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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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3 traditional Mexican recipes for Cinco de Mayo

BT Toronto | posted Thursday, May 5th, 2016

3 traditional Mexican recipes for Cinco de Mayo

Celebrate Cinco de Mayo with these three traditional recipes for Mexican street food from executive chef Elia Herrera of Toronto’s El Caballito.

Mushrooms al Ajillo

Ingredients:

100 g Oyster and Bottom Mushroom Mix

7 pc of sliced garlic

1 Guajillo pepper, sliced

1 large lime

1/3 cup olive oil

salt, to taste

Directions: 

1. Let the oil get hot in a pan

2. Add garlic and guajillo until is golden

3. Remove it from the oil

4. Add mushrooms until they get some color, add salt

5. Add the garlic and guajillo

6. Add lime juice

Ceviche Tradicional de Vera Cruz

Ingredients:

320 g fresh cod

125g onion, peeled

160g sherry vinegar

8g serrano peppers

150ml lime juice

20g coriander

1 1/4 tsp salt

Directions:

  1. Dice the cod, onion, Serrano peppers and the coriander into 0.5 cm cubes.
  2. Combine all the ingredients into a bowl and mix together.
  3. Allow to cure for 2 hours.
  4. Place in appropriate container and store in the fridge.

Guacamole

Ingredients:

14 pc avocado

87g chopped jalapeno

1/3 bunch chopped cilantro

585g chopped tomato

276g chopped onion

300ml lime juice

30g salt

Directions:

  1. In mixing bowl combine all the diced ingredients.
  2. Mix in the avocado flesh and combine in until mixed. Don’t over mix the avocado.
  3. Season to taste.
  4. Place in appropriate container and store in the fridge.

Recipes courtesy Elia Herrera, Executive Chef, El Caballito

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