Backyard Smoked Chicken

Michael’s quest for flavour leads him down a delicious path. Wood smoke roasted chicken, spaghetti squash salad, brown rice and apples satisfy his flavour craving.

• Brown Rice with Apples
• Smoked Sardines
• Spaghetti Squash Salad
• Wood Smoked Roasted Chicken

Brown Rice with Apples

Yield: 4

Ingredients:

Brown Rice with Apples

• 1 cup of brown rice
• 2 cups of apple juice
• 1 tbsp of cinnamon
• 1/2 cup of raisins
• 1 x apple, chopped
• Salt and pepper

Directions:

Brown Rice with Apples

1. Put rice, juice, cinnamon, raisins and apple into a medium-sized pot. Bring to a boil and then cover with a tight fitting lid. Reduce heat and let simmer until rice has absorbed all of the liquid and is tender, about 30 minutes.

Smoked Sardines

Yield: 1

Ingredients:

Smoked Sardines

• 1 can of sardines
• 1 tbsp of grainy mustard
• 1/4 cup of alfalfa sprouts
• 2 tbsp of extra virgin olive oil
• Fresh ground pepper

Directions:

Smoked Sardines

1. Open tin of sardines and leaving them in the tin, spread mustard over top of them. Sprinkle the sprouts on top and drizzle with olive oil. Finish with freshly ground pepper.

Spaghetti Squash Salad

Yield: 4

Ingredients:

Spaghetti Squash Salad

• 1 x spaghetti squash
• 1 cup of prepared pesto
• 1 cup of sun dried tomatoes, chopped
• 1/4 cup of parsley, chopped
• 2 tbsp of balsamic vinegar
• Salt and pepper

Directions:

Spaghetti Squash Salad

1. Preheat oven to 400 degrees.
2. Place squash onto a baking sheet and pierce with a paring knife. Roast it for 45 minutes, until it is very soft. When it’s cool enough to handle, cut it in half and scoop out the spaghetti-like flesh. Place in a large bowl and add the pesto, sun dried tomatoes, parsley, vinegar and olive oil. Toss well and season with salt and pepper.

Wood Smoke Roasted Chicken

Yield: 4

Ingredients:

Wood Smoke Roasted Chicken

• 1 cup of salt
• 1 cup of sugar
• 1 gal of water
• 1 x whole chicken, weighing about 2 pounds

Directions:

Wood Smoke Roasted Chicken

1. In a bowl large enough to hold the chicken and liquid, add salt, sugar and water. Stir until dissolved. Place chicken into the brine and let soak in fridge for 2 hours.
2. Build a large hot hard wood fire in the bottom of an old barbeque and when it’s burned down to the coals, brush them to one side.
3. Place a rack over the other half of the barbeque.
4. Rinse brined chicken and pat dry. Place it on the rack and add 2 or 3 fresh pieces of wood to the fire. Smoke roast for 1 hour or until the chicken reaches an internal temperature of 165 degrees. Slice the breast meat, remove legs and serve on a platter.

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Chinese Night

• Asian Dipping Sauce
• Chicken Dumplings
• Chinese Broccoli
• Fortune Cookies
• Shrimp Toast

Asian Dipping Sauce

Ingredients:

Asian Dipping Sauce

• 1 cup of orange marmalade
• 1/4 cup of rice wine vinegar
• 2 tbsp of soya sauce
• Splash of sesame oil
• Salt and pepper

Directions:

Asian Dipping Sauce

1. Whisk everything together. Store in a mason jar in the refrigerator.

Chicken Dumplings 2

Yield: 2

Ingredients:

Chicken Dumplings

• 1 x boneless, skinless chicken breast
• 3 x green onions, chopped
• 1 inch piece of fresh gingerroot, grated
• 1 tbsp of cornstarch
• 1 tbsp of oyster sauce
• 12 x wonton wrappers

Directions:

Chicken Dumplings

1. Put chicken into the bowl of a food processor. Add green onions, gingerroot, cornstarch, oyster sauce and puree until smooth and well blended. Scrape sides of food processor bowl and puree for a few more seconds.
2. Lay wonton wrappers out on a cutting board. Place 1 tsp of the chicken filling in the centre of each wrapper. Rub a little water around the edges and then fold in half forming a triangle. Press to seal. The dumpling should now be in the shape of a triangle. Bring the two bottom points of the triangle around to meet and seal them using a little more water and a pinch.
3. Heat some water in a stovetop steamer and when it’s boiling, place the dumplings into the basket. Steam for about 5 minutes, until the wonton wrapper becomes slightly translucent and the filling is cooked through. Serve immediately with soy sauce or chicken broth.

