Fresh Meal Planning (1/29-2/4)

It’s hard to believe January is already coming to an end. Life never seems to slow down, so let us save you some time with another week of meal planning.  Continue reading “Fresh Meal Planning (1/29-2/4)”

Weekly Ad Recipe – Tuna With Avocado Salsa

Weekly Ad Recipe - Tuna With Avocado Salsa www.cobornsblog.com

If you like tuna on the grill you are going to love this recipe. Adding the salsa to this recipe puts it over the top. The flavor of lime juice, cilantro and a little spice from the jalapeño is fantastic! Enjoy… I did!

Jayne,
Coborn’s Inc. Meat And Seafood Merchandiser

Tuna With Avocado Salsa
Serves: 6
 
Ingredients
  • 1-1/2 Lbs. Fresh Tuna Steaks
  • ¼ Cup Lime Juice
  • 2 tsp. Chili Oil
  • 2 T. Fresh Cilantro, finely chopped
  • 1 Clove Garlic, finely chopped
  • ½ tsp. Salt
Salsa
  • 1 Cup Avocado, pitted, peeled and chopped
  • 1 Kiwi Fruit, peeled and chopped
  • 1 Med. Green Onions, Chopped
  • 1 Jalapeno Chile, seeded, finely chopped
  • 2 T. Lime Juice
  • 2 T. Fresh Cilantro, chopped
Instructions
  1. In small glass dish, mix remaining tuna ingredients.
  2. Add tuna; turn to coat with marinade.
  3. Cover; refrigerate, turning once, at least 30 minutes but no longer than 2 hours to marinade.
  4. In medium bowl, mix all salsa ingredients; refrigerate.
  5. Spray grill rack with cooking spray.
  6. Heat gas or charcoal grill.
  7. Remove tuna from marinade; reserve marinade.
  8. Place tuna on the grill.
  9. Cover grill; cook over medium heat 11 to 15 minutes brushing 2 or 3 times with marinade and turning once until internal temperature of tuna reaches 145 degrees.
  10. Discard any remaining marinade.
  11. Top tuna with salsa.
Notes
Suggested Wine Pairing Toad Hollow Chardonnay

 

Weekly Ad Recipe – Cucumber Avocado Bites

Weekly Ad Recipe Cucumber Avocado Bites www.cobornsblog.com

These appetizers are easy to make and refreshing for a spring or summertime cocktail party. I made these last year for an outside summer brunch and they were great. Adding a little cilantro to this appetizer gives this an awesome flavor. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Cucumber Avocado Bites
Serves: 24
 
Ingredients
  • 1 Ripe Avocado, pitted and cut into chunks
  • 3 T. Mayonnaise
  • 2 tsp. Lime Juice
  • Dash Ground Red Pepper (cayenne)
  • Dash Salt
  • 2 Large English Cucumbers, cut into ⅜” slices (24 slices)
  • 8 oz. Flake Style Imitation Crabmeat
  • Fresh Cilantro Leaves, chopped
Instructions
  1. Place avocado, mayonnaise, lime juice, red pepper and salt in blender.
  2. Cover and process until smooth.
  3. Spread avocado mixture on each cucumber slice.
  4. Top with crabmeat.
  5. Sprinkle with cilantro.
  6. Serve immediately.
Notes
Suggested Wine Pairing Friexenet Cordon Negro Sweet Cuvee

 

Gourmet BLT Sandwich

Gourmet BLT Sandwich Recipe and Creamy Siracha Sauce - www.cobornsblog.com

Creamy Sriracha Sauce Recipe - www.cobornsblog.comBLT Sandwiches have always been one of my family’s favorites. They seem to hit the spot day or night. Now that the kids are older I have decided to kick this family favorite up a notch with trendy ingredients like, thick cut Four Brothers Bacon, fresh avocadoes and Sriracha sauce!

The Brits lay claim to the very first sandwich, created as a royal meal for the busy Sir John Montague. This eighteenth-century Englishman, a.k.a. the fourth Earl of Sandwich, was a skilled gambler. Reluctant to miss even a few minutes away from his game, he instructed his servant to place meat between two pieces of bread so that he could eat with one hand and take bits between bets.

At my house it takes two hands to hold one of my family favorites and as the kids taste buds become more curious our sandwiches will continue to change and grow into are endless imaginations.

Creamy Sriracha Sauce

Creamy Sriracha Sauce
Author: 
 
Ingredients
  • 3 T. Mayo
  • 1 T. Sriracha Sauce
  • 1 tsp. Fresh Lemon Juice
  • To Taste Garlic Powder
Instructions
  1. In a bowl mix until smooth
  2. Refrigerate until ready to use.

Gourmet BLT

Gourmet BLT Sandwich
Author: 
 
Ingredients
  • 3 Slices Four Brothers Wholesome Harvest Bread
  • 2 T. Creamy Sriracha Sauce
  • Half of a Wedge LA BONNE VIE Triple Cream Brie Cheese, melted
  • 6 Slices Ripe Avocados
  • 4 Slices Four Brothers Thick Cut Bacon, cut in half
  • 4 Slices Vine Ripened Tomatoes, sliced
  • ½ Cup Fresh Spinach
Instructions
  1. Toast three slices of bread.
  2. Evenly spread Creamy Sriracha Sauce and melted Brie onto each slice of toast.
  3. Set one piece of toast aside
  4. Continue to stack the following ingredients, in order, on remaining two slices: three slices avocado, ¼ cup spinach, two slices tomato and half of bacon.
  5. Stack layered toast on top of each other.
  6. Finish with third slice of toast.
  7. Cut in half and enjoy.

