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Chef Kev D’s Prime Strip Steak w/ Soy Chili Glaze

June 9, 2017 | Main Entree

Ingredients 2 Main Entrée 10 oz Strip Steaks 1/2 c Soy Sauce 12 oz Thai Sweet Chili Sauce 1/4 c Lime juice 2 c Beef Stock or Broth Directions Season Main Entrée NY Strips with salt and pepper. Place on hot grill, turning twice on each side until desired temperature is reached. Let steak rest […]

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Chef Kev D’s Jumbo Shrimp w/ Tequila Lime Cocktail Sauce

Main Entree

Ingredients 2 lb Main Entrée P&D Shrimp 3 Tbsp Pickling Spice 2 Lemons 2 c Silver Tequila 2/3 c Worcestershire Sauce 3  Limes 2 qt Ketchup 1 c Horseradish Directions Add pickling spice & 2 sliced lemons to boiling water. Add 2 lb Main Entrée Shrimp to boiling water and poach until firm.  Strain shrimp […]

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Chef Kev D’s Pan Seared Duck Breast with Blackberry Jam

Main Entree

Ingredients 2 (6 oz) Main Entrée Duck Breasts 6 pt Fresh Blackberries 3 Granny Smith Apples 2 c Sugar 1 & 1/2 c Balsamic Vinegar 3 c Red Wine Directions To prepare Blackberry jam: Dice Granny Smiths and add to medium/high heat pan. Let cook for 10 minutes. Then add fresh blackberries and cook for […]

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Chorizo Tacos

Main Entree

Ingredients 1 (1 lb) coil Main Entrée Chorizo Sausage 6 Plum Tomatoes, diced 1/2 red onion, minced 1/2 Jalapeño Pepper, seeded & minced 3 Tbsp Cilantro, finely chopped 1 /2 Lime, juiced Salt to taste Taco shells of your choice Directions Remove Chorizo sausage from skin and place in food processor until finely ground. If you […]

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Chef Barret’s Lobster Tail with Corn Salsa

Main Entree

Ingredients 8 Oz Lobster tail 2 Ears Fresh Corn 1/4 Cup Cilantro chopped 1 Red Pepper (Small Dice) 1 Red Onion (Small Dice) 5 Scallions chopped 1/4 cup EVOO Pinch Salt Pinch Pepper 2 Tbs Butter 1/2 Lemon Directions Cut back of lobster tail to the back fin and pull out meat. Let it rest […]

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Butter Basted Filet Mignon with Carrot Ginger Puree, Roasted Artichoke & Red Wine Reduction

Main Entree

Ingredients 1 Medium Sized Carrot, Sliced 8 oz Chicken or Veg Stock 1 Tsp Ground Ginger 4 tablespoons of Butter Salt Pepper 1 Fresh Artichoke (quartered) 4 oz Red Wine 2 Main Entrée Filet Directions Place sliced carrots in sauce pan with chicken or vegetable stock, salt, pepper, ground ginger & 2 tablespoons of butter […]

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Chorizo Sausage Shrimp & Grits

May 3, 2017 | Main Entree

This recipe comes to us from a Main Entrée user and we think its awfully tasty! Give it a try! Ingredients 1 lb Main Entrée Chorizo Sausage, Casing Removed, Broken into bite sized pieces 1 1/2 lb Main Entrée Shrimp 2  Cloves Garlic, Chopped 2 T Butter 1 1/4 C Quick Cooking Grits (4 C […]

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Bill’s Easy Dry Rub Ribs

May 2, 2017 | Main Entree

Ingredients 2 tbsp Kosher or Sea Salt 2 tbsp Light Brown Sugar 1 tbsp Granulated Garlic 1 tbsp Onion Powder 1 tbsp Black Pepper 1 tbsp Paprika  1 tsp Cayenne Pepper   Method Mix spices together and rub generously onto ribs. Preheat oven to 300 degrees Fahrenheit. Bake in foil 3 hours. Enjoy!

