19 by zhangyun

VIEWS: 63 PAGES: 3249

									Show                 Episode Title




Licence To Grill 2   5079     Friday Night
                              Bbq




Licence To Grill 2   5080     Bbq Brunch




Licence To Grill 2   5081     Cannonball
                              Party




Licence To Grill 2   5082     United Way
                              Bbq
Licence To Grill 2   5084   The Beach
                            Bbq




Licence To Grill 2   5087   Fight Night
                            Party




Licence To Grill 2   5087   Fight Night
                            Party




Licence To Grill 2   5088   Cd Release
                            Party




Licence To Grill 2   5089   Doc‟S
                            Celebration
Licence To Grill 2   5090   Greek Feast
                            Bbq




Licence To Grill 2   5090   Greek Feast
                            Bbq




Licence To Grill 2   5097   Summertime
                            Jazz Bbq




Licence To Grill 2   5098   Golf Clinic
                            Bbq




Licence To Grill 2   5099   Scavenger
                            Hunt Party
Licence To Grill 2   5099   Scavenger
                            Hunt Party




Licence To Grill 2   5101   Summertime
                            Christmas




Licence To Grill 2   5104   No Big Deal




Chef At Large 3      3033




Chef At Large 4      4046   Feeding The
                            Canadian
                            Open
Chef At Large 5      5060   Tomato Man




Licence To Grill 2   5104   No Big Deal




Licence To Grill 2   5081   Cannonball
                            Party




Licence To Grill 2   5097   Summertime
                            Jazz Bbq




Licence To Grill 2   5101   Summertime
                            Christmas
Licence To Grill 2   5104   No Big Deal




Chef At Large 2      2017   River Rafting




Chef At Large 2      2021   Famous
                            People
                            Players




Chef At Large 2      2024   Kid'S Café




Chef At Large 3      3035
Chef At Large 3   3038




Chef At Large 4   4040   Junior Chef
                         Competition




Chef At Large 4   4051   At Your
                         Service




Chef At Large 4   4052   Community
                         Fundraiser




Chef At Large 5   5054   Bar Chefs
Chef At Large 5      5057   Sugar & Ice




Licence To Grill 2   5079   Friday Night
                            Bbq




Licence To Grill 2   5079   Friday Night
                            Bbq




Licence To Grill 2   5079   Friday Night
                            Bbq




Licence To Grill 2   5080   Bbq Brunch
Licence To Grill 2   5080   Bbq Brunch




Licence To Grill 2   5080   Bbq Brunch




Licence To Grill 2   5081   Cannonball
                            Party




Licence To Grill 2   5081   Cannonball
                            Party




Licence To Grill 2   5082   United Way
                            Bbq
Licence To Grill 2   5082   United Way
                            Bbq




Licence To Grill 2   5083   Michael‟S
                            Birthday Bash




Licence To Grill 2   5083   Michael‟S
                            Birthday Bash




Licence To Grill 2   5083   Michael‟S
                            Birthday Bash




Licence To Grill 2   5084   The Beach
                            Bbq
Licence To Grill 2   5084   The Beach
                            Bbq




Licence To Grill 2   5084   The Beach
                            Bbq




Licence To Grill 2   5085   Dragonboat
                            Races Party




Licence To Grill 2   5085   Dragonboat
                            Races Party




Licence To Grill 2   5085   Dragonboat
                            Races Party
Licence To Grill 2   5086   Nascar Bbq




Licence To Grill 2   5086   Nascar Bbq




Licence To Grill 2   5086   Nascar Bbq




Licence To Grill 2   5086   Nascar Bbq




Licence To Grill 2   5087   Fight Night
                            Party
Licence To Grill 2   5088   Cd Release
                            Party




Licence To Grill 2   5088   Cd Release
                            Party




Licence To Grill 2   5089   Doc‟S
                            Celebration




Licence To Grill 2   5089   Doc‟S
                            Celebration




Licence To Grill 2   5090   Greek Feast
                            Bbq
Licence To Grill 2   5090   Greek Feast
                            Bbq




Licence To Grill 2   5090   Greek Feast
                            Bbq




Licence To Grill 2   5091   Texas
                            Hold„Em Bbq




Licence To Grill 2   5091   Texas
                            Hold„Em Bbq




Licence To Grill 2   5091   Texas
                            Hold„Em Bbq
Licence To Grill 2   5091   Texas
                            Hold„Em Bbq




Licence To Grill 2   5097   Summertime
                            Jazz Bbq




Licence To Grill 2   5097   Summertime
                            Jazz Bbq




Licence To Grill 2   5098   Golf Clinic
                            Bbq




Licence To Grill 2   5098   Golf Clinic
                            Bbq
Licence To Grill 2   5098   Golf Clinic
                            Bbq




Licence To Grill 2   5099   Scavenger
                            Hunt Party




Licence To Grill 2   5100   Slo Pitch Bbq




Licence To Grill 2   5100   Slo Pitch Bbq




Licence To Grill 2   5101   Summertime
                            Christmas
Licence To Grill 2   5102   Picture
                            Perfect Bbq




Licence To Grill 2   5102   Picture
                            Perfect Bbq




Licence To Grill 2   5102   Picture
                            Perfect Bbq




Licence To Grill 2   5103   A Saucy
                            Contest




Licence To Grill 2   5103   A Saucy
                            Contest
Licence To Grill 2   5103   A Saucy
                            Contest




Licence To Grill 2   5103   A Saucy
                            Contest




Licence To Grill 2   5104   No Big Deal




Licence To Grill 2   5104   No Big Deal




Licence To Grill 2   5104   No Big Deal
Chef At Large 2   2014   Sen5Es
                         Catering




Chef At Large 2   2015   Rifflin Hitch




Chef At Large 2   2021   Famous
                         People
                         Players




Chef At Large 2   2023   Unilever Test
                         Kitchen




Chef At Large 2   2026   Bon Appetite
Chef At Large 3   3027




Chef At Large 3   3028




Chef At Large 3   3029




Chef At Large 3   3030




Chef At Large 3   3031
Chef At Large 3   3032




Chef At Large 3   3034




Chef At Large 3   3037




Chef At Large 3   3039




Chef At Large 4   4043   East Indian
                         Wedding
Chef At Large 4   4044   Restaurant
                         Menu




Chef At Large 4   4045   Acadian
                         Reunion




Chef At Large 4   4047   Hospital Food




Chef At Large 4   4048   Las Vegas
                         Cuisine




Chef At Large 4   4050   Fighting
                         Hunger
Chef At Large 5      5053   Cook Studio
                            Café




Chef At Large 5      5056   Seven
                            Chocolate
                            Courses




Chef At Large 5      5058   Folk Music
                            Festival




Chef At Large 5      5062   The Art And
                            Craft Of
                            Bread




Licence To Grill 2   5081   Cannonball
                            Party
Licence To Grill 2   5087   Fight Night
                            Party




Licence To Grill 2   5090   Greek Feast
                            Bbq




Licence To Grill 2   5091   Texas
                            Hold„Em Bbq




Licence To Grill 2   5100   Slo Pitch Bbq




Licence To Grill 2   5100   Slo Pitch Bbq
Licence To Grill 2   5101   Summertime
                            Christmas




Chef At Large 2      2019   Molson Indy




Chef At Large 3      3036




Licence To Grill 2   5079   Friday Night
                            Bbq




Licence To Grill 2   5079   Friday Night
                            Bbq
Licence To Grill 2   5081   Cannonball
                            Party




Licence To Grill 2   5083   Michael‟S
                            Birthday Bash




Licence To Grill 2   5084   The Beach
                            Bbq




Licence To Grill 2   5084   The Beach
                            Bbq




Licence To Grill 2   5085   Dragonboat
                            Races Party
Licence To Grill 2   5085   Dragonboat
                            Races Party




Licence To Grill 2   5086   Nascar Bbq




Licence To Grill 2   5086   Nascar Bbq




Licence To Grill 2   5087   Fight Night
                            Party




Licence To Grill 2   5088   Cd Release
                            Party
Licence To Grill 2   5090   Greek Feast
                            Bbq




Licence To Grill 2   5090   Greek Feast
                            Bbq




Licence To Grill 2   5091   Texas
                            Hold„Em Bbq




Licence To Grill 2   5091   Texas
                            Hold„Em Bbq




Licence To Grill 2   5091   Texas
                            Hold„Em Bbq
Licence To Grill 2   5098   Golf Clinic
                            Bbq




Licence To Grill 2   5098   Golf Clinic
                            Bbq




Licence To Grill 2   5099   Scavenger
                            Hunt Party




Licence To Grill 2   5099   Scavenger
                            Hunt Party




Licence To Grill 2   5100   Slo Pitch Bbq
Licence To Grill 2   5100   Slo Pitch Bbq




Licence To Grill 2   5101   Summertime
                            Christmas




Licence To Grill 2   5102   Picture
                            Perfect Bbq




Chef At Large 2      2016   Caribana




Chef At Large 4      4041   Edible
                            Schoolyard
Chef At Large 5      5055   The Art Of
                            Atchez




Chef At Large 5      5059   Rideau Hall




Licence To Grill 2   5082   United Way
                            Bbq




Licence To Grill 2   5089   Doc‟S
                            Celebration




Chef At Large 2      2018   Kosher Food
Chef At Large 2   2022   Vineland
                         Estates




Chef At Large 4   4049   First Nations
                         Potlatch




Chef At Large 5   5061   Firehouse
                         Food




Chef At Large 5   5063   Wild Wild
                         Mushrooms




Christmas Cooks          Salmon
Christmas Cooks   Turkey




Christmas Cooks   Gino Serves
                  Garlic And
                  Rosemary
                  Roasties




Christmas Cooks   Cocktails And
                  Canapes




Christmas Cooks   Cocktails And
                  Canapes




Christmas Cooks   Gino Serves
                  Polletto Con
                  Peperonata
Christmas Cooks   Christmas




Christmas Cooks   Christmas




Christmas Cooks   Turkey




Christmas Cooks   Vegetables




Christmas Cooks   Cocktails And
                  Canapes
Christmas Cooks   Cocktails And
                  Canapes




Christmas Cooks   Brian Serves
                  Sausage And
                  Pancake Stew




Christmas Cooks   Antony
                  Serves Mince
                  Pies In 2
                  Ways




Christmas Cooks   Antony
                  Serves Mince
                  Pies In 2
                  Ways




Christmas Cooks   Turkey
Christmas Cooks   Mary Serves
                  Buttered Peas
                  With Sugar
                  Snaps




Christmas Cooks   Cocktails And
                  Canapes




Christmas Cooks   Cocktails And
                  Canapes




Christmas Cooks   Mary Serves
                  Pasta With
                  Parma Ham,
                  Broccoli,
                  Parmesan
                  And Crème
                  Fraiche


Christmas Cooks
Christmas Cooks




Christmas Cooks




Christmas Cooks   Ed Serves
                  Caramalised
                  Balsamic
                  Sprouts




Christmas Cooks   Mulled Wine
                  With Chilli
                  Spiced
                  Popcorn




Christmas Cooks   Mulled Wine
                  With Chilli
                  Spiced
                  Popcorn
Christmas Cooks                        Ed Serves
                                       Lemon Sole
                                       Filets With
                                       Herb And
                                       Bread Cumb
                                       Crust And
                                       Cannellini
                                       Beans

New Scandinavian Cooking - Claus   1   The Rich
Meyer                                  South




New Scandinavian Cooking - Claus   1   The Rich
Meyer                                  South




New Scandinavian Cooking - Claus   1   The Rich
Meyer                                  South




New Scandinavian Cooking - Claus   1   The Rich
Meyer                                  South
New Scandinavian Cooking - Claus   1   The Rich
Meyer                                  South




New Scandinavian Cooking - Claus   2   Food Where
Meyer                                  The Lilacs
                                       Bloom




New Scandinavian Cooking - Claus   2   Food Where
Meyer                                  The Lilacs
                                       Bloom




New Scandinavian Cooking - Claus   2   Food Where
Meyer                                  The Lilacs
                                       Bloom




New Scandinavian Cooking - Claus   2   Food Where
Meyer                                  The Lilacs
                                       Bloom
New Scandinavian Cooking - Claus   2   Food Where
Meyer                                  The Lilacs
                                       Bloom




New Scandinavian Cooking - Claus   2   Food Where
Meyer                                  The Lilacs
                                       Bloom




New Scandinavian Cooking - Claus   2   Food Where
Meyer                                  The Lilacs
                                       Bloom




New Scandinavian Cooking - Claus   2   Food Where
Meyer                                  The Lilacs
                                       Bloom




New Scandinavian Cooking - Claus   2   Food Where
Meyer                                  The Lilacs
                                       Bloom
New Scandinavian Cooking - Claus   2   Food Where
Meyer                                  The Lilacs
                                       Bloom




New Scandinavian Cooking - Claus   3   Food Where
Meyer                                  The Lilacs
                                       Bloom




New Scandinavian Cooking - Claus   3   Food Where
Meyer                                  The Lilacs
                                       Bloom




New Scandinavian Cooking - Claus   3   Food Where
Meyer                                  The Lilacs
                                       Bloom




New Scandinavian Cooking - Claus   4   Cooking Of
Meyer                                  Light
New Scandinavian Cooking - Claus   4   Cooking Of
Meyer                                  Light




New Scandinavian Cooking - Claus   4   Cooking Of
Meyer                                  Light




New Scandinavian Cooking - Claus   5   Sunny
Meyer                                  Strawberries
                                       And Golden
                                       Rape Seed Oil




New Scandinavian Cooking - Claus   5   Sunny
Meyer                                  Strawberries
                                       And Golden
                                       Rape Seed Oil




New Scandinavian Cooking - Claus   5   Sunny
Meyer                                  Strawberries
                                       And Golden
                                       Rape Seed Oil
New Scandinavian Cooking - Claus   5   Sunny
Meyer                                  Strawberries
                                       And Golden
                                       Rape Seed Oil




New Scandinavian Cooking - Claus   6   A Dairies
Meyer                                  Dream




New Scandinavian Cooking - Claus   6   A Dairies
Meyer                                  Dream




New Scandinavian Cooking - Claus   6   A Dairies
Meyer                                  Dream




New Scandinavian Cooking - Claus   7   The Lure Of
Meyer                                  The Mountain
New Scandinavian Cooking - Claus   7   The Lure Of
Meyer                                  The Mountain




New Scandinavian Cooking - Claus   7   The Lure Of
Meyer                                  The Mountain




New Scandinavian Cooking - Claus   7   The Lure Of
Meyer                                  The Mountain




New Scandinavian Cooking - Claus   7   The Lure Of
Meyer                                  The Mountain




New Scandinavian Cooking - Claus   8   Stones And
Meyer                                  Pomes
New Scandinavian Cooking - Claus   8   Stones And
Meyer                                  Pomes




New Scandinavian Cooking - Claus   8   Stones And
Meyer                                  Pomes




New Scandinavian Cooking - Claus   8   Stones And
Meyer                                  Pomes




New Scandinavian Cooking - Claus   9   Danish Brew
Meyer




New Scandinavian Cooking - Claus   9   Danish Brew
Meyer
New Scandinavian Cooking - Claus   9    Danish Brew
Meyer




New Scandinavian Cooking - Claus   9    Danish Brew
Meyer




New Scandinavian Cooking - Claus   9    Danish Brew
Meyer




New Scandinavian Cooking - Claus   9    Danish Brew
Meyer




New Scandinavian Cooking - Claus   10   Sea Bed Soil
Meyer
New Scandinavian Cooking - Claus   10   Sea Bed Soil
Meyer




New Scandinavian Cooking - Claus   10   Sea Bed Soil
Meyer




New Scandinavian Cooking - Claus   10   Sea Bed Soil
Meyer




New Scandinavian Cooking - Claus   10   Sea Bed Soil
Meyer




New Scandinavian Cooking - Claus   11   Waters Of
Meyer                                   Shells
New Scandinavian Cooking - Claus   11   Waters Of
Meyer                                   Shells




New Scandinavian Cooking - Claus   11   Waters Of
Meyer                                   Shells




New Scandinavian Cooking - Claus   11   Waters Of
Meyer                                   Shells




New Scandinavian Cooking - Claus   12   Ice Water
Meyer                                   Cooking




New Scandinavian Cooking - Claus   12   Ice Water
Meyer                                   Cooking
New Scandinavian Cooking - Claus   12   Ice Water
Meyer                                   Cooking




New Scandinavian Cooking - Claus   12   Ice Water
Meyer                                   Cooking




New Scandinavian Cooking - Claus   12   Ice Water
Meyer                                   Cooking




New Scandinavian Cooking - Claus   12   Ice Water
Meyer                                   Cooking




New Scandinavian Cooking - Claus   12   Ice Water
Meyer                                   Cooking
New Scandinavian Cooking - Claus   13   Cooking In
Meyer                                   The Woods




New Scandinavian Cooking - Claus   13   Cooking In
Meyer                                   The Woods




New Scandinavian Cooking - Claus   13   Cooking In
Meyer                                   The Woods




New Scandinavian Cooking - Claus   13   Cooking In
Meyer                                   The Woods




New Scandinavian Cooking - Claus   13   Cooking In
Meyer                                   The Woods
New Scandinavian Cooking - Claus   13   Cooking In
Meyer                                   The Woods




New Scandinavian Cooking - Tina    1    An Island
Nordstorm                               Well Done




New Scandinavian Cooking - Tina    1    An Island
Nordstorm                               Well Done




New Scandinavian Cooking - Tina    2    Royal
Nordstorm                               Swedish Meat
                                        Balls




New Scandinavian Cooking - Tina    2    Royal
Nordstorm                               Swedish Meat
                                        Balls
New Scandinavian Cooking - Tina   2   Royal
Nordstorm                             Swedish Meat
                                      Balls




New Scandinavian Cooking - Tina   2   Royal
Nordstorm                             Swedish Meat
                                      Balls




New Scandinavian Cooking - Tina   3   Midsummer
Nordstorm                             Nights Cream




New Scandinavian Cooking - Tina   3   Midsummer
Nordstorm                             Nights Cream




New Scandinavian Cooking - Tina   3   Midsummer
Nordstorm                             Nights Cream
New Scandinavian Cooking - Tina   3   Midsummer
Nordstorm                             Nights Cream




New Scandinavian Cooking - Tina   3   Midsummer
Nordstorm                             Nights Cream




New Scandinavian Cooking - Tina   4   Topping Off
Nordstorm                             At The Tip




New Scandinavian Cooking - Tina   4   Topping Off
Nordstorm                             At The Tip




New Scandinavian Cooking - Tina   4   Topping Off
Nordstorm                             At The Tip
New Scandinavian Cooking - Tina   4   Topping Off
Nordstorm                             At The Tip




New Scandinavian Cooking - Tina   5   Wild West
Nordstorm                             Cooking




New Scandinavian Cooking - Tina   5   Wild West
Nordstorm                             Cooking




New Scandinavian Cooking - Tina   5   Wild West
Nordstorm                             Cooking




New Scandinavian Cooking - Tina   6   Early Noble
Nordstorm                             Harvest
New Scandinavian Cooking - Tina   6   Early Noble
Nordstorm                             Harvest




New Scandinavian Cooking - Tina   6   Early Noble
Nordstorm                             Harvest




New Scandinavian Cooking - Tina   7   Ice Cold
Nordstorm                             Cooking




New Scandinavian Cooking - Tina   7   Ice Cold
Nordstorm                             Cooking




New Scandinavian Cooking - Tina   7   Ice Cold
Nordstorm                             Cooking
New Scandinavian Cooking - Tina   7   Ice Cold
Nordstorm                             Cooking




New Scandinavian Cooking - Tina   7   Ice Cold
Nordstorm                             Cooking




New Scandinavian Cooking - Tina   8   The Coast Is
Nordstorm                             Clear




New Scandinavian Cooking - Tina   8   The Coast Is
Nordstorm                             Clear




New Scandinavian Cooking - Tina   8   The Coast Is
Nordstorm                             Clear
New Scandinavian Cooking - Tina   8   The Coast Is
Nordstorm                             Clear




New Scandinavian Cooking - Tina   9   A Wild Game
Nordstorm




New Scandinavian Cooking - Tina   9   A Wild Game
Nordstorm




New Scandinavian Cooking - Tina   9   A Wild Game
Nordstorm




New Scandinavian Cooking - Tina   9   A Wild Game
Nordstorm
New Scandinavian Cooking - Tina   10   Deep Dining
Nordstorm




New Scandinavian Cooking - Tina   10   Deep Dining
Nordstorm




New Scandinavian Cooking - Tina   10   Deep Dining
Nordstorm




New Scandinavian Cooking - Tina   10   Deep Dining
Nordstorm




New Scandinavian Cooking - Tina   10   Deep Dining
Nordstorm
New Scandinavian Cooking - Tina   11   Christmas
Nordstorm                              Buffet




New Scandinavian Cooking - Tina   11   Christmas
Nordstorm                              Buffet




New Scandinavian Cooking - Tina   11   Christmas
Nordstorm                              Buffet




New Scandinavian Cooking - Tina   11   Christmas
Nordstorm                              Buffet




New Scandinavian Cooking - Tina   11   Christmas
Nordstorm                              Buffet
New Scandinavian Cooking - Tina   12   Fish Capital
Nordstorm




New Scandinavian Cooking - Tina   12   Fish Capital
Nordstorm




New Scandinavian Cooking - Tina   12   Fish Capital
Nordstorm




New Scandinavian Cooking - Tina   13   The Crayfish
Nordstorm                              Party




New Scandinavian Cooking - Tina   13   The Crayfish
Nordstorm                              Party
New Scandinavian Cooking - Tina   13     The Crayfish
Nordstorm                                Party




New Scandinavian Cooking - Tina   13     The Crayfish
Nordstorm                                Party




New Scandinavian Cooking - Tina   13     The Crayfish
Nordstorm                                Party




Licence To Grill                  1001   Martini
                                         Birthday Bbq




Licence To Grill                  1001   Martini
                                         Birthday Bbq
Licence To Grill   1001   Martini
                          Birthday Bbq




Licence To Grill   1001   Martini
                          Birthday Bbq




Licence To Grill   1001   Martini
                          Birthday Bbq




Licence To Grill   1002   The Bbq For
                          No Reason




Licence To Grill   1002   The Bbq For
                          No Reason
Licence To Grill   1002   The Bbq For
                          No Reason




Licence To Grill   1002   The Bbq For
                          No Reason




Licence To Grill   1003   Parents Night
                          Out




Licence To Grill   1003   Parents Night
                          Out




Licence To Grill   1003   Parents Night
                          Out
Licence To Grill   1003   Parents Night
                          Out




Licence To Grill   1003   Parents Night
                          Out




Licence To Grill   1003   Parents Night
                          Out




Licence To Grill   1007   Baseball &
                          Pulled Pork




Licence To Grill   1007   Baseball &
                          Pulled Pork
Licence To Grill   1007   Baseball &
                          Pulled Pork




Licence To Grill   1007   Baseball &
                          Pulled Pork




Licence To Grill   1007   Baseball &
                          Pulled Pork




Licence To Grill   1007   Baseball &
                          Pulled Pork




Licence To Grill   1005   Nothing But
                          Chicken
Licence To Grill   1005   Nothing But
                          Chicken




Licence To Grill   1005   Nothing But
                          Chicken




Licence To Grill   1005   Nothing But
                          Chicken




Licence To Grill   1005   Nothing But
                          Chicken




Licence To Grill   1006   Garage Sale
                          Breakfast
Licence To Grill   1006   Garage Sale
                          Breakfast




Licence To Grill   1006   Garage Sale
                          Breakfast




Licence To Grill   1006   Garage Sale
                          Breakfast




Licence To Grill   1006   Garage Sale
                          Breakfast




Licence To Grill   1007   Blind Date
                          With Garlic
Licence To Grill   1007   Blind Date
                          With Garlic




Licence To Grill   1007   Blind Date
                          With Garlic




Licence To Grill   1007   Blind Date
                          With Garlic




Licence To Grill   1007   Blind Date
                          With Garlic




Licence To Grill   1008   Toga Party
Licence To Grill   1008   Toga Party




Licence To Grill   1008   Toga Party




Licence To Grill   1008   Toga Party




Licence To Grill   1008   Toga Party




Licence To Grill   1008   Toga Party
Licence To Grill   1008   Toga Party




Licence To Grill   1008   Mediterranea
                          n Dinner




Licence To Grill   1009   Mediterranea
                          n Dinner




Licence To Grill   1009   Mediterranea
                          n Dinner




Licence To Grill   1009   Mediterranea
                          n Dinner
Licence To Grill   1009   Mediterranea
                          n Dinner




Licence To Grill   1009   Mediterranea
                          n Dinner




Licence To Grill   1010   Karaoke
                          Dinner




Licence To Grill   1010   Karaoke
                          Dinner




Licence To Grill   1010   Karaoke
                          Dinner
Licence To Grill   1010   Karaoke
                          Dinner




Licence To Grill   1010   Karaoke
                          Dinner




Licence To Grill   1011   The
                          Engagement




Licence To Grill   1011   The
                          Engagement




Licence To Grill   1011   The
                          Engagement
Licence To Grill   1011   The
                          Engagement




Licence To Grill   1011   The
                          Engagement




Licence To Grill   1011   The
                          Engagement




Licence To Grill   1012   The Lunar
                          Eclipse




Licence To Grill   1012   The Lunar
                          Eclipse
Licence To Grill   1012   The Lunar
                          Eclipse




Licence To Grill   1012   The Lunar
                          Eclipse




Licence To Grill   1012   The Lunar
                          Eclipse




Licence To Grill   1012   The Block
                          Party




Licence To Grill   1013   The Block
                          Party
Licence To Grill   1013   The Block
                          Party




Licence To Grill   1013   The Block
                          Party




Licence To Grill   1013   The Block
                          Party




Licence To Grill   1013   The Block
                          Party




Licence To Grill   1013   The Block
                          Party
Licence To Grill   1013   The Block
                          Party




Licence To Grill   1014   The Mexican
                          Fiesta Recipes




Licence To Grill   1014   The Mexican
                          Fiesta Recipes




Licence To Grill   1014   The Mexican
                          Fiesta Recipes




Licence To Grill   1014   The Mexican
                          Fiesta Recipes
Licence To Grill   1014   The Mexican
                          Fiesta Recipes




Licence To Grill   1014   The Mexican
                          Fiesta Recipes




Licence To Grill   1015   The Mexican
                          Fiesta Recipes




Licence To Grill   1015   The Mexican
                          Fiesta Recipes




Licence To Grill   1015   The Mexican
                          Fiesta Recipes
Licence To Grill   1015   The Mexican
                          Fiesta Recipes




Licence To Grill   1015   The Mexican
                          Fiesta Recipes




Licence To Grill   1015   The Mexican
                          Fiesta Recipes




Licence To Grill   1016   Surprise
                          Guests




Licence To Grill   1016   Surprise
                          Guests
Licence To Grill   1016   Surprise
                          Guests




Licence To Grill   1016   Surprise
                          Guests




Licence To Grill   1016   Surprise
                          Guests




Licence To Grill   1016   Surprise
                          Guests




Licence To Grill   1016   Surprise
                          Guests
Licence To Grill   1017   Da Boys
                          Recipes




Licence To Grill   1017   Da Boys
                          Recipes




Licence To Grill   1017   Da Boys
                          Recipes




Licence To Grill   1017   Da Boys
                          Recipes




Licence To Grill   1017   Da Boys
                          Recipes
Licence To Grill   1017   Da Boys
                          Recipes




Licence To Grill   1018   Soccer
                          Fundraiser
                          Recipes




Licence To Grill   1018   Soccer
                          Fundraiser
                          Recipes




Licence To Grill   1018   Soccer
                          Fundraiser
                          Recipes




Licence To Grill   1018   Soccer
                          Fundraiser
                          Recipes
Licence To Grill   1019   Superstar
                          Celebration
                          Recipes




Licence To Grill   1019   Superstar
                          Celebration
                          Recipes




Licence To Grill   1019   Superstar
                          Celebration
                          Recipes




Licence To Grill   1019   Superstar
                          Celebration
                          Recipes




Licence To Grill   1019   Superstar
                          Celebration
                          Recipes
Licence To Grill   1020   Hole-In-One
                          Recipes




Licence To Grill   1020   Hole-In-One
                          Recipes




Licence To Grill   1020   Hole-In-One
                          Recipes




Licence To Grill   1020   Hole-In-One
                          Recipes




Licence To Grill   1020   Hole-In-One
                          Recipes
Licence To Grill   1020   Hole-In-One
                          Recipes




Licence To Grill   1020   Hole-In-One
                          Recipes




Licence To Grill   1021   Saucy
                          Contest




Licence To Grill   1021   Saucy
                          Contest




Licence To Grill   1021   Saucy
                          Contest
Licence To Grill   1021   Saucy
                          Contest




Licence To Grill   1021   Saucy
                          Contest




Licence To Grill   1021   Saucy
                          Contest




Licence To Grill   1021   Saucy
                          Contest




Licence To Grill   1021   Saucy
                          Contest
Licence To Grill   1022   Girls
                          Championship




Licence To Grill   1022   Girls
                          Championship




Licence To Grill   1022   Girls
                          Championship




Licence To Grill   1022   Girls
                          Championship




Licence To Grill   1022   Girls
                          Championship
Licence To Grill   1023   Burgs And
                          Dogs -
                          Painting The
                          Fence Recipes




Licence To Grill   1023   Burgs And
                          Dogs -
                          Painting The
                          Fence Recipes




Licence To Grill   1023   Burgs And
                          Dogs -
                          Painting The
                          Fence Recipes




Licence To Grill   1023   Burgs And
                          Dogs -
                          Painting The
                          Fence Recipes




Licence To Grill   1023   Burgs And
                          Dogs -
                          Painting The
                          Fence Recipes
Licence To Grill   1023   Burgs And
                          Dogs -
                          Painting The
                          Fence Recipes




Licence To Grill   1023   Burgs And
                          Dogs -
                          Painting The
                          Fence Recipes




Licence To Grill   1024   Charcoal Vs.
                          Gas Bocce
                          Ball
                          Tournament




Licence To Grill   1024   Charcoal Vs.
                          Gas Bocce
                          Ball
                          Tournament




Licence To Grill   1024   Charcoal Vs.
                          Gas Bocce
                          Ball
                          Tournament
Licence To Grill   1024   Charcoal Vs.
                          Gas Bocce
                          Ball
                          Tournament




Licence To Grill   1024   Charcoal Vs.
                          Gas Bocce
                          Ball
                          Tournament




Licence To Grill   1025   Taste Of The
                          Sea Recipes




Licence To Grill   1025   Taste Of The
                          Sea Recipes




Licence To Grill   1025   Taste Of The
                          Sea Recipes
Licence To Grill   1025   Taste Of The
                          Sea Recipes




Licence To Grill   1025   Taste Of The
                          Sea Recipes




Licence To Grill   1025   Taste Of The
                          Sea Recipes




Licence To Grill   1026   Pool Party
                          Recipes




Licence To Grill   1026   Pool Party
                          Recipes
Licence To Grill   1026   Pool Party
                          Recipes




Licence To Grill   1026   Pool Party
                          Recipes




Licence To Grill   2027   Hawaiian
                          Luau




Licence To Grill   2027   Hawaiian
                          Luau




Licence To Grill   2027   Hawaiian
                          Luau
Licence To Grill   2027   Hawaiian
                          Luau




Licence To Grill   2027   Hawaiian
                          Luau




Licence To Grill   2028   Mardi Gras




Licence To Grill   2028   Mardi Gras




Licence To Grill   2028   Mardi Gras
Licence To Grill   2028   Mardi Gras




Licence To Grill   2029   International
                          Beer Day
                          Celebration




Licence To Grill   2029   International
                          Beer Day
                          Celebration




Licence To Grill   2029   International
                          Beer Day
                          Celebration




Licence To Grill   2029   International
                          Beer Day
                          Celebration
Licence To Grill   2030   Rock Concert
                          Recipes




Licence To Grill   2030   Rock Concert
                          Recipes




Licence To Grill   2030   Rock Concert
                          Recipes




Licence To Grill   2030   Rock Concert
                          Recipes




Licence To Grill   2030   Rock Concert
                          Recipes
Licence To Grill   2030   Rock Concert
                          Recipes




Licence To Grill   2031   Japanese
                          Farewell
                          Dinner




Licence To Grill   2031   Japanese
                          Farewell
                          Dinner




Licence To Grill   2031   Japanese
                          Farewell
                          Dinner




Licence To Grill   2031   Japanese
                          Farewell
                          Dinner
Licence To Grill   2031   Japanese
                          Farewell
                          Dinner




Licence To Grill   2031   Japanese
                          Farewell
                          Dinner




Licence To Grill   2032   Godfather
                          Italian Feast




Licence To Grill   2032   Godfather
                          Italian Feast




Licence To Grill   2032   Godfather
                          Italian Feast
Licence To Grill   2032   Godfather
                          Italian Feast




Licence To Grill   2032   Godfather
                          Italian Feast




Licence To Grill   2032   Godfather
                          Italian Feast




Licence To Grill   2033   Caribbean
                          Boy Voyage
                          Fiesta




Licence To Grill   2033   Caribbean
                          Boy Voyage
                          Fiesta
Licence To Grill   2033   Caribbean
                          Boy Voyage
                          Fiesta




Licence To Grill   2033   Caribbean
                          Boy Voyage
                          Fiesta




Licence To Grill   2033   Caribbean
                          Boy Voyage
                          Fiesta




Licence To Grill   2033   Caribbean
                          Boy Voyage
                          Fiesta




Licence To Grill   2034   Wine &
                          Cheese Party
Licence To Grill   2034   Wine &
                          Cheese Party




Licence To Grill   2034   Wine &
                          Cheese Party




Licence To Grill   2034   Wine &
                          Cheese Party




Licence To Grill   2035   Aerobic
                          Marathon Bbq




Licence To Grill   2035   Aerobic
                          Marathon Bbq
Licence To Grill   2035   Aerobic
                          Marathon Bbq




Licence To Grill   2035   Aerobic
                          Marathon Bbq




Licence To Grill   2035   Aerobic
                          Marathon Bbq




Licence To Grill   2036   40Th Birthday
                          Bash




Licence To Grill   2036   40Th Birthday
                          Bash
Licence To Grill   2036   40Th Birthday
                          Bash




Licence To Grill   2036   40Th Birthday
                          Bash




Licence To Grill   2036   40Th Birthday
                          Bash




Licence To Grill   2036   40Th Birthday
                          Bash




Licence To Grill   2037   Blackout
                          Cookout
Licence To Grill   2037   Blackout
                          Cookout




