DOCSLIB.ORG

To Download PDF/Printable Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
To Download PDF/Printable Menu Homemade Soups More Party Favorites Manhattan Clam Chowder Fresh Tuna Salad Nicoise ~20.00 per person New England Clam Chowder Bouillabaisse ~ 30.00 per person Mussel Chowder Paella ~ 35.00 per person Crab & Asparagus Bisque Sliced Steak Platter ~ Market Price Spicy Shrimp & Corn Chowder Chicken Satay Skewers ~ 2.00 each Oyster & Artichoke Bisque Green Salad ~5.00 per person Mediterranean Fish Soup Caesar Salad ~ 6.00 per person Stuffed Mushrooms ~ 9.99 lb. Conch Chowder Asparagus Vinaigrette ~ 12.99 lb. Lowfat Oyster & Corn Chowder Roasted Vegetables ~ 12.99 lb. Bouillabaisse Stuart’s Roasted Red Pepper Hummus ~11.99 lb. Lobster Bisque Guacamole ~ 12.99 lb. Lobster Stock Marinated Seafood & Vegetable Kabobs Seafood Fish Stock 19.99 lb. Gazpacho Spanikopita Triangles ~ 12.00 dozen White Clam Sauce Mini Peking Duck Spring Rolls ~ (6) 9.00 Market Red Clam Sauce Vegetarian Spring Rolls ~ 12.00 dozen Chicken & Lemongrass Potstickers ~ (6) 10.00 41 Oak Lane · P.O. Box 1859 Shrimp Dumplings ~ (6) 9.00 Amagansett, NY 11930 Pork Dumplings ~ (6) 10.00 Spinach Dumplings ~ 12.00 dozen Chicken & Mango Chutney Samosas ~ (6) 9.00 631-267-6700 Pear & Roquefort Stars ~ (6) 7.50 Fax: 631-267-6709 Desserts Mushroom Truffle Risotto Puffs ~ (6) 9.00 Artichoke Beignets ~ (6) 7.50 Birthday & Special Occasion Cakes Mini Quiches ~ 12.00 dozen Made to Order Escargot ~ 7.99 dozen “One Stop at Stuart’s David’s Homemade Key Lime Pies Cheese & Fruit Platters or Crudité Platters Makes Chocolate Cakes, Carrot Cakes Market Price Cheesecakes, Brownies, Tomato, Mozzarella & Basil Market Price Every Dinner Special!” Bakehampton Cookies, Ronnybrook Farms, Prices Subject to Change without Notice Adirondack Creamery & Some Items Require Advance Ordering, www.stuartsseafood.com Especially in the Off Season! Joe and Liza’s Ice Creams e-mail: [email protected] If you don’t see what you’d like, Bruce & Charlotte Sasso Palazzolo Gelato & Sorbetto Please Ask Us! Cooked Lobster Fresh Seafood Salad Cooked Shellfish Dinners To Go Platters Lobsters - Hot or Cold . Market 1¼ lb. Lobster Served with Chips & Cole Slaw Mussels Marinara. 9.00 lb. Lobster Roll . 25.00 ½ lb. Steamers or 6 Little Necks Mussels in Wine & Garlic. 9.00 lb. Shrimp Roll . 12.00 ½ lb. Mussels Little Necks in Wine & Garlic . 11.00 dz. Tuna Roll . 12.00 Corn on the Cob • Cole Slaw Crab Roll . 12.00 Steamers with Broth & Butter . 12.00 lb. Melted Butter All Cooked & Ready to Serve Stuart’s Salad Favorites Specialty Seafood 35.00 per person All Prices Per Pound Hors d’Oeuvres & Entrees Larger Lobsters also Available Cole Slaw . 4.99 Healthy Slaw. 4.99 Red Bliss Potato Salad . 5.99 Lobster Summer Rolls . 10.00 ea. Raw Clambakes To Go Orzo Salad with Tomato & Feta . 8.99 Seared Tuna with Wasabi Sauce . 34.99 lb. Sesame Seaweed Salad . 10.99 Tuna Tartare. 29.99 lb. 1¼ lb. Lobster Hijiki Salad with Edamame . 11.99 Ginger Teriyaki Tuna Burgers . 19.99 lb. ½ lb. Steamers or 6 Little Necks Hungarian Cucumber Salad . 6.99 ½ lb. Mussels Poached Atlantic Salmon. 24.99 lb. Sugar Snap Pea Salad . 9.99 Corn on the Cob •Red Potatoes Cedar Planked Salmon . 24.99 lb. Basmati & Wild Rice Salad. 