Bacon Wrapped Cod

Bacon Wrapped Cod

Ingredients:

  • 1 pound (500g) fresh cod fillet
  • Sea salt and freshly ground black pepper
  • 3 ounces (90g) thinly sliced slab bacon, rind removed
  • 1 Tbsp extra-virgin olive oil

For the Sauce:

  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 shallot
  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp capers

Directions: 

  1. Season cod with salt and pepper. Roll or fold the cod if needed and wrap bacon around it, securing with toothpicks. Cod should be completely covered with bacon except at corners.
  2. In a heavy-bottomed skillet, heat olive oil over medium heat. Once oil is hot, add wrapped cod and brown it on all sides for about 5 minutes. Cover skillet and continue cooking about 16 minutes, turning occasionally, until cooked through.
  3. Meanwhile, mince parsley and shallot into small bowl. Whisk in oil followed by coarsely chopped capers.
  4. Once fish is cooked, transfer to a warmed serving platter and let rest for 4 minutes. Remove toothpicks and drain liquid. Cover with sauce and serve.

Maple Glazed Salmon

Maple Glazed Salmon

Ingredients: 

  • 1 Cup Four Brother’s 100% Pure Maple Syrup
  • 2 Tbsp. Soy Sauce (Try Coconut Aminos!)
  • 1 Clove Garlic, minced
  • 1 Lb. Fresh Salmon
  • Sat & Pepper to taste

Directions: 

  1. In a small bowl, whisk together maple syrup, soy sauce, garlic, salt & pepper. 
  2. Coat salmon evenly with maple syrup mixture and place in a shallow baking dish. Cover and let marinate in refrigerator for 30 minutes. 
  3. Preheat oven to 400ºF. Place baking dish with salmon in oven and cook for about 20 minutes, uncovered until fully cooked. Salmon should be easily flaked with a fork. 

Salmon Glazed With Honey & Mustard

Salmon Glazed with Honey & Mustard

Ingredients
  • 1.5 lb. salmon fillet with skin
  • 1 garlic clove
  • 4-5 Tbsp grainy dijon mustard
  • 2 Tbsp mild honey
  • 1/2 tsp cider vinegar
  • 1/2 tsp caraway seeds, crushed
Instructions
  1. Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil.
  2. Pat salmon dry and put skin side down on pan. Season with 1/2 tsp salt.
  3. Mince and mash garlic to a paste with a pinch of salt, then stir together remaining ingredients. Spread mustard mixture evenly on top of salmon, then broil 5-6 inches from heat until just cooked through, about 12-15 minutes.
  4. Transfer salmon using 2 large spatulas and serve with nutty brown rice.
Notes
Marinate salmon in glaze overnight for even more flavor!

 

Valentine’s Day Salmon Recipe

www.cobornsblog.com - Family, Friends & Food with Jayne

Jayne

Hi Everybody!

I’m the type of person that would rather prepare a great meal for Valentine’s Day at home instead of going out. Call me crazy but I love to experiment with different types of meals and try to make them a little more elegant then I would on a weekday. If you follow my blog you know that one of my favorite seafood items is “Norwegian Salmon” and I just can’t wait to serve this recipe on Valentine’s night. Continue reading

Catch the Wave

Kevin C.Seafood is regarded as one of the healthiest options when it comes to proteins. It is recommended that we eat at least two servings or more of seafood weekly.  Incorporating seafood into any of your meal plans is easy and enjoyable. Knowing that seafood offers many health benefits, it makes it easier to serve. Continue reading

Should I Worry About Regular Fish Consumption?