Licence To Grill   2037   Blackout
                          Cookout




Licence To Grill   2037   Blackout
                          Cookout




Licence To Grill   2037   Blackout
                          Cookout




Licence To Grill   2038   Poker Night
                          With The
                          Boys
Licence To Grill   2038   Poker Night
                          With The
                          Boys




Licence To Grill   2038   Poker Night
                          With The
                          Boys




Licence To Grill   2038   Poker Night
                          With The
                          Boys




Licence To Grill   2039   Poker Night
                          With The
                          Boys




Licence To Grill   2039   Poker Night
                          With The
                          Boys
Licence To Grill   2039   Poker Night
                          With The
                          Boys




Licence To Grill   2039   Poker Night
                          With The
                          Boys




Licence To Grill   3040   Vegas Night




Licence To Grill   3040   Vegas Night




Licence To Grill   3040   Vegas Night
Licence To Grill   3040   Vegas Night




Licence To Grill   3040   Vegas Night




Licence To Grill   3041   Pj Party




Licence To Grill   3041   Pj Party




Licence To Grill   3041   Pj Party
Licence To Grill   3041   Pj Party




Licence To Grill   3041   Pj Party




Licence To Grill   3042   The Fancy
                          Pants Dinner




Licence To Grill   3042   The Fancy
                          Pants Dinner




Licence To Grill   3042   The Fancy
                          Pants Dinner
Licence To Grill   3042   The Fancy
                          Pants Dinner




Licence To Grill   3042   The Fancy
                          Pants Dinner




Licence To Grill   3043   Taste Of India
                          Celebration




Licence To Grill   3043   Taste Of India
                          Celebration




Licence To Grill   3043   Taste Of India
                          Celebration
Licence To Grill   3043   Taste Of India
                          Celebration




Licence To Grill   3043   Taste Of India
                          Celebration




Licence To Grill   3044   Volleyball
                          Dinner




Licence To Grill   3044   Volleyball
                          Dinner




Licence To Grill   3044   Volleyball
                          Dinner
Licence To Grill   3044   Volleyball
                          Dinner




Licence To Grill   3045   Volunteer
                          Dinner




Licence To Grill   3045   Volunteer
                          Dinner




Licence To Grill   3045   Volunteer
                          Dinner




Licence To Grill   3045   Volunteer
                          Dinner
Licence To Grill   3045   Volunteer
                          Dinner




Licence To Grill   3046   Poetry Club
                          Bbq




Licence To Grill   3046   Poetry Club
                          Bbq




Licence To Grill   3046   Poetry Club
                          Bbq




Licence To Grill   3046   Poetry Club
                          Bbq
Licence To Grill   3047   Texas Bbq




Licence To Grill   3047   Texas Bbq




Licence To Grill   3047   Texas Bbq




Licence To Grill   3047   Texas Bbq




Licence To Grill   3048   Successful
                          Jump
Licence To Grill   3048   Successful
                          Jump




Licence To Grill   3048   Successful
                          Jump




Licence To Grill   3048   Successful
                          Jump




Licence To Grill   3048   Successful
                          Jump




Licence To Grill   3049   The Non-
                          Engagement
Licence To Grill   3049   The Non-
                          Engagement




Licence To Grill   3049   The Non-
                          Engagement




Licence To Grill   3049   The Non-
                          Engagement




Licence To Grill   3050   80'S Night




Licence To Grill   3050   80'S Night
Licence To Grill   3050   80'S Night




Licence To Grill   3050   80'S Night




Licence To Grill   3050   80'S Night




Licence To Grill   3051   Hot Tub Party




Licence To Grill   3051   Hot Tub Party
Licence To Grill   3051   Hot Tub Party




Licence To Grill   3051   Hot Tub Party




Licence To Grill   3051   Hot Tub Party




Licence To Grill   3052   Boys Gone
                          Fishing




Licence To Grill   3052   Boys Gone
                          Fishing
Licence To Grill   3052   Boys Gone
                          Fishing




Licence To Grill   3052   Boys Gone
                          Fishing




Licence To Grill   3052   Boys Gone
                          Fishing




Licence To Grill   4053   Costume
                          Party Bbq




Licence To Grill   4053   Costume
                          Party Bbq
Licence To Grill   4053   Costume
                          Party Bbq




Licence To Grill   4053   Costume
                          Party Bbq




Licence To Grill   4054   Pool Party
                          Recipes




Licence To Grill   4054   Pool Party
                          Recipes




Licence To Grill   4054   Pool Party
                          Recipes
Licence To Grill   4054   Pool Party
                          Recipes




Licence To Grill   4054   Pool Party
                          Recipes




Licence To Grill   4055   Horseshoe
                          Tournament




Licence To Grill   4055   Horseshoe
                          Tournament




Licence To Grill   4055   Horseshoe
                          Tournament
Licence To Grill   4055   Horseshoe
                          Tournament




Licence To Grill   4056   Motorcycle
                          Parade Bbq




Licence To Grill   4056   Motorcycle
                          Parade Bbq




Licence To Grill   4056   Motorcycle
                          Parade Bbq




Licence To Grill   4056   Motorcycle
                          Parade Bbq
Licence To Grill   4056   Motorcycle
                          Parade Bbq




Licence To Grill   4056   Motorcycle
                          Parade Bbq




Licence To Grill   4057   Olympic
                          Celebration




Licence To Grill   4057   Olympic
                          Celebration




Licence To Grill   4057   Olympic
                          Celebration
Licence To Grill   4057   Olympic
                          Celebration




Licence To Grill   4058   Surf And Turf
                          Bbq




Licence To Grill   4058   Surf And Turf
                          Bbq




Licence To Grill   4058   Surf And Turf
                          Bbq




Licence To Grill   4058   Surf And Turf
                          Bbq
Licence To Grill   4059   Silent Auction
                          Dinner




Licence To Grill   4059   Silent Auction
                          Dinner




Licence To Grill   4059   Silent Auction
                          Dinner




Licence To Grill   4059   Silent Auction
                          Dinner




Licence To Grill   4060   Live Band
                          Party
Licence To Grill   4060   Live Band
                          Party




Licence To Grill   4060   Live Band
                          Party




Licence To Grill   4060   Live Band
                          Party




Licence To Grill   4061   Tapas Dinner




Licence To Grill   4061   Tapas Dinner
Licence To Grill   4061   Tapas Dinner




Licence To Grill   4061   Tapas Dinner




Licence To Grill   4061   Tapas Dinner




Licence To Grill   4062   Carnival Day
                          Bbq




Licence To Grill   4062   Carnival Day
                          Bbq
Licence To Grill   4062   Carnival Day
                          Bbq




Licence To Grill   4062   Carnival Day
                          Bbq




Licence To Grill   4063   Bike Ride Bbq




Licence To Grill   4063   Bike Ride Bbq




Licence To Grill   4063   Bike Ride Bbq
Licence To Grill   4063   Bike Ride Bbq




Licence To Grill   4063   Bike Ride Bbq




Licence To Grill   4064   Boozey Bbq




Licence To Grill   4064   Boozey Bbq




Licence To Grill   4064   Boozey Bbq
Licence To Grill   4064   Boozey Bbq




Licence To Grill   4065   Games Night




Licence To Grill   4065   Games Night




Licence To Grill   4065   Games Night




Licence To Grill   4065   Games Night
Licence To Grill   4066   Dog Walkers‟
                          Breakfast




Licence To Grill   4066   Dog Walkers‟
                          Breakfast




Licence To Grill   4066   Dog Walkers‟
                          Breakfast




Licence To Grill   4066   Dog Walkers‟
                          Breakfast




Licence To Grill   4067   Big Promotion
                          Bbq
Licence To Grill   4067   Big Promotion
                          Bbq




Licence To Grill   4067   Big Promotion
                          Bbq




Licence To Grill   4067   Big Promotion
                          Bbq




Licence To Grill   4067   Big Promotion
                          Bbq




Licence To Grill   4068   Bbq Just
                          Because
Licence To Grill   4068   Bbq Just
                          Because




Licence To Grill   4068   Bbq Just
                          Because




Licence To Grill   4068   Bbq Just
                          Because




Licence To Grill   4069   Fire Fighters
                          Party




Licence To Grill   4069   Fire Fighters
                          Party
Licence To Grill   4069   Fire Fighters
                          Party




Licence To Grill   4069   Fire Fighters
                          Party




Licence To Grill   4069   Fire Fighters
                          Party




Licence To Grill   4070   Ultimate
                          Tournament




Licence To Grill   4070   Ultimate
                          Tournament
Licence To Grill   4070   Ultimate
                          Tournament




Licence To Grill   4070   Ultimate
                          Tournament




Licence To Grill   4071   Mexican
                          Reunion




Licence To Grill   4071   Mexican
                          Reunion




Licence To Grill   4071   Mexican
                          Reunion
Licence To Grill   4071   Mexican
                          Reunion




Licence To Grill   4072   World Cup
                          Pub Fare Bbq




Licence To Grill   4072   World Cup
                          Pub Fare Bbq




Licence To Grill   4072   World Cup
                          Pub Fare Bbq




Licence To Grill   4072   World Cup
                          Pub Fare Bbq
Licence To Grill   4072   World Cup
                          Pub Fare Bbq




Licence To Grill   4073   Chinese
                          Dinner Bbq




Licence To Grill   4073   Chinese
                          Dinner Bbq




Licence To Grill   4073   Chinese
                          Dinner Bbq




Licence To Grill   4073   Chinese
                          Dinner Bbq
Licence To Grill   4073   Chinese
                          Dinner Bbq




Licence To Grill   4074   Vegetarian
                          Dinner




Licence To Grill   4074   Vegetarian
                          Dinner




Licence To Grill   4074   Vegetarian
                          Dinner




Licence To Grill   4074   Vegetarian
                          Dinner
Licence To Grill   4075   Tennis
                          Tournament




Licence To Grill   4075   Tennis
                          Tournament




Licence To Grill   4075   Tennis
                          Tournament




Licence To Grill   4075   Tennis
                          Tournament




Licence To Grill   4076   Skateboard
                          Dudes
Licence To Grill   4076   Skateboard
                          Dudes




Licence To Grill   4076   Skateboard
                          Dudes




Licence To Grill   4076   Skateboard
                          Dudes




Licence To Grill   4077   Road Hockey
                          Tournament




Licence To Grill   4077   Road Hockey
                          Tournament
Licence To Grill   4077   Road Hockey
                          Tournament




Licence To Grill   4077   Road Hockey
                          Tournament




Licence To Grill   4078   Scuba Dive
                          Bbq




Licence To Grill   4078   Scuba Dive
                          Bbq




Licence To Grill   4078   Scuba Dive
                          Bbq
Licence To Grill     4078   Scuba Dive
                            Bbq




Cook Like A Chef 2   2040   Sauces &
                            Emulsions




Cook Like A Chef 2   2041   Desserts




Cook Like A Chef 2   2046   Chicken
                            Episode




Cook Like A Chef 2   2047   Pasta
Cook Like A Chef 2   2048   Pork Episode




Cook Like A Chef 2   2051   Vegetable
                            Episode




Cook Like A Chef 2   2052   Garlic Episode




Cook Like A Chef 2   2052   Garlic Episode




Cook Like A Chef 2   2052   Garlic Episode
Cook Like A Chef 2   2056   Coffee And
                            Tea Episode




Cook Like A Chef 2   2057   Beans And
                            Legumes




Cook Like A Chef 2   2057   Beans And
                            Legumes




Cook Like A Chef 2   2058   Veal Episode




Cook Like A Chef 2   2059   Soups
Cook Like A Chef 2   2062   Salads And
                            Dressings
                            Episode




Cook Like A Chef 2   2062   Salads And
                            Dressings
                            Episode




Cook Like A Chef 2   2063   Poultry
                            Episode




Cook Like A Chef 2   2064   Sauces
                            Episode




Cook Like A Chef 2   2064   Sauces
                            Episode
Cook Like A Chef 2   2064   Sauces
                            Episode




Cook Like A Chef 2   2065   Pasta Episode




Cook Like A Chef 2   2067   Chutneys,
                            Salsas And
                            Mustards




Cook Like A Chef 2   2067   Chutneys,
                            Salsas And
                            Mustards




Cook Like A Chef 2   2068   Grains
                            Episode
Cook Like A Chef 2   2069   Shellfish
                            Episode




Cook Like A Chef 2   2070   Vegetables




Cook Like A Chef 2   2072   Starches
                            Episode




Cook Like A Chef 2   2073   Lamb Episode




Cook Like A Chef 2   2073   Lamb Episode
Cook Like A Chef 2   2073   Lamb Episode




Cook Like A Chef 2   2074   Herbs




Cook Like A Chef 2   2075   Poultry
                            Episode




Cook Like A Chef 2   2076   Game Episode




Cook Like A Chef 2   2076   Game Episode
Cook Like A Chef 2   2077   Lobster
                            Episode




Cook Like A Chef 2   2077   Lobster
                            Episode




Cook Like A Chef 2   2078   Chocolate
                            Episode




Cook Like A Chef 2   2078   CHOCOLATE
                            EPISODE




Cook Like A Chef 2   2078   Chocolate
                            Episode
Cook Like A Chef 2   2078   Chocolate
                            Episode




Cook Like A Chef 2   2078   Chocolate
                            Episode




Cook Like A Chef 2   2078   Chocolate
                            Episode




Chef At Large        1001




Chef At Large        1001
Chef At Large   1002




Chef At Large   1002




Chef At Large   1002




Chef At Large   1003




Chef At Large   1004
Chef At Large   1004




Chef At Large   1005




Chef At Large   1005




Chef At Large   1006




Chef At Large   1007
Chef At Large   1007




Chef At Large   1008




Chef At Large   1009




Chef At Large   1009




Chef At Large   1011
Chef At Large   1012




Chef At Home    1001   Easy Asian
                       Beef Stew



Chef At Home    1002   East Coast
                       Chowder



Chef At Home    1003   Vanilla
                       Chicken
                       Dinner


Chef At Home    1004   Tomatoes 101




Chef At Home    1005   Steak For
                       One



Chef At Home    1006   Simple Pan
                       Fried Trout



Chef At Home    1007   Cider Braised
                       Pork



Chef At Home    1008   Spicy
                       Southwestern
                       Soup
Chef At Home   1009   Spicy
                      Barbequed
                      Lamb


Chef At Home   1010   Tarragon
                      Roasted Lamb



Chef At Home   1011   Outdoor
                      Favourites



Chef At Home   1012   Classic
                      Chicken
                      Dinner


Chef At Home   1013   Aromatic
                      Duck Breast



Chef At Home   1014   Fennel Fish
                      Stew



Chef At Home   1015   Three-Meat
                      Pasta



Chef At Home   1016   Easy Pizza
                      Party



Chef At Home   1017   Simple
                      Chicken Stew



Chef At Home   1018   Lazy Day Beef
                      Stew
Chef At Home            1019   Easy Thai
                               Dinner



Chef At Home            1020   All Veggie
                               Dinner



Chef At Home            1021   Great Grilled
                               Burgers



Chef At Home            1022   Lobster Three
                               Ways



Chef At Home            1023   Pan Roasted
                               Salmon
                               Supper


Chef At Home            1024   Simply
                               Seared Tuna



Chef At Home            1025   Easy Jerk
                               Chicken



Chef At Home            1026   Simple
                               Turkey Dinner



Sugar Holiday Special




Sugar Holiday Special
Sugar Holiday Special




Sugar Holiday Special




Sugar Holiday Special




Sugar Holiday Special




Sugar Holiday Special




Sugar Holiday Special




Sugar Holiday Special
Sugar Holiday Special




Sugar Holiday Special




Excellent Chef series - Da Bing   2
Sugar 2   2041   Cocoa




Sugar 2   2041   Cocoa




Sugar 2   2041   Cocoa
Sugar 2   2041   Cocoa




Sugar 2   2042   Blood
                 Oranges




Sugar 2   2042   Blood
                 Oranges
Sugar 2   2042   Blood
                 Oranges




Sugar 2   2043   Hazelnuts




Sugar 2   2043   Hazelnuts
Sugar 2   2043   Hazelnuts




Sugar 2   2044   Sour Cream




Sugar 2   2044   Sour Cream
Sugar 2   2044   Sour Cream




Sugar 2   2044   Sour Cream




Sugar 2   2045   Bananas
                 (Two)
Sugar 2   2045   Bananas
                 (Two)




Sugar 2   2045   Bananas
                 (Two)




Sugar 2   2045   Bananas
                 (Two)
Sugar 2   2046   Peanut Butter




Sugar 2   2046   Peanut Butter




Sugar 2   2046   Peanut Butter
Sugar 2   2047   Port




Sugar 2   2047   Port




Sugar 2   2047   Port
Sugar 2   2047   Port




Sugar 2   2048   Cashews




Sugar 2   2048   Cashews
Sugar 2   2048   Cashews




Sugar 2   2048   Cashews




Sugar 2   2048   Cashews
Sugar 2   2049   Green Apples




Sugar 2   2049   Green Apples




Sugar 2   2049   Green Apples
Sugar 2   2049   Green Apples




Sugar 2   2050   Butterscotch




Sugar 2   2050   Butterscotch
Sugar 2   2050   Butterscotch




Sugar 2   2050   Butterscotch




Sugar 2   2051   Espresso
Sugar 2   2051   Espresso




Sugar 2   2051   Espresso




Sugar 2   2051   Espresso
Sugar 2   2051   Espresso




Sugar 2   2051   Espresso




Sugar 2   2052   Pineapple
Sugar 2   2052   Pineapple




Sugar 2   2052   Pineapple




Sugar 2   2053   Vanilla Beans
Sugar 2   2053   Vanilla Beans




Sugar 2   2053   Vanilla Beans




Sugar 2   2054   Raisins
Sugar 2   2054   Raisins




Sugar 2   2054   Raisins




Sugar 2   2054   Raisins
Sugar 2   2054   Raisins




Sugar 2   2055   Cranberries




Sugar 2   2055   Cranberries
Sugar 2   2055   Cranberries




Sugar 2   2056   Cheddar
                 Cheese




Sugar 2   2056   Cheddar
                 Cheese
Sugar 2   2056   Cheddar
                 Cheese




Sugar 2   2057   Nutmeg




Sugar 2   2057   Nutmeg
Sugar 2   2057   Nutmeg




Sugar 2   2057   Nutmeg




Sugar 2   2058   Dates
Sugar 2   2058   Dates




Sugar 2   2058   Dates




Sugar 2   2058   Dates
Sugar 2   2059   Blackberries




Sugar 2   2059   Blackberries




Sugar 2   2059   Blackberries
Sugar 2   2059   Blackberries




Sugar 2   2060   Whipped
                 Cream




Sugar 2   2060   Whipped
                 Cream
Sugar 2   2060   Whipped
                 Cream




Sugar 2   2061   Brandy




Sugar 2   2061   Brandy
Sugar 2   2062   Sesame
                 Seeds




Sugar 2   2062   Sesame
                 Seeds




Sugar 2   2062   Sesame
                 Seeds
Sugar 2   2062   Sesame
                 Seeds




Sugar 2   2062   Sesame
                 Seeds




Sugar 2   2062   Sesame
                 Seeds
Sugar 2   2063   Marzipan




Sugar 2   2063   Marzipan




Sugar 2   2063   Marzipan
Sugar 2   2064   Cardamom




Sugar 2   2064   Cardamom




Sugar 2   2064   Cardamom
Sugar 2   2065   Oats




Sugar 2   2065   Oats




Sugar 2   2065   Oats
Sugar 2   2065   Oats




Sugar 2   2066   Coconut




Sugar 2   2066   Coconut
Sugar 2   2066   Coconut




Sugar 2   2067   Chocolate
                 (Two)




Sugar 2   2067   Chocolate
                 (Two)
Sugar 2   2067   Chocolate
                 (Two)




Sugar 2   2067   Chocolate
                 (Two)




Sugar 2   2068   Grapefruit
Sugar 2   2068   Grapefruit




Sugar 2   2068   Grapefruit




Sugar 2   2069   Ricotta
Sugar 2   2069   Ricotta




Sugar 2   2069   Ricotta




Sugar 2   2070   Currants
Sugar 2   2070   Currants




Sugar 2   2070   Currants




Sugar 2   2070   Currants
Sugar 2   2071   Green Tea




Sugar 2   2071   Green Tea




Sugar 2   2071   Green Tea
Sugar 2   2071   Green Tea




Sugar 2   2071   Green Tea




Sugar 2   2072   Plums
Sugar 2   2072   Plums




Sugar 2   2072   Plums




Sugar 2   2073   Macadamia
                 Nuts
Sugar 2   2073   Macadamia
                 Nuts




Sugar 2   2073   Macadamia
                 Nuts




Sugar 2   2073   Macadamia
                 Nuts
Sugar 2   2074   Lime




Sugar 2   2074   Lime




Sugar 2   2074   Lime
Sugar 2   2074   Lime




Sugar 2   2074   Lime




Sugar 2   2074   Lime
Sugar 2   2075   Yoghurt




Sugar 2   2075   Yoghurt




Sugar 2   2075   Yoghurt
Sugar 2   2075   Yoghurt




Sugar 2   2075   Yoghurt




Sugar 2   2076   Mangoes
Sugar 2   2076   Mangoes




Sugar 2   2076   Mangoes




Sugar 2   2077   Mint
Sugar 2   2077   Mint




Sugar 2   2077   Mint




Sugar 2   2078   Rhubarb
Sugar 2   2078   Rhubarb




Sugar 2   2078   Rhubarb




Sugar 2   2079   Nectarines
Sugar 2        2079   Nectarines




Sugar 2        2079   Nectarines




Chef's Story
Chef's Story




Chef's Story




Chef's Story
Chef's Story




Chef's Story




Chef's Story
Chef's Story




Chef's Story




Chef's Story
Chef's Story




Chef's Story




Chef's Story
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Chef's Story




Chef's Story
Chef's Story




Chef's Story




Chef's Story
Chef's Story




Chef's Story




Chef's Story
Chef's Story




Chef's Story




Chef's Story
Chef's Story




Chef's Story




Chef's Story
Chef's Story




Chef's Story




Chef's Story
Chef's Story




Chef's Story




Chef's Story
Chef's Story




Chef's Story




Chef's Story
Chef's Story




Chef's Story




Chef's Story
Chef's Story




Chef's Story




Chef's Story




Dish with Vivien   1   Lads' Night In
Dish with Vivien   1   Lads' Night In




Dish with Vivien   1   Lads' Night In




Dish with Vivien   2   Bling‟in
                       Even‟in




Dish with Vivien   2   Bling‟in
                       Even‟in




Dish with Vivien   3   Love Boat
Dish with Vivien   3   Love Boat




Dish with Vivien   3   Love Boat




Dish with Vivien   3   Love Boat




Dish with Vivien   4   Baby Shower




Dish with Vivien   4   Baby Shower
Dish with Vivien   4   Baby Shower




Dish with Vivien   4   Baby Shower




Dish with Vivien   4   Baby Shower




Dish with Vivien   5   Beach BBQ




Dish with Vivien   5   Beach BBQ
Dish with Vivien      5   Beach BBQ




Dish with Vivien      6   Spa Treat




Dish with Vivien      6   Spa Treat




Dish with Vivien      6   Spa Treat




Restaurant Makeover
Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover
Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover
Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover
Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover
Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover
Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover
Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover
Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover




Restaurant Makeover
Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland
Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland
Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland
Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland
Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland
Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland
Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland
Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland




Woman who ate Scotland
Chef              Category    Name                           Ease of
                                                             Cooking
                                                             (Easy,
                                                             Moderate,
                                                             Complex)




Robert Rainford   Appetizer   Baby Arugula Salad With        Easy
                              Pine Nuts, Cranberries And
                              Dressing




Robert Rainford   Appetizer   Asparagus Bacon & Egg Puff     Moderate
                              Pastry




Robert Rainford   Appetizer   Spinach Salad With Grilled     Easy
                              Red Onion




Robert Rainford   Appetizer   Grilled Radicchio Salad With   Moderate
                              Lemon Vinaigrette
Robert Rainford   Appetizer   Pasta Salad With Grilled Corn Easy
                              & Jalapenos




Robert Rainford   Appetizer   Quesadillas With Smoked      Moderate
                              Turkey




Robert Rainford   Appetizer   Grilled Chicken Wings        Easy




Robert Rainford   Appetizer   Mediterranean Salad          Moderate




Robert Rainford   Appetizer   Pasta Salad With Citrus      Easy
                              Dressing
Robert Rainford   Appetizer   Greek Salad




Robert Rainford   Appetizer   Port Marinated Grilled Figs     Easy




Robert Rainford   Appetizer   Grilled Brie With Port Soaked
                              Cranberries




Robert Rainford   Appetizer   Heirloom Tomato Salad With Easy
                              Fennel




Robert Rainford   Appetizer   Grilled Clams                   Easy
Robert Rainford   Appetizer   Tilapia                     Moderate




Robert Rainford   Appetizer   Wild Mushroom Potato Tart   Moderate




Robert Rainford   Appetizer   Yogurt-Mint Cucumber Salad Easy




Chef Tim Harris   Appetizer   Ladybug Salad




John Curtis       Appetizer   Glen Abbey Spinach, Scallop Moderate
                              & Grapefruit Salad
Chef Michael Smith   Appetizer   Goats Cheesecake With      Complex
                                 Candied Tomatoes And
                                 Honey Tomato Glaze




Robert Rainford      Appetizer   Daikon & Carrot Salad




Robert Rainford      Dessert     Chocolate Banana Buritos   Moderate




Robert Rainford      Dessert     Roasted Stuffed Pears      Easy




Robert Rainford      Dessert     Summertime Bread Pudding   Easy
Robert Rainford      Dessert   Grilled Pineapple And Sugar   Moderate
                               Wontons




                     Dessert   Butterscotch Apple Upside-
                               Down Cake




Chef Sean Byrne      Dessert   Molten Chocolate Cake




Art Smith            Dessert   Homemade Marshmallows




Chef Kathleen Chim   Dessert   Chinese Moon Festival Cakes
Chef Eddie Hales     Dessert   Honey Roast Bosc Pear With
                               Chocolate Pate




Chef Michael Smith   Dessert   Oven Roasted Apple And       Moderate
                               Pecan Spice Cake




Chef Michael Smith   Dessert   Creme Brulee                 Complex




Chef Michael Smith   Dessert   A Cup Of Mocha               Moderate




Chef Michael Smith   Drink     Thai Me Down Cocktail        Easy
Chef Michael Smith   Drink         Hot Hot Cocoa                 Easy




Robert Rainford      Main Course   Grilled Rib Steak With Red    Easy
                                   Wine Sauce




Robert Rainford      Main Course   Grilled Chicken Breast With   Easy
                                   Balsamic & Herbs




Robert Rainford      Main Course   Grilled Scallops With Roasted Moderate
                                   Red Pepper Sauce




Robert Rainford      Main Course   Smoked Back Bacon             Easy
Robert Rainford   Main Course   Smoked Salmon               Moderate




Robert Rainford   Main Course   Smoked Salmon Frittata      Easy




Robert Rainford   Main Course   Korean Beef Ribs            Moderate




Robert Rainford   Main Course   Tex Mex Pork Ribs           Easy




Robert Rainford   Main Course   Rotisserie Prime Rib With   Moderate
                                Roast Mashed Sweet
                                Potatoes
Robert Rainford   Main Course   Grilled Tandoori Shrimp With Easy
                                Mint Sauce




Robert Rainford   Main Course   Smoked Ribs With An          Moderate
                                Espresso BBQ Sauce




Robert Rainford   Main Course   Caribbean Style Chicken With Moderate
                                A Peanut Brown Sugar
                                Spiced Rub




Robert Rainford   Main Course   Scallop And Grilled Shrimp   Easy to
                                Ravioli Kabobs               Moderate




Robert Rainford   Main Course   Pulled Texas Beef         Moderate
                                Sandwiches With BBQ Sauce
Robert Rainford   Main Course   Grilled Chicken Drumsticks   Moderate




Robert Rainford   Main Course   Grilled Shrimp With Mint     Easy




Robert Rainford   Main Course   Asian Spiced Lamb Burgers    Moderate
                                With Plum Sauce




Robert Rainford   Main Course   Thai Spiced Trout            Moderate




Robert Rainford   Main Course   Lemon Grass Smoked Duck      Moderate
Robert Rainford   Main Course   Spicy Coconut Ribs           Moderate




Robert Rainford   Main Course   Jalapeno Stuffed Pork        Moderate
                                Tenderloin




Robert Rainford   Main Course   Hot Chicken Satay            Easy




Robert Rainford   Main Course   Smoked Shrimp                Moderate




Robert Rainford   Main Course   Strawberry & Jalapeno Ribs   Easy
Robert Rainford   Main Course   Smoked Turkey Breast With    Moderate
                                A Spiced Summer Apricot




Robert Rainford   Main Course   Sesame Soy Glazed Black      Easy
                                Cod With Grilled Bok Choy




Robert Rainford   Main Course   Smoked Spicy Lemon & Herb Moderate
                                Leg Of Lamb




Robert Rainford   Main Course   Smoked Pork Belly            Moderate




Robert Rainford   Main Course   Smoked Trout With Dill And
                                Shallot Marinade
Robert Rainford   Main Course   Grilled Leg Of Lamb        Moderate




Robert Rainford   Main Course   Grilled Lamb Ribs          Moderate




Robert Rainford   Main Course   Beer Smoked Ribs           Moderate




Robert Rainford   Main Course   Smoked Beef Brisket        Moderate




Robert Rainford   Main Course   Maple Syrup Smoked Trout
Robert Rainford   Main Course   Margarita Grilled Shrimp    Easy




Robert Rainford   Main Course   Grilled Stuffed Chicken     Easy
                                Breasts




Robert Rainford   Main Course   Rotisserie Baby Back Pork
                                Ribs With Balsamic Onion




Robert Rainford   Main Course   Wrapped Shrimp              Easy




Robert Rainford   Main Course   Stuffed Grilled Snapper
Robert Rainford   Main Course   Slow Smoked Stuffed Veal
                                Roast




Robert Rainford   Main Course   Stuffed Pork Chops         Moderate




Robert Rainford   Main Course   Rotisserie Game Hens       Moderate




Robert Rainford   Main Course   Rotisserie Ham             Moderate




Robert Rainford   Main Course   Brined Smoked Turkey       Moderate
Robert Rainford   Main Course   Blackberry Peppered Lamb     Easy
                                Chops




Robert Rainford   Main Course   Smoked Pork                  Moderate




Robert Rainford   Main Course   Grilled Halibut              Easy




Robert Rainford   Main Course   Hamburgers With Homemade Easy
                                Ketchup




Robert Rainford   Main Course   2 Way Pork Ribs With Sweet
                                & Tangy BBQ Sauce, Smoky
                                Peach Sauce
Robert Rainford   Main Course   Grilled Halibut With A Mango-
                                Ginger Chutney




Robert Rainford   Main Course   Sirloin Tip Steak With Plum
                                Chutney




Robert Rainford   Main Course   Smoked Tuna With Ponzu
                                Sauce




Robert Rainford   Main Course   Lamb & Fig Kebobs




Robert Rainford   Main Course   Curried Chicken Kebobs
Chef Neil Noble      Main Course   Pastrami Smoked Salmon




Chef Michael Smith   Main Course   Baked Breakfast Strata




Chef Michael Smith   Main Course   Famous People Players
                                   Honey Garlic Chicken




Chef Michael Smith   Main Course   Spinach Pine Nut Risotto




Chef Michael Smith   Main Course   Fettuccini With Chicken And
                                   Wild Mushroom Ragu
Chef Michael Smith   Main Course   Roast Salmon With Warm
                                   Oyster Mushroom Pea Shoot
                                   Salad




Chef Michael Smith   Main Course   Spaghetti With Anchovies
                                   And Oranges




Chef Michael Smith   Main Course   Thai Noodles With Green
                                   Curry Broth




Chef Michael Smith   Main Course   Mushroom Tarragon Stuffed
                                   Beef Tenderloin With
                                   Cabernet Jus




Chef Michael Smith   Main Course   Omeletta Sonya
Chef Michael Smith   Main Course   Cornmeal Crusted Trout With
                                   Blueberry Chive Sauce




Chef Michael Smith   Main Course   Pork Dumplings With Black
                                   Bean Broth




Chef Michael Smith   Main Course   Southwestern Grilled Flank
                                   Steak




Chef Michael Smith   Main Course   Tojo's Spring Sushi Roll




Chef Michael Smith   Main Course   Hindu Wedding Curry           Moderate
Chef Michael Smith   Main Course   Cactus Club Cafe Proscuitto   Moderate
                                   Salmon




Chef Michael Smith   Main Course   Acadian Rappie Pie            Moderate




Chef Michael Smith   Main Course   Raspberry Peach Chicken       Moderate




Chef Michael Smith   Main Course   Lobster Wellington            Complex




Chef Michael Smith   Main Course   Fish Stew                     Moderate
Chef Michael Smith   Main Course   Potato Crusted Salmon      Easy




Chef Michael Smith   Main Course   Braised Short Ribs With    Complex
                                   Chocowine Broth




Chef Michael Smith   Main Course   African Bobotie            Easy




Chef Michael Smith   Main Course   Ace Grilled Cheese Sandwich Complex




Robert Rainford      Sauce         Pepper & Pineapple Salsa   Easy
Robert Rainford   Sauce   Dipping Sauce              Easy




Robert Rainford   Sauce   Pita With Feta And Olive   Easy
                          Spread




Robert Rainford   Sauce   Guacamole                  Easy




Robert Rainford   Sauce   Cranberry-Chive Butter     Easy




Robert Rainford   Sauce   Nectarine Chutney          Easy
Robert Rainford   Sauce       Peach Chutney                   Easy




                  Sauce       Mario Andretti's
                              Grandmothers Pasta Sauce




                  Sauce       Riseling Vanilla Butter Sauce




Robert Rainford   Side Dish   Grilled Potatoes With Herbs     Easy




Robert Rainford   Side Dish   Grilled Honey Tarragon          Easy
                              Carrots
Robert Rainford   Side Dish   Stuffed Grilled Tomatoes      Easy




Robert Rainford   Side Dish   Grilled Summer Squash         Easy




Robert Rainford   Side Dish   Banana & Spud Salad           Easy




Robert Rainford   Side Dish   Cole Slaw                     Easy




Robert Rainford   Side Dish   Grilled Daikon, Asparagus &   Easy
                              Carrot With Tart Peanut
                              Dressing
Robert Rainford   Side Dish   Grilled Rice Cakes            Easy




Robert Rainford   Side Dish   Grilled Corn With Chipotle-   Easy
                              Maple Glaze




Robert Rainford   Side Dish   Grilled Veggies With Lemon    Easy
                              Mustard Basting Sauce




