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Simple Vinaigrette
Simple Vinaigrette The usual ratio is 1 part vinegar to 3 parts oil, but I prefer 1 part vinegar to 2 parts oil. The important thing is to play around until you find your favorite ratio. • 1 large spoon Red Wine Vinegar • Any red wine vinegar will do, but if you can find unpasteurized red wine vinegar, it will have more flavor • Plus, since it contains the mother, you can use it to make your own vinegar. Just add wine (I use red wine, whatever remnants we have) and let is sit a few months. Taste it periodically. • Sherry Wine Vinegar is also exceptionally good • 2 large spoons Extra Virgin Olive Oil • When you buy olive oil, check to see if there is a harvest date. Olive oil is good for you. You get the most nutritional value in the year after harvest *** Put a little salt in a bowl I recommend unrefined coarse grey salt because it has a high mineral content, but any salt will do; you can also add pepper Add 1 large spoon Red Wine Vinegar Plus a little Dijon mustard (Maille, Amora, Edmond Fallot, Grey Poupon) Stir it and let sit a few minutes Optional, classic additions, to add to the vinegar, salt, mustard: • Garlic: • Either as a clove you let sit in vinegar for gentle flavor • Or pounded to a paste in mortar/grated in a suribachi for a stronger flavor • You can also mince it or microplane it • Shallot • Sliced thinly; if your shallot is very large, use a quarter of half The vinegar will soften the garlic and shallot flavor; you can use either alone/or both garlic and shallot together I usually let this sit 5 or so minutes, while I prepare something else. -
Honey Recipes on Across the Fence
Across the Fence Honey Recipes – February 2008 Tips for Cooking with Honey Keep honey in a closed container in a dry place. Do not refrigerate, as refrigeration hastens the formation of crystals. Should this granulation occur, place the container in a pan of hot water until all crystals melt. The honey container should not rest on the bottom of the pan. Granulation does not alter the color or flavor of honey. To substitute honey for sugar, use the same amount of honey, but reduce other liquids by ¼ cup. When measuring honey, coat the measuring cup or spoon with oil or melted butter, or measure shortening before measuring honey. If recipe gets too brown, cover with foil to prevent burning. Baked goods made with honey stay fresh longer since honey tends to prevent them from drying out. This is an important factor when baking ahead or when sending baked items to out-of-town family or friends. Lyn Jarvis’ Recipes Apricot Honey Chicken 4 boneless skinless chicken breast halves 3 Tbsp. apricot preserves (5 oz. each) 2 Tbsp. orange juice 1 Tbsp. canola oil 4 tsp. honey In a large skillet, cook chicken in oil over medium heat for 7 to 9 minutes on each side or until juices run clear. Combine the preserves, orange juice, and honey; pour over chicken. Cook for 2 minutes or until heated through. Yield: 4 servings. Peach and Pear Crisp 1 medium fresh peach, peeled and chopped 1½ tsp. lemon juice 1 medium ripe pear, peeled and chopped ¼ tsp. ground cinnamon 1 Tbsp. honey ⅛ tsp. -
WE DELIVER a Piece of NATURE FRESH JAPANESE WASABI Agrodirect and Fresh Wasabi Are Inextricably Fresh Linked
