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Recipes

Cedar-planked salmon with pickled fennel salad and horseradish cream

BT Toronto | posted Tuesday, May 17th, 2016

cedar-planked-salmon

This tasty dish can be made in under one hour, making it a perfect summer barbecue meal for your hungry guests.

Prep: 30 minutes
Grilling time: 15 to 20 minutes

Makes: 4 servings

Ingredients:

Kosher salt

½ large fennel bulb, cored and cut into 1-inch strips

½ small head radicchio, cored and cut into 2-inch strips

2 tablespoons prepared horseradish

1½ teaspoons finely chopped fresh dill

½ cup crème fraîche or sour cream

Freshly ground black pepper

1 center-cut salmon fillet (with skin), about 2 pounds and 1 inch thick, pin bones removed

Extra-virgin olive oil

1 small bunch watercress, torn into small sprigs

Pickling Liquid

1 cup dry white wine or vermouth

¾ cup white wine vinegar

2 tablespoons granulated sugar

2 teaspoons fennel seed

8 juniper berries

2 small garlic cloves, crushed

Method: 

  1. Soak the cedar plank in water for at least 1 hour.
  2. In a small, nonreactive saucepan combine the pickling liquid ingredients, including 2½ tablespoons salt.
  3. Bring to a boil over medium heat on the stove, add the fennel strips, and simmer until tender but not mushy, 3 to 4 minutes.
  4. Using a slotted spoon, transfer the fennel strips to paper towels to dry.
  5. Add the radicchio to the simmering pickling liquid and cook for 1½ minutes only, just until wilted. Using a slotted spoon, transfer the radicchio to paper towels to dry.
  6. Whisk the horseradish, dill, and crème fraîche, and season lightly with salt and generously with pepper.
  7. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  8. Cut the salmon fillet into four equal portions, cutting down to, but not all the way through the skin.
  9.  Brush the salmon with oil and season evenly with salt and pepper.
  10. Drain the cedar plank.
  11. Place it over direct medium heat and close the lid. When the plank begins to smoke and char, turn it over. Place the salmon, skin side down, on the plank. Grill over direct medium heat, with the lid closed, until cooked to your desired doneness, 15 to 20 minutes for medium rare.
  12. Carefully transfer the fillet on the plank to a heatproof surface. Slide a spatula between the skin and flesh and transfer individual portions of the salmon to serving plates.
  13. In a bowl combine the pickled vegetables, watercress, and 1½ tablespoons oil and toss gently until evenly coated. Serve the salmon warm with the salad and horseradish cream.

Courtesy Michael P. Clive, Webers

 

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Hasselback potatoes with garlic butter and parmesan

BT Toronto | posted Tuesday, May 17th, 2016

hasselbeck-potatoes

These potatoes have been dazzling guests at barbecues for the past few years. Learn how to make them, so you can pair this fantastic side dish to any main course.

Prep: 45 minutes
Grilling time: 1 hour 5 minutes to 1 hour 10 minutes

Makes: 6 servings

Ingredients:

  • 6 russet potatoes, each about 12 ounces, scrubbed and dried
  • 6 tablespoons (¾ stick) unsalted butter
  • 6 garlic cloves, smashed and peeled
  • 1½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 ounces parmigiano-reggiano cheese, finely grated
  • 2 tablespoons finely chopped fresh italian parsley leaves

Method: 

