• Boil pasta in water until soft.  Drain in a colander and run under cold water.

• Boil the potatoes, peel off the skin when cooled and mash them.

• Combine both pasta and mashed potatoes in a bowl.  Add chopped green chillies, chopped onions, chopped coriander, coriander powder and salt.  When preparing for kids just add grated cheese. Mix thoroughly until all the ingredients are combined properly. 

• Take bread crumbs in a bowl and keep ready.

• On a medium flame heat oil in a kadai.  Take a lemon sized mixture and using your palms make patties, roll them in the bread crumbs and drop one by one in the oil when it is sizzling hot.  At a time, you could fry about 5 to 7 fritters, depending on the size of the kadai used.

• Fry till they are turned golden brown color on the lower side then flip over the fritters to fry on the other sides.

• Best when served hot.  For a more healthier version, try shallow frying like cutlets instead of deep frying.
  

There is a restaurant in Mississippi that has the best fried catfish EVER! It is called Cuevas's Fish House and it is in the middle of nowhere in Kiln, MS. I could be wrong, but I am pretty sure the only claim to fame that Kiln can get credit for is Cuevas's. Their catfish is amazing, so good in fact that it is worth the drive to the middle of nowhere MS just to indulge. It is only about 30 minutes from my parents' home in Louisiana; so it isn't so unrealistic to suggest occasional trips to enjoy their golden fried fish. Last time I was visiting home I convinced the family to have dinner there on Saturday night. I have a big family, so we caravaned in several vehicles to partake in the all you can eat experience.

There were several patrons of the Fish House that got their money's worth - I could look around and tell. My family on the other hand, helped Cuevas's profit margin that night. First off, my dad is the world's lightest eater and half of our party was under the age of 5 - they weren't pounding too many slabs of catfish if you know what I mean. Secondly, we ordered appetizers - you never order appetizers at an all you can eat experience. It is like eating rice at a buffet, it is a filler that should be avoided in order to save room for the good stuff. But, when one of the appetizers offered is fried pickles, how can you refuse? Well folks, we didn't. And when I got home I told Forrest (who wasn't with me on my last visit) about the great food in MS and he asked that I make fried pickles at home. So I did...

Fried Pickles

Ingredients

• Dill Pickle Chips

• 3/4 to 1 cup of beer

• 2 eggs

• 1 -2 cups of flour

• Cholesterol free oil

Directions

Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees.

Strain pickles in a small colander.

In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter.

Dip pickles one at a time using tongs into the batter and then place in the heated oil.

Fry pickles for about 2 minutes flipping the pickle after about 1 minute.

Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.

Marinade:
1 cup (250 mL) red wine
1 red onion, stemmed and thinly sliced
2 sprigs of rosemary
2 sprigs of fresh thyme
1 tbsp (15 mL) soy sauce
1 3 lb (1.5 kg) hanger steak, excess fat removed

Steak:
1 jar whole sundried tomatoes in olive oil, drained
1 bunch of green onions, tops and roots trimmed
6 garlic cloves, finely minced
Sea salt
Freshly ground pepper

Directions:

Marinade:
Combine all ingredients and whisk to combine. Place hanger steak in the marinade, cover and refrigerate for 4 hours or overnight. Remove steak from marinade and pat dry.

Steak:
Season both sides of the hanger steak with sea salt and pepper. Lay the steak out in front of you with the short sides of the rectangle parallel to you. Drizzle with olive oil and sprinkle evenly with minced garlic. Place tomatoes and green onions evenly across the surface of the meat. Starting with the end closest to you, begin rolling the beef, making sure to keep the tomatoes and green onions inside the roll. You should end up with a piece of meat in a tight jelly roll. Wrap tightly and secure with several pieces of butcher’s twine.  Preheat a grill over medium heat. Place roll seam-side down and cook for about 5 minutes. Rotate the meat and cook for another 5 minutes. Rotate the meat one more time and cook for about 5 minutes, which should be close to medium-rare. Remove from heat or continue to cook until desired doneness. Let meat rest for 5 minutes. Remove twine and cut roll into 1” (2.5 cm) thick slices. Serve immediately.

Serves 4

Recipe by Miles Thatcher

Refreshing, elegant and delicious, this pretty salad can be assembled on the plate in minutes.

Ingredients

• 4 oranges (recipe originally calls for 1 navel orange & 3 blood oranges)

• 1/2 cup kalamata olives

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 2 ounces orange juice

• 1/2 small red onion, sliced thin

• Coarse sea salt to taste

Time estimates
Prep time: 20 minutes 
Total time: 20 minutes 

Directions

1. Using a sharp knife remove top and bottom of an orange. Set orange flat side down. Cut away peel, removing white pith. To remove a section delicately cut along thin white membrane. Loosen and repeat. Reserve peels for juice.

2. Fan sections on large plate. Tuck olives into sections. Drizzle with oil, vinegar and juice. Add salt. Garnish with red onion.

INGREDIENTS

• Lemon Aioli

  • 1/4 cup (60 mL) low-fat mayonnaise

  • 1 tsp (5 mL) whole grain

  • Dijon mustard

  • 1 tsp (5 mL) finely grated

  • lemon zest

  • 1 garlic clove, finely minced

• Tuna:

  • 1, 8 oz (250 g) fresh or frozen

  • tuna steak

  • Salt and pepper

  • 2 tbsp (30 mL) sesame seeds, toasted until golden brown

  • 1 tbsp (15 mL) canola oil

  • 1 navel orange, peel cut off,

  • and cut vertically into

  • 1/4″ (5 mm) wheels

  • 2 slices of thick-sliced multi-grain bread, toasted

  • Handful of baby arugula

DIRECTIONS

Lemon Aioli:
Combine all ingredients in a small bowl, mixing until well combined. Chill until ready to use.

Tuna:
Season tuna steak on both sides with salt and pepper. Press both sides of tuna steak into toasted sesame seeds. Heat oil in a skillet set over medium-high heat. Add tuna to pan and sear for about
1 minute. Flip and repeat. Remove tuna from skillet and reserve.

To Assemble:
Place 2 to 3 orange wheels on
one piece of toast. Top with seared tuna. Spread about 1 tbsp (15 mL) of aioli on top of tuna and cover with baby arugula. Top with remaining piece of toast and cut sandwich in half. Serve immediately.

Serves 1

 

CHERRY TOMATO, BAY LEAF & LEMON CHICKEN SKEWERS

 

INGREDIENTS

• Root Beer Brined Ribs

  • 4 lbs (2 kg) St. Louis style ribs

  • 16 cups (2L) root beer

  • 1 cup (250 mL) kosher salt

  • 1 tbsp (15 mL) whole black peppercorns

• Red Pepper Jelly Sauce

  • 1/4 cup (60 mL) red pepper jelly

  • 1/4 cup (60 mL) Dijon

  • 2 tbsp (30 mL) olive oil

DIRECTIONS

Red Pepper Jelly Sauce:
Combine jelly, mustard and oil in a resealable jar and shake until well mixed.

Root Beer Brined Ribs:
Pour root beer in a large pot. Add salt, stirring to combine. Add ribs to mixture, cover and refrigerate for at least 2 hours. Remove ribs from brine and pat dry. Season ribs with black pepper. Wrap ribs in aluminum foil and cook on a preheated barbecue over low heat for 1 1/2 to 2 hours. Remove ribs from foil and grill until they start to brown. Baste ribs with red pepper jelly mixture on both sides and continue to cook for another 5 minutes a side. Remove from heat and serve immediately

Serves 4 Posted By Brandon / www.flavoursmagazine.ca

Ingredients

Burger:
1/2 tbsp (7 mL) canola oil
1/2 tbsp (7 mL) butter
8 oz (250 g) sliced cremini mushrooms
1 large onion, diced
2/3 cup (150 mL) jarred sundried tomato pesto
2 cups (500 mL) cooked jasmine rice
Salt and pepper
1/2 cup (or more) whole wheat flour
Canola oil, for frying
4 Kaiser buns, cut and toasted
4 provolone cheese slices

Spinach:
8 oz (250 g) baby spinach, washed and trimmed
2 tbsp (30 mL) olive oil
4 garlic cloves, minced
2 tbsp (30 mL) freshly squeezed lemon juice
Salt and pepper

DIRECTIONS

Burger:
Heat oil and butter in a skillet set over medium-high heat. Add mushrooms and onions and sauté until mushrooms are lightly browned and onions are translucent and soft. Combine cooked mushroom mixture with pesto and rice in a food processor and pulse until combined, but still a little chunky. Transfer mixture to a bowl and add half of flour. Gently mix in the flour; if mixture won’t hold together, add remaining flour by the tablespoon until it  does. Cover with plastic wrap and chill for 30 minutes. Remove from fridge and form into 4 patties.

Spinach:
Heat oil in a skillet set over medium-low heat. Add garlic and cook until fragrant. Add spinach and cook until wilted. Season with lemon juice, salt and pepper.

To Assemble:
Add enough oil to a skillet to evenly coat the inside of the pan. Heat over medium heat. Add patties, 2 at a time, and cook until browned on both sides. Repeat with remaining patties. Place 1 cooked patty on the bottom of the bun and top with 1 slice of provolone and sautéed spinach. Serve immediately.

Serves 4

Recipe by Brandon Boone

INGREDIENTS

Coleslaw:
5 cups (1.25 L) prepared coleslaw
3/4 cup (175 mL) sour cream
1/4 cup (60 mL) peanut oil
2 tsp (10 mL) cayenne
1/4 cup (60 mL) chili powder
1 tbsp (15 mL) sugar
Zest and juice from 1 lime (or more to taste)
Salt and pepper

Burger:
8 oz (250 g) can pinto beans
1 cup (250 mL) cooked brown and wild rice mixture
1/2 cup (125 mL) diced tomatoes
1/2 cup (125 mL) minced shallot
1/4 cup (60 mL) yellow cornmeal
1/4 cup (60 mL) all-purpose flour
1 chipotle pepper in adobo sauce, minced
4 garlic cloves minced
Salt and pepper
1 cup (250 mL) peanut oil, for frying
4 burger buns, cut and toasted

DIRECTIONS

Coleslaw:
Combine all ingredients in a bowl and mix to combine. Cover and chill until ready to use.

Burger:
Combine all ingredients in a bowl and knead together with your hands. Form into 4 patties. Heat oil in a skillet set over medium heat. Panfry patties in oil until golden and crispy. Remove from oil and let drain on paper towels.

