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Recipes

Charred Sirloin Roll with Pickled Asparagus

BT Toronto | posted Monday, Aug 28th, 2017

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:

  1. Combine red and Thai chili peppers with oil in a small saucepan.
  2. Heat over very low heat for 2 hours. Let cool slightly; slowly drain through coffee filter set in fine mesh sieve.
  3. Let cool completely; pour into squeeze bottle. Set aside.

Directions:

  1. 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.
  2. Add vinegar and remove from heat.
  3. Heat a cast iron skillet over high heat; add remaining canola oil.
  4. Sprinkle Tri-tip with remaining salt and pepper. Sear both sides of beef well.
  5. Reduce heat and cook until digital thermometer reaches an internal temperature of 140˚F (60˚C), 25 to 30 minutes.
  6. Remove skillet from heat and let rest for 5 minutes.
  7. Cut sirloin into long strips and place a piece of asparagus, mushroom mixture and flowers, if using on each strip.
  8. Roll up and place on large platter.
  9. Drizzle with Chili oil and sprinkle with Maldon salt to serve.

Makes 4 servings

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Cheesy Chicken Freezer Burritos

BT Toronto | posted Thursday, Aug 17th, 2017

Cheesy Chicken Freezer Burritos

Makes 12

Ingredients:

  • 2 cups cooked brown rice
  • 398-mL can refried beans (1 ¾ cups)
  • 341-mL can no salt added corn kernels (1 ½ cups)
  • 1/3 cup chopped pickled jalapenos (optional)
  • 1 rotisserie chicken, meat removed and shredded (about 4 cups)
  • 1 cup salsa
  • 12 large flour tortillas (white or whole wheat)
  • 2 cups shredded cheddar-mozzarella
  • Guacamole and sour cream (optional)

Directions:

  1. Stir rice, refried beans, corn and pickled jalapenos together in a large bowl.
  2. Toss chicken with salsa in another bowl.
  3. One at a time, lay a tortilla on the counter. Smear about 1/3 cup bean-rice mixture horizontally across the middle of the tortilla (leaving the edges clear).
  4. Top with about 1/3 cup chicken-salsa mixture. Sprinkle with about 3 tablespoons cheese.
  5. Fold in the sides then roll up the burrito, making sure no filling escapes. Wrap tightly in aluminum foil. Repeat with remaining ingredients.
  6. Freeze until solid. To reheat, remove foil and wrap in a damp paper towel. Cook in the microwave 2 to 3 min or until piping hot.
  7. Serve with guacamole and sour cream if you like.

Recipes by Claire Tansey.

Clairetansey.com

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Banana-Pear Muffins

BT Toronto | posted Thursday, Aug 17th, 2017

Banana-Pear Muffins

Makes 12  

Ingredients:

  • 1 ½ cups whole-wheat flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ teaspoon dry ginger or cardamom
  • 2 large very ripe bananas
  • 2/3 cup brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup buttermilk (well-shaken before measuring)
  • 1 ripe pear, unpeeled, diced
  • Turbinado sugar (optional)

Directions:

  1. Preheat the oven to 400F. Line a muffin tin with paper liners, or grease tin wells well with baking spray.
  2. Whisk flour with baking powder, baking soda, salt and ginger in a large bowl.
  3. In a separate bowl, mash bananas very well. Stir in sugar, oil, egg and vanilla. Stir in buttermilk.
  4. Add liquid mixture into flour mixture. Using a rubber spatula, stir until just combined.
  5. Before mixture is fully incorporated, add pear and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Sprinkle each muffin with a little turbinado sugar.
  6. Bake 5 min then reduce heat to 350F and bake another 20 to 25 min, or until tops are golden and a cake tester inserted into the centre of a muffin comes out clean. Let cool in the pan for 10 min then transfer to a rack to cool completely.
  7. Make ahead: Freeze cooled muffins in zip-lock bags for up to 4 weeks. Thaw at room temperature.

Recipes by Claire Tansey.

