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



Chicken Wings Ingredients:

  • 4lbs of chicken wings/drumsticks
  • 1 tablespoon of aluminum free baking powder (NOT baking soda)
  • ½ tsp. salt
  • 2 tsp. Garlic powder
  • A pinch of cracked pepper

Buffalo Sauce Ingredients:

  • ¼ cup unsalted butter, melted
  • ½ cup Frank’s Original Red Hot Sauce
  • 1-2 tablespoons of honey, white sugar or brown sugar

Blue Cheese Dip Ingredients: (Optional)

  • ½ cup crumbled blue cheese (softened)
  • ⅓ cup of sour cream
  • ¼ cup of mayonnaise
  • 2 cloves of garlic, minced
  • 1 tbsp. Lemon juice
  • A pinch of salt
  • A pinch of black pepper

To serve:

  • Ranch dressing
  • Blue cheese dressing (Recipe above)
  • Celery sticks 


  1. Preheat oven to 450 °F. Line a baking sheet with aluminum foil.
  2. Pat dry chicken wings with paper towels, squeezing out as much moisture as possible. Then transfer them into a large bowl.
  3. In a small bowl combine the baking powder, garlic powder, salt, and pepper. Whisk it well to combine, then sprinkle the mixture over the wings.
  4. Toss the wings through the baking powder mixture until coated evenly.
  5. Arrange the wings on the baking sheet leaving about an inch of space between each wing.
  6. Bake for 30 minutes; flip and continue to cook until the wings are crispy and have a golden brown color. (about 20-30 minutes longer)
  7. While the wings are cooking, whisk the hot sauce, butter, and sugar together. Toss the wings through the sauce until evenly coated.
  8. Serve wings with blue cheese dressing or ranch dressing, and celery sticks. 

The Original USVI Rum Punch



The only thing about rum punch that everyone can agree on is it's originally from the Virgin Islands. Beyond that, exactly where it was invented, what the recipe is, and who has the best version varies depending on who you ask. 

To get you started on making your own perfect version, try using this one.  It combines lime, orange, and pineapple juices with light and dark rum and a little bit of grenadine.

Servings: 2


  • 1/2 oz. Lime Juice
  • 4 oz. Orange Juice
  • 4 oz. Pineapple Juice
  • 1 1/2 oz. Dark Rum
  • 1 1/2 oz Light Rum
  • Grenadine ( just a splash, for color)


  • Mix ingredients together, pour over ice and sprinkle with nutmeg and garnish with an orange slice and a cherry. Add a biodegradeable straw (of course) and enjoy!