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Every great meal is remembered by the star of the show, which obviously is our award winning meats delivered ALWAYS fresh NEVER FROZEN to your door!

When you have a good side to compliment your tuckin good meat, it's like having really incredible back-up singers for the lead artist. While we may not know their names, or even see them, they are instrumental (pun fully intended) in making sure the show sounds amazing. That's what these sides will be for you and your family and friends.

BUT like any good boy band, the lead singer needs help to bring the full experience, so we're going to quit playing games with your heart, and introduce you to some side, side sides

Crispy Adobo Potatoes

  • 1 1/2 cups sliced onions

  • 4 teaspoons olive oil

  • 1 1/2 pound red potatoes, boiled and diced (or leftover baked potatoes)

  • 1 teaspoon Salt-Free Adobo Seasoning

  • 1/4 cup sweet red bell peppers

  • 1 tablespoon fresh parsley

Preparation Instructions
  • In a non-stick pan, sauté onions and peppers in oil until onion is translucent.

  • Add potatoes and sauté until beginning to brown. Sprinkle with Adobo Seasoning and salt, sauté or stir to combine.

  • Continue to cook potatoes until they are crispy and golden.

  • Garnish with fresh parsley and serve.

Crispy Brussels Sprouts with Balsamic and Honey

  • 3/4 pound thick-sliced bacon, cut into 1/2-inch pieces

  • 4 tablespoons unsalted butter

  • 2 pounds Brussels sprouts, thinly sliced in a food processor

  • Salt and freshly ground pepper

  • 2 Granny Smith apples—peeled, cored, coarsely shredded and squeezed dry

  • 1 teaspoon thyme leaves

  • In a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels; reserve 1/4 cup of fat.

  • In a large, enameled cast-iron casserole, melt the butter in the bacon fat. Add the Brussels sprouts in batches and cook over high heat, stirring, until softened but still bright green, about 8 minutes. Season with salt and pepper. Add the apples and thyme; cook, stirring, until the apples are warmed through. Transfer the slaw to a platter, scatter the bacon on top and serve.

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