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Ingredients
- 1 3/4 to 2 pounds skinless striped bass fillets, cut into 2-inch pieces
- 1 cup (generous) minced red onion
- 1/2 cup chopped fresh Italian parsley
- 1/2 cup chopped fresh cilantro
- 4 1/2 tablespoons (or more) extra-virgin olive oil, divided
- 1 1/2 teaspoons coarse kosher salt
- 3/4 teaspoon coarsely ground black pepper
Recipe Preparation
Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.
Recipe Summary
- 1 large egg, lightly beaten
- coarse salt and ground pepper
- 2 cups panko
- 1 tablespoon Old Bay Seasoning
- 2 tablespoons olive oil
- 1 1/2 pounds tilapia fillets, cut into wide strips (see note, above)
- 1/2 cup light mayonnaise
- 1/4 cup fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 2 teaspoons prepared white horseradish
Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil set aside.
Place egg in a wide shallow bowl season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.
Crab Cakes with Red Pepper Horseradish Sauce
When I was laying around one day recuperating the knee I was thinking of what I could make for a quick, easy and summery dinner crab was the first thing I thought of. The second thing that came to mind were my BOYS and the pet hermit crabs they had when we lived in Iowa. We had 100 days of snow cover one year and that was when the poor little crabs met an untimely death and they froze in our basement. When we moved to Iowa, I remember someone telling us that that part of Iowa was considered the “Florida of Iowa” — no way I believed that after that year with 100 days of snow cover staring us in the face morning after morning.
We had woods behind our house where the boys sometimes would go to explore. One particular day the doorbell rang and when I opened the door there stood my two little boys, smiles beaming from ear to ear holding a five gallon bucket screaming “look mom, what we found”‘ and there staring up at me was the biggest nastiest bullfrog I have ever seen in my life. That frog did not make it through the doorway.
For some reason these crab cakes took me back to those times in Iowa with the boys and their soon to be sister, lots of snowy winter nights, good friends from church, dinner club, welcome wagon, summer and fall festivals, and lots of other memories of our time spent in Ft. Madison. I love those memories and I hope to hold on to mine forever.
So, hermit crabs, bull frogs to delicious crab cakes. What a jump. I’ve said before, my mind tends to wander. Hope you like the cakes.
After you get everything chopped up it takes only a minute to form the crab cakes.
I made my cakes about 2″ and pressed Panko crumbs into both sides.
The sauce is easy to throw together in a processor. Next time I will replace the cream with sour cream.
The red pepper horseradish sauce was very good with the crab-cakes.
We had some baked rosemary sweet potatoes and some garlic Swiss Chard to go along with our crab-cakes.
Herbed Fish Cakes with Green Horseradish Sauce - Recipes
24 clams
1 lb. Prawns
2 lbs. Crab meat
2 lbs fish fillet (your choice) cubed
1 lb shrimp
1 lb scallop
3 stocks celery
1 green pepper
1 small onion
2 cloves garlic, minced
1 tsp dill
½ tsp basil
1 small bay leaf
½ oz licorice liqueur (Zambuca)
½ cup red wine
½ if a 6 oz can tomato paste
½ cup butter
pinch oregano
Tobasco sauce
Worcestershire sauce
1 litre tomato (canned plum)
Dice celery, onion and sauté in butter and oil until tender. Add garlic, tomato paste and canned plum tomato. Stir and simmer. Then add all seafood into large saucepan and pour the sauce over top. Allow it to simmer over low heat until the clams open, indicating the seafood is cooked. Serve with garlic toast and red wine.
Thai Steamed Mussels
5 pounds fresh mussels, scrubbed and debearded
1/3 cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
1/3 cup dry white wine
1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro
Prep 20 m
Cook 10 m
Ready In 30 m
- In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
- Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.
Salmon Potato Cakes with Dipping Sauces
1 cup new mini potatoes, cooked (250ml)
1 can 7.5 oz. Wild Sockeye salmon, drained, flaked, liquid reserved (418g)
1 egg, lightly beaten
1 clove small garlic, chopped
1 tsp grated lemon zest (5ml)
1 tsp lemon juice (5ml)
¼ tsp salt (1ml)
¼ tsp freshly ground black pepper (5ml)
1 tsp Worcestershire sauce
1 pinch of paprika
1 Tbsp chopped cilantro (15ml)
1 Tbsp chopped parsley (15ml)
½ cup cracker crumbs (125ml)
¾ cup Panko or fresh breadcrumbs (375ml)
3 Tbsp butter (30ml)
3 Tbsp canola or vegetable oil (30ml)
Chipolte Dipping Sauce
½ cup sour cream (125ml)
2 Tbsp regular or light mayonnaise (30ml)
½ tsp minced, canned chipolte (2ml)
¼ tsp adobo sauce (1ml)
1 tsp lime juice
¼ tsp freshly ground black pepper (1ml)
Dilly Dipping Sauce
½ cup sour cream (125ml)
2 Tbsp mayonnaise (30ml)
2 Tbsp dill pickle relish (30ml)
1 tsp lemon juice (5ml)
¼ tsp freshly ground pepper (1ml)
Salmon Potato Cakes
1. Remove skin from salmon. Mash potatoes and salmon. Combine salmon, egg, garlic, lemon zest, lemon juice, salt, pepper, Worcestershire sauce and paprika.
