Christmas Dinner

Michael takes easy it for the holidays by adding some new twists to his family’s holiday favourites. Spiced sugar cookies, brined turkey and whole grain stuffing add to the flavourful fest.

• Honey Roast Turkey with Gravy
• Whole Grain Stuffing

Honey Roast Turkey with Gravy

Yield: 8

Ingredients:

For the Brining Solution:

• 2 cups of kosher salt
• 2 cups of honey
• 2 gal of water
• 1 x 10 lb. turkey, fresh or thawed

For the Roast Turkey:

• 2 x whole carrots
• 2 stalks of celery
• 2 x onions, skin on, cut in half
• 1 x bulb of garlic, peeled
• Kosher salt
• Fresh ground pepper

For the Gravy:

• 2 cups of red wine
• 2 tbsp of cornstarch
• 2 tbsp of water

Directions:

For the Brining Solution:

1. Stir salt, honey and water together until salt has dissolved.
2. Place brining solution into a picnic cooler or container large enough to hold the turkey and brine. If using a cooler you’ll need 3 or 4 freezer packs to keep it cool.
3. Put turkey into the brine and either cover it with the freezer packs and close lid, or place container into a refrigerator. Leave to brine overnight.

For the Roast Turkey:

1. Preheat oven to 500 degrees.
2. Take turkey out of brine, rinse and pat dry with a towel. Tie legs together with butcher’s twine.
3. Assemble carrots, celery, onion and garlic into a roasting pan to form a rack for the turkey to rest on. Place turkey onto the vegetable rack and then place in oven. Roast for 15 minutes at 500 degrees, and then turn oven down to 325 degrees without opening the door. Roast for 20 minutes per pound, or until an internal thermometer reaches 165 degrees.
4. When finished, take out of oven and place on a platter to rest for at least 20 minutes. Cover with foil to keep warm.

For the Gravy:

1. Take vegetable rack out of roasting pan and discard. Skim off any fat and reserve the turkey juices in a glass-measuring cup.
2. Heat the pan over medium-high heat and then pour in wine to deglaze, scraping up any brown bits from the bottom of the pan.
3. Mix the cornstarch with the water and stir until it is smooth.
4. Pour turkey juices back into the pan and bring to a simmer. Add cornstarch mixture while stirring and continue to stir until thickened.

Whole Grain Stuffing

Yield: 4

Ingredients:

Whole Grain Stuffing

• 3 tbsp of olive oil
• 1 x onion, chopped
• 1 x carrot, chopped
• 4 cloves of garlic
• 1/2 cup white wine
• 1 cup of raisins
• 1 cup of dried apricots, chopped
• 1 tbsp of fennel seed
• 1 cup of wheatberries
• 8 cups of chicken stock
• 2 cups of frozen cranberries
• Salt and pepper

Directions:

Whole Grain Stuffing

1. Place a medium saucepan over medium-high heat. Add oil and then onions, carrots and garlic. Sauté until they begin to soften and caramelize. Add wine, raisins, apricots and fennel seeds. Cook until liquid has absorbed. Add wheatberries, cranberries and salt and pepper and bring to a simmer. Cover with a lid and cook until all of the liquid has been absorbed and the wheatberries are tender. Adjust seasoning and serve.

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Grandma’s Beef Stew

Michael’s mom is coming for dinner so he jazzes up some of her classics. Beef stew, mashed potatoes and spinach salad with pears, walnuts and raspberry vinaigrette all get a Michael makeover to impress Mom.

• Beef Broth
• Beef Stew
• Brown Butter Mashed Potatoes
• Spinach Salad with Pears, Walnuts and Raspberry Vinaigrette

Beef Broth

Ingredients:

Beef Broth

• 5 kg. of oxtails, short ribs, or beef bones
• 4 x chopped onions
• 1 heads of celery, chopped
• 6 x carrots, chopped
• 1 lb. of mushrooms, chopped
• 1 x small can of tomato paste
• 1/2 bottle of red wine
• 5 x large sprigs of fresh thyme
• 2 x large sprigs of fresh rosemary
• 4 x bay leaves

Directions:

Beef Broth

1. Preheat oven to 400 degrees.
2. Roast bones and vegetables in oven until golden brown and well caramelized. Add a splash of water to the roasting pan and dissolve any browned bits in the pan. Place in a large stockpot and add tomato paste, veggies, wine and herbs. Cover with cold water and bring to a boil. Turn down heat and simmer for 4-5 hours.
3. Strain stock into a clean pot and simmer until reduced by half.

