Recipes

Spicy Grilled Pork Chops

May Your Coffee be strong and your Monday be short message written on vintage wooden board. Motivational concept image
      Ingredients  
  • 4 pork rib chops, cut ¾ inch thick
  • ¼ cup lime juice
  • 1 tablespoon chili powder
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon hot pepper sauce
  • ¼ teaspoon salt
  • Sliced mango and/or fresh chile peppers (optional)
  Method
  1. Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain chops, discarding marinade.
  2. Place chops on the rack of an uncovered grill directly over medium coals. Grill for 11 to 14 minutes or until pork juices run clear (160°F), turning once. If desired, garnish with mango and/or chile peppers.
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Asparagus & Ham Stuffed Potato

May Your Coffee be strong and your Monday be short message written on vintage wooden board. Motivational concept image
Ingredients    
  • 4 medium russet potatoes (about 8 ounces each)
  • ½ bunch asparagus, trimmed and cut into ½-inch pieces
  • 1 cup diced ham
  • ½ cup reduced-fat sour cream
  • 1 cup shredded Swiss cheese, divided
  • ½ cup chopped fresh chives, divided
  • ¼ teaspoon salt
  • ¼ teaspoon white or black pepper
  Preparation  
  1. Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes.
  2. Meanwhile, bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add asparagus, cover and steam until just tender, 2 to 3 minutes.
  3. Combine the steamed asparagus with ham, sour cream, ½ cup Swiss cheese, 6 tablespoons chives, salt and pepper in a bowl. When the potatoes are cool enough to handle, cut off the top third, then gently scoop out the flesh; add to the bowl with the ham mixture and gently mash together.
  4. Place the potato shells in a microwave-safe dish and evenly divide the ham mixture among them. (They will be very well stuffed.) Top each stuffed potato with 2 tablespoons of the remaining cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes. Garnish with the remaining chives.
  • No microwave? No problem: Preheat oven to 400°F. Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 45 to 60 minutes. Fill the potato as directed and bake the stuffed potatoes on a foil-lined baking sheet until the filling is hot, about 15 minutes.
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Portuguese pork with clam

May Your Coffee be strong and your Monday be short message written on vintage wooden board. Motivational concept image

Ingredients

  • 1 tbsp olive oil
  • 500g/1lb 1oz boneless pork shoulder, cubed
  • 1 large onion, finely sliced
  • 50g/1¾oz pancetta, cut into chunks
  • 6 cloves garlic, sliced
  • 1 large green pepper, sliced
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 tsp thyme
  • 400g/14oz tomatoes, peeled and chopped
  • 75g/2½oz tomato purée
  • 225ml/8fl oz white wine
  • 150g/5¼oz spicy chorizo, skin removed and cut into chunks
  • 300g/10oz small fresh clams
  • handful of fresh parsley, chopped
  • handful of fresh coriander, chopped
  • potato wedges (fried)
  Method
  1. Heat the olive oil in a casserole dish. Add the pork and fry until browned on all sides. Once browned, remove the pork and set aside. Fry the potato wedges.

  2. Add the onion, pancetta, garlic, green pepper, paprika, bay leaf and thyme, and fry until the onions have softened.

  3. Add the tomatoes, tomato purée and wine, mix well, and bring to the boil.

  4. Reduce the heat and return the pork to the pan with the chorizo. Cover and simmer for 50 minutes.

  5. Finally, just before serving, add the clams, wedges and parsley, mixing well, and cook for a further five minutes or until the clams have opened. Discard any that don’t open.

  6. Serve with the stew spooned over the top and garnished with coriander.

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Parsnip, Prune & Caramelized Onion Gratin

170904_roast-of-veal2
Sweet prunes and caramelized onions pair with earthy parsnips in this delicious gratin. Make it a meal: Serve with Roasted Pork Tenderloin and roasted potatoes.   Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 4 onions, thinly sliced (about 4 cups)
  • ½ cup prunes, pitted and chopped
  • 1 tablespoon dried thyme leaves
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 8 parsnips (about 1½ pounds total), peeled and thinly sliced
  • 1 cups reduced-sodium chicken broth, or vegetable broth
  Method  
  • Preheat oven to 400°F. Coat a 1½-quart gratin dish or other shallow baking dish with cooking spray.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring frequently, until golden and caramelized, 8 to 10 minutes. Stir in prunes, thyme, salt and pepper; remove from the heat.
  • Spread half the parsnips in the prepared dish. Cover with the onions and prunes. Top with the remaining parsnips and pour in broth. Tightly cover the dish with aluminum foil and bake until the parsnips are very tender, about 1 hour.
  • Remove from the oven. Set the oven to broil. Uncover the dish and baste the top with juices. Broil until the top begins to brown, 3 to 4 minutes.
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Sticky Honey-Soy Chicken Wings

