It’s GrillinG Time

At Mount Royal Market, we offer a superior pork product by providing the Duroc heritage breed. This consistent breeding, along with high-quality growing practices, ensures that we provide the best eating experience.

Duroc pork is:

• Antibiotic-free, no added hormones, all-natural and traceable back multiple generations.

• Chefs seek out this heritage breed for its more favorable properties.

• Known for its deep color, mouthwatering texture, richly flavored pork, superior tenderness, and natural juiciness.

• Dubbed by many as the Black Angus of the Pork world

Hye Rollers and Wrapped Pickle Spears

1 Tortilla, any flavor (spinach, sundried tomato, jalapeno, plain, gluten free)

As needed Cream cheese spread *See Chef’s Note

2 Leaves of lettuce; any greens will do. Be creative!

3-5 Slices of Boar’s Head deli meats *See Chef’s Note

3-5 Slices of Boar’s Head cheeses

1 Pickle spear, any desired flavor

Hye Rollers

1. Lay down the tortilla and completely cover the surface with cream cheese spread.

2. Lay down greens on bottom half, then evenly layer meats across greens and repeat the process with sliced cheese.

3. To wrap, start with the bottom and firmly and tightly roll up the tortilla. The tighter the roll, the more consistent the inside will look when slicing. Cut into 1-inch slices.

Wrapped Pickle Spears

1. Pickle wraps have the same procedure but will be placed before the sliced cheese. Rest in the refrigerator for 20 minutes so ingredients can properly set.

2. Remove from the refrigerator and cut into 1-inch slices. Layer on the tray in a creative manner to display an array of flavors.

Wrapped Green Onions and Cream Cheese

1 Green onion, bottom roots sliced off and tops cut on a consistent bias, preferable total length 5-6 inches

1 dollop Cream cheese *See Chef’s Note

1 slice Boar’s Head deli meat *See Chef’s Note

Lay out a slice of deli meat. Place a dollop of cream cheese at the bottom of the meat. Place green onion bottom into the cream cheese. Wrap meat up tightly and serve.

*Chef’s Note:

There are over 30 types of meats available at the Mount Royal Deli. Experiment with curry chicken, London broil, rosemary ham or cracked peppermill turkey. The more varieties used, the better the finished presentation will be.

Vary your flavor profile or even make multiple batches of whipped cream cheese with a variety of flavors. Chef Teal used “Alouette” and “Boursin” cheese spread. Varieties such as basil and shallot, garlic and herb, jalapeno, roasted red pepper, spinach, cracked black pepper and original are also good. Experiment — the flavors are endless!

Ricotta Cheese with Truffle Oil and Honey

1 quart Whole milk ricotta

½ Tbsp. Fresh cracked black pepper

Drizzle Truffle oil, preferably a high end one that actually uses white or black truffles; otherwise, truffle extract will do

Drizzle Honey (Chef Teal used Mitica Wild Lavender Honey)

1 Baguette, sliced on a bias

2 oz. Melted butter or olive oil, brushed on sliced bread

5 Sprigs fresh thyme, chopped

As needed Salt and pepper, sprinkled over slices

Directions:

1. Place ricotta in a bowl and sprinkle pepper over ricotta. Drizzle the truffle oil and honey over ricotta (Note: A little bit of truffle oil goes a long way).

2. Brush melted butter or olive oil on baguette slices. Season with thyme, salt and pepper.

3. Place sliced bread on the grill until the bread is done and has nice grill marks, usually 1-2 minutes.

4. Place grilled bread into ricotta and serve.

Watermelon Gazpacho

Chef’s Note: This cold soup can be served smooth or, for desired crunch, a little of each ingredient can be cut into ⅛- to ¼-inch pieces and added to each bowl before serving. Crunch is highly recommended.

1 Watermelon, seedless, cut into chunks

1 Honeydew melon, cut into chunks

3 Plump tomatoes, cut into chunks

2 Cucumber, cut into chunks

1 Lemon grass stock, cut into 1-inch pieces

¼ bunch Fresh basil

¼ bunch Fresh mint

1 Red and yellow pepper, cut into chunks

1 Fresno or other desired pepper for heat (heat highly recommended)

1 Tbsp. Kosher salt

1 oz. Red wine vinegar or any specialty vinegar. Chef Teal used a sweet rose wine vinegar, “De Nigris” brand

Directions:

1. Place all ingredients except vinegar and salt into a blender or food processor. Blend until smooth and strain using cheesecloth or fine mesh strainer. For a clear soup, let gravity and time do the work for you, which can take up to eight hours. Otherwise, gently push down on the mixture to extract the liquid. The soup will taste just as good if some of the pulp gets pushed through and becomes cloudy.

2. To finish, stir in the salt and vinegar and serve chilled. If you prepared some diced ingredients for crunch, stir them in as well.

Bacon Wrapped Shrimp with Avocado and Honey

16 Wild caught Gulf shrimp, large 13-15 per pound, tail on, peeled and deveined

16 Slices of Boar’s Head Bacon

1 Avocado

8 Sprigs of fresh thyme, rough chopped

As needed Kosher salt

As needed Cracked black pepper

As needed Mitica honey

As needed Extra virgin olive oil

Directions:

1. Tightly wrap shrimp with bacon starting at the tail end and work it around the shrimp. Season with fresh thyme, salt and pepper.

2. Place on the grill or in the oven and cook until bacon is nice and crispy. Oven set to 400 degrees for about 15 minutes. If grilling, use the top shelf and flip once. Cooking times will vary.

3. To make the sliced, fanned out avocado: Cut the avocado in half and remove the pit, scoop out the avocado using a large spoon and place on a cutting board. Starting from the middle, slice all the way through, then for the right half, slice all the way down but leave ½ inch from top so it stays connected. Repeat this process until the end of the avocado half is about four to five slices. Hold sliced avocado and fan out to create a nest for the shrimp to rest on.

4. To serve: Place fanned avocado on the plate, put two grilled shrimp together by intertwining the tails. Repeat this process again but cradle the next layer of shrimp by going across the first layer. The shrimp should be interlocked and formed a tower. Drizzle EVOO and honey over the shrimp.