Monthly Archives: February 2012

Golden Berries – Belly Blaster Superfood

Dr Oz’s 5 Step Belly Fat Plan show included a segment on 3 Belly Blaster Superfoods to help get rid of your Belly Fat!  The three foods that made Doctor Oz’s list were Golden Berries, Miso and Sauerkraut.  We now have Golden Berries! Golden Berries are a vegetable that come from Brazil, but they are becoming more and more popular in America.  In addition to having a unique taste, Golden Berries are packed with B-Complex Vitamins that are essential for your metabolism.  Try eating 1/4 cup of Golden Berries every day.



Carter Caviar

We are pleased to carry Carter Caviar at Janssen’s Market.

It all began as a science experiment, bent on rescuing a species of glorious fish from extinction. Pure food, pure water, a pure regulated environment. And the rest, as we say, is history. Giving back more pure water and some of the world’s finest caviar via a now-sustainable species called Siberian sturgeon. This is the origin of Carter Caviar.

We promise you world-class osetra grade caviar, packaged at a government regulated marine conservation laboratory from a fish that has been raised in the purest, most ecofriendly environment. A fish that has never known pollution of any kind—from food, water or packaging process. A fish that has never been exposed to antibiotics nor synthetic hormones to force it to spawn.

Quite simply, the best conditions produce the finest caviar. Our continued support of this process extends as we donate back 10% of our profit to Mote Marine Lab and its aquafarm to protect all species of marine life and help conserve our oceans and waters. Our ultimate goal far surpasses delivering fabulous caviar, it includes compassionate treatment, global species preservation and protection.

Lucinda van Putten, President

King Cake – Fat Tuesday

Stop into Janssens bakery and pick up your king cake today, also known as Twelfth Night Cake. This cake is actually a sweetened yeast bread and frosted with gold, green, and purple icing representing in order, power, faith, and justice. The traditional colors on the cake date back to 1872. They were taken from a prominent parade group, called a krewe. The fun hides within the cake…

The maker of each cake hides a token in the cake. The tokens used are a dried red bean or a figurine of a baby, representing the Christ child. When the cake is cut and shared, the finder of the hidden treasure is said to enjoy good luck for the coming year.

Mardi Gras Specials – Fat Tuesday

Mardi Gras, which means “Fat Tuesday,” always takes place on the day before Ash Wednesday. Carnival season runs from January 6 — Twelfth Night — to Mardi Gras Day.

Stop by the prepared foods department –  try the Alligator Sausage w/Broccoli Rabe, or Sun-Dried Tomato Ravioli. The bakery will also have King Cakes for sale!

Deep-fried Oyster Po’ Boy Sandwiches with Spicy Remoulade Sauce

source:foodnetwork – see recipe below

This weeks specials: 

Fried Oyster Po Boy Fried Oyster Po’ Boy: Fried Oysters, Shredded Lettuce, Tomato, Sliced Dill Pickles &  Cajun Mayo on a Baguette
Crawfish Crawfish Étouffée over Dirty Rice w/ Corn Bread
Red Beans & Rice Red Beans & Rice w/ Grilled Andouille Sausage, Steamed Whole Crawfish & Corn Bread
BlackenedChicken over Dirty Rice  Blackened Boneless Chicken Breast  over Dirty Rice w/ Corn Bread & Steamed Whole Crawfish
Chicken & Sausage Jambalaya Chicken & Sausage Jambalaya over Dirty Rice
Cajun Cornmeal Fried Catfish Cajun Cornmeal Fried Catfish w/ Dirty Rice & Remoulade Sauce

Deep-fried Oyster Po’ Boy Sandwiches with Spicy Remoulade Sauce


  • 32 ounces shucked oysters
  • 1 cup plus 1 tablespoon milk
  • 1 tablespoon water
  • 1/4 teaspoon cayenne pepper
  • 2 eggs
  • 1 cup all purpose flour
  • 1/2 cup cornmeal (recommended: Indian Head)
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt
  • Vegetable Oil for frying
  • 4 (6-inch) hoagie loaves
  • Remoulade Sauce, recipe follows
  • 4 leaves romaine lettuce
  • 1 to 2 lemons
  • Special equipment: brown paper bag


Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour,cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.

In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a  deep fying thermometer inserted in the oil reaches 360 degrees F.

Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.

To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.

