Easy Jerk Chicken

Jerk Chicken with Brown 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, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course 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!

This is my version of one of the tastiest ways ever invented to flavour grilled chicken; a jerk marinade. The marinade is essentially highly seasoned pureed raw onion, and, of course, the longer the chicken sits in it, the better it will taste. Try overnight! You don’t have to use a chipotle pepper but I prefer its smoky flavour and medium heat to traditional fiery hot habenero peppers.

Ingredients:

Chicken

• 2 tbsp of ground allspice
• 1 x dried chipotle pepper
• 2 bunch of green onions, roughly chopped
• 4 x limes, juiced and zested
• 1/4 cup of molasses or honey
• 1/2 cup of olive oil or vegetable oil
• Salt
• 1 lb. chicken, cut into 4 pieces (2 breasts and 2 legs)

Rice

• 1/2 sticks of butter
• 1 cup of brown rice
• 2 cups of chicken stock or water
• salt and pepper

Directions:

Chicken

1. Place allspice, chipotle pepper, green onions, limejuice and zest, molasses, olive oil and salt into a blender and puree until a smooth paste forms. Scrape it into a large bowl, add the chicken pieces and toss until thoroughly coated. Wrap with plastic wrap or place in freezer bags and marinate in the fridge for at least 2 hours.
2. While the chicken marinades, and when it’s almost time to eat, make the rice. Begin by melting the butter in a medium saucepot over a medium-high heat. Continue simmering the butter until it begins to foam. Swirl gently until you see golden brown particles on the bottom. Immediately add the rice grains and stir well. This will toast them adding a layer of nutty flavour and will also prevent the butter from heating up too much and burning. Turn the heat down to low. Add the stock, season and simmer for 30 to 40 minutes until tender.
3. Preheat a grill, barbecue or oven. When grill is hot, place chicken pieces on it, skin side down. Turn chicken after 10 minutes and continue cooking the other side for another 10 minutes or so, until done. If the grill flames up, or chicken chars, splash with water until the flare-up subsides.

Fennel Salad

Ease of Preparation: Easy
2-4 Servings

Fennel is one of my favourite vegetables and this dish really shows off its crisp sweetness and subtle licorice flavours. Try it. Its simplicity will blow you away! It’ll soon become one of your favourites.

Fennel Salad

A fennel bulb
The juice and zest from half a lemon
A spoonful of honey
A few splashes of olive oil
A sprinkle or two of salt and pepper

Remove the stalks from the top of the fennel bulb. Cut the head in half through the core. Carefully trim out the woody core then slice the remaining bulb as thinly as possible. Alternatively, shred it through the large holes of a box grater.

Whisk the lemon, honey, olive oil and seasoning together in a nice salad bowl. Toss with the fennel then grab some forks!



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Simply Seared Tuna

Tuna with Pinot Noir Leeks and Ginger Mint Salsa

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, this is also an account of what happens when I make this dish, so you'll understand each step. Of course 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!

Fresh tuna are the most luxurious fish in the sea. The steaks are so fatty and rich that to preserve their flavour they should never be cooked beyond ‘medium rare’ doneness. Braised leeks have a wonderfully creamy texture that complements the fish perfectly.

Ingredients:

Leeks

• 2 tbsp of butter
• 2 tbsp of olive oil
• 4 x leeks, white bottoms only, roots still attached, halved lengthwise
• 1 cup of Pinot Noir or other red wine
• 2 cups of chicken broth
• Salt and pepper

Salsa

• 2 x very ripe tomatoes, chopped
• 1 tbsp of fresh ginger, grated
• 1/2 cup of fresh mint, chopped
• 2 tbsp of olive oil
• 1 x preserved lemon, minced or the juice and zest of one lemon
• Salt and pepper

Tuna

• 1 tbsp of red peppercorns
• 1 tbsp of green peppercorns
• 1 tbsp of black peppercorns
• Kosher salt
• 2 x 6 oz tuna steaks, 1 inch thick
• 3 tbsp of corn oil

Directions:

Leeks

1. Preheat a large sauté pan over medium-high heat. Add the oil and butter and when it foams, add the leeks, flat side down. Pan roast for a few minutes until the face browns and softens. Add the red wine and chicken broth and season with salt and pepper. Cover with a lid, reduce heat and braise at a slow simmer for 30 minutes, until leeks are very soft and braising liquid has reduced and thickened to a sauce-like consistency.
2. While the leeks braise combine all the salsa ingredients. Have a taste but resist the urge to eat it all before the tuna steaks are done!
3. Crack the peppercorns in an electric spice grinder or using a mortar and pestle. Don’t grind to a powder. Mix on a plate with the salt then press each tuna steak into the mixture, coating both sides well. Preheat a large non-stick pan over medium-high heat, add corn oil and sear tuna steaks for no more than 3 minutes per side. Cook just long enough to form a crust but not long enough to allow the heat to penetrate and cook the center of the fish. Tuna should be rare in the center. Cut into thick slices with a very sharp knife.
4. Place 2 leek halves in each bowl, fan tuna on top of them and spoon the leek broth over the top. Top with a heaping spoonful of the salsa.

Asian Spinach Salad with Miso Ginger Vinaigrette

Ease of Preparation: Easy
4 Servings (Vinaigrette 2 Cups)

This is one of my favourite salads! It’s loaded with bursts of Asian flavour that give it a ton of fusion character. It tastes exotic but its flavours are still very comfortable.

Asian Spinach Salad with Miso Ginger Vinaigrette

For the Salad:

A six-ounce bag of baby spinach leaves
A handful of mint leaves
A few sheets of thinly sliced nori seaweed
A few pieces of thinly sliced candied ginger

For the Vinaigrette:

One-half cup of rice wine vinegar
A cup of any vegetable oil
A few heaping spoonfuls of honey
A heaping spoonful or two of miso paste
A small knob of grated ginger
A few dashes of toasted sesame oil
A few dashes of soy sauce


For the Salad:

Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!



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Pan-Roasted Salmon Supper

Cornmeal Crusted Salmon with Basil Mussel Broth

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, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course 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!

Mussels are widely available and yield a wonderfully rich broth when steamed; they travel with their own sauce! The broth can be flavoured with just about anything – basil in this case – and makes a perfect accompaniment for any other fish. Cornmeal makes an easy crisp crust for salmon that won’t fall off.

Ingredients:

Cornmeal Crusted Salmon with Basil Mussel Broth

• 2 lb. of mussels, de-bearded
• 1 cup of Riesling or other white wine
• 1/2 cup of whipping cream
• 1/4 cup of prepared basil pesto
• 1 cup of fine cornmeal
• 1 tbsp of paprika
• salt and pepper
• 4 x 6 oz salmon filets, skin off
• 3 tbsp of corn oil

Directions:

Cornmeal Crusted Salmon with Basil Mussel Broth

1. Put mussels in a large pot over medium-high heat with the wine and cream. Cover with a tight fitting lid to capture the steam and cook until they open, about 5 to 7 minutes. Let cool then shell the mussels and reserve the meat. Toss the shells. Strain broth into a clean saucepan, add pesto and reheat just before serving.
2. Place cornmeal, paprika, salt and pepper into a re-sealable plastic bag and shake, coating each piece of salmon well. Try not to use a coarse cornmeal; it won’t adhere as well to the natural moisture of the fish. The bag cuts down on clean up! Preheat a large sauté pan over medium-high heat then add the corn oil. It should completely cover the bottom of the pan in a thin layer, more than a film. Too little and the fish won’t sear. Don’t worry it won’t absorb the oil, better too much than too little! Add the crusted salmon filets and pan-roast for 5 to 6 minutes per side. Place the reserved mussels back into broth and heat through. Position a piece of salmon in middle of a warm bowl. Ladle some of the broth and mussels over it.

Basil Pesto

Ease of Preparation: Easy
About 1 Cup

This is the classic Pesto Genovese featuring basil, pine nuts and Parmesan. It’s a perfect accompaniment for white meats, fish or pasta. Because the word ‘pesto’ simply means ‘paste’ you can use many different ingredient combinations to make this tasty condiment.

