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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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Slash ‘n’ grill chicken drums

BT Toronto | posted Monday, Jul 22nd, 2013

This is an at the beach favourite for my family. Slash ’em with a blade, rub ’em with bone dust, grill ’em with love, glaze ’em for the sticky and toss ’em in crushed barbeque potato chips for the crunch. This makes drumsticks rock ‘n roll.

Slash ‘n’ grill chicken drums

Serves 6

Grill temperature: Medium (350-450 degrees); Grill time: 20-30 minutes

Ingredients:

  • 12 chicken drumsticks
  • 2 tbsp. BBQ seasoning
  • 2 tbsp. chipotle-flavoured hot sauce
  • 2 tbsp. icing sugar
  • 2 tbsp. your favourite BBQ sauce
  • 1 oz. Red Stag Black Cherry-Flavoured Bourbon Whiskey
  • 3 tbsp. butter
  • 2 cups coarsely crushed BBQ flavored potato chips
  • Salt and freshly ground black pepper to taste

Method:

  1. Take a sharp knife and slash the outside of the chicken drumsticks, about a ¼ to a ½ inch deep at most.
  2. Rub the BBQ seasoning into the drums making sure to rub it into the slashes. Let marinate in the rub for at least an hour. If you can go overnight, the flavour intensifies.
  3. Preheat grill to medium-high, and in a small bowl whisk together the chipotle hot sauce, icing sugar, BBQ sauce and black cherry bourbon. Stir it until the sugar is dissolved, and set aside.
  4. Grill chicken drums for 20-25 minutes, turning frequently until the drums are nicely charred and fully cooked but still moist and tender. Minimum internal temperature of 160 F.
  5. Place all the drumsticks into a large bowl, and add in the butter and chipotle black cherry bourbon mixture.
  6. Toss in the crushed BBQ potato chips, and serve immediately.

Courtesy Ted Reader,
www.tedreader.com

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Yellow tomato and charred-pineapple gazpacho

BT Toronto | posted Tuesday, Jul 16th, 2013

Yellow tomato and charred-pineapple gazpacho

Yields 1 litre

Ingredients:

  • 4 ea, Yellow tomatoes, quartered
  • ½ ea, Pineapple, sliced
  • 2ea, Shallots, chopped
  • ½ bunch, Cilantro, chopped
  • 1 cup, Orange juice
  • ¼ cup, Lemon juice
  • 1 ea, Garlic, clove
  • 1 cup, Crab meat
  • 1 tbsp, Yellow bell pepper, small dice
  • 1 tsp, Ginger, small dice
  • 1 tsp, Lemon juice
  • 1 cup, Baby arugula
  • ½ cup, Basil
  • 1tsp , Lemon juice
  • ½ cup, Canola oil

Method:

  1. For the gazpacho: Char pineapple slices on a grill to intensify. Let cool at room temperature.  In a blender add all remaining ingredients and blend until smooth. Season with salt and white pepper. Strain through a colander to achieve a smooth texture. Reserve in the refrigerator.
  2. For crab mix: In a mixing bowl combine all ingredients and season with salt and pepper accordingly.
  3. For pesto: In a food processor add basil arugula and lemon. Pulse until just incorporated.  Blend while adding oil to emulsify. Season with salt and pepper accordingly.
  4. To serve: In a bowl place a small ring mold into the centre. Stuff with crab mixture. Remove mold and pour gazpacho until ¾ of the way up the crab mix. Garnish soup with arugula basil pesto and enjoy!

Courtesy Christian Pritchard
www.chriscooking.com

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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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