Document 87045

Welcome from the Event Committee Chair
It is my pleasure and honour to welcome everyone enjoying this special publication
from the fundraiser in support of the Bereaved Families of Ontario-Hamilton/Burlington.
As Event Chair for the “Bay Area Dads for Dads Ultimate Chef 2014”, I have enjoyed
the opportunity to meet and deal with so many extraordinary people and experience the
events leading up to this day. In particular, meeting and working with our Event Committee has been truly outstanding and I would be remiss in not acknowledging and
thanking them.
This was the third year for this event and many of the original chefs from our first “Bay
Area Dads for Dads Ultimate Chef 2012 and 2013” have once again picked up the
spatula of challenge.
It is with great pride that I acknowledge the many volunteers, supporters and event
chefs who agreed to embrace this fundraising event and dedicate their time and resources to support the Bereaved Families of Ontario-Hamilton/Burlington. You will notice the Chefs represent a wide variety of our community such as local leaders, politicians, emergency services personnel from Fire, Police and EMS, sports, entertainment
and a host of other occupations here with a common purpose. This purpose is to show
support and increase awareness for the families who have suffered the loss of a child
and for the organization that works tirelessly to provide essential support to these families.
If you enjoyed these recipes, try coming to the event on Saturday, February 28, 2015!
Mark it in your calendar or call 905-318-0070 to get involved.
Yours with many thanks,
Victor Lesnicki,
Event Committee Chair.
Bay Area Dads for Dads Ultimate Chef 2014
Recipe Index
Brown, Andrew
Brown, Wayne
Cloutier, Michael
Dawkins, Barry
Fitzgerald, Jeremy
Harris, Matthew
Johnson, Scott
Johnstone, Mike
Nisbet, Ryan
Blue Cheese ,Walnut and Arugula Phyllo Crisps
Veggies Galore
Coconut Fennel Meatballs
Back by Demand Chocolate Covered Bacon
Fitzy’s Spicy Chicken Balls
Creamy Cucumber Chive Cups
Scott’s Ginger Curried Shrimp with Melon
Flank Steak Sliders with Slaw & Toasted Seed Aioli
Peruvian Causa - ULTIMATE CHEF 2014 WINNER
Mushroom Arancini
Bomb Diggity Goat Cheese Bruschetta
Devil’s Delight – Bacon Jam with Goat Cheese on Baguette
Rivers, David
Sharman, Paul
Strauss, Frank
Tutton, Daniel
Wallace, Mike
Gourmet Soups
Cloutier, Ryan
Grenier, Paul
Papin, Rene
Pollock, Daniel
Webb, Robert
Ryan’s Roasted Tomato and Smoked Bacon Bisque
Boys Night Out Soup
Granny’s Heartwarming Soup
Shrimp and Artichoke Soup - PEOPLE’S CHOICE WINNER
Southern Texas Corn Chowder Soup - TOP 3 FINALIST
Recipe Index
Main Entrees
Beaudoin, Dave
Grandma’s Baked Beans
White Chicken Chili
Creamy Mac’n Cheese
Buttered Tenderloin Roast with Red Wine Jus
Beef Bourguignon on Garlic Toast
Caliente Guiso de Carne Mexicana de Flynn
Stuffed Pork Tenderloin with Creamy Marsala
Vegetable Lasagna
Good Shepherd’s Pie
Matt’s Best Beef Stew
Salt & Pepper Black Garlic Rib Tips with Basmati
Rich Beef Casserole
Karmel’s Lasagna Twist
Meatballs with Summer Herbs & Lime Pickle
Hotsing Ka Butter Chicken
Honey Garlic Sausage with Caramelized Onions
and Peppers
Bentivegna, Angelo
Chisholm, John
Cox, Mark
Duff, John
Flynn, Kevin
Lalonde, Michael
McKenna, Tim
MacPhee, Brother Richard
Mondano, Matt
Norris, Keith
Nutty, Kevin
Sakran, Karmel
Schreiber, Graham
Virdi, Varinder
Young, Jeremy
Blue Cheese, Walnut and
Arugula Phyllo Crisps
Andrew Brown
Brown Law Office
2 oz (57 g) cream cheese
3/4 cup (175 mL) walnuts, toasted
3-1/2 oz (99 g) blue cheese, (such as Saint Agur or Bleu Benedictin)
1 cup (250 mL) packed baby arugula leaves
1/2 tsp (2 mL) pepper
8 sheets phyllo pastry
1/3 cup (75 mL) butter, melted
In food processor, purée cream cheese until smooth. Add walnuts, blue cheese, arugula
and pepper; pulse until combined and pieces of walnut remain.
Working with 1 sheet of phyllo at a time, with long edge closest to you and keeping remainder covered with damp towel, brush with some of the butter; top with another sheet. Cut
vertically into 8 strips.
Place 1 tsp cheese mixture on bottom corner of each strip. Fold corner over filling so bottom edge meets side edge to form triangle. Continue folding triangle sideways and upward
to end of strip, without wrapping tightly. Repeat with remaining phyllo and filling.
Place on parchment paper–lined baking sheet; brush with butter. (Make-ahead: Freeze until
firm, about 2 hours; store in airtight container for up to 1 month. Bake frozen, adding 4 minutes to cooking time.)
Bake in 400ºF (200ºC) oven until golden, about 10 minutes. Makes 32 pieces.
Orange Rhubarb Chutney and Marmalade Red Onion Ingredients and Preparation on next
Veggies Galore
Wayne Brown
Liaison College, Oakville
You will need a cup of as many veggies as you can gather.
Ingredients: (Serves 4-5 persons)
small carrots
Baby Thai Corn
beats of various colours...bite size pieces
Snow peas...leave in pod
Various types of whole beans
Onions (sliced)
Peppers, red, yellow, green, orange...sliced in strips
Broccoli....bite size pieces
Water chestnuts
Celery....bite size pieces
Preparation: (Add or subtract to the above list according to taste)
Dump the veggies into a pot (with cover).
Mix in about 1/3 to 1/2 cup of olive oil.
Preheat barbeque to 400 F using the burners at one end only.
Place covered pot in barbeque at end of grate...not above a lit burner.
Cook for about an hour then turn heat down to 230 F and let simmer for 2 more hours.
Turn pot about once per hour.
Scoop into a serving bowl and garnish to taste. I use goat cheese or balsamic vinegar.
Add some fresh Oregano, Thyme and Basil ………… toss to mix in.
Make the sign of the "V" with your fingers....Victory for Veggies!
