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    Easter Pre-Orders Available!
    0 Easter Pre-Orders Available!

    Take one more thing off your Easter to-do list by pre-ordering your Easter dinner meat or any of our other products and we will have it pre-packaged and ready to go for you! $25 is due upon placing your order with the remainder charged at the time of pickup.

    Call the Market at 785.712.2888 to make your order now and guarantee your Easter meal is amazing!

    Beef

    • Braveheart bone-in prime rib roast: wet aged bone-in ribeye roast, cut to your specification in 3-16 pound sizes
    • Braveheart boneless...
    Blackened Snapper with Dirty Rice
    0 Blackened Snapper with Dirty Rice

    This week we have been able to source a shipment of American red snapper. A mild and moist fish with a large white flake, red snapper is among the most prized fish in the gulf. For this week's recipe I have suggested keeping true to this fish's origin with a Cajun dish well known the world over: blackened snapper. New Orleans’ cuisine is a rich combination of Spanish, French and African influences that have been married over the centuries to create on of the most impressive food cultures in the ...

    Rockfish a la Meuniere
    0 Rockfish a la Meuniere

    This week we have a shipment of rockfish from the Chesapeake Bay. Also known as striped bass, rockfish is one of the most prized fish from the eastern seaboard. The fish has mild to medium flavor, and a large white flake. Rockfish is a versatile fish that takes well to most cooking methods, though its flakey needs makes it better suited the pan or oven than to grilling.

    As we continue our Lenten journey through cuisines with a strong Catholic it is time for a stop off in a country with a revere...

    Grilled Mahi Mahi Tacos
    0 Grilled Mahi Mahi Tacos

    This week for lent we continue our tour of Catholic cuisines with a stop off in Baja California. As the most western part of Mexico, and with extensive coastline, the culinary tradition of Baja is steeped in seafood. Perhaps no dish from the region is more revered worldwide than the fish taco. Likely one form or another of this dish has been present in the region for centuries, if not millenia. However, in its current form it goes back about fifty or sixty years and typically includes a mild whi...

    Lenten Special - February 23 - Rainbow Trout with Colcannon
    0 Lenten Special - February 23 - Rainbow Trout with Colcannon

    For this weeks Lenten special we are bringing in Idaho rainbow trout, a delicious and easy to prepare fish. I find trout to be an approachable fish, even for those who aren’t the biggest fans of seafood. I often simply stuff this fish with lemon, parsley and butter and roast it whole.

    This week for lent, however, I have prepared a straightforward recipe that keeps to the tradition of Ireland, a country with a rich Catholic history. When thinking of Irish cuisine we often immediately gravitate t...

    Lenten Special - February 16 - Sicilian Grilled Swordfish
    0 Lenten Special - February 16 - Sicilian Grilled Swordfish

    For lent this year we will be featuring a different seafood special each week, alongside our usual selection of fresh Norwegian salmon and fresh shellfish. Each week I will also be writing a recipe highlighting the cuisine of a different region that has been historically predominantly Catholic.

    This week we have fresh swordfish. While this weeks shipment was wild caught in the Pacific swordfish is also widely available in the Mediterranean, and has an important place in the cuisine of many Medi...

    Valentine's Day Packages!
    0 Valentine's Day Packages!

    It's Valentine's Day soon - and it's time to get ready to wow your special someone with a fantastic dinner package that is easy to prepare. Chef Eli has put together two awesome options - one a steak and crab meal, and the other all seafood since February 14 is also Ash Wednesday this year. They even come with amazing pre-made Chef-quality sauces that will amaze!

    Both packages will create a fantastic dinner for two and cost only $45! Call the Market at 785.712.2888 to reserve yours now - we wil...

    Super Bowl Party Recipes!
    0 Super Bowl Party Recipes!

    Last Sunday we had a great day sharing three demos of great Super Bowl party foods! Below are two of Josh's in-house recipes - Allegiance ribs and West Creek chicken wings - plus a link to our third, Braveheart pulled beef nachos in the Instant Pot. Come in and grab your ingredients, then blow the socks off your friends with your awesome party foods!

    Josh and his ribs

    Allegiance St. Louis Style Smoked Ribs

    Ingredients:

    • 2 racks of Allegiance St. Louis Style Ribs
    • Moburt’s BBQ Rub
    • 1 cup unsweetened apple ju...
    Schnitzel - from Chef Eli
    0 Schnitzel - from Chef Eli

    The middle of winter can mean days that make the thought of grilling unimaginable, except for the most dedicated of cooks. I have long been a fan of pan fried meats like chicken fried steak or fried pork tenderloin on a cold day. However, the process of hammering them out in the kitchen is almost always a messy and painstaking ordeal.

    Luckily, at the Meat Market, we have a tenderizer that a pork chop or piece of eye of round can be run through quickly and yield a far more even piece of meat tha...

    Roasted Mahi Mahi - from Chef Eli
    0 Roasted Mahi Mahi - from Chef Eli

    Many think of Mahi Mahi as a summer fish. It's great in tacos or on the grill, of course. But, Mahi is actually in season right now! So, we've got some in the market this week, and below is an easy and fun recipe for Roasted Mahi Mahi. It's also lean, nutritious and delicious for those of us who want something a little lighter right after the holidays. Enjoy!

    Roasted Mahi Mahi

    Serves: 2
    Prep Time: 10 minutes
    Cook Time: 15 minutes

    • 2 filets of mahi mahi
    • 2 tablespoons olive oil
    • 2 tablespoons p...