For this one, you will need:
1 container of Boursin Herbed Cheese
8 oz Port Salut semi-soft cheese
4 oz heavy cream
4 oz sharp cheddar cheese, shredded
1 shallot, diced fine
1 bag cavatappi cooked al dente
12 ounce pre-cooked langostino
2T fresh parsley, washed and chopped fine
1T salted butter
Cook Cavatappi per instructions on the bag.
Preheat oven to 375°
While noodles are cooking, thaw cooked langostino in a colander under running cool water.
In a large sauce pan over medium heat, melt butter, add shallots, stirring until translucent.
Add Port Salut, Boursin, and stir until melted.
Add heavy cream, and keep stirring.
When noodles are al dente, rinse under warm water, and drain. Transfer to a shallow glass baking dish.
Place thawed langostino over pasta, and pour cheese sauce over noodles and langostino.
Sprinkle sharp cheddar cheese over dish, place in oven until cheddar melts. (This step can also be done under a broiler)
Remove from oven/broiler, sprinkle parsley over it and enjoy.
Here is another easy, yet delicious recipe that will leave your dinner guests thinking that you just completed a course at Le Cordon Bleu.
You will need:
4 8-10 oz portions of Inboden’s fresh, skin on salmon
1 jar of raspberry preserves
1\2T Extra Virgin Olive Oil
Preheat oven to 375°f.
Heat a large non-stick skillet over medium high heat.
Once it is hot, pour the olive oil in the pan.
Carefully place the salmon fillets in the pan, skin side UP.
Cook for 2-3 minutes. (Be cautious, don’t try to remove them from the pan too early)
Transfer to an oiled glass baking pan, skin side DOWN.
Place 1T. of Raspberry preserves on top of each fillet.
Bake for 12 minutes.
Serve with julienned trio of carrots, zucchini and yellow squash.
Here’s a delicious, quick recipe for garlic shrimp. Goes great with pasta, chilled on a salad, or just by itself.
1 lb Bay Winds 16-20 thawed cooked shrimp.
2 tsp Minced Garlic
2 T salted butter
Juice of 1/2 Lemon
Pinch of Salt.
Heat a medium skillet over medium heat.
Add shrimp, butter, garlic and salt.
Heat, whille stirring, add the lemon juice.
That’s it, it’s that simple, and simply delicious.
Serve over angel hair psta, or chill for a great salad topper.
For an added bonus, slice up one of our baguettes from the bakery, and use the pan juice as a delicious dip!
Bay Winds Brand Shrimp is exclusively offered at Inboden’s Meats. We have sourced the cleanest, most succulent shrimp to carry as our favored brand. Responsibly farmed, with no tri-polyphosphates, we feel that this is the best product on the market.
- 2 Tbsp butter
- 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
- 2/3 cup brandy, vermouth, or dry white wine
- 5-6 cups chicken stock* (use vegetable stock for vegetarian option)
- 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
- 1 3/4 cups arborio rice or other risotto rice
- 1/3 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- 2 Tbsp chopped fresh parsley or chives
*If cooking gluten-free, use homemade stock or gluten-free packaged stock.
Bring stock to a simmer in a saucepan.
Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.
Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
Servings: 4 – 6
- 4 small Atlantic Salmon Portions (@ 4oz (120g) each)
- 1 cup Wholegrain Breadcrumbs
- 2 Tblspn Chives, roughly chopped
- 2 Tblspn Parsley, roughly chopped
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1 Tsp Lemon Peel, grated
- 1/4 cup Lemon Juice
Pre-heat oven to 400 degrees F
Season salmon fillets lightly on both sides with salt and pepper . Place skin side down on an oven tray lined with baking paper.
Process all ingredients, except the lemon juice, in a food processer until combined and chopped.
Sprinkle the salmon portions with lemon juice and put the breadcrumb mixture on top of the salmon fillets, pressing down on top.
Spray lightly with canola spray, and cook for 10 to 15 minutes until just cooked.
NOTE: You can vary the herb blend, or sprinkle with low sodium soy and add ginger etc for an asian taste.
Number of Servings: 4
(Great paired with the Casamatta, Sangria or Tempranillo!)
- 1 1/2 tsp sugar
- 1 large lime – juiced
- 1 1/2 tsp crushed red pepper flakes
- 1 tsp ginger
- 1/2 cup Ka-Me fish sauce
- Mix all ingredients together – place 1/2 mixture into a zip lock bag, reserving the other half for later in the recipe.
- 1 1/2 lb Skirt Steak
- 1/2 head cabbage, thinly sliced
- 2 T. Black Sesame Seeds
- 5 green onions, thinly sliced on angle
- 1 cup grape tomatoes, halved
- 1/2 seedless cucumber, very thinly sliced
- 1 very thinly sliced green pepper
- 1/2 cup chopped fresh mint
Cut into manageable size pieces that will fit into Ziploc bag but not too small to grill. Place meat into the Ziploc bag with marinade. Marinade in refrigerator 1 to 2 hours turning every 15 minutes to coat.
Combine vegetables, seeds, and mint together, place in the refrigerator. Grill Skirt Steak on hot grill until desired doneness (remember putting on greens, so may not want on the rare side). Remove from grill, and place on cutting board, slice very thin across the grain.
To make salad: Place vegetable mixture on platter, top with cooked steak, use reserved marinated as dressing and sprinkle with chopped cilantro is desired.