Grilled Jamaican Jerk Chicken Breast A mix of African and Indian flavours, the cuisine of Jamaica is rich with fragrant spices! We make a marinade with orange juice, soy sauce and spike it with allspice, cinnamon and nutmeg with a smattering of Jalapeno peppers to make it interesting. Then we marinate our Fenwood Farm's boneless, skinless chicken breasts before tossing them on a grill to char the chicken and spices. We then lock in all of those aromatic spices by vacuum packaging each chicken breast and cooking them sous vide. Complete your meal with a side of Jamaican Rice and Beans!
The robust flavours and warm spices of Jamaica highlight this combo... coconut milk, garlic, allspice and thyme infused into white rice and kidney beans. Top with the char-grilled Artisan Farms boneless-skinless chicken breast that has been marinated with orange juice, soy sauce and a hit of Island spices. Finish your dish by drizzling the juices of the chicken over your rice… Flavour... flavour... flavour!!!
We use the same fragrant marinade that we marinate our Jamaican Jerk Chicken Breast in, only this time, we marinate an Fenwood Farm's plump and juicy chicken leg. We grill it and lock in the flavours and aromas by vacuum packing it and cooking it sous vide! Serve this with our Jamaican Rice and Beans to complete your Island experience. Irie mon!
We use the same fragrant marinade that we marinate our Jamaican Jerk Chicken Breast in, only this time, we marinate an Artisan farms plump and juicy chicken leg. We grill it and lock in the flavours and aromas by vacuum packing it and cooking it sous vide! Serve this with our Jamaican Rice and Beans to complete your Island experience.
We've marinated our Bar Five Farms Angus boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sauteed mushrooms; King, Shittake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty!
Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch.
Pour pouch contents, including short ribs and mushrooms into a small saucepan. Bring to a boil. Reduce by half or until desired thickness has been achieved.
Slice the short ribs, if you like, and place them on your plate. Drizzle the pan sauce and spoon the mushrooms over top.
This is a staff pick! We have taken the refreshing flavours of the Cuban Mojito; fresh lime juice, mint, and rum and combined them to make a marinade for our Fenwood Farms boneless, skinless chicken breast and paired it with our Coconut Rice. A great dish for a hot summer night!
Grilled Mojito Chicken Breast The Mojito…the perfect summer cocktail, most certainly according to Ernest Hemingway! We have taken the refreshing flavours of the Cuban Mojito; fresh lime juice, mint, and rum, and combined them to make a marinade for our Artisan Farms boneless, skinless chicken breast. We then quickly grill the chicken breast over a very hot flame before vacuum packing it and cooking it sous vide to lock in all of those summer flavours.
Great served over our Coconut Rice or sliced with a salad.
It’s as if this chicken breast had been kissed by the Tuscan Sun! Marinated first with Balsamic vinegar, extra virgin olive oil and garlic, then filled with a stuffing of mushrooms, artichokes, spinach and Asiago cheese. The chicken is grilled, vacuum packed and cooked sous vide to lock in all those Tuscan flavours. Pairs beautifully with our Wild Rice Pilaf.Buon Appetito!
We call them “Naked Ribs” because we only season them with sea salt and black pepper. We then grill these incredibly meaty Berkshire ribs to impart that smoky barbecue flavour before we cook them sous vide, low and slow, until they are sooooo tender! You get to slather them with one of our BBQ sauces or your favourite, then finish them on your barbecue or under your broiler. These pair perfectly with our Smashed Sweet Potato Russet Blend.
Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch.
Place them on a baking sheet, slather with barbecue sauce and place under the broiler for 2-4 minutes to crisp up, being careful not to burn the sauce. Or, slather them with barbecue sauce and place them on your preheated barbecue.
Cut the rack between the bones and pile on a platter. Serve with additional sauce if desired.
“Best ribs I’ve ever had!” —overheard at the OK Friday Market, Burl’s Creek
Tender chunks of Maple Ridge Farms pork are marinated with olive oil, red wine vinegar, garlic, oregano, and lemon juice then skewered on bamboo sticks, we grill them and cook them sous vide, locking in those sunny Greek flavours. Wrap it in a pita, or serve it on a bed of our flavourful Greek Rice alongside a classic Greek Salad.
Pieces of our Bar Five Farms petite tender are skewered on a bamboo stick, seasoned with classic Montreal Steak Spice and quickly char-grilled before being cooked sous vide to a tender and juicy medium-rare doneness! Delicious set atop our Poutine Smashed Potatoes.
A dish inspired by the unofficial beverage of Ireland, Guinness stout! We reduce Guinness with a rich stock, fragrant with fresh herbs and a touch of honey to make a glaze that we pour over one of our Buschbeck Farms lamb shanks. We slow cook this sous vide, to a melt-in-your-mouth consistency. Serve with our Colcannon and Roasted Organic Carrots and Parsnips to complete the Irish countryside experience! Slainte!
Heat the lamb shank and sauce pouch following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
Pour the juices and contents of the sauce pouch into a small saucepan and reduce until thickened.
Plate the lamb shank and pour the reduced juices over top (and your potatoes!)
Huli Huli BBQ Spatchcocked Chicken Dinner Kit for Four
Robust flavours and warm spices combine in this very traditional Island cuisine classic. Coconut milk, garlic, allspice and thyme flavour a combination of white rice and kidney beans. A natural side dish for either our Jamaican Jerk Chicken Breast or our Jamaican Jerk Chicken Leg.
Jambalaya is a true melting pot of flavours, influences and ingredients. Rice is combined with sweet peppers, onions, celery, tomatoes and andouille sausage and cooked in a flavourful broth accented with our own blend of Cajun spices. We have simplified this classic Cajun dish to be an accompaniment to many of our Main Event items. Fantastic served with our Cajun Blackened Chicken Breast or Cajun Bronzed Salmon Fillet.
Jewelled Rice, orJavaher Polowis as delicious as it is beautiful. Named for its gemstone colours of gold (saffron, carrots and orange peel), emeralds (pistachios) and rubies (barberries), Jewelled rice is traditionally served at Persian wedding celebrations. Most notable at fist bite is the abundance of fragrance and flavour created by the fusion of basmati rice with saffron, orange and tart barberry, balanced with sweet carrots, and earthy flavours of pistachio and almond. This delicious dish is sure to become a staple on your table and is outstanding when paired with ourBraised Persian Lamb Shank!
Thoughts of Autumn and Spring...butternut squash and maple syrup. We roast these together with sweet onions, then combine them with toasted pecans and bread, and plenty of fresh herbs to make a unique and delicious stuffing for our plump boneless, skinless chicken breasts. We add an extra splash of maple syrup to each pouch. Think of it as the basting process for the chicken breast! Delicious served with our Wild Rice Pilaf.
Named for the colourful bits of diced sweet peppers, chopped tomatoes, black turtle beans and fresh cilantro that stand out against the white rice...not because of the spiciness...it's not. Jazzes up any plate! A customer favourite!
This a fragrant combination of Basmati Rice and Red Lentils that we season with scallions, garlic, turmeric, and cumin. Perfect with our Curried Chicken-on-a-Stick!
