2014-summer-celebrations-magazine by Denninger's

Summer 2014

celebrations Cool Ideas for Hot Summer Days

Look inside for recipes from

Chef Lynn Crawford Judge on Chopped Canada and star of the Hit Show, Pitchinâ&#x20AC;&#x2122; In on Food Network Canada

Canadians love grilling in warm weather; it adds a unique flavour to the food. Our customers love grilling the meat they get from Denninger’s. For over 60 years, Denninger’s has been the #1 local destination for the best meats, sausages and delicatessen items. Because of our incredibly high expectations, all our meats are made with the highest quality standards. Convenience and knowledgeable, friendly service are hallmarks of Denninger’s meat counters. Our professionally trained butchers are always available to help you select the best cuts of meat for your family. If you need cooking tips, meal ideas or have any questions, they are more than happy to help. And, you can call ahead with your meat order and have it waiting for you to pick up, carved to your exact specifications.

Denninger’s is a proud member of Home Grown Ontario, an initiative to purchase local meats from local producers. The close relationship built with these family-run Ontario farms ensures that our meats come from animals that are humanely raised without hormones. This commitment to local farmers means fresher and higher quality products for you. Once you taste a Denninger’s gourmet, aged steak, perfectly seasoned burger or one of our famous sausages you will understand what keeps everyone coming back for more.

Contents Sausage Bar...........................................................3 Burger Bar...............................................................6 Pizza Bar...................................................................8 Kebab Bar............................................................10 Soups & Salads.................................................12 Charcuterie.........................................................16 Beef Entrées.......................................................18 Pork Entrées.......................................................24 Lamb Entrées....................................................26 Poultry Entrées.................................................27 Desserts................................................................30 Cocktails...............................................................32

Sausage Bar

NEW Denninger’s Artisan Beer Sausage served with Bacon Beerkraut At Denninger’s, we have been making our own European style sausages for 60 years. Using original family recipes, our sausages are made from only the finest and freshest ingredients with all natural casings. With over 20 varieties to choose from, you’re sure to find a sausage to suit your tastes. Grilled sausages are not only delicious, but stay current with today’s interest in new flavours, ethnic cuisine and humble fare. Who can resist a plate of glistening, well-burnished sausages, hot off the grill and bursting with flavour? Our newest flavour, Artisan Beer Sausage is a fresh sausage made with King Brewery Dark Lager.

Directions For best results, any fresh sausages should be simmered in water for 5 minutes, and then finished on the BBQ on low heat to ensure that they are fully cooked. Served on a Stonemill pretzel bun and topped with our new Bacon Beerkraut made with King Brewery Pilsner and Honeycup Mustard (made locally), it’s sure to be a crowd pleaser — so good, you may actually forget that beer also comes in bottles and cans.

Besides fresh sausages, Denninger’s also makes pre-cooked and smoked sausages, which only need to be heated through. They are fully cooked and require only minutes on the BBQ. For an extra crispy sausage, cut small slits along both sides of the sausage and grill until golden brown. This will also speed up heating time.

Sausage Bar

The Godfather

The Tailgater

Sunrise Sausage

South of the Border

4 4 1/2 cup 1/4 cup

4 Denninger’s Sausages 4 Stonemill Pretzel Sausage Buns 1/2 cup Castello Traditional Blue Cheese, crumbled 1 jar Very Lazy Caramelised Red Onions 2 tbsp Denninger’s Horseradish Aioli arugula

4 4

Directions

Simmer sausage in water for 5 minutes, and then finish on the BBQ on low heat until they are fully cooked. Slice sausage buns and tuck the cooked sausages inside.

Denninger’s all beef sausages are smoked, so they require only minutes on the BBQ to heat through. Slice pretzel buns, place the sausages and top with onions, arugula, crumbled cheese and aioli.

Simmer sausage in water for 5 minutes, and then finish on the BBQ on low heat until they are fully cooked. Slice croissant in half and spread mustard on each half. Add sausages and top with sauerkraut, cheese and bacon bits.

Denninger’s Italian Sausages sausage buns Fontaine Santé Bruschetta Woolwich Chevrai or Feta Crumble Sunflower Kitchen Basil Pesto drizzle fresh basil

Top with bruschetta and cheese and drizzle with pesto. Garnish with fresh basil.

Denninger’s Breakfast Sausage multigrain croissants Old Fashioned Beer Mustard Denninger’s Cooked Sauerkraut Balderson Double Smoked Cheddar, shredded Denninger’s Side Bacon Bits

Denninger’s Buffalo Blue Chicken Sausage sub buns Karthein’s Kimchi Denninger’s Dried Onion Bits Uncle Nathan’s Hot Sauce

Directions Simmer sausage in water for 5 minutes, and then finish on the BBQ on low heat until they are fully cooked. Put in buns. Top with hot sauce, kimchi, onion bits, and crumbled blue cheese. For extra flavour, add Castello Traditional Blue Cheese, crumbled.

Burger Bar

Xochtil Tortilla Chips make an excellent side to any burger

The Classic

The Top Notch

The Gobbler

The Texan

4 4 4 slices 8 slices

4 4 4 slices 4 tbsp 4-8 slices

4 4 8 slices 1/2 cup 2 cloves

4 Denninger’s Wheat-Free Black Bean and Chia Burgers, cooked from frozen 4 Canyon Creek Gluten-Free Buns, split and toasted 4 slices Dofino Jalapeño Havarti Cheese Mrs. Renfro’s Salsa 1 avocado, sliced lettuce

Denninger’s Red Box Classic Burgers pretzel buns, split and toasted Oka Regular Cheese Denninger’s German Salami Oka Cheese Spread Kühne Gourmet Pickled Beets Very Lazy Caramelised Red Onions Boston bibb lettuce, for topping

Directions Grill the burgers according to directions on the box. Spread Oka cheese on bottom bun. Place burgers on buns and top with cheese slice, salami, onions and beets. Place the top of the bun on burgers and serve.

