Ideal Recipe for your Turkey Leftovers!

thanks to foodwishes.com for this recipe

http://www.countrycornermarket.ca/specials.htm

Chicken Cordon-Bleu wich, Tasty !!

with thanks to foodwishes.com

Perfect idea for cold Winter's Night!

New England Clam Chowder

 Ingredients 

• 4 slices bacon, diced
• 1 1/2 cups chopped onion
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 3 cups half-and-half
• 3 tablespoons butter
• 2 (10 ounce) cans minced clams

Directions

1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

This recipe- nothing to cluck at.... Get your chicken at CCM

thanks to foodwishes.com

Get your Perfect Pork Chops for this recipe at CCM

with thanks to foodwishes.com

A Tasty Breakfast Idea for the Family over the Holidays!

Denver Omelet

(2 servings)   


4 large eggs

• 1 cup onion - chopped
• 1/2 cup red bell peppers - chopped
• 1/2 cup green bell peppers - chopped
• 1/2 cup cooked ham - diced
• 8 slices bacon - cooked and crumbled
• 2 Tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• a couple drops drops of your favorite hot sauce (optional)

Melt butter in a large skillet or on a griddle.

Saute onion, bell pepper, ham and bacon in the butter until the onion starts to become translucent.

In a small bowl, whip the eggs lightly. Add salt and pepper and hot sauce if desired.

Slowly, stir the eggs into mixture in skillet. Lightly brown on one side. Turn over and lightly brown other side.

Salt Encrusted Prime Rib Roast- Ideal for the Holidays

One Week Away..

Are you ready? Don't worry, we are...come and see us and set the perfect holiday table!

http://www.countrycornermarket.ca/specials.htm

Dynamite Beef Stroganoff Recipe- Get Your Beef at CCM

thanks to foodwishes.com for the video

Mr Bean Christmas, Don't try this at Home!!

Perfect For your Holiday Table

You can get your Holiday Turduken at Country Corner Market

Spatchcocking a Turkey for your Holiday Table

Order your holiday turkey, chicken, ham or turkduken now from Country Corner Market
1-877-5-SAUSAGE
www.countrycornermarket.ca

PB&J Turkey- this one's cool

1 whole turkey or segmented turkey

Injection Marinade:

1/4 cup chicken broth
1/4 cup white grape juice
3 tbsp butter (melted)
1 tsp ginger

Peanut Butter Rub:

3 tbsp peanut butter
1/2 tsp poultry seasoning

Glaze:

1/2 – 2/3 cup grape jelly
1 tsp soy sauce
1 tsp peanut oil
2 tbsp white grape juice
Begin by mixing all of the ingredients for your injection marinade. Fill an injector (kitchen syringe) and
begin injecting the turkey. Once the turkey has swollen with the injection and can’t hold anymore;
separate the skin from the meat of the turkey as best you can (but leave attached).

*Easiest way to do this is to run your fingers underneath the skin to help it separate.

Once the skin is separated, combine peanut butter and poultry seasoning. Start spreading the
peanut butter mixture under the skin of the turkey. After the peanut butter has been spread,
take any remaining injection marinade and spread over the skin of the turkey. Season with a little
extra butter and some salt and pepper.
Mix ingredients for the grape jelly glaze and refrigerate the glaze.
Pre-heat grill for indirect grilling at medium-low heat (300-315 degrees).
* If your grill is big enough, and your able to; make the center of the grill your cool spot, with

the heat coming from both sides of the turkey. If this is not possible, rotate the turkey every hour.

Place a drip pan under the grill on the cool side, add some grape juice and some water to drip pan.
Place turkey on the cool side of the grill. An average sized turkey should take 3-4 hours, but cooking times will vary.

An internal temperature of 170-180 degrees is a must!

During the last hour or so of cooking, start glazing your turkey. Once turkey has reached temp, remove from grill. (I glaze mine one last time).
Cover and let the turkey rest for 10 minutes. Then serve to all of your friends and family!
The turkey comes out very moist, and the flavour of a childhood favorite is a perfect match
with the turkey. So if you are looking for something a little different with such a traditional dinner; give this one a try! Enjoy!
with thanks to : www.simpletailgating.com

Like Turkey, feeling Italian? You'll love this

Italian Turkey Sliders
Makes 24 mini-burgers.

1 20-ounce package sweet Italian turkey sausage links
1 20-ounce package 93/7 ground turkey
24 slider rolls/mini-hamburger rolls
24 small slices part-skim mozzarella cheese (optional)
1/2 cup your favorite tomato sauce (optional)

1) Preheat your grill.

2) Using a knife, make a long slit along each link of the turkey sausage. Remove sausage from casings. Discard casings.

3) Combine turkey sausage in a large bowl with ground turkey. Using your hands, mix/squish until meats are thoroughly combined.

4) Make your slider patties. They should each be approximately 2 to 3 inches across and 3/4-inch thick, with a light thumb indentation in the middle. Store on wax paper until ready to cook. (Note: If you’re refrigerating the patties for later, bring them down to near-room temperature before you slap them on a grill.)

5) Place patties over direct heat and grill 4-6 minutes on each side, until outside is a bit browned and inside is cooked through. When finished, let sit for a few minutes.

