How to serve Gourmet Meats and Spices

How to serve Gourmet Meats and Spices

Who could resist a nice piece  of beef or stake? Gourmet Meats are the best idea when wanting to try something tasty and nutritious. Gourmet Meats such as red meat, poultry and seafood are not a delicious treat, eating them is also consuming a source of protein and vitamins like B12, B6, K, as well as zinc, iron and and it also stores essential amino acids and collagen.

These are the main types of meats, but if you wanna go further there’s still a huge variety of products to try and you’ll be able to find them all in House of Caviar. 

Steaks on the grill are always delicious, and ground beef is so versatile. But cooking Gourmet Meats always the same way can get pretty boring. So how can you change up the flavors you cook with? Spices, herbs and seasonings will become your best friends and level up the taste of your favorite meats. 

Spices come from the bark, buds, fruit, roots, seeds or stems of various plants or trees.They are commonly divided into the categories of spices, spice seeds, and herbs. Whichever you choose would easily change and improve the flavors of whatever you’re cooking. 

Today we’re talking about Gourmet Meats, so which spices are the best match for these types of meats? Thinner cuts of beef like steaks can be seasoned with a marinade. Larger cuts, like roasts, can be brined to add moisture and flavor. Spices can be added directly to beef before cooking or added to braising pots, stews, curries and casseroles. If you are creating a dry beef rub, we recommend that you use a mix of herbs, spices and salt/pepper, and that you let the rub soak in for a few hours before cooking. 

If this sounds like too much and you’re just a beginner, House of Caviar shares the  following list of spices taste great with Gourmet Meats

  • Basil: Basil tastes great on almost everything. It can give a nice “Italian” sort of flavor to red meats, especially beef. Use it alone, or with a combination of oregano, rosemary, and thyme for even more flavor.


  • Black Pepper: You can never go wrong with salt and black pepper. Use this as a staple whenever you’re cooking meats. 


  • Cayenne Pepper: For those ones who like a little more heat, then cayenne pepper is your choice. Use this in place of black pepper for a little more smoky heat.


  • Chili Powder: Chili powder is another great way to get some spice into Gourmet Meats. Just remember to go easy at  first! 


  • Cumin and Curry Powder: If you like Indian flavors, you’ll enjoy cumin and curry powder. Use them sparingly if you aren’t used to them cause they can be overpowering!


  • Garlic: We all know garlic goes with everything! Add some to your slow cooker when you’re making a pot roast, toss some in a stir fry, or even add it to your ground beef. 

And the list goes on and on! Cilantro, mustard, oregano,tarragon, or maybe just salt. All of the above are great options for seasoning Gourmet Meats. Going for chicken? The best spices to season it are: garlic, lemon or lime, paprika,rosemary, and sage. Going for pork? Try cloves, ginger, mustard,etc. It’s all up to you! 

If you still need some inspiration to try Gourmet Meats and spices, these are a couple of recipes to cheer you up and get yourself to cook something new. 

Butter Beef Curry


100g cashews

400g diced tomatoes

1 tbsp Curry Powder

2 garlic cloves

1 lemon 

250ml Beef stock

2 tbsp vegetable oil

500g Beef

300ml cooking cream

Fresh coriander or parsley leaves, to serve 

Steamed rice, to serve

Place cashews, tomatoes, curry powder, garlic, lemon juice and stock in a blender and blend until smooth. Heat the oil in a large flameproof casserole dish over high heat. Add the beef and cook, stirring occasionally, for 5 minutes or until browned on all sides. Add the cashew mixture, cover and bring to the boil. Reduce heat to low and simmer for for 2½ hours. Stir in the cream. Cook, uncovered, stirring occasionally, for a further 30 minutes.Top with coriander or parsley leaves, if using. Serve with steamed rice

Spiced Sweet-and-Sour Ribs


2 slabs baby back ribs 

1 teaspoon caraway seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1/8 teaspoon kosher salt

