{"title":"Our Top 25","description":"\u003cp\u003eOur most popular items — the customer favorites that keep coming back to the table.\u003c\/p\u003e","products":[{"product_id":"kobe-burger","title":"Kobe Burger","description":"\u003cp\u003e\u003cem\u003e20 (Half Pound) Wagyu \"Kobe Style\" Beef Burgers.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eAbsolutely the best burger you can put on your grill!\u003c\/p\u003e\u003cp\u003eWagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. Also known as \"Kobe-Style Beef\", the meat from Wagyu cattle is known worldwide for its marbling characteristics and increased eating quality through a naturally-enhanced flavor, tenderness and juiciness.\u003c\/p\u003e\u003cp\u003eBecause of the Wagyu cattle's genetic predisposition and special diet, Wagyu yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eWagyu Beef Burger With Red Wine Caramelized Onions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e3 Brioche Buns\u003c\/li\u003e\n\u003cli\u003e1 lb ground Wagyu Beef\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003eFresh Ground Pepper\u003c\/li\u003e\n\u003cli\u003eButter\u003c\/li\u003e\n\u003cli\u003e3 sliced Aged White Cheddar\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eRed Wine Caramelized Onions\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e1 large onion\u003c\/li\u003e\n\u003cli\u003e1\/2 tbsp butter\u003c\/li\u003e\n\u003cli\u003e1\/2 tbsp oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp red wine\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eRoasted Garlic Aioli\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e4 cloves large of garlic\u003c\/li\u003e\n\u003cli\u003e1\/3 cup Mayo\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\u003col\u003e\n\u003cli\u003eSpread butter onto the inside of each bun slice and lightly toast, butter side down, in 12\" skillet on medium heat until the cut side of the bun develops a crispy, toasted, exterior. Turn off the heat once done.\u003c\/li\u003e\n\u003cli\u003eDivide 1 lb of beef into three equal sections and form into round patties, being careful not to over work the meat. Press an indentation into the center of each patty to prevent it from puffing excessively during cooking.\u003c\/li\u003e\n\u003cli\u003eSeason each side of the patty liberally with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eAdd enough butter to coat the bottom of a skillet heated to medium high and gently place in the patties once it has melted. Work in batches if necessary.\u003c\/li\u003e\n\u003cli\u003eOnce in the pan, do not move the patties, or press\/squish the meat. Moving the patties unnecessarily will prevent a good sear from forming and pressing the meat is a deadly sin that causes delicious juices to escape.\u003c\/li\u003e\n\u003cli\u003eAfter ~ 2 minutes of cooking, flip each patty and add a slice of cheddar to the top of the patty while the burger finishes cooking.\u003c\/li\u003e\n\u003cli\u003eRemove from the skillet while burgers are rare, or medium rare (~125 degrees). Overcooking Wagyu beef will cook out all of the flavorful goodness that makes Wagyu a premium product.\u003c\/li\u003e\n\u003cli\u003ePlace patty on toasted bun slathered with roasted garlic aioli, and topped with caramelized onions.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp\u003e\u003cstrong\u003eRed Wine Caramelized Onions\u003c\/strong\u003e\u003c\/p\u003e\u003col\u003e\n\u003cli\u003eSlice ends off of onions, cut in half and then cut into 1\/8\" strips.\u003c\/li\u003e\n\u003cli\u003eAdd butter and oil into saute pan and heat to medium low.\u003c\/li\u003e\n\u003cli\u003eAdd onions and salt to taste.\u003c\/li\u003e\n\u003cli\u003eCook 45 minutes, stirring occasionally to prevent scorching, until onions are brown and sticky. Don't raise the heat to rush the process or the flavors won't develop.\u003c\/li\u003e\n\u003cli\u003eWhen onions are caramelized deglaze the pan with red wine and stir liquid into onions.\u003c\/li\u003e\n\u003cli\u003eRemove onions from pan and set aside, keeping warm.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp\u003e\u003cstrong\u003eRoasted Garlic Aioli (Prepare while onions caramelize)\u003c\/strong\u003e\u003c\/p\u003e\u003col\u003e\n\u003cli\u003eRoast garlic cloves in oven pre-heated to 375 for 30 minutes, or until cloves are soft to the touch. Check regularly to ensure they do not overcook.\u003c\/li\u003e\n\u003cli\u003eSmash the cloves into a paste and mince with knife to ensure they are fully separated.\u003c\/li\u003e\n\u003cli\u003eMix with 1\/2 cup mayo and set aside.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 232\u003cbr\u003eCalories from Fat: 167\u003cbr\u003eTotal Fat: 18.6g\u003cbr\u003eSaturated Fat: 7.5g\u003cbr\u003eCholesterol: 59mg\u003cbr\u003eSodium: 41.7mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 153g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121683136548,"sku":"143","price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/2aedd132-a680-4a47-8b8d-bbced6d06619.jpg?v=1784592131"},{"product_id":"trimmed-filet-mignon-premium-extra-fancy","title":"Trimmed Filet Mignon Premium - Extra Fancy","description":"\u003cp\u003e\u003cem\u003e12 (6 oz.) Filets - USDA Choice or Higher\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe most tender beef cut, melt-in-your-mouth texture, subtle flavor and compact shape. These perfectly trimmed tenderloin filets will really impress your guests.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThaw in cold water in package for 15 minutes. Grill on medium heat 6-7 minutes per side (season with salt and pepper).\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePhyllo Filet Mignon\u003c\/h4\u003e\n\u003cp\u003e6 Personal Gourmet 6 oz trimmed filet mignons\u003cbr\u003e2 sticks unsalted butter\u003cbr\u003e2 tablespoons olive oil\u003cbr\u003e1 pound assorted mushrooms, chopped\u003cbr\u003e4 tablespoons Madeira\u003cbr\u003e3 tablespoons chopped fresh chives\u003cbr\u003e2 packages frozen phyllo dough, thawed\u003cbr\u003e4 leeks, green parts only, blanched and cut lengthwise into six 1\/2-inch \"ribbons\"\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 400°. Season filet mignons with salt and pepper and sear quickly in 2 tablespoons of butter and 1 tablespoon olive oil. Cool. Melt 6 tablespoons butter and remaining olive oil in a skillet over medium heat. Add mushrooms and saute, stirring, until they release their liquid. Add Madeira and chives and cook over medium-low heat until soft. Season with salt and pepper to taste. Cool. Melt remaining butter. Cut phyllo sheets into thirty-six 8 1\/2-inch squares. To make parcels: Place one phyllo square on flat surface, brush with butter, place another square on top of first with corners turned 45 degrees. Continue in this way, turning each square before placing on top of the other so the corners do not lay on top of one another. Each parcel should contain 6 sheets of phyllo. Keep phyllo covered as you're working so it doesn't dry out. Spoon 2 tablespoons of mushrooms into center of each packet. Place tenderloin on top of mushrooms. Top tenderloin with another 2 tablespoons of mushrooms. Gather edges of phyllo together and gently twist. Tie with a leek ribbon. Transfer to parchment-lined baking sheet, brush lightly with melted butter and bake approximately 20 minutes, or until beef registers 125° (medium-rare) on an instant read thermometer (insert through the center of the packet).