{"title":"Variety Boxes \u0026 Smaller Boxes","description":"\u003cp\u003eVariety boxes and smaller-portion boxes — a great way to try something new, or to keep a smaller freezer stocked.\u003c\/p\u003e","products":[{"product_id":"natural-skinless-boneless-breast-of-chicken","title":"Natural, Skinless, Boneless Breast of Chicken","description":"\u003cp\u003e\u003cem\u003eTen Perfectly Trimmed (4-5 oz.) Free Range Chicken Breasts\u003c\/em\u003e (\u003cem\u003eAntibiotic -free)\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eGolden, perfectly trimmed, tender and juicy chicken breasts. 100 percent natural chicken without pumps, chemicals, or preservatives.\u003c\/p\u003e\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\u003eWalnut Chicken\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e4 pieces Personal Gourmet boneless skinless chicken breasts\u003c\/li\u003e\n\u003cli\u003e2 egg yolks beaten\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eBreading:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e1\/2 cup corn flakes\u003c\/li\u003e\n\u003cli\u003e2 teaspoons parsley\u003c\/li\u003e\n\u003cli\u003e3\/4 teaspoon lemon-pepper seasoning\u003c\/li\u003e\n\u003cli\u003e2 tablespoon finely chopped walnuts\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIn a bowl, combine all breading ingredients and toss gently. Dip chicken in egg yolks and dredge with breading.\u003c\/p\u003e\u003cp\u003eIn a microwave-safe dish, arrange chicken and cook at medium for two minutes. Let stand for 5 minutes before serving\u003c\/p\u003e\u003cp\u003eNote: Buy chopped walnuts rather than whole, they cost less and save time.\u003c\/p\u003e\n\u003ch4\u003eChicken Wraps\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e4 pieces Personal Gourmet boneless skinless chicken breasts\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e3 tablespoons lime juice\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic\u003c\/li\u003e\n\u003cli\u003e1 cup packed cilantro leaves\u003c\/li\u003e\n\u003cli\u003e1\/2 jalapeno, seeded\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, peeled and cut into 1\/2 inch slices\u003c\/li\u003e\n\u003cli\u003e1 green bell pepper, seeded and sliced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e3 potatoes, cut into 1\/2 inch cubes\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003cli\u003eCayenne\u003c\/li\u003e\n\u003cli\u003e10 flour tortillas\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFlatten chicken breasts to 1\/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. In a large skillet over medium heat oil.\u003c\/p\u003e\u003cp\u003eAdd onions and peppers and cook until they are tender and begin to brown.\u003c\/p\u003e\u003cp\u003eIn a 9x13 glass baking dish toss potatoes with oil and seasonings. bake in 375° oven until crispy, about 30 minutes. Stir occasionally to prevent sticking. Heat a cast iron grill pan or an outdoor grill.\u003c\/p\u003e\u003cp\u003eToast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for 4-5 minutes. To serve slice chicken into even strips.\u003c\/p\u003e\u003cp\u003eServe hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream.\u003c\/p\u003e\n\u003ch4\u003eDebby V's Swiss Cheesy Chicken\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e6 - 4oz Personal Gourmet Chicken Breasts – cut into large, yet bite-sized pieces\u003c\/li\u003e\n\u003cli\u003eLOTS of sliced Swiss cheese (at least a slice on each breast)\u003c\/li\u003e\n\u003cli\u003e2 cans cream of chicken soup\u003c\/li\u003e\n\u003cli\u003e½ can milk\u003c\/li\u003e\n\u003cli\u003eSalt and Pepper\u003c\/li\u003e\n\u003cli\u003e2 boxes herbed croutons, crushed\u003c\/li\u003e\n\u003cli\u003e2 sticks melted butter\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePlace chicken into 9 X 13 pan. Lightly salt and pepper.\u003c\/p\u003e\u003cp\u003eCover with Swiss cheese\u003c\/p\u003e\u003cp\u003eMix soups and milk together and spread on chicken\/cheese mixture\u003c\/p\u003e\u003cp\u003eTop with dried croutons and drizzle with butter.\u003c\/p\u003e\u003cp\u003eBake, uncovered, at 350 degrees for 45 minutes.\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":51121689165860,"sku":"4200","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/b091c629-4e15-43cc-86d1-92d7b39866d2.jpg?v=1784592669"},{"product_id":"trimmed-filet-mignon-aged-21-28-days","title":"Trimmed Filet Mignon - Aged 21-28 Days","description":"\u003cp\u003eSix Steaks (8-9 oz.) Filets - USDA Choice or Higher\u003c\/p\u003e\u003cp\u003eGiant Tenderloin Steaks - fork-cut tender, these will dazzle your guests!