 

Coborn's Blog: A Cut above with Chef Todd
Chef Todd

I hope you enjoy this Gourmet BLT as much and my family and I do. Leave your comments and let me know what you think!

Chef Todd
Coborn’s, Inc. Executive Chef and Retail Merchandiser

Click Here for more articles written by Todd.

www.cobornsblog.com - A Cut Above with Chef Todd

 

3 Easter Egg Leftover Recipes

3 Easter Egg Leftover Recipes - www.cobornsblog.com

3 Easter Egg Leftover Recipes - www.cobornsblog.com

www.cobornsblog.com - Fun with Family with Rebecca
Rebecca

Each year at Easter, we enjoy the typical holiday traditions including dying eggs and hiding Easter baskets. My side of the family has recently adopted an Easter tradition from my parents’ best friends. The Polish Egg Tap is now as much a part of our holiday as the ham dinner. In case you’re unfamiliar, each person grabs a colored egg and takes turns smashing the end of their egg into the end of another person’s egg, hoping to break the other without smashing their own egg. One always cracks, and the stronger one does not. Through unofficial rounds of elimination, the owner of the strongest egg not only wins the game, but also bears good luck for the rest of the year.

After the festivities come to a rest, we always wonder what to do with all the leftover hard-boiled eggs. I went searching for recipes and came up with two new ones this year. These Beet Pickled Eggs grabbed my attention because they are just so pretty. What a surprise to learn that they not only look nice, but they also taste like deliciously mellow pickled eggs! The Rainbow Trout and Wild Rice Salad caught my eye because I knew I had a beautiful rainbow trout in my freezer – one that I’d caught myself this past summer. It’s my new favorite fish because it’s so very fun to catch and absolutely delicious! The final recipe is my old stand-by and still one of my favorites: Grown-Up Egg Salad Sandwiches. The trick is to add some crunch and use croissants instead of plain old bread.

Wild Rice and Rainbow Trout Salad
 
Ingredients
  • 1 tsp. Salt
  • 2 Cups Wild Rice, cooked
  • 1 lb. Sugar Snap Peas, trimmed
  • 3 T. Apple Cider Vinegar
  • 3 T. Coarse-Grain Mustard
  • 2.5 tsp. Sugar
  • ¼ Cup Olive Oil
  • ½ lb. Grilled Rainbow Trout, skin discarded and fish flaked into bite-size pieces
  • 4 Green Onions, thinly sliced
  • 6 Hard-Boiled Large Eggs, quartered lengthwise
Instructions
  1. Rinse peas and pat dry, then cut each pod diagonally in half or thirds.
  2. Whisk together vinegar, mustard, sugar, and salt in a bowl, then add oil in a slow stream, whisking until well combined.
  3. Combine peas, trout, onions, and eggs with wild rice in a large bowl.
  4. Drizzle with dressing and gently toss.
  5. Scoop onto a lettuce leaf and enjoy.

 
Grown-Up Egg Salad Sandwich
 
Ingredients
  • ½ Cup Mayonnaise
  • 1 T. Prepared Mustard
  • 1 tsp. White Vinegar
  • 1 tsp. Sugar
  • 1 tsp. Dill
  • 8 Hard-Boiled Eggs, peeled and chopped coarsely
  • ¼ Cup Green Onion, chopped
  • ¼ Cup Celery, chopped
  • ½ Cup Sliced Black Olives
  • ½ Cup Cherry Tomatoes or Grape Tomatoes, sliced
  • ¼ Cup. Toasted Almond Slivers or Sunflower Seeds
  • 1 Avocado, in slices
  • Salt and Pepper to taste
  • 6 Croissants, sliced
Instructions
  1. Make sauce by stirring together mayonnaise, mustard, vinegar, sugar, and dill, and then set aside.
  2. In a large bowl, combine eggs, onion, and celery, and then pour sauce over the top and mix well.
  3. Scoop onto the bottom halves of the croissants.
  4. Top each croissant with olives, tomatoes, nuts, avocado slices, and croissant top.
  5. Salt and pepper to taste.

 
Beet Picked Eggs
 
Ingredients
  • Juice from 1 large jar of Pickled Beets
  • 12 Hard-Boiled Eggs, peeled
  • 1 tsp. Cumin
  • ⅓ Cup Mayonnaise
  • 1 T. Grainy Mustard
  • 1 tsp. Dill
  • 1 T. Parsley, finely chopped
  • Extra Parsley for Garnish
Instructions
  1. Place peeled eggs into a glass bowl and cover in beet juice.
  2. Marinate in the refrigerator for 2 hours or more.
  3. Gently stir occasionally.
  4. Remove eggs from beet mixture and pat dry (discard beet mixture).
  5. Cut eggs in half lengthwise and remove yolks.
  6. Mash yolks with mayonnaise, mustard, dill, parsley, and half of the cumin.
  7. Season with salt and pepper, and then scoop into the egg whites.
  8. Sprinkle with remaining cumin.
  9. Garnish with parsley.

 

Whether you celebrate Easter or simply enjoy protein-rich egg foods, I hope you enjoy my left-over egg recipes. I brought each to work for lunches and boy, were they good! And if you appreciate a new tradition, I hope your egg is the winning tapper. Good luck!

Rebecca
Coborn’s, Inc. Communication Manager

Click Here for more articles written by Rebecca

www.cobornsblog.com - Fun with Family with Rebecca