We are sorry to inconvenience any customers but in an effort to manage and keep everybody safe we have to suspend Phone In Orders. This is a temporary change to help get through this time. We thank you for your understanding and look forward to seeing you at the store. We have upgraded access to the store to provide one way flow and ask that you follow the guidance for safe distancing. Stay Safe.
We love this recipe from www.chow.com!
In a typical chicken cordon bleu recipe, ham and Swiss cheese are rolled up inside a chicken breast and fried until crispy. In this version, we use salty prosciutto and nutty Gruyère cheese, and for extra flavor we coat the chicken with Dijon mustard and panko breadcrumbs. Then the whole thing’s baked until the outside is crispy and the cheese inside is oozy. Serve this rich and savory chicken dinner with a tangy salad.
- 1 cup panko
- 2 tablespoons plus 1 teaspoon olive oil
- Kosher salt
- Freshly ground black pepper
- 1/4 cup Dijon mustard
- 2 (10-ounce) boneless, skinless chicken breasts
- 8 thin slices prosciutto (about 3 ounces)
- 4 ounces Gruyère cheese, thinly sliced into 3-by-1-inch planks
- 8 toothpicks
- Heat the oven to 375°F and arrange a rack in the middle. Line a baking sheet with aluminum foil and set it aside.
- Place the panko and 1 tablespoon of the oil in a shallow dish, season with salt and pepper, and use your hands to combine evenly. Place the Dijon and the remaining 4 teaspoons of oil in another shallow dish and whisk to combine. Set both dishes aside.
- Cut each chicken breast in half horizontally. Place 1 chicken piece on a work surface, cover with plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet, a rolling pin, or the bottom of a pan; transfer to a large plate. Repeat with the remaining pieces of chicken.
- Lay the chicken on a cutting board and season both sides with salt and pepper. Arrange the pieces so the narrowest ends face you. Place 1 piece of prosciutto on top of a piece of chicken vertically, and a second piece perpendicular, making a cross pattern. Center a quarter of the cheese over the prosciutto horizontally.Fold both pieces of prosciutto over the cheese to completely cover and enclose it.Fold the bottom of the chicken up over the cheese-and-prosciutto bundle to enclose it, then roll tightly into a cylinder.Use 2 toothpicks to secure the roll; set aside. Repeat with the remaining chicken, prosciutto, and cheese.
- Dip 1 chicken piece in the Dijon mixture and roll to coat it in a thin, even layer. Then place it in the panko, roll to coat, and press the breadcrumbs onto the chicken to adhere. Place the breaded chicken on the prepared baking sheet and repeat with the remaining chicken cylinders, spacing them evenly on the sheet.
- Bake until the cheese is melted and the chicken is cooked all the way through, about 45 minutes. Remove the toothpicks and serve immediately.
Braised Beef Short Ribs
- 12 beef short ribs, bone-in
- Salt and freshly ground pepper
- 1/4 cup olive oil
- 1 yellow onion, peeled and chopped
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 1 750-ml bottle good dry red wine (Merlot, Pinot Noir, Sangiovese are best. DO NOT use “cooking wine”)
- 6 cups beef stock (homemade is best!)
1 Preheat oven to 350°F. Season ribs generously with salt and pepper. Heat oil in a large, heavy bottomed ovenproof dish over high heat. Add ribs and brown on all sides. Brown in batches if you need to so that the ribs don’t get crowded (this will help with browning, rather than steaming).
2 Transfer ribs to a plate. Pour off excess fat. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside. Add the wine to the dish, deglazing it, scraping off any browned bits from the bottom. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.
3 Return the ribs to the dish, add the beef stock and enough water to cover the ribs. Bring to a boil, cover with lid (or foil), and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. During the last 1/2 hour of cooking, add back in the vegetables. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.
4 The next day, remove the excess fat that has solidified on the top. Preheat oven to 350°F. Cook uncovered until the liquid has reduced by about three-quarters (approx. 1 hour). Occasionally spoon the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning or sticking.
Serve over mashed potatoes, pasta, or rice. Our fave is mashed!