6) Place patties on buns. Add mozzarella if you like (you can also do this on the grill), along with a few dabs of your favorite spaghetti sauce. Enjoy.

Join the Gang from Country Corner Tomorrow!

http://www.mtbellies.com/


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Ideal for Grey Cup Sunday

Sweet & Salty Burgers

1 lbs.   ground beef

1 lbs.   ground pork
2/3 cup   pretzels (crushed as fine as bread crumbs)
1 tsp sea salt
1 tsp garlic powder
pinch of pepper
. 
Sweet Sauce:

1/3 cup   brown sugar

1/3 cup   beer (cream ale is preferred)

3 Tbsp   spicy or bold mustard

3 cups   cheddar cheese (shredded)
. 
Toppings:
Thin sliced onion
6 strips of bacon
.
6 large kaiser buns
. 
Crush pretzels in a blender or food processor. In a large bowl,
combine beef, pork, sea salt, garlic powder, pepper, and half of the
pretzel crumbs.
Mix well.
Slowly add the remaining pretzel crumbs, a little at a time; until
all of the meat and crumbs are evenly mixed.
. 
Evenly distribute the meat, to create 6 equal amounts (these are a 1/3 lb.,
if you want smaller burgers; make 1/4 lb burgers, by using 8 equal amounts)
. 
In your hands, make each amount into a large meatball. Packed well.
. 
In a small pot, on medium heat. Combine beer and brown sugar. Once the sugar
has dissolved, lower heat and add mustard. Simmer for a minute or two. Add
cheese and mix well. * Keep sauce warm for serving.
.

Cook bacon to desired doneness. Set to the side.

. 

On high heat in a large frying pan, griddle or flat pan; add a little olive oil

(about a tsp per burger). Place the large meatball onto the oil; let it cook for

15-20 seconds. With a spatula, begin to press down the meat, until the patty

is about 3/4 of an inch thick.

. 

Cook for 2 minutes, then flip; and cook for another 1 1/2 minutes.

Lift patty, place a few rings of the sliced onion onto the pan, place the patty

back on top. Press down the meat slightly, and cook for another 20 seconds.
. 

Serve on a large kaiser roll, with a strip of bacon (which I cut in half, to cover the burger),

a generous amount of the warm sweet sauce, and a small pinch of sea salt.

with thanks to  http://www.simpletailgating.com/

Cajun Style Smoked Chicken Rub Recipe

2 gallons 2 cups 1 cup

water kosher salt white sugar

2 gallons 2 cups 1 cup

water kosher salt white sugar

For the chicken rub, you'll need...

4 tablespoons onion powder
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons salt
1-1/2 teaspoons black pepper
1 teaspoon (or to taste) of cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage

Combine all of the ingredients well. If the herbs are whole, break them up in a mortar and pestle, or rub them vigorously between your hands. Season the chicken on all sides. Let it rest in the fridge for an hour before smoking to give the flavors time to absorb. For more flavorful breast meat, put the chicken dry rub under the skin, right against the flesh.

Crockpot Swiss Chicken

Crock Pot Recipe INGREDIENTS:

• 6 chicken breasts, boneless and skinless
• 6 slices Swiss cheese
• 1 can cream of mushroom soup
• 1/4 cup milk
• 2 cups stuffing mix
• 1/2 cup butter or margarine, melted

Crock Pot Recipe INSTRUCTIONS
Lightly spray crock-pot with cooking spray. Place chicken breasts in bottom of crock-pot. Top with cheese. Combine soup and milk, stirring well. Spoon soup mixture over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on high 4 to 6 hours...and the crock pot recipe of chicken is ready to serve...enjoy it !

www.countrycornermarket.ca

How To Make Turkey Brine

For the best turkey smoking results, a good turkey brine does the trick. There are methods of putting the brine together that improve its quality. Just dumping everything into a bucket and stirring doesn't make the best brine.

Making Brine...Step By Step

• Add one gallon of water to each of two stock pots or large, lidded pans.
• To one of the pots, add the salt and sugar. Bring this to a boil, and boil it for five minutes. Remove it from the heat, cover, and let it cool.
• To the other pot, add the spice, herbs and vegetables. Slowly, bring this pot up to a light boil, simmer for five minutes, remove from heat, cover, and allow to cool.
• When both pots are cooled to room temperature, add them to your five gallon bucket and refrigerate.
• After twelve hours, or overnight, the brine is ready for the turkey.

The brine must be between 35 to 40 degrees Fahrenheit to brine your turkey. Over 40 is dangerous, and under 35 slows the brining reactions.

For a 10-14 pound turkey, two gallons of brine is what you need if you use an upright brining container, like a bucket or a water cooler. If you use a normal box-shaped cooler, you'll need more than two gallons. Whatever you brine your turkey in, it must be completely submerged the entire time.

Basic Brine

This is the starting point for all brine recipes. Use this as a starting point for creating your own brine recipe. If you add juices or beverages, decrease the recipe amount of water by the amount of added liquids.

2 gallons water

2 cups kosher salt

1 cup white sugar

2 gallons 2 cups 1 cup

water kosher salt white sugar

2 gallons 2 cups 1 cup

water kosher salt white sugar

Flavourful, Hearty and Perfect for the Autumn!

