Fairway Market

Satisfy your sweet tooth with this yummy Cara Cara Orange Cake.

Prep time: 15 min
Cook time: 45 min
Serving size: 8

Cake Ingredients:
2 Cara Cara oranges (boiled whole for 10 min)
1/2 cup water
1/4 cup Extra Virgin Olive Oil
3 eggs
1- 15.25 oz box of vanilla cake mix

Candied oranges:
2 Cara Cara oranges (thin sliced)
1/2 cup water
1 cup granulated sugar

Equipment:
8” cake tin
Parchment paper
Cake mixer

Instructions:
1. Preheat your oven to 350°F
2. Purée the boiled Cara Cara oranges and reserve 3/4 cup of the purée
3. Candy the Cara Cara orange slices in a simmering mixture of 1 cup sugar and 1/2 cup water for 10 min
4. Combine the boxed cake mix, eggs, olive oil & water then mix until well combined, approx. 2 min
5. Add in the purée Cara Cara oranges and mix until well combined. Approx. 1 min.
6. In a parchment lined cake tin, arrange the candied orange slices in a circular pattern
7. Pour over the orange cake mix and level out
8. Bake for 40 min
9. Let cool for 10 min and flip turn out

It’s the time of year when salads are a love language. Why not show your love by making a Citrus Fest vinaigrette? 🥗

Al you’ll need is the juice and zest of 1 Cara Cara orange, 1tbsp olive oil, 1 small shallot, 1 garlic clove, a sprig of rosemary, a pinch of salt, 1/2 tbsp Dijon mustard and 1 tbsp mayo. Give that all a good blend until smooth and add to a salad of your choice. We like to throw some citrus sections on top too!

JUST ARRIVED from Point Pleasant; FRESH MONKFISH FILLET! ⚓ This fish is characterized by its mild meaty flavor, with firm large flakes. You can simply bake or broil and serve with drawn butter and fresh lemon or follow along as we make our Monkfish curry dish.

Get it while supplies last now through Monday, 1/8.

Monkfish Curry Recipe:

Ingredients:
1lb monkfish tail (deboned & 1” cubed)
1/2 tbsp smoked paprika
1/2 tbsp madras curry powder
1 tsp turmeric powder
1/8 tsp salt
1/2 cup coconut milk
1/4 cup chicken stock (sub water)
2 tbsp unsalted butter
1 shallot (medium-sized)
2 tbsp fresh ginger (cleaned and sliced)
Scallions (garnish)
2 tbsp olive oil

Instructions:
1. Season the cubed monkfish with the paprika, curry powder and turmeric
2. Fry the shallots and ginger in the olive oil until crispy
3. Fry the seasoned monkfish on both sides until golden
4. Melt in the butter
5. Add in the coconut milk and salt, bring to a simmer
6. Add in the chicken stock, bring to a simmer and cover
7. Simmer while covered for 10 min at M/L heat
8. Garnish with sliced scallions
9. Serve with jasmine rice

Keep up with ! Let's make Cara Cara citrus glaze for your Faroe Island Salmon.

All you need is the juice of 2 oranges, 1/2 tsp of salt, 2 sprigs of rosemary & 1 tbsp of sriracha (if you’re feeling spicy). If you’re cooking 1.5 lb of salmon (like we are), let the salmon marinade in the fridge for at least an hour. Then, remove from the glaze and air fry at 375F for 20-25min, covered.

Save the glaze and thicken with 1/2tbsp of salted butter, and before you know it, you have a seafood dinner worthy of Citrus Fest!

Curious to know what our team thinks of Sumo Mandarins? Keep watching! 🍊

is officially here! Don't miss out on your favorite citrus tasting juicier, sweeter, or tangier than ever. Follow along this month to learn all about citrus and how to use it in your daily meals!

