Grilled Pizza

Bored with routine, Michael takes the tried and true out to grill. Grilled pizza, grilled pineapple salad, grilled radicchio and shortcakes with strawberry rhubarb satisfy Michael’s urge for something new.

• Grilled Pineapple Salad
• Grilled Pizza
• Grilled Radicchio
• Shortcakes with Strawberry-Rhubarb Compote

Grilled Pineapple Salad

Yield: 4

Ingredients:

Grilled Pineapple Salad

• 1 x whole pineapple, skinned, cored and cut into 1" slices
• 2 x red onions, sliced thickly
• 3 tbsp olive oil
• Salt and pepper
• Zest and juice of 1 lemon
• 1 cup of fresh mint leaves

Directions:

Grilled Pineapple Salad

1. Preheat a gas barbeque or indoor grill.
2. Brush pineapple and onion with olive oil and season with salt and pepper.
3. Grill pineapple for about 5 minutes per side, until golden grill marks appear and the fruit softens
4. Grill onion until soft.
5. Cut pineapple slices into quarters and chop the red onions.
6. Toss with lemon zest and juice, mint and adjust seasoning.

Grilled Pizza 2

Yield: 4

Ingredients:

Grilled Pizza

• 1 ball of store-bought pizza dough, cut in half
• 1/4 cup of pesto
• 8 slices of buffalo or 8 slices regular mozzarella
• 2 x tomatoes, sliced thinly
• 3 tbsp of garlic infused oil or 3 tbsp olive oil
• 1/2 cup of feta cheese
• Freshly ground pepper
• Kosher salt

Directions:

Grilled Pizza

1. Preheat a gas barbeque or indoor grill.
2. Stretch and pull a dough ball and form it into a large flat round, or oval. Oil 1 side of the dough and place that side down onto the hot grill. Grill for 2 minutes, until it begins to rise a bit and harden and grill marks appear. Flip it over and spread with pesto and then add mozzarella. Sprinkle with a little salt and pepper and continue to grill until the toppings are heated through and the bottom of the crust is cooked, about 2-3 minutes more.
3. Repeat for the second dough ball and after the bottom of the dough is cooked, flip it and brush with the flavoured oil, or olive oil. Place the tomatoes on top and then sprinkle with feta cheese. Season with salt and pepper and grill until the toppings have heated through and the bottom is cooked.

Grilled Radicchio 4

Yield: 2

Ingredients:

Grilled Radicchio

• 2 heads of radicchio, quartered, stem end intact
• 2 tbsp of olive oil
• Salt and pepper
• 1/4 cup of honey
• 3 tbsp of balsamic vinegar

Directions:

Grilled Radicchio

1. Preheat a gas barbeque or indoor grill.
2. Brush radicchio with oil and season with salt and pepper. Grill until it wilts and begins to brown.
3. Stir together the honey and balsamic and toss with the radicchio. Adjust seasoning.

Shortcakes with Strawberry-Rhubarb Compote

Yield: 4

Ingredients:

For the Shortbread Biscuits:

• 2 cups of all-purpose flour
• 2 tbsp of brown sugar
• 1 tbsp of baking powder
• pinch of salt
• 1 tsp of nutmeg
• 1 stick of butter, frozen
• 3/4 cup of milk, plus 2 tbsp
• 2 tbsp of course sugar

For the Strawberry-Rhubarb Compote:

• 4 stalks of rhubarb
• 1/4 cup brown sugar
• 1 qt of fresh strawberries, hulled and cut in half
• Whipped cream

Directions:

For the Shortbread Biscuits:

1. Preheat oven to 450 degrees.
2. Whisk together dry ingredients and then grate the butter (if frozen) or cut cold butter into small cubes and using your fingers, mix into the dry ingredients quickly and evenly.
3. Pour in milk and stir quickly with the handle end of a wooden spoon just until the dough comes together.
4. Sprinkle a little flour onto a work surface, and pat out dough into a circle, about one and one half inches thick. Cut into 4 or 6 wedges and place on a baking sheet that has been lightly greased.
5. Brush wedges with the 2 tbsp of milk and sprinkle with course sugar.
6. Bake for 12 minutes or so, until tops are golden.

For the Strawberry-Rhubarb Compote:

1. Put rhubarb into a small pot with the brown sugar. Add a splash of water and bring to a simmer vigorously, until the rhubarb softens and thickens, about 10 minutes.
2. Toss together with strawberries.
3. Cut a shortbread biscuit in half, lengthwise through the middle. Spoon the compote over it and place the top of the biscuit over it. Spoon more compote over the top.