Coconut Fennel Meatballs
Michael Cloutier
Servings 14-16 persons
Units: US | Metric
120 ml coconut milk
2 tablespoons desiccated coconut
1 teaspoon fennel seed
1/2 teaspoon ground dried chile
1 teaspoon corn flour
150 g ground pork
200 g ground beef
1/2 chopped white onion
2 garlic cloves
1 egg white
1 tablespoon soy sauce
2 teaspoons brown sugar
2 tablespoons peanut oil
200 ml coconut milk
1 (400 g) can whole tomatoes, drained
1 teaspoon fennel seed
2 tablespoons prepared chili sauce (Ayam brand, ginger and garlic)
2 tablespoons desiccated coconut
Put 120 ml coconut milk, 2 tablespoons desiccated coconut, 1 teaspoon of fennel seeds
and 1/2 teaspoon of ground chile into a small saucepan. Use crushed chile also if you like
Simmer the mix for 5 minutes, covered or partially covered.
When it is quite cool, add 1 teaspoon of corn flour and blend with a spoon.
Put the ground pork, the ground beef, the onion, garlic, egg white, soy sauce and brown
sugar into a food processor and chop the mix, pulsing it several times.
When it is nicely chopped, add half (60ml) of the coconut infusion that you have prepared.
Blend this, whizzing it until the mixture is uniform throughout.
Put this meat mixture into a bowl, and refrigerate it for 1/2 hour or 1 hour, so that it is cool
when you handle it.
When the meat paste is quite cool, shape into small meatballs.
Put the remaining 60ml of the coconut infusion into a large, wide pan. Add another 200ml
coconut milk, 1 teaspoon fennel seeds, 2 tablespoons desiccated coconut, 2 tablespoons
peanut oil, and 1 tablespoon prepared chile sauce into the pan. Blend this with a spoon.
Put the tomatoes from a can of drained, whole tomatoes into this sauce. Now, put the
meatballs into the pan.
Simmer this, covered, over low heat, for about one hour.
The sauce will cook down, and towards the end, the meatballs will brown in the oil that is in
the mix.
Allow to cool.
Put these appetizer meatballs onto a serving dish with toothpicks.
Back by Demand
Chocolate Covered
Barry Dawkins
C. Dawkins Associates Inc.
Sweet meets salty in this recipe for Chocolate—Covered Bacon. If you’ve never tried bacon and
chocolate together, you might be surprised how rich at how well rich, semi-sweet chocolate compliments the smoky flavor of crispy bacon. I like to top mine with a few sprinkles of flakes sea
salt, but you can use toasted nuts or any topping of your choice.
12 strips
good quality bacon
chocolate or semi-sweet chocolate chips
flaked sea salt, chopped nuts, coconut or other toppings of your choice
Place skewers through the bacon and cook in the oven at 375ºF for 15 minutes or until bacon is crisp. Drain the fat and let the bacon cool. Pat both sides with a paper towel to remove all fat.
Melt the chocolate in a double boiler or microwave.
Holding a strip of bacon by the skewer, carefully dip the bacon into the melted chocolate
until fully covered. You may wish to use a spoon or brush to spread the chocolate.
Lay the chocolate-dipped bacon on a tray or plate covered with wax paper. While the
chocolate is still wet, sprinkle with your choice of toppings. Repeat with remaining bacon.
Refrigerate the tray to set the chocolate for about 15 minutes. Once set, let the bacon come
to room temperature and it’s ready to eat!
May be stored in an air-tight container in the fridge for up to 3 days.
Fitzy’s Spicy
Chicken Balls
Jeremy Fitzgerald
Emterra Environmental
1 lbs Ground chicken
1 egg
¼ minced sweet onion
2 stock minced celery
2 minced Jalapenos
1 cup of franks hot sauce
½ stick of butter
1 ½ cups of bread crumbs
Salt and pepper
Tabasco sauce
Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and
set aside.
Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter
is melted and hot sauce is well incorporated. Remove from heat and transfer to a large
bowl; let cool to room temperature, about 10 minutes.
Add chicken, egg, celery, onion, jalapenos, breadcrumbs, salt, pepper, dash of Tabasco to
bowl with butter sauce mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs
in rows so that they are touching on all sides.
Transfer to oven and bake until cooked through, about 25 minutes.
Creamy Cucumber
Chive Cups
Matthew Harris
Councillor—St. Catharines
3 cucumbers
3/4 cup low fat cottage cheese
1/4 cup nonfat plain yogurt
3 tablespoons finely chopped chives, divided
1/8 teaspoon freshly ground black pepper
3 to 4 dashes hot sauce (optional)
1/2 cup (2 ounce) flaked Roasted Smoked Salmon or finely chopped pitted Kalamata olives
Trim off the ends of each cucumber and using a vegetable peeler, remove 3 evenly-spaced
strips of peel from each.
To make cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon to
remove the seeds from the center of each without cutting through to the bottom.
Transfer to a platter; set aside. In a food processor, purée cottage cheese, yogurt, 2 tablespoons chives, pepper and hot sauce.
Spoon mixture into cucumbers, top with a sprinkling of salmon, or olives and garnish with
remaining chives.
Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead.)
Simple but tasty
Scott’s Curried
Ginger Shrimp with Melon
Scott Johnson
Wilson Blanchard Mgt.
Serves 8 persons
1 ½ pound medium shrimp
1 tsp salt
1 fresh lemon, cut in half
1 large melon such as musk, honeydew, cantaloupe
½ cup plain yogurt
1 Tbsp lemon juice
1 tsp curry powder
1 tsp garlic, minced
1 tsp ginger root, grated
1 tsp tomato paste
1 tsp honey
1 Tbsp fresh finely chopped coriander
salt and pepper to taste
Bring a large pot of water to a boil. Add salt, one half of lemon first squeezing its juice into
the pot and shrimp. Bring the pot back to a boil and reduce to a simmer, stirring occasionally until the shrimp turn pink and slightly curl, about 2 minutes.
Immediately drain and rinse under cold running water. Drain well. Discard lemon. Once
shrimp have cooled, peel discarding shell.
Combine all marinade ingredients together in a bowl and whisk together.
Combine cooked peeled shrimp with the marinade and refrigerate overnight or up to 12
Half melon, remove and discard seeds, and cut into ¼ to ½ inch thick slices. Trim off rind.
The flesh can be cut into pieces or decorate shapes such as leaves or flowers using metal
cookie cutters or free hand. Reserve unused melon for other purposes..
Arrange melon pieces on individual serving plates along with the shrimp and marinade.
Mike Johnstone
Burlington Automation
Serves 12 persons
1.5 cups teriyaki sauce
12 oz fresh chicken liver (halved)
1 (4 oz) can water chestnuts
12 dried dates
12 slices bacon
In a medium bowl combine teriyaki sauce, water chestnuts, and chicken livers. Let refrigerate for 2 hours.
Wrap each half slice of bacon around one chicken liver, one water chestnut, and one
date. Secure by skewering with toothpick.
Place on baking sheet and bake at 350 for 10-15 minutes then flip and bake for another 1015 minutes.
Next, put under broil for 5 minutes to crisp bacon if required. Before consuming ensure
chicken liver is cooked throughout.
Shaved Marinated Flank
Steak Sliders with Slaw &
Toasted Seed Aioli
Ryan Nisbet
Print 3 Burlington
Flank Steak
Soya sauce
White vinegar
Olive oil
Combine all ingredients in zip lock bag and marinate Flank Steak with them for 12-24 hrs.