Black pepper, to taste

2 tablespoons canola oil

1/2 cup minced red onion

1/2 cup apple cider vinegar

1/4 cup bottled balsamic reduction 

1/4 cup pure maple syrup

Preheat the oven to 300°F with a rack positioned 8 inches from the heat source. Using a paper towel, pull the membrane off the back of ribs, and discard. Using a boning knife or paring knife, trim 1/2 inch of meat from the thin ends of the ribs to reveal the bones; scrape the exposed bones clean. Cook caraway, coriander, fennel, and cumin in a small skillet over medium, stirring and swirling skillet often, until toasted and fragrant, about 2 minutes. Transfer mixture to a spice grinder. Let cool for about 5 minutes. Process until ground into a coarse powder, about 30 seconds.

Sprinkle ribs generously with salt and pepper to taste; rub ribs all over with ground spice mixture. Place ribs, meaty side up, on a broiler-safe wire rack set inside a large rimmed baking sheet. Roast in a preheated oven until tender but not falling apart, about 2 hours and 15 minutes. Meanwhile, heat oil in a medium saucepan over medium. Add onion and 1/8 teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes. Add vinegar, balsamic reduction, and maple syrup. Bring to a simmer over medium-high; simmer, stirring occasionally, until thickened and reduced to about 2/3 cup, 5 to 8 minutes. Remove from heat. Remove ribs from oven, and heat broiler to high. Flip ribs meaty side down. Brush ribs with some of the onion glaze. Return to the oven, and broil, watching carefully, until browned, 1 to 2 minutes. Remove from the oven; flip ribs, and brush top with some of the glaze. Return to the oven; broil until browned on the other side, 1 to 2 minutes. Remove from the oven; flip ribs, and brush with remaining glaze. Continue broiling until ribs look sticky and shiny, 1 to 2 minutes. Transfer ribs to a carving board; let rest for 5 minutes. Cut ribs between bones to separate, and mound ribs on a serving platter and you’re done! 

So far there’s no excuse for trying new spices the next time you’re cooking Gourmet Meats. And if you’re wondering where to buy high quality spices and meats? House of Caviar has everything you need. We’re a specialized fine food store, visit our Gourmet Meats and Salts and spices section to get all you need at once. Come and visit us! We’ll be more than glad to have you. 

Types of Foie Gras you should know

Types of Foie Gras you should know

Foie gras literally means “fat liver” in French and it’s pronounced “frwah grah”. Foie Gras is a delicacy made from the fattened liver of a duck or goose. It’s incredibly rich and buttery and it can be eaten in many ways, either whole, as pâté, or as a mousse. 

Fresh Foie Gras must have a uniform color, without spots or bruises, varying from beige to ivory through rosé, depending on the animal’s diet. To the touch, it must be neither too firm nor too soft: supple and resistant at the same time,  Foie Gras must return to its original shape.

All Foie Gras is made up of two lobes (one smaller than the other) that together create an oval shape. To identify Foie Gras you should know there are three grades: Grade A, Grade B, and Grade C.

Grade A is the best quality. This grade designates a liver that is the largest in size with a firm body, shiny exterior, and smooth texture. The color is consistent and there are no blood spots or blemishes. A Grade A Foie Gras should have a sweet smell and is used in the simplest of preparations, such as searing and sauteing. 

Grade B Foie Gras has the same rich taste as Grade A but is smaller with visible veining and defects and has a softer texture than Grade A, making it ideal for pates and terrines. And last not but not least, Grade C, the lowest quality Foie Gras, is not as prevalent as the other two and is used mostly to flavor and thicken sauces.

One of the best advantages of Foie gras is that you’ll be able to find it available fresh, whole, raw lobe, or fully cooked medallions or terrines that you can slice and serve. However, it may be hard to find in grocery stores, so you will want to check gourmet shops or fine food stores like House of Caviar. 

To help you in your search for the best Foie Gras, here are some tips about each Type of Foie Gras and the products available in our online store to try them right away. 

Fresh Foie Gras

This is the ideal type for roasting, braising, searing, or preparing terrines. Poach it whole and serve sliced with braised fennel and cracked black pepper caramel sauce. Find the following products in House of Caviar: 

Mousse and Paté

Mousse de Foie Gras is made with slices of duck or goose Foie Gras that are processed into a smooth, light, and spreadable paste with ingredients such as softened butter, béchamel sauce, or crème fraiche. This dish typically uses the grade B or C Foie Gras, and it is usually seasoned with salt and black pepper and flavored with  brandy, orange-flavored Grand Marnier, or port wine. A simple, yet elegant appetizer, Mousses, and Patés  are incredibly versatile. 

These are typically served on bread or toast, maybe add some mustard and cornichons, or chutney. You set the rules on how to serve Foie Gras but remember to keep it simple. Less is more! 

These are some of the Mousses and Patés available in our store: 


Prepared Foie Gras

This type of Foie Gras is perfect for those running out of time to make dinner or cook a recipe. These options provide you a ready to serve Foie Gras and drop some jaws at the table. House of Caviar offers you a variety of products to choose from. Some of these are: 

Whole Foie Gras: whole Foie Gras is the cream of Foie Gras and the most appreciated by connoisseurs. It is most often made from a whole Foie Gras from the same animal. When cut, it has a uniform texture and color. It is the top-of-the-range product and therefore the most expensive. 

Terrine: this is one of the most common ways to prepare Foie Gras. In this case, seasoned and raw Foie Gras de canard or duck Foie Gras is pressed into a terrine container and it is then left to marinate drizzled with some Sauternes wine or Armagnac on top.

After marinating for some time, the terrine is placed inside a water bath and baked before it is weighted down to give the dish its distinctive fatty layer on the surface. It is a common practice to chill the cooked terrine de foie gras for a couple of days or more before consumption. 

Serve Foie Gras Terrine chilled with slices of crusty peasant-style bread, baguette, toasted brioche, cranberry walnut loaf, and any fruit compote or chutney to complement the creamy, fatty flavor. Keep in mind to slice with a knife previously dipped in hot water to make clean, perfect cuts every time. Foie Gras is delicate, so handle it with care.

Now you know more about Foie Gras and its types, choose your favorite one, schedule a dinner and enjoy! House of Caviar is your go-to source for fine foods such as Foie Gras, Caviar, Meats, Truffles, and much more! Visit our online store and discover the greatest variety of products just a click away from your home. What are you waiting for? Come and get everything you’re looking for. 





All the best Caviar gifts for Mother’s Day

All the best Caviar gifts for Mother’s Day

Every single year we get a chance to tell Mom how much we love her, and one way to do it is giving away a special present.  But how to choose a remarkable gift? Food is the best path to anyone’s heart so, if you’re thinking about Gifts for Mother’s Day and haven’t decided what you’re getting yet, today’s your lucky day. This year celebrate mom with Caviar. 

Though the traditional day started several centuries ago, Mother’s Day takes place in over 152 countries worldwide and it has remained as an important date in the calendar becoming one of the most commercial events every year. 

Originally Mother’s Day wasn’t a celebration of motherhood, but a time during Lent when people returned to their mother church  for a special service. The tradition of gifting came from families reuniting at this Mothering Sunday service too. Children would pick flowers on route to church and gift bouquets to their mothers. Now, even though some still prefer to give away flowers, Gifts for Mother’s Day now include dinners at a fancy restaurant, a brunch at the trendiest hotel, a family trip o a special gathering.  

For those ones going for something different this year, Caviar is the best choice. Whether you give it away in a gift box or served in a classy dinner with mom, this will definitely blow everyone’s minds. You can find Caviar of many types, colors, flavors and budgets, so if you’re still thinking getting Caviar is going bankrupt you’re wrong! There’s a great variety of products to choose from and House of Caviar is sure we have what you’re looking for. 

So far you may be wondering why is Caviar the ideal gift? And the answer is there’s a lot of reasons! Let’s begin with exclusivity. Caviar is unique, luxurious, and compared to many other luxury gourmet foods, it is not the most usual present. Plus, especially when shared with others, Caviar is one of those foods that leaves a remarkable impression especially for first timers. When Caviar is served on the table it helps to create conversations and memories. And if you want to make the experience even more memorable, be sure to add a glass of champagne for a perfect mix. 

Second, Caviar is actually very tasty! Caviar is used in many fine-dining dishes to help trigger the taste buds by adding salted and creaminess flavors plus its use of colors helps enhance the visuals in fine-dining dishes. Some others prefer to eat Caviar solo because it’s the best recommended way to do it. However, served with other dishes or on its own eating Caviar is an explosion of flavors in your mouth everyone should try at least once in their lives. 

Now you know why Caviar is the ideal Gift for Mother’s Day, let’s see our top gift boxes from House of Caviar to help you choose the perfect present for mom. 


Classic Caviar Gift Box Duo

For beginners who don’t wanna go wrong at their first time with Caviar, this duo is the best pick. It’s suitable for a dinner for two, an appetizer for a special lunch or just an occasion for trying something new with mom. This gift box includes: 

  • Royal Siberian Osetra Caviar 2 oz
  • American Hackleback Sturgeon 2 oz
  • Mother of Pearl Spoons , two of them
  • Blinis 30 count
  • Crème Fraîche 1.25 oz mini tubs

Imperial Caviarlover’s Duet Collection

Ideal for those ones who like to mix Caviar with other fine foods. This box includes a jar with the best type of Imported Caviar plus a tasty bite of Foie Gras. 

  • 2 oz jar of Imperial Ossetra Caviar
  • 4.4 oz creamy block of duck Foie Gras 

Classic Brunch Gift Set

If you’re expecting more guests rather than just mom, this classic brunch set is going to help you please everyone equally. Here you’ll find everything you need to serve at the table to enjoy the Caviar experience and surprise everyone at home. This set includes: 

  • 1 California Premium White Sturgeon caviar (2oz)
  • 1 Smoked Scottish salmon (4oz)
  • 1 Bemka white truffle sunflower oil
  • 1 Mini Toasts
  • 1 Crème fraîche (8oz)
  • 1 Sliced Iberico Ham (2oz)
  • 1 Wild Boar Salami (6.5oz)
  • 1 Rosemary & Olive oil Asiago cheese (5.3oz)
  • 1 Raspberry Bellavitano Cheese (5.3oz)
  • 1 Strawberry and Fig Jam 11 oz
  • 1 Hot Pepper Bacon Jam 11 oz

Which one is your pick? House of Caviar is your go to online store for fine foods, Caviar and gifts. To look for more duos and sets for Mother’s Day visit our website and you’ll surely find the perfect combo for this celebration. Surprise mom this day and everyday! come, visit us and get the highest quality products just a click away from your home.

Enjoy our promo for Mother’s Day

Spanish Meats and Caviar: How to serve and where to buy

Spanish Meats and Caviar: How to serve and where to buy

A true Caviar Lover enjoys Caviar served in every single way. Salty, briny, or on top of blinis and toasts, Caviar is something fine food fans love to eat plain, or minimally dressed. For those who love to serve it along with accompaniments, why not try Caviar with Meat? But wait, not just a regular type of meat, we’re talking about Spanish Meats.  

Spanish Meats and Caviar is a duo worth trying. If you haven’t ever thought about serving these two on the same plate, today is your lucky day! But first, let’s have a quick intro about the most popular types of Spanish Meats and which ones you’ll be able to find at 

Spanish gastronomy is one of the finest and most popular in the world. Its cured meats, “embutidos” and charcuterie are a must try when visiting the country or even when in the mood of eating something new and tasty. So far you must be thinking what should I try first? Spanish Meats is a whole universe of flavors, however there are some types that stand out from the rest, for example: Ham. 

There are so many types of ham you may lose count of them. Today we introduce you to the top three types you’d like to know about: Iberico Ham, Bellota Ham “Pata Negra” and Serrano Ham. The first, Iberico Ham, is the king of cured Spanish Meats. It can only come from native Iberian pigs and is famous for being exclusive and expensive, but also known for its flavor and health benefits.The most basic-quality white label Iberico Ham comes from mixed-breed pigs who are reared in an enclosed area, fed fed on acorns during the final months of its life, giving it a distinctively nutty taste.

