Happy Thanksgivng to our U.S friends..Here's how to Deep Fry Your Bird!

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Pork-tastic for a November weekend!!

recipe compliments of foodwishes.com
http://www.countrycornermarket.ca/welcome.htm

Legendary Guinness Steak Recipe

1 lb sirloin steak
 1 shallot, quartered
6 garlic cloves, pressed
3-5 sprigs fresh rosemary
1 tsp steak seasoning
1 can Guinness stout

 1. Cut steak into 4 ounce serving size pieces and remove any fat.
 2. In a large dish, combine shallots, garlic, steak seasoning and 3/4 of the Guinness. Marinate the steak for 3 hours.
 3. In a very hot skillet, sear the meat for 2 minutes per side for rare, longer if you prefer more well done. Remove to a warm plate.
4. Add the marinade and the rest of the Guinness to the skillet and boil to reduce by about 75%. Remove rosemary and shallots.
5. Serve steak with reduction sauce drizzled over it.

 compliments of http://www.savory.tv/

Burgers with Spicy Blue Cheese!

Ingredients

1lb. (454 g) ground lean steak/beef
1 small onion, chopped finely
Small bunch fresh parsley or other herb of
your choice, finely chopped
Salt and black pepper
1 egg, lightly beaten
1 pack (125 g) ROSENBORG® Traditional or Extra Creamy Blue Cheese
2-3 tsp (10-15 mL) wholegrain mustard

To serve :
Bread rolls of your choice and salad leaves for garnish

1. Combine meat with onion, chopped herbs and seasoning, mix well and then use sufficient of the beaten egg to bind mixture. Form into 4 rounds and pat into a burger shape. Heat grill or griddle to medium hot.
2. Combine cheese and mustard and mix well.
3. Cook burgers under grill or on griddle, turning occasionally to ensure even browning and cooking. When the burgers are just ready divide the cheese mix between the four, and spread an even layer on top, return to heat and just allow to start to melt.
4. Serve in or on bread roll with salad garnish.

makes 4

Italian Meatballs Recipe

Try this great Italian Meatballs recipe....nice taste !
Meatballs Recipe Ingredients:

* 1 lb lean ground beef
* 1/2 cup Italian bread crumbs
* 1/3 cup water (more or less)
* 1/4 cup grated Parmesan cheese
* 1 medium onion
* garlic
* salt
* pepper

Meatballs Recipe Instructions:
Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.

Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minute...and now it's ready to serve...mmmm....mamamia ! Enjoy the meatballs !


www.countrycornermarket.ca

Ohhhhh Magnificent Marinades

A marinade is a mixture of various liquids, herbs, spices and other flavorings that's used to improve the flavor and texture of meats, poultry and seafood. Common ingredients include:

•Vinegar, citrus juice, or some other acidic liquid
•Oil, either neutral or something with flavor like extra-virgin olive oil, hazelnut oil or sesame oil
•Prepared condiments...various mustards or sauces
•Alcoholic beverages, from beers to wines to spirits
•Fresh herbs, fresh veggies, garlic, fresh fruit
•Dried herbs, spices and seasonings; salt of some kind - sea salt, flavored salt, kosher salt, pickling salt...just about any salt but iodized table salt
•Sweeteners, including cane sugars and various syrups
Just about anything with flavor is fair game as a marinade ingredient.

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Lest we Forget

To honour their sacrifice and service, all veterans are invited to join Country Corner Market and eat free from the grill Monday November 11th from 11 am to 3 pm at either location of Country Corner Market

http://www.countrycornermarket.ca
@countrycornermarket

Join Us Here Every Saturday Morning!

http://www.welland.ca/market/index.asp

Bacon Wrapped Sausage Appetizer Recipe

To make these, you will need a one pound Polish sausage or kielbasa, sliced bacon, brown sugar and toothpicks.

Slice the sausage into disks about three-quarters of an inch thick and cut the sliced bacon in half.

Wrap a half-slice of bacon around the outside of each of the sausage disks and secure with a toothpick. The wrapped sausage should resemble a little cup, with part of the bacon slice extending above the top of the sausage.

Add a teaspoon or so of brown sugar to the top of the bacon-sausage cups, and they are ready for the smoker. They can be placed directly on the grate or in a shallow pan. Cook them right alongside the smoking ribs or brisket.

When they're done, the sugar will be melted and the bacon will have begun to get crispy. Eat 'em while they're hot, and try not to fight over them. They are that good.

To add some variety to the bacon wrapped sausage snacks, try placing a thin slice of fresh ginger or some red pepper flakes under the sugar. Or give them a shake of black or red pepper on top. Experiment with other flavors and have fun!

Bacon Wrapped Sausage Appetizer Recipehttp://www.smoker-cooking.com/index.html