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Recipes Delicious

Recipes Delicious


This is the perfect time to celebrate the start of summer with backyard barbecues. A great way of cooking meat, this age-old culinary technique is a fun and delicious way to cook. Whether you are a novice, a professional chef or somewhere in between, it’s time to enjoy cooking again. Especially if that hot kitchen is not your favorite place to be. 
People have been cooking meat over a flame for centuries, but exactly where the idea of cooking meat over a grill came from isn’t clear. Supposedly, when Columbus discovered the Americas, he found that many of the natives were roasting meat over a wooden grill. This would give the meat that sought after smoky flavor as it roasted. 
Today we can celebrate barbecue month with only the finest ingredients from The Chop Shop.
People love gathering around a barbeque, so dust off the barbecue and gather everyone together for a feast. Be sure to try our gourmet seasonings, dry rubs, signature BBQ sauces  and don’t forget something for the vegetarians to sink their teeth into too! Veggie kabobs are so easy and a delicious accent to any barbeque. Vidalia onions are in season and always a crowd pleaser. Our produce department has it all! And of course, always use only the finest meats, rubs and BBQ sauces from our extensive selection at The Chop Shop!

Grilled Top Sirloin Steaks
Shopping List:
3/4 cup Chop Shop
“Homemade Garlic Truffle Butter”
6 Top Sirloin Steaks
Chop Shop Seasoning
Preheat an outdoor grill for high heat.
In a small saucepan, melt garlic truffle butter over medium-low heat.  Set aside.
Sprinkle both sides of each steak with Chop Shop seasonings.

Grill steaks to desired temperature depending on thickness of the steaks. When done, transfer to warmed plates. Brush tops liberally with garlic truffle butter, and allow to rest for 2 to 3 minutes before serving.

Royal Red Shrimp Pasta
Shopping List:
2 pounds bag of Royal Red Shrimp, (raw, peeled and deveined) 
3 tablespoons olive oil
8 cloves fresh garlic, minced
2 teaspoon crushed red pepper
Chop Shop Seasoning
1 basket of grape tomatoes halved or 3 large tomatoes chopped
1 1/2 cup white wine
2 tablespoon fresh lemon zest
1 lemon, juiced
3 tablespoons fresh basil
8 ounces fresh baby spinach
1 1/2 pound Amish garlic parsley or spinach noodles, cooked
Grated parmesan cheese as desired
Preheat a large sauté pan over medium high heat.
Add olive oil, garlic & red pepper.
Cook garlic but don’t let it burn.
Add the tomatoes, wine, lemon zest and juice.
Add fresh basil, oregano and shrimp.
Cook until the shrimp are almost done, watching them carefully.
Add the baby spinach and stir
Adjust seasoning with salt and pepper.
Serve sauce over warm cooked pasta, and garnish with parmesan cheese.
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Blackened Tuna Steaks
Shopping List:
2lb. Sushi Grade Tuna (thick sliced 1/2-2″)
1 bottle of Paul Prudhomme’s Blackened Redfish Magic Seasoning
1 cup our own garlic Truffle Butter
Melt Garlic Truffle Butter and coat tuna steaks.
Cover the buttered tuna steaks with Paul Prudhomme blackened Redfish  Seasoning to taste.
Heat a cast iron pan or nice hot fry pan
Being careful not to burn the butter yet sear the tuna; drop the tuna in the pan.
Sear both sides being very careful to just sear until there is a nice coating. The tuna should be very  rare or raw inside.
Serve with Wasabi paste and Marinated Ginger and Braggs Amino Acid or soy sauce.

Boneless Skinless Chicken Breasts
Shopping List:
4 Boneless Skinless Chicken Breasts
Chop Shop Signature Vidalia BBQ Sauce
Place chicken in sauce to marinade for at least 20 minutes
Heat grill to medium heat
Place Marinated Chicken Breasts on grill and baste with sauce until desired doneness.
Baste again with Vidalia Onion BBQ Sauce


Parmesan Crusted Grouper
Shopping List:
2lb. Grouper Fillets
2T Lemon Juice
1/2 Cup Grated Parmesan Cheese
1/4 butter, softened
3T Mayonnaise
Hot Pepper Sauce 
Salt and Pepper to taste
Preheat Oven Broiler
Place the grouper fillets on a greased baking tray. 
Lightly brush them with lemon juice. 
In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
Place in broiler for 3 to 5 minutes, just until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.
Return to the broiler for about  30 -45 seconds, or until the topping is browned to your liking and bubbly.

Roasted Boneless Pork Roast
Shopping List:
Iowa Boneless Pork Roast
Fresh shelled garlic cloves
Fresh Thyme
Fresh Rosemary
Preheat oven to 350 degrees. 
In a large dish, mix rosemary, garlic salt, thyme, and pepper. Coat Pork Roast with olive oil and then coat with Garlic, rosemary, thyme, salt and pepper. Transfer to a medium baking dish.
Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees .