I love these little bundles of Shrimp. They are easy to prepare and delicious. You don’t need a sauce as the filling is saucy enough.
They can be used as hors d’oeuvres, appetizers or just special treats in general. Simply pop into a 400f oven (frozen) for 19 minutes and
serve. Their also easy for your guests to handle:)???
These moist Crab Puffs are a real treat and super easy to serve. Their made by my Crab Guy who specializes in all things Crabmeat. Their packed in 3 bags (12 each) for a total of 36 in a box. Right from the freezer onto a sheet pan- into a 400f oven for 19 minutes and their ready to serve. You can serve a sauce with them but their super moist so it’s not really necessary.
This is one of my all time favorite hors d’oeuvres/ appetizers/ side dishes. This item will be a huge hit anytime of year but especially during the holidays. Just imagine- you’ve brought out the Turkey and all the side dishes and then you present a platter of these pancakes topped with the apples. Watch the happy faces.:)
I’ve worked hard so you don’t have to. Just lay the pancakes (frozen) on to a sheet pan and pop into a 400f oven for 10 min and then flip for 10 min more. The apples are best thawed in the container and gently heated in microwave in 30 second intervals. Serve as pictured:)
Two bags of potato pancakes (16 each) and two pints of
apples (16 each).
Having cooked for hundreds of parties over the years the most popular hors d’ oeuvres were always those in pastry. But there’s more good news- I’ve designed these pastry baskets to be easy for my customers to prepare and given their bite size proportions easy for your guests to eat.
All you have to do is take them from the freezer- remove the packaging- place on cookie sheet and bake at 275°f for 20 minutes. Serve right out of the oven and watch the happy faces. Great for any holiday get together.
Ingredients- Puff pastry, Salmon, Smoked Salmon, Eggs, Flour, Butter, Horseradish, Fresh Dill, Fresh Lemons, Cream, Kosher salt, and Black Pepper.
These are very tasty Shrimp skewers- perfect for any bbq setting.
I’m adding these to my inventory today 4/11/18 and I just had them for lunch- loved them. Their not over powering with the Lemon or Garlic. The flavor profile is balanced and left me thinking- TASTY!
Crazy easy to work with- just place on grill frozen- 3/4 minutes on each side and your golden.
I can’t imagine anyone not liking them- great entertainment tool. The skewers can be picked up with fingers so their an excellent hors d’oeuvre item as well.
You can even thaw- pull off the skewers- remove the tail shell and quickly stir fry.
Each box has 2 bags of 12 skewers each. So 24 skewers in a box.
If you just want a half box (12 skewers) I can make that happen
I really enjoy this tasty side dish. I’ve had them with steak, fish, and Chicken. They work with practically anything and a welcome addition to my growing selection of side dishes.
Super simple to prepare. Best thawed and then baked in a 350°f oven for 20 minutes. But you can cheat a bit and pop into oven directly from the freezer for 25-28 minutes (350°f).
This is one of the great French potato preparations. As with all my specialty products I spare no expense to prepare the highest quality product possible. To be sure this is not a diet potato in fact it’s a bit decadent but oh so delicious. I use heavy cream, whole milk, fresh thyme, fresh rosemary, shallots, garlic and a lot of Asiago, Fontina, Parmesan, and Provolone cheeses.
Cooking instructions- Take them directly from the freezer and put in micro for 2 minutes. Then with a fork just pop out the block of potatoes (they come right out) and place on a cookie sheet. Bake uncovered for 45 minutes in a preheated 350°f oven and serve.
I’m not gonna lie- you can simply take from the freezer- loosen the top so steam can escape if necessary and microwave for 6-8 minutes. You just want to make the potatoes hot and each micro is different so use common sense.:)
I like to bake them but you might like the micro version better. Your call!
Idaho Potatoes, Heavy Cream, Whole Milk, Whole Butter, Provolone, Parmesan, Asiago, Fontina, Fresh Garlic, Fresh Shallots, Fresh Thyme, Fresh Rosemary, Red Pepper Flakes, Kosher Salt, and Black Pepper
As a Chef and a hard core foodie I’ve always considered this to be my favorite potato preparation. It can be served in the most elegant dinning setting or as the perfect breakfast potato. It’s an addictive potato- much like potato chips. It’s also Gluten Free- bonus!:)
I use 3 large Idaho Potatoes to make each tart and each tart serves 4-6 people depending on the appetites involved.
Here’s how you handle this magnificent potato. You need a 10 inch non stick fry pan. You can use a larger 12 inch pan but not smaller than 10. Preheat you oven to 400°f and then put the non stick pan in the oven to preheat for 7 minutes. Take my Potatoe Tart right from the freezer and remove all packaging. Add aprox 2tbsp of butter to preheated pan and lay the frozen tart therein (upside down). Let bake 10 min and then flip for 10 min more. Remove tart from pan and place on cutting board and cut into 8 wedges as if cutting a pie or cake. It’s best served immediately out of the oven so time your meal accordingly.
It might seem like a lot of effort to reconstitute my Potato Tart but it’s well worth it. Please resist the temptation to heat in microwave as the qualitative difference is immeasurable. Also- once you’ve navigated this procedure a few times it’s actually pretty simple and you’ll enjoy using this magnificent side dish over and over.