  1. Prepare the grill for indirect cooking over medium-high heat (400° to 450°f).
  2. Cut off a very small piece (¼ inch or less) on the widest side of each potato, which will now be the bottom side.
  3. Then, using a very sharp knife, starting 1 inch from the end, cut slits crosswise into each potato, ⅛ to ¼ inch apart, stopping just before you cut through so that the slices stay connected at the bottom.
  4. In a small skillet over medium heat on the stove, melt the butter.
  5. Add the garlic and cook until lightly browned, 1½ to 2 minutes, stirring occasionally.
  6. Remove the skillet from the heat and add the salt and pepper.
  7. Fan out the layers of each potato enough that you can get some butter and seasonings inside the layers.
  8. Brush the potatoes, including the bottoms, with half of the butter mixture.
  9. Grill the potatoes over indirect medium-high heat, with the lid closed, for 30 minutes. Brush the potatoes with the remaining butter mixture, making sure some of the butter drips down inside the slices. Continue grilling, with the lid closed, until the potatoes are almost cooked through, 30 minutes more.
  10. Top the potatoes evenly with the cheese and cook until the cheese is melted and slightly browned and the potatoes are crisp on the outside and tender on the inside, 5 to 10 minutes more. Garnish with the parsley and serve hot.

Courtesy Michael P. Clive, Webers

 

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Smoked Louisiana chicken wings with cajun rub

BT Toronto | posted Tuesday, May 17th, 2016

smoked-chicken-wings

A delicious chicken wing recipe for the summer, which uses a spicy rub to kick things up for your next barbecue.

Prep: 15 minutes
Grilling time: About 30 minutes

Makes: 6 servings

Ingredients:

Rub

1 tablespoon packed brown sugar

2 teaspoons smoked paprika

1½ teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon dried oregano

¾ teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon freshly ground black pepper

½ teaspoon ground cayenne pepper

Sauce

¼ cup ketchup

¼ cup Louisiana-style hot sauce

2 tablespoons packed brown sugar

2 teaspoons cider vinegar

1 teaspoon hot pepper sauce

½ teaspoon Cajun spice blend (optional)

3 tablespoons unsalted butter

Method: 

  1. Soak the wood chips in water for at least 30 minutes.
  2. In a large bowl combine the rub ingredients.
  3. Add the chicken wings and turn to coat. Allow the wings to stand at room temperature for about 30 minutes.
  4. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  5. In a medium saucepan combine all the sauce ingredients, except the butter, and bring to a simmer over medium heat on the stove. Cook until slightly thickened, 3 to 4 minutes, stirring occasionally.
  6. Remove from the heat, add the butter, and whisk until the butter is melted.
  7. Drain and add one handful of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid.
  8. When smoke appears, grill the wings over direct medium heat, with the lid closed, for 5 minutes, turning once.
  9. Move the wings over indirect medium heat and continue grilling, with the lid closed, for 10 minutes.
  10. Drain and add the remaining wood chips to the charcoal or smoker box.
  11. Brush the wings with some of the sauce, turn, and grill until crisp, deeply browned in spots, and tender, about 15 minutes more, brushing the wings one more time with the sauce.
  12. Remove the wings from the grill and serve warm with sour cream on the side, if desired.

Courtesy Michael P. Clive, Webers

 

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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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Hoisin-peanut grilled chicken

Chatelaine | posted Friday, Apr 29th, 2016

chicken

Prep: 15 minutes
Total time: 25 minutes

Makes: 6 servings

Ingredients

  • 1/2 cup coarsely chopped cilantro
  • 3 tbsp chopped dry-roasted, salted peanuts
  • 3 tbsp crispy fried shallots, optional
  • 1 small hot red chili, minced
  • 3 tbsp hoisin sauce
  • 2 tbsp orange juice
  • 6 skinless, boneless chicken breasts
  • 1/2 tsp salt

Directions

  1. STIR cilantro with peanuts, shallots and chili in a small bowl. Stir hoisin with orange juice in another small bowl.
  2. PREHEAT barbecue to medium. Sprinkle chicken with salt. Oil grill, then barbecue chicken, lid closed, until springy when pressed, 6 to 8 min per side. Transfer to a platter and immediately brush with half of hoisin mixture. Top with peanut mixture. Serve with remaining hoisin mixture.
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Quinoa-veggie burger