Kids’ Variation:Divide 1 cup of mixture.Form four 2-inch patties and coat with reserved cracker crumbs.Set aside.
Adults’ Variation:Divide 2 cups of salmon mixture and add cilantro and parsley. Form four 3 – inch patties and coat with Panko or fresh breadcrumbs.Set aside.
2. Heat butter and oil in a large nonstick skillet over medium heat. Place all patties in the pan. Cook for 2 – 3 minutes per side, until golden brown and heated through.
Tip: Instead of frying patties you can bake them in an oven. Just place patties on a baking sheet lined with parchment paper. Spray each patty on both sides with cooking spray. Bake in 350F/180C oven for 10 minutes. Turn each patty and continue to bake for an additional 10 minutes, or until golden brown.
Chipolte Dipping Sauce
1. Mix sour cream, mayonnaise, chipolte, adobo sauce, lime zest, lime juice and pepper together until smooth.
Dilly Dipping Sauce
1. Mix sour cream, mayonnaise, relish, lemon juice and pepper together until smooth.
Toasted Israeli Couscous
Ingredients
2 tablespoons lemon-flavored olive oil, plus more as needed
2 cups Israeli couscous
1/4 cup shelled unsalted roasted pistachios, coarsely chopped
2 1/4 cups hot water
Kosher salt and freshly cracked black pepper
6 dried Turkish apricots, chopped
2 scallions, sliced
Directions
Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.
Shrimp and Scallop Lasagna
12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan
Directions
Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles just use the sauce.) Tuck in any edges of the noodles so they’re all coated with sauce. Top with the Parmesan.
Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.
Fish + seafood
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4. Corn Salad
If you&rsquore going for that summer vibe that crab cakes definitely evoke, then you might want to take it a step further by pairing it with a refreshing corn salad. I assure you, nothing screams summer more than the combination of crab cakes and corn.
To make, combine corn kernels, basil, and scallions and then drizzle it with a refreshing salt and vinegar dressing. Just imagine a sweet, crunchy, and tangy bowl of corn salad partnered with soft and flaky crab cakes &ndash isn&rsquot that divine?
While we&rsquore on the subject of corn, a succotash salad is also a great accompaniment to crab cakes. The corn and lima bean combo makes a vibrant and flavorful salad that will round out your crab cake dinner nicely.
Recipe Summary
- 2 pounds skinless salmon fillet
- Coarse salt and ground pepper
- 1 teaspoon hot sauce, such as Tabasco
- 1/2 cup plain dried breadcrumbs
- 1/3 cup chopped fresh parsley
- 1/4 cup light mayonnaise
- 1/4 cup Dijon mustard
- 2 large eggs, lightly beaten
- 2 tablespoons fresh lemon juice
- 1/4 cup light mayonnaise
- 1/4 cup reduced-fat sour cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh parsley, dill, or cilantro
- Coarse salt and ground pepper
- 3 tablespoons prepared horseradish
- 2 tablespoons minced capers
- 1 teaspoon hot sauce, such as Tabasco
- 2 tablespoons minced pickled jalapeno chile
Preheat oven to 400 degrees. Place fish on a rimmed baking sheet season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely pat dry with paper towels. Break salmon into smaller pieces flake with a fork.
In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.
Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.
Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.
Chimichurri Sauce
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Make this Garlic Cream Sauce base and combine with any pasta, veggie, protein combo you want!
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Fire up the grill for this tasty chicken.
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This sweet-savory-herbaceous salad is not only beautiful, but it’s super simple!
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Crispy chickpeas and chimichurri are sure to make this your new favorite salad.
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Chimi Fries
These aren’t just a side of fries, these are so good they’re the main course!
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Start your day with this EGG-cellently hot avocado toast dish!
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This recipe is easy and quick to make, and did we mention delicious?
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Impress your family with this tasty meal that is good for you too!
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Grilled Cheese with Bacon
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Garlic Aioli is the secret ingredient in these whipped potato clouds.
Loaded Tots with Garlic Aioli
Tots? Bacon? Cheese? Garlic Aioli? What’s not to like?
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Add a little extra zip to your classic BLT with this recipe.
Veggie Pizza
This veggie pizza is great for any occasion and is a great way to enjoy all kinds of vegetables.
French Onion Soup Burger
Two comfort foods come together to great one amazing, flavor-filled burger.
Stuffed Jalapeños
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Spicy Turkey Melt
Add a spicy bite to an otherwise ordinary sandwich.
Jalapeño Sliders
Take sliders to a whole new level with these surprising bites.
Spicy Breakfast Hash
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Jalapeño Wings
Spicy Black Bean Cakes with Mango Salsa
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Shrimp with a Kick
Give you taste buds a little kick with these shrimp.
Grilled Cherry Tomatoes & Asparagus Skewers
Submitted by: Sean McFarland, Executive Chef, Melting Pot Restaurant-Harrisburg, PA
What’s better than fresh grilled vegetables? Fresh grilled vegetables with Kickin’ Dippin’ Sauce® of course!
Kickin’ Dippin’ Wings
Submitted by: Sean McFarland, Executive Chef, Melting Pot Restaurant-Harrisburg, PA
These wings are sure to please any crowd.
Raspberry Honey Mustard Pretzel Dip
Submitted by: Sean McFarland, Executive Chef, Melting Pot Restaurant-Harrisburg, PA
A simple and surprising dip!
Kickin’ Quinoa Salad
Healthy and extremely tasty, this salad’s got a little bit of everything.
Grilled Ham and Brie Sandwich
The apple and Kickin’ Dipin’ Sauce® cut the richness of the buttery brie in this sammy perfectly.
Mongolian Beef
Submitted by: Shirley Murray
This recipe was the winner of Tulkoff’s 2018 Sneaky Cook-Off.
Parmesan Garlic Chicken
Tired of using the same chicken parm recipe? Switch it up by adding Tulkoff’s Chopped Roasted Garlic to add a sweet, roasted flavor.
Garlic Grilled Cheese Roll-Ups
A fun twist on how to serve a standard grilled cheese!
Layered Shrimp Dip
Tulkoff’s Extra Bold Cocktail Sauce adds the perfect amount of heat to this seafood appetizer.
Tulkoff’s Poke Bowl
Tulkoff has created its own version of a poke bowl, inspired from Hawaiian cuisine.
Red Beet Risotto
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Chipotle Chili Aioli Onion Rings
A quick and easy appetizer that your guests will love!
Pan Fried Tilapia with Horseradish and Herb-Spiked Mayo
Tulkoff’s Extra Hot Horseradish adds the perfect amount of heat to a tasty fish dinner.
Cocktail Sauce Meatloaf
Zest up a classic dinner option with our Cocktail Sauce!
Grilled Oysters topped with Bacon and Scampi Butter
Tulkoff’s Scampi Butter makes prep quick and easy and enhances the taste of the oysters!
General Tso’s Cauliflower and Chicken
Add cauliflower to a staple for a healthier alternative!
Garlic Chicken Wings
Homemade chicken wings with mouthwatering flavor.
Pesto and Spinach Muffins
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Shrimp and Sausage Over Cheddar Old Bay Grits
Grits can be so much more than just a side dish! Here’s a great way to incorporate them into a delicious meal filled with flavor and color.
Cocktail Meatballs
Grape jelly and cocktail sauce? Let this tasty crock pot treat surprise you!
Scampi Butter Lobster Tails
A recipe that is super simple, but sure to impress!
Mozzarella Sticks with Homemade Marinara
Roasted Brussel Sprouts with Garlic Aioli
Indulge in life’s simple pleasures with this delicious recipe.
Extra Hot Cocktail Sauce
If you like it REALLY hot, you’ll love this recipe!
Ginger Pumpkin Bread
Spice your pumpkin bread up with extra zing using our Ginger Puree!
Roast Beef Sandwich with Chipotle Aioli, Watercress & Havarti
Submitted by: John Devaney
Thanks to Chef John Devaney for submitting this recipe via Paramount Marketing Group during a Tulkoff recipe contest.
Pesto Macaroni and Cheese
Looking for a way to shake up your go-to Macaroni and Cheese? You will be the envy of every potluck with this tasty green dish!
Creamy Veggie Dip
Simply, easy, flavorful. What’s not to like?!
