Klein’s Fine Foods Since 1922

kb jellyThe Klein Family has built a reputation of excellence and we are proud to stock their products! We have a broad range of unique items from the Klein Family and hope to have for many years!.

Grilled Pork Chops!

Grilled Pork Chop

Recipe by goodeats 

“This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.”

Original recipe makes 6 chops
  • 1/2 cup water

  • 1/3 cup light soy sauce

  • 1/4 cup vegetable oil

  • 3 tablespoons lemon pepper seasoning

  • 2 teaspoons minced garlic

  • 6 boneless pork loin chops, trimmed of fat

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Directions

  1. Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
  4. Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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CRAWFISH SEASON!!

 

 

How Much Crawfish Do I Need?

  •   10 lbs. |  2-3 people
  •   20 lbs. |  4-6 people
  •   30 lbs. |  6-10 people
  •   40 lbs. |  8-12 people Recipe by IMANKAY

“What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you’ll crave over and over. Add other seafood or vegetables to your liking.”

 

Original recipe makes 10 servings

  • 2 heads garlic, unpeeled

  • 5 bay leaves

  • 2 (3 ounce) packages dry crab boil

  • 1 tablespoon liquid shrimp and crab boil seasoning

  • salt and pepper to taste

  • 3 large oranges, halved

  • 3 large lemons, halved

  • 2 large whole artichokes

  • 15 red potatoes, washed

  • 30 pieces baby corn

  • 2 large onions, sliced

  • 2 (16 ounce) packages mushrooms, cleaned

  • 1/2 pound fresh green beans, trimmed

  • 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices

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Directions

  1. Fit a large (5 gallon) pot with a strainer insert, and fill half full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
  2. Remove strainer basket from the pot and drain. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

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