May Your Coffee be strong and your Monday be short message written on vintage wooden board. Motivational concept image
by: Tyler Florence
  Ingredients:    
  • 2 lb(s) chicken wings
  • 1 cup low-sodium soy sauce
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp chopped fresh cilantro leaves
  • 2 cloves garlic, minced
  • ½ lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp butter
  • ½ cup honey
  • Sesame seeds, for garnish
      Preparation:  
  1. Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
  2. Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
  Enjoy!
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Roast leg of lamb with mint sauce

BLOG
Ingredients
2 kg leg of lamb
1 bulb of garlic
½ a bunch of fresh rosemary
1.5 kg potatoes
1 lemon
olive oil
MINT SAUCE
1 bunch of fresh mint
1 teaspoon sugar
3 tablespoons wine vinegar
Method
1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom.
3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. 4. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
5. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
6. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
7. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
8. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
9. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
10. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
11. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
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Rack of lamb with warm apple and lentil salad

Pavao_SM_BLOG July 17 to 23
Mustard and rosemary complement rich lamb and earthy lentils in this elegant meal.
Ingredients 2 tablespoons coarse dry breadcrumbs, preferably whole-wheat 1½ teaspoons extra-virgin olive oil, divided 1 teaspoon chopped fresh rosemary, divided ¾ teaspoon kosher salt, divided ¼ teaspoon freshly ground pepper, divided 1 1½-pound rack of lamb 3 teaspoons Dijon mustard, divided 2 shallots, finely chopped 1 15-ounce can lentils, rinsed, or 1⅓ cups cooked lentils 1 Granny Smith apple, finely chopped 2 stalks celery with leaves, finely chopped ¾ cup reduced-sodium chicken broth, or water 2 teaspoons sherry vinegar, or cider vinegar
Preparation 1. Preheat oven to 450°F. 2. Mix breadcrumbs, ½ teaspoon oil, ½ teaspoon rosemary, ½ teaspoon salt and ⅛ teaspoon pepper in a small bowl. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add lamb, meat-side down, and sear until browned, about 1½ minutes. Turn it over and spread 2 teaspoons mustard over the meat. Sprinkle the breadcrumb mixture over the mustard. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 140°F for medium-rare, 15 to 20 minutes. Transfer the lamb to a plate and tent with foil to keep warm. 3. Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining ½ teaspoon rosemary, ¼ teaspoon salt and ⅛ teaspoon pepper; cook, stirring constantly, until starting to soften, about 1 minute. Stir in lentils, apple, celery, broth (or water), vinegar and the remaining 1 teaspoon mustard. Cook at a lively simmer, stirring occasionally, until slightly reduced and the celery and apple begin to soften, about 4 minutes. Cut the lamb into 8 chops and serve over the lentils.
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Steak with mushroom-sherry sauce

Pavao_SM_BLOG July 10-16
Ingredients
serves 4

  4 4-ounce steaks ¾ teaspoon freshly ground pepper, divided ½ teaspoon salt 2 tablespoons extra virgin olive oil, divided 8 ounces sliced mushrooms (about 2½ cups) 1 large shallot, thinly sliced 1 tablespoon all-purpose flour 1 teaspoon chopped fresh thyme or ¼ teaspoon dried ½ cup dry sherry (see Note) ½ cup reduced-sodium beef broth 2 tablespoons reduced-fat sour cream

Preparation
  1. Sprinkle steaks with ½ teaspoon pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm.
  2. Add the remaining 1 tablespoon oil to the pan. Add mushrooms, shallot and the remaining ¼ teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat; stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce. Serve the steaks with the sauce.
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Chicken breast and spiced apples

Week_June 12_18_chicken_breast_blog
Ingredients    
  • 2 apples, preferably Braeburn, peeled and thinly sliced
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon
  • 3 teaspoons extra-virgin olive oil, divided
  • 3 teaspoons unsalted butter, divided
  • 1⅛ teaspoons herbes de Provence, divided
  • ½ teaspoon salt¼ teaspoon freshly ground pepper
  • 1½ pounds boneless, skinless chicken breasts, trimmed
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon freshly grated lemon zest
    Preparation  
  1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
  2. Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a ½-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
  3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
  4. Add broth, lemon zest, the remaining ⅛ teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sauteed apples.
 
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Filet Mignon with Mushroom Red Wine Sauce

Blog_Week_may29_filet_mignon
        Ingredients:    
  Preparation       Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking. In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean. Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil. Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms. Spoon the sauce over the steaks and serve.  
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