Robert Rainford   Side Dish   Grilled Corn Wheels           Easy




Robert Rainford   Side Dish   Grilled Onions With Spiced    Easy
                              Summer Apricot Mustard
                              Glaze
Robert Rainford   Side Dish   Grilled Stuffed Peppers      Moderate




Robert Rainford   Side Dish   Grilled Lemon & Anchovy      Easy
                              Potatoes




Robert Rainford   Side Dish   Spicy Grilled Potato Skins   Easy




Robert Rainford   Side Dish   Curried Slaw                 Easy




Robert Rainford   Side Dish   Roasted Garlic Bread
Robert Rainford   Side Dish   Grilled Cheddar Cornmeal   Easy
                              Cakes




Robert Rainford   Side Dish   Marinated Carrots, Pearl
                              Onions & Radishes




Robert Rainford   Side Dish   Stuffed Grilled Zuchini    Easy




Robert Rainford   Side Dish   Twice Grilled Potatoes     Easy




Robert Rainford   Side Dish   Apple, & Veggie Layered
                              Casserole
Robert Rainford      Side Dish   Sweet Potato Casserole        Easy




Robert Rainford      Side Dish   Grilled Asparagus And Beets   Easy




Robert Rainford      Side Dish   Corn Tamales                  Moderate




Chef Sheila Joseph   Side Dish   Pelau And Caribbean Cole
                                 Slaw




Chef Michael Smith   Side Dish   Garden Tomatoes & Basil       Easy
Chef Michael Smith   Side Dish   Broccoli And Grapefruit   Complex




Chef Michael Smith   Side Dish   Rhubarb, Sorrel And       Moderate
                                 Asparagus Tabbouleh




Robert Rainford      Soup        Chilled Charred Yellow    Easy
                                 Tomato Soup & Goat Cheese
                                 Crostini




Robert Rainford      Soup        Roasted Carrot Soup




Chef Michael Smith   Soup        Matzo Ball Soup
Chef Michael Smith        Soup        Pumpkin Bisque




Chef Michael Smith        Soup        Potlatch Lobster Chowder     Moderate




Chef Michael Smith        Soup        Curried Butternut Squash     Complex
                                      Peanut Butter Soup




Chef Michael Smith        Soup        Wild Mushroom Soup           Complex




Antony Worrall Thompson   Appetizer   Smoked Salmon With
                                      Campari And Lemon Dressing
Antony Worrall Thompson   Main Course   Lemon And Bay Basted
                                        Turkey




Antony Worrall Thompson   Side Dish     Gino's Roast Potatoes




Antony Worrall Thompson   Drink         Dubonnet Royale & Anchovy
                                        Straws




Antony Worrall Thompson   Appetizer     Anchovy, Sundried Tomato
                                        And Parmesan Straws




Antony Worrall Thompson   Main Course   Polletto Con Peperonata
                                        (Grilled Poussin With Mixed
                                        Roasted Peppers And Melted
                                        Mozzarella)
Antony Worrall Thompson   Dessert       Christmas Pudding Ice-
                                        Cream




Antony Worrall Thompson   Dessert       10 Minute Christmas Pudding




Antony Worrall Thompson   Main Course   Apricot And Pomegranate
                                        Glazed Turkey With Pistachio




Antony Worrall Thompson   Main Course   Whole Roast Parsnips With
                                        Honey And Chilli Caramel




Antony Worrall Thompson   Drink         Sherry Cocktail
Antony Worrall Thompson   Appetizer     Parmesan Crisps




Antony Worrall Thompson   Main Course   Sausage And Pancake Stew




Antony Worrall Thompson   Dessert       Baked Alaska Mince Pies




Antony Worrall Thompson   Appetizer     Mincemeat Catherine Wheels




Antony Worrall Thompson   Main Course   Cranberry And Mustard
                                        Glazed Turkey
Antony Worrall Thompson   Side Dish     Buttered Peas With Sugar
                                        Snaps




Antony Worrall Thompson   Drink         Black Stout With Port




Antony Worrall Thompson   Appetizer     Spiced Nuts




Antony Worrall Thompson   Main Course   Pasta With Parma Ham And
                                        Broccoli




Antony Worrall Thompson   Main Course   Pork, Chestnut And
                                        Cranberry Stuffing
Antony Worrall Thompson   Side Dish     Stuffing Parcels




Antony Worrall Thompson   Main Course   Sherry Poached Turkey




Antony Worrall Thompson   Side Dish     Caramalised Balsamic
                                        Sprouts




Antony Worrall Thompson   Drink         Mulled Wine




Antony Worrall Thompson   Appetizer     Chilli Spiced Popcorn
Antony Worrall Thompson   Main Course   Lemon Sole Filets With Herb
                                        And Bread Cumb Crust And
                                        Cannellini Beans




Claus Meyer               Main Course   Lamb Sausage




Claus Meyer               Appetizer     Oxheart Cabbage Salad




Claus Meyer               Main Course   Roast Leg Of Lamb




Claus Meyer               Appetizer     Salad With Boiled Lamb
Claus Meyer   Side dish     Turnips




Claus Meyer   Main Course   Boiled Asparagus




Claus Meyer   Main Course   Broiled Culotte




Claus Meyer   Dessert       Buckwheat Macaroons




Claus Meyer   Dessert       Friskostcream
Claus Meyer   Main Course   Patty Shells




Claus Meyer   Main Course   Patty Shells (Croustades)




Claus Meyer   Dessert       Rhubarb




Claus Meyer   Dessert       Rhubarb (Trifili)




Claus Meyer   Appetizer     Rygeost
Claus Meyer   Main Course   Shrimp Sandwiches




Claus Meyer   Side Dish     Boiled Samso Potatoes




Claus Meyer   Main Course   Broiled Norway Lobster




Claus Meyer   Main Course   Skewered Norway Lobster




Claus Meyer   Main Course   Fish Cakes
Claus Meyer   Main Course   Fried Plaice




Claus Meyer   Main Course   Plaice Papilotte




Claus Meyer   Main Course   Grilled Herring




Claus Meyer   Dessert       Pancakes




Claus Meyer   Dessert       Strawberries
Claus Meyer   Dessert       Vanilla Parfait




Claus Meyer   Main Course   Oats




Claus Meyer   Dessert       Raspberry Whip




Claus Meyer   Dessert       Syllabub




Claus Meyer   Main Course   Cloudberry Chutney
Claus Meyer   Main course   Fast-Pickled Herring




Claus Meyer   Main course   Herring On A Block Of Ice




Claus Meyer   Main course   Pot Roasted Grouse




Claus Meyer   Sauce         Otto'




Claus Meyer   Dessert       Apple Cake
Claus Meyer   Drink         Apple Punch




Claus Meyer   Appetizer     Shore Crab Bisque




Claus Meyer   Main course   Smoked Eel




Claus Meyer   Side dish     Home-Made Pickled Beets




Claus Meyer   Main course   Roulade Sausage
Claus Meyer   Side dish   Slow Baked Rye Bread




Claus Meyer   Side dish   Veal




Claus Meyer   Soup        Vegetarian Soup




Claus Meyer   Side dish   Wheat Bread




Claus Meyer   Side dish   Butter A La
Claus Meyer   Drink         Carrot Drink




Claus Meyer   Drink         Carrots In Carrot Juice




Claus Meyer   Side dish     Celery Root




Claus Meyer   Main course   Grilled Pork Chops




Claus Meyer   Appetizer     Barley Salad
Claus Meyer   Main course   Limfjord Oysters




Claus Meyer   Main course   Oyster Chowder




Claus Meyer   Main course   Steamed Limfjord Mussels




Claus Meyer   Drink         Drink With Siku Vodka




Claus Meyer   Main course   Halibut With Leek
Claus Meyer   Dessert       Horseradish Whip




Claus Meyer   Main course   Musk Ox Tartar




Claus Meyer   Main Course   Raw Greenland Prawns




Claus Meyer   Side dish     Snow Crab




Claus Meyer   Side dish     Turnip Pure
Claus Meyer   Side dish     Brussels Sprouts Puré




Claus Meyer   Main course   Hare Back Part




Claus Meyer   Main course   Pate Of Hare




Claus Meyer   Side dish     Potatoes Fried In Duck Fat




Claus Meyer   Side dish     Quince Compote
Claus Meyer      Appetizer     Salad With Brussel Sprouts




Tina Nordstorm   Main Course   Lemon And Orange Marinated
                               Pork




Tina Nordstorm   Appetizer     Salad With Blackberries




Tina Nordstorm   Appetizer     Sashimi




Tina Nordstorm   Dessert       Berries
Tina Nordstorm   Main Course   Seared Scallops




Tina Nordstorm   Drink         Strawberry Daiquri




Tina Nordstorm   Drink         Blackcurrant




Tina Nordstorm   Main Course   Curry And Apple Herring




Tina Nordstorm   Drink         Dill Schnapps
Tina Nordstorm   Main Course   Fried Pickle Herring




Tina Nordstorm   Dessert       Strawberry Cake




Tina Nordstorm   Main Course   Corn-Fed Chicken




Tina Nordstorm   Main Course   Crisp Bread




Tina Nordstorm   Main Course   Mussels
Tina Nordstorm   Main Course   Smoked Eel




Tina Nordstorm   Soup          Goulash Soup




Tina Nordstorm   Main course   Mushroom Sandwich




Tina Nordstorm   Main course   Whitefish




Tina Nordstorm   Dessert       Icy Rhubarb
Tina Nordstorm   Main course   Potatoes With Egg




Tina Nordstorm   Appetizer     Salad




Tina Nordstorm   Main course   Baked Arctic Char




Tina Nordstorm   Dessert       Cinnamon Plums




Tina Nordstorm   Main Course   Hearty Hunters Stew
Tina Nordstorm   Side dish     Quick Pickled Cucumber And
                               Ginger




Tina Nordstorm   Sauce         The Butler's Sauce




Tina Nordstorm   Dessert       Lemon Yoghurt Sorbet And
                               Champagne




Tina Nordstorm   Side dish     Pepper Crusted Beef




Tina Nordstorm   Main course   Smoked Salmon
Tina Nordstorm   Appetizer     Swedish Honey Melon And
                               Swedish Salad




Tina Nordstorm   Side dish     Anis Pickled Vegetables




Tina Nordstorm   Appetizer     Bread On A Stick




Tina Nordstorm   Main course   Smoked Salmon




Tina Nordstorm   Main Course   Wild Boar Stew
Tina Nordstorm   Main Course   Fried Lobster




Tina Nordstorm   Main course   Mackerel Sandwich




Tina Nordstorm   Main Course   Norwegian Lobster




Tina Nordstorm   Appetizer     Oysters




Tina Nordstorm   Dessert       Whipped Crème Fraiche
Tina Nordstorm   Drink         Apple Drink




Tina Nordstorm   Main Course   Christmas Ham




Tina Nordstorm   Dessert       Nougat




Tina Nordstorm   Side dish     Sauteed Cabbage




Tina Nordstorm   Sauce         Whole Seed Mustard With
                               Whiskey And Coffee
Tina Nordstorm   Appetizer     Cauliflower, Shrimp And
                               Ginger Salad




Tina Nordstorm   Main Course   Grilled Cod




Tina Nordstorm   Dessert       Warm Nectarines




Tina Nordstorm   Sauce         Aioli Of Roasted Garlic




Tina Nordstorm   Main Course   Boiled Crayfish With Dill
Tina Nordstorm    Main Course   Cheese Quiche With New
                                Potatoes




Tina Nordstorm    Main Course   Fried Portobello Mushrooms




Tina Nordstorm    Appetizer     Pear And Horseradish Sauce




Robert Rainford   Main Course   Martini Smoked Lamb          Easy




Robert Rainford   Main Course   Cedar Planked Salmon         Easy
Robert Rainford   Sauce       Tarragon Mayonnaise        Easy




Robert Rainford   Side dish   Grilled Asparagus          Easy




Robert Rainford   Side dish   Grilled Rosemary Baby      Easy
                              Potatoes




Robert Rainford   Appetizer   Tangy Buttermilk Potato    Easy
                              Salad




Robert Rainford   Appetizer   Tomatoes With Mozzarella   Easy
                              Cheese
Robert Rainford   Main Course   Dry Jerk Baby Back Ribs    Easy




Robert Rainford   Main Course   Chicken With Wild West     Easy
                                Sauce




Robert Rainford   Main Course   Grilled Clams With Lemon   Easy
                                Butter Sauce




Robert Rainford   Main Course   Caribbean Rum Shrimp       Easy




Robert Rainford   Sauce         Cajun Shrimp Love Sauce    Easy
Robert Rainford   Appetizer     Grilled Corn Salad          Easy




Robert Rainford   Main course   Scallop And Salmon          Easy
                                Brochettes




Robert Rainford   Appetizer     Skewered Scallops With      Easy
                                Prosciutto




Robert Rainford   Side dish     Smokey South Western Rice   Easy




Robert Rainford   Sauce         Cilantro Radish Relish      Easy
Robert Rainford   Sauce         Hot Vinagar Based BBQ        Easy
                                Sauce




Robert Rainford   Sauce         Hot Tomato Based BBQ         Easy
                                Sauce




Robert Rainford   Main course   Smoked Pulled Pork           Easy




Robert Rainford   Main Course   Stout Marinaded Pork         Easy
                                Tenderloin




Robert Rainford   Main Course   White Wine & Dijon Mustard   Easy
                                Whole Chicken
Robert Rainford   Sauce         Pineapple Chutney           Easy




Robert Rainford   Appetizer     Smokin' Waldorf Salad       Easy




Robert Rainford   Side dish     Vidalia's Onions            Easy




Robert Rainford   Main course   Garlic Rotisserie Chicken   Easy




Robert Rainford   Dessert       Toasted Cinnamon Fruit      Easy
                                Kabobs
Robert Rainford   Main course   Muffin Tin BBQed Eggs       Easy




Robert Rainford   Side dish     Smoky Canadian Bacon        Easy




Robert Rainford   Dessert       Granny Smith Buttermilk     Easy
                                Pancakes




Robert Rainford   Side dish     Grilled Onion Hashbrowns    Easy




Robert Rainford   Sauce         Roasted Garlic Mayonnaise   Easy
Robert Rainford   Main Course   Trout With Proscuitto And   Easy
                                Sage




Robert Rainford   Appetizer     Grilled Vegetables With     Easy
                                Garlic Anchovy Dip




Robert Rainford   Appetizer     Wild Rice Pecan Salad       Easy




Robert Rainford   Appetizer     Nicoise Salad               Moderate




Robert Rainford   Side dish     Smoked Corn On The Cob      Easy
                                And Garlic Chive Butter
Robert Rainford   Main Course   Marinaded Lamb Sausages      Easy
                                And Grilled Veg With Feta




Robert Rainford   Dessert       Macerated Grapes             Easy




Robert Rainford   Main Course   Half-Naked Grilled Shrimp    Easy




Robert Rainford   Appetizer     Iced Oysters Off The Grill   Easy




Robert Rainford   Drink         Robbies Toga Punch           Easy
Robert Rainford   Main Course   Grilled Herb Pizza       Easy




Robert Rainford   Main Course   Grilled Octopus          Easy




Robert Rainford   Main Course   Lamb Kabobs (other)      Easy




Robert Rainford   Sauce         Tzatziki Dip             Easy




Robert Rainford   Main Course   Grilled Fresh Sardines   Easy
Robert Rainford   Side dish     Steamed And Smoked            Moderate
                                Artichokes




Robert Rainford   Appetizer     Couscous Salad With Grilled   Easy
                                Vegetables




Robert Rainford   Main Course   Whiskey-Glazed Smoked         Moderate
                                Spareribs




Robert Rainford   Main Course   Spicy Grilled Beef Short Ribs Moderate




Robert Rainford   Side dish     Smoked Rice                   Easy
Robert Rainford   Side dish   Smokey Beans                   Easy




Robert Rainford   Side dish   Grilled Mix Vegetables         Easy




Robert Rainford   Appetizer   Grilled Oysters In The Shell   Easy




Robert Rainford   Appetizer   Zucchini Crab Cakes            Easy




Robert Rainford   Sauce       Smoked Tomato Salsa            Easy
Robert Rainford   Main Course   Grilled Lobster With Basil   Easy
                                Mayonnaise




Robert Rainford   Appetizer     Arugula Salad & Dressing     Easy




Robert Rainford   Dessert       Chocolate Fondue With        Easy
                                Grilled Pineapple & Pears




Robert Rainford   Main Course   Grilled Chicken Tikka        Easy




Robert Rainford   Main course   Smoked Pork Tenderloin       Easy
Robert Rainford   Side dish     Grilled Fennel With Anchovy   Easy
                                Garlic Butter




Robert Rainford   Dessert       Smokey Banana Salsa           Easy




Robert Rainford   Appetizer     Avocado And Watercress        Easy
                                Soup




Robert Rainford   Main course   Barbecued Oyster Kabobs       Easy




Robert Rainford   Appetizer     Spicy Chicken Wings           Easy
Robert Rainford   Appetizer     Grilled Antipasto In Endive   Easy
                                Boats




Robert Rainford   Side dish     Spicy Tater Skins             Easy




Robert Rainford   Main course   Margarita Shrimp              Easy




Robert Rainford   Sauce         Peachy Sauce                  Easy




Robert Rainford   Sauce         Cranberry Pineapple Sauce     Easy
Robert Rainford   Main course   Pork Tenderloin Kabobs         Easy




Robert Rainford   Main course   Grilled Red Snapper In Corn    Easy
                                Husks




Robert Rainford   Appetizer     Roasted Vegetable              Easy
                                Quesadillas




Robert Rainford   Main course   Grilled Chicken For Burritos   Easy




Robert Rainford   Sauce         Smoked Guacamole               Easy
Robert Rainford   Sauce         Smoked Salsa                  Easy




Robert Rainford   Appetizer     Watercress Salad With         Easy
                                Orange & Tequila Dressing




Robert Rainford   Side dish     Grilled Greek Peppers         Easy




Robert Rainford   Side dish     Marinated Grilled Asparagus   Easy




Robert Rainford   Main Course   Veal Chops With A Port And    Moderate
                                Red Wine Glaze
Robert Rainford   Main Course   Baby Pork Back Ribs          Moderate




Robert Rainford   Appetizer     Potato And Watercress Salad Easy




Robert Rainford   Appetizer     Tomato & Basil Salad         Easy




Robert Rainford   Side dish     Grilled Polenta              Easy




Robert Rainford   Appetizer     Grilled Pear Arugula Salad   Easy
Robert Rainford   Main Course   Grilled Haddock With A White Easy
                                Wine Garlic Sauce




Robert Rainford   Main Course   Smoked Haddock              Easy




Robert Rainford   Appetizer     Pesto Baguette              Easy




Robert Rainford   Side dish     Mushroom Rice               Easy




Robert Rainford   Main Course   Asian Grilled Shrimp        Easy
Robert Rainford   Main Course   Rotisserie Prime Rib Roast   Moderate




Robert Rainford   Main Course   Ribs For De Boys             Easy




Robert Rainford   Main Course   Simple Porterhouse Steaks    Easy




Robert Rainford   Main Course   Big Man Caesar Salad         Easy




Robert Rainford   Side dish     BBQed SWEET POTATOES         Easy
Robert Rainford   Side dish     Balsamic Grilled Mushrooms   Easy




Robert Rainford   Main Course   Smoked & Fried Buttermilk    Easy
                                Drumsticks




Robert Rainford   Sauce         BBQ Plum Sauce               Easy




Robert Rainford   Sauce         Raspberry Dressing           Easy




Robert Rainford   Side dish     Tandoori Cauliflower         Easy
Robert Rainford   Main course   Grilled Shrimp In A Peanut   Easy
                                Sauce




Robert Rainford   Side dish     Baby Potato Kabobs           Easy




Robert Rainford   Side dish     Mushroom Kabobs              Easy




Robert Rainford   Main Course   Grilled Chicken In A White   Easy
                                Wine Tarragon Sauce




Robert Rainford   Main Course   Grilled Gazpacho             Easy
Robert Rainford   Appetizer     Smoked Scallops With A     Easy
                                Citrus Vinaigrette




Robert Rainford   Sauce         Pernod Butter              Easy




Robert Rainford   Main Course   Pernod Smoked Lobster      Easy




Robert Rainford   Main Course   Pernod Rice                Easy




Robert Rainford   Main course   Rubbed & Grilled Stuffed   Easy
                                Tenderloin
Robert Rainford   Side dish   Roasted Baby Potatoes       Easy




Robert Rainford   Side dish   Roasted Leeks And Carrots   Easy




Robert Rainford   Sauce       Sweet & Spicy Mint Sauce    Easy




Robert Rainford   Sauce       Lemon Honey Sauce With      Easy
                              Garlic




Robert Rainford   Sauce       Maple Mango BBQ Sauce       Easy
Robert Rainford   Sauce         Golden Mustard Barbecue      Easy
                                Sauce




Robert Rainford   Main course   Apple Glazed Roasted Ham     Easy




Robert Rainford   Main course   Wrapped & Glazed Turkey      Easy
                                Breast




Robert Rainford   Main course   Grilled Racks Of Lamb        Easy




Robert Rainford   Main course   Grilled Chicken Drumsticks   Easy
Robert Rainford   Drink         Blue Margarita             Easy




Robert Rainford   Appetizer     Shrimp Salad               Easy




Robert Rainford   Appetizer     Grilled Veggie Cornboats   Easy




Robert Rainford   Side dish     Grilled Pita Chips         Easy




Robert Rainford   Main Course   Grilled Stuffed Chicken    Easy
Robert Rainford   Main Course   Smoked Hot Dogs           Easy




Robert Rainford   Sauce         Homemade Smoked Ketchup Easy




Robert Rainford   Appetizer     Smoked Pineapple Carrot   Easy
                                Salsa




Robert Rainford   Main Course   Peanut Chicken Burgers    Easy




Robert Rainford   Main Course   Lamb Berry Burgers        Easy
Robert Rainford   Main Course   Portabello Cheeseburgers     Easy




Robert Rainford   Side dish     Grilled Bacon Onion Wedges   Easy




Robert Rainford   Main Course   Grilled Sea Bass With Mango Easy
                                And Red Onion Salsa




Robert Rainford   Main Course   Spicy BBQ'd Chicken Legs     Easy




Robert Rainford   Main Course   Pork Tenderloin With         Easy
                                Balsamic And Cherries
Robert Rainford   Appetizer     BBQ Seafood Soup In      Moderate
                                Pineapple Bowl




Robert Rainford   Appetizer     Cabbage Salad            Easy




Robert Rainford   Appetizer     Pasta Salad              Easy




Robert Rainford   Appetizer     Tomato BBQ Bread Salad   Easy




Robert Rainford   Main Course   Smoked Mint Trout        Easy
Robert Rainford   Main Course   Grilled Tuna With Peach And   Easy
                                Onion Relish




Robert Rainford   Main Course   Grilled Salmon                Easy




Robert Rainford   Main Course   Grilled Grouper And Almond    Easy
                                Butter




Robert Rainford   Main Course   Chicken Teriyaki              Easy




Robert Rainford   Main Course   Onion Water Lamb Chops        Easy
Robert Rainford   Appetizer     Avocado, Grapefruit, Red   Easy
                                Onion And Feta Salad




Robert Rainford   Main Course   Smoked Spicy Turkey        Easy




Robert Rainford   Main course   Luau Tropical Prawns       Easy




Robert Rainford   Appetizer     Fennel & Orange Salad      Easy




Robert Rainford   Sauce         Sweet & Sour BBQ Sauce For Easy
                                Pork
Robert Rainford   Main course   Hawaiian Piggy On The Cue   Easy




Robert Rainford   Side dish     Yams                        Easy




Robert Rainford   Main Course   Grilled Blackened Catfish   Easy




Robert Rainford   Side dish     Mardi Gras Cornbread        Easy




Robert Rainford   Main Course   Creole Smoked Baby Back     Easy
                                Ribs
Robert Rainford   Main Course   Hickory Smoked Turkey Legs Easy




Robert Rainford   Main Course   Brew Burgers               Easy




Robert Rainford   Main Course   Brown Ale Maple-Glazed     Easy
                                Chicken Wings




Robert Rainford   Appetizer     Warm Potato Salad With Beer Easy




Robert Rainford   Main course   Chicken On A Beer Can      Easy
Robert Rainford   Main course   Proscuitto Wrapped Veal    Easy




Robert Rainford   Main course   Blackberry Smoked Pepper   Easy
                                Pork Loin




Robert Rainford   Side dish     Smoked Peppers             Easy




Robert Rainford   Side dish     Asparagus Rafts            Easy




Robert Rainford   Side dish     Grilled Sweet Onions       Easy
Robert Rainford   Appetizer     Scallops With Parmesan   Easy
                                Crust




Robert Rainford   Main course   Grilled Miso Chicken     Easy




Robert Rainford   Appetizer     Grilled Bok Choy         Easy




Robert Rainford   Appetizer     Easy Japanese Salad      Easy




Robert Rainford   Sauce         Wasabi Whipped Cream     Easy
Robert Rainford   Main Course   Peking-Style Spit Roasted   Easy
                                Duck




Robert Rainford   Appetizer     Smoked Japanese Noodle      Easy
                                Salad




Robert Rainford   Main Course   Tuscan Grilled Veal Chops   Easy




Robert Rainford   Main Course   Lamb Loin With Rosemary     Easy




Robert Rainford   Main Course   Grilled Squid               Easy
Robert Rainford   Main Course   Grilled Pasta                Easy




Robert Rainford   Main Course   Panzanella Skewers           Easy




Robert Rainford   Appetizer     Grilled Endive & Radicchio   Easy
                                Salad




Robert Rainford   Sauce         Passion Fruit Apple Sauce    Easy




Robert Rainford   Main Course   Smoked Pork Loin             Easy
Robert Rainford   Main Course   Grilled Swordfish With      Easy
                                Caribbean Salsa




Robert Rainford   Appetizer     Caribbean Salad             Easy




Robert Rainford   Main Course   Jerk Snapper                Easy




Robert Rainford   Drink         Rumapalooza Cooler          Easy




Robert Rainford   Main Course   Oak Smoked Lamb Chops In    Easy
                                A Red Wine Olive Marinade
Robert Rainford   Side dish     Creamy Squash And Sweet   Easy
                                Potato Parcel




Robert Rainford   Main Course   Honey White Wine Marinated Easy
                                Smoked Lobster Tail




Robert Rainford   Appetizer     Smoked Corn With Spicy    Easy
                                Cheese Butter




Robert Rainford   Main Course   Rotisserie Veal Roast     Moderate




Robert Rainford   Main Course   Caesar Shrimp             Moderate
Robert Rainford   Main Course   Polenta Kabobs              Easy




Robert Rainford   Main Course   Mint And Cumin Satay With   Easy
                                Spicy Peanut Sauce




Robert Rainford   Side dish     Grilled Potato And Yams     Easy




Robert Rainford   Side dish     Smoked Mushrooms            Easy




Robert Rainford   Main Course   BBQed Peppered Mussels      Easy
Robert Rainford   Main Course   Port Marinated Racks Of   Easy
                                Lamb




Robert Rainford   Main Course   Port Marinated Smoked     Easy
                                Chicken




Robert Rainford   Side dish     Grilled Russets           Easy




Robert Rainford   Side dish     Smoked Onions             Easy




Robert Rainford   Main course   Chicken Drum Sticks       Easy
                                Wrapped In Bacon
Robert Rainford   Main course   Grilled Scallops With Apple   Easy
                                Cider Accent




Robert Rainford   Main Course   Salmon Kabobs                 Easy




Robert Rainford   Main course   Grilled Vegetable Frittata    Easy




Robert Rainford   Main Course   Smoked Veal Loaf              Easy




Robert Rainford   Side dish     Hickory Smoked Baked          Easy
                                Beans
Robert Rainford   Main Course   Brick Chicken              Easy




Robert Rainford   Main Course   Steak Fajitas              Easy




Robert Rainford   Main course   Stuffed Oversized Shrimp   Easy




Robert Rainford   Main course   Volcanic Shrimp With       Easy
                                Dipping Sauce




Robert Rainford   Main course   Spicy Smoked Ribs With     Moderate
                                Pineapple Rum Glaze
Robert Rainford   Side dish     Maple Lemon Wings           Easy




Robert Rainford   Main course   Greek Kabobs                Easy




Robert Rainford   Main course   Grilled Fresh Herb Brined   Easy
                                Pork Chops




Robert Rainford   Appetizer     Green Salad With Apricots   Easy
                                And Blueberries




Robert Rainford   Main course   Apple Stuffed Veal With     Easy
                                Minty Rub
Robert Rainford   Main course   Creamy BBQed Scalloped   Easy
                                Taters




Robert Rainford   Side dish     BBQed BEETS              Easy




Robert Rainford   Appetizer     Tomatoes Stuffed With    Easy
                                Vegetables & Cheese




Robert Rainford   Appetizer     Plum Chutney             Easy




Robert Rainford   Main Course   Tea Smoked Chicken       Easy
Robert Rainford   Main Course   Grilled Marlin With Coconut   Easy
                                Chile Crust




Robert Rainford   Sauce         Mango Cucumber Salsa          Easy




Robert Rainford   Soup          Roasted Tomato Soup           Easy




Robert Rainford   Main Course   Grilled Filet Mignon With     Easy
                                Stuffed Pears




Robert Rainford   Appetizer     Corn, Red Pepper And          Easy
                                Arugula Salad
Robert Rainford   Appetizer     Watermelon Salad             Easy




Robert Rainford   Side dish     Grilled Garlic Bread         Easy




Robert Rainford   Main Course   Grilled Lobster Tail With    Easy
                                Curried Butter




Robert Rainford   Side dish     Curried Roast Potatoes       Easy




Robert Rainford   Appetizer     Grilled Curried Vegetables   Easy
Robert Rainford   Main Course   Mint Lamb Steaks With   Easy
                                Mango Mint Chutney




Robert Rainford   Dessert       Honeyed Watermelon      Easy




Robert Rainford   Main Course   Salmon Burgers          Easy




Robert Rainford   Main Course   Crab Burgers            Easy




Robert Rainford   Side dish     Tabbouleh               Easy
Robert Rainford   Main Course   Charred Shark Tacos With   Easy
                                Mint Recado




Robert Rainford   Main Course   Pork Mojo                  Easy




Robert Rainford   Main Course   Pumpkin Lamb Burgers       Easy




Robert Rainford   Side dish     Stuffed Smoked Onions      Easy




Robert Rainford   Side dish     Asian Flavoured Coleslaw   Easy
Robert Rainford   Side dish     Curried Coleslaw            Easy




Robert Rainford   Main Course   Marmalade Duck              Easy




Robert Rainford   Main Course   Coffee & Pepper Rubbed      Easy
                                Chicken




Robert Rainford   Main Course   Pork With Southern BBQ      Easy
                                Sauce




Robert Rainford   Appetizer     Orange Mint & Mango Salad   Easy
Robert Rainford   Main Course   Southwestern Veal Shoulder   Easy




Robert Rainford   Main Course   Grilled Stuffed Pork Loin    Easy




Robert Rainford   Main course   Grilled Grits With Apple-    Easy
                                Chipotle Salsa




Robert Rainford   Appetizer     Chicory Chorizo Salad        Easy




Robert Rainford   Main course   BBQ Shrimp                   Easy
Robert Rainford   Main course   Slow Roasted Pork Butt     Easy




Robert Rainford   Dessert       Sugared Almonds            Easy




Robert Rainford   Appetizer     Papaya Slaw                Easy




Robert Rainford   Main Course   Grilled Lemonade Chicken   Easy




Robert Rainford   Main Course   Herb Rubbed Ham With       Easy
                                Bourbon Glaze
Robert Rainford   Appetizer     Smoked Corn Chowder      Easy




Robert Rainford   Side dish     Smoked Spuds             Easy




Robert Rainford   Side dish     Grilled Rosemary Beets   Easy




Robert Rainford   Main course   Spiced Veal Steaks       Easy




Robert Rainford   Main course   Lamb Souvlaki            Easy
Robert Rainford   Main course   Pork Souvlaki              Easy




Robert Rainford   Side dish     Rosemary Smoked Potatoes   Easy




Robert Rainford   Main course   Cedar Smoked Salmon        Easy




Robert Rainford   Appetizer     Green Bean Salad           Easy




Robert Rainford   Main course   Chicken Pineapple Kababs   Easy
Robert Rainford   Main course   Pork Satay               Easy




Robert Rainford   Main Course   Salmon With Strawberry   Easy
                                Salsa




Robert Rainford   Appetizer     Cauliflower Kababs       Easy




Robert Rainford   Sauce         Smoked Vegetable Salsa   Easy




Robert Rainford   Sauce         Tomatillo Salsa          Easy
Robert Rainford   Main Course   Whole Trout With            Easy
                                Breadcrumbs And Anchovies




Robert Rainford   Main Course   Small Mouth Bass, Wrapped   Moderate
                                In Cornhusks.




