CTV News at 5 is helping you prepare for mealtime with some delicious dishes!
Every week we will share a recipe designed by the Sobeys team that you can try in your own kitchen. The recipes are easy to make with step-by-step instructions.
Check here every week for the latest recipe and visit Sobeys.com for the latest flyers to help you gather all the ingredients you will need.
58 Day Dry Aged Beef with Peppercorn Mustard Sauce
4 dry aged rib eye steaks, cut to ¾’’
1-2 Tbsp canola oil
1 Tbsp butter
2 thyme sprigs
1 shallot, sliced
1 tsp garlic, minced
1 C Compliments mini bella mushrooms, sliced
1 Tbsp Sensations peppercorn butter
1 C Compliments beef broth
1 Tbsp Chris Brothers grainy dijon mustard
1/3 C whipping cream
2 Tbsp Sensations peppercorn butter
2 Tbsp chives, thinly sliced
Salt, pepper and lemon juice to taste.
- In a skillet set over medium heat, sauté the shallot in a touch of oil until softened and beginning to colour, about 4 minutes. Add in the garlic, mushrooms and 1 Tbsp of peppercorn butter. Cook until the mushrooms are golden brown, and all liquid has evaporated.
- Add in the broth and bring to a simmer. Cook until the liquid has reduced by half.
- Stir in the mustard and cream and return to a simmer. Cook until the sauce thickens, about 5 minutes.
- Remove the sauce from the heat and slowly whisk in 2 Tbsp of cold peppercorn butter and the chives. Season with salt, and lemon juice as needed. Keep warm until needed.
- Season the beef generously with salt and pepper.
- Set a cast iron pan over high heat. Pour in a touch of canola oil.
- Just before the oil begins to smoke, add your steaks to the pan. Let them sit, without moving them, until a nice golden brown crust forms, about 4 minutes. Flip the steaks, reduce the heat a touch, and toss in the butter and thyme sprigs. Baste the steaks with the pan juices frequently, and continue cooking until you’ve hit your desired doneness.
- Remove the steaks from the pan and pour the pan drippings over the steaks. Allow to rest for at least 5 minutes before slicing.
- Serve the Dry Aged steaks with the peppercorn mushroom sauce and some frites for the perfect Steakhouse-at-home experience.
Grilled Chicken with Jerk Roasted Vegetables
4 skinless, boneless chicken breasts (or 6 boneless, skinless thighs)
1 Tbsp olive oil
2 Tbsp soy sauce
2 Tbsp brown sugar
2 sweet potatoes, scrubbed clean and cut into 1’’ pieces
2 onions, peeled and cut into 1’’ pieces
400g green beans
2 Tbsp olive oil
1-3 Tbsp Grace Jerk Seasoning (use more or less, depending on your heat preference)
1 lemon, juiced and zested
1 bunch parsley, washed and chopped
½ C sour cream
½ C Greek yogurt, plain
4 Tbsp green onion, thinly sliced
1 Tbsp smoked Paprika
2 tsp ginger, fresh, grated
- Combine the chicken, olive oil, soy sauce and brown sugar. Let marinate for at least ½ hour, or overnight.
- Preheat oven to 450F, or grill to high.
- In a large bowl, mix together the potatoes, onion, beans, olive oil, jerk seasoning and lemon juice and zest.
- Spread onto a parchment lined baking sheet and roast in the oven until the potatoes are tender, stirring occasionally, about 30 minutes. (This can be done on a grill, just be sure to use indirect heat, or cut your veggies larger and grill directly over the flame.)
- Roast or grill the marinated chicken until fully cooked (165F), about 20 minutes, depending on the size.
- To make the sauce, combine all ingredients and season to taste with salt and pepper.
Toss the veggies with chopped parsley and serve immediately with the chicken and sauce, or let cool and serve as a roast veg salad.
