Wednesday, 30 January 2013

Broccoli Salad

One of my family favourites! This is also good with toasted sunflower seeds.

1 head broccoli, broken into small pieces
1/4 large red onion, chopped
1/4 cup shredded cheddar cheese

1/2 cup mayonnaise
1/4 cup sugar
2 tbsp vinegar

Mix above ingredients.  Chill

Tuesday, 29 January 2013

Taco Dip and Chips

A popular recipe this time of the year.

8 oz pkg of cream cheese, softened
2 cups shredded lettuce
1 pkg taco seasoning (start with 1/2 pkg and adjust seasoning to your preference)
2 chopped tomatoes
1 chopped green pepper - or red/yellow
1 cup shredded cheddar cheese
2 or 3 chopped green onions

Soften cream cheese.  Add taco seasonings.  Spread chopped lettuce on platter.  Put chream cheese mixture on top.  Layer remaining ingredients.  Serve with taco chipps or small party pitas.

Monday, 28 January 2013

Monster Garlic Bread

Simple and something the kids always eat!

Preheat oven to 450F.  Shred about 2 cups of cheddar and mozzarella cheese.  Combine both in a bowl. Chop a small amount of parsley; add to shredded cheese.  Blend in well by hand while adding 1 to 2 tbsp Parmesan cheese.

Mel approx. 1/8 pound of butter in a pan at low medium heat.  Add finely chopped or crushed garlic about 2 cloves and let simmer until garlic is slightly brown.  Slice a loaf of French or Italian bread in half.  Cut 1 of the halves lengthwise through the middle.  Take that quarter loaf of bread and place it face down in te pan of butter and garlic.  Allow the bread to soak up the butter.  Brush the crust of the bread with the butter from the pan.  Once coated with butter, place bread on a baking sheet; spread the cheese mixture evenly.  Heat bread in oven just until edges of the bread start to turn brown.  Slice the garlic cheese bread into smaller bite size pieces and enjoy.

Crab Pate

125 g Pkg Cream cheese
3 tbsp tbsp melted butter
Dash Worcestershire sauce
5 oz drained crab meat
1 green onion, chopped

Melt butter.  Add softened cream cheese; cream well.  Add remaining ingredients.  Form into a ball.  Wrap in Saran Wrap.  Put in fridge.  Remove 1/2 hour before serving.  Great on crackers or veggies.

Crab Meat Puffs

A tasty and easy hors d'oeuvre!

6 oz can flaked crab meat, drained
1/3 cup chopped pitted ripe olives
1/4 cup chopped green pepper
Dash Tabasco sauce
Miniature cream puff shells

Combine crab meat, olives, green pepper, Tabasco sauce and enough mayonnaise to moisten.  Mix well.  Fill cram puff shells

Sunday, 27 January 2013

Avocado Salad with Smoked Salmon

I am Danish - and it doesn't get much more traditional than this.

2 avocados
150g Smoked Salmon

2 tbsp Dijon Mustard
2 Tbsp Sunflower oil
100 ml cold water
Black Pepper

Mix oil and mustard; stir in water for the dressing.  Cut avocado in half.  Peel and remove stone.  Cut meat of the avocados into thin slices; arrange on plates.  Pour dressing over avocado and place salmon, cut into small pieces over top.  Garnish with freshly ground black pepper.  Serve with thin slices of toasted rye bread.

Saturday, 26 January 2013

Green Beans Gremolata

This recipe also works well with new potatoes, carrots, baby zucchini and broccoli.

500 g Green beans, trimmed
1 tbsp chopped fresh parsley
2 tsp grated lemon rind
1 clove garlic, minced
1 tsp Extra virgin olive oil
Salt and pepper

In saucepan of lightly salted boiling water, cook green beans for 5 minutes or until tender crisp; drain well.

Combine parsley, lemon rind and garlic; toss with beans along with oil.  Season with salt and pepper to taste.

Friday, 25 January 2013

Tarte au Chocolat

Since we have been eating so healthy it is time for a little decadence!  This is a rich, flavourful dessert.