\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eThaw in cold water for 15 minutes. Season with salt and pepper, grill on medium heat 9-10 minutes per side.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePersonal Pan-Fried Filets\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e2 Personal Gourmet 8 oz Filet Mignon Steaks\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons chopped shallots\u003c\/li\u003e\n\u003cli\u003e1\/4 cup red wine\u003c\/li\u003e\n\u003cli\u003e1\/2 beef stock\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fines herbes butter 2 tablespoons softened butter\u003c\/li\u003e\n\u003cli\u003e1 tablespoon equal parts fine herbes\u003c\/li\u003e\n\u003cli\u003e(chopped parsley, chives, chervil, and tarragon)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eWith a fork, combine the butter and herbs. Form into a ball, wrap in waxed paper, and chill. Heat a stainless steel skillet until very hot but not smoking. Add oil. Sprinkle salt and pepper on both sides of the steaks. Place in the skillet and cook for 3 minutes per side for medium rare. Transfer filets to a cutting board. To the pan add shallots. Let cook for 1 minute, stirring. Add the red wine and let reduce until almost all the liquid has evaporated. Add the beef stock and let reduce by half. Stir in the fines herbes butter. Serve the filet mignon with the sauce.\u003c\/p\u003e\n\u003ch4\u003eSteak au Poivre\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e4 teaspoons fresh coarsely ground black pepper\u003c\/li\u003e\n\u003cli\u003e4 \/6-oz Personal Gourmet tenderloin steaks\u003c\/li\u003e\n\u003cli\u003e1 tablespoon butter\u003c\/li\u003e\n\u003cli\u003e5 tablespoons Cognac\u003c\/li\u003e\n\u003cli\u003e3 teaspoons Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2\/3 cup half-and-half or light cream\u003c\/li\u003e\n\u003cli\u003e3 tablespoons brined green peppercorns (drained)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eRub salt and ground black pepper over both sides of the steak. Heat a dry sauté 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\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":51121689264164,"sku":"1080","price":118.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/Professional_e_commerce_food_photography__four_thick_cut_raw.png?v=1784656708"},{"product_id":"prime-pork-frenched-rib-chop-1","title":"Prime Pork Frenched Rib Chop","description":"\u003cp\u003e\u003cem\u003eSix Perfect Cuts of (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\u003cul\u003e\n\u003cli\u003e4 Personal Gourmet Pork Fillets\u003c\/li\u003e\n\u003cli\u003e4 ounces sugar\u003c\/li\u003e\n\u003cli\u003e1 1\/2 ounces vinegar\u003c\/li\u003e\n\u003cli\u003e6 ounces flat root beer\u003c\/li\u003e\n\u003cli\u003e1 pound cherries, de-seeded\u003c\/li\u003e\n\u003cli\u003e2 ounces olive oil\u003c\/li\u003e\n\u003cli\u003e2 ounces pistachio oil\u003c\/li\u003e\n\u003cli\u003e4 endive, cored and cut into long strips\u003c\/li\u003e\n\u003cli\u003e3 ounces pistachios, whole peeled and roasted\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eRemove pan from heat, transfer to a clean container and allow to cool to room temperature.\u003c\/p\u003e\u003cp\u003eCook 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eTo 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\u003cul\u003e\n\u003cli\u003e3 pears, peeled and cut into small pieces\u003c\/li\u003e\n\u003cli\u003e4 -5 small peaches, peeled and cut into small pieces\u003c\/li\u003e\n\u003cli\u003e¼ cup dried cranberries\u003c\/li\u003e\n\u003cli\u003eJuice of 1 key lime\u003c\/li\u003e\n\u003cli\u003e¼ cup red onion chopped\u003c\/li\u003e\n\u003cli\u003e1 tablespoon brown sugar\u003c\/li\u003e\n\u003cli\u003e2 tablespoon butter\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003cli\u003e4 bone in pork chops\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eAdd the butter, brown sugar and juice of key lime. Cook over medium low heat and add season with salt and pepper to taste.\u003c\/p\u003e\u003cp\u003ePat 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.\u003c\/p\u003e\u003cp\u003eServe hot with the sauce over it or on the side.