Denninger’s Red Box Prime Rib Burgers onion buns, split and toasted Beemster Classic Cheese Denninger’s Truffle Pesto Prosciutto di Parma, thinly sliced arugula, for topping

Directions Grill the burgers according to directions on the box. Top each patty with 1 slice of cheese, and cover the grill to melt the cheese, about 1 minute. Place the burgers on the buns, top each with a tablespoon of the pesto, a slice or two of prosciutto, arugula and the top of the bun.

Denninger’s Red Box Turkey Burgers Boulart Burger Buns, split and toasted Denninger’s Side Bacon, fried crisp Président Feta Cheese Spread Denninger’s Sun-Dried Tomatoes, thinly sliced garlic, crushed Boston bibb lettuce, for topping

Directions Grill the burgers according to directions on the box. Mix feta, garlic and sun dried tomato together. Place burgers on buns and top with bacon, feta mixture and lettuce. Place the top of the bun on burgers and serve.

Directions Put frozen burgers in foil on the BBQ for 30 minutes. Place 1 slice of cheese on each burger. Serve on sesame buns and top with salsa, avocado slices and lettuce.

Pizza Bar

Il Italiano

Olé Spicy Sausage

Butter Chicken

The Mediterranean

1 1 jar 1 cup 2 1 can 1 2 12

1 Manoucher Fokachio Romana Loaf 2 Denninger’s Hot Chipotle, Jalapeño Cheddar or Chorizo Sausages, grilled and crumbled 1/4 cup Mrs. Renfro’s Mild Salsa 1/2 cup Uniekaas Medium Gouda, shredded 1/2 cup Uniekaas Goat Gouda 1 avocado, cut into ribbons juice from 1/2 lime cilantro

1/2 cup 1/3 cup 1/2 tsp 1/4 tsp 2

1 1 bunch 2 tbsp 1/2 cup

Directions

Turn on one burner of the BBQ on medium high, leaving the other burner off. Stir together Butter Chicken Sauce, yogurt, garlic and salt. Mix 3 tbsp of the sauce with sausage pieces.

Manoucher Fokachio Loaf Denninger’s Marinara Sauce Galbani Mozzarella Fresca Cheese, sliced Denninger’s Italian Sausages, grilled and cut in coins Denninger’s Grilled Artichoke Hearts, cut in quarters Denninger’s Roasted Red Peppers, cut in small strips Denninger’s Sun-Dried Tomatoes, sliced small black olives fresh basil

Directions Turn on one burner of the BBQ on medium high, leaving the other burner off. Spread marinara sauce on the flat bread. Top with cheese. Arrange sausage, artichokes and roasted red peppers on top. Grill for 7-10 minutes on indirect heat. Keep a close watch so that the bottom does not burn. Remove from grill and top with sun-dried tomatoes, olives and basil.

Turn on one burner of the BBQ on medium high, leaving the other burner off. Spread salsa on the flat bread. Arrange crumbled sausage on top. Sprinkle with the cheeses. Grill for 7-10 minutes on indirect heat. Keep a close watch so that the bottom does not burn. Remove from grill and garnish with avocado ribbons and cilantro, drizzle with lime juice.

Denninger’s Butter Chicken Sauce Liberté Plain Yogurt garlic, minced salt Denninger’s Chicken Mango Sausages, grilled and cut into bite-sized pieces

4 Naan breads 1 cup Dofino Inferno Havarti, shredded 1/4 potatoes, boiled and sliced thin 1/4 cup red onion, sliced Sunflower Kitchen Cilantro Pesto

Directions

Spread remainder of sauce over naan breads. Sprinkle with cheese. Layer onion, potatoes and sausage on top of the cheese. Grill for 7-10 minutes on indirect heat. Keep a close watch so that the bottom does not burn. Remove from grill. Top with fresh diced mango. Serve with Sunflower Kitchen Cilantro Pesto as a dipping sauce.

Manoucher Barbaree Loaf fresh asparagus olive oil Sunflower Kitchen Basil Pesto

1 log 1 tbsp

Paillot de Chèvre (goat cheese) pine nuts, toasted Ein Harod Honey

Directions Turn on one burner of the BBQ on medium high, leaving the other burner off. Spread olive oil on the flatbread. Break the ends off of the asparagus, wash and cut into 4-inch pieces. Sauté briefly in 1 tbsp olive oil until asparagus becomes slightly limp, approximately 5-7 minutes. Brush the flatbread with the remaining oil. Drop spoonfuls of pesto onto the flatbread. Arrange the asparagus pieces, pine nuts and goat cheese on top, and grill for 7-10 minutes on indirect heat. Keep a close watch so that the bottom does not burn. Just before serving, drizzle with honey.

