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Recipes

Blistered corn, asparagus, and pesto pizza

BT Toronto | posted Wednesday, May 21st, 2014

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Blistered corn, asparagus, and pesto pizza

Ingredients:

  • 2 ears corn, husks removed
  • 12 asparagus spears, woody bottoms discarded
  • 4 tablespoons olive oil, divided
  • Kosher salt to taste
  • ¼ cup uncooked grits or polenta, for rolling the dough
  • 1 ball prepared pizza dough, at room temperature
  • 1 cup Basil Pesto or store-bought
  • 12 oil-packed sun-dried tomatoes, cut into 4 strips each
  • 6 ounces Brie, rind removed if preferred, cut into ¼-inch-thick strips, then cut into
  • 1-inch squares
  • ¼ teaspoon red pepper flakes, to taste
  • Freshly ground black pepper to taste

Method:

  1. Preheat the grill per the master instructions  for gas (page 11) or charcoal (page 14).
  2. Brush the corn and asparagus with 2 tablespoons of the oil and season with salt, then place them on the cooking grate directly over the heat and grill, turning occasionally, until they begin to brown, about 8 minutes. Let cool. To remove the kernels, stand the corn upright. Grip the top of the cob and slide your sharpest knife straight down between the cob and kernels. Cut the asparagus tips off,  then cut the remaining stalks into 1⁄4-inch pieces. Reserve both for topping.
  3. Roll out and shape the dough, then grill the  first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
  4. Spread the entire surface with the pesto.  Sprinkle with the corn, asparagus, and tomatoes. Top with the cheese.
  5. Finish grilling the pizza per the master  instructions.
  6. Remove from the grill, sprinkle with the red  pepper, and season with salt and black pepper. Slice and serve immediately.

Courtesy Bob Blumer, www.bobblumer.com

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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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Steak with fruit kabobs

BT Toronto | posted Monday, Oct 28th, 2013

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Steak with fruit kabobs

Ingredients:

  • 1 1 lb. beef sirloin into inch cubes
  • 1 medium granny smith apple into eight cubes
  • 1 medium orange into 8 cubes
  • steam sauce
  • 1/4 cup lime juice
  • 1 jalapeno
  • 2 tbsp. honey
  • 1/4 cup cilantro

Method:

  1. Marinate everything but the plum for 20 minutes. Turn steak to coat
  2. Close bag securely and marinate in refrigerator for 20 minutes, turning occasionally
  3. Cover and reserve remaining marinade in refrigerator
  4. Place on wooden skewers and place on the grill
  5. Serve with salad or rice

Courtesy Rob Rainford

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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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Flank steak with chimmichurri

BT Toronto | posted Tuesday, Sep 24th, 2013

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Flank steak with chimmichurri

Ingredients:

Chimmichurri Sauce

  • 250 mls / 1 cup Italian Parsley
  • 125 mls  / ½ cup  Organic Extra Virgin Olive oil
  • 90 mls / 1/3 cup Red Wine Vinegar
  • 60 mls / ¼ cup Cilantro
  • 2 garlic cloves peeled
  • 3 mls / ¾ teaspoon Course Grind Black Pepper
  • 2 mls / ½ teaspoon Organic Ground Cumin
  • 2 mls / ½ teaspoon Sea Salt Mill
  • Flank Steak 4 x 185 gms / 6 oz. pieces

Directions:

  1. Grill the Flank Steak for 5 minutes per side on high heat for medium rare, remember to keep the lid of the BBQ closed while cooking.
  2. Remove the flank steak from the grill and baste with Chimmichurri Sauce.
  3. Cover with aluminum foil to hold in the heat and let rest for 10 minutes.
  4. To serve slice the Flank Steak across the grain to ensure tender slices.
  5. This dish is best served with Cabbage Coleslaw on a piece of grilled Focaccia, drizzled with Chimmichurri Sauce

Developed by Chef Robert Mills, Executive Chef Thompson Hotel

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Ontario flat iron steak

BT Toronto | posted Tuesday, Jul 16th, 2013

Ontario flat iron steak

Serves 1

Ingredients:

  • 6 oz. flat iron steak
  • 1 bunch Thyme, fresh
  • 1 garlic, clove, sliced
  • 1 cup canola oil
  • 1 cup canola oil
  • 1/3 cup white balsamic vinegar
  • 1 tbsp. honey
  • ½ tbsp. dijon mustard
  • 1 bunch, tarragon, chopped.
  • 1 cup. potato, fingerling, blanched
  • ¼ cup. bacon, double smoked
  • 1 tbsp. shallots, chopped
  • 1 tbsp. chives, chopped
  • 1 tbsp. vinaigrette
  • 3 grape tomatoes, heirloom
  • 1 cup swiss chard, sliced
  • ¼ cup. butter, unsalted
  • ½ cup jus, prepared

Method:

  1. Marinate flat iron steak in ¼ cup of canola oil, sliced garlic and fresh thyme overnight.
  2. Season steak with kosher salt and cracked black pepper.
  3. Place a sauté pan on the stove at medium high heat. Add 1 tbsp. of canola oil and let heat to just below the smoking point. Place steak in the pan away from yourself. Turn down to medium heat and let sear for approximately 3 mins or until a beautiful golden brown. Flip and do the same for the other side. Being a leaner cut of meat it is recommended to eat a medium rare. Take out of the pan and let rest.
  4. For the vinaigrette, add all ingredients except for canola oil into a food processer and blend until smooth. While blending slowly add canola oil to emulsify. Season with salt and pepper to desired taste.
  5. For the potato salad, place a sauté pan on low heat. Add ¼ cup of canola oil. Render bacon slowly to ensure crispiness and flavor without burning the fat. Add potatoes, shallots and tomatoes and heat through. Take off the heat and toss with vinaigrette and chives. Season with salt and pepper to desired taste.
  6. For the chard, place a sauté pan on medium heat. Add butter and melt. Add chard and cook just until tender and wilted. Season with salt and pepper to desired taste.
  7. Heat jus on stove top.
  8. To serve, place warm potato salad in the center of the plate. Place Swiss chard just off the potato salad. Slice steak on a bias and fan on top of the warm potato salad. Plate with jus and enjoy.

Courtesy Christian Pritchard
www.chriscooking.com

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Yassa chicken

BT Toronto | posted Monday, Jul 15th, 2013

Yassa chicken (Lemon chicken)

Ingredients:

  • Chicken legs (average 1 per person)
  • 2 lbs. onions (for 6 chicken legs)
  • 125 ml lemon juice
  • 1 bay leaf
  • 2 tsp. of garlic
  • 2 tsp. ginger
  • salt
  • black pepper
  • 1 Maggi cube (optional)
  • Vegetable oil

Method:

  1. Remove excess fat and skin of chicken.
  2. Mix with garlic & ginger, put in a glass dish and set aside in the fridge.
  3. Cut onions (in length recommended), the more the better. Add onion, lemon to chicken.
  4. Allow chicken to marinate in the refrigerator for a few hours or overnight is recommended.
  5. To cook, remove chicken from the marinade, and set marinade aside.  Lay chicken pieces in a baking dish (not over one another).
  6. Set oven to grill and cook until chicken is lightly browned but not done.
  7. While chicken is browning: Remove onions from marinade and add in a large saucepan with vegetable oil.  Sauté until onions until they are ‘clear’ but not burnt.
  8. Add remaining marinade, remaining seasoning and bring to a slow boil, cooking the marinade into a sauce. Reduce heat.  Add chicken to the sauce, cover and cook (simmer) until chicken is done. Serve with Rice.

Courtesy Olga Lambert

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