Fried Coconut Rum Infused Watermelon



  • 1 bottle Cruzan flavored rum
    • you can use any liquor with the same shaped bottle, any flavor.
  • 6 to 8 lb watermelon
  • 3 cups vegetable oil 
  • 1/2 cup cornstarch
  • 2 egg whites, beaten
  • 2 tsp water 
  • 3/4 cup flour
  • garnish: powdered sugar


Infusing the Melon

This process can take anywhere from 12 to 24 hours! Prepare night before for best results. 

  1. Flatten out one side on the melon by cutting thin slices of rind off of the surface. Face this side on an even surface with towels under to soak up spillage. 
  2. Take the cap from the bottle of rum to trace a hole on the rounded side of melon.  Cut out the hole with a knife or spoon. Save cut out to plug up later.
  3. Bring melon closer to the edge of table/counter and slightly tilt opening toward your body. 
  4. Tilting the melon makes it easier to put the rum bottle into the hole with less of a mess. Once tilted toward you, slowly and carefully tilt rum bottle into the hole. Quickly stand melon on flatten side once neck of bottle is in, to start infusing the rum.  let rest for 12 to 24 hours.
  5. Once melon has rested, remove the bottle and plug up melon with cut out from earlier to prevent spillage.   



  1. Cut watermelon in half length wise. Cut each half again length wise into two pieces. You should have four long triangular shaped sections. Remove rinds from each section. Discard the rinds and cut meat into 1 inch thick slices. Then cut into roughly 1 inch triangles. 
  2. Heat the oil in a deep fryer at 350 degree F.
  3. In a bowl, whisk the cornstarch with the eggs and water until combined.
  4. Place the flour in a bowl and set next to cornstarch mixture near the hot oil. Dredge the watermelon chunks in the flour, then coat with cornstarch batter. Carefully drop into hot oil and deep-fry in batches, leaving room in between pieces to properly brown. cook until golden brown. 
  5. Using a slotted spoon, remove chunks from oil and drain on a paper towel lined plate. Sprinkle with powdered sugar. Serve warm. 

Frozen Strawberry Pina Colada




Steals and Deals

When you purchase a bottle of Bacardi Light or Bacardi Gold here at Pueblo Supermarkets score a FREE liter of Master of Mixes Pina Colada!



  1. In a blender add 2 oz of Bacardi Light, 5 oz of Pina Colada mix, 1/2 cups strawberries and 2 cups of ice.
  2. blend until well mixed
  3. Pour into glass and garnish with pineapple wedge, strawberry or both. Serve immediately.
  4. Repeat steps 1 through 3 for second glass with remanding ingredients. Serve immediately. 

Beef Liver and Onions with Fiesta Rice



Fiesta Rice

  • 1 can black beans, rinsed and drained
  • 1 can fire roasted diced tomatoes, undrained
  • 1 can diced green chilies 
  • 1 1/2 cups corn
  • 1-3 jalapenos, seeded and diced
  • 1 tsp kosher salt
  • 1 tsp Mexican or Cajun seasoning 
  • 3/4 cup water
  • 1 sm handful of cilantro 
  • 1 cup minute rice
  • green onions


Directions for Fiesta Rice

  1. In a large saucepan combine all ingredients except rice. Bring to a boil. Stir in rice, cover and remove from heat. Let stand for 5-15 minutes until liquid is absorbed. Fluff with fork. Top with green onions if desired. 


Directions for Liver

  1. Gently rinse the liver under cold water, and place in a medium bowl. Pour milk to cover. Let stand while preparing onions. If you have the time, soak liver for an hour or two. 
  2. Melt 2 tbsp of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver and coat slices in the flour mix.
  3. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown in the bottom, Repeat once on other side. Add onions, and reduce heat to medium. Cook a bit longer to taste. 

