Recipe of the Week 12/29

Roast Half Ham (Butt-Half)

INGREDIENTS

  • 4-1/2 pound fresh ham, Butt-half
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste
  • 2 teaspoons garlic powder
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons dried sage leaves
  • 2 teaspoons dried rosemary leaves
  • 1 cup dry vermouth
  • Water as needed

Method

Preheat oven to 450°. Cut rind off pork, leaving a thin layer of fat. Rub with the mustard, then the salt, pepper, garlic, thyme, sage and rosemary. Place on a rack in a medium roasting pan. Roast for 20 minutes, then reduce oven to 325° and...[Click here to continue]



Recipe of the Week 12/22

Crown Roast of Pork

This crown pork rib roast is marinated in a mixture of orange juice and garlic before roasting.

Ingredients:



Recipe of the Week 12/15

Standing Rib Roast

Method:

  • Season the roast liberally with coarse sea salt and freshly cracked black pepper and garlic powder several hours in advance (or overnight) to allow the spices to permeate...[Click here to continue]


Recipe of the Week 12-8

Smothered Seven Steaks

Makes:    6 servings
Prep Time:    20 minutes
Cook Time:    1 hour, 15 minutes
Ready In:    1 hour, 35 minutes
A common Cajun dish is smothered 7 steaks. Cooked...[Click here to continue]



Recipe of the Week 12-1

Club Sandwich

Ingredients:

  • 3 slices white bread, toasted
  • Mayonnaise as needed
  • 2 leaves lettuce
  • 2 slices tomato, about ¼ inch thick
  • 3 strips crisp cooked bacon
  • 2 oz. sliced turkey or chicken breast

Method:

Place the 3 slices of...[Click here to continue]



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