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 Cucumbers, Bell Peppers and Red Onions

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Asian Cucumbers, Bell Peppers and Red Onions

Total Time 1 day

Ingredients

  • 1/4 c Rice Wine Vinegar
  • 2 Tbsp Sugar
  • Pinch of salt
  • 1/2 tsp Sesame Oil
  • 2 c cucumbers skinned, seeded, and sliced into crescents 
  • 2 c Mixed Red Green, and/or Yellow Bell Peppers, seeded and cut into sticks
  • 2 c Red Onions skinned and cut into crescents

Instructions

  • Mix first four marinade ingredients.
  • Toss cucumbers, peppers and onions separately in marinade.
  • Chill in separate containers for 24 hours.

Notes

Good in salads or to top grilled items like a salsa.

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

Flan Recipe

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Simple and Delicious Flan Recipe

Course Dessert
Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 3/4 c Sugar
  • Water to dissolve
  • 1 qt Half and half
  • 1 c Sugar
  • 2 tsp vanilla

Instructions

  • In a saucepan boil the sugar syrup until it turns brown.
  • Pour into to an ovenware dish and allow it to cover the bottom by moving the dish back and forth.
  • Scald half and half. Whisk yolks, sugar and vanilla and whisk into half and half.
  • Pour into prepared dish and bake at 300 in a water bath until set.
  • Check in 30 minutes.
  • Chill. Turn out onto plate.

Scallops with Kumquats and Pomegranates

Large Scallops

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Scallops with Kumquats and Pomegranates

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops skewered and broiled
  • 1/2 c Kumquats sliced
  • 1/2 c Pomegranate Seeds
  • 1/2 c Red Onion diced
  • 1 Tbsp Ginger grated
  • 1/2 c Sugar
  • pepper

Instructions

  • In a sauce pan, melt the sugar with a little water.
  • Boil on a high heat until thick, add the kumquats, ginger, onion and pepper, boil until thick.
  • Add the pomegranate seeds, bring to another boil.
  • Pour over the scallops and serve.

Tuna in Coconut Curry Sauce

Yellowfin Tuna

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Tuna in Coconut Curry Sauce

Course Main Dish
Cook Time 4 minutes
Total Time 4 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Tuna Steaks
  • 1/2 c unsweetened coconut milk
  • 1/2 tsp Curry Powder
  • 1/3 c Red Onion diced
  • 1 Tbsp. Sugar
  • 2 tsp. Lime Juice
  • Salt and Pepper to taste

Instructions

  • Place all ingredients in a skillet and bring to a boil.
  • Put in the tuna and cover, turning the heat down to a simmer.
  • The fish will be cooked in 4-5 minutes.
  • The sauce can be served as is, or thickened with cornstarch after removing the fish.

Notes

Top with toasted coconut for a crunchy treat.

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