A Seafood Summertime Stew Gets your Mouthwatering

Bodega Bay Cioppino 

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, crushed or to taste
• 2 (28 ounce) cans diced tomatoes with juice
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried basil
• 2 teaspoons salt
• 1/2 teaspoon cracked black pepper
• 1 bay leaf
• 1 pound scallops
• 24 littleneck clams
• 1 1/2 pounds crab legs
• 1 pound unpeeled, large fresh shrimp

Directions

1. Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
2. Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.

Cajun rib rub from the Big Easy

Several spices are combined to make a flavorful Cajun dry rub seasoning that I'm sure you'll enjoy.

• 3 to 4 pound Kansas City style pork rib slab
• 3 tablespoons chili powder
• 2 teaspoons black pepper
• 2 teaspoons salt
• 2 teaspoons onion powder
• 2 teaspoons cayenne powder (or to taste)
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme

Combine the dry ingredients, and use it to season both sides of the pork rib slab. Wrap the ribs in plastic wrap and let them rest on the counter top for an hour.

Set up your grill for indirect grilling. When it's preheated, grill the slab over indirect heat for one hour, or until the rib meat is no longer pink, and the rib bones separate easily from the meat.http://countrycornermarket.ca/specials.htm

with thanks to smoker-cooking.com

Makin Bacon.....

Easy Homemade Bacon Recipe

In this recipe the bacon is made from a section of boneless pork loin. You'll need...

• One 4 pound boneless pork loin
• One-half cup dark brown sugar
• One-half cup Tender Quick® Meat Curing Mix
• One tablespoon coarse ground black pepper

Rinse the pork loin, trim off the excess fat and rub in the black pepper, covering all sides. Next, press the Tender Quick® curing mix onto the loin. And after that, the brown sugar. Place the loin in a large plastic food storage container or food storage bag and refrigerate for four days, turning over once each day.
After the fourth day, rinse off the cure and sugar, then dry the loin off with paper towels. Allow the now-cured pork to air dry while you prepare the smoker.

Smokin' Bacon

The next step of the homemade bacon recipe is to smoke the cured pork loin in a cold smoker for 4 to 6 hours, depending on how smoky you want your bacon to taste. You can smoke the bacon in a hot smoker, but try to keep the smoker temperature below 200 degrees Fahrenheit. And remove the pork when it reaches 140 degrees Fahrenheit. You don't want it to cook in the smoker. It just needs to get some smoke flavor.
After smoking, wrap the bacon in plastic wrap, then in foil, and refrigerate for at least two days before slicing and frying as you would regular store bought bacon.

Spicy Lime-Cilantro Marinated Flank Steak

INGREDIENTS:
* 6 cloves garlic* 1/2 red onion, chopped* 2 limes, juiced* 1 medium jalapeno chile pepper* 2 tablespoons fresh thyme leaves* 1 cup loosely packed cilantro leaves* 3/4 cup corn oil* 2 tablespoons honey* 3 pounds beef flank steak* kosher salt to tasteFlank Steak Recipe

INSTRUCTIONS :

1. Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.
2. Preheat a grill for medium-high heat.
3. While grill is warming, remove the flank steak meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the flank steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.4. The flank steak recipe is ready to serve, slice theflank steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat...nice !

We're Open Victoria Day!!

Just a reminder- we are open Victoria Day Monday at 686 Quaker Road and 82 Clarence Street from 8a-6p for all your last minute holiday weekend needs!





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This one will get your mouth watering.....

Sausage & Peppers Burgers
* makes 6 burgers

2 lbs ground hot italian sausage

1 medium whiite onion (thinly sliced)

1 large green pepper (sliced)

1 large red pepper (sliced)

6 tbsp cream cheese

6 large kaisers or cheese buns

Seasoning:
1 tsp each of basil, oregano, and black pepper

Separate meat into 1/3 lb balls.

Pre-heat grill to high heat. Place a griddle or flat pan over heat.

Once griddle or flat pan is hot, add a small bit of olive oil.

Place a few of the balls of sausage onto the griddle (how many you put on is based on

the size of the griddle, leave yourself plenty of room around each one.)

Let meat cook for 30 seconds in a ball form, then using a good spatula, start to press down the meat.

Once the meat is pressed down to about a 3/4 of an inch, place a handful of thinly

sliced onions on top, and press down and flaten the meat to about a half of an inch.

Place some peppers on the griddle and begin to fast fry them.

.

At about 2 minutes flip the burgers over. Press them down to allow the onions to caramalize.

Cook for another 1.5 – 2 minutes. Flip again and season with a pinch of the seasoning mixture.

Place burger on buns, top with a heaping tbsp of cream cheese and some peppers and serve!!!

You can’t beat some good sausage and peppers.

The crispy onions, the heat of the meat, the sweet peppers, and the cream cheese bringing it all together!

This is a very juicy and flavorful burger, and because you are doing a fast fry; you can

pump out a ton of these for a big crowd. This one is a fan favorite, enjoy!

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Spicy and Sweet and Ohhhhh so Good!

Kansas City Style Barbeque Sauce

This spicy and sweet barbecue sauce is made by combining 1-1/2 cups of water with 1/2 cup of your favorite ketchup, 1/3 cup white vinegar, 1/4 cup tomato paste, 1/4 cup molasses, 2 tablespoons of white sugar, 1 teaspoon of Liquid Smoke flavoring, 1/2 teaspoon of onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon Worcestershire sauce, and 1/8 teaspoon of garlic powder.

Add all of the ingredients to a saucepan, and over medium-high heat stir until the mixture comes to a boil. Lower the heat to medium. Continue boiling uncovered, stirring often, until the barbecue sauce thickens. This usually takes about a half an hour.

You could use the sauce immediately, but the flavor will improve if you chill it in the fridge overnight. Giving the sauce time to rest will allow the flavors to blend and mellow.

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Just for Mom!

MOTHER'S DAY SPECIAL

1 CAESAR SALAD
2 N.Y. STRIPS
2 LOBSTER TAILS
2 BAKING POTATOES 

2 DESSERTS

 Only $60.00 per package

Save $25.00 per pkg.

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

	$60.00 pkg.

Get ready to get your mouth watering.....

thanks to BBQtalk.ca


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