Best On the BBQ

Ontario Meat & Poultry

best on the

BBQ Collection

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Whiskey Sour Veal Chops

Hot off the grill and slathered with a sticky whiskey sour marinade these saucy Ontario veal chops are irresistible.

Ingredients: Marinade: 2 1 tbsp (15 mL) 1 tbsp (15 mL) 2 tsp (10 mL) 1/2 tsp (2 mL) 1/4 tsp (1 mL) 6 Sauce: 1/2 cup (125 mL) 1/4 cup (50 mL) 1/4 cup (50 mL) 1/4 cup (50 mL) 2 tbsp (25 mL) 2

cloves garlic, minced bourbon or whiskey grated fresh gingerroot orange juice each, salt and fresh cracked pepper cayenne pepper Ontario veal chops (3/4 in. thick) brown sugar bourbon or whiskey orange juice crushed tomatoes fancy molasses cloves garlic, minced

Mix together garlic, bourbon, ginger, orange juice, salt, pepper and cayenne and rub all over veal. Cover and refrigerate for 2 hours and up to one day.

In saucepan, mix together sugar, bourbon, orange juice, tomatoes, molasses and garlic; boil over medium-high until reduced by half, about 10 min.

Grill veal chops over medium-high heat for 5 min. per side. Brush with sauce and grill until caramelized and veal is just slightly pink, about 3 min. per side.

Makes 6 servings.

Grilled Steak & Mushroom Salad

Ontario Flank steak is an economical cut that is tender and tasty when grilled to medium-rare and cut across the grain. Paired with grilled mushrooms, onions and a spinach salad drizzled with a light vinaigrette, this recipe is perfect for summer dining al fresco.

Ingredients: 1 lb (500 g) 1 tsp (5 mL)

Ontario flank steak each, salt and fresh cracked pepper, divided

1/4 cup (50 mL) olive oil, divided 2 tbsp (25 mL)

grainy Dijon mustard, divided

4 cups (1 L)

mixed mushrooms

1/2

small, red onion, sliced

2 tbsp (25 mL)

red wine vinegar

2 tsp (15 mL)

maple syrup, or honey

6 cups (1.5 L)

baby spinach leaves

Season steak on both sides with half of the salt and pepper and drizzle with 1 tbsp (15 mL) each of the oil and mustard. Set aside while heating grill to medium-high. Toss mushrooms and onion with 1 tbsp (15 mL) of the oil and season with 1/4 tsp (1 mL) each of the salt and pepper. Transfer to a grilling basket and place on grill over direct heat. Grill until mushrooms are tender and golden and onions start to caramelize; about 15 min.

Grill steak over direct heat until medium-rare, about 5 min. per side.

Transfer to cutting board. Let sit for 5 min. before slicing across the grain.

In large bowl, whisk together red wine vinegar, maple syrup and remaining mustard, olive oil, salt and pepper. Toss with spinach.

Divide over 4 plates and top with mushroom mixture and then steak.

Makes 6 servings.

Lamb Tikka

In this recipe, tender Ontario lamb is given a good rub-down with traditional Tikka spices. It is the perfect, casual summer dinner, served with fresh Naan bread and a crisp salad garnished with Feta and pomegranate seeds.

Ingredients: 2 tbsp (25 mL)

cumin seeds

2 tsp (10 mL)

fennel seeds

2 tsp (10 mL)

cardamom seeds

1½ tsp (7 mL)

dried crushed red pepper

1/2 tsp (2 mL)

whole black peppercorns

1/3 cup (75 mL)

olive oil

2 tbsp (25 mL)

minced fresh ginger

4 3 lbs (1.5 kg)

garlic cloves, minced boned and trimmed leg of Ontario lamb

In dry skillet over medium-high heat toast cumin, fennel, cardamom, red pepper and peppercorns until fragrant, about 2 min. Let cool, grind in spice grinder until fine. Stir in olive oil, ginger and garlic to make a paste.

Trim any remaining fat from lamb. Rub paste all over lamb, cover and refrigerate for 4 hours or overnight.

Preheat grill to medium-high. Grill lamb on greased grill, turning once, until meat registers 160°F (70°C), about 20 min. Let rest on a cutting board for 15 min. before slicing thinly across the grain.

Makes 8 servings.

BLT Turkey Burger

The cheddar cheese is mixed right in with the ground Ontario turkey creating a moist, flavourful burger that holds together well on the grill. Top with crisp Ontario bacon, lettuce and tomato and serve with a side salad or slaw for a quick and easy weeknight dinner the whole family will enjoy!

