Chef Mills of the Fairmont Royal York created these lovely light beef bites with oven-roasted beef Tri-tip, but the recipe would also serve well made with any leftover thinly sliced cooked steak. So delicious, you’ll be cooking up an extra steak next time you gill just so you can make these bites the next day – intentional leftovers! The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.
Prep: 20 minutes Cook: 30 minutes
Ingredients:
- 3 tbsp canola oil, divided
- 2 pkgs (100 g each) small chanterelle or shiitake mushrooms, stemmed
- 3 green onions, cut thinly into 4 inch lengths
- 1 small leek, white and light green part only, cut thinly into 4 inch lengths
- 1/2 tsp EACH salt and pepper
- 2 tbsp white wine vinegar
- 1 small Bottom Sirloin Tri-Tip Oven Roast (about 8 oz/250 g)
- 200 g pickled asparagus, halved or blanched asparagus tips or sea asparagus Nasturtium flowers (optional)
- Maldon salt
Chili Oil:
- 1 red bell pepper, diced
- 3 red thai chili peppers, stem removed
- 1 ½ cups canola oil
Chili Oil:
- Combine red and Thai chili peppers with oil in a small saucepan.
- Heat over very low heat for 2 hours. Let cool slightly; slowly drain through coffee filter set in fine mesh sieve.
- Let cool completely; pour into squeeze bottle. Set aside.
Directions:
- Heat 2 tbsp of the canola oil in skillet over medium high heat; sauté mushrooms, onions, leek, half each of the salt and pepper for 5 minutes or until softened and slightly golden.
- Add vinegar and remove from heat.
- Heat a cast iron skillet over high heat; add remaining canola oil.
- Sprinkle Tri-tip with remaining salt and pepper. Sear both sides of beef well.
- Reduce heat and cook until digital thermometer reaches an internal temperature of 140˚F (60˚C), 25 to 30 minutes.
- Remove skillet from heat and let rest for 5 minutes.
- Cut sirloin into long strips and place a piece of asparagus, mushroom mixture and flowers, if using on each strip.
- Roll up and place on large platter.
- Drizzle with Chili oil and sprinkle with Maldon salt to serve.
Makes 4 servings
Tags: asparagus, beef, chef mills, chili oil, fairmont royal york, sirloin
Prosciutto provides a touch of saltiness and a crisp contrast to tender grilled asparagus. Serve bundles warm with a drizzle of olive oil.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves 6
Grilled prosciutto and asparagus bundles
Ingredients:
- 36 thin spears fresh Ontario Asparagus (about 1 bunch)
- Olive oil
- Salt and pepper
- 12 thin slices prosciutto
Method:
- Wash and break asparagus stalks where they snap easily; discard ends. Dry and toss with oil and season with pepper. Bundle 3 spears together; wrap 1 piece of prosciutto around asparagus.
- Place bundles on greased grill over medium to medium-high heat; grill, turning occasionally, until asparagus is bright green and tender and prosciutto is crisp, about 5 minutes. Drizzle bundles with olive oil.
Tags: appetizer, asparagus, prosciutto, side dish
Feature the jewels of the season on crisp toasts with goat cheese and a drizzle of balsamic glaze. If you cannot find balsamic glaze, just drizzle with a little balsamic vinegar.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 6 (12 appetizers)
Grilled asparagus and goat cheese appetizers
Ingredients:
- 1 baguette
- 2 tbsp (25 mL) olive oil
- 1 clove garlic, halved
- 12 oz (375 g) Ontario Asparagus, trimmed
- Pinch each salt and pepper
- 1/2 cup (125 mL) Ontario Goat Cheese, softened
- 2 tbsp (25 mL) balsamic glaze
Method:
- Slice baguette diagonally into 12 (1/2-inch/ 2 cm) thick slices. Brush with 4 tsp (20 mL) of the oil. Place on greased grill over medium heat. Grill for 2 to 4 minutes, turning once, until light golden. Transfer to serving platter. Rub each slice with cut side of garlic; set aside.
- If asparagus spears are thick, slice in half lengthwise. Place asparagus on rectangular grill topper or in grill basket. Brush with remaining oil; sprinkle with salt and pepper. Grill over medium heat, turning once, until tender-crisp, 3 to 5 minutes. Cut spears into thirds.
- Spread goat cheese evenly over each baguette slice. Top with asparagus spears. Drizzle with balsamic glaze.
Tip: To serve the appetizers warm, just pop them back on the barbecue once you have spread with goat cheese and heat them for another minute or two.
Tags: appetizer, asparagus, cheese
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:
- Prepare ribs by cleaning off extra fat and silver skin backing from rack.
- In a large pot of water, add brine ingredients. Bring to a boil and cook ribs for 40 minutes.
- To make sauce, add ingredients, one by one to a pot and heat so sugars dissolve and all ingredients are mixed.
- 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.
- 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:
- Clean and prepare tenderloin, removing excess fat.
- Cut tenderloin into either large cubes (later to be put on skewers) or into large discs for plating)
- Combine all ingredients in a bowl, add pork tenderloin and chill for 12-24 hours
- Pre-heat the grill. Remove tenderloin from marinade.
- 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.
- 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:
- Put a small amount of garlic cream cheese on a slice of prosciutto
- Place three cleaned and trimmed asparagus stalks on the prosciutto
- Roll and wrap the prosciutto around the asparagus
- On a medium heat, grill the asparagus for a few minutes each side.
Courtesy Chef Christopher Tan, www.thefoodfella.com
Tags: asparagus, grilled, main dishes, pork tenderloin, prosciutto, ribs, side dishes, spring, summer
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:
- 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.
- 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.
- 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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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:
- 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.
- 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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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:
- Preheat the grill per the master instructions for gas (page 11) or charcoal (page 14).
- 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.
- 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.
- Spread the entire surface with the pesto. Sprinkle with the corn, asparagus, and tomatoes. Top with the cheese.
- Finish grilling the pizza per the master instructions.
- 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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