Don't forget the side dish! Follow along as we make Potatoes au Gratin for NYE. 🥔

Potatoes Dauphinoise
Prep: 20 min
Cook time: 2 hr
Serving size: 8

Ingredients:
1 cup cream
1/2 tbsp garlic powder
3 tbsp salted butter (melted)
2 tbsp russet potatoes (3 medium-sized)
1/2 tsp salt
2 cups Gruyère or Colby jack cheese (grated)
1/2 tbsp fresh thyme

Cooking instructions:
1. Preheat the oven to 350F
2. Peel and slice the potatoes to ¼” thick
3. Combine the melted butter, cream, and half the amount of thyme
4. Using a 9” pie dish layer ½ the cream mixture, half of the slice potatoes, pinch of salt, 1cup grated cheese, remaining potato, salt, cream then 1/2 cup cheese
5. Cover the pie dish with foil and bake at 350F for 1hr
6. Remove the foil, top with the remaining cheese then bake at 400F for 5-10min until golden brown
7. Let cool for 30 min before serving

Black-eyed peas chicken pot pie adds unique nutty flavor and hearty texture to the traditional chicken pot pie, and you'll have enough to share!

Follow along as we make...
Black-eyed peas chicken pot pie:
Prep: 30
Cook time: 50 min
Serving size: 12

Ingredients:
(1)12oz can cream of mushroom soup
1lb ground chicken
1/4 cup red potatoes (cubed)
1/4 cup Yukon potatoes (cubed)
1 tbsp garlic (minced)
4 tbsp olive oil (divided)
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 tsp chili flakes
1 tsp black pepper
2 tsp salt
2 tbsp fresh thyme
1 cup mirepoix (diced carrots, celery, onions)
1/2 cup chicken stock
4 tbsp butter
1 sheet puff pastry
1 egg (whisked)
3 sprigs thyme
1 cup dried black-eyed peas (rehydrated)

Equipment:
9” pie pan

Instructions:
1. Rehydrate the peas in 2 cups water overnight
2. Season the ground chicken with the onion powder, garlic powder, chili flakes, 1tsp salt, 1tbsp thyme & black pepper
3. Fry the seasoned ground chicken in 2tbsp olive oil until lightly browned then set aside
4. In 2 tbsp olive oil and the butter fry the potatoes until golden brown
5. Add in the mirepoix and sauté until the onions are tender
6. Add in the garlic and fry for 1 min
7. Add in the rehydrated peas, salt and thyme & cook for 10 min
8. Add in the chicken stock and cream of mushroom soup & simmer for 10 min over medium heat until the broth thickens
9. Mix in the cooked chicken
10. Taste for additional seasonings
11. Let cool to room temperature
12. Transfer to a pie dish and cover with puff pastry
13. Egg wash the puff pastry
14. Bake at 350F for 20 min until the pastry has risen and turn golden brown

Get your ingredients delivered in as little as 1 hour: https://www.instacart.com/store/fairway/storefront

Need some easy last minute seafood inspo? We've got it, and we don't gatekeep 😉 Follow along as we show you how to make fried smelt.

Fried Smelt
Prep: 10 min
Cook time: 6 min
Serving size: 2

Breading Ingredients:
1 cup flour
1 tsp cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp salt
1 tsp black pepper

Other ingredients :
0.5 lb smelt (cleaned, head off)
1 1/2 cups vegetable oil (for frying)

Cooking instructions:
1. Mix the breading ingredients
2. Add the smelt into the breading and coat well
3. Shake off any excess flour
4. Fry at 350F for 6 min each batch. Or until golden brown
5. Serve with lemon

Happy holidays from our family to yours! 💛 🖤 ❤️

Bringing back our classic Holiday Ham - with a Fairway twist! Add some pineapple and thyme for a more flavorful touch that will also look great on your dinner table.