\u003c\/p\u003e\n\u003ch4\u003eRice with Dried Cranberries\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e½ medium onion finely chopped\u003c\/li\u003e\n\u003cli\u003e½ cup dried cranberries\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chopped parsley\u003c\/li\u003e\n\u003cli\u003eBasmati rice\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Olive oil\u003c\/li\u003e\n\u003cli\u003eSlavosalt\u003c\/li\u003e\n\u003cli\u003eLow sodium chicken broth\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePlace 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.\u003c\/p\u003e\u003cp\u003eAdd the chicken stock and mix well. Boil the chicken stock down and add as needed to keep the rice moist and cooking.\u003c\/p\u003e\u003cp\u003eTaste and season with Slavosalt .\u003c\/p\u003e\u003cp\u003eServe hot.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 141\u003cbr\u003eCalories from Fat: 37\u003cbr\u003eTotal Fat: 4.1g\u003cbr\u003eSaturated Fat: 1.4g\u003cbr\u003eCholesterol: 79mg\u003cbr\u003eSodium: 57mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 25g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692114980,"sku":"7050","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/Professional_e_commerce_food_photography__three_raw_frenched.png?v=1784656709"},{"product_id":"sashimi-pink-ahi-tuna","title":"Sashimi Pink Ahi Tuna","description":"\u003cp\u003e\u003cem\u003e(5 8 oz.)\u003c\/em\u003e Sashimi Grade Ahi Tuna Fillets\u003c\/p\u003e\n\u003cp\u003eThe pride of the Pacific islands, tender and meaty boneless filets are ideal for marinades. Apart from being eaten raw, this fish is also good for grilling. Yellowfin is often served seared rare. When cooked, the meat is white, tender and delectable. This ahi tuna which is very rich in oil, is widely preserved for use in sushi restaurants.\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\u003c\/p\u003e\n\u003cp\u003e1 bag seashell pasta\u003c\/p\u003e\n\u003cp\u003e8 sweet pickles (about 2.5 inch long each), cut in small pieces\u003c\/p\u003e\n\u003cp\u003e8 scallions, diced\u003c\/p\u003e\n\u003cp\u003e5 hard boiled eggs, diced\u003c\/p\u003e\n\u003cp\u003e1 can (8oz) water chestnuts, drained\u003c\/p\u003e\n\u003cp\u003e2 cups mayonnaise\u003c\/p\u003e\n\u003cp\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\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":51121692147748,"sku":"6150","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/19d0e078-a48e-40dd-9e47-411af1e79f58.jpg?v=1784592727"},{"product_id":"organic-chicken-breast-1","title":"Organic Chicken Breast","description":"\u003cp\u003eEight Perfectly Trimmed (6-7 oz.) Portions Of 100 percent Organic Chicken\u003cbr\u003eNo Genetically Modified Organisms (GMOs)\u003cbr\u003eNo Antibiotics\u003cbr\u003eNo Pesticides Treated Grains\u003cbr\u003eNo Grains Grown with Chemical Fertilizers\u003cbr\u003eNo Synthetic Amino Acids\u003cbr\u003eNo Animal By Products\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692246052,"sku":"4260","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/5702bad0-bc51-4f29-9ece-e6b633ab0487_e1f9cd32-48e7-4c69-8042-0232ddff9a82.jpg?v=1784592739"},{"product_id":"halibut","title":"Halibut","description":"\u003cp\u003e\u003cem\u003eSix Portions of (6 -7oz.) Alaskan Steaks\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFresh from Alaska, these tender loin-cut steaks are boneless, skinless and beautiful. A very light and lean choice with versatile flavor and a delicate texture.\u003c\/p\u003e\n\u003cp\u003eThe very best of the catch!\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eHalibut Tacos\u003c\/h4\u003e\n\u003cp\u003e2 Personal Gourmet Halibut fillets\u003cbr\u003eLemon pepper seasoning\u003cbr\u003e12 (6-inch) corn tortillas\u003cbr\u003e1 cup chopped cabbage\u003cbr\u003e1\/2 cup creamy avocado sauce, recipe follows.\u003c\/p\u003e\n\u003cp\u003eSpray a grill or charcoal broiler with pan coating. Season the fillets with lemon pepper and cook for approximately 15 minutes, turning once. Fillets should be white throughout and flaky, but not overcooked. Place 1\/4 pound halibut over 3 heated tortillas. Add 1\/4 cup cabbage and top with 2 ounces of creamy avocado sauce. Repeat the process for remainder of ingredients.\u003c\/p\u003e\n\u003cp\u003eCreamy avocado sauce:\u003cbr\u003e1 large avocado\u003cbr\u003e2 scallions finely chopped\u003cbr\u003e1 to 2 cloves garlic, chopped\u003cbr\u003e1 1\/4 cup sour cream\u003cbr\u003e1 1\/2 cups mayonnaise\u003cbr\u003e1 teaspoon green habanero sauce\u003cbr\u003e1 teaspoon apple cider vinegar\u003cbr\u003e1 teaspoon lemon pepper\u003c\/p\u003e\n\u003cp\u003eTo make creamy avocado sauce: Mix all of the ingredients together in a medium sized bowl.