Chinese Broccoli

Yield: 2

Ingredients:

Chinese Broccoli

• 3 tbsp of canola oil
• 1 inch piece of fresh gingerroot, sliced thinly
• 3 cloves of garlic
• 1 heads of broccoli, cut into florets and stems chopped
• 1 tbsp of soya sauce
• dash of sesame oil
• 1/4 cup of homemade dipping sauce
• 1/2 cup of sliced almonds

Directions:

Chinese Broccoli

1. Have all ingredients prepped and ready to go before starting the cooking process.
2. Heat a large wok over high heat. Add oil, and when it gets hot, add ginger. Stir-fry for 1 minute and then add garlic and continue to stir-fry until it just starts to turn golden, a few seconds longer. Add broccoli and continue to stir for a few minutes.
3. Add soya sauce, sesame oil and a splash of water, cover with a lid and let steam for about 3 minutes, until broccoli is bright green.
4. Stir in dipping sauce, and then add almonds and toss.

Fortune Cookies 2

Yield: 6

Ingredients:

Fortune Cookies

• 1/2 cup of butter, softened
• 3 x egg whites
• 1 cup icing sugar
• pinch of salt
• 1 tsp of salt
• 1/2 tsp of vanilla extract
• 3/4 cup of all-purpose flour
• A variety of hand written or typed fortunes that are about one quarter inch by 2 inch.
• 1 x empty egg carton

Directions:

Fortune Cookies

1. Preheat oven to 325 degrees.
2. Place the first 6 ingredients into a bowl and beat with a wooden spoon until smooth. Stir in flour.
3. Let the batter rest for about half hour.
4. Drop a teaspoon of batter onto a lined baking sheet and using the back of a spoon, spread very thinly into a 4-inch circle. Repeat so there are 2 circles on the baking sheet. Bake until it just begins to get golden in colour, about 3-5 minutes. Remove from oven, and while still hot, place a paper fortune across the centre of the cookie. Fold up the edges so that it forms a semi circle, and almost simultaneously, fold down the sides of the semi-circle to create an upside down u. Place in an empty egg carton and let harden. Repeat with the rest of the batter.

Shrimp Toast

Yield: 12

Ingredients:

Shrimp Toast

• 1 cup of shrimp, de-veined and shells removed
• 1 x egg white
• 1 tbsp of grated ginger
• 2 x green onions, chopped
• dash of soya sauce
• 1 tbsp of Chinese black bean and garlic sauce
• 12 pieces of square melba toast (or white bread toasted and crusts removed or any cracker)
• 6 x shrimp, sliced in half

Directions:

Shrimp Toast

1. Preheat oven to 350 degrees.
2. Puree 1 cup of shrimp, egg white, ginger, green onions, soya sauce and black bean sauce in a food processor until smooth.
3. Spread shrimp mixture onto toasts and top with a halved shrimp.
4. Bake for 5 minutes, until the shrimp is pink and cooked through.

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Pan Roast Pork Chops

• Apple Stuffed Pork Chops
• Cumin Seed Oil
• Pork Stuffed Apples
• Southwestern Rice

Apple Stuffed Pork Chops

Yield: 4

Ingredients:

Apple Stuffed Pork Chops

• 2 x fresh Italian sausages, chopped
• 2 x onions, sliced
• 2 x apples, chopped
• 1 1/4 cups of apple cider
• 1 tbsp of fennel seeds
• 4 slices of whole grain bread, toasted and cubed
• 1 tbsp of grainy mustard
• 2 tbsp of olive oil
• 4 x centre cut pork chops, 1 and one half inch thick
• Salt and pepper

Directions:

Apple Stuffed Pork Chops

1. Brown sausages in a skillet over medium-high heat. Add onions, cover with a lid, and cook for 5 minutes, until onion has softened. Add apples, one-quarter cup of the apple juice and fennel seeds and let simmer until apples have softened. Add bread and stir until it’s moistened and absorbed the liquid.
2. Cut a deep pocket into the side of each pork chop and fill with stuffing. Reserve any leftover stuffing.
3. Place a large skillet over high heat and add olive oil. When hot, season the chops with salt and pepper and then sear them for 3 minutes on each side. Cover the pan with a lid, turn the heat down to low and cook for 5 additional minutes. Remove chops and rest on a plate.
4. Reheat the pan and then deglaze it with the remaining cup of apple cider, scraping any brown bits from the bottom of the pan. Let it boil and reduce until thickened. Stir in grainy mustard. Serve over pork chops.