\u003c\/p\u003e\n\u003ch4\u003eBeef Tenderloins with Peppercorns\u003c\/h4\u003e\n\u003cp\u003e2 teaspoons cracked whole black peppercorns\u003cbr\u003e2 Personal Gourmet 6oz tenderloin filets\u003cbr\u003e2 tablespoons butter\u003cbr\u003e2 teaspoons butter\u003cbr\u003e1 teaspoon all-purpose flour\u003cbr\u003e1\/4 teaspoon salt\u003cbr\u003e1\/8 teaspoon ground pepper\u003cbr\u003e1\/3 cup of half \u0026amp; half or light cream\u003cbr\u003e1 tablespoon horseradish mustard\u003cbr\u003e½ teaspoon whole pink peppercorns (optional)\u003c\/p\u003e\n\u003cp\u003eSprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks. In a heavy 8-inch skillet melt the 2 tablespoons butter. Add steaks to skillet and cook, uncovered, over medium-high heat for 4 minutes. (If steaks brown too quickly, reduce heat to medium.) Turn steaks over. Cook 3 to 4 minutes more for medium-rare (145 degrees F) to medium (160 degrees F) doneness. Transfer steaks to two dinner plates. Cover to keep warm. Meanwhile, for sauce, in a small saucepan melt the 2 teaspoons butter. Stir in flour, salt, and the dash of ground pepper. Add cream all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in horseradish mustard. Remove from the heat. To serve, pour the sauce around the steaks. If desired, drizzle steaks with a little sauce and garnish with pink peppercorns and fresh dill blossom.\u003c\/p\u003e\n\u003ch4\u003eRed Wine Steak\u003c\/h4\u003e\n\u003cp\u003eFour 6-oz Personal Gourmet beef tenderloin steaks\u003cbr\u003e1 tbsp black peppercorns, crushed\u003cbr\u003e1\/2 tsp kosher salt\u003c\/p\u003e\n\u003cp\u003ePort Mushroom Sauce:\u003cbr\u003e1 1\/2 cups shiitake mushroom caps, sliced\u003cbr\u003e1 tbsp flour\u003cbr\u003e1\/2 cup port red wine\u003cbr\u003e1\/2 cup shallots, minced\u003cbr\u003e1 tbsp balsamic vinegar\u003cbr\u003e1 1\/4 cup beef broth\u003cbr\u003e2 tsp Worcestershire sauce\u003cbr\u003e1 tsp tomato paste\u003cbr\u003e1\/8 tsp dried rosemary\u003cbr\u003e1\/2 tsp Dijon mustard\u003c\/p\u003e\n\u003cp\u003eCombine mushrooms and flour in a bowl and toss to coat. Combine the wine, shallots and balsamic vinegar in a medium skillet and bring to a boil. Cook for about 3 minutes, reduce heat to medium and simmer until thick (it should coat the back of a spoon). Add broth, Worcestershire sauce, tomato paste and rosemary and cook for 1 minute. Add mushroom mixture and cook for an additional 3 minutes, stirring constantly. Stir in mustard. Set aside and keep warm. Sprinkle steaks with peppercorns and salt. Grill steaks traditionally on BBQ to desired doneness. Pour Port Mushroom Sauce over the tops of each steak and serve.\u003c\/p\u003e\n\u003ch4\u003eSteak au Poivre\u003c\/h4\u003e\n\u003cp\u003e1 teaspoon salt\u003cbr\u003e4 teaspoons fresh coarsely ground black pepper\u003cbr\u003e4 6-oz Personal Gourmet tenderloin steaks\u003cbr\u003e1 tablespoon butter\u003cbr\u003e5 tablespoons Cognac\u003cbr\u003e3 teaspoons Dijon mustard\u003cbr\u003e2\/3 cup half-and-half or light cream\u003cbr\u003e3 tablespoons brined green peppercorns (drained)\u003c\/p\u003e\n\u003cp\u003eRub salt and ground black pepper over both sides of the steak. Heat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.) Add the Cognac to the pan, let sit for 5 seconds, and then carefully, keeping your arms and face away from the pan, light a match to it (I like to use fireplace matches). Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan). Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil. Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 179\u003cbr\u003eCalories from Fat: 77\u003cbr\u003eTotal Fat: 8.5g\u003cbr\u003eSaturated Fat: 3.2g\u003cbr\u003eCholesterol: 71mg\u003cbr\u003eSodium: 54mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 24g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121685397540,"sku":"107","price":188.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/c6841ee4-7a70-49b6-b56b-5911c7c584cd.jpg?v=1784592382"},{"product_id":"giant-cooked-shrimp-1","title":"Giant Cooked Shrimp","description":"\u003cp\u003e4 (Approximately 40 Shrimp) Bags\u003c\/p\u003e\u003cp\u003eCleaned, peeled, deveined and fully cooked large Black Tiger Shrimp.\u003c\/p\u003e\u003cp\u003eRecommended Cooking Method:\u003cbr\u003eJust defrost, rinse, pat dry. Serve with cocktail sauce and lemon juice.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCoconut Shrimp and Dip\u003c\/h4\u003e\n\u003cp\u003e1 pound Personal Gourmet large cooked shrimp\u003cbr\u003e1 cup rice flour\u003cbr\u003e1 quart soda water\u003cbr\u003e1\/2 cup fresh coconut flakes (unsweetened)\u003c\/p\u003e\u003cp\u003ePreparation\u003c\/p\u003e\u003cp\u003eMake a batter out of the flour and soda water. Dip the shrimp into the batter, then coat in coconut flakes. Deep fry until golden brown in 350° oil.\u003c\/p\u003e\u003cp\u003eHoney Mustard Horseradish Dip:\u003cbr\u003e1 cup mayonnaise\u003cbr\u003e1 1\/2 cups honey\u003cbr\u003e1\/2 cup Dijon mustard\u003cbr\u003e1\/2 cup horseradish\u003c\/p\u003e\u003cp\u003eMix all ingredients well.\u003c\/p\u003e\n\u003ch4\u003eCocktail Sauce\u003c\/h4\u003e\n\u003cp\u003e1 cup ketchup\u003cbr\u003e1\/2 teaspoon lemon zest\u003cbr\u003e2 tablespoons freshly squeezed lemon juice\u003cbr\u003e3 teaspoons prepared horseradish\u003cbr\u003e1\/4 teaspoon Worcestershire sauce\u003cbr\u003eHot sauce, to taste\u003c\/p\u003e\u003cp\u003ePreparation\u003c\/p\u003e\u003cp\u003eCombine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired.\u003c\/p\u003e\u003cp\u003eMix well and refrigerate until ready to serve.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 84\u003cbr\u003eCalories from Fat: 8\u003cbr\u003eTotal Fat: 0.9g\u003cbr\u003eSaturated Fat: 0\u003cbr\u003eCholesterol: 166mg\u003cbr\u003eSodium: 190mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 17.8g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121686904868,"sku":"519","price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/771e9a37-3d71-4005-b45f-5c03cf9c66b2.jpg?v=1784592429"},{"product_id":"baby-back-ribs","title":"Baby-Back Ribs","description":"\u003cp\u003eFour (2.5\/3 lb) Racks\u003c\/p\u003e\n\u003cp\u003eOur famous meaty North Carolina-style tangy molasses and vinegar baby-backs are so tender the meat falls right off the bone.\u003c\/p\u003e\n\u003cp\u003eRecommended Cooking Methods:\u003cbr\u003eBake 45 minutes at 350° or BBQ 30 minutes until hot.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eGourmet Crunchy Slaw\u003c\/h4\u003e\n\u003cp\u003e1 tablespoon olive oil\u003cbr\u003e2\/3 cup unsalted roasted peanuts\u003cbr\u003e1\/4 cup rice wine vinegar\u003cbr\u003e2 tablespoons sesame oil\u003cbr\u003e1 tablespoon honey\u003cbr\u003e1 teaspoon chili paste\u003cbr\u003e1\/4 cup mayonnaise\u003cbr\u003e1\/4 cup sour cream\u003cbr\u003eSalt and Pepper\u003cbr\u003e1\/2 pd Napa cabbage, cored and shredded\u003cbr\u003e1\/2 pd red cabbage, cored and shredded\u003cbr\u003e1\/2 pd fresh spinach, cleaned, stemmed, and thinly sliced\u003cbr\u003e2\/3 cup thinly sliced red onions\u003cbr\u003e1\/3 cup chopped green onions, green part only\u003cbr\u003e1\/3 cup loosely packed fresh cilantro leaves\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn a skillet, heat the oil over medium heat. Add the peanuts, stirring often, toast them for 3 to 4 minutes. Remove from the heat and set aside. In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise. Season with salt and pepper. Mix well.\u003c\/p\u003e\n\u003cp\u003eIn a large mixing bowl, combine the remaining ingredients. Mix well.\u003c\/p\u003e\n\u003cp\u003eAdd the dressing and peanuts, toss to mix well and evenly. Season with salt and pepper.\u003c\/p\u003e\n\u003cp\u003eKeeps for 1 day before getting soggy.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 240\u003cbr\u003eCalories from Fat: 180\u003cbr\u003eTotal Fat: 20g\u003cbr\u003eSaturated Fat: 7.5g\u003cbr\u003eCholesterol: 69mg\u003cbr\u003eSodium: 64mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 13.8g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121687068708,"sku":"720","price":122.