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Original Recipes from Bolliver's Fine Foods

Bring Chef Robert home with these tantalizing original recipes

Farmers Market Fish Tacos

by Robert GolemanOwner, Executive Chef

Ingredients & Preparation:

Fish: Zest one lime (reserve zest). Rub 1 lb of Ling Cod filets (or other firm yet flaky white fish) with 1Tablespoon Spice of Life’s “Dancing Conchita” spice blend and the juice of the lime. Cover fish, and let stand for 1 to 2 hours in the refrigerator.

Rice: In another sauce pan, place 2 cups of water (or light stock), along with 1 cup brown rice, 1 teaspoon “Dancing Conchita” spice blend, ¼ cup finely diced carrots, ¼ cup fresh peas, 2 Tablespoons corn, one diced small tomato, and one minced clove of fresh garlic. Follow the suggested cooking time for the rice you are using (generally 45 to 60 minutes). Remove from heat, and let rest for a few minutes before serving.

Beans: Put one 16 oz can of your favorite black beans into a small sauce pan. Add ½ fresh jalapeno pepper, sliced into rings, along with the reserved lime zest. (For milder flavor, remove the seeds from the jalapeno.) Over medium-low heat, bring to a slow boil. Reduce heat and simmer for 15 to 20 minutes.

Grill:  The fish should be grilled over medium-hot coals, until done to your liking. (Medium is ideal – the fish is best when flaky.)

Old Fashioned Vanilla Bean Ice Cream

by Robert GolemanOwner, Executive Chef

Place in a blender:

  • 1 large egg
  • ¾ cup cane sugar
  • 1 cup half and half
  • 1 teaspoon of high quality Vanilla Extract
  • Seeds of 1 vanilla bean


Blend on medium-high speed until smooth and the sugar is completely dissolved.

Turn the blender speed to low and add:

  • 3 cups heavy cream

Blend until the mixtures is smooth and well blended.

Pour the mixture into the canister of your ice cream machine, and process according to the manufacturers’ instructions.

Serve with Bolliver’s Very Chocolaty Fudge Sauce, Buttery Caramel Sauce, or, better yet… both!

Marinated Eggplant

For the Chinese Chicken Salad

by Robert GolemanOwner, Executive Chef

Combine in a large bowl:

  • ½ cup soy sauce or tamari
  • ½ cup dark sesame oil
  • ¼ cup balsamic vinegar
  • ¼ cup sugar
  • 1 tablespoon red chili oil
  • 1 tablespoon fresh ginger root (peeled and minced)
  • 2 cloves fresh garlic (finely chopped)

Transfer the slices to a glass baking dish and set aside.


Cut into 1” thick rounds 1 large eggplant (Make sure the fruit is in good condition, with shiny skin and without any blemishes. Eggplants with dull skin are usually bitter.)

Lay the eggplant slices onto a wire rack, and sprinkle each slice liberally with salt. Allow the slices to rest for about ½ an hour. Turn the slices over, and, again, sprinkle with salt. Once the second side has set for its ½ hour, quickly rinse off the salt from the eggplant slices and pat them dry with a towel. In a large frying pan, pour a little olive oil and, over medium-high heat, fry the eggplant slices until they are beginning to brown. Turn the slices over and continue cooking them until the second side is also starting to brown, and the slices are soft.

Place the cooked eggplant slices into the marinade. Turn them over several times; making sure that both sides are coated evenly with marinade. Allow to rest for several hours, turning slices occasionally. Chill before serving.

To Assemble:

On 8 to 10 Corn Tortillas, place 2 tablespoons each Bolliver’s “Chipotle Enchilada Sauce”. Top with a scoop of rice, then beans and, finally, the fish. The tacos are now ready to garnish with a squeeze of fresh lime juice, some grated sharp white cheddar cheese, a few sprigs of fresh cilantro, and, of course, a dollop of sour cream.


Vanilla Bean Ice Cream

Goes great with music

Beethoven, Bach...

... both soothe the soul

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