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Recipes

Easy grilled dishes done three ways

BT Toronto | posted Wednesday, May 28th, 2014

asparagusgrilled-featured

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:

  1. Prepare ribs by cleaning off extra fat and silver skin backing from rack.
  2. In a large pot of water, add brine ingredients. Bring to a boil and cook ribs for 40 minutes.
  3. To make sauce, add ingredients, one by one to a pot and heat so sugars dissolve and all ingredients are mixed.
  4. 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.
  5. 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:

  1. Clean and prepare tenderloin, removing excess fat.
  2. Cut tenderloin into either large cubes (later to be put on skewers) or into large discs for plating)
  3. Combine all ingredients in a bowl, add pork tenderloin and chill for 12-24 hours
  4. Pre-heat the grill.  Remove tenderloin from marinade.
  5. 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.
  6. 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:

  1. Put a small amount of garlic cream cheese on a slice of prosciutto
  2. Place three cleaned and trimmed asparagus stalks on the prosciutto
  3. Roll and wrap the prosciutto around the asparagus
  4. On a medium heat, grill the asparagus for a few minutes each side.

Courtesy Chef Christopher Tan, www.thefoodfella.com

Recipes from the Pearson School of Culinary Arts

BT Montreal | posted Wednesday, May 28th, 2014

STRAWBERRY AND BASIL MOJITO

TECHNIQUE:
BUILD / MUDDLE
IN A HIGHBALL GLASS
• 4 FRESH SLICES OF STRAWBERRIES
• 7 BASIL LEAVES
• 15 ML BASIL SIMPLE SYRUP
CRUSH WITH A MUDDLE
ADD ICE
• 40 ML WHITE RUM
FILL WITH: SODA WATER
GARNISH WITH:
• 1 SLICED STRAWBERRY
• 3 BASIL LEAVES
• 1 STRAWBERRY ON THE SIDE OF THE GLASS
• 1 BAR STICK

CRÊPES AUX FRUITS

• Place a thin crêpe in a plate
• Prepare the fruits (peel, dice, cut, etc.)
• Heat up a copper pan
• Pour 2 t.s. of simple syrup
• Put the fruits in a pan 15 sec.
• Pour 30 ml of Kirsh and light up
• Put the fruits and juice in the crêpes in the centre of the crêpe
• Fold the crêpe in 2
• Pour fruit and maple smoothie on top
How to make the fruit and Maple smoothie
Blend together
• 1 cup of small fruits
• ½ banana
• 1/3 cup of greek yougurt
• 3 t.s. maple syrup

SALMON TARTAR
• 9 ounces salmon fillet, cut into small squares
• 2 red onions, chopped
• 2 sour pickles, very finely chopped
• 1 ½ ounces capers
• 2 Tablespoons mayonnaise
• 4 teaspoons dark rum
• 1 tablespoon Dijon mustard
• 6 drops worcestershire sauce
• 4 drops tabasco sauce
• ½ teaspoon kosher salt
• freshly ground black pepper, to taste

Step 1
For the mango salsa make a syrup with the brown sugar, 1/2 cup water, vinegar and star anise. Strain and process in a blender with the mango. Set aside.

Step 2
For the tartar, combine the salmon, onions and pickles in a medium bowl. Add the remaining ingredients and mix.

Step 3
To serve, place some of the tartar inside a circular mold on a plate. Make a small indentation in the center of each tartar circle and top with a quail egg yolk. Spoon some of the mango salsa on the side of the plate.

 

Grilled Vegetable Wrap

BT Montreal | posted Tuesday, May 13th, 2014

Ingredients: 

• 1 small sweet potato, cut into ¼” slices
• 2 zucchinis, cut into ¼” long slices
• 1 small fennel bulb, cut into ½” slices
• 4-6 mini-peppers
• 1 red onion, cut into ½” slices
• 2 lemons, halved
• 2-3 tbsp. vegetable oil + extra to oil the BBQ grills
• Salt and freshly ground pepper
• A drizzle of extra-virgin olive-oil
• A handful of fresh herbs: basil, coriander, chives, etc.
• Arugula
• 4-6 Whole-wheat tortillas
• Hummus

Method:

1. Preheat the BBQ to medium-high heat. Once the BBQ is hot, brush it and lightly oil the grills.

2. Meanwhile, in a bowl, mix the vegetables and the lemon with the oil. Season with salt and pepper.

3. Put vegetables and lemons on the BBQ and cook, on both sides, until they are grilled nicely throughout; for 4 to 12 minutes, depending on vegetables/slices. Set aside, in a bowl. Drizzle with toasted lemon juice and olive oil. Add the fresh herbs and arugula and, toss gently.