WE DELIVER A piece OF NATURE FRESH JAPANESE WASABI AgroDirect and fresh wasabi are inextricably Fresh linked. Regardless of our other offerings, fresh wasabi is our core product, and it’s what we’re about us famous for. The history of wasabi (Wasabia japonica) begins over 1000 years ago in Japan. Wasabi AgroDirect was founded in 2010. CULTIVATION Thomas Bick has a degree in Business Studies and is a The cultivation of high-quality Japanese wasabi SIAL Trade Fair in Paris – Japan Pavilion former banker. He was inspired by friends living in Japan, is a painstaking task which takes place in the and fell in love with the country and Japanese cuisine higher mountain regions of Japan. Fresh spring water with its specific set of nutrients is (washoku). exclusively used for this purpose, and in this way AgroDirect has established itself over the years as a the plant can grow without being exposed to commercial business and importer of first-class and any fertilisers or pesticides. Climatic factors are very exclusive Japanese foods which embody traditional also important for successful cultivation. Japanese cuisine. Growing wasabi requires a great deal of time and We deliver specialties from Japan! effort, and there are several areas where it’s cultivated in Japan. Wasabi from the moun- Our products are cultivated by producers who can lay claim tainous regions of Shizuoka and Nagano is of a to a rich tradition. particularly high quality. We know our suppliers, and carefully nurture relationships We collaborate with the most celebrated growers with the producers and farmers we collaborate with. -
28St Brunch 07-20.Pages
brunch TARALLUCCI E VINO UOVA ETC. PIATTI PREZZO FISSO INSALATA 15 BOSTON BIBB LETTUCE, HAZELNUTS, RADISH, 1 UOVA ETC. ITEM UOVA AL TARTUFO 15 UOVA E PROSCIUTTO 12 PARMIGIANO, HOUSE VINAIGRETTE 1 PASTRY ITEM HOUSEMADE BRIOCHE, SCRAMBLED EGGS, SCRAMBLED EGGS, PROSCIUTTO DI PARMA, 1 MIMOSA OR BELLINI ROSEMARY HAM, PROVOLONE, AIOLI, TOMATOES, PARMIGIANO, INSALATA DI SALMONE 23 COFFEE OR ESPRESSO TRUFFLE AIOLI, HOME FRIES HOUSEMADE BRIOCHE OR CROISSANT SEARED SALMON, KALE, SHAVED FENNEL, RADISH, LEMON VINAIGRETTE 24 YOGURT E CEREALI 10 QUICHE 12 RUCOLA 14 HOUSEMADE GRANOLA, YOGURT, BACON OR VEGETARIAN QUICHE, BABY ARUGULA, SHAVED FENNEL, WALNUTS, MIXED BERRIES BABY GREEN SALAD SALUMI E FORMAGGI POMEGRANATE SEEDS, ITALIAN FETA CHEF’S SELECTION OF UOVA E PANCETTA 12 UOVA E ASPARAGI 14 BURRATA 18 5 SALUMI & CHEESES BURRATA, ROASTED BABY BEETS, SUNNY-SIDE UP EGGS, SMOKED BACON, POACHED EGGS, ASPARAGUS, PISTACHIOS, ACETO BALSAMICO 30 ARUGULA, TOMATOES, AIOLI POTATOES, PARMIGIANO, HERBS POLIPO 20 OMELETTE 12 FRENCH TOAST 15 CHARRED OCTOPUS, CELERY, PASTICCERIA FILLED WITH CHOICE OF TWO: HOUSEMADE BRIOCHE FRENCH TOAST, CHERRY TOMATOES, POTATOES All our pastries are baked in house ZUCCHINI, MUSHROOM, SPINACH, TOMATO, BANANAS, WALNUTS, BACON, GOAT CHEESE, PARMIGIANO MASCARPON POLPETTINE 15 FRENCH CROISSANT 3.25 HOUSEMADE BEEF MEATBALLS, SAN MARZANO TOMATOES, PARMIGIANO ALMOND CROISSANT 3.75 UOVA E POLENTA 14 UOVA E SALMONE 14 OTTO FILE POLENTA, POACHED EGGS, BABY KALE, PAIN AU CHOCOLAT 3.25 SPAGHETTI AL POMODORO 19 POACHED EGGS, WILD MUSHROOMS, SMOKED -
Angelica Arugula 'Wasabi' Basil, African Blue Basil, Amazel Basil
