Ingredients

• 1 pineapple cut into spears with core removed
• 1 cup brown sugar
• 1 1/2 teaspoon cinnamon

Directions

1. Combine brown sugar and cinnamon in a large ziploc bag.  Add the pineapple spears, close bag tightly, shake well to coat the spears.  Refrigerate in the bag for at least 30 minutes.
2. Preheat your grill to medium heat around 350 degrees
3. Place the spears on the grill and turn them every few minutes.
4. Grill until it is cooked to your liking.

Ingredients

• 1/2 cup butter
• 4 thick slices of Meridian Meats Bacon – cut crosswise in 1/4 inch slivers
• 1 small onion finely chopped
• 1 medium size green cabbage (approx 2 lbs)
• 1/4 cup of Meridian Meats BBQ sauce
• coarse salt & pepper

Directions

1. Melt 1 Tablespoon of the butter in pan over medium heat.  Add the bacon and onion and cook until just beginning to brown, 4-5 minutes.  Drain the bacon and onion in a strainer over a bowl and reserve the drippings.  Crumple a peice of aluminum foil and shape it into a ring about 3 inches in diameter.
2. Cut the core out of the cabbage and discard.  Cut up the remaining butter into little cubes.  Mix the BBQ sauce, bacon and onion together.  Put the cabbage upright on the aluminum foil ring with the cavity facing up.  Fill the cavity with the bacon mixture and top it with diced peices of butter.  Using a basting brush paint the outside of the cabbage with bacon drippings and season the cabbage lightly with salt and generously with pepper.
3. Set up your grill for indirect grilling and preheat it to medium.  When ready to cook, place the cabbage on aluminum foil ring in the center of the bbq away from any direct heat.
4. Grill the cabbage until very tender (when done you should be able to easily pierce through it with a skewer). Approx. 1 – 1 1/2 hours.
5. To serve peel off any dried out or charred outside leaves and discard.  Cut the cabbage into wedges.

Ingredients

• 5 punds of fresh Meridan Meats Mussels
• 1/3 cup fresh lime juice
• 1 – 13.5 oz can of unsweetened coconut milk
• 1/3 cup of chicken stock
• 1 1/2 Tablespoons of red Thai curry paste
• 2 Tablespoons minced garlic
• 1 Tablespoon of asian fish sauce
• 1 Tablespoon white sugar
• 2 cups of fresh chopped cilantro

Directions

1. In a large stock pot combine the lime juice, cocnut milk, chicken stock, curry paste, garlic, fish sauce and sugar.
2. Stir to dissolve sugar and curry paste and bring to a boil over high heat.  Boil for 2 minutes then add mussels.
3. Cover and cook stirring occasionally, until mussels are opened – approx 7 minutes.
4. Remove from heat and discard any unopened mussels.
5. Pour mussels and liquid into a serving dish and toss with cilantro.

Interesting tid-bit:  Our own Kevin Penner along with long time friend Devon Kazlic wrote and recorded the music jingle!

Click below to hear our latest ad spot:

Meridian Meats Radio Spot April 2013

• 1/2 cup thinly sliced green onion
• 5 tablespoons low-sodium soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon bottled minced garlic
• 3 teaspoons rice wine vinegar
• 2 teaspoons sesame oil
• 1/2 teaspoon red pepper flakes
• 1 lime, zested and juiced
• One 2-pound Meridian flank steak
• Nonstick, nonflammable cooking spray
• 1 head iceberg lettuce, separated into leaves
• Toppings: matchstick carrots, bean sprouts, sliced waterchestnuts, sliced green onions, fresh cilantro leaves, steamed white rice

Directions

In a medium bowl, combine the green onions, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, red pepper flakes and lime zest and juice and whisk together. Place the steak in a resealable plastic bag. Add half of the marinade. Seal the bag and chill in the fridge for at least 4 hours or up to 24 hours. Cover and chill the remaining marinade mixture.

Preheat the grill to medium-high heat (350 to 400 degrees F). Spray the grill rack with non-stick, non-flammable cooking spray.

