Recipes

  • Texas Beef Chops

    June 16 2017 in Post Categories: Recipes

    Neanderthal, double cut, bone-in, big enough to serve two fully grown carnivores, behemoth steaks. Several notes on cooking these: firstly, given the fact that we only sell prime beef, you are doing yourself a great disservice if you are seasoning with anything but salt and pepper. Keep it simple — you want to taste what

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  • Bonfire Shrimps

    June 16 2017 in Post Categories: A Little Slice of EvanRecipesFish & Shellfish

    Ingredients Colossal size shrimps  (3-4 per person) 1 whole lemon, juiced and additonal for presentation olive oil (about ½ cup, depending on number of shrimps) hot sauce (optional) salt and pepper Method Combine juice of one lemon, olive oil, a splash of hot sauce (more if you like the heat), and salt and pepper to

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  • Swordfish Steaks with Lemon

    June 08 2017 in Post Categories: Recipes

    Ingredients: Swordfish Steaks, 1 tablespoon extra-virgin olive oil, 3/4 teaspoon coarsely ground pepper, 1 lemon halved and seeded Directions: Preheat grill to medium-high cooking heat. Brush swordfish with oil and sprinkle with salt and pepper. Squeeze half of a lemon over the steak and grill, turning once until swordfish is browned and almost opaque in

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  • Salmon Neptune Cooking Instructions

    May 11 2017 in Post Categories: Recipes

    Preheat oven to 375. Place Salmon Neptune on a non-stick baking sheet. Place in over, uncovered. Cook for 15-18 minutes. Remove from oven when cooked to desired doneness. Serve and enjoy!

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  • Pitcher Perfect Margaritas!

    May 05 2017 in Post Categories: Recipes

    For the margarita: 8 cups cold water 1 liter 100 percent agave tequila, chilled 2 (12-ounce) cans frozen limeade, thawed in the refrigerator 4 ounces frozen concentrated orange juice (1/2 cup), thawed 1/4 cup bottled lime juice To serve: Ice (optional) 4 medium limes, each cut into 6 wedges Simple Syrup Salt (optional) For the

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  • QueenBee’s Blooming Nachos!

    May 05 2017 in Post Categories: Recipes

    Karen discovered a wonderful Mexican Restaurant called La Morenita in Palo Alto, California over 10 years ago which serves these amazing nachos which looked like a blooming rose. She has been making them ever since. Ingredients: 1 bag of Neal Brother’s Round Tortilla Chips 1 can of refried beans 1/4 cup of Neal Brother’s Salsa 1/2

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  • Chunky Guacamole

    May 05 2017 in Post Categories: Recipes

    Ingredients: 2 avocados, 1 small onion finely chopped, 1 minced clove of garlic, 1 ripe chopped tomato, juice of 1 lime and salt and pepper to taste. Peel and mash avocados in a medium serving bowl. Stir in onion, garlic and tomato, lime juice, salt and pepper. You can chop up some cilantro and sprinkle

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  • Grilled Fish Tacos

    May 04 2017 in Post Categories: Recipes

    Battered and fried fish tacos are delicious, but not particularly easy to make at home. Here, we treat the fish to a citrus marinade, grill it, and serve in soft corn tortillas with avocado and tangy cabbage slaw—healthy and delicious, combined. Don’t forget to make a batch of Guacamole and Tomatillo Salsa before you begin

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  • Peameal Bacon BTL

    April 28 2017 in Post Categories: Recipes

    Ingredients: 8 slices peameal bacon, bunch of arugula leaves, 1 tomato – sliced, pumpernickel bread, olive oil. Method: Preheat grill to medium high. Grill sliced peameal bacon until just cooked through, about 2 minutes per side. Lightly brush each slice of bread with olive oil and grill for 1 minute per side. Layer bread between

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  • Corned Beef and Cabbage

    March 17 2017 in Post Categories: RecipesMeat

    This recipe takes time but you won’t be disappointed. Give yourself a little luck o’ the Irish with this Americanized version of an Irish feast.  Serve with our delicious Irish soda bread. Preparation Time: Preparation Time: 20 minutes Cook Time: 3 hours 4 ½ pounds Village Grocer Corned Beef Brisket 5 black peppercorns ½ tsp

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Currently @ The Village Grocer