Menu

These are large and tasty. Super easy to prepare. Right from the freezer. Spray cookie sheet with non stick fat. Space wings on sheet pan and bake in a 400f oven for 35-40 minutes. Serve with blue cheese or ranch dressing. They will be a hit at any gathering.

INGREDIENTS: Chicken wings sections, water, wheat flour, modified food starch, sodium phosphates, salt, seasoning (salt, oil of garlic). Blanched in vegetable oil. COATED WITH:

Hot sauce (fresh red ripe peppers, distilled vinegar, salt), water, soybean oil, chili pepper, cellulose gum, salt, xanthan and guar gum, spice extractives.

CONTAINS: Wheat.

PREPARATION: Appliances vary, heating times are approximate.

Heat fully cooked wings to an internal temperature of

This fish fillet was purchased at a premier fish market, in a state of exemplary freshness, and vacuum-sealed and frozen the same day. This is the best fresh-frozen product I’ve seen in the marketplace. Let me know what you think as you work with these Bronzini fillets.

First, thaw them. You can do this slowly in the refrigerator overnight or quickly by floating the package in a bowl of “room temperature” water. Never use warm or hot water. This quick method should thaw the fish in 25-30 minutes. With the tip of a knife, cut around the periphery of the fish and remove the fillet. Next, dry the thawed fillet between two sheets of paper towel.

 MPORTANT NOTE - The skin will retract in response to the hot pan, causing the fillet to curl and rise. If

These are a super convenient potato option.

They are stuffed with Cheddar, Cream Cheese, Sour Cream, and Chives. Delicious!
Serve with anything that cries out for potatoes.
Very tasty and a perfect side for your holiday table.
Just bake from frozen in a 375f oven for 40-45 minutes and serve. I love them!

I’ve found an excellent Italian Meatball. They are made by a premiere Italian Deli and they’re gluten-free.🥳

Super easy to work with. You can drop them into simmering tomato sauce and then turn off heat. The meatballs are already fully cooked- so they just need to be heated.

I put the meatballs into a microwaveable bowl with sauce- cover and nuke for 1 minute at a time until hot.

I prefer to thaw them first but you can heat from frozen as well.

I love the ingredients: Beef, Pork, Rice, Grated Cheese, Fresh Eggs, Cornstarch, and Spices.

I’ve found an excellent Italian Meatball. They are made by a premiere Italian Deli.

Super easy to work with. You can drop them into simmering tomato sauce and then turn off heat. The meatballs are already fully cooked- so they just need to be heated.

I put the meatballs into a microwaveable bowl with sauce- cover and nuke for 1 minute at a time until hot.

I prefer to thaw them first but you can heat from frozen as well.

I love the ingredients: Beef, Pork, Veal, Breadcrumbs, Fresh Eggs, Milk, Parsley, Grated Pecorino Romano Cheese, Garlic, Spices.

Allergens: WHEAT, MILK, EGGS, SOY

I just recently brought in gourmet quality Cooked Italian Meatballs. I thought a  high-quality Tomato Basil Sauce would be an appropriate accompaniment so I made a batch and really liked it. 

Super simple to use. Heat in the microwave and serve. Or, heat in a saucepan- bring to a soft boil and serve.

I finished the sauce with a little cream to give it a more velvety texture and to infuse a decadent component that separates my sauce from the general marketplace.

Ingredients: Alta Cucina Whole Peeled Tomatoes, fresh Onions, Carrots, Celery, fresh garlic, fresh Basil, dried Oregano, dried Thyme, dried Red Pepper Flakes, and Heavy Cream. Salt/ pepper 

They say the meat closest to the bone is the most succulent. I concur, but the flavor is not the only thing that sets this steak apart. The majestic presentation makes this cut (and the Porterhouse) the most desired of all the premium cuts.

They say the meat closest to the bone is the most succulent. I concur, but the flavor is not the only thing that sets this steak apart. The majestic presentation makes this cut (and T-bones) the most desired of all the premium cuts.

This is a great entertainment tool- perfect for hors d’oeuvres or fabulous on a Sunday morning with fresh bagels. This is so easy to work with just pop in the micro (frozen, thawed) one minute at a time and stir. Repeat until dip is warm. If entertaining just transfer to a serving ramicken and surround with high quality crackers or my preferance- cut a baguette into slices and toast. For an extra touch turn baguette croutes into little garlic croutes. Either way your guest spoons some of the dip on the croute or cracker and watch the happy faces.

