ottawa foodies

They lost everything in the big fire this morning. :(

Was at the OFSA Easter Market and Manotick Butcher was there. They were sampling Pork sausages and pulled pork shoulder.

Talked to James for a bit and he trained at le Cordon Bleu. He is going to call me back if he can get beef cheeks. Also they do deliver on occassion when you order their freezer boxes.

Bought some of their Irish sausages since they were out of my first choice Marguez. Also was given some of their beef stock to try.

Great to talk to a butcher / owner that is knowledgeable and passionate. Need to try and scheedule a trip out there when I go to Kanata.

Picked up a chicken pot pie from here today. It was a huge hit at supper tonight. Chock-a-block full of tender white breast meat with peas, perfectly seasoned in a flakey crust. The best pot pie I've ever bought (I make a delicious one myself). Would have served six but DH had three servings so we have enough left for lunch tomorrow. I'm going back for more for my freezer.

Boston Butt Boar Roast from Trillium Meadows Red Deer & Wild Boar Farm

Thanks, KenV. Do you know how much it is per pound/kilo?

felinefan I paid $17perkg.

I'm curious - how much do they sell it for? I love that cut as well. I think it beats all other cuts, including the strip loon.

Wow the color says it all. This is now my new favorite cut of meat.

They make awesome Jamaican beef patties at MVB. The filling is medium spicy and the dough is amazing,it's not that generic chemical yellow stuff we have come accustom to but a tender moist bodied dough so rich and tasty. It must be the butter.

While picking up a chicken to try out my new charcoal grill I noticed this bacon in a chunk under the glass so I had to get some cut to try it out.

James suggested a recipe for prime rib so I gave it a try. Turned out great. I didn't get a pic of finished roast. Here is pre cooked. It was painted with sesame oil and rubbed with cracked black pepper seared at 500 for 30 minutes then tured down to 325 until done. Going to try slow and low smoking next roast.

Ordered a brisket and MVB were able to dry age this brisket 27 days. A different breed than the usual O'Brien's beef. Comes from a breed called Limousin raised out in Kinburn.

Dry aged for 23 days. Blair is the artist who cut this 6lb piece of heaven for me.

Picked up a smoked turkey breast on Saturday. Went real well on Rideau Bakery rye for supper Sunday with a chipotle garlic mayo.

Tried some smoked bacon from Lyons Family Farm Haven't had bacon this good in a while. It fried up different that the usual supermarket bacon.

Eggs from roam free hens.

I don't think I can eat supermarket chicken ever again after tasting this chicken from Lyons Family Turkey Farm.

Picked up these pork tenderloins on Friday.

Pork side ribs.

3lb bone in pork shoulder roast.

I picked up a couple of these last weekend, and they were so delicious. I got a T-bone for the Dragonlady and a rib steak for myself.

So buttery as to not be believed. There is nothing like the first bite into a great steak, and starting with the best cut of meat is the first step toward that goal.

Not cheap, though. This cost a bit over $50, so not a weekly occurrence.

MVB has a new breed of cow they have started to sell. Belted Galloway. I got a tri tip today and grilled it up. I was a 18 month old cow so still fairly small. Was hung 12 days. There is almost no fat to this breed probably due to a grass only diet. Reading suggest that this red meat has a very low bad cholesterol level and is as healthy as chicken for you:)
www.galloway.ca/

Waited to have two of these cut. Best to call ahead if you are in a hurry. But you may miss out on treats. Some stir fried beef heart and chat passed the time.

Dry aged flat iron steak from Shima's

There is a $3 deposit but chances are one taste won't be enough so on your next visit just switch for a full one.