Beef Stew

Yield: 4

Ingredients:

Beef Stew

• 2 lb. of beef short ribs, cut into 2” pieces
• 3 tbsp of olive oil
• 3 x onions, chopped
• 3 x carrots, sliced
• 3 stalks of celery
• 1 heads of garlic, peeled
• 3 cups red wine
• 1/4 cup of tomato paste
• 1 can of beef stock
• 3 x bay leaves
• 3 sprigs of fresh thyme
• Salt and pepper

Directions:

Beef Stew

1. Heat oil in a large pot, season ribs and brown evenly and thoroughly. Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.
2. Serve with mashed potatoes.

Brown Butter Mashed Potatoes 2

Yield: 4

Ingredients:

Brown Butter Mashed Potatoes

• 4 x Yukon Gold potatoes
• 1 stick of butter
• Large pinch of nutmeg
• Salt and pepper
• 1 cup of milk or 1 cup cream

Directions:

Brown Butter Mashed Potatoes

1. Cut potatoes in half and place in a steamer. Cover with a lid and steam over medium heat for 20 minutes, until potatoes are tender when pierced with a knife.
2. Melt butter in a small saucepan. Let it foam once and then continue to cook over low heat until it begins to brown. When it is just golden, take it off of the heat and add the milk.
3. Add brown butter, nutmeg, milk, salt and pepper to the potatoes. Mash potatoes in a bowl with a potato masher.

Spinach Salad with Pears, Walnuts and Raspberry Vinaigrette

Yield: 4

Ingredients:

For the Salad:

• 1 bag of baby spinach
• 1 x granny smith apple, cored and sliced
• 1 x pear, cored and sliced
• 1/2 of a red onion, sliced thinly
• 1/2 cup of walnuts

For the Raspberry Vinaigrette:

• 1/2 cup of red wine vinegar
• 1 cup of olive oil
• 1/2 cup of frozen raspberries
• dash of hot sauce
• Salt and pepper

Directions:

For the Salad:

1. Place salad ingredients into a salad bowl and toss with the vinaigrette.

For the Raspberry Vinaigrette:

1. Puree vinaigrette ingredients with an immersion blender, or in a blender.

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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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Indian Lamb Curry

An adventurous spirit leads Michael to the bright flavours of India. Lamb curry, aromatic basmati rice, spicy cilantro relish and cucumber mint raita are surprisingly easy to prepare.

• Aromatic Basmati Rice
• Cucumber Mint Raita
• Garam Masala
• Lamb Curry
• Pea Pancakes
• Spicy Cilantro Relish
  

Aromatic Basmati Rice

Yield: 2

Ingredients:

Aromatic Basmati Rice

• 1 cup of basmati rice
• 1 1/2 cups of water
• 1 tsp of garam masala
• pinch of salt

Directions:

Aromatic Basmati Rice

1. Put rice, water and seasonings into a saucepan and bring to a boil. Turn heat down, cover and simmer for 20 minutes. Turn heat off and let rest 5 to 10 minutes.

