALEOS MISO CAESAR, PLACE THE PUMPKIN SQUARES AROUND THE BEEF AND BRUSH THE ABOVE INGREDIENTS ONTO IT, PLACE IN OVEN FOR 45 MIN. REMOVE THE PAN AND START BRUSHING THE INGREDIENTS PERIODICALLY AND ROAST FOR A FURTHER 45 MINUTES, CHECK THE TEMPERATURE INSIDE THE BEEF AND ONCE IT REACHES 135' IS READY FOR A MEDIUM RARE

 

JUST LIKE THAT