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Recipes

Indonesian-style pork kebabs

BT Toronto | posted Monday, Jun 23rd, 2014

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Indonesian-style pork kebabs

Yield: Serves 8
Cooking Time: 10 minutes

Ingredients:

  • 2 lbs (1 kg) Ontario pork loin, boneless, cut in 1-inch (2.5 cm) cubes
  • 1/4 cup (50 mL) smooth peanut butter
  • 1 tbsp (15 mL) brown sugar
  • 2 green onions, finely chopped
  • 1/4 cup (50 mL) dry sherry
  • Juice from half lemon
  • 1 tsp (5 mL) each coriander, cumin, salt
  • 1/2 tsp (2 mL) ground black pepper
  • 1/4 tsp (1 mL) cayenne pepper

Method:

  1. Place pork in a non-metal sealable container. Combine remaining ingredients and mix well. Pour over pork and toss to coat well. Cover and marinate 2 hours or overnight in the refrigerator.
  2. If using bamboo skewers, presoak in water 1 hour. Thread pork on skewers with 1/4 inch (6 mm) space between cubes.
  3. Preheat barbecue on high; reduce temperature to medium. Place skewers on grill; close barbecue cover and grill 10 to 12 minutes, turning often. Serve over rice or in pita breads.

Courtesy Emily Richards, www.ontariopork.on.ca

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Cucumber-potato salad

Chatelaine | posted Tuesday, Jun 17th, 2014

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This simple and yummy side dish is the perfect complement to any picnic or BBQ.

Cucumber-potato salad

Ingredients:

  • 750 g fingerling potatoes, sliced into 1/4-in. rounds
  • 3 mini cucumbers, sliced  into 1/4-in. rounds
  • 3/4 tsp salt, divided
  • 1/4 cup canola oil
  • 3 tbsp white-wine vinegar
  • 1/4 cup chopped parsley
  • 1 tbsp chopped dill

Method:

Boil potatoes in a large saucepan of water set over high just until fork-tender, 12 to 15 min. Drain and cover with cold water until cool, about 5 min.

Massage cucumbers with 1/4 tsp salt  until thoroughly mixed in a large bowl. Let stand until liquid begins to seep out, 10 min. Scoop cucumbers into a strainer and squeeze out excess liquid.

Whisk oil with vinegar and remaining  1/2 tsp salt in same bowl. Season with fresh pepper. Add parsley, dill, cucumbers and potatoes. Toss until well coated.

Prep 10 min | Total 40 min
Serves 6 | Per serving 177 calories, 2 g protein, 22 g carbs, 9 g fat, 2 g fibre, 228 mg sodium. Good source of vitamin B6.

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Rib-eye steak salad with pear, blue cheese & potatoes

Cityline | posted Monday, Jun 9th, 2014

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A salad has never tasted so good with this delicious savoury dinner your family will love!

Rib-eye steak salad with pear, blue cheese & potatoes

Ingredients:

  • 32oz Rib-Eye steak
  • 1 pear semi firm
  • 1 bunch watercress
  • 1 bunch radishes
  • 1/2 bulb fennel
  • 1 bunch chives
  • 1lb cups baby potatoes (boiled to tender)
  • 1 cup blue cheese
  • 2 tbsp capers with brine
  • 1 tbsp grain mustard
  • 1 cup  Greek yogurt
  • ½ grapefruit
  • Salt pepper
  • Olive oil

Method:

Season heavily with salt and pepper. Sear in large pan at high heat for 4 min per side.

Remove from heat and leave in pan to rest.

Method for potatoes:

Barely cover the potatoes with water, then add capers with brine, and simmer until tender.

Strain, season and add mustard, yogurt and blue cheese. Chill.

Method for salad:

Finely slice pear, radish, fennel, chives and toss with watercress.

Season add olive oil and 1/2 grapefruit.

Assembly:

Slice steak against the grain and lay over potatoes on a long cutting board top with salad and graze away!

Serves 4

Courtesy of Randy Feltis

www.thefarmhouse.ca

@chefrandyf

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Oven-roasted burgers in 20 minutes

Cityline | posted Thursday, Jun 5th, 2014

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Love the burger but hate using a BBQ? Sandi Richard shows us how to craft a drool-worthy BBQ-quality burger using your own oven.

Oven roasted burgers in 20 minutes

Ingredients:

  • 1/3 cup salt
  • 2 lbs (900 g) extra lean ground beef
  • 1 pot Knorr Homestyle Stock beef
  • 1 Tbsp (15 mL) Worcestershire sauce
  • Fresh ground pepper
  • 1/2 of an onion (optional)
  • 2 Tbsp bacon bits (optional)
  • 1/4 cup grated cheddar (optional)
  • 6 buns

Method:

Preheat oven to 475 F (220 C). Line a baking sheet with foil. Spread salt over foil, then place a cooling rack over top. (The salt sops up the oil that drizzles from the burgers. You don’t end up with heavy smoke from the high temperature.)