The second type is Bellota Ham or “Pata Negra”. This is one of the best known hams in the world thanks to its excellent quality. It’s an exquisite product made from the hind limbs of the Iberian pig reared in the montanera with acorns and wild herbs. It’s different from the rest of the Spanish Meats due to its unique texture, slightly salty flavor and  intense aroma, which makes it one of the best in the category of Spanish Iberian hams. However, the flavor varies according to what pig has eaten and the exercise it has done in its montanera period. Also, as a fun fact, over the time “Pata Negra ” has been a term that assigns quality for many products. Nowadays, saying that a product is “Pata Negra” is to say that it is the highest quality. 

And last but not least: Serrano Ham. As it’s called in Spanish, Jamón serrano is the most common type of Spanish Meat. In fact, it makes up 93% of all ham production in Spain. Serrano ham comes from pigs with the name of “white pigs”, fed mainly with cereals and cured from 7 to 16 months.  With no cooking required, these hams are carved into paper thin slices and served with a glass of Spanish wine, or added to a myriad of recipes like croquetas de jamón or added to sautéed vegetables or stews. Compared to other types of hams processed in other countries, Serrano Ham is firmer with a consistent texture, some marbling, a warm red color and a deep ham flavor.

Do you see why Spanish Meats are worth trying? Ham is the heart of Spanish cuisine and the good news is that you get it in  House of Caviar. Visit our online store, go to the Meats tags and click on Spanish Meats. Soon you’ll find a great variety of hams to choose from. Pick your favorite and you’ll be ready to enjoy new delicious and tasty flavors. But there’s something missing: Caviar! 

If you’re wondering how to serve Spanish Meats and Caviar, here’s a pair of recipe ideas to take notes for the next time you’re serving these two exclusive ingredients together. 

Iberico Ham with Caviar 

For this recipe you’ll only need shards of Iberico Ham and your favorite type of Caviar. This is a perfect appetizer or entry, ideal for those who prefer the original taste of food with no garnish. Try and you’ll see how the fatty and nutty round flavor of Iberico ham is accented by the sharp, focused, lingering saltiness of the roe.

Fried Eggs with Jamón and Caviar


Extra-virgin olive oil, for frying

4 large Yukon Gold potatoes

Kosher salt

8 large eggs

8 slices of Serrano Ham

2 ounces Caviar (Your choice)

Preheat the oven to 275°. Set a rack in a large baking sheet. In a large cast-iron skillet, heat 3/4 inch of olive oil to 300°. Working in 2 batches, fry the potatoes until golden brown and lightly crisp on the outside for about 7 minutes. Transfer the potatoes to the rack to drain and immediately season with kosher salt. Keep warm in the oven.

Carefully transfer 1 cup of the hot olive oil from the cast-iron skillet to a large nonstick skillet. Crack 4 of the eggs into the skillet and gently fry over moderately low heat until the whites are set and the yolks are slightly runny, about 5 minutes. Transfer to a plate. Repeat with the remaining 4 eggs.Divide the fries among 4 plates. Top each plate with 2 fried eggs, 2 slices of ham and a spoonful of Caviar, if desired, and serve immediately.

So, is it Iberico, Serrano or “Pata Negra”? You can find them all in House of Caviar. We are your go to online store for fine foods and Caviar. Visit us anytime and we’ll be more than glad to have you. See ya! 


Caviar Benefits for Skin

Caviar Benefits for Skin

Caviar is worldwide known as one of the top delicacies. Eating Caviar is a whole experience of flavors, colors, texture and elegance. Many people doubt trying Caviar because “it’s too expensive” but this is a common myth, there are more than 27 species of Caviar available for all budgets. However, this time we won’t talk about types of Caviar or how to serve it, this time you’ll know a new benefit of this ancient food. 