German Sausage Recipe

You can use Kielbasa, Knackwurst, or Bratwurst for this hearty casserole recipe that's perfect for a cold winter night.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

• 1 red bell pepper, chopped
• 1 red onion, chopped
• 3 cloves garlic, minced
• 2 Tbsp. white wine vinegar or apple cider vinegar
• 1 tsp. caraway seeds
• 1 Tbsp. brown sugar
• 1 lb. smoked fully cooked German sausage, sliced
• 16 oz. jar sauerkraut, rinsed and drained

Preparation:

Preheat oven to 350 degrees. Place all ingredients except sauerkraut in a 2 1/2-quart casserole dish that has been lightly coated with cooking spray or oil and mix gently. Cover with rinsed and drained sauerkraut. Cover the dish and bake at 350 degrees until heated through and bubbly, about 35 to 40 minutes. Serves 4-6

Its the Flavour of the Old Country!

Irish Stew Recipe

Ingredients

• 1 tablespoon olive oil
• 2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 1 large onion, sliced
• 2 carrots, peeled and cut into large chunks
• 1 parsnip, peeled and cut into large chunks (optional)
• 4 cups water, or as needed
• 3 large potatoes, peeled and quartered
• 1 tablespoon chopped fresh rosemary (optional)
• 1 cup coarsely chopped leeks
• chopped fresh parsley for garnish (optional)

Directions

1. Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
2. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

No Tricks, just Treats at CCM

Kids of all ages eat free from the grill TODAY  from 3p-7p at both locations of Country Corner Market....

686 Quaker Road, Welland

82 Clarence Street, Port Colborne

HAPPY HALLOWEEN!

www.countrycornermarket.ca

Pumpkin Carvings become Halloween Art

Crock Pot Meat Loaf Recipe

Crock Pot Recipe Ingredients:

• 2 1/2 pounds ground beef
• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 egg
• 1 cup breadcrumbs or crushed crackers
• 1 tablespoon Worcestershire sauce
• 1 small onion (diced)
• 1/4 cup water

CROCK POT RECIPE INSTRUCTIONS
Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your crock pot. Cut a strip of foil and place under the meatloaf in crock pot. Cut it long enough to cover the
bottom and sides of meatloaf. Place meat loaf in crock pot and top with an additional 2 tablespoons ketchup. Cover and cook on low for approximately 8 hours. And this great crock pot recipe of meat loaf is ready to serve..great tasting one !

www.countrycornermarket.ca

How to.............

http://www.countrycornermarket.ca/specials.htm

Creamy Crock Pot Roast Beef Recipe

Crock Pot Recipe Ingredients:

• 2 pound beef roast
• 1 can cream of mushroom soup
• 1 onion (diced)
• 6 carrots (sliced)
• 6 potatoes (cubed into small pieces)
• Water

Crock Pot Recipe Instructions

Place onion, carrots and potatoes at bottom of crock pot. Dredge roast in flour and placed in lightly greased pan. Brown on both sides in hot oil over high heat. Place roast in crock pot over
vegetables. Pour soup and 1/2 can water over roast. Cover and cook on low for approximately 10 hours, or 5 to 6 hours on high. And the creamy crock pot roast beef is ready for feasts...great tasting ! Enjoy !

www.countrycornermarket.ca

Cheddar & Beef Goulash Recipe

INGREDIENTS 1 can cut green beans, drained
1 1/2 tbsp. butter
1 1/2 lb. ground beef 1/2 c. chopped onion
1 tbsp. flour
1/2 tsp. seasoned salt
1 c. grated cheddar cheese
1/2 tsp. salt
1/4 tsp. lemon pepper
4 oz. can sliced mushrooms, undrained
15 oz. tomato sauce
8 oz. noodles, cooked

INSTRUCTIONS

In skillet, brown beef in butter. Add onion; cook until tender. Blend in flour and seasonings. Stir in mushrooms and tomato sauce. Simmer mixture 5 minutes. Add noodles and green beans; toss lightly, but well. Pour into greased shallow baking pan; sprinkle cheese over top and bake at 350 degrees for 30 to 40 minutes, or until bubbly and lightly browned. The beef goulash recipe is ready to serves 6 persons. Enjoy it !
http://www.countrycornermarket.ca/

ROAST TURKEY RUB-not too early for Thanksgiving

INGREDIENTS

• 1/2 lb lean salt pork
• 5 large cloves garlic
• 1/2 cup fresh parsley
• 2-3 tablespoons fresh celery leaves
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon red hot pepper flakes
• 3-4 fresh sage leaves

INSTRUCTIONS
You will need a heavy cleaver and a large cutting board for this preparation. Alternatively, a meat chopper or food processor may also be used to mince all ingredients to a spreadable paste.

For ease of preparation, purchase salt pork which has already been sliced into strips. Otherwise, cut the salt pork into strips yourself. Next, cut across the strips and continue to cut into smaller cubes until salt pork pieces are about 1/8 inch.

Peel garlic cloves. Mash with the side of the cleaver and add to salt pork. Sprinkle salt pork with salt. Begin to chop with cleaver, scooping edges into the center and turning over the mass. Remove stems from parsley and sage; toss over top along with the celery leaves and hot pepper.

