Tepkeños, Filled fingers

TepkeñosAll Natural (No Preservatives) Frozen (0°F / -18 °C)

12 BOX / 24 BOX / 120 BOX

TWO BITES OF UNIQUES FLAVOR AND DELICATE CRISPY TEXTURE WITH CREAMY INTERIOR, TEPKENOS TRADITIONAL FROM PANAMA, NOW IN USA! SWEET, SAVORY ANY OCATION! LETS CELEBRATE WITH TEPKENOS! IDEAL FOR: Bar, Tavern, Casual Dining, College & University, Deli, Sandwich Shop, Family Dining, Hotel, Resort, Quickserve, Supermarket / Bars, parties, casual dining delis, family meals ,gourmets, stores, specialty stores, supermarkets, restaurants, banquets. FLAVORS: WHITE CHEESE SWISS CHEESE GOUDA CHEESE AMERICAN CHEESE COCOA AND HAZELNUT CREAM DULCE DE LECHE CREAM CHEESE WITH GUAVA “JALEA” GOAT CHEESE WITH “AJI” PEPPER BLUE CHEESE WITH “AJI” PEPPER SMOKED SALMON AND CREAM CHEESE PROSCIUTTO AND CREAM CHEESE SMOKED TURKEY BREAST WITH WITH CREAM CHEESE MANCHEGO CHEESE WITH SPANISH CHORIZO PEANUT BUTTER AND JELIE COOKING INSTRUCTIONS Let product thaw 3 to 4 minutes Preheat oil to 350°F (180 °C Once oil is hot, bring to medium heat and deep fry filled fingers for 2-3 minutes turning them frequently until desired color and crispness is · Remove From Oil, Strain and Enjoy

Pesto, 3000 FT Sundried Tomatoes, Roasted Garlic Pure by Shiogourmet



Pesto MQA "Genovese Style Pesto"
Ingredients: Fresh Basil From "El Valle" + Nuts + Olive Oil + Fresh Garlic

                               



Arugula Pesto  MQA "Arugula Pesto"
Ingredients: Fresh Arugula From "El Valle, Mendoza" + Fresh Basil + Fresh Garlic + Olive Oil.



                                 

Garlic  MQA "Roasted Garlic Pure"
Ingredients: Roasted Garlic pure.

Tomatoes in Oil  MQA " Sundried Tomatoes in Oil Garlic"
                Ingredients: Sundried Tomatoes + Olive Oil + Spices.





Tapenades by Shiogourmet

Tapenades 

 

Dulce de leche desserts by Shiogourmet

                                                   Alfajores
.




                                                     Budin

 

Mil hojas 

 

 
                                Pancakes with Dulce de leche

                                           Dulce de leche Flan

 

 

Dulce de leche mousse 

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      You are invited to join "takeaway" experience by Shio Gourmet…

You have been carefully selected to join Shio Gourmet Inc getting the most execitng benefits from shio gourmet.
As a valued Shio Gourmet Inc. "Selected Store" you are entilted to this unique oportunity.

SHIO GOURMET INC. TAKEAWAY, THREE EASY STEPS.

Step 1. Our costumer buy Shio products online.
Step 2. Shio costumer will pick up the product at your store.
Step 3. Now our costumer is your costumer.


Getting the most from a sell:1. NO INVESTMENT RIQUIERE IN PRODUCTS!
Shio Gourmet Inc will leave the products in your store.
Getting Take away Box, you will get all the products we have in our catalogue to dsplay on your store. For our online costumer creating at the same time a unique oprtunity for you regular costumers.

2. SHIO GOURMET INC. WIILL BRING MORE CLIENTELE TO YOUR STORE.
Every SHIO GOURMET costumer will walk in to your store, now you have a new clientele!

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4. YOUR STORE WILL BE ADVERTISE IN OUR WEB, DIGITAL MEDIA, FLYERS AND PROMITIONS. SHIO GOURMET INC, will promove your store constantly, your logo, your address, your photo, promotions and products will be in our marketing media. 5. MORE PRODUCTS TO SELL!, EXPAND YOUR OPTIONS
you will have exhibit the selected SHIO GOURMET PRODUCTS CATALOGUE with no cost.

Dulce de leche cheesecake

Dulce de leche cheesecake

SERVINGS: 10 

. Vegetable oil, for brushing

. 25 chocolate Oreo cookies crushed

. 1/4 cup light brown sugar

. 1/4 teaspoon cinnamon

. 4 tablespoons unsalted butter, melted

. 7 ounces fresh cream cheese (Philadelfia), softened

. 4 ounces of dulce de leche

. 1 1/2 cups heavy cream

. 1/3 cup plus 1/4 cup granulated sugar



1.Lightly brush a 10 individual pan with vegetable oil. In a food processor, pulse the Oreos cookies, brown sugar and cinnamon to fine crumbs. Add the butter and process until the crumbs are moistened. Press the crumbs over the bottom of the pans and refrigerate until firm, 30 minutes.

2. In a bowl, beat the cheese with the dulce de leche until creamed . Add the cream and beat until the mixture is very firm, about 3 minutes. Add 1/3 cup of the granulated sugar; beat until the mixture is smooth and slightly softened, about 2 minutes. Pour the batter over the crust. Refrigerate until well chilled, at least 5 hours or preferably overnight.

Run a small, thin knife around the edge of the springform pan and remove the ring.

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. 

Dulce de leche brownie

Dulce de leche brownie

SERVINGS:8



. 3 tablespoons unsalted butter, softened

. 3/4 cup sifted all-purpose flour

. 1/3 cup unsweetened cocoa,

. 3 ounces of dulce de leche

. 1/2 teaspoon baking powder

. 1/2 teaspoon salt

. 1 cup dark brown sugar

. 1 large egg

. 1 teaspoon pure vanilla extract

. 1 ounce semisweet chocolate, melted

. 1/4 cup unsweetened applesauce 

1.Preheat the oven to 350°. Butter a 9-inch square baking pan with 1/2 teaspoon of the butter. Sift together the flour, cocoa, baking powder and salt.

Using an electric mixer, beat the sugar and the remaining butter. Add the egg, the dulce de leche and vanilla and beat until fluffy. Beat in the chocolate, then the applesauce. Beat in the dry ingredients on low speed until combined. Spread the batter in the prepared pan. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then cut into squares.

Yogurt berries panna cotta

Yogurt berries panna cotta

SERVING 6
                        2 1/4 teaspoons unflavoured gelatin 
3 tablespoons water
1 cup heavy cream
1/3 cup sugar
1 vanilla bean (split and seeds scraped)
1 (16 ounce) container Greek yogurt
                5 oz of andiean jam


1. Sprinkle the gelatin into the water in a bowl and let sit until softened, about    5 minutes.
2. Bring the cream, sugar and vanilla seeds to a simmer in a small sauce pan until the sugar has dissolved.
3. Remove from heat and mix in the gelatin.
4. Whisk the yogurt in a bowl until smooth.
5. Whisk the cream into the yogurt.
6. Pour the mixture into 6 1/2 cup ramekins (or the equivalent) and chill in the fridge for at least 3 hours.
7. When ready to serve add some jam on top

Roasted beet with smoked chimichurri

Roasted beet with smoked chimichurri

SERVING: 4

6 medium-sized beets, stems, leaves and roots removed


Olive Oil


Kosher Salt
Pepper

Black pepper

4 oz of smoked chimichurri

•   Preheat oven to 400 degrees.

•   Line a baking sheet with foil.

•   Using a vegetable peeler or paring knife peel the beets.

•   Place on baking sheet. Drizzle liberally with olive oil. Season with salt and pepper. Toss gently to coat.

•   Cook for 40 minutes until tender, flipping half way through.

Remove, cut the beets in quarters add a little more kosher salt, olive oil,

Serve on a plate with the smoked chimichurri and chopped parsley

Grilled Ribeye Marinated in Chimichurri with Lime Butter

Grilled Ribeye Marinated in Chimichurri with Lime Butter

SERVING: 6

Ten 1-inch rosemary sprigs

1/3 cup extra-virgin olive oil

kosher salt

Freshly ground black pepper

3 1-pound boneless rib-eye steaks

6 ounces of traditional chimichurri

5 ounces of salted butter

zest of 5 fresh limes

Whip the butter with the lime zest and reserve in the cooler.

Brush the ribeyes with the chimichurri, the rosemary, salt and pepper, let them rest 

for 1h in the cooler and 20 minutes at room temperature.

light a grill or preheat a grill pan. Season the steaks with salt and black pepper and 

grill over high heat, turning once, until well-browned and medium-rare, 8 minutes. 