Caviar is great for your health. It’s good for your heart, it has a lot of vitamins and minerals but did you know it can also be good for your skin? Caviar and skin care isn’t a new duo. In fact, it’s been popping up in products since the Dynasty era but it wasn’t until recently  its anti-aging prowess was proved.  A 2012 study showed that, when mixed with an antioxidant, Caviar could boost mitochondrial function as well as strengthen the skin’s structure. Some other independent studies have yet to conclusively prove that the proteins and minerals it contains may prevent inflammation and protect against sun damage as well.

If you’re thinking including Caviar in your skincare routine is actually putting the fish eggs in your face, you’re wrong! Caviar contains concentrated doses of omega-3 and omega-6 fatty acids that typically make it into products, but rather extracts from the nutrient-rich matrix that surrounds them. 

Caviar contains so many components that make it good for your skin. Some of the one you should know are: 

  • Phospholipids: substances leading to deep moisturizing, skin rejuvenation and protection. They make the skin elastic, firm, with a velvety texture.
  • Phosphoproteins and amino acids:  substances that are essential components of collagen, elastin and NMF (Natural Moisturizing Factor). These are essential for the development and integrity of skin tissues.
  • Trace elements: components essential for the smooth functioning of cells.
  • Phosphorus:  a high energy component and vital to skin cells.
  • Metallic elements: potassium, sodium and calcium, ingredients that enhance the skin’s luminosity and feed the cells.
  • O3 fatty acids for skin rejuvenation.
  • Proteins: these ones offer all of  those elements that make up the collagen fibers, responsible for the firmness and elasticity of the skin.

We already know Caviar has a lot of components and properties that are great for your skin, but what’s the number one benefit? Anti-aging!  “Caviar extract contains antioxidant properties to protect skin against dangerous UVA and UVB rays,” explains dermatologist Michelle Henry, M.D., “This helps to prevent collagen and elastin breakdown.” It works wonders on lessening the appearance of wrinkles.

Sturgeon eggs also provide moisture and leave behind a beautiful glow, making skin appear more radiant and youthful, and its hydrating elements such as the fatty acids omega-3 and omega-6, these ones play an important role in the integrity and barrier function of the skin. 

And there’s more. The extract of black caviar contains zinc that is not only immune-boosting but great for your skin. Zinc helps protect against oxidation and free-radical damage, as well as support fibroblasts, which is the building block for the extracellular matrix which forms elastin, collagen and other structural fibers which promote youthful skin. Plus, because of its immune properties, zinc is also a great skin healer. 

Caviar is good for your hair, too. Caviar extract also provides great anti-aging benefits to your hair, according to experts. The UV protective and moisturizing properties that help improve the texture and quality of the skin also help the hair. Caviar extract will deliver hydration and increase the shine of hair strands so as a result you’ll get full, soft, shiny locks.

Hopefully, after all of these reasons you may be wishing to try Caviar and experience all of its benefits. House of Caviar seems like the perfect place to start with. Visit our online store and discover the greatest selection of fine food products such as: 

  • Caviar
  • Foie  Gras
  • Seafood 
  • Meats
  • Specialities 

House of Caviar has everything you need! High quality products just a click away from your home. Visit us and enjoy! 

Imported Caviar: All about this delicacy

Imported Caviar: All about this delicacy

Caviar is one of the top delicacies in the contemporary world. However, Caviar is not a current trend, people have been consuming it for hundreds of years. Beginning in the 1800s, fish eggs were harvested and consumed from other fish species but none have achieved the status of “true caviar”. Years later, the best quality Caviar comes from the countries around the Caspian Sea. Our caviar, Caviar farmed in regions like Italy, Romania and China producing the highest quality, and most in-demand Caviar in the world.

Back in the early days, Caviar was harvested from the wild sturgeon swimming in the Caspian and Black seas. The fisherman would capture the fish, cut out the “roe sacks” that held the eggs, and throw the fish back in to die. This overfishing critically endangered the wild sturgeons. Today, most of the world’s Caviar is being farmed across the globe, from China to the Middle East to Madagascar. 