Continue to chop until all of the pork is evenly chopped and has become a fine paste.Use this as a rub for roast turkey, placing small amounts under the skin of the breast for extra moistness. Pile a small amount over the top to melt down during the roasting, which will make for a self-basting turkey. Sprinkle the turkey lightly with garlic powder, onion powder, salt, pepper and paprika before roasting, if desired.
The drippings remaining at the bottom of the pan after the turkey is roasted will make for the most flavorful gravy ever!

This salt pork preparation can also be sautéed as a starter for side dishes, such as pan fried mushrooms, spinach, green beans, stock or soup. When using for dishes other than roast turkey, you may choose to omit the sage. The turkey recipe is ready....enjoy the feast !

Apple Cider Chicken Wings

3-4 lbs. segmented chicken wings

Rub:
1 tbsp paprika
1/2 tsp cayenne pepper
1 tsp ginger
1 tsp black pepper
1/2 tsp cinnamon

Sauce:
1/3 cup ketchup
1 cup apple cider
1/4 cup apple cider vinegar
2 tbsp peach jam or peach jelly
2 tbsp brown sugar

In a pot, on low heat, bring all of the ingredients for the sauce to a light simmer.

Simmer for 20 minutes.

Allow sauce to cool, then refrigerate.

In a bowl, mix all ingredients for rub.

Place segmented wings into a large freezer bag or large bowl.

Cover wings with rub, and evenly coat the wings.

Refrigerate wings, and let the rub work it’s magic for a minimum of 3 hours.

Pre-heat grill to medium-high heat (400 degrees).

Place wings on a well oiled grill, and cook for 12-16 minutes. Turn occasionally.

In a small pot or BBQ friendly container, placed on the grill. Warm your apple cider sauce.

During the last 2-3 minutes, brush some sauce on the wings.

Once the wings are ready, place them in a large bowl, and pour remaining sauce

over the wings. Evenly coat the wings and serve.

* If you are going to toss the wings in the sauce, BE CAREFUL, this sauce is very sticky and the wings will stick together as you try to toss the wings in the bowl.

Salivating just Reading About this Recipe

Smoked Cheeseburgers

To make a batch of smoky burgers, the preparation is nearly identical to getting burgers ready for the grill. Mix a few "secret" ingredients into the meat, form the patties, and cook 'em up. Here's the recipe...

• 2 pounds ground beef (80%-20%, or 85%-15%*)
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped onion
• 1/4 cup barbecue sauce
• 1 whole, large egg
• 2 cloves garlic, chopped
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon coarse ground black pepper
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 pound sliced cheddar or jack cheese

*Don't use the leanest or the fattiest ground beef. Use a a grade that has between 15-20% fat content for the juiciest burgers)

Mix all of the ingredients except the cheese together. Gently form into patties about 3/4 inch thick and 3 to 4 inches in diameter. Start the smoker up, and when the wood begins smoking, place the burgers on the grate. Bring the smoker temperature up to 225 degrees Fahrenheit, and cook the burgers for one to one and one-half hours, or until the internal temperature reaches 150 degrees. Top the burgers with slices of cheese and continue smoking until the cheese begins to melt, and the meat temperature reaches 160 degrees.

Immediately place the smoked hamburgers inside hamburger buns and serve them with all the fixin's...dill pickle and sweet pickle slices, barbecue sauce (naturally!), mustard and lettuce for starters. Enjoy these on a warm summer evening, or a cold winter day. These are a great change of pace anytime at all!

Philly Cheese Steak Crescent Pizza- Pizza PERFECT!!

Steak and Cheese Ingredients:

• 1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
• 8 oz. thinly sliced cooked roast beef (from deli)
• 1 tablespoon purchased Italian salad dressing
• 4 to 6 oz. (1 to 1 1/2 cups) shredded mozzarella cheese
• 2 tablespoons olive or vegetable oil
• 1 cup coarsely chopped green bell pepper
• 1 cup coarsely chopped onions
• 1/2 teaspoon beef-flavor instant bouillon

Steak and Cheese Instructions:
1. Heat oven to 375 F. Unroll dough in ungreased 13x9-inch pan. Press over bottom and 1/2 inch up sides. Firmly press perforations to seal.
Wrap beef tightly in foil. Place both crescent dough and beef in oven. Bake at 375 F. for 10 minutes or until crust is light golden brown.
2. Arrange warm beef over partially baked crust. Brush with salad dressing. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.
3. Meanwhile, heat oil in medium skillet over medium heat until hot. Add bell pepper, onions and bouillon; cook and stir 3 to 5 minutes or until tender, stirring frequently. Spoon cooked vegetables over melted cheese.

Fresh From The CCM Deli

We take great pride in our quality, selection and service. We are always looking for new products, while maintaining freshness and quality. Imported and domestic deli items will keep your taste buds tempted. A Wonderful Selection of Cheese from Around the World 5 Year Old Cheddar (available only at Christmas), Very Old, Old, Medium, Mild, Marble, Colby, Monterey Jack, Brick, Maple Smoked, Horseradish, Cranberry, Havarti (plain and flavoured), Gruyere, Edam, Goudas, Feta, Cream Cheese, Blue, Brie, Camembert, Mozzarella, Provolone, Asiago, Parmesan, Romano, etc.