1/3 cup Icing sugar
1/2 cup unsalted butter, softened
2 tsp White vinegar
1 egg yolk
3/4 cup ground almonds
1 1/3 cup cake and pastry flour

1 1/4 cups whipping cream
10 oz semisweet chocolate, chopped (the best quality you can find)

1/2 cup granulated sugar
16 whole roasted hazelnuts

In bowl, beat together icing sugar and butter until smooth.  Whisk together vinegar and egg yolk; beat into butter mixture.  Stir in almonds.  Stir in flour and salt to make soft dough.  Let stand for 10 minutes.

On lightly floured surface, roll out dough to 1/4 inch thickness.  Transfer to 9 inch tart pan with removable bottom.  Trim, using extra dough to patch any tears in pastry.  Refrigerate for 30 minutes.  Prick pastry shell all over with fork. Bake in 425F oven for 12 to 15 minutes or until golden brown.  Let cool on rack.

FILLING:  In top of double boiler over hot (not boiling) water, heat half of the cream, stirring constantly with wooden spoon, until almost boiling.  Remove from heat; stir in chocolate until melted and smooth.  Blend in remaining cream.  Pour into pastry shell; refrigerate for 1 hour or until set.

Topping:  In small heavy saucepan, cook sugar over medium-high heat until melted and golden brown. Immediately plunge bottom of pan into cold water for 15 seconds.  Working quickly dip 2 of the hazelnuts into sugar and place on foil lined baking sheet.  repeat with remaining hazelnuts.  Let cool Place around edge of pie.  Makes about 10 servings.

** Roast hazelnuts on baking sheet in 350F oven for 8 minutes or until fragrant.  Place in tea towel; rub off most of the skins.

Thursday, 24 January 2013

Tabbouleh Salad

Love the combination of flavour here! An easy salad to create.

1/3 cup Bulgur
2 cups finely chopped Italian parsley
4 Green onions, chopped
1/4 finely chopped fresh mint
4 large tomatoes, diced
3 tbsp lemon juice
1 tsp salt
1/4 tsp pepper
1/4 cup olive oil

In bowl, pour 2 cups boiling water over bulgur; let stand 10 minutes or just until softened.  Drain well.

In bowl, combine bulgur, parsley, onions, mint and tomatoes.  Whisk together lemon juice, salt and pepper; gradually whisk in oil.  Toss gently with bulgur mixture.  Makes 4 servings

Wednesday, 23 January 2013

Potato Salad with Shrimp

Yet another way to do a Potato Salad.  Leave the skins on the potatoes for this one.

500g Small red potatoes (about 6) washed and unpeeled
1/2 cup chopped celery
1/4 cup chopped red onion
2 tbsp chopped parsley
1 hard cooked egg
175 g cooked shrimp

1/4 cup Ricotta cheese
2 tbsp freshly grated Parmesan cheese
1/4 cup milk
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon Mustard
1/4 tsp salt
Pinch pepper
1 clove garlic, minced

Dressing:  In blender, combine ricotta and Parmesan cheese, milk, oil, vinegar, Dijon, salt and pepper.  Blend until smooth.  Stir in garlic.

In pot, cover potatoes with cold salted water.  Bring to boil; cover and simmer for 20 minutes or just until tender.  Drain and cut into bite-size chunks.   In bowl, combine potatoes, celery, onion and parsley.  Toss with dressing.  Slice egg; arrange egg and shrimp over salad.

Tuesday, 22 January 2013

Greek Pasta Salad

An excellent pasta salad, I love anything with olives and Feta cheese!

1 cup Fusilli pasta (preferably whole grain)
Quarter seedless cucumber
Half Sweet green pepper, coarsely chopped
6 Cherry Tomatoes, halved
2 green onions, chopped
1/2 cup canned chick peas, rinsed
1/2 cup Artichoke hearts, cut in bite size pieces
1/4 cup black olives, quartered
25 g Feta cheese, crumbled

1 tbsp olive oil
1 tbsp Red wine vinegar
2 tsp Lemon juice
1 clove garlic, minced
1/2 tsp Dried oregano
Salt and Pepper

In a large pot of boiling salted water, cook pasta until tender but firm; drain and rinse under cold water. Drain again.

Place in bowl.  Cut cucumber into 3/4 inch chunks.  Add to pasta along with green pepper; tomatoes, green onions, chick peas, artichoke hearts, olives and feta cheese.

Dressing:  Whisk together 1 tbsp water, oil, vinegar, lemon juice, garlic and oregano.  Pour over salad; toss.  Season with salt and pepper to taste.

