Documente recipes

GRILLED ENDIVE & RADICCHIO SALAD

GRILLED ENDIVE & RADICCHIO SALAD 3 heads of radicchio halved lengthwise 3 heads Belgian endive, halved lengthwise 1 tablespoon of olive oil (15 ml) Salt and pepper to taste Dressing ¼ cup of fresh cilantro (60ml) ¼
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HICKORY SMOKED TURKEY LEGS

HICKORY SMOKED TURKEY LEGS Rub 1½ teaspoons of salt (7.5ml) 1 teaspoon of freshly ground pepper (5ml) 1 teaspoon of fresh sage (5ml) 1 teaspoon of dried thyme (5ml) 1 teaspoon of Cajun spice (5ml) Grated zest of 1 lemo
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Pulled Texas Beef Sandwiches with BBQ Sauce

Pulled Texas Beef Sandwiches with BBQ Sauce 8 pounds top sirloin roast (3.62 kg) ¼ cup olive oil salt & pepper to taste 6 – 12-inch long submarine sandwich buns (or for dramatic appeal, one 6 foot long submarine bun) 15
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BALSAMIC GRILLED MUSHROOMS

BALSAMIC GRILLED MUSHROOMS 2 lbs of button mushrooms, cleaned 3 tablespoons of balsamic vinegar ¼ cup of olive oil Salt and pepper to taste Place a grill basket on the barbecue and heat on high for 15 minutes with the lid clo
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CHERRY WOOD SMOKED LAMB SHOULDER

CHERRY WOOD SMOKED LAMB SHOULDER 5 pounds bone in lamb shoulder 9 cups of cherry wood (2 ¼ litres) Marinade 3 tablespoons soya sauce (50ml) ½ cup of green onion (2ml) 1 tablespoon ginger (15ml) 1 tablespoon garlic (15ml) 2 tab
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COLA RIBS

COLA RIBS 2 Sides baby back ribs approx. 3 lb each 2 cups cola (500ml) ½ cup bourbon (125ml) ½ cup brown sugar (125ml) 2 tablespoons dry mustard powder (30ml) 2 tablespoons chilli flakes (30ml) 1 tablespoon minced fresh garlic (1
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LEMON PEPPER CORNISH HENS

LEMON PEPPER CORNISH HENS 4 Cornish game hens 1.5 pound each (680g) 2 lemons peel and pulp 2 teaspoons red pepper flakes (10ml) 1 tablespoon chopped garlic (15ml) 1 tablespoon Worcestershire sauce (15ml) 1 teaspoon dry mustard powde
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FIGS STUFFED WITH BLUE CHEESE AND PROCUITTO WRAPPED

FIGS STUFFED WITH BLUE CHEESE AND PROCUITTO WRAPPED 12 Figs 4 walnuts ¼ pound of blue cheese (113g) 1 tablespoon cognac (15ml) ¼ pound proscuitto (113g) 1 teaspoon cracked pepper (5ml) Raspberry Vinegar ½ cup frozen defrosted
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SKEWERED SCALLOPS WITH PROSCIUTTO

SKEWERED SCALLOPS WITH PROSCIUTTO 1 ½ pounds of sea scallops – (750grams) 20 slices of Prosciutto, sliced paper thin Course salt and pepper 12 bamboo skewers, soaked in water Preheat grill to a medium – high heat Rinse scallops with c
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BIG MAN CAESAR SALAD

BIG MAN CAESAR SALAD Caesar Salad Dressing 2 cloves of crushed garlic Salt and cracked black pepper 2 teaspoons of Dijon or dry mustard - (10ml) 2 egg yolks 4 teaspoons of anchovy paste - (20ml) 2 lemons, juiced 2 tablespoons of Worc
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WHISKEY-GLAZED SMOKED SPARERIBS

WHISKEY-GLAZED SMOKED SPARERIBS ½ cup of ground black pepper (125ml) ¼ cup of paprika (62ml) 2 tablespoons of brown sugar (30ml) 1 tablespoon of celery salt (15ml) 1 tablespoon of chili powder (15ml) 2 teaspoons of garlic powder
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Grilled Chicken Breast with Balsamic & Herbs

Grilled Chicken Breast with Balsamic & Herbs EASE OF PREPARATION: Easy Grilled Chicken Breast with Balsamic & Herbs Chicken 4 Boneless, skinless chicken breasts (8oz/ 240g each) 2 teaspoons herbes de provence (10
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POTATO & SAUSAGE HASH

POTATO & SAUSAGE HASH 1 Coil wheel of Sausage, 8” in diameter (51cm) available by special order from butcher 3 tablespoons unsalted butter (45ml) 1 medium onion, diced 18 baby potatoes, cooked and cut in half ½ cup fresh basil r
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Apple Stuffed Veal with Minty Rub

Apple Stuffed Veal with Minty Rub 4 lb boneless veal loin roast (2 kg) Rub 1/3 cup fresh mint, chopped (75ml) 1 tablespoon fresh rosemary, chopped (15ml) ¼ teaspoon freshly ground black pepper (1ml) 2 teaspoons garlic powder (10ml)
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Corn Tamales

Corn Tamales 10 corn tamale wrappers soaked in cool water for 1 hour Raffia or butcher twine for wrapping 1 medium onion chopped fine 2 cups cornmeal (500ml) 1 cup chicken stock (250ml) 1.5 cups fresh corn (375ml) ¾ cu
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Guacamole

Guacamole 2 - 3 ripe avocados quartered, pitted and peeled ¼ cup chopped fresh cilantro (60ml) 3 tablespoons red onion chopped fine (45ml) ¼ cup tomato diced (60ml) ¼ cup chopped red pepper (60ml) 1 tablespoon fresh lim
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CRISPY POTATO SKINS

CRISPY POTATO SKINS 6 large Russet Potatoes (Baked for 1 hour at 400°F/200°C and cooled) 1 cup bacon, cooked and chopped (250ml) 1 tablespoon olive oil (15ml) 2 cups Provolone cheese, shredded (500ml) ¼ cup green onions, chopped (60ml
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Roasted Stuffed Pears

Roasted Stuffed Pears 6 firm fleshed Bartlett pears 5 tablespoons softened unsalted butter (75ml) 5 tablespoons gingersnap cookies crumbled (75ml) 2 tablespoons brown sugar (30ml) 2 teaspoons chopped lemon zest (10ml) ½
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PERNOD RICE

PERNOD RICE 2 cups of wild and long grain rice (500ml) 2 tablespoons of Pernod (30ml) 1 tablespoon of salt (15ml) 4 cups of chicken stock (1000ml) Place all of the ingredients in a saucepan. Bring to a boil. Reduce heat, cover and simmer f
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Mango Orange Sauce

Mango Orange Sauce 1 ripe mango ½ cup orange juice (125ml) ¼ cup liquid honey (50ml) 1 teaspoon ginger root chopped (5ml) 1 teaspoon of orange peel (5ml) ¼ teaspoon salt (1ml) 1/8 teaspoon of white pepper (0.5ml) Combine mango, orange juice
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