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Page 12, News, Wednesday, July 6, 1988 Hood For Summer eating is almost syn- onymous with barbecuing,and most cooks will agree this casual method of cooking is much more fun and relaxed than the usual kitchen activity. Diners await eagerly, but patiently, enjoying the tantalizing aromas wafting from the backyard, while the cook works a leisurely pace, seasoning, marinating, skew- ering and otherwise readying food for the grill. This summer, venture out from the usual barbecue fare and include fresh Ontario pork. If it's not already in your barbecue repertoire you're in for a treat. Pork is tender, tasty, combines well with a multi- tude of seasonings and flavorings, and many cuts require only a short cooking period. The secret to a perfect barbe- cued pork is to grill it over low to moderate heat. This reduces shrink- age and ensures tender, juicy results. To determine the best tem- perature, you should be able to hold your hand over the grill for four seconds for medium heat, five to six seconds for low heat. Anything less is too hot for pork The new pork steaks you'll be seeing more of are ideally suited for the barbecue. These are bone- less, very well trimmed cuts of pork from either the centre loin, leg , or Shoulder butt. For best results select thicker pork cuts 1 to 11/4 " (21/2 to 3 cm) thick and bring to room tempera- ture before placing meat on the grill. And most important of all to remember: don't overcook! Pork is cooked when it has just lost its pinkness and is full of flavorful juices. Stop cooking immediately or meat will become dry and less tender. Marinades work especially well with pork and serve the dual pur- pose of flavoring the meat as well as keeping it moist and tender. Here's one quick marinade sugges- tion: 2/3 cup (150mL) dry white wine, 2 tbsp (25mL) Dijon mus- tard, 1 tsp (SmL) rosemary, and 1 tsp (SmL) powdered ginger. Blend ingredients, pour over pork and marinate overnight in the refrigera- tor. Some pork cuts, such as the ten- derloin, are so adaptable to the bar- becue, the most modest treatment still produces deliciously moist results -- simply brush with oil and grill until just cooked through (no trace of pink remains and the juices are Clear). Season sparingly with salt and pepper and maybe a squeeze of lemon juice. The following recipe is from the home economists at the Ontario Pork Producers' Marketing Board and will give you an idea of how well pork is suited to the barbecue. But don't stop here. After you've tried this suggestion, experiment with new pork cuts, flavorings and accompaniments for months of delicious summer eating. Caribbean Barbecue 4 boneless pork steaks cut 1- inch (2,5 cm thick), 1 large red onion, 3/4 (175 mL) cup fresh lime juice, 1 tsp (5 mL) salt, 1/4 tsp (1 mL) cayenne pepper. Trim fat from pork if necessary, Thinly slice red onion. Place pork and onions in a glass or enamel 12 x 9 inch (3 L) baking dish. Combine lime juice, salt and cayenne. Pour over pork; cover and marinate for 1 hour at room tem- perature. Lift pork steaks out of marinade, brushing off onions; wipe meat dry. Barbecue over hot coals, 3 inch- es.(7 cm) from heat, for 15 -18 minutes, turing once. Heat onions and lime juice just to boiling. Serve onions with pork steaks, Makes 4 servings. Preparation Time: 5 minutes (plus marinating time) Cooking Time: 15-18 minutes. Calories Per Serving: 214 Thank you Just a little note to thank all of you actresses who attended my B.B. & B. Shower. Thanks also for all the beautiful gifts. Thanks to Marilyn for hosting the party. | had a great time. Just remember, it's all on tape, and copyrights may be purchased, FOR A PRICE. Debbie Thank you | would like to thank everyone who supported the Stag held in my Honour. Special thanks to the Wedding party, Norm, Don, Gerry, and the bartenders, who all worked so hard to make it a success. John Fischer The Corporation of The Township of Terrace Bay Notice Regarding COUNCIL MEETING The public is welcome to attend our regular Council Meeting for Monday, July 11, 1988, being held in the Council Chambers at 7:00 p.m. at the Municipal Office. Only Council Meeting will be held in July the Grill VTE Lag PGCE fet y Lean pork steaks marinated in lime juice with red onion becomes a Caribbean Barbecue. PHOTO CREDIT: Ontario Pork Producers' Marketing Board Ss R p.m. FRE and - fish - top Please drive slowly anywhere SATURDAY, JULY 9 meer Fishing begins at 8:00 a.m. Food booths open H till 1:00 a.m. Hospitality Gardens open at 1:00 during p.m. till 1:00 a.m. Weigh-in Time is 4:00 to 7:00 the p.m. | weekend! SUNDAY, JULY 10 Food booths open noon to 5:00 p.m. Weigh-in Time is 2:00 p.m. to 5:00 p.m. Presentations of prizes. Hospitality Gardens open noon to 6:00 Derby grounds at 1:30 a.m. sharp Saturday Schreiber and Terrace Bay. 1st: $1000; 2nd: $300; 3rd: $200. - earliest entry priority for fish of the same weight; - an angler can have only one entry in the top ten; - all other prizes on a draw basis; - an angler may enter up to three fish per day; a derby ticket required for each entry . JOIN THE CROWD AT THE OSSPORT FISH DERBY FRIDAY JULY 8 Dance -- Community Hall E bus transporation available from 6:30 p.m. Sunday returning to DOOR PRIZES: must be caught on derby days; ten prizes for the ten largest fish;