8.99 Poached King Salmon . 35.00 lb. Sesame Noodles. 7.99 Layered in an Aluminum Kettle Sliced Smoked Scottish Salmon . 28.99 lb. Cold Pasta Primavera . 7.99 Ready to Cook - 4 Person Min. Please Poached or Roasted Wild Striped 35.00 per person Corn & Black Bean Salad . 9.99 Quinoa Tabbouleh. 8.99 Bass, Halibut, etc.. Market Price Roasted Beets . 8.99 Baked Stuffed Clams . 3.00 ea. Mac ‘n’ Cheese . 6.99 Raw Bar To Go Clams Casino . 3.50 ea. Clams Carlotta . 3.50 ea. Clams on the Half Shell 11.00 dz. Homemade Seafood Salads Oysters on the Half Shell 17.00 dz. All Prices Per Pound (with Chorizo, Peppers, Cilantro) Oysters Rockefeller . 3.50 ea. Lobster . 55.00 Lobster Cakes. 3.99 ea. Shrimp with Dill . 19.99 Fresh Yellowfin Tuna. 16.99 Cod Fish Cakes. 2.99 ea. Shrimp Cocktail Crab Cakes . 3.50 ea. Served with Cocktail Sauce & Lemons Smoked Crab . 17.99 Calamari. 16.99 Salmon Cakes. 3.50 ea. Premium Platter 65.00 Frutti de Mar . 19.99 (Mini Cakes Also Available) 2 lbs. Large (16-20 per lb.) (Shrimp, Scallops, Calamari, etc.) Pigs in Blankets. 6.99 dz. Freshly Cooked White Shrimp Scallop Ceviche . 24.99 Coconut Battered Shrimp . 26.99 lb. Any Quantity and Different Sizes of Shrimp Available Smoked Whitefish . 15.99 Smoked Fish Pâté. 13.99 lb..
Load more

Recommended publications
  • Seafood Watch Seafood Report: Crabs Blue Crab
    Seafood Watch Seafood Report: Crabs Volume I Blue Crab Callinectes sapidus Writer/Editor:AliceCascorbi Fisheries Research Analyst Monterey Bay Aquarium Additional Research: Heather Blough Audubon Living Oceans Program Final 14 February 2004 Seafood Watch® Blue Crab Report February 14, 2004 About Seafood Watch® and the Seafood Reports Monterey Bay Aquarium’s Seafood Watch® program evaluates the ecological sustainability of wild-caught and farmed seafood commonly found in the United States marketplace. Seafood Watch® defines sustainable seafood as originating from sources, whether wild-caught or farmed, which can maintain or increase production in the long- term without jeopardizing the structure or function of affected ecosystems. Seafood Watch® makes its science-based recommendations available to the public in the form of regional pocket guides that can be downloaded from the Internet (seafoodwatch.org) or obtained from the Seafood Watch® program by emailing [email protected]. The program’s goals are to raise awareness of important ocean conservation issues and empower seafood consumers and businesses to make choices for healthy oceans. Each sustainability recommendation on the regional pocket guides is supported by a Seafood Report. Each report synthesizes and analyzes the most current ecological, fisheries and ecosystem science on a species, then evaluates this information against the program’s conservation ethic to arrive at a recommendation of “Best Choices”, “Good Alternatives” or “Avoid.” The detailed evaluation methodology is available upon request. In producing the Seafood Reports, Seafood Watch® seeks out research published in academic, peer-reviewed journals whenever possible. Other sources of information include government technical publications, fishery management plans and supporting documents, and other scientific reviews of ecological sustainability.
