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… if preparing straight from its frozen state: bake, uncovered, at 425 degrees F, for 50-55 minutes until golden brown and bubbly. be careful, that first bite is gonna be HOT! (if you thaw before baking, cook time is reduced to 40-45 minutes)
adobo-marinated steak tips… get your grill rippin' hot. season the tips with salt and place on the hottest part of the grill. let them hang out and get some color - don't move 'em! once you see that good char, flip 'em and let cook for another 30-60 seconds.
ribeye… it's already got montreal seasoning on it, so just add a little salt to taste before cooking. get your grill or pan good and hot, then slap this bad boy down and let it sit to get some nice color. Rotate 90 degrees if you want those sexy grill marks. Flip & cook until your desired temperature and be sure to let it sit off the grill for 5 minutes until you cut into it (otherwise those tasty 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.
rhurbarb-tarragon… shake 2oz mix with 2oz clear spirit over ice, add a lemon garnish if you wanna be fancy. for a non-boozy version, top 2oz mix with 2oz sparkling water and chug-a-lug.
passion fruit-mint… shake 2.75oz mix with 2oz with 2oz of your favorite spirit over ice (our go-to is rum: bonus points if you have a tiki mug). substitute club soda or sparkling h20 for a refreshing mocktail!