Idaho Potatoes, Whole Butter, Canola Oil, Virgin Olive Oil, Kosher Salt, and Black Pepper
Like the Clams Casino Dip this is a great entertainment tool- perfect for hors d’oeuvres or fabulous on a Sunday morning with fresh bagels.This is so easy to work with just pop in the micro (frozen, thawed) one minute at a time and stir. Repeat until dip is warm. If entertaining just transfer to a serving ramicken and surround with high quality crackers or my preferance- cut a baguette into slices and toast. For an extra touch turn baguette croutes into little garlic croutes. Either way your guest spoons some of the dip on the croute or cracker and watch the happy faces.
INGREDIENTS: Cream Cheese, Shrimp, Butter, Garlic, White Wine, Parmesan, Lemon, Mayo, and Seasonings.
I just love my grain blends. There are four flavors and this one is Wild Mushroom centered. I love the edginess of the flavor profile as well as the ease of product execution. Simply pour onto a plate and heat in microwave. You can add things to it but it’s great as is.
This is a great soup product – loaded with crab and screams premium soup preparation. Simply heat and eat.
INGREDIENTS: Milk, Blue Crab, Half and Half, Heavy Cream, Water, Salted Butter, Onions, Wheat Flour, Beef Broth, Ground Mustard, Celery Seed, Black Pepper, Seafood Seasoning, Hot Sauce
contains MILK, SHELLFISH, WHEAT
Like the Shrimp Scampie Dip this is a great entertainment tool- perfect for hors d’oeuvres or fabulous on a Sunday morning with fresh bagels.This is so easy to work with just pop in the micro (frozen, thawed) one minute at a time and stir. Repeat until dip is warm. If entertaining just transfer to a serving ramicken and surround with high quality crackers or my preferance- cut a baguette into slices and toast. For an extra touch turn baguette croutes into little garlic croutes. Either way your guest spoons some of the dip on the croute or cracker and watch the happy faces.
INGREDIENTS: Cream Cheese, Clams, Parmesan, Gouda, Butter, Garlic, White Wine, Bacon, Lemon, Mayo, Red/Orange/Yellow Bell Peppers, and Seasonings.
I use nothing but the best cheese within my gourmet Mac & Cheese including Pecorino Romano, Fontina, and Parmigiano Reggiano.This is a serious Mac+Cheese product.
Just take from the freezer and put in micro for 2 minutes. Then pop the block out with a fork and place on a cookie sheet and bake uncovered at 350°f for 50 min for best results.
Mezzi Rigatoni, Whole Milk, Monterey Jack, Sharp Cheddar, Fontina, Pecorino Romano, Parmigiano Reggiano, Panko Crumbs, Whole Butter, Extra Virgin Olive Oil, Flour, Kosher Salt, and Black Pepper
Hi everybody- so I’ve been working on a different version of my Escargot going into the high 2018 holiday season.
Here are the
VOL-AU-VENT D’ ESCARGOT BOURGUIGNONNE
This of course is based on a french classic. I’ve made miniature/bite size pastry baskets- filled them with an Escargot and then topped them off with my garlic/parsley butter.
All you have to do is take them from the freezer (carefully remove the packaging) and put them on a cookie sheet.
First cover the cookie sheet with a piece of parchment paper which I provide to prevent sticking and then simply put in a 275f oven for 20 min and serve.
I get that Escargot is not every bodies cup of tea but for those that love them
(and you know who you are) this version will be a hit.
Maybe you have a friend or relative that loves Escargot-
I’ll sell you a few (3,6,9) for that special person. A full box is 2 bags of 15 for a total of 30.
Easy and delicious- that’s how we roll at Chef Michaels :)??
Escargot, Puff Pastry, Onions, Fresh Garlic, Fresh Parsely, Fresh Thyme, Fresh Rosemary, Whole Butter, Eggs, Flour, Fresh Lemon Juice, Extra Virgin Olive Oil, Red Pepper Flakes, Kosher Salt, Black Pepper
This Brie makes a great appetizer or an elegant side on your holiday dinner table. I’m really proud of this creation. I’ve been working on this for a few years now and my new (more traditional) round presentation is definitely the way to go. It’s an 8oz Baby Brie with a delicious soft rind. The Fig/Walnut jam provides a sweet slightly crunchy contrast to the rich and creamy cheese. I served it to a well traveled food lover and he said, “Best Brie I’ve ever had.” I’m very critical of myself but I concur. Lol
As a Chef there’s nothing more exciting than taking the first bite of a new creation and knowing you’ve hit it out of the park. This Brie rocks!
Another excellent side dish. these are twice baked potatoes. The inside has been whipped with sour cream, chives, bacon and cheddar cheese. Right from the freezer into the oven. A great accompaniment to most meat, chicken or fish entrees.
Cooking instructions- remove potatoes from plastic packaging. While frozen- bake in a 350°f oven for 40 minutes.
This is a high quality Lasagna that can be baked or microwaved right from the freezer. Just pop right into the micro from the freezer and nuke for 10 minutes- let sit for 5 minutes- peel off plastic top and serve. This is a rich version with more emphasis on cheese then on noodles. I like to use it as a side. So I sautée a piece of my ABF Chicken Cutlets serve a third of the tray of Lasagna with it and then garnish with garlic bread and finish with a little marinara sauce. Open the page and see the extra picture??
This potato side dish is another super convenient item that can be baked or microwaved right from the freezer. They have a delicate flavor profile and the consistency of classic croquette potatoes [mashed]. Very versatile- can be served with most entrees. They also look cool on the plate. Kids love these.