Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Garlic Focaccia Bread

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Garlic Focaccia Bread

Cook Time 7 minutes
Total Time 7 minutes
Servings 2 People

Ingredients

  • Plain focaccia bread
  • butter Melted
  • garlic chopped
  • Parmesan cheese
  • parsley chopped

Instructions

  • I buy plain focaccia bread and spread it with melted butter, chopped garlic, Parmesan cheese and chopped parsley and bake at 400 for 7-10 minutes.
  • There are many good recipes if you want to bake your own.

Braised Lamb Shanks with Cranberries

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Braised Lamb Shanks with Cranberries

Course Main Dish
Servings 6 People

Ingredients

  • 4 lb lamb shanks or 2 lbs lamb meat cut into cubes
  • 1 Onion diced
  • 2 Tbsp garlic chopped
  • 2 Tbsp Ginger grated
  • 1 Tbsp Fennel Seed
  • 2 Tbsp fresh basil chopped
  • 1 c Fresh Cranberries
  • 1/2 c brown sugar
  • Salt and Pepper
  • 2 c Chicken Broth
  • 1/4 c olive oil

Instructions

  • Salt and pepper the lamb and dust with flour.
  • Sauté in hot oil until brown, add the onions and caramelize.
  • Add all other ingredients and simmer until tender adding more liquid if needed.
  • Nice when served with creamy polenta.

Strawberries Romanov

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Strawberries Romanov

Course Dessert
Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 3 c Strawberries small (if unavailable use large ones but cut in quarters)
  • 2 Tbsp Curacao or other orange-flavored liqueur 
  • 4 Tbsp Orange Juice freshly squeezed 
  • 1 Tbsp Lemon Juice freshly squeezed 
  • 1 Tbsp Orange Zest grated 
  • Whipped cream with powdered sugar and vanilla
  • Mint to garnish

Instructions

  • Toss the strawberries with the liqueur, lemon juice, orange juice and zest.
  • When ready to serve, place strawberries in individual bowls or stemware and garnish with mint.
  • Serve with whipped cream.

Notes

Refrigerate strawberry mixture no longer than 30 minutes or the strawberries will become soggy.

Basic Bread Pudding Custard

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Basic Bread Pudding Custard

Course Dessert

Ingredients

  • 2 c Milk scalded
  • 4 eggs
  • 1 c Sugar
  • 1 tsp vanilla

Instructions

  • In a bowl whisk the eggs, sugar and vanilla-whisk the hot milk in. That is custard.
  • You can use more bowls and double boilers but in my kitchen I'll be cleaning up so I cut to the chase. Keep it simple. 
  • French bread is what I like to use. I cut it into squares put it into an ovenware dish and cover with the custard.
  • The bread likes to float so I put another dish on top to keep the bread covered.
  • I prefer to have more custard than bread.
  • Some people like it drier and add a sauce.
  • All custard likes to be cooked in a water bath, I would recommend it but you dont have to, just keep the heat down. 

Notes

Let's think of some good combinations:
- Chocolate bread pudding with banana creme anglaise
- Maple bread pudding with whipped cream
- Rum raisin bread pudding with whipped cream
- Brandied chestnut bread pudding with maple syrup and whipped cream
- Mocha bread pudding with chocolate sauce
- Almond bread pudding with whipped cream and toasted almonds

Baked Pears and Almonds in Filo

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Baked Pears and Almonds in Filo

Course Dessert
Cook Time 25 minutes
Total Time 25 minutes
Servings 2 People

Ingredients

  • 1 large pear any type will work, ripe pears cook quicker
  • 1/3 c mascarpone
  • 2 tbsp Honey
  • Pinch of Allspice
  • 2 Tbsp Slivered Toasted Almond
  • 4 sheets Filo dough 
  • Melted butter

Instructions

  • Cut the pear in half and core.
  • Mix the Mascarpone, honey, allspice and almonds in a bowl.
  • Place one sheet of filo dough on the counter and brush with melted butter.
  • Place another filo sheet on top and brush with melted butter.
  • Place the pear half, core side up, in the center of the filo sheet and put half the mixture on the center.
  • Draw the corners of the filo to the center to form a bundle and turn them to stay in place.
  • Place on a sheet pan and repeat. Bake at 375 degrees for 25-30 minutes or until golden brown and pears are tender.

Notes

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