Scampi Butter Biscuits
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Mexican Seafood Cocktail
This super easy appetizer will be a hit at your next party!
Horseradish Deviled Eggs
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Catalina Dressing
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Broccoli Cheddar Salad
If you’re looking for a tasty addition to your summer salad lineup, look no further.
Garlic Butter Roast Chicken
This flavorful classic will have the whole table asking for seconds!
BLT with Spicy Kimchi Aioli
This new take on a classic sandwich will leave you wanting more.
Sautéed Garlic Asparagus with Parmesan
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Orange Marmalade Chicken
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Crab Stuffed Mushrooms
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Creamy Horseradish Baked Chicken
This super easy recipe will make your chicken extra tender with a little tang from Tulkoff’s Creamy Horseradish Sauce!
Ginger Ice Cream
With a super creamy texture and the tangy spiciness of ginger, this ice cream is pretty hard to beat!
Chipotle Meatballs
Add a little spice to your weeknight menu with these southwestern-inspired meatballs! When you use Tulkoff’s Chipotle Chili Aioli, you’ll make a wonderfully tender and flavorful meatball that’s perfect on its own or with pasta.
Horseradish Beet and Apple Salad
Looking for the perfect lunchtime meal? This tasty, colorful beet and apple salad will do the trick! Thick cubes of roasted beets, juicy bites of Granny Smith apples, and a healthy serving of Red Beet Horseradish make this dish well balanced and delicious!
Horseradish Hummus
Looking for a way to spice up your appetizers? Impress both your friends and your taste buds by adding Tulkoff’s Extra Hot Horseradish to your homemade hummus!
Savory Tuscan Chicken Rolls with Basil Pesto Genovese
Submitted by: Rodney Miller, Owner Carolina Cheese Company
“I’m a huge “Pesto Lover” and Tulkoff Food Products produces one the finest Basil Pesto I’ve tried. When designing my recipe, I wanted to create a versatile appetizer filling that could be used to create several finished products, depending on your event. I used the savory filling with mini puff pastry cups and sheets, egg [&hellip]
Jonna’s Chili
Submitted by: Bill Patrick
This chili, named after the creator’s granddaughter, took 1st place in Tulkoff’s 2016 Chili Cook Off!
Spicy Shrimp Pizza
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Deep Fried Shrimp with Spicy Cocktail Sauce
Nothing tastes better than deep fried shrimp, but don’t forget a side of Spicy Cocktail Sauce for dipping!
Creamy Dungeness Crab Pasta
Red Beet Horseradish Spread
Our Red Beet Horseradish Spread is great for any occasion! Try on a slice of bread or as a dip.
Shrimp Salsa Cocktail
This shrimp salsa cocktail is packed with extra bold flavors!
Sweet Potato Fries with Garlic Aioli
Turn those sweet potatoes into crisp fries for dipping in this easy garlicky dip.
Red Beet Horseradish Juice
Red beets, horseradish, and fruit?! Try this sweet and zesty juice to take your health to the next level!
Roasted Garlic Spinach Pizza
This Spinach Pizza with our Chopped Roasted Garlic will have you craving more after the first bite!
Coconut Lime Chicken
Who put the lime-in-the-coconut? Tulkoff did, and we added Roasted Garlic too!
Creamy Crab Soup
Bring the Chesapeake to your kitchen with our Creamy Crab Soup!
Korean Roast Beef Wrap
Submitted by: Angie Pacotti-Long, Food Services Manager Illinois Central College
“We went through our Spicy Kimchi Aioli sample in 2 ½ days. We have about 12 other sauces at our deli and we did a featured sandwich (Korean Roast Beef Wrap) and several people came back 3 days in a row for the same sandwich. Sometimes the name Kimchi can throw people off, so we [&hellip]
Smothered White Pizza Fries
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Homemade Tomato Soup
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Garlic Shrimp Pasta
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Tulkoff Fish and Chips
You thought you could, but you can’t enjoy fish and chips without our Spicy Kimchi Aioli!
Beef Stew
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Chipotle Chicken Quesadilla
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Roasted Garlic Asian Meatballs
Submitted by: Chef Linda Anselmi
These lettuce wraps are a super refreshing treat for your taste buds.
Vegetable Stir Fry with Ginger
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Garlic Parmesan Buffalo Wings
Zesty garlic buffalo wings, with flavor that’s great for any occasion!
Farfalle Sausage Salad
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Garlic Mashed Potatoes
Add Tulkoff Garlic Spread for a quick and easy addition to your ordinary mashed potatoes!
Caprese Flatbreads
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Horseradish Potato Salad
Who spiked the potato salad? Oh, that was Tulkoff!
