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Chef Ricardo’s Mai Tai

BT Montreal | posted Friday, Mar 24th, 2017


  • 1 oz (30 ml) white rum
  • 1 oz (30 ml) dark rum
  • 1 oz (30 ml) triple sec
  • 1 oz (30 ml) apricot brandy
  • 1 oz (30 ml) pineapple or tropical blend juice
  • ½ lemon, the juice only
  • ½ lime, the juice only
  • ½ oz (15 ml) orgeat syrup
  • 1 drop Angostura bitters
  • 1 slice pineapple
  • Ice cubes



  1. In a cocktail shaker, combine the rums, triple sec, apricot brandy, pineapple, lemon and lime juice, orgeat syrup and bitters. Add a few ice cubes and shake vigorously. Filter into a tulip glass.
  2.  Fill the glass with ice cubes. Top with the pineapple slice and a cocktail umbrella, if desired, and serve with a straw.

Chef Ricardo’s Kalua Pork

BT Montreal | posted Friday, Mar 24th, 2017

Ingredients (pork):

  • 1 pork shoulder roast, about 4 lb (1.8 kg), bone-in, with rind
  • 1 tbsp (15 ml) toasted sesame oil
  • 2 tbsp Hawaiian red salt (see note)
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 tsp ground pepper


Ingredients (sauce):

  • ½ cup (125 ml) rice vinegar
  • ½ cup (55 g) lightly packed brown sugar
  • 1 tbsp (15 ml) Worcestershire sauce


Directions (pork):

  1. In a slow cooker, coat the roast in the oil and rub with the salt, Worcestershire sauce and pepper.
  2. Cover and cook on Low for 8 hours. It can be maintained on Warm for up to 8 hours.
  3. Remove the roast from the slow cooker and remove the bone and fat. Shred the meat, set aside on a large platter and discard the cooking juices (too salty to be used again).

Directions (sauce):

  1. In a small saucepan, bring all the ingredients to a boil and simmer until the brown sugar has dissolved. Drizzle over the shredded meat.
  2. Serve the kalua pork in lettuce leaves with avocado or in sandwiches on Hawaiian rolls (see recipe p. 91) with pineapple coleslaw and mayonnaise.

Chef Ricardo’s Hawaiian Rolls

BT Montreal | posted Friday, Mar 24th, 2017


  • ¾ cup (180 ml) pineapple juice, warm
  • ¾ cup (55 g) unsalted butter, melted
  • ¼ cup (55 g) sugar
  • 2 eggs
  • 3 ¼ cups (490 g) unbleached all-purpose flour
  • 2 tsp instant dry yeast
  • ¼ tsp salt
  • 1 egg yolk
  • 1 tbsp (15 ml) water



  1. In a bowl, whisk together the pineapple juice, melted butter, sugar and eggs.
  2. In a stand mixer using the dough hook, or in another bowl using a wooden spoon, combine the flour, yeast and salt. Add the juice mixture and knead until the dough begins to form.
  3. In the stand mixer or on a lightly floured surface, knead the dough for 5 minutes. It will be soft and slightly sticky. Place in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour and 30 minutes or until it has doubled in volume.
  4. Butter a 13 x 9-inch (33 x 23 cm) baking dish.
  5. Divide the dough into 15 pieces. On a lightly floured surface, roll the dough into balls using the palm of your hand. Place the balls in the prepared dish and cover with a damp cloth or plastic wrap. Let rise for 1 hour and 30 minutes in a warm, humid place until the dough has doubled in volume.
  6. With the rack in the middle position, preheat the oven to 375°F (190°C).
  7. In a small bowl, lightly beat the egg yolk and water. Brush the eggwash on the dough.
  8. Bake for 13 to 15 minutes or until the rolls are golden brown. Let cool.