Kebab Bar

Grilled Lemongrass Ginger Chicken 2 stalks 3 tbsp 5 cloves 1 3 tbsp 2 tbsp

lemongrass fresh ginger garlic  jalapeño fish sauce  soy sauce

4 tbsp 1/2 cup 2 tbsp 2 tbsp 8 - 12

Ginger People Ginger Syrup  BottleGreen Ginger & Lemongrass Cordial oil  rice vinegar  Ontario boneless, skinless air-chilled chicken thighs, cut in quarters

Denninger’s Sausage Souvlaki 4 1

Denninger’s Spinach Sausages small onion, sliced yellow & green peppers, cut in squares Feta Cream Sauce

Directions Peel outer layer of lemongrass, cut off top third and the root end of stalk; discard. Thinly slice rest of stalk crosswise. Peel the ginger and garlic. Place in food processor with the jalapeño (remove the seeds first for a milder version) and the lemongrass, and mince. Add it to a small bowl, and stir together with cordial, ginger syrup, fish sauce, soy sauce, oil and rice vinegar. Put 4-5 pieces of chicken on each skewer or stalk of lemongrass and place in a large zip-lock plastic bag. Pour marinade into the bag and zip the top, squeezing air out. Massage the chicken and the marinade together with your fingers, and marinate in refrigerator for a minimum of 24 hours. Heat grill, remove chicken from marinade. Grill chicken over low heat for about 15-20 minutes. Serve immediately. Serves 4-6.

Directions

Feta Cream Sauce 8 oz Western Cream Cheese 4 oz Tre Stelle Feta Cheese 1-2 tbsp Hewitt’s Milk 1 tbsp fresh basil, chopped 1 tbsp fresh chives, chopped 1 tbsp fresh garlic, chopped 1 tbsp shallot, chopped sea salt & fresh ground pepper

Preheat grill for medium-high heat. Cut sausages in 1-1/2 inch pieces and thread onto skewers alternating with onion & pepper slices. Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking. Serve with tomato slices and Feta Cream Sauce. Feta Cream Sauce Blend the cream cheese and feta cheese. Add in milk until desired consistency is reached. Mix in herbs, salt and pepper.

Duck Brochette 4 3 strips 24 1/2 cup

Brome Lake Duck Breasts Denninger’s Bacon dried prunes dry sherry

Soya and Apricot Marinade 2 tbsp soya sauce 2 tbsp Danish Selection Apricot or Orange Spread 2 tbsp vegetable oil 2 cloves garlic, minced 1 tbsp ginger, grated salt and ground peppercorn, to taste

Directions Soak the prunes in the dried sherry until they are plump. Combine all marinade ingredients and set aside. Cut duck breast in 1 inch cubes and put on skewers with a piece of bacon and one prune in between each cube. Pour marinade over brochettes. Cover and refrigerate for a minimum of 2 hours turning skewers a few times. Preheat barbecue to medium-high heat. Grill brochettes for 10 to 15 minutes, turning occasionally.

Sirloin Brochette

Chef Lynn’s Rub recipe

2 lbs Canadian Beef Sirloin Steak, 1/2 inch thick 2 lemons, cut in wedges 1/4 cup Chef Lynn’s Grilling Spice Rub

Directions Cut sirloin in 1 ½ inch cubes. Sprinkle with lemon juice. Put beef in a plastic zip-lock bag. Add rub and shake well to coat. Marinate in the fridge for a minimum of 2 hours, or overnight. Heat grill. Place meat on metal skewers with 1-2 lemon wedges. Grill to desired doneness, turning occasionally. Chef Lynn’s Grilling Spice Rub 2 tbsp paprika 2 tsp 1 tbsp ground black pepper 2 tsp 1 tbsp kosher salt 1 tsp 1 tbsp brown sugar

dried oregano dried thyme cayenne pepper

Directions Mix all ingredients together, pour into an airtight container and use within 2 months. Makes about 1/2cup.

Soups & Salads

Gazpacho: a Spanish-Style Cold Soup

Denninger’s Gazpacho with Summer Salad & Spicy Crostini 2 containers Denninger’s Gazpacho Soup, 440ml Apetina Feta in oil spicy olive oil Spicy Crostini 1/2 Denninger’s San Francisco Sourdough Bread, cut in slices Garlic Expressions Dressing pinch chili flakes Summer Salad 1/2 yellow pepper 1 Roma tomato 1 rib celery 1/4 cucumber cilantro leaves

Directions Serve Gazpacho in short glasses and garnish with spicy crostini, small cubes of feta, summer salad (recipe below) cilantro and drizzle with olive oil. Spicy Crostini Preheat an oven to 450oF. Cut bread into slices and place on a baking sheet. Mix the dressing and the chili flakes and drizzle over the bread slices. Toast in oven until crisp and golden, about 10 minutes. Summer Salad Dice yellow pepper, tomato, celery and cucumber into small cubes approximately 1/4 inch. Mix together.

Soups & Salads Grilled Cauliflower Steak with Summer Ratatouille Relish

The Best Ever Potato Salad 2 lbs 1 tbsp 1 tbsp 2 2 tbsp

tri-coloured mini potatoes, halved olive oil butter small white onions, thinly sliced fresh thyme leaves

1/3 cup 1/3 cup 1 tbsp 1 tbsp 1-1/2 tbsp

Chef Lynn’s recipe

dill, chopped mayonnaise pickled jalapeño, finely chopped pickled jalapeño liquid (or to taste) salt cracked black pepper

Directions Place potatoes in a large pot of cold, salted water, bring to the boil over medium-high heat, then reduce temperature to low and simmer until potatoes are fork-tender, about15 minutes. Drain potatoes and let cool 10 minutes. Meanwhile, in a medium skillet set over medium-low heat, add oil and melt butter, then add onions and thyme and cook until onions are golden brown, about 15 minutes, stirring occasionally. Transfer mixture to a plate and cool slightly. In a large bowl, mix together dill, mayonnaise, jalapeño and pickled jalapeño liquid and salt, then gently fold in reserved potatoes and onion mixture, season to taste with black pepper and serve immediately. Serves 4

