Archive | September, 2012

Sanagan’s Meat Locker : takeout counter + beautiful people

26 Sep

photo courtesy of postcity.com

When European Quality Meats left my Kensington market neighbourhood in favour of somewhere really far away that I will never go to (Etobicoke? maybe? I could probably look that up but… it’s just far) I felt a little betrayed.  They had been providing me with Meats of European Quality for so long, I didn’t know where to turn.

Sanagan’s moved into the space and they’re great; they offer high quality meats along with friendly and knowledgeable service.  They tend to be a little expensive for my poor ass but overall I’m glad that they’re there.

I’m particularly happy that they’ve carried on their predecessor’s tradition of having a takeout counter.  Instead of the former burgers, sausages and fries, however, theirs features rotisserie chicken, house made soups, sandwiches, salads and fries (still – of course).

sanagansmeatlocker.com

So far I’ve tried the rotisserie chicken – for $13 you get a whole perfectly seasoned chicken with crispy golden skin and tender meat – and the roast beef sandwich which, at $7, comes complete with pickled red onion, arugula, horseradish, and crispy parmigiano frico on a kaiser.

It’s some tasty.

Also of note: everyone on staff at Sanagan’s seems to be unreasonably attractive.  Go for that if nothing else.

Sanagan’S Meat Locker  on Urbanspoon

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italian mimosas

23 Sep

A less sweet, more boozy, better mimosa.

Because Champagne is for suckers.

Makes 1 cocktail

(The measurements are approximate, adjust them however best suits your tastes and your glass.)

Bottega is a perfectly nice Prosecco and it’s only $11.95 at the LCBO. Not bad at all.

italian mimosas

ingredients

  • 1 1/2 to 2 oz orange juice, about half an orange
  • 5 to 6 oz Prosecco, chilled

preparation

Squeeze orange juice into a glass.  Add Prosecco.  Drink.

black bean + butternut squash chili

19 Sep

It sure is getting chili outside.

GET IT?

Because it’s chilly because it’s fall but I wrote chili because i made chili but chili is a thing you want to eat when it’s chilly…

there are just so many layers.

You’re welcome.

Makes 12 servings

black bean + butternut squash chili

ingredients

  • 3 lbs ground beef
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 7 cloves garlic, chopped
  • 3 bell peppers, chopped
  • 1 small butternut squash, diced (about 3 cups)
  • 550ml can black beans, strained and rinsed
  • 1200ml canned diced tomatoes
  • 1 chipotle pepper in adobo, minced
  • 2 tbsp chili powder
  • 1 tsp salt
  • 2 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 c chopped fresh cilantro plus extra for garnish
  • 1 bunch green onions
  • sour cream

preparation

Heat olive oil in a skillet over medium-high heat.  Add onion and cook until it begins to soften, add garlic and cook for another 30 seconds.  Turn heat to high and add beef.  Cook until beef is browned.

Add beef to a crock pot along with peppers, squash, beans, tomato, chipotle and spices.  Cook on high for 3 1/2 to 4 hours.  Taste the chili around the 3 hour mark and adjust spices to your taste; please note that I am a complete pansy when it comes to spice so if you follow my recipe to the letter you will have a chili with just a little bit of heat.  If you like it spicy add more chipotle and chili powder.

Garnish with cilantro, green onion and sour cream.

toasted tomato sandwich

5 Sep

Yeah, it’s just a toasted tomato sandwich.

When was the last time you had one?

I thought so.

Have a toasted tomato sandwich.

It’s a great thing.

(A special toasted tomato sandwich thank you goes out to John & Deb for fresh tomatoes and amazing spicy arugula from their garden.)

toasted tomato sandwich

ingredients

  • 1 tomato, sliced
  • mayonnaise
  • arugula and/or fresh basil
  • 2 slices of bread, toasted

preparation

Put all those things together, as a sandwich.