Cumin Seed Oil

Ingredients:

Cumin Seed Oil

• 1 cup of vegetable oil
• 3 tbsp of cumin seeds

Directions:

Cumin Seed Oil

1. Put oil and cumin seed into a mason jar. Put the jar in a water bath on top of the stove and gently heat through. Shake and leave to infuse for 24 hours.

Pork Stuffed Apples

Yield: 4

There will be leftover stuffing from the pork chops. Use it to stuff apples as a side dish for the pork.

Ingredients:

Pork Stuffed Apples

• 4 x Cortland apples

Directions:

Pork Stuffed Apples

1. Preheat oven to 350 degrees.
2. Slice the tops off of the apples and scoop out much of the flesh. Fill with leftover pork stuffing, place the tops back on and put into a baking dish. Bake for 20 minutes, until the apples soften and the filling heats through

Southwestern Rice

Yield: 4

Ingredients:

Southwestern Rice

• 1 cup of basmati rice
• 2 cups of tomato juice
• 1 tbsp of cumin seed oil
• 1 x small red onion, diced
• 1 x red pepper, diced
• 2 x cobs of corn, kernels removed and cobs discarded
• 4 x green onions, chopped
• 1/4 cup of fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper

Directions:

Southwestern Rice

1. Put rice and tomato juice into a saucepan and bring to a boil. Turn heat down, cover with a lid and simmer until all of the liquid has been absorbed, about 15 minutes. Toss with fork and let cool slightly.
2. Heat cumin seed oil in a large skillet. When it begins to smoke, add onions and peppers and sauté quickly until they are softened and slightly caramelized. Add corn and continue to cook for about 3 minutes. Add rice, season with salt and pepper and stir-fry until incorporated. Stir in green onions, cilantro and lime juice and adjust seasoning.

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Caribbean Salmon

• Banana Rum Coconut Smoothies
• Caribbean Coconut Crusted Salmon
• Caribbean Salad
• Caribbean Salsa
• Fresh Grated Coconut
• Mango Fool
• Reggae Rice

Banana Rum Coconut Smoothies

Yield: 2

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Banana Rum Coconut Smoothies

• 4 x bananas
• 2 cups of pineapple juice
• 1 can of coconut milk
• pinch of ground allspice
• 1 tsp of vanilla extract
• 4 oz of vanilla extract
• Juice of 1 lime

Directions:

Banana Rum Coconut Smoothies

1. Place all ingredients into a large pitcher and puree with an immersion blender or alternately, puree in a blender.

Caribbean Coconut Crusted Salmon

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Caribbean Coconut Crusted Salmon

• 1 1/4 cups of shredded, unsweetened coconut
• 4 x 6 oz salmon filets, skin removed
• Salt and pepper

Directions:

Caribbean Coconut Crusted Salmon

1. Preheat oven to 375 degrees.
2. Put coconut into a freezer bag. Drop in the salmon filets one at a time and toss to coat. Place on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes.
3. Serve with Caribbean Salsa.

Caribbean Salad 2

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

For the Salad Base:

• 6 cups of mixed salad greens
• 3 x green onions, sliced
• 1/2 cup of fresh cilantro leaves
• 1 cup shredded coconut, toasted
• 1 x mango, peeled, pitted and sliced

For the Coconut Lime dressing:

• Zest and juice of 2 limes
• 1/2 cups of coconut milk
• 1 tbsp of fresh ginger, grated
• Salt and pepper

Directions:

For the Salad Base:

1. Put dressing ingredients into a jar with a tight fitting lid and shake well. Add salt and pepper to taste. Toss with the greens.

Caribbean Salsa

Yield: 6

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Caribbean Salsa

• 2 cups of fresh pineapple, cut into small chunks
• 1 x small red onion, diced
• 1 cup of fresh cilantro, minced
• 1/4 cup of extra virgin olive oil
• Zest and juice of 1 lime
• Several dashes of your favourite hot sauce

Directions:

Caribbean Salsa

1. Put pineapple, red onion and cilantro into a medium-sized bowl. Add lime zest and juice, oil and hot sauce. Toss well and let flavours mingle for at least one half hour before serving.