\u003c\/p\u003e\n\u003ch4\u003eBroiled Halibut\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet Halibut Steaks\u003cbr\u003e1 cup chicken broth\u003cbr\u003e2 tablespoons chopped fresh parsley\u003cbr\u003e1 teaspoon tarragon\u003cbr\u003e1\/3 cup grated cheddar cheese\u003cbr\u003e1 egg white beaten until foamy\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 400. Arrange Halibut evenly in a casserole dish. Pour in chicken broth, sprinkle fish with parsley and tarragon. Bake in preheated oven for 10 minutes and throw out excess liquid. Preheat oven broiler. In a bowl, fold grated cheese into beaten egg white. Spread cheese mixture over Halibut pieces. Put in broiler until golden brown.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 238\u003cbr\u003eCalories from Fat: 45\u003cbr\u003eTotal Fat: 5g\u003cbr\u003eSaturated Fat: .8g\u003cbr\u003eCholesterol: 70mg\u003cbr\u003eSodium: 118mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 45g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692409892,"sku":"5400","price":94.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/572a0a33-da55-448f-b9d8-06caf0c6587b.jpg?v=1784592745"},{"product_id":"salmon-and-halibut-variety-box","title":"Salmon and Halibut Variety Box","description":"\u003cp\u003eSix 7 oz Norway Salmon Fillets - Sashimi Grade- Boneless and Skinless\u003c\/p\u003e\n\u003cp\u003eSix 7oz Alaskan Halibut Fillets- Skinless and Boneless\u003c\/p\u003e\n\u003cp\u003eThese fillets are flash frozen on board the boats four hours after the catch. This ensures the fish are as fresh as they can be when you are ready to cook them!\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eBroiled Halibut\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet Halibut Steaks\u003cbr\u003e1 cup chicken broth\u003cbr\u003e2 tablespoons chopped fresh parsley\u003cbr\u003e1 teaspoon tarragon\u003cbr\u003e1\/3 cup grated cheddar cheese\u003cbr\u003e1 egg white beaten until foamy\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 400\u003c\/p\u003e\n\u003cp\u003eArrange Halibut evenly in a casserole dish.\u003c\/p\u003e\n\u003cp\u003ePour in chicken broth, sprinkle fish with parsley and tarragon.\u003c\/p\u003e\n\u003cp\u003eBake in preheated oven for 10 minutes and throw out excess liquid.\u003c\/p\u003e\n\u003cp\u003ePreheat oven broiler.\u003c\/p\u003e\n\u003cp\u003eIn a bowl, fold grated cheese into beaten egg white.\u003c\/p\u003e\n\u003cp\u003eSpread cheese mixture over Halibut pieces.\u003c\/p\u003e\n\u003cp\u003ePut in broiler until golden brown.\u003c\/p\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.\u003cbr\u003eSplash of olive oil\u003cbr\u003e1\/4 cup parsley\u003cbr\u003e1\/4 cup chopped basil\u003cbr\u003e1\/4 cup chopped fresh rosemary\u003cbr\u003e2 chopped garlic cloves\u003cbr\u003eSalt, pepper, paprika\u003c\/p\u003e\n\u003cp\u003eMake 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","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121693720612,"sku":"2600","price":178.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/0f6d1dc9-a9f1-4323-8054-2aa82d0e7302.jpg?v=1784592820"},{"product_id":"filet-mignon-and-flat-iron-variety-box","title":"Filet Mignon and Flat Iron Variety Box","description":"\u003cp\u003eTwo Beautiful Cuts in One Box!\u003c\/p\u003e\u003cp\u003eSix 6oz Filet Mignons- Perfectly Center Cut and Trimmed - Fork Tender!\u003c\/p\u003e\u003cp\u003eAnd Six 8oz Prime Flat Iron Steaks - Very Tender and Extremely Flavorful!\u003c\/p\u003e\u003cp\u003eBoth Aged 30 Days\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePersonal Pan-Fried Filets\u003c\/h4\u003e\n\u003cp\u003e2 Personal Gourmet 8 oz Filet Mignon Steaks\u003cbr\u003eSalt and freshly ground pepper\u003cbr\u003e2 tablespoons chopped shallots\u003cbr\u003e1\/4 cup red wine\u003cbr\u003e1\/2 beef stock\u003cbr\u003e2 tablespoons fines herbes butter 2 tablespoons softened butter\u003cbr\u003e1 tablespoon equal parts fine herbes\u003cbr\u003e(chopped parsley, chives, chervil, and tarragon)\u003cbr\u003e1 tablespoon oil\u003c\/p\u003e\u003cp\u003ePreparation\u003c\/p\u003e\u003cp\u003eWith a fork, combine the butter and herbs. Form into a ball, wrap in waxed paper, and chill.