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Fusion Fish Cakes

Michael fuses fun and flavours in the kitchen. Smoked salmon sushi, fusion salmon cakes, Asian noodle salad, iced tea and coconut tarts with chocolate add an international flavour to the menu.

• Asian Noodle Salad
• Coconut Tarts with Chocolate and Coconut Cream
• Fusion Salmon Cakes
• Smoked Salmon Sushi
• Spiced Maple Ice Tea

Asian Noodle Salad 2

Yield: 4

Ingredients:

Asian Noodle Salad

• 1 pkg of rice vermicelli, soaked until soft in hot water and drained
• Zest and juice of 2 limes
• 1/4 cup of peanut butter
• 1/4 cup of marmalade
• 1 tbsp of soya sauce
• dash of hot sauce
• 2 tbsp of olive oil
• 3 x green onions, sliced
• 1 cup of cilantro leaves
• 1 x carrot, peeled and shredded
• 1 cup of peanuts

Directions:

Asian Noodle Salad

1. To make the dressing, whisk together lime zest and juice, peanut butter, marmalade, soya sauce, hot sauce and olive oil until smooth.
2. Place the rice vermicelli, green onions, cilantro and carrot into a salad bowl and add dressing. Toss well and garnish with peanuts.

Coconut Tarts with Chocolate and Coconut Cream

Yield: 6

Ingredients:

For the Coconut Tart Shells:

• 2 x egg whites
• 2 cups of shredded coconut

For the Chocolate and Coconut Cream:

• 1/2 cup of coconut milk
• 8 oz of bittersweet chocolate, chopped

Directions:

For the Coconut Tart Shells:

1. Preheat oven to 350 degrees.
2. Whisk egg whites lightly and stir in coconut.
3. Spray a muffin tin with non-stick cooking spray and press a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides.
4. Bake for 12-15 minutes, or until golden brown. Let cool in muffin pan.

For the Chocolate and Coconut Cream:

1. Heat coconut milk.
2. Place chocolate into a bowl and pour hot milk over it. Stir until chocolate melts and mixture becomes satiny-smooth.

Fusion Salmon Cakes

Yield: 2

Ingredients:

Fusion Salmon Cakes

• 8 oz filet of salmon, skin removed, cubed
• 2 tbsp of ginger, grated
• 1 tsp of soya sauce
• 2 tbsp of minced red onion
• 1 cup of cilantro leaves
• 3 tbsp of olive oil

Directions:

Fusion Salmon Cakes

1. Place ingredients into a food processor and pulse a few times just until ingredients come together. Do not over mix.
2. Form mixture into 2 large patties.
3. Heat a large skilled over medium high heat. Add oil and when it’s hot, fry salmon cakes. When golden on the one side, flip and brown the other side. Serve alone or on a bun with desired condiments.

Smoked Salmon Sushi

Yield: 4

Ingredients:

Smoked Salmon Sushi

• 1 cup of canned chickpeas
• 1 tbsp of Dijon mustard
• 1 tsp of sesame oil
• dash of hot sauce
• 1 tbsp of soya sauce
• 3 tbsp of chopped cilantro
• 16 slices of smoked salmon
• 4 x sheets of nori paper

Directions:

Smoked Salmon Sushi

1. Mash chickpeas and add Dijon, sesame oil, hot sauce, soya sauce and cilantro and mix well.
2. Lay a piece of plastic wrap on a work surface. Place a sheet of nori paper over the plastic wrap.
3. Cover the half of the nori sheet closest to you with 4 slices of smoked salmon, slightly overlapping them.
4. Spread a few tablespoons of the chickpea mash over the smoked salmon. Using the plastic wrap to help, begin to roll tightly. Dampen the far edge of the nori with water and then seal the edge. Cut into 1 inch slices

Spiced Maple Iced Tea

Yield: 4

Ingredients:

Spiced Maple Ice Tea

• 6 x green tea bags
• 1 tbsp of star anise, cracked or powdered
• 1/4 cup of maple syrup
• 1 x lemon, sliced
• Ice

Directions:

Spiced Maple Ice Tea

1. Boil a kettle of water.
2. Put tea bags, star anise, maple syrup and lemon into a large pitcher. Pour in six cups of hot water and brew for 5 minutes. Chill.
3. Fill a glass pitcher with ice and pour tea over it. Serve.