Ingredients: 1 lb (500 g)

ground Ontario turkey

1 cup (250 g)

finely grated old cheddar cheese

4

green onions, minced

2 tbsp (25 mL)

fresh breadcrumbs

1 tbsp (15 mL)

Dijon mustard

1

cloves garlic, minced

1/2 tsp (2 mL)

each, salt and fresh cracked pepper

4

slices cooked Ontario bacon, halved

4

Boston lettuce leaves

4

slices tomato

4

soft hamburger buns

In bowl, use a fork to gently combine turkey, cheddar, green onion, breadcrumbs, Dijon mustard, garlic, salt and pepper. Divide the mixture into four 1-in. (2.5 cm) thick patties.

Heat the grill to high and grease well. Grill patties, searing until browned on both sides, about 2 min. per side.

Transfer to indirect heat, cover and grill until cooked through, about 6 min. per side.

Split the buns and place a turkey burger on the bottom half of each bun; top with bacon, lettuce and tomato.

Makes 4 servings.

Coffee NAMECrusted Venison

Simple yet sophisticated, this recipe is excellent for entertaining. Lean Ontario venison is marinated in a sweetly subtle coffee, brown sugar and peppercorn rub, then grilled to perfection.

Ingredients: 1 tbsp (15 mL)

fresh, ground coffee

2 tsp (10 mL)

lightly packed brown sugar

2 tsp (10 mL)

peppercorns

1 tsp (5 mL)

coriander seeds

1/2 tsp (2 mL)

dried oregano leaves

1/2 tsp (2 mL)

sea salt

2 lbs (1 kg)

lean Ontario venison loin or ribs

Place coffee, sugar, peppercorns and coriander seeds in resealable plastic bag. Crush until size of sesame seeds; place in small bowl. Mix in oregano and sea salt. Set aside.

Trim any silver skin from the venison. Spread coffee mixture evenly over outside of venison. Cover and refrigerate for 4 hours or up to 1 day.

Place on greased grill over high heat; close lid and cook for 3 to 5 min. per side. Transfer to indirect heat and cook for 10 min. for medium-rare or until desired doneness.

Transfer to warmed platter; tent with foil and let stand for 5 min. before serving.

Makes 8 servings.

Five-Spice Chicken Wings

Five-spice powder is a popular Chinese spice blend that adds an aromatic, spicy and slightly sweet flavour to these deliciously sticky Ontario chicken wings.

Ingredients: 2 tbsp (25 mL)

soy sauce

2 tbsp (25 mL)

hoisin sauce

2 tbsp (25 mL)

rice vinegar

1 tbsp (15 mL)

five-spice powder

1 tbsp (15 mL)

sesame oil

1/2 tsp (2 mL)

each, salt and fresh cracked pepper

1 tbsp (15 mL)

grated fresh gingerroot

2

cloves garlic, minced

2 1/2 lbs (1.25 kg) Ontario chicken wings, separated and tips removed 2 tbsp (25 mL)

honey

Mix together soy sauce, hoisin, rice vinegar, five-spice powder, sesame oil, salt, pepper, ginger and garlic; add wings. Marinate in the refrigerator for 2 hours and up to 1 day.

Grill wings, covered, on a greased grill over medium heat, turning occasionally until no longer pink inside, about 20 min. Brush with honey and grill until golden and caramelized, about 3 min.

Makes about 30 wings.

Veal Tenderloin with Grilled Tomatoes

Late summer and early fall is Ontario tomato season. Bring local Ontario veal tenderloin together with cherry tomatoes on the grill to create an easy weeknight meal.

Ingredients: 1 lb (500 g) 2 tsp (10 mL) 1/2 tsp (2 mL) 2 tbsp (30 mL) 1 tbsp (15 mL) 2 cups (500 mL) 1 tbsp (15 mL) 1/2 tsp (2 mL) 2 2 1/4 cup (50 mL)

Ontario veal tenderloin canola oil each, salt and fresh cracked pepper freshly grated Parmesan cheese minced fresh parsley cherry tomatoes, halved canola oil each, salt and fresh cracked pepper cloves garlic, minced green onions, finely sliced finely chopped basil

Brush tenderloin with oil and season with salt and pepper.

Heat grill to medium-high heat. Sear veal on all sides.

Transfer to indirect heat and cook for 15 min. or until just a hint of pink remains in the meat. Remove from grill and transfer to cutting board. Sprinkle with parmesan and parsley. Let rest 10 min. before cutting into thick slices.

In a medium sized bowl, toss tomatoes with oil, salt, pepper and garlic. Grill in a grill basket or in foil, just until tomatoes blacken and begin to soften. Transfer to bowl and toss with green onions and basil. Serve warm or at room temperature with sliced veal.

Makes 4 servings.

Beer Braised Beef Ribs

Slow-roasting Ontario beef back ribs makes them fall-off-the-bone tender. After generously brushing with our tangy, mouthwatering sauce, finish the ribs on the grill to carmelize the sauce.

