Paella
Makes 8 Servings
Saffron is a critical ingredient in paella so be sure not to leave it out.
Ingredients
6 oz (170 g) chorizo sausage
4 chicken legs
1 tbsp (15 ml) olive oil
1/4 tsp (5 ml) saffron threads
3 1/2 cups (830 ml) chicken stock
1 onion, chopped
2 cloves garlic, minced
1 can (28 oz) diced tomatoes
1 bay leaf
1 green pepper, seeded and chopped
2 cups (480 ml) uncooked long grain rice
1/2 tsp (2.5 ml) salt
1 tsp (5 ml) pepper
12 oz (340 g) clams
12 mussels
12 shrimp
8 lemon wedges (optional)
Preparation
Prepare meat by cutting sausage into 1/2 inch thick slices and removing skin from chicken. Cut through each chicken leg at the joint, separating the thigh and drumstick. In a large paella pan or skillet, heat oil over high heat. Fry sausage slices until browned on both sides. Remove to platter leaving oil and sausage drippings in pan. Add chicken pieces to pan, reducing heat to medium and cooking until browned (about 7 minutes per side). Transfer to platter with sausage. In separate bowl or measuring cup stir saffron into chicken stock and set aside. Add onion and minced garlic to pan, cooking until softened. Add stock, tomatoes, green pepper, salt, pepper and bay leaf. Bring to a boil. Stir in rice and then chicken. Reduce heat to low, cover and simmer gently for about 20 minutes. Add sausage to mixture and continue to simmer 10 minutes. Meanwhile scrub clams and mussels under cold running water discarding any with cracked shells or ones that do not close when tapped. Add clams, mussels and shrimp to rice mixture until partially covered. Cook over low heat until rice is tender and clams and mussels open, approximately 8-10 minutes. Discard any clams or mussels that don't open. Remove bay leaf. Serve immediately garnishing with lemon wedges if desired.
4th of July Burgers
Makes 4 Servings
Ingredients
1 1/2 lbs, (680 g) ground sirloin
1 tbsp (15 ml) Worcestershire sauce
1 egg lightly beaten
1/2 onion finely chopped (optional)
Preparation
Preheat grill to high heat. In large bowl mix together all ingredients. Form into 4 patties, slightly indenting center with thumb to maintain shape while cooking. Grill for 5 minutes per side or until well done. Serve with your favorite buns and condiments.
Beef Tenderloin with Red Wine Sauce
Makes 4 Servings
Ingredients
2 lbs (1 kg) beef tenderloin
3 tbsp (45 ml) canola oil, divided
1 cup (240 ml) thinly sliced mushrooms
1 shallot chopped
1 clove garlic, minced
3 tbsp (45 ml) flour
1 1/2 cups (355 ml) Merlot
1 can, 10 1/2 ounces (310 ml) beef broth about
1/2 tsp (2.5 ml) fresh ground pepper
1/4 tsp (1.25 ml) dried leaf thyme
Salt to taste
Preparation
Preheat oven to 400 °F. Sprinkle beef tenderloin generously with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over high heat. Add beef and cook until brown on all sides, about 5 minutes, reserving drippings in skillet for the sauce. Transfer to a rack placed over a baking pan. Roast in oven for approximately 35 minutes or until a meat thermometer registers 125 °F for medium rare. Meanwhile add remaining 2 tablespoons oil to skillet with pan drippings. Once heated add mushrooms, shallots and garlic sautéing over medium heat until tender. Blend in flour. Add the Merlot and beef broth simmering uncovered until reduced by about 1/2. Stir in ground pepper and thyme. Cut beef tenderloin crosswise into 1/4 inch thick slices. Divide sauce equally among beef slices and serve.
Filet Mignon
Makes 2 Servings
Ingredients
2, 8 oz (225 g) beef tenderloin steaks, cut to 1 inch thickness
2 tsp (10 ml) olive oil
1 clove garlic, minced
1/2 tbsp (8 ml) rosemary
1/4 tsp (3 ml) pepper
Salt to taste
2 slices bacon
Preparation
Set oven to Broil with oven rack in highest position. Mix olive oil with minced garlic, rosemary, salt and pepper. Rub steaks with mixture. Wrap one slice of bacon around each steak securing with a toothpick. Place steaks onto a broiler pan and broil 5 to 7 minutes. Turn steaks over and broil an additional 5 to 7 minutes or until desired doneness.
Chocolate Mocha Brownie Cake
Makes 8 - 10 Servings
Ingredients
3/4 cup (180 ml) butter
4 oz (115 g) unsweetened coarsely chopped chocolate
2 cups (500 ml) sugar
1 tbsp (15 ml) instant coffee granules
1 tsp (4 ml) vanilla
4 large eggs
1 cup (250 ml) all-purpose flour
3/4 cup (180 ml) semi-sweet chocolate chips
Chocolate Icing
1 cup (250 ml) white sugar
1/2 cup (125 ml) cocoa powder
1/4 cup (60 ml) milk
1/4 cup (60 ml) butter
1 tsp (4 ml) vanilla
Preparation
Preheat oven to 375 °F. Line a 15" x 10" baking pan with foil, leaving excess over edge. Grease foil well with tbsp butter. Leave excess clean. Melt butter with unsweetened chocolate in a double boiler, stirring until smooth. Remove pan from heat and stir in sugar, instant coffee and vanilla. Add eggs, one at a time. Toss flour and chocolate chips in a separate bowl and add to wet mixture just until mixed. Spread batter evenly and cook approximately 20 minutes (sides will pull away from pan). Cool in pan for 5 minutes and then remove from pan using excess foil edges at either end. Ice with chocolate icing (recipe listed below).
