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April 26, 2016

Recipe: Crabmeat Oscar

Filed under: our current passion,recipes — Marcelle Robert @ 11:31 am


  • 1 1 ¼ inch Porterhouse steak, about 1 ½ lbs
  • ½ lbs fresh white lump crabmeat
  • 1 lbs fresh asparagus
  • ½ tbsp chopped garlic
  • 1 envelope béarnaise sauce mix
  • 1 tbsp lemon juice
  • 1/8 tsp paprika
  • 2 tbsp butter


  1. Prepare béarnaise sauce according to package directions.
  2. While preparing the béarnaise sauce, place asparagus in a steamer basket; place in a large saucepan with at least an inch of water. Bring to a boil; cover and steam for 8-10 minutes or until the asparagus is tender but still crisp.
  3. In a large skillet, sauté the crabmeat in butter for 3-4 minutes or until heated thoroughly. Add garlic and cook for one minute, add lemon juice and keep warm.
  4. Grill steaks at high heat; 6 minutes on one side then 4 on the other or until the internal temperature reaches 135 degrees, (medium rare).
  5. Top with crab mixture, asparagus and béarnaise sauce, sprinkle with paprika and serve.

April 21, 2016

Recipe: Mahi-Mahi Fish Tacos

Filed under: our current passion,recipes,seafood recipes — Marcelle Robert @ 8:59 am


  • 1 lb mahi-mahi fillets
  • Juice of one lime
  • ½ onion, coarsely chopped
  • 1 clove garlic
  • ½ tbsp chili powder
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • 1/4 tbsp crushed red pepper flakes
  • 6-8 corn tortillas


  • Shredded cabbage
  • Chopped cilantro
  • Diced onion
  • Avocado
  • Fresh salsa
  • Sour cream
  • Lime wedges


  1. Place fish in a medium size casserole dish.
  2. Blend onion, lime juice, chili powder, olive oil, salt and pepper and pulse until completely liquefied.
  3. Pour mixture over fish, turning to coat all sides. Allow to marinate for at least 45 minutes.
  4. Preheat grill to medium heat.
  5. Remove fish from marinade and grill for 3 to 4 minutes on each side or until the fish is nicely browned and flakes easily.
  6. Remove from grill and break fish into pieces. Add desired amount of fish to tortilla, then add your favorite toppings.
  7. ENJOY!