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Recipes

Grilled pork tenderloin

BT Toronto | posted Monday, Oct 28th, 2013

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Grilled pork tenderloin

Ingredients:

  • 2 tbsp Jamaican jerk spice paste
  • 1 pork tenderloin
  • 1 mango peeled and finely chopped
  • 1/2 cup each of finely chopped red pepper and celery
  • 1/4 cup each of finely chopped green onion and coriander leaves
  • 2 tbsp lime juice
  • 1 tbsp canola oil
  • 1 tsp honey
  • 1/4 each of salt and pepper
  • Lime wedges

Method:

  1. Brush the jerk paste all over the tenderloin. Marinate at room temperature for 30 minutes or in the refrigerator for up to 24 hours
  2. Meanwhile, toss the mango with the red pepper, celery, green onion, coriander, lime juice, oil, honey, salt and pepper and set aside
  3. Lightly grease the grill and cook
  4. Transfer to a cutting board and tent with foil. Let it rest for five minutes and serve with mango chutney

Courtesy Rob Rainford

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Grilled shrimp with caponata and celeriac purée

BT Toronto | posted Tuesday, Sep 24th, 2013

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Grilled shrimp with caponata and celeriac purée

Ingredients:

  • 12 pieces grilled shrimp

Caponata

  • ½ onion finely diced
  • 2 cups  / 500 mls corn
  • ¼ head of cauliflower cut into small pieces
  • 2 table spoons / 30 mls Irresistibles Black Olive Tapenade

Celeriac puree

  • 1 p/c peeled and cubed celeriac
  • 2 p/c thyme
  • 1 clove garlic
  • 1 ½ cups / 375 mls of extra virgin olive oil

Method:

Celeriac puree

  1. Heat olive oil in a saucepan over low heat just until it simmers. Add herbs and garlic and poach until it is soft, stirring frequently. Place celeriac in a blender, continually adding the poaching oil until you get a smooth puree, salt and white pepper to taste.

Caponata

  1. Heat olive oil in a saucepan. Add the finely chopped onions and stir to prevent sticking or burning. Once the onions are translucent add cauliflower, corn and olive tapenade.
  2. This dish should start with the Celeriac puree on the bottom of the plate and then the Caponata, topped with the Shrimp.
  3. The shrimp will require 2 minutes per side on medium-high heat on the BBQ.

Developed by Chef Robert Mills, Executive Chef Thompson Hotel

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Italian three cheese crispy chicken

BT Toronto | posted Monday, Sep 16th, 2013

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Italian three cheese crispy chicken

Ingredients:

  • 1 tub (270 g) Philadelphia Italian Three Cheese Cooking Creme, divided
  • 1 cup panko bread crumbs
  • 4 small boneless skinless chicken breasts (1 lb./450 g)

Method:

  1. Heat oven to 375ºF.
  2. Spoon 3/4 cup Cooking Creme into shallow dish. Mix remaining Cooking Creme and bread crumbs in separate shallow dish.
  3. Dip chicken, 1 breast at a time, in Cooking Creme then in crumb mixture, turning to evenly coat both sides of each breast. Place on parchment-covered baking sheet.
  4. Bake 30 to 35 min. or until chicken is done (170ºF).

Serving suggestion: Serve with your favourite steamed fresh vegetable, such as broccoli or asparagus.

Indirect grilling: For an outdoor meal, light one side of barbecue, leaving other side unlit. Close lid; heat barbecue to 400ºF. Coat chicken as directed; place on foil-covered baking sheet. Place baking sheet on barbecue grate over unlit area. Grill 35 to 40 min. or until chicken is done (170ºF), monitoring for consistent grill temperature.

Courtesy Philadelphia Cream Cheesewww.phillycanada.com

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Savoury garlic mac and cheese

BT Toronto | posted Monday, Sep 16th, 2013

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Savoury garlic mac and cheese

Ingredients:

  • 4 cups scoobi doo pasta, uncooked
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 small onion, chopped
  • 1 tub (270 g) Philadelphia Savoury Garlic Cooking Creme
  • 2 cups Kraft Double Cheddar Shredded Cheese, divided

Method:

  1. Cook pasta in large saucepan as directed on package, omitting salt.
  2. Meanwhile, cook and stir bacon in medium saucepan on medium heat until crisp. Drain fat. Add onions to same pan; cook 5 min. or until crisp-tender, stirring frequently. Add Cooking Creme and 1-1/2 cups shredded cheese; cook and stir on medium-low heat 2 min. or until heated through.
  3. Heat broiler. Drain pasta, reserving 1/3 cup cooking water. Gradually stir in reserved pasta water into sauce. Add pasta; mix lightly.
  4. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Broil, 6 inches from heat, 2 min. or until golden brown.

Cooking know-how:  Thoroughly drain cooked pasta because excess water clinging to the pasta will dilute any sauce that you add.

Courtesy Philadelphia Cream Cheese, www.phillycanada.com

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How to Feed a Family: Glazed green vegetables

BT Toronto | posted Tuesday, Sep 10th, 2013

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How to Feed a Family: Glazed green vegetables

Ingredients:

  • 1 bunch asparagus trimmed
  • 2 handful green beans trimmed
  • 3tbsp butter
  • 2 tbsp sugar
  • Salt pepper
  • 1 cup peas (frozen are fine)

Method:

  1. Place the asparagus and beans in a medium-sized frying pan.
  2. Add enough water to not quite cover the veggies.
  3. Add the butter, sugar and a pinch salt and pepper. Place lid on top.
  4. Simmer over med heat until the veggies are almost tender, 3 min.
  5. Add Peas and cook for 1 min. Shake pan so everything gets covered in the glaze. Check the beans to see if they’re tender as you like and serve.

Courtesy Ceri Marsh and Laura Keogh, www.sweetpotatochronicles.com

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