Crab Cake Pretzel
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Tomato Pesto Tart
Who knew there could be so much flavor in one small tart!?
Crabby Oyster Sliders
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Tiger Caesar Dressing
Caesar dressing with a flavor that will make your taste buds roar!
Shrimp & Crab Egg Rolls
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Pesto Sweet Potato Fries
A sweet, salty and herbacious treat for your taste buds!
NY Strip Steak with Shrimp Scampi Butter
A classic surf and turf recipe guaranteed to bring about mouthwatering deliciousness!
Blackened Chicken Quesadilla
Submitted by: David & Sharon Prudhomme, Owners of Prudhomme's Lost Cajun Kitchen
“We are always looking for unique flavor twists on our feature menu items. We took our customers’ favorite appetizer and introduced the Pesto, with the help of the pecans it adds a new kick of flavor to our famous blackened chicken.” – Sharon Prudhomme
Hot & Bubbly Chesapeake Crab Dip
Submitted by: David & Sharon Prudhomme, Owners of Prudhomme's Lost Cajun Kitchen
“This recipe is a customer appetizer favorite at our restaurant and has been on the menu for 2 years. Adding the Chesapeake Sauce™ into the dip enhanced more of the the crab flavor. When I initially tasted this product, I was surprised to see that crab was not listed in the ingredients. The flavor profile [&hellip]
Pesto Clams and Mussels
Submitted by: David & Sharon Prudhomme, Owners of Prudhomme's Lost Cajun Kitchen
“We add Tulkoff’s Pesto Genovese to our clam and mussel dish. The convenience of a refrigerated pesto means that our cooks don’t have to spend time chopping or preparing these two key ingredients. No muss, no fuss!” – Sharon Prudhomme
Pesto Salmon with Scallops and Brussel Sprouts
Submitted by: David & Sharon Prudhomme, Owners of Prudhomme's Lost Cajun Kitchen
Don’t overlook the power of pesto, especially with seafood!
Spicy Kimchi Eggs with Hashbrowns and Ham
Submitted by: Jacky Feltz, Master Sales, WI Food Broker
One of the entries from Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!
Kalbi Marinated Pork Belly
Submitted by: Douglass Owens, Acosta Foodservice, Hawaii
One of the recipe submissions from Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!
Shrimp Taco with Spicy Kimchi Aioli, Coleslaw & Garlic
Submitted by: Louis Shatrau, Acosta Foodservice, Livonia, MI
The winning recipe from our Broker Spicy Kimchi Aioli Recipe Contest!
Grilled Chicken Arugula Salad with Kimchi Vinaigrette
Submitted by: Jason Cummings, Paramount Marketing Group, Arkansas
One of the entries from our Broker Spicy Kimchi Aioli Recipe Contest!
“Kosher” Korean Wrap
Submitted by: Colleen Smith, InFusion Sales Group, Baltimore/Washington
This tasty wrap came in 2nd place in Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!
Kimchi-Bacon Deviled Eggs
Submitted by: John Brewer, InFusion Sales Group, Baltimore/Washington
One of the recipe submissions from Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!
Spicy Potato Soup
Give your potato soup a zesty kick with our famous Horseradish!
Pasta Puttanesca
Try our tangy, slightly salty Pasta Puttanesca for a taste of Italy at home.
Pomegranate Margarita
Bloody Mary’s aren’t the only drink you can make with Horseradish!
Roasted Citrus-Herb Salmon
Get your summer on with our Roasted Citrus-Herb Salmon!
Garlic Cauliflower Soup
A simple soup that packs a lot of flavor!
Chipotle Enchiladas
Chipotle makes everything better right? RIGHT!
Southern Maryland Kimchi Aioli Softshells
Submitted by: Carol Koolhof
This recipe was submitted as part of Tulkoff’s 2015 Spicy Kimchi Aioli Recipe Challenge.
Kimchi-lishous Chicken and Broccoli
This recipe came in 2nd in Tulkoff’s 2015 Spicy Kimchi Aioli Recipe Challenge!
Kimchi Shrimp and Grits
Submitted by: Kristen Massey
The winning recipe in Tulkoff’s 2015 Spicy Kimchi Aioli Recipe Challenge!
The Scout
Submitted by: Jaime Mathy, Co-owner Kelly’s Bakery and Cafe
Special thanks to the folks at Kelly’s Bakery and Cafe for sending us this recipe! http://www.kellysbakeryandcafe.com/
Chicken Shawarma
Give your chicken shawarma a Tulkoff twist with our Garlic French Fry Sauce.