    [Show full text]
  • Ramen Noodles Ramen Noodles
    RamenRamen a series of simple recipes using canned foods NoodlesNoodles Pork and Beans Servings: 5 Ingredients: • 1 tablespoon olive oil • ½ cup onion, chopped • 1 teaspoon garlic powder • 4 cups water • 1 (15.5-ounce) can great northern beans, rinsed and drained • 2 packets ramen noodle, 1 seasoning packet needed *Pork ramen noodles are suggested for flavor. • 1 (12-ounce) can luncheon meat like Spam, diced • Salt and pepper to taste Directions: 1. In a pot over medium high heat cook onions and garlic in oil until soft, stirring often (approximately 2 minutes). 2. Add water, one seasoning packet, beans, and spam to pot and heat to boiling. 3. Reduce heat, add noodles, and cook until noodles are done (approximately 2 minutes). Add salt or pepper if desired. 4. Let cool slightly before serving. 5. Refrigerate leftovers immediately. Running out of Safety tip: money for food? • Use potholders when Contact your local food stamp office microwaving food to keep or go online to: from burning yourself. dss.mo.gov/fsd/fstamp. Chicken Alfredo with Broccoli Servings: 8 Ingredients: • 5 packages ramen noodles, without seasoning packages • 1 (10.75-ounce) can fat-free cream of mushroom soup, condensed • 1 (10.75-ounce) can reduced fat cheddar broccoli soup, condensed • 1 cup nonfat milk • 1 (10-ounce) can chunked chicken, drained • Salt and pepper to taste Directions: 1. Cook ramen noodles as directed by package without seasoning packets. Drain and set aside. 2. Mix remaining ingredients in a microwave-safe dish and heat until hot. 3. Stir ramen noodles into soup mixture and serve hot.
    [Show full text]
  • Download Ivar's Chowders Nutritional Information
    A Northwest Soup Tradition Widely recognized as one of the finest food purveyors in the country, Ivar’s Soup & Sauce Company produces top-quality seafood soups, and sauces at our state-of-the-art facility in Mukilteo, Washington. Our soup tradition began in 1938 when Ivar Haglund began making and selling his homemade clam chowder on the Seattle waterfront. Today, along with our original line of Ivar’s seafood soups and chowders, we produce a selection of original, non-seafood recipes and new classics. Ivar’s also develops custom soups for restaurants and food-service companies, and they’re all made with the same tradition of quality that has made us famous since 1938. Ivar’s Soup & Sauce Company • 11777 Cyrus Way, Mukilteo, WA 98275 • Ivars.com Alder Smoked Salmon Chowder RTH For more information please contact our sales department at 425 493 1402 Savor the irresistible flavor of wild Alaskan smoked salmon, blended with tender potatoes and vegetables in this rich and creamy chowder. Preparation time: 30 minutes Main Ingredients: Potatoes, smoked salmon, garlic, Distribution Item Number: onion, celery, spices, Parmesan and Romano cheese Manufacturers’ Code: 969 Shelf Life: Three months refrigerated or 18 months Contents: Four 4-pound pouches of soup, ready to use. frozen. Ivar’s Puget Sound Style Clam Chowder Available in concentrated and heat-and-serve versions, this distinctive Northwest-style chowder with a tantalizing hint of bacon is made with meaty clams harvested in the icy waters of the Atlantic Ocean. Preparation Time: 35 minutes Main Ingredients: Sea clams, potatoes, bacon, Distribution Item Number: onions, celery Loaded Baked Potato Soup RTH Manufacturers’ Code: concentrate 9571, heat-and-serve 952 Shelf Life: Three months refrigerated or 18 months frozen.
