Recipes

Roast Goat

Goat_Recipe_pic

Ingredients

2 Tbs. granulated garlic 2 Tbs. paprika 1 Tbs. coarse ground black pepper 1 Tbs. rosemary 1 Tbs. thyme 1/2 cup steak sauce 1/4 cup Worcestershire sauce 1/4 cup hot red pepper sauce (optional), or to taste 4 lbs. goat leg or shoulder roast 1 cup water

Directions

Combine all ingredients, except meat and water, in a bowl. Add meat and turn to coat thoroughly. Marinate in refrigerator 3 hours or overnight.
Preheat oven to 350°F. Transfer roast to ovenproof pan. Add water to marinade and mix well. Pour over meat. Cover pan and roast 1-1/2 hours per pound, or until fork tender.
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Mediterranean Chicken

Chicken_Recipe_pic

Ingredients

1/4 cup (60 mL) all purpose flour 1/4 tsp (1 mL) pepper 8 skinless chicken thighs, or 4 breast 2 tbsp (30 mL) vegetable oil 1 chopped onion 4 minced cloves of garlic 1/2 tsp (2 mL) dried oregano 1 can (19 oz/540 ml) stewed tomatoes 1 chopped sweet green pepper 1/2 cup (125 mL) olives 2 tbsp (30 mL) chopped fresh parsley 1/2 tsp (2 mL) grated lemon rind

Directions

In plastic bag, combine flour and pepper. Add chicken; shake to coat. Reserve remaining flour mixture. In skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes. Remove to plate; set aside.

Add onion and garlic to pan; cook over medium heat for 3 minutes. Add oregano; cook for 1 to 5 minutes or until vegetables are tender. Add reserved flour mixture.

Stir in stewed tomatoes and green pepper; bring to boil. Return chicken to pan; reduce heat, cover and simmer, stirring occasionally, for 35 minutes or until juices run clear when chicken is pierced. Serve sprinkled with olives, parsley and lemon rind.

Makes 4 servings.
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Beef and potato casserole

Beef recipe_Pic

Ingredients

2 diced bacon strips 1 lb (454 g) ground beef 1 large onion 1/4 lb (113 g) sliced fresh mushrooms 1 large carrot, finely chopped 1 celery rib, finely chopped 3 tbsp (45 mL) all purpose flour 1 cup (250 mL) beef broth 1 tbsp (15 mL) Worcestershire sauce 1 tsp (5 mL) dried tarragon 1/4 tsp (1 mL) pepper 3 cups (750 mL) hot mashed potatoes 3/4 shredded Cheddar cheese, divided 1 dash paprika

Directions

In skillet, cook bacon until crisp:drain, reserving 1 tsp drippings. Set bacon aside. Cook beef in drippings over med. heat until no longer pink:drain. Toss onion, mushrooms, carrot, and celery in flour: add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil: reduce heat. Simmer uncovered for 15–20 mins or until vegetables are tender. Add bacon: transfer to a greased 2 qt baking dish. Combine potatoes and 1/2 cup cheese: spread over beef mixture. Sprinkle with paprika and remaining cheese. Bake uncovered at 350 deg for 20-25 min or until heated through. Broil 4 inches from the heat for 5 mins or until bubbly
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Deli Pasta Salad

Deli_Recipe_pic

Ingredients

1/4 cup (60 mL) light whipped salad dressing 1/4 cup (60 mL) milk 1 tbsp (15 mL) lemon juice 1/2 tsp (2 mL) dried basil 1/4 tsp (1 mL) pepper 1 pinch salt 2-1/2 cups (625 mL) cooked short pasta, rinsed and drained 2 carrots, shredded 2 stalks celery, diced 1 small sweet green peppers, diced 1/2 cup (125 mL) shredded light old Cheddar-style cheese

Directions

In bowl, whisk together dressing, milk, lemon juice, basil, pepper and salt. Stir in pasta, carrots, celery, green pepper and cheese until evenly coated. (Salad can be refrigerated in airtight container for up to 24 hours.)
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Ham and Cheese Breakfast Quiche

Cheese_Recipe_pic

Ingredients

2 (12 ounce) packages frozen hash brown potatoes 1/3 cup butter, melted 1 cup cooked diced ham 1 cup shredded Monterey Jack cheese 2 eggs 1/2 cup heavy whipping cream

Directions

Preheat oven to 425 degrees F (220 degrees C). Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan. Bake at 425 degrees F (220 degrees C) for 25 minutes. Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese. Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.
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