\u003c\/p\u003e\u003cp\u003eHeat a stainless steel skillet until very hot but not smoking. Add oil. Sprinkle salt and pepper on both sides of the steaks. Place in the skillet and cook for 3 minutes per side for medium rare. Transfer filets to a cutting board. To the pan add shallots. Let cook for 1 minute, stirring. Add the red wine and let reduce until almost all the liquid has evaporated. Add the beef stock and let reduce by half. Stir in the fines herbes butter.\u003c\/p\u003e\u003cp\u003eServe the filet mignon with the sauce.\u003c\/p\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\u003cp\u003ePreparation\u003c\/p\u003e\u003cp\u003ePreheat oven to 400°.\u003c\/p\u003e\u003cp\u003eSeason 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.\u003c\/p\u003e\u003cp\u003eMelt 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.\u003c\/p\u003e\u003cp\u003eGather 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","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121693786148,"sku":"2500","price":180.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/0f0e61f7-fefb-4abd-9f08-7ef59f450ace.jpg?v=1784592824"},{"product_id":"large-cooked-shrimp-1","title":"Large Cooked Shrimp","description":"\u003cp\u003e2.25 lbs of 16\/20 count Fully Cooked and Cleaned Huge Shrimp. Perfect for a shrimp cocktail anytime your heart desires!\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121693818916,"sku":"5200","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/6ee8f280-e69a-4e69-ad65-13bf678d7aa5.jpg?v=1784592825"},{"product_id":"new-york-strip-and-ribeye-steak-variety-box","title":"New York Strip and Ribeye Steak Variety Box","description":"\u003cp\u003e\u003cem\u003e4 Cuts of (13 oz.) Boneless Ribeye 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\n\u003cp\u003e\u003cem\u003e4 Cuts of (10 oz.) New York Strips - Perfect Center Cuts\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\u003eDouble Rubbed Ribeye\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet 13 oz Ribeye steaks, 4 tablespoons cumin seeds, 4 tablespoons coriander seeds, 4 tablespoons fennel seeds, 4 tablespoons mustard seeds, 8 tablespoons oregano, 2 tablespoons onion powder, 2 tablespoons garlic powder, 4 tablespoons paprika, 6 bay leaves, Salt and pepper, 1 (6-ounce) can chipotle adobo, 4 garlic cloves, 1 lemon, juiced, Extra-virgin olive oil, 4 poblanos, sliced into rings, 2 red onions, sliced into rings, 1 cup flour, 1\/2 cup buttermilk\u003c\/p\u003e\n\u003cp\u003eToast and grind the cumin, coriander, fennel, and mustard seeds. Combine these with the oregano, onion powder, garlic powder, paprika, bay leaves, salt, and pepper. Divide the spice mixture into 2 equal parts. Rub both sides of each steak with olive oil and then rub each steak generously with one half of the spice mix and set aside.\u003c\/p\u003e\n\u003cp\u003eIn a food processor, puree together the chipotle adobo, garlic, and lemon juice and rub this on the steaks. Let them marinate for 3 hours, refrigerated.\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 350°.\u003c\/p\u003e\n\u003cp\u003eHeat up 2 tablespoons of oil in pan. Cook the steak for approximately 2 to 3 minutes on each side; then finish off in the oven for approximately 4 minutes.\u003c\/p\u003e\n\u003cp\u003eHeat up a pan with about 1-inch of oil. Mix the remaining spice mix into 1 cup flour. While the steaks are in the oven, dip the poblano and the onion rings in the buttermilk, and then dip into the seasoned flour. Fry the rings in the heated oil, turning the rings on both sides until golden brown.\u003c\/p\u003e\n\u003cp\u003eArrange the steaks on a serving platter and top off with the onion and poblano rings.\u003c\/p\u003e\n\u003ch4\u003eElizabeth Busse's Famous Chocolate Chip Cookies\u003c\/h4\u003e\n\u003cp\u003e2 sticks butter, softened, ¼ cup sugar, ¾ cup dark brown sugar, 1 teaspoon pure vanilla extract, 1 package instant vanilla pudding, 2 eggs, 2 ¼ cups flour, 1 teaspoon baking soda, 1 package chocolate chips\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 375 degrees.\u003c\/p\u003e\n\u003cp\u003eMix in large bowl the butter, sugars, vanilla extract and pudding. Beat until very smooth and creamy.\u003c\/p\u003e\n\u003cp\u003eBeat in remaining ingredients (eggs, flour, and baking soda). Fold in chocolate chips last.\u003c\/p\u003e\n\u003cp\u003eDrop by tablespoon onto ungreased cookie sheet. Bake 8 minutes. DO NOT OVERBAKE.