Robert Rainford   Main Course   Salmon Trout With           Easy
                                Mushroom, Pumpkin Seed
                                Crust




Robert Rainford   Main Course   Cinnamon Chicken With       Easy
                                Nutty Relish




Robert Rainford   Appetizer     Rainbow Salad               Easy
Robert Rainford   Main Course   Masquerade Snapper In   Easy
                                Parchment




Robert Rainford   Main Course   Slow Smoked Thai Ribs   Easy




Robert Rainford   Main Course   Turkey Burgers          Easy




Robert Rainford   Appetizer     Stuffed Portabello      Easy
                                Mushrooms




Robert Rainford   Side dish     Roasted Tomatoes        Easy
Robert Rainford   Main Course   Slow Smoked Beef Ribs        Easy




Robert Rainford   Main Course   Pinenut Dijon Crusted        Easy
                                Chicken Sandwich




Robert Rainford   Main Course   Smoked Rotisserie Pig With   Advanced
                                Root Beer BBQ Sauce




Robert Rainford   Main Course   Lemon Ginger Drumsticks      Easy
                                With Mango Mustard Seed
                                Glaze




Robert Rainford   Appetizer     Maque Choux Peppers          Easy
Robert Rainford   Appetizer     Sweet Potatoes With Orange Easy
                                Pecan Butter




Robert Rainford   Sauce         Tomato BBQ Sauce            Easy




Robert Rainford   Sauce         Mustard BBQ Sauce           Easy




Robert Rainford   Main Course   Grilled Chipolte Lime Shrimp Easy




Robert Rainford   Main Course   To Die For Potato Package   Easy
Robert Rainford   Main Course   Pulled Pork Picnic Roast   Easy




Robert Rainford   Main Course   Planked Peach Chutney      Easy




Robert Rainford   Main Course   Stuffed Leg Of Lamb        Easy




Robert Rainford   Main Course   Rubbed Veal Chops          Easy




Robert Rainford   Appetizer     Celeriac And Apple Salad   Easy
Robert Rainford   Appetizer     Grilled Pesto Peppers       Easy




Robert Rainford   Main Course   Cherry Wood Smoked Lamb     Easy
                                Shoulder




Robert Rainford   Main course   Sirloin Steaks With Onion   Easy
                                Mustard Sauce




Robert Rainford   Main course   Bucket Of Clams             Easy




Robert Rainford   Main course   Crab Legs With Lemon Grass Easy
                                Butter
Robert Rainford   Main course   Stuffed Pork Tenderloin With Moderate
                                Red Current Glaze




Robert Rainford   Appetizer     Sweet Pea Salad With Chili   Moderate
                                Lime Shrimp




Robert Rainford   Main Course   Oriental Grilled Monkfish    Moderate




Robert Rainford   Main Course   Lemon Pepper Cornish Hens    Moderate




Robert Rainford   Side dish     Crispy Potato Skins          Easy
Robert Rainford   Main course   Beef Brisket               Easy




Robert Rainford   Main course   Smoked Procuitto Wrapped   Easy
                                Cheesy Shrimp




Robert Rainford   Main course   Grilled Marinated Lamb     Easy
                                Chops




Robert Rainford   Main course   Spicy Lamb Ribs            Moderate




Robert Rainford   Main course   Seared Beef On Rosemary    Moderate
                                Crustini
Robert Rainford   Main course   Figs Stuffed With Blue        Easy
                                Cheese And Procuitto
                                Wrapped




Robert Rainford   Main course   Spanish Spiked Gazpacho In    Easy
                                Cucumber Cups




Robert Rainford   Main course   Blackened Scallops With       Moderate
                                Guacamole On Tortilla Chips




Robert Rainford   Main course   Chicago Pizza Burgers         Easy




Robert Rainford   Main course   Country Style Ribs            Easy
Robert Rainford   Drink         Robbie's Orange Iced Tea     Easy




Robert Rainford   Main Course   BBQ Pogos                    Easy




Robert Rainford   Main Course   Jerk Mango Glazed Veal Ribs Moderate




Robert Rainford   Main Course   Pistachio And Honey Crusted Moderate
                                Lamb Racks




Robert Rainford   Appetizer     Spinach Salad With Sprouts   Moderate
                                And Feta
Robert Rainford   Appetizer     Southwestern Black Bean     Moderate
                                Salad




Robert Rainford   Main Course   Steelhead Trout With        Moderate
                                Blackberry Glaze




Robert Rainford   Main Course   Tangerine Tequila Chicken   Easy
                                Breasts




Robert Rainford   Main Course   Calvados Veal Chops         Easy




Robert Rainford   Drink         Martini Relish              Easy
Robert Rainford   Appetizer     Green Salad With Port        Easy
                                Vinaigrette




Robert Rainford   Main Course   Spatchcocked Quail Stuffed   Moderate
                                With Couscous




Robert Rainford   Main Course   Grilled Venison Chops        Easy




Robert Rainford   Appetizer     Yam Potato Tower             Easy




Robert Rainford   Side dish     Grilled Brussel Sprouts      Easy
Robert Rainford   Main Course   Smoked Breakfast Bacon   Easy




Robert Rainford   Main Course   Brioche French Toast     Easy




Robert Rainford   Main Course   Eggs In Ham Cups         Moderate




Robert Rainford   Main Course   Potato & Sausage Hash    Easy




Robert Rainford   Side dish     Roasted Tomatoes         Easy
Robert Rainford   Dessert       Grilled Nectarines With Ice   Easy
                                Cream




Robert Rainford   Main Course   Spicy Beef Skewers With       Easy
                                Sour Cream




Robert Rainford   Appetizer     Roasted Squash And            Easy
                                Eggplant With Goat Cheese




Robert Rainford   Main Course   Smoked Raspberry Cornish      Moderate
                                Hens




Robert Rainford   Main Course   Cajun Rubbed Smoked Pork      Easy
                                Tenderloin
Robert Rainford   Main Course   Buffalo Burgers           Easy




Robert Rainford   Side dish     Nachos Blancos            Easy




Robert Rainford   Main Course   Shrimp Quesadillas With   Moderate
                                Pineapple & Red Peppers




Robert Rainford   Sauce         Hot Chili BBQ Sauce       Easy




Robert Rainford   Sauce         Hot Mint BBQ Sauce        Easy
Robert Rainford   Main Course   Cola Ribs                  Easy




Robert Rainford   Main Course   Spicy Grilled Shrimp       Easy




Robert Rainford   Side dish     Charred Stuffed Jalepeno   Easy




Robert Rainford   Appetizer     Grilled Tortellini Salad   Easy




Robert Rainford   Main course   Seafood Kabobs             Easy
Robert Rainford   Side dish     Roasted Potatoes            Easy




Robert Rainford   Main Course   Roasted Leg Of Lamb         Easy




Robert Rainford   Main Course   Mexican Chicken On Sticks   Easy




Robert Rainford   Main Course   Spicy Turkey Enchiladas     Easy




Robert Rainford   Main course   Spicy Steak Soft Tacos      Easy
Robert Rainford   Drink         Sangria                Easy




Robert Rainford   Main course   Beef Dipper Sandwich   Easy




Robert Rainford   Sauce         Bruschetta             Easy




Robert Rainford   Main course   Turkey Drummettes      Easy




Robert Rainford   Side dish     Chicken Wings          Easy
Robert Rainford   Main course   Fish & Chips                Easy




Robert Rainford   Main course   Drunken Spare Ribs          Moderate




Robert Rainford   Appetizer     Grilled Scallops With Bok   Easy
                                Choy




Robert Rainford   Main course   5 Spice Beef Kabob          Easy




Robert Rainford   Appetizer     Asian Noodle Salad          Easy
Robert Rainford   Main Course   Asian Chicken Thighs With    Moderate
                                Black Bean Sauce




Robert Rainford   Sauce         Smoked Acorn Squash With     Easy
                                Maple Spiced Butter




Robert Rainford   Appetizer     Cabbage Rolls With Roasted   Moderate
                                Vegetable Sauce




Robert Rainford   Appetizer     Spinach Cherry Salad         Easy




Robert Rainford   Main Course   Roasted Vegetable Calzone    Moderate
Robert Rainford   Main Course   Black Bean Mussels           Easy




Robert Rainford   Main Course   Lamb Shanks With Hoisin      Easy
                                Sauce




Robert Rainford   Appetizer     Broccoli And Cauliflower     Easy
                                Salad




Robert Rainford   Side dish     Charcoal Roasted Mashed      Easy
                                Potatoes




Robert Rainford   Main Course   Maple Mustard Pork Burgers   Easy
Robert Rainford   Main Course   Smoked Applewood Chicken   Easy
                                Pizza




Robert Rainford   Appetizer     Summer Potato Salad        Easy




Robert Rainford   Side dish     Smoked Corn On The Cob     Easy




Robert Rainford   Appetizer     Carrot Salad               Easy




Robert Rainford   Main Course   Lamb Kabobs                Easy
Robert Rainford   Main Course   Chocolate Chicken Breasts   Easy




Robert Rainford   Side dish     Grilled Corn With Red Pepper Easy
                                Butter




Robert Rainford   Main Course   Fennel Crusted Tuna         Easy




Robert Rainford   Main Course   Seafood Stuffed Veal        Moderate
                                Tenderloin




Robert Rainford   Soup          Melon Soup With Ginger      Easy
                                Cucumber Salsa
Robert Rainford      Appetizer     Corn And Wild Rice Pancakes Easy




Michael Bonacini     Sauce         Pinto Bean Agnolotti With   Difficult
                                   Curry Emulsion




Elizabeth Manville   Dessert       Frozen Honeycomb And        Easy
                                   White Chocolate Souffle




Tim Mcroberts        Main Course   Stove Top Coq Au Vin        Easy




Michael Bonacini     Main Course   Pasta Dough Recipe          Easy
Elizabeth Manville       Main Course   Braised Pork Shoulder Chops Easy
                                       With Caramelized Onions,
                                       Apples And Raisins




Caroline Mccann-Bizjak   Main Course   Fried Artichokes And Frisee   Easy
                                       Lettuce Salad With Lardons
                                       And Raspberry Viniagrette




Georges Laurier          Sauce         Roasted Garlic Compound       Easy
                                       Butter




Georges Laurier          Side Dish     Garlic, Rosemary And Lemon Moderate
                                       Biscuits




Georges Laurier          Sauce         Garlic Marmelade              Easy
Ned Bell            Main Course   Salmon Cured With Asian       Easy
                                  Black Teas




Michael Allemeier   Side Dish     White Bean Crostini           Easy




Michael Allemeier   Soup          Chick Pea And Clam Soup       Easy




Caroline Mccann     Main Course   Ravioli Stuffed With Ground   Moderate
                                  Veal And Cumin




Georges Laurier     Soup          Spinach And Courtland Apple Easy
                                  Soup
Elizabeth Manville   Appetizer     Fennel, Cucumber, Tomato,   Easy
                                   Almond And Orange Salad




Elizabeth Manville   Appetizer     Poached Pear And            Easy
                                   Gorgonzola Salad




Ned Bell             Main Course   Sesame-Ginger Chicken       Easy
                                   Goujons




Michael Allemeier    Sauce         Brioche Sauce               Easy




Michael Allemeier    Soup          Leek Coulis                 Easy
Michael Allemeier   Sauce         Pinot Noir Sauce             Easy




Caroline Mccann     Main Course   Truffle Flavoured Lasagna    Moderate
                                  With Sauteed Parsnip,
                                  Shiitake And Lobster Tail




Tim Mcroberts       Sauce         The Gold Medal Compote       Easy




Tim Mcroberts       Side Dish     East Coast Mustard Pickles   Easy




Michael Bonacini    Dessert       Oatmeal Ice Cream            Easy
Elizabeth Manville   Main Course   Broiled Razor Clams And       Easy
                                   Mussels With Garlic Butter




Ned Bell             Side Dish     Cinnamon And Golden Raisin Easy
                                   Braised Red Cabbage




Caroline Mccann      Dessert       Sweet Potato And           Easy
                                   Caramelized Onion Napoleon




Georges Laurier      Main Course   Filet Of Lamb With Pan        Easy
                                   Reduction, Lavender And
                                   Rosemary Jus




Georges Laurier      Main Course   Grilled Lamb Liver With Pan   Easy
                                   Roasted Figs And Balsamic
                                   Vinegar
Georges Laurier     Main Course   Kumquat And Star Anise        Difficult
                                  Braised Lamb Shank




Tim Mcroberts       Dessert       Rosemary And Grapfruit        Easy
                                  Granite




Tim Mcroberts       Main Course   Pan-Roasted Broiler Chicken   Easy
                                  In Creme Fraiche Tarragon
                                  Sauce




Michael Allemeier   Appetizer     Rabbit Phyllo Spring Rolls    Moderate




Michael Allemeier   Sauce         Hunter Chutney                Easy
Caroline Mccann   Sauce     Lobster Stock                Moderate




Caroline Mccann   Soup      Lobster Bisque               Difficult




Georges Laurier   Dessert   Chocolate And Rum            Moderate
                            Tartellette




Georges Laurier   Sauce     Chocolate And Rum Cream      Easy
                            Sauce




Georges Laurier   Dessert   Chocolate And Pecan Molten   Moderate
                            Cake
Georges Laurier      Dessert       White Chocolate And Maple   Moderate
                                   Syrup Parfait




Georges Laurier      Dessert       White Chocolate And Star    Easy
                                   Anise Sauce




Georges Laurier      Dessert       Chocolate Ice Cream         Difficult
                                   Grand Marnier Flavoured




Chef Michael Smith   Appetizer     Twice Baked Goats Cheese
                                   Soufflé With Summer Fruit
                                   Compote




Chef Michael Smith   Main Course   Pine Nut Crusted Honey
                                   Ginger Cured Salmon With
                                   Lemon Fennel Salad And
                                   Basil Sauce
Chef Michael Smith   Sauce         Dry Spice Barbecue Rub




Chef Michael Smith   Sauce         Barbecue Marinade




Chef Michael Smith   Sauce         Summer Salsa




Chef Michael Smith   Main Course   Roast Rib Of Veal With Wild
                                   Mushroom Stew




Chef Michael Smith   Dessert       Buckwheat Pancakes
Chef Michael Smith   Main Course   One Pot Chicken




Chef Michael Smith   Appetizer     Bavarian Potato Salad




Chef Michael Smith   Main Course   Oktoberfest Beef Rouladen




Chef Michael Smith   Main Course   Pit Roast Pig




Chef Michael Smith   Main Course   Beef Stew For 100
Chef Michael Smith   Dessert       Deep Dish Mango Pie




Chef Michael Smith   Main Course   Bay Spice Scented Slow
                                   Baked Atlantic Salmon With
                                   Horseradish Celery Root
                                   Puree & Cardamom Beet
                                   Vinaigrette




Chef Michael Smith   Main Course   The Raptors Favourite
                                   Barbecued Chicken




Chef Michael Smith   Side Dish     The Raptors Favourite
                                   Blackened Okra




Chef Michael Smith   Main Course   Ginger Glazed Sea Bass With
                                   Scallop 'Noodles' And Citrus
                                   Caper Broth
Chef Michael Smith   Main Course   Bacon Apple Stuffed Pork
                                   Loin




Chef Michael Smith   Main Course   Orange Ginger Beef            Easy




Chef Michael Smith   Soup          My Favourite Clam Chowder     Easy




Chef Michael Smith   Main Course   Rosemary Vanilla Chicken      Easy




Chef Michael Smith   Main Course   Penne With Roast Tomato       Easy
                                   Sauce



Chef Michael Smith   Main Course   Pan Roast Strip Loin With     Easy
                                   Tarragon Onion Butter



Chef Michael Smith   Main Course   Pan Fried Trout With Barley   Easy
                                   Asparagus Risotto



Chef Michael Smith   Main Course   Apple Braised Pork With       Easy
                                   Whole Wheat Spatzle



Chef Michael Smith   Soup          Southwestern Corn Soup        Easy
                                   With Red Peppers
Chef Michael Smith   Sauce         Grilled Lamb With Dried       Easy
                                   Tomato Mint Tapenade



Chef Michael Smith   Main Course   Roast Rack Of Lamb With       Easy
                                   Grain Mustard Crust And
                                   Zinfandel Sauce


Chef Michael Smith   Main Course   Campfire Salmon               Easy




Chef Michael Smith   Main Course   Brined Roast Chicken          Easy




Chef Michael Smith   Main Course   Pan Roast Duck Breasts With Easy
                                   Grain Mustard And Gnocchi



Chef Michael Smith   Main Course   Mediterranean Fish Stew       Easy




Chef Michael Smith   Sauce         My Favourite Meat Sauce For   Easy
                                   Pasta




Chef Michael Smith   Sauce         Pizza Parlor Sauce            Easy




Chef Michael Smith   Main Course   Chicken And Mushroom Stew     Easy




Chef Michael Smith   Main Course   Biscuit Crusted Beef Stew     Easy
Chef Michael Smith   Main Course   Thai Curry Noodle Bowl           Easy




Chef Michael Smith   Soup          Vegetable Power Protein Soup     Easy




Chef Michael Smith   Main Course   Beefy Burgers With Smashed       Easy
                                   Potatoes




Chef Michael Smith   Main Course   Lobster Macaroni And Cheese      Easy




Chef Michael Smith   Main Course   Cornmeal Crusted Salmon With     Easy
                                   Basil Mussel Broth




Chef Michael Smith   Main Course   Tuna With Pinot Noir Leeks And   Easy
                                   Ginger Mint Salsa




Chef Michael Smith   Main Course   Jerk Chicken With Brown Rice     Easy




Chef Michael Smith   Main Course   Spice Roast Turkey Breast        Easy




Anna Olson           Dessert       Chocolate Crinkles




Anna Olson           Dessert       Nut Brittle
Anna Olson   Dessert   Cherry Almond Bars




Anna Olson   Dessert   White Hot Chocolate




Anna Olson   Dessert   Scented Sugars




Anna Olson   Dessert   Lavender Sugar




Anna Olson   Dessert   Laurel Sugar




Anna Olson   Dessert   Tiramisu




Anna Olson   Dessert   Eggnog Cheesecake With
                       Spiked Chantilly And
                       Sugared Fruits
Anna Olson   Dessert       Dessert Wine Gingerbread
                           House




Anna Olson   Dessert       Gingerbread Cake With
                           Cranberries




             Main Course   Yusheng (Raw Fish Salad)




             Main Course   Fried Taiwan Abalone with Chinese Sausage and Snow Pea
Anna Olson   Dessert   Cocoa Wafer Cookies




Anna Olson   Dessert   Chocolate Mint Cookies




Anna Olson   Dessert   Cocoa Cupcakes
Anna Olson   Dessert   Chocolate Sorbet




Anna Olson   Dessert   Blood Orange Syrup Cake




Anna Olson   Dessert   Blood Orange Syrup Cake
                       with Spiced Orange Salad
Anna Olson   Dessert   Chocolate Blood Orange Tart




Anna Olson   Dessert   Hazelnut Roasted Pears




Anna Olson   Dessert   Hazelnut Stuffed Pears
Anna Olson   Dessert   Chocolate Hazelnut Torte




Anna Olson   Dessert   Sour Cream Coffee Cake




Anna Olson   Dessert   Sour Cream Apple Coffee
                       Cake
Anna Olson   Dessert   Passion Fruit Hotcakes




Anna Olson   Dessert   Sour Cream Ice Cream




Anna Olson   Dessert   Banana Rum Crème Brulee
Anna Olson   Dessert   Phyllo Wrapped Bananas




Anna Olson   Sauce     Chocolate Sauce




Anna Olson   Dessert   Banana Phyllo Tart
Anna Olson   Dessert   The Ultimate Peanut Butter
                       Cookie




Anna Olson   Dessert   Sweet Banana Peanut Butter
                       Cookies




Anna Olson   Dessert   Peanut Butter Chocolate
                       Chips
Anna Olson   Dessert   Port Jelly




Anna Olson   Dessert   Port Jelly with Stilton
                       Shortbread




Anna Olson   Dessert   Stilton Shortbread
Anna Olson   Dessert   Port Trifle




Anna Olson   Dessert   Cashew Baklava




Anna Olson   Dessert   Baby Baklavas
Anna Olson   Dessert   Cashew Madeleines




Anna Olson   Dessert   Cashew Brandy Snaps




Anna Olson   Dessert   Cashew Crescent Cookies
Anna Olson   Dessert   Deep Dish Apple Pie




Anna Olson   Dessert   Green Apple Bread Pudding




Anna Olson   Dessert   Bread Pudding with Calvados
                       Anglaise
Anna Olson   Sauce     Calvados Anglaise




Anna Olson   Dessert   Butterscotch Bars




Anna Olson   Dessert   Butterscotch Bars with Chai
                       Coffee
Anna Olson   Dessert   Chai Coffee




Anna Olson   Dessert   Butterscotch Cream Pie




Anna Olson   Dessert   Peppered Espresso Biscotti
Anna Olson   Dessert   Peppered Espresso Biscotti
                       with Espresso Granita




Anna Olson   Drink     Espresso Granita




Anna Olson   Dessert   Espresso Chocolate Torte
Anna Olson   Dessert   Gingered Berry Marmalade




Anna Olson   Sauce     Crème Fraiche




Anna Olson   Dessert   Pineapple Carrot Cake
Anna Olson   Dessert   Pineapple Layered Mini Cakes




Anna Olson   Dessert   Tropical Nougat Glacee




Anna Olson   Dessert   Vanilla Chocolate Eclairs
Anna Olson   Dessert   Vanilla Jam Muffins




Anna Olson   Dessert   Vanilla Jam Fritters




Anna Olson   Dessert   Raisin Tea Biscuits
Anna Olson   Dessert   Raisin Shortcakes with Pear
                       Compote




Anna Olson   Dessert   Chantilly Cream




Anna Olson   Dessert   Pear Compote
Anna Olson   Dessert   Baked Brie with Brandied
                       Raisins




Anna Olson   Dessert   Cranberry Mille Feuilles




Anna Olson   Dessert   Cranberry Gratin
Anna Olson   Dessert   Cranberry Clafoutis




Anna Olson   Dessert   Cheddar Thumbprints




Anna Olson   Dessert   Cheddar Linzers
Anna Olson   Dessert   Maple Apple Cheddar Tart




Anna Olson   Dessert   Apple Nutmeg Dumplings




Anna Olson   Dessert   Apple Nutmeg Dumplings
                       with Crème Anglaise
Anna Olson   Sauce     Crème Anglaise




Anna Olson   Dessert   Nutmeg Lemon Roulade




Anna Olson   Dessert   Date Crostada
Anna Olson   Dessert   Date Squares




Anna Olson   Dessert   Date Squares with Cranberry
                       Coulis




Anna Olson   Dessert   Cranberry Coulis
Anna Olson   Dessert   Blackberry Steamed
                       Puddings




Anna Olson   Sauce     Orange Buttermilk Sauce




Anna Olson   Dessert   Blackberry Frozen Yoghurt
Anna Olson   Dessert   Blackberry Frozen Yoghurt in
                       Lime Cups




Anna Olson   Dessert   Fruit Brulee




Anna Olson   Dessert   Fruit Brulees with Candied
                       Walnuts
Anna Olson   Dessert   Cannoli




Anna Olson   Dessert   Brandy Fruit Cake




Anna Olson   Dessert   Candied Orange Peel
Anna Olson   Dessert   Sesame Raisin Danish




Anna Olson   Dessert   Sesame Raisin Danish with 3
                       Glazes




Anna Olson   Dessert   Maple Glaze
Anna Olson   Dessert   Apricot Glaze




Anna Olson   Dessert   Cinnamon Glaze




Anna Olson   Dessert   Sesame Mocha Torte
Anna Olson   Dessert   Marzipan Cake




Anna Olson   Dessert   Marble Marzipan Cake




Anna Olson   Dessert   Classic Petit Fours
Anna Olson   Dessert   Cardamom Sugar Cookies




Anna Olson   Dessert   Glazed Cardamom Sugar
                       Cookies




Anna Olson   Dessert   Cardamom Crème Caramel
Anna Olson   Dessert   Oatmeal Cookies




Anna Olson   Dessert   Oatmeal Cookie Ice Cream
                       Sandwiches




Anna Olson   Dessert   Oat Blueberry Crisps
Anna Olson   Dessert   Whiskey Oat Cream
                       (Cranachan)




Anna Olson   Dessert   Coconut Chiffon




Anna Olson   Dessert   Macaroons
Anna Olson   Dessert   Cocoa Macaroons




Anna Olson   Dessert   Triple Chocolate Mousse




Anna Olson   Dessert   Dacquoise Crunch Garnish
Anna Olson   Dessert   Nanaimo Bars




Anna Olson   Dessert   Cappucino Nanaimo Bars




Anna Olson   Dessert   Grapefruit Watermelon
                       Granita
Anna Olson   Dessert   Grapefruit Watermelon
                       Granita with Lime Cream




Anna Olson   Dessert   Grapefruit Pavlova




Anna Olson   Dessert   Ricotta Peach Muffins
Anna Olson   Dessert   Ricotta Peach Loaf




Anna Olson   Dessert   Lemon Ricotta Pie




Anna Olson   Dessert   Currant Rice Pudding
Anna Olson   Dessert   Bruleed Rice Pudding




Anna Olson   Dessert   Caramel Butter Tarts




Anna Olson   Sauce     Caramel Sauce
Anna Olson   Dessert   Green Tea Ginger Cakes




Anna Olson   Sauce     Green Tea Anglaise




Anna Olson   Dessert   Green Tea Ice Cream
Anna Olson   Dessert   Green Tea Ice Cream with
                       Peanut Sprinkle




Anna Olson   Dessert   Peanut Sprinkle




Anna Olson   Dessert   Plum Baby Cakes
Anna Olson   Dessert   Plum Baby Cakes with Crème
                       Fraiche




Anna Olson   Dessert   Plum Frangipane




Anna Olson   Dessert   Macadamia Palmiers
Anna Olson   Dessert   Chocolate Dipped Macadamia
                       Palmiers




Anna Olson   Dessert   Orange Macadamia Tarts




Anna Olson   Dessert   White Chocolate Ice Cream
Anna Olson   Dessert   Key Lime Pie




Anna Olson   Sauce     Zested Blueberry Sauce




Anna Olson   Dessert   Candied Lime Slices
Anna Olson   Dessert   Lime Pots De Crème




Anna Olson   Dessert   Lime Pots De Crème with
                       Crushed Raspberries




Anna Olson   Dessert   Crushed Raspberries
Anna Olson   Dessert   Sherry Yoghurt Cake




Anna Olson   Dessert   Honey Mousse




Anna Olson   Dessert   Orange Glaze
Anna Olson   Dessert   Double Pink Lassi




Anna Olson   Dessert   Frozen Yoghurt Lassi




Anna Olson   Dessert   Mango Swirl Cheesecake
Anna Olson   Dessert   Hot Gingered Mango




Anna Olson   Dessert   Hot Gingered Mango on
                       Citrus Ice Cream




Anna Olson   Dessert   Mint Chocolate Cake
Anna Olson   Dessert   Double Decker Mint
                       Chocolate Cake




Anna Olson   Dessert   Minted Melon Neapolitan




Anna Olson   Dessert   Strawberry Rhubarb Pie
Anna Olson   Dessert   Rhubarb Cream Tart




Anna Olson   Dessert   Rhubarb Cream Tart with
                       Chocolate Crust




Anna Olson   Dessert   Nectarine Raspberry
                       Turnovers
Anna Olson      Dessert     Nectarine Raspberry Strudel




Anna Olson      Dessert     Nectarine Flan




Alain Sailhac   Side dish   French Fries
Andre Soltner         Appetizer     The Basic Omelet




Anthony Bourdain      Main Course   Duck Confit with Frisee Salad




Arun Sampanthavivat   Main Course   Hung Lay Curry, Marinated
                                    Pork Belly in Chili-Turmeric
                                    Curry
Bobby Flay       Main Course   Sixteen Spice Chicken with
                               Caramelized Mango-Garlic
                               Sauce




Cat Cora         Soup          Milk and Honey Soup




Charlie Palmer   Main Course   Basic Roux Thickening Sauce
                               Method for Meats and Poultry
Charlie Trotter   Side dish     A Celery Root Conjugation




Dan Barber        Main Course   Crispy Braised Pork Belly
                                with Mixed Baby Greens




Daniel Boulud     Main Course   Scorpionfish Farci Braised
                                with a Crab Bouillabaisse
David Bouley     Main Course   Hot Smoked Salmon with
                               Crème Fraiche and Two
                               Caviar Sauce




Jacques Pepin    Dessert       Base Pâte à Choux (choux
                               paste or cream-puff dough)




Jacques Torres   Dessert       Chocolate Balloon Cups filled
                               with Chocolate Mousse
Jean-Georges Vongerichten   Drink         Ginger Lime Syrup




Jean-Georges Vongerichten   Main Course   Raw Tuna with Chili Oil
                                          Spiced Tapioca and South
                                          East Asian Infusion




Jose Andres                 Main Course   Paella de Camerones (Shrimp
                                          paella)
Lidia Bastianich   Main Course   Skillet Cauliflower with Bacon




Lidia Bastianich   Main Course   Brussels Sprouts alla padella




Lidia Bastianich   Main Course   Broccoli Rabe (Broccoli di
                                 Rape) with Anchovies
Marcus Samuelsson   Appetizer     Gravlax with Ethiopian
                                  Berbere and Avocado Soup




Michel Richard      Main Course   Apple Risotto




Norman Van Aken     Main Course   Tuna Tiradito with a Passion
                                  Fruit Mojo
Norman Van Aken   Drink       Mojo




Norman Van Aken   Appetizer   Peruvian Purple Potato Salad




Norman Van Aken   Drink       Rum and Pepper Paint
Norman Van Aken     Appetizer     Spicy Mango Puree




Patrick O'Connell   Main Course   Scrambled Eggs with Caviar




Rick Bayless        Main Course   Red Chile Steak with Beans
Robert Del Grande and Dean Sauce         Tomatillo-Avocado Salsa
Fearing




Robert Del Grande and Dean Main Course   Grilled BBQ Shrimp on Flour
Fearing                                  Tortillas with Mango-Pickled
                                         Red Onion Salad




Robert Del Grande and Dean Sauce         Smokey Cumin-Lime
Fearing                                  Vinaigrette
Robert Del Grande and Dean Side dish     Pickled Red Onions
Fearing




Suzanne Goin               Appetizer     Blood Orange and Arugula
                                         Salad with Dates and
                                         Almonds




Suzanne Goin               Main Course   Warm Kabocha Squash Salad
                                         with Dandelion, Bacon,
                                         Ricotta Salata, and Pumpkin
                                         Seeds
Thomas Keller   Main Course   Poularde Legs stuffed with a
                              Morel Mushroom Mousse with
                              Pickled Ramps, Fava Beans
                              and a Natural Chicken Jus




Thomas Keller   Appetizer     Morel Mushroom Mousse




Thomas Keller   Appetizer     Pickled ramps (or baby
                              leeks)
Thomas Keller   Main Course   Breast of Poularde with White
                              Asparagus and Morel
                              Mushrooms




Thomas Keller   Side dish     White Asparagus




Thomas Keller   Soup          Dark Chicken Jus
Todd English    Main Course   Fresh Pasta Tajarin with
                              Lobster and Spring Vegetable
                              Carbonara




Tom Colicchio   Main Course   Artichokes Barigoule




Tom Colicchio   Main Course   Quick-Braised Black Sea Bass
                              with Artichokes and Zucchini




Vivien Tan      Main Course   Beef Burgers
Vivien Tan   Main Course   Chicken Burgers




Vivien Tan   Main Course   Thai Fish Burgers




Vivien Tan   Drink         Bellini Champagne Cocktail




Vivien Tan   Dessert       Cranberry Bling (very pretty
                           but needs a couple of stages)




Vivien Tan   Appetizer     Parma Ham Roulade
Vivien Tan   Soup          Cold Beetroot Soup




Vivien Tan   Main Course   Spaghetti Marinara




Vivien Tan   Dessert       Strawberry Delight Ice
                           Cream Parfait




Vivien Tan   Drink         Mangel-wurzel Tonic (makes
                           1 small glass)




Vivien Tan   Soup          Cream of baby carrot soup (6
                           servings)
Vivien Tan   Main Course   Baked Eggs




Vivien Tan   Appetizer     Filled Tofu Rolls




Vivien Tan   Dessert       Fairy Cakes




Vivien Tan   Main Course   Lemon/Basil Shrimp Kebabs




Vivien Tan   Dessert       Barbequed Bananas (one
                           stage)
Vivien Tan   Appetizer   Zesty Chicken Wings




Vivien Tan   Drink       Chilled and still welcoming
                         drink




Vivien Tan   Dessert     Spa fruit salad




Vivien Tan   Side dish   Anyhow fried rice




Susur Lee    Side Dish   Aloo Kadchi
Corbin Tomaszeski   Appetizer     Bagellini




Lynn Crawford       Dessert       Banana Chocolate French
                                  Toast with Hazelnut
                                  Chocolate and Strawberries




David Adjey         Main Course   Bangkok Chicken




Lynn Crawford       Main Course   Braised Veal Cheeks with
                                  Smoked Mushrooms




Massimo Capra       Main Course   Cappone Ripieno Della Festa
Massimo Capra       Main Course   Caprese Sandwich




David Adjey         Side Dish     Cayhua Rellena




Corbin Tomaszeski   Appetizer     Chick Pea Salad




Lynn Crawford       Appetizer     Chili and Tamari Marinated
                                  Tofu and Soba Noodle Salad




Corbin Tomaszeski   Main Course   Chorizo with Shrimp, Clams
                                  and Mussels
David Adjey         Main Course   Duck “Twofer”




Lynn Crawford       Appetizer     Guiness Prawns with Scallion
                                  Remoulade




Massimo Capra       Main Course   Ham & Cheese Panini




Corbin Tomaszeski   Main Course   House Smoked Atlantis
                                  Salmon with Cranberry and
                                  Citrus Compote wrapped in
                                  Phyllo pastry




Corbin Tomaszeski   Soup          Late Harvest Soup with
                                  Saffron and Sage
Lynn Crawford       Main Course   Lemon Honey Pistachio
                                  Chicken with Turkish Apricot
                                  Rice Pilaf




Corbin Tomaszeski   Appetizer     Lobster Balls




David Adjey         Appetizer     Mariscos a La Huncahina




Lynn Crawford       Main Course   Oven Braised Lamb Stew and
                                  Winter Squash Cobbler




Lynn Crawford       Side Dish     Oven Roasted Autumn
                                  Vegetables
Massimo Capra   Dessert       Panini Chocolata




Lynn Crawford   Dessert       Peach Crisp




David Adjey     Main Course   Pollo a La Cebada




Lynn Crawford   Dessert       Pomegranate Sugar Dusted
                              White Chocolate Doughnuts




David Adjey     Main Course   Pork with Plum Sauce and
                              Cinnamon roasted carrots
Lynn Crawford       Main Course   Prime Rib Roast with
                                  Mushroom Gravy




Corbin Tomaszeski   Main Course   Prosciutto and Gorgonzola
                                  Panini with Fresh Figs




Rene Chauvin        Main Course   Pulled Pork




Susur Lee           Main Course   Rack of Lamb Curry




Brad Long           Appetizer     Roasted Lemon Salad with
                                  New Potatoes, Dodonis Feta
                                  and Roasted Almonds Tossed
                                  in Brown Butter
Lynn Crawford       Soup          Roasted Pumpkin Soup with
                                  Apple and Smoked Bacon
                                  Boreks




Corbin Tomaszeski   Appetizer     Rochetta Cheese with Tartufo
                                  Salad and Crisped Zucchini
                                  Blossoms




Lynn Crawford       Main Course   Seared Sea Scallops With
                                  Citrus Fennel Slaw and Olive




Corbin Tomaszeski   Side Dish     Spiced Chicken and Shrimp
                                  Nappa Slaw




Corbin Tomaszeski   Main Course   Spiced Lamp Chops with
                                  Chick Peas
Brad Long           Main Course   Steak and Frites




Lynn Crawford       Appetizer     Traditional Caesar Salad




Lynn Crawford       Side Dish     Truffle Macaroni and Cheese




Corbin Tomaszeski   Dessert       Zabaglione with Fresh
                                  Peaches and Raspberries




Corbin Tomaszeski   Main Course   Zebra Pasta with Fresh
                                  Lobster and Anchovies
Nell Nelson   Dessert     Arbroath Smokie Pancakes      Easy