Grilled Salmon Steaks and Honey-Garlic Roasted Baby Carrots



Sea Salt Chile & Lime Butter

  • 1/4 lb unsalted butter, softened at room temperature 
  • 3 tbsp finely chopped fresh cilantro
  • 2 tsp fresh lime juice
  • 1 tsp coriander seeds, lightly toasted and coarsely ground
  • 3/4 tsp freshly grated lime zest
  • 1/2 tsp coarse sea salt
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp minced garlic

Salmon steaks

  • 1-1/2 tbsp olive oil; more for brushing grill
  • 4 to 6 1-1/4 inch thick salmon steaks (6 to 8 oz each)
  • 1 tsp kosher salt

Roasted Baby Carrots

  • 2 lbs baby carrots
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced or grated
  • 1 1/2 tbsp honey
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp coarsely chopped fresh parsley leaves
  • flaky salt (optional) 


Directions for Honey Garlic Butter Roasted Baby Carrots

  1. Arrange a rack in the middle of the oven and heat to 425 degrees F.
  2. Place baby carrots on to rimmed baking sheet; set aside.
  3. Melt the butter in a small saucepan over medium heat. Continue cooking while swirling pan occasionally, until the butter has a nutty aroma and is golden-tan color, about 3 mins.  
  4. Add garlic and continue to cook, stirring occasionally, until the butter is toasty brown, about 30 secs more. Remove from heat, add the honey and whisk.
  5. Drizzle half the brown sauce over the carrots and toss to coat. Sprinkle with salt and pepper and toss to coat again. Spread carrots into even layer.
  6. Roast 15 minutes. Flip the carrots then roast until tender and the edges are charred and crispy, 15 to 20 minutes. 
  7. Transfer to a serving bowl. Drizzle the remaining half of brown sauce, add parsley, and toss to combine. Finish with a generous pinch of flaky sea salt. Serve immediately. 


Directions for Salmon Steaks+Butter

  1. Beat the butter in a small bowl with a spoon to loosen it. Mix in the ingredients for the butter until they're evenly distributed.
  2. Scrape the butter on to a sheet parchment paper and roll into a log using the paper as a mold. Twist ends and refrigerate about a hour or until firm. Keep chilled until ready to serve.
  3. Oil the grates on a gas grill on medium-high heat, or medium-hot charcoal fire.
  4. Meanwhile, generously coat both sides of the salmon with oil and salt. Let sit for 15 minutes at room temperature, while the grill heats up.
  5. Grill the salmon steaks directly over the heat source. (Cover on gas grill, uncovered on charcoal grill) Until they have good grill marks and till its cooked to your liking. Repeat once on other side. 
  6. When the salmon is nearly done remove the butter from the refrigerator and slice into thin rounds.
  7. Once steaks are done top each with two rounds of butter, serve immediately.

Garlic Herb Cross Rib Roast and Tomato Salad


Ingredients for Roast

  • 1 3 to 3 1/2 lbs Cross Rob Roast
  • 3 tbsp balsamic vinegar (good quality)
  • 3 tbsp freshly minced garlic
  • 2 tbsp both thyme and rosemary leaves, freshly removed from steams and chopped
  • 1 tbsp sea salt, or to taste
  • freshly grounded black pepper to taste
  • 1 tbsp olive oil


Ingredients for Tomato Salad

  • 4 medium tomatoes, sliced
  • 1 garlic clove, crushed
  • 2 tbsp chopped fresh basil
  • 1 medium red onion, sliced thin
  • 1/4 cup Italian dressing



  1. Preheat oven to 425 degree F
  2. Brush cross rib roast with balsamic vinegar, making sure it gets all over the roast. Make a paste with the minced garlic, thyme and rosemary leaves, salt and pepper, and oil. Rub paste mixture all over roast.
  3. In a large roasting pan, cook the prepared roast for 15 minutes. Reduce oven temp to 350 degrees F and cook additional 50 to 60 minutes or until internal temperature of the roast reaches 125 degree F. 
  4. Last 20 minutes of cooking time on the roast you should mix all the prepared ingredients together of the Tomato Salad and refrigerate until roast is ready to serve.  
  5. Remove roast from oven and cover it loosely with foil and let stand for approximately 15 to 20 minutes keeping in mind that the roast is still cooking internally. So be mindful on how long you wait to cut it to serve, as the temperature will rise 5 to 10 degrees.

