Ingredients:

2.5 lbs eye of round roast
2 tbsp Worcestershire sauce
2 tbsp red wine vinegar
1 tsp dried Italian seasoning
1 tbsp honey
2 tsp salt
2 tsp cracked black pepper

Steps:

1) Combine Worcestershire, vinegar, honey, Italian seasoning, salt, and pepper. 2) Place roast in a bag and pour marinade over meat. Let marinate for at least 2 hours
3) Remove roast from marinade and pat dry
4) Season with an additional 1 tsp salt and pepper
5) Preheat oven to 450°F and place roast in a shallow roasting pan. Roast for 15 mins
6) Reduce oven to 325°F. Cook approximately 70 mins, or until roast reaches medium rare (125-130°F internal temp).
7) Remove from oven and tent loosely with foil. Let rest 10 minutes before carving thinly against the grain.

Ingredients:

Striploin Steak
3 tbsp butter
1/4 cup white wine
Parsley

Steps:

1) Sear steak 2 minutes per side in a hot pan with olive oil.
2) Place in 350F oven for 10-12 minutes (medium steak).
3) Sauce: melt 3 tbsp butter, 1/4 cup white wine, simmer. Add parsley, simmer away the alcohol and thicken the sauce.
4) Let the steak rest 5 minutes. Plate, and enjoy!

Ingredients:

Striploin Steak
2 cups 35% cream
1/4 cup sherry
1 small onion
3 tbsp butter (pepper sauce)
Parsley
Salt
Pepper
4 tbsp butter (alfredo sauce)
80g (per person) Fettuccini pasta

Steps:

1) Allow your steak to warm to room temperature before cooking.
2) Crush the peppercorn, dice half a small onion, coat Striploin in crushed peppercorn.
3) Sear 2 minutes per side in a hot pan with olive oil. Add salt to both sides.
4) Place in 350F oven for 10-12 minutes (medium steak).
Sauce: add onions and 3 tbsp butter to deglaze. Add 1/4 cup sherry and simmer 1 minute.
Add 1/2 cup cream, simmer until sauce thickens. If the sauce thickens too quickly, add 2 tbsp water, simmer, then plate!

Fettuccini Alfredo:

1) Melt 4 tbsp butter.
2) Add 1.5 cups 35% cream.
3) Cook 80g pasta per person.
4) Transfer al-dente pasta to cream sauce and stir.
5) Add 4 tbsp cheese (Permesan or Romano) and stir until sauce thickens.
6) Add parsley to finish.

Ingredients:

AAA Striploin Steak
Mushrooms
Onions
Parsley
Butter
Red wine

Steps:

1) Chop 5-6 mushrooms, half an onion, and parsley.
2) Make sure the Striploin is at room temperature before cooking.
3) Sear Striploin for 2 minutes per side in a hot pan with olive oil.
4) Place in 350°F oven 5 minutes with mushrooms.
5) Transfer the steak to a pan and cook for 8-10 more minutes (medium steak).
6) Sauce: Cook down the mushrooms, onions and parsley with the juices left by the searing. Add 3 tbsp butter and 1/4 cup red wine, simmer 3-5 minutes until sauce thickens.
7) Let the steak rest for 5 minutes, plate with sauce, and enjoy!

Ingredients:

Lococos Jumbo Wieners (All beef)
Family Pack Lean Ground Beef
Bacon
1 Half Large Onion, Diced
Pickles, Sliced
2 Tsp Worcestershire Sauce
2 Tsp Garlic Powder
Salt & Pepper to taste
1 Cup Mayonnaise
1/2 Cup Ketchup
1/3 Cup Barbeque Sauce
1/3 Cup Mustard
1/4 Cup Relish
Sliced Cheese (Cheddar)
Buns of choice

Steps:

1) In a large mixing bowl, combine ground beef with Worcestershire sauce, garlic powder, and salt & pepper. Separate ground beef into 8 evenly sized balls.
2) Flatten the ground beef balls and wrap around a hotdog, be sure to fully wrap around the hot dog, otherwise it may break apart when grilling.
3) Cook the wrapped hot dogs in a grill at 385 degrees for 25-30 minutes, or until the ground beef is cooked through. During this time, in a pan, cook your bacon strips until desired crunchiness.
4) In a medium sized bowl, mix together condiments to create your “everything sauce”. Once the hotdogs are ready, begin to build the BBD.
5) Coat the inside of the buns with the everything sauce, place your hotdog, and top with pickles, cheese, and onions. Enjoy!

