RC Fine Foods

07/09/2024

What's better on a hot summer day than a visit from an ice cream truck? Thanks to our team here for a great score on our SQF Audit and to Mr Softee NJ for the treats!

01/01/2023

12/01/2022

50 years ago Elaine and Rubin Cohen started RC Fine Foods in their family home . Their original objective, food on the table and a roof over their heads. In the 50 years of our history, RC Fine Foods has flourished in good times and bad. Still family owned and operated by their children Susan, Barbara and Gary. Family owned businesses like RC Fine Foods are the backbone of the U.S. economy.

11/23/2022

From our family to yours, Happy Thanksgiving! To our customers, partners and employees, we are so grateful for all of you! Enjoy your holiday!

11/11/2022

On this Veterans Day, and every day we thank you for your service Veterans and Active Duty Military. Our founder and U.S. Navy Veteran Rubin Cohen. 🇺🇸🇺🇸

06/29/2022

Grilled Salmon with Strawberry Honey Balsamic Glaze

2 oz. white wine
pinch white pepper
1 oz. good quality olive oil
¼ tsp. RC Golden Vegetable Base, dry
4 – 6 oz. portions center cut salmon filet
8 oz. RC Strawberry Coulis Mix, prepared
4 oz. Gluten Free Balsamic Glaze Recipe

Combine white wine, white pepper, olive oil and RC Golden Vegetable Base in a mixing bowl and blend together. Add salmon filets and coat with marinate, cover and refrigerate for 20-30 minutes. Prepare
RC Strawberry Coulis Mix with water per label instructions and refrigerate. Prepare Gluten Free Balsamic Glaze recipe and reserve 4 oz. and add 8 oz. of prepared RC Strawberry Coulis Mix. Blend together and bring to a simmer in a small sauce pan, keep warm. Grill marinated salmon filet filets and transfer to a warm plate, spoon over warm Cherry Balsamic Glaze and serve.

Gluten Free Balsamic Glaze
1½ cups firmly packed brown sugar
½ cup Raw Local Honey
1 teaspoon RC Xanthan Gum
1½ cups balsamic vinegar dark or white

In a mixer bowl fitted with whip attachment, combine brown sugar & RC Xanthan Gum and blend for 2-3 minutes on low speed.
Add rest of ingredients and blend on medium speed for 4-5minutes, stop and scrape bowl then blend on high speed for an additional 5-6 minutes. Refrigerate for 10-15 minutes before using. Suggested that the glaze be made a day before needed. Keep refrigerated.

Yield – 24 oz.
Yield: 4 portions