Recettes - Épices et grillades de Valleyfield

Ingredients

• 1 whole or pre-sliced pork flank
• Valleyfield grill spices, to taste

Preparation

• Preheat the BBQ to 350–400 °F.
• Sprinkle Valleyfield grill spices generously over the entire pork flank.
• Slice the pork flank and season both sides with Valleyfield grill spices.
• On the BBQ, cook the pork flank slices on a griddle or cast iron skillet.
• Grill both sides for 1 to 2 minutes until the slices look crispy (that’s when they’re at their best!).

• Remove the grilled meat and let it rest for about 1 minute.

Serving Suggestions

• Enjoy them “loose,” just like true Campivallensians (as shown in the image).
• In a sandwich: Add yellow mustard to very fresh sliced white bread, 2 slices of onion, 2 slices of tomato, and top with grilled pork belly slices.

C'est la recette proposée par l'équipe de Destination Valleyfield.
Une idée d'amuse-bouche facile et délicieux, à inclure dans votre répertoire des meilleures recettes.

Presque trop simple pour être bon.

• Tartinez quelques tranches de saumon fumé avec du fromage à la crème fouetté.
• Garnissez d'épices à grillades de Valleyfield, au goût, mais soyez généreux.
  
• Ajoutez des brins d'aneth frais et roulez les tranches de saumon.
• Si désiré, coupez les rouleaux en deux.
• Piquez d'un cure-dent et servez.

Ingredients

• 4 potatoes
• 3 tbsp Valleyfield grill spices
• 2 tbsp lemon juice
• 2 tbsp olive oil

Preparation

• Preheat the oven to 400 °F.
• Cut the potatoes into wedges.
• Chop the onion into small pieces.
• In a large bowl, mix the potato wedges with Valleyfield grill spices, olive oil, and lemon juice.
• Season with a fresh herb of your choice.
• Spread the potatoes on a baking sheet. Bake for 25 to 28 minutes, until the potatoes are tender.

Ingredients
• 1.5 oz Gin 3 Lacs Lime Basil from Distillerie 3 Lacs
• 0.5 oz lemon juice
• 6 or 7 dashes of Worcestershire sauce
• 3 dashes of Tabasco
• 6 oz Clamato
- Valleyfield grill spices
- Celery salt

- Valleyfield grillades***


Preparation
• Rim the glass with a mix of spices (half Valleyfield grill spices, half celery salt, and a pinch of brown sugar).
• Fill a glass with ice and pour in all the ingredients, topping off with Clamato.
• Stir well with a spoon and add a few twists of freshly ground pepper.
• Garnish with grilled meat slices and pickles.