To Assemble:
Place 1 patty on a bun and top with coleslaw. Serve immediately.

Serves 4

Recipe by Brandon Boone

Colorful and quick to make, this Mexican chopped salad adds fun to any fiesta.

INGREDIENTS

2 tablespoons lemon juice
1 tablespoon country-style whole-grain mustard
2 tablespoons olive oil
1 cup thawed frozen corn, or fresh
1 ripe avocado, diced
1 cup diced red bell pepper
1/2 cup fresh cilantro
1/4 cup diced celery
1/4 cup thinly sliced green onions, white and green parts
Optional add-ins: cooked or canned beans, shredded cheese, crushed taco chips, tomato chunks

INSTRUCTIONS

1. In a large bowel, whisk together the lemon juice and mustard. Add the olive oil, whisking until smooth. Add remaining ingredients, and toss gently to combine.

2. Add salt and freshly-ground black pepper to taste and serve immediately.

Spicy Tortilla Chips

2 tablespoons extra virgin olive oil 
1/2 teaspoon cayenne pepper or Mexican chili powder
8 tortillas, 8-10 inches in diameter (so many flavors to pick from now!)

1. Preheat oven to 400F.

2. In a small bowl, whisk cayenne or chili powder into olive oil.

3. Brush one side of each tortilla with oil mixture.

4. Cut each tortilla into 12 wedges.

5. Place tortilla wedges on ungreased cookie sheet and bake 8 – 10 minutes until slightly crisp and golden brown.

 

 

Simple Roasted Asparagus

2 pounds asparagus, tough ends snapped off
2 tablespoons olive oil
Salt and freshly ground black pepper to taste

1. Preheat oven to 450F. You may either cut the asparagus in 2-inch pieces or leave whole. Drizzle with olive oil, season with salt and pepper, toss gently to coat, and spread in a single layer on a baking sheet.

2. Roast the asparagus until just tender, around 6 to 8 minutes.

Asparagus Soup

INGREDIENTS

1 pound fresh asparagus
4 1/2 cups vegetable stock
3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
2 medium-sized potatoes, diced
salt and freshly-ground black pepper to taste
1 cup light cream or soy cream
fresh dill sprigs for garnish (optional)

1. Chop bottom half of asparagus spears into 2-inch lengths and place in soup pot along with vegetable stock. Simmer, covered, for 20 minutes. Remove asparagus with a slotted spoon and transfer to a colander over a bowl, pressing on the stalks to get as much juice from them as possible, then discarding the fibrous stalks. Add the extracted juice back into the soup pot.

2. In a large skillet over medium heat, melt the butter and add the onion, stirring while cooking for 5 minutes. Chop the top half of the asparagus stalks into 1-inch pieces. Add asparagus pieces, celery, and potato to onion and butter. Season with salt and pepper, to taste. Cover the saucepan and allow vegetables to cook for 5 minutes. Add 1/2 cup of simmered stock and cover saucepan again, cooking another 7 or 8 minutes, until potato is tender, adding more liquid if the mixture gets too dry.

3. Process these cooked vegetables in a blender or food processor until smooth, then add this puree back into the soup pot, adding cream. Simmer for 5 minutes, then taste and add salt and pepper, if necessary.

4. May be served warm with a sprinkle of Parmesan cheese, or chilled, garnished with a sprig of fresh dill, if desired.

Serves 6.

 

 

August 17, 2011

Watermelon Slush

Honey Limeade

Pepper Mint Limeade

Gourmet Root Beer Float

 

August 11, 2011

Mussels a al Diablo

Ingredients

• 1/4 cup (60 mL) olive oil

• 1 head of garlic, peeled and minced

• 2 tsp (10 mL) red pepper flakes

• 1 28 oz (796 mL) can diced tomatoes

• 1/2 cup (125 mL) white wine

• 1 link of chorizo, diced

• 1 bay leaf

• 2 lbs (1 kg) mussels, scrubbed and de-bearded

• Salt and pepper

• 1/4 cup (60 mL) Frank's RedHot sauce

• 1/4 cup (60 mL) fresh minced parsley, divided

• 1 baguette, cut into thin slices and toasted (or grilled)

Directions

Heat oil in a large pot skillet set over medium-low. Add garlic and chile flakes and cook until garlic is just starting to colour. Add tomatoes, wine, chorizo, bay leaf and mussels. Increase heat to high. Cover and cook until mussels open, about 6 minutes; discard any mussels that do not open. Using a slotted spoon, divide mussels between 2 bowls. Stir in hot sauce, half of parsley and season with salt and pepper; divide sauce equally between bowls. Sprinkle each with remaining parsley and serve with slices of baguette.

Serves 2

 

 

July 27, 2011

Cocoa Duster Pork Chops with Chipotle Honey Glaze

• Brine (if you have time)

  • 15 cups (3.75 L) water

  • 1 cup (250 mL) kosher salt

  • 1 cup (250 mL) brown sugar

  • 2 bay leafs

  • 6 to 8 peppercorns

  • 1 tsp (5 mL) mustard seeds

• Pork Chops

  • 4 " (5 cm) thick, centre cut, bone-in pork chops

• Cocoa Rub

  • 1 tbsp (15 mL) cocoa

  • 1 tbsp (15 mL) paprika (smoked paprika if you have it)

  • 1 tbsp (15 mL) brown sugar

  • 1 tbsp (15 mL) chili powder

  • 1 tsp (5 mL) cumin seed, cracked

  • 1 tbsp (15 mL) kosher salt (omit if brining the meat first)

• Glaze

  • 1 tsp (5 mL) vegetable oil

  • 1 small onion, diced

  • 1 clove garlic, minced

  • 2 chipotle peppers, minced (from a can of chipotle in adobo sauce)

  • 1 tbsp (15 mL) adobo sauce (from the same can)

  • 1 cup (250 mL) honey

  • 1/2 cup (125 mL) orange juice

  • Salt

Directions

Brine:
Bring water to a boil then mix 
in seasonings; turn off heat and let cool.

Pork Chops:
If you are the type of person who plans ahead, buy these two days before you need them and immerse in the brine for 24 to 36 hours. Keep a plate on top to keep chops under the brine and keep refrigerated. Pull the chops out of the brine and rinse. Let dry for about an hour. 

Cocoa Rub:
Combine all the ingredients for the rub. Cover chops in rub and let sit for 30 minutes before grilling.

Glaze:
Heat oil in a skillet set over medium-high heat; add onion and garlic and sauté until golden. Add remaining ingredients and bring to a boil. Check seasoning, adding salt if required.

Cooking:
Set up your barbecue for off-set cooking: one side hot, the other side off. If using charcoal, which would be particularly tasty with the recipe, arrange your coals on one side of the grill only. Grill chop over direct heat to sear; give it a quarter turn about two minutes later. Flip chop and sear the other side, giving it a quarter turn a couple of minutes later. At this point, you may start getting flare-ups: a little bit of fire is good but too much will make your food bitter and burnt tasting. Once the chops are seared, move to the cold half of the grill and cover. These are big chops, so they will take about 20 minutes longer to cook. I like to cook chops to medium or medium-well at the most. Long gone are the days when we had to cook our pork to well done. About 1 minute before the chops are done, brush liberally with the glaze and continue to cook so it begins to caramelize. I would serve this with some coleslaw and corn on the cob. You can grill the corn on the hot side while the chops are cooking on the cold side of the grill. 

Serves 4

 

Pink Radish Pickles

• 3 bunches of radishes, washed and trimmed

• 1 tsp (5 mL) mustard seeds

• 1/2 tsp (2 mL) whole black peppercorns

• 1 cup (125 mL) white wine vinegar

• 1 cup (125 mL) water

• 1/2 cup (125 mL) sugar

• 1 tsp (5 mL) salt

Directions

In a skillet set over medium-low heat, add seeds and peppercorns and toast until fragrant. Remove from heat and let cool. In a large glass bowl, combine the vinegar, water, sugar and salt and stir until sugar is completely dissolved. Add seeds and peppercorns. Cut a tic-tac-toe pattern into the radish, about 1/4� deep. Add radishes to the vinegar mixture. Cover and store for 3 days in the refrigerator. Serve immediately or can for later use.

Serves 3 cups

 

Cedar Planked Back Ribs with Honey Brown Beer & Bacon Barbecue Sauce

• Honey Brown Beer & Bacon Barbecue Sauce

  • 3 slices of bacon, minced

  • 1 onion, finely diced

  • 4 garlic cloves, minced

  • 1 bottle of honey brown beer

  • 1 cup (250 mL) ketchup

  • 1/4 cup (60 mL) maple syrup

  • 3 tbsp (45 mL) grainy Dijon mustard

  • 3 tbsp (45 mL) Worcestershire sauce

  • 2 tsp (10 mL) hot sauce

  • 1 tsp (5 mL) liquid smoke

  • Kosher salt to taste

  • Freshly cracked pepper to taste

  Ribs

  • 2 racks of baby-back ribs, back membrane removed

  • Kosher salt and cracked black pepper

Directions

Honey Brown Beer & Bacon Barbecue Sauce:
In skillet set over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon leaving drippings in the pan. Add onion and cook for about 7 minutes or until soft and beginning to brown. Add garlic and cook for another 2 minutes. Add beer to pan and bring to a boil; reduce heat and let simmer until 1/4 cup of liquid remains. Add remaining ingredients, including bacon, to pan and cook, stirring often, for 15 minutes. Season with salt and pepper to taste.

Ribs:
Soak a cedar plank in water for at least 8 hours or up to overnight. Season both sides of ribs with salt and pepper. Preheat a barbecue over medium-high heat. Place plank on the barbecue and wait until smoke starts to appear. Place ribs on the plank; reduce heat to low, close lid and cook ribs for about 2 hours, checking the grill periodically. If there are any flames on the plank, use a sprayer filled with water to extinguish. After two hours, slather ribs with barbecue sauce and cook for another 15 minutes. Remove ribs from plank and serve with remaining sauce on the side for dipping.

Serves 2

 

 

Planked Lobster Tails with Roasted Garlic & Cilantro Compound Butter

1 stick unsalted butter at room temperature
1 head of roasted garlic
1/4 cup (60 mL) cilantro
Juice of 1/2 lime
2 lobster tails, about 12 oz, (375 g) each
Salt and freshly ground pepper, to taste
Lime wedges for serving
Directions

Soak a cedar plank in water for at least 2 hours. Squeeze out cloves from roasted garlic into a mini-food processor and process until smooth or use the back of a fork to crush into a paste. Combine butter, garlic, cilantro and lime juice in a bowl and mix well until blended.

