The Rural Voice, 2000-07, Page 38ORGANIC FARMERS
NEW!
The CANADIAN
ORGANIC SEED
ALLIANCE
is proud to offer a
complete line of
organic seeds
From BIG (soybeans,
edible beans. spelt)
to small (flax, oats,
barley, wheat)
we've got it all... organic!
For more information
please contact
COSA at
(519) 395-3126
or (519) 364-1525
Specialists:
• ALL FARM BUILDINGS
• GALVANIZED STEEL
• COLOURED STEEL
• WOOD SIDES
• FENCES
• AIRLESS SPRAY PAINTING
• SANDBLASTING
• BOOM TRUCK
We Power Wash Everything
Before We Point Iti
519-848-3184
1-800-837-0246
R R #1 ARTHUR ONTARIO NOG 1A0
34 THE RURAL VOICE
each piece of toast; sprinkle with
remaining olives. Top with lettuce
and veal burger. Garnish each burger
with reserved sauce and olives.
PARTY SIRLOIN
2 Ib (I kg) sirloin steak or sirloin
tip steak. 1 1/2 in. (4 cm) thick
Marinade:
1/3 cup (75 mL) rice or cider
vinegar
1/4 cup•(50 mL) soy sauce
3 tbsp (50 mL) vegetable oil
2 tbsp (25 mL) chopped fresh
coriander ,
1 tbsp (15 mL) sesame oil
l tbsp (15 mL) sherry
3 green onions. finely chopped
2 cloves garlic, minced
1/2 tsp (2 mL) chili paste or hot
pepper sauce
In small bowl, whisk together
vinegar, soy sauce, vegetable oil,
coriander, sesame oil, sherry, green
onions, garlic and chili paste.
Place steak in shallow glass dish;
pour marinade over top. Cover and
marinate in refrigerator for at least 4
hours or for up to 8 hours, turning
occasionally.
Discarding marinade, place steak
on greased grill over medium-high
heat; cover and cook, turning once,
for 20 minutes for rare or until
desired doneness.
Transfer to cutting board; tent with
foil and let stand for 5 minutes before
slicing thinly. Serve with grilled par-
boiled new potatoes and sweet peppers.
SUMMER SHRIMP COCKTAIL
2 tbsp prepared horseradish
2 thsp water
1 jar (12 uz) chili sauce
1 tsp fresh ginger, minced
2 tbsp lime juice
3 tbsp minced fresh cilantro
2 lb tail -on extra -large shrimp (16
to 20) peeled and deveined
In small bowl, mix together
horseradish and water to form a paste.
Let sit, covered, for 10 minutes. Stir
together with chili sauce, ginger and
lime juice. Reserve 1/2 cup. Add
cilantro to remaining sauce. Store
covered in refrigerator until ready to
use.
One half hour before grilling, toss
the shrimp with the reserved sauce
(without cilantro) to coat lightly all
over. Cover and marinate for 30
minutes in the refrigerator. Place
shrimp on cooking grate and grill,
turning with tongs, about 1 1/2 to 2
min. per side. Serve shrimp hot off
the grill with the remaining cocktail
sauce for dipping.
GRILLED PEACHES MELBA
I cup balsamic vinegar
1/2 cup raspberry liqueur
1 tbsp brown sugar
6 medium -ripe peaches, halved
and pitted
2 tbsp olive oil
1/2 pint fresh raspberries
1/2 cup coarsely crumbled
amaretti cookies.
In a small saucepan. over high
heat, combine the vinegar, liqueur
and brown sugar. Stir and bring to
boil; reduce heat and continue
cooling until reduce by half and thick
enough to glaze the back of a spoon,
about 20 min. Keep warm over low
heat.
Brush peaches on both sides
with olive oil and place on cooking
grate, cut sides down. Grill until golden
brown and caramelized, 3-4 min.
Turn over and grill 1 to 2 min. more.
Place 2 peach halves, right side
up, on each serving dish. Place
raspberries into the hollows of the
halves. Spoon the glaze generously
o ver peaches and top with a
sprinkling of amaretti cookie crumbs.
CORN ON THE COB WITH
MEXICAN BUTTER
8 tbsp unsalted butter, at room
temperature
1 1/2 tsp medium -hot chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
2 1/2 tbsp minced fresh cilantro
12 ears corn, husked
2 to 3 tbsp olive oil
sea salt
lime wedges
In a small mixing bowl, mix
together the butter, chili powder,
oregano, cumin and cilantro. It
should be soft but not melted. Set
aside at room temperature.
Brush the ears of corn lightly all
over with olive oil. Place on cooking
grate and grill, turning occasionally
until the kernels are lightly browned
and blistered all over, about 8 to 10
min.
Brush the Mexican butter on each
ear of corn and sprinkle with salt to
taste. Serve immediately, accompanied
by lime wedges for squeezing on the
corn.0