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Saturday, August 30, 2014

Grilled Stuffed Figs 2 ways and Glammed up Smokies for CBC's Weekend Morning Show

This morning, it was my pleasure to present a buffet of options on CBC's Weekend Morning Show with host Terry MacLeod.

Lucious and versatile, the fig can be grilled in a number of ways for a delightful amuse bouche.
Photos to come soon!

Stuffed Grilled Figs

1 lb fresh figs
Parmesan reggiano
balsamic reduction

To make the Balsamic Reduction:

Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.

To make the stuffed figs:

While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.
Or:
Drunken Figs

1 package of dried figs
red wine such as Lambrusco works great as it is a sweet wine to begin with, but merlot, shiraz, zinfandel or pinot noir would work great too!

Place dried figs in a glass bowl, cover with wine. Place in fridge. DONE

Enjoy on their own, with ice cream, pound or angel food cake, etc.

Or:

Grilled figs stuffed with prosciutto and arugula

I also prepared Glammed up Smokies.  I used Italian sausages from DeLuca's on Portage Ave.  They make a wide variety but for today I presented Hot Italian, Fennel and Chicken sausages.

The condiments were Rhubarb Apple Chutney with Ras el Hanout, Caramelized onions with chipotle and beer, tomato chutney, kimchi, wasabi mayonaise, St. Andre cheese, roasted red peppers and Dijon mustard.

Rhubarb Apple chutney
-6 cups each chopped rhubarb and apples,
2-4 tbs ras el hanout,
1 1/2 cups white or brown sugar,
1/4 cup water, to start the cooking
pinch of salt.
2 tbs grated fresh ginger. 
May add a splash of vinegar before canning.
Cook until fruit is soft.

Use with whatever you like.

Enjoy the Labour Day Weekend!

Friday, August 15, 2014

Grilled Arctic Char with Chermoula for CBC's Weekend Morning Show!

 Tomorrow I will be presenting the following on CBC's Weekend Morning Show with host Terry MacLeod.

This is such an easy to prepare and versatile dish that goes beautifully with our local Arctic Char from Gimli Fish. 

This is a classic Moroccan flavouring for fish but also goes well with vegetables.
More photos tomorrow: Arctic Char with Chermoula to be grilled

Chermoula for Fish or vegetables

1 head garlic, peeled (or 3-5 large cloves)
¼ tsp cayenne
1 heaping tbs cumin
pinch saffron
½ bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste

1-2 fillets Arctic Char

Blend all of the first ingredients in a food processor and place in glass bowl. Set some chermoula aside for extra at the table.   Mix in the fillets and let marinate for at least 30 minutes. Grill on BBQ sheet for 10+ minutes without flipping (depending on thickness of fillet).

Serve immediately.  

Can also use Chermoula with sautéed carrots or marinate and grilled eggplant.

Enjoy!

Friday, August 01, 2014

Turkish Grilled Chicken and stuffed peppers for CBC's Weekend Morning Show

Tomorrow I will be presenting the following two Turkish recipes that are easy to prepare for your Summer grilling pleasure, for CBC's Weekend Morning Show with Host Terry MacLeod.  

 

1. Tavuk Izgara (Turkish Grilled Chicken with Yoghurt and Cumin)

2 Tablespoons cumin seeds
1 small onion, coarsely chopped
4 to 6 cloves garlic, finely minced
1 Tablespoon paprika
Juice of 1 lemon
1 cup plain yogurt
12 boneless chicken thighs, about 2 to 2-1/2 pounds, or 4 half broilers
Salt and freshly ground black pepper
Lemon wedges for serving


Toast the cumin seeds in a small saute pan over medium heat until the seeds are fragrant and start to pop in the pan. Remove from the heat and grind in a spice grinder.

Place the cumin, onion, garlic, paprika
and lemon juice in a food processor or blender and pulse to liquify. Add the yoghurt and pulse just until blended.

Put the chicken
thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.

Preheat the broiler to make a charcoal fire. Thread the thighs if using on 4 skewers. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 4-6 minutes each side. Serve hot with lemon wedges.



2. Turkish stuffed Peppers (Vegan)

2 cups bulgur
1 cup Afghani Tut (or currants or raisins)
3 cups boiling water

In a bowl, place bulgur and Tut and stir in boiling water.  Cover and set aside for 15 minutes.

12 peppers, cored
1 yellow onion, finely chopped
½ cup olive oil
3 cloves garlic, minced
2 tbs Turkish Baharat
1 tsp dried oregano
½ cup good tomato paste (Herat Foods and Millad’s carries excellent tomato pastes)
½ cup Pomegranate Molasses

Sauté onions then garlic, spices in olive oil on medium heat until soft.  Stir into prepared bulgur and mix in tomato paste and pomegranate molasses.  Fill peppers and place upright into a baking dish. 

Bake with some water or stock in the dish at a 350ºF oven until done, up to one hour.  If browning, cover with foil and bake until the peppers are soft.

These can be made in advance and warmed or served hot, cold or room temperature.

Enjoy!



Friday, July 18, 2014

Grilled Sockeye Salmon two ways on CBC's Weekend Morning Show!


 Tomorrow I will be presenting the following grilled Salmon recipes for CBC's Weekend Morning Show with guest host, Laurie Hoogstraten.  The Sockeye Salmon is a wild caught fish from a sustainable source. They are expecting a huge run this year.  Fillets, steaks or whole can be purchased at Gimli Fish.

A classic preparation is quite simple with Lemon, Dill and butter but I thought that listeners may be interested in trying a few other ways.

For  increased enjoyment at the grill, try  a BBQ sheet available at D. A. Niels.  You can get grill marks, keep the moisture of the food and nothing falls through! Also try soaking a Cedar Plank and cooking the fish on the grill on the cedar.