Nell Nelson   Side Dish   Beremeal Bannocks             Easy




Nell Nelson   Side Dish   Broccoli and Sunflower Seed   Easy
                          Quiche




Nell Nelson   Appetizer   Butteries                     Intermediate




Nell Nelson   Dessert     Chocolate Beetroot Cake       Easy
Nell Nelson   Dessert       Chocolate Espresso Pots      Easy




Nell Nelson   Main Course   Cod with Lime Butter Sauce   Easy




Nell Nelson   Main Course   Crab Risotto                 Intermediate




Nell Nelson   Main Course   Crispy Duck with Roasted     Intermediate
                            Vegetables and Beetroot
                            Sauce




Nell Nelson   Main Course   Cullen Skink                 Easy
Nell Nelson   Dessert       Dundee Frangipane Tart   Intermediate




Nell Nelson   Main Course   Herring in Oatmeal       Easy




Nell Nelson   Main Course   Iron-Age Stew            Easy




Nell Nelson   Main Course   Lamb Curry               Easy




Nell Nelson   Main Course   Lemon Sole with Capers   Easy
Nell Nelson   Main Course   Marinated Barbecued Lamb     Easy




Nell Nelson   Main Course   Mountain Hare with Parsnip   Intermediate
                            Puree




Nell Nelson   Main Course   Oyster, Steak and Ale Pie    Intermediate




Nell Nelson   Main Course   Paella                       Intermediate




Nell Nelson   Side Dish     Perogies with Garlic and     Easy
                            Bacon
Nell Nelson   Main Course   Pork Belly with Honeyed    Intermediate
                            Celeriac




Nell Nelson   Main Course   Porridge                   Easy




Nell Nelson   Main Course   Prawn, Fennel and Roast Red Easy
                            Pepper Penne




Nell Nelson   Dessert       Puff Candy Meringue with   Intermediate
                            Butterscotch Sauce




Nell Nelson   Main Course   Really Garlicky Chicken    Easy
Nell Nelson   Main Course   Roast Pheasant Breast with   Intermediate
                            Butternut Purree




Nell Nelson   Main Course   Roast Shetland Lamb          Intermediate




Nell Nelson   Main Course   Roman Sausage and Pasta      Easy




Nell Nelson   Drink         Saffron Lassi                Easy




Nell Nelson   Main Course   Scallops, Cherry Tomatoes    Intermediate
                            and Bacon with Goat's
                            Cheese Sauce
Nell Nelson   Soup          Seafood Chowder           Intermediate




Nell Nelson   Soup          Shetland Fish Soup        Easy




Nell Nelson   Main Course   Smoked Haddock Tartlets   Intermediate




Nell Nelson   Main Course   Smoked Venison Penne      Easy




Nell Nelson   Main Course   Speyside Spaghetti        Easy
Nell Nelson   Appetizer     Tartlets of Celeriac, Spinach   Intermediate
                            and Loch Arthur Cheddar
                            with Roasted Vegetables




Nell Nelson   Main Course   Tournedos of Highland           Intermediate
                            Venison




Nell Nelson   Main Course   Wild Garlic Omelette            Easy




Nell Nelson   Dessert       Pancakes                        Easy
Intro   Ingredients                            Method




        Salad:                                 Place pine nuts in a non-
        3 tablespoons pine nuts (45ml)         stick skillet and roast over
        4 cups organic baby arugula (500g      low heat until golden brown.
        or 1 litre)                            Approx. 4-5 min
        2 fresh peaches cut into ¼ inch
        thick wedges                           Place baby arugula into a
        ½ cup parmesan cheese shredded         salad bowl and top with
        coarsely (125ml)                       peach wedges and roasted
                                               pine nuts.
        1 bundle (250g) of asparagus,          Snap asparagus spears into
        stems trimmed                          a pot of boiling water and
        1 package ready-rolled puff pastry     cook for 1 minute until
        (375g)                                 almost tender. Remove the
        4 medium eggs                          asparagus quickly and run
        6-8 thin slices smoked back bacon      under cold water to cool.
        3 sprigs fresh thyme                   Drain and set on towel to
        Salt to taste                          dry.
        Pepper to taste
        Vinaigrette                            In a blender combine water,
        ½ cup water(125ml)                     vinegar, tahini, mustard,
        ¼ cup white wine vinegar(60ml)         honey, garlic and oil. Blend
        3 tablespoons tahini(45ml)             until smooth. Reserve.
        2 tablespoons coarse-grained
        mustard(30ml)                          Cut onions into wedges
        1 teaspoon honey(10ml)                 leaving root in tact. Place
        1 small garlic clove, minced           in shallow dish and pour
        ½ cup vegetable oil(125ml)             over onions. Cover dish
        Vinaigrette                            For vinaigrette:
        ½ cup extra-virgin olive oil (125ml)   In a bowl combine olive oil,
        2 tablespoons fresh lemon juice        lemon juice, basil, garlic
        (30ml)                                 and sugar. Whisk and
        1 tablespoon chopped fresh basil       season with salt and pepper
        (15ml)                                 to taste. (Can be made 6
        1 garlic clove, minced                 hours ahead. Cover and
        1 teaspoon sugar (5ml)                 refrigerate. Re-whisk
        salt and pepper to taste               before serving.)
4 jalapeno chiles                        Lay corn, jalapenos and
8 medium tomatoes                        onion on baking sheet.
3 tablespoons chopped fresh              Drizzle vegetables with 1
oregano(45ml)                            tablespoon of oil, and
3 tablespoons chopped fresh              season
basil(45ml)
3 tablespoons chopped fresh             Prepare the barbecue for
cilantro(45ml)                          grilling. Preheat the
1/3 cup green (hulled) pumpkin          barbecue to medium high
2 pounds boneless turkey breasts with   Place turkey breasts into a
skin on (1kg) (1 large breast)          baggie. In a small bowl
2 sprigs fresh rosemary stripped from   combine the rosemary,
stem and roughly chopped                garlic, pepper, and olive oil.
1 teaspoon garlic chopped (5ml)         Mix to combine. Pour the
salt to taste                           marinade over turkey and
2 teaspoons ground black pepper (10ml)  place the baggie into the
¼ cup olive oil (60ml)                  refrigerator overnight.
6 cups of hickory wood chips (1700ml)
                                        The next day prepare smoke
3 pound package of chicken wings (1.5   Rinse chicken wings under
kg)                                     cold water.
¼ cup peanut oil (125ml)                Pat chicken wings with
1 tablespoon kosher salt (15ml)         paper towel to remove any
2 teaspoons fresh ground black pepper   moisture. This is the secret
(10ml)                                  to crispy chicken wings.
                                        Place wings into a sealable
                                        plastic baggie. Add oil and
                                        pepper. Place in
Salad:                                  Place the potatoes in boiling
3 pounds baby red potatoes – cooked     water to fully cook them for
and cooled (1.5kg)                      approximately 12 minutes.
½ cup fresh parsley chopped roughly     Remove from water and let
(125ml)                                 cool slightly. Once cool, cut
1 cup of can artichokes quartered       the potatoes into quarters
(250ml)                                 along with the artichokes
½ red onion chopped small dice (125ml) and place in a bowl. Add
¼ cup olives pitted and halved (60ml)
                                        the chopped parsley, diced
1 red pepper cut julienne               Cook vermicelli by placing
1 yellow pepper cut julienne            into a pot of boiling water
3 green onions sliced on a bias thinly  for 1 minute. Strain and
1 cup snow cleaned and julienne (250ml) run under cold water. Place
1 package pasta – rice stick vermicelli noodles into a bowl.

Dressing:                                In a small bowl combine red
1 tablespoon red onions chopped fine     onions, lime juice, orange
(15ml)
                                         juice, rice wine vinegar,
Juice of 1 lime
1 large English cucumber peel on, cut in    Gently toss tomatoes,
to ½‖ cubes (1.3cm)                         cucumber, olives, peppers,
8 oz feta cheese crumbled (224g)            tomatoes, basil, parsley,
½ cup Greek olives ―Kalamata‖ (125ml)       mint, and onion in a large
1 medium red pepper cut into ½‖(1.3cm)      bowl.
squares
1 medium yellow pepper cut into             In a mini-blender, add the
½‖(1.3cm) squares                           garlic lemon juice, Dijon,
½ cup mint lightly packed, fresh leaves
                                            oregano, salt and pepper
(125ml)figs
12 ripe                                     Cut figs in half lengthwise
1 cup Port (Balsamic is an alternate)       and set on plate. Drizzle
(250ml)                                     with port and let sit so the
                                            port soaks into the flesh of
                                            the figs. Let sit for one
                                            hour.



¼ cup sun dried cranberries chopped         Cut a 1 inch (2.5cm) circle
roughly (60ml)                              off the top off of the Brie
¼ cup ruby red port (60ml)                  round leaving a border.
4 x 3.5 oz rounds of Brie cheese (4x100g)   Scoop out the soft cheese
¼ cup melted butter (60ml)                  inside. Be careful not to
½ cup toasted pecans chopped roughly        puncture the base or sides.
(125ml)
½ package phylio pastry defrosted           Presoak cranberries in some
parchment paper
                                            port and then place into the
Damp kitchenfennel, trimmed, sliced thin
1 small head towel                          In a small bowl combine
& soaked in cool water                      olive oil, red wine vinegar,
½ cup extra-virgin olive oil (125ml)        balsamic vinegar, red onion,
1 tablespoon aged red wine vinegar          garlic, thyme, chives, salt
(15ml)                                      and pepper. Whisk to
1 tablespoon aged balsamic vinegar          combine. Pour over cut
(15ml)                                      tomatoes. Allow to
1 pound assorted heirloom tomatoes,         marinate for 30 minutes.
sliced in wedges
coarse salt and freshly ground whiteclean Mignonette Sauce:
48 hard shell small clams scrubbed
                                          In a small bowl whisk all
Mignonette Sauce:                         ingredients together until
2 tablespoons rice vinegar (30ml)         evenly combined.
1 tablespoon peanut oil (15ml)
1 teaspoon Asian sesame oil (5ml)         Add all ingredients to a
½ teaspoon finely grated peeled fresh     bowl. Mix well and season
ginger (2.5ml)
                                          with salt and pepper.
1 shallot chopped fine
                                          Cooking Clams – 48 hard
1 fresh Thai chili diced fine
                              5 tilapia fillets skin and bones removed   Soak 2 cups (500ml) of wood
                              approx 150 gr each (5 oz)                  chips in cold water for 1 hour.
                              Rub:                                       In a medium bowl mix together
                              Zest from 2 lemons                         rub ingredients until well
                              3 tablespoons chopped tarragon (45ml)      combined. Sprinkle over fish
                              3 tablespoons chopped chervil (45 ml)      and allow to marinate in the
                              1 tablespoon finely chopped chives         refrigerator for 30 minutes.
                              (15ml)
                              ½ teaspoon garlic powder (2.5 ml)          Prepare smoke pouch.
                              2 teaspoon lemon salt (2.5ml)
                              ½cups of mixed wild mushrooms(oyster,      In a skillet over medium heat
                              shitake) roughly chopped (500ml)           add the oil, allow to heat for 30
                              1 cup button mushrooms cleaned &           seconds. Add the wild
                              sliced into ¼‖ (250 ml)                    mushrooms, button mushrooms,
                              1 tablespoon garlic, minced(15ml)          garlic and chopped onion.
                              1 red onion, chopped medium dice           Sautee until mushrooms are
                              4oz cambozola cheese cut into think        goldon brown and the onions
                              slices(113.6g)                             are caramelized, about 10 min.
                              6 medium sized new potatoes, washed        Season to taste with salt and
                              and sliced on mandolin 1/8‖ thick
                              2 cucumbers sliced in ¼‖ (6mm)rounds       Slice the Remove from the heat
                                                                         pepper, cucumbers crosswise
                              1 cup low-fat yogurt (250ml)               and add to a colander set over a
                              ¼ cup mint (60ml)                          bowl to catch liquid. Sprinkle
                              2 tablespoons dill (30ml)                  with salt and let sit for at least 1
                              1 tablespoon olive oil (15ml)              hour. This draws out the excess
                              1 tablespoon lemon juice (15ml)            water from the cucumbers and
                              1 tablespoon garlic, chopped (15ml)        keeps your salad crispy. Discard
                              salt and pepper to taste                   the water and pat the
                                                                         cucumbers dry.
Chef Tim Harris has one of    2 plum tomatoes                            Bring a small pot of water
the most challenging jobs     1 sheet Nori sushi seaweed                 to the boil. Make a small X
in chefdom. He‟s              1/2 cup ripe black olives, pitted,         shaped cut at the base of
responsible for wowing the    reserve two for garnish                    each tomato then drop
diplomatic guests of the      1/2 cup artichoke hearts                   them in the boiling water
Canadian Consulate            1 clove garlic                             for thirty seconds. Remove
General in the dining         1 teaspoon anchovy paste                   and immerse in cold water.
capital of the world: New     1 teaspoon capers                          Peel them by loosening the
York. Here‟s his favourite    1 tablespoon lemon juice                   skin at the base. Cut in half
This dish is very popular     1 pound of large scallops                  Season the scallops with
during Glen Abbey‟s           1 cup white wine                           salt and pepper, then
championship golf season      Salt and Pepper                            marinate in the white wine
every year. It‟s one of the   1 cup of olive oil                         for thirty minutes. Remove,
most popular dishes served    1 tablespoon of honey                      pat dry, and either grill or
in their restaurants dining   1 lemon, juiced                            pan sear. Cook until firm
rooms. Try it some day        1 tablespoon of finely shredded            but tender, just a few
before or after a round of    fresh ginger or dried powder               minutes.
golf and you‟ll see why!      A 10-ounce bag of baby spinach
Chef Andrea Carlson at         For the Cheesecake:                      For the Cheesecake:
Vancouver‟s Rain City Grill    640 grams cream cheese                   Toss the cheeses and sugar
is a big fan of the regional   260 grams goat cheese                    into a food processor or
producers that define her      1 tablespoon vanilla                     stand mixer and cream
menus. Milan Djordjevich       Three quarters of a cup sugar            them until they are very
supplies her with incredible   3 eggs, large                            smooth. Add the eggs and
vine-ripened heirloom                                                   the vanilla and mix again
tomatoes. They‟re so good,     For the Tomato Honey Glaze:              until very smooth.
so sweet that she actually     10 very ripe heirloom tomatoes,          Bake in individual silicone
                               1 cup daikon, peeled and shredded        Peel and shred daikon and
                               (250ml)                                  carrots. The daikon & carrot
                               ¼ cup sake (60ml)                        should be of same thickness.
                               ¼ cup carrot, peeled and shredded        Chop up some dried apricot and
                               (60ml)                                   soak in a bowl with sake to
                               ½ cup dried apricot chopped fine (125ml) loosen up for about 15 minutes.
                               2 tablespoons rice wine vinegar (30ml)   Combine daikon, carrot &
                               1 tablespoon sugar (15ml)                apricot in a bowl and add
                               splash sesame oil                        vinegar, sugar and sesame oil.
                               Rolls:
                               4 8-to-9-inch flour tortillas            Rolls:
                                                                        In a pot, set over low heat,
                               1 cup semisweet chocolate                melt unsalted butter.
                               pieces(250ml)
                               1 cup fresh cherries(250ml)              Prepare the barbecue for
                               2 tablespoons unsalted butter,           direct grilling. Preheat grill
                               melted(30ml)                             for medium low heat.
                               1 tablespoon icing sugar(15ml)
                               1 teaspoon cinnamon(5ml)                 Wrap soft tortillas in foil and
                               1 cup whipping cream(250ml)              place on grill to warm. To
                               6 firm fleshed Bartlett pears             In a bowl combine room
                               5 tablespoons softened unsalted butter   temperature butter and
                               (75ml)                                   crumble in graham
                               5 tablespoons gingersnap cookies         crackers. Add brown sugar,
                               crumbled (75ml)                          lemon zest, cinnamon,
                               2 tablespoons brown sugar (30ml)         nutmeg, cloves, orange
                               2 teaspoons chopped lemon zest (10ml) liqueur, scraped vanilla
                               ½ teaspoon cinnamon (2.5ml)              seeds and mix.
                               ¼ teaspoon nutmeg (1ml)
                               1 teaspoon of brioche bread, cut
                               ½whole loaf ground cloves (2.5ml)into 1‖ In a bowl whisk eggs, whip
                               cubes- enough to make 8-10 cups         cream, milk, ¾ cup of the brown
                               2 eggs/1 yolk                           sugar, cardamom, rum,
                               1 cup whip cream(500ml) for garnish     cinnamon, melted butter, and
                               1 cup milk(250ml)                       vanilla. Add the bread and let it
                               1 cup brown sugar(250ml)                soak.
                               ½ teaspoon cardamom(2.5ml)
                               1/8 cup rum(30ml)                       Add in the berries and gently
                               1 pint blackberries                     mix to combine. Place the
                               1 pint raspberries                      mixture into a well buttered cast
                               6 ¾ -inch-thick slices peeled and cored   In a bowl combine maple syrup,
                               fresh pineapple, inside whole removed.    vinegar, rum, lime juice, and mix
                               (2cm thickness)                           to combine. Pour over the
                               ¼ cup maple syrup (60ml)                  pineapple slices (save some for
                               ¼ cup melted butter (60ml)                basting). Turn the slices over
                               2 tablespoons rice vinegar (30ml)         with your fingers to make sure
                               2 tablespoons rum (30ml)                  both sides are evenly coated.
                               4 teaspoons lime juice (20ml)             Let them marinate for a few
                               6 wonton wrappers, halved diagonally      minutes.
This dessert was created in 1 tablespoon granulated sugar (15ml)
                               4 cups of sugar                           Preheat oven to 350
the remote wilderness of       1 cup of water                            degrees.
British Columbia as I          4 ounces of butter
floated down the Taku          2 apples, peeled and cut into 8           Pour two cups of the sugar
River talking food with        slices each                               into a pile in the center of a
River League Guide Patricia 3 cups of flour                              thick-bottomed saucepot.
Thomson. We wanted to          2 tablespoons of baking powder            Pour in the water around
make a dessert that            1 tablespoon of nutmeg                    the edges of the sugar. Turn
evening and decided to         1 tablespoon of cinnamon                  the heat to high and
This recipe is my all-time     8 ounces of top-quality bittersweet       Preheat the oven to 400
favourite way to show off      or semi-sweet chocolate                   degrees. Butter and sugar 8
the star ingredient:           6 tablespoons, 3 ounces or ¾ of a         individual muffin cups or
chocolate. It‟s an incredible stick of butter                            ramekins.
little cake with deep rich     ¼ cup of cocoa                            Melt the chocolate and
flavour and a warm gooey 4 egg whites                                    butter together in the top of
center. What could be          4 tablespoons of brown sugar              a double boiler or in a
better?                                                                  microwave, stirring
Timing Hints: The batter                                                 frequently until smooth.
Marshmallows are one of        4 gelatin packages                        In a small bowl sprinkle the
the simplest confections to 1 ½ cup of water                             gelatin powder over ½ cup
make. They take advantage 2 cups of sugar                                of the water. Place the
of gelatins ability to set     1 ½ cup of corn syrup                     sugar and the remaining
under just about any           1 Tablespoon of pure vanilla extract      one-cup of the water in a
conditions. In this case the a pinch of salt                             pot and heat until warm to
gelatin incorporates air as                                              the touch. Add the gelatin
it stiffens yielding a fluffy,                                           mixture to the warm syrup
light marshmallow. By                                                    and stir until fully melted.
In the Chinese culture         Pastry                                    Preheat oven to 400
harvest time is celebrated 12 ounces Lyle‟s Golden Syrup                 degrees. Rinse the salted
with the popular Moon          8 ounces vegetable oil                    egg yolks under running
festival and moon cakes.       1 teaspoon alkali water                   water then drain well. Toss
These authentic pastries       20 ounces pastry flour                    with the rose liquor then
are traditionally given to                                               bake for five minutes. Set
friends and family as          Filling                                   aside.
ceremonial gifts. My friend 4 cans lotus paste
Kathleen Chim is an            20 salted egg yolks                       Whisk the syrup, oil and
Pear and chocolate go           2 cups white wine                     In a small saucepot bring
together like pastry chefs      3/4 cup honey                         the wine, 1/2 cup of honey
and sugar! This classic         2 cinnamon sticks                     and spices to a slow
flavour combination is the      4 star anise pods                     simmer. Add the pear
base for the special dessert    4 cloves                              halves and simmer until
that Four Seasons Pastry        3 Bosc pears or other firm pears like tender which – depending
Chef Eddie Hales and I          Anjou, peeled, halved and core        on the ripeness and texture
dreamed up in Philadelphia.     removed                               of the pear – will take 30 to
By first poaching the pears     8 ounces semi sweet chocolate         60 minutes. Once tender let
National Champion Kraig         Oven Roasted Apple and Pecan          Bake the apples first.
Graham won the                  Spice Cake
prestigious annual Knorr        For the apples                        Cut them in half at the
CCF Junior Culinary             2 large apples                        equator and scoop out the
Challenge with this cake.       a teaspoon of cinnamon                core and seeds with a
Under the pressure of           a tablespoon of brown sugar           spoon. Place skin side
cooking with all the other      a half stick of butter (2 ounces)     down, in a small baking
provincial champions Kraig                                            pan. Sprinkle each cut face
fired it behind schedule.       For the cake                          with a touch of cinnamon
Canoe restaurant on the         1 cup sugar                           Pour the sugar into a neat
55th floor of a Bay Street      1 cup water                           pile in the center of the
bank in Toronto is              2 cups cream                          bottom of a saucepot. Pour
legendary for its Canadian      1 cup milk                            the water around the
cuisine and refined service.    1 tablespoon real vanilla extract     outside of the sugar pile,
Because they don‟t have         a pinch of salt                       and without stirring, begin
crème brulee on the menu,       8 egg yolks                           warming the pot over
they once sent a waiter to      1 egg                                 medium high heat. As the
a sister restaurant to          coarse raw sugar for sprinkling       water warms and dissolves
This is the dessert that        8 large egg yolks                     Preheat the oven to 325
wowed the crowd when I          1/2 cup of sugar                      degrees. Whisk together the
cooked for a charity            1 cup of milk                         egg yolks and sugar in a
fundraiser in my                1 cup of heavy cream                  medium bowl. In a small
hometown. Its rich              1/2 cup of your favorite coffee       saucepan bring the milk and
chocolate coffee flavour is     beans, finely ground                  cream to a simmer. Add the
just the thing for the end of   8 ounces of bittersweet chocolate     ground coffee and bring to
a meal. It can be baked in      chunks                                the simmer once more.
any container but for a fun     1 teaspoon of vanilla                 Remove from the heat then
The bartenders at BED in        1 super ripe honeydew melon           Puree the melon, basil,
New York City blur the line     1 large handful of fresh basil        limejuice and zest together.
between the bar and the         1 lime, juiced and zested             Add the port and rum and
kitchen with their creative     4 shots of spiced rum                 pour over ice cubes in a
cocktails. Not only do their    1 shot of port wine                   large glass. Enjoy!
new age libations taste
great, but they‟re also
designed to complement
the bright flavours of the
I spent several days in a     A   cup or so of milk                Pour everything into a small
freezer with master ice       A   heaping spoonful of cocoa powder pot and whisk until well
carvers Gamani Hemelal        A   heaping spoonful of brown sugar  combined. Bring to a
and Pradeep                   A   handful of dark chocolate chips  simmer over a medium
Dharmawardana. We were        A   dribble of vanilla               heat. Whisk a bit more to
carving showpieces for        A   tiny pinch of cayenne pepper     froth it up a bit.
their company, Ontario                                             Pour into your favourite
Golden Chefs, clients.                                             mug and find a comfy chair
Surrounded by all that ice,                                        to enjoy it in!
                              Rib Steaks                           Rib Steaks
                              4 rib steaks – approximately 1”      Preheat barbecue to high
                              thick                                heat
                              4 tablespoons olive oil (60ml)       Pat rib steaks with paper
                              2 teaspoons herbes de provence       towel. Drizzle them with
                              salt and pepper to taste             olive oil and season with
                                                                   salt, pepper and the herbes
                              Mushroom and Red Wine Sauce          de provence.
                              ½ small onion, diced (1/4”)          Oil the grill liberally. Place
                              Chicken                              Place chicken breasts into a
                              4 Boneless, skinless chicken breasts sealable plastic bag. In a
                              (8oz/ 240g each)                     small bowl combine herbes
                              2 teaspoons herbes de provence       de provence, dijon, onion
                              (10ml)                               powder, garlic powder, oil
                              2 teaspoons Dijon mustard (10ml)     and balsamic. Mix to
                              1 teaspoon onion powder (5ml)        combine evenly. Season
                              1 teaspoon garlic powder (5ml)       with salt and pepper. Pour
                              ¼ cup olive oil (60ml)               the marinade over the
                              12 large scallops, (10/20 count)     Place shallots, thyme and
                              1 large shallot, chopped finely      white wine into a pot over
                              2 sprigs fresh thyme                 medium high heat. Simmer
                              2 cups white wine (500ml)            and reduce the mixture to
                              1 jar roasted red peppers (375ml) – ½ a cup.
                              drained of liquid
                              splash champagne vinegar             Once reduced, strain the
                              salt and pepper to taste             liquid into a blender. Add
                              1 tarragon sprig, torn               the roasted red peppers,
                              1 pound Canadian bacon (back         Place back bacon into a
                              bacon) - (500 grams)                 large plastic baggie and
                              2 cups apple juice (500ml)           cover with apple juice, toss
                              3 tablespoons brown sugar - (45ml) to coat and refrigerate
                              2 teaspoons garlic salt – (10ml)     overnight.
                              2 teaspoons sweet paprika – (10ml)
                              1 tablespoon chili powder - (15ml) Create the dry rub by
                              2 teaspoons dry mustard - (10ml)     combining all the dry
                              2 teaspoons cayenne – (10ml)         ingredients together in a
1 side of salmon, approximately 3       To prepare the brine,
lbs                                     combine of salt, brown
½ cup salt (125ml)                      sugar, apple cider, and cold
1 cup brown sugar (250ml)               water in a large pot. Place
2 cups apple cider (500ml)              over medium heat and stir
1 cup water (250ml)                     until the salt dissolves. Set
3 thin slices of orange                 the bring aside and let it
3 thin slices of lime                   cool completely.
3 thin slices of lemon
2 teaspoons butter (10ml)               Preheat the grill to 400°F
1 medium red onion, diced               (205°C).
1 red pepper, diced
1 yellow pepper, diced                  Place butter in a 12”
12 large eggs                           seasoned cast iron pan and
¾ cup whole milk (187ml)                place pan on the grill. Once
½ cup chopped fresh chives              butter is melted add onions
(125ml)                                 and peppers and sauté over
½ cup chopped fresh basil (125ml)       medium high heat for 3
3 pounds short beef ribs, cut into 2-   Butterfly the beef ribs.
inch lengths
                                        In a bowl combine soy,
Marinade:                               brown sugar, rice vinegar,
1/3 cup soy sauce(80ml)                 oil, green onion garlic,
3 tablespoons light brown               sesame oil, peel and grate
sugar(45ml)                             in some ginger, hot sauce,
2 tablespoons rice vinegar(30ml)        salt and pepper, Chinese 5-
2 minced green onion                    spice. Add ribs and
2 slabs baby back ribs                  Remove the membrane on
                                        the back of the ribs using a
For rub:                                pair of pliers dedicated for
3 tablespoons firmly packed dark        kitchen use.
brown sugar(45ml)
3 tablespoons chili powder(45ml)        In a bowl combine brown
1 tablespoon paprika(15ml)              sugar, chili powder, paprika,
1 tablespoon garlic salt(15ml)          garlic salt, ground cumin,
2 teaspoons ground cumin(10ml)          black pepper, oregano,
8 pound Prime rib roast with fat cap    In large mixing bowl
and bone in (3.63kg)                    combine pepper, garlic salt,
1 tablespoon black pepper (15ml)        onion powder, dry thyme
1 tablespoon garlic salt (15ml)         and dried mustard. Cover
2 teaspoons onion powder (10ml)         prime rib completely with
2 teaspoons dry thyme (10ml)            rub. Cover with plastic wrap
1 tablespoon dried mustard (15ml)       and set aside for 30
3 cups white wine (470ml)               minutes.
2 sprigs fresh rosemary
1 ½ lb (681g) extra-large (12 to 16    Accompaniment: mint sauce
per lb) shrimp, shelled, deveined
2 teaspoons turmeric (10ml)            Prepare grill for cooking.
2 teaspoons sweet paprika (10ml)
1 teaspoon kosher salt (5ml)           Butterfly shrimp by making
1 teaspoon black pepper (5ml)          a deep lengthwise incision
1 teaspoon coriander (5ml)             from the tail to the end. Do
1 tablespoon vegetable oil (15ml)      not cut all the way through.
salt and pepper to taste               Combine turmeric,
4 pounds beef ribs, 2 full racks (8    Prepare ribs by removing
bone each)                             the membrane from the
                                       back of the ribs using a set
Rub:                                   of pliers dedicated to the
2 tablespoons hot chili                kitchen.
powder(30ml)
1 tablespoon paprika(15ml)             Mix chili powder, paprika,
1 tablespoon ground cumin(15ml)        cumin, chilis, salt and
2 teaspoons chilis diried(10ml)        pepper in small bowl to
Spice Rub:                             To make the spice rub,
½ cup finely ground roasted            combine the peanuts, brown
peanuts(125ml)                         sugar, salt, cayenne,
¼ cup packed light brown               ground bay leaf, cloves,
sugar(60ml)                            nutmeg, cinnamon and
1 tablespoon kosher salt(15ml)         chilies in a bowl. With a
2 ¼ teaspoons cayenne(10.1ml)          small, sharp knife, score
1 teaspoon ground bay leaf             each thigh twice on each
crumbled                               side, ½-inch deep. Place
3 tablespoons olive oil(45ml)          Prepare the grill for direct
10 large scallops debarred             grilling. Preheat barbecue
12 shrimp21/25peeled and               to high heat. Skewer
devained                               shrimp (2 per) Drizzle with
1 red onion sliced into even wedges    olive oil and salt and pepper
15 button mushrooms cleaned            and place them to a well
2 lemons                               oiled grill. Cook for 1.5
¼ cup mixed fresh herbs (basil,        minutes per side or until
thyme, oregano) (60ml)                 bright pink. When you flip,
8 pounds top sirloin roast (3.62 kg)   In a bowl mix together
¼ cup olive oil                        cayenne, mustard,
salt & pepper to taste                 coriander, chili powder,
6 – 12-inch long submarine             thyme, coriander, cumin,
sandwich buns (or for dramatic         ancho chili, salt and pepper.
appeal, one 6 foot long submarine      Rub all over the beef.
bun)
                                       Place 10 cups (2.5L) of
15 cups apple wood chips (3.75         wood chips into a bowl of
¼ cup soy sauce(60ml)                 To make marinade: In a
1/3 cup fresh lemon juice(80ml)       bowl whisk together soy,
½ cup honey(60ml)                     lemon juice, honey, sesame
¼ cup Asian sesame oil                oil, garlic, ginger and dried
4 cloves minced garlic                chili flakes.
2 tablespoons grated fresh
ginger(30ml)                          Rinse the chicken
3 tablespoons peanut oil(45ml)        drumsticks under cold water
1 teaspoon dried chili flakes(25ml)   and pat dry with paper
1 pound jumbo (8 to 12 per lb)        Peel and devein the shrimp.
shrimp (454 g)                        Drizzle with oil and salt &
2 fresh red Thai chiles, minced       pepper.
1 tablespoon minced garlic(15ml)
2 tablespoons Asian fish sauce        Remove seeds from Thai
(preferably Thai naam pla) (30 ml)    chilis. Place chilis into a
3 tablespoons fresh lime              mortar with garlic and sugar
juice(45ml)                           and grind until you make a
2 tablespoons sugar(30ml)             paste. Place into small bowl
2 pounds ground lamb (1 kg)           Add lamb to a big bowl
1 tablespoon lime zest (15ml)         along with fish sauce, garlic,
4 teaspoons fish sauce (20ml)         lime zest, cilantro, basil
2 tablespoons cilantro (30ml)         and salt and pepper. .
1 tablespoon fresh minced garlic
(15ml)                                Remove from the
2 tablespoons chopped fresh basil     refrigerator and make small
(30ml)                                lamb patties approximately
salt and pepper to taste              2-inches across. Place on
4 Trout fillets cleaned skin on       In a bowl add oil, lemon
approximately 6 oz each (180g)        zest. Thai curry paste, soy
¼ cup vegetable oil (60ml)            sauce, mango chutney and
Zest of 2 lemons                      chopped green onion. Mix
1 tablespoon green Thai curry         and place in non reactive
paste (15ml)                          container. Add the trout
1 tablespoon light soy sauce (15ml)   fillets and coat gently with
2 tablespoons mango chutney (store    the marinade. Place in the
made) (30ml)                          refrigerator for at least 2
For the duck:                         Score fat cap on the duck
4 duck breasts, scored fat cap        breast by gently making a
approximately 9-10 ounces each        diamond pattern in the fat.
                                      Ensure you only piece the
For the rub:                          fat and not the flesh.
¼ cup sake (60ml)
2 teaspoons Kosher salt (10ml)        In a bowl combine sake,
1 tablespoon fresh minced ginger      salt, pepper, oil, garlic,
(15ml)                                green onions and ginger.
2 sides baby back pork ribs,           For Marinade: In a bowl
membrane removed                       combine the coconut milk,
2 cups unsweetened coconut milk        sugar, coriander, soy, lime
(500ml)                                zest and juice, chili flakes,
3 tablespoons brown sugar (15ml)       garlic and ginger. Mix until
1 tablespoon soy sauce (15ml)          evenly combined. Place the
1 tablespoons grated fresh ginger      ribs in a large reseal able
(15ml)                                 plastic bag. Reserve ½ cup
1 teaspoon finely shredded lime        of marinade in a small bowl.
1 1-to-1 ¼ -pound pork tenderloin      For Stuffing: Seed and chop
(500 g)                                a jalapeno, dice garlic, chop
4 fresh jalapeno chili peppers,        shallot, tomato and cilantro.
seeded, and chopped very fine          Combine in a bowl with lime
2 plum tomatoes, chopped and           juice and olive oil, salt &
seeded into medium dice                pepper.
2 tablespoons minced fresh cilantro
(30ml)                                 Prepare the tenderloin by
2 tablespoons lime juice (30ml)        trimming the silver skin.
4 skinless, boneless chicken breasts   For marinade: In a bowl
halves                                 combine oil, hot sauce,
2 tablespoons olive oil (15ml)         parsley, cilantro, garlic,
Splash of bottled hot pepper sauce     maple syrup and cayenne
2 tablespoons chopped fresh parsley    mix to combine evenly.
(30ml)                                 Place marinade into a reseal
2 tablespoons chopped fresh            able plastic bag.
cilantro (30ml)
1 tablespoon maple syrup (15ml)        Slice the chicken lengthwise
2 pounds large shrimp, peeled and      Place the peeled and de
de veined (1 kg)                       veined shrimp into a reseal
1 tablespoon chopped oregano           able plastic bag. In a small
(15ml)                                 bowl mix together olive oil,
1 tablespoon chopped basil (15ml)      herbs, lemon zest and dried
3 tablespoons olive oil (15ml)         chilies. Coat the shrimp
2 teaspoons lemon zest (10ml)          evenly and then place into
1 teaspoon dry chilies (5ml)           the refrigerator for 30
salt and pepper to taste               minutes.
Baby Back Ribs:                        Place a skillet over medium
1 side baby back ribs                  high heat add oil and allow
1 teaspoon ground cumin (5ml)          to heat for 1 minute. Add
2 teaspoons garlic salt (10ml)         the onions, garlic and allow
1 teaspoon celery salt (5ml)           to sauté for 2 minutes or
2 teaspoons dried hot pepper flakes    until onions are tender but
(10ml)                                 not browned. Stir in the
1 teaspoon dried thyme (5ml)           beer, diced jalapeno, bbq
2 teaspoons dried oregano (10ml)       sauce and strawberry jam.
2 turkey breasts approximately 3 – 4 lb     Wash and pat the turkey
with skin & bone removed (2kg)              breast dry using a paper
                                            towel.
Rub:                                        In a bowl add cinnamon,
¼ cup brown sugar (125ml)                   brown sugar, fresh nutmeg,
2 teaspoons ground cinnamon (10ml)          pepper, dried oregano and
2 teaspoons dried oregano (10ml)            chili flakes. Rub the turkey
1 tablespoon Kosher salt (15ml)             breast all over to coat.
2 teaspoons chili flakes (10ml)
                                            Place them in a reseal able
2 teaspoons cracked black pepper (10ml) Mix all ingredients except
Sesame Glaze:
¼ cup soy sauce (125ml)                     cornstarch and sake in a
2 tablespoons sake (30ml)                   small sauce pan. Place over
1 tablespoon rice wine vinegar (15ml)       low heat allow to simmer.
1 tablespoon white sugar (15ml)             Mix the cornstarch with the
1 tablespoon sesame seeds, toasted          sake until smooth. Whisk
(15ml)                                      into ingredients in same
2 teaspoons cornstarch (10ml)               pan. Continue to cook for a
2 teaspoons peanut oil (10ml)
                                            further 2 – 3 minutes or
2 teaspoons choppedleg of lamb boned
2.5 to 3 kg (5 to 6 lb) fresh garlic (10ml) To a blender add onion,
and tied                                    garlic, lemon juice and zest,
                                            paprika, rosemary. Start
Paste:                                      blender and add oil in a
1 small sweet onion peeled and chopped slow steady stream add the
2 tablespoons garlic minced fine (30ml)     pepper.
3 tablespoons fresh lemon juice (45ml)
2 teaspoons finely chopped lemon zest       Place the lamb on a baking
(10ml)
                                            sheet and rub the paste all
1 pound pork belly cut into 2 x 6‖ squares In a bowl add chopped
2 tablespoons Spanish paprika (15ml)
(1kg)                                     rosemary, garlic, mustard,
                                          oil and chilies. Mix together
Marinade:                                 until well combined. Place
¼ cup Jack Daniels (60ml)                 the pork in a large reseal
3 sprigs fresh rosemary roughly chopped able plastic bag and pour
1 tablespoon garlic finely chopped (15ml) the marinade overtop. Coat
1 tablespoon grainy mustard (15ml)        pork evenly and then place
3 tablespoons olive oil (45ml)
                                          bag in the refrigerator to
4 trout fillets chili flakes (10ml)
2 teaspoons (approximately 6 ounce        Place trout fillets into a
portions) skin on 180 g each              sealable plastic baggie. In a
                                          small bowl combine olive
2 sprigs of oregano                       oil, lemon zest, Dijon
2 sprigs of thyme                         mustard, dill, salt, pepper
zest of 2 lemons                          and garlic. Coat the trout
salt to taste                             fillets evenly in baggie and
fresh ground black pepper to taste        then place in refrigerator for
                                          at least 15 - 20 minutes.
Marinade:
1 leg of lamb 5 lb bone in (2.2kg)          Place the leg of lamb in a
                                            glass dish and drizzle with
2/3 cup white wine (150ml)                  olive oil, then add garlic,
1/3 cup olive oil (80ml)                    oregano, thyme, salt and
2 tablespoons chopped fresh oregano,        pepper lemon juice and
plus sprigs for garnish (45ml)              lemon zest. Be sure to coat
1 tablespoon chopped thyme (15ml)           the lamb all over. Cover
6 cloves garlic, finely chopped             with plastic wrap and
salt to taste
                                            refrigerate overnight.
freshly ground coarse (1.59kg) with lots of Place ribs into a sealable
3 ½ pounds lamb ribs pepper to taste
fat (ask your butcher)                      plastic baggie.
2 onions, chopped fine
2 teaspoons minced garlic (10ml)            To make marinade mix in a
1 tablespoon liquid honey (15ml)            small bowl the diced onion,
¼ cup olive oil (60ml)                      garlic, oregano, thyme,
1 tablespoon chopped fresh oregano          honey, olive oil, white wine,
(15ml)                                      pepper, cinnamon, lemon
2 teaspoons chopped thyme (10ml)
                                            zest and lemon juice. Pour
6 cup dry pork wine ribs – or
1 pounds whitespare (250ml) 2 side ribs Pull the membrane off the
(2.7 kg)                                    back of the ribs using pliers
2 (12oz) bottle lager (680ml)               dedicated for the kitchen.
2 tablespoons chili powder (30ml)           Cut ribs into 8-rib portions.
3 tablespoons lemon juice (45ml)            Place ribs in a large
3 teaspoons minced garlic (3 cloves         resealable plastic bag set in
approximately) (15ml)                       a large shallow dish. For
2 teaspoons ground cumin (10ml)             marinade, in a medium
2 crumbled bay leaf
                                            bowl combine 1 bottle of
2 teaspoon onion beef brisket with a nice In a bowl make a simple rub
1 (6 pound) fresh powder (10ml)
fat cap (2.72kg)                            by combining, onion, garlic
¼ cup brown sugar (60ml)                    powder, dried thyme,
2 teaspoons paprika (10ml)                  paprika, chili powder,
2 teaspoons chili powder (10ml)             cumin, pepper instant coffee
1 teaspoon garlic powder (5ml)              and brown sugar.
1 teaspoon ground cumin (5ml)
2 teaspoons onion powder (10ml)             Place brisket in a large
2 teaspoons dry thyme (10ml)
                                            shallow baking dish. Rub
2 teaspoons cracked black pepper (10ml) Remove pin bones from
4 (8-to-10 ounce) fresh rainbow trout
fillets                                  trout. Pat them dry with
¼ teaspoon ground white pepper (1ml)     paper towels.
3 tablespoons pure maple syrup (45ml)
1 teaspoon orange zest (5ml)             Marinade:
1 teaspoon lemon zest (5ml)              In a bowl combine maple
2 tablespoons vegetable oil (30ml)       syrup, white pepper, orange
salt to taste                            and lemon zest and
chives - garnish
                                         vegetable oil.
3 cups of elder wood chips (750ml)
1 ¼ pound large shrimp (12 – 16 count)      Peel and devein the shrimp.
(550g)                                      Place into a resealable
1 cup papaya juice (250ml)                  plastic bag. Add tequila,
1/3 cup cilantro chopped fine (80ml)        papaya juice, cilantro, thai
¼ cup tequila (60ml)                        chili and cooking oil. Mix in
1 thai chili chopped fine approximately 1   bag to evenly coat shrimp.
tablespoon (15ml)                           Place in refrigerator for 30
2 tablespoons peanut cooking oil (30ml)     minutes.
Salt and pepper to taste
4 large, whole, boneless, skin on chicken   In a bowl add crumbled
breasts (each 10oz) (each 280g)             goat cheese, basil, smashed
¼ cup chopped fresh basil (60ml)            roasted garlic, oregano,
¼ cup chopped fresh oregano (60ml)          zest, syrup, pine nuts and
1 cup goat cheese crumbled (250ml)          pepper. Mix together until
1 teaspoon chopped lemon zest (5ml)         evenly combined.
1 tablespoon pure maple syrup (15ml)
2 tablespoons toasted pine nuts (30ml)     Wash and pat the chicken
1 whole head roasted garlic (see note)
                                           breasts dry and then cut a
2 whole salt and pepper to taste
Coarse racks of baby back ribs             Remove the membrane
Basting sauce:                             from the back of the ribs.
2 tablespoons honey (30ml)                 Cut the rack into 3 or 4 rib
¼ cup of butter                            sections. Next, thread the
2 tablespoons fresh squeezed lemon         rib sections on to a spit.
juice with zest finely chopped (30ml)      Note for each piece weave
1 tablespoon chopped basil (15ml)          twice. Ensure the ribs are
½ tablespoon fresh chopped thyme           evenly distributed on the
(7.5ml)
                                           spit to allow for even
24 large shrimp peeled and rosemary
1 tablespoon fresh chopped deveined – 2 In a medium bowl place
pounds of 8/12 shrimp per pound            shrimp, zest, garlic, dill,
1 tablespoon garlic minced fine (15ml)     and tarragon; toss to coat
2 teaspoons lemon zest chopped fine        and add pepper. Cut the
(10ml)                                     prosciutto slices in half
2 tablespoons dill weed chopped fine       lengthwise. Wrap each
(30ml)                                     shrimp in a half-slice of
2 tablespoons fresh tarragon leaves        prosciutto. Brush liberally
chopped fine (30ml)
                                           with the olive oil. Place in
12 sheets Parma prosciutto, sliced paper- Open fish and season with
6 – 1-pound red snappers cleaned,
scaled and de-boned (6x 454g)              salt and pepper. Drizzle
1 tablespoon extra-virgin olive oil (15ml) with olive oil and lemon
                                           zest. Add herbs evenly to
Stuffing:                                  stuff cavity. Secure with
2 tablespoons lemon zest chopped fine      toothpicks.
(30ml)
3 tablespoons olive oil (45ml)             Prepare barbecue for direct
1 bunch of cilantro cleaned
                                           grilling. Preheat grill to
1 bunch parsley cleaned
4-pound loin veal roast (1.8kg)          In a medium stock pot
                                         combine all ingredients.
Brine Ingredients:                       Place over medium heat and
1 ½ cups apple cider (375ml)             cook until salt is dissolved.
¾ cup cider vinegar (180ml)              Allow to cool. Place veal
½ medium onion, minced fine              roast in cooled liquid. Cover
3 tablespoons olive oil (45ml)           and place in the refrigerator
1 teaspoon ground cinnamon (5ml)         overnight.
1 teaspoon dried thyme (5ml)             In a sauce pan over medium
6 teaspoon ground loin chops, cut
½boneless pork top nutmeg (2.5ml) 1 to 1 Brine your pork chops to
¼ thickness                              infuse the meat and plump
                                         it up with both flavors and
Brine:                                   juiciness. In a medium
4 cups apple cider (1 liter)             bowl mix together the brine
1 cup water (250ml)                      ingredients.
½ cup (packed) golden brown sugar
(125ml)                                  Place the pork chops in a
3 tablespoons coarsely ground black
                                         large re sealable plastic bag
pepper Hens
4 Game(45ml) about 1.5 pounds each.      For Rub: Chop herbs and mix in
Cleaned and patted dry.                       a bowl with shallots, pepper,
                                              Dijon, lemon zest and olive oil.
Rub:                                          In a shallow pan place cleaned
1 tablespoon fresh oregano chopped            birds. Rub mixture all over the
roughly (15ml)                                birds and inside the cavity.
2 teaspoons fresh sage chopped                Cover with plastic wrap and
roughly(15ml)                                 allow to marinate in the
1 tablespoon fresh rosemary chopped           refrigerator overnight.
roughly (15ml) leg of ham bone out
Large 10 pound                                In a bowl combine: brown sugar,
sugar cured                                   paprika, chili powder, pepper,
                                              sage, thyme, garlic powder, hot
Rub:                                          pepper flakes, dry mustard, and
½ cup brown sugar (125ml)                     cinnamon. Rub all over ham.
2 tablespoons paprika (30ml)                  Place in a reseal able plastic
1 tablespoon chili powder (15ml)              bag and then into the
1 tablespoon ground pepper (15ml)             refrigerator overnight.
2 teaspoons garlic powder (10ml)
2 teaspoons hot pepper flakes (10ml)
Brine:                                        Remove hambrine: refrigerator
                                              To make the from
2 quarts cranberry juice( 2 litre)
2 quarts orange juice(2 litre)                In a large saucepan or stockpot,
2 small garlic heads, cloves crushed but      combine the brine ingredients
not peeled                                    and bring to a boil over high
1 cup kosher salt(250ml)                      heat until salt dissolves.
4 star anise                                  Remove from the heat. Allow to
¼ cup coriander seeds(60ml)                   cool completely.
¼ cup whole fennel seeds(60ml)
4 ounces fresh ginger, thinly sliced(120gr)   Remove the neck and giblets
10 lamb rack chops double cut (ask your    In a bowl mash blackberries with
butcher)                                   the tines of a fork. Add chopped
2 tablespoons olive oil (30ml)             mint, crushed peppercorns, port
salt and pepper to taste                   and black pepper. Place lamb
                                           chops in a reseal able plastic
Blackberry Pink Peppercorn Marinade:       bag and cover with marinade.
2 pints blackberries                       Place in the refrigerator and
¼ cup chopped mint (60ml)                  allow to marinate for 3 hours.
1 tablespoon pink peppercorns cracked
(15ml) pork roast – full crown
Crown                                      Prepare the barbecue for direct
                                           For crown roast: In a bowl
approximately 6 pounds tied by your        combine rub ingredients mix to
butcher                                    evenly combine add the olive oil.
                                           Place pork on tray.
Rub:
¼ cup brown sugar (60ml)                   Rub mixture all over pork until
1 tablespoon ancho chili flakes (15ml)     evenly distributed. Cover with
2 tablespoons olive oil (30ml)             plastic. Place in refrigerator to
1 tablespoon paprika (15ml)                marinate overnight.
1 tablespoon crushed garlic (15ml)
6 6-ounce halibut steaks (180gr each)       Place fillets down on the grill
1 tablespoon olive oil (15ml)               and allow to cook for 5 minutes
1 tablespoon fresh basil chopped roughly per side or until nice golden char
(15ml)                                      marks are achieved. Don‘t
salt and pepper to taste                    touch the fish until after char
1 lemon                                     marks are achieved as it will
Prepare barbecue for direct grilling.       stick to the grill. Flip fish and
Preheat grill to high heat. Oil grill well. continue to cook a further 4
Season halibut fillets on both sides with   minutes.
         pepper. Sprinkle with (1.2 kg)
salt andmedium ground chuck basil.
2 .5 lbs                                    Remove from grill and ground
                                            In a bowl combine the drizzle
¼ cup herbed butter (60ml) see note         beef chuck with salt and pepper.
1/4 cup soft blue cheese (60ml)             Form into 6 patties and place
Salt and pepper to taste                    them onto a baking sheet. Add
1 tablespoon olive oil (15ml)               a knob of chilled herbed butter
6 large sesame or onion buns                into the middle half of the
                                            patties. Enclose it completely by
Homemade Ketchup                            overlapping and manipulating
2 cups tomato sauce (500ml)                 the ground beef. To the
2 cups canned, chopped tomatoes
Baby Back Ribs:                             Use a set 3 pliers (designated
                                            remaining of add some blue
3 pounds baby back ribs or one side        for kitchen) to remove the
(1.5kg)                                    membrane along the back of
1 tablespoon olive oil (15ml)              ribs. Drizzle the ribs with oil, salt
salt and pepper to taste                   and pepper.