Sunday, 20 January 2013

Rice and Barley Salsa Salad

A wonderful salad full of fibre and protein.  Put in a pita or eat on its own.

1/4 cup Pearl barley
1/4 tsp salt
2/3 cup long grain rice
1/2 cup each black beans and red kidney beans
1/2 cup corn
1/2 cup chopped sweet red pepper
1/2 cup chopped celery
1/4 cup chopped onion
2 tbsp chopped mild chilies
2 tbsp chopped fresh parsley or coriander

3 tbsp medium salsa
1 tbsp olive oil
2 tsp white vinegar
Salt and pepper

In saucepan, combine barley, 2 cups water and salt.  Bring to boil, reduce heat, cover and simmer for 20 minutes.  Stir in rice; cover and simmer for 20 minutes or until barley is tender but still slightly chewy.

In bowl, combine barley and rice mixture, beans, corn, sweet pepper, celery, onion, chilies and parsley.

DRESSING:  Whisk together salsa, oil and vinegar.  Pour over salad and toss to mix.  Season with salt and pepper to taste.

Saturday, 19 January 2013

White Chocolate and LIme Cheesecake

A special treat!  A nice light tasting dessert that I found in Canadian Living 1995 (just a few years ago right).

2 packages soft lady fingers, halved lengthwise
2 packages cream cheese softened
1 cup sugar
6 squares white chocolate, melted
1/4 cup lime juice
1 envelope unflavoured gelatine
2 tsp finely grated lime peel
1 cup whipping cream, whipped
Strawberries and lime slices

Line bottom and sides of an 8 1/2 inch springform pan with ladyfingers, rounded side facing out.  Beat cream cheese on lowest speed of electric mixer until smooth.  Blend in sugar and chocolate; mix well.  Sprinkle gelatine on top of lime juice in saucepan.  Let stand 5 minutes to soften.  Stir mixture over low heat until gelatine is dissolved.  Blend warm gelatine and lime peel into cheese mixture.  Fold cheese mixture into whipped cream.  Pour into pan.  Chill at least 3 hours.  Garnixh with strawberries and lime slices.

Friday, 18 January 2013

Sugar Cookies

A simple and versatile recipe.  This is an oldie I found in Canadian Living April 1995!  Kids will love to decorate!

1 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp nutmeg
pinch salt

2 3/4 cups icing sugar
2 egg whites
food colouring

In bowl, beat butter until light and fluffy; gradually beat in sugar.  Beat in egg and vanilla.  In separate bowl, stir together flour, baking powder, nutmeg and salt; using wooden spoon, gradually stir into butter mixture.

Divide dough into 4 portions; flatten slightly.  Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

On lightly floured surface, roll out 1 portions of the cookie dough to 1/4 inch thickness.  Using cookie cutters, cut out shapes; carefully place cookies 1 inch apart on parchment paper lined or ungreased baking sheets.  Repeat with all the remaining dough.

Bake in 375F oven for 10 to 12 minutes or until light golden on bottom and edges.  Let cool for 1 minute on baking sheets; transfer to racks.  Let cool completely.

Icing:  In bowl, combine icing sugar and egg whites; beat until thick and smooth.  Divide among small bowls; stir in food colouring.  Decorate cookies as desired.  Makes about 3 dozen cookies.

Cocoa sugar cookies:  For dark cookies replace 1/3 cup flour with unsweetened cocoa powder.  For lighter cookies replace 1/4 cup of the flour with cocoa powder.

Tuesday, 15 January 2013

Smoked Salmon Terrine

I made this and brought to a friends house for a Christmas get together.  Unfortunately I didn't realize she didn't eat fish :)  While my husband, myself and another friend enjoyed this wonderful hors d'ouevre she nearly gagged!  Ahhh well I tried.  I really liked the way this came out.  Make sure your salmon is sliced thinly and of good quality.  It makes all the difference.  Serve with the Potato Chips recipe preceding this or a good quality cracker.  The original recipe from Food and Drink 2000 called for cooked spinach but I elected for raw baby spinach instead.