\u003c\/p\u003e\n\u003ch4\u003eGarlic Bread\u003c\/h4\u003e\n\u003cp\u003e1 loaf French or Italian bread, cut lengthwise, 2 ounces low-fat cream cheese, 1 clove garlic, minced, Garlic powder, 3 tablespoons finely grated Parmesan, 1\/2 cup shreadded cheese of your choice\u003c\/p\u003e\n\u003cp\u003ePreheat oven broiler to low. In a small bowl, whip together cream cheese and garlic clove. Spread evenly over cut surface of bread. Sprinkle garlic powder, Parmesan cheese and shreadded cheese evenly over bread. Put on a cookie sheet, place under broiler and cook until golden and bubbly, about 2 to 3 minutes. (Keep a close eye on it!)\u003c\/p\u003e\n\u003cp\u003eServe immediately.\u003c\/p\u003e\n\u003ch4\u003eGarlic Fingerling Potatoes\u003c\/h4\u003e\n\u003cp\u003e2 pounds fingerling potatoes, washed and scrubbed, skin on, 1\/4 cup chopped garlic, 1\/3 cup extra virgin olive oil, 1\/2 cup chopped chervil, Salt and black pepper\u003c\/p\u003e\n\u003cp\u003eFor the Garlic Fingerling Potatoes: Preheat a heavy metal baking dish in a 375° oven. Toss the potatoes, garlic, olive oil, and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350°.\u003c\/p\u003e\n\u003cp\u003eCook for about 30 minutes or until a knife easily pierces the spuds.\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, Salt and pepper, 1 tablespoon unsalted butter, 3 tablespoons finely chopped shallots, ¼ cup whiskey (can substitute with cognac), ½ low sodium chicken stock, ½ teaspoon Worcestershire sauce, 2 teaspoons Dijon mustard, ½ cup heavy cream, Fresh lemon juice\u003c\/p\u003e\n\u003cp\u003eBring the steaks to room temperature and season each side generously with salt and pepper.\u003c\/p\u003e\n\u003cp\u003eHeat 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.\u003c\/p\u003e\n\u003cp\u003eTo 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.\u003c\/p\u003e\n\u003cp\u003eWhisk in the mustard and then the cream and simmer whisking until the sauce is reduced to a syrupy consistency, 2 to 3 minutes.\u003c\/p\u003e\n\u003cp\u003eSeason to taste with salt, pepper and lemon juice.\u003c\/p\u003e\n\u003cp\u003eReturn 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","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694638116,"sku":"1600","price":220.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/dc74108e-6106-4b40-aa00-f89bf21237de.jpg?v=1784592887"},{"product_id":"trimmed-filet-mignon-premium-extra-fancy-1","title":"Trimmed Filet Mignon Premium - Extra Fancy","description":"\u003cp\u003e\u003cem\u003eSix Perfectly Trimmed (6 -7oz.) 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\u003cbr\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°.\u003c\/p\u003e\n\u003cp\u003eSeason 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.\u003c\/p\u003e\n\u003cp\u003eMelt 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.\u003c\/p\u003e\n\u003cp\u003eGather 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.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, 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.\u003c\/p\u003e\n\u003cp\u003eTo 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 1 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.\u003c\/p\u003e\n\u003cp\u003eCombine 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).\u003c\/p\u003e\n\u003cp\u003eAdd broth, Worcestershire sauce, tomato paste and rosemary and cook for 1 minute.\u003c\/p\u003e\n\u003cp\u003eAdd mushroom mixture and cook for an additional 3 minutes, stirring constantly.\u003c\/p\u003e\n\u003cp\u003eStir in mustard. Set aside and keep warm.\u003c\/p\u003e\n\u003cp\u003eSprinkle steaks with peppercorns and salt.\u003c\/p\u003e\n\u003cp\u003eGrill steaks traditionally on BBQ to desired doneness.\u003c\/p\u003e\n\u003cp\u003ePour 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.\u003c\/p\u003e\n\u003cp\u003eHeat 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.)\u003c\/p\u003e\n\u003cp\u003eAdd 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).\u003c\/p\u003e\n\u003cp\u003eRemove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.\u003c\/p\u003e\n\u003cp\u003eReduce 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":51121694670884,"sku":"1070","price":96.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/Professional_e_commerce_food_photography__two_extra_thick_pr.png?v=1784656709"},{"product_id":"dover-sole-1","title":"Dover Sole","description":"\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\u003eSix 7 oz skinless boneless fillets. Flash frozen to be perfect when they are cooked.