Toasted seed aioli
3 cups Mayonnaise
1 Lemon (juiced)
Salt to taste
Pepper to taste
3 tbsp. Sesame seeds (toasted & ground)
4 Garlic cloves minced
1/2 tbsp. Sambol Oelek
1/2 cup Champaign vinegar
1/2 cup Parsley (finely chopped)
Combine all ingredients and season to taste.
Cole Slaw
1 Red cabbage
1 Green cabbage
1 Savoy cabbage
3 Carrots
2 cups watercress
2 cups Arugula
Shred all cabbage & carrots, add watercress & arugula. Dress with toasted seed aioli.
Cook marinated Flank steak in Barbeque until medium rare then remove and let the
meat rest for 30 minutes after cooking. Cover meat with aluminum foil while resting.
Combine the toasted seed aioli and cole slaw mixture together and set aside.
Shave rested meat into very thin slides and set aside.
Set out small slider bun and layer sliced meat then cole slaw mix and cover with top of
This may be an Appetizer but once you have had your fill,
Peruvian Causa
David Rivers
Green River Furniture
Serves 6-8 persons
2 1/2 lbs of yukon gold potatoes
4 tablespoons of Chili paste
1/2 cup of vegetable oil
1/2 tablespoon of key lime juice or 1tablespoon of lime Juice
5 1/2 ounces or crab meat
1 tablespoon of chopped parsley
1/2 medium onion
1 cup of mayonnaise
2 Avocado Pitted and sliced
1 cup of chopped olives
2 cups of shredded cheese.
Boil Potatoes in salt water until tender (approx. 20 min.) then peel and mash while still hot.
Cool potatoes, mix with chili paste, vegetable oil, lime and lime juice and season with salt.
Combine crab meat with onions and mayonnaise , lime Juice and chopped parsley set
To assemble, layer 1/3 of Potato mixture on a serving dish then spread with a thin layer of
Spread Avocado slices on top .
Spread second 1/3 of potato mash over Avocados,
Cover with crab mix then top with 1/3 remanding potato mash.
Press and chill over-night.
When ready to serve use a open cylinder about 11/2 inches round to cut into the mixer and
pull out the mixer and place the food/cylinder on a plate.
Garnish with chopped black olives and sprinkle with shredded cheese.
Arancini di Riso
Paul Sharman
Councillor—Ward 5, Burlington
Serves 6 persons
Vegetable oil (for deep frying)
2 large eggs (beaten to blend)
2 cups Risotto with Mushrooms & Peas, cooled (recipe follows)
1/2 cup grated parmesan
1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2 inch cubes
Risotto with Mushrooms & Peas:
8 cups canned low-salt chicken broth
1/2 oz. dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 oz. white mushrooms, finely chopped
2 garlic cloves (minced)
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas (thawed)
2/3 cup grated parmesan
Salt and freshly-ground black pepper (optional)
Preparation: (prep. Time 10 min. and cook time 1 hr.)
Risotto with Mushroom and Peas as the first step.
Bring the broth to a simmer in a heavy, medium saucepan and add porcini mushrooms
then set aside until the mushrooms are tender (approx. 5 min.) and keep the broth warm
over very low heat.
Melt the butter in a heavy, large saucepan over medium heat.
Add onions and sauté for 8 min. then add white mushrooms and garlic.
Using a slotted spoon, transfer the porcini mushrooms to a cutting board and finely chop
the mushrooms and add to the saucepan.
Sauté until the mushrooms are tender and juices evaporate (approx. 5 min.)
Stir in the rice and let it toast a few minutes then add wine and cook until the liquid is absorbed (approx. 2 min.)
Add 1 cup of hot broth, simmer over medium-low heat until the liquid is absorbed, stirring
often (approx. 3 min.)
Continue to cook until the rice is just tender and the mixture is creamy, adding more broth
by cupfuls and stirring often for approx. 28 min.( the rice will absorb 6-8 cups of broth).
Stir in the peas, mix in the parmesan.
Season with salt and pepper to taste.
Assembly and final stage in cooking.
Pour enough oil in a heavy, large saucepan to reach a depth of 3 inches of liquid then heat
at 350 degrees F.
Stir eggs, risotto mixture, parmesan and 1/2 cup of bread crumbs in a large bowl to combine.
Place remaining breadcrumbs in a medium-sized bowl for the breading process.
Form risotto mixture (approx. 2 tablespoons each) into 1 3/4 inch diameter balls.
Insert 1 cube of mozzarella into the center of each ball.
Roll each ball in the bowl of bread crumbs to fully coat each ball.
Working in batches, add the rice balls to the hot oil and cook until brown and heated
through. Turn as necessary (approx. 4 min.)
Transfer cooked rice balls to paper towels with a slotted spoon and let drain.
Season with salt and let it rest for 2 minutes.
Buon appetito!
Bomb Diggity Goat Cheese
Frank Strauss
Rotary Burlington North
1 Fresh Roma Tomato - chopped
1/3 c Sun Dried tomatoes – in oil - cutup
2 Garlic cloves
Extra Virgin Olive Oil
Balsamic Vinegar Glaze
Basil – dried – to taste
Pepper – to taste
150g Goat Cheese
1 Whole French Baguette
In a mixing bowl add Roma tomato, sun dried, finely minced garlic and goat cheese and mix
together then complete by mixing in Basil and pepper.
Add Olive Oil and mix in until mixture is smooth
Leave mixture to sit for a few hours or overnight
Slice baguette on a diagonal, 3/4 inch thick
Preheat oven to 350
Brush baguette slices with Olive Oil on both sides
Put baguette slices on baking sheet and bake until slightly brown, 5-6 minutes
Remove baguette slices and let cool.
Spread on mixture
Drizzle Balsamic Vinegar glaze and serve
Devil's Delight
Bacon Jam with Goat
Cheese on Baguette
Daniel Tutton
Back to the Bone
4 lbs Yellow onions, halved and sliced to 1/4"
4 slices Thick bacon
2 cups Apple cider
1/4 cup Sherry vinegar (white wine vinegar is fine)
1/4 cup Brown sugar
10 sprigs Thyme, stripped from the stem (about 2 Tbsp)
1 Tbsp Kosher salt
2 tsp Black pepper
Heat a Dutch oven or large heavy sauce pan over medium-high heat.
Cook the bacon until it's just crisp, then remove the slices and set aside, leaving all of the
rendered fat in the pan.
Add the onions and salt to the pan, reduce the heat to medium, cover, and cook until the
onions soften (about 15 minutes).
Chop the bacon fine and add it and the remaining ingredients to the pan. Cook uncovered
until the liquid is reduced to almost nothing, stirring occasionally (about an hour).
Reduce the heat to low and continue cooking until the onions are a rich medium brown
color, stirring frequently (about 10 minutes). If it starts looking too dry, add water 1/4 cup at
a time.
Remove from the heat, set aside, and let cool.
