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Hot Off The Grill from (Issue #7)
September 17, 2013

Newest grilling recipes from


Here's 2 new recipes just added to

The first one is a very tasty seafood kebab that was inspired by a trip this summer out to Digby, Nova Scotia.

We've combined marinated jumbo shrimp and large sea scallops with red onion, cherry tomatoes and zucchini.

They're easy to make and only take a few minutes on the grill, but I think what really make these stand out is the marinade.

The second new recipe is a Pork Loin roast stuffed with Bratwurst sausage meat and Smoked Cheddar Cheese.

The roast marinates a bit in a Dijon-Peppercorn paste before grilling and then get's a finishing glaze of Apple-Honey-Dijon before serving.

This one's great for your next Sunday Supper.


Shrimp & Scallop Kebabs

If you love Shrimp and Scallops then put them both together on kebab skewers with cherry tomatoes, zucchini and red onion.

The marinade is rich in butter and coats the shrimp and scallops and bastes them as they cook.

Don't overcook these, they only need 6 - 8 minutes on the hot grill.

Sausage & Smoked Cheese Stuffed Pork Loin

This Pork Loin roast is perfect for a family Sunday Supper.

The boneless pork roast is stuffed with tangy Bratwurst sausage and Smoked Cheddar cheese along with green onions and Dijon mustard.

Soak it all in a brown sugar, dijon and crushed peppercorn paste for a few hours before you BBQ it.

Just before it's done you'll brush on a Honey-Dijon glaze to make it nice and sticky and perfect for presenting to your family.

Until next time, enjoy these new recipes and feel free to share this newsletter with your friends.


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