HAMS- Cooked, Black Forest, Westfalian, Honey Ham
SALAMIS- German, Hungarian, All Beef, Pusta Pepper, Jumbo Summer, Paprika, Cervelat, Mexican, Beerwurst, Krakowska
LOAVES- Mock Chicken, Pizza, Keilbassa, Headcheese
BOLOGNA- Blue Ribbon, Garlic, Lyoner (veal)
ITALIANS -Proscuitto, Hot & Mild Capicollo, Mortadella, Hot & Mild Calabrese, Genoa
MUSCLE MEATS- Rick's Famous Roast Beef or Roast Pork, Montreal Smoked Corn Beef
TURKEY & CHICKEN- All turkey and chicken deli meats contain less than 1% fat.
TURKEY - Oven Roasted, Honey Maple, Montreal Smoked, Sundried Tomato, Spiced Oven Roasted and Cooked
CHICKEN - Cooked, Cajun and Smoked

SMOKED PRODUCTS- Rick's Beef Jerky, Csabai (Hungarian Pepperoni), Hot & Mild Pepperettes, Landjeager, Rick's Ham Keilbassa or Spicy Ham Keilbassa, Polish Sausage, Turkey Keilbassa, Smoked Sausages, Jumbo Weiners, Ball Park Franks, Kassler (smoked pork chops)
BACON- Regular, Select, Black Forest and, of course, Rick's Store Made Peameal Salads Lots to choose from and no added preservatives (seasonal).

Here's a few for starters: Olde Fashioned Potato, Coleslaw, Greek Pasta

Others
Pickled Cherry Peppers, Spiced Green Olives, Roasted Red Peppers, Bruschetta Mix, Tatziki Sauce, Stuffed Jalapenos, Salso Salad, Brockly and Grape Salad http://www.countrycornermarket.ca/

Grilled Prime Rib Roast- MOUTHWATERING!

A coating of garlic and horseradish flavors this grilled prime rib roast. It is easy to make, and requires only a few ingredients. Also, here's a recipe for a special sauce that's great for dipping the prime rib.

Ingredients

• One standing beef rib roast
• One teaspoon salt
• Four to six cloves garlic, crushed
• Two tablespoons grated horseradish
• Two tablespoons olive oil

Score through the fat layer covering the rib roast, then season it with the salt. Combine the crushed garlic, horseradish and the olive oil, then coat the scored side of the rib roast with the mixture.

Grilling the Rib Roast

Preheat your grill to medium-high heat, between 325F to 350F. The rib roast need to be grilled using indirect heat, so set up your grill for the indirect method of grilling.

Place the roast on the grill and cook with the lid in place. Depending on the temperature of the grill, the size of the roast, and the level of doneness desired, the beef prime rib can take from 10 to 20 minutes per pound to complete.

It's more important to monitor the internal temperature of the rib roast than to watch the time. With a good remote meat thermometer you can monitor the meat temperature without opening up the grill.

Remove the roast when it reaches a temperature about 5 degrees under the temperature you're shooting for. After the meat is taken off the grill, the internal temperature will continue to rise.

Doneness Desired	Target Temperature	Remove At...
Rare	125ºF	120ºF
Medium Rare	130ºF	125ºF
Medium	135º - 140ºF	130º - 135ºF

Take the prime rib roast off of the grill when it reaches the "Remove At" temperature. Cover it with foil and let it rest for about 20 minutes before slicing and serving.

Prime Rib Sauce Recipe

For this easy dipping recipe, you'll need...

• One tablespoon of prepared horseradish
• One-half teaspoon salt
• One clove garlic, finely minced
• Two tablespoons mayonnaise
• One tablespoon lemon juice
• Two tablespoons softened cream cheese

Mix the ingredients together and refrigerate. If you'd like a sweeter sauce for your grilled prime rib roast, use Miracle Whip instead of the mayo.

See Us This Year at The Peninsula's Tastiest Party!

Come by, say Hi and EAT WELL!
September 7,8,9 in historic Downtown Welland!!

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Hawaiian Spareribs- Oh, these are GOOD!

Eat a few of these Hawaiian spareribs and you'll think you're on the Big Island. Simply smoke a sparerib slab, then bathe it in a luscious pineapple bbq sauce for Hawaiian flavor.

For the sauce, you'll need...

One cup pineapple juice
One cup tomato sauce
One-half cup sugar
One-quarter cup teriyaki sauce
One-quarter cup lemon juice
One tablespoon onion powder
One teaspoon salt
One teaspoon black pepper
One-half teaspoon powdered ginger

Combine all of the bbq sauce ingredients in a saucepan and bring to a boil. Reduce the heat to low and continue boiling until the sauce is slightly thickened.

Take a trimmed sparerib slab and marinate it for 2 hours in unsweetened pineapple juice. Drain well, then season with salt, pepper and just a touch of powdered ginger. Smoke until very tender. If you can find guava wood for the smoker, use it for authentic flavor.

Allow the ribs to cool slightly, then cut into individual pieces and drench with the sauce. Serve your Hawaiian spareribs on top of a pile of steamed white rice.

Smokehouse Barbecue Hamburger Rub

Mix together thoroughly the following:

•3/4 tsp Salt
•1 tsp Pepper, black (fresh ground!)
•2 tsp Garlic Powder
•2 tsp Onion Powder


Let's prepare the meat. You'll need...