Barbecued Summer Vegetables with a Sweet and Spicy Pomegranate Dressing 1 1 1 12 stalks 1

red pepper yellow pepper cherry tomatoes zucchini asparagus red onion

2 sweet corn cobs 2 tbsp Bottlegreen Pomegranate & Elderflower Cordial 4 tbsp olive oil juice of 1/2 lime 1 large red chili handful coriander

Directions Core, de-seed and cut the peppers into quarters, divide the cherry tomatoes into bunches, slice the zucchini into thick strips, trim the asparagus and cut the onion and sweet corn into wedges. Mix together the cordial, olive oil and lime juice. De-seed and finely slice the chili, finely chop the coriander and add to the dressing. Barbecue the vegetables until softened, spoon over the dressing and serve immediately.

4 tbsp olive oil, divided 1 zucchini, halved lengthwise 1 red bell pepper, halved lengthwise and seeded 1 yellow bell pepper, halved lengthwise and seeded 2 green onions salt and pepper 3/4 cup cherry tomatoes, halved

2 tbsp 1tbsp 1 tbsp 2 tbsp 1 large 2 cups 1/4 cup

Chef Lynn’s recipe

basil, finely chopped balsamic vinegar capers, drained and finely chopped black olives, finely chopped cauliflower, cut crosswise into four 1/2-inch-thick “steaks” cooked Israeli couscous Brown Derby vinaigrette

Directions Lightly brush zucchini, peppers and green onions with 1 tablespoon oil, season with salt and pepper to taste, the grill over medium-high heat until fork-tender and slightly charred, about 10 minutes, turning frequently. Remove vegetables from the grill, and when cool enough to handle, into small dice and place in a bowl along with tomatoes, basil, balsamic, capers and black olives and toss well do combine. Set aside. Brush both sides of cauliflower steaks with remaining 3 tablespoons of oil and grill over medium indirect heat with the lid down until fork-tender, about 8 minutes per side, turning only once. Spoon couscous onto serving platter, fan cauliflower steaks over top, then spoon ratatouille relish over cauliflower and serve immediately. Serves 4 Brown Derby Vinaigrette 1/2 cup red wine vinegar 2 tbsp balsamic vinegar 2 tbsp honey 1 tbsp Worcestershire sauce

1/4 tsp 2 tbsp 1-1/3 cups

salt juice of 1 lemon Dijon mustard canola oil

Directions Whisk together red wine vinegar, balsamic vinegar, honey, Worcestershire sauce, salt, lemon juice and mustard until well combined, then slowly whisk in oil until emulsified. Transfer vinaigrette into a container, cover, and refrigerate until ready to use. Makes about 2 cups. 15

Charcuterie

The Italian Platter Featured • Prosciutto di Parma • Ferrarini Salame Parma • Ferrarini Spicy Sopressata • Denninger’s Fresh Italian Sausages, cooked and cut into bite-size pieces • Denninger’s Antipasti Vegetables: Grilled Artichokes and Sun-Dried Tomatoes • Galbani Mozzarella Fresca • Zerto Asiago • Denninger’s Original Pesto • Boulart Fougasse

Summer Party Platter Featured • Denninger’s Landjaeger German Style Pepperettes • Denninger’s Pepperettes Hot and Mild • Denninger’s Csabai • Denninger’s Air Dried Westfaeler • Denninger’s Kabanossi (Beer Snack) • Denninger’s Caramelized Onion & Bacon Pâté • Beemster Classic Cheese • Extreme Beans • Losada Olives • Sable & Rosenfeld Cocktail Skewers

Easy and impressive charcuterie platters are a hot trend and perfect for backyard entertaining. They are quick and easy, and you can be as creative as you wish. A good charcuterie platter is flexible; it can have a mix of meats, cheese and condiments, or focus on foods from one country or region.

Directions To make a charcuterie platter, lay out a mix of smoked and dry-cured meats, grilled sausages, Denninger’s fine pâtés, and a few cheeses — mild and strong, on a large platter or wooden cutting board. Plan on 2 to 3 ounces of total meat per person. Add small bowls of garnishes, such as hot mustard, cornichons, olives, tapenade or artichoke hearts. Serve with an array of artisan breads and crackers.

Beef Entrées

Serve with Chef Lynn’s Potato Salad (page 14)

Tomahawk Steak The Tomahawk Steak is a bone-in rib steak cut from between the 6th and 12th ribs with the entire rib bone intact. This bone is left long and trimmed of meat and fat, giving the appearance of a tomahawk. The Tomahawk Steak is well-marbled with fat, tender and flavourful. It is cut based on the thickness of the bone and is typically two inches thick, which is plenty for two to three people. 2

Canadian Beef Tomahawk Steaks

This recipe uses Chef Lynn’s Herb Marinade and Red Wine Butter

Directions Trim excess fat from each steak, and marinate in the refrigerator for a minimum of 2 hours, turning occasionally. Remove steaks and bring to room temperature, 20 minutes prior to grilling. Preheat grill to hot. Lay steaks over hottest grill grates and sear 4-5 minutes per side, turning 1/4 turn after 2 minutes. Move steaks to cooler, indirectly heated grill grates and cook until desired internal temperature reached, flipping once every 5-10 minutes using tongs. Grill to medium-rare at 145ºF. Grill to medium at 155ºF. Grill to medium-well at 165ºF. Remove steaks from grill and tent with tin foil for 5 minutes, allowing meat to reabsorb its juices. To serve, top with a tablespoon of red wine butter. Each steak serves 2-3 people. Herb Marinade 1/4 cup Italian flat leaf parsley leaves 1/4 cup cilantro leaves 4 cloves garlic 2 shallots

2 tbsp 1/4 cup

sherry vinegar extra-virgin olive oil juice of 1 lemon juice of 1 lime salt and pepper

Directions In the bowl of a food processor, add parsley, cilantro, garlic, shallots, lemon and lime juice, and sherry vinegar and pulse-chop to combine, then drizzle in oil and season to taste with salt and pepper. Pour marinade in an airtight container, refrigerate, and use within 3 days. Makes about 1-1/2 cups.

