PICKING OUT A STEAK While most people will tell you a ribeye is the most tender, I (Thomas) actually am a striploin guy myself. What’s more important that the cut is the marbling and handling of the meat. The most important secret of grilling a great steak is buying quality meat. No amount of deft
Read MoreMike loves the Buffalo Bills and we are sure that you are going to love his wings! Take the time to steam the wings before you bake them makes them crispy but succulent. Ingredients: 24 jumbo chicken wings 1 clove of garlic, minced 1/2 teaspoon Kosher salt 1/2 cup butter, melted 1/4 cup of your
Read MoreNeanderthal, 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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These are Rack Veal Chops whose bones have been frenched and meat flattened. Leaving the bone attached when preparing for effect! Our butchers will be able to do this for you if wish. To prepare, season some flour with salt and pepper, and then dredge the veal chop in the seasoned flower. Next, mix an
Read MoreIngredients 1 tbsp canola oil 1/2 tsp curry powder 1/2 tsp paprika 1/2 tsp salt 4 boneless pork chops, 1/2-in. thick 1 tbsp lime juice 1 tsp honey 4 peaches, halved and pitted 1 tbsp chopped cilantro Method Preheat barbecue to medium. Combine canola oil with curry powder, paprika and salt in a small bowl.
Read MoreInspired by a recipe in the Silver Palate Cookbook, this chili is chocked full of sausage and ground beef, and an array of spices and herbs giving it a big, full bodied flavour! Ingredients: 2 tablespoons Extra Virgin Olive Oil 1 pound Village Grocer’s Sweet Italian Sausage 1 12 ounce can Unico tomato paste ¼ cup
Read MoreMike loves the Buffalo Bills and we are sure that you are going to love his wings! Taking the time to steam the wings before you bake them makes them crispy but succulent! Ingredients: 24 Village Grocer Chicken Wings 1 clove of garlic, minced 1/2 teaspoons Kosher salt 1/2 cup melted better 1/4 cup of
Read MoreWe are trying something different from Evan’s Big Crowd Pleasing Chili, to Doug’s ( Evan’s Brother-In-Law ) Green Bay Turkey Chili. This is a simple and hearty chili, with plenty of flavours. Ingredients: 2 pounds ground turkey 1 can (28 oz) diced tomatoes 2 cans (19 oz) black beans, rinsed and drained 2 packages chili
Read MoreTender lamb loins marinated in Renée’s Greek Feta Dressing, grilled and served on a bed of mixed greens and Kalamata olives. ¾ cup Renée’s Gourmet Greek Feta Cheese Dressing & Dip 8 (85g each) Lamb noisettes (medallions) ½ tsp salt & pepper ½ cup Kalama Olives 4 cups mixed Greens 1 cup cucumber, sliced Marinate
Read MoreUse a heavy fry pan with half butter, and half oil. Add a chopped shallot or two for flavour. Flour the veal chop and season with salt and pepper. Saute on medium heat for about 12-15 minutes, turning once, half covered with a lid. Turn up the heat on high for the last two minutes.
Read MoreFor more information, please contact Karen or Linda at The Village Grocer
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