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The Europe Fine Foods and Delicatessen store featuring fresh meats and cheeses, smoked fish, caviar, homemade pastries, pickled vegetables, preserves, teas, coffees, candies, and much more from all over Europe.

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CHICKEN SOUP WITH RICE
This soup is made with store-bought broth and rotisserie chicken, which shortens the preparation time considerably. (If you usually make your soup from scratch, you may be surprised at how appealing this shortcut can be when you are rushed.)
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Beef Satays
Satay is an all time favorite with almost anyone. I decided to experiment and create my own combination of marinade and satay sauce. Needless to say he was pleased with the performance of the BBQ - it passed the satay test without burning the sticks or the satay! The satay and sauce were good and Mr Redneck said it was by far the best and most authentic satay sauce I have ever made and it tasted like those we had from Malaysia.This Satay is served with a spicy Yogurt dipping sauce infused with cilantro, cirrano peppers and chopped peanuts.
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Baked Mussels topped with Herbed Bread Crumbs

Baked Mussels topped with Herbed Bread Crumbs Recipe

 

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Roasted Eggplant and Pomegranate Molasses Dip with Cumin Pita Chips

Roasted Eggplant and Pomegranate Molasses Dip with Cumin Pita Chips

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Pan Seared Aussie Prawn

Thinly slice the zucchini. Season with salt and pepper. Add some of the fresh thyme. Chop the shallots and add the Noilly Prat vermouth and put into a pot to boil. Reduce the liquid then add the heavy cream, a branch of rosemary and let it boil until correct consistency. Season the sauce with salt and pepper when it's done. Sear the zucchini with olive oil till they get some color. Take the shell of the prawn, but leave the head and tail, season with salt and pepper. Sear the prawns with olive oil. Place the zucchini in the middle of the plate, the three seared prawns’ heads up. Drizzle the Noilly Prat sauce on the top and around. Finish the plate with a branch of thyme and rosemary for garnish.

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Seafood Medly

1) Brush each scallop, shrimp and each tilapia filet with lemon olive oil
2) Sprinkle Seasoned Italian breadcrumbs on each scallop, shrimp and tilapia filet, covering both sides
3) First place tilapia filets on bottom of cassarole
4) Place shrimp and scallops - first around the outside of tilapia (every other one shrimp then scallop) then in between filets if necessary
5) Lightly sprinkle
6) Bake at 400 degrees for 16 - 20 minutes

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