We are extremely pleased and honored to announce that we won the Service Excellence Award! Congrats to all of the nominee’s and winners…many amazing and very deserving businesses.
We are so honored to have been nominated for two Business Excellence awards via the Greater Langley Chamber of Commerce, Celebration of Excellence! Thank you so much to whomever nominated us for the Service Excellence and Business of the Year awards. Stay tuned…the awards are on October 23rd. See the Chamber website for further details or to get tickets to this great event.
Update: Thank you SO much to everyone that took part in this event, whether it was donating silent auction items, donating food/beverage items, or coming to play poker…it was a huge success, thanks to you!! We raised just under $10,000 for the Special Olympics!
Join us May 4th, 2013 at our Poker Tournament fundraiser. We want to contribute to a community event and have chosen the 2013 Special Olympics BC Summer Games as the recipient of all funds raised at the tournament. Check out the details here: Poker flyer and email us at email@example.com for tickets which must be purchased in advance. Hope you can make it!
So I (Denni) grew up not liking corned beef. Something about the cloves I think…just didn’t care for it. WELL, I finally decided to give ours a go last night after Carlo baked it in the oven and made the house smell so yummy. It was SO good!!! I am now a fan. A BIG fan. 🙂 If you haven’t tried it, I highly recommend it. Baked in the oven in a covered dish for a couple of hours at 350. Served up with some fried savoy cabbage with onions, garlic, white wine, seasoning and some roast potatoes. Oh and cant forget the spicy mustard. DELISH! I just might thinly slice up the rest today and make a Reuben sandwich.
Congratulations to John Smit of Langley on winning the Shop 248th Street gift basket at Bonetti Meats! Its full of goodies from us, Krause Berry Farms, JD Farms – Specialty Turkey Store & Bistro, Langley, BC and Kensington Prairie Farm. Here he is collecting his prize from Carlo this morning. Congrats John!
1/2 cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup freshly grated parmesan cheese
1/4 cup crushed garlic croutons (make your own..healthier!)
1 tablespoon butter, melted
2 large tomatoes
3 tablespoons minced fresh basil
2 garlic cloves, minced (appox. 1 teaspoon)
1 tablespoon olive oil
salt & pepper to taste
Preheat oven to 375 degrees. Grease 9×13 baking dish. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.
SO….Picnic “Ham” isn’t actually ham…who knew?! Ham is from the back legs of the pig while Picnic (who names this stuff??) is taken from the front legs and shoulder area. As such, it can be tougher so should be slow cooked. It walks like a duck and talks like a duck BUT isn’t actually a duck….now you know! 🙂
Sweet Spicy Pineapple Short Ribs
(As seen on Global Noon News with Angie Quaale, Nov18, 2012)
6-8 generous bone in beef short ribs approx. 4 pounds cut in 3 1/2-inch pieces
1 cup soy sauce
2 cooking onions, cut into 1-inch wedges
1 tablespoon Sriracha
4 garlic cloves, smashed
1 teaspoon freshly grated ginger
1 ½ cups dark-brown sugar
6 tablespoons rice vinegar
1 whole fresh pineapple peeled, cored and chopped into 1” chunks
¼ cup for flour for dredging
Cooked brown basmati rice, for serving
Chopped green onions for garnish
Season the short ribs with a little bit of salt & pepper – sprinkle on a bit of flour & shake off any excess. In a heavy bottomed fry pan with a splash of olive oil over high heat, sear the ribs until golden brown. Transfer them to your slow cooker. Add the onions, garlic, and ginger. Meanwhile, in a medium bowl, whisk together the brown sugar, soy sauce, vinegar and Sriracha. Pour that over the ribs. Cover and cook on high until ribs are almost tender, about 4 hours. Add the chopped pineapple and cook for about another hour. With a large slotted spoon, remove the ribs from the liquid and let them rest on a plate tented with foil. Skim the fat from the braising liquid. Serve the ribs over steamed brown rice with some of the pineapple sauce drizzled on top. Garnish with freshly chopped green onions.