+Note - All Recipes Courtesy FLAVOURS MAGAZINE www.flavoursmagazine.ca
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
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
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