Cucumber Mojito





  1. Add mint, lime and sugar on the bottom of a pint glass. Gently muddle for 10 secs.
  2. Add rum to the pint glass and fill with ice. Top with a shaker and shake for 5 secs.
  3. Top off with ice and add sparkling water. Garnish with freshly spanked mint and cucumber wheels.

Filet Mignon with Sweet Mashed Potatoes and Broccolini



  • 2 (4 oz) filet Mignon, about 1 1/4 inches thick
  • 4 tsp EVOO, divided
  • 1 bunch broccolini, trimmed and halved if large
  • 1 1/4 tsp salt, divided
  • 1 1/4 tsp ground black pepper, divided
  • 1/4 cup low fat milk 
  • 1 jumbo sweet potato, peeled and cut into 1/2 inch pieces
  • 1 tsp freshly chopped herbs of your choice
  • 1/2 tsp minced garlic
  • 1 tbsp slightly softened butter



  1. Preheat oven 425 degrees F
  2. Combine butter, garlic and herbs in a small bowl. Set aside.
  3. Bring an inch of water to a boil in a large saucepan with a fitted steamer basket. Add sweet potatoes, cover and steam until tender, about 10 minutes. 
  4. Transfer to a medium bowl. add milk, 1 tsp herb butter, 1/2 tsp of each pepper salt. Mash with large fork or potato masher to desired consistency. cover and keep warm. 


Directions continued

  1. Toss broccolini with 2 tsp oil, 1/2 tsp of each pepper and salt in a large bowl. Place broccolini on one half of a large rimmed baking sheet and roast until begin to soften, about 10 mins. 
  2. Pat steaks dry with paper towel and season both sides with 1/4 tsp each salt and pepper. Heat remaining 2 tsp oil in a medium skillet over medium-high heat. Cook steaks, turning once, until browned on both side. 1 to 2 minutes each side. 
  3. Remove broccolini from oven and stir.
  4. Place the seared steaks in empty side of baking sheet. Return to oven and roast until broccolini has softened and the steaks are cooked to desired doneness. for medium rare; 3 to 5 minutes.
  5. Transfer each steak to a plate and top each with 1 tsp herb butter. Serve with broccolini and sweet mashed potatoes. 

Pepper Steak with Onions



  • 1 lb chuck steak, cut into medium slices
  • 1 large yellow onion, cut into medium slices
  • 1/2 green and red bell peppers, cut into medium slices
  • 1 leveled tsp black pepper
  • salt to taste
  • 2 cups water
  • 3 tbsp oil


  • 3 tbsp soy sauce
  • 1 tbsp cornstarch and sugar 
  • 1/2 cup water
  • 1/2 tsp onion, garlic, and ginger powder.



  1. In a pan, add 3 tbsp oil and fry the Chuck Steaks in two batches until brown on both sides. Remove and keep aside.
  2. In the same oil, fry the onions until translucent. Remove and set aside.
  3. In the same oil, fry the bell peppers for a few seconds. Remove and set aside.
  4. Add fried chuck back into pan. Season with salt and pepper. Add two cups water and let it cook on medium heat for 45 minutes, or until tender. Add more water if meat is still tough and continue cooking.
  5. When the meat is cooked add the onions and the bell peppers.
  6. Mix the sauce ingredients and pour over the steak, stir until the sauce thickens.
  7. Serve hot with mashed potatoes or plain rice. Great on its own as well!

