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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Slow-Smoked Mesquite Brisket

BT Toronto | posted Friday, May 19th, 2017

9-14-11 125

Ideal grill: smoker

Smoke Intensity: strong

Prep time: 45 minutes

Marinating time: 12 to 24 hours

Cooking time: 7 to 9 hours

Resting time: 1 to 2 hours

Special equipment: food syringe; extra-large disposable foil roasting pan; instant-read thermometer

Servings: 12 to 15

Ingredients:

1  whole, untrimmed beef brisket, including both the flat and point sections, 10 to 12 pounds, preferably the Certified Angus Beef® brand
1  cup low-sodium beef broth
1/3  cup yellow mustard

Rub
2  tablespoons ancho chile powder
1  tablespoon packed light brown sugar
1  tablespoon kosher salt
1  tablespoon onion powder
1  tablespoon paprika
1  tablespoon ground cumin
2  teaspoons ground black pepper
2  teaspoons ground allspice
8  fist-sized mesquite wood chunks

Method:

  1. The night before you smoke the brisket, trim it. Using a very sharp knife on the fat side, trim the fat so that it is about ⅓ inch thick, but no less. On the meatier side, remove the web-like membrane that covers the meat, so that you can clearly see (and eventually season) the coarsely grained meat underneath. Then, using a food syringe, inject the meat with the beef broth: With the fat side facing down in an extra-large foil roasting pan, imagine the brisket in 1-inch squares and inject each square with some of the broth, inserting the needle parallel to the grain of the meat and slowly pulling the needle out as you inject the broth. Some broth will seep out, but try to keep as much as possible inside the meat. Then smear the mustard over both sides of the brisket.
  1. In a small bowl mix the rub ingredients. Massage the rub all over the brisket creating a paste with the mustard and broth. Turn the brisket so that the fat side is facing up. Cover the pan and refrigerate for at least 12 hours or up to 24 hours. Remove the brisket from the refrigerator and let stand in the pan at room temperature for 1 hour before smoking.
  1. Prepare the smoker for indirect cooking with very low heat (200° to 250°F).
  1. Add two wood chunks to the charcoal. Smoke the brisket in the pan over indirect very low heat, with the lid closed, for 4 hours, adjusting the vents so the temperature inside the smoker stays as close to 225°F as possible. At the start of the second, third, and fourth hours, add two more wood chunks to the charcoal and baste the brisket with any liquid that accumulates in the pan.
  1. After 4 hours, use an instant-read thermometer to check the internal temperature of the meat. If it has not reached 160°F, continue cooking until it does. If it has reached 160°F, remove the brisket in the pan from the smoker. Put the lid back on the smoker to prevent heat loss. Add more lit briquettes and refill the water pan to maintain the 225°F temperature.
  1. On a large work surface, lay out three sheets of heavy-duty aluminum foil, each about 3 feet long, overlapping the sheets slightly along their longer sides. Place the brisket in the center of the foil, fat side up. Pour ½ cup of the liquid in the pan over the meat, and fold up the edges to wrap the brisket tightly to trap the steam. At this point you can discard the remaining liquid that has accumulated in the pan, though some people like to save it for adding to their barbecue sauce.
  1. Return the brisket to the pan, fat side facing up, and return the pan to the smoker. Cook over indirect very low heat, with the lid closed, until the meat is so tender that when you insert the probe of an instant-read thermometer and push it back and forth, it easily tears the meat, at least 3 hours and as long as 5 hours. The internal temperature should be 190° to 195°F, though tenderness is a more important indicator of doneness than the temperature. The amount of time required will depend on the particular breed and other characteristics of the meat. Remove from the smoker and let the brisket rest at room temperature for 1 to 2 hours.
  1. Unwrap the brisket and cut across the grain into thin slices. Serve warm with your favorite barbecue sauce and side dishes.

©2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.