4. Spread a spoonful of hummus over each piece of tortilla. Add the roasted vegetables (cut if necessary), and roll each of them up and cut in half, on a diagonal.

 

Courtesy: Chef Martin Patenaude

Jasmine Lemongrass Iced Tea

BT Montreal | posted Tuesday, May 13th, 2014

Ingredients:

• 1/2 cup (125 mL) chopped lemongrass
• 1 1/2 cups (375 mL) granulated sugar
• 4 tea bags Jasmine Green Tea
• 8 cups (2L) ice cubes
• 1 lime, cut into 8 wedges

Method:

1. In medium saucepan, combine lemongrass with 4 cups (1 L) water; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer for 20 minutes. Using a fine mesh colander, strain liquid into a heatproof measuring cup. Discard lemongrass; wipe out saucepan with a paper towel. Pour lemongrass-infused liquid back into saucepan. Add sugar; bring to a boil over high heat, stirring until sugar is dissolved and liquid is clear. Pour back into measuring cup; set aside to cool.

2. Meanwhile, in another saucepan, bring 4 cups (1 L) water to a boil. Remove from heat; let cool for 1 minute. Add tea bags; steep for 3 minutes. Discard tea bags. Pour in lemongrass-infused liquid, stirring to combine. Refrigerate until chilled.

 

Courtesy: Chef Martin Patenaude

Moroccan-style Carrot Slaw

BT Montreal | posted Tuesday, May 13th, 2014

Ingredients:

• 1 bag (340g) of shredded carrots – about 4 cups
• ¼ cup of extra-virgin olive oil
• Juice of ½ lemon, or more, to taste
• 1 small handful of fresh coriander, roughly chopped
• 2 garlic cloves, finely chopped
• 1 tsp. ground cumin
• ½ tsp Harrissa spice mix, or more to taste
• Salt and freshly ground black pepper

Method:

1. In a large bowl, mix carrots, extra-virgin olive oil, lemon juice, coriander, garlic, cumin and Harrissa spice mix. Season to taste with salt and pepper.

 

Courtesy: Chef Martin Patenaude

Chocolate Quinoa Brownies

BT Montreal | posted Tuesday, May 13th, 2014

These flourless brownies are a snap to prepare– just throw all the ingredients in the food processor. We cooked the quinoa in more water than usual to obtain a smoother texture.

Ingredients:

• ½ cup (125 mL) Quinoa
• ¾ cup (175 mL) granulated sugar
• ½ cup (125 mL) cocoa powder
• 1 tsp (5 mL) baking powder
• ¼ cup (50 mL) 2% milk
• 2 tbsp (25 mL) canola oil
• 2 Eggs
• 1 tsp (5 mL) vanilla

Method:

1. In small saucepan, bring 1½ cups (375 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork. Transfer to bowl; cool to room temperature.
2. Preheat oven to 350°F (180°C). Spray 8-inch square (2 L) metal cake pan with cooking spray.
3. Place quinoa, sugar, cocoa, baking powder, milk, oil, eggs and vanilla in food processor. Process until smooth, about 1 minute. Pour into prepared pan.
4. Bake in middle of the oven for 30 to 34 minutes or until tester inserted in centre comes out clean.
5. Cool in pan on rack. Cut into 9 squares. Serve dusted with icing sugar, if desired.