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/c083048c-2ac5-4d0d-be75-bc9d96bbc2ff.jpg?v=1784592462"},{"product_id":"prime-pork-frenched-rib-chop","title":"Prime Pork Frenched Rib Chop","description":"\u003cp\u003e\u003cem\u003e12 (9 oz.) Prime Pork Chops\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe Frenched Pork Chop is impressive both visually and most especially in taste.  This thick, 9 oz chop with the long bone still attached is credited for adding an abundance of flavor to this tender chop. These prime grade pork chops work well with dry rubs, brining or marinade to add flavor and moisture to the cut.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCaramelized Pork Fillets\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet Pork Fillets, 4 ounces sugar, 1 1\/2 ounces vinegar, 6 ounces flat root beer, 1 pound cherries de-seeded, 2 ounces olive oil, 2 ounces pistachio oil, 4 endive cored and cut into long strips, 3 ounces pistachios whole peeled and roasted. In a pan heat the sugar over medium heat until it caramelizes to a deep brown color. Add the vinegar and stir with a wooden spoon. Add the root beer and allow to cook for 5 minutes. Add the cherries and allow to cook for an additional 5 minutes. Remove pan from heat, transfer to a clean container and allow to cool to room temperature. Cook the pork fillets in a saute pan in the olive oil on medium-high heat. Cook until done yet still moist, approximately 8 to 10 minutes per side. In a separate pan, heat the pistachio oil and saute the endive and pistachio nuts until the endive is just wilted, about 5 minutes. Transfer onto a paper towel to absorb the excess oil. To serve, reheat the pork, cut into medallions and place on each plate. Spoon some of the cherries on top, allow some of the juice to form the sauce and arrange the endive and pistachio nuts on top.\u003c\/p\u003e\n\u003ch4\u003ePork Chops With Pear And Peach Sauce\u003c\/h4\u003e\n\u003cp\u003e3 pears peeled and cut into small pieces, 4 -5 small peaches peeled and cut into small pieces, ¼ cup dried cranberries, Juice of 1 key lime, ¼ cup red onion chopped, 1 tablespoon brown sugar, 2 tablespoon butter, Olive oil, Salt and pepper, 4 bone in pork chops. In a medium size skillet over medium heat warm the olive oil and sauté the chopped red onion. When the onion is translucent add the peaches, pears and cranberries. Cook for about 5 minutes. Add the butter, brown sugar and juice of key lime. Cook over medium low heat and add season with salt and pepper to taste. Pat dry the pork chops and season with salt and pepper. In a large skillet add a shadow of oil and cook the chops until nicely browned on each side and are a bit springy to the touch, around 8 to 10 minutes. Serve hot with the sauce over it or on the side.\u003c\/p\u003e\n\u003ch4\u003eRice With Dried Cranberries\u003c\/h4\u003e\n\u003cp\u003e½ medium onion finely chopped, ½ cup dried cranberries, 1 tablespoon chopped parsley, Basmati rice, 1 tablespoon Olive oil, Slavosalt, Low sodium chicken broth. Place the olive oil in a medium saucepan over medium heat. Add the onion and gently sauté them until tender and translucent. Add the cranberries and mix well for a minute. Add the parsley and rice, mix well until all the rice is covered with the oil and blended with the onion mixture. Add the chicken stock and mix well. Boil the chicken stock down and add as needed to keep the rice moist and cooking. Taste and season with Slavosalt. Serve hot.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 141, Calories from Fat: 37, Total Fat: 4.1g, Saturated Fat: 1.4g, Cholesterol: 79mg, Sodium: 57mg, Total Carbohydrate: 0, Protein: 25g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121687986212,"sku":"705","price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/9287841a-ae27-4038-984c-a0a3e2369063.jpg?v=1784592485"},{"product_id":"glazed-spiral-cut-ham","title":"Glazed Spiral Cut Ham","description":"\u003cp\u003e\u003cem\u003e1 Spiral Cut Ham by Burger's Smokehouse of Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eServe this masterpiece at your next family gathering. A perfect combination of hickory smoke flavor and sweet glaze. Fully cooked and sliced in easy-to-serve traditional spiral. You'll be glad you bought this ham!\u003c\/p\u003e\n\u003cp\u003e8.5-9.5 lb average\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121688117284,"sku":"760","price":99.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/58190fa0-171c-4d9b-82b7-4173a1a796cf.jpg?v=1784592499"},{"product_id":"fresh-turkeys-all-natural","title":"Fresh Turkeys All Natural","description":"\u003cp\u003e\u003cem\u003e18-20 lb Turkeys\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eFresh All Natural Turkey's 20lb. (price will vary with larger or smaller size, call for pricing)\u003c\/p\u003e\u003cp\u003eNo Preservatives • Vegetarian Diet • Gluten Free\u003c\/p\u003e\u003cp\u003eNo Antibiotics Ever\u003c\/p\u003e\u003cp\u003eRaised Without Any Hormones*\u003c\/p\u003e\u003cp\u003eAll Natural whole turkeys! NO Preservatives, vegetarian diet, gluten free, NO antibiotics ever. Raised without any hormones.\u003c\/p\u003e\u003cp\u003e\u003cem\u003ePrice will vary with larger or smaller size - call for pricing. Only Available in Arizona and Southern California Markets\u003c\/em\u003e\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121689034788,"sku":"490","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/18f2f098-a5df-4036-94fe-e03cec4a8eed.jpg?v=1784592643"},{"product_id":"18-oz-bone-in-kansas-city-strip","title":"18 oz Bone In Kansas City Strip","description":"\u003cp\u003eTypically served only in fine restaurants, the Kansas City Steak Company now offers a Bone-in Strip Steak. Still perfectly aged and exceptionally marbled like our boneless New York Strip Steak, the Bone-in Strip Steak is enhanced by the bone to give extra juiciness and flavor.\u003c\/p\u003e\u003cp\u003e• Steaks are wet aged for up to 28 days to enhance flavor and tenderness.\u003cbr\u003e• 8 Thick steaks per box\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121689133092,"sku":"126","price":179.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/1265fc80-f55d-4e57-99a0-24fb28aa13f8.jpg?v=1784592659"},{"product_id":"norwegian-salmon","title":"Norwegian Salmon","description":"\u003cp\u003e\u003cem\u003e10 (7-8 oz.) Norwegian Boneless Filets\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe crystal cool waters of Scandinavia are home to this meaty fish that offers pure and tender cold-water flavor and flexibility to fit perfectly into any style of cooking. This top cut Norwegian Salmon is high in healthy Omega 3.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eBake at 350° for 20 minutes.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eHerb Grilled Salmon\u003c\/h4\u003e\n\u003cp\u003eThaw 4 pieces of Personal Gourmet Kosher Salmon for 15 minutes in cold water. Splash of olive oil, 1\/4 cup parsley, 1\/4 cup chopped basil, 1\/4 cup chopped fresh rosemary, 2 chopped garlic cloves, Salt, pepper, paprika. Make seasoned oil and rub all over thawed Salmon. Grill on medium heat for 6 minutes, turn and grill 6 minutes more, or to desired doneness.\u003c\/p\u003e\n\u003ch4\u003eSushi Rice\u003c\/h4\u003e\n\u003cp\u003e3 1\/3 cups short grain rice, 4 cups water plus 1\/4 cup water, 6 tablespoons rice vinegar, 5 tablespoons sugar, 3 teaspoons salt. Rinse rice in water until water runs clear and drain in colander for 1 hour. Place drained rice in rice cooker or pot with tight-fitting lid and add 4 cups water. Over medium heat, cover and bring to boil. Boil about 2 minutes, reduce heat and simmer 5 minutes. Reduce heat to low and cook about 15 minutes until water absorbed. Remove from heat, remove lid, place towel over pot. Replace lid and let stand 10-15 minutes. Combine vinegar, sugar and remaining 1\/4 cup water in saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool. Empty rice into hangiri and spread evenly. Run spatula through rice in slicing motions. While doing this, slowly add vinegar mixture. Add only as much as necessary; rice should not be mushy. Do not refrigerate. Keep in tub covered with cloth until ready to use. Rice will last one day.