Basil Pesto

A few large handfuls of fresh basil
One-half cup or so of grated Parmesan or Romano cheese
A few handfuls of pine nuts
A generous splash or two of extra virgin olive oil
A sprinkle or two of salt and pepper

Toss everything into a food processor and puree until smooth.

Smoked Salmon Sandwich

Ease of Preparation: Easy
2 Sandwiches

If tuna is the chicken of the sea, then smoked salmon is the ham. It makes a perfect sandwich. It’s a little bit fancy so it’s great for company or a special treat any day of the week.

Smoked Salmon Sandwich

Six slices of toasted rye bread
A few heaping spoonfuls of cream cheese
A spoonful of mustard
A handful of fresh dill
A squeeze or two of lemon juice
A handful of capers
A thinly sliced red onion
A few crisp lettuce leaves
Four ounces of sliced smoked salmon

Toss the cream cheese, mustard, dill, lemon and capers into a food processor and process them for a few seconds until they’re smooth. If you don’t have a food processor soften the cream cheese for a few seconds in the microwave then mix it with everything in a small bowl.

Spread the cream cheese mixture on two pieces of toasted rye. Top each with a thick layer of smoked salmon, lettuce and red onions. Place one pile on top of the other then top the works with yet another slice of rye. Repeat with the remaining ingredients for the second sandwich. Cut in half - corner-to-corner - and pass around. Enjoy!



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Lobster Three Ways

Lobster Macaroni and Cheese

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, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course 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!

There are few things as good as a warm bowl of homemade macaroni and cheese especially when it doesn’t come out of a box! I don’t normally put lobster in mine – and this version is great without my favourite crustacean – but it’s a great way to make the ordinary extraordinary!

Ingredients:

Lobster Macaroni and Cheese

• 1 box of penne pasta
• 1 sticks of butter
• 2 x garlic cloves, chopped
• 1/2 cup of flour
• 1/2 cup of white wine
• 1 can of evaporated milk
• 4 cups of milk
• 1 tbsp of paprika
• 2 tbsp of Dijon mustard
• 1/4 tsp of cayenne pepper
• 8 oz of cheddar cheese, grated
• 8 oz of Monterrey jack cheese, grated
• Salt and pepper
• 2 x 1 lb. lobsters, cooked and shelled
• 2 cups of breadcrumbs

Directions:

Lobster Macaroni and Cheese

1. Preheat oven to 350 degrees F (175 degrees C). Drop the pasta into boiling, salted water and cook until almost tender, about 12 minutes. Make sure the water tastes like a day at the beach, as the pasta will absorb it and become properly seasoned. The pasta should not be fully cooked; it should have just a touch of firmness when tasted. Drain well.
2. Melt the butter in a saucepan over medium heat, add garlic and cook for several minutes until it softens. Add the flour and stir with a wooden spoon until a smooth paste forms. Continue cooking for a few more minutes, in effect toasting the mixture and adding flavour to it. Slowly stir in the wine and continue mixing until smooth and then add both milks, mixing well again. Continue whisking until the mixture coats the back of a spoon. Add paprika, Dijon, cayenne, salt, pepper and cheeses and stir until melted.
3. Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine and season with salt and pepper. Pour into a 9-inch by 13-inch ovenproof casserole or similar dish. Sprinkle with breadcrumbs and bake until the mixture is heated through and the breadcrumbs are golden brown, about 30 minutes.

Cocktail Sauce

Ease of Preparation: Easy
1 Jar

This brightly flavoured condiment traditionally highlights the delicate flavours of fish with the energetic punch of sharp horseradish and bright lemon. Try it. You’ll want to make it yourself every time!

Cocktail Sauce

A 28-ounce can of whole ripe tomatoes
Several large heaping spoonfuls of horseradish
A small can of tomato paste
The juice and zest of two lemons
A spoonful or two of Worcestershire sauce
As much Tabasco as you like
A sprinkle or two of salt

Blend everything in the food processor or blender. Not too smooth though, leave it slightly chunky.

Salt & Pepper Watermelon

Ease of Preparation: Easy
4 Servings

The first time I tossed a perfectly good watermelon with olive oil my partner Rachel thought I was nuts - until she tried it. The combination may sound a bit odd but once you taste it you’ll be hooked too.