Variety Description Culinary Uses Works Well With Type Angelica The foliage has a slight celery taste which can be used Jams and Jellies, Salads, Lavender, Lemon Perennial in recipes. The young flowering stalks, which has a Stewed Fruits, Tea Balm, Nutmeg, mildly sweet flavor, can be peeled and cooked or Pepper candied. Artichoke 'Imperial Star' These plants have grey-green foliage that grows up to Side vegetable, stuffing, If left unharvested it Annual 4' in height and width. You will get an abundance of 4 soups, stew, steamed, will produce lg. 1/2" artichoke that has a sweet and mild flavor. roasted, braised or grilled. purple, thistle-like blooms that are great for arrangements. Arugula 'Wasabi' This arugula has a sharp, tangy bite with a spicy, nutty Great for cooking, eating Annual flavor. Deep green spoon shaped leaves can be sowed fresh or in salads multiple times during the summer. Basil, African Blue Basil is an exquisite culinary herb that also makes an Sour Cream for Baked Parsley, Chives, Dill, Annual attractive addition to the garden. Great seasoning for Potatoes, Pasta Dishes, Garlic, Onion pastas, pizzas and sauces. The flowers are pink with a Ginger Ale dark purple calyx, making them attractive, and tasty, for salads, drinks or garnishes. Basil, Amazel Basil is an exquisite culinary herb that also makes an Tomato Dishes, Pasta Sauces, Garlic, Marjoram, Annual attractive addition to the garden. This Italian Sweet Salads, Poultry, Herb Vinegars Oregano, Parsley, Basil is unlike other basils it is seed sterile. That means Rosemary you get more and longer yields of usable aromatic leaves. -
Wisconsin Alumni Association || Onwisconsin Summer 2010
For University of Wisconsin-Madison Alumni and Friends Wild Life George Schaller MS’57, PhD’62 travels the globe to save exotic animals. SUMMER 2010 West Wing Badger She keeps the president’s schedule on track. Head Case Joseph Jastrow helped launch the science of psychology. Mustard Man Why would someone devote a whole museum to a condiment? Gone Too Soon Determined partners work to slow infant deaths. Invest Invest in in Great Great PEOPLE PEOPLE Ensure that the leaders Ensure that the leaders of tomorrow can afford a of tomorrow can afford a world-class UW-Madison world-class UW-Madison education today. education today. Ben Van Pelt aspires to be the next great Students like Apriel Campbell will change American writer. Right now, he’s a triple-major, our world in ways that we have yet to work-study student. When he isn’t in class, imagine. This work-study genetics major he trains for his hobby – wrestling – and revels in the unlimited possibilities of a gains stamina for his second, late-night job. great public university, from cutting-edge But even smart, ambitious students like science to intercultural dialogs. Ben can’t afford to attend UW-Madison But even bright students like Apriel cannot by simply working more hours. afford to attend UW-Madison without Your gift to the Great People your help. Your gift to the Great People Scholarship will create a pool of Scholarship creates a pool of financial financial resources for promising resources for promising students. Make scholars like Ben while ensuring the your gift now to support UW-Madison’s next socioeconomic diversity of a strong generation. -
Spice Basics
SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans. -
Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~. -
Harvest Bristol Delivery Pricelist Printed On:
Harvest Bristol Delivery Pricelist Printed on: ############# Prices are correct at time of printing but can change without notification Price per unit or Kilo if Bulk BABY & CHILD 60791 BABY NEUTRAL HAIR BODY SHAMPOO - LAVERA £8.99 60794 BABY NEUTRAL NAPPY CREAM - LAVERA £8.45 T059P BABY WIPES ORGANIC COTTON - NATRACARE £3.95 HS880781 BEDTIME BUBBLE BATH MILD-ORG- MUMMA LOVE £4.99 X613P BUBBLE BATH (ORG) - BEAMING BABY £6.45 WEL088 CALENDULA NAPPY CREAM £7.20 G45113 COTTON PATCHES FOR KIDS -ORG- ORGANII £3.95 X640P DEGRADABLE NAPPY SACKS - BEAMING BABY £2.99 X379P JUNIOR NAPPIES - BEAMING BABY £13.99 X377P MAXI NAPPIES - BEAMING BABY £12.99 X378P MAXI PLUS NAPPIES - BEAMING BABY £14.45 X376P MIDI NAPPIES - BEAMING BABY £12.99 X375P MINI NAPPIES - BEAMING BABY £5.98 ENV030 TOOTHBRUSH ENVIRONMENTAL CHILD £2.99 KVV030 VITAL VITS KIDS MULTI 30S HIGHER NATURE £8.39 BODY PRODUCTS T665P 1N BLACK - HERBATINT £9.45 T666P 2N BROWN - HERBATINT £9.49 T727P 3N DARK CHESTNUT - HERBATINT £9.49 T670P 4N CHESTNUT- HERBATINT £9.49 T675P 5N LIGHT CHESTNUT HERBATINT £9.50 T677P 6D DARK GOLDEN BLONDE- HERBATINT £8.85 T678P 6N DARK BLONDE - HERBATINT £10.08 T679P 7D GOLDEN BLONDE HAIR DYE- HERBATINT £9.49 T684P 8N LIGHT BLONDE- HERBATINT £8.85 G11103 AFTER SUN CREAM 50ML -ORG- ORGANII £3.50 T150P ALMOND SOAP (ROUND) - RAMPAL LATOU £3.85 WEL144 ALMOND SOOTHING FACIAL LOTION - WELEDA £17.95 GP414 ALOE CALENDULA AFTER SUN - GREEN PEOPLE £15.95 G11081 ALOE EUCALYPTUS MOUTHWASH-ORG- ORGANII £5.59 URT630 ALOE VERA BODY LOTION -ORG- URTEKRAM £6.99 T671P ALOE VERA -
Simply Cooked LEMON CAPER • TAMARIND BROWN BUTTER HEARTS of PALM CRAB CAKE 21 JICAMA-MANGO SLAW, PIPIAN SAUCE (V)
Raw Bar COLD SEAFOOD TOWERS* SMALL 99 / LARGE 159 TORO TARTARE 39 CHEF’S SELECTION OF LOBSTER, KING CRAB, SHRIMP CAVIAR, WASABI, SOY OYSTERS, CLAMS, MUSSELS, CEVICHE (GF) SPINACH ARTICHOKE SALAD 23 CRISPY SHITAKE, DRY RED MISO, CRISPY LEEK, T OYSTER SHOOTERS 12/30 (1PC/3PCS) RUFFLE-YUZU VINAIGRETTE, PARMESAN TEQUILA CUCUMBER OR SPICY BLOODY MARY ROASTED BEETS 16 OYSTERS MP 1/2 DZ OR DOZEN TRI-COLORED BEETS, GOAT CHEESE FOAM, CANDIED WALNUTS, ARUGULA SALAD ASK SERVER FOR DAILY SELECTION (GF) (GF, VEGAN UPON REQUEST) JUMBO SHRIMP 24/3PCS (GF) BABY GEM CAESAR SALAD 21 SUGAR SNAP PEAS, ASPARAGUS, AVOCADO, SUNFLOWER SEEDS, LEMON PARMESAN VINAIGRETTE (VEGAN UPON REQUEST) TRUFFLE SASHIMI 35 TARTARE TRIO 33 TUNA, HAMACHI, CHILI PONZU Signature cold SALMON, HAMACHI, TUNA, TOBIKO CAVIAR, BLACK TRUFFLE PURÉE WASABI CREME FRAICHE A5 MIYAZAKI WAYGU BEEF TARTARE 28 SESAME SEARED KING SALMON 25 SALMON BELLY CARPACCIO 27 TRUFFLE PONZU, CAVIAR, SUSHI RICE ALASKAN KING SALMON, YUZU SOY, HOT SESAME OLIVE OIL WATERCRESS, SWEET & SOUR ONION, YUZU CUCUMBER WRAP (DF) TOASTED SESAME SEEDS, GINGER, CHIVES MRC ROLL 21 ROLLed VEGETABLE KING ROLL 17 SEARED TUNA, SHRIMP, AVOCADO KING OYSTER MUSHROOM, CASHEW, SPICY MISO PONZU BROWN BUTTER CATCH ROLL 21 (ADDITIONAL VEGAN VARIATIONS UPON REQUEST) CRAB, SALMON, MISO-HONEY HELLFIRE ROLL 21 LOBSTER AVOCADO ROLL 24 SPICY TUNA TWO-WAYS, PEAR, BALSAMIC BROWN RICE OR CUCUMBER WRAP AVAILABLE UPON REQUEST KING CRAB, CUCUMBER, MANGO SALSA Hand Roll Cut Roll Nigiri Sashimi EEL AVOCADO 14 // 16 YELLOWTAIL AVOCADO* 11 // 14 FLUKE -