Red Wine Butter 1/4 cup red wine 2 tbsp shallots, minced 1/2 cup unsalted butter, room temperature 2 tbsp parsley, finely chopped salt and pepper

Directions In a small saucepot, over medium high heat, add the wine and shallots. Cook until reduced by half. Remove from heat and allow to cool to room temperature. Cream butter with wine and shallots until smooth, then stir in parsley, season to taste with salt and pepper. Serve with grilled steak or store in an airtight container, refrigerate, and use within 3 days. Makes about 1/2 cup.

Beef Entrées Coffee Crusted T-Bone with Blue Cheese and Lager Butter This recipe uses King Brewery Vienna Lager

2 (12 oz) 1/4 cup 1/2 tbsp

Canadian Beef T-bone steaks , 1 inch thick kosher salt, to taste  freshly ground black pepper, to taste  Tchibo Ground Coffee (mild) olive oil

Blue Cheese and Lager Butter 1/4 lb butter, softened 13 g Castello Blue Cheese Extra Creamy, crumbled 1 tbsp King Brewery Vienna Lager 1 tsp fresh rosemary, minced

Directions Season steaks with salt & pepper and then cover with ground coffee. Brush grill lightly with olive oil, and heat until the butter is just browned. Place on a hot grill and cover. Cook for three minutes covered then flip steak and cook uncovered for an additional 3 minutes or until done to your liking. Let rest on a plate covered with foil for 5-10 minutes before serving. Blue Cheese and Lager Butter Prepare in advance. Beat butter and blue cheese with electric mixer in small bowl until creamy. Add Vienna Lager and rosemary, beat until smooth. Spoon mixture onto a piece of plastic wrap, and shape the butter into a log shape approximately 6 x 2 x 2 inches long. Then wrap log in parchment paper. Refrigerate overnight and slice 1/4 to 1/2 inch slices when ready to serve.

Smoked NY Strip Loin Steak with Horseradish Cream 2 (10 oz) Canadian Beef NY Strip Loin Horseradish Cream Sauce steaks , marinated 1 1/2 cups Western Sour Cream 1/2 cup Kühne Horseradish Beer and Soy Sauce   2 tbsp fresh chives, 12 oz Becks Non-Alcoholic Beer chopped 1/2 cup Soy Sauce  2 tbsp shallots, chopped 1/4 cup Kühne Apple Cider Vinegar  1 tsp fresh lemon juice 1/4 cup Australian Grown-up sea salt & freshly Ketchup ground pepper, 2 tbsp Kühne Dijon Mustard  to taste 2 tbsp garlic, minced 1 tbsp Worcestershire sauce  1 tbsp Uncle Nathan’s Hot Sauce  Only have a gas BBQ? 1/4 cup olive oil  Put pre-soaked 1 tbsp freshly ground pepper  wood chips 1 tsp salt in a smoker box for your grill.

Directions Whisk together all ingredients for marinade. Marinate steaks in the refrigerator for 1-3 hours then let them sit on a clean plate or pan for one hour before grilling. An even meat temperature will make for more even cooking. Preheat your Big Green Egg or barbecue to 500ºF. This is important for searing the outside of the steak. Sear your steak on the grill for 4 minutes on each side with the lid closed. The outside should be very dark in colour, but not charred. Once both sides are seared, move the steak to a surface of the grill that is not as hot as the main cooking surface and continue to grill at this lower temperature for another couple of minutes. Do not flip more than once. Let sit for 5 minutes before serving. Horseradish Cream Sauce Blend all ingredients in medium bowl. Season with salt and pepper. Chill at least 30 minutes or up to 8 hours.

Beef Entrées On the run? Use New World Argentine Chimichurri Sauce!

Grilled Picanha Steak Salad Picanha is one of the most popular ways to eat steak in Brazil, and is now becoming increasingly popular in Canada. 3 lb Canadian Beef Picanha Steak 1-1/3 cups Chef Lynn’s My Dad’s Steak Marinade My Dad’s Steak Marinade from Chef Lynn Crawford 1/2 cup soy sauce 1/3 cup olive oil 1/4 cup balsamic vinegar 2 tbsp Dijon mustard 2 tbsp Worcestershire sauce 1 clove garlic, grated

Directions Score the fat cap in diamonds, like a ham, to prevent it from curling. Add steak and turn to coat. Cover and marinate in refrigerator for a minimum of 2 hours, turning occasionally.

This recipe uses Chef Lynn’s My Dad’s Steak Marinade and Romesco Sauce

Place steak on a hot grill with the fat side up. Sear the underside and the outer two sides each for a few minutes. Flip the steak fat-side down, moving them away from the hottest part of the grill to avoid over-cooking. Grill to desired doneness, 25 minutes for medium-rare to 40 minutes for well done. Remove any of the remaining fat layer, and let the steak rest for at least 5 minutes. Slice across the grain and serve on top of your favourite summer salad. My Dad’s Steak Marinade from Chef Lynn Crawford Stir all ingredients together, pour into an airtight container, refrigerate, and use within 2 weeks. Makes about 1-1/3 cups. For a quick alternative, use New World Argentine Chimichurri Marinade. Serving suggestions: Serve with Romesco Sauce (recipe below).

