In celebration of Maine uni season starting back up, we are featuring these autumn flavors with Belgian caviar and a Belgian waffle. Try this plating for your next dinner party appetizers.
When peak tomato season meets fresh halibut, it’s a seasonal dream. Pair it with roasted alliums for a wholesome, flavorful, and truly divine entrée.
At least once a summer, our Browne sales staff gathers to enjoy a paella featuring some of our favorite products. Our National Account Manager, Shawn Paciulli, has shared his basic recipe with us below, but feel free to make it your own by swapping in your favorite prawns, shellfish, or even proteins like chorizo or rabbit.
This recipe features wild Blue Prawns from New Caledonia. Skewered and basted with a rich compound butter made from toasted ancho chilis, the prawns transform on the grill from vibrant blue to blushing pink, with a charred, flavorful crust.
We can’t get enough of shishito peppers in the summer—especially hot off the grill. You know what else we love? Sustainable, locally sourced seafood and specialty foods. Written by our friends at Maine Garum, this epic fish sauce brings a...
This refreshing dish highlights the delicate flavor of premium tuna, lightly dressed in a bright, savory seasoning made with shiro dashi, rice wine vinegar, and Calabrian chili. Vibrant seasonal produce and edible flowers showcase the best of summer's flavors.
A minimalist pasta with maximal flavor, this dish is a masterclass in restraint—letting premium ingredients do the heavy lifting. The crunch of toasted breadcrumbs and brightness of fresh parsley form a simple backdrop for the star: Cortez Conservas Mullet Bottarga....
Looking for pairings for our Hamachi Loin? Our Chief Operations Officer, former chef at Per Se, recently plated this combination for our staff. The ultra-rich Hamachi is brightened by pickled ginger and chili oil. Do not omit the caviar as it contributes to make this an immensely luxurious bite!
When an old colleague from Per Se makes a Maine bluefin tuna recipe, we have to share it. Our good friends at Dockwa and the Galley Club created this second recipe, highlighting pristine, local tuna that comes together in minutes.
