Are you looking to add some flair to your upcoming Thanksgiving meal? Look no further than our line from La Boucherie!
La Boucherie, literally translated from French, means "The Butcher Shop." The owners of La Boucherie are proud descendants of the Hollier and Broussard families from
Abbeville, Louisiana
, located in the heart of Acadiana, or what is frequently called "Cajun Country." Most of La Boucherie's recipes have actually been handed down for many generations!
The biggest item every year with them are their famous "Turduckens"
(a deboned turkey, duck, and chicken combined into one culinary masterpiece). We have several different varieties of Turduckens available in two sizes. The 15 pound full Turducken and the 5 pound Turducken rolls. Pick them up before the Holiday rush comes because once we're out we're out!
Whole Turducken
$74.95 each
Varieties
Shrimp & Sausage Jambalaya
Dirty Rice
Crawfish Jambalaya
Traditional Cornbread
Turducken Roll
$39.95 each
Varieties
Shrimp & Sausage Jambalaya
Dirty Rice
Crawfish Jambalaya
TurDucKen Cooking Directions:
Keep product frozen until ready to use.
Remove from box, place in a pan and thaw in the refrigerator approximately 3 1/2 days prior to cooking. Remove plastic bag and place completely thawed bird, breast side up or string side down, in a greased roasting pan, making sure the bird does not touch the sides. The legs and wings cook faster so place foil over these areas, and then loosely cover the entire bird with a tent of aluminum foil. The foil should not be tucked in, just tented over the entire bird. Preheat oven to 350°. Bake approximately 3 1/2 to 4 hours or until the skin is golden brown in color, basting with butter occasionally. The internal temperature should reach 165 degrees F. Remove from oven and discard the foil. Allow the tur-duc-ken to firm up before transferring and carving by letting it rest approximately 45 minutes to 1 hour. The inside will remain hot. Transfer to a serving platter, supporting the back of the bird. The string is all that holds the tur-duc-ken together so be careful with the transfer. After transferring, remove string and wings to facilitate carving. Cut in half vertically from the neck to the leg area and carve horizontally the individual slices. Sometimes the leg area will split but this will not affect the taste. If this should happen, place parsley around this area to make a nicer presentation. Enjoy!
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Groomer's Seafood
Honors Our Veterans
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This Sunday is Veteran's Day, a time specially set apart from the rest of the year to honor the brave men and women who have served and defended our country. From all of us here at Groomer's Seafood we want to extend our utmost thankfulness to you and your families.
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Specials valid 11-08-18 - 11-14-18
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Idaho Raised
Rainbow Trout Fillets
$9.49 per pound
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Idaho Raised Ruby
Red Trout Fillets
$9.49 per pound
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Wild Walleye Pike Fillets
$14.95 per pound
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Ocean Raised St. James Scottish Salmon Fillet
$14.95 per pound
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Wild Texas Oysters in Shell
$7.95 per dozen
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Wild Texas Gulf Shucked Meat
$16.95 per pint
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Fresh Never Frozen Wild Texas Gulf Extra Jumbo 16/20 CT Shrimp
$13.95 per pound
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Friday and Saturday Groomer Items!
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Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
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Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
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Homemade Cajun
Crab Bites
$7.95 per pack
Friday and Saturday Only
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Fresh House Blend Stuffed Crab
$11.95 per 2 pack
Friday and Saturday Only
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Fresh Homemade
Crab Cakes
$10.95 per 2 pack
Friday and Saturday Only
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Why raw honey? Since honey, in its natural state, never spoils, why would anyone pasteurize it? In reality, conventional honey is heated, not to pasteurize it, but so that it can be filtered. The problem with this is two-fold: First, heating kills the natural enzymes and the flavor, and it neutralizes the anti-oxidant benefits. And second, filtering removes pollen and other good stuff that help to make raw honey a super-food. Holdman's Honey is the purest product in the Honey biz, try it once and you'll see what all the "buzz" is about!