\u003c\/p\u003e\n\u003ch4\u003eAlison H's Raspberry Cheesecake\u003c\/h4\u003e\n\u003cp\u003eCrust: 2 cups graham cracker crumbs, 3 tsp sugar, 1\/2 tsp cinnamon, 1\/3 cup melted butter. Filling: 2 8oz softened cream cheese, 2 eggs, 3\/4 cup plus 2 tbsp sugar, 1 tbsp lemon juice. Topping: 2 cups sour cream, 4 tbsp sugar, 2 tsp vanilla. Glaze: 1 10oz package frozen raspberries, 1 tbsp cornstarch, 1\/2 cup sugar. Preheat oven to 350. Mix crust ingredients by hand and pat down in ungreased spring form pan. Mix filling ingredients until smooth. Pour into pan on top of crust. Bake at 350 for 25-30 minutes. Top should look dry in center, edges slightly brown. Cool 5 minutes. Mix topping ingredients by hand. Gently spoon topping onto cooled cake. Bake 5-8 minutes until topping looks set. While cake bakes, defrost raspberries in microwave. Cook all glaze ingredients over medium heat, stirring constantly until bubbly and thickened. Cover glaze with plastic wrap, pushing wrap to surface to prevent skin. Refrigerate glaze and cake separately overnight. Spoon glaze over cake first thing in morning.\u003c\/p\u003e\n\u003ch4\u003eSeared Salmon With Sesame Bok Choy And Spinach\u003c\/h4\u003e\n\u003cp\u003eIngredients: 4 boneless salmon fillets, 1\/4 cup vegetable oil, 1\/2 pound shiitake mushrooms stems discarded caps sliced 1\/2 inch thick, 2 garlic cloves chopped, 1 pound baby bok choy trimmed quartered lengthwise rinsed and drained, 1 5oz bag baby spinach, 1 1\/2 tablespoons finely grated peeled fresh ginger, 1 teaspoon Asian sesame oil, 1 tablespoon soy sauce, 1 tablespoon sesame seeds toasted. Pat salmon dry and sprinkle with 1\/2 teaspoon salt. Heat oil in 12-inch skillet over moderately high heat until hot but not smoking. Add salmon and cook turning once until golden and just cooked through, 5 to 6 minutes.\u003c\/p\u003e\n\u003ch4\u003eBrown Sugar And Red Pepper Rub Salmon\u003c\/h4\u003e\n\u003cp\u003eIngredients: 4 Personal Gourmet Kosher Salmon Fillets, 2 lemons, Splash of olive oil, 1 tablespoon brown sugar, Pinch cayenne red pepper powder, Pinch of salt (kosher sea salt preferred), Fresh ground black pepper. Thaw salmon for 15 minutes in cold water. Mix oil, brown sugar and red pepper in bowl. Season thawed salmon with salt and pepper. Grill over sliced lemons on open grill for 4 to 6 minutes. Brush sugar rub on Salmon when almost done and finish for 2 or 3 more minutes on grill until done.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving: Calories 90, Calories from Fat 5, Total Fat 1g, Saturated Fat 0, Cholesterol 50mg, Sodium 70mg, Total Carbohydrate 0, Protein 20g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121689296932,"sku":"602","price":111.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/881386bb-b77d-489d-a700-7ba7cef1f19a.jpg?v=1784592678"},{"product_id":"maryland-crab-cakes-1","title":"Maryland Crab Cakes","description":"\u003cp\u003e24 (2 oz.) Crab Cakes\u003c\/p\u003e\n\u003cp\u003eHand-made Atlantic Blue Crab cakes. These supreme crab cakes are lump meat only and contain less than 15% other ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eBake at 350 for 12-15 minutes in a preheated oven. (Outside should be a light brown color when fully cooked)\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eGrainy Mustard Sauce\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e9 tablespoons unsalted butter, cut into tablespoons\u003c\/li\u003e\n\u003cli\u003e2 shallots, thinly sliced\u003c\/li\u003e\n\u003cli\u003e3\/4 teaspoon Champagne vinegar\u003c\/li\u003e\n\u003cli\u003e1 1\/4 cups dry white wine\u003c\/li\u003e\n\u003cli\u003e2 fresh thyme sprigs\u003c\/li\u003e\n\u003cli\u003e2 tablespoons heavy cream\u003c\/li\u003e\n\u003cli\u003e1\/4 cup grainy mustard\u003c\/li\u003e\n\u003cli\u003eCoarse salt and freshly ground pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn a small saucepan, melt 1 tablespoon butter over medium heat. Add shallots and cook until translucent. Add vinegar, wine, and thyme and continue to cook until reduced by 2\/3. Add cream and reduce until thick. Whisk in remaining 8 tablespoons butter. Strain through a fine sieve. Fold in mustard, and season with salt and pepper.\u003c\/p\u003e\n\u003ch4\u003eScallion Sauce\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e1\/2 cup scallion greens, roughly chopped\u003c\/li\u003e\n\u003cli\u003e1\/2 cup (1 stick) unsalted butter\u003c\/li\u003e\n\u003cli\u003e1 cup flat-leaf parsley leaves\u003c\/li\u003e\n\u003cli\u003e1\/2 lemon, juiced, plus more to taste\u003c\/li\u003e\n\u003cli\u003e1\/2 cup heavy cream\u003c\/li\u003e\n\u003cli\u003eCoarse salt and freshly ground pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process until well combined. Transfer to refrigerator, and chill for 20 minutes.\u003c\/p\u003e\u003cp\u003eHeat cream in a small saucepan until reduced by 1\/2. Whisk in chilled butter mixture. Strain through a fine sieve and season with salt, pepper, and lemon juice.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 122\u003cbr\u003eCalories from Fat: 37\u003cbr\u003eTotal Fat: 4g\u003cbr\u003eSaturated Fat: 2g\u003cbr\u003eCholesterol: 43mg\u003cbr\u003eSodium: 250mg\u003cbr\u003eTotal Carbohydrate: 12g\u003cbr\u003eProtein: 10g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121690935332,"sku":"575","price":158.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/6ae47e02-f4c5-4881-813c-185f048d22ab.jpg?v=1784592696"},{"product_id":"chicken-tenderloins","title":"Chicken Tenderloins","description":"\u003cp\u003eApproximately 40 Tenders\u003c\/p\u003e\n\u003cp\u003eYour favorite sports bar can't beat these succulent, boneless breast meat, naturally breaded and baked to a golden brown after just minutes in your oven. Only 3 grams of fat per piece. Great family week night meal!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOven Bake at 400° for 20 minutes OR microwave 4 minutes until hot.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePink Potato Salad\u003c\/h4\u003e\n\u003cp\u003e7 or 8 medium potatoes\u003cbr\u003e3 beets\u003cbr\u003e3 large hard boiled eggs\u003cbr\u003e2 carrots\u003cbr\u003e2 sticks of celery\u003cbr\u003e1 large onion\u003cbr\u003e2 sour pickles\u003cbr\u003e1 small can of sweet peas\u003cbr\u003e3 tablespoons Dijon mustard\u003cbr\u003e3\/4 cup mayonnaise\u003cbr\u003e4 tablespoons sour cream\u003cbr\u003eSalt and pepper to taste\u003c\/p\u003e\n\u003cp\u003eSeparately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1\/4 inch.\u003c\/p\u003e\n\u003cp\u003eChop the eggs and pickles into small dice. Mince celery and onion. Drain peas.\u003c\/p\u003e\n\u003cp\u003eMix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.\u003c\/p\u003e\n\u003cp\u003eRefrigerate for about 2 hours before serving.\u003c\/p\u003e\n\u003ch4\u003eElizabeth Busse's Famous Chocolate Chip Cookies\u003c\/h4\u003e\n\u003cp\u003e2 sticks butter, softened\u003cbr\u003e¼ cup sugar\u003cbr\u003e¾ cup dark brown sugar\u003cbr\u003e1 teaspoon pure vanilla extract\u003cbr\u003e1 package instant vanilla pudding\u003cbr\u003e2 eggs\u003cbr\u003e2 ¼ cups flour\u003cbr\u003e1 teaspoon baking soda\u003cbr\u003e1 package chocolate chips\u003c\/p\u003e\n\u003cp\u003e1. Preheat oven to 375 degrees.\u003cbr\u003e2. Mix in large bowl the butter, sugars, vanilla extract and pudding. Beat until very smooth and creamy.\u003cbr\u003e3. Beat in remaining ingredients (eggs, flour, and baking soda). Fold in chocolate chips last.