Summer Celebrations 2016

ecipes
3 green onions, finely chopped
1/2 bunch cilantro
1/2 English cucumber, cut in thin strips
2 ripe mangos, cut in thin slices
3 - 4 cups salad greens
Grill the strip loin on a hot BBQ until rare or
medium rare. Set aside and let cool, then slice into
think slices across the grain.
Combine the fish sauce, lime juice, brown sugar
and chilis thoroughly. Toss the beef with the
vegetables and pour the dressing on top. Toss well.
Serve cold on a bed of salad greens and top with
mango slices.
Thai Pork Satay
with Peanut Sauce
1 lb pork tenderloin, trimmed
1/4 cup Conimex Ketjap Manis
(Indonesian Sweet Soy Sauce)
2 tbsp light brown sugar
2 tbsp Thai Kitchen Fish Sauce
1 tbsp grated ginger
2 garlic cloves, minced
1 1/2 tsp turmeric
1/4 tsp cayenne
1 tbsp Denninger’s creamy peanut butter
1 tbsp fresh lime juice
1/2 cup Thai Kitchen Coconut Milk
1/4 cup green onions, chopped
fresh cilantro leaves for garnish
18 wooden skewers (6 inches)
Slice pork into thin rectangles, approximately
1/4 inch thick, 1 inch wide and 2 inches long.
Put it in a large mixing bowl. In a separate bowl,
stir together Ketjap Manis, brown sugar, fish
sauce, ginger, garlic, peanut butter, turmeric,
cayenne, lime juice, coconut milk and green
onions. Pour over pork and toss to coat well.
Let marinate for at least 30 minutes or overnight.
Soak bamboo skewers in warm water for 1 hour.
Thread slices of pork onto bamboo skewers,
keeping the meat as flat as possible. Grill on
preheated BBQ for 3 minutes each side, until
cooked through. Transfer to a platter and garnish
with cilantro leaves. Serve with peanut sauce.
2 tsp sesame oil
2 tbsp brown sugar
1 - 2 tbsp fish sauce
1/2 tsp tamarind paste
2 tbsp lime juice
1/4 tsp cayenne pepper (optional)
1/2 cup Thai Kitchen Coconut Milk
Place all ingredients in a blender or food processor.
Blend or process until sauce is smooth. If you
prefer a thinner peanut sauce, add a little more
coconut milk. Adjust to taste, increase sugar if you
like it sweeter, lime juice if its too salty, etc.
Chinese 5 Spice
Pork Chops with
Cucumber Kimchee
4 Denninger’s Pork Chops
1 tbsp Bart’s Chinese Five Spice Powder
2 tbsp Kikkoman Soy Sauce
2 tbsp garlic-infused olive oil
Arrange the chops in a single layer in a stoneware
baking dish. Sprinkle with 5 spice powder, then
drizzle the soy sauce and garlic oil on top. Rub the
mixture into the both sides of the chops with clean
hands. Cover the dish with plastic wrap and chill
for 2 hours.
Preheat the BBQ to 325°F. Place the chops on the
grill for 30-40 minutes or until the meat is just
cooked through.
Cucumber Kimchee
1 English cucumber,
cut in half lengthwise and sliced thin
2 jalapeños, minced
5 radishes, halved then sliced
1 small sweet onion, slivered
1 tbsp toasted sesame seeds
1/2 tsp sesame oil
1 tsp red wine vinegar
2 tsp red pepper flakes
2 tsp kosher salt
1/4 tsp onion powder
Combine cucumber, radishes, jalapeños and onion
in a bowl. In a separate bowl whisk together sesame
seeds, sesame oil, red wine vinegar, red pepper
flakes, kosher salt and onion powder. Drizzle the
dressing over the vegetables and mix well.
south of the border
Spicy Texas Drumsticks
with Peach BBQ Sauce
12 chicken drumsticks
4 slices Denninger’s side bacon
1 dried hot chili, cut in half
1 cup onion, chopped
2 garlic cloves, minced
1 tbsp Worcestershire sauce
2 Ontario peaches, pitted and diced
1 cup ketchup
1 cup orange juice
1 1/2 tbsp lemon juice
1/2 tsp hot pepper sauce
salt and freshly ground pepper to taste
Sauté bacon and chili in a large frying over
medium heat until bacon is crisp. Add onion and
garlic and sauté until onion is translucent. Add
Worcestershire sauce and stir for one minute.
Add peaches and sauté about 5 more minutes.
Add ketchup, juices and pepper sauce. Simmer for
30 minutes stirring often. Allow to cool, remove
the chili and purée in a blender. Season to taste
with salt and pepper.
Heat BBQ to a medium heat. Brush the grate with
oil. Season drumsticks with salt and pepper, and
grill for 15 minutes turning occasionally. Pour
desired amount of Peach BBQ Sauce in a small
bowl. Brush drumsticks with sauce and continue
to grill. Turn drumsticks occasionally and continue
to brush with sauce, until crisp and brown.
Drumsticks are done when a
thermometer registers 165°F
about 12 minutes longer.
Warm reserved sauce and
serve with chicken.
Quick Tip:
Replace Peach
BBQ Sauce with
Mrs. Balls Peach
Chutney.
