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Coffee Marinated Steak


  • 2 tablespoons sesame seeds
  • 6 tablespoons butter or margarine
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 cup strong brewed coffee
  • 1 cup soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 pounds boneless beef top sirloin steak, cut 1 inch thick ( or steak of your choice)


  • In a skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. Pour half into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
  • Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Warm reserved marinade and serve with steak.
  • Prep Time: 10 Min  Cook Time: 15 Min  Ready In: 5 Min
  • Serves 6

Barbequed Beef Steak with Orange Marinade


  • 2 pounds top sirloin, 2 inches thick (or steak of choice)
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 2 oranges, juiced


  • Make crisscross cuts on surface of meat on both sides, and place in a shallow dish. Reserve 1/2 cup orange juice. Mix remaining orange juice with garlic and ginger. Pour over meat, and marinate in refrigerator for at least 6 hours.

  • Preheat grill for medium heat.
  • Brush grate with oil, and place steak on grill. Cook for 10 to 12 minutes per side, or until done. Remove from grill, and rest for several minutes.
  • Meanwhile, heat reserved orange juice. Slice meat, and transfer to a serving platter. Pour heated orange juice over the meat.
  • Prep Time:  15 Min  Cook Time:  25 Min  Ready In:  6 Hrs 40 Min

  • Serves 4

Nutritional Information

Amount Per Serving  Calories: 535 | Total Fat: 34.2g | Cholesterol: 152mg


Garlic Chicken Fried Chicken


  • 2 teaspoons garlic powder, or to taste
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 cup seasoned bread crumbs
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1 egg
  • 4 skinless, boneless chicken breast halves - pounded thin
  • 1 cup oil for frying, or as needed


  • In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
  • Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
  • Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
  • Serves 4

  • Prep Time: 20 Min  Cook Time:  5 Min  Ready In: 35 Min
  • Nutritional Information

    Amount Per Serving  Calories: 391 | Total Fat: 11.4g | Cholesterol: 123mg


Crazy Chicken Marinade Grilled Chicken


  • 4 limes, juiced
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon dried sage
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 4 skinless, boneless chicken breast halves


  • Whisk the lime juice, olive oil, chili powder, sage, oregano, and cumin together in a small bowl. Arrange the chicken breasts in a shallow glass container; pour the lime juice marinade over the chicken. Cover the container with plastic wrap; refrigerate 1 1/2 hours, turning the chicken every 30 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken to a platter and allow to come to room temperature. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
  • Basting with the marinade, grill the chicken breasts until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Serves 4
  • Prep Time: 5 Min  Cook Time: 20 Min  Ready In: 1 Hr 55 Min
  • Nutritional Information Amount Per Serving  Calories: 226 | Total Fat: 10.5g | Cholesterol: 67mg 


Bermuda Fish Chowder


  • 2 tablespoons vegetable oil
  • 3 stalks celery, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 4 cups clam juice
  • 2 potatoes, peeled and cubed
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon ground black pepper
  • 1 bay leaf
  • 1 pound red snapper fillets, cut into 1 inch pieces


  • Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
  • Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
  • Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
  • Serves 6
  • Prep Time: 30 Min  Cook Time: 50 Min  Ready In: 1 Hr 20 Min
  • Nutritional Information

    Amount Per Serving  Calories: 230 | Total Fat: 5.8g | Cholesterol: 33mg

Baked Fish with Shrimp


  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 pounds red snapper fillets
  • 1/2 pound cooked medium shrimp, peeled and deveined
  • 1/4 cup grated Parmesan cheese


  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
  • Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
  • Bake, uncovered, for 20 to 25 minutes.
  • Serves 5
  • Prep Time: 5 Min  Cook Time: 40 Min  Ready In: 45 Min
  • Nutritional Information

    Amount Per Serving  Calories: 323 | Total Fat: 10.8g | Cholesterol: 177mg


Grilled Fish Sandwiches


4 (4 ounce) fillets of choice

  • 1 tablespoon lime juice
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 4 tomato slices


  • Brush both sides of fillets with lime juice; sprinkle with lemon-pepper. Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, covered, over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork.
  • In a small bowl, combine the mayonnaise, mustard and honey. Spread over the bottom of each bun. Top with a fillet, lettuce and tomato; replace bun tops.
  • Serves 4
  • Prep Time: 15 Min  Cook Time: 15 Min  Ready In: 30 Min
  • Nutritional Analysis: One sandwich (prepared with fat-free mayonnaise) equals 241 calories, 3 g fat (1 g saturated fat), 49 mg cholesterol, 528 mg sodium, 28 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch.