 

Courtesy: Chef Martin Patenaude

Dried Fruit Compote

BT Montreal | posted Tuesday, May 6th, 2014

Makes – 3 cups (750 mL) dried fruit and 1 cup (250 mL) juice
Serves – 6 – ½ cup (125 mL) per serving

Ingredients:

  • 2 cups (500 mL) Tropicana® Orange Creations 100% Orange and Grapefruit Juice ™
  • 20 prunes
  • 20 PC® Dried Apricots
  • ½ cup (125 mL) PC® Dried Cranberries
  • 4 cinnamon sticks

Method:

  1. In a medium pot stir all the juice, prunes, apricots and dried cranberries together. Submerge cinnamon sticks.
  2. Bring to the boil, cover, reduce the heat to low and simmer for 10 min. Remove from heat and let sit for 20 minutes.
  3. Store in the fridge for up to 1 week.

Each ½ cup (125 mL) serving contains:
190 Calories, 0 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 g Sodium, 48 g CHO, 4 g Fiber, 2 g Protein

Sidebar: If you love dried cherries, substitute for the dried cranberries.

Courtesy of Mairlyn Smith, PHEc

Oats and Blueberry Dessert

BT Montreal | posted Tuesday, May 6th, 2014

Heart healthy and totally yummy these scoops of blueberry and oat love are great served warm or cold. They are a wee bit tart and a wee bit sweet, my favourite dessert combination. You will have to serve this in small bowls or on a plate, they aren’t an eating out of hand dessert.

Tip: Make the Blueberry Filling at least an hour before and let it cool in the fridge.

Ingredients:

Blueberry Filling:

  • 4 cups (1L) PC® Canadian Wild Blueberries
  • ¼ cup + 2 tbsp (90 mL) Tropicana® Creations 100% Orange and Tangerine Juice, divided
  • ¼ cup (60 mL) white granulated sugar
  • 2 tbsp (30 mL) cornstarch

Base:

  • 3 cups (750 mL) Quaker® Large Oat Flakes, divided
  • ½ cup (125 mL) Quaker® Oat Bran
  • 1 cup (250 mL) packed brown sugar
  • 1 ½ tsp (7 mL) ground cinnamon
  • ½ cup + 1 tbsp (135 mL) PC® Cold-Pressed Extra-Virgin Olive Oil
  • 2 cups (500 mL) blueberry filling

Method:

  1. For the Blueberry Filling: In a large saucepan over high heat bring the blueberries, ¼ cup (60 mL) juice, and sugar to a boil. Reduce to medium and gently boil, stirring occasionally for 10-15 minutes, or until the berries have popped, the mixture has thickened and has reduced by half.
  2. In a small bowl mix together corn starch and 2 tbsp (30 mL) reserved juice. Add to the hot sauce, bring back to the boil and stir until the sauce has thickened and is shiny. You should only end up with about 2 cups (500 mL) If you have a lot more than that (and I’m really hoping you don’t), use it to top some yogurt but don’t add it to the squares they will become too soggy.
  3. Pour the 2 cups (500 mL) into a container, cover and cool in the fridge for at least 1 hour before continuing on with the recipe.
  4. One hour later – at least – Preheat the oven to 350°F (180°C). Line an 8-inch (2-L) metal pan with parchment paper.
  5. For the Base: In a food processor whirl 1 cup (250 mL) of the large flake oats until they resemble flour, it takes about 1-2 minutes.
  6. Add oat bran and pulse for 10 seconds. Add brown sugar, cinnamon and oil. Pulse until it looks like wet sand.
  7. Add the rest of the oat flakes and gently pulse until mixed together and you can still recognize the large oat flakes.
  8. Pour half of this into the bottom of the pan and firmly pat down. Pour in the entire Blueberry Filling and spread evenly, leaving a tiny edge of bottom crust showing.  Spoon the rest of the oat mixture over top, and gently even out. Lightly press down.
  9. Bake for 40-50 minutes or until golden brown. Cool.
  10. To serve using a large spoon and scoop out 1/16 as a serving into a small bowl or a small plate.

Nutrient breakdown for one serving (1/16 of the recipe) – 237 calories, 9 g total fat, 0.7 g sat fat, 0 trans fats, 1 mg sodium, 34 g carbs, 4.2 g fibre, 3.4 g protein

Courtesy of Mairlyn Smith, PHEc

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