•2lb./.9kg ground beef
•3-4 tblsp of your favorite smokey barbecue sauce
•1/2 tsp Salt
•1 tsp black Pepper
NOTE:You can prepare this barbecue hamburger recipe a day or two ahead of "grill time". Just separate the patties with plastic wrap, and keep in the refrigerator

1.Knead all of the ingredients thoroughly, but don't over-work the meat (makes it tough).
2.Form four patties about 1" thick. Use your thumb to press a deep dimple in the center to allow the hamburger to finish without the dome.
3.Sprinkle the rub on both sides of the patties.

compliments of http://www.the-greatest-barbecue-recipes.com/barbecue-hamburger-recipe.html

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We're Open Labour Day Monday

Both Locations of Country Corner Market are open Labour Day Monday from 8-6!!

We have everything you need for your holiday weekend barbeques, picnics and parties...

See us at :

686 Quaker Road- Welland

82 Clarence Street- Port Colborne

http://www.countrycornermarket.ca/

Doing some Country Corner Ribs? Try this Kansas City Rub

The barbecue sauce in KC is typically sweet and tangy with the flavors of cider vinegar, brown sugar and molasses backed up by a host of other spices and seasonings. And to complement the sauce, the rib rub used before smoking should contain a lot of those same flavors.


INGREDIENTS:

One-quarter cup brown sugar
One-quarter cup sweet paprika
Two teaspoons ground black pepper
Two teaspoons chili powder
Two teaspoons onion powder
One teaspoon garlic powder
One teaspoon mustard powder
One-half teaspoon powdered cayenne




The rub will keep longer if the brown sugar is dried before it's mixed with the other ingredients. Spread it on a cookie sheet and let it air dry overnight. Combine the ingredients and store in an airtight container until used. To add more bite to the rub use hot paprika.

Season your pork rib slab (a Kansas City Style slab, of course) with a generous amount of the Kansas City rib rub a couple of hours before it hits the smoker. I let the slabs rest at room temperature during that time. That gives them a head start so they finish smoking a little sooner than if they started out cold.

compliments of smokercooking.com

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We're Open Labour Day Monday!!!

Both locations open Labour Day Monday from 8-6 for your Holiday Weekend Needs!

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Won't be Long Now!!!

Tailgating? Having a crew over to watch the games this Fall? Your headquarters for everything you need is Country Corner Market!!


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Beef Tenderloin with Peppercorn Sauce

The loin is the muscle that does the least amount of work thus the tenderloin provides the most tender cut of meat for roasts and steaks.

Preparation time:
Cooking time:
Yield: 4

Ingredients

Beef Tenderloin

• 2 pounds beef tenderloin roast (900 g)
• 1 teaspoon dry oregano leaves, crushed (5 ml)
• 1 teaspoon coarse salt (5 ml)
• 1 teaspoon black pepper, crushed (5 ml)
• 1 clove garlic, crushed
• 1 teaspoon dry thyme, crushed (5 ml)
• 1 teaspoon paprika (5 ml)

Peppercorn Sauce

• 1 1/2 cups marsala wine (375 ml)
• 1 cup chicken broth (250 ml)
• 1 clove garlic, crushed
• 10 peppercorns, multicolored, crushed
• 1 1/2 cups whipping cream (375 ml)
• 1/2 teaspoon dijon mustard (5 ml)
• Coarse salt and pepper, to taste

Directions

Beef Tenderloin

1. Heat oven to 425 F.
2. Combine all ingredients in a small bowl. Press combined ingredients evenly onto the surface of the beef tenderloin. Place beef on a rack in a shallow roasting pan.
3. Place a meat thermometer in the centre of the beef. Do not cover beef or place water at the bottom. Allow roast to cook for 35 to 40 minutes for medium rare.
4. When meat thermometer reads 135 F, remove roast from the oven, cover it with aluminum foil and allow it to sit for 10 to 15 minutes. The temperature will rise to 145 F degrees allowing meat to reach a medium rare state. Transfer roast to a carving board and allow it to rest for 5 to 10 minutes before cutting. Cut into ½ inch thick slices.
5. Arrange desired number of slices of beef on a plate. Spoon peppercorn sauce over slices of roast beef.

Peppercorn Sauce

1. Add wine, broth, peppercorns and garlic to the tenderloin roasting pan and cook for 20 minutes or until the liquids are reduced to half. Add cream and mustard and, stirring frequently, cook for 20 minutes or until liquid is reduced by half again. Season to taste and allow to cook for 1 more minute. Remove from heat and spoon sauce over tenderloin.
2. Garnish with a sprig of oregano if desired

Sweet and Hot and Sooooooo Good!!

Cherry-Chipotle Back Ribs

 4 racks pork back ribs
2 cups cherry or apple woodchips

Rub:
1 tbsp smoked paprika
1 tsp black and white pepper blend
1 tsp garlic powder
1 tsp kosher salt
½ tsp cinnamon
½ tsp crushed red pepper flakes

Cherry-Chipotle Sauce:
1 red apple chopped (I use Royal Gala)
1 cup dark cherries (pitted and chopped)
1/4 cup red wine
½ cup brown sugar
1 cup ketchup
2 tsp chipotle hot sauce
1 tsp cayenne pepper
2 dashes Worcestershire sauce
pinch of kosher salt and black pepper

To make sauce, add apple, cherries, red wine, brown sugar and a pinch
of salt into a sauce pan and simmer for 20 minutes. After mixture has began
to create a syrup, remove from heat and place mixture into a food processor
or a blender. Puree mixture.
Place back into sauce pan and add remaining ingredients. Simmer for another
15-20 minutes. Remove from heat, let cool, and refrigerate.