Preheat a barbecue for at least 10 minutes on high heat. Place the cedar planks on the grill, close the lid and heat for about 5 minutes. Split the lobster tails in half lengthwise and season with salt and pepper. Smear 1 tbsp (15 mL) of the compound butter on each half.

Place the lobsters, cut side down, on the planks. Close the lid and cook until the lobsters are cooked through, about 10 to 12 minutes. Heat remaining compound butter in ramekins set over a tea light. Serve with lime wedges.
Serves 2

 

The Gin Mill

2 oz (60 mL) good gin (like Plymouth)
1/2 oz (15 mL) of Noilly Prat Dry Vermouth
Lemon Hart Rum
Ice
Lime zest
Directions

In a cocktail shaker filled with ice, mix gin and Vermouth. Stir and let sit. Rinse a martini glass with rum. Strain the drink into the glass. To garnish, twist a lime zest over the top, rub around the rim and drop into the glass.

 

 

This week's recipe is courtesy of Flavours of the West Coast. Watch episodes of Flavours of the West Coast Sunday afternoons on CHEK TV (6) 6:30 p.m.

3 Little Pigs
Chorizo Sausage Wrapped Pork Tenderloin in Smoked Bacon with Radish Slaw

Makes 6 portions

Pork tenderloin
200g Chorizo sausage
8 Strips smoked bacon
6 large Radishes
Parsley, chopped
Salt
Pepper
Oil for frying

Method:
- Clean the tenderloin by removing any excess fat and silverskin (the sinewy white stuff on the outside), trim the ends so that the tenderloin is as uniform down the entire length as possible.
- Pre-heat the oven to 190°C/375°F
- Heat a sauté pan to a moderate high heat, season the pork tenderloin with salt & pepper on all sides. Add a little oil to the pan and swirl to coat the bottom then place the tenderloin in the pan then sear well on all sides ensuring a golden brown crust is formed. Do not overcook! Remove tenderloin from pan and put to one side.
- Place a piece of plastic wrap on the work surface and lay the bacon strips out so that they overlap by 2mm forming a sheet of bacon with the strips laying so that one set of the ends are facing you.
- Soften the sausage meat a little with the hands and spread over 2/3 of the bacon sheet from the end nearest you. The far ends of the bacon should not be covered with sausage.
- Place the tenderloin on the sausage meat nearest you and using the plastic wrap to lift the bacon and sausage, roll the tenderloin as tightly as possible so that the sausage wraps all the way around the tenderloin and the bacon at the end wraps onto the bacon around the sausage. Keep the seam of the bacon at the bottom and place onto a roasting pan before cooking for 30 – 40 minutes basting occasionally.
- Meanwhile, cut the radish into very thin strips, toss with the parsley and season with just a pinch of salt and pepper.
- Remove pork form oven when internal temperature reaches 60°C/160°F and allow to rest for 15 minutes before slicing and serving with radish slaw

 

And here are the wine pairings for this dish
selected by Rod Phillips of Liquor Plus:

Phillips - Skookum Cascadia Brown Ale
TinHorn Creek 2009 Cabernet Franc

 

 

Pick up your own personal copy of the SPRING issue locally at the Sandpiper Pub or Sawbuck's Beer & Wine Stone. Both locations on Johnston Road

 

Quattro Fromaggio Salad

Ingredients

4 Roma tomatoes, sliced into 1/2" (1.3 cm) pieces
4 thin slices of Provolone
1, 2 oz (60 g) piece of Camembert, cut into 4, 1/2 oz (15 g) wedges
1 cup (250 mL) aged Cheddar, cubed
4 oz (125 g) creamy Greek Feta
1/2 cup (125 mL) pomegranate seeds
16 fresh basil leaves
3/4 cup whole walnuts, toasted
Juice from 1/2 an orange
1 tbsp (15 mL) honey
1 tbsp (15 mL) extra virgin olive oil
Salt and pepper
Directions

In the centre of each of 4 plates, arrange 5 tomato slices in a single layer. Top with slices of Provolone, then with fresh basil leaves. Pile Cheddar, Camembert and Feta on top of basil. Sprinkle with pomegranate seeds and walnuts.

In a separate bowl, mix orange juice, honey and olive oil; season with salt and pepper. Drizzle orange mixture over cheese salad and serve immediately.

Serves 4 as an appetizer.

 

 

Spinnakers Baked Cheese

1 1/2 lb (750 g) cream cheese
1 cup (250 mL) butter
1 cup (250 mL) sour cream
1 cup (250 mL) grated Asiago cheese
1 cup (250 mL) crumbled old white cheddar
1/2 cup (125 mL) mushrooms, finely diced
1/2 cup (125 mL) sun-dried tomatoes, finely diced
1/4 cup (60 mL) chives, chopped
2 cloves garlic, peeled and minced
2 tbsp (30 mL) paprika
Directions

In a large bowl, blend together all of the ingredients. Place in one or more ceramic bowls and heat in a 350 F (180 C) oven until the cheese is hot throughout and the top is golden brown. Serve immediately with crackers or fresh bread. Leftovers will keep for up to a week if tightly covered and refrigerated.

* Reprinted from Stephen Beaumontâ??s Brewpub Cookbook, Macmillan Canada, 1997
Serves 6 Cups

 

 

Fudge Stout Brownies

Butter for coating pan
1 tbsp (15 mL) cocoa powder
1/2 cup (125 mL) unsalted butter
4 oz (125 g) chopped bittersweet chocolate
1 cup (250 mL) granulated sugar
2 tbsp (30 mL) brown sugar
2 large eggs
2 egg yolks
1 tsp (5 mL) vanilla extract
1/3 cup (75 mL) coffee stout
2 tbsp (30 mL) bourbon
3/4 cup (175 mL) sifted all-purpose flour
1/4 tsp (1 mL) salt
1 cup (250 mL) chopped nuts such as macadamia, pecans or walnuts (optional)
Directions

Preheat oven to 325 F (160 F). Prepare a 9” (23 cm) metal baking pan by buttering it well and dusting inside with 1 tbsp (15 mL) cocoa powder. Set aside. In a large 2-quart saucepan, melt stick of butter over low heat until liquid. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to lukewarm (still liquid but not hot).

Stir in sugars and mix well. Beat together 2 eggs, yolks, vanilla, stout and bourbon in a large measuring cup until smooth. Sift flour with salt. Stir stout mixture into saucepan by thirds, alternating with 1/3 cups of flour, and stirring after each addition until batter is just blended. Stir in nuts if desired. Do not overbeat.

Scrape batter into prepared pan and bake for about 1 hour. Let cool to lukewarm before slicing. Use a knife dipped in warm water and wiped clean with each slice (otherwise, because of the very fudgy texture, the brownies will clump).
Serves Makes 16 fudgy brownies

Credit: The Best of American Beer and Food

 

 

Black Bean Soup With Chipolte Peppers & Avacado

1 tbsp (15 mL) lard, bacon fat or vegetable oil
1 medium onion, diced
1 carrot, diced
1 large garlic clove, minced
1 tsp (5 mL) cumin, toasted and ground
1 tsp (5 mL) oregano (or epazote if you can find it)
1 can chipotle chiles in adobo sauce
2 cups (500 mL) black beans, soaked
8 cups (2 L) chicken stock or water
1 smoked pork hock, or good- sized chunk of ham
1 tbsp (15 mL) vinegar
Salt and pepper to taste
1 avocado, peeled and sliced
1 cup (250 mL) sour cream
1 lime, cut into wedges
Sprigs of cilantro
Directions

Heat lard in a large pot set over medium-high heat. Add onions and carrots and sauté until starting to brown. Add garlic, cumin and oregano and sauté for 1 minute. Remove 2 to 3 peppers (or to taste) from adobo sauce and mince. Add to onions with 1 tbsp (15 mL) adobo sauce. Add beans, broth and pork hock; bring to a boil. Simmer until beans are very tender. Remove pork hock from soup and using a fork, remove meat from bone. Coarsely chop meat and return to soup. Continue to simmer until beans are turning to mush. Add vinegar, and season to taste. Serve soup with slices of avocado, cilantro, sour cream, lime wedges and remaining chipotle on the side, or for a fancier presentation arrange thin slices of avocado on soup with a dollop of sour cream and a sprig of cilantro.
Serves 4

Credit: Chef Alex Svenne

 

 

Honey and Whiskey Baked Figs

Ingredients

1/4 cup (60 mL) whole hazelnuts
1/4 cup (60 mL) slivered almonds
1/4 cup (60 mL) honey
1/4 cup (60 mL) Canadian whiskey (such as Gibson's Finest)
1 1/2 tbsp (22 mL) butter
8 large or 12 small Mission figs, stemmed and cut in half
Mint sprigs for garnish (optional)
Directions

Preheat oven to 450 F (230 C). In a nonstick skillet set over medium-low heat, toast hazelnuts and almonds until lightly browned. In a small saucepot, bring honey and whiskey to a boil; remove from heat and reserve.

Coat the bottom of an ovenproof pan with butter. Lay figs, sliced side up, in a single layer. Drizzle with honey-whiskey mixture. Sprinkle with hazelnuts and almonds.

Bake 7 to 10 minutes or until softened. Remove from oven and cool until warm. Baste
with pan juices, garnish with mint and serve immediately.
Serves 4

Credit: Recipe by Brandon Boone

 

 

The Ultimate Fettuccini Carbonara

4 slices of thick-cut smoked bacon, cut into matchsticks
1 yellow onion, sliced
2 garlic cloves, minced
1 tsp (5 mL) dried hot chile flakes
2 eggs at room temperature, lightly beaten
1/4 cup (60 mL) grated Parmesan cheese
1/4 cup (60 mL) grated Romano cheese
10 oz (300 g) fettuccine
2 green onions, minced
Fresh ground black pepper
Directions

Combine eggs with Parmesan cheese, stirring to mix. In a skillet set over medium heat, cook bacon until crisp. Remove bacon with slotted spoon. Keep 1 tbsp (15 mL) of bacon fat in the pan, discarding the rest. Add onions to skillet, turn up heat to medium-high, and sauté until browned. Turn down heat and add garlic and chile flakes, stirring often until garlic is cooked. In a large pot of salted water, cook pasta following manufacturer’s instructions. When al dente, drain pasta then add to the onion mixture. Add reserved bacon, green onions and egg and cheese mixture to skillet, stirring to combine. Season with freshly ground pepper and Romano cheese; serve immediately in warmed bowls.

 

Roasted Chili Lime Pumpkin Slices

1 small pumpkin, washed, cored and cleaned of seeds
Juice from 1 lime
1 tsp (5 mL) chili powder
2 tbsp (30 mL) olive oil
Salt and pepper
Directions

Preheat oven to 400 F (200 C). In a mixing bowl, combine juice, chili powder and olive oil, whisking to combine. Cut pumpkin in half and then into equal-sized wedges. In a resealable plastic bag, toss pumpkin with lime juice mixture. Place pumpkin wedges, skin side down, on a baking sheet lined with a Silpat. Season pumpkin with salt and pepper. Cover with aluminum foil and bake in oven for about 15 minutes. Remove foil and bake uncovered another 15 minutes or until fork tender and lightly browned. Serve immediately.
Serves 4 as a side dish

 

Stout Brined Roast Chicken

1 whole roasting chicken
1 1/2 cups (375 mL) Oatmeal Stout (e.g. St. Ambroise Oatmeal Stout)
3 tbsp (45 mL) kosher salt
1/4 cup (60 mL) brown sugar
1/4 cup (60 mL) shallots, sliced
1 tbsp (15 mL) Worcestershire sauce
2 garlic cloves, sliced
2 tsp (10 mL) Jalapeño Tabasco (or other green jalapeño sauce)
2 tablespoons (30 mL) Frank's Red Hot Sauce (or other red hot sauce)
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) tarragon, chopped
1 tbsp (15 mL) rosemary, chopped
Directions

Rinse the chicken in and out with cold water. Pat dry with a paper towel. With a pair of strong kitchen scissors, remove any excess fat from the cavities and then cut off the wing tips. Place the chicken with the breasts side down. Using your kitchen scissors, remove the backbone to split the chicken in half.

In a deep, medium-sized bowl, combine beer, salt and sugar; whisk until the salt and sugar are dissolved. Add the remaining ingredients and mix well. Add the chicken and keep it submerged in the brine for approximately 24 hours. Preheat barbecue on low heat (approximately 225 F (110 C)). Place the chicken skin-side down and close barbecue lid. Once the skin is golden brown and crispy, turn over and continue cooking until internal temperature reaches 160 F (70 C). Cut the chicken into 8 pieces and serve. Leftovers are wonderful served cold because the brine makes the chicken very juicy and moist as well as flavourful.
Serves 4

 

 

Croquetas

THESE SAVOURY CREPES CAN BE FILLED WITH YOUR CHOICE OF SHREDDED BEEF, PORK OR CHICKEN. TOP WITH SPICY TOMATO SAUCE, SHREDDED MOZZARELLA CHEESE AND A DOLLOP OF SOUR CREAM

4 eggs
1 cup (250 mL) milk
1/2 cup (125 mL) flour
2 tsp (10 mL) powdered chicken stock
1 tsp (5 mL) sugar
Canola oil
Directions

Combine all the ingredients, except canola oil, in a blender and process until smooth. Preheat an 8" (20 cm) nonstick skillet over medium-high heat. Pour in 1 tsp (5 mL) of canola oil and swirl to coat bottom of pan. Using a soup ladle, place one ladle of batter into the skillet. Carefully tilt the skillet so the batter evenly covers the entire surface. When cooked on one side, flip over. Once fully cooked, remove crepe from skillet and repeat with remaining batter. Fill the crepe wrap with your choice of meat. Roll up and top with tomato sauce, cheese and sour cream.
Serves 6 crepes

 

 

Fruit Salad WIth Mint Syrup

& Deep Fried Pecans

Mint Syrup
1 cup (250 mL) white sugar
1 cup (250 mL) water
1 bunch of mint, washed
Deep-Fried Pecans
2 cups (500 mL) whole pecans
Canola oil
Icing sugar
Fruit Salad
2 cups (500 mL) blueberries
2 cups (500 mL) strawberries
2 Granny Smith apples, cored and cut into chunks
2 cups (500 mL) chopped fresh pineapple
2 cups (500 mL) seedless red grapes
Directions

Mint Syrup:
In a small saucepot, combine water and sugar, mixing well. Add mint and bring to a boil; turn off heat and let sit for 10 minutes, stirring occasionally. Strain through a sieve and let syrup cool.

Deep-Fried Pecans:
Fill a large pot 1/3 of the way with canola oil and, using a candy thermometer, bring oil to 350 F (180 C). While the oil heats up, place pecans in a bowl and cover with water; let seep for 5 minutes. Drain pecans. Toss pecans with icing sugar until evenly coated. Deep fry pecans in batches until crispy, about 3 minutes each batch. Place pecans on paper towels to absorb excess oil then transfer to a large bowl, after seasoning them lightly with kosher salt.

Fruit Salad:
In a large bowl, combine all fruit and enough mint syrup to coat. Divide evenly among 4 bowls and top with pecans. Serve immediately.
Serves 4

 

Sliders

The only thing better than a big, greasy, two-fisted, overloaded with bacon, chili and onions on a big soft white bun burger, is a wee little one- or two-bite slider.

The mini-burger is one of the hottest restaurant trends these days, even showing up on the menus of high-end American eateries.

The term slider seems to come from naval slang. Burgers were considered so greasy they would just “slide” down your throat. As far as anyone can tell, the slider in the form of a miniature burger, was created by White Castle restaurants in the United States. They created a square patty on a soft dinner roll. You could polish off one of these burgers in a couple of bites, and you would order them in multiples. Then for years, the slider languished. Everyone would talk about how cool the little slider was, but no one thought to make his or her own.

Sliders are great fun to make at home. Use them as a pass-around appetizer or a starter for a multi-course dinner or make a big platter as the main dish for a dinner party.

The first issue is going to be the bun. For a White Castle size slider, two or three bites, a standard white or whole- grain dinner roll will work. For a canapé, you will want something a little smaller. Make your own: find a recipe for a soft white bun, form the buns into little gumball sizes and bake. You can also cut the mini-buns out of larger buns or you can use thin slices of baguette.

As for the patty, you can use just about anything. Ground beef is the standard, but you can use ground veal, pork, bison or lamb. For a lighter touch, use ground turkey. Make your favourite veggie patty into a mini slider. Use hot Italian sausage meat, grind up fresh tuna or salmon—whatever you like.

To garnish and season your sliders, you are limited only by your imagination. Replace iceberg with spinach, arugula or watercress; processed cheddar with triple- cream Brie, aged Gouda or Roquefort. Top with any variety of mustards, chutneys or salsas. Make Asian-inspired pork sliders, flavoured with ginger and scallions, brushed with hoisin and topped with bean sprouts or shredded cabbage. Create southwest sliders topped with black beans and avocado and seasoned with chiles and cumin. Make Moroccan sliders with ground lamb, studded with slivered almonds and mint leaves and topped with spicy harissa and a slice of orange. Try a fun breakfast slider with sausage meat, a slice of bacon and a fried quail egg.

So, next time you are throwing a party, make a big pile of sliders. This little bite is comforting in its familiarity but is a great vehicle for your creativity.

Click Links Below For Three Different Slide Recipes

SLIDER 1

SLIDER 2

SLIDER 3

 

Spicy Kobe Beef & Beer Tacos

12 taco shells
1 cup (250 mL) adzuki beans (small
red beans)
1 tbsp (15 mL) vegetable oil
21/4 cups (560 mL) onions, finely diced
2 lbs (900 g) Kobe beef knuckle,
shaved thinly
Pinch salt and freshly ground
black pepper
2 tsp (10 mL) ground cumin
4 cloves garlic, chopped
1 tsp (5 mL) granulated sugar
1/4 cup (60 mL) chili powder
1 28 oz can (796 mL) diced tomatoes, with juice
21/4 cups (560 mL) malty golden lager
3 chile peppers
1 tsp (5 mL) red hot sauce
1 tsp (5 mL) salt
Directions

Place beans in a large bowl, cover with cold water and let soak in the refrigerator overnight. (If you’re using canned beans, omit this step.) Drain when ready to use.
In a deep pan or heavy-bottomed pot over medium heat, heat oil. Add onions and beef and cook until browned. Season with salt and pepper and add cumin, garlic, sugar and chili powder. Mix well. Add tomato sauce, beer, chile peppers, hot sauce and salt. Bring to a boil and reduce to a simmer. Cook for approximately 11/2 hours.

Add beans and continue to cook until they are tender and chili is the desired “wetness,” about 15 minutes. If the mixture is too dry, add a little more beer or some water.

To Assemble:
In the bottom of each taco shell, place some shredded lettuce. Add a thin layer of grated cheese. Top with chili and garnish with sour cream and grilled onions.
Serves 12 Tacos

 

 

Deep Fried Turkey

You will need some specialized equipment to prepare this recipe. A turkey deep-frying kit is available at several supermarkets and hardware stores and costs around $60

Ingredients

1, 12 lb (5.5 kg) turkey
Oil for frying
Directions
To find out how much oil you need to deep fry a turkey, put the turkey into a pot and cover with water until it covers it by roughly 2" to 3" (5 cm to 8 cm). Remove the turkey from the water and then mark this water level with a pencil. Drain the pot, dry it thoroughly and then add enough oil to fill the pot to the line you've just drawn. Make sure the pot is completely dry before adding the oil; otherwise when the oil heats up, it could spit and spurt.
The oil with the most amount of flavour is peanut oil but it does cost more than other vegetable oils. Sunflower and canola oil are great alternatives.
When the oil has reached the proper temperature, turn off the heat source before lowering the turkey into the pot.
To heat 15 L of oil, it could take between 45 minutes and 1 hour to bring the temperature of the oil to 350 F (180 C). Before adding the turkey to the oil, heat the oil 15 F (7-8 C) above 350 F (180 C) to account for the dip in temperature after adding the turkey.
Don't stuff the turkey, and make sure it is thoroughly dry and brought to room temperature before adding to oil. Before adding turkey to preheated oil, turn off the propane completely. This will prevent any flare-ups caused by spilled oil. Once turkey is placed in the oil, then turn propane back on.
To monitor the cooking temperature, clip a candy or deep-frying thermometer inside the pot.
When deep-frying a turkey, the cooking time should be approximately 3 to 4 minutes a pound (yes, this is correct). The internal temperature of the turkey breasts should be 77 C (170 F) and the inner thigh, 82 C (180 F). To check the internal temperature, turn off the flame and have someone help lift up the bird from the oil. Using an instant read thermometer, check the two areas for doneness. If both areas are at the correct temperature, the bird is ready to come out.
Once the turkey has been removed from the oil, set the bird upright in a bowl so the oil inside can drain out. Cover the turkey in aluminum foil and let rest for 15 minutes.
After resting, it's ready for dinner.
Do not attempt to deep-fry a turkey indoors. This technique should only be used outside in a safe environment away from flammable materials.