Bexar County Wildflower Pure Raw Honey 8oz $5
Atascosa County Wildflower Raw Honey 16oz $9
Pure Raw Local Creamed Honey 13oz $12
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Groomer's Seafood Wood Planks
Great for adding some smokey flavor to your trout, salmon, or other seafood items!
$3.99 each
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Charcoal Companion Flexi Grilling Plank Basket
Holds food and wood planks together on the grill for easy cooking and turning!
$9.99 each
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It was a fateful day a few years back at the International Boston Seafood Show when we stumbled upon a booth with the label "Nuts Over Fish." Seeing samples we of course moseyed our way over to try a bite, and one taste was all it took for us to know these would soon become one of our favorite products to pair with our seafood.
The taste was the perfect mix of sweetness and nuttiness for a a variety of fish fillets coming in multiple varieties of types of nuts, but it wasn't just the taste that had us hooked, the mission statement of the company really "sealed the deal" so to speak for us:"Nuts Over Fish encourages all people to improve their overall well-being by creating products which support a healthy lifestyle. NutsOver Fish strives to educate the community in healthy cooking and eating habits. Our hope is to share the benefits of eating more fish, nuts and Omega-3 fatty acids which are essential to human health and development."
We were then informed by the owner that "Nuts Over Fish" is a company that promises to always be all natural, gluten free, cholesterol free, trans fat free, and absent of preservatives or additives to help encourage a healthier diet. Needless to say, we have the product stocking our shelves the very next week and it has been a staple of our store ever since. This week's Rainbow Trout special provides the perfect opportunity to try out a new product and that's both delicious and healthy and right below this article we have our very own recipe using this wonderful product!!
Nuts Over Fish $5.99 Each
Almond
Cashew
Pistachio
Pecan
Macadamia
Sugar Free almond
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Honey Garlic Butter Salmon
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Ingredients:
- 1/4 cup butter
- 1/3 cup honey
- 4 large cloves garlic , crushed
- 2 tablespoons fresh lemon juice (juice of 1/2 a lemon)
- 1.2 kg | 2 1/2 pound side of salmon
- Sea salt , to taste
- Cracked pepper , to taste (optional)
- Lemon slices (to serve)
- 2 tablespoons fresh chopped parsley
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Instructions:
- Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
- In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
- Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
- Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon slices.
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Ingredients:
1 large egg
1 teaspoon honey
1 cup coarsely crushed saltines (about 22 crackers)
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 to 6 walleye fillets (about 1-1/2 pounds)
Canola oil
Additional honey
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Instructions:
- In a shallow bowl, beat egg and honey.
- In another bowl, combine the cracker crumbs, flour, salt and pepper.
- Dip fillets into egg mixture, then coat with crumb mixture.
- In a large skillet, heat 1/4 in. of oil; fry fish over medium-high heat for 3-4 minutes on each side or until fish just begins to flake easily with a fork.
- Drizzle with honey.
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Ingredients:
- 1 1/2 tablespoons honey
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 3 dashes cayenne pepper
- 1 1/2 tablespoons olive oil
- 4 cloves garlic minced
- 12 oz shrimp shelled and deveined, tail on
- 1 tablespoon salted butter
- 1 teaspoon chopped parsley
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Instructions:
- Mix the honey, lemon juie, salt and cayenne pepper in a small bowl. Stir to combine well.
- Heat up a skillet (cast-iron preferred) and add the olive oil. Saute the garlic, then add the shrimp. Use a spatula to toss the shrimp on the skillet, then add in the honey mixture. Continue to cook the shrimp until they are nicely caramelized. Add in the butter, stir to blend well with the shrimp. Add the chopped parsley, turn off the heat and serve immediately.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
Corpus Christi
[ 4002 East Causeway Blvd]
[Corpus Christi, TX, 78402]
www.GroomerSeafoodCorpusChristi.com
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