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Basting Sauce

Basting Sauce ¼ cup bourbon (60ml) ¼ cup honey (60ml) Puree marinade and refrigerate for 5 hours or overnight. Remove from marinade and wipe clean. Using a sharp knife, cut pork down the center lengthwise 3/4 of the way through the meat. Do
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ROSEMARY SMOKED POTATOES

ROSEMARY SMOKED POTATOES document online, referat sau dezbatere in articol scris
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GRILLED SQUID

GRILLED SQUID 1 pound fresh squid, cleaned ½ cup olive oil (125ml) 6 to 8 garlic cloves, minced 2 to 3 tablespoons fresh Italian parsley, minced (30ml-45ml) Juice of 1 lemon ½ cup Dijon-style (125ml) ½ teaspoon ground
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STUFFED PORTABELLO MUSHROOMS

STUFFED PORTABELLO MUSHROOMS 2 tablespoons olive oil (30ml) 8, 3 inch round Portabello mushrooms, stems removed Salt and pepper to taste 6 plum or roma tomatoes, cut into thin slices Stuffing 14 oz tin artichoke hearts, drained
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GRILLED GROUPER AND ALMOND BUTTER

GRILLED GROUPER AND ALMOND BUTTER ½ cup (1 stick) unsalted butter, softened 4 ounces almonds, crushed 2 teaspoons parsley, diced Splash of almond extract grouper Mix all ingredients (except for grouper) together. Shape into a rol
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SPICY BEEF SKEWERS WITH SOUR CREAM

SPICY BEEF SKEWERS WITH SOUR CREAM 1 pound ground chuck steak (500g) 1 medium onion, grated with cheese grater 4 garlic cloves, crushed 2 teaspoons paprika (10ml) 1 teaspoon dried marjoram (5ml) 1 teaspoon ground caraway (5ml) 1
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Heirloom Tomato Salad with Fennel

Heirloom Tomato Salad with Fennel 1 small head fennel, trimmed, sliced thin & soaked in cool water ½ cup extra-virgin olive oil (125ml) 1 tablespoon aged red wine vinegar (15ml) 1 tablespoon aged balsamic vinegar (15ml
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Grilled Halibut

Grilled Halibut 6-ounce halibut steaks (180gr each) 1 tablespoon olive oil (15ml) 1 tablespoon fresh basil chopped roughly (15ml) salt and pepper to taste 1 lemon Prepare barbecue for direct grilling. Preheat grill to hi
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CHOCOLATE CHICKEN BREASTS

CHOCOLATE CHICKEN BREASTS 8 chicken breasts 8 buns 3 teaspoons hazelnut butter (15ml) Chili Chocolate Sauce 1 large onion, diced 3 cloves of garlic sliced into thirds ½ cup large dried ancho chilies (125ml) 2 tablespoons peanu
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Scallop and Grilled Shrimp Ravioli Kabobs

Scallop and Grilled Shrimp Ravioli Kabobs 3 tablespoons olive oil(45ml) 10 large scallops debarred 12 shrimp21/25peeled and devained 1 red onion sliced into even wedges 15 button mushrooms cleaned 2 lemons ¼ cup mixed
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EASE OF PREPARATION: Easy

EASE OF PREPARATION: Easy Baby Arugula Salad with Pine Nuts, Cranberries and Dressing Salad: 3 tablespoons pine nuts (45ml) 4 cups organic baby arugula (500g or 1 litre) 2 fresh peaches cut into ¼ inch thick wedges ½ cup parmesan c
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SMOKED MINT TROUT

SMOKED MINT TROUT 4 trout fillets (remove bones) 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 cup mint tea ¾ fresh mint ¼ cup maple syrup ¼ cup salt 2 tablespoons pepper Combine the
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Smoked Trout with Dill and Shallot Marinade

Smoked Trout with Dill and Shallot Marinade 3 cups of hickory wood 4 trout fillets (approximately 6 ounce portions) skin on 180 g each 2 sprigs of oregano 2 sprigs of thyme zest of 2 lemons salt to taste fres
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SMOKED SPUDS

SMOKED SPUDS 1 pound Yukon Gold potatoes, parboiled and peeled (500g) Olive oil for brushing potatoes ¼ teaspoon freshly ground black pepper (1.25 ml) ¼ teaspoon salt (1.5ml) 2 tablespoons of rosemary, chopped (30ml) 3 handfuls of
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ROTISSERIE VEAL ROAST

ROTISSERIE VEAL ROAST 3 lbs (1.5 kg) veal centre loin, cut, bone in and tied Marinade ½ cup of olive oil (125ml) 1 small onion, finely chopped ½ cup of parsley, chopped (125ml) 4 cloves of garlic, crushed Juice of
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TROUT WITH PROSCUITTO AND SAGE

TROUT WITH PROSCUITTO AND SAGE 6 Trout -10 oz (315 g) each, cleaned, boned, scaled with heads in tact Salt & pepper to taste 2 teaspoons of freshly ground pepper (10ml) 20 fresh sage leaves 12 large thin slices of Proscuitto ½ cup of
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ROASTED LEEKS AND CARROTS

ROASTED LEEKS AND CARROTS 2 Leeks 4 large carrots 2 tablespoons of Olive Oil (30ml) 1 ½ teaspoons of salt (7.5ml) 2 teaspoons of Pepper (10ml) Wash the carrots and leave the skin on. Slice direct down the middle to create two lon
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BABY PORK BACK RIBS

BABY PORK BACK RIBS document online, referat sau dezbatere in articol scris
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Pasta Salad with Citrus Dressing

Pasta Salad with Citrus Dressing 1 red pepper cut julienne 1 yellow pepper cut julienne 3 green onions sliced thinly on a bias thinly 1 cup sweet peas cleaned and julienne (250ml) 1 package pasta – rice stick vermicelli
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GRILLED SWORDFISH WITH CARIBBEAN SALSA

GRILLED SWORDFISH WITH CARIBBEAN SALSA 1/3 cup red onion, minced (75ml) 3 oranges, peeled with pith removed, seeded and halved 1½ cups of vine ripened tomatoes, chopped and seeded (350ml) 1/3 cup of fresh parsley, chopped (75ml)
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