Ingredients:

1 Red onion, diced
1 Bunch cilantro
2 Cloves garlic, grated
1 Lime, quartered
2 Avocados, diced or mashed
2 Beefsteak tomatoes, diced
1 Bunch radish, finely sliced/planed
1 Small whole cabbage, finely chopped
Fresh Tortillas (Maizteca brand)
Beef Flank Steak
1 Can Chipotle and Adobo - 319mL (La Costena brand)
2 Packets Goya Sazón Seasoning with Azafran - 1.41 oz
Cotija cheese
Cooking oil
Salt & pepper to taste
Red wine vinegar

Steps:

Steps 1) Marinate flank steak in a ziploc bag with the can of chipotle & adobo, 2 cloves of grated garlic, and 2 packs of the Goya all purpose seasoning. This is best left overnight in the fridge.
2) Cook the steak to your liking, be sure to let the steak rest for 10-15 minutes before slicing. For flank steaks, cut across the grain.
3) In a small dish, combine salt and red wine vinegar with the diced onion. Let this sit in the fridge to pickle. Plate out the chopped cabbage and radishes.
4) To prepare the avocado topping; combine the avocado, half of the pickled onion, and finely chopped cilantro. Add salt and pepper to taste, mix well.
5) For the salsa; combine the diced tomatoes, the rest of the pickled onion, and cilantro.
6) On a pan, toast the tortillas to your desire. Plate your tacos and enjoy!

We used cotija cheese as our garnish and it was fabulous!

Ingredients:

1 lb lean ground beef
2 eggs
1 cup breadcrumbs
1/2 red onion, chopped
1 tsp paprika
1 tsp italian seasoning
2 tbsp BBQ sauce

Steps:

1) Combine all ingredients in a bowl
2) Mix until combined
3) Form into burger patties
4) Cook for 14 minutes (on BBQ or in pan), flip twice
5) Dress with your favourite toppings and enjoy!

Ingredients:

2lbs Lean ground beef
3 cups Fajita mix
Cheddar Cheese
Tortilla
4 tbsp chili powder
2 tbsp BBQ mix
1 cup salsa
Brussels Sprouts
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey

Steps:

1) Wash and cut brussels sprouts lengthwise. Place on a baking sheet.
2) Sprinking with olive oil, balsamic vinegar, and honey. Mix well.
3) Bake at 425°F for 17-20 minutes
4) Saute fajita mix until the peppers and onions are soft
5) Brown the lean ground beef
6) Add chili powder, bbq mix, and salsa. Mix well.
7) Add the fajita mix
8) Place a tortilla in a heated pan. Add beef mixture and cheddar cheese. Fold the tortilla over the mixture.
9) Flip and brown the other side of the tortilla.
10) Repeat until you have consumed all the mix / tortillas.
11) Pair your quesadilla with fresh tomato, avocado, and brussels sprouts.

Ingredients:

1 Beef Flank Steak
1 Clove Garlic, grated (1 clove per steak)
1 inch Piece of Ginger, smashed and sliced thin
1/8 Cup Soy Sauce
2 Tbsp Chili garlic sauce
2 Bunches Baby bok choy, quartered
1 Container sliced white mushrooms
2 Small-medium broccoli crowns, cut into bite sized pieces
1 Small cauliflower, cut into bite sized pieces
1 Half red onion, thinly sliced
Hoisin sauce
Butter

Steps:

1)In a pan, saute onions and mushrooms with oil on low heat. Add small amounts of minced garlic, salt and pepper to taste. Cook until everything is soft and wilted. Leave aside.
2)In a large bowl or ziploc bag, marinate the steak. Add in garlic, ginger, soy sauce, and chilli garlic sauce. Massage the bag to mix the seasonings into the meat. Leave aside.
3) In a pot of boiling water, cook the cauliflower and broccoli until softened. Remove from heat and leave to cool. Boil the bok choy until soft, do not over cook.
4) Grill the steak to desired readiness. When flipping, baste steak with hoisin sauce for extra flavour, add small amounts of butter to help retain flavour inside the meat.
5) Plate your meal and enjoy!

