Copper River Sockeye Salmon, Sena Sea, Cordova, AK
Wild Alaskan Copper River Sockeye has tons of healthy omega-3’s and the most carotenoids of any salmon, which is great for your health and also gives the fish its beautiful dark red color. Sustainably caught from the wild.
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Wild Alaskan Halibut, Sustainably Caught
This Wild Alaskan Halibut was caught in Prince William Sound, Alaska by Rich Wheeler of Sena Sea, a pro with 20+ years of sustainable fishing under his belt. It’s mild, sweet and has a firm texture so you can throw it on the grill and sear it off without it falling apart.
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Whole Semi-Boneless Free Range Poussin
In the United States, poussin is an alternative name for a small-sized cross-breed chicken called Rock Cornish game hen, developed in the late 1950s, which is twice as old and twice as large as the typical British poussin. In Europe poussin’s are also known as coquelet or spring chickens usually less than 28 oz. These are offered in two sizes (12 oz or 18 oz.) both fresh and frozen. Typically one poussin per person is a normal serving. It’s a must try mesquite grilled with Salsa Negra
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Duck Half Breast Smoked Magret – 8 oz (Pack of 6)
Don’t have a smoker? Try smoked Magret duck breast are fully cooked ready to slice and eat. Slice thin and add to a wonderful green salad or use for making smoked duck sausages.
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White Anchovies (Boquerones) Cured in Vinegar and Packed in Oil in 7oz.
White anchovies taste milder than canned. The difference between white anchovies and regular is how they are packaged. Regular anchovies are salted for 10 months before being packed in oil and canned. During that long salt curing process the white flesh of the anchovy turns brown. White anchovies are salted briefly before being packed in vinegar and oil. It’s a personal choice, but I like to use regular anchovies (brown) in sauces, dressings and applications where I want a big punch of flavor. White anchovies I like to use to eat whole or on the side with a caesar salad, salad nicoise, Wiener Schnitzel or with a crust of bread and wine.
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Classic French Roasted Vegetable Demi-Glace
You can make classic vegetarian French sauces by following those wine reduction recipes using Veggie-Glace Gold. It brings a new level of taste and flexibility to your kitchen.
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Classic French Roasted Chicken Demi Glace in 16 oz. tub
Classic French Roasted Chicken Demi Glace in 16 oz. tub. Shelf stable, refrigerate of freeze after opening. All natural ingredients without chemicals, fillers or MSG. This stock is thickened with roux (flour/butter) to concentrate the flavors.
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Classic French Beef Demi Glace in 16 oz tub
All natural ingredients and shelf stable. Classic French Beef Demi Glace in 160z tub. No preservatives, fillers, MSG and no chemicals, refrigerate or freeze after opening.
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Tiptree Little Scarlet Strawberry Preserve, 12 Ounce Jar (Pack of 2)
Tiptree has been growing fruit & making preserves since 1885 in Essex County, England. Although the little strawberry itself is a variety wild Virginia strawberry, it is reputably the only strawberry preserve fit for the Queen and/or Jame Bond. This preserve sells out quickly and are labor intensive to pick. I always watch for a good price around $9-10 per bottle. Right now Little Scarlet is available. There are many products that are made by Wilkin & Sons, but this is arguably the most famous.
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Duck Mousse with 10yr Port
Silky smooth ground duck livers marinated in 10 yr. old port. Delicious with French bread, crackers, smoked like a Rogue Creamery smoked bleu or Dutch smoked gouda and fruit. If you would like to try making an entree level pate checkout the recipe in this blog Rustic Country Pork Terrine or Pate de Campagne
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Hand churned Black Winter Truffle Butter 3oz tubs (8 pack)
Hand churned Beurre de Baratte butter with black truffles. Fantastic as a finishing butter on grilled red meats, seafood, pastas, asparagus, steamed vegetables and especially potatoes. Keep excess frozen, butter is good for 45 days upon thawing.
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Hawaiian Papaya
Hawaiian Papaya is more intensely flavored than papaya grown on the continental US. Great for smoothies, tropical salads or on it’s own on a warm summer day. If you have extra it can be frozen up to 10 months in the freezer. Peel and scoop out the seeds. Cut into cubes and pack with a 30 percent sugar solution (4 cups water to 2 cups sugar) and freeze up to 10 months in a heavy duty freezer bag.
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