Lightly toast 1/2 inch slices (or larger) of a French baguette. Spread with favourite goat
cheese. Cover with Bacon Jam. Serve
Mike’s Crunch
Mike Wallace
M.P.P. Burlington
35 Premium Plus crackers
1/2 cup of butter
1/2 cup of firmly packed brown sugar
1 package of chocolate chips
1 cup finely chopped pecan pieces (lightly roasted)
Preheat oven to 400 F. Place crackers in a single layer on a foil lined 15X10X3/4 inch
cookie sheet. Place butter and sugar in a saucepan together and cook on medium heat until butter is melted and mixture is well blended stirring occasionally.
Bring to a boil and cook for 3 minutes without stirring. Spread over crackers . Bake 7 minutes , remove from oven and sprinkle with chocolate chips and let stand until chocolate is
Spread over crackers and sprinkle with chopped pecans
Cool completely and break into pieces. Store in the fridge. Enjoy!
Gourmet Soups
Ryan’s Roasted Tomato and
Smoked Bacon Bisque
Ryan Cloutier
BFOHB Board Member
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 4 to 6 Servings
5 pounds vine-ripened tomatoes
3 shallots, sliced, plus 2 shallots, minced
4 cloves garlic, minced, plus 8 cloves garlic, peeled whole
1/4 cup plus 2 tablespoons extra virgin olive oil
1 cup chopped smoked bacon
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 medium onions, chopped
2 stalks celery, chopped
3 carrots, chopped
Salt and pepper
1 small bunch thyme
3 1/4 cups vegetable stock
3 cups heavy whipping cream
2 cups breadcrumbs
1 cup grated mozzarella cheese
1 pint grape tomatoes, cut in half lengthwise
1/4 cup chopped basil leaves
1/4 cup of lemon juice
Preheat the oven to 400°F.
Cut the tomatoes in half and remove the seeds. Toss tomatoes in a large bowl with the
sliced shallots, minced garlic, and 1/4 cup of the olive oil.
Transfer the mixture to a baking sheet with the tomatoes skin side up, making sure all of
the shallots, garlic, and olive oil are poured on top of the tomatoes.
Bake for 10 to 12 minutes, until the skins start to brown and blister.
Set the pan aside to cool. Once cool, remove the tomato skins.
In a large soup pot over medium heat, cook the bacon until browned, 8 to 10 minutes. Pour
off the rendered fat.
Add the butter, vegetable oil, onions, celery, carrots, minced shallots, and whole garlic
cloves to the bacon in the pot. Season the mixture with salt and white pepper. Cook for
about 15 minutes, until the vegetables are tender.
Add the roasted tomatoes, bay leaf, thyme, and vegetable stock. Bring to a boil, then add
the heavy cream. Simmer for 30 minutes.
Puree the soup in a blender in batches, then strain it through a fine-mesh sieve back into
the soup pot. Season with salt and pepper to taste.
In a large bowl, toss together the breadcrumbs, cheese, grape tomatoes, basil, the remaining 2 tablespoons of olive oil, the lemon juice, and salt and white pepper to taste.
Spoon the hot soup into bowls, then top with the breadcrumb mixture and garnish with a
basil leaf or a drizzle of basil oil and serve.
Boy’s Night Out Soup
Paul Grenier
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
6 cloves garlic, minced
½ lb pancetta, diced
6 tbsps olive oil
8 oz each of white, cremini, and portabello mushrooms – sliced
8 cups of vegetable stock
2 bottles of beer ( I prefer Niagara College—First Draft)
½ cup cream
Salt and pepper
Hot sauce
In a large stock pot over medium heat add diced pancetta and render down (approximately
10 minutes).
Add carrots, celery, onion, and garlic. Sauté until tender (approximately 10 minutes). Add
mushrooms and 2 tsps olive oil and sauté further until the mushrooms are cooked.
Add stock and heat until boiling then add beer and simmer on low for 40 minutes. A clear
soup is now done.
For finishing touch, add seasoning, salt and pepper, hot sauce, and Worcestershire sauce
to taste.
Immersion blend all together; increase to medium high and heat until boils again. Turn
down, add cream and blend quickly together.
Further garnish to taste.
Granny’s Heartwarming Soup
Rene Papin
Dan Lawrie Insurance
Often called: Chicken Soup with sweet potatoes, pumpkin and corn
2 cups Caribbean Pumpkin, peeled, seeded and cut in 1 inch cubes
2 ears fresh corn
3 cups white sweet potato (boniato), peeled and cut in 2 inch cubes
1 onion, chopped
2 cloves garlic, crushed
6 sprigs thyme
1 bay leaf
1 wiri pepper
¼ tsp salt
½ tsp black pepper
2 tbsp margarine
4 boneless, skinless chicken thighs
4 cups chicken stock
¼ cup coconut milk
Chopped parsley
Hold the 1 corn upright holding the pointed tip, using a knife, cut the corn downwards, 2-3
rows at a time. Repeat until all of the corn is cut off the cob. Next, using the back of the
knife scrape corn cob to remove the milk bits. Set aside. Now cut the second ear of corn
crosswise into 2 inch pieces. Set aside.
In a large stock pot over medium fire, melt margarine. Add onions and cook for 3 minutes
until soft. Add garlic, thyme, bay leaf and wiri pepper then stir. Cook for 2 minutes. Sprin31
Next add sweet potato, cut corn with the milky bits and chicken stock, bring to a boil then
lower heat to a simmer, cover and cook for 5 minutes. Add pumpkin, corn on the cob and
coconut milk. Cook for an additional 10 minutes. Remove chicken, shred when cool
enough to hand. While chicken cools, add dumplings. Cover pot and cook for 5 minutes. Do not peep! Remove from heat, add shredded chicken. Sprinkle chopped parsley
before serving.
Parsley Dumplings
¾ cup Flour
½ tsp sugar
¼ tsp salt
½ tsp baking powder
1 tbsp margarine
1 tsp parsley
3 tbsp + 1 tsp milk
Place flour in a bowl with salt, sugar and baking powder then mix to combine. Using a
fork, cut margarine into flour until it resembles coarse cornmeal. Add 1 tsp chopped parsley and milk; using your hands mix to form dough. Roll dough into a log, and then cut into
1 inch pieces. Roll between palms to form the dumplings. Add to soup last 5 minutes of
Caribbean pumpkin is commonly known as Calabaza squash. Butternut squash is an excellent
If Caribbean sweet potatoes are unavailable, use Yukon gold potatoes instead however it won’t
be as sweet.
During the cooking process check the sweet potatoes and pumpkin for tenderness. If you find
that one is too soft, remove from the soup with a slotted spoon then add once the soup is
Shrimp and Artichoke
Daniel Pollock
On Second Thought Laser
Serves 4-6 persons
2 (12 ounce) cans artichokes, quartered
1 quart chicken stock, strong
1 tablespoon parsley, chopped (to garnish)
1 tablespoon thyme leaves
1 tablespoon Cajun seasoning
1/4 cup flour, plus 1 tablespoon flour
1 cup 35% whipping cream
2 cups chopped green onions (to garnish)
1 lb shrimp, medium sized, peeled and deveined
1/4 cup butter, melted
Drain the artichokes.
