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  Your description goes here HomePersonalitiesRandy OwenCraig FoxCathy WegnerGary ChittimGalleriesNew MusicNewsNewsflashLatestOxford County PoliticsRoad ConditionsSportsWeatherArchivesLifestyleSummer Grilling GuideInvesting MattersHusky's HeroesCommunityGalleriesEventsPet Lost and FoundTerry Sumsion Tribute2013 TurtlefestAdvertisingAdvertising QuestionaireAdvertising InfoWhy Advertise On The Radio?Business DirectoryContestsContest WinnersAre you smarter than a Fox?Great Lakes International AirshowContact UsListen Online! Summer Grilling Guide	Traeger Canada Presents – The Elmira Stove Works Summer Grilling Guide	BEER BREAD Wednesday, 22 May 2013 06:09 administrator Leavened by beer and baking powder, this is one of the easiest breads you'll ever make. Although great served plain with brisket or other barbecued meats, the optional add-ins suggested below can take the bread to a new place. One of our favorite combinations is cooked, crumbled bacon, Cheddar cheese, and onion. You can play around with the beers, too, for different flavor profiles. Hard apple cider and a teaspoon of cinnamon, for example, turns this into a breakfast loaf.
  Recommended Pellets: Apple or Pecan
  One 12-ounce can or bottle of beer (not too dark or bitter)
  2 tablespoons honey or agave, warmed
  Optional add-ins: Cooked crumbled bacon; 1 cup grated cheese; 1/4 cup each red bell pepper and diced onion sautéed in butter; minced green onions; dried herbs such as dill, rosemary, mixed Italian herbs, etc.; cracked black pepper; your favorite barbecue rub, such as Traeger's Pork and Poultry Shake; ground cinnamon; dry ranch dressing mix; coarse-grained mustard .
  Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Spray a loaf pan (9- by 5- by 3-inches) with nonstick cooking spray and set aside. Put the flour, sugar, baking powder, and salt in a large mixing bowl. Whisk with a wire whisk to combine and aerate. Add the beer and honey and stir with a wooden spoon until the batter is just mixed. (Do not overmix.) If desired, gently stir in one or more of the optional add-ins. Pour half of the melted butter in the prepared loaf pan and spoon in the batter. Pour the remainder of the butter over the top of the loaf. Put the loaf pan directly on the grill grate and bake until a wooden skewer or toothpick inserted in the center of the loaf comes out clean, 50 to 60 minutes, and the bread is golden-brown. (Note: If using a glass loaf pan, the baking time might be shorter.) Let the loaf cool slightly in the pan before removing from the pan. Leftovers make great toast. Last Updated ( Wednesday, 22 May 2013 06:18 ) PORK TENDERLOIN WITH APPLE JELLY GLAZE Wednesday, 26 September 2012 04:37 administrator Not wanting to make a trip to the supermarket, we used pantry ingredients to make a flavorful glaze for pork tenderloin. Serve with applesauce, mashed or roasted potatoes, and a vegetable.
  Your choice of garnishes: homemade beef jerky or Slim Jim meat sticks; leafy celery sticks; pickled okra; dill pickles; pickled beans, onions, or asparagus; stuffed olives; peperoncini or other pickled peppers
  Make the glaze: Melt the apple jelly in a small saucepan on the stovetop
  over low heat or in a microwave-safe container in the microwave. Add the
  butter and stir until it melts. Whisk in the mustard, vinegar,
  Worcestershire sauce, and cinnamon. Set aside. Generously eason the
  tenderloins on all sides with salt and pepper. When ready to cook, start the
  Traeger grill on Smoke with the lid open until the fire is established (4 to
  5 minutes). Set the temperature to 400 degrees F and preheat, lid closed,
  for 10 to 15 minutes. Arrange the pork tenderloins directly on the grill
  grate and grill, turning once, for 20 minutes. With a basting brush, coat
  each tenderloin with the glaze. Roast for 10 minutes more, or until the
  internal temperature of the pork is at least 145 degrees F. (The pork will
  still be slightly pink in the center at that temperature. If you prefer your
  pork to be well-done, roast it to an internal temperature of 160 degrees F.)
  Transfer the pork to a cutting board and apply another coat of the glaze.
  Let rest for 3 minutes, then cut into 3/4-inch slices for serving. GRILLED CLAMS WITH GARLIC BUTTER Tuesday, 18 September 2012 10:21 administrator Shucking bivalves ranks as one of our least favorite culinary chores. So it was nice to discover that you can simply put scrubbed raw clams directly on your Traeger: They will open in minutes, and can then be dunked in a garlicky butter. Serve with crusty bread for sopping up the juices.