\u003cbr\u003e4. Drop by tablespoon onto ungreased cookie sheet. Bake 8 minutes. DO NOT OVERBAKE.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 100\u003cbr\u003eCalories from Fat: 30\u003cbr\u003eTotal Fat: 3g\u003cbr\u003eSaturated Fat: 0.5g\u003cbr\u003eCholesterol: 20mg\u003cbr\u003eSodium: 200mg\u003cbr\u003eTotal Carbohydrate: 7g\u003cbr\u003eProtein: 10g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121691000868,"sku":"377","price":74.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/11278795-471f-4e06-9caf-3f555e03e3a8.jpg?v=1784592698"},{"product_id":"natural-skinless-boneless-breast-of-chicken-1","title":"Natural, Skinless, Boneless Breast of Chicken","description":"\u003cp\u003e\u003cem\u003e16 (6 oz.) Chicken Breasts\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGolden, perfectly trimmed tender and juicy chicken breasts. Corn fed, natural chicken without pumps, chemicals, or preservatives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eDefrost, season or marinate with your own favorites. Grill 4 minutes on each side. Also perfect for stir-fry.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eMustard Chicken\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e8 six oz pieces Personal Gourmet natural chicken\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 tablespoon oil\u003c\/li\u003e\n\u003cli\u003e1 teaspoon butter\u003c\/li\u003e\n\u003cli\u003e1\/3 cup milk\u003c\/li\u003e\n\u003cli\u003esalt and pepper\u003c\/li\u003e\n\u003cli\u003e3\/4 cup 35% cream\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eCoat chicken pieces generously with mustard. In a large skillet, heat oil, melt butter and cook chicken pieces until golden. De-grease skillet then pour milk into skillet, season to taste. Reduce heat to lowest setting and cook chicken until meat detaches easily at the touch of the fork. Stir in the cream, heat for a few minutes and serve.\u003c\/p\u003e\n\u003ch4\u003eGourmet Jerk Chicken\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e6 pieces 6 oz Personal Gourmet natural chicken\u003c\/li\u003e\n\u003cli\u003e1 lime, halved\u003c\/li\u003e\n\u003cli\u003ePinch salt\u003c\/li\u003e\n\u003cli\u003e4 to 5 tablespoons of Jerk Rub seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eRub the pieces of chicken with lime and salt. Rub jerk seasoning over chicken pieces. Marinate in the refrigerator 12 hours for the best results. Preheat a barbecue grill to medium heat. Grill the chicken for about 30 minutes, turning often to optimize cooking and browning.\u003c\/p\u003e\n\u003ch4\u003eHoney and Orange Glazed Chicken\u003c\/h4\u003e\n\u003cp\u003eSERVES 4\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e4 PERSONAL GOURMET'S 6OZ BONELESS CHICKEN BREASTS\u003c\/li\u003e\n\u003cli\u003e1 TBSP COOKING OIL\u003c\/li\u003e\n\u003cli\u003e4 SCALLIONS\u003c\/li\u003e\n\u003cli\u003e1 GARLIC CLOVE, CRUSHED\u003c\/li\u003e\n\u003cli\u003e3 TBSP HONEY\u003c\/li\u003e\n\u003cli\u003e4 TBSP FRESH ORANGE JUICE\u003c\/li\u003e\n\u003cli\u003e1 ORANGE, PEELED AND SEGMENTED\u003c\/li\u003e\n\u003cli\u003e2 TBSP SOY SAUCE\u003c\/li\u003e\n\u003cli\u003eFLAT LEAF PARSLEY, TO GARNISH\u003c\/li\u003e\n\u003cli\u003eBAKED POTATOES AND MIXED SALAD TO SERVE\u003c\/li\u003e\n\u003c\/ul\u003e\u003col\u003e\n\u003cli\u003ePREHEAT OVEN TO 375'\u003c\/li\u003e\n\u003cli\u003ePLACE THE CHICKEN BREASTS IN A SHALLOW ROASTING PAN AND SET ASIDE\u003c\/li\u003e\n\u003cli\u003eHEAT THE OIL IN A SMALL PAN AND FRY THE SCALLIONS AND GARLIC UNTIL SOFTENED.\u003c\/li\u003e\n\u003cli\u003eADD THE HONEY, ORANGE JUICE, ORANGE SEGMENTS AND SOY SAUCE TO THE PAN, STIRRING WELL UNTIL THE HONEY IS DISOLVED.\u003c\/li\u003e\n\u003cli\u003ePOUR OVER THE CHICKEN, AND BAKE UNCOVERED FOR ABOUT 45 MIN. (FROM FROZEN OR 25 MIN. FROM THAWED), BASTING ONCE OR TWICE UNTIL THE CHICKEN IS COOKED.\u003c\/li\u003e\n\u003cli\u003eGARNISH WITH PARSLEY\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003eChicken and Vegetables Marinara\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e4 pieces Personal Gourmet natural chicken\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 medium onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, minced\u003c\/li\u003e\n\u003cli\u003e1\/4 pound mushrooms, halved\u003c\/li\u003e\n\u003cli\u003e1\/2 pound butternut squash, peeled and cut into 1\/2-inch cubes\u003c\/li\u003e\n\u003cli\u003e1 small jar roasted red peppers, drained and cut into 1\/4-inch strips\u003c\/li\u003e\n\u003cli\u003e14 1\/2 ounce can peeled tomatoes, drained, chopped and juices reserved\u003c\/li\u003e\n\u003cli\u003e1 1\/2 cups marinara sauce, homemade or store bought\u003c\/li\u003e\n\u003cli\u003e1 tablespoon tomato paste\u003c\/li\u003e\n\u003cli\u003e1 tablespoon red wine vinegar\u003c\/li\u003e\n\u003cli\u003e2 teaspoons freshly chopped oregano\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eRinse and pat dry chicken breasts. Season with salt and pepper. In a large saute pan, heat 2 tablespoons olive oil. Add the chicken and brown well on both sides, about 5 minutes. Remove chicken and set aside. Add remaining 1 tablespoon of olive oil to the pan and heat until hot but not smoking. Add the onion and squash and cook until just soft. Stir in the garlic and mushrooms. Cook until vegetables are crisp tender about 5 minutes. Stir in the red peppers and chopped tomatoes and cook until most of the liquid has evaporated. Using a slotted spoon, remove the vegetables to a bowl. To the same pan, add the marinara sauce, 1\/2 cup of reserved tomato juices, tomato paste, and red wine vinegar. Bring to a boil and reduce the heat to medium low. Return the chicken breasts to the pan and cook until chicken is no longer pink, about 10 minutes. Just before chicken is done, return the vegetables with the freshly chopped herbs to the pan and heat through. Transfer chicken and vegetables to a serving platter.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 120\u003cbr\u003eCalories from Fat: 10\u003cbr\u003eTotal Fat: 1g\u003cbr\u003eSaturated Fat: 0g\u003cbr\u003eCholesterol: 80mg\u003cbr\u003eSodium: 55mg\u003cbr\u003eTotal Carbohydrate: 0g\u003cbr\u003eProtein: 29g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121691688996,"sku":"425","price":98.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/c4d674f0-96fd-4e80-a5b8-8621e7587d70.jpg?v=1784592711"},{"product_id":"dover-sole","title":"Dover Sole","description":"\u003cp\u003e\u003cem\u003e11 (6\/7 oz.) Filets\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eImported from Great Britain, these tender, boneless and skinless filets are ideal for the popular French dishes like Sole Meuniere, Sole Almanine or Sole Aux Gratin. \"The flavor of the Dover sole is mild and sweet, elusive and enticingly different from more mundane white fish species. It's a special indulgence and always worth extra care and expense\".\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Methods:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePoach, saute or steam.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePecan Crusted Dover Sole\u003c\/h4\u003e\n\u003cp\u003e4 pieces Personal Gourmet Dover Sole\u003cbr\u003e1 cup finely grounded pecans\u003cbr\u003e1 cup panko (Japanese bread crumb)\u003c\/p\u003e\n\u003cp\u003eMix pecans, panko, salt and pepper in a bowl\u003c\/p\u003e\n\u003cp\u003ePlace thawed Dover Sole in regular flour, shake off excess.\u003c\/p\u003e\n\u003cp\u003eDip floured Dover Sole in egg wash, roll in panko-nut mixture. Place on waxed papered cookie sheet and put in refrigerator for a minimum of 2 to 3 hours.\u003c\/p\u003e\n\u003cp\u003ePlace 1\/4 cup oil in non-stick frying pan till hot, add Dover Sole, fry one side for two minutes (till brown) gently turn and brown other side.