Recipes

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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Anyone for a “Tosta mista”?

May Your Coffee be strong and your Monday be short message written on vintage wooden board. Motivational concept image
Tosta Mista is a signature Portuguese Ham and Cheese melt. It is very similar to a typical ham and cheese sandwich, with slight variations in ingredients and the way its made.  Tosta mista consists of two slices of bread, a slice of cheese and a slice of ham. The bread is lightly buttered on the outside and toasted like panini. The bread is crisp on the outside but not hard. The cheese is melted just enough to make it oozy and the mild cheese blends well with the ham. Try it! You will see why it is so popular in Portugal!     Ingredients
  • 2 slices of bread (corn bread is ideal)
  • 1 slice of cheese
  • 1 slice of ham
  • butter
  Preparation
  • Place the cheese and ham on one slice of bread. Make a sandwich.
  • Toast for about a minute (or until the bread is crisp, but not hard, and the cheese is melted)
  • Butter the bread lightly and enjoy!
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Barbecue Steak with Herb Sauce

Week_May 15_bbq
A thick, well-marbled cut—rib eye, strip, or porterhouse— works best for this olive oil and herb-topped steak and makes for a luxurious meal.     Barbecue Steak with Herb Sauce (serves 2)     Ingredients
  • 1 cup packed basil leaves
  • 1 cup packed flat-leaf parsley leaves
  • 2 tbsp. packed fresh oregano leaves
  • 1 tbsp. packed fresh rosemary leaves
  • 1 tbsp. packed fresh thyme leaves
  • 1 tbsp. packed fresh tarragon leaves
  • 2 cloves garlic, minced
  • 34 cup plus 2 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (24 oz.) 2″–3″-thick rib-eye, strip, or porterhouse steak
  Preparation
  • Put the herbs and garlic on a cutting board and finely chop together with a large knife. Transfer herb mixture to a small bowl and stir in 3⁄4 cup oil. Season herb sauce with salt and pepper, cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld. Meanwhile, put steak on a plate; season generously with salt and pepper and rub with the remaining oil.
  • Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Cook steak, flipping once, until browned and cooked to desired doneness, 8–10 minutes for medium rare.
  • Transfer steak to a platter and let rest for 5 minutes. Slice steak against the grain and spoon some reserved sauce over top.
  Serve with fresh tomato wedges.
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Spicy Beef with Shrimp and Bok Choy

Blog_meat
  Here’s a quick and easy suggestion for dinner (any weekday): (via Test Kitchen) Ingredients:
  • ¼ cup Shao Hsing rice wine
  • 1½ tablespoons oyster-flavored sauce
  • 2 teaspoons cornstarch
  • 4 teaspoons canola oil, divided
  • ¾ pound Pavão sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
  • ¼- ½ teaspoon crushed red pepper
  • 10 raw shrimp, (21-25 per pound), peeled, deveined and chopped
  • 1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch piece
Preparation  
  • Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
  • Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
  • Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.
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Pork Chops au Poivre

Blog_Pork_chop
Ingredients
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon salt
  • divided 4 4-ounce boneless pork chops, ½ inch thick trimmed
  • 3 tablespoons of pork chop mix (Pavão)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium shallot, minced
  • ½ cup brandy
  • ¼ cup reduced-fat sour cream
Preparation
  • Combine our pork chop mix and ¼ teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop. Place mix in a shallow dish; dredge each chop in the flour, shaking off any excess.
  • Heat a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
  • Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes. Remove from the heat; stir in sour cream and the remaining ¼ teaspoon salt. Serve the pork chops with the sauce, roasted sweet potato slices and green beans.
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