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Monday, August 22, 2011


Where do you want it Grandma?
You want me to paint more??

For those of you who have been following our blog over the past year, it may seem to you that our lives are filled with non-stop family gatherings, walks in the woods with our dogs and frequent dinner parties.  Well, they are; we have very large families and honestly, there always seems to be something to celebrate! But, let it be known, the hammer came down last week on Wolfe Island, when Kris’s mom Jackie decided that after a relaxing summer, there was work to be done. It is an annual occurrence, we are all familiar with it and were actually wondering when the decree was coming. We all rally ourselves and for a furious 4-5 days, put ourselves at the disposal of “Grandma”, and show her that we have the “right stuff” – grit, determination and a fun-loving nature.  Not to let any occasion go unrecognized, even this event becomes a party. When is it not the right time for a water-fight?

It must be dinner soon.
All work and no play....!!
Luckily,  the usual suspects get to plan and prepare the meal, so…. when there is a hungry group and a loose schedule,we put hamburgers on the menu.  Robust and filling, we prepared some flavourful toppings for our classic, simple beef burgers to make them memorable. So, instead of the usual condiments of tomato, onion and mustard, our families enjoy caramelized onions, pancetta and tangy blue cheese.

Caramelized onions

It’s all about time with savoury caramelized onions. Cook them low and slow and you will be rewarded with a sweet and delicious topping for your burgers. Make lots and serve them over the next few days with cheese, as a pizza topping or a side dish with any meat. Change them up a bit  by adding a splash of balsamic vinegar or red-wine to de glaze the pan during the last 10 minutes of cooking and you will be surprised by the tangy finish.
4 large Vidalia onions, thinly sliced
4 tbsp olive oil ( substitute some butter for a richer flavor)
Salt & pepper, to taste

In a large skillet, combine olive oil and onions and cook on medium-high for 2 minutes. Reduce heat to medium-low and continue cooking gently for 45 minutes. Add salt & pepper to taste.


We are developing a line of seasonings/rubs to be used when grilling meats, vegetables and poultry. These flavourful spice blends make simple foods, like burgers, special.  The Perfect Steak Rub is perfect here. If you can’t find them, substitute salt and pepper for now, but keep looking for these products at your grocery and barbecue retailers
4 lbs ground chuck
2 tbsp Perfect Steak Rub

 1 lb rocquefort cheese
1 lb pancetta, thinly sliced and cooked crisply

12 of your favorite buns

Combine ground beef and seasoning gently in a large bowl, and form into 12- 16 patties. Preheat barbecue on MEDIUM-HIGH, then brush or spray grids with vegetable oil.  Place patties on the grids and sear for 2 minutes per side. Reduce heat to LOW and continue cooking for another 2-4 minutes per side(depending on the thickness of the patties) until juicy, but cooked through.  Lightly toast the buns during the last 2 minutes of grilling. Serve with a big leafy green salad and fresh corn on the cob!

Pepper and Briar tried to stay out of the way!

1 comment:

  1. well done ladies il certainly try the recipes over here in bonny scotland.always knew you 2 were talented x