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.

Come in from the Cold with BIG DEALS on Freezer Packs!

Hello smart shoppers! At Country Corner Market we're always thinking of ways to help you save money. Here are our Freezer Pak specials with a great selection of meats designed to save you money! Select the package you need for one low price!Call us at 905-892-4227 to place your order, stop by in person or send us your order via our online order form. See below.Store Hours: Mon. - Fri. 8am - 8pm, Sat. & Sun. 8am - 6pm

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Weekly Specials from Country Corner Market!

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A BIG TASTE FOR THE BIG GAME

Don't Forget to Reserve Your 6 ' foot sub  for the BIG GAME on February 2 !! Feeding a hungry crew of fans for the Broncos/Seahawks? Then call us and order your 6 foots sub, its the perfect answer to the question of what to feed a crew of hungry fans this Sunday 905 892-4227 1-887-5-SAUSAGE www.countrycornermarket.ca

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Looking For the Perfect New Year's Eve Dinner?- Its at CCM

The perfect New Years Eve Dinner is at Country Corner Market-
2 NY Strip loins, lobster tails, caesar salad, cheese cake and more!

call to order yours - 1-877-5-SAUSAGE
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We are Open Today until 6 pm!

We are open today at both locations of Country Corner Market!
Shop and save this Boxing Day at

686 Quaker Road- Welland
82 Clarence Street- Port Colborne

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Looking for a Caterer? Make it Country Corner Market

Let us help you this Christmas Season, no matter what the size of your
party of event- We can help!!

From the ordinary to the extraordinary, pick-up to delivery, outdoors or indoors, blue collar, casual or formal - we do it all. Let the experts guide you. Small Office Parties to Baseball Tournaments, Stag & Doe's to Weddings, and everything in between. We are just a phone call away at (905) 892-4227, or for our out of town customers 1-877-5-SAUSAGE (1-877-572-8724). http://countrycorner.ca/

Pork-tastic for a November weekend!!

recipe compliments of foodwishes.com
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Join Us Here Every Saturday Morning!

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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

Perfect tailgate compliment to some fine CCM Meats

This looks like a can't miss favourite! Thanks to simpletailgating.com for the recipe

http://www.simpletailgating.com/?page_id=1286

Poultry Smoking Tips

Before you start smoking, I’d like to share a few "secrets" that will help you create the best smoked poultry ever.

1.Brining works magic on poultry

A brine of salt, sugar, seasonings and water can do wonders to poultry. During the brine, liquid is absorbed into the flesh, adding moisture, flavor, and improving the texture. The absorbed water also conducts heat, so the plumped up bird will cook faster.


2.Don’t overcook poultry

Whole poultry can be challenging to cook because different parts of the bird are done at different temperatures. Breast meat is done at 170 Fahrenheit, while the thigh is done at 180 F. Foil placed over the breast partway through smoking will prevent it from overcooking. Remove the bird from the smoker when the thigh reaches 175 degrees and the breast reaches 165. The temperature will raise five degrees as it rests before carving.

3.Add seasoning underneath the skin

To make the best use of seasonings and rubs, put them between the skin and flesh of the bird. This is where they'll make the greatest contribution to flavor.

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Here Chicky Chicky! Enjoy this, Easy and Tasty

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

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These are beyond tasty, get em at Country Corner

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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.
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"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/

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

This one looks tasty with an Indian Twist!

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