Transfer the steaks to a cutting board and let rest for 5 minute. Serve with a small 

scoop of cold lime butter

                                       

Dulce de leche and strawberries doughnuts

Dulce de leche and strawberries doughnuts

SERVINGS: 6

STARTER

.    3/4 teaspoon active dry yeast

.    1/4 cup plus 1 tablespoon warm water

.    1/2 cup all-purpose flour

DOUGH

 3/4 teaspoon active dry yeast

 2 tablespoons milk, warmed

 1 cup plus 2 tablespoons flour

 1 teaspoon salt

 3 large egg yolks

 2 tablespoons unsalted butter, melted

3 tablespoons sugar

 JAM
 2  ounces of red raspberries jam
 8 ounces of dulce de leche

          Vegetable oil, for frying

          1.In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cove with plastic and let rise in a warm place until doubled in bulk, 1 hour.

          2. In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover and let rise in a warm place until doubled in bulk, 1 hour.

          3.  Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover with a damp cloth. Let stand for 15 minutes.

           In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the raspberry jam and dulce de leche.

    As perfect snack serve it with a cup of delicious warm chocolate!

Chocolate Pot with Jam

 Chocolate Pot with Jam

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 6 large egg yolks
• 6 ounces Mexican chocolate, preferably   Ibarra, finely  chopped
• 6 ounces bittersweet chocolate, finely chopped,plus shavings for garnish
• Unsweetened whipped cream, for serving
• 4 ounces of raspberries jam

(Andinean raspberries jam)

• In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.

In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the a Little spoon of jam  into 6 small bowls add the chocolate mixture and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

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.

Beef empanada with smoked chimichurri

Beef empanada with smoked chimichurri 

Dough:

• 2 cups lard or vegetable shortening (about 3/4 pound)

• 2 cups water
• 1/3 cup kosher salt
• 5 1/2 cups all-purpose flour

Filling:

• 2 Idaho potatoes
• 3 tablespoons vegetable oil
• 2 pounds beef sirloin, cut into 1/2-inch dice
• Salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 3 small onions, thinly sliced
• 2 tablespoons mild chili powder, such as ancho
• 1 tablespoon crushed red pepper
• 1 teaspoon ground cumin
• 1/2 cup water
• 4 scallions, thinly sliced
• 1 cup black olives, such as Calamata, pitted and coarsely chopped (about 6 ounces)
• 3 hard-cooked eggs, chopped
• 5 ounces of smoked chimichurri

•

In a saucepan, combine the shortening, water and salt and simmer over moderately high heat until the shortening melts and the salt dissolves. Sift the flour into a large bowl, make a well in the center and pour in the shortening mixture. Stir until a dough forms; it will be soft and oily. Pat the dough into a 12-inch square, cover and refrigerate until firm, about 1 hour.

• In a saucepan, cover the potatoes with water and boil over moderately high heat until tender, about 20 minutes. Drain and let cool, then peel and cut into 1/2 -inch dice.

• In a large skillet, heat 1 tablespoon of the oil. Add one third of the sirloin and cook over high heat without stirring until well browned on the bottom, about 3 minutes. Stir and cook until browned all over, about 3 minutes longer. Season with salt and pepper and transfer to a plate. Repeat with the remaining meat, adding 1 more tablespoon of oil before browning the last batch.

• In the skillet, melt the butter in the remaining 1 tablespoon of oil. Add the onions and cook over low heat until softened, about 10 minutes. Add the chili powder, red pepper and cumin and cook over moderate heat, stirring, until fragrant, about 3 minutes. Add the water and simmer until slightly reduced, about 3 minutes. Stir in the scallions, browned sirloin and any accumulated juices. Transfer the filling to a bowl and let cool. Fold in the potatoes, olives, smoked chimichurri and eggs and season with salt and pepper.

• Preheat the oven to 500°. Cut the dough in half and then cut each half into 9 equal pieces. Shape each piece into a ball. On a lightly floured surface, roll each ball out to a 7-inch round. Moisten the outer edge of 1 round. Scoop a rounded 1/3 cup of filling on one half of the round and fold the other side over the filling. Press the edge down firmly, then fold it over onto itself at 1/2 -inch intervals to seal. Transfer the empanada to a baking sheet. Repeat with the remaining dough and filling; arrange the empanadas on 2 or 3 baking sheets.
Bake the empanadas for about 25 minutes, or until browned. Serve hot or at room temperature, with hot sauce.

Shio Gourmet Inc. | About Us

Shio Gourmet Inc. Is proud to provide you with the finest, unique and originals specialty and gourmet products to hospitality, supermarkets, retails stores and passion cooks, gourmets and professionals chefs.

“Quality and all natural products is what is all about” we select products all over the world and we continuously look for options. We would love to hear from you let us know what are you looking for and we will get it!

Our chefs will work with you and your team to train you about every single product you get from us from how to use it and which is the best way to sell it and promote it.
We will go to your facility and promote the products, cooking classes and tastings.

We will work with you all the way!