At risk of offending the nomenclature police, this is now known as Sweet Pickled Boneless Pork Loin, or something close, but if you labelled it as such, you would confuse everyone and when you travel in the southern States, this is considered “Canadian Bacon”. We just think of it as normal country breakfast, or lunch
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Simply seasoned and served with a bed of Asparagus, this rainbow trout recipe is not only healthy it is easy to make. Add new potatoes or your favourite rice dish and you have a delicious meal. Serves 2 Ingredients: 1/4 cup olive oil 1-2 cloves garlic, minced Sea salt, 1/4 teaspoon, plus more for garnishing
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Ingredients: Prime Rib Roast (room temperature, bone-in preferred) Montreal Steak Spice (or your preferred seasoning blend) Vegetables: 4-5 medium potatoes, cut into chunks 3-4 carrots, peeled and cut into chunks 2 onions, quartered Salt, pepper, and garlic powder (to taste) Beef fat chunks (optional, for crispy vegetables) For the Gravy: Pan drippings 2 tablespoons flour
Read MoreThe humble potato is the backbone of Irish culinary tradition. This classic recipe is a pie without any pastry. Instead, the beef and vegetable filling is topped with a golden crust of luscious mash potatoes making it very Irish indeed!!! Ingredients: For the Mash: 1 pound of Yukon gold potatoes (3-4 depending on size), scrubbed
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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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Makes 10-12 servings Ingredients: 4 cups (480 g) all purpose flour [2 cups (240 g) of all purpose flour can be substituted with whole wheat flour] 1 level teaspoon (5 ml) baking soda 1 tablespoon (15 ml) white sugar ½ teaspoon (2.5 ml) salt 2 cups (475 ml) buttermilk Method: In a large bowl, whisk together flour, sugar, baking
Read MoreThis recipe is adapted from America’s Test Kitchen’s book, One-Pan Wonders. This recipe uses one of the test kitchen’s favourite secret ingredients: instant tapioca. When added along with some dried porcini mushrooms, a lush flavourful gravy is created. The tapioca also prevents the sauce from getting watered down as the meat releases its juices. Serves:
Read More4 pounds Village Grocer Pot Roast 1 teaspoon fresh garlic, chopped 2 litres beef stock 1 teaspoon fresh thyme, chopped 4 large onions, sliced 2 cups dry red wine 4 bay leaves 4 tablespoons cornstarch Pan sear the pot roast in a Dutch oven, then remove. In the same pot, saute onions. Add red wine,
Read MoreIngredients 1 (4 lb) pot roast 2 tablespoons Dijon mustard canola oil 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 750 ml red wine 8 shallots, peeled 4 cups beef stock 5 carrots, peeled 1/2 cup unsalted butter 1 stalk celery, cut in half 4 sprigs thyme 4 leeks, cleaned and sliced
Read MoreIn a heavy pot, or Dutch oven (with a tight fitting lid) heat about 1/4 cup of butter and 1/4 cup of cooking oil together. Dredge entire roast with flour seasoned with salt and pepper. Brown the roast slowly on all sides. Now add 5 or 6 medium-sized, sliced onions to the pot and brown
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