Ingredients:

2 large chicken breasts
1 red pepper, diced
8 oz cream cheese
¼ cup salsa
¼ cup sour cream
1 cup shredded cheese
½ cup parsley, finely chopped
1 tbsp olive oil
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
Salt & pepper to taste
10 corn or flour tortillas

Steps:

1) Preheat the oven to 400°. In a bowl, place chicken breasts and olive oil.
2) Mix in ½ tsp cumin, ½ tsp garlic powder, ½ tsp chili powder, and salt & pepper, place on a baking tray. Once the oven temperature has reached 400°, place chicken inside and bake for 45 minutes, or until cooked through.
3) In a large mixing bowl, combine sour cream and cream cheese with remaining ingredients. Set aside in the refrigerator.
4) Once chicken is fully cooked, shred chicken and mix with cheese mixture.
5) Place a dollop of the filling mixture onto a tortilla and roll. Place rolled tortillas onto a baking sheet and back at 425° for 15-20 minutes.
6) (Optional), combine salsa and sour cream as a dipping sauce. Enjoy!

Ingredients:

3 Cups Irish Style Beef Stew (Recipe available in another video)
3-4 Cups Mashed Potatoes (Recipe available in another video)
1/2-1 Cups Shredded Cheddar (We used Kerrygold Reserve Cheddar) Steps 1) Preheat the oven to 400.
2) In an oven-safe, lidded dish, add beef stew. Smooth down evenly.
3) Add dollops of mashed potatoes overtop, flatten and smooth out evenly.
4) Shred cheese on top. Cover the dish and bake in the oven for 25 minutes. Remove cover and bake for another 10 minutes.
5) Let cool, serve & enjoy!

Ingredients:

1 lb lean ground beef
1 lb lean ground pork
1/2 cup of milk
4 slices of Italian-style bread
1 egg
3/4 cup fresh parmesan cheese
1/2 cup parsley
2 cloves of garlic (minced)
Salt and Pepper

Steps:

1) Begin by mincing the parsley and bread in a food processor (mince them separately, not together).
2) Blend together your ground beef and pork. Be sure to generously mix the two together, it results in a more consistent flavour.
3) In a small bowl combine 1/2 cup of milk and a little water.
4) Add your bread crumbs to the milk/water mixture and give them a good mix. Once the bread crumbs are evenly soaked, squeeze out the excess liquid and add the breadcrumbs to your meat.
5) Add the egg, parsley, parmesan, and garlic to the meat and bread crumbs and (using your hands) blend together all ingredients. You want to evenly mix all ingredients together, so be sure to spend a decent amount of time on this step.
6) Once all the ingredients are evenly blended, roll the meat mixture into medium-sized balls and place on a baking sheet lined with parchment paper.
7) On the baking sheet, add some flour and gently roll each meatball into the flour to get a nice thin coat on the exterior. This step helps to retain the moisture in the meatball when cooking.
8) Add olive oil to your pan and over medium-high heat begin cooking the meatballs, making sure to turn them so all sides are exposed to the hot pan.
9) Once the meatballs are partially cooked, you can add your tomato sauce to the pan and allow the meatballs to finish cooking in the sauce OR you can bake them. We preheated the oven to 375, added the meatballs to a baking sheet lined with parchment paper, and cooked for roughly 20 minutes.

Ingredients:

1lb lean ground beef
1/4 cup green onions
1/4 cup diced mushrooms
1/2 cup breadcrumbs
1 egg
1/4 cup Worcestershire sauce
1/4 cup milk
1 clove diced garlic

Steps:

1) Combine all ingredients in a bowl and mix
2) Form the mixture into 6 patties (1/4 inch thick)
3) Place in a hot pan and grill over medium-high heat for 14 minutes flipping twice
4) Add cheese and cover
5) Once the cheese is melted, your burger is ready to eat!