  Serves: 4 as an appetizer Recommended Pellets: Alder
  8 tablespoons (1 stick) butter cut into chunks
  A teaspoon or two of Pernod (anise-flavored liqueur: optional)
  Scrub the clams under cold running water, discarding any that don't close or that have broken shells. Put the butter, garlic, parsley, Pernod, if using, and the juice from 2 lemon wedges in a heat-proof pan or casserole large enough to hold the clams and place it on the grill. Arrange the clams directly on the grill grate and grill for 5 to 8 minutes, or until they open. Discard any that fail to open. With tongs, carefully transfer the opened clams to the pan with the butter, trying not to spill any of the clam juices enroute. Tip the clams and the butter into a shallow serving dish and serve with the remaining lemon wedges. ROASTED APPLES WITH DRIED FRUIT, NUT, AND CHEESE STUFFING Tuesday, 11 September 2012 07:21 administrator Perfect for dessert after a casual fall supper, but fancy enough to serve on Thanksgiving. If desired, add a bit of Madeira, port wine, or even Grand Marnier to the apple cider before soaking the dried fruit. If you want a more pronounced smoke flavor, smoke the apples for 30 minutes before finishing on higher heat.
  Serves: 6 Recommended Pellets: Apple
  For the rub and Bloody Mary mix:
  Put the cranberries and ginger, if using, in a small heatproof bowl and pour the hot apple cider over them. Let the mixture steep for 30 minutes, then drain, reserving the apple cider. Set aside. Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. In a medium bowl, combine the cream cheese, brown sugar, butter, vanilla, cinnamon, and nutmeg and mix until smooth. Stir in the 1/4 cup of chopped walnuts and the reserved cranberries and ginger. Core the apples, from the stem end, leaving the bottom intact. (If you accidentally punch a hole in the bottom, plug it with a marshmallow.) Pare 1/2-inch of skin from the equator of the apple to keep the skin from splitting as it roasts. Spoon the filling into the apples. Arrange the apples upright in a snug baking dish. Pour the reserved apple cider in the bottom of the dish. Roast the apples until they are tender, 45 minutes to 1 hour, basting occasionally with the apple cider. Serve warm garnished with walnut halves. Last Updated ( Tuesday, 11 September 2012 07:37 ) SMOKED BLOODY MARY Wednesday, 05 September 2012 08:41 administrator The Bloody Mary is a highly subjective cocktail, open to many interpretations. What we know for sure is we received a deluge of requests for this recipe when we mentioned it on Facebook recently. We like ours' with a hint of wood smoke, a beef jerky stir stick, and a variety of garnishes. If tomatoes aren't in season, freeze your favorite commercial Bloody Mary mix in ice cube trays and smoke the cubes in a colander over a bowl until they liquefy. (Thanks for the idea, Charley B.!)
  Serves: 8 Recommended Pellets: Hickory, Oak, or Pecan
  1/2 cup kosher salt plus additional for salting the tomatoes
  5 to 6 pounds ripe fresh tomatoes
  2 cups good quality tomato juice, such as Sacramento brand, or more as needed
  1 tablespoon Louisiana-style hot sauce, such as Crystal, or more to taste
  2 ounces vodka-plain or pepper- or lemon-flavored
  1 tablespoon olive brine from a jar of olives (optional)
  Combine 1/2 cup of kosher salt with the Old Bay Seasoning on a pie plate and set aside. Core the tomatoes and slice each into several wedges or chunks. Lay a cooling rack inside a large rimmed baking sheet. Arrange the tomatoes in a single layer on the cooling rack. (If you don't own a cooling rack, simply put the tomatoes on the baking sheet.) Lightly salt and pepper the tomatoes. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Put the baking sheet with the tomatoes on the grill grate and close the lid. Smoke the tomatoes for 1 hour. Let cool. Working in batches, liquefy the tomatoes in a blender or food processor, adding enough tomato juice to get the tomatoes moving. Transfer to a large bowl or pitcher. Strain if desired. Stir in the lemon juice, Worcestershire, horseradish, onion powder, garlic powder, and celery salt. Taste for seasoning, adding more salt, pepper, lemon juice, hot sauce, horseradish, or spices as desired. The mix should be highly seasoned, but still taste of fresh tomatoes. Chill thoroughly in the refrigerator. To make a Bloody Mary cocktail, rim a tall glass with the lemon or lime wedge. Dip the rim upside down in the salt/Old Bay mixture. Add ice cubes to the glass, then the vodka and olive brine, if using. Top with the tomato mixture and stir gently, being careful not to disturb the salted rim. Finish with your favorite garnishes. (If desired, you can put the vegetable garnishes on bamboo skewers for serving.) Page 1 of 8	Prev12345678NextEnd	Come and see us! Ethnic Programming Visit Easy101 online! Login Form Username