**For that Special Occasion, feel free to cut into round disks, layer and add raspberry jam in the centre, completely ice with chocolate icing then drizzle with melted white chocolate or decorate with your favorite treat.
Chocolate Icing
In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla. Bring to a rolling boil, stirring constantly and cook for 1 minute. Remove from heat. Using electric mixer, beat mixture for 3 minutes or until mixtures cools and thickens. Spread onto completely cooled cake.
Braised Lamb Shanks with Penne & Asiago
Makes 6 Servings
Ingredients
1/4 cup (50 ml) olive oil
6 medium lamb shanks
1/2 cup (125 ml) onion, chopped
1/2 cup (125 ml) carrot, chopped
1/4 cup (50 ml) celery, chopped
1 leek (white part only), chopped
1 clove garlic, chopped
4 tomatoes, peeled, seeded and chopped
1 bay leaf
2 sprigs thyme
2 sprigs rosemary
2 cups (500 ml) white wine
2 cups (500 ml) chicken stock
kosher salt and white pepper to taste
Sauce
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 onion, chopped
4 cups (1 L) tomatoes, good-quality canned tomatoes
2 tsp (10 ml) chipotle pepper in adobo (or substitute chili peppers to taste)
2 tsp (10 ml) tomato paste
1 cup (250 ml) white wine
kosher salt
1 tbsp (15 ml) basil, shredded
1 tsp (5 ml) oregano, chopped
2 tsp (10 ml) thyme, chopped
Penne & Asiago
3 cups (750 ml) penne noodles, blanched
2 cups (500 ml) braised lamb shanks, chopped
2 cups (500 ml) spicy tomato sauce (as above)
6 eggs, hard boiled, peeled and halved
2 cups (500 ml) spinach, stems removed
1 cup (250 ml) grated mozzarella cheese
1 cup (250 ml) grated Asiago cheese
kosher salt and white pepper to taste
Preparation
Heat the olive oil in a large pot over medium-high heat. Add the shanks and cook, turning frequently, until all sides are golden brown, about 10 minutes. Remove the shanks from the pan and add the onion, carrot, celery, leek and garlic. Reduce the heat to moderate and sauté the vegetables, stirring frequently, for about 5 minutes, or until golden brown. Return the shanks to the pot along with all the cooking juices that have seeped out of the meat. Add the tomatoes, herbs, white wine and stock. Bring to a boil then reduce the heat to a simmer. Cook for 3-4 hours at a simmer until the meat separates from the bone and is fork tender. If at any point the meat begins to show through, add enough water to cover. Remove the shanks form the pot and let cool to room temperature. Gently strip the lamb meat from the shank bones. Discard the bone and chop the meat into 1-inch (2-cm) pieces. Refrigerate the lamb until required.
Sauce
In a large saucepan, heat the olive oil over medium-high heat. Add the garlic and onion and sauté until the onion is light brown. Add the tomatoes, pepper and tomato paste; stir well. Add the wine and season with salt and pepper. Simmer the sauce for 1 hour, or until it has thickened. Add the herbs at the last moment and stir. Reserve until required.
Penne & Asiago
Preheat oven to 375° (190° C) In a large bowl, combine the blanched penne noodles with the braised lamb shanks, spicy tomato sauce, hard boiled eggs, spinach and cheeses. Season with salt and pepper and stir to combine. Transfer to a casserole and bake for 40 minutes or until heated through. Serve.
Roasted Duck Breast with Quinoa &
Cherry Merlot Reduction
Makes 6 Servings
Ingredients
3 whole duck breasts, each weighing 6 oz./175 g
kosher salt and white pepper to taste
Salad
1 cup (250 ml) duck stock
1 cup (250 ml) quinoa, rinsed in cold water and strained
kosher salt and white pepper to taste
1/2 tsp (2 ml) orange oil
1 shallot, finely chopped
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) sherry wine vinegar
Sauce
1 cup (250 ml) veal stock
1 cup (250 ml) Merlot
1 cup (250 ml) sweet cherries
1 tbsp (15 ml) unsalted butter
2 tbsp (30 ml) honey
1 tbsp (15 ml) sherry vinegar
Preparation
Preheat the oven to 400° F (200° C). Season the duck breasts, place them on a non-stick baking sheet and bake, skin-side down, for 35 minutes. Do not turn the duck breasts while baking. Remove from the oven and let the meat rest for 5 minutes. Carve the duck and place equal portions on 6 warm dinner plates. Serve accompanied by quinoa salad and cherry sauce.
Salad
In a small saucepan over medium-high heat, bring the duck stock to a simmer. Pour the quinoa into the simmering stock and cook for about 25 minutes or until the duck stock has been absorbed. Add the remaining ingredients and season with salt and pepper.
Sauce
In a small saucepan reduce the veal stock until only 1/4 cup (50 ml) remains. Add the Merlot, bring to a boil and reduce again until only 1/2 cup (125 ml) remains. Add cherries, butter, honey and sherry vinegar. Bring to a boil, reduce heat and simmer until the cherries have cooked down and the sauce has thickened slightly, about 10 minutes. Keep sauce warm.