Although most of the Caviar comes from other regions different to the original ones(Domestic Caviar), Imported Caviar still being the “big deal”. Of the 27 sturgeon species, fishes like beluga, sevruga, and osetra have long dominated the Caviar world. Today you’ll learn a little bit more about them and if you’re getting excited for cooking, we’re sharing recipe ideas for each. 

Beluga: is one of the most exquisite and exclusive types of Caviar. Its texture is delicate, smooth and buttery and the taste is long and complex. And when it breaks inside the mouth it is described as “magical”. However, its uncontrolled exploitation has put these types of fish at serious risk. This is the reason why Beluga Hybrid exists, a sustainable option for enjoying this type of Caviar.  

Osetra: Ossetra comes in second in order of exclusivity, just behind Beluga caviar and before Sevruga. It is described as  soft and loose, and the taste it leaves in the mouth can remind you of the taste of walnuts. Although Beluga is on top of exclusivity, this is definitely the most popular one among all species. 

Sevruga: this may be the least expensive Caviar compared to the top three. The color of its roe is gray-black, and has the strongest flavor among Sturgeon eggs. It’s becoming a popular choice among chefs and a favorite ingredient for seafood.

Cucumber And Sevruga Caviar


1 cucumber 

2 tablespoons Sevruga Caviar

50 grams sour cream

Start slicing the cucumber from one side like you will peel it and continue doing so till you get to the half of the cucumber. Turn the cucumber upside down and do the same thing. After you are done, start rolling the thin and long slice  and pit it on a serving plate. If it doesn’t stay, use a toothpick to hold it together. With a teaspoon, put on each slice of cucumber a little sour cream and then the Caviar. You can serve it after you’re done or keep it in the fridge for 30 min.

Pappardelle with Poached Egg and Beluga Caviar


6 large eggs

1 Tbs. kosher salt

10 oz. good-quality dried pappardelle 

4 Tbs. unsalted butter

1/3 cup freshly grated Parmigiano-Reggiano

6 tsp. Beluga Caviar  

Bring a large pot of water (about 6 qt.) to a boil for the pasta. Meanwhile, fill a wide, shallow pan with water and bring to a gentle simmer. Crack each egg into a saucer and gently slide it into the simmering water. Poach the eggs until the whites are firm but the yolks are still runny, 2 to 3 minutes. Remove each egg with a slotted spoon, drain any water, and set on a warm plate. When the pasta water is boiling, add the salt and pasta. Stir frequently to keep the pasta from sticking. Use the cooking time on the package as a guide, but start checking 2 minutes sooner. When the pasta is al dente (soft but with some resistance left), drain it in a colander, reserving about 2/3 cup of the cooking water. Return the pasta to the empty pot and toss with 2 Tbs. of the cooking water, the butter, and the grated cheese. If it seems too dry, add a few more spoonfuls of water and toss again.Portion the pasta into six warm serving bowls, top each with a poached egg and the Caviar, and serve right away.

Prosciutto appetizer with truffled burrata, Osetra caviar and ligurian oil


8 slices Prosciutto di Parma (preferably hand carved)

2 rounds fresh burrata cheese

2 ounces Osetra Caviar

1 small piece fresh white truffle for shaving

Olive Oil  for drizzling

1 teaspoon freshly cut chives

Place sliced prosciutto on plates. Quarter the burrata into wedges, place a piece on each prosciutto slice. Top with Caviar, oil, shaved truffle, and chives. Fold into a roll and enjoy. 

These are only a few recipe ideas. When serving any type of Imported Caviar, the experts say it is best served on its own and cold, although there are many ways you can present it for added taste on top of its already delicious aroma. Here are a few extra options for you to try: unsalted crackers, toast, blinis, crème Fraiche, lemon wedges, minced onions or potatoes. 

So, which one would you try first? Before buying Caviar make sure you go to a reputable store. Whether you’re buying online or physically, always go for fine food stores or specialized places like House of Caviar. Visit our online store and find the greatest variety of Imported Caviar and all the accompaniments you need  for a perfect dish. Visit us! We’ll be looking forward to having you.