Ingredients

Breading:

• 1/4 cup flour
• 1 egg plus 2 tablespoon water, beaten (you can add another egg later if runs out)
• 2 1/2 cups Panko

Dip options:

• Mustard or Mayo-Ketchup Dip (Mixture of 1-part ketchup and 1 part mayonnaise plus a dash of hot sauce)

preparations

Yakisoba anyone?
Mennonite Style Sausage, crunchy vegetables, soba noodles, and a sweet and tangy soy sauce.

Ingredients

Chow Mein steamed noodles work well if Japanese soba or buckwheat noodles are not available.
Soba/buckwheat noodles, aonori seaweed, and pickled ginger are usually found at an Asian grocery store.

Preparation

1. Place all ingredients for the sauce in a small bowl and mix well. Set aside.
2. Cook noodles according to the package instructions. Set aside.
3. Score the sausage and grill over direct medium heat until browned, turning occasionally. Remove the sausage from the grill and cut into bite-sized pieces. Set aside.
4. Heat oil on a griddle over the grill, then saute the onions and carrots until soft. Add cabbage, bell peppers, and green onions and cook for a few minutes until cabbage becomes tender. Add a dash of water as needed to help the vegetables cook without burning. Season with black pepper.
5. Add the noodles and the sausage to the stir-fried vegetables and cook for a couple of minutes. Add the sauce and cook for a few more minutes while stirring well to combine the sauce and the rest of the ingredients.
6. Serve to individual plates. Garnish with aonori on top and pickled ginger on the side.

Our Bacon and Cheddar Bavarian Smokies takes the classic flavours of a traditional Cobb Salad and adds the crispy char of the grill.

Ingredients

Preparation

1. Preheat grill. In a small bowl, combine 6 tbsp oil, red wine vinegar, dijon, honey, and garlic. Season with salt and pepper and set aside for later.
2. Toss lettuce halves with 2 tsp oil, salt and pepper. Toss the tomato halves with 2 tsp oil, salt and pepper. Split the avocado, remove the seed, and keep it in the skin. Season the inside of the avocado with oil, salt and pepper. Toss the corn with 2 tsp oil, salt and pepper
3. Place the smokies and corn on the grill, char the outside, and cook them all the way through. Now, on high heat, char the inside of the lettuce, tomatoes, and avocados. Keep them mostly uncooked, you just want the charred flavour.
4. Remove all the ingredients from the grill. Slice the smokies into half-moons, dice the tomato, remove the corn from the cob, and slice the avocado. Now it’s time to assemble.
5. On a large platter, place the charred lettuce, followed by a row each of tomato, hardboiled egg, sliced smokies, cheddar, avocado, and finish it with the corn. Drizzle with the red wine vinaigrette and serve with grilled tortillas.

Vancouver Blogger @AheadOfThyme joins us for #OwnTheGrill, creating a simple summer meal using our Sizzlin’ Original Smokies and a little Southern inspiration.

Ingredients

Preparation

1. In a medium bowl, combine prawns and 1 tbsp old bay seasoning. Let it sit for 5 minutes.
2. Meanwhile, in a large bowl, combine corn, baby potatoes, sausage, lemon, and garlic. Add in the seasoned shrimp. Add 1/4 cup melted butter, 1 tsp parsley, and remaining tbsp of old bay seasoning. Toss together and let it sit for 10 minutes.
3. You can grill on either a grill pan or an outdoor barbecue grill.
   To cook on a grill pan: Brush grill with olive oil and heat on medium high heat. Add items on the grill, and gently brush the remaining butter on top. Grill for 5 minutes until you see some distinct grill marks. Then, reduce heat to medium, flip the items over, and add 1 cup of water. Cover with aluminum foil, and simmer for 15 minutes.
   To cook on barbecue grill: Brush grill with olive oil or spray with cooking spray. Add items on the grill, and grill for a few minutes until you see some distinct grill marks. Remove items from the grill, and place into a large disposable aluminum tin, add in remaining butter, and cover with aluminum foil and seal the edges (OR divide on four 12 inch sheets of aluminum foil, and divide the remaining butter amongst them. Fold over to create a pocket and seal the edges by rolling them up). Place aluminum pan or foil packets on the grill and cook for 15-20 minutes, until everything is cooked through. 
4. Serve with remaining chopped parsley on top and old bay seasoning.

The juicy flavours of grilled peaches pair perfectly with the sweetness of our Honey and Garlic Pepperoni in this salad that was made for summer.

Ingredients

• 1 pkg Grimm’s Honey and Garlic Pepperoni (450 g)
• 2 peaches, halved
• 3 tbsp, plus 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp honey
• 3 tbsp basil, whole leaves, picked
• 10-12 parmesan cheese shavings, using a vegetable peeler
• salt and pepper

Preparation

1. Preheat the grill.
2. In a small bowl, mix together balsamic vinegar, honey, and 3 tbsp olive oil. Season with salt and pepper and set aside.
3. Toss peaches with 1 tbsp olive oil and salt. Now place pepperoni and peaches on the grill. Make sure to get a nice char on the peaches, just warming them slightly. Cook the pepperoni until heated and nicely charred on the outside.
4. Remove the peaches and pepperoni from the grill. Slice the peaches into wedges and thinly slice the pepperoni lengthwise or on a bias.
5. Layer pepperoni on the plate, then create a mound of the grilled peaches in the centre on top.
6. Drizzle the balsamic vinaigrette and parmesan shavings and finish with freshly torn basil leaves.

If anyone knows how to #OwnTheGrill it’s our friend Zimmysnook.
Our Spicy Italian Sausages with make-ahead peppers, onions, and Zimmy’s All-Purpose Sauce on a Weber Q1200 makes the perfect portable grill recipe for your next picnic or camping trip.

Ingredients

Preparation

Marinated Red Onions

1. Thinly slice the red onion (in half circles), place in a bowl that fits the onions with at least an inch of room to spare. Pour in olive oil to completely cover the onion.
2. Add 1 tbsp balsamic vinegar, 1 tsp oregano, and season with salt and freshly ground pepper. Leave onions uncovered on the counter for at least 2 hours, up to 2 days.
3. Use leftover onions in other recipes and use the flavoured oil to add interest to dressings, marinades, or even to fry eggs.

Make Ahead Peppers & Onions

1. Preheat the barbecue to medium high heat.
2. Poke a hole in each pepper and place over direct heat on the grill.
3. Cook (rotating occasionally), until each of the skins of the peppers are blackened. About 10-15 minutes.
4. Place peppers in a bowl and cover with plastic wrap to steam for 10 minutes.
5. Peel the peppers and discard the blackened skin.
6. Cut the bell peppers into thin strips and discard the seeds.
7. Slice the jalapeño into thin circles (seeds optional).
8. Place the prepared peppers, jalapeños and onions in a small container and add a tbsp of the onion marinade to the peppers.
9. To heat before serving, wrap peppers, jalapeños and onions in a foil pack or add to a small cast-iron skillet and place on hot grill 5 minutes before sausages are done.

Preparing Sausages

1. Preheat the grill on medium low
2. Place sausages on hot grill and cook (lid down), rotating occasionally for about 10 minutes.
3. Turn the grill to high, add the peppers & onions. Use a knife to put a couple of small incisions in each sausage, then cook for about 5 minutes, rotating regularly, until sausages are cooked and peppers and onions are hot. (Internal temperature for the sausages should be 160°F)
4. Lightly toast the buns, spread Zimmy’s AP Sauce liberally. Add sausage, peppers and onions.

Fresh grilled fish encrusted in a flavourful blend of our Original Pepperoni, herbs, and panko.

