About Us!

We have some expertise in giving the most reasonable nourishment and administration of the most elevated conceivable standard different occasions to coordinate every client singular necessities.

Shaft Tavern Recipes, began in the year 2004 has a bunch of experince inside the cooking business joining both contemporary and customary nourishment structures. Regardless of whether you require a straightforward sandwich buffet conveyed to your office, a gathering at home or a completely served meal, Our Recipe Service offers you an agreeable, adaptable methodology for all your cooking needs.

We have the capacity to serve anyplace in Argentina, likewise with our versatile kitchens we can give anything from a bespoke VIP lunch at your work environment through an enormous occasions.Shaft Tavern Recipes is a legitimate provider with some long haul significant records with the most presumed organizations in Argentina.

Our Recipes

Spicy One-Skillet Lasagna

Preheat the oven to 375 degrees F. In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat. Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella.

Cast-Iron Skillet Provencal Pork Chops and Potatoes

Drain the potatoes. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until they start to become tender and are just beginning to brown around the edges, about 5 minutes. Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of the pan, leaving a space to brown the pork chops. Add the pork chops to the pan and cook until browned, 2 to 3 minutes per side. As the pork chops cook, give the potatoes an occasional stir so they continue to brown evenly. Place the pork chops on top of the potatoes, shingling them to leave as much room in the pan as possible. Reduce the heat to low and add the remaining tablespoon of oil to the bare area of the pan. Add the olives, capers, garlic and thyme and cook, stirring continuously, until fragrant and golden, 1 to 2 minutes.

Italian Sausage Pasta Skillet

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Mix together the ricotta and lemon zest in a small bowl and season with salt and pepper; set aside. Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Tear the sausage into 1- to 2-inch chunks and place in the skillet. Cook for 60 to 90 seconds, then flip and cook for an additional minute. Add the oregano, crushed red pepper, garlic and onion and cook, stirring occasionally, until the sausage is cooked through, about 4 minutes. Stir in the broccolini and jarred peppers. Using a ladle, remove 2/3 cup cooking water from the pasta pot and add to the skillet. Cook until the sauce is thickened and the broccolini is softened, about 3 minutes.

Caprese Chicken Penne Alfredo

Position an oven rack in the center of the oven and preheat to 350 degrees F. Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.) Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat.

Our Team

Mary Jane

HEAD CHEF

Peter Parke

HEAD CHEF

Jennifer Watson

HEAD CHEF

Steven Wilson

HEAD CHEF

  • Best dinner I’ve had in awhile. So tasty and full of flavor. Made minor changes with fresh spinach instead of broccoli rabe, using sweet Italian sausage, adding maple breakfast sausage and I only had 1/2 cup of shredded mozzarella so I made up the difference with added gruyere cheese. The dish was so full of flavor I think it’s the best thing I’ve made. It was sweet, spicy and tasty. Thanks so much!

    John Smith - Customer
  • Delicious! Subbed spinach and ground beef so I didn’t have to go to the market, but it was still fab! Will make this often for weeknight dinners. Whole family loved it and the fresh mozzarella added an amazing touch. I made this last night with a few changes. I used Sweet Italian sausage and spinach since I don't like broccoli rabe. Both my husband and I liked it very much. This is defiantly a keeper.

    Jason Rule - Customer

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