Salmon

This Salmon is so tasty!!!!

3/4 cup dry white wine
1/4 cup butter,diced
1 1/2 teaspoons Old Bay seasoning -found in most stores
4 salmon filets

1/3 cup spicy brown mustard such as guldens
1/4 cup packed brown sugar

Preheat oven to 350 degrees. Boil wine, butter and Old Bay seasoning in small saucepan 3 minutes. Place on rimmed baking sherry, pour wine mixture over. Bake until salmon is just opaque in center , about 14 minutes. Remove from oven.

Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling about 3 minutes. Enjoy!

Roasted Pork Loin with orange-herb Sauce

Another yummy recipe from Horizon Foods--  I offer pork loin, pork chop and pork filets. All of them are all natural, lean and juicy.

But don't forget about our chicken, fish, steaks AND ORGANIC ground turkey!

Do you need a recipe! Email me. I will send you the perfect recipe. Home delivery!

 All natural foods.

Happy Cooking!

Annette

Roasted Pork Loin with orange-herb Sauce

3 TBS grape seed oil
2 garlic cloves -coarsely chopped
1- 1 1/2 lb boneless pork loin
Salt and fresh ground pepper
1 cup fresh orange juice
1/2 cup chicken stock
1/2 cup dry white wine
5 black peppercorns
1 rosemary sprig
1 oregano sprig
1 parsley sprig
Chopped parsley leaves - about 2 tablespoons

In a large bowl, combine 2 tablespoons of the oil with the garlic. Add the pork, turn to coat, let stand for 1 hour.

Set a rack in the upper third of the oven and preheat the oven to 400 degrees.

In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down Cook over moderately high heat until richly browned - about 4 minutes. Brown it on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.

Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant read thermometer inserted In the center registers 145 degrees.
Transfer to a cutting board.

Strain the remainder of the cooking liquid into a saucepan until reduced to 1/2 cup -15 minutes.
Carve the pork and serve with the sauce.

Salmon

Pan-Roasted Salmon in  Mango Juice

4 salmon fillets  1 1/4 cups mango juice 2 Tablespoons grapeseed oil 2 Tablespoons minced fresh chives or 1 green onion including tender green part, finely chopped Lay the salmon fillets in a baking dish in a single layer.  Pour the mango juice over them.  Let stand at room temperature for 20 minutes (no longer). Preheat the oven to 450 degrees.  Drain the fillets, reserving the mango juice, pat dry. In a large ovenproof nonstick, saute pan, heat the grapeseed oil over high heat. Add the fillets.  Reduce the heat to medium and cook for about 4-5 minutes. Transfer the saute pan to the oven and bake the fillets until the flesh is opaque on the outside but still slightly translucent in the center 2-3 minutes. Remove from the oven and transfer to a warmed platter.   Cover loosely with foil to keep warm. Pour the reserved mango juice into a small saucepan, bring to a boil and simmer until thickened or syrupy, about 5 minutes. Whisk and pour the sauce over the salmon fillets, garnish with the greens and serve.   This WEEK Special: Horizon Salmon Fillets $8.00 each Grapeseed Oil $13.00

Porterhouse Steak

 I found this and thought you might want ton try:

Porterhouse steaks with tapenade and balsamic vinegar

3/4 Cup purchased tapenade or black olive paste
4 teaspoons fresh rosemary
2 porterhouse steaks
4 teaspoons grape seed oil
4 balsamic vinegar

Preheat oven to 400 degrees. Mix tapenade and Rosemary in a small bowl to blend. Sprinkle steaks with salt and generous amount of pepper.

Divide oil between 2 heavy medium ovenproof skillets set over high heat. Add 1 steak to each skillet and cook until browned, about 3minutes per side. Spread half of tapenade mixture over each steak. Transfer skillets with steaks to oven. Roast until thermometer inserted into center of steaks registers 125*F for medium-rare, about 20 minutes. Transfer steaks to platter.

Pour 2 tablespoons vinegar into each skillet. Cook over medium heat until pan juices are slightly reduced, scraping up browned bits, about 1 minute. Drizzle pan juices over steaks.

Its almost Dinner Time!!

It's Dinner Time!!

I just brought into my inventory several boxes of white fish varieties including orange roughy, tilapia, filet of sole and halibut.  As we all try to eat healthier, I've grown to love the simple taste of white fish. Did you know that  white-fleshed fish provide many benefits? It beats all other sources of animal protein when it comes to low-fat fare. Packed with vitamins and minerals, white fish are the lowest in both fat and calories. These fish also provide metabolism-boosting iodine, as well as vitamins B-6 and B-12. These vitamins reduce levels of homocysteine which, in turn, reduces the risk of stroke and heart attack. Email or call me to buy your white fish today...I have plenty in stock and would be happy to deliver to your home.  SOLE MEUNIERE 1 cup non-fat or 1% milk 1/2 to 3/4 cup whole wheat flour or organic flour 2 TBSP Wildtree Butter Flavored grapeseed oil or  Natural grapeseed oil (If you don't have the Butter grapeseed oil,  add 2 TBS of butter to this recipe) 2 TBSP chopped fresh parsley Salt and Pepper Lemon Wedges for garnish Pour the milk into a large, shallow dish.  Spread the flour out on a large, flat plate and season to taste with salt and pepper. Dip the sole into the milk and then the flour, turning to coat.  Shake off any excess. Heat the Butter Grapeseed oil in a  large, heavy bottom skillet over low heat, add the fish fillets and cook in batches for 2-3 minutes on each side until lightly browned.  Sprinkle with the parsley and serve at once, garnished with the lemon wedges. You can substitute orange roughy and tilapia into this recipe.  WEEKLY SPECIAL $30.00 2 Tilapia and 2 Filet of Sole Filets You can also purchase four of each  Wildtree Butter Flavored Grapeseed Oil $13.00 High in antioxidants * Use in place of butter for cooking/baking CALL OR EMAIL ME NOW!!! 949-300-4647 Annette Reeves acreeves11@me.com

Sauteed Scallops with Lemon Buerre Blanc

8 - 10 large Horizon diver sea scallops
Sea salt and freshly ground pepper
Grapeseed oil for sautéing

For the buerre Blanc

1 tablespoon fresh lemon juice
1 tablespoon dry white wine
1 small shallot, minced
1/2 cup cold unsalted butter cut into 12 pieces
Salt and fresh ground pepper

Minced fresh chives for garnish (optional)


Pat scallops dry with paper towels. Season on both sides with salt and pepper to taste. Coat the bottom of a large sauté pan with oil and heat over medium-high heat until the oil shimmers. Add the scallops and sear on both sides until lightly golden brown, about 1 1/2 minutes on each side. Transfer the scallops to a platter/baking dish in the oven at low 200 degrees to keep warm.

To make the lemon buerre blanc, combine the lemon juice, wine and shallot in a small, heavy saucepan. Bring to a low boil over medium-low heat and cook until the liquid is reduced to about 1teaspoon. Remove the pan from the heat and using a whisk, beat in 1 piece of butter, then a second piece. Place the pan over very low heat and whisk in the remaining butter one piece at a time to make an emulsified sauce. Remove from the heat and whisk in salt and pepper.

Pour the buerre blanc over the scallops and sprinkle with the chives. Serve immediately.

Serves 2


Our sea scallops are $2.00 each and beautiful.  They are each individually flash frozen and taste liked you just picked them from the ocean!