Chicken Fried Steak with Gravy and Mashed Potatoes



  • 4 chicken steaks (1/3 lb each) 
  • 1 1/2 cups all purpose flour
  • 2 tsp fresh ground pepper and kosher salt, divided
  • 1/2 tsp smoked paprika, onion powder, garlic powder, baking soda, and baking powder
  • 1 1/2 cups buttermilk 
  • 2 tbsp TABASCO sauce
  • 2 eggs
  • 1 cup vegetable oil

Chicken fried steak gravy

  • 4 tbsp grease
  • 4 tbsp flour
  • 2 to 3 cups whole milk
  • 1/2 cup heavy whipping cream
  • salt and pepper, to taste

  1. Once steaks are removed from the oil, pour remaining grease into a heat safe bowl. Do NOT scrape the skillet clean.
  2. Add 4 tbsp of grease back into the hot skillet.
  3. Whisk in flour and continue whisking for two to three minutes or until nice and golden brown. 
  4. Combine the cream and milk and slowly drizzle about 2 1/2 cups into the skillet, whisking constantly. 
  5. Continue whisking and bring gravy to a simmer. Cook until gravy is smooth and creamy, about 5-7 minutes.Season with salt and pepper to taste.
  6. Serve Chicken Fried Steak with gravy and mashed potatoes, and broccoli!


Homemade Mashed Potatoes

  • 5 Russet potatoes, halved 
  • 1/4 cup butter, room temp
  • 1/4 cup sour cream
  • salt and freshly ground pepper, to taste

  1. Cut potatoes in half and place in a large pot with about 4 inches of water. (they don't have to be completely submerged in the water) Cover pot with lid and cook covered until potatoes are fork tender, 15-20 mins.
  2. Drain water completely from pot and leave potatoes inside and cover with lid for about 10 mins. This gives them time to dry out, makes them fluffy.
  3. Remove lid and add butter, sour cream, salt and pepper. 
  4. Mash potatoes with a masher. Taste and add more salt and pepper, if needed, or milk. Mix until creamy fluffy and smooth. Do not over mix!


Chicken Fried Steak and Gravy

  1. In a shallow bowl, whisk together flour, 1 tsp black pepper, salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
  2. In a separate shallow bowl whisk together buttermilk, TABASCO sauce, and eggs. Set aside.
  3. Pat chicken steaks dry with a paper towel, removing as much moisture as possible. Season with 1 tsp salt and pepper. Let sit for 5 minutes and pat dry again with paper towel. 
  4. Dredge the steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, then once again dredge through flour mixture, shaking off excess. 
  5. Place breaded steaks on a sheet pan and press any remaining flour mixture into the steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.
  6. Preheat oven to 225 to 250 degrees F.
  7.   Meanwhile, heat vegetable oil in a heavy skillet, over medium-high heat. Need about 1/4 deep for a shallow fry. 
  8. Once oil is hot, nice and shiny but not smoking its time to put the steaks in.
  9. Place two steaks into the pan at a time to fry for 3 to 4 minutes on each side or until golden brown.
  10. Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet to medium 
  11. See ingredients section for Gravy recipe. 

Braised and Grilled Trotters with Potato Salad



For the sauce:

  • 3 tbsp soy sauce
  • 2 tsp sriacha
  • 3 tsp honey
  • 1 tsp tamarind sauce 

Potato Salad 

  • 5 lbs Russet Potatoes 
  • 2 cup mayonnaise 
  • 1 cup refrigerated sweet pickle relish
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp celery seeds
  • 1/2 tsp paprika 
  • 4-5 hard boiled eggs, chopped
  • 3 celery stalks, diced
  • 1/2 cup yellow onion, diced 
  • 1 tbsp fresh chopped dill
  • Salt and pepper to taste


