Mon | Aug 19, 2019

Summer Sizzle with Rainforest

Published:Thursday | July 18, 2019 | 12:19 AMKrysta Anderson
Summer Roasted Garlic Butter Corn
Asian Snapper Burger Bowl
Bacon Burger With Onion Confit
Shrimp Scampi
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It is often said that if you can’t stand the heat, get out of the kitchen. But who needs to be baking in that oven of a room anyway?

 

The summer is in full swing, and that means *drumroll please?* it’s grilling season! Rainforest has partnered with Megamart Cost Club and Chef Amanda McCreath to create delicious recipes that are both quick and easy to prepare for the entire family to savour. Rainforest Ready line of burgers, franks, French fries, corn on the cob and mixed vegetables are surefire summer eats that will be mouthwatering hit among families and friends.

 

So what are you waiting for? Take your meal prep to the great outdoors and light it up! See the tasty recipes provides for more details.

 

 

Summer roasted garlic butter corn

 

 

Ingredients

 

1 pack Rainforest Ready Corn on the Cob

 

 

 

For the garlic herb butter

 

1/2 cup unsalted butter - room temperature

 

1/4 cup chopped fresh parsley leaves

 

3 cloves garlic, chopped

 

1/2 teaspoon kosher salt

 

1/4 teaspoon ground black pepper

 

1/c cup parmesan cheese

 

 

 

Directions: In a medium bowl, combine butter, parsley, garlic, salt and pepper. Set aside. Brush garlic butter mixture on to the corn and place directly on the grill over medium high heat. Grill, continuously rotating the corn until you have the desired grill marks for about 10 minutes. Garnish with fresh parsley, parmesan cheese and serve.

 

Bacon burger with onion confit

 

 

Ingredients for onion confit

 

3 large sweet onions thinly sliced

1 cup Bordeaux (or any other dry red wine)

 

1/4 cup sugar

1 tsp ground sea salt

 

Fresh thyme

 

Cracked black pepper

 

 

 

Directions: Heat olive oil in a large skillet on medium heat. When the oil is hot, add the onions and stir to spread out in the pan. Cook for approximately 10 minutes, or until translucent. Stir frequently. Turn the heat down to low and cook for another 15 minutes, or until nicely caramelized. Increase the heat to medium and add the wine, sugar, and salt. Stir well. Cook for approximately 20 to 30 minutes, or until the wine has dissolved and the onions are a deep purple. For the best flavor, allow the onion confit to set overnight in the fridge.

 

 

Ingredients for the burgers

 

Rainforest Ready Bacon Burgers

 

Provolone cheese

 

Garlic Butter

 

Arugula

 

Sautéed Mushrooms

 

Bacon Strips

 

Onion Confit

 

 

Direction: Toast buns on grill with garlic butter. Grill burgers to your liking, you can add cheese before you take it off the grill to melt it. To assemble your burgers, start with your burger bun, add garlic butter, grilled bacon burger with provolone cheese and top with onion confit, bacon, sautéed mushrooms and arugula. Serve and enjoy.

 

 

Asian snapper burger bowl

 

 

Ingredients

 

2 cups cooked quinoa, prepared to package directions

 

2 prepared grilled Rainforest Ready Snapper Burgers

 

Chopped Veggies - We used:

 

Purple cabbage

 

Arugula

 

Carrots

 

Grilled pineapple

 

Snap peas

 

You can use any vegetables you like

 

 

 

Asian Dressing

 

3/4 cup sugar

 

¾ cup rice vinegar

 

1 tsp fresh ginger, minced

 

1 tsp salt

 

3 tbsp soy sauce

 

1 tbsp freshly ground pepper

 

1 tsp sesame oil

 

1 cup peanut oil

 

1 tbsp mayo (optional this keeps the dressing from separating)

 

 

 

Directions for dressing: Toss all ingredients in your blender and blend until well mixed. Store in a jar in the fridge for up to three weeks.

 

 

 

Directions fire bowl: Place one cup of cooked quinoa at the bottom of each bowl. Chop the grilled snapper burgers into strips. Start layering your veggies around the bowl. When ready to eat, add Asian dressing.

 

 

 

Shrimp scampi foil packets

 

Ingredients

 

1 1 /2 pounds Rainforest Seafoods medium shrimp, peeled and deveined

 

1/2 cup unsalted butter, melted

 

2 tablespoons dry white wine

 

4 cloves garlic, minced

 

1 tablespoon chopped fresh rosemary

 

1 tablespoon chopped fresh thyme leaves

 

1 tablespoon freshly squeezed lemon juice, or more, to taste

 

Zest of 1 lemon

 

1/2 teaspoon crushed red pepper flakes

 

Kosher salt and freshly ground black pepper, to taste

 

2 tablespoons chopped fresh parsley leaves

 

 

 

Directions: Preheat a gas or charcoal grill over high heat. In a large bowl, combine shrimp, butter, wine, garlic, rosemary, thyme, lemon juice, lemon zest and red pepper flakes; season with salt and pepper, to taste. Cut four sheets of foil, about 12-inches long. Divide the shrimp mixture into 4 equal portions and add to the center of each foil in a single layer. Fold up all four sides of each foil packet over the shrimp, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 10 to 12 minutes.

 

Serve immediately, garnished with parsley, if desired. Served with garlic bread, toasted on the grill.

 

 

 

krysta.anderson@gleanerjm.com