Clairetansey.com

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Chocolate peanut protein powerballs

BT Toronto | posted Tuesday, May 30th, 2017

CHOCOLATE PEANUT PROTEIN POWERBALLS

Ingredients:

  • 1 cup packed, pitted Medjool dates
  • 1 cup oats, large flake (Bob’s Red Mill)
  • 1/4 cup hemp seeds (I like Manitoba Harvest)
  • 1/4 chia seeds
  • 1/4 cup flax seeds
  • 1/3 cup raw cacao powder
  • 1/2 tsp best quality vanilla extract
  • 1/4 tsp each ground cinnamon and nutmeg
  • 1/4 tsp unrefined sea salt
  • 1/2 cup raw, natural peanut butter (or nut butter of your choice)
  • 1/2 cup white sesame seeds

Directions:

  1. Place all ingredients, except salt, in food processor.
  2. Pulse until uniform mixture results.
  3. Using a tablespoon measure, scoop out dough and form into balls.
  4. Roll in sesame seeds, chocolate powder or dried coconut.
  5. Place in fridge to set.
  6. If not using immediately, power balls can be frozen.

Yield: 16 – 20 power balls.

 

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Savoury Powerballs with butternut squash, chickpeas, carrots and brown rice

BT Toronto | posted Tuesday, May 30th, 2017

EAT CLEAN® SAVOURY POWERBALLS WITH BUTTERNUT SQUASH, CHICKPEAS, CARROTS AND BROWN RICE

Recipe by Tosca Reno

All rights reserved.®

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12 – 15 balls

Ingredients:

  • 1 butternut squash, or 2 cups, peeled, halved
  • 5 heirloom carrots, peeled, trimmed
  • 2 Tbsp extra virgin olive oil + additional for brushing vegetables
  • 1 tsp unrefined sea salt
  • freshly grated black pepper
  • 2 cups chickpeas
  • 2 cups cooked brown rice
  • 1 cup sun dried tomatoes, soaked in water overnight
  • 1 Tbsp lemon zest
  • 1 tsp dried chili flakes
  • 2 cloves garlic, minced
  • 2 tsp Zatar
  • 1 bunch cilantro, fresh, chopped
  • 1/4 cup white sesame seeds

Directions:

  1. Preheat oven to 400 degrees F.
  2. Prepare a baking sheet by lining with unbleached parchment paper.
  3. Place halved butternut squash on baking sheet.
  4. Arrange carrots on baking sheet so they aren’t overlapping.
  5. Drizzle with olive oil and dust with salt and pepper.
  6. Place in hot oven and bake until golden, about 20 minutes.
  7. Remove from heat and let cool.
  8. Meanwhile, place chickpeas in bowl of food processor.
  9. Pulse until coarse mixture results.
  10. Add flesh from baked squash, carrots, sun dried tomatoes, rice, zest, chili, garlic, zatar and cilantro to bowl of food processor.
  11. Pulse until uniform mixture results.
  12. Divide and shape mixture into 2 tablespoons and press into sesame seeds.
  13. Place on baking sheet and bake for 20 minutes or until golden.
  14. Remove from heat and serve.

Stores well.

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Slow-Smoked Mesquite Brisket

BT Toronto | posted Friday, May 19th, 2017

Ideal grill: smoker

Smoke Intensity: strong

Prep time: 45 minutes

Marinating time: 12 to 24 hours

Cooking time: 7 to 9 hours

Resting time: 1 to 2 hours

Special equipment: food syringe; extra-large disposable foil roasting pan; instant-read thermometer

Servings: 12 to 15

Ingredients:

1  whole, untrimmed beef brisket, including both the flat and point sections, 10 to 12 pounds, preferably the Certified Angus Beef® brand
1  cup low-sodium beef broth
1/3  cup yellow mustard

Rub
2  tablespoons ancho chile powder
1  tablespoon packed light brown sugar
1  tablespoon kosher salt
1  tablespoon onion powder
1  tablespoon paprika
1  tablespoon ground cumin
2  teaspoons ground black pepper
2  teaspoons ground allspice
8  fist-sized mesquite wood chunks

Method:

  1. The night before you smoke the brisket, trim it. Using a very sharp knife on the fat side, trim the fat so that it is about ⅓ inch thick, but no less. On the meatier side, remove the web-like membrane that covers the meat, so that you can clearly see (and eventually season) the coarsely grained meat underneath. Then, using a food syringe, inject the meat with the beef broth: With the fat side facing down in an extra-large foil roasting pan, imagine the brisket in 1-inch squares and inject each square with some of the broth, inserting the needle parallel to the grain of the meat and slowly pulling the needle out as you inject the broth. Some broth will seep out, but try to keep as much as possible inside the meat. Then smear the mustard over both sides of the brisket.
  1. In a small bowl mix the rub ingredients. Massage the rub all over the brisket creating a paste with the mustard and broth. Turn the brisket so that the fat side is facing up. Cover the pan and refrigerate for at least 12 hours or up to 24 hours. Remove the brisket from the refrigerator and let stand in the pan at room temperature for 1 hour before smoking.
  1. Prepare the smoker for indirect cooking with very low heat (200° to 250°F).
  1. Add two wood chunks to the charcoal. Smoke the brisket in the pan over indirect very low heat, with the lid closed, for 4 hours, adjusting the vents so the temperature inside the smoker stays as close to 225°F as possible. At the start of the second, third, and fourth hours, add two more wood chunks to the charcoal and baste the brisket with any liquid that accumulates in the pan.
  1. After 4 hours, use an instant-read thermometer to check the internal temperature of the meat. If it has not reached 160°F, continue cooking until it does. If it has reached 160°F, remove the brisket in the pan from the smoker. Put the lid back on the smoker to prevent heat loss. Add more lit briquettes and refill the water pan to maintain the 225°F temperature.
  1. On a large work surface, lay out three sheets of heavy-duty aluminum foil, each about 3 feet long, overlapping the sheets slightly along their longer sides. Place the brisket in the center of the foil, fat side up. Pour ½ cup of the liquid in the pan over the meat, and fold up the edges to wrap the brisket tightly to trap the steam. At this point you can discard the remaining liquid that has accumulated in the pan, though some people like to save it for adding to their barbecue sauce.
  1. Return the brisket to the pan, fat side facing up, and return the pan to the smoker. Cook over indirect very low heat, with the lid closed, until the meat is so tender that when you insert the probe of an instant-read thermometer and push it back and forth, it easily tears the meat, at least 3 hours and as long as 5 hours. The internal temperature should be 190° to 195°F, though tenderness is a more important indicator of doneness than the temperature. The amount of time required will depend on the particular breed and other characteristics of the meat. Remove from the smoker and let the brisket rest at room temperature for 1 to 2 hours.
  1. Unwrap the brisket and cut across the grain into thin slices. Serve warm with your favorite barbecue sauce and side dishes.

©2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.

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Quintessential Pulled Pork Sandwiches

BT Toronto | posted Friday, May 19th, 2017

Ideal grill: smoker

Smoke intensity: strong

Prep time: 30 minutes

Cooking time: 8 to 10 hours

Resting time: 1 hour

Special equipment:

food syringe, instant-read thermometer

Serves: 12

Ingredients:

1  bone-in pork shoulder roast (Boston butt), 7 to 8 pounds
½  cup unsweetened apple juice
Kosher salt
1  tablespoon packed light brown sugar
1  tablespoon Worcestershire sauce

Rub
1  tablespoon packed light brown sugar
2  teaspoons paprika
1  teaspoon prepared chili powder
1  teaspoon granulated garlic
1  teaspoon mustard powder
1  teaspoon ground black pepper
10  fist-sized hickory wood chunks

Sauce
1 1/2 cups ketchup
3/4  cup unsweetened apple juice
3/4 cup cider vinegar
3  tablespoons packed light brown sugar
3  tablespoons tomato paste
1 1/2 tablespoons molasses
1  tablespoon Worcestershire sauce
1 1/2 teaspoons mustard powder
3/4  teaspoon hot pepper sauce
1/2  teaspoon ground black pepper
12  hamburger buns
4  cups purchased or homemade coleslaw

Method:

1. Using a very sharp knife, trim the roast’s exterior fat so that it is no thicker than ¼ inch. In a small bowl whisk the apple juice, 2 tablespoons salt, brown sugar, Worcestershire sauce, and ¼ cup water until the salt and sugar have dissolved. Then inject the roast with the liquid flavoring: With the fat side facing down, imagine the roast in 1-inch squares and, using a food syringe, inject each square with some of the liquid, slowly pulling the needle out as you inject the liquid. Some liquid will seep out, but try to keep as much as possible inside the roast.

