Recipes

Pork Stir-Fry

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Ingredients
  • 1/2 cup chicken or vegetable broth
  • 1/3 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 1/2 to 1 teaspoon chili-garlic paste or sriracha
  • 12 ounces pork tenderloin, cut into strips
  • 3 baby bok choy or 1 medium bok choy
  • 5 teaspoons stir-fry oil or vegetable oil, divided
  • 6 garlic cloves, sliced
  • 1 tablespoon minced fresh ginger
  • 2 shallots, halved and sliced
  • 1 red bell pepper, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • Hot cooked soba noodles or rice noodles
  Preparation  
  1. Combine first 5 ingredients in a small bowl. Toss pork with 1/4 cup sauce mixture in a medium bowl, reserving remaining sauce mixture. Marinate 15 to 30 minutes.
  2. Meanwhile, trim root end of bok choy. Slice white stems; tear or cut large leaves in half.
  3. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 teaspoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add pork; stir-fry 3 minutes or until browned. Transfer to a plate, and wipe wok clean.
  4. Heat remaining 3 teaspoons oil in wok over high heat (medium-high, if using a nonstick skillet). Add garlic, ginger, and shallots; stir-fry 30 seconds or until fragrant. Stir in bok choy stems, bell pepper, and mushrooms, and cook 5 minutes or until tender.
  5. Stir in reserved sauce mixture. Bring to a boil, reduce heat, and simmer 1 minute or until thickened. Stir in bok choy leaves and pork, and cook until heated through. Serve with hot cooked noodles.
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Beef Stew with Roasted Root Vegetables

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Ingredients  
  • 2 lbs beef stew meat, large chunks or 3 lbs pot roast
  • kosher salt, to taste
  • pepper, to taste
  • 3 tablespoons canola oil or 3 tablespoons olive oil
  • 2 -3 tablespoons flour
  • 1 large onion, peel and sliced thick in rounds
  • 5 garlic cloves, peel and smashed
  • 1(15 ounce) canplain diced tomatoes with juice
  • 12cup dry red wine, good enough to drink
  • 2 cups beef broth
  • 2 teaspoons dried thyme leaves
  • 2 whole bay leaves
    ROOT VEGETABLES
  • 2 medium red onions, peeled, sliced thick
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 2 medium parsnips, peeled, cut into 1/2-inch coins
  • 3 -4 yukon gold potatoes, peels on and cut into chunks
  • 3 tablespoons olive oil
  • kosher salt, season to taste
  • fresh ground black pepper, season to taste
  Method    

DIRECTIONS

  1. Preheat the oven to 350°.
  2. Heat a large Dutch oven, with a lid, over medium-high heat.
  3. In a large bowl or ziplock bag, Add the meat: generously sprinkle with salt and pepper, and lightly coat with the flour. Add the oil to the pot, lay the meat in the pan and sear on all sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more oil if necessary.
  4. Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the diced tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the beef broth, thyme, and bay leaves, and bring to a boil.
  5. Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven. Cook until the meat is just tender, about 1 1/2 hours.
  6. Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper. Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.
 
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Slow Cooker pulled pork

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Ingredients  
    Method  
  1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
  2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
  3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
  Bon appétit!
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Bacon wrapped chicken strips

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Ingredients  
  • Package of chicken strips (about 8 strips)
  • 8 slices of bacon
  • 1 Tbsp vegetable oil
  • 2 Tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • Salt
  • Fresh cracked pepper
  Preparation  
  1. Preheat the oven to 400.
  2. Preheat a seasoned iron cast skillet on stove top, over medium heat, and rub a little more oil over it.
  3. In a small bowl, whisk maple syrup, Dijon mustard, salt and pepper together. Glaze each chicken strip in some syrup mixture. Wrap bacon slice around each chicken strip and place the in the skillet, loose end down. Sprinkle with a little more salt in you wish.
  4. Saute chicken strips for a few minutes of each side, until it starts to golden and transfer the skillet into the oven.
  5. Bake for 15-17 minutes, until bacon is nicely golden brown.
  6. Don’t have a cast iron skillet? Don’t worry, this dish can be made on stove-top!
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Juicy roasted chicken

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Ingredients  
    Method
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
  by: ROBINROCKINGBIRD  
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Umami burgers with port

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Step away from the traditional, classical way of making burgers and try something out of the ordinary that everyone will love. (by Adam Fleishman)   Ingredients
  • 1 cup ruby port
  • 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
  • Salt and freshly ground pepper
  • 1/2 cup Stilton cheese (3 ounces), softened
  • Umami dust, for sprinkling
  • 4 brioche hamburger buns, buttered and toasted
  Preparation
  1. In a small saucepan, cook the port over moderate heat until reduced to 2 tablespoons, about 15 minutes.
  2. Heat a cast-iron griddle until very hot. Form the meat into four 4-by-1-inch patties without packing too tightly. Season generously with salt and pepper. Arrange the patties on the griddle, cover with a roasting pan and cook over moderately high heat for 4 minutes, until very crusty. Flip the patties and cook, covered, for 2 minutes longer; top with the Stilton and cook uncovered for 1 minute. Transfer the patties to a plate and sprinkle with the umami dust, let rest for 2 minutes and set on the buns. Drizzle with the reduced port, top with the buns and serve.
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Basic Chili

