250203_FreshFlyer

Henry & Lisa Wild Alaskan Salmon $1299 EACH

Samaki, INC.

Vodka Dill Smoked Salmon

$1199 EACH

Grindstone Neck Of Maine Betta Than Chedda Dip

Grindstone Neck Of Maine Smokey Horseradish

Henry & Lisa Wild Alaskan Salmon Burgers

Samaki, INC. Cold Smoked Yellowfin Tuna

$1099 EACH

Grindstone Neck Of Maine Smoked Salmon

Trentasette Cream of Peppers & Eggplant

PINELAND FARMS

Peppercorn-Crusted Ribeye

STEAK INGREDIENTS

• 1 Pineland Farms Ribeye steak, at room temperature

• Olive oil

• 1 1/2 Tbsp crushed tri-color peppercorns

• 1/2 cup kosher salt

• 3 Tbsp unsalted butter

HERBED COMPOUND BUTTER INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, softened

• 1 Tbsp fresh rosemary, finely chopped

• 1 Tbsp fresh thyme, finely chopped

• 1 clove garlic, minced

• 1/2 tsp lemon zest (optional)

• 1/2 tsp flaky salt

• Black pepper to taste

RECIPE COURTESY OF

INSTRUCTIONS:

1. First, prepare the compound butter. Start by combining the softened butter, chopped rosemary, thyme, garlic, lemon zest, flaky salt, and black pepper in a small mixing bowl. Mix until well combined.

2. Dollop the butter onto a piece of parchment paper or plastic wrap (the butter should be in a line about 1 inch across). Wrap or roll the parchment paper or plastic wrap around the butter, forming it into a log. Twist the ends to seal. Refrigerate for 30-60 minutes or until firm.

3. While the butter chills, prepare the steak. Pat the meat dry with paper towels then coat both sides with olive oil. Season with salt and tri-color peppercorns all over.

4. Heat a cast iron pan on medium heat until hot. Add 1/2 Tbsp of olive oil to the pan. Place the steak in the pan and sear for 3-5 minutes to form a nice crust. Flip and sear for 3-4 minutes on the other side or until the steak has reached an internal temperature of 145ºF for a medium finish.

5. Just before the steak is finished cooking, add unsalted butter to the pan and spoon the melted butter over the steak to baste.

6. Remove the steak from the pan and transfer to a plate to rest. Top with a round of compound butter.

7. To serve, slice thinly and sprinkle with flaky sea salt. Leftover compound butter can be frozen or stored in the fridge for 4-5 days.

Homemade Bone Broth

INGREDIENTS:

• Large stock pot, dutch oven, or slow cooker

• A variety of chicken bones leftover from a roasted chicken

• 2 large onions

• 4-6 carrots

• 3 celery stalks

• 4-6 sprigs of fresh herbs like rosemary, thyme, and sage

• 1 tbsp salt

• 1 tbsp whole peppercorns

• 4 garlic cloves

• 3 dried bay leaves

• Water

DIRECTIONS:

1. If using a stock pot or dutch oven, combine all of the ingredients, cover with water, and bring to a boil.

2. Simmer for 12 hours

3. Let cool, then strain into a container.

4. Use or freeze within 3 days

5. If using a slow cooker, combine all of the ingredients, cover with water, and bring to a boil.

6. Cook on low for 12 hours

7. Let cool, then strain into a container.

8. Use or freeze within 3 days.

SCAN FOR MORE TIPS & TRICKS ON OUR BLOG