Cucumber Mint Raita

Yield: 4

Ingredients:

Cucumber Mint Raita

• 1 cup of plain yogurt
• 1 x cucumber
• 1 x small bunch of fresh mint, chopped

Directions:

Cucumber Mint Raita

1. Grate cucumber into a small bowl. Add yogurt and mint and season with salt and pepper.
2. Mix well.

Garam Masala

Ingredients:

Garam Masala

• 2 tbsp of ground cardamom
• 2 tbsp of ground cinnamon
• 2 tbsp of ground cloves
• 2 tbsp of whole cumin
• 2 tbsp of peppercorns

Directions:

Garam Masala

1. Blend everything together in a spice grinder, or by hand with a mortar and pestle.

Indian Lamb Curry

Ingredients:

Indian Lamb Curry

• 2 x onions, chopped
• 2 tbsp vegetable oil
• 5 x cloves of garlic, minced
• 1 x green chili, minced
• 3 tbsp curry powder
• 1 x boneless shoulder of lamb, fat trimmed and meat cut into 2 inch pieces
• 1 x potato, cubed
• 1 x turnip, chopped into 1inch pieces
• 3 x carrots, cut into 1inch pieces
• 1 x 28 oz can of chopped tomatoes
• Salt

Directions:

Indian Lamb Curry

1. Place a large pot over medium-high heat and add oil
2. When it’s hot, add onions and sauté for 3 minutes and then add garlic. Continue to sauté and then add chili. Cook until everything has softened and is beginning to caramelize.
3. Add curry powder and cook out for a few minutes to release its aroma. Add lamb and stir vigorously.
4. Add the vegetables and can of tomatoes and top up with 1 can full of water.
5. Season with salt and bring to a simmer. Cover stew with a lid and simmer for 1 hour.

Pea Pancakes

Yield: 4

Ingredients:

Pea Pancakes

• 1 cup of frozen peas, thawed
• 1 x large egg
• 1 x onion, chopped
• 1 clove of garlic
• 1 tbsp of chopped cilantro
• 2 tbsp of water
• 2 tbsp of oil
• 1 cup of chickpea or 1 cup white flour
• 1 tsp of baking powder
• 1 tsp of curry powder
• 1 tsp of salt
• 2 tbsp of oil

Directions:

Pea Pancakes

1. Put peas, egg, onion and garlic, cilantro, water and oil into the bowl of a food processor and puree.
2. Add flour, baking powder, curry powder and salt and puree until a smooth batter forms.
3. Heat a skillet over medium heat and add 2 tbsp of oil. Using a small ladle, add batter to the hot pan to make 3” pancakes. Cook on the first side until bubbles form on top, flip and cook the other side until golden brown.

Spicy Cilantro Relish

Ingredients:

Spicy Cilantro Relish

• 1 bunch of fresh cilantro
• Juice of 1 lemon
• 2 tbsp of water
• 1 tsp of cumin seed
• 1 x small green chili

Directions:

Spicy Cilantro Relish

1. Place ingredients into a bowl and blend with an immersion blender. Alternately puree in a food processor.

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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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Summer Salads

It’s a beautiful day for a picnic and Michael improvises cold salads to maximize his time outdoors. A feast of Asian spinach salad with orange dressing, Asian cabbage salad, salsa, and tuna potato salad is made complete with homemade ice cream sandwiches.

• Asian Cabbage Salad
• Ice Cream Sandwiches
• Salsa
• Spinach Salad with Orange Vinaigrette
• Tuna Potato Salad

Asian Cabbage Salad

Yield: 4

Ingredients:

Asian Cabbage Salad

• 3 tbsp canola oil
• 1 heads of red cabbage, sliced thinly
• 2 cups of bean sprouts
• 2 cups of snow peas, thinly sliced
• 2 x carrots, shredded
• 3 tbsp of soya sauce
• 3 tbsp of honey
• dash of sesame oil
• Juice of 2 limes
• 1/2 cup of fresh cilantro leaves
• Salt and pepper

Directions:

Asian Cabbage Salad

1. Heat oil in a large pot and add cabbage. Season with salt and pepper and stir-fry for about 5 minutes, until it begins to get soft. Add bean sprouts, snow peas, carrots and stir fry for about 2 more minutes.
2. Whisk together the soya sauce, honey, sesame oil, lime juice and add to the cabbage along with the cilantro leaves. Toss well and adjust seasoning.

