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Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017


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.



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Charred Sirloin Roll with Pickled Asparagus

BT Toronto | posted Monday, Aug 28th, 2017

beef 1

Chef Mills of the Fairmont Royal York created these lovely light beef bites with oven-roasted beef Tri-tip, but the recipe would also serve well made with any leftover thinly sliced cooked steak. So delicious, you’ll be cooking up an extra steak next time you gill just so you can make these bites the next day – intentional leftovers! The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.

Prep: 20 minutes  Cook: 30 minutes


  • 3 tbsp canola oil, divided
  • 2 pkgs (100 g each) small chanterelle or shiitake mushrooms, stemmed
  • 3 green onions, cut thinly into 4 inch lengths
  • 1 small leek, white and light green part only, cut thinly into 4 inch lengths
  • 1/2 tsp EACH salt and pepper
  • 2 tbsp white wine vinegar
  • 1 small Bottom Sirloin Tri-Tip Oven Roast (about 8 oz/250 g)
  • 200 g pickled asparagus, halved or blanched asparagus tips or sea asparagus Nasturtium flowers (optional)
  • Maldon salt


Chili Oil:

  • 1 red bell pepper, diced
  • 3 red thai chili peppers, stem removed
  • 1 ½ cups canola oil

Chili Oil:

  1. Combine red and Thai chili peppers with oil in a small saucepan.
  2. Heat over very low heat for 2 hours. Let cool slightly; slowly drain through coffee filter set in fine mesh sieve.
  3. Let cool completely; pour into squeeze bottle. Set aside.


  1. Heat 2 tbsp of the canola oil in skillet over medium high heat; sauté mushrooms, onions, leek, half each of the salt and pepper for 5 minutes or until softened and slightly golden.
  2. Add vinegar and remove from heat.
  3. Heat a cast iron skillet over high heat; add remaining canola oil.
  4. Sprinkle Tri-tip with remaining salt and pepper. Sear both sides of beef well.
  5. Reduce heat and cook until digital thermometer reaches an internal temperature of 140˚F (60˚C), 25 to 30 minutes.
  6. Remove skillet from heat and let rest for 5 minutes.
  7. Cut sirloin into long strips and place a piece of asparagus, mushroom mixture and flowers, if using on each strip.
  8. Roll up and place on large platter.
  9. Drizzle with Chili oil and sprinkle with Maldon salt to serve.

Makes 4 servings

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