Stuffing

Grilled Clams and Mussels with Sesame-Cilantro Butter There’s nothing like fresh shellfish on a warm summer day, and preparing it on the grill is easier than you may think.  Virtually any shellfish such as oysters, clams, and mussels can be grilled easily within minutes.  And with access to fresh seafood and shellfish from The Butcher Shop, why wouldn’t you give it a try? Ingredients: 2 pounds TBS small clams 2 pounds TBS mussels 8 tablespoons of butter 3 tablespoons fresh cilantro or flat-leaf parsley, chopped 2 cloves of garlic, minced 2 tablespoons sesame seeds Grilled Clams and Mussels Tips: Smaller...

Grilled stuffed chicken breasts take a backyard barbeque from ordinary to extraordinary They are quick and simple to prepare, and your guests will think you’re quite the chef. These stuffed chicken breasts use sun-dried tomatoes, basil, and goat cheese, but you can substitute for other fillings as desired.  Other stuffing options include: Prosciutto, mozzarella, and sage leaves Smoked cheese, sliced kielbasa, and Sauerkraut. Grilled Stuffed Chicken Breasts Ingredients: 2 TBS large, whole boneless skinless chicken breasts or 4 half breasts. 8 sun-dried tomatoes 8 large fresh basil leaves 4 ounces creamy goat cheese Salt and pepper to taste 3 tablespoons olive...

Scrumptious Shrimp Tacos Busy summer days filled with sunshine create the perfect backdrop for fresh seafood.  Preparing these simple and delicious shrimp tacos won’t take valuable time away from activities with friends and family.  Ingredients for the Shrimp: 1 pound medium or large shrimp from TBS, peeled, deveined, and with the tails removed. 2 cloves garlic, minced 3 teaspoons taco seasoning 5 tablespoons olive oil 2 limes 2 cups shredded green cabbage 2 avocados 8 corn tortillas Ingredients for the Cilantro Lime Sauce 1 lime, juiced 1 clove garlic, minced ½ bunch fresh cilantro ½ jalapeno seeded and halved lengthwise...

Peruvian Chicken with Aji Verde Sauce Peruvian chicken is one of the most widely popular meals in Peru, yet its history only goes back to the 1950s.  “Pollo a la Brasa” or “grilled chicken” was invented by Roger Schuler, a Swiss immigrant living in the district of Chaclacayo, Peru.  His recipe was quite simple, with a marinade consisting solely of salt.  He experimented with his technique of grilling the bird on hot coals to cook, and before long, opened a famous chicken restaurant that continues to serve delicious meals today. With the help of his friend, Franz Ulrich, the two...