Cooking Instructions

  • SEAFOOD CASE
  • Ahi Tuna: Coat Tuna in Black pepper, salt, sesame seed. Place the tuna steaks in the pan and sear for about 45 seconds without moving the steaks. Then, reduce the heat to medium and keep cooking for a minute and a half. Flip the tuna steaks over and let them cook for two more minutes if you want them rare, or three more minutes if you want them medium-rare.
  • COD: Preheat oven to 400°F (207°C). Arrange the cod fillets in baking tray. Drizzle the olive oil onto the fish, follow by lemon juice, salt and cayenne pepper. Bake the cod in the oven for 10 - 12 minutes, depends on the thickness of the cod. Done temp is 145*.
  • Cooked Shrimp : Thaw and enjoy. You can warm up in a pan with some butter if you'd like, just DONT overcook.
  • Raw Shrimp : Heat a pan with butter and favorite seasonings, cook until reddish like the cooked shrimp in the case. remove from heat and enjoy.(145* internal temp )
  • Scallops: How to saute scallops perfectly? Salt and pepper the scallops. Once your butter or olive oil is hot (high heat), gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 to 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. DO NOT OVERCOOK! After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees. Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.
  • Red Snapper:
  1. Baking: Preheat your oven to around 400°F (200°C) cook until fish is firm and flaky.
  2. Grilling: Grilling red snapper fillets typically takes around 4-6 minutes per side. ...
  3. Pan-Frying: When pan-frying red snapper fillets, cook them for about 3-5 minutes per side over medium heat. (done fully at 137*)
  • BEEF CASE  
  • Temperature will continue to rise while resting.
  • Rare. Cool red center. 125° F 52 ° C.
  • Medium Rare. Warm red center. 135° F 57 ° C.
  • Medium. Warm pink center. 145° F 63 ° C.
  • Medium Well. Slightly pink center. 150° F 66 ° C.
  • Well Done. Little or no pink. 160° F 71 ° C. ( NOT RECOMMENDED)
  • Ribeyes: First, cook your steak over medium-high heat so it will sear up nicely (this is called searing). Second, flip your meat halfway through cooking and finish on low-medium heat for about five minutes until desired doneness ( medium rare). Third, remove from skillet and allow to rest for five minutes before serving. Same with BBQ grill.
  • Sirloins: Preheat oven to 400°F. Season steaks with salt and pepper. In skillet, heat 2 teaspoons of olive oil on medium-high heat until almost smoking. Sear steaks 2 minutes on each side. Roast in oven 6 - 8 minutes on each side for medium-rare.
  • Filets:  Preheat oven to 400°F. Season filets with salt and pepper. In skillet, heat 2 teaspoons of olive oil on medium-high heat until almost smoking. Sear filets 1 minute on each side. Roast in oven 6-8 minutes on each side for medium-rare.
  • New York Strips: Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme and garlic to pan. cook until the doneness you desire, i love med rare.
  • Steak Burgers: Place the half-pound burger patty on the grill (med/high). Cook for approximately 3-4 minutes per side for a medium-rare burger. Add more time if you prefer a higher level of doneness: about 4-5 minutes per side for medium, 5-6 minutes for medium-well, and 6-7 minutes for well-done. do the same in a frying pan.
  • PORK CASE
  • Boneless Chops: One of the best ways to bake pork chops is to start in an oven-safe skillet on the stove and then transfer them into a hot oven. High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. i like to add a can of mushroom soup to them before putting in oven.
  • Fully cooked smoked sausage: Heat them and eat them (145*) . I like to blacken them in a pan with oil and add them to my eggs in the mornings.
  • Breakfast Chops bone in chops: we made these a little thinner so they cook up fast for breakfast. Season and place in a hot pan with oil for about 3 mins perside . Min of 145* when done.
  • Pork Tenderloins: Sear pork, turning occasionally, until browned on all sides, 6–8 minutes. Transfer skillet to oven (if you don't have an oven-safe skillet, transfer pork to a baking dish) and roast, flipping pork halfway through, until an instant-read thermometer inserted into the thickest part registers 140°, 14–18 minutes.
  • Pork Roasts: Low and slow is always the go for a tender pork roast. Depending on the size of the roast and the type of slow cooker, a pork roast is best cooked on LOW for 6-8 hours. If you prefer an oven method, a typical roast will take 3-4 hours in a low (160°C) oven. Min of 145* when done
  • Boneless Pork Spareribs: Preheat your oven to 325 F (162 C).To a small bowl, add all the dry spices. Mix until fully combined. Place the country style ribs in a single layer in the bottom of a 9x13 casserole dish. Sprinkle about half of the rub on top of the ribs, and massage it into the ribs. Flip the ribs over, and repeat with the remaining spice blend on the second side. Place the casserole dish into the preheated oven and bake for 30 minutes.**   While the ribs are baking, prepare a rimmed baking sheet by lining it with aluminum foil. Transfer the ribs to the lined baking sheet (optional - if you’re coating the ribs in BBQ sauce, do that now)***. Broil them in the oven for 4-5 minutes (or until the ribs are golden with a slightly crispy exterior). Remove the ribs from the oven and check the internal temperature using an instant read meat thermometer (ribs are done when they read 145 F internally). Let them rest for 5 minutes before serving with your favorite BBQ sauce and desired sides.

 

  • BONELESS CHICKEN CASE 
  • Fajita Chicken: Already sliced and diced ,cook in a frying pan with oil on med heat until done( 165* internal temp)
  • ALL other flavored Breast can be cooked the same way: Cook each side evenly until brown. Once done, bake the chicken breast in a pre-heated oven until juices run clear(375). The crispy skin from the sear will help keep juices intact while baking cooks the insides through without drying them out. {165* is the internal temp) cooking times vary with every oven, so just keep a eye on them.
  • Chicken strips: Baking chicken tenders at 375°F (190°C) typically takes about 20-25 minutes, depending on their size and thickness. However, the most important factor is the internal temperature of the chicken. It's recommended that chicken reaches an internal temperature of 165°F (74°C) to be considered safe to eat.
    DEEPFRY 
    Heat oil in a deep fryer to 375 degrees F (190 degrees C). Fry chicken in small batches until the pieces are golden brown, 6 to 8 minutes. Remove chicken to drain on paper towels or a wire rack. make sure there 165* internal temp before eating.
    If Any Other Instructions are needed, feel free to Email or give us a call.