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Methods:\u003c\/strong\u003e\u003cbr\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)\u003cbr\u003eMix pecans, panko, salt and pepper in a bowl\u003cbr\u003ePlace thawed Dover Sole in regular flour, shake off excess.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation\u003c\/strong\u003e\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","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694933028,"sku":"6250","price":56.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/ae4d7bde-25ff-4e44-85c2-f546254be9c6.jpg?v=1784592900"},{"product_id":"king-salmon-1","title":"King Salmon","description":"\u003cp\u003eFive (8-9 oz.) Fillet Portions--- Boneless, skinless, and delicious. King salmon has the most fat and omega-3 fatty acids among all wild Pacific salmon species. The richest and most flavorful wild Pacific salmon available.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCaesar Salad with Grilled Vegetables\u003c\/h4\u003e\n\u003cp\u003e1 head of Romaine Lettuce, torn apart or chopped\u003cbr\u003e2 cloves of garlic, chopped\u003cbr\u003e6 tablespoons olive oil\u003cbr\u003e4 tablespoons lemon juice\u003cbr\u003e2 tablespoons Worcestershire sauce\u003cbr\u003e2 hard boiled eggs, mashed\u003cbr\u003e6 tablespoons Parmesan cheese, grated\u003cbr\u003e2 medium zucchini, grilled and chopped\u003cbr\u003e1 cup of eggplant, grilled and chopped\u003cbr\u003e1 small onion, grilled and chopped\u003c\/p\u003e\n\u003cp\u003ePlace the romaine in a large wooden bowl. In a mixing bowl, combine the garlic, olive oil, lemon juice, Worcestershire sauce, eggs and cheese. Mix well and pour over the greens. Add grilled vegetables, cooled. Toss and serve with homemade croutons.\u003c\/p\u003e\n\u003cp\u003eGRILLED VEGETABLES:\u003cbr\u003e1 large onion, sliced\u003cbr\u003e2 zucchini, sliced\u003cbr\u003e2 yellow squashes, sliced\u003cbr\u003e1 eggplant, sliced\u003cbr\u003e1\/2 cup soy sauce\u003cbr\u003eJuice of 2 medium oranges\u003c\/p\u003e\n\u003cp\u003eCombine all of the vegetables except the eggplant in an airtight plastic bag. If you marinate the eggplant with the other vegetables, it will absorb all of the liquid, so marinate the eggplant separately in another bag. Mix the soy sauce and orange juice together and pour over the vegetables and seal the bags. Marinate at least 30 minutes. Place the vegetables on a vegetable rack or on foil into which holes have been punched and place them on the grill. Cook until tender.\u003c\/p\u003e\n\u003cp\u003eCROUTONS:\u003cbr\u003e1\/2 stick (2-ounces) butter, melted\u003cbr\u003e3 slices day-old bread, toasted and broken into bite-size pieces\u003cbr\u003e1\/2 teaspoon garlic salt\u003cbr\u003e1\/4 teaspoon dried rosemary\u003cbr\u003e1\/4 teaspoon dried sage\u003cbr\u003e1\/4 teaspoon dried thyme\u003c\/p\u003e\n\u003cp\u003eMelt the butter in a saute pan. Add the bread. Sprinkle the garlic salt and herbs on top of the bread. Toss the bread pieces constantly, until all of the butter has been absorbed\u003c\/p\u003e\n\u003ch4\u003eSalmon With Avocado And Cucumber Salad\u003c\/h4\u003e\n\u003cp\u003eSalmon:\u003cbr\u003e4 Salmon filets, skinless and 6 ounces each\u003cbr\u003e½ lemon, juiced\u003cbr\u003e1 tablespoon fresh dill, finely chopped\u003cbr\u003e1 teaspoon garlic salt\u003cbr\u003e1 teaspoon paprika\u003cbr\u003e1 teaspoon pepper\u003cbr\u003eOlive oil\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 350 º.\u003c\/p\u003e\n\u003cp\u003eIn a plate combine the dill, garlic salt, paprika and pepper. Set aside.\u003c\/p\u003e\n\u003cp\u003eBrush all sides of the salmon with the lemon juice.\u003c\/p\u003e\n\u003cp\u003eDredge the salmon through the dill seasoning, coating all sides and shaking off any excess.\u003c\/p\u003e\n\u003cp\u003eIn a large ovenproof skillet, heat over medium high a shadow of olive oil. Add the salmon and sear on both sides.\u003c\/p\u003e\n\u003cp\u003eTransfer to the warm oven and cook for another 10 to 15 minutes or until is cooked through.\u003c\/p\u003e\n\u003cp\u003eAvocado and Cucumber Salad:\u003cbr\u003e1 tablespoon fresh dill, finely chopped\u003cbr\u003e1 teaspoon lemon zest\u003cbr\u003e2 lemons, juiced\u003cbr\u003e½ olive oil\u003cbr\u003eRed leaves salad, washed and rinsed well\u003cbr\u003e2 avocados, diced\u003cbr\u003e½ of a large cucumber, outer skin removed and sliced thinly\u003cbr\u003e¼ of a small red onion, shaved\u003cbr\u003eSalt and pepper to taste\u003c\/p\u003e\n\u003cp\u003eIn a large bowl mix the dill, lemon zest and the lemon juice, olive oil salt and pepper.\u003c\/p\u003e\n\u003cp\u003eAdd the avocado, cucumber and red onion. And gently mix well.\u003c\/p\u003e\n\u003cp\u003eTo assemble:\u003cbr\u003ePlace the red leaves salad, or any green mix of choice, on a plate. Place the salmon over the salad. Add to the plate the avocado, cucumber salad. Drizzle the juice from the avocado salad over the salmon. Serve immediately.\u003c\/p\u003e\n\u003ch4\u003eSeared Salmon With Sesame Bok Choy And Spinach\u003c\/h4\u003e\n\u003cp\u003eIngredients:\u003cbr\u003e4 boneless salmon fillets\u003cbr\u003e¼ cup vegetable oil\u003cbr\u003e½ pound shiitake mushrooms, stems discarded, caps sliced ½ inch thick\u003cbr\u003e2 garlic cloves, chopped\u003cbr\u003e1 pound baby bok choy, trimmed, quartered lengthwise, rinsed and drained\u003cbr\u003e1 5oz bag baby spinach\u003cbr\u003e1 ½ tablespoons finely grated peeled fresh ginger\u003cbr\u003e1 teaspoon Asian sesame oil\u003cbr\u003e1 tablespoon soy sauce\u003cbr\u003e1 tablespoon sesame seeds, toasted\u003c\/p\u003e\n\u003cp\u003eInstructions:\u003cbr\u003ePat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking.\u003c\/p\u003e\n\u003cp\u003eAdd salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121695031332,"sku":"6050","price":67.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/Professional_e_commerce_food_photography__two_raw_wild_King.png?v=1784656709"},{"product_id":"natural-skinless-boneless-breast-of-chicken-3","title":"Natural, Skinless, Boneless Breast of Chicken","description":"\u003cp\u003eNatural, Skinless, Boneless Breast of Chicken\u003c\/p\u003e\n\u003cp\u003eEight Perfectly Trimmed (6-7 oz.) Free Range Chicken Breasts (Antibiotic free)\u003c\/p\u003e\n\u003cp\u003eGolden, perfectly trimmed tender and juicy chicken breasts. 100 percent natural chicken without pumps, chemicals, or preservatives ever.\u003c\/p\u003e\n\u003cp\u003eRecommended Cooking Method:\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\u003cp\u003e8 six oz pieces Personal Gourmet natural chicken\u003cbr\u003e1 tablespoon Dijon mustard\u003cbr\u003e1 tablespoon oil\u003cbr\u003e1 teaspoon butter\u003cbr\u003e1\/3 cup milk\u003cbr\u003esalt and pepper\u003cbr\u003e3\/4 cup 35% cream\u003c\/p\u003e\n\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\u003cp\u003e6 pieces 6 oz Personal Gourmet natural chicken\u003cbr\u003e1 lime, halved\u003cbr\u003ePinch salt\u003cbr\u003e4 to 5 tablespoons of Jerk Rub seasoning\u003c\/p\u003e\n\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\u003cbr\u003e4 PERSONAL GOURMET'S 6OZ BONELESS CHICKEN BREASTS\u003cbr\u003e1 TBSP COOKING OIL\u003cbr\u003e4 SCALLIONS\u003cbr\u003e1 GARLIC CLOVE, CRUSHED\u003cbr\u003e3 TBSP HONEY\u003cbr\u003e4 TBSP FRESH ORANGE JUICE\u003cbr\u003e1 ORANGE, PEELED AND SEGMENTED\u003cbr\u003e2 TBSP SOY SAUCE\u003cbr\u003eFLAT LEAF PARSLEY, TO GARNISH\u003cbr\u003eBAKED POTATOES AND MIXED SALAD TO SERVE\u003c\/p\u003e\n\u003cp\u003ePREHEAT OVEN TO 375'\u003cbr\u003ePLACE THE CHICKEN BREASTS IN A SHALLOW ROASTING PAN AND SET ASIDE\u003cbr\u003eHEAT THE OIL IN A SMALL PAN AND FRY THE SCALLIONS AND GARLIC UNTIL SOFTENED.\u003cbr\u003eADD THE HONEY, ORANGE JUICE, ORANGE SEGMENTS AND SOY SAUCE TO THE PAN, STIRRING WELL UNTIL THE HONEY IS DISOLVED.\u003cbr\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.\u003cbr\u003eGARNISH WITH PARSLEY\u003cbr\u003eENJOY!!!\u003c\/p\u003e\n\u003ch4\u003eChicken and Vegetables Marinara\u003c\/h4\u003e\n\u003cp\u003e4 pieces Personal Gourmet natural chicken\u003cbr\u003eSalt and pepper\u003cbr\u003e3 tablespoons olive oil\u003cbr\u003e1 medium onion, chopped\u003cbr\u003e2 garlic cloves, minced\u003cbr\u003e1\/4 pound mushrooms, halved\u003cbr\u003e1\/2 pound butternut squash, peeled and cut into 1\/2-inch cubes\u003cbr\u003e1 small jar roasted red peppers, drained and cut into 1\/4-inch strips\u003cbr\u003e14 1\/2 ounce can peeled tomatoes, drained, chopped and juices reserved\u003cbr\u003e1 1\/2 cups marinara sauce, homemade or store bought\u003cbr\u003e1 tablespoon tomato paste\u003cbr\u003e1 tablespoon red wine vinegar\u003cbr\u003e2 teaspoons freshly chopped oregano\u003c\/p\u003e\n\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":51121696047140,"sku":"4250","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/425chickenbreasts.jpg?v=1784594216"}],"url":"https:\/\/www.personalgourmetfoods.com\/collections\/variety-boxes.oembed","provider":"Personal Gourmet","version":"1.0","type":"link"}