Jamaican Jerk Roasted Corn

Here's a great recipe shared with us this weekend by a producer!
1 corn on the cob per person
1tsp Pixie Chicks Jamaican Jerk Spice Rub
½ cup mayo
Freshly toasted sweetened coconut (optional)

Boil or grill your corn on the BBQ (husk on, pre-soaked for half an hour). Mix about 1 tsp Pixie Chicks Jamaican Jerk Spice Rub with 1/2 cup mayo. Remove husks from corn, brush with jerk-mayo mix, and roll in freshly toasted sweetened coconut ... (optional). Crank up the reggae, close your eyes and enjoy the sounds and taste of Jamaica!

Recipes courtesy of FoodiePages.ca, a new online marketplace connecting you to Canada's best hand-crafted food and wine makers. It's like online grocery shopping direct from the source!

Do your online grocery shopping direct from local food & wine producers on FoodiePages.ca. You can find key ingredients for this recipe on their website.

Smoked Salmon & Asparagus with “Ciel de Charlevoix” and Icewine Aceto

Serves 2
1 lg. bunch asparagus, blanched to tender
2 oz. good quality smoked salmon
2 oz. “Ciel de Charlevoix” blue cheese
1 oz. extra virgin olive oil
½ oz. Icewine Aceto
sea salt and pepper to taste

Place asparagus on plate, drizzle with olive oil, season with salt and pepper, divide salmon between plates and crumble cheese on to each. Drizzle with Icewine Aceto and enjoy with crusty bread.



Recipes courtesy of FoodiePages.ca, a new online marketplace connecting you to Canada's best hand-crafted food and wine makers. It's like online grocery shopping direct from the source!

Do your online grocery shopping direct from local food & wine producers on FoodiePages.ca. You can find key ingredients for this recipe on their website.