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sausages… these beauties are already fully-cooked, so simply thaw and re-heat however you please! our top two methods are 1. butterfly and grill cut-side-down or 2. simmer on the stove in your favorite beer. be sure to have your favorite mustard at the ready!
chicken pot pie...remove lid and bake at 425° (fahrenheit) for 40-45 minutes until golden brown and bubbly (if cooking directly from frozen - add 5-10 minutes cook time).
baked rigatoni… from frozen: pour 1/4 cup of water into the container, cover, and bake at 350° (fahrenheit) for 45 minutes. remove lid and continue baking for 15 min until G, B & D (golden-brown and delicious). watch out - that first bite is gonna be wicked HOT!
berkshire pork chops… brined and ready for you to grill. you can pan roast them if you'd like, I suppose. either way, season with salt and pepper and cook to around 138°-142° (fahrenheit). this, in my opinion, is where pork chops eat best. don't forget to get rid of my pretty little bay leaf. you don't wanna eat that. break out that jar of fruit chutney you have in your fridge and chow down.
montreal-spiced steak tips… hot, hot grill! season with salt and put them on the hottest part of your grill. be patient... don't be movin' them all around like a nervous cook. let them get some color and once they're nice and marked - flip 'em over. let them sit for 30-60 seconds more and they should be done. lea & perrins for life!
painted hills bistro steaks...it's got a little coffee & chili rub on it, just add a bit of salt on either side. use a hot grill or pan. slap 'em on and let it sit; you want some nice color, if you want get fancy with it rotate it half way through on each side by 90*, that's how you get the sexy grill marks. flip over and sear the other side. cook to desired temp. make sure to let it rest for 5min before slicing, or else all the juices will escape.
ghost of mary… stir 2.5oz ghost mix with 1.5oz citron vodka and ice, strain into a chilled glass and garnish with your favorite brunchy snack.