    [Show full text]
  • LDI Lobster Is Hunky Dory!
    LDI Lobster Is hunky dory! Chowder of the Day…$7 Served hot with oyster crackers. Blue Hill Bay Mussels…$7 Steamed and served with butter. Local Steamer Clams…$10 Steamed and served with butter. Hunky Dory Lobster Dinner…$33 (1.25lbs), $36 (1.5lbs) Served with coleslaw, corn on the cob, and a whoopie pie! Specialty Lobster Roll…$25 A fresh, generous 4oz portion, light mayo, warm drizzle of butter on a brioche roll. Served with chips. Add thick-cut bacon ($2) Blue Hill Bay Crab Roll…$18 Handpicked local crab, light mayo, touch of lemon zest on a brioche roll. Served with chips. Flame Grilled Burger…$10 100% natural beef with lettuce and tomato on a brioche bun. Served with pickle and chips. Add cheese: blue, American or cheddar ($1) Add thick-cut bacon ($2) Seared Ahi Tuna Sandwich…$18 6oz of ginger-soy marinated, sushi-grade tuna served rare with wasabi aioli on a brioche bun. Served with pickle and chips. Veggie Burger…$8 Blue Mango brand. Topped with lettuce and tomato and a drizzle of roasted red pepper aioli on a brioche bun. Served with pickle and chips. The burger itself is soy-free and vegan. Not gluten-free. Jordan’s Maine Red Hot Dog…$6 Two flame grilled Maine red hot dogs on a bun Served with chips. For the wee snappers… Kid’s Hamburger Basket…$6 3.5oz all-natural beef burger on a bun. Served with french fries. Kid’s Hot Dog Basket…$4 Maine red hot dog on a bun. Served with french fries.
    [Show full text]
  • Health Benefits of Eating Fish (Mercury in Fish)
    Fish and seafood can provide a valuable, nutritious Fish and seafood with lower mercury and higher addition to a healthy, balanced diet. levels of healthy fatty acids (omega-3) include: anchovy, Atlantic mackerel, blue crab, clam, lake Fish and seafood are good sources of protein, whitefish, mullet, mussel, oyster, Pollock, rainbow omega-3 fatty acids, minerals and vitamins trout, salmon, sardines, smelt, shrimp, and tuna (light, (including vitamin D) that promote healthy hearts, canned). healthy growth, and brain and eye development of infants and children. For further information on mercury in store bought fish and seafood, visit “Mercury in Fish: Questions and Health Canada recommends that all Canadians, Answers” on Health Canada’s website including pregnant women and children, eat at least www.hc-sc.gc.ca. two servings of fish per week to benefit from the nutrients found in fish. Go for variety. Eat a variety of fish and seafood that have lower levels of mercury or other Some fish have higher levels of mercury, a naturally chemicals. Generally smaller type of fish and fish occurring element that can be harmful, especially to that don’t eat other fish tend to have lower infants and unborn children. Limit intake of fish most mercury levels. likely to have higher mercury levels: shark, escolar, orange roughy, swordfish, and fresh or frozen tuna. Prepare fish in a way that maximizes the health benefits. Cook using lower fat preparation Women of childbearing age and children should eat a methods. Baked, broiled, steamed or grilled fish is maximum of two servings of these fish (the size of healthier than fried or deep fried fish.
    [Show full text]
  • Southwest Guide: Your Use to Word
    BEST CHOICES GOOD ALTERNATIVES AVOID How to Use This Guide Arctic Char (farmed) Clams (US & Canada wild) Bass: Striped (US gillnet, pound net) Bass (US farmed) Cod: Pacific (Canada & US) Basa/Pangasius/Swai Most of our recommendations, Catfish (US) Crab: Southern King (Argentina) Branzino (Mediterranean farmed) including all eco-certifications, Clams (farmed) Lobster: Spiny (US) Cod: Atlantic (gillnet, longline, trawl) aren’t on this guide. Be sure to Cockles Mahi Mahi (Costa Rica, Ecuador, Cod: Pacific (Japan & Russia) Cod: Pacific (AK) Panama & US longlines) Crab (Asia & Russia) check out SeafoodWatch.org Crab: King, Snow & Tanner (AK) Oysters (US wild) Halibut: Atlantic (wild) for the full list. Lobster: Spiny (Belize, Brazil, Lionfish (US) Sablefish/Black Cod (Canada wild) Honduras & Nicaragua) Lobster: Spiny (Mexico) Salmon: Atlantic (BC & ME farmed) Best Choices Mahi Mahi (Peru & Taiwan) Mussels (farmed) Salmon (CA, OR & WA) Octopus Buy first; they’re well managed Oysters (farmed) Shrimp (Canada & US wild, Ecuador, Orange Roughy and caught or farmed responsibly. Rockfish (AK, CA, OR & WA) Honduras & Thailand farmed) Salmon (Canada Atlantic, Chile, Sablefish/Black Cod (AK) Squid (Chile & Peru) Norway & Scotland) Good Alternatives Salmon (New Zealand) Squid: Jumbo (China) Sharks Buy, but be aware there are Scallops (farmed) Swordfish (US, trolls) Shrimp (other imported sources) Seaweed (farmed) Tilapia (Colombia, Honduras Squid (Argentina, China, India, concerns with how they’re Shrimp (US farmed) Indonesia, Mexico & Taiwan) Indonesia,
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Global Seafood Cookbook *Recipe List Only*
    GLOBAL SEAFOOD COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Global Seafood Cookbook. GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Appetizers & Salads Almejas a la Marinera (Spanish Clams in Marinara Sauce) Atherina (Greek Fried Smelts) Bara Lawr (Welsh Laver Bread) Blackbeard's Crab Cakes Clams Casino Codfish Balls Crab & Artichoke Dip Cracker Pirate Smear (Crab & Shrimp Dip) Easy Sushi Rolls Eggs Drumkilbo (eggs with lobster & shrimp) Fried Calamari (Squid) Gefilte Fish (Jewish Stuffed Fish) Herring Dip (Jewish) Hot Lobster Dip Inlagd Sill (Swedish Salted Herring) Lobster Salad Maine Clam Dip Marinated Anchovies (Basque) Old Bay Crab Cakes Oysters on the Half Shell Oysters Rockefeller Popcorn Shrimp Prawn Crackers Salade Basque (Basque Salad with Tuna) Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad) Salmagundi (Pirate Grand Salad) Selyodka Pod Shouboi (Russian Herring Salad) Shenanchie's Clam Dip Shenanchie's Sushi (Avocado & Shrimp) Shrimp Puffs Shrimp Salad Shrimpy Devils (deviled eggs with shrimp) Sledz w Smietanie (Polish Creamed Herring) Steamed Mussels Sushi Rice Taramasalata (Greek Fish Roe Dip) Tempura (Japanese Seafood & Vegetables) Tomates Monegasque (Monegasque Tomatoes with Tuna) Tuna Rice Cakes Uncle Pat's Crab Cocktail 2 GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare Entrees & Sides Almondine Sole Apelsinfisk (Swedish Orange Fish) Baked Mahi-Mahi Bar a la Monegasque
    [Show full text]
  • FDA: "Glowing" Seafood?