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Ginger Seared Main Entrée Norwegian Salmon

April 2, 2017 | Main Entree

Try this recipe inspiration for Chef Kev D’s Ginger Seared Main Entrée Norwegian Salmon with Fresh Swiss Chard and Citrus Reduction. Ingredients: Main Entrée Norwegian Salmon Crystalized ginger All purpose flour Salt Pepper Fresh Lemon, Lime, Orange Butter Swiss Chard For the Salmon/Swiss Chard: Blend Crystalized ginger, Salt, Pepper and flour in blender. Dredge Main Entrée Norwegian Salmon in ginger flour mixture. Add Main Entrée Norwegian Salmon to Med/High heat […]

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Veal with Garlic & Rosemary Pan Sauce

March 20, 2017 | Main Entree

Ingredients 2 Veal Chops 2 Garlic Cloves, Finely Chopped 1 T Rosemary, Finely Chopped 2 T EVOO Salt & Pepper to Taste 1/2 C White Wine 1/4 C Chicken Stock Directions Rub the veal chops with garlic, rosemary, 1 T of the olive oil, and salt and pepper to taste. Let the veal rest, seasoned, on a plate […]

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Chef Kev D’s Seafood Cakes w/ Citrus Jalapeño Aioli

March 19, 2017 | Main Entree

This easy to prepare appetizer is perfect for impressing friends and family (and even yourself!) in a pinch. You only need a few ingredients to make the Main Entrée Seafood Cakes shine. Ingredients 12 Main Entrée Seafood Cakes 1 C Whole Grain Mustard 3 C Mayonnaise 3 Jalapeño Peppers, seeded 2 Lemons 2 Limes 4 Stalks […]

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Jumbo Shrimp w/ Tequila Lime Cocktail Sauce

March 12, 2017 | Main Entree

Looking to spice up your meal? This recipe for our Jumbo Shrimp with a Tequila Lime Cocktail Sauce will do just that (maybe save some tequila for yourself, too). Ingredients 2 lb Main Entrée Shrimp 3 Tbsp Pickling Spice 2 Lemons 2 C Silver Tequila 2/3 C Worcestershire Sauce 3 Limes 2 qt Ketchup 1 C […]

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Chef Barret’s Lobster Roll with Fennel and Tarragon

March 6, 2017 | Main Entree

Ingredients (2) 8 – 10 oz Main Entrée lobster tails  1/3 Cup Fennel (Shaved Thin) 1/3 Cup Tarragon  1/4 Cup Celery (Small Dice) 1/4 Cup Onion (Minced) 1/4 Cup Green & Red Pepper (Small Diced) 3 T Mayo Juice from 1/2 Lemon Lemon zest 1 tsp Dijon or Whole Grain Mustard 1 Stick Melted Butter Salt […]

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Treat Yourself! Surf & Turf for One

February 12, 2017 | maolsewski

Hello fellow food lovers! My name is Maura and I am a Marketing Specialist with Main Entrée who loves to pretend I’m on “Chopped” in my off time. This Valentine’s Day, I know it’s easy to settle for the typical takeout for one (but when you place your order for a large pizza you casually […]

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Chef Kev D’s Porterhouse for Two

February 9, 2017 | Main Entree

This recipe for our porterhouse for two is perfect for your romantic Valentine’s Day in, or make any day Valentine’s Day with this perfect meal for two. Ingredients: Main Entrée Porterhouse Steak 1 can roasted red peppers 2 plum tomatoes- halved 1/2 onion, big sliced 6 garlic cloves, peeled 1 -2 T Olive oil 1 cup chipotle peppers […]

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Chef Kev D’s Seafood Jambalaya

February 3, 2017 | Main Entree

Chef Kevin Des Chenes’s recipe for Seafood Jambalaya is the perfect way to celebrate Fat Tuesday! This recipe is packed with seafood, chicken, and spicy Chorizo sausage. Ingredients: 2 tablespoons vegetable oil 1 lb Main Entrée Chorizo Sausage cut crosswise into 1/4 inch slices 2 cups chopped onions 3 ⁄4 cup chopped red & yellow bell pepper 3 […]