Lobster Pasta


  • 1 large (2 pound) fresh lobster
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 (28 ounce) can diced tomatoes
  • 4 tablespoons olive oil
  • 4 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon ground cinnamon
  • 1 cup heavy cream
  • 1 (8 ounce) package dried pasta
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 bunch fresh parsley, chopped


  • Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
  • As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
  • When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.
  • Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
  • Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. (Take a sniff, mmmmmmmm.) Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
  • Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.
  • Serves 4
  • Nutritional Information

    Amount Per Serving  Calories: 879 | Total Fat: 49.1g | Cholesterol: 240mg


Pork Tenderloin in Bourbon


  • 1/4 cup soy sauce
  • 1/4 cup bourbon
  • 2 tablespoons brown sugar
  • 2 cloves garlic, halved
  • 3 pounds pork tenderloin


  • Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
  • Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
  • Bake for 45 minutes or until meat thermometer registers 160 degrees F/71 degrees C.
  • Serves 8
  • Prep Time: 15 Min  Cook Time: 45 Min  Ready In: 3 Hrs
  • Nutritional Information

    Amount Per Serving  Calories: 239 | Total Fat: 8.2g | Cholesterol: 95mg


Pork Chile Rojo (Pulled Pork with Red Chile Sauce)


  • 1 (4 pound) boneless pork shoulder roast, trimmed
  • 3 tablespoons chili powder
  • 1 cup chopped onions
  • 4 cups water
  • 2 (16 ounce) jars salsa
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained


  • Place the pork roast into an oven roasting bag set inside a slow cooker. Sprinkle the chili powder over the roast and arrange onions on top of the roast. Loosely close the top of the bag with a nylon tie. Use scissors to cut 3 vents, 1-inch long in the top of the bag. Pour the water into the bottom of the slow cooker, around the bag, so that it is at least 1 inch deep.
  • Cover and cook the pork on Low for 6 to 8 hours.
  • Remove the pork and onions from the bag and place in a large Dutch oven; reserve 3/4 cup of liquid from the bag. Shred the pork by pulling it apart using two forks. Stir the salsa, tomatoes, and cooking liquid in with the shredded pork.
  • Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
  • Serves 8
  • Prep Time: 15 Min  Cook Time: 9 Hrs  Ready In:  9 Hrs 15 Min
  • Nutritional Information

    Amount Per Serving  Calories: 291 | Total Fat: 13.9g | Cholesterol: 99mg


Hoot-n Holler Baby Back Pork Ribs


  • 2 racks baby back pork ribs (about 1-1/2 lbs. per rack)
  • 1 (12 ounce) jar mesquite-flavored marinade
  • 3 bay leaves
  • 1 whole medium onion, peeled
  • 1 cup prepared barbecue sauce (mild or spicy)
  • 1/2 cup brown sugar


  • In a large stockpot, place both racks of ribs; add enough water to cover ribs. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.) Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender. Remove ribs from cooking liquid; drain on rimmed baking sheet. Heat grill to medium heat (about 350 degrees F.).
  • Meanwhile, in a small mixing bowl, stir together the barbecue sauce and brown sugar. Brush over both sides of ribs. Place ribs on grill, bone side down, close lid. Grill for 7 minutes, turn and grill 7 minutes more.
  • Serves 6
  • Nutritional Information

    Amount Per Serving  Calories: 601 | Total Fat: 29.7g | Cholesterol: 117mg



Philly Cheese Steak Dip


  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup Italian dressing
  • 1 cup shredded provolone cheese
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup mayonnaise
  • salt and pepper to taste
  • 1/2 pound roast beef or philly steak (Good Earth), chopped
  • 1/4 cup grated Parmesan cheese


  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the onion, green pepper, and Italian dressing in a large skillet over medium heat; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the provolone, cream cheese, mayonnaise, salt, and pepper; stir until the cheese has melted. Remove the skillet from the heat and stir in the roast beef.
  • Pour the mixture into an oven proof baking dish and sprinkle with Parmesan cheese. Bake uncovered for 25 minutes or until hot and bubbly.
  • Serves 16
  • Prep Time: 15 Min  Cook Time: 30 Min  Ready In: 45 Min
  • Nutritional Information

    Amount Per Serving  Calories: 133 | Total Fat: 11.1g | Cholesterol: 31mg