Chuck Hughes’ Hot Maple Chicken Wings

BT Montreal | posted Thursday, Mar 23rd, 2017


  • My Vegetable Farmer’s Hot Pepper Spread
  • My Woodsman’s Maple Syrup
  • Chicken Wings (12 wings)



  1. Create marinade using 2 tablespoons of Hot Pepper Spread, 1/2 cup of Maple Syrup, a pinch of salt and cracked pepper
  2. Marinade wings for several hours or overnight
  3. Preheat oven to 400°F. Set a wire rack inside large rimmed baking sheet
  4. Bake wings until cooked through and skin is crispy (approx. 35 minutes)
  5. Remove and serve warm

Jessica Coll’s Easy Salmon Burgers

BT Montreal | posted Friday, Mar 17th, 2017


  • 2 cans salmon in water no salt added (7 oz or 213 g each)
  • 2 eggs
  • zest of 1 unwaxed lime
  • 1 tsp (5 ml) pepper
  • ½ cup (125 ml) spinach or kale, chopped
  • 1 tbsp (15 ml) fresh dill, chopped
  • 3 cloves of garlic, minced
  • ½ cup (125 ml) onion, chopped (about 1 small onion)
  • 1 tbsp (15 ml) cooking fat (unsalted butter or duck fat)


  1. Drain and pat dry canned salmon.
  2. Mix all ingredients together (except cooking fat).
  3. Shape into sliders about 3 tbsp (45 ml) each.
  4. Heat skillet over medium heat, add fat and pan fry them for 5 minutes on each side.
  5. Let cool and offer to your baby.  Can be kept in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Jessica Coll’s Rosemary Lamb Burgers

BT Montreal | posted Friday, Mar 17th, 2017


  • 2 cloves of garlic, minced
  • 1 tbsp (15 ml) fresh rosemary, minced
  • 1 tsp (5 ml) garlic powder
  • 1 tbsp (15 ml) fresh parsley, chopped
  • 1 lb (450 g) ground lamb


  1. Heat the barbecue to the highest temperature.
  2. Crush the garlic, rosemary, garlic powder and parsley with a mortar and pestle forming a paste. Add the paste to the lamb and mix well with your hands.
  3. Form mini burgers about one-third the size of adult burgers, approximately 4 cm (1.5 in) in diameter by 2 cm (3/4 in) in height.
  4. Cook the burgers on the barbecue for 8 to 10 minutes, flipping them frequently. The burgers can also be cooked in the oven on a lined baking sheet at 400°F (200°C) for 20 minutes. Can be kept in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Hannah’s Irish Soda Bread Recipe

BT Montreal | posted Thursday, Mar 16th, 2017


  • 4 ½ cups flour
  • 1 tbsp sugar (I like to use brown sugar and I’ll usually up this)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tbsp butter (softened)
  • 1 large egg (lightly beaten)
  • 1 ¾ cups butter milk


  1. Preheat oven to 425
  2. Whisk together flour, sugar, salt and baking soda.
  3. Add the butter into the flour mixture and work with hands until it resembles coarse meal
  4. Make a well in the center, add the egg and buttermilk and mix with a wooden spoon until the dough is too stiff to stir
  5. Dust hands with flour, knead dough gently in the bowl to form a rough ball (if dough is too sticky, add more flour). BRIEFLY!
  6. Transfer dough to a lightly-floured surface and shape into a round loaf (do not over knead because the bread will be tough, it is better that the dough be a bit “shaggy” when going into the oven)
  7. Transfer dough to baking sheet, and score the top (~1.5” deep) in an X.
  8. Bake in oven until bread is golden, and bottom sounds hollow when tapped (35-45 minutes)
  9. If the top is cooking too fast, getting to dark, you can make a little tent with aluminum foil for the loaf
  10. Let sit 5-10 minutes then serve. Bonus: it can be sliced and toasted for breakfast leftovers, or used like a scone to dip in tea!

Chef V’s Tangy Lemon Chicken

BT Montreal | posted Tuesday, Mar 14th, 2017


  • 6 chicken cutlets (120g-150g thin pieces of chicken breast)
  • 1 cup flour
  • Salt and pepper to taste
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cup dry white wine
  • 1 ½ cups chicken stock
  • 1 lemon sliced
  • 1 cup kalamata olives (pitted)
  • 1 tbsp parsley, finely chopped



  1. In a shallow bowl place the flour and season with salt and pepper. Dredge the chicken in the flour and shake off the excess.
  2. In a large skillet on medium high heat warm the butter and olive oil. Place the chicken in the pan and sear for 2-3 minutes per side.
  3. Deglaze the pan with white wine and allow it cook down to half the volume. Add in the chicken stock, the lemon slices and the olives. Allow to cook for an additional 15-20 minutes on a low simmer.
  4. Right before you are ready to serve sprinkle with fresh parsley.
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