 Begin your ribs by taking the membrane off of the bone side of the ribs.
Cut each rack into sections of 2-4 ribs per piece. Place ribs into a pot
of boiling water. Boil for 15 minutes.
While ribs are boiling, make your rub. Add all rub ingredients in a bowl
and mix well.
After ribs have boiled for 15 minutes, remove and cover with rub mixture.
Pre-heat grill to 325 degrees, indirect grilling method. Place ribs in a foil baking pan(s).
* Using smaller pans with less ribs in each will make ribs even more tender.
Add 1 cup of the water you used to boil the ribs into each baking pan. Cover with foil.
Leave one corner of foil slightly lifted up.

If using gas grill, prepare a smoke pack using ½ of each wet and dry wood chips,
place on the grill. If using charcoal grill place half of wet wood chips directly on coals.
Once smoke has started place baking pans on the grills cool side. Close the lid.
Cook ribs for 2 hours at 325 degrees indirect heat. Add another smoke pack or
12-16 more coals and wood chips after 1 hour.

 After 2 hours of cooking remove ribs from baking pans, and grill directly over coals or flames.
Begin saucing the ribs. Cook ribs for 10-15 minutes over direct heat, saucing every few minutes.
Remove from heat and serve!

with thanks to :http://www.simpletailgating.com/

OPA!

Bifteki Greek Hamburger Patties.
Try this Greek recipe...the famous hamburger patties


Greek Recipe Ingredients:

* 2 lb Beef or Pork (Minced)
* 2 Item Bread Slices (Soaked in water for 10 minutes)
* 1 Item Egg
* 1 Whole Lemons (To garnish)
* 1 Tablespoon Mint (Chopped)
* 1 Medium Onion (Grated)
* 1 Tablespoon Oregano
* 1 Bunch Parsley (Chopped, to taste)
* 1 Pinch Pepper (To taste)
* 1 Pinch Salt (To taste)
* 2 Tablespoon Thyme

Greek Recipe Instructions:

* Squeeze excess moisture from the bread and discard the crusts.
* In a bowl, mix together all the ingredients by hand.
* Let this mixture stand for half an hour if you have the time.
* Make large, round, flattened hamburgers and grill under a hot grill, approximately 3 minutes on each side; or even better place them on an oiled grid and barbecue them approximately 5-6 minutes on each side, according to the strength of the fire.
* They should be slightly undercooked inside and moist; turn them over once, but do not let them get scorched.
* Serve them with quartered lemons on the side of the platter, with some fresh salad.... hmmm...nice taste. Enjoy it !

Bullish on Brisket!

In earlier days, beef brisket was considered an inferior cut of meat, and was either tossed out or turned into hamburger. The cooking techniques of the day did nothing to tenderize this tough cut of meat. And then it was discovered that brisket is a real treat when cooked low and slow. Cooking for extended periods at a low temperature breaks down the tough connective tissue in the brisket, releasing its great flavor. In spite of this discovery, the price of beef brisket is reasonable, so it can be an economical choice for feeding friends and family.

with thanks to:http://www.smoker-cooking.com/index.html

Heres a classic that never gets old- Ham and Eggs!

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Know your Cuts

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Smoke Dried Tomatoes

Have you ever eaten sun dried tomatoes? This recipe for smoke dried tomatoes creates something similar, but with a smokey flavor. Just about any tomato can be used, but remember. You can't turn a flavorless tomato into a tasty smoked tomato. Great tasting fresh tomatoes will make the best smoked tomatoes.
Preparing The Tomatoes

To prepare the tomatoes, halve them and remove the core and seeds. Leave on the skin. Season with just a bit of salt. Place them on the smoker grate skin side up, so liquid will drain out of the hollow. These need to smoke at a low temperature ... between 140 F and 160 F is about right.
Light smoke is all these need. They can easily turn bitter if oversmoked. After the first couple of hours, begin to check them every half hour, rotating as needed, and removing the ones that are done. When finished,
they will be leathery and pliable.

Smoke drying tomatoes concentrates the tomato flavor, and with the bit of added smokiness, these are Good! Smoke dried tomatoes are great as an addition to dips. I chop a handful, and mix into cream cheese, with just a bit of sour cream and fresh, chopped chives.

thanks to : http://www.smoker-cooking.com/index.html

Country Corner Does Lunch- Fast, Delicious and Affordable

Sandwich Deals! - Cash N' Carry - $6.00 each

Includes Soup or Salad & Can of Pop (Coke, Diet Coke or Sprite) or Bottle of Water
(Salads: Potato, Coleslaw or Macaroni)

MONDAY Smoked Ham with Cheddar Cheese
TUESDAY Montreal Smoked Corn Beef with Swiss Cheese on Rye, Sauerkraut
WEDNESDAY Italian - Mortadella, Capicolla, Genoa, Ham with Provolone Cheese
THURSDAY Oven Roasted Turkey Breast with Havarti Cheese
FRIDAY Salami with Mozzarella Cheese

All Sandwiches made with Lettuce, Dressing, Mayo, Mustard, Tomatoes, Salt and Pepper
Items available without charge: Onions and Hot Pepper Rings
Extra Charge Items: Extra Cheese Slices or Pickles .50 each
All other items not listed above priced by the pound
A variety of salads available by the pound


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This is a honey of a Recipe!