Spare Ribs:                                For the spare ribs: Prepare 2
3 –4 pounds spare ribs (1.5kg) or one      smoke pouches. Place 4 cups
side                                       (1 liter) of wood chips into a
1 tablespoon olive oil (15ml)              bowl of cold water to soak for 1
4 halibut fillets, ¾ inch (2cm) thick       Rinse halibut in cold water and
2 teaspoons grated lemon zest (10ml)        pat dry. Leave the skins on to
2 teaspoons fresh chervil chopped (10ml)    hold fish together on grill.
Kosher salt to taste                        Season fillets with pepper, salt
Cracked black pepper to taste               lemon zest and chopped chervil.
1 tablespoon olive oil (15ml)               Drizzle fish with olive oil to coat
Mango Ginger Sauce:                         evenly. Place the fillets into the
2 mangoes, peeled, pitted and diced         refrigerator until grilling time.
1 tablespoon lemon juice (15ml)
2 cloves roasted garlic (see instructions
 2 lb sirloin tip beef steak approx 1 ¾     Mango Ginger Sauce: small
                                            To make the rub: In a
inches thick (1kg) 3.5cm thick              bowl thoroughly mix together the
                                            rub ingredients. Press the rub
Rub:                                        into the beef. Allow to stand at
1 tablespoon Olive oil (15ml)               room temperature for 20 to 30
Course salt and cracked pepper to taste     minutes before grilling.
2 tablespoons chopped fresh rosemary
(30ml)                                      Prepare barbecue for indirect
                                            grilling. Preheat grill to medium
Plum Chutney:
1 pound sushi-grade tuna belly (454g)       high heat. Oil grill and place
                                            Marinade:
                                            In a small bowl combine, sake,
Marinade:                                   lemon juice, ginger, garlic and
½ cup sake (125ml)                          sesame oil. Whisk and add the
juice of lemon (about 1 tablespoon)         tuna. Place tuna in a non-
(15ml)                                      reactive container. Cover with
1 tablespoon low-sodium soy sauce           marinade and allow to marinate
(15ml)                                      for 30 minutes in the
1 teaspoon sesame oil (5ml)                 refrigerator.
2 ¼ pounds boneless leg of lamb (1.2kg)
2 garlic cloves, diced                      14 wooden skewers that have
15 cippoline onions                         been soaking in water for at
10 black mission figs                       least an hour
½ cup port (125ml)
3 tablespoons olive oil (45ml)              Place the leg of lamb on a
2 teaspoons cracked black pepper (10ml)     cutting board and cut away the
                                            silver skin. Remove excess fat
Marinade:                                   to avoid flare-ups. Cut the lamb
1 cup parsley, roughly chopped (250ml)      into ½‖ cubes and place into a
1 tablespoon oregano, roughly chopped
1 ½ pounds skinless boneless chicken        reseal able plastic in a bowl
                                            For the marinade: baggie.
thighs, cut into 1‖ cubes (2.5cm) (700gr)   combine olive oil, cilantro, mint,
                                            shallots, curry powder and mix.
1 red onion, cut into 1‖ cubes (2.5cm)      Pour into baggie with chicken.
2 red bell peppers cut into 1‖ cubes        Coat well and then into the
(2.5cm)                                     refrigerator overnight.
2 tablespoons extra-virgin olive oil (30ml)
salt and pepper to taste                    Remove chicken from the
                                            refrigerator. Remove from
Marinade:                                   baggie and discard marinade.
Just when I thought I‟d        6 six-ounce boneless salmon fillets,   Place the salmon flesh side
seen every way possible to     skin on or one salmon side, skin on    up in a plastic, glass or
cook salmon Chef Neil          1 cup of coarse salt such as kosher    stainless steel pan or tray.
Noble of Sen5es catering       salt, do not use fine or iodized       Cover evenly with the
made this recipe for 300       1 cup of black strap molasses          coarse kosher salt and let
guests on the Shaw             3 tablespoons of paprika               sit refrigerated for three
Festival‟s opening night. He   1 teaspoon of cayenne pepper           hours.
surprised me with this         2 tablespoons of cracked black         Remove the fish from the
amazing version that‟s         pepper                                 salt and rinse well under
Gudie Hutchings‟ cooking       6 cups of bread cubes, you may use
style reflects the fact that   an assortment for variety, for extra   Butter a baking dish or
her Riffling Hitch Lodge in    flavour the bread cubes may be         casserole, in a pinch a large
remote Labrador is only        toasted first                          skillet works well too. Place
accessible by floatplane.      1 cup of diced bell peppers, any       an even layer of the bread
You cant just run down to      color or a combination of colors       cubes over the bottom. Add
the corner store so you        ½ cup of diced onion, again any        a layer of the onions,
learn to plan ahead and use    type works, red or white               peppers, bacon and cheese.
what‟s on hand. This dishes    8 slices of bacon, crisped and         Repeat until the pan is full
Chef Sean Byrne of The         2 cloves of garlic, finely minced or   Preheat oven to 350
Famous People Players          pureed                                 degrees.
Dinner Theatre is one of       1 cup of honey                         Mix the honey and garlic
the most generous chef‟s I     ½ can of frozen orange juice           together in a small bowl.
know. As he helps his          concentrate                            Rinse each chicken breast in
handicapped staff prepare      ½ red onion, chopped                   cold-water then pat dry with
this recipe they receive       ½ cup of chopped fresh basil           paper towel. Dip each
lessons in cooking and life.   ½ teaspoon of salt                     breast on its skin side only
In turn their dignity,         ½ teaspoon of Tabasco or hot sauce     into the honey mixture then
This traditionally made        ¼ cup of extra virgin olive oil        Sweat the onions in the oil
risotto requires patience to   1 cup of minced onions                 over a medium high heat
make properly as well as       1 cup of Arborio rice                  stirring frequently until they
the proper high-quality        1 tablespoon of minced garlic          are a uniform golden brown,
ingredients. It‟s a great      1 cup of dry white wine                about twenty minutes. If
example of a moist almost      4 cups of rich chicken broth           the bottom of the pot starts
soupy risotto and takes on     A 10-ounce bag of spinach              to brown and darken add a
a brilliant green color from   4 ounces of a top-notch grated         splash of water and stir to
the finishing addition of a    Parmesan cheese like grana padana      dissolve the „fond.‟
Kristene Kidd the food         1 ounce of dried porcini mushrooms     Place porcini in fine strainer
editor of Bon Appetit          8 large chicken thighs (2 ½ to 2 ¾     and rinse briefly. Transfer
magazine gave me this          pounds total)                          to small bowl. Add 1 cup
recipe. Its one of her         4 tablespoons of olive oil             hot water and let soak until
favourites for entertaining    1 large onion, chopped                 soft, about 20 minutes.
and after trying a bite it‟s   ¾ pound of fresh shiitake              Drain, reserving soaking
now one of my favourites.      mushrooms, stemmed, sliced ½           liquid. Chop porcini.
The rich mushroom              inch thick                             Remove skin from chicken
flavours are wonderful!        4 teaspoons of chopped fresh           thighs; discard skin.
This is the salmon I served      3 tablespoons olive oil                 Sauté the onions and
at the annual Kids in the        1 small onion, minced                   mushrooms in 1 tablespoon
Hall Bistro fundraising gala     8 ounces oyster mushrooms, thinly       of the olive oil over a
in Edmonton. It features         sliced, you may substitute any          medium-high heat until soft
sweet and tender pea             mushroom                                and tender, about five
shoots, a wonderful spring       1/2 teaspoon ground nutmeg              minutes. Add the nutmeg
vegetable and a tasty            10 ounces pea shoots or baby            and continue for another
addition to your greens          spinach                                 minute until fully
repertoire. They‟re              4 six-ounce salmon filets, boneless     aromatized. Set aside until
Chef Moreno Miotto‟s             454 grams or 1 pound spaghetti,         Bring a large pot of salted
dream has come true. His         fresh or imported from Italy            water to the boil. Add the
popular new Vancouver            10 anchovies filets in olive oil        pasta and cook until al
restaurant – Bis Moreno –        2 tablespoons Italian or flat leaf      dante.
is proving how tasty and         parsley, chopped
simple modern Italian            2 oranges, segmented                    Meanwhile place anchovies,
cooking can be. Food critic      1 tablespoon unsalted butter            onion, garlic, butter and 2
Jamie Maw certainly thinks       1/2 cup fine breadcrumbs                tablespoons of the olive oil
so, he enjoyed this dish at      2 tablespoons finely minced onion       in which the anchovies were
One of the most popular          2 cans coconut milk, about 4 cups,      Heat a heavy bottomed
dishes on Air Canada‟s in        reserve 1 cup of the thicker cream      saucepan or soup pot over a
flight menu is full of           at the top of the can                   medium-high heat. Add 1
aromatic Thai spices. I love     1 tablespoon Thai green or red curry    cup of the thicker coconut
its perfect balance of spicy,    paste                                   cream and the curry paste.
sweet, sour and salty            2 chicken breasts, thinly sliced        Cook, stirring constantly,
flavours but my kitchen is a     4 cups chicken stock                    until the coconut oil begins
lot smaller than the             2 tablespoons grated fresh ginger       to separate, about five
enormous flight operations       8 lime leaves (optional)                minutes. Add the chicken
When I was on maneuvers          For the beef                            Beef Stuffing
with the Army cooks              4 tablespoons olive oil                 Sauté the onion in 2
brigade I had to create a        1 onion, finely chopped                 tablespoons of the olive oil
dish on the fly to feed a        2 cloves garlic, finely chopped,        over a medium heat until
table full of invited officers   optional                                lightly browned, about 5 to
and brass. With a limited        1 pound assorted wild mushrooms,        8 minutes. Add the garlic
kitchen and minimal time         finely chopped                          and continue sautéing until
here‟s what I came up with.      1 tablespoon fresh tarragon, minced     fully aromatized, a few
It didn‟t get me promoted        or 1 teaspoon dry                       minutes longer. Add the
When I was invited to a          4 ounces pancetta, thinly sliced or 4   In a frying pan or skillet
surprise baby shower for         slices of bacon, thinly sliced          over medium-high heat fry
Sonya Gianvito I created         12 eggs                                 the pancetta or bacon until
this new dish in her             1/2 cup mascarpone or heavy cream       crisp. Strain it and reserve
honour. This easy-to-make        1/2 cup tomato paste                    the fat. Whisk together the
brunch recipe was inspired       1/2 cup basil pesto                     eggs, mascarpone and crisp
by the colors of the Italian     1/4 cup olive oil                       pancetta. Divide the egg
flag. Its an impressive          1 cup grated Parmesan cheese,           mixture evenly into two
sight, tastes great and will     preferably Grana Padana                 bowls. Stir the tomato paste
One of the highlights of my      1 cup blueberries                       Place the blueberries, onion,
wilderness adventure with        1 small red onion, minced               vinegar, honey and 2
the Cree of Northern             2 tablespoons red wine vinegar          tablespoons of olive oil in a
Quebec was their seasonal        2 tablespoons honey                     small sauce pot and bring to
combination of whitefish         4 tablespoons olive oil                 a simmer. Keep warm until
running in the Rupert River      1/4 cup chives, thinly sliced           the fish is ready.
and blueberries growing          1 cup of fresh basil leaves, chopped
along the banks. When I          1 lime, juiced and zested               Season the trout filets with
got home I created this          2 tablespoons of extra virgin olive     salt and pepper then dredge
When I ran away with the         Dumplings                               Bring a large pot of salted
circus, Cirque du Soleil, I      1/2 lb. ground pork                     water to the boil. Meanwhile
was amazed to discover           1 tablespoon cornstarch                 combine the pork,
some of the most authentic       1 tablespoon peanut butter              cornstarch, peanut butter,
Chinese food I have ever         (optional)                              soy sauce, garlic, sesame
enjoyed. To feed all of their    1 tablespoon soy sauce                  oil, green onions and one
Chinese acrobats the             1 tablespoon minced garlic              beaten egg together. Stir
troupe travels with their        1 teaspoon sesame oil                   until thoroughly mixed.
own Chinese chef! He didn‟t      1/2 cup green onions, thinly sliced     Spoon some of the mixture
The bright flavours of this      1/2 cup paprika                         Whisk together the spices,
spice rub will transform         1/4 cup brown sugar                     sugar and seasonings until
flank steak – or any other       1/4 cup chili powder                    well blended. In a heavy
grilling meat - into a tasty     1/4 cup sea salt                        duty Ziploc bag toss the
Southwestern treat.              2 tablespoons ground cumin              steaks with 1/2 cup of the
Marinate overnight and the       2 tablespoons ground coriander          mix per pound of meat.
salt and sugar in the blend      seed                                    Massage until the meat is
will draw moisture from the      1 tablespoon garlic powder              well coated with the spices,
meat - tenderizing,              1 tablespoon mustard powder             adding more if necessary.
Hidekazu Tojo of                 2 cups prepared and seasoned sushi      Cut one rectangular nori
Vancouver‟s Tojo‟s is the        rice                                    sheet in half. Place half
most famous sushi chef in        2 Nori sheets                           sheet shiny side down onto
Canada. He apprenticed           1 teaspoon prepared wasabi              bamboo sushi mat.
under the traditional            4 asparagus spears, steamed and         With dampened fingers,
regime in Japan and came         cooled                                  spread a thin layer of sushi
to Canada to spread his          1 avocado, peeled, cored and sliced     rice evenly over nori,
creative wings. When he          marinated bamboo shoots, cut into       handling lightly. Turn the
arrived he discovered that       quarters, lengthwise                    nori upside down with the
I love Indian food and cook      1/4 cup of clarified butter (ghee) or   Heat the butter in a large
it often at home. The            cooking oil                             sauté pan or soup pot over
backyard curries we made         2 large potatoes                        medium-high heat. Add the
to celebrate the wedding of      1 large onion                           potatoes and onion and fry
Rajni Minah and Salesh Lal       1 head of cauliflower florets and       until golden brown. Add the
were a real treat! When I        diced stem                              cauliflower, carrot and garlic
got home I was inspired to       1 large peeled and diced carrot         then stir a few minutes
make this curry. It – like all   4 cloves of minced garlic               further. Add the spices and
curries, is served prior to a    1/2 teaspoon of turmeric                salt then stir a few minutes
Any dish selected to appear     2 filets of your favourite salmon
on the menu of Vancouver        several spoonfuls of your favourite  Lay each of the salmon
restaurant chain Cactus         pesto                                filets face up then cut them
Club Café must first pass a     four slices of proscuitto            in half the short way.
rigorous testing, tasting                                            Spread the pesto on two
and training trial. This                                             bottom halves and tightly
recipe made it on the first                                          position the other halves
try. It‟s now a crowd                                                upside-down and backwards
favourite all over town!                                             on top of the pesto. Lay the
This stewed chicken and         A 1.8 KG bag of D‟Eons Rappie Pie    Toss the chicken, onions
potato dish is one of the       Mix (It‟s an all natural partially   and bay leaves into a
tasty recipes that Acadians     dehydrated shredded potato           stockpot. Cover with the
in South-Western Nova           product)                             water and simmer until the
Scotia are historically         A large stewing hen                  meat is tender and the
famous for. It features a       Several chopped onions               broth flavourful, about three
unique potato product           A few bay leaves                     hours. Remove the chicken
made by freshly grating a       1 gallon of water                    and onions from the broth.
bushel of potatoes then         Salt and pepper                      When the chicken is cool
Chef Wolfgang                   2 cups of rich chicken stock         Simmer the stock with the
Holzschuhrer at Mt. Sinai       1 cup of chopped onion               onions until the liquid
Hospital in Toronto is          1 cup of frozen peaches              reduces by half, becoming
famous for serving chicken      4 tablespoons of extra virgin olive  about a cup in total. Add
with peach and raspberry.       oil                                  the peaches and olive oil
They‟re light, tasty flavours   salt and pepper                      then simmer a few minutes
and perfect for his patients.   1 cup of frozen raspberries          just until the fruit softens.
I tried them at home too.       4 grilled, roast, baked, fried or    Puree until smooth then
When somebody in my             boiled chicken breasts               return to the simmer in the
The Bellagio Casino in Las      1 bottle dry white wine              Bring the wine, celery,
Vegas is home to many           1 stalk of chopped celery            onion and bay leaves to a
spectacular sites including     1 chopped onion                      simmer in a large pot. Add
this recipe. It‟s one of Chef   2 bay leaves                         the lobsters. Cook the
Wolfgang von Wieser‟s           2 large live lobsters                lobsters in the boiling courts-
favourites. If you‟re in the    6 slices black truffles              bouillon for exactly four
mood for a kitchen              20 large spinach or chard leaves     minutes. Remove and
extravaganza roll the dice      2 very thin slices of Prosciuto ham  immerse in ice water to stop
and try it out. You‟ll need a   1 russet potato                      them from cooking further.
I had a unique culinary         1 fennel bulb, green tops and core   In a large soup pot, sauté
adventure in Washington         removed, white part chopped          the fennel, onions and garlic
DC the day George Bush          2 onions, chopped                    in the olive oil until they
was re-elected. I happened      4 garlic cloves, sliced              soften and smell wonderful.
to be five blocks off of        3 tablespoons of olive oil           Pour in the wine and
Capitol Hill at the largest     11/2 cups of Riesling or other white simmer for 15 minutes. Add
community kitchen in North      wine                                 the tomatoes, fennel seeds,
America. For lunch that day     2 cups of diced ripe tomatoes or     hot pepper flakes, saffron,
we served 1000 meals,           canned tomatoes                      bay leaves and fish stock.
The Cooks Studio Café in        1 large baked potato, cooled           After the potato has baked
Vancouver‟s Downtown            Salt and pepper                        and cooled, shred it through
Eastside is a restaurant        2 tablespoons or so of any oil or      the large holes of a box
with a mission. They offer      melted butter                          grater. Season the mixture
recovering addicts and          4 salmon filets                        with salt and pepper and
troubled youth a way out                                               toss it with the oil or butter.
with skills training and a                                             Pat the mixture evenly onto
job. Recently one of the                                               the top of each salmon filet.
classes prepared a special
Dominique and Cindy Duby        2 carrots                              Peel, clean and coarsely
are world famous pastry         2 stalks celery                        chop the carrots, celery,
chefs and pioneers in the       1 large onion                          onion, leeks and garlic. Heat
art and science of              1 leek                                 oil in an ovenproof pan or
molecular gastronomy.           one half bulb garlic                   skillet. Place short ribs in
Recently they prepared an       8 pieces beef short ribs               pan and sear briefly until
incredible seven-course         2-3 tablespoons oil                    the meat is evenly
dinner at the Hotel Belair in   1 fresh or dried bay leaf              caramelized and browned.
Hollywood featuring             a few sprigs fresh thyme               Remove meat from pan and
Chef Carlene Shaw               3 slices of day-old stale bread        Preheat the oven to 350
oversees the massive            One half-cup milk                      degrees. Soak the bread in
kitchen at the Edmonton         2 onions, chopped                      the milk for a few minutes.
Folk Festival that produces     4 garlic cloves, minced
incredible meals for the        One half-cup slivered almonds          Squeeze the excess milk
more than 2000 volunteers       One half-cup raisins                   from the bread, reserving
that make the festival tick.    1-tablespoon sugar                     the milk. In a mixing bowl
Carlene also lives in South     1-tablespoon salt                      combine all the ingredients
Africa and likes to bring a     1-teaspoon curry powder                except the milk and one of
There are few things I          4 slices olive bread or 4 slices       Spread two pieces of the
make in the kitchen that        country bread with 10 pitted and       bread with the pesto. Next
taste better than a simple      sliced kalamata olives                 spread a generous amount
grilled sandwich.               1 and one half tablespoon of store     of the chevre over the dip.
Sometimes though, the           bought pesto                           If using country bread
bread is so good that I‟m       4 to 5 tablespoons of creamy chevre    sprinkle on the olives.
inspired to jazz it up a bit.   1 or 2 ripe tomatoes, sliced thickly   Layer on the tomatoes and
Especially when I‟m using a     freshly ground black pepper            some black pepper. Top
loaf of Ace Bakery bread        1 tablespoon extra virgin olive oil    with the other two slices of
                                12 ounces peeled and cored fresh       Place pineapple, red
                                pineapple, cut into ½ inch thick       peppers and Vidalia onto a
                                slices(360ml)                          baking sheet and drizzle
                                2 large red sweet peppers, seeded      with oil and salt and
                                and quartered                          pepper.
                                ½ Medium Vidalia onion cut into ½”
                                rounds                                 Prepare the BBQ for direct
                                ¼ cup chopped cilantro(60ml)           grilling. Preheat to a
                                1 chopped Thai chili, seeded and       medium high grill.
Peanut Sauce                             In a food processor combine
1 cup creamy peanut butter (250ml)       sour cream, whip cream,
Juice of 2 oranges                       shallots, garlic, lemon juice,
Juice of 2 limes                         salt and pepper pulse using
1 teaspoon chili garlic sauce (5ml)      on and off turns until evenly
                                         combined. Add the blue
Sweet & Sour Chipotle Dipping Sauce cheese and pulse until
½ cup lime juice (125ml)                 evenly combined about 2-3
¼ cup maple syrup (60ml)                 times. Remove from
2 tablespoons olive oil (30ml) crumbled
1 (8oz) package feta cheese,             In a bowl, place the feta
(240g)                                   cheese, olive oil, lemon
2 tablespoons olive oil (30ml)           juice, garlic, sun-dried
1 teaspoon lemon juice (5ml)             tomatoes, oregano, thyme,
½ teaspoon minced garlic (2.5ml)         lemon pepper and mix to
2 ounces oil packed sun-dried tomatoes combine finish with chopped
(56g)                                    black olives. Refrigerate
½ teaspoon dried oregano (2.5ml)         until serving.
½ teaspoon dried thyme (2.5ml)
2 - 3 ripe avocados quartered,olives and In a medium bowl using a
2 tablespoons chopped black pitted
peeled                                   fork mash the avocado until
¼ cup chopped fresh cilantro (60ml)      smooth. Add the remaining
3 tablespoons red onion chopped fine     ingredients and mix to
(45ml)                                   combine. Taste and season
¼ cup tomato diced (60ml)                with salt and pepper.
¼ cup chopped red pepper (60ml)          Chill dip covered at least
1 tablespoon fresh lime juice (15ml)     one hour before serving.
1 teaspoons dried chili powder (5ml)
1 cup unsalted butter flakes (5ml)
1 teaspoon dried chili (250ml)           Pick over some fresh
¼ cup fresh cranberries (60ml)           cranberries, discarding the ones
¼ cup chopped chives (60ml)              not ripe. Place in a pot of boiling
1 shallot chopped fine                   water for 3 minutes. Once
salt and pepper to taste                 cooked, remove from water,
                                         strain into a bowl and set aside
                                         to cool.

