Sausage… Christmas Tree!

Sausage… Christmas Tree!

The countdown to Christmas has just begun. From decorating the house to putting up the Christmas tree to buying gifts, there’s a lot to do in just a handful of days. One more thing: entertaining and making delicious food.

This sausage Christmas tree is too pretty to not be included in the listing. You don’t have to do any special preparations for this dish. Get your favourite sausages, make them in the oven, and just arrange them using toothpicks in the shape of a Christmas tree. Decorate with fresh rosemary and a grape tomato.

Not only does it look amazing – bringing a festive touch to the table -, it’s a guaranteed success as everyone (even the pickiest of eaters) will love them.

Pass by our butcher shop, check out the variety of sausages we have and decide how you’re going to make this wonderful centre piece.

Tips for perfect baked ham

Tips for perfect baked ham

Since Thanksgiving is fast approaching for us Canadians, we thought about creating this post around baked ham for those people who do not like turkey or who may like to have both a turkey and ham at the Thanksgiving table. The star of any holiday banquet is a perfectly baked ham, with moist meat and a crunchy coating. Sometimes this proves to be a bit challenging to accomplish. So, here are a few tips that will hopefully help you get your ham to that level of perfection.

  • For an evenly-cooked ham, let the meat sit on the counter for one to two hours before baking it. What this does is bring the ham to room temperature, which in turn will allow it to cook all the way through without drying out or overcooking at the edges.
  • Place the ham so that the cut side is face-down in the bottom of your pan. This also prevents the ham from getting dry while it bakes.
  • For a truly tasty treat, whip up your own glaze, whether you use mustard, pineapple or the ever-popular brown sugar coating.
  • Cover the entire pan with aluminum foil before putting it in the oven to help retain moisture.
  • When should you glaze it? Apply it liberally over the entire ham 15 to 20 minutes before it’s finished cooking. If you glaze it prior to putting it in the oven, the coating will likely burn.
  • Avoid overcooking it, but if you like a crispy crust, turn the oven to the broil setting 3 minutes before you’re done  to get that dark outer layer while keeping the meat inside juicy.
  • Let it rest for about 15 minutes and serve it!

Enjoy!

Ground beef inspiration!

Ground beef inspiration!

Ground beef is the best option for dinner on busy week nights as it is so easy to make. The questions is: what to make with it? The truth is, there are many recipes one can make with ground beef that are easy to make, require little time or preparation, and are very delicious. So, what can we make?

Our team loves ground beef. We often talk about different recipes and decided to share some of these ideas with you. And the best part is that you can make a different recipe each day and never, ever feel bored. Here’s a plan for a week of Ground Beef inspiration!

 

Monday meatballs – You can literally put these together in 15 minutes and bake them for another 15. Add meatballs to tomato sauce; top with mozzarella cheese, and serve with spaghetti.

 

Tuesday cheeseburger flat bread pizza – These pizzas are made on pita bread, so you can make them quickly on a weeknight without worrying about pizza dough. It combines two all-time favourites: pizza and cheeseburgers. Cook the beef with ketchup, Worcestershire, mustard, and 1/4 teaspoon pepper. Put it on top of the dough and you have dinner ready in 40 minutes.

 

Wednesday Greek Ziti bake – This dish is delicious: it combines lasagna with Greek ground beef.

 

Thursday Classic Bolognese – It only takes 20 minutes to prepare and, well… you know how great it is.

 

Friday Meatloaf – Again, you want to celebrate the end of another week and meatloaf with mashed potatoes and green beans is simply perfect.

 

Saturday Argentinian empanadas – Yes, you can make your own empanada dough! Check our recipes for the ground beef used as filling.

 

Sunday Homemade Cheesy Chili Dip – Eat it with some chips or just grab a spoon and pretend it’s soup.

 

How to cook pork belly

How to cook pork belly

Pork belly is one of those meats you can enjoy during all four seasons of the year.  You can definitely take it to the grill in the Summer, early Fall and late Spring, or you can enjoy a crackling pork belly recipe in the oven during the cold Winter months. When it comes to pork belly, the most important thing to remember is to avoid, at all costs, a chewy or otherwise unpleasant one.

If you’ve never cooked pork belly, don’t feel intimidated. It’s actually quite simple. If you are opting for a oven-made recipe, follow the following instructions:

  • Season a one-pound slab of fresh pork belly with a dry rub of sugar, salt and pepper.
  • Cover the seasoned pork belly and refrigerate overnight.
  • The next day roast seasoned pork belly in a heavy, oven-safe pan or skillet in a 450°F oven for the first 30 minutes and then an hour at 275°F. Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through – at least a few hours and up to 2 days.
  • Once chilled, slice cooked pork belly into thick pieces and brown until crispy to enjoy alone or in a variety of recipes

During warmer days when we can actually be outside grilling, there is nothing like a tender juicy grilled pork belly for dinner.  So, if you decided to grill your pork belly, make sure to cut it in thin slices (or ask us to do it for you) and marinate. Then, grill one side for the pork for 3 to 4 minutes. Baste the top part by brushing a basting sauce. Turn the pork belly over. Let it cook for 3 minutes. Brush some basting sauce on the top part. Continue turning over the pork belly every 3 to 4 minutes while basting, until it is completely cooked. (Turning it over constantly prevents the pork from getting burnt).

Sandwiches: perfect for every meal

Sandwiches: perfect for every meal

A sandwich was probably the very first meal we’ve all learned to make. Let’s face it: there’s just something about a simple sandwich that’s incredibly satisfying. They are versatile and can be loaded with fresh vegetables, mouthwatering meats, melty cheese, and sauced to perfection.  Especially in the Summer, sandwiches are the go-to recipe. With the exception of grilling or barbecuing, cooking is just not something most of us enjoy in the Summer. We want to be outside, enjoying the gorgeous weather, and going for a walk to a park or near the water.

Any sandwich you make with our deli products is perfect for a summer picnic or dinner, or even for your road trips. But the list doesn’t end here: you can definitely count on them to make delicious lunch ideas – not to mention how easy they are to put together. Oh, and have you given them to the kids? Exactly. Everyone loves them.

So instead of spending a beautiful summer day cooking, you can make sandwiches quickly and actually enjoy the outdoors. Ask our staff for ideas from the deli counter. They will be very happy to assist you and even give you suggestions.

 

Grilling ribs? Know a few tips!

Grilling ribs? Know a few tips!

For most people, Summer is a bliss for many different reasons. When it comes to cooking, if you are a lover of the outdoors, then you are part of that group of people that creates the meal prep process around the grill. We get you! We are part of that group as well.

From burgers to steaks, from chicken to sausages, grilling turns any meal into a festive occasion. Ribs are among the ultimate grilled meal. They’re messy, indulgent, delicious and a favourite when it comes to dinner. Some people feel intimidated with ribs, but they are actually easy to make. You just need a good dosage of patience.

The first step into grilling ribs is to actually know your ribs. You can’t just grab the first pack of ribs you see and hope for the best. Ribs belong in three main categories:

  • Baby back ribs – the most common and easiest to find. They are smaller, meatier and leaner than other types.
  • Spareribs are larger with flat bones. They have more connective tissues, so after a long cooking time, they’ll get very tender.
  • St. Louis-style ribs are spareribs with the rib tips removed. They have a more uniform, rectangular shape than the other types.

Next comes the flavour. Just like you would with any other cut of meat, seasoning ribs ahead of time, allowing them to take in the flavour, is key to having delicious grilled ribs. Check out our recipes section for ideas.

As we said above, when making ribs, no matter what type, you need to be patient. Cook them low and slow, and they will “fall off the bone”.