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- Lamb Meatballs with County Fare Curry Ketchup
- County Fare Pineapple Mango Barbeque Sauce with Grilled Fresh Walleye, Pineapple, and Asparagus
- Easy Peasy BBQ Dinner For You and Pop
Serve these juicy meatballs tucked into a crusty roll or flatbread with the grilled leek. We used fresh-cut cherry branches for skewers (and for their smoky char while grilling), but you can just as easily shape these into patties or meatballs, without skewers.
• 1 pound of ground lamb, beef or pork (or a combination)
- 2 eggs
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 lemons, 1 finely zested
- 2 tsp EACH cumin, chopped fresh thyme
- salt and pepper, to taste
- ¼ cup County Fare Curry Ketchup, plus more for basting and serving
- 2 fresh leeks, halved lengthwise and well rinsed
- vegetable oil, for coating meatballs
- COMBINE lamb, egg, onion, garlic, lemon zest, cumin, thyme, salt and pepper, and County Fare Curry Ketchup.
- FORM into meatballs or patty shapes (should make about 8 meatballs), pressing firmly onto skewers. Refrigerate for at least 1 hour, or overnight.
- PREHEAT grill to medium (or use a grill pan , cooking in several batches without overcrowding); oil grill generously with cooking spray. Brush chilled meatballs with oil; halve lemons. ADD meatballs, lemons and leek to grill; cover.
- COOK meatballs for about 5 minutes; turn and baste County Fare Curry Ketchup. Continue cooking for about another 5 minutes, removing leek and lemons when tender and lightly charred…turning meatballs occasionally. BASTE again with sauce , and remove meatballs when cooked all the way through, but still juicy. SLICE leek into bite sized pieces.
- SERVE meatballs sprinkled with fresh thyme, additional County Fare Curry Ketchup, grilled leek,and squeezes of grilled lemon juice.
- Pasta with County Fare’s Smokey Lamb Meatballs with Charred Leek and Lemon
- Serve meatballs with your favourite cooked pasta tossed with butter, grilled leek, squeezes of grilled lemon, fresh thyme, and a drizzle of County Fare Curry Ketchup.
Cold weather is here, so we’re using a grill pan inside for the pineapple and don’t consider it cheating one little bit. Our Pineapple Mango Barbeque Sauce tastes like Summer backyard barbeque, for real.
- 1 fresh pineapple, cut lengthwise into wedges
- 1 Tbsp. EACH butter and olive oil•4 X 6-8 oz boneless, skinless fish fillet (like Walleye, trout, salmon or cod)
- 1 bunch asparagus, cooked*
- fresh chopped dill
- ADD fresh pineapple to an oiled, sizzling -hot grill pan or preheated grill; COOK for about 5-8 minutes on each side or until softened and caramelized. BASTE with little County Fare Pineapple Mango Barbeque Sauce just before removing it from the grill. Set aside, so you can concentrate on not overcooking the fish. SEASON both sides of fish with salt and pepper to taste.
- HEAT butter and olive oil to sizzling in a large non-stick pan over medium heat. ADD fish and cook, covered, for 3-4 minutes...doubling the cooking time if it’s frozen. TURN fish, and cook, covered, for another 3-4 minutes, adding more butter as needed. When the fish flakes apart easily at the thickest part when using a fork, it’s done!
- SERVE fish, grilled pineapple, asparagus drizzled withCounty Fare Pineapple Mango Barbeque Sauce,. Sprinkle with dill.
*Blanch the asparagus for 4 minutes in lightly salted boiling water, grill it on the hot grill pan, or microwave it wrapped in a few layers of wet paper towel for about 3 minutes.
(Serves two but can easily be doubled, tripled or for as many people as you want to feed!)
NOTE: MAKE/COOK ALL YOUR SIDES PRIOR TO GRILLING YOUR CHOPS!
Two 1” thick smoked pork chops purchased at Gilmour’s By the Bay.
To cook: As chops are smoked they only require a quick grill to warm them up. The chops are the last thing you’ll grill for this meal. Before you add the chops to the hot grill brush both sides of them with olive oil to prevent them from sticking to the grill. Cook each side for a couple of minutes to create those super appealing grill marks. Then plate and serve immediately along with your sides.
• Dipping sauce:
In a small bowl add ¼ cup Pineapple Mango BBQ sauce
Add a tablespoon of full fat mayo
Add the juice of one fresh lime
Add the zest of one fresh lime
Add a ½ teaspoon of Chipotle Chile powder
Note: this is an excellent dip for the sweet potatoes and the smoked pork chops!
• Coleslaw – purchase a bag of premixed coleslaw. You can either add your own coleslaw dressing or a premixed dressing. Mix well and set aside until ready to serve.
• Fresh Pineapple (BBQ’ed) – core and skin a whole pineapple and cut into wedges ½” thick slices. Place pineapple in a large bowl and drizzle with olive oil and sprinkle with salt and pepper (or whatever spices you like). Place on hot grill and flip pineapple after a few minutes to create grill marks on both sides. Remove from grill and cover with foil until ready to serve.
• Sweet Potatoes – scrub the skin of a couple of fresh sweet potatoes really well. With skin on cut the potatoes into 1/2” rounds. Place sliced sweet potatoes in a large bowl and drizzle with olive oil and sprinkle with salt and pepper (or whatever other spices you like). Place on hot grill and flip potatoes after a few minutes to create grill marks on both sides. Be careful not to burn them. Best to flip them constantly to avoid this. Remove from grill and cover with foil till ready to serve.
Grab yourselves a bevy (in this case we enjoyed a pint of Parson’s Soft hues – Dry Hopped Lager), sit back and take pleasure in the summer evening while hanging out with your best pal, dad!