The Rural Voice, 2002-07, Page 37In shallow dish, combine honey,
mustard, thyme, salt and pepper.
Place chops in dish, turning to coat.
Place on greased grill over medium
heat; pour over any remaining honey
mixture. Grill for about 4 minutes per
side for medium doneness or until
desired doneness.
MAPLE GINGER RIB END
PORK LOIN CHOPS
1/2 cup (125 mL) maple syrup
1/2 cup (125 mL) dark ale or stout
1 tbsp (15 mL) grated ginger
4 rib end loin chops, shoulder butt
or any loin chop or pork steak
salt and freshly -ground pepper
Combine maple syrup, ale and
ginger. Place chops in shallow
container or sealable plastic bag and
pour marinade over. Refrigerate for a
minimum of four hours, preferably
overnight.
Drain chops and grill over
mediurn high heat, turning every two
minutes. Cook until springy when
touches and with a hint of pink in the
centre, about 4-5 minutes each side.
ONION SMOTHERED
COUNTRY STYLE RIBS
2 Ib onions
1 clove garlic
1 tbsp (15 mL) salt
1 tbsp (15 mL) black pepper
1 slab country -style ribs, about 2
lbs/ l kg
Finely slice or grate onions and
garlic. Mix in salt and pepper.
Marinate ribs in onion mixture,
refrigerated for a minimum of 4
hours, preferably overnight. Remove
ribs from onion mixture.
Preheat barbecue to medium. Turn
off, one side of grill. Place ribs on
non -heated side and close lid. Cook
ribs for about 1 hour or until pork
reaches an internal temperature of
160°F (70°C) on meat thermometer.
Slice into chops by cutting between
bones and serve.
SUMMER SHRIMP COCKTAIL
2 tbsp prepared horseradish
2 tbsp water
1 jar (12 oz) chili sauce
1 tsp fresh ginger, minced
2 tbsp lime juice
3 tbsp minced fresh cilantro
2 lbs tail -on extra -large shrimp
(16-20 count), peeled and deveined
In small bowl, mix together
horseradish and water to form a
paste. Let sit, covered for 10 minutes.
Stir together horseradish, chili sauce,
ginger and lime juice. Reserve 1/2
cup. Add cilantro to remaining sauce.
Store .covered in the refrigerator until
ready to use.
One half hour before grilling time,
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 minutes per side. Serve shrimp
hot off the grill with the remaining
cocktail sauce for dipping.
THAI CHICKEN SKEWERS
1/4 cup (50 mL) smooth peanut
butter
2 tbsp (30 mL) finely chopped
onion
2 tbsp (30 mL) fresh lemon juice
1 1/2 tsp (7 mL) soy sauce
1 clove garlic, minced
1 tsp (5 mL) pepper sauce
2 tbsp (30 mL) finely chopped
coriander or parsley
1 Ib (500 g) boneless, skinless
chicken breasts cut into thin strips
wooden skewers
In a medium bowl, combine all of
the ingredients except for the wooden
skewers. Cover and refrigerate 6-8
hours or overnight. After marinating,
thread chicken onto wooden skewers.
Grill or broil 6-8 minutes, turning
frequently. Do not overcook.
Serve warm on skewers.
APPLES GRILLED IN
PARCHMENT PAPER
2 Granny Smith apples
1/2 cup dried cranberries
1/4 cup pure maple syrup
2 tsp (10 mL) light brown sugar
1/2 tsp (5 mL) ground cinnamon
2 tbsp (30mL) unsalted butter,
divided
parchment paper
Quarter the apples through the
core. Remove and discard the core,
then cut each quarter into thin slices.
Place the slices in a medium bowl.
Add the cranberries, maple syrup,
sugar and cinnamon. Stir to combine.
To make the packets: cut four
pieces of baking parchment paper,
about 12 by 15 inches each. Spoon
one-quarter of the apple mixture into
the centre of each piece of papef and
dot with one-quarter of the butter.
Bring the two long ends of each
paper together and fold them over
several times to seal the top of the
packet. Twist the other two ends of
the papers in opposite directions to
close the packets.
Grill the packets over direct
medium heat for about 10 minutes.
Serve in packets or pour the apple
mixture from each packet into a
separate bowl. Either way, serve
warm with ice cream if desired.0
READY TO LAY
PULLETS
.
•
WHITE & BROWN EGG LAYERS
FISHER POULTRY FARM INC.
AYTON, ONT NOG 1C0
519-665-7711
a dece'tatint
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a di((etence!
• Comfortable atmosphere with
highly trained, friendly staff
• Unique selection of wallpaper books
• Top quality PARA &
PITTSBURGH paints
• Large variety of vinyl flooring,
carpet samples for residential &
commercial use.
Our second floor features:
• Gorgeous shower curtains
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• Beautiful bedding • Designer fabric
...and so much more!
gcerruc Wuo2 Wen&&
Horne Decorating Supplies
229 -10th St. East, Owen Sound
376-2226
Owned/Operated by
Glen & Judy Juniper
Since 1969
JULY 2002 33