Take away by Shiogormet

"Takeaway by Shio Gourmet Inc. is the most revolutionary way to shop!

Select your favorite product and choose between shipping options or pick it up at the one of the selected stores by Shio Gourmet Inc. around you, what a better excuse to visit one of the most select gourmet stores in town.
With "Takeaway" program you will have the option to choose from our exclusive list of stores in town, you just have to take your invoice and they will give you your product, simple as it sound! You will receive by email your invoice, the list of selected stores and the exclusive promotion only for takeaway members.

1. Select your favorite product; add it to your cart
2. Select shipping or takeaway
3. If you select "takeaway" after the payment you will receive a list of stores and special promotions for takeaway members,
4. Pick up your products when you want,
5. Enjoy.

Roasted pineapple with spicies, coconut ice cream and grapefruit

Roasted pineapple with spicies, coconut ice cream and grapefruit

Ingredients 

• 1/2 cup (packed) dark brown sugar

• 1/2 cup orange juice

• 3 tablespoons honey

• 1 sprig of rosemary

• 1 anise star

• 5 black peppercorns • tip of a jalapeno 

• 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges

• 1/4 cup coconut ice cream

• 1/3 cup natural unsalted pistachios, coarsely chopped

• 4 ounces of grapefruit jam

Preparation 

• Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Stir first 7 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet with the spices; reserve marinade. 

• Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10–15 minutes. Drizzle remaining marinade over; let cool slightly. 

• Divide pineapple among plates. Spoon the coconut ice cream alongside, a spoon of jam and granish with the pistachios. 

Fried chicken with Jalapeño mustard

Fried chicken with Jalapeño mustard

.    One 4-pound chicken, cut into 8 pieces

.    2 large eggs

.    1/2 cup whole milk

.    1 1/2 cups all-purpose flour

.    1 tablespoon seasoned salt,

.    1 table spoon of smoked paprika

.    4 ounces of jalapeno mustard

.    1 teaspoon pepper

.    24 ounces of oil to fry or shortening

     

1.      Pat the chicken pieces dry and line a baking sheet with wax paper. 

         In a large bowl, whisk the eggs with the milk and jalapeno mustard and the paprika.

2.                Add the chicken. In another bowl, whisk the flour with the seasoned salt and pepper. Dredge the chicken in the seasoned flour and transfer to the baking sheet.

          In a 12-inch, cast-iron skillet, heat the vegetable shortening to 365°. Add all of the chicken and fry over moderate heat, turning occasionally, until deeply golden brown and an instant-read thermometer inserted nearest the bone registers 170°, 20 to 24 minutes. Drain the chicken on paper towels and serve right away.

Cedar plank salmon with jalapeño mustard

SERVINGS:6

.    Six 7-inch square cedar planks

.    1/2 cup of jalapeno mustard

.    1/4 cup mayonnaise

.    1 tablespoon dry mustard

.    1 tablespoon soy sauce

.    2 teaspoons honey

.    1/2 teaspoon finely grated lemon zest

.    Salt and freshly ground pepper

.    Eight 6- to 8-ounce salmon fillets, skinned

1.   Light a grill. Soak the cedar planks in water for 30 minutes. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.

2.           Meanwhile, in a small bowl, blend the jalapeno mustard with the mayonnaise, dry mustard, soy sauce, honey and lemon zest; season with salt and pepper. Season the salmon fillets with salt and pepper.

Drain the planks and pat dry. Set the salmon fillets on the planks, skinned side down. Spread the mustard glaze over the top and sides of each fillet. Arrange the planks on the hot grate above the drip pan and away from the coals. Cover and cook for 15 minutes or until the salmon is browned and just cooked through. Using a long metal spatula, transfer the salmon to plates and serve.