Pork and Apple Skewers
2 Tbsp olive oil
1/3 C balsamic vinegar
4 garlic cloves, minced
2 Tbsp local honey
1 Tbsp cumin
1 Tbsp smoked paprika
2 Tbsp orange juice
1 tsp orange zest
1 ½ lb pork loin, boneless, cut into 2’’ cubes
6 wooden skewers, soaked
1 onion, cut into 1’’ cubes
1 local red pepper, cut into 1’’ cubes
1 local apple, cut into 1’’ cubes
Salt and pepper to taste
- In a large bowl, whisk together the oil, vinegar, garlic, honey, cumin, paprika, orange juice and orange zest. Season with salt and pepper.
- Add the cubed pork and allow to marinate in the refrigerator for at least 30 minutes.
- Preheat grill to high, or your oven to 500F.
- Thread onion, pork, red pepper and apple onto the skewers; repeat this pattern twice per skewer.
- Grill for 5 minutes per side, until the pork is fully cooked (160F) and the veggies are charred.
- Serve with rice and beans.
Bacon Wrapped Burger on a Red Island Potato Bun with Cranberry Slaw
4 store-made burger patties
8 strips Sensations Bacon – double smoked thick-cut or maple
¼ C garlic butter, melted
1 C spinach leaves
1 C onion, thinly sliced
1 pkg saute blend mushrooms
2 Tbsp butter
¼ C Compliments Mayonnaise
4 store made red island potato buns, sliced in half
To taste sriracha sauce
Smoked mozzarella or Cow’s Appletree Smoked Cheddar
2 C Compliments Coleslaw mix
½ C Terra Beata Dried Cranberries
¼ C (or more) Compliments Italian Dressing
- Combine coleslaw mix, cranberries and dressing. Let sit for at least a half an hour in the refrigerator before using.
- Place two strips of bacon in an X on a cutting board. Place the burger patty in the centre of the X and fold the bacon over the patty. Pin with a wet toothpick if necessary.
- Grill on medium heat until the burger is fully cooked (165F), about 6-8 minutes per side. Top burgers with cheese just as they’re finishing cooking, to allow cheese to melt.
- While the burgers are cooking, sauté the mushrooms and onion in butter over medium heat until golden brown. Season to taste with salt and pepper.
- Combine the mayo and Sriracha.
- Spread garlic butter over both halves of the cut buns and lightly toast.
- To assemble, spread siriacha mayo over the toasted bun, top with spinach, coleslaw, the cooked burger with cheese and finish with a spoonful of sautéed mushroom and onion.
Hoisin Chicken Lettuce Wraps
400g chicken thighs, boneless, skinless
2 tsp Chinese five spice powder
2 green onions, finely sliced
2 Tbsp sesame seeds, toasted
1 tsp honey
1 red chili, finely sliced (optional)
1 lg iceberg lettuce, or romaine
1 pkg rice vermicelli noodles
1 Tbsp sesame oil
½ C hoisin sauce
1 lime, juiced and zested
1 C carrots, cut into matchsticks
1 C coleslaw mix
5 fresh cilantro sprigs
Lime wedges for garnishing
- Cut the chicken into 1cm squares, toss with salt, pepper and the five-spice. Cook in oil over medium heat until golden brown and cooked through. Stir in honey, green onion, sesame seeds and chili. Set aside.
- Cook noodles according to package instructions. Drain and toss with sesame oil.
- Cut the lettuces in half through the stalk, remove the stalk, then separate the leaves into cups and arrange on a large clean tray or platter.
- In a large bowl combine the cooked noodles, hoisin sauce, lime juice and zest, carrot, coleslaw and cooked chicken mixture.
- Spoon your chicken noodle mixture into the lettuce cups and garnish with cilantro and lime wedges.
Thai Coconut Curry with Tiger Shrimp and Mussels
1 bag Sensations Black Tiger Shrimp, uncooked, thawed, peeled.
