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In a small bowl mix together spices and set aside.
Place the fish in a shallow bowl and add milk to cover.
Cover and chill for 30 minutes.
Heat a large cast iron frying pan over high heat for 10 minutes, or until extremely hot.
(Put your exhaust fan on Turbo or grill outside if you can).
You can put your cast iron skillet directly on the grill.
Remove fish fillets from the milk and drain off excess.
Dip fish into melted butter, and sprinkle each filet generously with the seasoning mixture.
Place the fish fillets in the hot frying pan.
Pour 1 Tbsp. of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish and cook for 2 minutes, or until fish flakes easily with a fork.
When we were growing up, dad used to fix this for us when we had a cold
or just needed something light to settle our stomachs.
He always called this "Eggs on the Rocks".
Soft-Cooked Eggs How-To
To soft-cook eggs, bring a deep saucepan filled halfway with water to a rolling boil. With a slotted spoon, gently lower eggs into water. Cover pan and remove from heat. Let stand 4 to 6 minutes (depending on how soft you like the yolks).
To serve eggs in their shells, quickly crack the wider end with a knife and remove the top. To serve out of the shell, hold egg over a small bowl, tap around center with a knife, and gently pull shell apart, then scoop out egg with a spoon into the bowl.
Toast and lightly butter bread of your choice.
Cut into cubes.
Soft-boil your eggs to your liking and add to the bread cubes.
Serve hot with salt and freshly ground black pepper.
Someone had asked me to find a chocolate roulade recipe for them, and when I read the directions, it didn't look that complicated.
You be the judge!
This cake is very light, delicate and tender.
It's a bit fragile to roll, but the results are well worth it!
If your cake does break while you roll it, cut it into 4 strips and stack them up with whipped cream in between the layers.
For the cake:
1/2 cup granulated sugar
1/4 cup water
6 large eggs, separated
6 ounces semisweet chocolate, melted
2 Tbsp. very strong coffee
For the filling:
1-1/2 cups heavy cream
2 Tbsp. confectioner's sugar
1/2 tsp. vanilla extract
1 Tbsp. unsweetened cocoa powder
Preheat oven to 375 degrees F.,with rack in center position of oven.
For the cake: Mix the sugar and water in a saucepan, bring to a boil and cook over medium heat for 2 minutes to make a light syrup. Put the egg yolks in the bowl of a mixer. Slowly pour the hot sugar syrup over the yolks, mixing on high with the whisk. Continue whipping the mixture for about 5 minutes, until fluffy, smooth, and pale yellow in color.
Add the melted chocolate and mix well.
Whip the egg white until they hold firm peaks. Add about one third of the whites to the chocolate mixture and mix well with a whisk. Add the remaining whites and fold in with a rubber spatula, mixing just enough to combine the ingredients. Do not overmix.
Cut a piece of parchment paper large enough to line a 12 x 16 baking sheet. Butter the paper and coat with flour, shaking off any excess. I used a non-stick spray instead and did have a little trouble with it sticking.
Spread the batter in the pan. Bake for about 12 minutes until set and puffy. Cool to room temperature; then cover with plastic wrap.
For the filling: Whip the cream until it holds a soft peak. Add the confectioner's sugar and vanilla and continue beating until the cream is firm.
To roll the cake: Remove the plastic wrap and slide a knife all around the sides to loosen the cake. Spread the whipped cream on the cake.
Starting from the long side, roll up the cake, with the parchment paper still on, peeling the paper off a little at a time as you roll the cake. avoid pressing down on the cake as you roll, so that the whipped cream is not squeezed out. Continue rolling and removing the paper, and finish with the seam underneath so that the cake looks smooth on top.
Use two large spatulas to slide the cake onto a serving platter.
Put the cocoa powder in a sieve and shake it over the cake to coat the top.
Refrigerate until ready to serve.
Serve with fresh raspberries or strawberries.
This month’s Chocolate Party theme is double chocolate. To join the Chocolate Party, please check out the information over at Roxana’s Home Baking.
I hope you’ll join our party and bake along with us. Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group.
#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan
A homemade sausage mix takes the place of cocktail franks.
Pigs in Sleeping Blankets
1 Tbsp. unsalted butter
1/4 cup minced shallot or onion
2 large garlic cloves, minced
3 Tbsp. panko breadcrumbs
3 Tbsp. milk
3/4 cup drained sauerkraut
1 Tbsp. Dijon mustard
3/4 tsp. caraway seeds (I used fennel seeds), toasted, lightly crushed
Salt and Freshly ground black pepper
8 oz. ground pork
1 sleeve frozen Puff Pastry dough
All-purpose flour, for dusting
1 large egg, beaten
Melt butter in a small skillet over medium heat.
Add shallot or onion and cook until soft, 4-5 minutes.
Add garlic and cook until fragrant, about 1 minute. Let cool.
Combine panko and milk in a small bowl. Let stand until milk is absorbed.
Squeeze any liquid from sauerkraut and coarsely chop.
Place in a medium bowl. Add 1 Tbsp. Dijon mustard and caraway seeds.
Season with salt and pepper.
Add pork, onion, garlic and panko/milk mixture.
Mix until just combined.
Line a baking sheet with parchment paper.
Roll out pastry on a lightly floured surface to a 14 x 10" rectangle.
Cut lengthwise into 14 x 3-1/3" strips (doesn't have to be perfect).
Transfer sheets to baking sheet.
Using one-third of sausage filling and leaving a 1" border at each end,
pat sausage to form a thin log of filling down the center of each strip.
Lightly brush edges with egg and fold pastry over sausage mixture to enclose.
Press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped.
Cut small diagonal slits at 1" intervals along top of pastries.
Brush top and sides with beaten egg; chill in freezer 30 minutes.
Pastries can be made 2 weeks ahead.
Cover tightly with plastic wrap, then foil and keep frozen.
Preheat oven to 425 degrees F.
Bake pastries (if frozen, no need to thaw) until puffed and light brown.
About 15 minutes.
Reduce heat to 350 degrees F. Continue baking until sausage is cooked through
and pastry is golden and puffed, about 20 minutes.
Cut sausage rolls into 1" pieces.
Serve with Dijon mustard for dipping.
Join the #SundaySupper conversation on Twitter on Sunday, February 3rd to talk all about our Super Bowl Recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!