Welcome to the Norton Recipes Page!

Ingredients:

• 2 lbs. white meat chicken, cut in 1" strips
• Sm. bamboo satay sticks

For Marinade:

• 2 cloves garlic
• 1 tbsp. curry powder
• 1 tsp. coriander powder
• 1 tsp. salt
• 1 tsp. butter
• 3 tbsp. light cream
• 1/2 c. coconut milk

For Sauce

• 1 tbsp. sugar
• 2 tbsp. peanut butter
• 1 1/2 c. coconut milk or cream
• 1 tsp. lemon juice
• 1/2 tbsp. curry powder
• Dash chili hot sauce

Preparation

1. Mix marinade ingredients.
2. Add chicken to mixture. (Marinate at least two hours or overnight).
3. Thread chicken pieces on one end of satay sticks.
4. Broil or much better, barbecue, baste with marinade.
5. Serve with peanut sauce for dipping.
6. And for the sauce, simply mix ingredients together. It will have a hot yet sweet peanut taste.

Serves: 8-10 people

Ingredients:

• 3-4 racks of baby-back pork ribs

Sauce

• 1 1/2 cups water
• 1 cup white vinegar
• 1/2 cup tomato paste
• 1/2 cup honey (or add more for extra sweetness!)
• 1 tablespoon yellow mustard
• 2/3 cup dark brown sugar, packed
• 1/2 cup Casanel Norton Wine
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon roasted red pepper flakes (or add more for extra spice!)

Preparation

1. Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
2. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
3. When you're ready to make the ribs, preheat the oven to 300 degrees.
4. Brush sauce over the entire surface of each rack of ribs.
5. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
6. Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.
7. When the ribs are just about done, preheat your barbecue grill to medium heat.
8. Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
9. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.

And don't forget to add any number of delicious side dishes to your BBQ meal:

• potato salad
• corn on the cob
• coleslaw
• pasta salad
• corn bread
• fresh greens mixed salad
• baked beans with bacon
• baked potato

Serves: 8-10 people

Ingredients:

For the Strawberries:

• 3 baskets of fresh strawberries
• 1/2 cup sugar
• Whipping cream

Biscuits From Scratch:

• 3 cups all purpose flour
• 3 Tbsp granulated sugar
• 1 1/2 Tbsp baking powder
• 3/4 teaspoon salt
• 12 Tbsp cold unsalted butter, cut into small pieces
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons vanilla extract

Preparation

1. Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine.
2. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.)
3. Combine the cream and vanilla in a liquid measure.
4. Make a well in the center of the flour and and pour the cream mixture into the well.
5. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.
6. Gently knead by hand five or six times to create a loose ball.
7. Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick.
8. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator.
9. Heat the oven to 425ºF.
10. Remove the dough from refrigerator.
11. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet.
12. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
13. Top with strawberries (dusted with the sugar) and whipped cream.

Makes around 9 biscuits.