INGREDIENTS: Cream Cheese, Shrimp, Butter, Garlic, White Wine, Parmesan, Lemon, Mayo, and Seasonings.

Contains- Shellfish

These are super tasty treats. Just follow the easy cooking instructions below.

The large Fritters can be used as an appetizer, main course, side. Cook one off and apply as you see fit. One thing is for sure they are delicious!

Ingredients: Shrimp, Cheese, Crabmeat, whole Milk, bleached wheat flour, butter, bread crumbs, celery, onions, malted barley flour, red peppers, green peppers, eggs, mustard powder, seasonings, niacin, iron, thiamin, mononitrate, fibloflavin, water, vinegar, corn sweeteners, natural flavorings.

Contains SHRIMP, CRUSTACEAN (CRAB) EGG, WHEAT, SOY, MILK

Cooking instructions: from a defrosted state. Heat in 400f oven for 15 minutes to internal temp of 165f

 I love these mini Crab Cakes. They are perfect as a hors-d’oeuvre or appetizer. They are tasty enough that no sauce is needed- but a remoulade or even a tarter sauce would compliment them nicely. Super easy to work with- from frozen into a 400f oven for 13-14 minutes.

I love these Shrimp treats. The moist/saucy filling make these a complete entertainment tool- no sauce necessary. These are perfect for any holiday/football event and good to have around in general. I use the term mini but they are of ample size.

INGREDIENTS: Shrimp, whole milk, bleached wheat flour, butter, bread crumbs (wheat flour, sugar, salt, powdered cellulose to prevent cracking, natamycin to protect flavor), celery seed, malted barley flour, red peppers, green peppers, eggs, mustard powder, niacin, iron, thiamin, mononitrate, fibloflavin, water, vinegar, corn sweeteners, natural flavorings. 

CONTAINS 

SHRIMP, EGG, WHEAT, SOY, MILK

COOKING INSTRUCTIONS: FROM FROZEN- BAKE AT 400f FOR 15-17 MINUTES

I sold a few boxes of these steaks towards the end of 2022- on a trial basis.

Recently I’ve received requests for them and so now I’m putting them on the menu.

This is a favorite of mine. They can be pan seared or grilled. Handle them like you would any other steak but LET THEM REST for 5-10 minutes before slicing. 

As always a little salt/pepper goes a long way!

These are made by the same Polish Chef that makes my “soft” Polish Potato pancakes- so this is another artisan product. 

A sweet treat to be sure! The kids will love them for breakfast but warmed and sprinkled with powdered sugar and their ideal for dessert as well. If your serving Ham or any pork or poultry dish- these apple pancakes would be a great side dish.

Directions: thaw and heat in 20 sec intervals in the microwave- flipping gently as you go till hot. If it’s crunch time and you forgot to thaw- just micro frozen the same way. I did it the other day and they came out very good- but thawed is better.

If you don’t like using the micro- thaw and heat in a moderately hot - non stick pan with a little butter or spray. This is done on the

14 Crab cakes in each case Add To Order

I love these crab cakes for their flavor, excellent calorie/protein ratio, and super easy preparation: right from the freezer, into a 400°F oven for 25 minutes.

Optional: brush with melted butter before baking.

Ingredients: Blue Crab, Milk, Mayonnaise, Bread Crumbs, Wheat flour, Butter, Red Peppers, Onions, and Seasonings.

Contains: Eggs, Milk, Shellfish, Wheat

160 calories per crab cake

15 grams protein

7 grams carbs

13 pieces in each case Add To Order

The Tortilla Crusted Tilapia with Chipotle and Lime is a real treat. Just heat and eat. It has a light spice heat- just hot enough to give it a little edge but  not spicy. This is a universally enjoyed fish item that is flavorful and super easy to prepare.

Simply bake (frozen) in a pre heated 385°f oven for 23 minutes.

4 pounds in each case

This wild caught treasure is a New Zealand fish. Known for its mild but elegant flavor profile- it is best pan seared but also bakes well. This is a thin fillet so be careful not to overcook. Just thaw overnight in the refrigerator or float in cold water for about 10 minutes.

5 pounds in each case

This is a wild caught fillet considered the Rolls Royce of fish fillet.This Sea bass has a distinctive flavor and texture so if you do not have a relationship with this fish I would encourage you to try it in a  good restaurant first before purchasing a whole box. best pan seared, baked or broiled. Just thaw in the refrigerator overnight or float in cold water for 20 minutes.