    FDA: "Glowing" Seafood? http://web.archive.org/web/20080225162926/http://vm.cfsan.fda.gov/~ea... U.S. Food and Drug Administration Seafood Products Research Center July 1998 "GLOWING" SEAFOOD? by Patricia N. Sado* Introduction Seafood that produces a bright, blue-green light in the dark could be a meal from outer space or haute cuisine in a science fiction novel. The U. S. Food and Drug Administration (FDA) has received many consumer complaints about various seafood products "glowing" in the dark. Some of these consumers called their local health departments, poison control centers, and their U.S. Senator because they thought they had been poisoned by radiation. These consumers said they had trouble convincing people that their seafood was emitting light. One consumer took his imitation crabmeat to a local television station. Unfortunately his seafood had dried out and did not glow for the television reporters. Several consumers said that it took them many weeks before they found phone numbers for various government agencies to make inquiries. Several consumers thought their "glowing" seafood was due to phosphorescing phytoplankton, or even fluorescence. The consumers' seafood products "glowing" in the dark were not due to radiation or to fluorescence, which requires an ultraviolet light to trigger the reaction. These seafood products exhibited luminescence due to the presence of certain bacteria that are capable of emitting light. Luminescence by bacteria is due to a chemical reaction catalyzed by luciferase, a protein similar to that found in fireflies. The reaction involves oxidation of a reduced flavin mononucleotide and a long chain aliphatic aldehyde by molecular oxygen to produce oxidized flavin plus fatty acid and light (5, 12).
    [Show full text]
  • APPETIZERS Caribbean Fish Soup 13 Conch Fritters 17 Soup Du Jour
    APPETIZERS Caribbean Fish Soup 13 Conch Fritters 17 Soup Du Jour 12 Fish Fingers 12 Tossed Salad 11 Shrimp Cocktail 20 Chicken Wings 10 Tortilla Chips & Salsa 10 SALAD PLATTERS Light Luncher 22 Serenity Salad Special 22 {Soup du Jour w/Tossed {Caesar salad with grilled Salad and Fresh Dinner Rolls} chicken breast} w/Grilled Fish 27 w/Grilled Shrimp 29 FRESH SEAFOOD Fresh Fish Sandwich 20 {Grilled on a bun with sautéed onion; served with lettuce, tomato & french fries} Fish Tacos 20 {Grilled fish, mango salsa, shredded purple cabbage, & tartar sauce, served with french fries} Fresh Grouper/Snapper Fillet or Whole 29 {Pan-seared, grilled, or steamed} Fresh Caught Lobster/Crayfish Market Price {Grilled and served with drawn butter, lemon, garlic, & tarragon} Grilled Shrimp Skewers 35 {Served with pineapples, peppers, and zucchini – Choice of BBQ or Lemon Butter Garlic sauce} Beer Batter Shrimp 35 {Shrimp dipped in a beer batter and deep-fried and served w/tartar sauce} POULTRY Jumbo Leg {Deep fried or grilled} 14 All served with french fries or rice, lettuce & tomato or cole slaw BEEF CHARBROILED Strip Steak {10 oz} 35 Cooked to order & served with french fries or rice, lettuce & tomato or cole slaw Cheese Burger {Swiss or American} 16 Hamburger 14 All cooked to order & served with french fries Barbecue Ribs 18 {Rolled in Serene BBQ sauce & served with lettuce, tomato & french fries} PANINIS Club 17 Ham 13 Cheese 10 Ham & Cheese 14 Turkey 14 All served with french fries and cole slaw Side Orders 6 Rice du Jour French Fries Prices are quoted in US$ currency and a 15% Service Charge will be added .