Stop by Fairway to grab all your essentials and follow along:

Pineapple Thyme Ham
Prep time: 30 min
Cook time: 2.5 hr
Serving size: 15-20

Ingredients:
1-8-10 lb. Spiral ham (we used hickory smoked)
2 tbsp. fresh thyme
1-20 oz. Sliced pineapple (juices reserved)
8 tbsps. butter
1.5 tbsps. packed brown sugar
1/8 tsp nutmeg
1/8 tsp ginger powder
1 cup water

Equipment:
1 Roasting pan
Heavy-duty aluminum foil

Directions:
Glaze:
1- Melt the butter in a skillet
2- Add in the brown sugar and simmer at medium-low heat until a dark caramel color develops
3- Add in the juice from the pineapples and reduce half way or until it turns to a maple syrup like texture
4- Turn off heat and add in the thyme. Let this mixture sit on the store with no heat for 15-20 mins
5- Cut the pineapple rings into halves and marinade them in the syrup until needed

Ham:
1- Preheat the oven to 350°F
2- Remove the ham from the wrappings and discard the sauce packet. Separate the ham spirals by running your finger down the length
3- Add 1 cup of water to the roasting pan
4- Use foil to create a spiral to place at the bottom of the roasting pan so that the meat doesn’t come into contact with the bottom of the roasting pan directly
5- Add the ham to the roasting pan, larger side down
6- Add slices of marinated pineapple between the spiral slices of the ham. Distribute as evenly as possible
7- Brush the marinade into the ham spirals and then cover the ham with the remaining marinade
8- Cover the entire ham in the roasting pan with aluminum
9- Cook for 2.5hr at 350°F
10- When removing ham use the liquid at the bottom of the roasting pan to glaze and baste the ham

Does anyone else love eating tapas during the holidays? Mussels are the perfect seafood to snack on, and when done right; you won't be able to get enough of them.

Follow along as we show you an easy way to guarantee flavor in your mussels, just like your grandma would!

Mussels
Prep: 10 min
Cook time: 35 min
Serving size: 4

Ingredients:
4 tbsp olive oil
1/4 cup shallots (julienne)
4 cloves garlic (crushed)
6 sprigs of fresh thyme
5 lb mussels (washed)
1/2 cup white wine (we used Chardonnay)
1/8 tsp salt
1/8 tsp black pepper
4 tbsp salted butter

Cooking instructions:
1. Wash the mussels thoroughly in cold water
2. Fry the shallots in the olive oil until golden brown
3. Add in the crushed garlic and thyme and cook until the garlic is lightly browned
4. Add in the mussels, salt, pepper and white wine stir to coat then cover down over medium heat
5. Cook, covered for approximately 15 min or until the mussels have opened.
6. Add in the butter and stir to melt into sauce
7. Serve with toasted bread

🍊🚨🍊 Sumo Oranges are Back!
First of the season, Sumo mandarins, are in stock and ready for your snacking pleasure! Now orange you glad we’re here for you?

Let's continue our Seafood extravaganza with Calabrian Shrimp! Elevate your with this recipe 👇

Calabrian Shrimp
Prep: 2 hr
Cook time: 25 min
Serving size: 4

Brine Ingredients:
1 cup soy sauce
2 tbsp Calabrian chili paste
1/4 cup brown sugar
2 tbsp lemon juice (half lemon)
4 lemon slices
2 tbsp olive oil
6-8 cloves garlic (crushed)

Shrimp:
20pc head on prawns

Equipment:
10 bamboo skewers (soaked for 30 min in water)

Cooking instructions:
1. Mix together the brine ingredients until the sugar has dissolved
2. Marinate the shrimp in the brine and let sit in the fridge for approx. 2hrs 30 min
3. Remove the shrimp from the brine and skewer from tail to tip, 2-3 shrimp per skewer
4. Grill for 3 min each side or until the shrimp has completely changed to a vibrant pink color
5. Reduce the brining liquid to half over a medium low flame
6. Plate the shrimp on skewers and brush the reduced brine over for added flavor

Immerse yourself in the rich tradition of the Feast of the Seven Fishes with Fairway Market as your one-stop shop for this iconic holiday celebration!