\u003c\/p\u003e\n\u003cp\u003eSpray cookie sheet with pam, place cooked Dover Sole on cookie sheet and bake in oven for 12 to 15 minutes at 350°.\u003c\/p\u003e\n\u003cp\u003eServe with lemon butter sauce (melt butter, splash lemon and white wine, mix.)\u003c\/p\u003e\n\u003ch4\u003eBrowned Dover Sole in Caper sauce\u003c\/h4\u003e\n\u003cp\u003e4 (8 ounces) Personal Gourmets Dover sole fillets\u003cbr\u003eSalt and freshly ground black pepper\u003cbr\u003e4 tablespoons clarified butter\u003cbr\u003e1 cup flour\u003cbr\u003e4 tablespoons finely chopped parsley\u003cbr\u003e4 tablespoons fresh butter\u003cbr\u003e2 tablespoons fresh lemon juice\u003cbr\u003e2 tablespoons drained brined capers, minced\u003cbr\u003eLemon slices, for garnish\u003c\/p\u003e\n\u003cp\u003eSeason fillets with salt and pepper.\u003c\/p\u003e\n\u003cp\u003eHeat 2 tablespoons clarified butter in each of 2 large saute' pans.\u003c\/p\u003e\n\u003cp\u003eDredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.\u003c\/p\u003e\n\u003cp\u003eRemove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 99\u003cbr\u003eCalories from Fat: 12\u003cbr\u003eTotal Fat: 1.3g\u003cbr\u003eSaturated Fat: 0.3g\u003cbr\u003eCholesterol: 58mg\u003cbr\u003eSodium: 89mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 20.5g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121691885604,"sku":"625","price":79.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/847713d6-102e-473c-ae47-481b6fac3711.jpg?v=1784592719"},{"product_id":"sashimi-pink-ahi-tuna-1","title":"Sashimi Pink Ahi Tuna","description":"\u003cp\u003e10 (8 oz.) Filets\u003c\/p\u003e\n\u003cp\u003eThe pride of the Pacific islands, tender and meaty boneless filets are ideal for marinades. This delicious tuna makes the perfect ingredient to tasty tacos or tossed in an elegant salad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCook on high heat 2 minutes per side.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eSeared Pink Ahi Tuna\u003c\/h4\u003e\n\u003cp\u003e2 to 4 Personal Gourmet Pink Ahi Tuna\u003cbr\u003e1\/4 cup soy sauce\u003cbr\u003e1 tablespoon sesame oil\u003c\/p\u003e\n\u003cp\u003eCombine soy sauce and sesame oil in a bowl and place fish inside bowl for 1 minute each side.\u003c\/p\u003e\n\u003cp\u003eTop with sesame seeds on one to two sides, to your desire. Heat non-stick Saute' pan or griddle, to high. Place thawed Ahi Tuna in hot pan, or griddle, for 1 to 1 1\/2 minutes per side.\u003c\/p\u003e\n\u003cp\u003eServe with rice and stir-fry veggies\u003c\/p\u003e\n\u003cp\u003eOptional: Wasabi and pickeled ginger.\u003c\/p\u003e\n\u003ch4\u003ePink Ahi Tartare\u003c\/h4\u003e\n\u003cp\u003e2 pieces Personal Gourmet Pink Ahi Tuna, diced\u003cbr\u003e2 tablespoons sesame oil\u003cbr\u003e1\/2 cup small dice pineapple\u003cbr\u003e3 jalapeno chiles, small dice\u003cbr\u003e1\/2 bunch green onion, sliced\u003cbr\u003e1\/4 medium red onion, cut into small dice\u003cbr\u003e2 teaspoons minced ginger\u003cbr\u003e1 lime, juiced\u003cbr\u003eSalt\u003cbr\u003eSalted potato chips\u003c\/p\u003e\n\u003cp\u003eMix all ingredients except potato chips together in a bowl. Serve immediately over potato chips.\u003c\/p\u003e\n\u003ch4\u003eSouth Pacific Ahi Tuna Pasta Salad\u003c\/h4\u003e\n\u003cp\u003e2 Personal Gourmet Ahi Tuna filets\u003cbr\u003e1 bag seashell pasta\u003cbr\u003e8 sweet pickles (about 2.5 inch long each), cut in small pieces\u003cbr\u003e8 scallions, diced\u003cbr\u003e5 hard boiled eggs, diced\u003cbr\u003e1 can (8oz) water chestnuts, drained\u003cbr\u003e2 cups mayonnaise\u003cbr\u003e6 tablespoons brown mustard\u003c\/p\u003e\n\u003cp\u003eGrill your Tuna then flake apart with a fork.\u003c\/p\u003e\n\u003cp\u003eBoil your pasta, rinse and drain then place in a large bowl.\u003c\/p\u003e\n\u003cp\u003eIn a separate bowl add your eggs, chestnuts, pickles, scallions, mayo and mustard.\u003c\/p\u003e\n\u003cp\u003eFold into the pasta being careful not to break them up too much.\u003c\/p\u003e\n\u003cp\u003eGently add your Tuna in last.\u003c\/p\u003e\n\u003cp\u003eSalt \u0026amp; Pepper to taste.\u003c\/p\u003e\n\u003cp\u003eOptional: Sprinkle with fresh Parmesian cheese when serving.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 312\u003cbr\u003eCalories from Fat: 95\u003cbr\u003eTotal Fat: 10.6g\u003cbr\u003eSaturated Fat: 2.8g\u003cbr\u003eCholesterol: 84mg\u003cbr\u003eSodium: 86mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 50.8g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692180516,"sku":"615","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/19d0e078-a48e-40dd-9e47-411af1e79f58_d63cfe6a-bcdb-4d82-8e78-48104b85b568.jpg?v=1784592728"},{"product_id":"prime-flat-iron-steaks-1","title":"Prime Flat Iron Steaks","description":"\u003cp\u003e\u003cem\u003e12 (8 oz) Flat Iron Steaks - USDA Prime\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePersonal Gourmets number one steak. These prime grade steaks are the second most tender beef cut. Almost as tender as filet mignon but have the hearty flavor of a New York strip or Ribeye.\u003c\/p\u003e\n\u003cp\u003e8 ounce size makes it easy to get the right portions for your busy weeknight meals or throw on the grill at laid back weekend barbecue.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eSteak Tacos\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet Flat Iron Steaks\u003cbr\u003e1 package (1.25 oz) taco seasoning mix\u003cbr\u003e1\/2 cup water\u003cbr\u003e8 to 10 flour tortillas\u003cbr\u003e1\/4 cup sliced green onions\u003cbr\u003e1\/2 cup chopped tomato\u003cbr\u003e2 cups shredded lettace\u003cbr\u003e2 cups shredded cheddar or monterey jack cheese\u003c\/p\u003e\n\u003cp\u003eIn a large non-stick skillet, heat steak, taco seasoning mix and water, bring to boil, then reduce heat and cook for 8 to 10 minutes.\u003c\/p\u003e\n\u003cp\u003eHeat tortilla as directed on package.\u003c\/p\u003e\n\u003cp\u003eSpoon warm steak onto tortilla and top with green onions, tomato, lettace and cheese. Fold tortilla over filling.\u003c\/p\u003e\n\u003cp\u003eMakes 10 small or 8 burrito size.\u003c\/p\u003e\n\u003ch4\u003eBolgoki: (ba.go.kee)\u003c\/h4\u003e\n\u003cp\u003e7 Personal Gourmet Flat Iron Steaks\u003cbr\u003e2 bundles scallions (diced)\u003cbr\u003e1 small yellow onion (diced)\u003cbr\u003e2 oz chopped fresh ginger (peeled \u0026amp; chopped)\u003cbr\u003e1 large green apple (peeled \u0026amp; chopped)\u003cbr\u003e2 ¼ cups soy sauce\u003cbr\u003e½ cup cooking Marcella wine\u003cbr\u003e1 large green pepper (chopped)\u003cbr\u003e2 cups sugar\u003cbr\u003e1\/3 cup sesame oil\u003cbr\u003e½ cup sesame seeds\u003cbr\u003e5 large garlic cloves, chopped\u003c\/p\u003e\n\u003cp\u003eSlice the steak as thin as you can (shave it if you can), not to be thicker that ¼ inch.\u003c\/p\u003e\n\u003cp\u003ePut sliced steak into a large bowl with sugar and apple. Stir until blended.\u003c\/p\u003e\n\u003cp\u003eAdd the rest of your ingredients and mix well.\u003c\/p\u003e\n\u003cp\u003eMarinate overnight (at least 12 hours, the longer the better!).\u003c\/p\u003e\n\u003cp\u003eSaute all ingredients in large frying pan or Stir fry.\u003c\/p\u003e\n\u003cp\u003eYou can serve this over rice or oriental noodles!\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 470\u003cbr\u003eCalories from Fat: 210\u003cbr\u003eTotal Fat: 23g\u003cbr\u003eSaturated Fat: 9g\u003cbr\u003eCholesterol: 170mg\u003cbr\u003eSodium: 140mg\u003cbr\u003eTotal Carbohydrate: 0g\u003cbr\u003eProtein: 62g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692278820,"sku":"136","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/ed31e4fe-9813-4faf-b376-ec9e097f654f.jpg?v=1784592742"},{"product_id":"assorted-hor-doeuvres","title":"Assorted Hor D'oeuvres","description":"\u003cp\u003e75 count assortment of bite-size party favorites. Five different trays of 15 each.