Romesco Sauce 1/4 cup olive oil 1 slice crusty bread, 1-inch-thick torn into pieces 1/2 cup blanched slivered almonds 4 garlic cloves, chopped 1 tsp salt 2 cups canned crushed tomatoes 1 jar roasted red bell peppers, drained 1 tbsp smoked paprika 3 tbsp sherry vinegar salt and pepper

Directions In a medium skillet set over medium-high heat, add oil and heat to smoking point, then toss in bread and almonds and sauté until just beginning to brown, about 3 minutes, stirring constantly. Add garlic and cook 2 minutes more, then transfer bread mixture to the bowl of a food processor, add tomatoes, roasted bell peppers, smoked paprika, and vinegar, and puree until smooth. Spread sauce in a thin layer on a rimmed baking sheet, set in a preheated 350ºF oven and bake until edges of sauce begin to caramelize, about 20 minutes. Allow sauce to cool to room temperature, then spoon into an airtight container, refrigerate. Makes about 2 cups, use within 1 week.

Pork Entrées Pork Back Ribs with Thornbury Apple Cider BBQ Sauce This recipe uses Thornbury Apple Cider

3 lb 1-2 tbsp

Ontario pork back ribs  Dry Rib Rub Thornbury Apple Cider BBQ Sauce

Dry Rib Rub 2 tbsp Denninger’s Paprika 2 tbsp chili powder 2 tsp salt 1 tsp garlic powder 1 tsp Colman’s Dry Mustard 1 tsp fresh ground black pepper 1 tsp ground cumin

Thornbury Apple Cider BBQ Sauce 2 tsp whole black peppercorns 2 tsp dry mustard 1 tsp ground cayenne pepper 1/4 cup packed light-brown sugar 1 cup Thornbury Apple Cider 1/2 cup Kühne Apple Cider Vinegar 1 cup Sir Kensington’s Ketchup 1 clove garlic, crushed 1 bay leave

Directions Preheat BBQ to 325ºF. Remove tough membrane on non-meaty side by easing away a corner with a small knife, then tear the membrane away from the ribs. Sprinkle dry rub and let stand at room temperature for 1/2 hour. Place ribs on BBQ, meat side up. Cook for 45 minutes to 1 hour, brushing with BBQ sauce. Turn and continue cooking for 15 minutes. Dry Rib Rub Mix all ingredients together and store in a jar until ready to use. Rub on chicken, beef, or pork before grilling. Thornbury Apple Cider BBQ Sauce Combine all the ingredients in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium low, and simmer sauce until thickened, about 45 minutes. Pass sauce through a strainer, and discard solids.

This recipe is made using King Brewery Pilsner

Ginger Orange Grilled Pork Belly Skewers

Pork Chops with Beer & Citrus Marinade

2 lbs 3 tbsp 1/4 cup 1 tsp 1 2 tbsp 1/4 cup 1

4 Ontario Pork Chops 1-1/2 cups King Brewery Pilsner 1/2 cup olive oil 2 tbsp Thursday’s Cottage Thick Cut Marmalade 2 cloves garlic, minced 1 strip orange peel, optional rosemary

Ontario Pork Belly, cut into 2 cm pieces fresh ginger, grated canola oil sesame oil garlic clove, crushed Ginger People Ginger Syrup soy sauce orange, juiced

In a hurry? Pick up Denninger’s Ready-Made Pork Belly Skewers

Directions Soak skewers in cold water for 30 minutes. Place pork into a shallow bowl. Whisk together ginger, oils, garlic, syrup, soy sauce and orange juice. Pour over pork and toss pork to coat evenly. Cover and refrigerate for about 3 hours. Preheat grill to medium-high. Drain pork, reserving marinade. Thread pork onto skewers.  Barbecue skewers for about 8 minutes, turning and basting with marinade often, or until cooked through.

Directions Combine the beer, olive oil, ginger, garlic, and orange marmalade in a bowl. Place pork chops in a marinade dish large enough to place the chops on one layer, but without a lot of extra space. Cover tightly and marinade for a minimum of 6 hours, turning frequently. Strain chops and grill as usual, using remaining marinade as a basting sauce. Garnish with orange peel and rosemary.

Lamb Entrées

Poultry Entrées

Serve with Denninger’s Italian-Style Sun-Dried Tomato Pasta Salad.

Mediterranean Stuffed Chicken Breasts

Lamb Koftka with Feta Dip 1 lb 4 cloves 1 tsp 3 tbsp 3 tbsp 1 tbsp 1 tsp 1/4 tsp

Ontario Ground Lamb garlic, crushed kosher salt onion, grated fresh parsley, chopped ground coriander ground cumin each ground allspice, cayenne pepper, ground ginger, ground black pepper

1/4 tbsp ground cinnamon 28 bamboo skewers, soaked in water for 30 minutes Feta Dip 1 cup Woolwich Feta Cheese, crumbled 1/2 cup sour cream 1/2 cup plain yogurt 2 cloves garlic, peeled 1/4 tsp salt

Directions Mix the lamb, garlic, salt and all of the spices in a mixing bowl until well blended. Form the mixture into 28 balls. Insert a skewer into each ball, and flatten the balls into a 2-inch oval. Place the koftkas onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours. Preheat grill for medium heat, and lightly oil the grate. Grill the skewers, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium. Feta Dip

Grilled Lamb Chops à la Grecque 6 2 1 tbsp 1 tsp 2 tbsp

Ontario Lamb Chops, about 3/4” thick large garlic cloves, crushed fresh rosemary leaves fresh thyme leaves extra-virgin olive oil pinch cayenne pepper Jane’s Greek Krazy Salt

Try these new Jane’s Krazy Salt flavours: New Basil, Greek and Sesame

Directions Pulse garlic, rosemary, thyme, cayenne, and salt in a food processor until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and marinate for at about 1 hour in the refrigerator. Remove from refrigerator and allow the chops to sit at room temperature for about 20 minutes.