Ice Cream Sandwiches

Yield: 6

Yield: 6 sandwiches (depending on size of cookies)

Ingredients:

Ice Cream Sandwiches

• 1/2 cup of butter
• 1/2 cup of sugar
• 2 x large eggs
• 2 cups of chocolate chips
• 1 1/2 cups of flour
• 2 tbsp of cocoa
• 1 tsp of baking powder
• pinch of salt
• Vanilla ice cream

Directions:

Ice Cream Sandwiches

1. Preheat oven to 350 degrees.
2. Whiz butter and sugar together in a food processor. Add eggs and continue to whiz. Add chocolate chips and whiz until they are ground into small bits
3. Sift together the flour, cocoa, baking powder and salt and add to the food processor. Pulse until incorporated.
4. Roll dough into balls the size of golf balls. Place on a baking sheet and press down to flatten. Bake for about 6-8 minutes. Let cool.
5. Place a cookie on a baking sheet and top with one heaping scoop of ice cream. Put another cookie on top and push down until the ice cream spreads out and reaches the edges. It should be about an inch thick and evenly dispersed. Continue until desired number of sandwiches have been assembled and put in the freezer. You may need to put each sandwich into the freezer immediately after assembly to avoid excessive melting.

Salsa

Ingredients:

Salsa

• 4 x ripe tomatoes
• 1 cup of tightly packed fresh cilantro leaves
• 6 x green onions
• Juice and zest of 2 limes
• 1 x chipotle pepper
• 1 tbsp of ground cumin
• 1/2 cup of olive oil
• Salt

Directions:

Salsa

1. Puree everything in a food processor until smooth. Add salt to taste. Serve with tortilla chips

Spinach Salad with Orange Vinaigrette

Yield: 2

Ingredients:

For the Salad:

• 1 bag of baby spinach leaves
• 1 x red onion, sliced thinly

For the Vinaigrette:

• 2 tbsp of orange juice concentrate
• 2 tbsp of olive oil
• 1 tbsp of Dijon mustard
• Salt and pepper

Directions:

For the Salad:

1. Put the spinach and onion into a large salad bowl and toss with the vinaigrette.

For the Vinaigrette:

1. Whisk ingredients together until emulsified. Season with salt and pepper.

Tuna Potato Salad

Yield: 4

Ingredients:

Tuna Potato Salad

• 2 lb. of baby red potatoes, cut in half
• 1 lb. of green beans, cleaned
• 1 cup of calamata black olives
• 1/2 cup of olive oil
• 1 x heaping tbsp of Dijon mustard
• Zest and juice of 2 lemons
• 1 x 8 oz tuna steak
• Salt and pepper

Directions:

Tuna Potato Salad

1. Steam potatoes in a stovetop steamer until tender.
2. Remove potatoes to a bowl and add green beans to the steamer. Steam until bright green and still slightly crisp. Add to the potatoes along with the olives, olive oil, mustard, lemon zest and juice and season well. Toss to incorporate everything.
3. Begin to heat a cast iron pan or sauté pan over medium-high heat. Rub both sides of tuna steak with salt and pepper. When the pan is hot, sear the tuna for 2 minutes per side. It should be rare in the middle.
4. Slice the tuna and lay over the potato salad base.

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Chef At Large

7 Chocolate Courses

Dominique and Cindy Duby are Canada’s most notable pastry chefs and sought after "Sweet Ambassadors". They put it all on the line with a 7-course sweet and savoury “molecular gastronomy” meal. Each course features chocolate and the dinner is served at the famous Bel-Air Hotel in Hollywood. Michael travels with them as the Duby’s crusade in the name of science and their food is put to the test.

Luncheon Omelet

Weekends are a time to take it easy, letting weekday tensions fade away. A classic omelet with thyme and cheddar, fruit salad with orange mint dressing and butterscotch breakfast buns make up this simple, tasty weekend brunch.