Directions for Pig Feet

  1. Rinse all of the pig feet (trotters) and place them into a shallow hotel pan. Loosely pour the soy sauce and siracha over the trotters. Add salt and the water to the pan and cover with lid or foil. 
  2. Preheat oven to 325 degrees F. Braise the trotters for 2 1/2 to 3 hours, until trotters are very tender, but not falling off the bone. Let cool briefly. 
  3. Meanwhile, start your grill. Arrange your charcoal on one side of the grill or in a pile in the middle, so there's plenty of room to indirectly grill/ cook the trotters
  4. While waiting for charcoal to ash over now would be the perfect time to mix your sauce! Mix all sauce ingredients into bowl and pop it into the fridge, to serve later for when trotters are off the grill. 
  5. Once the charcoal is ashed over and are glowing red, arrange the braised trotters on the grill skin side down. DO NOT place trotters directly over burning charcoal. 
  6. Grill for 25 to 35 minutes, turning the the trotters occasionally to check that the skins aren't burning. 


Directions for Potato Salad

  1. Cut the potatoes into quarters and place them into large stock pot. Fill the pot with cold water until it is 1 inch on top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tbsp salt and cook the potatoes for 13-15 minutes,or until fork tender.
  2. Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 tsp salt, and pepper to taste. Stir until smooth. The chop eggs, celery, onions, and dill.
  3. Once the potatoes are really tender, drain all water. Remove loose peels and chop the potatoes into 1/2 inch thick chunks. Place potatoes into a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in all chopped ingredients. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika. 
  4. Cover the potato salad and refrigerate for at least 4 hours. If you have time make it a day ahead because its even better on day two! You can keep the remainder of potato salad in an airtight container for up to a week. 

3 Step Peanut Butter Cookies





  1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  2. Combine the peanut butter, white sugar, and egg. Mix until smoothed. 
  3. Place rounded out spoonfuls of the peanut butter mix onto prepared baking sheet.
  4. With a fork press down into the middle of each cookie, slightly flattening the dough. Do this in a criss-cross manner.
  5. Once all cookies have been slightly flattened place into preheated oven and bake on 350 degrees F, for 6 to 8 minutes. Its important not to over bake! Bottoms of cookies should just start to brown when they're done.
  6. Let cookies rest for 5 to 10 minutes before serving. Sprinkle a little bit of sugar on top of cookies 

Drunken Roast Turkey with Mushroom Gravy and Hasslebacks



  • 6 turkey cutlets (drumsticks and thighs) wash patted dry with paper towel. 
  • 2 12 oz bottles of Corona
  • 8 whole garlic cloves
    • smashed
  • 1 tbsp vegetable stock powder 
  • salt to taste 
  • 2 sprigs of thyme
    • finely chopped
  • 1 sprig of rosemary
    • finely chopped
  • 2 tbsp parsley
    • finely chopped

Beer Mushroom Gravy

  • 2 shallot stems 
    • sliced thinly 
  • 1 cup sliced mushrooms 
  • Reserved beer marinade
  • 3 tbsp reduced fat butter 
  • 2 tbsp flour
  • 1/2  cup corona
  • 4 tbsp reduced fat cooking cream
  • 1 tsp sugar
  • salt to taste

Hasselback Potatoes

  • 1 stick butter 
    • softened 
  • 1/2 cup EVOO
  • 1/3 cup chives
    • finely chopped
  • Kosher salt and ground pepper to taste 
  • 6 russet potatoes
    • scrubbed  


Directions for Turkey and Potatoes

  1. Place turkey into a large dish. Pierce 1 inch slits through the turkey skin into the meat. Pour in the beer; add smashed garlic, stock powder and salt; turn the turkey skin side down; cover with foil and refrigerate for 4-6 hours or overnight for more flavor. Rotate turkey once half way through to ensure even flavor.

These next steps are to be done right before turkey is ready to roast.