Sparkling Ginger Lemonade
Splash into summer with this ginger infused lemonade
Chipotle Hollandaise Sauce
Add a Southwestern flair to this classic French Sauce. Great over Eggs Benedict, or anything else your mind can cook up!
Kimchi Chicken Salad
Submitted by: Chef Linda Anselmi
Add some authentic Korean flavors to your chicken salad with this slightly sweet and spicy aioli!
Chicken Panini with Kimchi Aioli
Submitted by: Chef Linda Anselmi
Break out a few extra napkins for this panini full of bold flavors.
Kimchi Cheeseburger Wrap
Submitted by: Chef Linda Anselmi
The traditional cheeseburger gets all wrapped up with authentic Korean flavor in this delicious tortilla.
Ham, Turkey, and Roast Beef Sandwich on Rye
Submitted by: Chef Linda Anselmi
Ham, turkey and roast beef oh my! This sandwich has it all… and it’s amazing.
Kimchi Powerhouse Bagel Sandwich
Submitted by: Chef Linda Anselmi
Our Kimchi Aioli puts the POW in this power house!
Fried Oysters with Green Tomatoes and Relish
Submitted by: Southern High School
This recipe was a winner of the 11th Annual Maryland ProStart Student Invitational featuring Chipotle Chili Aioli and Creamy Horseradish Sauce.
Ginger Beans
Submitted by: Southern High School
This recipe was a winner of the 11th Annual Maryland ProStart Student Invitational.
Steak Gyro with Horseradish Yogurt Sauce
Creamy Chicken Quesadilla
Turn a standard quesadilla into something extra special with Creamy Horseradish Sauce!
Sirloin Steak Sandwich
Give this classic sirloin steak sandwich some spice with Tulkoff’s Garlic Spread and Creamy Horseradish Sauce.
Southwestern Stuffed Calamari with Creamy Chipotle Sauce
Take your calamari to the next level by skipping the deep fry and show off your Southwestern side!
Cocktailed BBQ Ribs
Give your BBQ ribs some tang and heat with Tulkoff’s Cocktail BBQ Sauce!
Surf and Turf Pesto Pizza
Submitted by: Brian Glines, InFusion Sales Group
Land and sea unite in this winning recipe from Tulkoff’s Basil Pesto Genovese Recipe Contest.
Cocktailed Bloody Mary
Tulkoff’s 2nd version of a bloody mary, this recipe features our Seafood Cocktail Sauce.
Crab Mac and Cheese
Jumbo lump crab makes macaroni and cheese a rich and luxurious dish.
Cranberry Horseradish Sauce
Serve alone or over cream cheese to give taste buds plenty to think about.
Creamy Carrot Ginger Soup
Submitted by: Alfred Boll, Acosta Foodservice Los Angeles
A slightly sweet soup filled with refreshing flavor with a hint of Tulkoff Ginger. This recipe is sure to be one of your favorite soups!
Creamy Chicken Scampi
Submitted by: Chef Linda Anselmi
You’ll agree our Scampi Butter isn’t just for shrimp once you taste this delectable chicken entree!
Creamy Garlic Alfredo Sauce
A perfect way to use Tulkoff’s Chopped Garlic in Water, this recipe is rich, creamy, and will create a memorable experience at your dinner table.
Creamy Macaroni Salad
You just have to take this macaroni salad on your next picnic or to the neighborhood BBQ!
Flank Steak & Horseradish Sauce
You’ll be surprised what horseradish sauce can do for steak!
Spicy Chili
This Spicy Chili recipe gets an extra punch of spice and flavor with Tulkoff Cocktail Sauce.
Spicy Crab Coconut Spring Rolls with Sweet & Sour Dipping Sauce
Submitted by: Kent County High School during the 10th anniversar.
A sweet and spicy take on the ever popular spring roll!
Tangy BBQ’d Mushrooms
This mouthwatering recipe is a great easy addition to any week night meal!
Tiger Coleslaw
Lightly dressed but full of flavor, this coleslaw is a tasty update to the traditional recipe.
Tiger Meatloaf
Caramelized onions and Tiger sauce put a delightful twist on this hearty comfort food.
Tiger Club Sandwich
A club sandwich that incorporates turkey, Tiger Horseradish Sauce, bacon and Swiss cheese.
Tulkoff Bruschetta
Try the Tulkoff interpretation on this traditional Italian favorite!
Tulkoff’s Beet Soup
This colorful soup uses a secret spoonful of Red Beet Horseradish for a flavorful perk up.
Crab Dip
A wonderful Blue Crab appetizer that your family is sure to love!
