Mike’s Buffalo Wings
Ingredients 24 Village Grocer chicken wings 1 small clove garlic, minced 1/2 teaspoon kosher salt 1/2 cup melted butter 1/4 cup Budweiser Wing Sauce Place a 6 quart saucepan with a steamer basket and
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Bami Goreng
250g Mie Noodles 300g small cubed unsalted pork 300g vegetables (julienne) onions, cabbage, leeks, carrots, celery) 1 tablespoon spicy Sambal Oelek 2 tablespoons canola oil, or as needed 1 package Bahmi Goreng spices Ketjap Manis Soy Sauce Cook Mie Noodles. Place package contents in 100ml of boiled water. Let stand for 10 minutes. Cook pieces
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Nasi Goreng
375 grams or 3 cups uncooked rice 1 package Nasi Goreng mix 12 oz pork 4 oz bacon 1 onion 4 eggs 1 leek salt 2 tablespoons vegetable oil Boil the rice in 6 cups of water preferably a head of time so that the rice is cooled off when preparing the dish. Steep the
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A Day in the the Meat Department…
Osso bucco is a classic Italian recipe made by slow cooking veal shanks until the meat is tender and succulent. We have some beautiful cuts available in our meat department, so come check it out and try this recipe! Prep Time: 30 minutes Cook Time: 2 hours Total Time: 2 hours, 30 minutes Ingredients: 3 crosscut veal shanks,
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Mikes Wild Buffalo Wings
24 Village Grocer air chilled chicken wings 1 small clove of garlic, minced 1/2 teaspoon kosher salt 1/2 cup melted butter 1/4 cup Budweiser Wing Sauce, mild or hot or spicy depending on your preference. Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom. Over high heat, cover
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Filet Mignon with Brandied Three Peppercorn
Season the filets with sea salt, freshly ground black pepper, and a bit of fresh garlic. Barbeque them to just under the desired degree of doneness and place in a low oven while you do the romaine hearts. For the sauce, you can use any that you wish, but we’ve already made the three peppercorn
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Greg’s Corned Beef and Cabbage
3 Pound Corned Beef Brisket with spices 10 small Red Potatoes 5 Carrots, peeled and cut into 3 inch pieces 1 large head of Cabbage, cut into thick wedges Salt Pepper Butter to taste Prepared Mustard Place corned beef in a large pot or dutch oven and cover with water. Cover pot and bring to
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Potato Kolbassa Skillet
1 pound red potatoes & yukon gold potatoes, cubed 3/4 pound Our Own Kolbassa, cut into cubes 1/2 cup chopped onion 1 tablespoon Carli olive oil 2 tablespoons brown sugar 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard or Maille grainy mustard a pinch of fresh thyme 1-cup fresh baby spinach 5 Our Own
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Wild Rice Meatballs
1 pound 85% lean ground beef 1 cup Rice River Farms Rice, cooked 1/4 cup water 1 egg, slightly beaten 1/4 cup finely chopped onion 1 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon pepper Chunky Italian Sauce (directions below) Prepare rice according to package directions. Heat oven to 450 degrees. In medium bowl, combine
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Thai Beef Peanut Stir-Fry
Satay sauce adds a luxurious touch to a fast and easy meal. 2 cloves garlic, finely minced 4 tbsp vegetable oil (for stir-frying) 8 oz. beef, sliced 1⁄4 cup sliced bamboo shoots, rinsed and drained 1 green zucchini, sliced 1 red bell pepper, sliced 2 tbsp Thai Kitchen Premium Fish Sauce 4 tbsp Thai Kitchen
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