Here’s the secret: an easy oven-baked method and amazing sauce will make chicken wings the star of any party. They say chicken wings are the ultimate party food… and they are!
Roast chicken wings in the oven in a 475º F oven on a rack in a baking sheet until crisp, for 40 to 45 minutes. Once you have them baking, it’s time to choose the sauce and whisk ingredients together. Here are some options:
Classic – 3 tbsp of cayenne pepper sauce, 2 tbsp melted unsalted butter, 1/4 tsp freshly ground pepper and 1 tbsp cider vinegar. There’s a reason why this sauce is called classic. It is one of our favourite sauces.
Satay – 2 tbsp peanut butter, 1 tbsp each brown sugar, fish sauce & lime juice, 1 tsp scallion, thinly sliced.
Chipotle – A great sauce for baked wings.3 chipotles in sauce, minced, 1 tbsp maple syrup, 1 tbsp melted butter.
Miso – 1/4 cup honey, 2 tbsp balsamic vinegar, 2 tbsp white miso.
Most of us love pulled pork recipes, carnitas, or roasted pork shoulder. It’s one of the best go-to food options when you need to feed a crowd or make a meal with leftovers to spare. So, how can we master this cut of meat?
Pork shoulder is a relatively tough and inexpensive cut of meat layered with fat that comes from the pig’s shoulder region. You may also see this cut labeled as pork butt, but this is actually shoulder meat. Don’t fall for the belief that this cut of meat is rough. Cook it low and slow for a few hours and it will be transformed into tender, juicy shreds that fall apart with the touch of your fork.
So, first thing to know: pork shoulder and pork butt. While pork shoulder and pork butt come from the same basic region of the pig and can be used interchangeably, they are cut from opposite ends of the shoulder region. Pork shoulder is cut from the thinner end of the shoulder, contains slightly less fat, and can be better for cooking and slicing whole. Pork butt, on the other hand, is cut from the thicker, fattier end of the shoulder, and excels in recipes like pulled pork where the meat is meant to be shredded. This is the cut that’s typically used for ground pork. You can also get freshly ground at our butcher shop. Just ask our staff to assist you with this.
It’s best to cook pork shoulder soon after buying it, although it will keep for two to three days in the fridge. Any longer than three days and it’s best to store it in the freezer, where it will keep for up to six months. Plan to give frozen pork shoulder roughly 24 hours (for every five pounds of meat) to thaw in the refrigerator. Pork shoulder is super versatile, forgiving, and quite easy to cook. Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won’t suddenly end up with something dry or rubbery. Part of the versatility that comes with pork shoulder is the form in which you choose to cook it. This cut can be cooked whole, as with a slow-cooked pork roast; cut into large chunks, for making pulled meat; prepped and cooked as smaller chunks, for stews and chili; or even ground for meatballs and patties.
Last, but not least, braise it in the oven, stew it, braise it in the slow cooker, cook it in the pressure cooker.
Seasoning is without a doubt one of the most important aspects of cooking. When it comes to meat, it is the secret behind a very delicious, tasty meal. The most important ingredients are salt and pepper (and sometimes the only ones you really need). In most cases, however, it can’t just expect to combine them and automatically get a banquet from heaven. Salt and pepper’s function is to enhance flavour, never to change it.
How should we season our meat?
Mosts chefs will tell you that you want your seasoning hand to be about 1 foot from the food product your are trying to season. This way you can cover all of the surface area of the food item, and of course don’t forget to season both sides of your food item. Season generously! In other words, don’t cover your meat with a rub, but cover it with a good portion of seasoning.
Next, don’t forget the most important rule: season only once! Taste as many times as necessary, but season only once. You can always add more if it needs it, but if you put too much seasoning, you will ruin your food. But remember, never taste raw meat!
Check out the seasoning options we have available at our shop. You can also ask our staff for ideas and suggestions.
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).
