Let’s Get the Party Started! Sip, Savour and Sizzle! It’s time celebrate Canada Day with our iconic cocktail, the CAESAR! We carry Walter’s Caesar Mix to make it easy. Fire up the grill with our Sizzler lighters and you’re all set to create your best festive bbq bash ever! Happy Canada Day!!
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We have created a hand-pressed patty with green onions, garlic, ginger, lemon, eggs and breadcrumbs, these are absolutely delicious. Really simple to prepare, just sear the patty in a non-stick, cast iron, or grill pan; 2-3 minutes per side. Dress this burger as you would any other. I would suggest some Sriracha mayo to balance
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During the summer months, local produce is at its best and we try to enjoy it as much as possible. Local asparagus, peppers, eggplant, onions, mushrooms and zucchini are high on our list…and corn on the cob of course! Grilled vegetables are such a treat as they express sweeter and more caramelized flavors after being
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Tired of your plain Jane salad day-after-day..give our take on the Grilled Romaine with Honey Mustard Dressing a try. Ingredients: 4 slices bacon, cooked and chopped 2 large heads romaine lettuce 1 cup grape tomatoes, quartered 1 cup mayonnaise 1 clove garlic, minced 1 tablespoon honey mustard 1 tablespoon Worcestershire sauce juice of 1/2 lemon
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Our Famous Flank Steak! This is a true backyard favourite. In fact this is a year round fav. It is pre-marinated and ready-to-go for all occasion big or small. Set the BBQ on medium-high to preheat. Cut the vac-pack bag into a bowl to catch the marinade and steak. Place the flank steak onto the
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Ingredients: 2 large field tomatoes, cut in bite size pieces 1 large English cucumber, thinly sliced 1 small red onion, finely chopped 1 bunch of fresh dill Vinaigrette 1/4 cup olive oil 1/8 cup white wine vinegar 1 1/2 teaspoon sugar 1 clove garlic, crushed 1 teaspoon fresh dill, chopped 1/4 teaspoon sea salt 1/8
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Ingredients: swordfish steaks 1/4 cup soy sauce 1/4 cup orange juice 2 tablespoon ketchup 1 tablespoon lemon juice 1 garlic clove, chopped 2 tablespoons parsley, chopped 1/2 teaspoon oregano salt and pepper, and crushed red pepper to taste Directions: Combine all ingredients in a bowl and marinate swordfish steaks for at least 2 hours. Baste
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PICKING OUT A STEAK While most people will tell you a ribeye is the most tender, I (Thomas) actually am a striploin guy myself. What’s more important that the cut is the marbling and handling of the meat. The most important secret of grilling a great steak is buying quality meat. No amount of deft
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Fresh lemon juice and fresh oregano make this potato salad sing with the flavours of the Greek Isles. Extra virgin olive oil used in the dressing instead of mayo makes it ideal for picnics and backyard summer gatherings. 6-8 servings Ingredients: 1 pound (500g) mini yellow potatoes 1 pound (500g) mini red potatoes 2-3 green
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This is a great salad to make in the summer when iceberg lettuce is at its flavourful best! The creamy feta dressing bursts with a rich Mediterranean flavour. Serves 4 Ingredients: 1 large head of iceberg lettuce 4 Roma tomatoes, chopped 1 English Cucumber, chopped 1 small red onion, chopped 1/2 cup Kalamata Olives, pitted
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