Ingredients: Rub: 2 tbsp (25 mL)

fresh cracked pepper

1 tbsp (15 mL)

packed brown sugar

1 tbsp (15 mL)

dried oregano

1 tbsp (15 mL)

smoked paprika

2 tsp (10 mL)

celery salt

1 tsp (5 mL)

cayenne pepper

2

racks Ontario beef back ribs (6 ribs each about 6 lbs/3 kg)

Sauce: 2 tsp (10 mL)

vegetable oil

2 cups (500 mL)

sliced onions

2

cloves garlic, minced

1 (12 oz/375 mL)

bottle Porter Ale/dark ale

1/2 cup (125 mL)

liquid honey

1/2 cup (125 mL)

ketchup

1 tbsp (15 mL)

chili powder

1 tsp (5 mL)

dry mustard powder

In bowl, mix together fresh cracked pepper, brown sugar, oregano, smoked paprika, celery salt, and cayenne pepper. Rub all over ribs.

Cover and refrigerate for 4 hours and up to 2 days.

In saucepan, heat oil over medium-high heat. Cook onions until tender and golden, about 10 min. Add garlic and cook one min.

Stir in beer, honey, ketchup, chili powder and mustard powder.

Bring to boil, reduce heat and simmer for 10 min. Set aside.

Transfer ribs to a roasting pan. Pour beer mixture over ribs. Cover with foil and place in 350째F (180째C) oven for 2 hours, turning ribs occasionally. Remove ribs with tongs and transfer to a platter.

Transfer cooking liquid to a saucepan and cook over medium heat until reduced to a thick sauce, about 20 min.

Brush ribs generously with sauce and transfer to greased grill over medium-high direct heat. Grill on both sides until sauce starts to caramelize, turning once, for about 15 min. Slice into single ribs and serve with extra sauce.

Makes 12 servings.

Lamb Chops with Honey Yogurt Sauce

Lighten up your summer with grilled marinated Ontario lamb chops. Serve with a refreshing honey yogurt sauce and side salad for a healthy weeknight meal.

Ingredients: Marinated Lamb Chops:

Honey Yogurt Sauce:

1 ½ lbs (750 g)

Ontario lamb chops

1/2 cup (125 mL) plain, low fat yogurt

2 tbsp (30 mL)

olive oil

1 tbsp (15 mL)

liquid honey

2 tbsp (30 mL)

lemon juice

1 tsp (5 mL)

lemon zest

2

cloves garlic, minced

1/4 tsp (1 mL)

each, coarse salt and fresh cracked pepper

1 tbsp (15 mL)

fresh chopped cilantro

1 tbsp (15 mL)

fresh chopped cilantro

1 tbsp (15 mL)

fresh chopped parsley

1/2 tsp (2 mL)

each, coarse salt and fresh cracked pepper

In a re-sealable plastic bag, combine lamb chops, olive oil, lemon juice, garlic, cilantro, parsley, salt and pepper. Seal and shake well to combine. Refrigerate and let sit for at least one hour or up to one day.

In bowl, whisk together yogurt, honey, lemon zest, salt, pepper and cilantro. Cover and refrigerate until ready to use.

Preheat grill to medium-high. Grill lamb on a greased grill until medium-rare, about 3 min. per side. Let rest 5 min. before serving with yogurt sauce on side.

Makes 4 servings.

Grilled Korean Turkey

Make this marinade on a weekend when you have some time. Ontario turkey wings and drummettes are incredibly economical and perfect for summer grilling.

Ingredients: Marinade: 1 1 2 6 15 2 cups (500 mL) 1 cup (250 mL) 1/2 cup (125 mL) 1/2 cup (125 mL) 3 lbs (1.5 kg)

Granny Smith apple, sliced medium onion, sliced pieces gingerroot, sliced cloves garlic, mashed black peppercorns soy sauce brown sugar sake* mirin* (Japanese cooking wine) Ontario turkey drummettes & wings

In saucepan, combine apple, onion, ginger, garlic, peppercorns, soy sauce, brown sugar, sake and mirin; bring to a boil. Reduce heat and simmer until marinade is reduced by half, about 45 min. Let cool.

Cover and refrigerate for 12 hours and up to one day; strain marinade through a fine sieve and discard the remains.

In re-sealable plastic bag, combine turkey pieces with 1 cup (250 mL) of the marinade. Reserve remaining marinade. Seal bag and turn to completely coat turkey. Marinate in refrigerator for at least 4 hours and up to 48 hours, turning occasionally.

Grill turkey pieces over medium heat for 30 min., turning often.

Transfer turkey pieces to indirect heat, for another 30 min.

Meanwhile, in saucepan, bring reserved marinade to boil over medium-high heat and let reduce until slightly thickened, about 10 min. Use marinade to baste turkey during the last 15 min. of cooking.

Makes 4 to 6 servings.