                                         Finely dice shallots and add to a
3 nectarines sliced thin                 Peel, dice the nectarines. for
                                         second pot of boiling waterPlace
4 tablespoons red onion, chopped fine    a skillet over medium heat. Add
(60ml)                                   nectarines, orange juice, orange
2 teaspoons orange marmalade (10ml)      marmalade, red onions maple
2 tablespoons maple syrup (30ml)         syrup, vinegar, ginger and chili.
2 tablespoons rice wine vinegar (30ml)   Stir. Bring to a simmer for 10
1 tablespoon finely chopped ginger       minutes. Remove from heat
(15ml)                                   and serve with rotisserie game
Juice of 1 orange                        hens.
½ Thai chili chopped fine
                               ½ tablespoon olive oil(7.5ml)              Prepare the barbecue for direct
                               1 medium red onions cut in 8 quarters      grilling. Preheat the grill to
                               leaving the root intact                    medium heat. Oil the grill. Place
                               4 peaches, sliced into ¼‖ wedges           onion on baking tray and drizzle
                               ¼ cup green onions, chopped fine (60ml)    with olive oil, salt and pepper.
                               ¼ cup fresh cilantro, chopped roughly      Cook For approximately 3
                               stems removed (60ml)                       minutes per side, or until nice
                               1 tablespoon ginger, finely grated(15ml)   golden char marks are
                               1 Jalapeño finely chopped seeds and        achieved. Remove from grill and
At Toronto‟s Molson Indy       veins removed chopped
                               1 large onion,                             allow to cool. Cut onion into bite
                                                                          * Over a medium-high heat
Mario Andretti showed me       3 tablespoons of butter                    sauté the onions in butter
how to make his                ¼ cup of water                             until nicely browned. When
Grandmothers pasta sauce       2 pounds of stewing beef, cubed            they are an even rich
which I then made for          1 tsp. Accent                              golden brown color pour in
Driver Christiano DeMatta      1 8-ounce can tomato sauce                 the water.
who promptly got into Paul     1 bag Spatini gravy powder                 * Season the meat with
Newman‟s race car and          2 tablespoons of chopped fresh             salt, pepper, and Accent.
won the race…do you think      Italian parsley, thyme and                 Place the meat in the pot
When I was asked to cook       1/2 cup Riesling or other white wine       Combine the wine, vinegar
for the first ever James       2 tablespoons white wine vinegar           and vanilla in a small
Beard Foundation dinner in     1/4 teaspoon pure vanilla extract          saucepot and simmer until
Canada I served Sturgeon       2 tablespoons cup heavy cream              reduced by three quarters.
from New Brunswick with        1/4 pound or 1 stick cold salted           Add the cream and simmer
this sauce. It‟s the sort of   butter, cut into small pieces              briefly. Remove from the
tricky recipe you make to      pinch of pepper, preferably white          heat and add the butter
impress your dinner                                                       pieces, one at a time,
guests! It works well with                                                whisking constantly. Whisk
                               3 Yukon Gold potatoes                      Slice potatoes ½” thick and
                               3 tablespoons olive oil (45ml)             place into a sealable plastic
                               1 teaspoon dried thyme (5ml)               bag. Add oil, dried thyme,
                               2 teaspoons oregano (10ml)                 oregano, salt and pepper.
                               salt and pepper to taste                   Seal the bag and toss the
                                                                          potatoes to ensure they are
                                                                          well coated. Set aside.

                                                                          Preheat barbecue to
                               7 Small fresh carrots with stems on        Cut the tops of the carrots
                               peeled                                     off leaving only an half an
                               1 tablespoon sesame oil (15ml)             inch at the root. Clean the
                               1 tablespoon honey (15ml)                  carrots and cut them in half
                               2 tarragon sprigs torn                     lengthwise. Place into a
                               2 teaspoons chopped ginger (10ml)          sealable plastic bag and
                               2 tablespoons vegetable oil                drizzle with sesame oil,
                               salt & pepper to taste                     honey, ginger and tarragon.
                                                                          Toss to coat and place in
1 cup soft fresh goat cheese(250ml)    Cut cone like openings in
¼ cup sliced green onions(60ml)        the top of the tomatoes
1 tablespoon sage roughly              making a 1 ½ inch round
chopped(15ml)                          pocket.
¼ cup chives, chopped into 1”
pieces(60ml)                           Roll fresh sage and chop it
1 shallot, minced                      into a bowl. Add goat
8 medium firm tomatoes                 cheese, salt and pepper and
salt and pepper to taste               mix to combine. Spoon
Dressing:                              Slice the zucchini down the
1 tablespoon sherry vinegar(15ml)      middle and using a spoon,
1 medium clove garlic                  scoop out the centers
2 tablespoons extra virgin olive       making sure not to puncture
oil(30ml)                              through the bottom &
salt & pepper to taste                 leaving a ½” boarder of
Juice of 1 lemon                       flesh. In a bowl mix
1 tablespoon chopped fresh             together some cream
chives(15ml)                           cheese, pine nuts, lemon
2 – ½ pound red-skin or baby           Wash and quarter potatoes
potatoes (1kg)                         with skin on. Place
1 pounds greenish bananas (4 or 5)     potatoes in a pot of boiling
1 red onion sliced thin                water for 7 minutes, or until
¼ cup capers, drained(60ml)            just cooked. Remove and
4 tablespoons olive oil(1/4 cup or     chill under cool running
60ml)                                  water in a colander. Allow
2 tablespoon white wine                to cool, and cut in halves
vinegar(30ml)
1 small head green cabbage, sliced     Chop first 4 ingredients into
Julianne                               a bowl.
1 red onion, sliced thin
2 granny smith apples, sliced into     Dressing: combine mayo,
matchsticks (skin on)                  lemon juice, sugar, chives
3 stalks celery, sliced thin           and season with salt &
½ cup mayonnaise(125ml)                pepper. Pour into bowl and
Juice of 2 lemons                      mix together. Add dried
1 tablespoon sugar(15ml)               apricots. Mix & chill.
1 large daikon, peeled                 Place the whole daikon into
6 cups of chicken stock (1700ml)       a pot of simmering chicken
¼ cup peanut oil (60ml)                stock set over low heat for
2 bunches asparagus – stems            approximately 15 minutes.
removed                                Remove from heat and
8 Medium sized garden fresh            allow to cool. Place into the
carrots peeled, sliced lengthwise in   refrigerator 3 hours or
half; leaving the tops on              overnight.
salt and pepper to taste
3 cups Sushi rice – cooked –            Placed cooked warm rice in
following package instructions          a bowl. In a small bowl mix
¼ cup chopped fresh basil (60ml)        together rice wine vinegar
3 tablespoons lightly toasted pine      and sugar and salt. Stir to
nuts (45ml)                             dissolve. Pour the mixture
¼ cup rice wine vinegar (60ml)          over the rice and gently
2 tablespoons peanut oil for            toss. Add the basil and pine
brushing (30ml)                         nuts and mix until evenly
1 tablespoon sugar (15ml)               distributed.
½ cup pure maple syrup (125ml)          Basting sauce for corn: In a
¼ cup un salted butter (60ml)           sauce pan add butter,
1 tablespoon minced canned              maple syrup, onion salt ,
chipotle chilies in adobo sauce         garlic, pepper and Chipotle
(15ml)                                  and bring to a simmer over
1 teaspoon fresh minced garlic          low heat for 5 minutes stir
(5ml)                                   to combine evenly.
1 teaspoon onion salt (5ml)
1 teaspoon freshly ground black         Place the corn on a baking
Basting Sauce:                          In a pot combine butter,
½ cup unsalted butter, diced            lemon zest, lemon juice, oil,
(125ml)                                 Dijon, thyme, oregano,
1/3 cup chopped shallots (80ml)         shallot and bring to a
¼ cup olive oil (60ml)                  simmer over low heat.
1 tablespoon Dijon mustard (15ml)
1 tablespoon fresh lemon juice          Place the sliced eggplant,
(15ml)                                  onion, bell peppers, zucchini
1 teaspoon chopped fresh thyme          on to a baking sheet along
3 fresh corn on the cob                 Remove corn husk and silk.
1 red pepper cut into 1-inch squares    Cut into 3 even 2-inch
1 small white onion cut into ¼ -inch    pieces. Push skewer
pieces                                  through centre of cob (core)
2 tablespoons olive oil (30ml)          Top with onion and pepper
salt and pepper to taste                and then place them onto
2 tablespoons butter optional (30ml)    baking sheet.
8 bamboo skewers soaked in cool water
for 1 hour
                                        Prepare the barbecue for
3 medium sweet Vidalia onions           Peel and slice the Vidalia
1 tablespoon olive oil (15ml)           onion into approximately ¼”
Apricot Mustard Glaze:                  thick slices brush both sides
2 cups apricot jelly (500ml)            with olive oil. Place them
2 tablespoons Dijon mustard (30ml)      on to a baking sheet ready
Juice of 3 lemon                        for the grill.
1 tablespoon rice wine vinegar (15ml)
1 shallot chopped fine                  Prepare barbecue for direct
                                        grilling. Preheat grill to
½ eggplant, salted, strained and medium     Score tomatoes using a
dice                                        sharp knife on the bottom.
¼ cup finely chopped parsley (125ml)        Just enough to pierce the
1 tablespoon garlic finely chopped (15ml)   skin. Make an “x”. Place
1 tablespoon finely chopped fresh           tomatoes into boiling water
oregano (15ml)                              for 15 seconds. Remove
1 teaspoon chopped fresh thyme (5ml)        and plunge into a bowl of
2 tablespoons olive oil (30ml)              ice water for 20 seconds or
3 teaspoons capers, finely chopped
                                            until fully cooled. Remove
(15ml)
2 lb large (2-inch) white russets – cut in  In a small bowl combine
1/3‖ thick slices                           minced anchovy, lemon
1 teaspoon salt (5ml)                       juice 2 tablespoons of olive
½ teaspoon black pepper (2.5ml)             oil, garlic, thyme and fresh
4 tablespoons extra-virgin olive oil (60ml) oregano. Season to taste
1 teaspoon minced anchovy fillets (5ml) with salt and pepper.
1 ½ tablespoons fresh lemon juice           Drizzle potatoes with 2
(22.5ml)                                    tablespoons (30ml) of oil
2 teaspoons finely chopped garlic (10ml)
                                            and season with salt and
6 (4-to-6 ounce) chopped thyme (5ml)
1 teaspoon freshbaking potatoes (113g       Wash potatoes well. Using
–170g)                                      the tines of a fork prick
1 tablespoon vegetable cooking oil (15ml) potatoes all over. Wrap
1 tablespoon roasted garlic (15ml)          potatoes in aluminum foil.
1 cup shredded mozzarella (250ml)           Preheat BBQ to
¾ cup bottled salsa (180ml)                 300ºF/150ºC and cook
1 cup dairy sour cream (250ml)              potatoes for 40 minutes or
¼ cup chives cut into 1 inch (16cm)         until tender.
pieces to garnish (60ml)
                                            Remove potatoes from grill.
1 tablespoonmayonnaise (180ml)
3/4 cup light finely chopped jalapeno       Shred some cabbage as thin
2 tablespoons fresh lemon juice (15ml)      as possible using a large
1 tablespoon curry powder (15ml)            knife into a bowl. Add
2 cups thinly sliced green cabbage          seeded and finely diced red
(500ml)                                     chili pepper, green onion,
2 cups thinly sliced red cabbage (500ml) and shredded carrots. In
1 cup sliced red peppers (250ml)            another bowl add
1 cup thinly sliced carrots (250ml)         mayonnaise, lemon juice,
2 green onions, thinly sliced
                                            curry powder, mix and add
¼headdried cranberries (60ml)
1 cup roasted garlic                        Remove top of garlic
oil                                         exposing just the top. Prick
1 baguette sliced lengthways in half        top with tines of a fork and
½ cup of softned butter (125ml)             drizzle with olive oil and
1 tablespoon fresh chopped basil (15ml) pepper. Top with fresh
Salt and pepper to taste                    thyme and wrap in foil.
                                            Place over low heat or
For Roasted Garlic:                         preheated bbq. Cook for
1 head of garlic
                                            approximately 15 minutes
1 teaspoon olive oil (5ml)
1 ¾ cups all-purpose flour (430ml)         In a small bowl mix the
½ cup yellow or white stone-ground         white vinegar and ice water
cornmeal (125ml)                           together. Then in a food
½ teaspoon sugar (2.5ml)                   processor fitted with a
½ teaspoon baking powder (2.5ml)           metal blade add the flour,
½ teaspoon salt (2.5ml)                    cornmeal, sugar, and
½ cup chilled butter, cut into 4 to 6 pieces
                                           baking powder, and salt.
(125ml)                                    Pulse using on and off turns
8 ounces extra-sharp cheddar cheese,
                                           until well combined. Add
grated (227g) young carrots, peeled and
¾ pound very                               In a medium size non
trimmed (340g)                             reactive saucepan, bring the
1 cup pearl onions skins removed           water, wine, vinegar and
(250ml)                                    olive oil to a boil with the
1 cup radish cleaned and stems removed garlic, parsley, thyme,
(250ml)                                    oregano, sugar, salt, and
3 cups water (750ml)                       cayenne. Reduce heat to
6 tablespoons dry white wine (90ml)        medium and add the
6 tablespoons white wine vinegar (90ml)
                                           carrots, radish and onions.
¼cup finely chopped red onion (250ml)
1 cup extra-virgin olive oil (60ml)        In a sauté pan set over medium
1 tablespoon extra-virgin olive oil (15ml) heat, heat the oil. Add onion
1 teaspoon minced garlic (5ml)             and garlic. Sauté until
½ cup dried bread crumbs (125ml)           translucent about 3 to 4
1 cup grated mozzarella cheese (250ml) minutes. Remove from heat
1 tablespoon finely chopped fresh          and add bread crumbs, herbs,
oregano (15ml)                             salt and pepper. Mix until
1 tablespoon finely chopped chives         combined. Place in a bowl.
(15ml)
4 teaspoon kosher salt (2.5
½russet potatoes cleaned ml)               Season zucchinis with salt and
                                           Wash potatoes and then cut in
2 tablespoons vegetable oil (30ml)             half lengthwise. Rub with oil
Salt and pepper                                and season with salt and
                                               pepper.
For the stuffing:
½ cup whip cream (125ml)                       Prepare barbecue for direct
½ cup cooked bacon (125ml)                     grilling. Preheat grill to low heat.
½ cup provolone cheese grated (125ml)          Oil grill well and place the
½ cup Parmesan cheese grated (125ml)           potatoes flesh side down. Close
3 tablespoons chopped chives in 1‖ sliced
2 Granny Smith apples, peeled and              In a casserole dish lined 30
                                               the BBQ lid and cook for with
thin                                           parchment paper, place ½
1 red onion sliced thin                        celery root down, sprinkle with
2 celery root, peeled and sliced thin          salt and pepper and basil. Dot
½ cup basil, roughly chopped (125ml)           with ½ the butter. Place ½ the
¼ cup cranberry-chive butter (60ml)            onion. Top with all of the apple
Juice of 1 lemon                               slices and the rest of the basil.
1 tablespoon olive oil (15ml)                  Dot again with butter and
Salt and pepper to taste                       sprinkle with salt and pepper.
                                               Top with remaining celery root
                             6 sweet potatoes – pricked all over with a   Prepare barbecue for direct
                             fork & wrapped in foil                       grilling. Preheat grill for low
                             ½ cup butter (125ml)                         heat. Bake sweet potatoes over
                             1 tablespoon brown sugar (15ml)              indirect heat for 30 minutes or
                             1 cup whip cream (35%) (250ml)               until tender. Remove.
                             2 eggs, lightly beaten
                             1 teaspoon vanilla (5ml)                     Allow to cool slightly to handle
                             1 teaspoon cinnamon (5ml)                    them and then slip them out of
                                                                          foil onto a baking sheet. Peel
                             2 cup brown beets mixed
                             ¼lbs summersugar garnishcolours(1kg)         themsummer beets to a pot of
                                                                          Add and add them to a bowl
                             2 lbs asparagus                              water. Bring to a boil and cook
                             ¼ cup fresh basil chopped roughly (60ml)     for x minutes or until the beets
                             2 tablespoons olive oil(30ml)                are tender. Drain the beets
                             1 tablespoon balsamic vinegar(15ml)          under cold running water. Slice
                             Salt and pepper to taste                     them ¼‖ thick and place them
                                                                          on a baking sheet.

                                                                          Next, snap the woody ends off
                             10 corn tamale wrappers soaked in cool       the Filling: In a food processor
                                                                          For asparagus and place them
                             water for 1 hour                             fitted with a metal blade puree
                             Raffia or butcher twine for wrapping         onion with 1 cup of the corn.
                             1 medium onion chopped fine                  Puree until smooth. Remove
                             2 cups cornmeal (500ml)                      and place in a bowl. Add the
                             1 cup chicken stock (250ml)                  rest of the corn. Add the sugar,
                             1.5 cups fresh corn (375ml)                  cornmeal, fresh herbs, butter,
                             ¾ cup butter – cold cut into small pea       and stock. You should have a
                             sized pieces (180ml)                         very loose mixture. Season it
Chef Sheila Joseph of        ¼ cup fresh basil (60ml)
                             The Pelau                                    with salt and pepper.
                                                                          The Pelau
Separate Tables Catering
and her family really know   2 stalks of green onion                      Process the green onion,
how have great times while   3 cloves of garlic                           garlic and ginger in a food
they cook together! After    1 small knob of ginger, peeled and           processor, high speed
we spent a few days          chopped                                      blender or with an
cooking for Toronto‟s        1 pound of boneless chicken cut into         immersion blender until
International Carnival,      bite size pieces                             pureed. Mix with the beef
Caribana, we celebrated      1 pound of stewing beef cut into             and chicken and let rest for
The Edible Schoolyard        Four sun-ripe fresh picked organic           This is as close to perfection
project began in a student   heirloom tomatoes                            as any recipe or dish can
garden behind the Martin     Coarse sea salt                              ever be. Slice the tomatoes
Luther King Jr. Middle       Freshly ground peppercorns                   and arrange on a festive
School in Berkley,           A big handful of assorted freshly-           serving platter. Season well
California. The school       picked basil leaves                          then sprinkle on the basil
district has made lunch a    A few splashes of your best olive oil        before drenching the works
part of the curriculum and   A few splashes of balsamic vinegar           with the oil and vinegar.
teaches kids how to plant,
Chef Grant Atchez has          Poached Broccoli Stems                Poached Broccoli Stems
reinvented the art of fine     4 broccoli stalks                     Peel the broccoli stalk and
dining at his restaurant       One quarter cup of Butter             cut into 3 inch pieces.
Alinea in Chicago. This        Salt to taste                         Place stalks, butter and salt
presentation details how he                                          into a heavy-duty freezer
elevates simple broccoli to  Broccoli “Cells”                        bag and tightly seal.
the heights of culinary      1 head of broccoli                      Poach in water until broccoli
superstardom with the                                                is tender.
unconventional pairing of    Broccoli Puree                          Remove and chill until ready
Rideau Hall in Ottawa – the  2 stalks of peeled and diced rhubarb Hold each asparagus spear
official residence of the    1 cup chopped sorrel                    at both ends and bend until
Governor General, our head   12 asparagus                            it snaps in two, the bottom
of state – is a well-known   One half-cup bulgur wheat               ends are more fibrous and
spiritual center of Canadian 1-cup warm water                        can be used for vegetable
culture. As a result its     One half cup chopped onion              stock or puréed for cream
kitchen has become known     One half cup chopped flat leaf          soups. The tip sides, with
for its uniquely Canadian    parsley                                 their tender skin can be
celebration of the culinary  1 cup diced tomato                      used entirely without
                             6 cups low-sodium chicken stock         In a large soup pot heat the
                             (1.5L)                                  chicken stock.
                             3 slices day-old Italian bread, ½ -
                             inch thick                              Prepare the vegetables for
                             5 yellow tomatoes (large), halved,      grilling. Core and seed the
                             cored, seeded                           yellow tomatoes, wedge an
                             1 medium white onion, peeled, cut onion and cut garlic bulb in
                             into ½-inch slices                      half (see directions to roast
                             2 tablespoons olive oil (30ml)          garlic).
                             2 pounds medium sized organic carrots Peel the carrots and cut
                             peeled and cut in half lengthwise (1kg) them in half. Place them on
                             2 tablespoons olive oil (30ml)          a baking sheet and drizzle
                             Juice of 2 limes                        with half of the olive oil,
                             1 medium onion cut into small dice      fresh lime juice, salt and
                             1 tablespoon ginger grated (15ml)       pepper. Toss until coated.
                             1 tablespoon butter (15ml)
                             1 tablespoon sugar (15ml)               Prepare the barbecue for
                             4 cups chicken stock (1liter)
                                                                     direct grilling. Preheat the
                             4 cup white wine (125ml)
When I was a little boy my ¼ eggs                                    Whisk the eggs and salt
family often visited another 1 teaspoon of salt                      vigorously for a minute in a
family, the Horowitzes. We ¼ cup of chopped flat leaf Italian        large mixing bowl. Stir in
always had a great time at parsley                                   the parsley and soda water.
their house but my           ¼ cup of soda water                     Add the matzo meal,
favourite part was the       1 cup of unsalted Matzo Meal            Tabasco and fennel seed
Matzo Ball Soup that Mrs.    ¼ teaspoon of Tabasco sauce             and stir until well combined.
Horowitz would make. I       1 teaspoon of ground fennel seed        Cover and refrigerate for
loved the chewy balls and 6 cups of homemade rich chicken or one hour.
Chef Mark Picone of           1 pound of Potiron squash, peeled,     Place the squash, onion,
Vineland Estates in           seeded and diced, you may              carrots and parsnips in a
Ontario‟s Niagara region is   substitute acorn or butternut squash   large soup pot and cover
a passionate supporter of     1 large Spanish onion, diced           with the stock. Add the
the agricultural community    1 large carrot, peeled and diced       orange juice and zest. Add
of his region. Every fall     1 parsnip, peeled and diced            water if needed to just
when the local farmers        1 litre of rich chicken stock          cover the vegetables. Tie
bring him potiron or French   2 oranges, juiced and zested           the whole spices in a small
pumpkin he makes this         1 cinnamon stick                       square of cheesecloth and
When I was invited to the     2 large live lobsters                  Pour the wine into a soup
Wonnoch <check spelling>      1 bottle of dry white wine             pot and bring it to a simmer
family potlatch on            1 finely chopped onion                 with the onions, celery and
Cormorant Island near the     1 stalk of finely chopped celery       bay leaves. Cook for a few
northeastern tip of           2 bay leaves                           minutes then add the
Vancouver Island, I           2 cups of cream                        lobsters and a tight fitting
brought a few stow-a-ways     1 small can of tomato paste            lid. Increase the heat to
from my Prince Edward         1 shot of brandy                       medium-high and cook five
Island home; live lobsters.   2 tablespoons of thinly sliced fresh   minutes. Remove the
The firefighters of Station   1 large chopped onion                  Sauté the onions, celery
12 in Halifax Nova Scotia     2 stalks of chopped celery             and garlic in the olive oil
are a tight-knit team. They   4 cloves minced garlic                 until they soften and smell
work and live together for    2 tablespoons olive oil                great. Add the curry powder
24-hour shifts and, as a      1 tablespoon of curry powder           and stir for a few minutes.
result, cook together.        1 large butternut squash, peeled       Add the squash and chicken
Heather Richards is part of   and chopped (you may also use 3 to     stock and bring to a
the team and this is her      4 pounds of sweet potato, carrot,      simmer. Cook until the
famous Curried Butternut      acorn squash or any fall squash        squash softens, about 30
My buddy Tyler Gray is one    4 tablespoons butter                   Melt the butter in a soup
of the world‟s foremost       2 pounds of any mushrooms, sliced,     pot and add the onions and
mushroom foragers. His        the wilder the better                  mushrooms. Sauté for five
company Mikuni Wild           1 large chopped onion                  minutes or so until the
Harvest forages for oyster    one quarter cup dry sherry or          mushrooms are wilted and
mushrooms, chanterelles,      Madeira                                release their moisture. Add
cepes, hen of the woods       one quarter cup flour                  the wine, thyme, bay leaf
and even the rare             1 tablespoon of chopped fresh          and flour and reduce the
matsutaki. They hike          thyme                                  heat to low. Continue
Antony serves smoked          250g smoked salmon slices              PREP TIME: 5 minutes
salmon in two ways -          2 oranges, peeled and sliced
Salmon and prawn chilli       50 g rocket or watercress              Arrange the smoked
cocktail and smoked           1 tbsp Campari                         salmon, orange slices and
salmon with Campari and       1 tbsp lemon juice                     watercress or rocket on side
Lemon dressing                3 tbsp olive oil                       plates.
                              freshly ground black pepper            Whisk the dressing
                                                                     ingredients together with
                                                                     plenty of ground black
1 Whole turkey with the giblets        PREP TIME: 5 minutes
removed                                COOKING TIME: 3 hours
100g (3oz) of butter at room           For a turkey weighing
temperature                            between 4.5kg and 6.5kg,
1 thinly sliced lemon                  allow 40 minutes per kg.
6 bay leaves                           Remember some ovens,
                                       such as fan-assisted ovens,
                                       might cook the turkey more
                                       quickly – check the
4kg potatoes                           Preparation Time: 10
2tbls fresh rosemary                   minutes
2tsp paprika                           Cooking Time: 40 - 50
2tsp brown sugar                       minutes
10tbls olive oil                       1.Pre-heat the oven to 190
10 garlic cloves (with the skin on)    degrees Celsius/gas mark 5

                                         2. Peel and cut the potatoes
                                         in half and place on a
1/3 Dubonnet                             Put 1/3 Dubonnet into a
2/3 sparkling dry white wine/ Cava champagne glass and top
                                         up with sparkling dry white
                                         wine.
                                         Top tip
                                         You can use any red
                                         vermouth instead of
                                         Dubonnet, for example
                                         supermarket own brands or
Ready rolled puff pastry                 PREP TIME: 5 minutes
2 tbls of anchovies in olive oil, finely COOKING TIME: 12-15
chopped                                  minutes
2 tbls of grated parmesan
1 tbls of sun dried tomato paste         METHOD:
2 tbls of seasame seeds                  Pre heat the oven to
                                         220c/fan 200/gas 7.
                                         Cut a sheet of ready rolled
                                         puff pastry in 3 lengthways.
4 Poussin                                PREPARATION TIME: 10
2 glasses of red wine                    minutes plus 10 minutes
4tbls Italian olive oil                  marinade time
3 sticks of fresh Rosemary               COOKING TIME: 35 minutes
½ medium onion (sliced)
4tsp mustard                             METHOD:
8 skewers (wooden)                       Clean the Poussins and with
Salt & pepper to taste                   a sharp knife, cut along the
                                         back bone and open them
Antony serves Christmas   1 litre good quality full cream      PREP TIME: 20 minutes
pudding two ways -        vanilla ice cream                    FREEZING TIME: Overnight
Christmas Pudding Ice-    200g (7oz) cooked Christmas
cream and 10 minute       pudding, crumbled                    METHOD:
Christmas pudding         2 tbsp rum or brandy                 Line a pudding basin or loaf
                          75g (2.5oz) maraschino cherries,     tin with cling film.
                          drained                              Remove the ice cream from
                          50g (2oz) unsalted pistachio nuts,   the freezer and leave to
                          chopped                              soften for 15 minutes.
Antony serves Christmas   1 ½ jars luxury mincemeat            PREP TIME: 5 minutes
pudding two ways -        grated rind and juice 1 orange       COOKING TIME: 10 minutes
Christmas Pudding Ice-    2 tbsp rum or brandy                 plus 5 minutes standing
cream and 10 minute       50g (2oz) self raising flour         time
Christmas pudding         50g (2oz) fresh white breadcrumbs
                          1 egg, beaten                        METHOD:
                                                               Place the mincemeat in a
                                                               large basin and add all the
                                                               remaining ingredients.
                          1 Whole turkey with the giblets      PREP TIME: 5 minutes
                          removed                              COOKING TIME: 3 hours
                          2 roughly chopped lemons             For a turkey weighing
                          2 roughly chopped onions             between 4.5kg and 6.5kg,
                          FOR THE GLAZE:                       allow 40 minutes per kg.
                          2tbsp of olive oil                   Remember some ovens,
                          1 finely chopped small onion         such as fan-assisted ovens,
                          275g (10oz) of dried apricots        might cook the turkey more
                          150ml (5oz) pomegranate and          quickly – check the
                          8 peeled whole parsnips              PREP TIME: 15 minutes
                          1tsp oil                             COOKING TIME: 40 minutes
                          1oz butter
                          Salt & pepper                        METHOD:
                          4tbsp runny honey                    Preheat the oven to 180
                          ¼ tsp chilli flakes                  degrees Celsius
                          2tbsp sesame seeds                   Peel the parsnips and cut
                          1tsp chopped parsley                 into halves lengthwise
                                                               Plunge into boiling salted
                          4   oz sherry                        METHOD:
                          2   oz lemon juice                   Warm the honey gently over
                          1   oz orange juice                  a low heat in small pan
                          1   tsp – 1 tbls honey               first, otherwise it will simply
                                                               stick to the bottom of the
                                                               glass and not mix in.
                                                               Pour all ingredients into a
                                                               long glass and stir well.
                                                               Add a few ice cubes.
50g parmesan, grated                 PREP TIME: 5 minutes
                                     COOKING TIME: 5 minutes

                                     METHOD:
                                     Pre heat the oven to
                                     200°C/Gas Mark 6.
                                     Line a large baking tray
                                     with non stick baking
                                     parchment.
12 cooked sausages                   PREP TIME: 10 minutes
1tbsp oil                            COOKING TIME: 35 minutes
2oz (50g) butter
1 finely chopped red onion           METHOD:
2 cloves crushed garlic              Heat the oil in a large
1 glass white wine                   casserole pot and add 1oz
1 tin tomatoes                       butter
1 bay leaf                           Add the onion and garlic
¼ pt meat stock                      and sweat, do not colour
small tub vanilla ice cream          PREP TIME: 5 minutes
12 mince pies                        COOKING TIME: 3 minutes
2 egg whites
100g (3oz) caster sugar              METHOD:
                                     Preheat the grill.
                                     Remove the mince pies
                                     from their foil cases and Cut
                                     their tops off.
                                     Place on a grill tray.
375g (13oz) pack ready rolled puff   PREP TIME: 5 minutes
pastry                               CHILLING TIME: 10 minutes
400g (14oz) jar luxury mincemeat     COOKING TIME: 20-30
                                     minutes

                                     METHOD:
                                     Pre heat oven to 220°C/Gas
                                     mark 7.
                                     Unroll the puff pastry and
1 5.6kg Whole turkey with the        PREP TIME: 5 minutes
giblets removed                      COOKING TIME: 3 hours
                                     For a turkey weighing
FOR THE GLAZE:                       between 4.5kg and 6.5kg,
2 tbsp wholegrain mustard            allow 40 minutes per kg.
2 tbsp cranberry sauce               Remember some ovens,
                                     such as fan-assisted ovens,
                                     might cook the turkey more
                                     quickly – check the
                             1 onion, coarsely chopped          PREP TIME: 5 minutes
                             225g (8oz) sugar snap peas         COOKING TIME: 10 minutes
                             350g (12oz) petit pois
                             knob of butter                     METHOD:
                                                                Bring pan of salted water to
                                                                the boil, add the onion and
                                                                boil for about 5 minutes.
                                                                Add the sugar snap peas
                                                                and petit pois and boil for a
                             50ml port                          METHOD:
                             440ml can of Black Stout           Add the port to a pint of
                                                                cold black stout

                                                                TOP TIP
                                                                You could add a shot of
                                                                blackcurrant cordial to make
                                                                it sweeter.