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Chef Barret’s Peppercorn Crusted Chateaubriand w/ Chimichurri Sauce

February 2, 2017 | Main Entree

Chef Barret’s Peppercorn Crusted Chateaubriand w/ Chimichurri Sauce Chimichurri 1 Cup Curly Parsley 1 Cup Cilantro 5 Garlic Cloves, peeled 1/2 cup EVOO 2 Limes, juiced Salt to taste Pepper to taste Put all ingredients into a food processor and slowly add oil until it is to your desired consistency. Peppercorn Crusted Chateaubriand 32 oz Main […]

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Cooking Instructions: Sausage

January 8, 2017 | Main Entree

Place sausage in skillet. Add 1” water. Heat to a boil. Cover and cook over low heat for 15 minutes or until juices run clear. Pour off water Cook over medium-high heat for 2 minutes more or until sausage is browned, turning often *Also great for grilling!

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Cooking Instructions: Porketta

Main Entree

Place in refrigerator to thaw 1-2 days before roasting. Remove from packaging. Set oven to 300° F. Dry roast to an internal temperature of 145° F. Pull from oven, and let rest for 15 minutes. Serve hot as a roast or chill and slice for         unbeatable sandwiches!

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Cooking Instructions: Stuffed Pork Loin

Main Entree

Place in refrigerator to thaw 1-2 days before roasting Remove from packaging. Season with Kosher salt & pepper. Set oven to 250° F. Slow roast to an internal temperature of 145° F. Pull from oven, and let rest. Serve hot and pair with a white gravy!

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Cooking Instructions: Lobster

Main Entree

Let the frozen lobster thaw in the refrigerator for 24 hours before cooking.  Cooking unthawed tails will result in tough meat. When defrosted, insert point of kitchen shears between the meat and the hard shell. Cut the shell down the center of the back with scissors, leaving tail fin intact.  Do not remove the under […]

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Cooking Instructions: Beef Fajitas

Main Entree

In a large skillet, sautée peppers and onions in oil until crisp-tender. Remove and keep warm. Drain liquid from fajita packaging. In the same skillet as peppers & onions, cook beef over medium-high heat until you reach desired level of doneness Return pepper mixture to pan; heat through. Spoon filling down the center of tortillas; […]

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Cooking Instruction: Chicken Fajitas

Main Entree

In a large skillet, sautée peppers and onions in oil until crisp-tender. Remove and keep warm. Drain liquid from fajita packaging. In the same skillet as peppers & onions, cook chicken over medium-high heat for 5-6 minutes or until no longer pink.

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Cooking Instructions: Shrimp Cocktail

Main Entree

Bring a large stockpot of water to a rolling boil. While waiting for the water to boil, prepare an ice bath for your shrimp. Add Main Entrée peeled, deveined, tail-on shrimp to the boiling water. Once the water returns to a boil, cook shrimp for two minutes. If you are cooking from a frozen state, […]

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Cooking Instructions: Seafood Cakes

Main Entree

MUST COOK FROM FROZEN. DO NOT THAW. In a sauté or frying pan, heat 1-tablespoon of olive oil per cake. Slow cook by browning on each side and thoroughly heating for 5-7 minutes per side. To bake, preheat oven to 350°F. Place seafood cakes on flat pan in oven for 10-15 minutes or until an […]

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Cooking Instructions: Pork Chops

Main Entree

Remove chops from vacuum package 30 minutes before cooking. Set oven to 400°F. Using a heavy skillet, add olive or canola oil just to cover bottom of the skillet. Season chops with salt, pepper and your favorite spices. Heat oil on medium heat, add chops, and cook 3-5 minutes on each side. If skillet is oven friendly, place in […]

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Cooking Instructions: Baked Chicken Breasts