Chef’s Tip: You can substitute the sake for an equal amount of dry sherry and the mirin with a sweet white wine.

Pork Tenderloin with Tart Cherry Sauce

This local pairing brings together tender Ontario pork with Ontario red tart cherries. An easy summer entertaining recipe guaranteed to impress your guests.

Ingredients: 1 tbsp (15 mL)

crumbled sage leaves

1 tbsp (15 mL)

rosemary leaves

2 tsp (10 mL)

thyme leaves

1 tbsp (15 mL)

orange zest

1 tsp (5 mL)

each, coarse salt and pepper

2 tbsp (25 mL)

olive oil

2 (1 lb/1 kg )

Ontario pork tenderloins

1 tbsp (15 mL)

butter

1

shallot

1 cup (250 mL)

dry red wine

2 cups (500 mL)

fresh red tart cherries, pitted

1 cup (250 mL)

chicken stock, sodium-reduced

2 tsp (10 mL)

balsamic vinegar

In small bowl, combine sage, rosemary, thyme, orange zest, salt, pepper and oil. Let sit 10 min. Rub all over tenderloins.

Place in a re-sealable bag and refrigerate for at least 30 min. or up to one day.

Heat grill over medium-high heat. Sear tenderloins on all sides. Transfer to indirect heat and cook for 15 min. or until a thermometer reads 155-160°F (68-70°C). Let rest 10 min. before cutting into thick slices.

Meanwhile in large skillet, heat butter over medium-high heat. Cook shallots until tender, about 5 min. Add wine and sour cherries and cook until liquid is reduced by half, about 10 min. Add chicken stock and cook 5 min. more. Stir in balsamic vinegar and serve warm sauce over pork.

Makes 8 servings.

Chef’s Tip: If using frozen red tart cherries, thaw in a colander before using in sauce.

Grilled Duck and Peach Salad

Rich slices of grilled Ontario duck are nestled in fresh greens, sprinkled with crumbled cheese and toasted almonds, then drizzled with a light vinaigrette.

1/2 tsp (2 mL)

each, coarse salt and fresh cracked pepper

1/4 cup (50 mL)

white wine vinegar

1/4 cup (50 mL)

extra virgin olive oil

1

head romaine lettuce, cut into 1 in. strips

Score the skin of the duck in a crosshatch pattern with the tip of a sharp knife. Rub each breast with salt and pepper. Grill skin side down, over mediumhigh heat until dark golden brown. Transfer to indirect heat, cover and cook until duck is medium rare, about 12 min. Let rest for 10 min. before slicing across the grain.

2

peaches, cut into 1 in. pieces

1/2 cup (125 mL)

toasted almonds, roughly chopped

Whisk together the vinegar and olive oil.

1/4 cup (50 mL)

crumbled Stilton or goat cheese

Ingredients: 2

Ontario duck breasts

Divide lettuce and peaches over 4 plates. Top with sliced duck and sprinkle with almonds and cheese.

Drizzle with dressing.

Makes 6 servings.

Grilled Veal Kalbi

Tender Ontario veal scaloppini is infused with flavour from an authentic Korean marinade of ginger, sesame and soy. Prepare and marinate in advance and this recipe becomes a quick weeknight meal that can be grilled and served in under 10 minutes.

Ingredients: 5

cloves garlic, minced

1/2 cup (125 mL) soy sauce

In bowl, whisk together well garlic, soy sauce, sesame oil, gingerroot, sugar, vinegar, sesame seeds and pepper. Place veal into a large re-sealable plastic bag; pour all of the marinade over veal. Seal the bag, and let stand in the refrigerator, turning the bag occasionally, overnight.

3 tbsp (50 ml)

toasted sesame oil

1 tbsp (15 mL)

minced, fresh gingerroot

3 tbsp (50 mL)

sugar

2 tsp (10 mL)

rice or white vinegar

2 tsp ( 10 mL)

sesame seeds

1 tsp (5 mL)

fresh cracked pepper

Makes 4 to 6 servings.

1 ½ lbs (750 g) 2

Ontario veal scaloppini green onions, trimmed and thinly sliced

Chef’s Tip: This marinade also works well with pork, chicken and turkey.

Grill the veal over medium-high heat, discarding any leftover marinade, just until veal cooks through, about 2 min. per side.

Transfer to platter and sprinkle with green onions.

Su pport Onta rio, bu y local Meat & Poultry produ cts “Buying local” means buying food that is grown, raised and processed close to home. By purchasing Ontario meat and poultry products, you are doing your part to ensure the sustainability of local farmers, processors and the economy. Buying local also provides you the comfort of knowing where your food comes from.

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Ontario Meat & Poultry

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This booklet is brought to you by the Ontario Independent Meat Processors (OIMP).

The OIMP is an association that is committed to supporting the promotion of Ontario meat and poultry products through a family of programs.