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.

Generic Salsa

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Generic Salsa

Course salsa
Servings 2 People

Ingredients

  • 2 c firm vegetable or fruit (tomato, cucumber, radish squash, cabbage, pineapple, mango, papaya, etc)
  • 1 c Onion (red, yellow white, green)
  • 1 c peppers (any bell, wax, Anaheim, sweet or hot)
  • 1/4 c herb (cilantro, basil, dill, oregano, mint, fennel, etc)
  • 1/2 c acidic liquid (lemon juice, lime juice, vinegar)
  • Salt and Pepper

Instructions

  • Finely dice all ingredients, add the liquid, season with salt & pepper. Mix thoroughly.

Notes

There are many ways to use the final summer harvest and one of the ways I enjoy most is salsa. Those late harvest tomatoes, with onions, peppers, a few select herbs and an acidic liquid of choice: vinegar, lemon juice, lime juice, etc. Yum. Fruit salsas are delightful, too. They usually don't last as long, though. A hearty salsa kept cold will last for weeks. Hint: the more acidity, the longer it will last.

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.

Prawns, Scallops and Red Bell Peppers with Sautéed Polenta

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Prawns, Scallops and Red Bell Peppers with Sautéed Polenta

Course Main Dish

Ingredients

  • 12 Coleson's Catch Tiger Prawns peeled & deveined
  • 20 Coleson’s Catch Scallops
  • 1 c Onions finely sliced
  • 2 c Red Bell Pepper finely sliced
  • 1/4 c olive oil
  • 1/2 c Chicken Broth
  • 1/2 c balsamic vinegar
  • Salt and Pepper

Instructions

  • In a large sauté pan caramelize the onions in the olive oil, add the red bell peppers, vinegar and chicken broth and simmer until tender.
  • Add more chicken broth if needed.
  • Dust the prawns and scallops in flour and sauté them until golden brown.
  • Combine them with the bell peppers and simmer for a minute or two.
  • Pour over sautéed polenta.

Red Skin Potato and Leek Salad

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Red Skin Potato and Leek Salad

Servings 2 People

Ingredients

  • 2 c red skin potatoes diced
  • 1 c leeks diced
  • 4 hard-boiled eggs diced
  • 1/2 c black olives sliced
  • 2 Tbsp fresh dill chopped
  • 1/2 to 3/4 c Mayonnaise
  • Salt and Pepper

Instructions

  • In a saucepan cover the potatoes and leeks with just enough salted water to cover and simmer until tender but firm, drain and cool.
  • Add other ingredients and chill.

Wild Rice and Pomegranate Salad

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Wild Rice and Pomegranate Salad

Course Salad
Servings 2 People

Ingredients

  • 2 c cooked wild rice or wild rice/white rice blend cooled
  • 1/2 c Celery diced
  • 1/2 c Red Onion diced
  • 1 c pomegranate kernels 
  • 1/4 c Mint diced
  • 1/4 c Honey
  • 1/4 c white wine vinegar
  • 1/3 c bland oil (canola vegetable)
  • Salt and Pepper

Instructions

  • Mix the honey, vinegar, oil, salt and pepper and toss with the other ingredients, chill.

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