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

http://www.countrycornermarket.ca/

We're Open Labour Day Monday!!!

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

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

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!!


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

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!

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

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


http://www.countrycornermarket.ca/

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!



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