50z Steak Burger
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.
SHRIMP, EGG, WHEAT, SOY, MILK
COOKING INSTRUCTIONS: FROM FROZEN- BAKE AT 400f FOR 15-17 MINUTES
I could envision these as an excellent side dish on your holiday table as well as a main course garnished with a crab cake, shrimp, or your favorite fish filet. Also great with beef- think surf and turf. The combinations are endless!
From thawed- saute in butter or olive oil until golden brown. Remove from pan and go in with thinly sliced onions and saute until translucent and lightly browned. Then add pierogies back in for a final reheat before serving.
The ingredients: Crab, mashed potato, cheese, flour, egg, milk, seasonings and spices.
Contains: Shellfish (crab), milk, wheat, soy, and egg
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!
This is the burger version of the (very popular) Spanakopita meatballs.
Big difference; the burger is raw and the meatballs are fully cooked but it’s the same ingredients for both.
Noteworthy- there are bread crumbs in the burger so these should not be served on a roll. Serve them with a salad and/or your favorite potato/rice/veg.
Like the meatballs a nice Tzatziki sauce or a plain Greek Yogurt would be perfect.
One of my favorites to eat at home!
Good luck finding a quality potato pancake in the marketplace. There’s a reason for that; they’re labor intensive. Plus they require skill and patience.
Well, I’ve decided to make them myself.
Besides a clean and minimal ingredient list, mine are also of higher quality than anything else out there. They simply can’t be mass-produced.
Drop them in the air fryer frozen—at 400f or a little higher. Play with them a bit to find the perfect cooking temp.
You can do a conventional oven. (preheated) to 400- 425f. Bake on a cookie sheet. Consider putting parchment paper on the baking surface. From freezer into oven- making sure to space them for best results. 5 minutes on each side.
You can spray a nonstick pan with a littl
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 stove to
5 pounds in each case
This is one of the most versatile fish on the planet.It’s a firm filet so it can be grilled with relative ease. Pan seared- baked- broiled- poached- this fish can handle it all. It also has a pleasant flavor without being bland. The filets are physically gorgeous as well.
14 Crab cakes in each case Add To Order
These crab cakes are the best I’ve tasted. Thaw and gently flatten. In a non-stick pan-brown for 90 seconds on each side (in a little bit of oil).I like to put a teaspoon or so of Whole Butter in to the hot oil just before laying the Crab Cakes in the pan. Another option is baking them as is from frozen in a 385f oven for 20 minutes. Brushing with a little melted butter first is a good idea. But it should be noted- my preferance is the thaw and brown in a pan technique.
INGREDIENTS: Crab (Blue), Whole Milk, Mayonaise (Soybean Oil, Whole Eggs, Vinegar, Water, Egg Yolks, Salt, Dextrose, Sugar, Lemon Juice), Bread Crumbs (Plain Wheat), Wheat Flour, Salted Butter, Red Peppers, Onions, and Seasonings.
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.
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.
2 trays in each case
This is a quality not quantity product. The Bacon is par cooked which is a big bonus. Very easy to work with and a pleasure to serve and eat.
12 pieces in each case
The Norwegians know their Salmon and this Salmon fillet is proof of that. Just thaw overnight in the refrigerator or float in cold water for 15 minutes. Take out of package and pat dry between 2 sheets of paper towels. Best pan seared but can be broiled, baked or grilled. Be careful not to overcook- should be a little pink in the middle.
Note- This is a farm-raised Salmon. Here is my view: as a chef I find the Norwegian farm raised a better dining experience than any wild counterpart. Put another way- if a blind taste test was conducted- the Norwegian Farm raised will crush the wild competitors.
5 pounds in each case
These are as large as Sea Scallops get. They are dry’s so they have never soaked in a preserving liquid. Just thaw and cook. Like all my raw seafood items I recommend patting the scallops dry between 2 sheets of kitchen towels. I love pan searing the scallops in light olive oil. Don’t forget to season- a little salt and pepper goes a long way.