Combine artichokes, chicken stock, 1 cup of the green onions, salt to taste, Cajun seasoning to taste and thyme in a pot.
Bring to a boil. Reduce to a simmer for about 12 minutes.
In a skillet combine butter and flour for a light roux and slowly add to the simmering pot.
Stir in heavy cream and simmer for 10 minutes.
Add shrimp and simmer for 5 more minutes.
Serve with freshly chopped green onions and parsley for garnish.
Southern Texas Corn
Chowder Soup
Robert Webb
RGW Sales Canada
Prep time: 20 mins
Cook time: 1 hour 25 mins
Total time: 1 hour 45 mins
Serves: 8
This velvety soup gets a subtle kick from poblanos and a hint of smoke from bacon, but the star
is the sweet corn as it should be.
6 ears of corn
2 thick slices bacon diced
1 tablespoon butter
1 onion diced
3 garlic cloves minced through a press
1 packed teaspoon fresh thyme leaves
3 tablespoons flour
6 cups reserved corn broth (see instructions)
1 1/2 cups whipping cream
1/2 cup whole milk
2 russet potatoes peeled and diced
corn kernels (see instructions)
salt and pepper
Microwave the 6 ears of corn in their husks for 3 minutes (this will be done in 2 batches.)
Remove the husk and silk and discard.
Cut the kernels from the cobs and set aside.
Cut the cobs in half and add them to a stock pot. Cover with water (about 9 cups) and bring
to a boil. Reduce heat slightly a cook at a rolling boil for 25-30 minutes.
Set the pot aside as this will be the corn broth for later.
In a large heavy bottom pot add the bacon and cook over medium heat for 5 minutes to
render the fat making sure not to crisp it too much.
Add 1 tablespoon butter to the pot then add the onion and garlic. Cook over medium heat
for 10 minutes until very soft. Add the thyme and cook 1 minute. Add the flour and cook for
2 minutes stirring constantly to form a roux.
Add 6 cups of the reserved corn broth and bring to a boil. Add the whipping cream, milk
and potatoes and bring back to a boil.
Boil for 8 minutes stirring frequently and making sure it doesn’t boil over.
Add the reserved corn kernels and season with kosher salt and fresh pepper (about 4-5
good pinches of salt and several twists of a pepper mill.)
Reduce the heat to low and simmer for 20 minutes until nicely thickened.
Now down in Texas we call this a small cup of soup. A size of a real Texas pot of soup in
Canada might otherwise be called a swimming pool.
Whoo ha!!!!! Little Doggie
Main Entrée
Grandma’s Baked
Dave Beaudoin
Fairview Chrysler Dodge
Serves 8-10 Persons
2 cups of ketchup
1 cup of brown sugar
1 tsp of dry mustard
1/2 cup maple syrup
3-4 large cans of Heinz maple style beans
1 lb. bacon
Combine and mix the ketchup, brown sugar, dry mustard and maple syrup in a large pot.
Add beans to the mixture and mix well.
Layer bacon strips across the top of the contents in the pot put lid on.
Place pot in oven and bake 3-4 hrs.
***Get your harmonica or guitar and sit by the campfire or stove for this Western treat***
White Chicken Chili
Angelo Bentivegna
Mrs. B’s Gifthouse
2 lbs boneless chicken breasts...cut 1/4 inch cubes
medium onion. chop and dice
3-4 cloves garlic
2 tablespoons canola oil
3 cans ( 15oz ) of white beans...rinsed
1qt chicken broth
8 oz. chopped green chilies
2 teaspoons of cumin
pinch of salt
touch of fresh oregano
fresh cracked pepper
2 cups sour cream
3/4 cup of heavy cream
In a deep 4 qt pot sauté chicken and sweat onions...approx. 10 minutes.
Add balance of ingredients except sour cream and heavy cream.
Bring to boil then reduce heat....simmer for 30 minutes.
Add sour cream and heavy cream after 30 min simmer and let simmer for 10 more minutes
and serve.
Creamy Mac and Cheese
John Chisholm
S.B. Partners
1 lb macaroni or other medium tubular pasta
3 tablespoons butter
¼ cup flour
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon black pepper
2½ cups 2% milk or whole milk
1 and ½ cups grated medium cheddar cheese
1 and ½ cups grated Fontina cheese
1 cup bread crumbs
Boil the pasta until al dente, according to package directions. Drain and return to the pan
you boiled it in. Set aside.
Preheat the oven to 375 degrees.
Over medium heat, melt the butter.
Add the flour, salt, dry mustard, and pepper. Stir constantly over medium heat for about
three minutes.
Stir in the milk (pre-heat the milk).
Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
Remove from heat, and stir in 2 cups of the cheese, stirring until melted.
Pour the cheese sauce over the noodles and toss gently until all noodles are covered.
Add half the noodles to a two quart casserole dish.
Sprinkle on half the remaining cheese.
Add the rest of the noodles.
Sprinkle on the rest of the cheese, and dust lightly with bread crumbs.
Bake for about 25-30 minutes, until it starts getting a slightly dry and a tiny bit brown on top
and the cheese begins to bubble.
Buttered Tenderloin
Roast with Red Wine Jus
Mark Cox
Hamilton Police Services
3 lb Beef Tenderloin roast
6 lbs unsalted butter
3 cups brown sugar
5 Bay leaves
24 black peppercorns
4 cloves garlic
4 sprigs of fresh Thyme
Red Wine Jus:
3 cups Beef stock
¾ cup Red wine (Merlot, Shiraz, Cabernet Sauvignon)
4 medium sized shallots
2 tablespoons butter
2 sprigs fresh Thyme
3 Tbsp Red Current Jelly
In a pot large enough to hold the roast, melt enough butter to completely cover the roast
during the cooking process. Melt the butter and add the brown sugar, bay leaves, peppercorns, garlic and thyme.
Stir frequently. Slowly bring the butter up to 160 degrees F (use a meat thermometer to
monitor temp).
Skim the surface of the heated butter with a large spoon and remove the butter fat that has
risen to the surface of the liquid and discard it. Season the roast with salt & pepper.
In a separate frying pan, brown (sear) all sides of the roast. Now place the roast into the
160 degree F butter. Monitor the roast’s internal temperature with a meat thermometer inserted in the thickest part of the roast. When the roast reaches your desired internal temperature ( approx. 130 degrees F), remove from the butter solution and let rest for 5 minutes.
While the roast is cooking, prepare the sauce.
Finely chop the shallots and place them in a sauce pan with 2 tbsp of butter. Saute until translucent. De-glaze the pan with the red wine, add the fresh thyme sprigs and simmer until the
liquid is reduced by half.