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Colorful Halibut

Paper-baked halibut with julienne vegetables, rice paper tuna salad roll, cherry tomato crisp and curried cauliflower soup with red pepper puree add colourful flavour to Michael’s dinner table.

• Cherry Tomato Crisp
• Curried Cauliflower Soup with Red Pepper Puree
• Paper Baked Halibut with Julienne Vegetables
• Rice Paper Tuna Salad Roll
• Roast Chicken Broth

Cherry Tomato Crisp

Yield: 4

Ingredients:

Cherry Tomato Crisp

• 2 lb. of cherry tomatoes, whole
• 1 x red onion, chopped
• 6 cloves of garlic, sliced
• 3 tbsp of olive oil
• 1/2 loaf loaf of whole wheat bread
• 1/4 cup of olive oil
• 1/2 cup of Parmigiano Reggiano cheese, grated
• Salt and pepper

Directions:

Cherry Tomato Crisp

1. Preheat oven to 350 degrees.
2. Toss tomatoes, onion and garlic with 3 tbsp of olive oil and season with salt and pepper.
3. Pour into an 8-inch by 8-inch ovenproof baking dish.
4. Tear bread into bite-sized pieces and toss with olive oil and sprinkle on top of the tomatoes. Sprinkle the grated cheese over the top and bake for 30 minutes. Loosely cover with foil and bake for an additional 15 minutes.

Curried Cauliflower Soup with Red Pepper Puree

Yield: 4

Ingredients:

For the Curried Cauliflower Soup:

• 1 heads of cauliflower, trimmed into florets
• 1 x onion, chopped
• 2 tbsp of olive oil
• Salt and pepper
• 2 cups of orange juice
• 1 cup of chicken stock
• 1 tbsp of curry powder

For the Red Pepper Puree:

• 1 x red pepper, seeds and stem removed and cut into 8 pieces
• 1/2 cup of tomato juice
• 2 tbsp olive oil
• Salt and pepper

Directions:

For the Curried Cauliflower Soup:

1. Preheat oven to 350 degrees.
2. Toss cauliflower and onion with olive oil, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, curry powder and check for seasoning. Bring to a boil, turn the heat down and simmer for 15 minutes.
3. Puree with an immersion blender, or in small batches in a blender.
4. Reheat just prior to serving. Garnish with Red Pepper Puree.

For the Red Pepper Puree:

1. Simmer all of the ingredients together until peppers are soft.
2. Puree in a blender until smooth.
3. Drizzle into the hot soup.

Paper Baked Halibut with Julienne Vegetables

Ingredients:

Paper Baked Halibut with Julienne Vegetables

• 4 x 6 oz halibut filets
• 1 x carrot
• 1 x red pepper
• 1 cup of snow peas
• Zest and juice of 1 lemon
• Salt and pepper
• 1 tbsp Salt and pepper

Directions:

Paper Baked Halibut with Julienne Vegetables

1. Preheat oven to 400 degrees.
2. Cut carrot, red pepper, and snow peas into a julienne. Toss in a bowl with lemon zest, olive oil and salt and pepper.
3. Fold a 16” by 16” piece of parchment paper in half and cut out a large heart shape, with the fold being the centre of the heart. Open it up and then place some of the vegetables along the fold. Place piece of halibut on top of the vegetables, season with salt and pepper and sprinkle on a little lemon juice.
4. Fold the other half of the heart over and begin to fold and roll over the edges to create a package. Twist end to seal.
5. Put on a baking sheet and bake for 15 minutes.

Rice Paper Tuna Salad Roll

Yield: 4

Ingredients:

Rice Paper Tuna Salad Roll

• 4 x rice paper wraps
• 1 can of tuna, drained
• 1 tbsp grainy mustard
• 1 tbsp of olive oil
• Juice of half a lemon
• 1 x green onion, sliced
• 1/4 cup of cilantro leaves
• 1 x dill pickle, cut into long skinny quarters
• Salt and pepper

Directions:

Rice Paper Tuna Salad Roll

1. Pour some water into a shallow dish. Add rice paper wraps and soak for about 2 minutes, until they become translucent and soften. Lay on a kitchen towel and blot to dry.
2. Toss tuna together with mustard, oil, lemon juice, green onion, cilantro and salt and pepper.
3. Place a rice paper wrap on a counter top and lay a piece of dill pickle along the edge closest to you. Add one quarter of the tuna salad on top of the pickle and give 1 complete roll. Fold in ends and continue to roll up. Repeat for each wrap.