Main Entree

Brine chicken breasts in a warm water and salt solution for 15-30 minutes. Remove chicken from solution, rinse with cold water, and pat dry. In a baking dish, brush your chicken breasts on both sides with butter or olive oil. Season with salt, pepper, and your favorite seasonings. Bake your chicken at 450°F for approximately […]

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Chateaubriand for the Holidays

December 17, 2016 | maolsewski

Are you feeding a crowd this holiday season that expects to be impressed? This recipe is perfect for you! Developed by Food Network’s Kevin Des Chenes, this roast is sure to leave your guests talking! Main Entrée Chateaubriand with Pinot Noir Mushroom Reduction Ingredients: 32 oz Main Entrée Chateaubriand 1 tbsp unsalted butter 1 tsp EVOO 1 […]

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Norwegian Salmon Recipe with Citrus & Dill

September 1, 2016 | Main Entree

Holidays are just around the corner! Whether you’re looking for a break from all the heavy food about to come our way, or you need a beautiful dinner for two, this meal is the perfect option. This recipe combines Main Entrée’s Norwegian Salmon with a Citrus Dill Honey Butter. Not only does it look pretty, but […]

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Chef Recipe: Chorizo & Sweet Potato Hash

Main Entree

It’s starting to feel a lot like fall! This recipe from Chef Barret Beyer is perfect for the season. You can try it for breakfast or dinner! Ingredients 1 lb Main Entrée Chorizo (small dice) 2 Large Sweet Potatoes (small dice) 1 Large Red Pepper (small dice) 1 Honey Crisp Apple (medium dice) 1 Tbs […]

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Chef Recipe: Lobster Avocado Salad

Main Entree

This recipe is from our Celebrity Chef Barret Beyer, most notably of Hell’s Kitchen. It’s a light and refreshing twist on this decadent item, and most importantly, it’s pretty easy! Enjoy! Ingredients: 1 – cup Spinach 1/4 cup – Red Pepper (Small Dice) 1/4  cup – Fresh Baby Corn (Small Dice) 1/4 cup – Red […]

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Chicken Breast with Sun Dried Tomato, Spinach, and Smoked Provolone Stuffing

August 31, 2016 | Main Entree

Below is another recipe from a friend and user of Main Entrée. This week we are celebrating the Bell & Evans Chicken Breast, a no antibiotics ever product, vegetarian fed, truly delicious product! Ingredients 4               Bell & Evans Chicken Breast, split side ways to form a deep pocket for stuffing 4T         […]

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Maple Bacon Bourbon Salmon

August 10, 2016 | Main Entree

Maple Bacon Bourbon Salmon. It’s almost all of the best words in the English language in one recipe! This was submitted by a creative Main Entrée customer, and we think it’s definitely worth sharing. Enjoy! Ingredients 2 (8 oz) Main Entrée Norwegian Salmon Fillets 4 slices bacon, cooked crispy 1/4 cup Bourbon 1/2 cup maple […]

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Chef Recipe: Red Beet Cured Salmon

April 27, 2016 | Main Entree

salmon

Celebrity Chef Barret Beyer puts a very unique twist on a traditional preparation. Adding a red beet to cured salmon will “wow” your guests and make you the celebrity chef of your dinner party. Red Beet Cured Salmon 4 – Salmon Filets – (click here) 1 – Cup kosher Salt 2 – red beets Juice […]

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Valentine’s Day Recipe Series: Espresso Rubbed Filet Mignon

February 8, 2016 | Nick Gelso

In part 3 of the Main Entrée Valentine’s Day Recipe Series, celebrity chef, Barret Beyer, prepares a espresso rubbed Filet Mignon, accompanied by white chocolate risotto. This Valentine’s Day variation consists of robust espresso, chocolates, sweet cherries, served along side a buttery Main Entrée Filet Mignon. Romantic? Very. Enjoy.   Recipe by: Chef Barret Beyer […]

