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Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017



  • 6 tablespoons olive oil, divided
  • 2 large sweet or yellow onions, sliced thin
  • Salt to taste
  • 20 large brussels sprouts
  • 1 tablespoon tamari
  • 2 to 3 cloves garlic, pressed
  • a dash of liquid smoke (if desired)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 ounces tempeh, cut into thin slices
  • 5 teaspoons grainy mustard


  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
  2. Preheat the oven to 375 degrees.
  3. Cut the brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t , you will have to search for a pair that fits well together after they have roasted. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
  4. Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
  5. Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
  6. Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
  7. Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.

Courtesy of The New York Times


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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


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


  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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Spanish-style clams with fava beans, Iberico ham and sherry

BT Toronto | posted Monday, Aug 11th, 2014


Spanish-style clams with fava beans, Iberico ham and sherry

Serves 4


  • 1 kg  fresh clams, cleaned
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 1 tsp spanish paprika
  • 100g Iberico ham, diced
  • 200g fresh fava beans
  • 100ml dry sherry
  • 2tbsp fresh parsley, finely chopped
  • 2tbsp olive oil
  • Juice of one lemon
  • Seasoning


  1. Heat the olive oil over a gentle flame.
  2. Add the garlic, onions, ham and cook for 2-3 minutes until the onion starts to soften.
  3. Add the clean clams, stirring so they are evenly coated in the vegetable mixture.
  4. Add the sherry, cover with a lid and steam until the clams just begin to open (about 2-3 minutes).
  5. Add the fava beans, paprika, lemon juice and parsley.
  6. Cover with the lid and cook for a further minute.
  7. Bring the saucepan to the table, remove the lid and serve.

Courtesy Chef Rob Bragagnolo, executive chef, Marben Restaurant, www.marbenrestaurant.com

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