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.

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Scrambled Eggs with Salmon Fillet

Coho Salmon Fillets - Flash Frozen

Filed Under: Finfish, Moderate Flavor, Salmon, Winter Fish Recipes

The Best Persimmon Pumpkin Bread Ever

Filed Under: Autumn, Winter Fish Recipes Tagged With: Gourmet, Simple

Apple Pecan Cake

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Apple Pecan Cake

Course Dessert
Cook Time 1 hour hour
Total Time 1 hour hour
Servings 2 People

Ingredients

  • 3 c Sugar
  • 2 t baking soda
  • 1-1/2 t Cinnamon
  • 1 tsp Salt
  • 3/4 c veg oil
  • 3 eggs
  • 1-1/2 t vanilla
  • 6 1/4 inch granny smith apples peeled and sliced (tossed in brandy)
  • 1 c Toasted Pecans chopped
  • 3 c Flour

Instructions

  • Sift sugar. Mix sugar with baking soda, cinnamon and salt.
  • In a separate bowl, whisk oil, eggs and vanilla together.
  • Add to the first mixture and mix all together.
  • When the mixture is smooth, add apples and pecans. In four batches, mix in flour.
  • Pour batter into an oblong baking pan and bake at 300 degrees for 1 hour or until a toothpick comes out clean.

Notes

Serve warm with ice cream or whipped cream.

Filed Under: Desserts Tagged With: Autumn Recipes, Simple

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

Filed Under: Uncategorized, Desserts Tagged With: All Seasons, Gourmet

Baked Whole Stuffed Tilapia

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Baked Whole Stuffed Tilapia

Course Main Dish
Servings 4 People

Ingredients

  • 2 pcs Coleson's Catch Whole Gutted and Scaled Tilapia 1 lb. each thawed
  • 1/4 c Oyster Sauce (look for Vegetarian Oyster Sauce if desired)
  • 1 Tbsp Lemon Juice
  • 1 tsp Salt
  • 1/4 tsp Black Pepper ground
  • 1 c Water
  • 2 Tbsp Vegetable oil
  • 2 Onions chopped
  • 3/4 c Carrots chopped
  • 1/2 c Potatoes chopped
  • 1/2 c Green peas frozen
  • 1 Red Bell Pepper seeded & chopped
  • 1/3 c Raisins if desired
  • 1in pc Chicken bullion cube dissolved in a little warm water
  • 2 Eggs beaten
  • Flour enough to coat fish, if it is to be fried
  • 2 Cooking oil for frying
  • Aluminum foil

Instructions

  • Prepare the Tilapia: Remove remaining gills. (The fish is already cleaned of guts and scales.)
  • Lightly pound the body with a mallet or back of a knife to loosen the flesh.
  • Press the fish down with one hand. Hold the tail with the other hand & jerk upward to break the bone.
  • Gently insert a thin spatula or dull knife in between the skin and the flesh to loosen up the flesh.
  • Remove the flesh, taking care not to puncture the skin.
  • Combine Oyster Sauce with the lemon juice, salt and pepper. Marinate the fish skin in this mixture for 30 minutes.
  • Bring the water to a boil. Add the fish meat and cook until it turns white. Drain and remove the bones.
  • Heat oil in a wok & add the onions, carrots, potatoes, green peas, bell pepper and raisins.
  • Add in the fish meat, dissolved bouillon cube, Oyster Sauce and the mixture used to marinate the fish.
  • Cook for 3 minutes. Remove from heat and let cool.
  • Mix in beaten egg & stuff the finished stuffing mix into the fish until it reaches the neck. 
  • To Bake:
  • Wrap the fish in aluminum foil.
  • Place on a rack set over a baking sheet and bake at 325°F for 45 minutes.
  • Serve warm with steamed or brown rice.
  • Or, to Fry:
  • Carefully, dredge both sides of the fish in flour.  Fry in hot oil until fish turns golden.
  • Drain excess oil in paper towels.
  • Serve hot with steamed white or brown rice.

Filed Under: Specialty Fish, Tilapia Tagged With: Autumn Recipes, Simple

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