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLuminaria Assortment:\u003c\/strong\u003e Brie and Raspberry in Phyllo Dough, Spiced Chicken Lollipop, Sonoran Chicken Spring Roll, Spinach Mushrooms, and Shrimp and Jack Empanada.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePoinsettia Assortment\u003c\/strong\u003e: Brie and Raspberry Phyllo, Spiced Chicken Lollipop, Prickly Pear Flauta, Apple Leek Gorgonzola in Phyllo Roll, and Duck and Caramelized Onion Empanada.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFiesta Assortment\u003c\/strong\u003e: Mini Beef Wellington, Date Chorizo Rumaki, Mushroom Baklava, Chicken Burrito, and Duck Proschuttio Mango Empanada.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJubilee Assortment\u003c\/strong\u003e: Pigs in a Blanket, Chicken Apple Leek in Brique Dough, Sprimp Spring Roll, Chorizo and Black Bean Empanada, and Beef Mushroom Quesadillas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVegetarian Assortment:\u003c\/strong\u003e Mushroom Baklava, Spinach Stuffed Mushrooms, Apple Leek Gorgonzola Phyllo Roll, Brie and Rasberry filled Phyllo, and Southwestern Vegetable Empanada.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eSpray cookie sheet and Hord's lightly with Pam or olive oil. Oven bake at 350° for 25 minutes.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eJudy's Artichoke Dip\u003c\/h4\u003e\n\u003cp\u003e1 cup real mayo\u003cbr\u003e1 cup parmesan cheese\u003cbr\u003e1 cup mozzarella cheese\u003cbr\u003e1 can artichokes (in water) drained well and chopped\u003cbr\u003e3 cloves of garlic (run thru garlic press)\u003cbr\u003efew dashes of cayenne pepper\u003cbr\u003e1 package frozen spinach (thawed-wring dry in cloth) Optional\u003c\/p\u003e\n\u003cp\u003eMix all ingredients together and place in oven baking dish. Sprinkle with paprika.\u003cbr\u003eBake at 350° for approximately 20-25 minutes or till bubbly.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692475428,"sku":"823","price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/ca694597-9fed-4f0f-98b9-1924179138a2.jpg?v=1784592750"},{"product_id":"large-cooked-shrimp","title":"Large Cooked Shrimp","description":"\u003cp\u003e4.5 pounds of 16\/20 count Huge Fully Cooked Shrimp----Perfect for a shrimp cocktail anytime your heart desires!\u003c\/p\u003e\n\u003cp\u003eJust thaw and serve! Crisp and sweet- Just add your favorite cocktail sauce!\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692573732,"sku":"520","price":99.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/97411835-a099-4826-95cd-cbb15ebeefea.jpg?v=1784592761"},{"product_id":"chicken-pot-pies","title":"Chicken Pot Pies","description":"\u003cp\u003e\u003cem\u003e12 Prepared Pies\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eYou'll love our handmade country-style pot pies that are stuffed with tender chicken and tasty vegetables in a delicious gravy and topped with a golden, flakey crust. Comfort food at its finest!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eOven-bake for 35 minutes at 400° - add to cooking time if baking multiple pies\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eHomemade Applesauce\u003c\/h4\u003e\n\u003cp\u003e2 tablespoons butter\u003cbr\u003e4 McIntosh apples, cored, peeled 1\/2 teaspoon nutmeg and chopped 2 tablespoons water\u003cbr\u003e1\/4 cup sugar\u003cbr\u003eOptional: 1 teaspoon cinnamon, 1 teaspoon sugar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCombine all ingredients in a saucepan and cook over medium heat until apples become very tender, about 30 minutes. Applesauce may be left lumpy or mashed with a fork to become smoother.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep refrigerated\u003c\/li\u003e\n\u003cli\u003eSprinkle with cinnamon and sugar, or just cinnamon.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692704804,"sku":"388","price":84.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/2bf276de-8f77-4ba7-82b5-191298af5ad7.jpg?v=1784592774"},{"product_id":"10-oz-bullseye-ribeye","title":"10 oz Bullseye Ribeye","description":"\u003cp\u003e\u003cem\u003e12 (10 oz.) Boneless Steaks - 30 Day Aged Natural Angus Beef\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThese generously marbled steaks are always delectably tender and juicy. Wonderful on the grill or easily cooked indoors. A sure bet to amaze the guests at your next event!\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692934180,"sku":"183","price":189.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/237d80af-91f2-4c7f-9a02-b6c13876074f.jpg?v=1784592789"},{"product_id":"chilean-sea-bass-1","title":"Chilean Sea Bass","description":"\u003cp\u003e10 (6 oz.) Filets\u003c\/p\u003e\u003cp\u003eFrom the icy waters off the Antarctic coast, this white, extra-sweet, skinless and boneless center-cut steak is a favorite of seafood lovers and a mainstay on the menus of the finest restaurants.\u003c\/p\u003e\u003cp\u003eRecommended Cooking Method:\u003cbr\u003eBake at 350° for 20 minutes.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eKaren T's Corn Casserole\u003c\/h4\u003e\n\u003cp\u003e1 pack Ritz crackers, smashed\u003cbr\u003e2 large cans of corn\u003cbr\u003e½ cup chopped onion\u003cbr\u003e1 cup shredded cheddar cheese\u003cbr\u003e¾ cup sour cream\u003cbr\u003e1 can cream of celery soup\u003cbr\u003e1 stick of margarine, melted for the crackers\u003c\/p\u003e\u003cp\u003ePlace the corn in a casserole dish.\u003cbr\u003eAdd onion, cheese, soup, and sour cream, mix.\u003cbr\u003eStir the smashed crackers into the melted margarine and add to the top of the dish.\u003cbr\u003eBake at 350 for 30 minutes.\u003c\/p\u003e\n\u003ch4\u003eOriental Seabass\u003c\/h4\u003e\n\u003cp\u003eThaw 4 Pieces of Personal Gourmet's Seabass in cold water for 15 to 20 minutes.\u003c\/p\u003e\u003cp\u003eWhile Seabass is defrosting, mix the marinate:\u003cbr\u003e1\/4 cup oil\u003cbr\u003e1\/4 cup teriyaki sauce or soy sauce\u003cbr\u003e1 dash tabasco\u003cbr\u003e2 chopped garlic clove\u003cbr\u003e1 chopped green onion (scallion)\u003cbr\u003e1 dash of ground ginger\u003cbr\u003e1 splash of white wine or \"Sake\".\u003c\/p\u003e\u003cp\u003eMarinate Seabass for 1 hour, spray grill with pam, and grill on high for 7 minutes, turn and grill 7 minutes more.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 210\u003cbr\u003eCalories from Fat: 40\u003cbr\u003eTotal Fat: 4.4g\u003cbr\u003eSaturated Fat: 1.2g\u003cbr\u003eCholesterol: 90mg\u003cbr\u003eSodium: 148mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 40.2g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121693032484,"sku":"610","price":189.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/0cf45076-3f39-40f7-976b-64cd395adbbd.jpg?v=1784592796"},{"product_id":"large-raw-shrimp-16-20-count-1","title":"Large Raw Shrimp 16\/20 Count","description":"\u003cp\u003e4 Bags (Approximately 70 Shrimp)\u003c\/p\u003e\n\u003cp\u003eFresh, giant, raw black tiger shrimp. Some great big shrimp, de-veined and cleaned with the tail left on to see the excellent quality. These Black Tigers are unmatched.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694015524,"sku":"521","price":87.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/27f5ec61-675e-4a0a-8ff8-c13fdde50f62.jpg?v=1784592844"},{"product_id":"carne-asada-1","title":"Carne Asada","description":"\u003cp\u003e6-8 steaks (7 pound total)\u003cbr\u003eAuthentic Carne Asada steaks seasoned to perfection. Our marinated beef is ideal for tacos, burritos or served up straight.