Salt & Pepper Watermelon

Half a watermelon, cut into large cubes
A generous splash or two of your best olive oil
A sprinkle or two of salt and pepper

Toss the watermelon with the olive oil and lots of salt and pepper. I dare you to eat just one chunk!



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Great Grilled Burgers

Beefy Burgers with Smashed Potatoes

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, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course 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!

Over the years I’ve tried experimenting with many additions to the classic burger, and I’ve discovered that most just don’t work. One thing that does work is shredded meat from a tender beef stew. It adds a rich layer of beefy flavour and texture that I love! Just the thing to serve with my all-time favourite spud, smashed potatoes!

Ingredients:

Burgers

• 2 lb. of ground beef
• 1 x onion, minced
• 1 cup of shredded beef from leftover beef stew or canned beef stew, optional
• 2 tbsp of dried oregano
• Salt and pepper
• 6 oz of blue cheese, crumbled
• 6 x large buns, sliced in half

Potatoes

• 6 x baking potatoes
• 6 tbsp of extra virgin olive oil
• 2 tbsp of whole fennel seeds
• Salt and pepper

Directions:

Burgers

1. Preheat barbecue grill on high for 15 minutes. A clean hot grill will lessen the chances that the burgers will stick. Meanwhile place the beef, onion, stew meat and oregano in a large bowl then season with salt and pepper. Mix well then form into 6 large patties.
2. Grill for 8 minutes per side, until well done. Sprinkle cheese onto patties during last 2 minutes of cooking to melt. Toast the buns on the grill until golden brown. Top with lettuce and tomato and dig in.

Potatoes

1. Preheat oven to 375 degrees F (190 degrees C). Place potatoes on a baking tray and bake for 45 to 60 minutes, until tender.
2. Turn oven up to 450 degrees F (230 degrees C). Push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. Drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. Bake until golden and crisp about 15 to 20 minutes more.

Caesar Salad with Lemon Parmesan Dressing

Ease of Preparation: Easy
4-6 Servings (dressing 2 cups)

This classic salad has come a long way since its 1924 invention by Caesar Cardini at his Tijuana restaurant. It’s now found on virtually every menu in the country - at home and in restaurants. Since there are as many ways to make it as there are cooks, I don’t spend a lot of time worrying about authenticity, just flavour. Here’s my version.

Caesar Salad with Lemon Parmesan Dressing

For the Salad:

A half loaf of Italian bread
A few generous splashes of olive oil
Two heads of romaine lettuce
A thinly sliced red onion
Lemon Parmesan Dressing
A sprinkle or two of salt and pepper

For the Dressing:

A cup of extra virgin olive oil
The juice and zest of two lemons
A few dashes of Worcestershire sauce
A heaping spoonful of Dijon mustard
One-half cup or so of grated Parmesan cheese
A few cloves of chopped garlic
A sprinkle or two of salt and pepper
For the Salad:

Preheat your oven to 350 degrees F. Cut the bread into cubes and toss with enough olive oil to lightly coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.

Tear the lettuce into bite-sized pieces and toss with the onion and a half-cup or so of the dressing. Sprinkle the croutons on top and season.

For the Dressing:

Mix everything together until smooth dressing forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

Ketchup

Ease of Preparation: Easy
4 Cups

If you like flavour as much as I do you’ll love this traditionally made ketchup. It’s packed with so much aromatic goodness that you’ll forget you ever bought it. It’s the best way to jazz up a burger and fries!

Ketchup

A 28-ounce can of chopped tomatoes
A small can of tomato paste
A large chopped onion
A cup of red wine vinegar
One-half cup of sugar
One-half cup of olive oil
Two heaping spoonfuls of nutmeg
Two pinches of ground allspice
Two or three bay leaves
A sprinkle or two of salt and pepper

Toss all the ingredients into a large saucepot. Place over medium heat and bring to a simmer. Continue cooking, stirring occasionally, until the mixture reduces by half, about thirty minutes.

If you have an immersion blender you may puree the mixture in the pot until it’s smooth. If you don’t, use a regular blender but first cool the ketchup to room temperature before pureeing it. An agitated hot liquid always expands violently; it’ll explode all over your kitchen and make a huge mess!



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