Wiberg Corporation Product List Blended Products
WIBERG CORPORATION PRODUCT LIST BLENDED PRODUCTS SEASONINGS - FOR GENERAL USE & FRESHSAUSAGES SMOKED AND/OR COOKED SAUSAGES SALAMI, PEPPERETTE,PEPPERONI, JERKY 'TjVERSAUSAGE~P ATE MARINADES - DRY & LIQUID BATTERS,BREADERS, GLAZES, GRAVIES AND COATERS WIBERG Corporation PRODUCT LIST Effective: January 1, 2011 BLENDED PRODUCTS - SEASONINGS FOR GENERAL USE INCLUDING FRESHSAUSAGES I_D_E_S_C_R_IP_TI_O_N I I D_E_S_C_RI_P_TI_O_N _ APPLE CIDER GARLIC PARSLEY APPLE CINNAMON GINGER TERIYAKI APPLE MAPLE GREEK APRICOT HABANERO ARABIKI HERB & BUTTER BASIL & OREGANO HERB DE PROVENCE BBQ HERB & GARLIC BBQ - 25% SALT HICKORY BBQ JERKY HONEY BBQ PEANUT HONEY GARLIC BBQ RIB HONEY MUSTARD BBQ SPICE HONEY MUSTARD BBQ BEEF & ONION HONEY ROAST BLACK CURRANT RUM HOT CHILI CHEESE BLACK PEPPER HOT FENNEL BLACKENED CHIPOTLE HOT LOUISIANA BUTTER CHICKEN ITALIAN CAESAR ITALIAN - BELL PEPPER CAJUN ITALIAN - GARLIC CALIFORNIA CITRUS ITALIAN - HOT CALIFORNIA VEGGIE ITALIAN - MILD CARIBBEAN ITALIAN - NO SALT CARIBBEAN JERK ITALIAN - SPICY CARRIBEAN FIRE ITALIAN - SWEET CHICKEN CREOLE ITALIAN - X HOT CHIPOTLE ITALIAN MEDITERRANEAN CHORIZO JALAPENO CILANTRO LIME JALAPENO BBQ COUNTRY STYLE JALAPENO CHEDDAR CRANBERRY SAGE JAMAICAN JERK CURRY JERK CURRY BBQ LEEK DILL LEMON DILL FIVE SPICE LEMON PEPPER FRENCH COUNTRY LIME PEPPER FUMARO SMOKE MAPLE GARAM MASALA MAPLE BBQ GARDEN PEPPERCORN MASALA TANDOORI GARDEN HERB TOMATO MEDITERRANEAN GARDEN TOMATO MEDITERRANEAN GARLIC GARDEN VEGETABLE MEDITERRANEAN PESTO GARLIC MESQUITE BBQ Don't see what you are looking for? We can custom -
Finger Food Minimum Order of 15 Pieces Per Grade
FINGER FOOD MINIMUM ORDER OF 15 PIECES PER GRADE VEGETARIAN VEGETABLES – STICKS WITH HONEY – DILL - MUSTARD MINI ANTI – PASTI – PIKE ON HERBS PIKES WITH MOZZARELLA, BASIL, CHERRYTOMATO & BALSAMICO IN A MINIGLAS FETA FRESH CHEESE - PRALINES IN THE BASILICAL SHEET SKEWER OF POTATOE AND TOMATO WITH PESTO AND ROASTED PINE NUTS MICADO OF VEGETABLES AND MUSHROOMS GRILLE AND MARINATED WITH FRESH FLAVORS AND HERBS EGGPLANT ROLLS FILLED WITH FRESH CHEESE & RUCOLA LA RAT POTATO FILLED WITH GARDEN FORESTS- SCHMAND AVOCADO – GREEN APPLE COCKTAIL WITH CILLI & KORIANDER TARTAR OF MUSHROOMS WITH A CHIP OF PARMA HAM TOWER OF MOZZARELLA AND EGGPLANT ROASTED VEGETABLES PROVENCECAL STYLE WITH FRESH GOAT CHEESE AND HONEY TOMATO COMPOTE & MOZZARELLA WITH GREEN PESTO AND PINE NUTS SALAD OF PENNE NOODELS WITH ARUGULA, TOMATOES & ROASTED PINE NUTS & PECORINO CHEESE SALAD OD DWARF TOMATOES & MINI MOZZARELLA AND PESTO PIKANT SALAD OF PAPAYA WITH ROASTED PINE NUTS TOWER OF TOMATOES AND MOZZARELLA GOAT CHEESE WITH DATE AND FIG MUSTARD FRIED BALLS OF VEGETABLES STUFFED WITH FRESH GOAT CHESSE AND OLIVES AND A SOURCREAM BAKED LENTILS _ MEATBALLS IN A SESAM CLOVE WITH A FINE MINT AND YOGUHRT DIP FRIED CUBES OF CHEESE IN A DOUGH COAT COUT WITH GRAPES AND SALTPASTRY MEDITERRANEAN SALAD OF CHICKENPEAS FISH & SEAFOOD WILD SALMON WITH HONEY – DILL- MUSTARD LOLLI POP OF SMOKY SALMON WITH WASABI – HORSERADISH AVOCADO – MOUSE, WITH SALAD OF RIVER CANNLES & SMOKING SALMON MARINATED GRILLED GINGER SHRIMP ON PINEAPPLE MOUSSE OF KING CRABMEAT WITH KETA – KAVIAR STUFFED EGGS WITH