Spicy Remoulade Sauce:

  • 1 1/4 cups mayo
  • 1/4 cup stone-ground mustard
  • 1 garlic clove, smashed
  • 1 tablespoon pickle juice
  • 1 tablespoon capers
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon hot paprika
  • 1/2 teaspoon hot sauce (recommended: Frank’s Red Hot)
  • Special equipment: a food processor

Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

Yield: 1 1/2 cups

source: foodnetwork

Seven Sisters – Doe Run Farm

Hailing from Coatesville, Pennsylvania, Seven Sisters is hand made about an hour drive from our store on The Farm at Doe Run. It is a raw cow’s milk cheese aged for one year and made from the milk of pastured Jersey cow’s. This gouda-style cheese is redolent of summer grasses, almonds, caramel and cream. Although almost any wine would suit, Seven Sisters pairs excellent with fruity and robust reds.

Valentine’s Day Survival Guide

Impress your loved one this Valentine’s Day. We’ve put together easy, romantic menus and picked out our favorite decadent desserts. Pick up some flowers and or chocolates. We have the perfect dinner to enjoy at home….  Celebrate with your special someone!


Order your flowers early with our florists! 302654.9941


Sweets For your Sweet. 
Flowers. Orchids. Chocolates.
Gift Baskets – We Can Custom Make a Basket! 
 Pre-order your sweetheart’s flowers to assure availability.
We will have a wide variety of rose’s, mixed bouquets, 
potted plants and exotic orchids. 
Did you know that orchids are easy to care for and bloom for several months. They make a truly unique and extra special gift for your Valentine.

Super Slathered Wings

 Perfect for Super Bowl Sunday, these zippy wings* can be prepared ahead and re-heated at game time. Don’t forget the napkins! Stop by and get your Statherin Original Sauce at Janssens Market – in the meat department. 

Super Slathered Sweet ‘n Hot Pepper Wings

(Makes about 20 wings)

3 pounds chicken wings

Salt and freshly ground black pepper

1 tablespoon butter

1 tablespoon olive oil

½ poblano chile pepper (or substitute a green bell pepper), finely diced

½ medium onion, peeled and finely diced

1 large clove garlic, smashed and finely chopped

Salt and freshly ground black pepper

¼ cup dry white wine (suggest Sauvignon Blanc or Chardonnay)

1 cup Slatherin’ Sauce Original Recipe – available at Janssens Market

½ cup best quality, low sodium chicken stock

Juice of ½ lime

Dash salt and freshly ground pepper

For the dipping sauce:

Combine 1/2 cup of reduced pan glaze/sauce (see below) with 1/4 cup sour cream

Remove the wings from their packaging and pat dry with several paper towels. Generously season on one side with salt and freshly ground pepper. In a large, sturdy pot (about 9 – 13 quarts big), heat the butter and oil over medium high heat. When melted and sizzling, add the wings in a single layer, seasoned side-down, without crowding. (Note: Do this in batches if necessary!) Season the other side generously with salt and pepper. Cook the wings until golden brown and crispy on the first side. Flip and repeat. When browned on both sides, remove the wings and set aside on a plate. Drain all but 1 tablespoon of the fat from the pan.

Reduce heat to medium high, and add the poblano, onion, garlic. Stir to coat and season generously with salt and black pepper. Cook gently until the vegetables are just translucent, about 5 minutes. Increase the heat to high and add the white wine, stirring the bottom and sides of the pan to pick up any brown bits. Reduce the wine by half. Add the Slatherin’ Sauce, stock and lime juice, stirring to combine. Season lightly with salt and freshly ground pepper. Return the wings to the pot, over medium high heat. (Note: They should have just enough liquid to be covered by half. Add more stock if necessary).  When simmering, reduce the heat to low and cover. Cook very gently on the stove, stirring every 30 minutes or so, for 2 hours, or until very tender.

(Note: The wings can be prepped to this point and refrigerated over-night, or you can proceed from here to quickly finish the sauce and the browning process!)

Heat oven broiler to high. Arrange the wings in a single layer on a broiling rack or roasting pan. Place under the broiler, on the closest rack, and broil until crispy and crusty, about 3 minutes. Flip and repeat on the second side. Set aside on a warm plate when done.  Meanwhile, over medium high heat, reduce the left-over sauce in the pot down to a loose glaze, or about  ¾ cup of sauce total.  Brush the top  of each wing with a pastry brush to lightly coat and glaze the wings. Combine ½ cup of the remaining sauce with ¼ cup sour cream, stirring to combine evenly. Place the dipping sauce in a small bowl surrounded by the delicious, hot wings. May the best team win!

*This recipe was developed by cookbook author and Chef Holly Herrick exclusively for Slather Brand Foods.