Ingredients:

1 Boneless Beef Blade Steak (2lbs)
1 pepper
2 carrots
3 onions
5 potatoes
1 cup wine
3 tbsp olive oil
3 tbsp of flour
2 tbsp tomato paste
2 tbsp Worcestershire sauce

Steps:

1) Roughly chop all vegetables into bite-size chunks
2) Trim and cube your beef blade steak. Sprinkle with 2 tbsp of flour.
3) Set Instant Pot to "sauté" and brown beef cubes in 3 tbsp olive oil.
Once browned, remove beef and set aside.
4) Add onions to Instant Pot and deglaze with 1 cup white or red wine
5) Add in remaining vegetables and beef
6) Add 6 cups of beef stock, 2 tbsp tomato paste, and 2 tbsp Worcestershire sauce
7) Cook for 35 minutes with a quick release (for non-Instant Pot users, simmer your stew over medium heat for 1 hour).
8) Combine 1 tbsp of flour with 3 tbsp water and add to the stew (this will thicken the stew).
9) Stir and serve!

Ingredients:

2 tbsp Olive Oil
3lbs Beef Stew Meat, cut into bite sized pieces
1 cup Yellow Onion, roughly chopped
1 tbsp Garlic, minced (about 3 large cloves)
1/4 cup All-Purpose Flour
2 cups (500mL) Irish Stout Beer (Used Guinness)
4 cups Beef Broth
1 can (369mL) Tomato Paste
2lbs Small Yellow Potatoes, halved or quartered
4 Sprigs Fresh Thyme
2 cups Carrots, peeled and cut into 1” pieces
Salt & Pepper to taste
Chopped Parsley for garnish

Steps:

1) Preheat the oven to 350°.
2) In a large pot, heat olive oil over medium and brown the beef. Season with salt & pepper.
3) Add in the onions and cook until tender, add the garlic and cook until fragrant. Add in the flour and stir to coat the meat & onions.
4) Add the beer, broth, tomato paste, potatoes, carrots, and thyme to the pot. Stir to combine and bring to a simmer.
5) Cover the pot and place in the oven. Bake for 1.5-2 hours or until the meat & vegetables are tender. Remove from the oven and remove thyme stalks. Sprinkle with parsley and enjoy!

Ingredients:

2 tsp chilli powder
2 tsp ground cumin
3 large sweet potatoes; halved and sliced into wedges
olive oil
salt & black pepper to taste
1/2 large cooking onion, diced
1.5 lbs lean ground beef (roughly 1 small-sized Lococo’s package)
2 cloves garlic, pressed through garlic press
your choice of cheese blend
2 avocados
2 stalks of green onions, finely chopped for garnishing
1 package club house taco seasoning
1 package concord foods guacamole mix
1 large beefsteak tomato, diced

Steps:

1. Preheat oven to 400° and prepare a baking sheet lined with parchment paper
2. In a small bowl, combine chilli powder and ground cumin
3. Add sweet potato wedges to a large mixing bowl, drizzle over a tablespoon or so of the olive oil, sprinkle salt & pepper for taste. Add in the chilli powder and cumin mixture, toss to coat well
4. Place wedges onto the baking sheet in a single layer, bake in oven for about 35 minutes or until potatoes can be pierced easily with a fork
5. In a nonstick pan, brown the ground beef, using a wooden spoon to break up the meat.
6. Once meat is browned, add in the diced onion and garlic. Add taco seasoning to ground beef and cook according to package instructions. Remove from element once cooked through
7. Prepare the avocados in a small mixing bowl and add guacamole mixture
8. Place wedges into a cast iron pan and top with cooked beef mixture. Add shredded cheese on top and place back into the oven for 5 minutes or until cheese is melted
9. To serve, garnish with diced tomato, chopped green onion, and a dab of guacamole

Ingredients:

Lococo's Jumbo Hot Dogs

Steps:

Steps: 1) Place hot dogs in a pan with a bit of water
2) Allow water to boil away while turning hot dogs
3) Score the hot dogs and allow them to raost over medium heat
4) Top with your favourite toppings and enjoy!

