The Rural Voice, 1994-08, Page 45Place ribs in a large saucepan of
simmering water to which 1 tsp (5
ml) salt has been added. Cover and
simmer 35 minutes. Combine
remaining ingredients in a small
saucepan. Bring to a boil and remove
from heat. Coat ribs with sauce. Grill
ribs over medium heat for five
minutes on each side. Serve with
remaining sauce.
ZIPPY THAI TENDERLOIN
2 pork tenderloins
Marinade:
2 tbsp (25 ml) lime juice
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) soya sauce
2 tbsp (10 ml) freshly grated
ginger (or 1 1/2 tsp/7 ml ground)
2 cloves garlic, minced
1 tsp (5 ml) hot pepper sauce (hot
pepper flakes may be used, but
beware — they have more heat)
1/4 cup (50 ml) chopped cilantro
or parsley
1/2 cup (125 mi) chicken stock
1 tsp (5 ml) cornstarch
Combine all ingredients, except
cornstarch, in a plastic bag. Place
tenderloins in bag and set in bowl or
shallow dish. Marinate tenderloins
overnight in the refrigerator or at
room temperature for one hour.
Remove meat from marinade,
reserving marinade. Barbecue over
medium heat for 25-30 minutes,
turning every 10-15 minutes.
Meanwhile, add a small amount of
marinade to cornstarch and make a
paste; add paste to remaining
marinade. Microwave mixture on
HIGH for two minutes, stirring
halfway through cooking time, or
bring to a boil in small saucepan. Cut
meat into medallions and serve with
sauce.
FIRE STEAK
1 lb (500 g) sirloin, strip Loin or rib
eye steak, 3/4 to 1 inch thick
1/2 cup (125 ml) hot or mild salsa
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tsp (5 ml) each cumin and black
pepper
4 tsp (20 ml) each salsa and light
sour cream, optional
Cut steak into four equal portions.
Make a pocket in each portion by
slitting one end open with knife. Be
careful not to cut through the other
sides. Combine salsa, onion and
garlic and spoon into pockets; skewer
shut. Season steak pockets with
cumin and black pepper; barbecue or
broil for five to eight minutes per side
until desired doneness is reached. If
desired garnish with salsa and sour
cream.
PEPPERCORN CRUST STEAK
Spread 2 tbsp (25 ml) dijon
mustard evenly over steaks. Press 1
tbsp (15 ml) coarsely crushed black
peppercorns into surfaces and grill to
desired doneness.
HERB AND SPICE RUB
Combine 1 tbsp (15 ml) dried
parsley or chives, 1 tsp (5 ml) each of
paprika and garlic powder and 1/4 tsp
(1 ml) black pepper. Rub into steaks
or burgers and grill to desired
doneness.
CLASSIC LAMB SHISH KEBAB
1/4 cup olive oil
3/4 cup dry red wine
1 onion, chopped.
1 small clove garlic, chopped
1/4 tsp each basil, marjoram,
rosemary
1 tsp salt
FLESHERTON AND DISTRICT
flejieielpii FARMERS' MARKET est. 1991
Saturdays 8 a.m. - 1 p.m.
(May 21 - Thanksgiving)
Flesherton Arena Grounds
Hwy. #10 S. of the Village
For info call Ruth Perks 923-3079
IF*61144001
SAVOUR THE FLAVOUR
FARM FRESH PRODUCE
at your local
FARMERS' MARKET
• Country Gifts • Creative Crafts
• And Much More!
Visit the Farmers' Market near you.
1k "One of
, it,r1 the oldest
• Markets
) in Ontario"
since 1855
STRATFORD
FARMERS' MARKET
Every Saturday 7 a.m. -12 noon
at the Stratford Fairgrounds
For info call 271-5130
GODERICH FARMERS' MARKET
Every Saturday morning 8 a.m. - 1 p.m.
(June 4 - Oct. 29)
South Side - Courthouse Park
For info call John Baker 524-4816
WALKERTON & DISTRICT
FARMERS' MARKET
Fridays — 3-7:30 P.M. (May - Christmas)
Walkerton Fairgrounds
* For info call Denise Cantlon 881-3912
Interested in starting a new farmers' market?
Need help with your existing farmers' market?
o Call FARMERS' MARKETS ONTARIO
Robert T. Chorney, 75 Bayshore Rd.,
R.R. 4, Brighton, Ont., KOK 1H0,
613-475-4769 Fax 613-475-2913
AUGUST 1994 41