Remove the steak from the marinade, discarding the marinade. Grill the steak until a thermometer registers 155 degrees F, or to desired degree of doneness, 8 to 10 minutes per side. Remove from the heat and let stand for 10 minutes before slicing across the grain.

Serve the steak in lettuce leaves with desired toppings and the remaining marinade.

Grilled Swordfish with Lemon, Mint & Basil

Ingredients

• 1/2 cup olive oil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh basil leaves
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 4 (5 to 6-ounces each) swordfish steaks

Directions

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.

Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

Grilled Rosemary Swordfish

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 swordfish steaks (5 ounces each)

Directions

• In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour.
• Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque. 

Ingredients

• 2 Meridian boneless skinless chicken, breasts
• 6 ounces smoked sausage
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 2 stalks celery, chopped
• 2 onion, chopped
• 1 bell peppers, chopped
• 2 bay leaf
• 1 1/2 teaspoons each of chili powder, thyme & oregano
• 1/2 teaspoon each salt & pepper
• 1/4 teaspoon hot pepper flakes
• 2 cups parboiled rice
• 2 1/2 cups chicken stock
• 1 28 ounce can tomato, chopped
• 1 1/2 cups frozen peas
• 300g Meridian shrimp

Directions

1. Dice chicken into 1″ cubes
2. Cut sausage into 1/2-inch thick slices; cut each slice into quarters.
3. In Dutch oven, heat oil over medium-high heat; brown chicken well on both sides.
4. Transfer to plate; set aside..
5. Add sausage, garlic, celery, onions, peppers, bay leaves, chili powder, thyme, oregano, salt, pepper and hot pepper flakes to pan; cook, stirring, for 5 minutes or until onion is softened.
6. Add rice, stirring to coat; add stock, tomatoes & chicken.
7. Bring to boil; reduce heat to medium-low, cover and simmer for 25 minutes.
8. Stir in peas and shrimp; cover and cook for 10 minutes or until rice is tender.
9. Discard bay leaves.

Ingredients:

• 1/3 cup chopped fresh dill
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh mint
• 3 tbsp capers , drained and rinsed
• 8 anchovy fillets
• 1 tbsp Dijon mustard
• 1/3 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 8 x 6oz Meridian Sockeye Salmon Fillets
• 1/2 tsp salt
• 1/2 tsp pepper

Directions:

In food processor, purée dill, parsley, mint, garlic, capers, anchovies and mustard until smooth. Mix in oil and lemon juice until smooth.

Arrange salmon on foil-lined rimmed baking sheet; sprinkle with salt and pepper. Spread herb mixture evenly over salmon. (Make-ahead: Cover with plastic wrap and refrigerate for up to 4 hours.)

Roast in 400°F oven until fish flakes easily when tested, about 20 minutes.

Ingredients:

• 2 Meridian Cedar Planks (18″ long)
• 2 sides of Meridian BC Wild Sockeye Salmon Fillets
• 3 tablespoons Dijon mustard
• 2 teaspoons olive oil
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1 very small red onion, thinly sliced
• 1/2 cup dill fronds (optional)

Instructions:

1. Soak planks in cold water for 1-2 hours.   Easiest way to soak them is in the sink or a cooler with a heavy pot on top of to keep them submerged.
2. Preheat barbeque to medium/high heat. Slice each fillet into 4-6 portions, slicing through the flesh but not through the skin.  Place each fillet on a plank, skin-side down.
3. Stir together Dijon, oil, and salt in a small bowl.  Brush over salmon and into the cuts.  Sprinkle with brown sugar.  Scatter onion overtop.
4. Grill, covered, until fillet is barely firm to the touch and white juices appear all over the sides, approx 20 minutes.  Turn barbeque off but and keep lid closed for 5 minutes.  Fish should feel firm to the touch.    NOTE:  watch plank carefully – if it catches fire, spray with water, reduce heat to medium or medium-low.

TIP:  For a ‘smokier’ flavour, soak planks for 4 hours or overnight, then heat the planks on the bbq first (without the salmon on them) until the boards start to smoke and crackle.  Then place salmon fillets on top of smoking planks and keep grill covered.