Pieces of our Artisan Farms boneless, skinless, chicken breasts and thighs are marinated in a fragrant combination of fresh lime juice, honey, turmeric, Madras curry powder, garlic and cilantro. They are then skewered on bamboo and grilled quickly to impart a bit of smoke, before being cooked sous vide. Great paired with our Coconut Rice or Mumbai Rice!
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 Artisan Farms 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!
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. Irie mon!
We toss pieces of Buschbeck Farms Lamb in fragrant Harissa spices, the traditional spice blend of North Africa that includes: cumin, coriander, caraway and smoked paprika. We skewer the pieces on bamboo sticks and quickly grill them over high heat before cooking them sous vide, ever so slowly to a perfect medium-rare. Tender Moroccan Street Meat! great accompanied with our Couscous or Mumbai Rice.
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!
Grilled Piri Piri Chicken Breast A celebration of the blending of African and Portuguese cuisines….and in particular, the Bird’s Eye Chili! Our version of this dish (seems everyone has a variation; from spice rubs to marinades) involves a spice rub that includes garlic, ginger, cardamom, paprika….and goes easy on the chilies! Our Artisan Farms boneless, skinless chicken breast is rubbed with the spices and grilled quickly over a very hot flame, before being vacuum packed and cooked sous vide, resulting in a very aromatic, moist chicken breast. Try paired with our Mexican Firecracker Rice!
We call them “Naked Ribs” because we only season them with sea salt and black pepper. We then grill these incredibly meaty Maple Ridge Farms 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
Grilled Steak-on-a-Stick with Montreal Steak Spice
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! Pairs perfectly with our Lobster Lolly as part of our take on traditional Surf and Turf!
Heat the steak-on-a-stick following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
Place the steak-on-a-stick on a preheated barbecue and grill for 2-3 minutes to crisp up the meat, being careful not to overcook it!
Place it on your plate and pour the pouch juices over top.
Maple Roasted Butternut Squash Stuffed Chicken Breast
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.
Provençale Ratatouille and Chèvre Stuffed Chicken Breast
Provençale Ratatouille and Chèvre Stuffed Chicken Breast
Ratatouille, the classic French Provençale dish of tomato, zucchini, eggplant, sweet peppers, onions and garlic seasoned with Herbes de Provençe. We combine all of this with creamy goat cheese and stuff it in a plump Artisan Farms boneless, skinless chicken breast then cook it slowly sous vide. Even more amazing when paired with our Roasted Garlic Smashed Potatoes.
The classic French Bistro menu item. Delicious, melt-in-your-mouth duck, with crazy crispy skin! We season our King Cole duck leg with sea salt and black pepper, then vacuum pack it and cook it sous vide... slowly... very slowly…
Heat the duck leg following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
Place it skin-side up on a baking sheet, and place under the broiler for 2-4 minutes to crisp up the skin (skin-side down on a hot barbecue grill).
Plate the Confit Duck Leg and drizzle the juices in the pouch over top (and on your potatoes!).
Roasted Petite Tender with Asiago-Spinach Stuffing
A perfect roast for two (or three)! The Petite Tender is a seldom seen cut of meat that is nearly as tender as a filet. We season it with sea salt and black pepper, sear it, and stuff it with a creamy combination of Spinach and Asiago cheese. Cooked medium-rare, this roast melts in your mouth. Serve with our Roasted Garlic Smashed Potatoes....mmmmmmmm.
The rich, earthy flavours of Portobello mushrooms slightly sweetened with Port wine and stuffed into a grilled Petite Tender, make this a delicious roast for two (or three, or four!). The Petite Tender is a seldom seen cut of meat that is almost as tender as a filet of beef. We cook this sous vide to medium rare to ensure a moist and tender roast.
If you haven't had a scallop cooked sous vide then you haven't had a scallop! Our sea scallops are vacuum packed with our own Lemon-Garlic-Herb Butter and cooked sous vide to perfection. Great served with our Coconut Rice or tossed with spaghettini. Goodbye, rubbery… Hello buttery, melt-in-your-mouth goodness!
We slice our oh-so-tender grilled boneless beef short ribs and combine them with a rich red wine beef demi-glace sauce spiked with rosemary. You just heat and serve! Best paired with our Roasted Garlic Smashed Potatoes. Truly comforting!
Our most popular stuffing! Our Artisan Farms boneless, skinless chicken breast is stuffed with an unlikely, but delicious combination of sweet Ontario apples and apple sauce, sauteed spinach and creamy Brie cheese, lightly seasoned with fresh rosemary. Serve this atop our Wild Rice Pilaf for a delicious pairing.