Spicy Baked Beans
Everyone has their own version of baked beans, but why not put a spicy twist on this picnic staple with Tulkoff Cocktail Sauce!?
Cocktail Wings
Submitted by: Chef Linda Anselmi
Expand your repertoire with this clever take on hot wings. It’s sure to please!
Chipotle Cocktail Sauce
Submitted by: Joe Maiuri, InFusion Sales Group
This decadent appetizer is made superb with a generous dollop of our Chipotle Chili Aioli.
Chipotle Pulled Pork Sandwich
Submitted by: Steve Shirley, Paramount Marketing Group, Carolina
This recipe won Tulkoff’s Chipotle Chili Aioli Recipe Challenge and we think you’ll see why! This sandwich has a nice balance of smoky, spicy and sweet with lots of texture.
Chipotle Hummus
Submitted by: Chef Linda Anselmi
Once you’ve tried this easy to make hummus with our Chipotle Chili Aioli, you’ll never settle for store-bought again!
Chipotle Crab Imperial
Submitted by: Chef Linda Anselmi
Add some Southwestern pep to this Chesapeake favorite.
Chipotle Cornbread
Submitted by: Chef Linda Anselmi
Tired of the same old cornbread? Our Chipotle Chili Aioli adds the perfect amount of smoky flavor to this classic side dish!
Chinese Meatballs in Ginger Sauce
Submitted by: Jacky Feltz, Master Sales Inc., Food Broker WI
Both savory and sweet, this recipe can be an appetizer or an entreé!
Bread Bowl Crab Dip
Wow your guests at your next gathering with this easy restaurant style crab dip.
Bloody Mary
Do you like your Bloody Mary nice and spicy? Tulkoff’s Extra Hot Horseradish takes this Bloody Mary recipe to the next level.
Salmon Burger
Submitted by: Chef Linda Anselmi
These salmon burgers take on new life and some Southwestern bite with the addition of black beans, jalapeños, and Tulkoff’s Chipotle Chili Aioli.
Baltimore Turkey Sliders
Submitted by: Chef Linda Anselmi
The simple additional of Chesapeake Sauce™ will make these the highlight of your menu.
Asparagus Tart
Perfect for a Sunday brunch or as an appetizer at parties!
Garlic & Herbed Grilled Shrimp
This quick and easy dish will be a hit at your next BBQ!
Garlic Cheesy Chicken
Submitted by: Armand Boutin, InFusion NE
Our Garlic French Fry Sauce makes this chicken a home run!
Garlicky Spinach and Artichoke Dip
Submitted by: Chef Patrick O'Brien, Advantage Waypoint
Quick preparation and bold flavors make this winning recipe one that will have your guests coming back for more!
Ginger Chicken Lettuce Wraps
Submitted by: Nina Woschitz
This recipe is a healthy taste explosion that won first place in Tulkoff’s Biggest Loser Recipe contest!
Ginger Chicken Rumaki
Submitted by: Don Conner, Acosta Foodservice, OK
As the winner of our Ginger Puree Seasonal Spotlight, this Chicken Rumaki has just the right amount of ginger and it’s covered in bacon!
Ginger Cookies with Cinnamon Cream Filling
Submitted by: Chef Linda Anselmi
For a more traditional ginger cookie sandwich, go for this creamy cinnamon filling.
Ginger Cookies with Lemon Cream
Submitted by: Chef Linda Anselmi
For fans of ginger cookies with a little tartness, you have to try this recipe!
Ginger Custard
Submitted by: Kenneth Arnone CMC
A refreshing and delicious ginger-infused dessert that’s worth the effort!
Asian Salad Dressing
Reminiscent of a dressing you might find at the finest Japanese steakhouses, this tangy sweet dressing is colorful, easy to make, and full flavored!
Ginger Tea
Soothe your soul with subtle ginger notes, creamy milk, and honey blended in your favorite tea.
Gingerbread
Submitted by: Chef Linda Anselmi
Not only is this treat easy to make, your house will smell amazing while it bakes!
Greek Flank Steak and Pesto Gyro
Our mouths are watering just thinking about warm pitas wrapped around marinated beef, accented with the garlicky bite of our Pesto Genovese and slightly salty feta cheese!
Healthy Carrot and Beet Salad
Red Beet Horseradish makes it a snap to toss together this bright salad.
Horseradish Crusted Beef Tenderloin
Melt-in-your-mouth steak with a horseradish bread crumb crust – the highlight of weekend supper.
Horseradish Encrusted Flank Steak
Submitted by: Michael Vanzutphen, Osage Marketing
This winning steak marinade recipe will do nothing short of WOW your taste buds.