Roast Chicken Broth

Ingredients:

Roast Chicken Broth

• 1 kg. of chicken wings
• Several carrots, chopped
• Several stalks of celery, chopped
• Several onions, chopped
• 4 x bay leafs
• 2 sprigs of fresh thyme

Directions:

Roast Chicken Broth

1. Preheat oven to 375 degrees.
2. Roast chicken wings in a roasting pan or sauté pan until golden brown.
3. Put roasted chicken wings into a large stockpot, Add a splash of cold water to the roasting pan and stir until all the bits on the pans bottom dissolve. Add vegetables, bay leaf and thyme. Cover with cold water and simmer for 2 hours. Strain.

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Hors d'Oeurves Party

Great ingredients and lots of friends are the key to any great party. Chewy wine shots, chicken dippers, smoked salmon mousse in tortilla chips, smoked salmon egg rolls, chipotle yogurt dip and savory Parmesan and thyme cookies round out this delectable cocktail party menu.

• Balsamic Syrup
• Chewy Wine Shots
• Chicken Dippers
• Chipolte Yogurt Dip
• Savory Parmesan Thyme Cookies
• Smoked Salmon Egg Rolls
• Smoked Salmon Mousse in Tortilla Cups

Balsamic Syrup

Ingredients:

Balsamic Syrup

• 2 cups balsamic vinegar
• 1 cup of sugar

Directions:

Balsamic Syrup

1. Combine and simmer until reduced by three quarters and very thick.

Chewy Wine Shots

Yield: 8

Ingredients:

Chewy Wine Shots

• 750 ml bottle of red wine
• 750 ml bottle of white wine
• 750 ml bottle of pink zinfandel
• 9 envelopes of powdered gelatin
• 3 cups of sugar

Directions:

Chewy Wine Shots

1. Pour each bottle of wine into a separate saucepan. Add 1 cup of sugar and 3 envelopes of gelatin to each pan. Stir over low heat to dissolve sugar and gelatin.
2. Pour each flavour of wine into a lightly oiled 8 inch by 8-inch pan and place in the refrigerator until set.
3. To remove, slide a small knife around the edges of the pan, dip the bottom of each pan into hot water and then invert and wine jelly will release. Cut into bite-sized cubes.

Chicken Dippers 2

Yield: 4

Ingredients:

Chicken Dippers

• 4 x boneless chicken breasts, skin removed
• 1 cup of cornmeal
• 2 tsp of ground cumin
• Salt and pepper

Directions:

Chicken Dippers

1. Preheat oven to 350 degrees.
2. Cut chicken breasts into long thin strips.
3. Pour cornmeal, cumin, salt and pepper into a resealable freezer bag. Add chicken strips and shake well.
4. Place on a baking sheet and bake for 15 to 20 minutes.

Chipotle Yogurt Dip

Ingredients:

Chipotle Yogurt Dip

• 2 cups of yogurt
• 1 x small tin of tomato paste
• 2 x whole chipotle peppers in adobo sauce
• Juice and zest of 1 lime
• 3 x green onions
• 1/2 cup of chopped, fresh cilantro
• Salt

Directions:

Chipotle Yogurt Dip

1. Put everything into a food processor and puree until smooth. Adjust seasoning.

Savory Parmesan and Thyme Cookies

Yield: 12

Ingredients:

Savory Parmesan and Thyme Cookies

• 1 cup of flour
• 2 tbsp of fresh thyme (or rosemary)
• 1/4 cup of butter
• 1/2 cup of grated Parmesan cheese (or cheddar)
• 1/2 cup of sour cream
• Salt and pepper

Directions:

Savory Parmesan and Thyme Cookies

1. Preheat oven to 350 degrees.
2. Place flour, thyme, butter and salt and pepper into the bowl of a food processor. Pulse until combined. Add cheese and sour cream and pulse a few more times, until dough comes together.
3. Roll out into a log and wrap in saran wrap. Refrigerate for at least 1 hour.
4. Using a sharp knife, slice discs off of the roll and place on a lined baking sheet. Press an herb leaf into the center of each. Bake for 15 minutes, until they just start to brown.