    [Show full text]
  • Chef Francisco® Boston Clam Chowder (Bag) Print
    Chef Francisco® Boston Clam Chowder (Bag) Print A hearty clam chowder with clams, potatoes, celery and mild white fish in a thick creamy broth. The flavor profile is rich clam flavor in a dairy background seasoned with spices. Variety Package Size 78003790 Boston Clam Chowder 4-4 lbs. Bags 78001366 Boston Clam Chowder 4-8 lbs. Bags 78003812 Boston Clam Chowder 6-8 lbs. Bags Ingredients water, milk, dehydrated potatoes (cooked potatoes, sodium acid Nutrition : pyrophosphate), chopped clams (clams, clam juice, water, sodium tripolyphosphate), minced pollock (contains up to 1% cod), modified Serving Size : 245 g cornstarch, celery, nonfat dry milk, contains 2% or less of: soybean oil, Calories : 180 butter (cream, salt), salt, whey powder (milk), enriched flour (wheat flour, Calories Per Fat : 70 niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cream flavor (lactose, whey protein concentrate [milk], cream powder [cream, Fat : 8 g nonfat milk, soy lecithin], modified cornstarch, milk fat, mannitol, xanthan Saturated Fat : 3 g gum, artificial color, salt, natural flavoring), natural and artificial clam Trans Fat : 0 g flavor, flavor enhancer (hydrolyzed wheat protein, yeast extract, sunflower oil, flavor), dehydrated onion, emulsifier (distilled monoglycerides [soy], Cholesterol : 25 mg distilled propylene glycol monoesters [soy], citric acid, ascorbic acid), Sodium : 880 mg butter flavor (whey solids [milk], enzyme modified butter, maltodextrin Total Carbohydrates : 18 g [corn], salt, dehydrated butter, guar gum, annatto and turmeric color), Fiber : 1 g white pepper, disodium inosinate and guanylate, parsley. Sugar : 6 g Allergens: Fish (Cod, Pollock), Soy, Wheat Protein : 8 g Frozen Shelf Life: 720 days Vitamin A : 2 % Vitamin C : 2 % Calcium : 15 % Iron : 4 % Total Fat : 13 % Saturated Fat : 15 % Cholesterol : 8 % Sodium : 36 % Total Carbohydrates : 6 % Dietary Fiber : 3 % Preparation Our soups are quick and easy to prepare.
    [Show full text]
  • Classic Bouillabaisse by Executive Chef Shane Mcanelly
    Classic Bouillabaisse by Executive Chef Shane McAnelly Classic seafood stew from Provençal with seasoned California Petrali Sole, clams, mussels and shrimp. Pairing: Pairs excellently with the minerality in the crisp 2015 Chalk Hill Viognier whose floral notes accent the fennel and saffron in the broth. Servings: 4 Ingredients: 1 pound petrale sole, trimmed of any bones 8 oz mussels, preferably from Prince Edward Island, cleaned 8 oz Manila clams, cleaned 8 each white Gulf shrimp, u10 size, cleaned 3 cups bouillabaisse broth (ingredients & recipe follow) 1 cup white wine 1 cup Russet potato, medium dice 4 tablespoons butter, unsalted 2 bunches chives, chopped fine 4 tablespoons rouille (ingredients & recipe follow) Grapeseed oil as needed Salt, to taste Directions: Preheat oven to 350. In a small mixing bowl toss potatoes with salt and 1 teaspoon grapeseed oil. Place on baking sheet and cook in oven for 10 minutes, until tender. Meanwhile, season sole with salt. In large sauté pan heat 2 tablespoon oil until hot. Cook sole until golden brown, remove from pan. Add potato, clams, mussels, shrimp and white wine. Cover pan and cook for 3 minutes until shellfish start to open. Add bouillabaisse broth, butter and chives and cook until butter has incorporated into the sauce. Divide shellfish, broth and potato amongst 4 bowls. Top with equal parts of sole filet. Top sole with 1 tablespoon of rouille and fennel frond to garnish. https://www.foleyfoodandwinesociety.com/Wine-and-Cuisine/Recipes/Entrees Bouillabaisse broth: ½ cup fennel, chopped ½ cup onion, chopped 2 clove garlic ¼ cup pernod 1 small pinch saffron 1 bay leaf 2 cup canned tomato 2 cup lobster stock 1 tablespoon olive oil In medium pot, sweat fennel, garlic and onion in olive oil.
    [Show full text]