You can bake, broil, steam, or poach, but my preference is to pan-sear. 

First, thaw the fish. You can let it thaw slowly in the fridge overnight, or float the frozen package in room-temperature water for 30-45 minutes, depending on the thickness of the fillet.

Then remove the fish from its vacuum seal by running the knife tip along the perimeter of the fillet. Remove from containment and pat dry with paper towels. 

To cook, I prefer a non-stick pan, and that pan needs to be very hot. Avocado oil is best for high temperatures.

Another tip- keep a small brush handy for dispersing the fat. You pour a little oil into the pan and spread it over the bottom. If it’s a non-stick surface, it requires very little fat, and that’s a bonus if you’re counting

This is one of the most prized fish fillets on the planet- right up there with Chilean Sea Bass, American Red Snapper, Bronzini, and Halibut. You can bake, broil, steam, or poach, but my preference is to pan-sear. The skin is delicious, especially when made crispy in a hot pan.

First, thaw the fish. You can let it thaw slowly in the fridge overnight, or float the frozen package in room-temperature water for 30-45 minutes, depending on the thickness of the fillet.

Then remove the fish from its vacuum seal by running the knife tip along the perimeter of the fillet. Remove from containment and pat dry with paper towels. 

To cook, I prefer a non-stick pan, and that pan needs to be very hot. Avocado oil is best for high temperatures.

Another tip- keep a small

This is one of the most prized fish fillets on the planet- right up there with New Zealand Pink Snapper, Chilean Sea Bass, Bronzini, American Red Snapper, and Halibut. You can bake, broil, steam, or poach, but my preference is to pan-sear. The skin is delicious, especially when made crispy in a hot pan.

First, thaw the fish. You can let it thaw slowly in the fridge overnight, or float the frozen package in room-temperature water for 30-45 minutes, depending on the thickness of the fillet.

Then remove the fish from its vacuum seal by running the knife tip along the perimeter of the fillet. Remove from containment and pat dry with paper towels. 

To cook, I prefer a non-stick pan, and that pan needs to be very hot. Avocado oil is best for high

This fish is prized for its delicate white flesh. It has a mild flavor that appeals to the masses and is relatively easy to prepare.

First, thaw the fish. You can let it melt slowly in the fridge overnight, or float the frozen package in room-temperature water for about 20 minutes.

Then remove the fish from its vacuum seal by running the knife tip along the perimeter of the fillet. Remove from containment and pat dry with paper towels. 

To cook, I prefer a non-stick pan, and that pan needs to be very hot. Avocado oil is best for high temperatures.

Another tip- keep a small brush handy for dispersing the fat. You pour a little oil into the pan and spread it over the bottom. If it’s a non-stick surface, it requires very little fat, and that’s a bonus if

Finding great breaded products are a challenge in deed. I love this breaded Flounder- it’s light and tasty. Serve with a tarter sauce or mix some ketchup and Mayo together with some chopped pickle. Also makes an awesome fish sandwich.

 These breaded fillets are super easy to work with.

TO BAKE: Place frozen fillets on a lightly oiled baking pan. Or cover the pan with parchment paper and apply non-stick cooking spray.

CONVENTIONAL OVEN: Preheat oven to 425°F and bake for 20-25 minutes.

NOTE: COOK TO AN INTERNAL TEMPERATURE OF 155°F MINIMUM.

INGREDIENTS: FLOUNDER, ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER. VEGETABLE OIL (CANOLA OIL, COTTONSEED OIL, AND/OR SOYBEAN OIL), ENRICHED YELLOW

Another great potato side. Kids love these but the adults will enjoy them as well. Super easy to work with. Just bake from frozen in a 425f oven for 25-30 min or until internal temp reaches 165f.
These are another great side for the holiday table.

