Add Ons

$14.95$59.88

This item is ADD-ON only and cannot be ordered by itself
* LIMIT OF ONE ADD-ON ITEM PER ORDER

McGonigle’s invites you to add one of these great items to your order at a special price, free of additional shipping charges. Special prices are not valid when item is not purchased as an add-on.

Steak Seasoning Variety Pack – Three of our favorites steak seasonings, all made here in the Kansas City area.
Lamb Loin Chops – The mini T-Bone of Lamb is excellent for grilling or broiling.
Frenched Lamb Rack – Elegant and delectable, our Frenched Lamb Rack satisfies two healthy appetites.
Berkshire Butterfly Pork Chops – Center cut from the loin of a heritage breed of hog, these chops are well marbled and excellent for grilling or stuffing.
Tenderloin Tips – Hand trimmed from the same delicious tenderloins we cut our steaks from. They are great for Kabobs, Stir Fry, Fondue or Stroganoff.
Blue Crab Cakes – 65% Crab meat, these 3-4 oz. patties are scrumptious. They can be broiled, deep or pan fried, or baked.

Click here for nutritional information.

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Cooking Instructions

 

Cooking Instructions

Crab Cakes
Broiled – Place 6” from coils on oiled broiling pan. Turn once. Cook 9 minutes if thawed, 12 if frozen.
Deep Fried – Heat oil to 325’-350’. Cook 3 minutes if thawed, 6 minutes if frozen.
Pan Fried – Cook in 1/8” to ¼” oil in pan to medium temperature. Turn once. Cook 5 minutes if thawed. Cooking from frozen not recommended.
Baked – Bake at 400’ for 15 minutes if thawed and 350’ for 26 minutes if frozen in an oiled pan.

Lamb Loin Chops
Grilling or Broiling: Season chops with salt and freshly cracked pepper, or marinade several hours with your favorite marinade. Cook over hot fire on grill, or cook under a broiler with the broiler pan close to the fire. For medium rare, cook approximately four minutes on each side.

Rack of Lamb
Rub the rack with olive oil and season with garlic, salt, pepper, fresh chopped rosemary and thyme. Place in pan bone side down. Cook in preheated oven at 450’ for ten minutes, then reduce heat to 300’ and cook for another 10-20 minutes. Rack of lamb is best cooked rare to medium rare.