World's Best Garlic Mashed Potatoes

Ingredients

2 tbsp (30 mL) horseradish
3 tbsp (45 mL) roasted garlic
1/4 cup (60 mL) sour cream
2 tbsp (30 mL) finely chopped fresh chives
Directions
Make 1 batch of the Creamy Yukon Gold Smashed Potatoes using only 1/2 cup (125 mL) of half and half cream and adding the horseradish, roasted garlic and sour cream to the potatoes when mashing. Stir in chives at the very end. Serve immediately.
Serves 4

 

Belgian Ale Steak Stew

Ingredients
2 lbs (1 kg) top sirloin
1/2 cup (125 mL) all-purpose flour
Pinch salt and freshly ground black pepper
1/2 cup (125 mL) butter
8 medium red onions, diced
1 tbsp (15 mL) tomato paste
2 tbsp (30 mL) Dijon mustard
4 1/2 cups (1.125 L) malty or spicy Belgian or Belgian-style ale (robust or spicy)

Directions
Preheat oven to 350 F (180 C). Dice steak into 1” (2.5 cm) cubes, removing any sinew. In a large bowl, combine flour, salt and pepper. Toss beef cubes in flour until all are evenly coated. In a deep heavy-bottomed frying pan over medium heat, melt butter. Add beef cubes, browning each on all sides and working in batches if necessary to avoid overcrowding. Remove from pan and add onions; sauté until soft. Add tomato paste and continue to cook until onions have turned a rust colour. Return beef to the pan and add mustard and beer. Stir well. Bring the stew to a simmer and then cook in the oven for 1 hour. Serve with French fries or mashed potatoes and vegetables.

Credit: The Beer Bistro Cookbook by Stephen Beaumont & Brian Morin

 

 

Northeren LightRoll

1 cucumber, peeled
1/2 sheet of nori
Prepared sushi rice
Prepared wasabi
1 oz (30 g) cooked lobster
1 ripe avocado, peeled and cut into long, thick strips
1 ripe mango, peeled and cut into long, thick strips
Japanese mayonnaise*

Directions

Cut cucumber into a 7" (18 cm) piece. Place cucumber in one hand and using a long, thin, sharp knife, begin slicing into cucumber. As you begin to slice, rotate cucumber to continue cutting a long, thin sheet. Continue slicing until the sheet is twice the length of a full piece of nori. If too difficult, substitute blanched lettuce.

Place nori, shiny side down, onto a bamboo mat covered in plastic wrap; with dampened fingers, spread sushi rice in an even layer over nori, pressing lightly. Flip sheet over (rice will now be facing down, nori facing up). Using a finger, spread a thin band of wasabi across center of nori; lay lobster, avocado, and mango across the centre of the nori. Add a thin line of Japanese mayonnaise. Roll by grasping mat by front edge, rolling firmly to enclose ingredients in center. Roll again to seal. Set aside.
Lay the cucumber crepe on the bamboo mat; add a thin line of wasabi across the front edge. Place the previously made roll on the cucumber crepe; roll firmly to enclose completely.

Makes 1 roll.

Serves 1

 

BISON BACK RIBS

Bison Back Ribs:
2 racks of bison back ribs
1/4 cup (60 ml) minced garlic
1/4 cup (60 ml) chili powder
1/2 cup (125 ml) maple syrup
1 bottle of Fort Garry dark beer

Caramelized Onion BBQ Sauce:
2 large onions
1 tbsp (15 mL) canola oil
1 tsp (5 mL) salt
1 tbsp (15 mL) garlic
1 Fort Garry Dark beer
1/4 cup (60 ml) chili powder
1 tsp (5 ml) black pepper
1/4 cup (60 mL) brown sugar
1/4 cup (60 mL) soy sauce
1 cup (250 mL) ketchup

Directions

Bison Back Ribs:
Rub bison meat with garlic; sprinkle liberally with chili powder. Put in a roasting pan, drizzle with maple syrup. Pour beer into bottom of pan.
Cover with aluminum foil and bake at 275 F (135 C) for 1 1/2 hours. You can eat them like this, or reheat them on the barbecue.
Caramelized Onion BBQ Sauce:
Sauté onions with salt in oil over moderate heat in a medium-sized frying pan. Stir often. You want the onions to turn dark brown without any burning. Add garlic and sauté another minute. Add Fort Garry Dark beer and reduce until liquid is mostly gone.
Add remaining ingredients and simmer for half an hour to blend the flavours.
Smother bison ribs, or anything else, with this sauce.
Serves 4 - 6

*Note - This recipe will work with any kind of ribs. If you would like to try Bison ribs, I would recommend you speak with AL @ Ocean Park Meats.

 

GYOZA

Dumplings
1 package of mandu wrappers (or wonton wrappers)

Filling
7 oz (220 g) bean sprouts, par-boiled
1 cup (250 mL) kimchee, rinsed
8 oz (250 g) ground beef
8 oz (250 g) ground pork
1/4 tsp (1 mL) salt
1 tbsp (15 mL) sesame oil
1 tsp (5 mL) soy sauce
1/4 tsp (1 mL) pepper
2 egg yolks
2 egg whites, mixed with 1 tbsp (15 mL) water, lightly beaten
Canola oil, for frying
Dipping Sauce
2 tbsp (30 mL) soy sauce
2 tsp (10 mL) vinegar

Directions
Squeeze out any excess water from bean sprouts. Chop kimchee finely and squeeze out excess water. Combine with beef, pork, salt, sesame oil, soy sauce and pepper; add egg yolks and mix thoroughly. Fill centre of wrappers with about 1 tbsp of filling. Moisten edges with egg whites and pinch to seal edges. In batches, pan fry dumplings in an oiled pan until brown, then add 1 tbsp water and cover until cooked. Repeat until all are cooked. Serve as is or in soups
or broths.
Serves 50 Dumpling

Cajun Beer Can Chicken

1 4 lb (2 kg) roasting chicken
1 tbsp (15 mL) olive oil
3 tbsp (45 mL) Cajun spice mix (use your favourite brand)
1 12 oz can of beer

Directions

Preheat grill, whether charcoal or gas, with heat on only one side. Alternately, set oven to 350 F (180 C). Rub chicken on all sides with oil, then sprinkle skin evenly with 2 tbsp (30 mL) of the spice mix. Pour about 1/3 of the beer into a glass to enjoy later. Make 2 or 3 additional holes in the top of the beer can and add remaining spice mix to the can. The beer may foam when you do this. Working on a flat surface, gently place chicken cavity onto the beer can and spread out the legs, moving them about until the two front legs and beer can in back form a stable tripod. Tuck wing tips behind chicken’s back.
Place chicken and beer can down on a pie plate to catch the drippings and roast over indirect heat for 60 to 90 minutes, or until the internal temperature reaches 175 F (80 C). Remove chicken from heat and let rest for 10 minutes before carving, being careful not to spill remaining beer left in the beer can.

Stephen adds: This is one of those recipes where the style of beer is of relatively minor consequence, since it’s primarily the moisture that you’re making use of. However, for best results, I suggest a malty rather than assertively hoppy beer, such as Cannery Brewing’s Naramata Nut Brown Ale or Big Rock’s Warthog Ale.

Serves 4

 

 

Bacon Wrapped Eggs

Ingredients

12 thick sliced bacon
2 tomatoes, seeded and diced
4 green onions, minced
2 tbsp (30 mL) white cheddar cheese, grated
2 tbsp (30 mL) Monterey Jack cheese, grated
8 large eggs
1/4 cup thinly sliced green onions
1 tsp (5 mL) oregano

Directions
Preheat oven to 425 F (225 C). Heat a large skillet set over medium heat and add bacon; cook until lightly browned but not brittle. Remove bacon from skillet and let drain on paper towels. Lightly butter 4, 1 1/4 cup (310 mL) ramekins with butter. Line the inside of each ramekin with
2 pieces of bacon, forming a circle. Place 1 additional piece of bacon on the bottom, cutting to fit. Equally divide tomatoes and green onions among the 4 ramekins. Crack 2 eggs into each cup. Season with salt, pepper and oregano. Combine cheeses and divide equally amongst ramekins. Place ramekins on a rimmed baking sheet and place in oven for about 20 minutes, or until eggs are set. Run small sharp knife around edge of cups; tilt cups and slide bacon and egg onto plates and serve.
Serves 4
Credit: Brandon Boone

 

Drink Recipes

THE CUCUMBER SPLASH

1/4 cup fresh cucumbers, peeled and chopped
1/2 oz lemon juice
1/2 oz simple syrup
2 oz Hendrick’s gin
Cucumber slice, for garnish
Directions
In a cocktail shaker, add 1/4 cup (60 mL) fresh cucumbers, peeled and chopped, 1/2 oz lemon juice and 1/2 oz simple syrup. Muddle. Fill the shaker with ice and add 2 oz Hendrick’s gin. Shake sharply and strain into a martini glass. Garnish with a cucumber slice.

 

FRENCH 75

3 oz (90 mL) cava brut
1 oz (30 mL) Tanqueray gin
1/2 oz (15 mL) simple syrup
Mint leaf for garnish
Directions
Combine all ingredients except the mint in a tall glass over ice. Garnish with mint leaf.