500g Cream cheese
2 tbsp chopped dill
1/2 cup chopped green onions
Salt to taste
1 tsp cracked black pepper
1/2 cup chopped baby spinach
2 tsp lemon juice
500 g smoked salmon, thinly sliced

Watercress leaves
Dill sprigs

  1. Combine cream cheese, dill, green onions, salt and pepper.  Remove one third of mixture and combine with spinach.  Season spinach mixture with lemon juice.
  2. Place plastic wrap in loaf pan coming up over the sides.  Divide salmon into 4 portions.  Place a single layer of smoked salmon on base of loaf pan.  Top with half of cream cheese mixture, a second layer of salmon, all of spinach mixture, a third layer of salmon, the remaining cream cheese and finish with the remaining salmon.
  3. Cover with plastic wrap and place a weight on top.  Refrigerate overnight or until ready to serve.  Turn out, remove plastic wrap and garnish with watercress and dill.
  4. Slice gently with a serrated knife.  Cut slices into smaller pieces and serve on top of potato chips or alongside crackers.

Monday, 14 January 2013

Potato Chips

Potato chips are really easy to do and can be flavoured with any of your favourite spices.  I like them best if they are very thinly sliced.  Food and Drink 2000.

3 Yukon Gold Potatoes, peeled
1/4 cup melted butter
Salt and freshly ground pepper

  1. Preheat oven to 375F.
  2. Thinly slice potatoes lengthwise for larger chips.
  3. Butter a heavy baking sheet.  Top with potato slices and season with salt and pepper.  Butter the back of a second sheet and place on top of potatoes, weighing down the slices.
  4. Bake for 20 to 25 minutes or until slices are tender-crisp and browned.  Cool on rack.  Serve with your favourite dip.

Sunday, 13 January 2013

Mini Phyllo Tarts

These are absolutely delightful!  From Food and Drink 2000.  The tarts are simple and shouldn't be assembled until just before serving or they will soften.  Use the Lemon Cheese filling provided or fill with your favourite.

8 sheets phyllo pastry (about 1/2 box)
2 tbsp each of melted butter and vegetable oil, mixed
2 tbsp granulated sugar

  1. Preheat oven to 350F.  Brush one phyllo sheet generously with butter and oil mixture.  Sprinkle with several pinches of sugar.  Stacking on top of each other, repeat with three more sheets.  Cut layered phyllo into 3 inch squares.  Keeping layers intact, push phyllo squares to bottom of ungreased mini muffin cups with a bottom diameter of 1 1/4 to 1 1/2 inches.  Curve top edges slightly outward from cups.  Bake 8 to 10 minutes or until golden and crisp.
  2. Remove from cups and cool on a rack.  Continue filling muffin cups and baking as needed to use up all the squares.  Repeat with remaining phyllo sheets.  Store in a single layer in an airtight container at room temperature for up to 2 weeks.
Makes 40 shells


3 to 4 large lemons
3 eggs
1 cup granulated sugar
1/4 cup unsalted butter, softened
250g cream cheese

  1. Using a zester or fine grater, grate zest of 1 lemon onto a piece of waxed paper.  Squeeze 3/4 cup lemon juice.  In a medium saucepan, whisk eggs with sugar, lemon juice and zest until combined.  Whisk over low heat until mixture is warm, and then add butter.  Continue whisking constantly until mixture thickens and colour lightens slightly, from 15 to 18 minutes.  Do not boil.  Pour into a bowl, press a piece of plastic wrap directly on surface and refrigerate for a week or more.
  2. To make tart filling, stir softened cream cheese until smooth and lump free.  Gradually stir in lemon curd until blended.  Spoon into tart shells and garnish with a few thin threads of lemon zest.
Makes enough filling for 20 shells

Saturday, 12 January 2013


This is a decadent, flavourful drink.  For a dessert, change the cream for a good quality vanilla ice cream.  From Food and Drink 2000.

1 oz green creme de menthe
1/2 oz coffee liqueur
1 1/2 oz 18% table cream
GARNISH grated chocolate, chocolate candy stick or a fresh strawberry

Shake creme de menthe, coffee liqueur and cream with ice and strain into a cocktail glass.  Garnish with chocolate or a strawberry on the rim.

Thursday, 10 January 2013

Spiced Beef and Mushroom Pie

A wonderful comfort meal.  Chunks of carrots and zucchini may be added for the last half hour of cooking the meat, if desired.  From Food and Drink 2000.

