So these are my new Potato Pancakes. These are large and soft- the texture you would associate with a regular
pancake. Because they are soft- they can be heated in the micro which makes them super convenient.
Just heat from frozen in micro for 30 sec intervals- flipping them with each interval until hot.
I think they’ll go with just about anything and definitely a great side dish for any holiday table.
There are 4 packs of 5 for a total of 20 in a box.
So I love these rice balls. super easy to work with just bake from frozen in a 350f oven for 25-30 minutes.
These are a great addition to any holiday table but outstanding for general every day use as well.
ingredients: Arborio rice, Chicken broth, Spinach, Mozzarella, bread crumbs, seasonings, and spices.
CONTAINS: MILK, WHEAT, SOY
They are 6 packs of 3 for a total of 18 in a box
Very tasty item. Simply bake from frozen in a 400f oven for 20-25 minutes and serve. Serve with a tarter sauce
or you can just mix ketchup, mayo, and prepared horseradish for a simple but delicious sauce.
This cake includes Scallops, Shrimp, and Snow Crab. There are 6 packs of 2 for a total of 12 per box.
Contains Shellfish, Egg, Fish, Soy, Wheat
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).
Another great sausage from one of the best charcuterie in our country. Salumeria Biellese has been supplying the best restaurants in NYC for decades and now you can enjoy this unique game sausage in your own home. I like them browned in a pan or grilled.
Bonus – They are gluten free!
These authentic sausages are produced by one of the top French/Italian charcuterie in the country. Salumeria Biellese has supplied the best restaurants in NYC for decades and now you can enjoy their products in your own home. The sausages are packed in one pound packs (3 sweet/1hot). Great browned in a pan or on the grill.
Bonus – They are gluten free!
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
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!
This is for the serious home cook. Reason being- the proper execution of these requires kitchen skill. But for those adventurous enough I would be more than happy to teach you the technique.
So I posted a couple of pics of an hours d’eouvre I did with this Duck Breast. I served it on Miso Spoons with Leek Puree and Wild Blueberry Preserves. Point is- this Duck can have many uses besides a main course???