• 3 to 3 1/2 lb Meridian whole Frying Chicken
• 1 pinch Salt
• 1/4 cup Butter, melted 1
• Tablespoon Salt
• 1 Tablespoon Paprika
• 1/4 Tablespoon ground Black Pepper Apple Juice (enough to fill drip pan 3/4″ deep)

Directions:

Port Coquitlam

Maple Ridge

Langley

White Rock

Serves 4-6

Ingredients
600ml/21/2 cups coconut milk
30ml/2 tbsp yellow curry paste (can substitued green or red curry paste)
15ml/1 tbsp fish sauce
2.5ml/1/2 tsp salt
5ml/1 tsp granulated sugar
20 – 30 Meridian tiger prawns (peeled)
225g cherry tomatoes
juice of 1/2 lime, to serve
2 red chillies, cut into strips, and coriander leaves, to garnish

1 Put half the coconut milk into a pan or wok and bring to the boil.

2 Add the yellow curry paste to the coconut milk, stir unit it disperses, then simmer for about 10 minutes.

3 Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for another 5 minutes.

4 Add the prawns and cherry tomatoes. Simmer very gently for about 5 minutes.

5 Serve the curried prawns sprinkled with lime juice and garnish the dish with chillies and coriander.

Ingredients

• 12 Meridian Meats burn resistant bamboo paddle skewers ($4.99 for a pack of 100)
• 1 white onion, peeled, cut into 1/4-inch-thick rounds
• 1 red onion, peeled, cut into 1/4-inch-thick rounds
• 1 green bell pepper, cut into quarters and seeded
• 1 red bell pepper, cut into quarters and seeded
• 1 orange bell pepper, cut into quarters and seeded
• 1 yellow bell pepper, cut into quarters and seeded
• 3 tablespoons olive oil
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Soak wooden skewers 20 to 30 minutes. (you can skip this step if you don`t have time)  Heat your grill to medium. Skewer the white and red onion slices, passing the skewer through each layer; skewer the green, red, orange, and yellow peppers. Place the skewered vegetables, olive oil, salt, and pepper in a shallow bowl, and turn the vegetables until they are coated.
2. Place vegetables on grill, and cook until lightly charred, 6 to 8 minutes per side. Transfer vegetables to a cutting board. Cut peppers into 1/2-inch-thick slices, and remove skewers from onions. Transfer vegetables to a serving platter.

Makes 4 servings

2 tsp vegetable oil

Rub:
2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder (it’s there in the spice aisle…you just have to look hard)

Glaze:
1/2 cup Honey
1Tbsp Cider Vinegar

Combine the rub spices in bowl and mix well.

Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2Tbsp honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

We’re gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Cory Innes White Rock Store Manager

Question:
How can I know when my steak is done to my liking?

Answer:
The longer meat is cooked, the more firm it becomes. The texture of the various degrees of doneness of meat are similar to the feel of the fleshy part of your palm below the thumb. Try this thumb and finger test the next time you cook a steak and see how accurate it is!

Rare:
Thumb to index finger: Steak will be soft and squishy

Medium Rare:
Thumb to Middle Finger: Steak is firmer, gently yielding.

Medium:
Thumb to Ring Finger: Steak will be firmer, less yielding.

Well Done:
Thumb to Pinky Finger: Steak will feel hard yet springy.

Ingredients: For the sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce (you can find these in the grocery store isles)
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste

For the chicken:

• 1 tsp vegetable oil
• 2 Meridian free run boneless skinless chicken breasts, cooked & shredded
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce
• 8 (7-inch) flour tortillas
• 1 cup shredded cheese (cheddar, tex-mex blend or whatever you have on hand)
• non-stick cooking spray
• 1/2 cup chopped scallions or cilantro for topping

Directions: In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use. Preheat oven to 400 degrees. Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it

Place on baking dish seam side down, top with sauce…

Then top with cheese

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Fresh Homemade Burgers (BIG 3/4″ 6-ounce patties!) $1.88 each

Free Range Rib Eye Steaks  8-9 ounce, no added hormones  $6.48 each

Cabbage Rolls, smothered in rich tomato sauce  2 for $4.50

Boneless Maui Ribs, thin sliced beef rib meat in our pineapple marinade  $6.98 /lb

Teriyaki Top Sirloin Stirfry,  tender steak strips marinated with a medley of vegetables.  $6.98 /lb

Pork Tenderloin, ultra tender – no knife required.  $5.98 /lb

Peppercorn Chicken Breasts, boneless & skinless free run chicken. $3.28 each 6-ounce

Butterflied Prawn Skewers, marinated in our rosemary garlic sauce.  $1.98 each (2 jumbo prawns per skewer)

Baronia Pastas – assorted varieties $1.98 each

Organic Baronia Pastas – assorted varieties $2.98 each

La Molisana Whole Wheat Pastas – assorted varieties  $2.98 each

This recipe is worth the little bit of extra time to prepare.  Every bite is phenomenal.

                    
Ingredients:
4  6-ounce Meridian Prime Rib or Homemade Steak burgers

2 tablespoons butter
1 onion (sliced)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
8 ounces mushrooms (sliced)
salt and pepper to taste
1 splash brandy
1/4 cup beef broth
1/2 cup blue cheese (crumbled, I used gorgonzola)

Directions:

1. Brush the patties with oil, place on grill and cook until golden brown and slightly charred, about 3-5 minutes per side.
2. Set aside, cover and let rest for 10 minutes.
3. Melt the butter in a pan
4. Add the onion and saute at medium heat until caramelized, about 20-30 minutes
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Add the mushrooms, season with salt and pepper and saute until tender, about 10-15 minutes.
7. Add the brandy and broth and deglaze the pan.
8. Simmer until it has reduced by half, about 3-6 minutes.
9. Remove from heat and stir in the blue cheese.
10. Assemble burger with buns, patties, caramelized onion, mushroom blue cheese sauce, lettuce and tomato and garnish with some more crumbled blue cheese.

…..DELISH

• 4 Meridian Free Range Chopped Steak Burgers
•  Ground oregano to taste
•  Ground cumin to taste
•  Chile powder to taste
•  ½ cup Guacamole
•  Sour cream
•  Cheddar cheese, shredded
•  Lettuce, shredded
•  Salsa (fresh is best)
• Tortilla chips
• Hamburger buns

  Directions:

1. Sprinkle each patty with some cumin, oregano and chili power before grilling.
2. Grill burgers over medium high heat until done, 3-5 minutes per side.
3. Place guacamole on the bottom half of a hamburger bun.
4. Place guacamole on the bottom half of a hamburger bun.  Place grilled burgers on top of the guacamole and top with salsa, lettuce, cheddar, sour cream and tortilla chips.