Recipes

  • 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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  • Swordfish Steaks with Lemon

    April 28 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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  • 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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  • Irish Mussel Stew

    March 09 2017 in Post Categories: RecipesFish & Shellfish

    10 pounds fresh mussels in their shells 1 large chopped onion 2 ounces butter 1/2 cup dry white wine 1/2 cup light cream lemon wedges 2 cloves crushed garlic salt and pepper 1 tablespoon parsley, chopped 1 ounce flour (optional) garlic croutons Melt butter in a large saucepan. Cook the onions over medium-low heat until

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  • Spicy Thai Steamed Mussels

    March 08 2017 in Post Categories: Recipes

    Ingredients 4 lbs live mussels, 3 limes, 13.5 oz can unsweetened coconut milk, 1/3 cup dry white wine, 1.5 tablespoons Thai red curry paste, 1 tablespoon sugar, 1.5 tablespoons minced garlic, 2 cups fresh cilantro, 1 tablespoon Asian fish sauce Method Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3

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  • Mussels in White Wine and Garlic

    March 08 2017 in Post Categories: Recipes

    Ingredients 4 lbs live mussels, 2 cups dry white wine, 1 large shallots, 4 garlic cloves, finely chopped, ½ teaspoon salt, 1/3 cup mixed fresh herbs, 6 tablespoons butter, cut into pieces Method Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells),

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  • World Famous Veal Chops

    March 02 2017 in Post Categories: Recipes

    Use a heavy fry pan with ½ butter and ½ oil to coat the pan. Chop up one shallot, and sweat it for flavour in the oil/butter coating. Next, flour the veal chop, season it with salt and pepper and saute it at a medium high heat for about 6-8 minutes, covered with a lid.

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  • Baked Pickerel

    March 02 2017 in Post Categories: RecipesFish & Shellfish

    Pickerel Fillets 3 tablespoons of butter Salt and pepper, to taste 1/2 lemon, juiced 1/4 cup water Method: Preheat oven to 450 degrees. Wash, and clean fish fillet before seasoning. Place in baking dish and dot with butter, season with salt and pepper. Add lemon juice and water, bake for about 20 minutes or until fish

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  • Andrea’s Family Style Cauliflower

    February 15 2017 in Post Categories: Recipes

    For some of you who don’t know Andrea yet, she is the head of our bakery dept….you may recognize her from the bakery at the old store on Carlton. She has such a creative mind, introducing new and exciting recipes to share with all of you. Here is one of her family favourites that is

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  • Vietnamese Shaken Beef (Bo Luc Lac)

    February 15 2017 in Post Categories: Recipes

    This dish comes from our florist Vi. She moved to Canada from Vietnam and has been with us for just about a year now. This dish is named after the back and forth shaking of the skillet as you sear the cubes of beef and remind Vi of home. Marinade: 2 lbs boneless beef sirloin,

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Currently @ The Village Grocer