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Quintessential Pulled Pork Sandwiches

BT Toronto | posted Friday, May 19th, 2017

pulled pork

Ideal grill: smoker

Smoke intensity: strong

Prep time: 30 minutes

Cooking time: 8 to 10 hours

Resting time: 1 hour

Special equipment:

food syringe, instant-read thermometer

Serves: 12

Ingredients:

1  bone-in pork shoulder roast (Boston butt), 7 to 8 pounds
½  cup unsweetened apple juice
Kosher salt
1  tablespoon packed light brown sugar
1  tablespoon Worcestershire sauce

Rub
1  tablespoon packed light brown sugar
2  teaspoons paprika
1  teaspoon prepared chili powder
1  teaspoon granulated garlic
1  teaspoon mustard powder
1  teaspoon ground black pepper
10  fist-sized hickory wood chunks

Sauce
1 1/2 cups ketchup
3/4  cup unsweetened apple juice
3/4 cup cider vinegar
3  tablespoons packed light brown sugar
3  tablespoons tomato paste
1 1/2 tablespoons molasses
1  tablespoon Worcestershire sauce
1 1/2 teaspoons mustard powder
3/4  teaspoon hot pepper sauce
1/2  teaspoon ground black pepper
12  hamburger buns
4  cups purchased or homemade coleslaw

Method:

1. Using a very sharp knife, trim the roast’s exterior fat so that it is no thicker than ¼ inch. In a small bowl whisk the apple juice, 2 tablespoons salt, brown sugar, Worcestershire sauce, and ¼ cup water until the salt and sugar have dissolved. Then inject the roast with the liquid flavoring: With the fat side facing down, imagine the roast in 1-inch squares and, using a food syringe, inject each square with some of the liquid, slowly pulling the needle out as you inject the liquid. Some liquid will seep out, but try to keep as much as possible inside the roast.

  1. In a small bowl mix the rub ingredients including 2 teaspoons salt. Coat the surface of the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before cooking.
  1. Prepare the smoker for indirect cooking with very low heat (200° to 250°F). When the temperature reaches 225°F, add two wood chunks to the charcoal.
  1. Brush the cooking grate clean. Smoke the roast, fat side up, over indirect very low heat, with the lid closed, for 5 hours, adjusting the vents so the temperature of the smoker stays as close to 225°F as possible. At the start of every hour (after the first hour), add two more wood chunks to the charcoal. If the temperature falls below 200°F and can’t be raised by adjusting the vents, add more lit briquettes as needed.
  1. After 5 hours, use an instant-read thermometer to check the internal temperature of the meat. If it has not reached 160°F, continue cooking until it does. If it has reached 160°F, remove the meat from the smoker. Put the lid back on the smoker to prevent heat loss. Add more lit briquettes and refill the water pan to maintain the 225°F temperature.
  1. On a large work surface, lay out two sheets of heavy-duty aluminum foil, each about 3 feet long, overlapping the sheets slightly along their longer sides. Place the roast in the center of the foil, fat side up. Fold up the edges to wrap the roast tightly to trap the steam. Return the roast to the smoker and cook over indirect very low heat, with the lid closed, until the internal temperature reaches 190°F, at least 3 hours and as long as 5 hours. Remove from the smoker and let rest, still in the foil, for 1 hour.
  1. In a medium, heavy-bottomed saucepan whisk the sauce ingredients including ¾ teaspoon salt. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally. Set aside.
  2. Unwrap the roast and, when cool enough to handle, pull the meat apart to shred it. Discard any large pieces of fat and sinew. In a large saucepan over low heat, moisten the pork with as much sauce as you like and cook until warmed through, stirring occasionally. Pile the pulled pork on buns and top with coleslaw. Serve with any additional sauce.©2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.
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Cider and Bacon Beans

BT Toronto | posted Friday, May 19th, 2017

9-14-11 065

Ideal grill: gas

Prep time: 15 minutes

Cooking time: about 1¼ hours

Special equipment:
3-quart Dutch oven

Serves: 8

Ingredients:

3  cups fresh apple cider
3  tablespoons packed light brown sugar
1/3  cup ketchup
2  tablespoons spicy brown mustard
1  tablespoon Worcestershire sauce
4  slices bacon, cut into 1-inch pieces
1  large yellow onion, finely chopped
4  cans (each 15 ounces) white kidney (cannellini) beans, rinsed
Kosher salt
Ground black pepper

Method:

  1. Prepare the grill for direct and indirect cooking over low heat (250° to 350°F).
  1. In a medium saucepan over high heat, bring the cider to a boil. Cook until reduced to 1½ cups, about 10 minutes. Add the brown sugar, ketchup, mustard, and Worcestershire sauce and whisk until the sugar is dissolved. Set aside.
  1. Place a 3-quart Dutch oven over direct low heat, add the bacon and cook until crisp and browned, 10 to 12 minutes, stirring occasionally. Add the onion and cook until golden, 6 to 8 minutes, stirring occasionally. Add the beans and the cider mixture and stir well. Bring to a simmer. Slide the Dutch oven over indirect low heat and cook, uncovered, with the grill lid closed, until the cooking liquid has reduced by about half, 45 to 50 minutes. Remove from the grill and let stand for about 5 minutes. Season with salt and pepper and serve warm.

©2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.

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A healthy twist on the classic burger

BT Toronto | posted Friday, May 2nd, 2014

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While the origin of the hamburger is attributed to Hamburg Germany, Canadians have adopted it as their own and Toronto is in the middle of a burger war. Whether it’s an opulent $100 Kobe creation or a cost-effective cut of street meat, locals are devouring beef patties between two buns in mass quantities.

Cher Corbin offers his take on an all-Canadian burger by keeping the meat lean and adding fresh toppings. He substitutes a creamy black bean hummus for cheese and with all that flavour we promise you won’t miss the bacon!

Healthy twists on the classic burger

Yield 6 servings

Ingredients:

  • 1 ½ lbs. extra lean ground beef
  • 1 small shallot- minced
  • 2 cloves garlic minced
  • ½ tsp. chopped fresh thyme
  • ½ tsp. chopped fresh rosemary
  • ¼ cup BBQ sauce – recipe below
  • salt and pepper to taste
  • ½ head iceberg lettuce- cut into 6 small wedges
  • 6 slices of Beef Steak Tomato
  • 3 large whole wheat Kaiser Rolls-sliced in half

Method:

  1. Combine in mixer, form patties, and grill.

Black Bean Hummus topping

  • 1 ½ cup drained, rinsed & cooked black beans
  • 2 cloves garlic minced
  • ¼ cup chopped fresh cilantro
  • ½ tsp. ground cumin
  • pinch cayenne pepper
  • juice from 1 lime
  • pinch of sea salt

Black Bean Hummus method

  1. Combine all of the ingredients into a small food processor and pulse lightly to incorporate all of the flavors and to form a thick hummus.

Tangy BBQ sauce ingredients

  • ½ cup minced fresh onion 3 cloves garlic- minced
  • ½ cup ketchup ½ cup tinned tomato sauce
  • ½ cup brown sugar 2 tbsp. molasses
  • ¼ cup red wine vinegar ¼ tsp. cayenne pepper
  • ½ tsp. salt ½ tsp. paprika
  • ½ tsp. chili powder ¼ tsp. cracked black pepper
  • ½ tbsp. Tabasco pepper sauce ½ cup low sodium veg or chicken broth

BBQ sauce method

  1. Combine all of the ingredients for the BBQ sauce into a small saucepan and bring to a boil. Reduce the heat to a low simmer and continue to cook the sauce for 20-30 minutes, be sure to stir periodically and not over heat or burn the sauce.

Courtesy Corbin Tomaszeski, @ChefCorbin

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