 Marinating Sockeye Salmon Steak

 Marinating Honey Miso Sockeye Salmon Fillet

 Grilling on BBQ Sheet

1. Honey Miso Grilled Sockeye Salmon

1 inch fresh ginger, minced
3 tbs miso (Light coloured, available at Sun Wah or Oriental Market or other Asian markets)
1 green onion, finely chopped (or chives)
3 tbs honey
3 tbs Chinese cooking wine or Mirin
a drizzle of chili oil
A drizzle of sesame oil
1-2 fillets Sockeye Salmon

Combine first 6 ingredients until well blended. Smooth over fish and let marinade for at least one hour. Grill, skin-side down, up to 10 minutes, depending on the thickness of the fillet.   Serve immediately.


Enjoy!

2. Seared Salmon Steaks or fillets

2 steaks Salmon or one whole filet
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)

Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.

When ready to cook or grill,  Put 2 tablespoons oil in a pan on a high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Dip fish in oil on one side, turn over onto the other side and back again so it doesn’t stick to the pan. Increase the heat medium flame and cook for 5 minutes on one side, then 5 minutes on the other.
Enjoy!

Saturday, July 05, 2014

Glammed up Grilled Cheese on CBC

This morning I had the pleasure of preparing and presenting the following grilled cheese sandwiches on CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  Works beautifully with Tall Grass Prairie Sour Dough Light Rye bread and Nature's Farm eggs.
I served the sandwiches with Rhubarb Chutney made with Ras el Hanout. 
Enjoy!

Glammed up Grilled Cheese Sandwiches

1 loaf Sour Dough Light Rye (Tall Grass Prairie Bakery)

Pear, Blue, Onion Jam and Dijon Grilled Cheese

For each sandwich:
1 heaping tbs onion jam (recipe follows)
thinly sliced pear
Dijon Mustard, to your taste
Benedictine Blue, or other yummy blue cheeses
2 slices bread
1 tbs butter

Assemble sandwich as follows:  Spread Dijon mustard on bread slices topped onion jam, thinly sliced pear and desired amount of blue cheese.  Close sandwich.  Bring skillet to medium - medium high heat and add butter.  Grill sandwich on each side until brown and cheese has melted.  Cut in half, plate and serve immediately.  Enjoy!

Onion Jam
1 -3 medium red onions or up to 12 shallots, thinly sliced
2-5 tbs olive oil
pinch salt
Optional:  1 tbs brown sugar
Pepper, to taste

On low to medium low heat, add olive oil and sliced onions to a skillet.  Let cook for 30 + minutes, stirring occasionally.  Add seasonings and optional brown sugar to speed caramelization.  When fully soften but not dry browned, add liquid to deglaze.  Deglaze with red wine, balsamic vinegar, juice or tea.

Roasted Red Pepper, pesto, Bocconcini, Cave aged Gruyere, soft fried egg

Prepare sandwich as above, stacking with desired ingredients but leave open, frying one slice of bread open.  Prepare a soft fried or over easy egg.  Place in sandwich and cover.  Serve and enjoy the beautiful mess.

Saturday, June 28, 2014

Catering lunches, a week around the world

I had the pleasure of presenting the following menus this week for a workshop on Engaging differences.  I've hyperlinked all of the recipes to previous recipes and any that are missing shall be added at the end of this post.
Enjoy!







Engage Difference Lunches
1. Turkish Mezze
PatliçanYogürtlü (eggplant with yoghurt), White bean with pomegranate, Köfte (minimeatballs with vegetarian options), Black Sea endive with pomegranate walnut filling, Turkish salad all with flat breads. Callebaut Dark Chocolate Brownies

2. Moroccan Caravan
MoroccanBeet Salad, Rabat Eggplant, Marak (Tajine) of Swiss Chard with eggs, served with rice and flat breads.


3. Mediterranean Mix


4. Tour of India
Vegetarian Samosas with dip (North India), Cabbage Thoren (Kerala), BengaliZucchini, Chick pea curry, Dal with Spinach and Basmati Rice.


5. Korea and China


6. Around the World

Saturday, June 21, 2014

Pickerel Cheeks and Wild Rice with Saskatoons on CBC's Weekend Morning Show!

 This morning I presented the following recipes on CBC's Weekend Morning Show with host Terry MacLeod.  The Pickerel cheeks, wild rice and saskatoons are all available at Gimli Fish.

Pickerel Cheeks (easy)
1 lb pickerel cheeks
2 tsp butter
1 bunch fresh sorrel (or other favourite fresh herbs)
salt and pepper, to taste
splash Mirin, to deglaze pan (can use Vermouth or for non-alcohol uses, apple or pear juice)

Sauté pickerel cheeks on both sides in melted butter with herbs over medium high heat. Deglaze and season with salt and pepper.
Serve immediately.

 Pickerel Cheeks (difficult)
Same as above but wrap each pickerel cheek as a package in the sorrel leaf and tie with a chive.

Enjoy!

Wild Rice with Saskatoons (serve hot or cold)

1 cup uncooked wild rice, rinsed
4 cups water

1 onion, thinly sliced or fine dice
1/4 cup olive oil
1 cup Saskatoons
1/4 cup toasted nuts (pine nuts, almonds, pecans, etc.) optional
Salt and pepper, to taste
2-3 tbs favourite spice blend (Ras el Hanout, Baharat, Cajun, Herbes d’Provence)  Today I’m making it with Herbes d’Provence

Cook rice by bringing to a boil and then simmering for 45 minutes or until most of the rice has curled.  In a pan, sauté onion in olive oil over medium heat.  Add in all ingredients.  Mix rice and seasoning together in a bowl.  Serve hot or cold.

Enjoy!