  1. In a bowl stir together the butter, olive oil, chives and pepper.
  2. Place a potato between the handles of two wooden spoons. Slice into slices, but not all the way through. This is what the two spoons are for, to use as a guide as to where you should stop slicing. Repeat with remaining potatoes.
  3. Brush potatoes with butter mixture, making sure to get in between each slice. Then place in same pan as the turkey for roasting. 
  4. When ready to roast; preheat oven to 390 degrees F. Drain half the beer marinade, leaving the remaining liquid in the pan. Cover with foil and make sure the side of the pan are completely sealed. Place in oven and roast for 1 hour and 30 mins, or until turkey is cooked through. Remove from oven, uncover and rotate each portion. Change oven setting to broil on medium-high heat and continue to roast until skin is golden and crisp. Rotate to crisp underside. Allow to rest 10-15 mins to redistribute the juices. 


Directions for Gravy

  1. While the turkey is in the oven, fry the shallots and mushrooms in a separate hot pan with a drizzle of oil. When fragrant; add the reserved beer marinade and simmer on medium-high heat for 5 minutes. Set aside.
  2. In a smaller saucepan, melt butter. Lower heat and whisk the flour until smooth. Add the shallot and mushroom mix along with the sauce in pan and stir until combined. Add 1/2 cup Corona and cook until thickened, stirring occasionally.
  3. When gravy is thick, stir in the cooking cream and sugar. Season with salt to taste.

Pan Fried Blue Runners and Spaghetti




  • 1 lb ground beef 
  • 3 cloves garlic
    • minced
  •  Salt and freshly ground pepper to taste
  • 1 Jar Ragu Sauce
    • only 24oz
  • 1 tbsp tomato paste 
  • 1/2 tsp balsamic vinegar
  • 1 tsp dried basil
  • 3/4 tsp dried oregano
  • 1/4 tsp dried thyme 
  • 1-2 tsp sugar 
  • 3 cups beef broth
  • 8 oz spaghetti noodles in half


Directions for Blue Runners

  1. Lightly rinse fish and place on paper towel lined plate to drain.
  2. Setup your dredging station with flour, milk, cornmeal, each in their own bowl.
  3. Dredge each fish one at a time through the flour coating both sides well.
  4. Dip in to milk coating both sides, place fish side by side on a plate.
  5. Sprinkle fish lightly with the seasonings listed: Salt, black and cayenne pepper, garlic powder, and paprika. 
  6. Dredge fish one at a time through the cornmeal on both sides.
  7. Place fish side by side on a plate to rest for 5 minutes.
  8. Add about 1/2 inch thick of oil in a skillet on medium-high heat. 
  9. Once oil is hot, carefully add fish one at a time. Do not crowd the pan as the fish need space to cook. 
  10. Cook each fish about 2-3 minutes or until edges of fish begin to slightly brown.
  11. Flip each fish and cook for 1-2 more minutes, repeat until done. 
  12. When done remove fish and place on paper towel lined plate to drain. Serve hot.


Directions for Spaghetti

  1. Set a large pot over medium-high heat. Add ground beef and cook until browned, whilst breaking apart and stirring meat. Stir in minced garlic and cook for a minute or two once meat browns.
  2. Drain the grease from the pot and season beef with salt and pepper to taste. Add the marinara sauce, tomato paste, balsamic vinegar, dried basil, dried oregano, dried thyme, sugar, and beef broth. Stir well to combine, bring to a boil, and then reduce heat to a low simmer. (about medium-low)
  3. Lay the spaghetti noodles (broken in half) on top of the sauce, cross-crossing them and pressing them down until submerged by the liquid. Do not stir at this point. 
  4. Cover and cook, stirring every 5 minutes,  until the excess liquid is absorbed and the pasta is al dente, about 15  to 20 minutes total.
  5. If after 20 minutes there's still too much liquid cook uncovered for a couple minutes so the excess liquid can evaporate. Pasta too dry? add a little water and cook a couple minutes until noodles soak it up.
  6. Stir well and serve immediately, topped with plenty of cheese of your choice.

