Life is an incredible adventure
Horseradish has been cultivated since antiquity! It’s a perennial that stores in the freezer like ginger can be. Very strong freshly grated, we usually opt for the prepared jars! nearly always found near roast beef.
Beef Tenderloin or Filet Mignon is one of the most expensive cuts of beef. Its low-fat content is prone to over-cooking, so don’t get too busy visiting with the company. Tenderloin should not be cooked past an internal temperature of 140.
Although using oil and vinegar to dress vegetables is as old as Ancient Greece and Rome, it became popular as a French dressing by the 1700’s.
Blood oranges tend to be sweeter than other oranges and are well known for the beautiful rich red color. They are in season December to April, so enjoy them when you find them. We use them in the salad and juiced in then vinaigrette. White …
Shrimp, lemon and tomatoes start to taste like spring! This Italian classic does not have the ever-present Parmesan Cheese and honestly, it’s so creamy you don’t miss it. We prefer to cook the shrimp on the side (in a little butter, oil and garlic; with …
Scaloppini is an Italian dish that comes in many forms. “Scallops” or little pieces of meat are generally sautéed. Often dredged in flour, and sautéed in a variety of sauces. Most of our recipes are Gluten Free so we skip the dredging for the most …
Particularly, Red King Crab is valued for its sweet flavour, high meat fill and health standards. The actual fishing season in the Bering Sea is very short; October and November.
A sweet and tangy tomato-based sauce, there are as many recipes for Sloppy Joe’s as there are cooks. How much sweet and tangy is up for debate. What isn’t debated are the basic ingredients, ground beef, tomato-based sauce, ketchup, Worcestershire Sauce and brown sugar.
What is more delicious with seafood than clarified butter? The butter is cooked to the point that the water evaporates, and the milk solids separate.