 

Pungent Mac & Cheese with Garlic Buttered Breadcrumbs

Ingredients
1 lb (500 g) elbow macaroni
2 cups (500 mL) whipping cream
1 clove garlic, minced
1/4 tsp (1 mL) cayenne
2 cups (500 mL) mixed grated cheese, as mentioned above
Salt and pepper

Breadcrumbs
1 cup (250 mL) breadcrumbs
2 tbsp (30 mL) softened butter
1 garlic clove, minced
1 tbsp (15 mL) minced parsley
1/2 cup (125 mL) grated old cheddar
1/2 cup (125 mL) grated mozzarella

Directions
FOR THIS RECIPE, A COMBINATION OF RAW MILK CHEESE SUCH AS A TRAPPIST, A SALTY BLUE SUCH AS DANISH BLUE, AND A HARD SHARP CHEESE SUCH AS PECORINO OR PARMESAN WOULD BE GREAT. ADDING A UBER-CREAMY BRIE WOULD BE VERY NICE TOO. I ALSO LIKE TO ADD DICED TOMATOES, STRIPS OF THICK CUT BACON AND FROZEN PEAS TO THE MIX
Bring a large pot of salted water to a boil. Add pasta and cook following manufacturer’s direction. In a separate pot set over high heat, combine cream with garlic and cayenne. Bring to a boil. Stir in cheese and cooked pasta; stir to mix and season with salt and pepper. Pour into a casserole dish.
Breadcrumbs:
Mix breadcrumbs with butter, garlic and parsley. Top pasta with grated cheeses then buttered crumbs. Place under a broiler until cheese is melted and crumbs are
toasty brown.
Serves 4

 

Pistachio Crusted Catfish With Orange Chipolte Cream Sauce

Pistachios
2 cups (500 mL) shelled, lightly toasted pistachios
1 tsp (5 mL) minced garlic
1 tbsp (15 mL) Asiago or Parmesan cheese
1 tsp (5 mL) kosher salt
1 tsp (5 mL) white pepper
1 tbsp (15 mL) chopped parsley
1/2 cup (125 mL) bread crumbs
Catfish
8, 6 oz (175 g) catfish fillets
Flour
1 egg, beaten and mixed with 1 tbsp (15 mL) water
Orange Chipotle Cream Sauce
1 tbsp (15 mL) butter
1 tbsp (15 mL) canola oil
1 cup (250 mL) diced white onion
1 tbsp (15 mL) minced garlic
1/2 tsp (2 mL) kosher salt
1/2 tbsp (7.5 mL) white pepper
2 minced chipotle peppers
1 tbsp (15 mL) chipotle sauce
3 cups (750 mL) vegetable or seafood stock
Zest and juice of 2 oranges
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) flour
1/2 cup (125 mL) heavy cream
Directions
Pistachios:
Process all ingredients together to make a fine crust.
Catfish:
Coat catfish with flour, then dip in eggwash and finally coating with pistachio mixture.
Orange Chipotle Cream Sauce
Heat butter and canola oil in a skillet set over medium heat; add onions and garlic. Sauté until onions are translucent. Add salt, pepper, peppers and sauce; cook for 5 minutes, stirring occasionally. Add stock, zest and orange juice. Bring to a boil, reduce heat and simmer for 5 minutes. Strain sauce through a sieve, using the back of a ladle to push out all the liquid. Return sauce to skillet and bring to a boil. Mix flour and water together; add 3/4 cup (175 mL) of sauce to flour mixture to temper. Add flour mixture to sauce, reduce heat and simmer for 5 to 10 minutes or until thickened.
To Assemble:
Pan-sear catfish in canola oil on medium-high heat and finish in the oven at 350 F (180 C) for 5 to 8 minutes. Drizzle sauce while hot over catfish.

 

Roasted Beet Salad with Apples, Grilled Green Onions & Walnuts

 

Ingredients
4 large beets, peeled and stems trimmed
2 tbsp (30 mL) olive oil
Salt and pepper
1 bunch of green onions, tops and stem ends trimmed
1 cup (250 mL) orange juice
1 tbsp (15 mL) finely minced shallots
1 tsp (5 mL) Dijon mustard
2 tbsp (30 mL) garlic white wine vinegar
1 cup (250 mL) extra-virgin olive oil
1 bag mixed field greens
1 Granny Smith apple, cored, cut in half and thinly sliced
4 oz (125 g) goat cheese
1/2 cup (125 mL) toasted whole cashews
Directions
Preheat the oven to 400 F (200 C). Toss the beets with olive oil and season with salt and pepper. Place on a baking sheet and roast in oven until tender, about 1 hour (depending on size of beets). Remove beets from oven when tender and let cool. When cooled, cut into quarters and set aside.
Preheat a grill pan set over medium heat. Cut each green onion in half horizontally. Drizzle with olive oil and season with salt and pepper. Place the onions, cut side down, on the grill and cook for 1 minute. Rotate the onions a quarter turn and grill 1 minute longer. Remove onions from the grill and allow to cool completely. Once cool, roughly chop and reserve. Place orange juice in a small pot set over medium heat. Cook until reduced by half; remove from heat and let cool. Combine onions, shallots, Dijon mustard, orange juice and vinegar; slowly drizzle in the olive oil and using a whisk, blend until completely mixed. Season the vinaigrette with salt and pepper.
TO ASSEMBLE:
Combine the mixed greens, apples, goat cheese, cashews and the beets in a large
bowl. Drizzle with vinaigrette, toss, and serve immediately.

Serves 4
Credit: Brandon Boone

 

Yukon Gold Blinis with Smoked Bacon, Walnuts, Apricots and Creme Fraiche

 

Crème Fraîche
1 cup (250 mL) whipping cream
2 tbsp (30 mL) buttermilk

Blinis
6 slices thick-cut bacon, chopped
1 lb (500 g) Yukon Gold potatoes, peeled, cut into 1/2” (1.3 cm) cubes
1/4 cup (60 mL) whole milk
1/4 cup (60 mL) all-purpose flour
3 large eggs
2 tbsp (30 mL) sugar
1 tsp (5 mL) salt
3 large egg whites
Canola oil
1 cup (250 mL) walnuts, toasted, coarsely broken
1 cup (250 mL) dried apricots, chopped
Directions
Crème Fraîche:
Combine whipping cream and buttermilk in a glass container. Cover and let stand at room temperature for 8 or up to 24 hours, or until very thick. Once thickened, stir to mix. Cover and store in the refrigerator.
Blinis:
Cook bacon in a large skillet set over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Cook potatoes in a pot of boiling salted water until very tender, about 15 minutes. Drain and transfer to a sieve set over a mixing bowl. Force potatoes through sieve into bowl. Stir in milk. Whisk in flour, 1 tbsp (15 mL) at a time. Add eggs 1 at a time, whisking to blend after each addition. Whisk sugar and salt into batter. Using an electric mixer, beat egg whites until stiff but not dry. Fold egg whites into batter.
Line a rimmed baking sheet with foil. Heat a large skillet over medium heat. Brush with oil. In batches, drop 1 tbsp (15 mL) of batter into skillet; shake the pan so that the batter spreads into 3” (8 cm) circles. Cook until brown, about 2 minutes per side. Transfer to sheet. Repeat with remaining batter.TO ASSEMBLE:
Place 1 Blini in the centre of a plate. Top with bacon, walnuts and apricots. Drizzle with Crème Fraiche and serve immediately.
Serves 8
Credit: Brandon Boone

Beef Empanadas

Dough

4 cups (1 L) flour
1 tsp (5 mL) baking powder
1 1/2 tsp (7 mL) salt
1/4 cup (60 mL) lard at room temperature
2 cups (500 mL) boiling water
1 egg, beaten

Filling

2 tbsp (30 mL) canola oil
2 lbs (1 kg) ground beef, extra lean
4 cloves garlic, minced
1/2 tsp (2 mL) cumin
1 tsp (5 mL) oregano
1/2 tsp (2 mL) black pepper
1/4 tsp (1 mL) Chilean merken*
1 tbsp (15 mL) salt
7 medium onions, diced
2 hard-boiled eggs, chopped
1/2 cup (125 mL) chopped black olives
1/2 cup (125 mL) raisins

DIRECTIONS:

Dough:
Combine flour, baking powder and salt, whisking to mix. Cut in lard. Add boiling water and mix until dough forms. Roll out dough and cut into 8 circles, about 6” (15 cm) in diameter.
Filling:
This mixture makes for better empanadas if it is prepared a day before. Heat oil in a large skillet set over medium heat; add ground beef, garlic and spices. Add onion to skillet just before beef is fully cooked. Continue cooking until onions are soft and ground beef is no longer pink. Remove from heat and let cool. Add eggs, olives
and raisins.

TO ASSEMBLE:
Preheat oven to 350 F (180 C). Divide filling evenly between empanadas, folding over and pinching edges to seal. Brush empanadas with beaten egg. Bake in oven until light brown and crispy. Serve immediately.
Serves 8 Large Empanadas
Credit: Raquel Campos

 

Chocolate, Caramel & Pecan Mini-Tarts

3 oz (90 g) dark Belgian chocolate, chopped
1 cup (250 mL) pecans, toasted and chopped

Pastry Shells
1 package of store-bought mini pastry shells, frozen

Caramel Filling
1 jar of store-bought caramel

Directions
Preheat oven to 350 F (180 C). Bake frozen crusts for about 15 minutes, or until golden brown and cooked through. Transfer to rack and let pastry shells cool completely. Fill with 2 tsp (10 mL) pecans.
Caramel:
If using store-bought caramel, spoon caramel over pecans in crusts, filling crusts almost to top. Refrigerate until caramel begins to firm up slightly.
Place chocolate in a bowl set over a pot of gently simmering water, stirring occasionally until melted. Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes. Bring to room temperature before serving
Serves 30

Credit: Brandon Boone

 

 

Rainbow Orzo "Tabouleh" Salad

Ingredients

1, 400 g rainbow orzo (rice-shaped pasta)
1 tbsp (15 mL) olive oil
Zest of 1 lemon
1/4 cup (60 mL) lemon juice
2 minced garlic cloves
1/4 cup (60 mL) finely chopped fresh mint
1/4 cup (60 mL) cilantro
1/4 cup (60 mL) green onions
1/2 tsp (2 mL) cumin
1/2 tsp (2 mL) lemon pepper
1/2 tsp (2 mL) hot pepper sauce (or more to taste)
1 cup (250 mL) coarsely chopped plum tomatoes
1 cup (250 mL) English cucumber

Directions

Bring a large pot of salted water to boil. Add orzo and simmer for approximately 10 to 15 minutes, stirring occasionally, until tender but still al dente. Drain in sieve and refresh orzo under cold running water. Drain orzo well and transfer to a large bowl. In small bowl, combine olive oil, lemon zest, lemon juice, garlic, mint, cilantro, green onions, cumin, lemon pepper and hot pepper sauce. Pour this mixture over orzo and toss to combine. Add chopped tomatoes and cucumber to orzo, tossing gently. Adjust seasonings as necessary. Chill for at least
1 hour before serving. This salad may be made up to 2 days in advance and kept covered in the refrigerator. Flavours in this recipe improve upon standing, so leftovers taste terrific!

