Weekly Ad

f 13, 16

RECIPE: Grilled Peaches a la Mode

Filed under: our current passion,recipes — Marcelle Robert @ 9:02 am

 

 

 

 

Ingredients

  • 2 tbsp light brown sugar
  • 1/2 tsp cinnamon
  • 4 fresh Alabama peaches
  • Grapeseed or vegetable oil
  • Vanilla ice cream of your choice

Preparation

In a small bowl, combine brown sugar and cinnamon.

Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with grapeseed or vegetable oil.

Cook, cut side down, on a hot grill until fruit has grill marks, about 3 to 4 minutes. Sprinkle cut sides with cinnamon sugar.

Cover grill and cook until sugar is melted and fruit is tender, about 10 to 15 minutes.

Serve with vanilla ice cream, and sprinkle on extra cinnamon sugar if you like.

f 10, 16

RECIPE: Robért’s Peach Bellini

Filed under: recipes — Marcelle Robert @ 9:53 am

Ingredients

  • 4 ripe peaches, seeds removed and quartered
  • Fresh raspberries for garnish
  • 1/3 cup water
  • Sugar or sweetener to taste
  • 1 bottle chilled prosecco

Instructions

Blend the peaches, adding sugar if desired, with water into a smooth purée.

Strain the peach purée. You should have about 3 cups of peach purée.

To prepare the bellini, pour the peach purée into champagne flutes or tall glasses and gently top off with proscecco. The ratio is about 1:1 or 1:1.5 peach purée to prosecco. Garnish with fresh raspberries if desired.

FOR A FROZEN PEACH BELLINI, mix the puree, champagne and ice in a blender.

FOR A NON-ALCOHOLIC PEACH BELLINI, replace the prosecco with chilled sparkling lemonade or sparkling white grape juice.

Sunday Funday (Scott Holmes) / CC BY 4.0

f 7, 16

RECIPE: Blackened Fresh Gulf Red Snapper with Alabama Peach & Creole Tomato Salsa

Filed under: our current passion,recipes,seafood recipes — Marcelle Robert @ 8:12 am

 

 

 

 

 

RECIPE: Blackened Fresh Gulf Red Snapper with Alabama Peach & Creole Tomato Salsa

Ingredients

For the red snapper…

  • 2 Fresh Gulf Red Snapper Fillets (about 1/2 pound)
  • 2 tbsp grapeseed oil, divided
  • 1 tbsp Zatarain’s Blackened Seasoning
  • 1 cup Alabama Peach Salsa

For the salsa…

  • 2 tbsp fresh cilantro
  • 1 tsp lime juice
  • 1/4 red bell pepper
  • 1/4 red onion
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 1 tbsp brown sugar
  • 3 Alabama Peaches, peeled and halved
  • 1 Creole tomato, quartered (or comparable size of other tomato variety)

Instructions

Preheat a pan to medium heat. Add one tablespoon grapeseed oil. (Grapeseed oil has a high smoke point, which is important for blackening.)

While oil heats, rinse and pat dry fish. Place fish on plate and drizzle over remaining 1 tablespoon grapeseed oil. Then sprinkle on blackening seasoning, dividing among the two filets, seasoning both front and back.

Place fish fillets in pan. Cook on medium heat for 5 minutes, flipping once. Your fish should have a blackened crust on both sides and be cooked inside to an internal temperature of 165 degrees Fahrenheit.

Plate and top with a generous portion of peach salsa.

For the salsa…

In a food processor, combine, cilantro, lime juice, red bell pepper and red onion. Pulse for 5 seconds. Add garlic powder, cumin, chili powder, brown sugar, peeled and halved peaches and tomatoes. Pulse for 5-10 seconds until diced. Serve immediately or refrigerate in a sealed container for up to 3 days.

f 6, 16

RECIPE: Creole Tomato Caprese Salad

Filed under: creole tomatoes,our current passion,recipes — Marcelle Robert @ 8:47 am

CREOLE TOMATOES | FOOD SERVICE DEPARTMENT

DOWNLOAD PRINTABLE RECIPE CARD PDF

Ingredients

  • 2 lbs Creole tomatoes
  • 1 lb Ciliegini mozzarella, drained
  • 2 tbsp balsamic glaze
  • 2 tbsp olive oil
  • 3 tbsp fresh basil, chiffonade
  • 1/4 lb Vidalia onion, shaved
  • Salt and pepper

Instructions

Cut tomatoes in fourths from top to bottom. Then cut pieces in half from side to side. 

Peel and shave onion.

