The Rural Voice, 1993-07, Page 44barbecue, you can grill roasts
evenly without flare-ups by only
turning heat on one side of the
barbecue and placing roast on the
other. Cook with lid closed.
THAI
• PORK ROAST
3 Ib (1.5 kg) pork shoulder butt
or picnic roast
Sauce:
1/3 cup (75 ml) smooth peanut
butter
4 garlic cloves, minced
1/2 cup (125 ml) chopped fresh
coriander
1/3 cup (75 ml) brown sugar
1/3 cup (75 ml) soy sauce
3 tbsp (45 ml) lime juice
1 1/2 tsp (7 ml) freshly grated
ginger -root or 1/2 tsp (2 ml) ground
ginger
1 to 1 1/2 tsp (5 to 7 ml) red
pepper flakes
Combine sauce ingredients.
Place pork roast on a large piece of
TIVAL
•
ARTS AND CRAFTS
July 9th (12 - 9 p.m.), 10th (10 - 6 p.m.) & 11th (12 - 6 p.m.), 1993
Artisans, crafters, painters, photographers and sculptors from all over Ontario
and other parts of Canada come to Goderich to dtsplay and sell their creations.
There are special displays, food events, cultural events and dozens of other
Tourist attractions in this picturesque and historic Port town.
Court House Park, Goderich
Three full days of activities
For more information, please call 519-524-2125
WHEAT and BARLEY
PRODUCERS
Hl?1YSIiLtS
E EttATG43 01Vs5 O4
GRAIN
523'9624
We are agents for the
ONTARIO WHEAT PRODUCERS
MARKETING BOARD
and we also buy, sell, and store
BARLEY
• FAST UNLOADING
• ACCURATE PROBE SYSTEM
• TRUCKING AVAILABLE
ROASTED BEANS
AVAILABLE
Forward Contracting of Corn and Soybeans
WICK WEEDING OF SOYBEANS NOW AVAILABLE
Come in or give us a call — We'll help you care for your crop.
HOWSON &
HOWSON Ltd.
BLYTH
523-4241 523-9624
MAIN OFFICE ELEVATOR
40 THE RURAL VOICE
foil; pour one third of the sauce over
the roast. Fold foil, so that the roast
is completely enclosed. Wrap roast
in another large piece of foil. Place
foil -wrapped roast on grill over low
heat. Close lid; cook for about 2
hours. Every 30 minutes, carefully
turn roast using oven mitts or two
spatulas so that you don't puncture
foil. Remove roast from grill and let
stand 10 minutes before carving.
Heat remaining sauce in
microwave at High for about 1
minute or on stove top until mixture
just simmers; mix well. Serve with
roast.
Makes 6 to 8 servings.
GRILLED PORK STEAKS
WITH PEACH SALSA
4 boneless pork chops/steaks
3 tbsp (45 ml) lime or lemon
juice
1 tsp (5 ml) vegetable oil
1 tsp (5 ml) ground cumin
pinch each: cayenne and black
pepper
Place steaks in a single layer in
shallow glass dish. Stir together
lime or lemon juice, oil, cumin,
cayenne and black pepper.
Pour over steaks; cover and
marinate for 30 minutes at room
temperature or up to 6 hours in
refrigerator. (If refrigerated, place
steaks at room temperature for 30
minutes before grilling.)
Reserving marinade, place steaks
on grill over medium heat. Cook
about 6 to 8 minutes per side,
brushing often with marinade. Do
not overcook. Makes 4 servings.
Peach Salsa: In a bowl, stir
together 2 ripe peaches, peeled and
diced, 1/4 cup (50 ml) diced red
onion or 2 tbsp (25 ml) finely
chopped green onion, 1 tbsp (15 ml)
minced jalapeno pepper or 1/2 tsp
(1 ml) red pepper flakes, 1 tbsp (15
ml) minced fresh cilantro or mint, 1
tsp (5 ml) liquid honey, 2 tbsp (25
ml) lime or lemon juice and 1/2 tsp
(2 ml) cumin; add salt and pepper to
taste. Mix well. Let sit 20-30
minutes before serving with pork
steaks.
SUMMER HERB PORK
KABOBS
21b (1 kg) lean boneless pork
(from loin, leg or shoulder)
Marinade: