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Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Asparagus Chevre Toast...an easy party pleaser

May 09, 2019
Grill your local asparagus as per my "Asparagus on the BBQ" recipe. Take one sliced ciabatta loaf from our bakery. Brush one side of the ciabatta with grape seed oil. ...

Asparagus on the BBQ

May 09, 2019
The only way I will eat asparagus is on the BBQ.  We make this dish at least 3 times a week during asparagus season. Heat your grill to high, then...

Erin's pasta sauce with frozen tomatoes.

May 09, 2019
This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back. An hour or two before supper get 6 tomatoes...

Bison or Beef korean BBQ ribs

I had my butcher cut the last bison and grass fed beef's short ribs across the bone in thin strips.  These Korean BBQ ribs are FABULOUS.  Marc and I had them for supper last night and I really can't believe that we charge so little for them.  The toughest cheapest cuts are ALWAYS the most flavourful and tender, if you know what you're doing and have the time to do it.

Here's how to do it.

Take a package of bison or beef Korean BBQ ribs.  Pop into a pot, cover with water and set to simmer.  Add into the water whatever tickles your fancy.  I added 3 cloves garlic, the remnants of a bottle of bbq sauce I had kicking around, about an inch long piece of ginger, some cracked black pepper and a few tea spoons of soy sauce.

Let you ribs simmer for at least 90 minutes. Make sure they stay covered in liquid.  Add water if necessary.

Once simmered to tenderness, pull them out of the liquid with tongs, and set on a plate.

Fire up your bbq on high.

Coat the ribs with your favourite sauce.  I used Bon Vivant's Korean sauce...it's perfect for this dish.

Place ribs on a hot grill, time for only 1 minute to 90 seconds per side.

Turn once.

The heat sears the sauce to the ribs, recoat with sauce, turn once more.

Serve immediately.