Mix balsamic glaze and olive oil until incorporated. Place all ingredients into a bowl and mix gently, making sure not to break the tomatoes down too much.

Toss in chiffonade basil and add salt and pepper to taste. 

Enjoy at room temperature.

RECIPE: Creole Tomato Salad

Filed under: creole tomatoes,our current passion,recipes — Marcelle Robert @ 8:45 am

DO YOU SPEAK CREOLE? | PRODUCE DEPARTMENT

DOWNLOAD PRINTABLE RECIPE CARD PDF

Ingredients

Salad

  • 3 Creole tomatoes cut into 1/4” slices
  • 1 sweet onion, thinly sliced into rings
  • 1/4 tsp salt
  • 1 tbsp thinly sliced fresh mint
  • 2 tsp chopped fresh chives

Vinaigrette

  • 4 tsp olive oil
  • 4 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp minced fresh garlic

Instructions

To prepare, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.

To prepare vinaigrette, combine oil, vinegar, mustard and garlic in a jar. Cover tightly and shake vigorously. Drizzle vinaigrette over salad, and serve at room temperature.

RECIPE: Prosciutto-Wrapped Creole Tomatoes

Filed under: creole tomatoes,our current passion,recipes — Marcelle Robert @ 8:28 am

DO YOU SPEAK CREOLE? | MEAT & SEAFOOD DEPARTMENT

DOWNLOAD PRINTABLE RECIPE CARD PDF

Ingredients

  • 8 thin slices prosciutto
  • 8 Creole tomato wedges
  • 8 chunks fresh mozzarella cheese
  • 8 large leaves sweet basil
  • Extra virgin olive oil
  • Sea salt
  • Black pepper

Instructions

Wrap up 1 Creole tomato wedge, 1 mozzarella chunk and 1 basil leaf with 1 slice of prosciutto. 

Use a toothpick if necessary to hold the wrap together. 

Drizzle with olive oil and season with sea salt and pepper to taste.

f 3, 16

RECIPE: Fried Green Creole Tomato BLT with Robért’s Remoulade

Filed under: creole tomatoes,our current passion,recipes — Marcelle Robert @ 12:23 pm

CREOLE TOMATOES 2016 | FOOD SERVICE DEPARTMENT

DOWNLOAD PRINTABLE RECIPE CARD PDF

Ingredients

  • 2 large green Creole tomatoes cut into 4 slices each
  • 6 slices thick-cut bacon, cooked and cut in half
  • 1 cup Robért’s remoulade sauce
  • 1 cup shredded Romaine lettuce
  • French bread, cut into 2 10” loaves then sliced in half
  • 1 cup all-purpose flour
  • 1/2 cup eggs, scrambled
  • 1/2 cup water (mix with eggs)
  • 1/2 cup Italian bread crumbs
  • Frying oil

Instructions

Gather all ingredients and prep according to directions. Set up breading station in 3 separate dishes: 1 with flour, 1 with bread crumbs and 1 with egg wash. Bread tomatoes starting with flour, then dip into egg wash, then cover with bread crumbs. Fry tomatoes in oil heated to 350 degrees until golden brown, 2 to 3 minutes.

Build your sandwich by placing fried tomatoes on bread. Top with bacon, remoulade sauce and lettuce, then with bread.

RECIPE: Creole Tomato & Avocado Salad on Toasted Baguette

Filed under: creole tomatoes,our current passion,recipes — Marcelle Robert @ 12:18 pm

CREOLE TOMATOES 2016 | BAKERY DEPARTMENT

DOWNLOAD PRINTABLE RECIPE CARD PDF

Ingredients

  • 1 Robért Fresh Market rustic baguette

  • 1 English or small cucumber

  • 2 medium or 1 large Creole tomato

  • 1 ripe Haas avocado

  • 1 tsp cilantro

  • 1/4 tsp smoked paprika

  • 1/4 tsp cracked black pepper

  • 1/2 tsp salt

  • Parsley sprigs for garnish

Instructions

Preheat oven to 350 degrees. Cut baguette on an angle into rounds about a 1/4” thick. Place rounds onto a baking sheet and into oven for 6 minutes until crisp.

While the bread is crisping, peel and chop the cucumber, tomato and avocado into small chunks. Finely chop the cilantro. Place in a medium mixing bowl and top with paprika, black pepper and salt. 

Gently mix all ingredients. Top the toasted baguettes with the salad, and sprinkle on a little more smoked paprika and cracked pepper to taste if desired. Garnish with parsley.  

s