Many relegate this cut to soup….oh, what a shame! We take 2-3 inch ribs, drench them in flour and quickly sear them, then plop them into an incredible beefy, seasoned wine sauce interspersed with good-for-you carrot chunks, mushrooms and onions.
$12.00 for a 2 lb containerStore ground sirloin or top of the round, red and black kidney beans, diced tomatoes, chili sauce and a variety of seasonings are slow simmered until thickened and a rich mahogany color is achieved. This incredibly meaty chili has only a mild-to-moderate “bite” which makes for a hearty family meal that even children will enjoy.AVAILABLE FROZEN VIA MAIL-ORDER
Chicken marsala is a famous Italian recipe. The key ingredient which gives chicken marsala its distinctive sweet flavour and aroma is Marsala wine. Chicken breasts, without skin or bones, are pounded flat to a uniform thickness. The chicken is then lightly coated with flour and quickly browned in a mixture of butter and or olive oil then removed from the pan. The oil and juices are used to sauté the mushrooms and the shallots. Marsala sauce is made from water, chicken stock, marsala wine and spices which are reduced over heat with the mushrooms and shallots. The chicken is cooked in the marsala sauce.
This lemony chicken cutlet is the queen of the roost! Our own in-store chicken breast is filleted, egg washed, double-floured, seared until cooked, then drenched in a lemon-white wine-butter sauce.
An elegant choice when using beef tenderloin isn’t feasible. Our homemade mushroom duxelle is generously topped onto a seared, boneless chicken breast, then the entire piece is wrapped in puff pastry. This is the stage at which you receive it, either fresh from the store, or frozen.
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