Ingredients

Preparation

1. Preheat the grill. Mix together lemon juice, lemon zest, olive oil, and season with salt and pepper. Put lemon vinaigrette aside for later.
2. In a food processor place the roughly chopped pepperoni and pulse to pea-sized pieces. Add the panko on top of the pepperoni, followed by the butter and pulse until it combines. Add parsley and lightly pulse to incorporate the parsley and speckle the mixture. Lay parchment paper on the countertop, place the pepperoni mixture on the parchment, then top with another sheet of parchment. Use a rolling pin to flatten it to a 1/4 inch thickness. Place in freezer to set.
3. Using a mandolin, or vegetable peeler, slice the carrots and radishes lengthwise. Put them into ice water to stay cold and to curl a little. Now remove the butter from the freezer and cut into planks to fit the top of the halibut.
4. Turn off one side of the hot grill and put the halibut on that side to cook with indirect heat. Put the pepperoni crust on top of the halibut and close the grill lid. Let cook for about 10-12 minutes, until the halibut is just warmed through.
5. Drain the shaved carrots and radishes and toss with the pea shoots and mizuna greens. Drizzle the vinaigrette and season with salt and pepper. Serve the salad with the crusted halibut and enjoy.

Poutine is a true Canadian classic. Fries, cheese, gravy what’s not to love?
There are so many ways you can customize this Canadian favourite, we added Salami Bites to ours.

Ingredients

Preparation

1. Gravy:  Melt butter and sauté green onion pieces in a saucepan until browned. Add beef broth and bring to a boil.  Turn down the heat and simmer until reduced to half.
2. In the meantime, prepare french fries according to package instructions. Keep warm.
3. Slice Grimm’s Original Salami Bites diagonally into 1/8-inch pieces and fry until crisp (about 2 minutes). Set aside.
4. Discard green onions from the broth. Add tamari soy sauce, salt, and pepper to taste.
5. Combine corn starch and water in a small bowl then add to broth.  Stir well until thickened. Remove from heat.
6. Assemble poutine: Place half of the cooked french fries on a platter, scatter half of the cheese curds and pour half of the gravy over fries, repeat the process using the remaining half of those ingredients.  Top with Grimm’s Salami Bites and garnish with green onions. Enjoy immediately.

Executive Chef Josh Gale (thechefoutwest) returns for National Caesar Day! For a killer brunch combo, Josh pairs this Cajun Caesar made with our Double Smoked Side Bacon and Pepperoni, with this Breakfast Croissant made with our Ham Steak.

Ingredients

Preparation

Breakfast Croissant

1. To start, preheat a BBQ or a grill pan over medium-high heat.
2. Cut the ham steak in half and grill for 4 minutes per side
3. Place basil, olive oil, garlic, parmesan cheese, and nuts into a blender and blend on high until all ingredients are incorporated evenly.
4. Place a non-stick pan over medium-high heat, and melt 1 tsp of butter. Crack both eggs into the pan and lower the temperature to medium-low heat. Cook eggs for about 4 minutes, until the whites are set.
5. To assemble, slice the croissants in half and spoon in the pesto, add the havarti cheese and place the grilled ham steak on top, so it starts to melt just slightly. Top the ham steak with the fried egg and serve! 

Cajun Caesar

1. Start by cooking the double smoked side bacon, by placing slices on a parchment lined baking sheet and baking in a 350°F oven for 20 minutes, until browned and crispy.
2. To build the Caesars, wet the rim of each glass, then dip it into the Cajun spice to coat.
3. Finally, add the ice, Caesar mix, hot sauce, and optional spirits. Add the garnishes, using a toothpick for the olive and carrot, then add the pepperoni, celery stalk, and the crispy bacon.

Renèe Kohlman of sweetsugarbean.
gives an elegant twist on a campfire favourite, with our Double Smoked Side Bacon and Bavarian Smokies. A simple recipe for an easy weekday meal that your family will enjoy.

