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Recipes

Mouth-watering Recipes

porktenderloin

Herbed Pork Tenderloin

For many, pork tenderloin is the absolute premium part of the animal. When choosing a pork tenderloin, choose a piece of meat with a bright pink colour. Most tenderloins weigh about a pound (400 to 600 g), which will serve 3 to 4 people.

See recipe

Roast-chicken

Our Favourite Roast Chicken

Economical, versatile and readily available, chicken is the perfect ingredient for easy, everyday recipes. When choosing a whole chicken, look for one that has a healthy appearance and colour without any defects.   Fresh chicken should smell fresh.

See recipe

Simple cooking ideas

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A great lasagna starts with a great sauce. Here are a few tips to make your next meat sauce instantly more amazing.

Think beyond beef. Mixing up your meats can give your basic beef bolognese a very distinctive flavour. Veal is rich in gelatin, which gives the sauce a silky, smooth texture. Pork is high in fat which emulsifies nicely into the finished sauce.

Brown a small amount of bacon, pancetta or sausage and use the rendered fat to brown the rest of your meats. This will give your sauce a rich aroma and smokey flavour that can't be achieved with ground meats alone.

Always remember to sear your meat in small batches to allow it to caramelize and develop colour. Crowding the pan will cause the meat to steam and it will boil rather than brown.

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The secret to making delicious pork ribs is much easier than you think.  Here is the inside story.

Which is better, back or side? Side ribs are less tender and have more connective tissue than back ribs, but are still very flavourful and less expensive. Back ribs are more tender and meaty than side ribs, and therefore also more expensive.  They can be cooked in the same way, only that side ribs will take longer to cook.

When buying ribs, choose meat with a deep pink almost red colour. This means the meat had time to age and tenderize. The meat should appear to be moist and the bones should be pink. As a rough guide, buy 250 g (9 oz) of meat on-the-bone per person.

A thin, translucent membrane covers the back of pork ribs. If left on during cooking, it becomes incredibly tough and will not allow flavours to penetrate the meat. For full flavour fall-off-the-bone ribs, you'll want to remove this membrane.

Summer grilling tips

Summer is almost here and it's time to get grilling.  Here are a few smart tips to make the best of your grilling season.

grillingAbove all, for an excellent meal, make sure you buy excellent meat.  Buy the highest quality products you can afford.

  • Make your burgers with freshly ground meat, and you will never go wrong. We like ours with 80 percent meat and 20 percent fat.
  • When it comes to steak, nothing beats a dry-aged, bone-in rib eye. This cut of beef is packed with flavour so no need for marinades or rubs. Just salt, pepper, and a hot grill.
  • For great grilled chicken soak it overnight in a saltwater brine to not only add flavor but also ensure the chicken stays moist.
  • Firm fish are the best choice for grilling. Salmon, tuna, or snapper are excellent choices that can stand up to the high heat of the grill.
  • Not all cuts of pork are made for the grill. Rib chops cut from the center approximately 1 ½-inch thick stand up well to the heat and have nice flavour without drying out.
  • Shrimp and scallops are ideal for the BBQ, skewered for easy handling on the grill. Don't go far when cooking seafood, it finishes in a hurry.