15 g dried porcini mushrooms You can use sauteed mushrooms if you can't find these - just skip the soaking and use vegetable stock for the mushroom liquid
1 tsp dried thyme
1 tbsp paprika
Pinch cayenne
Salt and freshly ground pepper
500 g stewing beef, cut in 1 inch pieces
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
2 tsp fresh rosemary, chopped
1/4 cup flour
1/2 cup red wine
1 1/2 cups beef stock
2 tbsp butter
300 g button mushrooms
1/2 No Fail Pastry crust (see following)
1 egg, beaten with a pinch of salt

  1. Cover porcini mushroom with 1 cup boiling water.  Let sit for 20 minutes or until mushrooms are softened.  Strain, reserving mushrooms and liquid separately.
  2. Preheat oven to 325 F.
  3. Combine thyme, paprika, cayenne, salt and pepper.  Toss meat with half of mixture, reserving remainder.  Heat oil in heavy skillet on high heat.  Add meat in batches, do not crowd pan, and brown on all sides.  Remove and continue until all meat is browned, adding more oil if needed.
  4. Reduce heat to medium and add onion and garlic.  Saute until onions are softened, about 2 minutes.  Stir in remaining spice mixture, rosemary and flour.  Cook until flour colours to pale gold.  Pour in wine, bring to boil, stirring, add stock and mushroom soaking liquid.  Bring to boil, reduce heat to low and return meat.  Place in ovenproof casserole or Dutch oven, cover and cook until meat is just tender, about 1 1/2 hours.
  5. Heat butter in skillet on medium high heat.  Add button and reserved porcini mushrooms and saute for 3 minutes or until softened.  Season well with salt and pepper.  Mix with meat.
  6. Place mixture in a 4 cup deep dish pie plate or ovenproof baking dish.  Roll out pastry 1 1/2 inches larger than dish.  Cut 1 inch wide strips from edges of pastry.  Brush edge of dish with water and lay strips on it.  Brush with egg.  Lay pastry on top sealing edges.  Cut a steam hole, decorate with any extra pastry and brush the top with egg.  Bake for 30 to 35 minutes or until pastry is golden and filling is hot.
3 cups all purpose flour
1 1/2 tsp salt
1/2 cup unsalted butter, cut in 8 pieces
1/2 cup vegetable shortening, cut in 8 pieces
1/3 cup cold water
2 tbsp white vinegar

  1. In a bowl, combine flour and salt.  With a pastry blender or fingers, cut in butter and vegetable shortening until mixture resembles breadcrumbs.
  2. Combine water and vinegar and sprinkle over flour mixture a little at a time tossing together with a fork until the pastry is moist enough to hold its shape when a little piece is pressed between the fingers.
  3. Gather pastry into a ball: it should not feel sticky
  4. Flour the counter or pastry board lightly.  With a floured rolling pin, roll the pastry out into a rectangle approximately 8 x 12 inches fold the pastry into thirds like a letter.  Turn the dough so the open edges face you and roll out into a rectangle again.   Repeat this procedure again.  Cover dough with plastic wrap and chill one hour.
  5. For smaller pies, use half the dough, larger ones need two thirds or all of it.  Freeze any remaining dough for another occasion.  Dough should be rolled 1/4 inch thick.
  • When making pastry in a food processor, make sure butter and shortening are cold before adding.  Never let pastry form a ball in processor - it would be over worked and tough.
  • If you have trouble rolling pastry out, try rolling between two sheets of plastic wrap or wax paper.  
  • If desired, add other flavouring into the pastry such as herbs, grated cheese, crumbled bacon, lemon or orange rind.
  • Turn dough into a sweet pastry by adding 1 tbsp sugar to the original recipe.

Thursday, 3 January 2013

Carrot Muffins

1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp each baking soda and salt
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
generous pinch of allspice
3/4 cup packed brown sugar
1/2 tsp salt
1 egg
1/2 cup buttermilk or soured milk
1/3 cup oil
1/2 tsp vanilla
1 1/2 cup finely grated carrots
1 cup chopped nuts

  1. Measure flour, baking powder, soda, salt, cinnamon, nutmeg, allspice and brown sugar into a large bowl.  Stir to blend in all ingredients.
  2. In a smaller bowl, whisk together egg, buttermilk, oil and vanilla; pour over dry ingredients.  Sprinkle in carrots and nuts.  Stir just enough to blend dry and liquid ingredients together.
  3. Transfer to greased or paper lined muffin cups.  Bake at 100F. for 18 min

Chocolate Chip and Bran Muffins

A sneaky way to get a bran muffin into the kids!