Our seafood department has everything you need to create a memorable feast, and our fishmongers are ready with tips and recommendations to make your celebration spectacular.

Prepping for the Feast of the 7 fishes? Simply love seafood? We've got you covered. Stop by our seafood department, grab some clams, and get cooking!

Stuffed clams
Prep: 30 min
Cook time: 10 min
Serving size: 8

Breading Ingredients:
1 cup seasoned panko breadcrumbs
2 tbsp parsley (chopped)
2 tbsp shallot (diced)
1 tbsp garlic (minced)
4 tbsp melted butter
1 tbsp lemon juice
1/2 cup grated Parmesan

Boiling liquid:
4 cups water
1/2 tbsp onion powder
1 tsp pepper corns
1/2 tsp cumin powder
1/2 tsp salt
Pinch of paprika
Pinch pepper flakes

Clams:
10 cherry stone clams
4 tbsp melted butter

Cooking instructions:
1. Wash the clams thoroughly with salted water
2. Bring the boiling liquid ingredients to a rolling boil
3. Boil the clams in the boiling liquid until the clams open
4. Remove the clams from the boiling liquid, then remove the cooked clam meat from the shell. Save the shells
5. Chop the cooked clam meat to into pea size bites
6. Combine well the breading ingredients and chopped clam meat
7. Stuff the empty shells with approximately 1tbls of the meat/bread mixture
8. Top with a drizzle of melted butter
9. Bake at 350°F for 10 mins
10. Serve with lemon wedges

Prime Rib is THE centerpiece for your holiday spread, and it's surprisingly easy to make! 😋

Reserve your favorite cut of meat now at: https://deliorder-web.fairwaymarket.com. Orders must be placed 3 days prior to pick up date.

Prime Rib Roast
Prep Time: 10 mins
Cook Time: 3.5 Hours
Serving size: 12-15

Ingredients:

Whole, Prime Rib (12-16 pounds) (7 bones - Frenched)
2 tbsp, Black Pepper
3 tbsp, Kosher Salt
Stem Thermometer
1 Roasting Pan

Directions:

1. Bring Rib Roast to room temperature - sitting out of refrigeration - for 4 hours
2. Set oven to broil at 500F.
3. Make Dry Rub: salt and black pepper, rubbing together to combine well.
4. Take dry rub mixture and generously rub it on rib roast.
5. Place the rib in the roasting pan with the fat side up and the bones down.
6. Cook the rib at 500F for 1.5hrs, uncovered (calculate 5 minutes for each pound of roast).
7. Turn heat off in oven and do not open the oven door for the next 2 hours in order to keep heat trapped.
8. After 2 hours, use a stem thermometer to ensure the roast has cooked to 135-140 degrees (for medium rare). If the meat needs more time to cook, cook it for an additional 10-15 minutes at 375F degrees (or until it reaches the desired temp).
9. Once the internal temperature is achieved, let the meat rest for 30 minutes out of the oven prior to serving.

Making a butter candle is super easy, a showstopper and best of all DELICIOUS! Paired with one of our favorite things, Wreath Bread, it’ll be hard not to want to eat the whole thing by yourself.

All you’ll need is 2 sticks of salted butter, a paper cup, some tape and a bees wax wick.
Melt the butter, secure the wick in the cup, pour the melted butter in the cup and cool in the fridge until solid. This was a dream to eat! 🕯️🎄

Let's talk CAB for your holiday feast...

Certified Angus Beef® Brand Prime is the ultimate cut of beef. Only truly elite beef surpasses the USDA's stringent Prime standards, AND meets all 10 of the brand's quality specifications. Only 3% of beef achieves the high standards of Certified Angus Beef ® brand Prime. Marbling is key to its incredible flavor and tenderness.

Take it a step further and let us customize it for you, YOUR way!
• Choose size
• Leave whole
• Cut off the bone and tied

Treat yourself, without the stress 🍽️🥩
Don't wait, order express: https://deliorder-web.fairwaymarket.com/