Break up Knorr Homestyle Stock with a fork in a medium size mixing bowl. Add beef, Worcestershire and pepper. Mix until well combined. (I just use my hands.) Loosely form 6 burgers and place on cooling rack. Place pan in centre of preheated oven. Set timer for 15 minutes.

Optional: Slice onion into round discs. When timer rings, place an onion disk on each burger and top with a few bacon bits. Return to oven and reset timer for 5 minutes. When timer rings again, top with cheese, turn oven off, but leave burgers in. Toss buns into oven on lower rack for 2 minutes.

By the time you take out your condiments, the buns will be warm and the cheese will have melted. YUM!

Makes 6 burgers

Courtesy Sandi Richard

www.cookingfortherushed.com

@sandi_richard

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Easy grilled dishes done three ways

BT Toronto | posted Wednesday, May 28th, 2014

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Honeybun garlic ribs

Ingredients:

  • 1 Rack of Baby Back Pork Ribs
  • ½ cup Molasses
  • 2 tbsp Worcestershire Sauce
  • ½ cup Ketchup
  • ½ cup Cola
  • ¼ cup Brown sugar
  • ¼ cup Apple Cider Vinegar
  • 2 tsp  Garlic Butter
  • 5 tsp Honey

For Brine:

  • 4 tbsp Sea Salt
  • 2 tbsp Peppercorns
  • 6 Bay Leaves
  • 3 tbsp Dried Chives
  • 3 tbsp Garlic Powder
  • 3 tbsp Onion Powder
  • 1 tbsp Paprika

Method:

  1. Prepare ribs by cleaning off extra fat and silver skin backing from rack.
  2. In a large pot of water, add brine ingredients. Bring to a boil and cook ribs for 40 minutes.
  3. To make sauce, add ingredients, one by one to a pot and heat so sugars dissolve and all ingredients are mixed.
  4. Removed boiled ribs and sauce them with homemade BBQ sauce. Put ribs in slow-cooker and cook for extended amount of time on low. Sauce ribs while cooking for added flavor.
  5. On a hot grill, place slow-cooked and sauced ribs for final grilling. Grill both sides of ribs a few minutes each, adding more homemade BBQ sauce for desired sauciness 

Pork tenderloin

Ingredients:

  • 1 Pork Tenderloin
  • 1 ½ cup Coconut Milk
  • ¼ cup Peanut Butter
  • 2 tbsp Fresh Lime Juice
  • ¼ cup Soy Sauce
  • 4 Cloves Garlic, chopped fine
  • 2 Thai Chilli Pepper, seeded and diced
  • 2 tbsp Cilantro, chopped
  • Salt & Pepper

Method:

  1. Clean and prepare tenderloin, removing excess fat.
  2. Cut tenderloin into either large cubes (later to be put on skewers) or into large discs for plating)
  3. Combine all ingredients in a bowl, add pork tenderloin and chill for 12-24 hours
  4. Pre-heat the grill.  Remove tenderloin from marinade.
  5. On a medium heat, brush grill with small amount of oil. Grill the pork either on skewers or as pork discs for 7-8 minutes – or until cooked throughout.
  6. Serve with grilled asparagus, wrapped with prosciutto

Prosciutto-wrapped asparagus

Ingredients:

  • 1 bunch Asparagus
  • 300 g Thinly sliced prosciutto
  • 1 tbsp Garlic Cream Cheese

Method:

  1. Put a small amount of garlic cream cheese on a slice of prosciutto
  2. Place three cleaned and trimmed asparagus stalks on the prosciutto
  3. Roll and wrap the prosciutto around the asparagus
  4. On a medium heat, grill the asparagus for a few minutes each side.

Courtesy Chef Christopher Tan, www.thefoodfella.com

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Grilled lamb chops with almond, green olive and mint pesto sauce

BT Toronto | posted Wednesday, May 28th, 2014

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Grilled lamb chops with almond, green olive and mint pesto sauce

Serves 4-6 

Ingredients:

For the lamb chops:

  • ¼ cup finely minced parsley
  • 1 garlic clove, finely minced
  • 1/3 cup olive oil
  • 8 lamb chops, with bone
  • Salt and freshly ground black pepper

For the almond and mint pesto:

  •  ¾ cup almonds, peeled and toasted
  • 1 cup fresh mint leaves
  • ¼ cup green olives, pitted
  • 1/2 – ¾ cup olive oil
  • ¼ cup freshly squeezed orange juice
  • ½ teaspoon hot chilli powder
  • ½ teaspoon smoked paprika
  • Salt and pepper