Ingredients

Preparation

1. Place a 12-inch skillet (ideally cast iron) over medium heat. Cook the double smoked side bacon until it is slightly crispy. Use a slotted spoon to remove the bacon and transfer to a paper towel-lined plate. Leave any remaining bacon fat in the skillet. 
2. Stir the onion and red peppers in the skillet. Cook for 8-10 minutes, until the vegetables are softened and have lovely golden bits. Add the garlic, thyme, salt, and pepper and cook for 1 – 2 minutes, until the garlic is fragrant. 
3. Stir in the bacon, beans, chicken broth, tomato sauce, barbecue sauce, brown sugar, and mustard. Increase the heat to medium-high and bring the beans to a simmer. Turn the heat down to low and continue to gently simmer for 25 minutes, until the beans have thickened. If the pan gets too dry, add a little bit of water. Season the beans with salt and pepper. 
4. While the beans are cooking, prepare the Bavarian smokies. Cut 2 diagonal slits 1/4 inch deep on both sides of the smokies. Preheat the grill or a grill pan to medium heat. Lightly brush the grill with canola oil. Cook the smokies for 8-10 minutes, turning occasionally until they are a deep golden brown colour and a thermometer reads 165°F when inserted into the centres.
5.  Remove the smokies from the grill, let them rest for 5 minutes, then cut each in half diagonally. Arrange the smokies over top of the beans in the skillet and garnish with chopped parsley.

Barbecue Sauce

1. In a saucepan, on medium heat, bring all ingredients to a simmer and cook for 10 minutes, stirring often. Cool sauce, then store in an airtight container in the refrigerator for up to 1 week. 

Chanelle (chezchanelle) is back with these nutritious and easy quesadillas that make the perfect work from home lunch.
Ready in just 10 minutes! This version is vegetarian but feel free to add your favourite Grimm’s meat!

Ingredients

• 4 Grimm’s Organic Original Flour Tortillas
• 5 tbsp olive oil, divided
• 3 cloves garlic, minced or pressed
• 1 tsp ground cumin
• 1 can chickpeas, rinsed and patted dry
• 1 1/2 cups fresh spinach, roughly chopped
• 1/2 cup pickled banana peppers, chopped
• 1 cup marble cheese, grated
• salt and pepper to taste
  optional garnishes: cilantro, lime, avocado

Preparation

1. Preheat a sauté pan over medium heat with 3 tbsp olive oil. Add minced garlic and cumin and sauté until fragrant, about 3 minutes.
2. Add rinsed chickpeas and sauté for about 5 minutes. Add spinach and banana peppers and cook for about 2 minutes, or until the spinach is wilted.
3. Remove the filling from the pan and set aside. Wipe the pan clean and heat 1 tbsp oil over medium high heat. Meanwhile, fill each quesadilla with 1/2 cup of filling and 1/4 cup grated cheese. Fold in half and place two at a time in the preheated sauté pan, grilling each side for about 3 minutes or until golden brown. Repeat the same steps for the last two quesadillas.
4. Top with your favourite herb and a squeeze of lime juice & enjoy a hot lunch!

Put down that takeout menu! Need a quick and easy weekday meal that packs delicious flavour and is kid friendly? siftandsimmer has the perfect recipe for you!

Ingredients

Preparation

1. In a large wok over high heat, add 1 tsp oil and the beaten eggs. Stir and scramble for 2-3 minutes, until almost fully cooked. Transfer to a clean bowl. Set aside.
2. Add the remaining 2 tsp oil and the cooked rice. Stir constantly, moving the rice around the wok. Add in the onion and keep stirring for another 1-2 minutes, until the onion becomes fragrant. Next, add in the Ham Garlic Sausage and stir fry for another 2 minutes. Add in the scrambled egg and mix with the rice until the egg is fully cooked.
3. Season with 1 tsp soy sauce and black pepper, and add in the drained pineapple tidbits and the frozen peas. Continue stirring for 3-4 minutes, or until the peas are warmed through.
4. Remove from heat. Serve fried rice in bowls and garnish with a drizzle of toasted sesame oil and chopped green onions. Add some chilli oil if you like. Enjoy while hot.