1 lb fresh Mussels, rinsed and beards removed
1 Tbsp garlic, minced
1 Tbsp ginger, minced
2 Tbsp canola oil
1 C onion, julienned (cut into thin strips)
1 C red bell pepper, julienned (cut into thin strips)
¼ - ½ C red or green Thai curry paste, depending on your taste
2 cans Compliments Coconut Milk
1 C snap peas
½ C cilantro, chopped
1 lime, juiced and zested
Cooked jasmine rice or rice noodles to serve
Green onion and lime to garnish
- Sauté garlic and ginger in oil over medium high heat for one minute. Add in the onion and pepper and cook until just softened, about 4 minutes. Add in the snap peas and season with salt and pepper.
- Stir in the curry paste and let cook for 1 minute. Pour in the coconut milk and bring to a boil.
- Add in the shrimp and mussels and cover. Cook for 3-5 minutes, or until the mussels open. Discard any mussels that do not open.
- Remove from heat and stir in the lime juice and zest, and the fresh cilantro.
- Serve over rice or noodles and garnish with sliced green onion and lime wedges.
Stuffed Pork Tenderloin & Roasted Cauliflower
300g pork Tenderloin
½ C cooked rice or quinoa
¼ C raisins
1 shallot, finely diced (or ¼ C red onions, finely diced)
2 tsp thyme, chopped
1 tsp dijon mustard
2 Tbsp brown sugar
1 tsp ground cumin
1 cauliflower, trimmed and cut into bite sized florets
1 pkg (375g) baby carrots
2 Tbsp canola oil, divided
½ C chicken stock
Salt and pepper
- Preheat oven to 450F
- Butterfly the pork by cutting along its length, being careful not to cut all the way through. The meat should open up like a book. Season the pork inside and out with salt and pepper. Place 3 lengths of twine under the pork, evenly spaced.
- In a medium bowl combine the rice or quinoa, raisins, shallot, thyme and mustard. Mound this mixture in a strip along the center of your butterflied pork, using your hands to pack it in tightly. Bring up the ends of the twine on both sides of the pork and knot tightly, enclosing the filling.
- In a large bowl combine sugar, cumin, cauliflower and carrots. Season with salt and pepper.
- Add half of your oil to an ovenproof skillet set over high heat. Place pork in centre of skillet or pan, tied-side up. Surround pork with cauliflower mixture and drizzle with remaining oil. Add broth to skillet. Turn stove heat off. Cover skillet tightly with foil.
- Roast pork in preheated oven 20 min. Remove foil and continue to roast until juices run clear or a meat thermometer inserted into thickest part of tenderloin reads 160ºF (71ºC), about 5-10 min. Rest tenderloin 5 min. before slicing to serve.
Chef Tip: Ask one of our butchers to butterfly the pork for you!
Breakfast Burger with Parmesan Hash brown Crisps
Hash brown Crisps:
1 bag Compliments Shredded Hash brown
2 eggs, lightly beat
1 bunch green onion, chopped
1 tsp garlic powder
2 tsp smoked paprika
1 C parmesan cheese, grated
2 Tbsp olive oil
Salt and pepper to taste
4 store-made Breakfast Sausages
8 strips Compliments Maple Bacon, cooked until crisp
1 avocado, sliced
4 Tbsp Sensations Roasted Garlic Aioli
1 red Onion, sliced into thin rings
4 store Made Hamburger Buns
4 eggs, cooked sunny-side up
Butter-leaf or iceberg lettuce to garnish
- Combine all ingredients except the oil. Season generously with salt and pepper. Mix well.
- Scoop into 2 Tbsp patties and fry over medium heat in oil until golden brown.
- Let drain on paper towel to remove excess oil.
- Remove sausage from casing and form into 4 “burger” patties. Grill, or panfry, over medium heat until golden and cooked through.
- To assemble the burgers, spread aioli on both halves of the bun, top with the hash brown crisp, an onion slice or two, some lettuce, avocado and bacon. Place your cooked sausage patty on top of all this and top with your cooked egg.