These are great Hors d’oeuvres. Simply place frozen on a sheet pan- bake in a 375f oven for 10 minutes. Then turn and bake 10 more minutes for a total of 20 minutes. You can serve them whole or cut in half as the filling will not spill out when cut. Honestly- I’d like a ketchup dipping option.😊

INGREDIENTS: FILLING: Seasoned Beef Slices, Water and Modified Food Starch Product [Beef, Water, Dextrose, Modified Food Starch, Salt, Spices (Including Celery Seed), Sodium Phosphates, Tomato Powder, Garlic and Onion Powder, Autolyzed Yeast, Hydrolyzed Soy Protein, Caramel Color, Spice Extractives], Water, Whole Milk Low Moisture Mozzarella Cheese [(Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Potato Starch, Canola Oil and Cellulose Powder Added To Prevent Caking, Natamycin (A

I’m super excited about these pizza’s. If I had not known the crust was gluten free I would not have noticed. Excellent product.

just pop frozen into a 375f oven for 20-25 minutes. They are great just as they are but you could play with them. The crust is outstanding and substantive. You could top them with some more of your own tomato sauce and shredded mozzarella cheese or sliced pepperoni, fresh basil before baking.

This will be a family favorite whether gluten challenged or not.👨‍🍳😊

INGREDIENTS: CRUST: WATER, CORN STARCH, RICE FLOUR, POTATO STARCH, MODIFIED CELLULOSE, PSYLLIUM FIBER, FRUCTOSE, DEXTROSE, INULIN (CHICORY), EXTRA VIRGIN OLIVE OIL, BROWN CANE SUGAR, SEA SALT, YEAST. TOPPING: TOMATO SAUCE (TOMATOES, BLEND OF EXTRA VIRGIN OLIVE

Another great item from my favorite Polish Deli. They also make the Polish Potato and Polish Apple Pancakes. The sausage is smoked and fully cooked. Brown in a pan and serve with a good mustard. Potatoe salad in the summer and mashed potatoes/sauerkraut in the winter.

Could also be served on slices of bread like a French Baquette with a little dab of mustard as an excellent hors d’ oeuvre.

The possible applications are endless. One thing for sure- this is delicious sausage.👨‍🍳😊

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 140-145°F.

CONVECTION OVEN:

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 you score the skin

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 

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 stove

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

14 per case  

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 (Soybean oil, Whole Eggs, Vinegar, Water, Egg Yolks, Salt, Dextrose, Sugar, Lemon Juice) Cornmeal, Butter, Red Peppers, Onions, and seasonings.

Contains: Eggs, Milk, Shellfish

Calories 160 per crab cake

Carbs 7 grams

Protein 15 grams

Sodium 290 mg

This Brie makes a great appetizer or an elegant side on your holiday dinner table. I’m really proud of this creation. I’ve been working on this for a few years now and my new (more traditional) round presentation is definitely the way to go. It’s an 18 oz Brie with a delicious soft rind. The Fig/Walnut jam provides a sweet slightly crunchy contrast to the rich and creamy cheese. I served it to a well traveled food lover and he said, “Best Brie I’ve ever had.” I’m very critical of myself but I concur. Lol

As a Chef there’s nothing more exciting than taking the first bite of a new creation and knowing you’ve hit it out of the park. This Brie rocks!

As of 11/2022 I doubled+ the size of the Brie. Went from 8oz to 18

Sweetbreads are a delicacy in French cooking. They are the thymus gland of the Calf. I realize this doesn’t sound appetizing but they truly are delicious in the hands of a capable Chef. I’d be happy to give a demonstration to prove my point.

I use nothing but the best cheese within my gourmet Mac & Cheese including Pecorino Romano, Fontina, and Parmigiano Reggiano.This is a serious Mac+Cheese product.

Just take from the freezer and put in micro for 2 minutes. Then pop the block out with a fork and place on a cookie sheet and bake uncovered at 350°f for 50 min for best results.

INGREDIENTS

Mezzi Rigatoni, Whole Milk, Monterey Jack, Sharp Cheddar, Fontina, Pecorino Romano, Parmigiano Reggiano, Panko Crumbs, Whole Butter, Extra Virgin Olive Oil, Flour, Kosher Salt, and Black Pepper

Directions

• Preheat oven to 350°f
• Microwave frozen Mac & Cheese for 2 minutes
• Bake on cookie tray at  for 50 minutes