• Butterscotch Breakfast Buns
• Classic Omelet with Fresh Thyme and Cheddar
• Fruit Salad with Mint
• Yogurt Cheese

Butterscotch Breakfast Buns

Yield: 12

Ingredients:

For the Bread Dough:

• 3 cups of all-purpose flour
• 1 cup of rolled oats
• 2 tsp of salt
• 1 1/2 cups of tepid water
• 1 tbsp yeast
• 1 oz of honey
• 1 oz of olive oil
• 1 oz of dried milk powder
• Zest of 2 oranges

For the Buns:

• 1 cup of sugar
• 1 stick of butter, in chunks

Directions:

For the Bread Dough:

1. Arrange flour, oats and salt in a pile on a work surface. Make a well in the centre and pour in the water. Sprinkle the yeast over it and then the honey, oil, milk powder and zest. Slowly start to bring the flour mixture into the water and yeast mixture until all of the liquid has been absorbed and a dough begins to form. Knead for 10 minutes, until the dough is smooth and elastic. Place in a well-oiled bowl; turn dough to coat and then cover with a kitchen towel. Place in a warm spot and let rise for 1 hour, until it doubles in size.

For the Buns:

1. Preheat oven to 375 degrees.
2. Pour sugar into a 12-inch skillet and pour in an equal amount of water. Bring to a boil and let the sugar dissolve without stirring it. As the water begins to evaporate, the sugar will begin to caramelize. When it has reached a golden brown colour, add the butter and whisk until it is smooth and thickened. Let cool in the pan.
3. Put the risen dough on a cutting board and punch it back. Roll it out into a log and slice into 12 pieces. Place the slices in the caramel pan so that they are just barely touching and set aside to rise again for about 30 minutes.
4. Bake for 25 to 30 minutes and then invert onto a serving dish.

Classic Omelet with Fresh Thyme and Cheddar

Yield: 1

Ingredients:

Classic Omelet with Fresh Thyme and Cheddar

• 2 x eggs
• Splash of water
• 1 tsp of chopped fresh thyme
• 2 tbsp of grated cheddar cheese
• Salt and pepper
• 1 tbsp of butter

Directions:

Classic Omelet with Fresh Thyme and Cheddar

1. Whisk together eggs, water, thyme, cheese and salt and pepper to taste.
2. Heat a non-stick pan over medium-high heat. Add butter and when it begins to foam pour in the egg mixture. Lift the pan and begin to swirl it around so the egg covers the bottom and begins to cook. Continue to move the pan around and lift edges of the omelet to let the uncooked egg run to the bottom. It is done when the top is just cooked and the bottom is beginning to brown slightly. Fold omelet in half and slide onto a serving dish.

Fruit Salad with Mint

Yield: 6

Ingredients:

Fruit Salad with Mint

• 1 x watermelon
• 1 x red delicious apple, core removed and sliced
• 1 x kiwifruit, peeled and sliced
• 12 x strawberries, hulled and quartered
• 1 x orange, segmented
• 1 x mango, cubed
• 1 cup of fresh blueberries
• 1 cup of blackberries
• 1 cup of seedless grapes
• 1 bunch of fresh mint, sliced thinly

Directions:

Fruit Salad with Mint

1. Cut watermelon in half and scoop out about 2-dozen balls from one half of the melon with a melon baller or teaspoon. Scoop out the flesh from the other half and reserve the melon to use as a salad bowl.
2. Toss all fruit together with the mint and spoon into the watermelon bowl.

Yogurt Cheese

Ingredients:

Yogurt Cheese

• 1 L of full fat plain yogurt

Directions:

Yogurt Cheese

1. Line a medium-sized kitchen sieve with 2 coffee filters and place it over a bowl. Pour in the yogurt, cover with plastic wrap and place in refrigerator overnight to drain. Much of the yogurts moisture will drain and it will resemble a soft cheese.

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Chef At Large

The Art of Achatz

Thirty-one year old culinary whiz kid Grant Achatz has wowed diners across the United States and garnered accolades worldwide, including the prestigious James Beard Foundation Rising Star Chef in America Award. Michael visits Achatz in Chicago at his newly opened ALINEA restaurant to explore the world of molecular gastronomy. The restaurant features a 25 course-tasting menu that defies boundaries of the dining experience. Two new dishes are added to the menu as Michael asks, “Has fine dining become the culinary equivalent of walking through an art gallery?”

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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