Smoked Salmon Egg Rolls

Yield: 6

Ingredients:

Smoked Salmon Egg Rolls

• 4 x eggs
• 2 tbsp of plain yogurt or sour cream
• dash of sesame oil
• 1 tbsp of vegetable oil
• 3 x green onions, thinly sliced
• pinch of salt
• 1 pkg of smoked salmon, sliced
• 1 bunch of arugula

Directions:

Smoked Salmon Egg Rolls

1. Whisk together eggs, yogurt, sesame oil and salt.
2. To make the crepes, place a small non-stick fry pan over medium heat and add oil. Pour in a small ladle full of egg mixture and let it roll around the bottom of the pan and cook until the top has set. Repeat until all the egg mixture is gone.
3. Lay a crepe flat on a counter top. Cover with 2 slices of smoked salmon and then 4 arugula leaves. Roll up and cut in half.

Smoked Salmon Mousse in Tortilla Cups

Ingredients:

For the Mousse:

• 1/2 cup of cream cheese
• 500 g of smoked salmon
• 1 tbsp of chopped, fresh dill
• Juice of 1 lemon
• Fresh ground pepper
• Fresh dill pieces for garnishing

For the Tortilla Cups:

• 6 x flour tortillas
• 3 tbsp of olive oil

Directions:

For the Mousse:

1. Put ingredients into a food processor and puree until smooth. Set aside.

For the Tortilla Cups:

1. Preheat oven to 350 degrees.
2. Brush tortillas with olive oil and cut into 3-inch circles with a biscuit cutter. Press into a mini muffin cups and bake until crispy, about 15 minutes. Set on a rack to cool.
3. Fill a plastic freezer bag with the salmon mousse and squeeze it toward one of the corners. Cut the tip off with a pair of scissors to form a piping bag. Pipe the mousse into the tortilla cups and top with a sprig of dill.

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Lamb Burgers

After a day on the golf course, Michael prepares some 19th hole refreshments. Grilled lamb burgers, grilled corn and red onion salsa, potato bacon tart and caramel rum pudding are sure to satisfy his golfing buddies.

• Grilled Corn and Red Onion Salsa
• Grilled Lamb Burgers
• Spiced Nuts
• Potato Bacon Cheddar Tart 2

Grilled Corn and Red Onion Salsa

Ingredients:

Grilled Corn and Red Onion Salsa

• 3 tbsp of olive oil
• 4 x cobs of corn
• 1 x red onion, thickly sliced
• 2 x tomatoes, chopped
• Zest and juice of 2 limes
• 1/2 bunch of fresh cilantro leaves
• 1 x chili pepper, minced
• 1 tsp of ground cumin
• Salt and pepper

Directions:

Grilled Corn and Red Onion Salsa

1. Heat a grill until hot.
2. Oil and season corn and onion slices. Place them on the grill and cook until the corn is slightly charred on all sides and the onion softens.
3. Roughly chop the onions and put into a large bowl. Scrape the kernels off of the cobs and add to the onion mixture. Add the rest of the ingredients and toss well. Serve with lamb burgers.

Grilled Lamb Burgers

Yield: 4

Ingredients:

Grilled Lamb Burgers

• 1 tbsp of olive oil
• 1 lb. of ground lamb
• 1 x small onion, finely minced
• 1 tsp of ground cumin
• Salt and pepper
• 4 x whole grain hamburger rolls

Directions:

Grilled Lamb Burgers

1. Mix everything together and form into 4 large patties.
2. Heat a grill to high and grill the patties for 6 minutes per side. Season.
3. Serve on rolls with condiments.

Potato Bacon Cheddar Tart 2

Yield: 4

Ingredients:

Potato Bacon Cheddar Tart

• 3 x baking potatoes, sliced one quarter inch thick
• 1 lb. of thickly sliced bacon
• 1 lb. of orange cheddar cheese, grated
• Salt and pepper

Directions:

Potato Bacon Cheddar Tart

1. Preheat oven to 325 degrees.
2. Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese and pepper and repeat layers until they are slightly above the top of the pan.
3. Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
4. Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours.

Spiced Nuts

Ingredients:

Spiced Nuts

• 4 cups of mixed nuts
• 1 x egg white
• 1 heaping tbsp of grainy mustard
• 2 tbsp of sugar
• 1/2 tsp of cayenne
• Salt

Directions:

Spiced Nuts

1. Preheat oven to 350 degrees.
2. Lightly whisk egg white and add mustard, sugar, cayenne and salt to taste. Add nuts and toss well to cover. Spread out onto a baking sheet. Bake for 15 minutes, or until nuts are lightly browned.

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