Method:

  1. Put the parsley, garlic and olive oil in a large bowl. Add the lamb chops and cover with the marinade; refrigerate for 1-2 hours or overnight.
  2. Prepare the pesto: put all the ingredients for the pesto in a blender and process until a smooth purée. Pour the sauce in a bowl and reserve.
  3. Preheat the grill at medium heat, take the lamb chops out of the marinade and grill 4-6 minutes per side, or until the desired doneness. Brush with the reserved marinade once and a while. Serve the grilled lamb chops with the almond-mint pesto, grilled cherry tomatoes or mixed vegetables and a rice pilaf (optional).

Courtesy Ruth Van Warebeek

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Quinoa and grilled asparagus salad

BT Toronto | posted Monday, May 26th, 2014

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Quinoa, native to South America, is combined with Ontario grilled vegetables in this easy-to-prepare salad bursting with refreshing flavour. This vegetarian salad is a great option for brunch and outdoor celebrations, as a main dish salad or as a side salad to accompany grilled meat, chicken or fish.

Quinoa and grilled asparagus salad

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves 6 to 8

Ingredients:

  • 1 cup (250 mL) quinoa, rinsed
  • 1 lb (500 g) Ontario Asparagus, trimmed
  • 1 Ontario Greenhouse Sweet Pepper (any colour), seeded    and quartered
  • 1 large Ontario Onion, cut into 1/2-inch (1 cm) thick slices
  • 2 tbsp (25 mL) vegetable oil
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1/2 cup (125 mL) chopped flat-leaf parsley
  • 1 tsp (5 mL) grated orange rind
  • 1/4 cup (50 mL) orange juice
  • 1 tbsp (15 mL) Ontario Liquid Honey
  • 1 tbsp (15 mL) each red wine vinegar and Dijon mustard
  • 1 small clove garlic, finely minced
  • 1/4 tsp (1 mL) each salt and pepper

Method:

  1. In medium saucepan, bring quinoa and 2 cups (500 mL) water to boil; reduce heat to low, cover and simmer 15 minutes or until most of the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Place in serving bowl; let cool.
  2. Meanwhile, place asparagus, sweet pepper and onion on rimmed baking sheet; brush with 1 tbsp (15 mL) of the oil. Place vegetables directly on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender-crisp and lightly marked, 5 to 10 minutes, transferring back to baking sheet as they are done.  Let cool slightly. Cut into bite-size pieces; stir into quinoa along with chickpeas and parsley.
  3. In small bowl, whisk together remaining oil, orange rind and juice, honey, vinegar, mustard, garlic, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature.

Tips: For a Brazilian flair, substitute black beans for chickpeas. For a Chilean twist, use cilantro instead of parsley.

Courtesy Mairlyn Smith/Foodland Ontario, www.foodlandontario.ca

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Grilled asparagus and South American pepper sauce

BT Toronto | posted Monday, May 26th, 2014

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Chilean Pebre sauce is low fat, easy to make and adds just the right zip.  Choose uniform asparagus stalks for easier timing on the grill.  Serve hot or at room temperature.  The sauce is also good with grilled meats or fish.

Grilled asparagus and South American pepper sauce

Preparation Time: 5 minutes
Standing Time: 30 minutes
Cooking Time: 5 to 10 minutes
Serves 4

Ingredients:

  • 1/2 cup (125 mL) minced Ontario Greenhouse Sweet Red Pepper
  • 1/4 cup (50 mL) minced onion
  • 1/3 cup (75 mL) minced fresh cilantro or parsley
  • 3 tbsp (45 mL) olive oil
  • 1 tbsp (15 mL) each water and white vinegar
  • 2 cloves garlic, crushed
  • 1 tsp (5 mL) dried oregano
  • 1/8 tsp (0.5 mL) hot red pepper flakes or smoked paprika
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 lb (500 g) Ontario Asparagus, trimmed

Method:

  1. In small bowl or measuring cup, mix red pepper, onion, cilantro, 2 tbsp (25 mL) of the olive oil, water, vinegar, garlic, 1/2 tsp (2 mL) of the oregano, hot pepper flakes, salt and pepper; cover and let stand at least 30 minutes or refrigerate overnight.
  2. Mix remaining oil and oregano; brush on asparagus to coat well.  Place asparagus in grill basket or directly on grill over medium-high heat.  Close cover and grill, turning with tongs, for 3 to 5 minutes each side, or until just tender.  Place in shallow serving dish; top with sauce. Serve hot or at room temperature.

Courtesy Mairlyn Smith/Foodland Ontario, www.foodlandontario.ca

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