We may earn money or products from the companies mentioned in this post. Merci!
Home Delivered Meat Seafood – I’ve never had any qualms about shopping around to find the right cut of meat or the right type of seafood for any of my recipes. Nor is my shopping restricted to the nearest and most convenient neighborhood grocery store. I’m not loyal to a particular supermarket chain – not even upscale markets.
My food shopping philosophy is simple – buy where you find the freshest top quality food products needed to prepare any recipe.
None of my local markets have everything I care to buy. Yes, it involves some running around but it is the way I’ve shopped for years.
Locally, Global Food® Markets carry meats cuts, seafood, products, produce and fruit for just about any type of international cuisine you might care to prepare – from Mexican and South American to Korean, Japanese and Chinese.
For this cook and home chef, if you sell the product, produce, meat or seafood I am looking for then you get the sale.
But I do have an exception to the rule when it comes to specialty meat cuts and many seafood selections.
There is only one requirement. It has to be the freshest top quality food product I can buy.
Even if that means home delivered meat seafood favorites ordered online.
There is a difference between American and French butchery. It results in very different cuts of meat and also why certain recipes cannot be exactly replicated. Not only are butcher cuts different so is the feed. In turn, so is the taste of beef, pork and poultry.
We can come close but close does not always make it authentic.
My great-grandmother’s Blanquette de Veau recipe is a prime example. You will not find “tendrons” of veal in any market butcher case or even in butcher shops at upscale markets. So I close my eyes and pretend. The post includes a glossary of French words found in veal recipes.
Ventrèche is another cut I usually replace with pancetta.
He is a bonafide member of the Grill Masters Club with all the spices and sauces he could ever need or want
The only thing left to do is look for the best cuts and the highest quality meats for the next family barbecue.
Even with the best grilling equipment and a top notch grill master, the meat takes center stage. You know you want grass-fed beef delivered to your door!
And who is going to argue with bacon for life as lagniappe? Not anyone in this clan of carnivores.
And then there’s the American version in American Kobe from Snake River Farms®.
Their meat – both the pork and the beef – are top notch quality. Looking for Wagyu Beef? Theirs is prime quality dry-aged meat.
SRF® has Wagyu in roasts, steaks, burgers and even hot dogs. Order products from Snake River Farms® for your family or to offer as gifts.
What’s my favorite cut? The cap of ribeye steak (the best part of the ribeye in my mind) grilled to perfection.
Prefer pork? Give their Kurobuta selections a try. We’re talking prime pork from purebred Berkshire hogs. Hams, ribs, regular chops and Frenched chops, tenderloins and bacon. I saved the best for last if you are aiming for superior pulled pork – The Kurobuta pork shoulder. For a special occasion, splurge and get the crown roast. It is nothing short of spectacular. And tasty too!
Just about any seafood or shellfish served in almost any recipe in any cuisine – American, French, Japanese… let me simply say international!
Let’s face it. We make trips to the Delaware shore just to eat at Big Fish®. Everything on the menu is stupendous and fresh.
But when you’ve tasted freshly caught Maine lobster in a lobster roll or straight up while sitting along the rocky Maine shoreline, nothing else will ever taste quite the same… as Maine lobster. Here are some of their Lobster Specials
Select from a wide variety of the best in fish and shellfish in Standard, Prime and Prime Plus subscriptions!
The Prime Plus subscription includes three types of salmon: Coho Salmon, Sockeye Salmon, King Salmon!
Would you like to try a new way to prepare fish? ==> Click HERE for assorted salmon recipes
From sashimi grade Ahi tuna to wild caught Canadian lobster tails and everyone’s favorite salmon steaks or fillets to my personal favorite soft shell crabs.
The hotel size soft shell blues come from the Chesapeake Bay! Here is my recipe for home style soft shell crabs.
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!