Emily

Hi there! We are knee deep in summer and these sunny days have me smiling from ear to ear. For me, summertime isn’t just about the warm weather, for me it’s also about the experiences and of course, the food! Growing up, a typical evening was spent out on the lake fishing. Even though I only tolerated fish with a half a cup of tartar sauce, I loved spending time with family and soaking up that summer sunshine. Continue reading

Grilled Food and Wine Pairing

Beneath the Cork with Mike H. Assistant Liquor

Mike

Pairing wine with food should be a fun endeavor especially when it comes to summer grilling. Balancing flavors is a good starting place where you don’t want one element to overpower another like a Cabernet might do to shrimp skewers or steak might do to Pinot Grigio. Texture can be important too and is demonstrated well by a wine with tannins cutting through a fattier piece of meat. As I once heard, another way to think of pairing food & wine is to treat wine like another condiment. Try to create a similar effect to squeezed lemon on seafood or pesto on a steak or salad. Finally if all else fails pick a sparkling wine like Prosecco to pair with grilled food as those bubbles can pair with nearly anything. With all that said, here are some old & new favorites I will be enjoying this summer… Continue reading

The Difference Between Grilling and BBQ

Kevin C.Grilling and Barbecue are sometimes thought of the same cooking method by most. Unless you are a pro on the patio or in the backyard, you may not know the difference. Have no worries, I am here to help a little with that and assist you with choosing the right meat for the right application. Continue reading

Baked Salmon with Cilantro

www.cobornsblog.com - Family, Friends & Food with Jayne

Jayne

We are right in the middle of Lent and aren’t we always looking for some great fish or seafood recipe that we can serve our family or guests for dinner on a Friday evening? I started digging through my books and books of recipes that I have collected over the years and I found one that my mom used to make for us when we had family dinners. This is a recipe you could use even for cod, but I chose salmon just because of it being my favorite and my family’s also. Continue reading

A quick look at the Coborn’s Full Service Meat Case

A Quick Look at the Coborn's Full Service Meat Case - cobornsblog.com

Kevin C.Hi, I’m Kevin. I have been part of the Coborn’s team for over 30 years. I am lucky to hold the current role as Merchandising Specialist Team Manager for Meat and Seafood. I truly do have a passion is Meat and Seafood. I am fortunate enough to be able to assist our guests with selecting their meal solutions and have the privilege of leading our outstanding meat teams to do the same in our many locations.

When I am not at work I enjoy time spent with my family, cooking, watching the many sports that our children play, and the great outdoors. I am excited to now be blogging for Coborn’s so I can help educate you on the products and services we offer in our meat department, share recipes, ideas, tips and more every month. So I hope you come back and check out “The Meat Block” the first Thursday of each month.

Our Full Service Meat & Seafood Counters

For my first blog I would like to talk to you a little about our full-service meat cases that we offer.  Whether serving two or twenty, our service meat and seafood counters are your one-stop-shop, that offers meal solutions for all occasions. Breakfast, Lunch and Dinner.

Wide Variety of Meats

Coborn's Local Butcher Favorites - cobornsblog.com

Our great teams of meat experts put together one of the best displays of meat and seafood for you to choose from every day. Did you know that if you prefer a special cut of meat, our team will cut it for you right then and there. Don’t be afraid to ask, that is what they are there for. However we always have a complete line of steaks, chops, bratwurst, and Four Brothers gourmet beef patties available for a quick stop.

Ready Cook Entrées

Coborn's Dinner Solutions - cobornsblog.com

We understand that many of our guests have very busy lives so we strive to have fresh, never frozen options for you with out ready-to-cook entrées. From the gourmet encrusted chicken, stuffed chops and roasts, to the bacon wrapped top sirloin, the options are endless. All of these entrées are prepared fresh in our meat department every morning, now that’s what I call fresh!

Come talk to us, we don’t bite!

Our local meat teams take pride in what they do and are always anxious to help you plan your next meal. Please take the time to introduce yourself and don’t be afraid to ask any one of our meat specialists for that quick suggestion on how to make that next steak or roast to perfection. Always, feel free to ask our butchers to cut that extra thick steak to your liking. We do the little things to make sure your life a bit easier.

Kevin
Merchandising Specialist Team Manager for Meat and Seafood

 

Next-Generation Coborn’s Store – Part 1

www.cobornsblog.com - Family, Friends & Food with Jayne

Jayne

I’m so excited to introduce you to our “new” Next-Generation of Coborn’s stores in Isanti, MN. So many people have asked me what makes it so different and I thought why we don’t just go shopping. So I took a trip to the new Coborn’s Marketplace store so that I could walk you through it and introduce you to some of the employees that work there. Continue reading