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCarne Asada Wraps\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1\/4 cup fresh lime juice\u003cbr\u003e2 pounds Personal Gourmet Carne Asada\u003cbr\u003e1 teaspoon ground black pepper\u003cbr\u003e6 large flour tortillas\u003cbr\u003e1 red bell pepper, stemmed, seeded, and thinly sliced\u003cbr\u003e1 green bell pepper, stemmed, seeded, and thinly sliced\u003cbr\u003e1 yellow bell pepper, stemmed, seeded, and thinly sliced\u003cbr\u003e1 large white onion, thinly sliced\u003cbr\u003e1 tablespoon minced garlic\u003cbr\u003eLightly mashed Avacados\u003cbr\u003e2 teaspoons oil\u003cbr\u003eLime wedges, accompaniment\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRemove the meat from the bag and pat dry. Preheat the grill to high, and preheat the oven to 325 degrees F.\u003c\/p\u003e\n\u003cp\u003eWrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.\u003c\/p\u003e\n\u003cp\u003eCook the Carne Asada steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, in a large skillet, heat the oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, ½ teaspoon salt, and ½ teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.\u003c\/p\u003e\n\u003cp\u003eDivide among the warmed tortillas and top with the vegetables and Avacado. Squeeze with lime juice and serve immediately.\u003c\/p\u003e\n\u003cp\u003eOptional: Serve with cold beer or tequila shots.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694081060,"sku":"270","price":142.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/9972cace-e794-4691-9699-22b571a74fc5.jpg?v=1784592849"},{"product_id":"bone-in-rib-chop","title":"Bone-In Rib Chop","description":"\u003cp\u003e6 (21 oz.) Bone-In Steaks\u003c\/p\u003e\n\u003cp\u003eUnbelievably thick bone-in rib chops - aged 30 days. The marbling in this cut allows it to earn the honor of being our richest, juiciest, most flavorful and tender steak. Served on the bone to retain maximum flavor.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eTriple Cheese Twice Baked Potatoes\u003c\/h4\u003e\n\u003cp\u003eThis is an item we offer in our menu already prepared.\u003cbr\u003eThis is a perfect compliment as a side to the Bone-In Rib Chop\u003c\/p\u003e\n\u003ch4\u003eBoston Baked Beans\u003c\/h4\u003e\n\u003cp\u003eIngredients:\u003cbr\u003e2 cups dried navy\u003cbr\u003e3\/4 pound salt pork\u003cbr\u003e1\/2 cup molasses\u003cbr\u003e1\/2 teaspoon English-style dry mustard\u003cbr\u003e1\/4 teaspoon paprika\u003cbr\u003e1 teaspoon grated onion\u003cbr\u003e1 tablespoon sugar\u003c\/p\u003e\n\u003cp\u003ePreparation:\u003cbr\u003eIn a bowl combine the beans with 4 cups cold water, let them soak overnight, and drain them, reserving any remaining liquid. Transfer the beans to a small heavy kettle, add fresh water to cover (about 3 1\/2 cups), and simmer the beans, covered, for 1 hour. Drain the beans in a colander, reserving the cooking water and combining it with the reserved soaking liquid, and reserve the liquid.\u003c\/p\u003e\n\u003cp\u003eTo the kettle add a 1\/4 pound piece of the pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans.\u003c\/p\u003e\n\u003cp\u003eIn a small bowl stir together the molasses, sugar, 1\/2 cup of the reserved bean water, the mustard, the paprika, and the onion, pour the mixture over the beans , lifting the beans with a spoon to allow the seasoning to concentrate to the bottom of the kettle.\u003c\/p\u003e\n\u003cp\u003eBake the beans, covered, in the middle of a preheated 300° oven, adding some of the reserved bean water at hourly intervals to keep the mixture covered and lifting the beans to allow the liquid to penetrate to the bottom of the kettle, for 6 hours. (The surface of the liquid in the pot should just cover the beans.)\u003c\/p\u003e\n\u003cp\u003eRemove the lid for the last hour of cooking.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 191\u003cbr\u003eCalories from Fat: 90\u003cbr\u003eTotal Fat: 10g\u003cbr\u003eSaturated Fat: 4g\u003cbr\u003eCholesterol: 68mg\u003cbr\u003eSodium: 59mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 23.8g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694179364,"sku":"156","price":203.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/555a6a17-7fec-4974-86bf-ff14c48daf2c.jpg?v=1784592853"},{"product_id":"kobe-tri-tip","title":"Kobe Tri-Tip","description":"\u003cp\u003eTwo 2.5lb Wagyu tri-tip roasts -  Game changer for your guests!!\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694441508,"sku":"172","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/eee65147-e63b-4d5b-8a56-9050fe4038e9.jpg?v=1784592858"},{"product_id":"new-york-strip","title":"New York Strip","description":"\u003cp\u003e\u003cem\u003e12 (10 oz.) New York Strips\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA lean and full-flavored prime cut of short loin, slightly firmer than a ribeye, but tender as can be. These 30 day aged angus beef sirloin steaks are full-of-flavor, boneless and juicy.\u003c\/p\u003e\n\u003cp\u003eGuaranteed to be the steak-lover's favorite!\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eBarbeque Marinate\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet 10 oz New York Strip Steaks\u003cbr\u003e1\/3 cup soy sauce\u003cbr\u003e1\/3 cup cooking sherry\u003cbr\u003e1\/3 cup orange or pinapple juice\u003cbr\u003e2-3 cloves of pressed garlic\u003cbr\u003e1\/4 cup dark brown sugar\u003cbr\u003e1\/4 teaspoon ground black pepper\u003cbr\u003e1\/4 teaspoon ground ginger\u003cbr\u003e4-6 generous drops of liquid smoke\u003c\/p\u003e\n\u003cp\u003ePreparation\u003c\/p\u003e\n\u003cp\u003eIn large bowl, mix all ingredients (except steaks) well. Place steaks in the bowl; allow to marinate at least 30 to 60 minutes. Cook on grill to taste.\u003c\/p\u003e\n\u003ch4\u003ePAN SEARED NEW YORK STEAKS WITH WHISKEY AND CREAM\u003c\/h4\u003e\n\u003cp\u003eFour 10 oz or 15 oz Personal Gourmet New York steaks\u003cbr\u003eSalt and pepper\u003cbr\u003e1 tablespoon unsalted butter\u003cbr\u003e3 tablespoons finely chopped shallots\u003cbr\u003e¼ cup whiskey (can substitute with cognac)\u003cbr\u003e½ low sodium chicken stock\u003cbr\u003e½ teaspoon Worcestershire sauce\u003cbr\u003e2 teaspoons Dijon mustard\u003cbr\u003e½ cup heavy cream\u003cbr\u003eFresh lemon juice\u003c\/p\u003e\n\u003cp\u003eBring the steaks to room temperature and season each side generously with salt and pepper. Heat a heavy skillet large enough to hold all 4 steaks, over medium high heat. Add the butter and when it begins to foam add the steaks. Cook for 3 minutes, or until the bottoms are nicely browned. Turn the steaks and cook the other side for another 3 minutes for rare. (Add 2 Minutes for the thicker steaks per side) Transfer to a warm platter and cover with aluminum foil. To make the pan sauce, lower the heat to medium and add the shallots to the skillet. Cook stirring for about 1 minute. Remove the pan from the heat and add the whiskey and scrape any browned bits from the bottom of the pan. Return the skillet the heat, add the chicken stock and Worcestershire sauce and bring to a boil. Whisk in the mustard and then the cream and simmer whisking until the sauce is reduced to a syrupy consistency, 2 to 3 minutes. Season to taste with salt, pepper and lemon juice. Return the steaks to the skillet and add any steaks juices to the skillet. Warn the steaks and pour some sauce over them.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 173\u003cbr\u003eCalories from Fat: 103\u003cbr\u003eTotal Fat: 11.4g\u003cbr\u003eSaturated Fat: 4.5g\u003cbr\u003eCholesterol: 56mg\u003cbr\u003eSodium: 46mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 16.5g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694572580,"sku":"125","price":245.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/df2b3fb4-c3b0-4097-bd12-eccbef78492b.jpg?v=1784592877"}],"url":"https:\/\/www.personalgourmetfoods.com\/collections\/our-top-25.oembed","provider":"Personal Gourmet","version":"1.0","type":"link"}