Thursday, April 23, 2009

Cardonas Market Launches New Menu

Cardonas Market is proud to announce the release of our Menu! This version of our exclusive menu includes:

· Hot subs

· Baked ciabatta’s

· Prepared meals to go

· Featured sandwiches

· Hot entrees

· Fresh made salads

· Top shelf salads

· And home made soups

So swing on in for your copy or call to have it faxed to you! Keep one in your office, your car and even on your refrigerator!

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Wednesday, April 15, 2009

Basil and Tomato Chicken Breasts

Ahhh, spring has sprung finally here in the Capitol District! It was a long winter but we have made it through and are now dreaming of warmer days and cookouts with friends. Got a party to go to? A BBQ maybe? Why not think Chicken first? Chicken is very versatile and allows for a spectrum of different flavors. Why not try our Basil and Tomato Chicken Breasts and wow your friends!


This is a great way to prepare chicken breasts. The combination of tomatoes, basil and balsamic vinegar gives this dish an Italian inspired flavor.


  • 4 Chicken Breasts, skinless and deboned
  • 4-6 Tomatoes, quartered
  • 1/2 Cup balsamic vinegar
  • 1/4 Cup fresh basil, loosely packed
  • 2 Tablespoons olive oil
  • 2 Cloves garlic, minced
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon black pepper, ground
Combine garlic, tomatoes, vinegar, oil, basil, black pepper and salt in a food processor.

In a large, resealable plastic bag, add chicken and marinade. Make sure Chicken is well coated. Seal bag and allow to marinate for 6-8 hours in refrigerator.

Preheat grill

Place chicken on grill and cook on medium heat for 10-12 minutes, turning once. Remove chicken from heat and garnish with diced tomatoes and chopped basil.

And there you have it! A dish that will make you shine at all your spring get togethers! Enjoy!
(C) Chef Robert Cardona, Cardonas Market Sphere: Related Content

Friday, April 3, 2009

Cioppino Recipe From Chef Rob


An Italian Fish Stew

-8 oz. cod or haddock skinless cut into pieces

-6 U-13 shrimp peeled and deveined

-8 oz. lump crab meat

-8 oz. fresh calamari cut into rings

-6-8 clams

-8-10 mussels

-6 U-10 scallops

-tbsp butter

-2 tbsp olive oil

-juice of 1 lemon

-tsp anchovy paste


-1 28oz. can crushed tomatoes

- 1 12 oz. jar clam juice

-1 med onion diced

-1 tbsp. garlic minced

-4-5 leaves fresh Basil chopped

-1 tbsp fresh parsley chopped

-2 tbsp olive oil

-salt and pepper to taste

-2 oz. white wine

-8 oz. water


-In a small to med sauce pot, add the olive oil over high heat.

-Add the onions and cook until clear, stirring often.

-Add the garlic and deglaze with white wine.

-Add the tomatoes, clam juice and water to the pot.

-Bring to a simmer over med high heat, stirring often, then reduce to low to med and simmer for 30 min.

-add the basil, parsley and salt & pepper.

-Set aside.

-In a braising pot, melt butter with olive oil over med high heat.

-Add cod or haddock pieces and season with salt and pepper. Cook for 2 min.

-Add clams and mussels. Take one scoop of the sauce and add it the pot. Cook for 2 min.

-Add your calamari and shrimps. Cook for 2 min.

-Add the juice of one lemon and anchovy paste.

-Add the remainder of the sauce and bring to a simmer.

-Add the crab meat and scallops (you can cut the scallops smaller if you want).

-Cook for 5 minutes longer and Cioppino is ready to serve.

-Serve with garlic bread toast and enjoy.

(C) Chef Rob; Cardonas Market Sphere: Related Content