Pour the mixture through a strainer and return the liquid to the original pot and continue simmering. Add the Red Current jelly and the beef stock. Simmer until the liquid is reduced by half
and it takes on a thin, syrup like consistently.
Carve roast in ½ inch slices and drizzle Jus over top just before serving.
Pairs nicely with toasted barley risotto and French green beans.
Beef Bourguignon
on Garlic Toast
John Duff
Duff Advertising
2 1/2 boneless chuck beef
butter or margarine
4 Tbs brandy or cognac
1/2 lb small white or pearl onions, peeled
1/2 lb small fresh mushrooms
2 1/2 Tbs potato starch
2 single packets (or cubes) of OXO beef powder
2 Tbs tomato paste
1 1/2 cups Burgundy
3/4 cup dry sherry
3/4 cup ruby port
1 10 1/2-oz can condensed beef broth, undiluted
1/4 tsp pepper
1 bay leaf
5 sprigs of thyme
salt if using homemade broth
chopped parsley
Wipe beef with paper towels. Season with salt and pepper. With sharp knife,
cut into 1 inch cubes. Slowly heat 5-quart Dutch oven with tight-fitting lid.
In 2 tablespoons hot butter, over high heat, brown beef well all over-about a fourth
at a time, enough to cover bottom of Dutch oven.
Turn beef with tongs. Lift out as it browns. Continue until all beef is
browned, adding more butter as needed (takes about 1/2 hour). Then return
beef to Dutch oven. In small saucepan, heat 2 tablespoons brandy just until
vapor rises. Ignite; pour over beef.
As flame dies, remove beef cubes to another pan; set aside. Add 3
tablespoons butter to Dutch oven; heat slightly. Add onions; cook over low
heat, covered, until onions brown slightly, stirring occasionally. Then add
mushrooms; cook, stirring, 3 minutes.
With slotted spoon, remove onions and mushrooms Remove Dutch oven from
heat. Using a wooden spoon, stir in potato starch, meat-extract paste and
tomato paste until well blended. Stir in the Burgundy, sherry, port and beef
broth. Preheat oven to 350F.
Bring wine mixture in Dutch oven just to boiling, stirring; remove from
heat. Add beef, pepper, bay leaf, thyme, onions, mushrooms and remaining brandy;
mix well. Place a large sheet of waxed paper over top of Dutch oven; place
lid on top of paper. Bake, covered.
Stir occasionally; cook 1 1/2 hours, or until beef is tender when pierced
with fork. Pour off liquid collected on paper. Remove bay leaf and thyme sprigs. Sprinkle
with parsley. (This is better made day before, refrigerated, and reheated gently. If necessary, add wine to thin sauce.)
For Serving:
Country or sour dough bread, toasted or grilled with garlic butter or rubbed with
garlic clove. ½ cup chopped fresh parsley, optional
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a
cut clove of garlic or drizzle with garlic butter. For each serving, spoon the beef bourguignon
over a slice of bread and sprinkle with parsley.
Voila C’est Magnifique
Caliente Guiso de Carne
Mexicana de Flynn
Kevin Flynn
M.P.P. Oakville
This dish is a Chili con Carne made with stew meat rather than ground chuck. It is pretty enough
to entertain with and made with top round rather than bottom, so it's lean enough to feel good
about eating.
6 ancho chiles
2 cups beef stock
Vegetable or olive oil, for drizzling
4 ounces smoky good quality bacon, chopped
2 pounds beef top round, cut into bite-size chunks
Kosher salt and freshly ground black pepper
2 medium onions, finely chopped
4 large cloves garlic, finely chopped or grated
1 tablespoon ground cumin
1 tablespoon ground coriander
About 2 teaspoons unsweetened cocoa
About 1/2 teaspoon ground cinnamon
About 1/2 teaspoon ground cloves
1 (12-ounce) bottle Mexican-style lager beer (recommended: Negra Modelo)
1 (14-ounce) can whole, diced or crushed fire-roasted tomatoes
1 tablespoon honey
Juice of 1 lime
Sour cream
Fresh cilantro leaves
Warm or charred tortillas or rice
Black beans
Preheat the oven to 275 degrees F.
Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil,
then reduce the heat and simmer gently to reconstitute. Cook's Note: Use a little water to supplement if stock alone will not cover peppers.
Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the
pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt
and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the
meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the
meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few
minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices
and combine. Deglaze the pan with beer and evaporate.
In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot,
slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a
make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
Garnish with sour cream and fresh cilantro leaves and serve with tortillas or rice and warm black
Stuffed Pork Tenderloin
With Creamy Marsala Sauce
Serves 7-8 Persons
Michael Lalonde
Busy Beaver builders
6 Tbsp EVOO (extra virgin olive oil) divided
1 Shallot, chopped
3 Cup mushrooms, sliced
¾ Cup applesauce
1 Cup breadcrumbs, fine
¼ Cup parsley, chopped
6 Sprigs thyme
4 Tbsp grainy mustard
10 Slices prosciutto
2 Pork tenderloin (approx. 2.5 lbs) silverskin removed
Salt & pepper
Heat 3 Tbsp EVOO in large skillet over medium heat. Add mushrooms for approx. 2 min,
then add shallot; cook until onion is translucent and mushrooms are soft (approx. 4 min total).
Remove from heat; stir in apple sauce, bread crumbs, parsley and thyme. Lightly season
with salt and pepper. Mix to create a paste.
Cut each tenderloin in half lengthwise, approximately ¾ the way through. Open to butterfly
sandwiched between plastic wrap. Pound to approx. 3/8”, careful not to rip the meat.
Season with salt and pepper; spread grainy mustard on top; lay down a layer of prosciutto;
spread mixed paste over, leaving approx. ¾” around perimeter.
Starting with long side, tightly roll tenderloin into log shape and secure with wet toothpicks.
Cook tenderloin on BBQ or if inside, brown the outside in a pan on the stovetop then place
in oven preheated to 350 degrees F.
Cook until internal temperature is 140 degrees (approx. 20 – 25 minutes). Remove from
heat and cover with foil for 5 minutes.
1 Shallot, diced
2 Cups mushrooms, diced
1 Tbsp garlic, minced
4 Tbsp flour, heaping
1 Cup Marsala wine
2 Cup beef stock
Salt & pepper to taste
Using the large skillet from earlier, add a little EVOO if needed, over medium heat. Add mushrooms for apx. 2 mn., then add shallots for quick fry; garlic is last for total cook time of 4 minutes. Add flour to pan and cook for a minute or two. Deglaze the pan with the wine, stirring to
loosen the bits on the pan bottom. Wine volume should reduce by about ½, then add beef
stock. Stir frequently to combine and loosen bits from pan bottom for about 5 minutes. Season to taste.
Transfer pork to serving dish and be certain to remove all toothpicks. Surround with sauce
and drizzle a little over meat. Cut pork into medallions and serve with sauce.