Garlic Rib-Eye Steak and Potatoes on Lovers Lane



  • 2 Boneless Rib-Eye Steak 
    • 1 1/2 in thick
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 4tbsp butter
  • 4-5 garlic cloves
    • minced
  • 1 medium onion
    • thing rings


  •  12 small red potatoes
  • 2 garlic cloves
    • minced, optional due to steak having garlic
  • 2 tbsp fresh parsley
    • chopped
  • 3 tbsp lite olive oil
    • divided
  • salt and pepper to taste


Directions for Steak

  1. Bring steaks to room temperature. Generously salt and pepper both sides of steaks
  2. Heat a cast iron skillet on medium high heat. Add 2 tbsp butter and 1 tbsp olive oil. Add sliced onions. Reduce heat to medium-low and cool about 15 to 20 minutes, stirring every minute to avoid burning. Remove and set aside. 
  3. Set the same skillet to high heat. Add 1 tbsp olive oil. Just when pan begins to smoke add in steaks. Cook 4-5 minutes then flip and repeat once. 
  4. Add in 2 tbsp of butter, allow to foam. Add garlic and baste the steaks with the melted butter.
  5. Constantly baste while cooking for another 3-4 minutes or until your preferred rareness. 
  6. Let sit for 5 mins loosely covered, when done. Serve with pan sauce and onions.


Directions for Potatoes

  1. Scrub potatoes well
  2. Place potatoes in saucepan, cover with water and bring to a boil
  3. Simmer covered for about 20 mins or until tender 
  4. Drain potatoes and place them in a bowl add 2 tsp oil and toss.
  5. In nonstick frying-pan add the remaining oil over medium heat.
  6. Add garlic, cook approximately 1 minute
  7. Add parsley, salt, and pepper. Mix well
  8. Add potatoes, reduce heat to low stirring constantly for 1 to 2 minutes. Then serve on the side of steaks and onions.

Pan Seared and Crusted LIng Fish with Rice Pilaf



  • 1 1/2 lbs Ling Fish
    • cleaned and boned
  •  3 tbsp salt 
  • salt & ground black pepper to taste
  • 1 lemon
  • 1/2 cup butter
    • divided
  • 1 1/2 cup bread crumbs
  • 1/2 cup grated Parmesan cheese 
  • 1 tsp lemon pepper

Rice Pilaf

  • 2 cups rice
  • 2 tsp olive oil
  • 1/2 cup chopped onions, celery, and parsley 
  • 1/4 tsp ground pepper
  • 1/8 cayenne
  • chicken broth


Directions for Ling Fish

  1. Dissolve 3 tbsp of salt in 8 cups of water in bowl. Brine ling fish for 30 mins. Drain brine and rinse dry; Season 1 side with salt and pepper. 
  2. preheat oven to 400 degree F
  3. Cut lemon in half; zest 1 half cut other into wedges.
  4. Melt 1/4 cup butter in skillet over medium- high heat. Add fish cook until golden brown on both sides. about 5 mins per side.
  5. Transfer fish to baking sheet squeeze zested half lemon over fish. 
  6. Combine bread crumbs, Parmesan cheese, lemon pepper, and zest.
  7. Bake fish in oven until bread crumb mix is golden brown and you can flake fish with a fork. 


Directions for Rice Pilaf

  1. Heat stock in saucepan. Read rice box for liquid to rice ratio. That determines how much broth to heat up.
  2. In one pot on medium heat add olive oil to coat the bottom of the pot. While the oil is hot add uncooked rice and let brown. Stir occasionally for few minutes. Once browned add onions and celery. Let cook until onions soften. 
  3. Add salt, pepper, and cayenne to taste if using boxed stock be mindful that its already seasoned.
  4. Pour heated stock into pot of rice. Bring to simmer, reduce the heat, cover, and cook for about 15-25 mins. Let cook undisturbed. 
  5. When done let sit for 10 minutes covered then fluff with a fork to serve and stir in parsley.

