Chef Palke is a Contributor to Oro Valley Gold Seasonings

Taking Oro Valley Gold Seasonings from BBQ to Gourmet

“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.”

Dick Palke
Tarpon Springs, FL 

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

Turtle Burger

Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave, then the next step, add hotdogs as the heads, legs and tail.

Next step?

Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees. A little crispy, not too crunchy…just how a turtle should be, no?

I don’t think this will taste much like chicken.

  Oops where did this come from??