Nacho Cheese Burgers
1 1/2 lbs 100 Mile ground beef
salt and freshly ground pepper
Denninger’s Steak & BBQ Seasoning
4 hamburger buns, split and toasted
guacamole or Que Pasa Nacho Chips
for garnish
Cheese Sauce
1 tbsp butter
1 tbsp all-purpose flour
1 cup milk
1/2 cup Mrs. Renfro’s Salsa
1/2 lb Bothwell Red Hot Chili Pepper
Jack Cheese, shredded
salt and freshly ground pepper
In a saucepan, melt the butter. Stir in the flour and
cook over moderate heat for 30 seconds. Whisk
in the milk and then salsa. Cook, whisking, until
thickened, 5 minutes. Stir in the Pepperjack cheese
until melted, season to taste with salt and pepper.
Let cool until spreadable.
Yucatan Style Pork Chops
with Salsa Verde
1/4 cup onion, coarsely chopped
3 cloves garlic
1 tbsp cider vinegar
1 tbsp fresh lime juice
1 1/2 tsp chili powder
1 1/2 tsp paprika
1/2 tsp 5 spice powder
1/4 tsp cumin
1/4 tsp oregano
1 tsp orange peel, grated
1 tsp salt
6 Stonecroft Berkshire pork chops,
3/4-inch thick
Place all ingredients except
pork in food processor, and
process until smooth. Place
pork in glass dish. Pour
marinade over pork, and
flip to coat well. Cover and
refrigerate 30 minutes or
longer for extra flavour.
In a hurry?
Just pick up a
can of La Costeña
Salsa Verde.
Salsa Verde
1 can La Costeña Tomatillos
1/2 cup onion, finely chopped
1 tsp garlic, minced
1 Serrano Chili Pepper
2 tbsp cilantro, chopped
1 tbsp fresh oregano, chopped
1/2 tsp ground cumin
1 medium avocado,
peeled, seeded and diced
salt to taste
Put tomatillos, onion, garlic, chili pepper, cilantro
oregano and cumin into a food processor. Pulse to
desired consistency. Add avocado and salt.
Sizzlin’ Steak Fajitas
2lbs Canadian 100 Mile sirloin steak
2 tbsp olive oil
1 tbs lime juice
2 cloves garlic, finely minced
1⁄2tsp chili powder
1⁄2tsp cumin
1⁄2tsp hot pepper flakes
1⁄2tsp salt
1⁄2tsp black pepper
1 large white onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 pkg La Tortilla Wraps
2 cups Balderson Double Smoked
Cheddar, shredded
1 jar Mrs. Renfro’s Salsa
1 avocado, cut into thin slices
sour cream
Whisk olive oil, lime juice, garlic, chili powder,
cumin pepper flakes, salt and black pepper in a
bowl, and pour low flat baking dish. Add steak,
coat with the marinade, and flip steak over.
Marinate in the refrigerator flipping occasionally
for 4 hours to overnight.
Heat BBQ to medium high heat. Put onions and
peppers on a sheet of aluminum foil, and sprinkle
with a bit of marinade or olive oil. Wrap up tightly
in foil and place on grill. Cook until tender, about
20-30 minutes. Drain beef and grill just until
tender. When done, slice into thin strips.
Serve with warm tortillas, cheese, salsa, avocado
and sour cream.
Root Beer Ribs
tailgating
2-4 racks pork back ribs,
membrane removed
1 1/2 tbsp course salt
1 tbsp smoked paprika
1 tbsp mustardpowder
1 tbsp garlic powder
1/2 tbsp black pepper
1/2 tbsp onion powder
Preheat the oven to 275 o F. Mix salt, paprika, mustard,
garlic powder, pepper and onion powder together
and rub it into the ribs. Place the ribs on a rack. Place
the rack in a shallow baking pan filled with water
and cover with aluminum foil. Place baking pan on
the center rack of the oven. Bake for 2 – 2-1/2 hours.
Heat the grill to 300 o F. When the grill is hot, place
the ribs on the grill and cook for another hour. Brush
the Root Beer BBQ sauce generously on the ribs
after 30 minutes. Repeat once or twice, as desired,
before removing ribs from the grill.
Root Beer BBQ Sauce
2 tbsp canola oil
1/4 cup light brown sugar
1 cup Nickel Brook Root Beer
1 cup ketchup
2 tbsp molasses
2 tbsp garlic, minced
2 cloves fresh ginger, grated
2 tbsp apple cider vinegar
1/2 tsp onion powder
1/2 tsp smoked paprika
salt and pepper to taste
Whisk all ingredients together in a saucepan and
bring to a boil. Reduce to low heat, and cook stirring
occasionally until flavours meld and the sauce
reduces. Remove from the heat and let sit at room
temperature until it cools and thickens even more.
Store in a jar or sealed container in the fridge.
The Smoked Gouda
Burger with Mushroom
& Onion Marmalade
Peanut Sauce
1 cup Denninger’s Peanut Butter
Light a grill. Form the beef into 4 patties and brush
2 lbs lean ground beef
Preheat BBQ to medium heat. Place chops on
1/4 cup water
with oil; season with salt, pepper and seasoning.
4 slices Bothwell Smoked Gouda Cheese
the grill and cook until they release from the grill,
1 clove garlic, minced
Grill over moderately high heat until browned
salt and freshly ground pepper to taste
about 5 minutes. Flip and cook on the other side
1/2 tsp Kikkoman Soy Sauce
outside and no longer pink within, 5 minutes per
1/2 lb cremini mushrooms, sliced and sautéed
for another 3 - 4 minutes.
side. Place the burgers on the buns, top with the
cheese sauce, salsa, jalapeños and chips, and serve.
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