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Grilled Chicken With Plum And Feta Salad

Grilled Chicken With Plum And Feta Salad

And Tatziki Dressing

Posted on September 14, 2015
Salads are fantastic. You can literally put anything you want in them. Some people like it wild and others are very reserved when it comes to filling, and dressing. But this salad will make even the most reserved rabbit turn herbivoracious. Yep. I just made a vegetarian joke that wasn't half bad. Grilled Chicken With Plum And Feta Salad And Tatziki Dressing is a mouthful. And each fork load of this super supper salad will be too. Peppery arugula, salty feta, plums so sweet you could cry, and perfectly seasoned, grilled chicken, who could ask for more? Oh wait, there IS more! The dressing? Creamy, tangy, tatziki, mixed with spices, well you will have to read the ingredients list for that part, but let's just say that adding the dressing is like adding icing to this cake. 
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Roasted Duck Legs

Roasted Duck Legs

Glazed With Plum Sauce

Posted on September 14, 2015
I really enjoy the deep savory flavor of duck. It's getting easier to find, but it's still a pretty expensive meat. I wanted to use the last of those delightful in season plums, and knew that the naturally salty flavor of the duck would mesh beautifully with the sweet and smoky flavor of the plums. That's how Roasted Duck Legs Glazed With Plum Sauce was born. I learned the hard way that garlic can quickly overpower the plums when making the sauce, but when all was said and done, everything worked out in the end. 

I served this meal with some roasted potatoes, tossed with fresh dill and gouda, as well as roasted broccoli, just lightly salted. All in all, a well rounded and delicious meal. 

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Toast With Grilled Plums And Goat Cheese

Toast With Grilled Plums And Goat Cheese

Drizzled With Honey

Posted on September 08, 2015
Do you want a fast and easy, gourmet breakfast that looks like it was brought to you while you lounged on the terrace of a café overlooking the Eiffel tower? Look no further than Toast With Grilled Plums And Goat Cheese Drizzled With Honey. This meal is ready in almost as much time as it takes to brew your favorite coffee. The strong goat cheese is mellowed out by the smokey sweetness of the grilled plums, and enhanced by the silkiness of honey. Say mais oui to this recipe today.
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Pulled Pork Quesadillas

Pulled Pork Quesadillas

With Arugula And Gouda

Posted on September 08, 2015
Pulled Pork Quesadillas With Arugula And Gouda are moderately healthy, and easy to make. Use them for a fast dinner, or as a great lunch for school. Whenever you serve them, you will be in flavor town. Pulled pork quesadillas are another fun and simple way to use that pulled pork you smoked, without just slapping it on a bun. Adding arugula to the mix gives you some dark greens, and adds an extra peppery layer to the flavor, and the gouda a mild and easily melted cheese that gives you a little hit of creaminess with the smokey pork. 
Posted in: Appetizers, Pork
Comments: 0
Smokey Southwest Chicken Legs

Smokey Southwest Chicken Legs

With Cattle BoyZ Smokey Southwest Seasoning

Posted on September 08, 2015
Smokey Southwest Chicken Legs came about when I wanted to pair dinner with my Corona. We had extra limes, so it worked out perfectly. The best part about this meal? After seasoning everything, and searing the meat, you just let it roast on the grill until it's ready. Then you serve it with a squeeze of lime to finish. Super simple, superbly easy, deliriously delicious. 
Posted in: Poultry
Comments: 0
How To Make Hot Italian Sausage

How To Make Hot Italian Sausage

Making it yourself is easy and fun!

Posted on September 01, 2015
This recipe is all about How To Make Hot Italian Sausage. Actually wait. I should back up. I have been waiting for nearly a year to finally do this. Make my own sausage. I initially set out to make something a little more mild when it came to a sausage, so the flavor that we ended up with was a lot spicier than intended, but it's ALL flavor, not just heat for heat's sake. I started with research. I wanted to make something actually easy, and needed to source out good ingredients. Then I needed to make sure that I had the spices that would create the flavors we were looking for. And finally we had to just do it. 

I think the biggest thing that holds people up is the casing, and stuffing. Casings are either synthetic or animal based. They don't smell great, and they're really gross. But they're an essential part of the process. I recommend going to your local butcher (The Butcher Shop Barrie is ours) and talking to them about casings, which ones they use and if they have any tips and tricks. You will get a lot of bang for your buck that way too. We got enough to make quadruple of what this recipe makes! Now for the pork. You can use a Boston butt, and add pork fat, or ask about pork trimmings. It's a bag full of random stuff, literally. But it will also give you a lot to work with, which is good, and possibly less expensive than buying a whole pork shoulder for this project. 

Posted in: Pork
Comments: 1
Teriyaki Beef Jerky

Teriyaki Beef Jerky

On The Smoker

Posted on September 01, 2015
We try to make it a point to make Beef Jerky every time the Apollo comes out. This Teriyaki Beef Jerky turned out amazing. Smoky, tender, little bitty crunchy bits... I won't bore  you with the poetry of how complex and wonderful the jerky tasted, needless to say however, that it was plain old YUM. Now, you may be asking yourself, how in the heck does the Sultana get all these different temperature smokes going on one smoker? That has crossed my mind, and I tell you how. These jerky bits only need about 3 hours to dehydrate, so you start them when you have started the smoker, so the temperature is still pretty low. You can get your pulled pork and ribs on at that time too, without too much worry. Then as the temperature rises, keep an eye on the jerky until it's done. Here's how it's done.
Posted in: Beef
Comments: 0
Pulled Pork

Pulled Pork

Rubbed With Garam Masala And Clove

Posted on August 31, 2015
This day started like any other. With pork. Actually it did. I had bacon for breakfast, but I digress. Our mission this weekend was to make homemade sausages. Our local butcher - The Butcher Shop - suggested that we would need more than just the pork trimmings that we were purchasing for said sausage. So I grabbed a pork butt (actually the shoulder) and thought nothing of it. But as it turned out, we didn't need the extra pork for sausages. So what was I to do? Why Pulled Pork naturally! Pulled Pork Rubbed With Garam Masala And Clove is something that just materialized. I didn't want to do the same old Pulled Pork, what good would that be to you, my fine readers? So I whipped out my spices and looked for some interesting combinations that I could try.  
Posted in: Pork
Comments: 0
Peachy Porkebabs

Peachy Porkebabs

On A Bed Of Rice

Posted on August 25, 2015
Peaces are spectacular, sweet and juicy. But they' not just for desserts. These Peachy Porkebabs prove that. I bought a basket of peaches at the farmers market and knew that I couldn't eat them all, no matter how hard I tried. So I decided that they needed to be cooked in to things. But not just desserts, however sweet my sweet tooth is, I don't think that baking a bunch of peach pies and cakes, and other sweet treats was going to cut it, especially on a grilling blog. I needed to go savory, but how? Pork, is good with apples. Apples are round and sweet, they're a fruit, so are peaches. YES! That's it. I will make a peach barbecue sauce to go with my pork. 
Comments: 0
Peaches And Cream Cupcakes

Peaches And Cream Cupcakes

With Peach Drizzle

Posted on August 25, 2015
It's peach season. It's CNE* season too. Summer is winding down, not that this prevents me from grilling in any way, and in homage to both peach season and the CNE, I have made a portable and peachy dessert that you will love. These Peaches And Cream Cupcakes With Peach Drizzle, were light, and sweet, and definitely easy to make. 

*CNE is the Canadian National Exhibition, Canada's largest fair, with the best and most wackiest street food, rides and vendors from everywhere. It's a big deal.

Comments: 0
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