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Escarpment Magaz ine Summer 2012
Extraordinary Cheese • Light Meals
Local Food & Wine • Unique Art
11 Bruce Street S Thornbur y
519.599.6699
Drop by for a
nibble and a sip
and while you’re
here, pick up
something tasty
to take home.
let the picnics
begin...
Angus beef brisket -
Season brisket with both a nice steak spice
and a ground coffee, we always use Ashanti, approx 50/50. If you
have a smoker, you need to set at 195 for approx 14 hours — (if you
don't, call Black Angus Fine Meats and Game, and they will do it for
you.) Take out, cover, let rest for 15 min, and thinly slice.
This product is also great reheated.
Corn on the Cob - On the grill - Best ever!
Soak in cold water for two hours, then put on the grill, medium heat,
rotating, for 9-12 mins. Take off, let rest for 5 min. Then either pull husk
back and use as a handle, or cut stem off 1 inch into cob, and the entire
husk will pull off. When cooked with husk on, all the flavour and tender-
ness remain, as opposed to boiling it off in water.
Grilled Vegetables -
Combine Napa Valley Olive oil and 18 year
old Balsamic vinegar in a bowl, cut veggies as wide as comfortable for
serving, (they stay on BBQ better that way). Marinate approx. 5 mins.
Grill ‘til they are ‘marked’, on both sides, then finish on one side ‘til the
veggies sweat. Finish with ground salt and pepper. Enjoy!
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You will find Sean Kelly at Black Angus Fine Meats and Game - Thornbury - 519.599.2334
ESCARPMENT EPICURE
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cooking wi th sean kel l y
