Ingredients 2 (4-ounce) beef tenderloin steaks 1/4 teaspoon salt 1/8 teaspoon cracked black pepper 6 large sea scallops 1/4 teaspoon crushed pink peppercorns 1 tablespoon olive oil, divided 1/3 cup Champagne or dry white wine 1 1/2 teaspoons fresh lemon juice 1 tablespoon minced shallots 3 tablespoons butter, cut into pieces Method Sprinkle steaks
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MALPEQUE (P.E.I) Malpeques have taken the world by storm in the past twenty years. Fresh, and harvested in P.E.I. They are easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness. With a medium texture, they make great accompaniments to a pint of lager. KUSSHI (WEST COAST) A Kusshi, Japanese for “precious,”
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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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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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WE LOVE MUSSELS! So easy to cook and can be taken in so many different flavour profiles. Just pick out any that are open ( and don’t close up when tapped) and run under cold water. Thomas loves to take one of our chorizo sausages out of the casing, fry it in oil with minced
Read More Ingredients 1 lb. large scallops Kosher salt Freshly ground black pepper 1 tbsp. extra-virgin olive oil 2 tbsp. butter, cut into pieces 2 tbsp. freshly chopped parsley Lemon wedges, for serving Method In large skillet over medium-high heat, melt butter with oil. Blot scallops dry with paper towels, then season generously with salt and pepper.
Read MoreWash the chicken and wipe inside with a damp cloth- dry thoroughly. Stuff loosely with bread stuffing. Skewer opening shut and lace with cord. Fold neck skin over back and fasten with a skewer. Fold wings across back and tie tips together with cord. Also tie drumsticks to tail. Place breast up on rack in
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Ingredients: 2 cups (8-ounce) sharp cheddar cheese, grated 2 cups (8-ounce) mild cheddar cheese, grated 1 (8-ounce) package cream cheese, softened ¼ cup diced pimentos 1/2 teaspoon garlic powder 1/2 teaspoon dried onion flakes 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup mayonnaise 1/4 cup sour cream 1/8 teaspoon cayenne (optional) Method:
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We’ve added bacon to this classic recipe as bacon is always a good idea especially if it’s the Village Grocer Bacon! Serve with your favourite chips, pretzels or crackers. Ingredients: 3 medium yellow onions, sliced thinly 2 tablespoons salted butter 1 tablespoon olive oil 1 teaspoon kosher salt 1 teaspoon granulated sugar 1 teaspoons of
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First, pick out a more streaky back rib. Second, peel the membrane off the back. Next, use a dry rub and give them a good rub down – fount and back. Wrap them tightly in foil, and back for three hours at 250 degrees. Open foil, paint the top of the ribs with your favorite
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