12 pieces in each case
This is the meatiest of the premier fish. Naturally endowed for the grill this dense fillet is my personal favorite fish. Just thaw overnight in the refrigerator or float in cold water for 15 minutes. When ready to cook remove from package and pat dry between 2 sheets of kitchen towels. Best grilled but can also be pan seared, baked or broiled. Don’t forget to season- a little salt and pepper goes a long way.
This Tuna has very little fat- it is best prepared rare. I would strongly caution against grilling because its very difficult [not impossible] to achieve the precise targeted doneness. My recommendation is to pan sear but even this has to be done with focus. Get your pan VERY HOT add a little neutral oil [ex. canola] – season both sides of Tuna with a little salt and pepper- lower no more than 2 pieces of Tuna at a time into the pan- 45 seconds on each side- THAT’S IT! When taking out of pan place SPACED OUT on serving plate. If the Tuna is to close to each other they will continue to cook each other beyond normal carry over cooking. I suggest slicing the Tuna and fanning out on the dinner plate to show off the nice rare center. Any sauce should
4 pounds in each case Add To Order
The work is already done with these cooked shrimp. All you have to do is thaw and eat. These shrimp are not designed for cooking. However if you add to a stir fry or any other cooked preparation please add at the very end so as to just bring to temperature.
4 Pounds in each case
These are large peeled and deveined shrimp that are individually quick frozen so you just take out of the freezer what you need. These shrimp are great for the sauté pan. Perfect for Shrimp Scampi and ideal for stuffing. Thaw and pat dry between 2 sheets of kitchen towels. Don’t forget to season- a little salt and pepper goes a long way!
10/8oz lobster tails in each case
Wild caught and arguably the best warm water tails.
These are huge shrimp (6-8 to the pound). Great on the grill or sautéed these shrimp are sure to please all who partake!
5 pound in each case
One look at my Tilapia fillet and you know it was frozen right out of the water. This is a very mild fish perfect for training children to develop a palate for seafood. Best pan seared, baked or broiled. Thaw overnight in the refrigerator or float in cold water for 20 minutes.
This prepared item is a favorite for it’s ease of preparation and flavor profile. For those nights you don’t want to cook but still want something special for the dinner table. Right from the freezer into a 350°f oven for 20-23 minutes. All ovens are different so err on the side of less cooking time. Nothing worse than over cooked fish.
This pacific treasure is one of the premier fish on our planet. This is a 100% usable fillet completely devoid of skin and bones. Just thaw overnight in the refrigerator or float in cold water for 20 minutes.When ready to cook remove from package and pat dry between 2 sheets of kitchen towels. This Halibut is best pan seared, baked or broiled. Don’t forget to season- a little salt and pepper goes a long way.
12 10 oz steaks in each case
The Strip is usually the choice of steak aficionados the world over. The Strip is considered to be the most flavorful of the premium cuts. The Angus is grain fed and a superior product in general. Great for the grill and pan. Thaw overnight in the refrigerator or float in cold water for 20 minutes. Don’t forget to season- a little salt and pepper goes a long way. Also these are center cut so no unpleasant vein steaks.??
14 per case
These crab cakes are the best I’ve tasted. Thaw and gently flatten. In a non-stick pan, brown for 90 seconds on each side, in a little bit of oil. Or you can bake right from frozen at 385°f for 20 minutes. For best results brush with a little melted butter first.
INGREDIENTS- Crab (Blue), Whole Milk, Mayonnaise (Soybean Oil, Whole Eggs, Vinegar, Water, Egg Yolks, Salt Dextrose, Sugar, Lemon Juice), Cornmeal, Salted Butter, Red Peppers, Onions, and Seasonings.
Contains- Egg, Milk, Shellfish, Soybeans
I forewarn my customers- things can get ugly when there’s only a few pieces left.
These are one of my customers favorite. Simply follow directions on the box and watch the happy faces.
Made with authentic key lime juice. The presliced feature allows you to take out of the freezer- just what you need.
This is a favorite among the kids. Pre sliced so you just take out of the freezer what you need.