 

Salmon with Orecchiette & Caramelized Onions in a Green Onion & Chile Cream Sauce

Ingredients

4, 6 oz (175 g) salmon fillets
5 tbsp (75 mL) olive oil, divided
4 onions, sliced into 1/4” (5 mm) slices
2 cups (500 mL) whipping cream
1, 8 oz (250 g) bottle of clam juice
2 tsp (10 mL) dried chile flakes
3 tbsp (45 mL) chopped green onion
1/2 cup (125 mL) sliced roasted red bell peppers
2 cups (500 mL) broccoli florets
1 package orecchiette
1 cup (250 mL) grated Asiago cheese
Salt and pepper

Directions

Preheat broiler. Heat 3 tbsp
(45 mL) olive oil in a large heavy bottomed skillet set over high heat. Add onions, lower heat to medium-high, and sauté until golden brown, about 20 minutes. Remove from heat and reserve. In a pot, set over medium-high heat, combine whipping cream, clam juice and chile flakes. Boil cream, clam juice and chilies in a large saucepan until reduced to 1 cup (250 mL), about 15 minutes. Remove from heat and add green onions; season sauce with salt and pepper.
Bring a large pot of salted water to a boil; add florets and cook until tender, about 2 minutes. Remove florets from water and reserve. Return water to boil; add pasta and cook until al dente. Reserve 1 cup of pasta water before draining. Return pasta to same pot, set over medium-high heat. Add olive oil, caramelized onions, broccoli, cheese, and enough reserved pasta water so the pasta mixture isn’t dry, stirring frequently; season with salt and pepper.
Preheat broiler. Line rack of broiler pan with foil and lightly oil foil and top of salmon with remaining olive oil. Season salmon with salt and pepper. Broil in oven until cooked, about 7 to 9 minutes.
TO ASSEMBLE:
Bring Green Onion & Chile Cream Sauce to a simmer. Divide pasta mixture among 4 plates. Top with salmon and drizzle with sauce
and serve.

Credit: Brandon Boone

 

Chicken Breasts with Morita, Red Wine & Fig Sauce

Ingredients

3 cups (750 mL) dry red wine, divided
2 morita peppers
1/2 lb (250 g) black Mission figs
2 tbsp (30 mL) olive oil
1 clove garlic, sliced
1/2 medium onion, sliced
4 whole chicken breasts, skinless and boneless, each cut in half
Salt and pepper to taste

Directions

Bring 1/2 cup of red wine to a simmer. Place peppers in heated wine and cook for 15 minutes, or until completely softened. Set aside. Soften the figs in simmering wine until tender. Set aside. Heat half the oil in a sauté pan and add the garlic and onion. Sauté over medium-high heat until translucent.
Discard the stems of the peppers. Transfer the peppers and wine to a blender. Add the sautéed garlic, onion, figs, 1 cup (250 mL) of wine and purée until smooth. If the mixture is too thick, add the rest of the wine and blend further. Set aside.
Heat the remaining oil in the sauté pan and fry the chicken until light brown, turning once. Add the purée and extra wine if necessary, and finish cooking the chicken, stirring often to prevent the sauce from sticking to the bottom of the skillet. Serve on a bed of rice or polenta.
Serves 8
Credit: Norma Schmill de French

 

Jicima Salad with Oranges & Pomegranates

Ingredients

1 medium jicama, peeled and julienned
4 oranges, peeled and segmented
1 fennel bulb, slivered
1/4 cup (60 mL) pickled onions
1/2 pomegranate, seeds only
1/4 cup (60 mL) extra virgin olive oil
Salt and freshly cracked pepper to taste

Directions

Toss or arrange all the ingredients.

Credit: Dee Hobsbawn-Smith

Seafood Pozoles

Ingredients

2 cups hominy corn (available in bulk food stores, or use canned hominy or even fresh corn)
8 cups (2 L) water or chicken stock
1 large onion, diced
2 stalks of celery, diced
2 cloves of garlic, minced
1 fennel bulb, diced
1 cup (250 mL) diced bacon (optional)
1 tsp (5 mL) coriander seed
1 poblano or Anaheim chile, diced
2 lbs (1 kg) crab legs
1 lb (500 g) jumbo gulf shrimp with shells left on
1 lb (500 g) medium firm white fish, like halibut or cod, cut into 2” (5 cm) pieces
1 lb (500 g) mussels
1/4 cup (60 mL) chopped fennel fronds
1/4 cup (60 mL) chopped chives or green onions
1/4 cup (60 mL) chopped parsley
Salt and pepper to taste
For Garnish
Quartered limes
Minced serrano or jalapeño peppers
Fried corn tortilla chips
Chopped hard boiled egg
Toasted pumpkin seeds
Sea salt
Chopped avocado
Directions
If using fresh corn or canned hominy, skip to sautéing onions. (For authenticity, use dried hominy—it will release its natural starch into the water, making a richer soup.) Add hominy to water (or stock) and bring to a boil. Cover and simmer for 4 hours. Check periodically and top up water level. Cook until hominy is tender.
Sauté onions, celery, garlic, and fennel (and bacon, if using). Add coriander and chiles. Add hominy (corn) and water to onions and bring to a boil, then reduce to a simmer. Add crab legs, shrimp, fish and mussels. Simmer until seafood is cooked and mussels have opened. Add chopped herbs. Check seasoning with salt and pepper. Serve bowls of soup with a platter of garnishes for people to season their soup.
Credit: Chef Alex Svenne

Poblano Pepper Crepes

CRISPY EXTERIOR, TENDER INTERIOR. THE CONTRASTS OF THIS DISH FROM MEXICAN COOK NORMA SCHMILL DE FRENCH ARE INTRIGUING AND DELICIOUS, INCORPORATING THE ULTIMATE MEXICAN MARINADE FOR PORK OR CHICKEN. SERVE ONE CRÊPE PER PERSON AS AN APPETIZER; FOR A MORE SUBSTANTIAL MEAL, SERVE TWO OR THREE PER PERSON AND EMBELLISH WITH RICE AND VEGETABLES. ADD A SALAD TO ROUND OUT THE PLATE

Crêpes
3 eggs
3/4 cup (175 mL) all-purpose flour
1 cup (250 mL) milk
Salt to taste
1/4 cup (60 mL) melted butter
Pibil
2 lbs (1 kg) whole pork tenderloin or chicken breasts
1 to 2 banana leaves 3 oz (90 g) achiote (annatto seed paste)
2 tbsp (30 mL) apple cider vinegar
2 cloves garlic
1/4 tsp (1 mL) ground cumin
1/2 tsp (1.3 mL) Mexican oregano
1/4 cup (60 mL) extra virgin olive oil
1/2 cup (125 mL) water
1/4 cup (60 mL) pineapple or orange juice
1 chipotle chile in adobo sauce, seeded
Salt and pepper to taste
Poblano Sauce
1 tbsp (15 mL) oil
1/2 medium onion, sliced
1 clove garlic, sliced
6 whole poblano peppers, roasted and peeled (or canned)
2 cups (500 mL) whipping cream
Salt
Assembly
8, 8” (20 cm) crêpes or tortillas
3 cups (750 mL) cooked, shredded pork Pibil
2 poblano peppers, roasted and peeled, cut into strips
1 cup (250 mL) grated cheese (Manchego, cheddar, or Monterey Jack)
Directions
Crêpes:
Stir together the eggs, flour and milk. Beat thoroughly to eliminate any lumps, then strain through a fine-mesh sieve. Add the salt.
Let the batter sit for 30 minutes. Mix in the melted butter just before using the batter.
Heat an 8” (20 cm) nonstick sauté pan. Add 1 to 2 tbsp (15 to 30 mL) of crêpe batter. Swirl it around to just cover the bottom of the pan and cook until the bottom is crisp and set. Flip and cook briefly on the second side. Stack the cooked crêpes on a flat plate or round dish until needed, wrapped and stored in the fridge or freezer.
Pibil:
Combine all ingredients except meat in a blender. Process for about 1 minute. Pour over meat and marinate, refrigerated, for a few hours (or overnight). Line a large baking dish with a layer of banana leaves, or line it with foil. Add the meat and its marinade. Cover with more banana leaves and wrap the dish tightly with foil. Set the oven at 350 F (190 C). Bake for 1 1/2 hours. Let cool. Unwrap and chop or shred
the meat.
Poblano Sauce:
Heat the oil in a sauté pan and add the onion and garlic. Cook until tender, about 5 minutes. Add the peppers and cook another 3 minutes. Add the cream and cook another 5 minutes over high heat, allowing the cream to thicken and reduce. Add salt to taste. Purée in a blender.
TO ASSEMBLE:
Fill the crêpes or tortillas with Pibil meat and grated cheese. Arrange in a single layer in a lightly oiled heat-proof oven dish. Pour the Poblano Sauce over the crêpes. Top with the strips of poblano pepper and the cheese. Bake until the cheese is melted and the crêpes are hot, 15 to 30 minutes. Serve hot.
Serves 6

Black Sea Bass Veracruz

Ingredients
4, 6 oz (175 g) sea bass fillets
1 lime
2 tbsp (30 ml) canola oil
1 large purple onion, sliced
6 garlic cloves, sliced
3 jalapeños, stemmed and thinly sliced
3/4 cup (175 mL) whipping cream
2/3 cup (150 mL) oil-packed julienned sun-dried tomatoes
Salt and pepper
Directions
Marinate sea bass in lime juice for 30 minutes, turning once. Heat oil in a large skillet set over medium-high heat. Sear sea bass on each side for about 4 to 5 minutes. Remove from heat and keep warm. Add onions to pan and sauté for about 3 minutes or until starting to soften. Add sliced garlic and jalapeños; continue to sauté for another 2 to 3 minutes. Add cream and bring to a boil; reduce heat and simmer for about 5 minutes. Add tomatoes and cook until warmed. Divide sauce equally amongst 4 plates. Top with sea bass, season with salt and pepper and serve immediately.