1 3/4 cup all purpose flour
1 cup granulated sugar
5 tsp baking powder
3/4 tsp salt
1 1/4 natural wheat bran
1/3 cup chocolate chips
2 eggs, well beaten
1 cup milk
1 tsp vanilla
1/2 cup vegetable oil

Preheat oven to 375 F.  Combine ingredients, fill greased or paper lined muffin cups.  Bake 20 minutes or until brown and firm.  Makes 12 large muffins 258 calories each.

Wednesday, 2 January 2013

Baja Grilled Chicken Chef's Salad

I love grilled vegetables, what a great assortment of veggies and chicken!

1 cup Diana Sauce Western Smokehouse flavour, divided
1 tbsp each brown sugar and cider vinegar
1/4 cup vegetable oil
2 tbsp lime juice
2 tsp minced chipotle peppers in Adobo sauce
2 cobs corn, husked
4 thick rings of pineapple
4 boneless, skinless chicken breasts
3/4 tsp each salt and pepper (I omit the salt)
8 cups shredded iceberg lettuce (I prefer romaine)
1 avocado, pitted peeled and sliced
1 red pepper, sliced
2 green onions, sliced
Lime wedges

  1. Preheat the grill to medium high and grease the grate.  Divide the sauce in half.  Stir one half with brown sugar, cider vinegar and vegetable oil.  Reserve.  Stir remaining sauce with lime juice and chipotle peppers until combined.
  2. Brush corn, pineapple and chicken with chipotle sauce mixture; sprinkle evenly with salt and pepper.  Transfer chicken and corn to grill.  Cook, turning once for 5 minutes.  Reduce heat to medium; cook, turning as needed for 9 to 12 minutes or until tender and cooked through.  Add pineapple during last 5 minutes of cooking time; turning as needed.  Remove everything from grill.  Slice chicken and quarter pineapple rings.  Use a sharp knife to cut corn into disks.
  3. Divide lettuce between four large plates.  Drizzle with some of the reserved dressing.  Arrange grilled chicken, pineapple, corn, avocado, red pepper and green onions over lettuce.  Drizzle with remaining dressing.  Serve with lime wedges. Makes 4 servings.

Tuesday, 1 January 2013

Ginger Peach Glazed Pork Medallions with Zesty Grilled Corn

A great change of flavour for the grill.  I actually prefer grilled corn to boiled.

3 pork tenderloins, about 375g each
1 tsp salt and pepper (I exclude the salt)
1 cup melted peach jam
3/4 cup HP sauce
1 tbsp each minced fresh ginger and balsamic vinegar
1 clove garlic, minced
1/2 tsp ground cumin
Chopped fresh coriander

Zesty Grilled Corn
1/2 cup each melted butter, HP sauce and finely chopped basil
1 tbsp hot sauce
1 tsp each salt and pepper (I exclude the salt)
12 cobs corn, husked and blanched for 10 minutes

  1. Cut the pork tenderloins into 2 inch medallions (It is very important to have a consistent size).  Sprinkle evenly with salt and pepper, reserve.  Stir the peach jam with the HP sauce, ginger, balsamic vinegar, garlic and cumin until smooth.  Pour one third of the peach mixture over the pork.  Marinage for 30 minutes.
  2. Preheat the grill to medium.  Remove the pork from the marinade.  Discard the used marinade.  Grease the grate and add the medallions.  Grill for 5 minutes.  Turn the pork and baste liberally with the reserved peach mixture.  Grill, basting often, for an additional 8 to 10 minutes or until the pork is cooked to desired doneness.  Baste with any remaining peach mixture before removing from the grill.  Arrange on a platter and garnish with chopped coriander.
  3. Zesty Grilled Corn: Meanwhile, blend the butter with the HP Sauce, basil, hot sauce, salt and pepper until combined.  Arrange the corn on the grill and cook, turning and brushing often with the butter mixture, for 5 minutes or until browned and tender.  Add to the platter with the pork.  Makes 6 servings.