8 oz 1/4 cup 1 1/4 cup 1 tbsp 4 large 2 tbsp 8 slices

Woolwich Chevrai Fresh Goat Cheese kalamata olives, chopped Denninger’s Roasted Red Pepper, drained and chopped Denninger’s Sun-dried Tomatoes, sliced in small strips fresh thyme, finely chopped salt and freshly ground pepper Ontario air-chilled boneless chicken breast, pounded thin olive oil Prosciutto di Parma, thinly sliced

Directions Preheat grill. Mix together the goat cheese, olives, red pepper, sun-dried tomatoes and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and top with the cheese mixture to within 1/4 inch of the edge. Roll the chicken breasts, wrap in prosciutto and secure with toothpicks. Grill for 8 to 10 minutes on indirect heat, turning occasionally and chicken is cooked through.

Preheat grill to high heat. Heat a grill pan on the grates until almost smoking, add the chops and sear for about 3 minutes. Flip the chops over and cook for 2 minutes for medium-rare and 2-1/2 – 3 minutes for medium. Serve with Denninger’s Couscous or Greek-Style Pasta Salad.

Pulse all ingredients in food processor until garlic is minced. Season with salt and pepper.

Poultry Entrées

Duck Breast and Asparagus Salad with Raspberry Vinaigrette

This recipe uses King Brewery Pilsner

Grilled Beer Can Chicken à l’Orange 5-1/2 lb 5-6 cups 1 1/2 cup 1 1/2 full 1/3 can 3 tbsp 2 tbsp 2

Ontario Air-Chilled chicken, whole chicken stock large seedless orange King Brewery Pilsner vertical rotisserie, or King Brewery Pilsner can, for each chicken orange soda orange juice, thawed orange liqueur (Grand Marnier, Triple Sec, etc.) oranges, cut in quarters ground garlic ground or fresh ginger fine salt & freshly ground black pepper ground cumin to taste

Directions Using a small knife, cut orange zest (orange part only) into thin strips about 1.5 to 2 cm wide x 4 cm long (8-10 strips). Set aside with rest of orange, quartered. Remove excess fat from each end of the chicken. Set aside. In a large saucepan, bring chicken stock to a boil on high, covered. Add chicken, breast-side up and cook. As soon as boiling resumes, remove chicken from the saucepan using two large forks and allow it to cool. Dry with paper towel. Season the inside and outside of the chicken generously with the ground spices, salt, pepper and garlic. Preheat the barbecue to high. Clean and scrape the grill. Place a small drip pan between the grill and the burners of the barbecue to catch any fat dripping. Pour beer into the tube of the vertical rotisserie, and then add the soda, orange juice and orange liqueur. Cut a few diagonal incisions into the chicken skin, trying not to pierce the meat. Insert a strip of orange zest into each incision, under the skin. Slide the chicken onto the tube of the rotisserie, cavity side down. Handle gently and ensure it is properly inserted. Pull forward gently on legs so the chicken stands up. Place the chicken standing up in the centre of the grill over the drip pan, and turn off the middle burner so the chicken cooks over indirect heat. Set burners on low 375° F, and cook covered for approx. 90 minutes or until legs come off easily. (If the chicken is browning too quickly, cover it with aluminum foil). Check and rotate the chicken a few times during grilling to make sure it does not burn. Adjust temperature accordingly. Once cooked, remove chicken and place on a plate. Baste with orange juice by squeezing orange quarters over the chicken. Cover loosely with aluminum foil and let stand for 15 minutes before cutting. Note: If using a beer can, remove 1/2 of the beer and then add the soda, orange juice and orange liqueur, and continue with the recipe. When using a beer can, it is important that the chicken stand up and not fall on its side.

2 (7-8oz) 10 - 15 4 handfuls 1 tbsp 24-32

Brome Lake Duck Breasts, thawed green asparagus mesclun salad mix pine nuts fresh raspberries for decoration

Vinaigrette 1 French shallot, finely chopped 2 tbsp chives, finely snipped 1 tbsp honey 1 tbsp balsamic vinegar 1 tbsp Sherry or red wine vinegar 5-6 tbsp olive oil 16-20 fresh raspberries salt and pepper to taste

Delicious with Feigé’s Raspberry Vinaigrette

Directions Grilling the duck: Preheat BBQ to medium-high heat. Score the fat in a diamond pattern. Be sure not to pierce meat. Place fat side down. Once crisp, approximately 10-12 minutes, flip breast to fat side up and cook for approximately 5 minutes longer. Set aside on a plate. Cook the asparagus in salted water to desired tenderness, drain and chill in ice water. Dry on paper towels, cut into small pieces and add to the mesclun salad mix. Mix all ingredients for the dressing. Pour dressing over salad and toss. Slice duck breasts into thin strips, preferably still warm, and place them on the salad. Garnish with pine nuts and decorate plate with fresh raspberries.