Serves 4

Credit: Brandon Boone

 

Manitoban Maple Whiskey Barbecue Bison Short Ribs

Ingredients

Barbecue Sauce

1/4 cup (60 mL) olive oil
1 large diced onion
3 chopped garlic cloves
1 tsp (5 mL) dry thyme
1 bay leaf
1 tsp (5 mL) cracked black pepper
1 tsp (5 mL) chile flakes
1 tsp (5 mL) salt
3 tbsp (45 mL) apple cider vinegar
4 cups (1 L) ketchup
1/4 cup (60 mL) honey
1/2 cup (125 mL) brown sugar
3 shots of hot sauce
1 tsp (5 mL) liquid smoke
1/2 cup (125 mL) apple juice
2 tbsp (30 mL) dijon mustard

Bison Short Ribs
2 lbs (1 kg) bison short ribs
Maple Syrup
Canadian Whiskey

Directions

Barbecue Sauce:

Combine all ingredients and bring it to a boil, then simmer for at least 1 hour. Let cool, and chill until ready to use. The sauce is best made a day in advance.
Makes 8 cups (2L)
Bison Short Ribs:
Preheat oven to 265 F. Remove excess fat, then cover the top of the meaty side with Montréal Steak Spice; rub into top and all sides of the rib.
In a roasting pan, mix 5 cups of Barbecue Sauce with ribs; make sure to cover the entire surface of ribs with sauce. Cover and bake in oven for approximately 3 to 4 hours, checking doneness with a meat thermometer.
To Assemble:
Divide the ribs evenly amongst 4 plates; mix equal parts of maple syrup and your favourite whiskey then pour over the ribs just before serving.
Serves 4

 

Lamb In Drunken Sauce

 

Ingredients
4 lb (2 kg) lamb (preferably shoulder cut), cut into 6 to 8 pieces
3 cups (750 mL) tequila
1 cup (250 mL) dark beer
1/2 onion, chopped
4 cloves garlic
2 tsp (10 mL) black pepper
Salsa
1 tbsp (15 mL) olive oil
3 ancho chiles, seeds removed and finely chopped
4 guajillo chiles, seeds removed and finely chopped
4 pasilla chiles, seeds removed and finely chopped
1 chipotle chiles, seeds removed and finely chopped
4 mulatos chiles, seeds removed and finely chopped
1 medium white onion, chopped
3 cloves garlic, finely chopped
8 Roma tomatoes, chopped
2 tsp (10 mL) cinnamon
1 bottle dark beer
Salt
4 tsp (20 mL) oregano
2 tsp (10 mL) thyme
2 tsp (10 mL) marjoram
2 tbsp (30 mL) sugar
4 cloves
Directions
Lamb Marinade:
Combine all ingredients in a large covered pot and marinate for 24 hours. Preheat an oven to 350 F (180 C) and roast marinated meat for about 2 hours, or until meat is tender. Shred the meat thoroughly and set aside. Save the marinade for the sauce.
Salsa:
Heat oil in a skillet. Add the chiles, onion and garlic, and cook until onion is translucent. Add the tomatoes, cinnamon, beer and the marinade from the lamb. Simmer until the sauce thickens, about 10 to 15 minutes. Season with salt then add the herbs and sugar; purée. Strain the sauce and then add lamb. Simmer until the meat is soft.
Serves 10
Credit: Tequila Kitchen Restaurant

Big Bang Barbecue Rub

Ingredients

2 tbsp (30 mL) smoked paprika
1 tbsp (15 mL) paprika
1 tbsp (15 mL) onion powder
1 tbsp (15 mL) kosher salt
1 tsp (5 mL) fresh cracked black peppercorns
1 tbsp (15 mL) dry mustard
1 tsp (5 mL) brown sugar
2 cloves garlic, minced
1 1/2 tsp (7 mL) chili powder
1 tsp (5 mL) cayenne

Directions

Mix all ingredients together, making sure to break up any lumps. Store in an airtight container.

Credit: Brandon Boone

 

 

Barbecued Chicken Legs with Mango Sauce

 

Ingredients

2 very ripe mangoes, peeled and cored
1/2 cup (125 mL) orange juice
Zest of 1 orange
1 tbsp (15 mL) grated fresh ginger root
1 tsp (5 mL) sherry vinegar
1 tbsp (15 mL) melted honey
1 tbsp (15 mL) minced red bell pepper
1 tbsp (15 mL) minced dried cranberries or cherries (optional)
1/2 apple, sliced into matchsticks (optional)
Hot chile flakes to taste
Kosher salt to taste
2 tbsp (30 mL) minced fresh herbs such as thyme, parsley, Thai basil or cilantro
10 chicken legs

Directions

Purée the mangoes, then add all remaining ingredients, thinning the sauce with additional orange juice if needed. Season with salt and pepper to taste. Preheat a gas grill or charcoal barbecue. Season chicken legs with salt and pepper. Place legs on grill and cook for 15 to 20 minutes over low heat, turning every 5 minutes, or until cooked. Remove from heat and brush with Mango Sauce before serving.

Serves 4
Credit: Dee Hobsbawn-Smith

 

Beef Caldereta

 

Ingredients

2 lb (1 kg) stewing beef
1/4 cup (125 mL) 7-Up soda
2 tbsp (30 mL) soy sauce
1 tsp (5 mL) salt
1 tsp (5 mL) ground pepper
1/2 head of garlic, minced
1/2 cup (125 mL) tomato sauce
1/2 cup (125 mL) sliced sweet pickle mix
1/4 cup (60 mL) pickle juice
1 each red and green bell pepper, cut into strips
3 onions, cut into quarters
3 potatoes, peeled and cut into large chunks
1/2 tsp (2 mL) hot pepper flakes
1 can liver spread

Directions

Cut beef into 1 1/2” (4 cm) cubes. In a bowl, combine 7-Up, soy sauce, salt, pepper and garlic. Add beef cubes, cover and refrigerate in marinade 1 to 2 hours. Drain (reserve marinade). Sauté beef with onion and garlic. Add remaining ingredients (except liver spread). Include drained marinade and cover and cook over high heat for 20 minutes. Turn to low and simmer until meat is tender. Add liver spread and cook for another
10 minutes (liver spread helps to thicken the sauce).
Note: If you prefer a spicier dish, add a few drops of Tabasco or sili labuyo (small hot green chile pepper, minced) and more ground pepper.

Serves 4

Credit: Vivian David

 

 

Cedar Planked Salmon

Maple Syrup, Whiskey & Apple Mist
1 cup (250 mL) thawed apple juice concentrate
1/4 cup (60 mL) maple syrup
1/4 cup (60 mL) Jack Daniels whiskey
Salmon
2 lb (1 kg) salmon fillet
1 cedar plank, soaked in water for at least 30 minutes (preferably for 6 hours)
Salt and pepper
Directions
Maple Syrup, Whiskey & Apple Mist:
Combine all ingredients in a clean spray bottle; shake vigorously.
Salmon:
Preheat a charcoal grill. Remove plank from water and towel dry to remove excess moisture. Season plank with salt and pepper and place on charcoal grill; cover and let heat for about 5 minutes or until it begins to smoke. Place salmon on plank and spray with Maple Syrup, Whiskey & Apple Mist. Close cover and cook for another 5 minutes. Spray again and close cover. Repeat once more, for a total cooking time of roughly
15 minutes.
Keep an eye on the plank and do not let it catch fire. If it does, spray with water to extinguish. Let salmon rest for about 5 minutes before serving. Spray one more time with Maple Syrup, Whiskey & Apple Mist if desired.

Serves 6

Credit: Brandon Boone

 

Charcoal Chicken Wings with Root Beer Glaze

Root Beer Glaze
2 tsp (10 mL) butter
1 shallot, finely minced
2 garlic cloves, finely minced
1/2 jalapeño pepper, stemmed, seeded and finely minced
3 cans of root beer
Chicken
2 lb (1 kg) chicken wings
Salt and pepper
Peanut oil
Directions
Root Beer Glaze:
Melt butter in a saucepot over medium-low heat. Add shallot and cook until soft and transparent, about 5 to 7 minutes. Reduce heat and add garlic and jalapeño to pan. Continue to cook for about 5 minutes or until garlic has turned light golden brown. Add root beer to pan and bring to a boil. Reduce heat and simmer until thick and syrupy. Keep warm.
Chicken:
Season chicken wings with salt and pepper. Toss in peanut oil. Grill chicken wings over charcoal, about 10 minutes on each side, turning often. Brush chicken with Root Beer Glaze and serve immediately.

Serves 4
Credit: Brandon Boone

Coconut marinated Porterhouse steak with fresh limes

Ingredients
2 porterhouse steaks
1, 14 oz (400 mL) can of coconut milk
2 tbsp (30 mL) soy sauce
3 limes
4 garlic cloves, minced
Salt and pepper
Directions
Combine coconut milk, soy sauce, juice of 2 limes and garlic in a mixing bowl and stir to mix. Pour coconut mixture over steaks in a heavy-duty re-sealable plastic bag. Place in fridge and chill for 2 hours (or up to 6 hours). Remove steaks from marinade. Season with salt and pepper. Grill steaks over charcoal grill until desired doneness. Remove steaks from grill and let rest for 5 minutes. While steaks are resting, cut remaining lime in half and grill over the hottest part of the barbecue until slightly charred. Remove from heat and let cool slightly. Squeeze juice over steaks and serve immediately.

Serves 2

Credit: Brandon Boone

 

 

Chocolate Banana Rocky Road Brownie

 

Brownie
1/2 cup (125 g) butter
8 oz (250 g) bittersweet chocolate, chopped
3/4 cup (175 mL) sugar
3 eggs
1 tsp (5 mL) vanilla
1 cup (250 mL) flour
1/2 tsp (2 mL) salt
Bananas
2 bananas
1/4 cup (60 mL) butter
1/4 cup (60 mL) brown sugar
Toppings
1/2 cup (125 mL) walnuts
1 cup (250 mL) mini marshmallows
1 cup (250 mL) chocolate chips

Directions

Brownie:
In a small saucepan set on a heated barbecue, combine butter, chocolate and sugar and cook until melted. Remove from heat and let cool to room temperature. Add eggs, one at a time, to chocolate mixture, beating after each addition. Stir in vanilla. Add flour and salt; mix to combine.
Bananas:
Melt butter in a 9” (23 cm) cast iron pan over grill. Fry bananas until they start to brown. Add sugar and cook, stirring gently to dissolve, until sugar caramelizes. Remove pan from heat.

TO ASSEMBLE:
Drop brownie batter by spoonfuls in among the bananas. Sprinkle brownie with nuts, marshmallows and chocolate chips. Return to heat and cook over low heat with the lid closed until brownie is cooked. It should be firm, but the bananas, chocolate and marshmallows will ensure it
stays gooey.
Serves 4
Credit: Alex Svenne