Vegetable Lasagna
Tim McKenna
T.S. McKenna Incorporated
Serves 8-10 persons
Two 15-ounce containers part-skim ricotta
2 large eggs
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon cracked black pepper, plus more for seasoning
One 10-ounce package frozen chopped spinach, thawed, excess moisture squeezed out
2 cups shredded mozzarella cheese
1 1/2 cups shredded Parmesan
1 cup fresh basil leaves, torn
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 yellow onion, diced
3/4 cup shredded carrot
1 yellow squash, diced
1 zucchini, diced
6 cups store-bought or homemade marinara sauce
12 no-boil lasagna noodles (8 ounces)
Preheat the oven to 400 degrees F.
In a medium bowl, whisk together the ricotta, eggs, salt and pepper.
Add the spinach and stir to combine.
In a separate bowl, combine the mozzarella, Parmesan and basil.
Heat a large skillet over medium-high heat and add the oil.
Add the garlic and onions and cook, stirring, 1 minute.
Add the carrots, yellow squash and zucchini, and cook until the vegetables are tender,
3 to 5 minutes.
Season with salt and pepper.
Remove from the heat and drain off any excess liquid.
Spread a third of the marinara sauce over the bottom of a 9 by 13-inch baking dish.
Arrange a layer of lasagna noodles on top.
Spread a third of the ricotta mixture over the noodles, followed by a third of the cooked
Sprinkle with a third of the shredded cheese mixture.
Repeat to make two more layers, ending with the shredded cheese mixture on top.
Cover the top of the dish with aluminum foil and bake 30 minutes.
Remove the foil and continue to bake until the top is golden brown, about 15 minutes
Let cool at least 10 minutes before serving.
Total Time: Preparation and cooking is 1 hr. 40 minutes.
Good Shepherd’s Pie
Brother Richard MacPhee
Good Shepherd
1 pkg dried porcini mushrooms
2 tbsp (30 mL) extra-virgin olive oil
2 lbs (908 g) lean ground beef
1 onion, finely diced
2 celery stalks, finely diced
2 cloves garlic, minced
1 tsp (5 mL) crumbled dried rosemary
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) cremini mushrooms, quartered
2 cups frozen peas and carrots
1/4 cup (60 mL) red wine or sodium-reduced beef stock
2 cups (500 mL) sodium-reduced beef stock
2 tbsp (30 mL) tomato paste
2 tbsp (10 mL) Worcestershire sauce
2 tbsp ketchup
2 tbsp HP Sauce
8 Yukon Gold potatoes, peeled and cubed
1/4 cup (60 mL) milk or 10% cream
2 tbsp (30 mL) butter
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) extra-virgin olive oil
2 leeks, thinly sliced
Soak dried porcini mushrooms in 1 cup (250 mL) boiling water for about 30 minutes or
until softened.
Meanwhile, in large shallow Dutch oven, or electric frying pan, heat half of the oil over
medium-high heat; brown beef for 8 minutes or until no pink remains. With slotted
spoon, transfer to paper towel-lined bowl. Drain fat from pan.
In same pan, heat remaining oil over medium heat; cook peas and carrots, onion,
celery, garlic, rosemary, thyme, salt and pepper for about 6 minutes or until softened.
Stir in cremini mushrooms; cook until golden, about 6 minutes.
Stir in wine, scraping up brown bits; boil until no liquid remains. Stir in stock, tomato
paste, Worcestershire sauce, porcini mushrooms, and soaking liquid and meat mixture.
Bring to boil; reduce heat and simmer, uncovered, for 25 minutes.
Whisk into meat mixture and bring to boil. Boil for 5 minutes or until thickened. Scrape
into 13- x 9-inch (3 L) glass baking dish.
Topping: In saucepan of boiling salted water, cover and cook potatoes for about 20
minutes or until tender. Drain and return to pot. Return to heat until no liquid remains,
about 1 minute. Mash with potato masher; beat in milk, butter, mustard, salt and
Meanwhile, in small saucepan, heat oil over medium-low heat; cook leeks for 6 minutes
or until softened. Stir into potatoes; spread over meat mixture.
Bake in 375°F (190°C) oven for 50 to 60 minutes or until potatoes are golden and
slightly crusty.
Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for
up to 24 hours; reheat in 375°F/190°C oven for 30 minutes.
Matt’s Best Beef Stew
Matt Mondano
King Fence
This hearty beef stew uses simple ingredients, but has a lot of flavor, and is a meal on its own.
Serve with thick slices of bread. Serves 6.
¼ cup all-purpose flour
1 tbsp salt
½ tbsp black pepper
2 lbs stewing beef cubes
2 tbsp vegetable oil
2 cups beef stock
4 carrots peeled and sliced
4 potatoes, peeled and chopped
2 celery, chopped
1 onion, chopped
1 can diced tomatoes, with juices (540 ml)
1 bay leaf
1 tbsp Worcestershire sauce
2 tbsp dried parsley
1 cup frozen peas
In a plastic zip lock bag, mix flour, salt and pepper. Add beef to mixture and shake in bag to
In a skillet, over medium-high heat, heat half the oil. Cook beef, adding more oil as needed,
until browned on all sides. Then place beef in slow cooker.
Add 1 cup of beef stock to skillet to scrape up any left-over beef, place in to slow cooker.
Add your carrots, potatoes, celery, onion, tomatoes with juices, bay leaf, Worcestershire
sauce, parsley, and left over stock, mix well with large spoon.
Put cover over slow cooker and heat on low for 8-10 hours, or on high for 4 to 6 hours.
Whenever vegetables are tender and stew is bubbling. Remove the bay leaf.
Add peas last, and cook on high for an additional 15 minutes, when stew is thickened and
peas heated. Done
Salt & Pepper Black
Garlic Rib Tips with
Basmati Rice
Keith Norris
Dr. Oetker Canada Ltd,
Serves 4 persons
1lb of rib tips per =10 -12 based on size
3/4 cup of Dr. Oetker Black Garlic dry powder
2 cups of water
Salt and pepper
1/2 cup beer
1 cup of Basmati rice
Boil basmati rice in a pot with 2 cups of water then simmer for 20 minutes and let it sit.
Boil rib tips in pot of water until soft (approx. 20 min.) then remove from pot.
Prepare coating by dissolving Dr. Oetker Black Garlic dry powder into 2 cups of water.
Add 1/2 cup of beer (or less to reduce sweetness to desired taste) to the mixture and stir.
Transfer ribs tips and coating mix into a zip lock bag and shake well to coat rib tips.
Pre-heat oven to 350 degrees Fahrenheit
Lay ribs on cookie sheet and bake in oven 20 minutes.
Serve over rice
Rich Beef Casserole
Kevin Nutty
Paramedics Halton—EMS
Serves 4-6 persons
900g/2lb chuck steak, cut into dice
2 onions, roughly chopped
1 bouquet garni
6 black peppercorns
15 ml/1 tbsp. red wine vinegar
1 bottle red wine
45-60 ml/3-4 tbsp. olive oil
3 celery sticks, thickly sliced
50g/2oz/1/2 plain flour
300 ml/1/2 pint/1/1/4 cups of beef stock
2 garlic cloves, crushed
175g/6oz chestnut mushrooms, halved
400 gm/14 oz can of artichoke harts drained and halved
Chopped fresh parsley and thyme, to garnish
Combine the meat, onions, bouquet garni, peppercorns, vinegar and wine then cover and
leave to marinate overnight.