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This healthy basic beef chili recipe is well worth doubling so you can throw a batch in the freezer. Serve topped with diced red onion, sliced scallions, shredded cheese and your favorite hot sauce. (by R. Walsh)     Ingredients
  • 1 tablespoon canola oil
  • 3 cups finely chopped onions
  • 2 cups finely chopped green bell pepper
  • 1 clove garlic, minced
  • 2 pounds lean ground beef (90% or leaner)
  • 1 cup water
  • 1 14-ounce can no-salt-added diced tomatoes
  • 1 6-ounce can tomato paste
  • 2 bay leaves
  • ¼ cup chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon red-wine vinegar
  • ¾ teaspoon salt
  • Ground pepper to taste
  • Pinch of cayenne pepper
  • 1 15-ounce can kidney beans, rinsed
  Preparation
  1. Heat oil in a large pot over medium-high heat. Add onions, peppers and garlic and cook, stirring frequently, until tender, about 15 minutes. Add beef and cook, breaking it up with a spoon, until no longer pink, 7 to 8 minutes. Add water, tomatoes and their juice, tomato paste, bay leaves, chili powder, cumin, vinegar, salt, pepper and cayenne; stir well to combine. Cover and simmer over low heat for 1 hour.
  2. Stir in beans and cook, uncovered, for 30 minutes more. Remove bay leaves before serving.
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Chicken Parmesan Sub

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Ingredients    
  • ¼ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)*
  •  3 teaspoons extra-virgin olive oil, divided
  • 1 6-ounce bag spinach
  • ⅓ cup prepared marinara sauce
  • 2 tablespoons grated Parmesan cheese
  • ¼ cup shredded part-skim mozzarella cheese
  • 2 soft whole-wheat sandwich rolls, toasted
  Preparation  
  1. Combine flour, salt and pepper in a shallow dish. Place chicken between two large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even ¼-inch thickness. Dredge the chicken in the flour mixture.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add spinach, and cook, stirring often, until wilted, 1 to 2 minutes. Transfer to a small bowl.
  3. Add the remaining 2 teaspoons oil to the pan. Add the chicken, and cook until golden on first side, 2 to 3 minutes. Turn the chicken, reduce heat to medium, top with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella, cover and cook until the cheese is melted and the chicken is cooked through, 2 to 3 minutes. Serve on rolls.
  * You may choose oven baked breaded chicken as well. It is healthy and delicious.  
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Oven-Barbecued Pork Chops

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Ingredients  
  • 1½-1¾ pounds bone-in, ¾-inch-thick pork rib chops, trimmed of fat
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 3 teaspoons canola oil, divided
  • 1 medium onion, diced
  •  1 clove garlic, minced
  • ⅓ cup orange juice
  • ½ cup barbecue sauce
Method
  1. Preheat oven to 400°F.
  2. Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.
  3. Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
  4. Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145°F, 6 to 10 minutes. Serve the sauce over the pork chops.
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Rhubarb & Lamb Tagine

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Ingredients    
  • 2 pounds boneless leg of lamb, trimmed, cut into 2-inch pieces
  • 1⅛ teaspoons kosher salt, divided
  • 1½ teaspoons ground pepper, divided
  • 3 tablespoons butter
  • 4 cups sliced onions ( ½ inch thick)
  • 2 cloves garlic, thinly sliced
  • 2 cinnamon sticks
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground ginger
  • ½ teaspoon cayenne pepper
  • 1 28-ounce can or two 14-ounce cans no-salt-added diced tomatoes
  • 3 cups coarsely chopped rhubarb, fresh or frozen (thawed)
  • 2 cups low-sodium chicken broth
  • ½ cups golden raisins or currants
  • 3 tablespoons light brown sugar
  • Handful of chopped flat-leaf parsley
  Method  
  1. Preheat oven to 325°F.
  2. Season lamb with 1 teaspoon each salt and pepper.
  3. Melt butter in a large pot over medium heat. Add onions and cook, stirring occasionally, until they start to brown around the edges, 6 to 10 minutes. Add garlic, cinnamon sticks, cumin seeds, ginger and cayenne; cook, stirring, for 1 minute more. Add tomatoes and their juice, rhubarb, broth, raisins (or currants) and brown sugar; increase heat to high and bring to a lively simmer. Nestle the lamb into the stew and cover with a tight-fitting lid. Transfer to the oven.
  4. Bake until the lamb is meltingly tender, about 2 hours.
  5. Increase oven temperature to 425 degrees . Uncover the pot and bake until the sauce has slightly reduced, 30 to 45 minutes. Season with the remaining ⅛ teaspoon salt and ½ teaspoon pepper. Serve topped with parsley.
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