Cavatappi with Langostino

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.

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Salmon Framboise

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.

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Quick & Easy Garlic Shrimp

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.

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Mushroom Risotto

  • 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

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Shortbread Cookies

  • 3/4 pound unsalted butter, at room temperature
  • 1 cup sugar, plus extra for sprinkling
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 to 7 ounces very good semisweet chocolate, finely chopped

Preheat the oven to 350 degrees F.In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.

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Santa Fe Chicken Salad Wrap

For the Chicken Salad

  • 2/3 cup sour cream
  • 3 tablespoons lime juice
  • 1/2 – 3/4 teaspoon salt
  • 1/4 – 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1 – 2 tablespoon minced cilantro
  • 2 – 3 green onions, sliced thin
  • 1 stalk celery, diced
  • 2 cups poached, diced or shredded chicken
  • 2/3 cup black beans, I like Bush’s brand best
  • 1/3 cup diced red bell pepper
  • 1/3 cup corn kernels

For the Wraps

  • Santa Fe Chicken Salad
  • Burrito Sized Tortillas
  • Salad Greens or Baby Spinach
  • Avocado Slices

To Prepare the Chicken Salad:
In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.

Add the chicken, green onion, and celery to the sour cream mixture. Stir until the chicken is well coated.

Fold in the black beans, bell pepper, and corn. Cover and chill until serving.

To Prepare the Wraps:
Layer chicken salad, salad greens or baby spinach and avocado slices inside burrito sized tortillas. Fold up the ends and roll the wrap to seal it. Slice in half. Serve with salsa on the side, if desired.

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Herb Crusted Salmon Fillets

  • 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

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Tuscan Style Carpaccio

Tuscan Style Carpaccio

  • 1 pound Beef Tenderloins
  • 1 clove Garlic, halved lengthwise
  • 2 T. Lemon Juice
  • 1 tsp. Dijon Mustard
  • 1/2 tsp salt
  • 6 T. Extra-Virgin Olive oil
  • Freshly ground black pepper
  • 3 ounces Castelli Parmigiana Reggiano (available at Inboden’s)
  • 1 small bunch arugula, washed

Preparation instructions
Trim all fat and membrane from meat and cover with plastic wrap. Partially freeze 2-3 hours until very firm, but not frozen.

For each of five servings: Slice meat across the grain 1/8″ thick. Center 1 slice of beef on a large piece of plastic wrap, then arrange 4-6 slices around it like flower petals. (slices may touch, but not overlap) Cover with more wrap.

Pound evenly and gently with a disc pounder. Meat should be translucent when held up to the light. Rub a luncheon plate with garlic. Remove 1 sheet of plastic wrap from meat. Invert plate over meat, tuck plastic wrap over plate and flip plate upright. Keep covered and chilled. Repeat for remaining servings. Prepare sauce by whisking lemon juice, mustard and salt together in a bowl. Whisk in oil in a thin steady stream until a creamy vinaigrette is formed. Add pepper.

Set aside.

Just before serving, make thin savings of Castelli Parmigiana Reggiano with a vegetable peeler. Remove plastic wrap from meat, season with freshly ground pepper, drizzle with 1/2 the vinaigrette. Arrange arugula and Parmigiano-Reggiano evenly over each portion. Finish with the remaining vinaigrette.

Serves 5 people

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Fettuccine Alfredo

  • 8 T. unsalted Plugra butter (available at Inboden’s)
  • 1/2 pint heavy cream
  • 1 pound fresh fettuccine
  • 1 cup freshly grated Castelli Parmigiano-Reggiano (available at Inboden’s)
  • Freshly Ground Pepper
  • Fresh grated Nutmeg

Fill a 4 quart stock pot with water. Bring to a boil. As the water for the pasta first begins to boil, melt the butter in a large saute pan over low heat. Add the cream to the butter and let it warm. At the same time, salt the pasta water and cook the fresh pasta until al dente.

Drain the pasta a mix thoroughly with the butter and cream, keeping the saute pan over low heat. Add the Castelli Parmigiano-Reggiano and toss until sauce thickens slightly. Season with fresh pepper and nutmeg. Remove from the heat and serve immediately with additional grated Castelli Parmigiano-Reggiano at the table.

Serve 4 – 6 people

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Spinach Artichoke Dip

  • 8 oz. softened cream cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp. lemon juice
  • 1/2 tsp. horseradish
  • 3 cups fresh spinach, chopped
  • 1 cup marinated artichokes, chopped
  • 1 cup water chestnuts, chopped
  • 2 cloves garlic, chopped
  • 4 oz – 8 oz. MAYTAG Blue Cheese, to taste

Combine all ingredients. Blend until smooth. Chill well.

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Greek Feta Salad & Spinach Grilled Pizza

  • 2 balls pizza dough, rolled flat
  • DeLallo Extra Virgin Olive Oil
  • 1/4 cup Grated Parmesan Cheese
  • 1 cup (8 oz) DeLallo Greek Feta Salad Antipasto
  • 1 cup halved cherry tomatoes
  • 1/2 red onion, thinly sliced
  • dried oregano
  • 2 cups fresh baby spinach

Wipe the bottom of a grilling pan or heavy bottom skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes. Place the flattened dough in the skillet. The crust should bubble on top within 1 minute: if not, turn the heat up. When the bottom turns brown flip the dough over to cook the other side. Place the grilled pizza onto a baking sheet. Repeat with second crust. Brush the top of the pizza with olive oil. Dust with Parmesan.

Place the spinach over the pizza, scatter with the Greek Feta Salad, tomatoes and onions. Drizzle the entire pizza with the olive oil. Sprinkle with oregano. Place the baking sheet into the broiler for 3 minutes, or until the spinach is wilted. Serve hot.

Makes 2 pizzas.

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Bacon Wrapped Jalapeno Shrimp

  • 20 large Shrimp or prawns
  • 1 lb applewood smoked bacon
  • 2-3 fresh jalapenos, seeded
  • 2-3 slices Monterey jack cheese, 1-4 inch thick
  • 1 T. cayenne pepper
  • 1 T. Paprika
  • 1/2 tsp fresh ground black pepper
  • 1/2 cup Plugra butter melted
  • 1/4 cup White Wine
  • 5-6 wooden skewers

Mix the paprika, cayenne pepper and black pepper together. Set aside. Cut the cheese and jalepenos into 20 thin strips total, about 1/4 inch wide. With a small knife, butterfly each shrimp by carefully slicing from tail to tip without going all the way through. Stuff one piece of cheese and jalapeno into each shrimp, wrapping each shrimp in bacon. Place shrimp on a wet skewer.

Repeat this process until all shrimp have been placed on skewers, using as much of the skewer as possible without crowding. Place skewers on plate. Melt the butter and add the white wine and spoon over the shrimp and sprinkle with the seasoning mix. Cook skewers over medium heat until shrimp are done and bacon is cooked. About 3-5 minutes per side

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Oriental Grilled Skirt Steak Salad

(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.

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