The next day, preheat the oven to 160 degrees C (325 F). Strain the meat, reserving the
marinade and pat dry.
Heat cooking oil in a large flameproof casserole dish and fry the meat and onions in
batches, adding a little more oil if necessary. Remove and set aside.
Add Celery and fry until browned, then remove this also and set it aside with the meat.
Sprinkle flour into the casserole dish and cook for 1 minute.
Gradually add the reserved marinade and the stock then bring to a boil, stirring continuously.
Return the meat, onions and celery to the casserole dish, then stir in the tomato puree
and crushed garlic.
Cover the casserole with a tight-fitting lid and cook in the oven for approx. 2 1/2 hrs.
Stir in mushrooms and artichokes, cover again and cook for a further 15 minutes until
the meat is tender.
Garnish fwith parsley and thyme, then serve hot with creamy mashed potatoes, if you
Use a full-bodied red wine such as a Burgundy to create the flavoursome sauce in this
Karmel’s Lasagna
Karmel Sakran
Barrister Solicitor
500 grams Lasagna noodles
2x large zucchini
1x eggplant
Fresh or canned tomatoes ( crushed and steamed to a sauce of approx. 1 liter)
Mozzarella cheese
Secret spice (I won’t tell you so add your own to the tomato sauce)
Prepare zucchini and eggplant by slicing them and steam in a container until el dente and
set aside
Prepare Lasagna noodles by steaming them for a very short period until just pliable then
cut into the lengths you need for layering later. (do not steam very long because they will
cook when in the oven later.
Assemble this dish by layering the bottom of your rectangular baking dish with Lasagna
Next, layer with the following on top of each other : steamed eggplant slices, then tomato
sauce, a generous layer of mozzarella cheese, another layer of lasagna noodles then a
layer of steamed zucchini slices, then fresh basil, then more tomato sauce and finally
topped off with a final layer of mozzarella cheese.
Cover the lasagna with aluminum foil and put in a pre-heated oven at 350 degrees Fahrenheit
Bake for 1 1/2 hrs. but remove the aluminum foil cover for 10 minutes to allow the cheese
on top to brown.
A good dish to feed unexpected guests on short notice.
Meatballs with Summer
Herbs & Lime Pickle
Graham Schreiber
Landcruise Limited
Serves 6-8 persons.
1 pound ground beef. (Lean.)
1 pound of ground pork.
1/4 cup fine dry bread crumbs
4 cloves garlic, finely minced
Thumb size fresh ginger.
1/2 teaspoon dried leaf basil.
1/2 teaspoon dried leaf oregano.
1/4 cup fresh chopped chillantro.
3/4 teaspoon salt.
1/4 teaspoon ground black pepper.
1 large egg, slightly beaten.
1/4 cup milk
To taste ... a generous spoonful of Lime Pickle.
Place your meatballs onto a baking try, with parchment paper, leaving a small space
between each succulent delight, to ensure proper crisping & flavour.
Heat the oven to 350°.
Bake for about 35 minutes, or until cooked through.
If served with pasta, cook pasta in boiling water in a pot for approx. 10 min. (or el dente)
If your meatballs are larger, bake longer, or until thoroughly cooked.* Serves 6 to 8.
To make a uniform size, use an ice cream scoop for the meatballs; and remember before hand
blending the ingredients ... always ensure you’ve clipped your nails & washed your hands!
Served with your favorite spaghetti sauce, these meatballs are wonderful with an Indian Zing!
Hotsing Ka Butter Chicken
Varinder Virdi
Bay Gardens Funeral Home
1 kg chicken breast (cut into 1/2 inch cubes)
Tandoori Masala (1 teaspoon)
Gram Masala (1 teaspoon)
Ground Green Chili (To your taste)
Deghi Mirch (2 teaspoons)
Salt (To your taste)
Plain Yogurt (1/2 cup)
Heavy Cream (3 cup)
Garlic (2 cloves, peeled and crushed)
Ginger (2 cm, peeled and grated)
Cooking Onions (2, chopped)
Vegetable Oil (2 teaspoons)
Butter (4-5 tablespoons)
Tomato Sauce (1 can, 15oz)
Marinate the chicken cubes with tandoori masala, garam masala, coriander, ground green
chill, salt, plain yogurt, garlic, and ginger. Marinate overnight.
Bake the marinated chicken in a pre-heated oven at 350 degrees Fahrenheit for approximately 12-14 minutes, or until the chicken is no longer pink in the middle.
Melt the butter in a medium-high heated pan and add the chopped onions. Cook the onions until they are dark brown.
Add the tomato sauce, gram masala, deghi mirch and cream. Reduce the heat to mediumlow and let it simmer for approximately 30 minutes, stirring occasionally.
While the sauce is simmering, add the baked chicken cubes, and let it simmer for approximately 5 minutes.
Serve with naan, roti, or rice. Serves 6 persons.
Honey Garlic Sausage
with Caramelized Onions
& Peppers
Jeremy Young
Ministry of Labour
6 lbs pork shoulder
1 large sweet onion
2 tbsp Salt
1 large red pepper
1 tbsp Pepper
½ cup butter
6 cloves Garlic
1 pkg of Hog Casings
3 tbsp White sugar
300 ml Liquid honey
Prior to grinding meat, prepare hog casing by soaking it in a bowl of warm water to separate
the salt off of it. The casings will need to soak for 15 minutes and then be rinsed again.
Chop pork into 2-3 inch cubes; do not trim off the fat
Press cubes through meat grinder
Add salt, pepper, garlic, sugar, honey to ground meat
Blend together gently (no kneading required)
Remove grinder attachment and replace with sausage filler nozzle
Moisten nozzle, and then slowly slide casings onto the shaft, sliding a long strand onto the
Add filling into the mouth of the grinder, slowly at first until comfortable with the pace of the
meat filling the casings; continue slowly filling the casings as it forms one long continuous
length of sausage.
As you reach the end of the casing, leave just enough empty at the end to twist it off and
seal the end.
Finally, pinch off a section (6-8 inches each); holding each end tightly, spin the meat in
small circular motion for 4-5 rotations to seal the individual sausage link. Continue on to the
end of the length, alternating direction from forwards to backwards with each link. Snip casings between links.
Bake sausages at 375 Degrees for 35 minutes
While sausage bakes, chop onion and red pepper and simmer in butter in a fry pan on medium heat for 15 minutes
Remove sausages from oven; pour sautéed onions and peppers (and saucy butter) over
sausages. Bake at 375 Degrees another 25 minutes.
Remove from oven, serve and enjoy
Makes approximately 15x6’’ sausages