Ingredients:

1 lb Fiddleheads
1/3 cup butter
Salt & pepper
1-2 Cloves garlic, minced

Steps:

1) Bring a medium pot of water to a boil, salt heavily. Thoroughly rinse fiddleheads and cut off any brown bits.
2) Blanch fiddleheads in water for about 10-15 minutes, do not over cook. Rinse under cool water or shock in a bowl of ice water.
3) In a pan, melt butter with garlic on low heat. Strain the fiddleheads well before placing them into the pan.
4) Cook the fiddleheads for 2-5 minutes, serve and enjoy!

Ingredients:

1 lb lean ground beef
1 cup corn kernels
4 potatoes
olive oil, salt, and pepper to taste

Steps:

1. Peel and slice your potatoes into quarters, add to boiling water until cooked
2. Brown the lean ground beef adding any seasoning you like (BBQ rub, paprika, chilli powder)
3. Drain the cooked lean ground beef and place at the bottom of a cooking dish
4. Warm up your corn kernels with butter and salt, place on top of the beef
5. Mash your potatoes and place on top of the corn/beef layers
6. Add cheddar cheese on top and bake at 350F for 15 minutes or until golden brown on top

Ingredients:

Sirloin Tip Steak
2 garlic cloves (minced)
2 tablespoons olive oil
2 tablespoons butter
Salt and Pepper (to taste)
1 tablespoon fresh parsley (garnish)

Steps:

1. Cut steaks into cubes. Add salt and pepper.
2. Heat a cast iron (or skillet) on high heat and add olive oil.
3. Once olive oil is hot, add steak cubes. Do NOT overcrowd the pan. If you must, cook them in 2 batches.
4. Cook for 3-4 minutes, stirring occasionally.
5. Add butter and garlic; cook for an additional 1-2 minutes, stirring often.
6. Add parsley and serve!

Ingredients:

Beef Sirloin Tip Steak, Trimmed, Cubed
Vidalia Onion, Roughly chopped
Whole White Mushrooms
3 tbsp Mayonnaise
3 tbsp Sour Cream
½ tsp Garlic powder
Perfect Steak Marinade
125g Blue Cheese Wedge
1 tsp Worcestershire Sauce
Salt & Pepper to taste

Steps:

1) In a large mixing bowl, combine Sirloin, onions, and mushrooms with Perfect Steak Marinade. Let mixture sit until steak is at room temperature.
2) Put mixture onto skewers and grill until cooked through.
3) In a medium bowl, combine mayonnaise, sour cream, garlic powder, blue cheese, Worcestershire sauce, and salt & pepper to taste. Mix well.
4) Plate & Enjoy!

Ingredients:

4 Cloves Garlic, minced
3 Cooking Onions, Chopped
2 Sweet Bell Peppers, Chopped
1 Pack Lean Ground Beef
1 Can (156mL) Tomato Paste
1-2 Cans Kidney Beans (Preference)
1.5 Tbsp Hot Chili Powder
1 Tbsp Chili Powder
1.5 Tbsp Smoked Paprika Powder
1.5 Tsp Dried Oregano
1 Tsp Cumin Powder
1.5 Cups Water
Salt and Pepper to taste

For Garnish:

1 Jalapeno, diced
Green Onions, finely chopped
Shredded Cheese
Tortilla Chips

Steps:

1) On high heat, brown the beef, removing excess fat. Add in the chopped onions, garlic, and tomato paste (or diced tomatoes). Add 1 1/2 cup of water once the onions have softened, do not burn them.
2) Mix in the spices and add salt and pepper to taste. Add the beans, mix well. Simmer with a lid, lower heat if necessary. Add water for desired consistency.
3) To finish, mix in the bell peppers and continue simmering with a lid until they have softened.
4) Plate the chili and garnish with jalapenos, green onions, tortilla chips, and cheese. Enjoy!