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.

Asian Pesto

Print

Asian Pesto

Course Sauces

Ingredients

  • 4 c Cilantro
  • 1/2 c garlic
  • 1/2 c toasted almonds or cashews 
  • 2 Tbsp Sesame Oil
  • 1/4 c Soy Sauce

Instructions

  • Place all ingredients in a blender and puree.

Notes

Use in pasta, as a sandwich spread, mixed into a salad dressing, etc.

Basic Pesto

Print

Basic Pesto

Course Sauces
Servings 2 People

Ingredients

  • 4 c basil leaves (and/or cilantro dill, oregano, mint, fennel)
  • 1/2 c garlic (red onion or shallots)
  • 1/2 c pine nuts (walnuts pecans, almonds, macadamia, etc.)
  • 1/2 c olive oil (canola corn, peanut)
  • 1/2 c Parmesan cheese (no cheese in mixture feta, goat or others sprinkled on top)
  • Salt and Pepper

Instructions

  • Place all ingredients in a blender and puree.

Notes

Use in pasta, as a sandwich spread, mixed into a salad dressing, etc.
Additional Comments:
Traditionally we have basil, garlic, olive oil, pine nuts, and Parmesan cheese. Nice, but let's veer of the beaten path. Cilantro, dill, oregano, mint and fennel all make delightful a pesto sauce. See our recipes for Asian Pesto, Santa Fe Pesto, Dill Pesto, and Fennel Pesto.

Braised Lamb Shanks with Cranberries

Print

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.

Basic Savory Polenta–Creamy, Sautéed and Deluxe

Print

Basic Savory Polenta--Creamy, Sautéed and Deluxe

Course Side Dish
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 2 c. Chicken Broth
  • 1 Tbsp garlic chopped
  • 1 tsp Italian seasoning
  • 2 Tbsp fresh basil chopped
  • Salt and Pepper
  • 1 c cornmeal
  • Half and half

Instructions

  • In a heavy saucepan bring all the ingredients except half and half to a boil.
  • Simmer for approximately 10 minutes or until the cornmeal is smooth and not gritty. Stir frequently.
  • Add half and half to achieve the desired creaminess.
  • It will get thicker as it cools so I make mine a little thinner so it doesn't get gummy half way through eating.

Notes

Sauteed: Use the same process as above but don't thin it as much and spread in an oiled sheet pan to cool. Spread with oil on top as well to prevent cracking. Once cool, cut into desired shapes and saute in hot oil until brown and crispy.
Deluxe: Same process as above, with the addition of 1 c. finely diced sautéed vegetables such as onions, celery, carrots, cabbage, etc.

Cold Tuna with Cilantro & Lime

Yellowfin Tuna

Print

Cold Tuna with Cilantro & Lime

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Tuna Steaks
  • Marinade:
  • 2 Tbsp tequila
  • 1 tsp crushed chili flakes
  • 1/4 c Lime Juice
  • 1/4 c Cilantro chopped
  • 1/4 tsp Salt and Pepper
  • 1/2 tsp Lime Zest grated
  • 1/2 tsp Cumin
  • 2 Tbsp white wine vinegar
  • 1 Tbsp garlic chopped
  • 1 tsp Chili Powder
  • 1/2 c Red Onion diced
  • 1/4 c water

Instructions

  • Thinly slice the tuna into strips and toss with the marinade.
  • Chill for 24 hours.
  • Serve with tortillas.

Notes

Can be served with shredded iceberg lettuce, diced tomatoes, diced jicama and such.

Contact Us

Like Us On Facebook
877-COLESON