Desserts In a hurry? Top with any Danish Selection Fruit Spread of your choice.

This recipe is made with King Brewery Dark Lager

Grilled Goat Brie with Summer Fruit Compote 1 wheel Woolwich Double Cream Goat Brie 3 slices fresh Ontario peaches 1/2 fresh pear 1 red plum 1/3 mango 1 slice pineapple 3 tbsp Ginger People Ginger Syrup 1 tsp honey 3 tbsp whipped cream, chilled

Directions Pour syrup and honey into a small cooking pot. Chop fruits into 1/2 inch chunks and add to syrup mixture. Bring to a boil and cook for 4-5 minutes until the syrup reduces and thickens, set aside. Heat barbecue to medium high, clean grill very well and spray with non stick spray. Place Brie on barbecue and cook for one to two minutes. Flip Brie over and cook on the underside for 1-2 minutes until soft. If using an oven, heat to 375°F and place Brie on a greased cookie sheet and bake for 7-8 minutes until soft. Place on a serving platter, spoon fruit sauce on top and whipped cream on the side. Brie can be served either warm or cold with Boulart Sweet Crostini. Boulart Sweet Crostini Drizzle slices of Boulart Hazelnut & Raisin and/or Cranberry & Chocolate with honey and bake in the oven until crisp.

Meringue Nests 6 1/2 cup 1 tbsp 1 pint 1 cup 2 tbsp

Walker’s Meringue Nests Danish Selection Wild Blueberry Spread lemon juice blueberries whipping cream icing sugar fresh mint or lemon zest for garnish

Chocolate Lager Cheesecake Use with Isigny Sainte Mère Madagascar Vanilla Whipped Cream

Directions Chill bowl and beaters in the freezer. Warm preserves with lemon juice in a saucepan. Cool thoroughly. Wash and drain blueberries well. Add icing sugar to whipping cream in the chilled bowl and whip till stiff peaks form. Place one meringue on each dessert plate. Add a dollop of whip cream, mound with blueberries and drizzle with blueberry spread. Garnish with either a fresh mint leaf or lemon zest.

Crust 1 cup 1 cup

Walkers Shortbread Cookies, crumbled pretzels

Directions

Cheesecake 8 oz Lindt Gold Bar Surfin Dark Chocolate, 70%+ Cocoa 1 cup King Brewery Dark Lager 1/3 cup Black and Green Cocoa Powder 3-8 oz cream cheese 2/3 cup sugar 3 eggs 2 tbsp flour

Using a food processor, pulse the cookies and pretzels together. It should have the consistency of wet sand. Press the crumb mix into the bottom of spring from or other dish and set aside. Chop chocolate. Bring beer just to a simmer (don’t boil) and pour over the chocolate, stirring gently to combine, allow to cool. In a bowl or mixer, place cheese and sugar and mix until smooth, add the eggs one at a time again until smooth, scraping the bottom between each addition. Drizzle the chocolate mixture in, while mixing until well combined. Mix the dry ingredients in slowly. Pour into crust, and bake at 350°F for 45-50 minutes. To prevent cracking keep the oven moist. A tray of water on the rack below helps.

Cocktails

Mojito? Just add rum to this recipe

Easy Summer Caesar

Qcumber Refresher

1 bottle 1/2 tsp 1/4 tsp 8 wedges 8 8

3 cups 1 cup 4 1 1

Walters Caesar Mix, Mild or Hot Uncle Nathan’s Hot Sauce pepper celery salt lime small stalks celery shrimp, cooked, peeled and deveined vodka, optional

Directions In a large pitcher, mix Caesar Mix, vodka and hot sauce. Pour into glasses that have been rimmed with celery salt and garnish with celery, lime slices and shrimp.

Qcumber Water, chilled Vodka or Gin, optional mint leaves  large basil leaf  lime wedge  cucumber slices

Directions Squeeze lime wedge into mason jar. Muddle lime wedge with mint and basil leaves and vodka. Add ice. Top with Qcumber water. Garnish with lime or cucumber slices and mint leaves.

Iced Mint Green Tea with Ginger

Coconut Lime Cocktail

Twinnings Cold Brew Mint Green Tea Ginger People Ginger Syrup

750 ml 3 3 oz

Directions In a tall glass, prepare Twinnings Cold Brew Tea according to package instructions. Sweeten with 1 teaspoon (or more to taste) Ginger People Ginger Syrup. Add ice cubes and garnish with mint leaves.

Lorina Sparkling Coconut Lime limes, juiced rum, optional lime slices and mint leaves, for garnish

Directions Put all ingredients in a blender. Add 1 glass of ice. Blend till smooth.

Our Locations Main Store and Head Office

Jackson Square

Burlington

284 King St. E. Hamilton, ON L8N 1B7 Tel: 905-528-8468 Fax: 905-528-2320

2 King St. W. Hamilton, ON L8P 1A1 Tel: 905-525-9641 Fax: 905-525-0446

699 Guelph Line Burlington, ON L7R 3M7 Tel: 905-639-0510 Fax: 905-639-2909

Hamilton Mountain

Stoney Creek

Oakville

1289 Upper James St. Hamilton, ON L9C 3B3 Tel: 905-389-4113 Fax: 905-389-1384

826 Queenston Rd. Stoney Creek, ON L8G 4A8 Tel: 905-662-5237 Fax: 905-662-5225

2410 Lakeshore Blvd. W., ON L6L 1H5 Tel: 905-827-3717 Fax: 905-827-1656

www.denningers.com Content and Creative by KCG Marketing Services Inc., Oakville, Ontario 2014