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 

How to be a select store

      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!

3. RISK FREE! Shio Gourmet inc will pay you a % of the sell just for give the products to the buyer.

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.

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.

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 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 flan

“Dulce de leche flan”

SERVINGS: 6

.    2 1/2 cups whole milk

.    4 ounces of dulce de leche

.    1 medium cinnamon stick, broken

.    1 cup sugar

.    1/4 cup water

.    5 large eggs

         1. Preheat the oven to 300°. Set six 5- to 6-ounce ramekins or custard cups in a medium baking pan.

         2. In a medium saucepan, combine the milk, lemon peel and cinnamon stick and bring to a boil. Remove from the heat and let stand for 15 minutes; discard the lemon peel and cinnamon stick pieces.

         3. Meanwhile, in a small saucepan, cook 1/2 cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves. Lower the heat to moderate and let the sugar syrup simmer, without stirring, until a deep amber caramel forms, about 15 minutes. Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.

         4. In a large bowl, whisk the eggs with the remaining 1/2 cup of sugar. Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl. Pour the custard into the ramekins. Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake for about 40 minutes, until a knife inserted into a flan comes out clean. Transfer the ramekins to a rack and let the flans cool to room temperature. Refrigerate the flans for at least 4 hours or overnight.

         5. To serve, run a thin knife around each flan. Top each flan with an inverted dessert plate and unmold, letting the caramel run over the flans. Serve at once.

MAKE AHEAD The flans can be refrigerated for up to 2 days in the ramekins.

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.

Smoked cheddar cheese scone with smoked chimichurri

Smoked cheddar cheese scone with smoked chimichurri

Servings : 8

             200g/7 oz self raising flour

             1/4 tsp salt

             1/2 tsp mustard powder

             1/2 tsp cayenne pepper

             40g/1 1/2 oz butter

             60g/2 oz grated strong smoked cheddar cheese

             4 oz of smoked chimichurri

             100ml (3 1/2 fl oz) milk

1. Heat oven to 220 degrees C / gas mark 7 and lightly grease a baking tray.

2. Sift flour, mustard powder, cayenne pepper and salt into a mixing bowl.

3. Cut the butter into small pieces and add to flour

4. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs. Stir in grated cheese.

5. Add the milk gradually, stirring well with a knife until the mixture begins to stick together.

6. With your hands, knead the mixture gently to form a soft smooth dough.

7. On a floured surface flatten or roll the dough to about 3cm thick round.

8. Use a 5cm round cutter to cut out individual scones.

9. Place scones on the greased baking tray. Brush with milk and sprinkle some extra cheese on top.

10. Cook for about 10-15 mins until golden. Cool slightly before serving.

11. Serve with a spoon smoked chimichurri on top.

Warm apple tart with dulce de leche sauce and fluer de sel

                         Warm apple tart with dulce de leche sauce and fluer de sel

      

     Topping:

                         1.1 ounces all-purpose flour (about 1/4 cup)

                         1/4 cup packed light brown sugar

                         2 tablespoons chilled butter, cut into small pieces

                         

      Crust:

                         5.6 ounces all-purpose flour (about 1 1/4 cups)

                         1/4 teaspoon salt

                         3 tablespoons chilled butter, cut into small pieces

                         2 tablespoons chilled vegetable shortening, cut into small pieces

                         3 tablespoons ice water

                         Cooking spray

                        

Filling:

                         1/4 cup granulated sugar

                         2 tablespoons cornstarch

                         4 cups thinly sliced peeled Granny Smith apple (about 1 1/4 pounds)

                         3 cups thinly sliced peeled Fuji apple (about 1 pound)

                         Caramel sauce:

                         1/2 cup fat-free caramel sundae syrup

                         1/8 teaspoon kosher salt

Dulce de leche sauce

Fleur De Sel

.     

.    1. To prepare the topping, weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour in a dry measuring cup; level with a knife. Combine flour, brown sugar, and 2 tablespoons butter in a food processor; pulse 10 times or until crumbly. Transfer topping to a bowl; cover and chill.

.    2. To prepare crust, weigh or lightly spoon 5.6 ounces (about 1 1/4 cups) flour in dry measuring cups; level with a knife. Combine flour and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add 3 tablespoons butter and shortening; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons water through food chute, processing just until combined (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough into an 11-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed.

.    3. Preheat oven to 375°.

.    4. Discard top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Discard plastic wrap. Press dough into bottom and sides of pan. Fold edges under; flute.

5. To prepare filling, combine granulated sugar and cornstarch in a bowl; stir with a whisk. Add apples; toss to combine. Arrange apple mixture in crust, mounding slightly in the center. Bake at 375° for 25 minutes. Remove from oven; sprinkle evenly with topping. Bake at 375° for 25 additional minutes or until golden. Cool on a wire rack 20 minutes.

Serve a slice on a plate add one scoop of dulce de leche sauce and finish wth some fluer de sel!