Beef and Pinto Bean Stew with White Rice



  • 2 lb beef stew
  • 1 can pinto beans
  • 1 red and green pepper
  • 1 cubanelle 
    • or any other mildly sweet pepper
  • 1 small chili pepper
  • 1 large yellow onion
  • 5 cloves galic
  • 1.5 cups cilantro and spainsh olives with pimentos
  • 1/4 cup capers
  • 2 tsp dried oregano 
  • 2 medium tomatoes
  • 2 russet potatoes
  • 1 tbsp cider vinegar
  • 1 tbsp corn oil
  • 3/4 cup tomato paste
  • 2 cups water
  • Rice 
    • see box for instructions



  1. Dice and combine peppers, onions, garlic, cilantro, oregano, 1 cup spanish olives, capers, and tomatoes. salt and pepper to taste. Separate into two bowls- set one aside. (Leave 1/2 cup of whole olives aside.)
  2. To one bowl of diced veggie mixture, add vinegar, and blend until smooth.
  3. Heat oil in large pot to medium heat. Add Beef to brown for 10 minutes.
  4. Add both bowls of veggies diced and blended into pot. pour can of pinto beans and 2 cups of water in as well. Cook on medium heat for 30 minutes.
  5. Peel and cube potatoes. Add potatoes, tomato paste, and whole olives to pot. Bring to boil and reduce heat to a simmer. Simmer on low for 1 hour. add salt and pepper to taste.
  6. Cook until meat is at desired tenderness, serve over rice or as is! Regardless the deliriousness awaits!


Everything that's highlighted is on sale in this weeks flyer, but all ingredients plus more can be found at all our locations in St. Thomas and St. Croix.

Pigeon Peas Rice with Sausage a Puerto Rican Classic

Serves 4 to 6 people



  1. In a large pot add oil and sofrito let cook and stir for about 2 minutes.
  2. Add sazon, chicken bouillon, adobo, tomato sauce, sausages, and olives. Cook/stir for couple of minutes.
  3. Add Pigeon peas, water, cilantro, culantro and then the rice.
  4. Let everything cook on medium heat uncovered. Stir in 5 minute intervals to prevent from sticking to the pot. Do this until most of the liquid has been soaked up by the rice.
  5. After most of the liquid has been soaked up, stir rice from the bottom up twice and form rice into a mini mountain.
  6. Cover the pot and let cook on low heat for 20 minutes. Do not uncover pot.
  7. After 20 minutes uncover the pot. Let steam out and then begin to gently stir rice from the bottom up. Rice should be vibrant in color and fluffy in texture.
  8. If still under-cooked cover pot and let cook for 10 minutes. 
  9. Once fully cooked, Buen provecho! 

Meats and Sides

  • This dish is typically served with fried meat of your choice: *pork chops or chicken.* Meat is seasoned to your liking with the following products: Adobo and sazon. 
  • Some sides that pair well with this dish are light *salads* and tostones (plantains)  





  • ¼ cup of Brown Sugar
  • 2 tbsp. Chili powder
  • Salt and black pepper
  • 1 tsp. Dried Oregano
  • ½ tsp. Cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 racks ribs
  • 1 cup chicken broth
  • 2 tbsp. Apple cider vinegar
  • 1 cup barbecue sauce


  1. Combine the brown sugar, chili powder, 1 tbsp salt, 1 tsp black pepper, oregano, cayenne, garlic powder and onion powder in a small bowl. Rub the mixture on both sides of the ribs, and let refrigerate for 1 hour, or if you have time, overnight.
  2. Preheat the oven to 250°F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan, then cover with foil and seal tightly. Bake for 2 hours. 
  3. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
  4. Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
  5. Serve with Velveeta shells and cheese, and Corn.

Shopping list

Brown sugar

Chili powder


Black Pepper

Dried oregano

Cayenne Pepper

Garlic powder

Onion powder


Chicken broth

Apple cider vinegar

Barbecue sauce

Velveeta Shells and cheese 

Corn, canned or on the cob