Horseradish Guacamole
Love guacamole? Love horseradish? Well here is a flavor packed recipe combining these two great foods!
Hot Ginger-Apple Cider
Warm up any occasion with this sweet and spicy beverage.
Lemon Garlic Dressing
This flavorful light dressing will pair perfectly with your favorite salad.
Mini Baked Crab Cakes
Perfectly seasoned and with jumbo lump crab, these mini crab cakes will quickly disappear!
Mixed Salad with Chipotle Dressing
Submitted by: Chef Linda Anselmi
This picture perfect salad with Chipotle buttermilk dressing is as flavorful as it is colorful.
Parmesan Crusted Chicken
Need an easy weeknight meal? This flavorful dish will be sure to become a family favorite!
Pesto Butter
Try this simple recipe to spice up an American summer favorite – corn!
Pesto Caprese Salad
If you are looking for a quick, traditional Italian appetizer then this one is just for you!
Pesto Chicken Caprese Sandwich
Adding Tulkoff’s Basil Pesto Genovese to this nutritious and flavorful take on Italy’s Caprese Salad makes this chicken Caprese sandwich recipe a winner.
Pesto Hummus
A snap to make, pesto gives hummus a unique and savory Italian flavor.
Caprese Crostini
This easy appetizer will wow your taste buds and transport you and your guests to straight to Italy.
Pesto Asiago & Tomato Quiche
A great addition to any brunch, this savory quiche can also be served as an appetizer.
Pork Loin with Creamy Pesto Sauce
Perk up your pork with this rich and creamy herbaceous sauce!
Quick and Easy Calamari
This simple, yet delectable dish will be sure to leave your taste buds satisfied!
Pesto Risotto Genovese
This creamy risotto might take some time to cook, but trust us, it’s worth the wait!
Roasted Garlic Scalloped Potatoes
The subtle sweetness of our roasted garlic puree is a welcome addition to this comforting dish.
Sauteed Spinach with Garlic
If you like spinach, you might love it after you try this side dish.
Scampi Butter Croquettes
Submitted by: Chef Linda Anselmi
You’ll savor the rich and creamy potato in a crunchy golden shell. It’s love at first bite.
Scrambled Eggs with Tiger Sauce
For light and fluffy eggs with a little kick, whisk them up with our Tiger Sauce!
Shrimp Salad
Our Chesapeake Sauce™ adds a much needed flavor boost lacking in many mayo-based seafood salads.
Smoked Salmon Salad
With smoked salmon and creamy horseradish dressing, this is one flavor packed first course.
Southwestern Potato Taquitos
Serve as a tasty appetizer for your next South of the Border inspired meal!
Scampi Mussels
This savory starter will be sure to keep your guests coming back for more!
Garlic French Fry Sauce Grilled Steak
Submitted by: Chef Linda Anselmi
Our Garlic French Fry Sauce is just what your classic steak needs to bring it up to the next level!
Garlic & Herb Tomatoes
A flavorful twist on these juicy vegetables, our Garlic and Herb tomatoes can be served as an appetizer or side dish!
Herbed Fish Cakes with Green Horseradish Sauce - Recipes
Ingredients
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving
Directions
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Side Dishes for Mahi Mahi:
Mahi Mahi is another mild-flavored white fish that is slightly more delicate than halibut. Like halibut, mahi mahi takes on many flavors and can be enjoyed in a variety of ways. From spicy blackened mahi mahi to a simply grilled mahi mahi, you can pair this fish with many flavors. There are many side dishes for mahi mahi, including any of the side dishes we've described above. We particularly like Mahi Mahi tacos with grilled pineapple and jalapeno salsa. Here are a few of our favorite mahi mahi side dish ideas.
- Avocado and corn salsa
- Coconut and mango rice pilaf
- Mango Salsa
- Lemon parsley potatoes
- Herbed mashed potatoes
- Mixed greens with a simple vinaigrette
- Grilled summer vegetables
- Sautéed arugula
- Grilled eggplant
Whether you're new to cooking seafood or just looking for new ideas to add some variety to your seafood meal, this guide can help you find some new flavors and side dishes to mix in with your seafood meals.
We love seafood and think you should too! Seafood is a healthy way to incorporate lean proteins and heart-healthy omega-three fatty acids into your diet. Compliment your main fish dishes with these bright and colorful side dishes.
When you order seafood with us, we guarantee your wild-caught seafood will arrive at your door still frozen over dry ice.
What are your favorite side dishes to serve with seafood?
