These are beyond tasty, get em at Country Corner

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

No blarney...this one looks like the real deal!!

http://www.countrycornermarket.ca/

Not Too Early to Get Ready for St Paddy's Day

So just what are Baby Back rib?

What Are They?

To classify as babyback ribs, the slabs should weigh under 1 3/4 pounds each. As a rule, the smaller sides are taken from younger pigs, but occassionally larger slabs can have a little extra taken off to meet the weight limit.

Preparing the ribs is quick and easy, since most of the trimming has already been done. The main consideration is to be sure that the membrane has been removed from the bone-side of the slab. Simply push a butter knife under the fell (the membrane) between the ribs and lift. Grab the flap with a paper towel and peel if off. There may be fat deposits left after the fell is removed. Scrape those off.
http://www.countrycornermarket.ca/specials.htm

"X" Means Mouthwatering Deliciousness!!!!

Seasoned Butter Ingredients:
1/4 cup butter
1 tsp black pepper
1 tsp salt
1/2 tsp cayenne
1 tsp Herb de Provence
thanks to :
http://foodwishes.blogspot.ca/

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

To Meat Lovers Everwhere, we say: Happy Valentines Day!

You will Love our Sweetheart Package!

Caesar Salad, NY Striploins,

Lobster Tails, Cheesecake and more for you and your sweetheart- JUST $60

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

In Praise of Brussel Sprouts and Duck Fat!

with thanks to: http://foodwishes.blogspot.ca/

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

Sweet & Sour Meatloaf!

Preparation time:
Cooking time:
Yield: 8

Ingredients

• 3 slices of white bread, crust removed and cut into ½ inch cubes
• 1/2 cup beef stock (125 ml)
• 2 tablespoons vegetable oil (30 ml)
• 1 cup finely chopped onion (250 ml)
• 1 pound ground turkey (454 g)
• 1 pound ground veal (454 g)
• 1 large egg, beaten
• 1/2 cup chopped fresh parsley (125 ml)
• 2 tablespoons chopped fresh sage (30 ml)
• 1 tablespoon Worcestershire sauce (15 ml)
• 1 tablespoon Dijon mustard (15 ml)
• Salt and pepper, to taste
• 1/2 cup tomato chutney (125 ml)
• 2 tablespoons ginger beer (30 ml)

Directions

1. Preheat an oven to 350°F. Line a baking sheet with parchment paper.
2. To make the meatloaf, Combine the bread and stock in a bowl and set aside to soak.
3. Heat the oil in a large sauté pan over medium-high heat. When hot add the onions, season and sauté until the onions are soft but not brown. Set the onions aside to cool.
4. In a large bowl combine the ground turkey and veal, cooked onion, soaked bread, egg, parsley, sage, Worcestershire and Dijon. Season the meat mixture and thoroughly combine.
5. Shape the meat mixture into a loaf on the prepared baking sheet and place in the preheated oven for 30 minutes.
6. To make the glaze, in a small bowl, whisk together the chutney and ginger beer.
7. After 30 minutes of cooking, remove the meatloaf from the oven and pour the glaze over the meatloaf. Return it to the oven and continue to bake another 30 minutes.
8. Remove from the oven and let rest for 5 minutes before serving.

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

Get your London Broils at CCM

London Smoke / Marinated London Broil

It's a top round roast, formerly known as "London broil". Recipe good for up to 5 pounds of beef.

INGREDIENTS
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup chablis wine
1 tablespoon onion granules
1 tablespoon paprika
2 teaspoons celery salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
Mix together the Worcestershier sauce, soy, vinegar, wine and dry ingredients. Whisk in the oil, making an emulsion. If you don't have a whisk, or the energy to whisk, use a blender or food processor. Pour the oil in very slowly so it incorporates and thickens the marinade.

Marinate the top round for at least 6 hours, and preferably overnight.

Smoked London Broil, aka Smoked Top Round Roast

This can be cooked in a smoker, or grill-smoked in your Weber kettle or your gas grill.

Preheat your smoker or grill (smoker to 225-250 degrees Fahrenheit, grill to 300-325 degrees). Add some smoker wood (oak is very nice with this recipe), and once the smoke starts rolling, position the beef roast on the grate and close 'er up.

In the smoker, it will take roughly 30 minutes per pound. In the hotter grill, figure on 15-20 minutes per pound. These are just guesstimates on the cooking time. This cut of meat is best cooked to medium rare, or 140 degrees. Since meat continues to cook after it's taken off the heat, pull it out and let it rest when the internal temperature reaches 130-135 degrees. Cover it with a piece of foil, and leave it be for 20-30 minutes. Juices redistribute during the rest period, which makes the smoked London broil much more moist when served. Slice across the grain, at an angle, and into very thin slices.