  1. In a small bowl mix the rub ingredients including 2 teaspoons salt. Coat the surface of the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before cooking.
  1. Prepare the smoker for indirect cooking with very low heat (200° to 250°F). When the temperature reaches 225°F, add two wood chunks to the charcoal.
  1. Brush the cooking grate clean. Smoke the roast, fat side up, over indirect very low heat, with the lid closed, for 5 hours, adjusting the vents so the temperature of the smoker stays as close to 225°F as possible. At the start of every hour (after the first hour), add two more wood chunks to the charcoal. If the temperature falls below 200°F and can’t be raised by adjusting the vents, add more lit briquettes as needed.
  1. After 5 hours, use an instant-read thermometer to check the internal temperature of the meat. If it has not reached 160°F, continue cooking until it does. If it has reached 160°F, remove the meat from the smoker. Put the lid back on the smoker to prevent heat loss. Add more lit briquettes and refill the water pan to maintain the 225°F temperature.
  1. On a large work surface, lay out two sheets of heavy-duty aluminum foil, each about 3 feet long, overlapping the sheets slightly along their longer sides. Place the roast in the center of the foil, fat side up. Fold up the edges to wrap the roast tightly to trap the steam. Return the roast to the smoker and cook over indirect very low heat, with the lid closed, until the internal temperature reaches 190°F, at least 3 hours and as long as 5 hours. Remove from the smoker and let rest, still in the foil, for 1 hour.
  1. In a medium, heavy-bottomed saucepan whisk the sauce ingredients including ¾ teaspoon salt. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally. Set aside.
  2. Unwrap the roast and, when cool enough to handle, pull the meat apart to shred it. Discard any large pieces of fat and sinew. In a large saucepan over low heat, moisten the pork with as much sauce as you like and cook until warmed through, stirring occasionally. Pile the pulled pork on buns and top with coleslaw. Serve with any additional sauce.©2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.
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Cider and Bacon Beans

BT Toronto | posted Friday, May 19th, 2017

Ideal grill: gas

Prep time: 15 minutes

Cooking time: about 1¼ hours

Special equipment:
3-quart Dutch oven

Serves: 8

Ingredients:

3  cups fresh apple cider
3  tablespoons packed light brown sugar
1/3  cup ketchup
2  tablespoons spicy brown mustard
1  tablespoon Worcestershire sauce
4  slices bacon, cut into 1-inch pieces
1  large yellow onion, finely chopped
4  cans (each 15 ounces) white kidney (cannellini) beans, rinsed
Kosher salt
Ground black pepper

Method:

  1. Prepare the grill for direct and indirect cooking over low heat (250° to 350°F).
  1. In a medium saucepan over high heat, bring the cider to a boil. Cook until reduced to 1½ cups, about 10 minutes. Add the brown sugar, ketchup, mustard, and Worcestershire sauce and whisk until the sugar is dissolved. Set aside.
  1. Place a 3-quart Dutch oven over direct low heat, add the bacon and cook until crisp and browned, 10 to 12 minutes, stirring occasionally. Add the onion and cook until golden, 6 to 8 minutes, stirring occasionally. Add the beans and the cider mixture and stir well. Bring to a simmer. Slide the Dutch oven over indirect low heat and cook, uncovered, with the grill lid closed, until the cooking liquid has reduced by about half, 45 to 50 minutes. Remove from the grill and let stand for about 5 minutes. Season with salt and pepper and serve warm.

©2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.

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