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.
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).
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”.
Most of the times, when we talk about barbecuing or grilling, we have a tendency of not thinking about lamb. And we should. Whether you’re a lamb lover, hater, or somewhere in between, it’s worth trying your hand at lamb on the grill. Especially lamb chops. It’s one of the greatest ways to cook this incredible meat.
When considering the right chops for grilling, you have three different options.
Shoulder chops
Cut from the front of the animal. These have a fair amount of fat and connective tissue, which gives them a very robust flavour, but they don’t have a great deal of tenderness. That doesn’t mean they can’t be grilled; you just need to pay attention to not overcook them.
Rib chops
These are cut from the center, thus the name rib, and usually come with a long rib bone, with an eye of meat at the end. While not the chops with the most quantity of meat, their presentation and smooth flavour make them a wonderful cut.
Loin chops
These are cut farther back, between the ribs and the leg, and have almost the same smooth flavour as a rib chop. Usually looking like little T-bone steaks, they tend to have a bit more meat than rib chops, making them the best choice.
No matter which ones of the above three you choose, you want them thick-cut to make sure the final product is as delicious as it can be. Another important tip to keep in mind: lamb is best when it’s cooked to between rare and medium. Serve it with salad, a nice sauce, some rice… the choice is really yours. It will be delicious, no matter what you serve these chops with.
Let’s face it! As Canadians, we are always longing for the gorgeous Summer days. One of the main reasons is really how much we all love a good barbecue. There’s something to be said about grilled meat. Choosing the perfect meat for your meals from among the many, many cuts can sound intimidating, but it doesn’t have to feel like a mystery. This is why we are here and on this post we hope to give you a some ideas to best organize your barbecue meals.
If you are planning a party, burgers and sausages are perhaps the most popular meats to have for a barbecue. However, don’t just use them for parties. They are also perfect for an intimate family meal.
Burgers
You have two choices: get our signature Pavão Burgers (especially if you don’t have much time to prepare your meals) or order freshly ground meat, and you will never, ever go wrong with a burger. We advise 80 percent meat and 20 percent fat, which yields a juicy burger that won’t cause flare-ups on the grill when excess grease hits the coals. It cooks quickly and doesn’t need to be grilled at different temperatures.
Sausages
Pick up a variety of our signature sausages, grab some buns and toppings, and let people make their own hot dogs.
Dry-Aged Rib Eye
A rich, beefy, and fatty cut that is near-perfect to begin with, but dry-aging rib eyes add flavour to any meal. No need for marinades or rubs here: Salt, pepper, and a hot grill are all you need.
Back ribs
The most popular ribs on the grill these days. They are tender, with smallish bones and tend to have a good proportion of meat.
Kebabs
Last, but definitely not least, meat kebabs. You can get also get the Pavão style kebabs, ready to grill, or you can make your own. Top sirloin chunks, chicken chunks, sausage… the choice is yours.
Don’t forget to ask our staff for ideas and suggestions when you pass by our butcher shop. Have fun grilling!
