With the Jewish holidays around the corner, Kirk Halpern, CEO and founder of Farmers & Fishermen, along with son, Ben Halpern, and their outstanding team, have been very busy fulfilling the endless orders for the holidays including fish, lamb, and an array of delicious traditional items.
Kirk, who is a veteran and passionate food industry expert shared, “As the Jewish holidays approach, all of us at Farmers & Fishermen, deeply value the opportunity to serve our community. Rosh Hashanah allows our company, my son, Ben, my wife, Lori, and me the meaningful opportunity to help other Jewish families enjoy home-cooked meals that are wholesome and delicious with an emphasis on having a very sweet new year!”
“At Farmers & Fishermen, we are dedicated to sourcing and providing nutritious protein from small farmers and fishermen to make your holidays memorable. We offer the freshest and highest quality meat and seafood to both our restaurant partners and valued home delivery customers throughout our community. From our fresh Indian River, Florida pompano to our Plume de Veau veal breast with pocket (Glatt-Kosher available with advance notice) and so much more, we are devoted to exceeding our customers’ satisfaction.”
“The following recipes are shared by our talented corporate chef Mike Baker and will help you add a special flair to the holidays and celebrate in the most unforgettable way imaginable. We look forward to hearing and seeing how your family made your holiday meal extra special by tagging us @farmers.and.fishermen. Happy Rosh Hashanah and “wishing you a sweet new year” from our entire family to yours.”
Seared Fresh Indian River, Florida Pompano with Lemon Agrumato Drizzle and Roasted Pistachios
• 4 each Farmers & Fishermen Butterfly Tail-On Indian River, Florida Pompano
• Olive oil ¼ cup
• Finely minced garlic and onion
• 2 fresh lemons
• ½ cup Lemon Agrumato or good olive oil
• 1/3 cup shelled roasted pistachios coarsely chopped
• ¼ cup chopped fresh parsley
• 3 tablespoons fresh butter (Kosher optional)
• Salt and ground pepper
• Preheat oven to broil.
• Pat fish dry with paper towels, and season lightly with salt and pepper.
• In large saute pan heat olive oil and minced onion and garlic until soft and place fish skin side down and shake pan untill fish sizzles but does not stick…squeeze lemon over the fish.
• Place pan under broiler untill flesh side of the fish turns golden brown,
do not walk away as this will happen quickly.
• When browned, replace the saute pan back on stove…. drop in olive oil or butter or both, and jiggle pan till sauce forms, drizzle, Lemon Agrumato over the top and add pistachios and parsley.
• Plate and serve with sauce from pan drizzled all over the fish, serve HOT, and enjoy!
Plume De Veau Traditional Stuffed Veal Breast with Pocket
• 1 Plume De Veau Veal Breast with Pocket from Farmers & Fishermen
• 3 cups diced French bread, or your choice bread fresh or day old
• 1 medium onion, diced
• ½ cup each celery and carrot
• 2 eggs raw
• Minced garlic fresh best
• Fresh herbs of your choice including: Thyme/parsley/rosemary/dill (Fresh is best ground or dry is fine, too)
• 2 cups beef or chicken stock
• ½ cup white wine
• Olive oil or schmaltz!
• Butcher twine if you have it
• Preheat oven to 375 degrees.
• Heat the stock in saucepan but not to boil.
• Saute the onion and celery and carrot in olive oil or schmaltz till soft and lightly browned not caramelized, add a little wine to deglaze and turn off heat after wine steams up and dissolves a bit.
• In large bowl, (the one your mother likely used for potato salad), mix the cubed French bread sautéed vegetables, add 2 eggs, and a little stock, seasoning to taste and stir until mixed and mushy but not runny, and set aside. Think “Thanksgiving stuffing.”
• Generously rub the Plume De Veau Veal Breast (inside the pocket, and outside) with a mixture of salt, garlic, and paprika and herbs.
• Stuff the pocket with the stuffing mixture and bind with butcher twine or use toothpicks to seal the pocket, extra stuffing can be placed under and around the veal in the roasting pan.
• Place the veal in a baking dish, surrounded by seasoned potatoes if you choose to serve as a side dish. Bake at 350°F for approximately 2 hours, until golden on the outside and cooked throughout.
• When golden brown and internal temp of over 145 degrees minimum, take-out and let it rest for 15 minutes.
• Slice cross width in one-inch slices, serve HOT, and enjoy.