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Recipes

What's Your Flavour?

Welcome to our Recipe Page. We are working hard to provide you with the best recipes in Canada that will bring an extra special twist to the taste and flavour of your Direct To Home Grocery products! For now, we invite you to try the following recipe:

Beef Roulade


Ingredients


2 cuts inside round (sirloin tip or top sirloin)
2 Pounds
Garlic cloves
5
Medium onion
1
Chopped parsley
1 Cup
Fresh thyme
1 Teaspoon
Fresh basil
1 Teaspoon
French mustard
2 Ounces
Slices of white bread with crusts removed
6
Liquid seasoning
2 Tablespoons
Butter or oil
2 Ounces
Assorted salad greens and garnishes
2 Pounds
Favourite salad dressing
10 Ounces

Directions:

  1. Flatten beef to 1cm (1/2") thickness.
  2. Prepare a paste of the garlic, onion, herbs, mustard, bread, and liquid seasonings in food processor.
  3. Place beef on saran wrap and spread with paste.
  4. Roll the beef in saran wrap and then wrap in tin foil.
  5. Place in 95°C (200°F) oven and cook until roulade reaches a temperature °F 60°C (140°F).
  6. Let cooked beef rest, refrigerate, for 1 ½ hours, remove wraps, grill in butter or oil and let rest again.
  7. Slice thinly and place on salad greens for presentation.
  8. Roulade can also be served hot with garnishes or cold on a buffet or sandwich.
  9. Salt and pepper to taste

Chicken Marsala


Ingredients


All-purpose flour for coating
1/4 Cup
Salt
1/2 Teaspoon
Ground black pepper
1/4 Teaspoon
Dried oregano
1/2 Teaspoon
Skinless, boneless chicken breast halves
4 (pounded 1/4 inch thick)
Olive oil
4 Tablespoons
Bbutter
4 Tablespoons
Sliced mushrooms
1 Cup
Marsala wine
1/2 Cup
Cooking sherry
1/4 Cup

Directions:

  1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

BBQ Pork for Sandwiches


Ingredients


Beef Broth (can)
14 Ounces
Boneless Pork Ribs
3 Pounds
Bottled BBQ Sauce
18 Ounces

Directions:

  1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
  2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
  3. Bake in the preheated oven for 30 minutes, or until heated through.

Fish Steaks


Ingredients


Minced Garlic
1 Clove
Olive Oil
6 Tablespoons
Dried Basil
1 Teaspoon
Salt
1 Teaspoon
Ground Black Pepper
1 Teaspoon
Fresh Lemon Juice
1 Tablespoon
Choppped Fresh Prsley
1 Tablespoon
Halibut Filets (6 ounce)
2

Directions:

  1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
  2. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  4. Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

Ham Pinwheels


Ingredients


Flour Tortillas (10 inch)
5
Softened Cream Cheese
1 Package
Thinly Sliced Deli Ham (2 ounces)
2
Shredded Cheddar Cheese
8 Ounces
Cucumber
1
Lettuce
1 Head
Bacon Bits
To Taste
Southwest Seasoning (Emeril's Southwest)
1/4 Teaspoon

Directions:

  1. Place a tortilla onto a work surface and spread about 2 tablespoons cream cheese evenly over the tortilla. Layer 3 slices of deli ham over half the tortilla, followed by about 2 tablespoons Cheddar cheese, 3 or 4 cucumber slices, 2 or 3 lettuce leaves, a small sprinkle of bacon bits, and a pinch of southwest seasoning. Leave half the tortilla uncovered by fillings except the cream cheese.
  2. Starting from the layered half of the tortilla, tightly roll into a log and secure with toothpicks. Slice rolls into 1/2-inch thick slices to serve.

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