Move
Steaks
  • Steaks
    Grade AAA Angus Steaks
  • Ribs
    Ontario Grown Pork
  • Roasts
    Lamb, Pork and Beef Roasts
  • Cheese
    100's of Domestic and Imported Cheeses
  • Fresh Fish
    Fresh Fish
  • Chicken
    Ontario Grown Chicken

Steaks
 
 

Welcome to Schinkels' Gourmet Meats...

...where you will find "quality" Beef, Pork, Chicken, Fresh Fish, Cheese, Deli Meats, Salads, Sauces and Spices.

Our "Weekly Specials" will be posted Sunday morning, for the upcoming week.

In our "Did You Know" section there are links to the nutritional values, cuts, preparation, recipes or anything else you would like to know about beef, poultry or pork.

So come on in and browse for a while!   - John Schinkel and Staff

Weekly Specials

New York Strip Steaks NEW YORK STRIP STEAKS tonight?

Specials in effect Mon, July 25 to Sat. July 30, 2016

[click graphic below for a larger view]

Schinkels' Specials

 

New
Jensen Cheese
A Family Tradition Since 1925
100% ONTARIO WHOLE MILK
NO MODIFIED MILK PRODUCTS

 

The Cooking Ladies
Vist their web site
Visit their Blog

Go to our Recipe Archive

Recipe of the Week

Roasted Chicken Breasts with Marmalade

Roasted Chicken Breasts with Marmalade

IngredientsIngredients:

  • 5 airline chicken breasts, skin on
  • Kosher salt
  • Freshly ground black pepper
  • 2 to 3 tablespoons canola oil
  • 12 to 16 ounces Orange Marmalade, recipe follows

DirectionsDirections:

  • Preheat the oven to 450 degrees F.
  • Season the chicken breasts with salt and pepper, to taste.
  • In a large saute pan over high heat, add the oil.
  • Once heated, place the chicken into the pan.
  • Cover the chicken with aluminum foil and place another heavy pan on top.
  • Cook the chicken until the skin is golden brown, about 5 to 8 minutes, and then flip and cook until cooked through, about 5 to 8 more minutes.
  • Serve with the marmalade on romaine lettuce.

Homemade Quick Orange Marmalade:

  • 5 oranges or tangerines, washed and dried
  • 1/2 cup honey
  • Kosher salt
  • Freshly ground black pepper
  • 1 lemon, juiced
  • 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
  • Place the oranges on a flat surface and slice a few thin rounds from both ends. Avoid the center part because that's where a large concentration of the pits are.
  • Measure the honey directly into a medium skillet over low heat until it melts. Add the oranges rounds and bring the mix to a boil. Add a sprinkle of salt and pepper, to taste.
  • Add the juice of the lemon and the vanilla. Stir to blend. Cook for an additional 2 minutes and then transfer to a bowl to cool.
  • Yield: 1/2 cup
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

Helpful hintsHELFPFUL HINTS:

  • Makes a nice light dinner.

Submitted by: Carol T.