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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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.

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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Turkey Tacos

The everyday flavours of Mexico are the inspiration for tonight’s menu of turkey tacos, cheesy quesadillas, avocado and corn salsa, apple pie burritos, and margaritas.

• Apple Pie Burrito
• Avocado and Corn Salsa
• Cheesy Quesadillas
• Margaritas
• Turkey Tacos

Apple Pie Burrito

Yield: 6

Ease of Preparation: Easy
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:

The Burrito

• 3 Granny Smith apples, cored and cut into large chunks
• 2 tbsp + 2 tbsp apple juice
• 1 cup brown sugar
• 1 tbsp cinnamon
• 1 tbsp cornstarch
• 1/2 cup chopped walnuts
• 6 flour tortillas
• Dulce de Leche, for garnish

The Dulce de Leche

• 1 can sweetened condensed milk, label removed

Directions:

The Burrito

1. Preheat oven to 375°F
2. Put apples in a pot with all but 2 tbsp of the apple juice, brown sugar and cinnamon.
3. Bring to a boil and then simmer until the apples are beginning to break down and thicken, about 15 minutes.
4. Stir cornstarch into the remaining 2 tbsp of apple juice and then stir mixture into the apples.
5. Stir in walnuts.
6. Lay a flour tortilla onto a flat work surface and spoon a large spoonful of the apple mixture along the edge closest to you.
7. Fold in the sides and then roll up the burrito.
8. Repeat with the remaining tortillas.
9. Place on a baking sheet seam side down and bake until crispy and golden, about 15 minutes.
10. Spoon some Dulce de Leche over burritos and serve.

The Dulce de Leche

1. Place can of milk into a medium saucepan and fill with water, covering the top of the can with at least 2 inches of water.
2. Place over medium-high heat and bring to a boil. Simmer can for 3 hours, adding water if necessary to keep the can submerged.
3. Do not let the pan boil dry or the can could explode, as long as it is submerged in hot simmering water it is safe!
4. Remove can and let cool completely.
5. The milk will be transformed into a very thick, dark caramel. Spoon over burritos.

Avocado and Corn Salsa

Yield: 2

Ease of Preparation: Easy
Yield: 2 cups
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:

Avocado and Corn Salsa

• 1 cup frozen corn
• 1 x avocado, pit removed and flesh chopped
• 1 x small red onion, chopped
• Juice of 1 lime
• 1 tbsp ground cumin
• 1 x small bunch fresh cilantro, chopped
• Sea salt
• Dash hot sauce

Directions:

Avocado and Corn Salsa

1. Toss all the ingredients together and either serve immediately or refrigerate overnight.

Cheesy Quesadillas

Yield: 4

Ease of Preparation: Easy
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:

Cheesy Quesadillas

• 4 x flour tortillas
• 1 cup Monterrey Jack or cheddar cheese, grated
• Avocado Corn Salsa (recipe from this episode) or other salsa
• Oil

Directions:

Cheesy Quesadillas

1. Lay each tortilla flat and place a large spoonful of salsa along one side.
2. Sprinkle with a quarter cup of the grated cheese and fold tortilla in half, pressing down slightly.
3. Heat a large skillet over medium heat and add oil.
4. Fry the quesadillas on one side until golden and crisp then turn over and toast the other side.
5. Slice into wedges and serve with more salsa and sour cream.

Margaritas

Yield: 4

Ease of Preparation: Easy. 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:

Margaritas

• 1/2 cup lemon juice
• 1/2 cup lime juice
• 1 cup tequila
• 1 cup Triple Sec or Grand Marnier
• 4 cups ice cubes
• 2 tbsp honey
• 2 whole limes, 1 sliced into rounds

Directions:

Margaritas

1. Place all the ingredients including just one of the limes into a blender and blend until ice is crushed and drink is smooth.
2. Pour into 4 margarita glasses and garnish with a lime round.
3. Serve immediately.

Turkey Tacos

Yield: 4

Ease of Preparation: Easy. 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:

The Filling

• 2 onions, peeled and chopped
• 3 cloves cloves garlic, peeled and minced
• 3 Tbsps olive oil
• 1 lb. ground turkey
• 1 x 28 oz. can whole tomatoes
• 1/4 cup chili powder
• 1 x 17 oz. can black beans
• 12 taco shells

The Salsa

• 2 ripe tomatoes, chopped
• Half a red onion, chopped
• Half a bunch fresh cilantro, chopped
• Juice of 1 lime
• Sea salt

Toppings

• Sour cream
• Sliced green onions
• Grated cheddar
• Lettuce leaves

Directions:

The Filling

1. Sauté the onions and garlic with the olive oil in a large skillet over medium-high heat until they soften, then add ground turkey, breaking it up with a spoon as it begins to brown.
2. When it's browned, add tomatoes and stir, breaking them up with a spoon.
3. Add the chili powder and black beans and season with salt.
4. Let simmer until all liquid has evaporated and mixture is thickened.

The Salsa

1. Toss ingredients together and set aside to let flavours mingle.

Assembly

1. Line taco shells with a lettuce leaf and then add a spoonful of filling and some salsa.
2. Garnish with your choice of toppings and crunch away!

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