A Blog from my favourite butcher!


Here's just a little taste of what's in store for you this weekend!
"It's not just meat, it's ACME Meat"

5 fun things to cook on your grill

Double digit temperatures this weekend means a lot of you are going to be taking advantage and being outside as often as possible, so it's a good thing you can cook almost anything on your barbecue. Here are five fun things suggested by Canadian Living to prepare on your grill:

1. Soups
Making a soup on your barbecue adds sensational smokey flavour you can't get on the stove. Simply grill up the vegetables of your choice. On your side burner, sauté onion and garlic in one tablespoon of oil in a pot. Add your vegetables and stock and bring to a boil. Puree your soup, if desired, and serve with crusty French bread.

2. Salads
Using your barbecue to make a summer salad is super easy. Simply grill a chicken or turkey breast, or piece of fish, slice it lengthwise and toss with mixed greens and your favourite homemade vinaigrette. Or, try a Grilled Vegetable Salad, Grilled Vegetable Pasta Salad or a Grilled Vegetable Couscous Salad.

3. Pizza
What's more fun than making a homemade pizza with your family? Making a homemade pizza outdoors on the grill! Simply roll out your dough, brush one side with oil, place the oiled side down on a greased grill and cook on medium until your dough begins to brown. Flip it over and grill for about one minute. Remove dough from the grill and transfer to a lightly-floured surface and prepare the pizza as you normally would, using your sauce, vegetables, cooked meat of choice and cheeses. Then place back on the grill for another 5-10 minutes, until done.

4. Corn on the cob
Crunchy, sweet summer corn is far more enjoyable from the grill. Soak the cobs (with husks on) for 30 minutes in water. Place cobs on grill and cook for about 25 minutes on low heat, turning once. After the cobs have cooled, pull back husks and enjoy with butter and salt. Or, brush your cooked cobs with one of these tasty toppings.

5. Desserts
Yes, you can even prepare delicious desserts on the barbecue. Pick your fruit of choice (pineapple, pears, peaches, apricots, nectarines, apples), halve them, place on a greased grill over medium-low heat, brush with maple syrup or honey and sprinkle with a little nutmeg and cinnamon. Serve with vanilla ice cream. Try Maple-Grilled Peaches at your next barbecue.

Happy BBQing!

What's for supper?

Get ready for the Porkapalypse.

The pork belly is a real Carnivores cut. It has everything one would look for – crisp skin, chewy fat, tender meat and masses of flavour. It also happens to be one of the cheapest cuts to work with. So if you're looking for something quick, easy and delicious, then this is the sandwich for YOU!

Pork Belly Sandwich with Apple Mustard Salad and Arugula


For the Pork

1 1/2 lbs pork belly, skinless

2 tablespoons salt

1 tablespoon white sugar

1 tablespoon brown sugar

1 teaspoon white pepper

For the Apple Salad

3 large granny smith apples, peeled, cored, and thinly sliced

2 tablespoons shallot, finely chopped

2 tablespoons parsley, finely chopped

3 tablespoons whole grain mustard

For the Sandwiches

1 large baguette, maybe 2, halved and sliced into whatever size you want your sandwiches to be

1 bunch arugula

olive oil (optional)

Start with the pork. Mix together the dry ingredients and rub into the pork belly, brush off the excess. Put the pork belly in a tight container and marinate for at least 6 hours and up to 24. Pre heat the oven to 450 F, and dry off the pork belly on some paper towels. Put the pork belly into a tight roasting pan or pyrex dish and roast for one hour, basting once half way through. Make sure it's in the center or lower rung of the oven, as the top can brown quickly. If it starts to get too dark, cover with some foil. After an hour, turn the oven down to 250 F and cook for another hour to an hour and fifteen minutes. You want the pork to be soft to the touch, but not falling apart. When it's done, take it out of the oven and cool until you can handle it, and wrap it up in plastic wrap and stick in the fridge to chill. Chilling makes it a lot easier to slice, so if you don't care about looks, you can slice right away. If you do chill it, heat up the slices in a pan for a little to warm it through.

For the apple salad, mix everything together in a small bowl. It's easiest to get right in there and toss it with your hands to distribute the mustard evenly. Assemble the sandwiches by lightly toasting the baguette and drizzling with a little olive oil. Dress the top half with the arugula and the bottom half with the pork belly then apples.



HANDMADE FRESH for YOU this weekend will be Beef, Pork, Veal and you can spice things up with our Hot Italian

Be sure to get in early before they're all gone!

Tuesday-Friday: 9:00am - 6:00pm
Saturday: 8:30am - 5:00pm
Closed Sunday & Monday

Contact us @ 780-433-1812 or acme.meatmarket@gmail.com
9531-76 AVE


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