Chatelaine | posted Tuesday, Apr 26th, 2016

quinoa burger

Prep: 20 minutes
Total time: 40 minutes

Makes: 4 servings

Ingredients

  • 1/2 cup uncooked quinoa, about 2 cups cooked
  • 1 tsp vegetable oil
  • 1/2 227-g pkg cremini mushrooms, coarsely grated, about 1 cup
  • 1 cup coarsely grated zucchini
  • 3/4 cup coarsely grated carrot
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1 egg, beaten
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp 

Directions

  1. COOK quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
  2. HEAT a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and cayenne.
  3. HEAT the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side. Top with tahini sauce and roasted plum tomatoes.
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Quick Kale and Bacon Tart

Today's Parent | posted Thursday, Apr 21st, 2016

QUICHE

Prep: 5 minutes
Total time: 35 minutes

Makes: 10 servings

Ingredients

  • 1 250-g butter puff pastry sheet, defrosted
  • 2 large eggs
  • 1 cup half-and-half cream
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp nutmeg
  • 100 g bacon, chopped (about 4 slices)
  • 1 cup sliced red onions
  • 156 g baby kale (8 cups, packed)

Directions

  • Preheat oven to 425°F.
  • Line a 9-in. metal pie plate or tart pan with removable bottom with puff pastry (carefully rolling or stretching dough to the right size). Trim edges. Prick bottom and sides of crust all over with a fork. Place on a baking sheet and bake for 10 min or until lightly golden. Remove from oven. If it has pulled up, use a fork to flatten dough and press back into place. Turn oven down to 400°F.
  • Beat eggs with cream until uniform, and season with salt, pepper and nutmeg.
  • Place bacon in a frying pan over medium heat and sauté for 4 min or until fat has rendered and bacon is beginning to crisp. Pour off all but 1 tbsp fat. Add onions and sauté for 3 min or until onions are lightly browned. Add kale and sauté for 2 min or until fully wilted. Remove from heat.
  • Scrape into prepared pie shell and spread into an even layer. Pour egg mixture over top and use a fork to lightly stir, making sure that liquid is well distributed.
  • Bake for 25 min or until filling is set. Let stand 10 min to firm up before serving.

TIP: Using a sheet of premade butter puff pastry makes this tart quick and easy to assemble.

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Baked Falafel Nuggets with Tomato-Cucumber Salad

Today's Parent | posted Tuesday, Apr 19th, 2016

FALAFEL

Prep: 20 minutes
Total time: 40 minutes

Makes: 4 servings

Ingredients

Falafel

  • 1 540-mL can chickpeas, drained and rinsed
  • 1/4 cup chopped parsley
  • 3 garlic cloves
  • 1 egg
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt, divided
  • 4 tsp olive oil
  • 1/4 cup plain bread crumbs
  • 1/3 cup tahini
  • 1/4 cup water
  • 2 tbsp lemon juice

Salad

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 4 plum tomatoes, diced
  • 1 cucumber, diced
  • 1/2 cup chopped parsley (optional)

Directions

  1. Preheat oven to 400F. Line a large baking sheet with parchment.
  2. Whirl chickpeas with 1/4 cup parsley, garlic, egg, spices and 1/4 tsp salt in a food processor until finely chopped. With motor running, pour 4 tsp oil through the feed tube, scraping down side of bowl, if needed, until mixture starts to come together. Stir in bread crumbs. Scoop mixture and roll into 1-in. balls. Arrange 1 in. apart on prepared baking sheet. Gently press balls into 1/2-in.-thick nuggets.
  3. Bake in centre of oven, flipping halfway through, until firm, about 20 min.
  4. Stir tahini with water, 2 tbsp lemon juice and remaining 1/4 tsp salt in a bowl until smooth.
  5. Whisk 2 tbsp oil with 1 tbsp lemon juice and 1/4 tsp salt in a medium bowl until combined. Add tomatoes, cucumber and 1/2 cup parsley, tossing to coat.
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