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.

Chocolate Mousse

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Chocolate Mousse

Either pour into glasses or cool in one bowl. Serve with whipped cream.
Course Dessert

Ingredients

  • 8 oz semi sweet chocolate
  • 1/4 c water
  • 1 c egg whites
  • 1 c whipping cream
  • 2/3 c Sugar

Instructions

  • In a double boiler, melt chocolate and water together. Stir as it melts; if it is not smooth and kind of "chalky" add a bit more water.
  • When it is melted it should be smooth and a thick liquid, set aside.
  • Whip the egg whites and sugar until a thick meringue, set aside.
  • Whip the cream until stiff.
  • Fold the meringue into the chocolate and then the whipped cream.

Notes

Serving Suggestions:
Either pour into glasses or cool in one bowl. Serve with whipped cream.
Angelfood Parfait:
Break pieces of angel food cake into glasses or bowl and layer or fold with the mousse.
Mousse Parfait ideas:
Mini marshmallows Caramel sauce Toasted nuts Sliced banana, strawberries or mango
Additional Comments:
Instead of water use coffee or espresso for flavoring. Orange zest is a good addition.

Poached Pears and Berries in Port, Plus More!

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Poached Pears and Berries in Port, Plus More!

Course Dessert
Servings 2 People

Ingredients

  • 2 firm pears peeled, cored and cut into quarters
  • 1 c Strawberries thickly sliced
  • 1 c blackberries
  • 1 c port
  • 1/2 c Sugar
  • 1/4 tsp Allspice
  • 1/4 tsp Cinnamon
  • 1/4 tsp Black Pepper

Instructions

  • In a saucepan, simmer the port, sugar and spices for 2 minutes.
  • Add the pears and simmer until al-dente.
  • Remove the pears and chill.
  • Add the berries to the simmering liquid and simmer for 2 minutes.
  • Remove and chill.
  • Simmer the liquid until it begins to thicken and chill.
  • When chilled, combine the berries and syrup.

Notes

Serving Suggestions:
Assembly ideas:
Pears in a bowl, scoops of vanilla bean ice cream topped with berry syrup (hot or cold). Toasted pound cake on plate, pears, ice cream, berries, whipped cream. Parfait glasses layered with pound cake, pears, berry syrup topped with whipped cream.

Jamaican Jerk Prawn Stew

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Jamaican Jerk Prawn Stew

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

Ingredients

  • 2 lbs prawns peeled
  • 3 c Chicken Broth
  • 1/2 c Scallion chopped
  • 3 Tbsp Fresh Ginger grated
  • 1/2 tsp Ground Allspice
  • 1/2 c Red Bell Pepper finely diced
  • 1/2 c Carrot finely diced
  • 1 habanero pepper
  • 2 Tbsp Worcestershire sauce
  • 1/2 tsp Black Pepper
  • 2/3 c rice

Instructions

  • Put all ingredients except the prawns in a large pot and simmer for 20 minutes.
  • Add the prawns and simmer for 5 minutes.
  • Remove the habanero pepper before serving.

Notes

A light coleslaw is a nice side dish.

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.

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