Pan-Fried Cornmeal-Crusted Pickerel
Jul 14, 2005
Our lip-smacking burger sauce and ultimate double-decker burger are a match made in comfort food heaven.
Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.
Sweet and crispy slices of apples and pears are great for dipping. If you prefer something savoury, try mini yellow tomatoes and broccoli florets.
It is important to buy sushi-grade tuna from your local fish market to ensure the quality and taste of this dish. If you like, serve on croûtes: To make them, just slice a mini-baguette, brush with oil and toast in the oven until golden.
Sasha (our Hungarian Komondor) would constantly 'prance' into the kitchen when this particular roast was in the oven - and when it was time to take it out, he raced me to the oven door. My daughter, Tara, (when 4 or 5 years old) would say 'oh goodie, roast beast tonight!
Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.