Steamed Honey Chicken Recipe

Ingredients :

• Chicken small size, 1 chicken
• Orange juice, 50 ml
• Honey, 100 ml
• Sauce, 50 ml
• Soy sauce, 100 ml
• 1 small onian, thin round slices
• Minced garlic, 2 teaspoons
• Leek, 2 stalks, cut into rough
• Ginger grated, 1 teaspoon
• Salt, as needed
• Sugar, as needed
• Cayenne pepper to taste

Honey Chicken Recipe Instructions:

Marinate chicken with lemon juice, let stand for 10 minutes. Rinse and drain. Slices chicken in some parts (not to drop out).

Mix honey, soy sauce and garlic and stir well.

Place the chicken in place of stainless or heat resistant bowl.

Pour honey mixture over the chicken.

Add the other ingredients.

Heat the pan steamer, broiled chicken until cooked (about 1 hour), remove from heat.

Steamed Chicken Serve in warm Honey..enjoy it !

We're Open Holiday Monday

Country Corner Market is open on holiday Monday, August 6th. Both locations - 686 Quaker Road and 82 Clarence St are open from 8a-6p!

For all your long weekend needs, come and see us. Big tastes, Big specials and a helpful staff to make sure whatever you are grilling comes out perfectly!



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Philly Cheese Steak Wraps

A great steak and cheese recipe to try !

INGREDIENTS

• 3 tablespoons butter
• 2 cups thin sliced onions cut into half rings
• 1 1/2 cups cut red pepper strips
• 1 1/2 cups cut green pepper strips
• 1/2-teaspoon garlic salt
• 2 cups Cheddar cheese cut into 1/2" cubes
• 6 ounces deli roast beef, sliced thin--cut into 2x1/2" strips
• 6 flour tortillas (10 inch) -- warmed

INSTRUCTIONS

1. In 10 inch skillet, melt butter until sizzling; add onions and peppers. Cook over medium-high heat, stirring occasionally, until onions are golden (6 to 8 minutes). Remove from heat. Stir in
garlic salt, cheese and beef strips.

2. Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Place, seam-side
down, on microwave-safe plate.

3. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches.

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Bourbon Licked Strip Steaks

4 Boneless Strip Steaks (close to an inch thick)
Wet Rub:
1 1/2 Tbsp dry mustard

1 1/2 Tbsp black pepper

2 tsp brown sugar

1 1/2 tsp garlic powder

1 tsp onion powder

pinch of kosher salt or sea salt

1 shot of Bourbon

Mix all wet rub ingredients in a small bowl.

Rinse strip steaks; then using a paper towel, pat dry.

Spread wet rub over both sides and edges of all the steaks.

Cover and refrigerate for 30 minutes to 60 minutes.

Remove steaks from fridge, 30 minutes before they are to be grilled.

Pre-heat grill to high heat (500 degrees) direct grilling.

Once grill is at desired temperature, drizzle a little olive oil

over the steaks (or lightly oil your grill, whichever is more convenient)

Place steaks on grill, over direct heat.

Grill steaks for 4-6 minutes per side.

(At the halfway point of each side, I give my steaks a 1/4

turn to get some nice grill marks).

After the steaks are cooked, remove from heat and let them rest

for a few minutes. Then serve!

(This will give you some nice medium to medium-rare steaks. Adjust cooking times to

achieve your desired doneness of the steaks)

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Bring on the BEEF!

So Trendy Beef Burgers

Up-to-the-minute ingredients featured in this recipe combine to transform beef burgers into haute cuisine.
1 package (14 g) dried porcini mushrooms
1 tbsp (15 mL) olive oil

4 unpeeled garlic cloves

1 ½ lb (750 g) Lean Ground Beef Sirloin, Round or Chuck*
1 tbsp (15 mL) finely chopped fresh tarragon
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
4 sourdough or Kaiser buns (4-1/2 inch 11 cm), split in half horizontally
Arugula leaves
3 oz (75 g) crumbled soft goat cheese
4 yellow or golden tomato slices

1.Combine porcini mushrooms with 1 cup (250 mL) boiling water in small bowl; let stand for 20 minutes. Drain and rinse mushrooms; chop finely and set aside.

2.Heat oil in small skillet over very low heat. Add unpeeled garlic; cook, stirring often, for about 10 minutes or until softened and skins are golden. Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with back of spoon.

3.Add porcini mushrooms, ground beef, tarragon, salt and pepper to bowl with garlic; lightly combine. Form into four 3/4-inch (2 cm) thick even-sized patties. Grill patties using medium-high heat for 5 to 7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of buns until lightly golden.

4.Place arugula on bottom halves of buns; top each with cooked patty. Top each patty with piece of goat cheese, tomato slice and bun top