Fresh Grated Coconut

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Fresh Grated Coconut

• 1 x whole coconut

Directions:

Fresh Grated Coconut

1. Preheat oven to 400 degrees.
2. Pierce the eyes of the coconut using a hammer and large nail. Drain coconut milk and reserve for another use.
3. Bake coconut in oven until it cracks, about 20 minutes. Let cool and then crack it in half with the blow of a hammer. Peel coconut flesh from the outer shell and shred using a box grater. Refrigerate in a re-sealable plastic bag.

Mango Fool 2

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Mango Fool

• 2 x mangos, peeled, pitted and cubed
• 2 cups of cream, whipped
• 1 tbsp of sugar

Directions:

Mango Fool

1. Puree mangos with the sugar and fold into the whipped cream.
2. Pour into 4 glasses or serving bowls and refrigerate until serving time.

Reggae Rice

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Reggae Rice

• 1 cup of basmati or 1 cup of white rice
• 1 x 28 oz can of whole tomatoes
• 1 x can of black beans, rinsed
• 1 tsp of ground allspice
• 1 x cubanella or 1 x chili pepper, minced
• 2 x green onions, sliced thinly
• 1/4 cup of fresh cilantro, minced
• 1 tsp of salt
• pinch of pepper

Directions:

Reggae Rice

1. Put rice, tomatoes, black beans, allspice and salt and pepper into a medium-sized saucepan. Place over medium-high heat and bring to a boil. Turn heat down and let simmer until liquid has absorbed and rice is tender, about 20 minutes. Fluff with a fork and add green onions and cilantro just before serving.

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Homemade Chicken Soup

Bread Pudding

Yield: 6

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Bread Pudding

• 3 cups milk
• 3 x eggs
• 3/4 cup brown sugar
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1 tbsp vanilla extract
• 1 x loaf day old bread, cut into cubes and toasted
• 1 cup raisins
• 2 tbsp course sugar

Directions:

Bread Pudding

1. Preheat oven to 350 degrees.
2. Whisk together milk, eggs, brown sugar, spices and vanilla. Toss in bread and raisins. Pour into a 9” by 9” ovenproof casserole dish, sprinkle with course sugar and bake for 30-45 minutes, until eggs are set, and the top is golden brown.

Chunky Monkey

Yield: 2

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Chunky Monkey

• 1 x banana, peeled
• 2 tbsp peanut butter
• 1 x small tortilla

Directions:

Chunky Monkey

1. Spread peanut butter over entire surface of tortilla. Lay whole banana across one edge of the tortilla and flatten slightly. Roll tightly. Slice into 1-inch discs.

Cucumber and Carrot Salad

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Cucumber and Carrot Salad

• 1 x cucumber
• 2 x carrots, peeled
• 1 tbsp cider vinegar
• 3 tbsp olive oil
• 1 tbsp honey
• dash of Tabasco sauce or other hot sauce
• pinch of salt

Directions:

Cucumber and Carrot Salad

1. Thinly slice cucumber and carrots. Place in a bowl and add vinegar, olive oil, honey, Tabasco sauce and season with salt. Toss well.

Homemade Chicken Broth with Matzo Balls

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

For the Broth:

• 1 x chicken carcass, meat removed and reserved for another use
• 3 x carrots, cut into chunks
• 3 stalks of celery, cut into chunks
• 3 x onions, cut into quarters
• 1 x small bunch of fresh parsley
• 3 sprigs of fresh thyme

For the Matzo Balls:

• 4 x eggs
• 4 tbsp vegetable oil
• 1/2 tsp nutmeg
• 1 cup matzo meal
• Salt and pepper

For the Soup Base:

• 1 x recipe of chicken broth
• 1 inch piece of ginger, grated
• 2 cups of baby spinach leaves
• 3 x green onions, sliced
• 1 cup of bean sprouts

Directions:

For the Broth:

1. Roast chicken carcass in a 400-degree oven until golden brown. Place into a stockpot along with the carrots, celery, onions, parsley and thyme. Cover with cold water and bring to a boil and then let simmer for 1 hour. Strain.

For the Matzo Balls:

1. Whisk together eggs, oil, nutmeg and salt and pepper to taste.
2. Stir in matzo meal and let rest for 20 minutes. Form into balls with two spoons.

For the Soup Base:

1. Bring chicken broth to a simmer and add matzo balls. Cook for 10 minutes; they are done when they float to the top. Add ginger, spinach, onions and bean sprouts and stir to wilt, just prior to serving

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