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Valentine’s Day Recipe Series: Sophisticated Side Dish

February 6, 2016 | Nick Gelso

Valentine’s Day is just 8 days away. In 2016, the holiday encompasses an entire weekend and there’s so much to do. Flowers, reservations, candles, candies, uber limousine transportation. Oh, and you have to fill 3 date nights?! So much to do, yet so little time. The Main Entrée Valentine’s Day Recipe Series is here to […]

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Valentine’s Day Recipe Series: Surf and Turf for Two

February 5, 2016 | Nick Gelso

In part 2 of the 2016 Valentine’s Day Recipe Series, Main Entrée Chef, Brian Santos, kicks it up a notch with his Surf and Turf for two. Chef Santos isn’t just broiling and grilling, he’s adding a little extra love to this twist on a traditional favorite. Santos’ goal: Impress your significant other, while keeping […]

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Valentine’s Day Recipe Series: Transform your Home into a Romantic Dinner for Two

February 3, 2016 | Main Entree

Ahh Valentine’s Day- a time for love, a time for romance, a time for reservations?! Restaurants work hard to serve as many people as possible in the least amount of time, cycling customers in and out like an assembly line. With today’s economic climate restaurants are required to serve as many diners as possible on […]

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Chef Recipe: Chicken Caesar Bruschetta

January 11, 2016 | Nick Gelso

Unexpected guests tonight? Don’t stress! The Chicken Caesar Bruschetta is a perfect addition to your impromptu party. This small bite will impress your guests while not breaking the bank nor monopolizing your day with laboring in the kitchen. Marinating and grilling the chicken, seasoning and toasting the peasant bread and arranging your platter takes up […]

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Chef Recipe: Buffalo Shrimp Skewers

Nick Gelso

The Main Entrée Buffalo Shrimp Skewers are simple and won’t break the bank. Simply purchase Main Entrée jumbo shrimp, peel open the bag, defrost and skewer them up*.  Main Entréee makes it painless by offering you restaurant quality shrimp, already peeled and deveined. Serves 10-12 approximately 20 minutes cooking time Ingredients: Main Entrée 13/15 Shrimp- […]

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Chef Recipe: Porterhouse Steak with Maple Roasted Acorn Squash

December 30, 2015 | Nick Gelso

Main Entrée chef, Kevin Des Chenes brings you an elegant twist on his favorite cut of beef from our butchers. The Porterhouse steak is the ultimate combo-steak. Satisfying the buttery Filet Mignon and boisterous New York strip connoisseurs, Des Chenes accents the versatility of this cut with savory tones of maple and rosemary. Perfect for […]

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Chef Recipe: Lobster and Corn Salsa

Nick Gelso

Unconditional Guarantee

As winter is in full swing, cravings for the days of summer are reaching a tipping point. Main Entrée Chef, Barret Beyer, brings back a flavor of summer with his accent of fresh corn salsa, complimenting a Main Entrée Lobster tail. If grilling in cold months is not to your liking, you can always roast […]

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Chef Kev D’s Prime Strip Steak w/ Soy Chili Glaze

Ingredients 2 Main Entrée 10 oz Strip Steaks 1/2 c Soy Sauce 12 oz Thai Sweet Chili Sauce 1/4 c Lime juice 2 c Beef Stock or Broth Directions Season Main Entrée NY Strips with salt and pepper. Place on hot grill, turning twice on each side until desired temperature is reached. Let steak rest […]

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Chef Kev D’s Jumbo Shrimp w/ Tequila Lime Cocktail Sauce

Ingredients 2 lb Main Entrée P&D Shrimp 3 Tbsp Pickling Spice 2 Lemons 2 c Silver Tequila 2/3 c Worcestershire Sauce 3  Limes 2 qt Ketchup 1 c Horseradish Directions Add pickling spice & 2 sliced lemons to boiling water. Add 2 lb Main Entrée Shrimp to boiling water and poach until firm.  Strain shrimp […]

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