Rosemary Chicken Breasts- FLAVOUR THAT CAN'T BE BEAT

Everyone likes grilled chicken, and they'll love this recipe for rosemary chicken breasts. Marinated in an easy to make Alabama white sauce infused with fresh rosemary, the flavor can't be beat.

Grilled Rosemary Chicken Breasts

Making The Sauce

To start, whip up a batch of Alabama white barbecue sauce. Nearly any kitchen will have the ingredients. Here's what you'll need.

One cup mayonnaise, one-half cup cider vinegar, one-quarter cup water, two tablespoons white sugar, two teaspoons black pepper and one-half teaspoon of ground cayenne pepper. I like to put all of the ingredients in a quart mason jar, tighten down the lid, and shake the heck out of it until it's well mixed.

The Marinade

To make the marinade for the rosemary chicken breasts, add one tablespoon of chopped, fresh rosemary to one cup of the sauce that you just made. Also add about a half-cup of water (or white wine) to the mixture to thin it out a little.

Marinate up to six boneless chicken breasts in the marinade for at least two hours...overnight is ok. A longer marinade will give the chicken a more robust flavor.

Time To Grill!

Preheat your grill to a medium high heat. Drain the excess marinade off the breasts. Grill the chicken for three minutes on each side over direct heat, then grill indirectly to finish them. When the internal temperature reaches 165 degrees Fahrenheit, remove them from the grill and cover.

Allow the rosemary chicken breasts to rest for 10 minutes before serving on a mound of brown rice. A green salad and crusty bread makes for really nice meal.

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A BIG TASTE FOR THE BIG GAME

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Pulled Pork & Coleslaw!!!!

This one is a BIG TIME FAVOURITE- Get your ingredients at Country Corner Market

2 3lb untrimmed boneless pork shoulder halves (Boston butt)
6 cups Hickory wood chips (for smoking)
Dry rub:
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
Mix ingredients in a small bowl.
Sprinkle generously onto the pork halves, rub into the meat.
Wrap pork in plastic wrap and refrigerate for a minimum of 4 hours.

Mop:

1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil
Mix ingredients in medium bowl. Cover and refrigerate.

Carolina Red Sauce:

1 1/2 cups apple cider vinegar
1/2 cup ketchup
1 tablespoon (packed) brown sugar
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

Stir all ingredients in small bowl until sugar and salt dissolve. Cover and refrigerate.

The Coleslaw:

1 cup mayonnaise
1/2 cup Carolina Red Barbecue Sauce
1 2 1/2-pound green cabbage, quartered, cored, very thinly sliced
Whisk 1 cup mayonnaise and 1/2 cup Carolina red sauce in large bowl to blend.
Mix in sliced cabbage. Add salt and pepper to taste. Refrigerate 3 to 8 hours, tossing occasionally.
Preheat grill to low heat (225 – 250 degrees). Set up for indirect heat grilling.
Make sure you have a drip pan set up underneath the side of the grill that the pork is going on.
Make six foil pouches of wood chips for smoking. I use 2/3 cup of each wet and dry for each pack.
If using a charcoal grill use all wet chips (1 1/4 cup per hour) and place wet chips directly on the coals.
Place smoke pack on the grill. Once pack is smoking, place pork on grill.
Cover; cook turning pork and brushing with mop every 45 minutes, about 6 hours total.
Replace woodchips at this time as well.
I only recommend smoking the pork for the first 4 hours only. This gives the pork great flavour without making it too smokey/
Internal temperature of pork should reach 165 degrees. Once cooked, remove pork and place on a baking sheet. Cover with tinfoil.
Let stand until cool enough to handle. Shred pork into bite-size pieces. Pour any juices from sheet over pork. Lightly drizzle with Carolina red sauce.
This can be served on buns topped with some coleslaw. This recipe may look long and tedious, but it is really quite simple. The taste of this pulled pork will be well worth the effort.
Trust me, once you’ve had this pulled pork, you will never make it any other way!!! Enjoy!!!
compliments of www.simpletailgating.com

Try this one for the BIG GAME February 2nd- 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-sidedown, 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.
The steak and cheese recipe is ready to serve....! Enjoy it ! pats-king-of-steaks-philadelphia-cheese

Grilled Porterhouse with Mushrooms and Balsamic Sauce

Prep: 15 minutes, Total: 1 hour, Serves: 2 to 4 people
Ingredients:
(1) 2 inch thick, 3 lb. porterhouse steak
Kosher salt and freshly ground pepper
2 Tbsp. butter
12 ounces cremini mushrooms
3 garlic gloves, sliced thinly
2 Tbsp. parsley, freshly chopped
Sauce:
¾ cup balsamic vinegar
2/3 cup ketchup
¼ cup honey
2 shallots, minced
2 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
¼ tsp. ground allspice
1 to 2 Tbsp. butter
Kosher salt and pepper to taste

Preheat grill to high on one side and lightly oil the grate.  Season the porterhouse steak with kosher salt and pepper.  Grill over direct heat for 4 minutes, then rotate the meat 90 degrees and cook 2 more minutes.  Repeat on the other side.  Move the steak to the cooler part of the grill and position the smaller end away from the heat.  Cover and cook until the meat reaches 125 to 130 degrees Fahrenheit on a food thermometer for medium-rare, 12 to 15 minutes.  Let rest 5 minutes before slicing. While the steak is cooking, heat 2 tablespoons of butter in a large nonstick pan. Once the butter is melted, add the mushrooms in a single layer.  Cook for 5 to 7 minutes to caramelize the mushrooms.  Add the garlic slices, season with salt and cook for 2 to 3 minutes until the garlic is very fragrant.  Garnish with freshly chopped parsley and season with salt and pepper.

To make the sauce, simmer the balsamic vinegar, ketchup, honey, shallots, Worcestershire sauce, Dijon mustard, allspice, salt and pepper until thickened, about 15 minutes.  Strain, then whisk in 1 to 2 tablespoons of butter to add a satin finish.  Finish the steak with mushrooms and sauce by placing them on top of the steak.  Serve immediately.

thanks to : http://themeathouseblog.com/

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Happy Happy in 2014

Happy New Year from all of us at Country Corner Market
Looking forward to serving you in the year ahead

2 locations to serve you:

Welland- 686 Quaker Road
Port Colborne- 82 Clarence Street

Rick Lowes & Staff

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