top of page

Pan Seared Salmon

This recipe yields 4 servings (20 mins.)


  • 4 (6 ounce) fillets salmon

  • 2 tablespoons olive oil

  • 2 tablespoons capers

  • ⅛ teaspoon salt

  • ⅛ teaspoon ground black pepper

  • 4 slices lemon

Cooking Directions:

  • Preheat a large heavy skillet over medium heat for 3 minutes.

  • Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.

  • Transfer salmon to individual plates, and garnish with lemon slices.

* Garnish with our Finger Lime Caviar to make the dish even more fabulous!

Salmon Fillet

Grilled Lamb Chops

This recipe yields 6 servings (1hr30min.)


  • 2 large garlic cloves, crushed

  • 1 tablespoon fresh rosemary leaves

  • 1 teaspoon fresh thyme leaves

  • Pinch cayenne pepper

  • Coarse sea salt

  • 2 tablespoons extra-virgin olive oil

  • 6 lamb chops

Cooking Directions:​

  • In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

  • Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

* Garnish with our Finger Lime Caviar to make the dish even more fabulous!​


Lemon Garlic Butter Scallops

This recipe yields 4 servings (10mins.)


  • 2 Tablespoons olive oil

  • 1 1/4 pounds (600 grams) scallops

  • 3 tablespoons unsalted butter, divided

  • 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)

  • Salt and fresh ground black pepper to taste

  • 1/4 cup dry white wine or broth

  • 2 tablespoons lemon juice

  • 1/4 cup chopped parsley

Cooking Directions: 

  • If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.

  • Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed). 

  • Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.

  • Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).

  • Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.

  • Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley. 

  • Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

* Garnish with our Finger Lime Caviar to make the dish even more fabulous!


Guacamole with Finger Lime Caviar


  • 1 avocado

  • 1/2 teaspoon salt

  • 1 teaspoon lime juice

  • 2 tablespoons diced onion

  • 5 gm. of our Finger Lime Caviar

Cooking Directions:​

  • Combine the avocado flesh, salt, lime juice, onion, and 3 gm. of finger lime caviar in a small bowl. Stir well, mashing the avocado to your desired texture.

  • Put the guacamole in a serving bowl and garnish with 2 gm. of finger lime caviar.

* Best enjoyed on a toast, as a dip with nachos, in salads, etc.​


Bacon-Wrapped Dates with goat cheese

This recipe yields 35-40 dates (35 mins.)


  • 35 to 40 pitted dates

  • 70 to 80 salted roasted almonds 

  • 2 pounds thin bacon, cut in half

  • 35-40 toothpicks

Cooking Directions:​

  • Preheat the oven to 350 degrees Fahrenheit.

  • Slice the dates lengthwise on one side to create an opening. Remove the pit.

  • Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close.

  • Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.

  • Arrange evenly on a baking sheet with raised edges (otherwise grease will get everywhere) and bake for 10 minutes. Remove the dates and use the toothpick to turn each one so it’s laying on its side. Bake for another 5-8 minutes, until browned to your liking, and turn the dates to the other side and repeat. Remove from the oven, place on a paper towel lined plate, and let stand for 5 minutes before serving.

* Take these to the next level by putting a little honey bourbon glaze on top. Just mix about 1/4 cup of honey with 1 tablespoon of bourbon and brush the mixture on the dates when they come right out of the oven. For crispier, browned bacon, set the oven temperature at 375 and bake longer.


Roasted Duck

This recipe serves 6 (3hr. 20min.) 


Roast Duck

  • 6 lb whole Peking duck

  • salt

  • 5 garlic cloves chopped

  • 1 lemon small or medium, chopped


  • 1/2 cup balsamic vinegar

  • 1 lemon , freshly squeezed juice

  • 1/4 cup honey


  1. Make sure to defrost the frozen duck in the refrigerator for a couple of days. Once the duck is completely defrosted (in the refrigerator), take the duck out of the refrigerator 30 minutes prior to cooking to bring it more or less to room temperature.

  2. Preheat oven to 350 degrees F. You will be roasting the duck for a total of 3 hours (3 hours will be divided into 4 time chunks where you will be flipping the duck, brushing it with glaze, etc. - see the instructions below).

Prepare the duck:

  1. Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels.

  2. Set the duck on the working surface. Score the duck's skin on the breast in a diamond pattern, making sure you only cut the skin, without reaching the meat. Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat release, especially in very fatty parts. You don’t need to poke the duck legs as the skin is pretty thin there (except for where the duck legs connect to the duck body). Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over. Place the duck breast side up.

  3. Put 5 chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating - you will discard them after cooking). The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside. Tie up the duck legs with butcher's twine.

Roast the duck for 3 hours in 4 distinctive steps:

  1. Place the bird breast side up on a large roasting pan with a rack (roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck). Roast the duck, breast side up, for 1 hour at 350 F.

  2. After 1 hour of roasting, flip the duck on its breast and roast it breast side down (roast the other side) for 40 minutes, at 350 F.

  3. Remove the roasting pan with the duck from the oven (you now have roasted the duck for 1 hour + 40 minutes), carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded), and carefully pour off all the duck fat juices from the roasting pan into a large heat-proof bowl or container.

  4. Flip the duck breast side up again on a rack in a roasting pan (the pan will have no fat juices now). In a small bowl, combine 1/2 cup of balsamic vinegar with the freshly squeezed juice of 1 lemon. Brush all of the duck with the balsamic mixture (especially the scored duck breast) and cook the duck breast side up for another 40 minutes at 350 F, brushing every 10 minutes with the mixture.

  5. Now, in a separate small bowl, combine 1/4 cup honey and 3 tablespoons of balsamic vinegar lemon mixture that you will have left over from the previous step. Brush the breast side of the duck with this honey-balsamic mixture, and roast for another 40 minutes, brushing the duck breast side every 10 minutes with honey balsamic mixture. You can even carefully broil the duck for the last 10-15 minutes if you like (do it carefully, checking the duck regularly to make sure it doesn't char too much).

  6. After the duck is cooked, remove it from the oven, let duck stand for 15 minutes. Then, carefully remove and discard the lemon from the cavity (being careful not to get burned). Carve the duck and serve!

  7. TOTAL COOKING TIME: The duck should be roasted for a total of 3 hours at 350 F. These 3 hours of roasting are divided into 4 distinctive time chunks (1 hour breast side up + 40 minutes breast side down + 40 minutes breast side up brushed with balsamic-lemon mixture + 40 minutes breast side up brushed with honey-balsamic mixture).

  8. Serve with sauteed vegetables and mashed potatoes.

bottom of page