                             2 tbsp olive oil                   PREP TIME: 2 minutes
                             1 tbsp Worcestershire sauce        COOKING TIME: 15 minutes
                             1 tsp ground cumin
                             1 tsp smoked paprika               METHOD:
                             1 tsp garam masala or mild curry   Pre heat oven to 180°C /gas
                             powder                             Mark 4.
                             200g (7oz) mixed nuts such as      Put the oil, Worcestershire
                             pecans, brazils and almonds        sauce and spices into the
                                                                roasting tin with the nuts
                             12oz (350g) penne pasta            PREP TIME: 5 minutes
                             2 x 70g (2½g) Spanish Serrano      COOKING TIME: 25 minutes
                             Ham, parma ham or black forest
                             ham, snipped into pieces           METHOD:
                             8 oz (225g) broccoli florets       Cook the pasta in a large
                             8oz (225g) small chestnut          pan of boiling salted water,
                             mushrooms, sliced                  over high heat as directed
                             1 x 200 ml carton full fat crème   on the packet until al dente.
                             fraiche                            Three minutes before the
Antony serves stuffing in    450g (16oz) sausage meat           PREP TIME: 2 minutes
two ways - Pork, chestnut    200g (7oz) vacuum pack cooked      COOKING TIME: 30 minutes
and cranberry stuffing and   chestnuts
Stuffing parcels             100g (3oz) fresh or frozen         METHOD:
                             cranberries                        Pre-heat the oven to at
                             1 garlic clove, chopped            220°/ Gas Mark 6.
                             1 small onion, chopped             Sweat the onions and garlic
                             knob of butter                     in the butter until softened.
                             3 sage leaves, chopped             Leave to cool slightly.
Antony serves stuffing in    500g (17oz) pork stuffing of your     PREP TIME: 5 minutes
two ways - Pork, chestnut    choice                                COOKING TIME: 30 minutes
and cranberry stuffing and   8 rashers streaky bacon
Stuffing parcels             8 ready to eat dried apricots        METHOD:
                             8 cranberries                        Pre-heat the oven to at
                             8 sprigs rosemary                    220°/ Gas Mark 6.
                                                                  Roll the stuffing into 8 small
                                                                  balls and flatten slightly.
                                                                  Top each with an apricot
                             5.6kg Whole turkey with the giblets PREP TIME: 5 minutes
                             removed                              COOKING TIME: 3 hours –
                             450ml (15 fl.oz)of medium dry        please check turkey
                             sherry such as Amontillado           guidelines on website
                             2 tbsp Worcestershire sauce          For a turkey weighing
                             pinch of ground ginger               between 4.5kg and 6.5kg,
                             pinch of ground cloves               allow 40 minutes per kg.
                             150ml (5oz) orange juice             Remember some ovens,
                             1 onion roughly chopped              such as fan-assisted ovens,
                             1lb sprouts, trimmed and crossed     PREP TIME: 10 MINUTES
                             on the bottom                        COOK TIME: 10 MINUTES
                             100g (4oz) streaky bacon, cut into
                             strips                               METHOD:
                             3tbsp balsamic vinegar               Blanch the sprouts for 4 to
                             50g (2oz) butter                     5 minutes in boiling salted
                             salt and freshly ground black pepper water then drain.
                                                                  Pre-heat a large frying pan
                                                                  then add in the strips of
                             1bottle medium fruity red wine – we METHOD:
                             are using Vineyard x Garnacha,       Warm all together gently
                             £2.99 from Thresher                  but do not boil.
                             4 cloves                             (For a less potent version
                             1 cinnamon stick                     add 500ml of orange juice
                             Pinch of nutmeg                      too.)
                             1 orange sliced thinly
                             1 lemon sliced thinly                TOP TIP
                             4 tbsp brown muscavado sugar         If you have any left-over
                             115g (4oz) pack microwave popcorn PREP TIME: 2 minutes
                             40g (1oz) butter                     COOKING TIME: 10 minutes
                             1 small clove garlic, crushed
                             grated rind half a lemon             METHOD:
                             pinch dried chilli flakes            Cook the popcorn according
                             1/2 tsp ground black pepper          to the pack instructions.
                             1/2 tsp sea salt                     Meanwhile melt the butter
                                                                  in a small pan and add the
                                                                  garlic, lemon rind, chilli and
1 tbsp Olive oil, plus extra for          PREP TIME: 10 minutes
drizzling                                 COOKING TIME: 50 minutes
6 lemon sole fillets, skinned
1 pinch sea-salt and freshly ground       METHOD:
pepper                                    First prepare the beans.
1 tbsp White wine                         Place the garlic, leeks,
15g/1oz dried breadcrumbs, fried          onion and carrots in a
Handful of fresh oregano                  saucepan with the olive oil
1 tbsp olive oil                          and cook gently.
12-14 sausages                            Cut the lamb and fat into
1 kg lamb (rump, shoulder or neck)        smaller pieces and grind it
100 g lamb fat                            with a meat grinder.
2-3 eggs                                  Prepare the garlic, boiled
2 cloves of garlic                        potatoes and fennel and run
100 g boiled potatoes                     them through the grinder.
1/2 of fennel stalk                       Mix the ground ingredients
5 g fennel seeds                          with the milk and eggs.
5 g coriander seeds                       Chop and blanch the herbs
1 oxheart cabbage                         Finely slice the cabbage and
1 shallot                                 rinse it in cold water. Let it
100 g sheep feta                          drip dry in a colander.
1 dl cider vinegar                        Peel the shallot and finely
1 tbs mustard                             cut it.
1 tbs apple syrup                         Place the cabbage in a bowl
1/2 dl rapeweed oil                       and mix with white wine
1/2 dl white wine                         and vinegar.
Salt and freshly ground pepper            Put the cabbage aside so
1 organic leg of lamb                     Lightly brown the leg of
5 onions                                  lamb and rub it with a little
3 red onions                              vinegar, salt, pepper and
5 shallots                                thyme.
2 heads of garlic                         Peel the onions and cut
1/2 bunch of thyme                        them in thick pieces. Place
Salt and pepper                           them in a roasting pan and
1 bottle of beer                          turn them in a mixture of
1 dl apple vinegar                        beer, apple vinegar, apple
500 g leg of lamb (in a single piece,     Clean the lamb meat and
e.g. loin, filet end, best end of neck)   rub it with seasonings salt.
2 l water                                 Simmer the meat from ½ to
1 onion                                   12 hours, depending on how
1 clove of garlic                         much time you have, and
2 carrots                                 how much you want it to be
5 bay leaves                              flavored by salicornia.
10 whole black peppercorns                Peel the onion and cut into
1 dl drained sheep yoghurt (or            quarters. Boil a pot of water
12 turnips                             Peel and dice the turnips
Elderberry flower vinegar              into large cubes. Heat a pot
Rapeweed oil                           of salted water to a boil.
2-3 handfuls of ground elder           Add the turnips and let
1/2 bunch of parsley                   them boil for 1-2 minutes
Salt and pepper                        until tender.
Elderberry flowers if available        Remove the turnips, and
2 tbs apple mustard (alternatively 1   season them, while they are
tbs course mustard and 1 tsp Acacia    still warm, with the vinegar,
20 white asparagus spears              Peel the asparagus,
200 g hand-peeled shrimp               breaking off the lower stems
Herbs (chervil, leek, parsley)         to ensure that only the
Salt, pepper and a little sugar        tender part is left.
                                       Boil up a pot of salted water
                                       and cook the asparagus for
                                       2-3 minutes depending on
                                       their thickness.
                                       Remove the asparagus, chill
Serves 8-10                            Remove tendons from the
1 culotte (1.5 – 2 kg)                 culotte and score the fat
1dl rhubarb juice                      lightly with a knife. Mix the
1 beer                                 herbs with salt in a food
1/2 dl elderberry flower vinegar       processor, producing green
5 leaves of ramsons wild garlic        salt.
(Alium ursinum)                        Rub the culotte with salt,
1/2 bunch of parsley                   and place it in a marinade
1/2 bunch of chervil                   of beer, rhubarb juice and
75–100 pcs.                            Preheat the oven to 145°C.
220 g hazelnut flour                   Sift the dry ingredients
450 g powdered (confectioner‟s)        together into a bowl.
sugar                                  Whip the egg whites with
215 g egg whites                       sugar until firm. Quickly fold
50 g sugar                             in the dry ingredients.
50 g buckwheat flour                   Spoon the dough into a
                                       pastry bag and squirt the
                                       macaroons onto baking
3 egg yolks* g friskost – a Danish     Mix the friskost with the
fresh-clotted soft cheese, akin to     cream and rhubarb juice.
cottage cheese or ricotta              Whip the yolks with the
1 dl whipping cream                    powdered sugar and vanilla
50 g powdered sugar                    until creamy.
1/2 pod of vanilla                     Gently fold the cheese
Rhubarb juice                          mixture with the egg
                                       mixture to make a
                                       homogenous trifli cream.
6 green asparagus spears              Melt the butter in a pot, add
6 white asparagus spears              the flour and stir into a ball.
1/2 kg peas                           Add the chicken broth and
1/2 oxheart cabbage or young          stir to a boil, making sure to
spring cabbage                        keep it smooth. Let the
1/2 l chicken broth                   sauce boil 7-8 minutes.
30 g butter                           Combine the egg yolk and
20 g flour                            cream and whip it into the
1 egg yolk                            sauce, bringing it back to
Dough:                                Mix the flour, sugar, water
125 g flour                           and beer. Add the eggs, oil
2 eggs                                and a little salt. Mix until it
3/4 bottle (2.4 dl) of hvidtøl from   has the consistency of a
Refsvindinge (a dark, weak ale)       good crepes batter. Let it
Approx. 1 1/4 dl water                stand for 30 minutes before
1/2 tsp sugar                         frying.
1 tsp rapeweed oil                    Heat the oil in a pot to
Salt                                  180°C (the oil should
500 g rhubarb                         Trim away the leaves and
125 g cane sugar                      the base of the rhubarb
1/2 dl elderberry flower vinegar      stalks, rinse them well in
Salt and pepper                       cold water and slice them in
                                      2-3 cm pieces. Combine all
                                      the ingredients in a pot and
                                      heat gently, stirring
                                      carefully when it comes to a
                                      boil. Boil for 6-8 minutes,
Rhubarb compote:                      Cut away the tops and
500 g rhubarb                         bottoms of the rhubarb
150 g cane sugar                      stalks, rinse and cut them
1/2 pod (stick) of vanilla            into 2-3 cm slices.
Zest and juice of 1/2 lemon           Roll the rhubarb pieces in
                                      sugar, vanilla, lemon zest
                                      and juice. Place them in an
                                      oven-proof dish and bake at
                                      150°C for 20-25 minutes.
75 g rygeost from the Sinai Dairy,    Soften the gelatin in cold
3 dl milk                             water.
1 plate of gelatin                    Boil the milk, spice it with
Salt and pepper                       salt, pepper and nutmeg.
1 dash of ground nutmeg               Remove the milk from the
Zest of 1/2 lemon                     hot unit.
                                      Add the gelatin, grated
                                      lemon peel and rygeost.
                                      Whip it lightly so the
300 g hand-peeled shrimp               Beat the yolk, salt, mustard
4 slices of bread                      and a dash of the vinegar
1/2 bunch of fresh dill                with an electric mixer, until
Mayonnaise:                            thick and white.
1 egg yolk                             Beat in the oil, pouring it in
1 1/2 dl rapeweed oil                  a thin trickle – this is
1 tbs Dijon mustard                    essential, take it slow and
Salt                                   easy to keep the
Apple vinegar                          mayonnaise from
2 kg new potatoes (preferably from     Scrub the potatoes gently in
the Danish island Samsø)               cold water, put them in a
1 bunch of dill                        covered pot and fill with
50 g butter                            just enough water to cover
Sea salt                               them. Add a good handful
Water                                  of salt and the dill stem,
                                       gently bringing the potatoes
                                       to a boil with the lid on.
                                       Skim off any white foam or
15 Norway lobsters                     Broiled Norway lobster
2 handfuls of herbs (chervil,          Rinse the herbs, let excess
parsley, dill, leek, ramson wild       water drip away and chop
garlic)                                them finely. Mix with the
1 dl rapeweed oil                      oil, salt and pepper.
Salt and pepper                        Slice the lobsters open
Læsø shallots baked in salt            lengthwise with a large
20 shallots                            kitchen knife and remove
Sea salt                               the intestinal tract. Baste
18 Norway lobsters                     Skewered Norway lobsters
18 thin slices of Læsø ham             and Læsø ham
Salt and pepper                        Shell the lobsters and
Rapeweed oil                           remove the intestinal tracts.
Compote of Samsø potatoes and          Wrap a slice of ham around
chanterelles                           each and skewer them.
750 g Samsø potatoes                   Season with salt and pepper
500 g chanterelles                     and baste with a little
2 shallots                             rapeweed oil.
Fish cakes with a quick remoulade      Put the fish in a meat
and rye bread                          grinder or food processor
600 g fillet of cod or similar white   and grind coursely. Place
fish in the cod family                 the ground fish in a bowl
1 baking potato                        and stir in the salt until it
1 carrot                               gets sticky. The idea is to
1 tsp sea salt                         bind the moisture so that
Freshly ground white pepper            the fish cakes don‟t fall
2 eggs                                 apart.
6 wholefresh plaices (they should   Skin and clean the fish,
smell like the sea and have fine,   removing guts and blood,
clear domed eyes)                   and rinse them in cold
flour                               water.
1.5 kg new Hulsig potatoes          Cut a slice the whole way
Salt and pepper                     down through each plaice.
200 g butter                        This is to keep the super
2 tbs elderberry flower vinegar     fresh fish from contracting
Pickled cranberries                 and bending too much in
4 skinned plaices                   Clean the plaices, rinse
12 small new leeks                  away any blood and dry
12 small new carrots                them lightly.
80 g butter                         Put each fish on its own
1/2 bunch of flat parsley           piece of baking paper. Lift
2 dl fish broth or water            each paper and fish onto
1 clove of garlic                   the foil and wrap them into
Salt and pepper                     packets (but don‟t close
4 large sheet of aluminum foil      them yet).
6 whole herrings                    Clean the herrings and
Zest of 1 lemon                     scrape the scales off the
Salt and pepper                     skin. Cut into fillets and lay
1/2 bunch of dill                   the fish on a platter.
2 tbs mustard from Bornholm         Spread the mustard on
Rapeweed oil                        them and sprinkle them
10 green strawberries               with the zest, salt, pepper
1 shallot                           and chopped dill.
1 tbs mustard seeds                 Allow the herring fillets to
Approximately 15.                   Whip the eggs, flour,
4 eggs                              rapeweed oil, vanilla grains,
100 g sugar                         beer and sugar into a
1/2 dl rapeweed oil                 smooth dough. Stir in the
300 g flour                         milk a little at a time. Let
2 dl milk                           the batter rest for 30
1 dl beer                           minutes in the refrigerator.
1/2 stick of vanilla                Fry the pancakes thin like
                                    crepes, greasing the pan a
500 g strawberries                  Rinse the strawberries and
3 dl strawberry wine                remove the stems, let the
1 stem of mint                      water drip free.
2 tbs honey                         Cut the berries in quarters
                                    and marinate them in wine,
                                    honey and chopped mint.
                                    Let them soak the solution
                                    20-30 minutes.
                                    Pour off the marinade into a
1/2 l whipping cream                     This parfait is real easy and
5 egg yolks                              no ice cream machine is
Grains from 1/2 vanilla pod              needed, just a bowl and an
75 g sugar                               electric mixer. Normally,
3-5 pieces of course salt                parfait is made by whipping
                                         eggs and sugar and adding
                                         lightly whipped cream, but
                                         there‟s a risk that it will
                                         separate and ice crystals
2 l sour milk                            Pour the sour milk into a
Toasted oatmeal                          clean dishcloth and drip off
Serves 8                                 the thin liquid. Let the sour
200 g organic oatmeal                    milk drain for a couple of
3 tbs honey                              hours until you get a lightly
15 g butter                              fluid consistence with about
10 grains of sea salt                    1.3-1.5 l remaining.
Plum compote                             If you want a thicker
Serves 8                                 consistence (like cream
Raspberry whip                           Raspberry whip
4 dl double cream (see the previous Sprinkle sugar and brandy
recipe if unavailable )                  on the berries and let them
200 g fresh raspberries                  soak 5-10 minutes.
3 tbs sugar                              Crush the raspberries with a
1 dash of raspberry liquor or            fork until you get a thick
raspberry brandy                         compote.
Cream puffs                              Whip the cream to a light
28-30 pcs.                               foam and fold in the
Zest of 1 lemon                          Mix the lemon peel, sugar, cider
110 g sugar                              and spirits in a bowl and let it
250 g cider                              soak all night long.
4 tsp spirits (sherry, liquor, brandy)   The next day: Remove the
6 1/4 dl whipping cream                  lemon peel and slowly add the
300 g mixed berries (raspberries,        cream while beating until it
blueberries, red currants)               thickens into a whip. Don‘t whip
3 tbs cane sugar                         too long or it will separate.
1 dash of raspberry liquor               Sprinkle the berries with sugar
                                         Caramelise the sugar in a and
This chutney can be adjusted with sugar and spirits. Put them asidepot.
and vinegar, depending on what sort of   Slice the onion finely and add
game or fowl (grouse in this case) it is the other spices. Sprinkle a little
served with. It should tend to be more   salt on so that a little moisture is
acidic with game and sweeter with        released and the caramel
cheese.                                  doesn‘t burn or stick. Add the
300 g cloudberries                       vinegar, pepper and
1 onion                                  cloudberries once the onions
50 g sugar                               are soft.
1 dl cider vinegar (or another good      Boil the chutney for 6-7 minutes
4 double herring fillets                   A day ahead: Remove the skin
1 red onion                                from the herring fillets and
1 fennel with its top                      check against bones. Salt the
6 juniper berries                          fish lightly and place them in the
6 caraway seeds                            freezer for at least 24 hours.
1 dl cider vinegar                         On the day you serve the fish:
1/2 dl rapeweed oil                        Take the fillets out of the
1 tbs sugar                                freezer, slice them thinly and
Salt and pepper                            arrange them flatly on a platter.
4 marinated herring (old fashioned type in Prepare the red onion and the
                                           Make the ice block a day ahead
brine)                                     with water in a mold. Rinse the
400 g potatoes                             potatoes and put them in a pot
1/4 bunch of dill                          with salted water. Boil them for
Linie aquavit                              10 minutes, remove from heat
Salt                                       and let them absorb the warm
Fresh ground pepper                        water until serving.
Grainy rye bread                           Take the herring out of the brine
Butter                                     and let them drip dry on a paper
2 grousemold
Water +                                    towel, then place them on the
                                           Prepare and clean the grouse
6 slices of ham from Skjåk                   and dry them off inside with a
1 carrot                                     paper towel. Put the herbs
1 onion                                      inside and season both inside
2 dl beer                                    and out with salt and pepper.
3 dl chicken broth or water                  Wrap the ham around the birds
2 dl whipping cream                          and truss them with the string.
1/2 dl aquavit                               Brown the birds well in the butter
10 fresh juniper berries                     in a pot along with the onion,
200 g mixed berries
Sæter rømme is a special rich type of rich   juniper berries andcold water for
                                             Soak the barley in carrot. Add
Norwegian sour cream, traditionally made     12 hours.
at mountain farms. It is akin to crème       Bring the barley and the broth to
fraiche so outside of Norway this can        a boil in a pot, skimming the
serve as a substitute.                       foam when it boils. Turn down
80 g husked barley                           the heat and let the barley
3/4 l chicken broth                          simmer for about 45 minutes,
100 g firm cheese, such as Jarlsberg         until tender, and almost all the
2 tbs Norwegian rømme or crème fraiche       broth has cooked away.
150kg mushrooms
1.5 g apples (Gråsten, Fillipa or            Clean the mushrooms and cut
                                             Wash the apples, peel and core
Guldborg)                                    them. Cut into smaller pieces.
1 dl apple sauce                             Dip them in the apple sauce,
1/2 dl cider                                 cider, vanilla and sugar and let
1/2 vanilla pod                              them soak 10-15 minutes.
1 tbs apple blossom honey                    Finely chop the hazelnuts and
Dough:                                       mix them with butter and sugar
375 g hazelnuts                              until creamy.
375 g sugar                                  Add the eggs and the egg
225 g butter                                 whites and finally the flour. The
About 15 glasses                             Bring all the ingredients (except
1 l fresh-pressed apple juice                the spirits) to a boil. As soon as
1 l sugar beet juice                         a boil is achieved, remove from
1 cinnamon stick                             heat for 5-10 minutes. Add the
3 star anises                                liquor or dark rum.
3 whole cloves                               The punch can be enjoyed hot,
1 dl apple vinegar                           or cold over ice cubes in a glass
10 whole black peppercorns                   as a welcoming drink for guests.
2 dl liquor or dark rum
1 kg shore crabs                             Place a crab on a cutting board,
1/2 bottle dry apple cider                   cut it quickly all the way through
4 tbs oil                                    lengthwise with a heavy knife.
1 large apple                                Do the same with all the crabs.
1 carrot                                     Cut the apple and the
1 parsnip/parsley root                       vegetables into pieces. Sauté
1 onion                                      the crabs for a minute in the oil,
3 cloves of garlic                           add the vegetables and allow
10 g ginger                                  them to gain a little color. Add
1 knife-edge paprika
2 smoked eels                                the tomatoes, apple, herb stems
                                             Soak the whole rye kernels in
5 Jerusalem artichokes (Helianthus           cold water for at least 12 hours.
tubero)                                      Boil the rye in a mixture of 1/2
3 summer apples                              and 1/2 apple juice for 40-45
50 g rye grains                              minutes, until they are tender.
1/2 dl apple vinegar                         Let them cool.
Approx. 1/2 l apple juice                    Skin the smoked eel and
1/2 dl rapeweed oil                          remove the bones. Cut it in nice
100 g blackberries                           pieces.
1 bunch of chives
2 kg beets                                   Clean the Jerusalem artichokes
                                             Scrub the beets and place them
Salt                                         in a pot of salted water. Bring to
Beet brine:                                  a boil and skim off any
9 dl apple vinegar                           impurities.
5 dl water                                   Boil the beets for 20-30 minutes
16 g salt                                    until tender. Test their readiness
400 g sugar                                  by pricking them with a little
4 star anises                                knife. It‘s important that they are
4 cl black currant juice                     all about the same size. If not,
6 cm fresh horseradish in slices
1.5 kg pork (chump/brisket)                  remove them at different and
                                             Peel and chop the onion times
1 onion                                      garlic finely. Rinse the parsley in
2 garlic                                     cold water and let it drip dry. Cut
1 bunch of flatleaf parsley (save the        it coursely and mix with the
stems for cooking)                           onion and garlic.
1 tbs seasoning salt                         Pound the pork with a
1 tsp fresh ground pepper                    tenderizer. Distribute the onion-
String for trussing                          garlic mixture evenly onto the
1 Carlsberg beer (pilsner or Bramley Witt)   meat. Season with salt and
Brine:                                       pepper. Then roll the meat up
Rye bread sourdough:                           Rye bread sourdough
100 g wheat flour                              Start a sour rye dough by mixing
100 g rye flour                                all the ingredients. Leave the
1 tsp honey                                    dough at rest on the kitchen
1 piece of fresh yeast the size of a pea       table for 24 hours.
1 tp Molkosan                                  The first time you use it for
A little salt                                  baking it will be good enough.
Cold water to bind the dry ingredients         But if handled right the
together into a thick porridge                 sourdough will get better and
Rye bread
Serves 10-12                                   Place with age. anchovies,
                                               better the onion,For best results
700 g chopped calve‘s liver                    garlic, thyme, rosemary, eggs
300 g chopped fat                              and spices in a food processor
1 onion                                        and mix.
1 garlic                                       Mix in the liver and fat spices.
200 g parsley root                             Melt the butter in a pot, stir in
150 g apples                                   the flour and heat until it begins
5 anchovies                                    to loosen from the sides of the
5 sprigs of thyme, rosemary                    pot.
2 onions nut, allspice, fennel seeds
A nutmeg                                       Stirring constantly the
                                               Clean and peel all so it doesn‘t
2 carrots                                      vegetables and cut them in
2 leeks                                        small pieces.
3 tomatoes                                     Heat the rapeweed oil in a pot.
1/2 celery                                     Sauté the garlic, thyme and
1/2 kg cabbage                                 rosemary a little, but not enough
3 leeks                                        to discolor it. Then add all the
1 celery                                       vegetables and sauté.
2 cloves of garlic                             When the vegetables have
Thyme, rosemary on these loaves
The coating of flour                           Preliminary a little,
                                               softened updough: add the beer
reflects some of the oven heat, facilitating   Knead the ingredients into a
the baking of them through and through         smooth dough. Cover the bowl
without scorching the crust. Delicious         with plastic wrap and let it stand
baguettes can also be made with this           at room temperature until the
recipe.                                        next day. To be potent enough
Preliminary dough:                             for the next step, the dough
400 g wheat flour from a stone mill            should have risen, attained a
(Aurion Mill or Skærtofte Mill)                sour smell and sunk down
5 g yeast
1 onion                                        again. onion and the bacon
                                               Dice the
50 g bacon                                     into very small cubes and put
2 sprigs of thyme                              them in a cold pot.
Salt and pepper
2 tbs balsamic apple vinegar                   Sauté them lightly for 6-7
200 g butter                                   minutes until they start to
                                               caramelise.

                                               Add the thyme, apple vinegar,
                                               salt and pepper.
This drink makes a great    10 large carrots                         Prepare the carrots, apples and
start on the day. It will   2 Danish apples                          berries and run them through an
cheer you up if the         100 g rowanberries                       electric juicer. Flavor the carrot
weather‟s bad.              1 tbs acacia honey                       drink with some honey and
                            1/2 dl apple vinegar                     vinegar. Add more apple or
                                                                     berries to the recipe according
                                                                     to taste.

                                                                     Chill the drink 1/2 hour before
                            10 carrots                               drinking to enhance the taste of
                                                                     Peel the carrots and cut them in
                            1 dl carrot juice                        large pieces.
                            2 tbs apple vinegar
                            30 g butter                              Put 15 g butter in a sauté pan
                            1 shallot                                together with the carrots. Fry
                            1/2 bunch of tarragon                    these lightly until they begin to
                            Salt and pepper                          caramelise.
                            1/4 stale bread
                            Oil or bacon grease                      Add the carrot juice and apple
                            1 celery root                            vinegar and boil root until the
                                                                     Wash the celery themwell with a
                            Hay or straw                             sponge. If there is lots of dirt on
                            read clay                                it you can peel it with a potato
                            Sea salt                                 peeler.

                                                                     Dry off any moisture on the
                                                                     celery and rub it with sea salt.

                                                                     Wrap straw around the celery
                            6 pork chops, 200g each, with rands of   Rub the the chops it is
                                                                     and thenpork clay so with a little
                            fat                                      course sea salt and let them
                            Salt and pepper                          absorb it for 5 minutes.

                                                                     Grill on high heat for 3-4
                                                                     minutes on each side, keeping
                                                                     them a pale pink in the middle
                                                                     so they stay nice and juicy.

                            300 g barley                             Season with fresh ground it for
                                                                     Rinse the barley and soak
                            300 g Jerusalem artichokes               12 hours in cold water.
                            200 g steamed and shelled Limfjord
                            mussels                                  Boil the barley in lightly salted
                            4 Limfjord oysters                       water for 30-35 minutes, until
                            1-2 carrots                              tender. For taste add the
                            1 bunch of chervil                       rapeweed oil, apple vinegar, salt
                            1 crabapple                              and pepper while it is still warm.
                            40 g fresh rowanberry
                            2-3 tbs cane sugar                       Pick the rowanberries off the
About 15 oysters                          Apple/horseradish vinaigrette
Apple/horseradish vinaigrette             Peel the apples, core and
2 Danish apples                           quarter them.
1/4 dl cold-pressed rapeweed oil
1/2 dl cider vinegar                      Mix the oil, vinegar, salt, pepper
1 tsp honey                               and honey together. Dice the
2 tbs fresh-grated horseradish            apples finely and toss them into
Salt and fresh ground pepper              the oil/vinegar mixture.
Beet/red onion vinaigrette
2 dl beet juice
12 Limfjord oysters                       Add the horseradish last of all.
                                          Open the oysters and place
1 l chicken broth                         them in a bowl. Remember to
1 dl crème fraiche 38% fat                check their smell and freshness
1/2 bunch broadleaf parsley               and remove any shell pieces
1 large handful of fresh spinach          before putting them in the bowl.
Salt and pepper
6 slices of bread                         Heat the chicken broth in a pot.
1 shallot                                 Transfer it to a food processor
Apple vinegar                             and add 4 oysters with their
Rapeweed oil
2 kg Limfjord mussels                     Cleancrème fraiche, parsley and
                                          juice, the mussels and check
3 shallots                                that they‘re alive: If they are
2 cloves of garlic                        open, lightly rap them against
1 leek (just the white part)              the tabletop. If they close they
1/2 bunch of thyme                        are alive, but if they stay open
1 dl cider                                they‘re dead and should be
3 dl beer                                 tossed out.
1dl whipping cream
1/2 bunch parsley                         Peel the onion and garlic and
Butter
10 cl vodka                               clean the leek. Slice the
                                          Place the vodka, black
50 g black crowberries                    crowberries, honey and angelica
10 g pickled angelica (Garden Angelica,   into a cocktail shaker and shake
Norwegian angelica)                       for about a minute.
1 tbs Greenland honey
Ice                                       Crush the ice and put it into four
                                          glasses. Pour in the drink.



1 halibut piece (2-2.5 kg)                Clean the halibut and (if whole)
4 leeks                                   check it for freshness (eyes, gills
100 g salted capers                       and smell).
1 shallot
1/2 bunch of broadleaf parsley            Cut into a fillet and remove the
1 clove of garlic                         skin. Cut the fillet into 12 nice
1/2 dl cider vinegar                      pieces.
1 dl rapeweed oil
1 tsp mustard                             Clean the leeks in lots of cold
1 tsp honey                               water to get rid of all the dirt.
                                2 dl milk                             Soften the gelatin in cold water.
                                1 dl whipping cream
                                Salt and pepper                       Boil he milk, cream, salt,
                                Zest of 1/2 lemon                     pepper, sugar and lemon zest in
                                1 tsp sugar                           a pot. Take it off the heat. Now
                                20-30 g grated horseradish            add the gelatin and the
                                1 plate of gelatin                    horseradish.

                                                                      Let the mixture be for 10-15
Normally one would mix          600 g mosk ox fillet                  minutes,meat through aTry it out
                                                                      Run the before sifting. grinder
tartar with egg yolk or eat     Salt and pepper                       and mix with salt, pepper and
it on top but musk ox has a     2 tbs fresh black crowberries         black crowberries. Peel the
fairly high fat content and a   1 turnip                              turnip, and dice finely. Add this
very special taste. The         1 bunch of wild nettles               to the tartar.
tartar should be salted at      12 thin slices of bread
the last minute to avoid        Rapeweed oil                          Divide the tartar into 6 equal
leaching moisture from the                                            portions and shape into thin
                                                                      squares. Drip rapeweed oil on
meat.
                                300 g peeled shrimp                   the the prawns and spice with
                                                                      Saltbread and sprinkle with
                                Salt and pepper                       fresh ground pepper.
                                1 shallot
                                                                      Eat this with the whip, shallot
                                                                      rings, toasted bread and lemon
                                                                      or vinegar.




                                500 g Greenland potatoes              Wash the potatoes and boil
                                250 g boiled snow crab                them in lightly salted water until
                                25 g butter                           tender.
                                2 tbs crème fraiche 38%
                                Salt and pepper                       Pour off the water and steam
                                1/4 bunch of chives                   away the moisture on the
                                A dash of elderberry flower vinegar   potatoes in the pot. Then mash
                                                                      them lightly with a ladle or
                                                                      spoon.
                                12 turnips                            Peel the turnips, and cut into
                                50 g butter                           large cubes.
                                1 lemon
                                1 tsp honey                           Bring these to a boil in a pot with
                                Salt and pepper                       just enough water to cover.

                                                                      Pour off the water when the
                                                                      turnips are completely tender.
                                                                      Leave them in the uncovered
                                                                      pot for 2 minutes and let them
                             700 g Brussels sprouts                  Rinse the Brussels sprouts,
                             50 g butter                             cutting off the base of the stem
                             Salt and pepper                         and the outer leaves, until you
                             1 tbs honey                             reach the leaves that loosen
                             1/2 tbs apple vinegar                   easily. Save the choicest outer
                                                                     leaves for a salad and toss away
                                                                     the rest.

                                                                     Boil a pot of salted water. Cut
                             2 back parts of hares                   out the heartsaway from the
                                                                     Cut the fillets of the Brussels
                             Oil                                     bone and remove any tendons.
                             Butter
                             Salt and pepper                         Fry the fillets in a mixture of half
                                                                     butter and half oil in a pan for 7-
                                                                     8 minutes, until they are a light
                                                                     pink.

                                                                     Let them rest 1-2 minutes,
                                                                     before cutting them into nice
                             500 g thigh meat from hare and pheasant Remove tendons from the thighs
                             200 g fat                               and run the meat through a
                             2 eggs                                  meat grinder along with the fat.
                             2 dl whipping cream                     Trim away the crusts on the
                             2 slices of bread                       bread slices and dice them.
                             1 clove of garlic                       Soak them in cream for 10
                             Salt and pepper                         minutes.
                             3 sprigs of thyme
                             50 g fried mushrooms                    Mix the meat with salt, pepper,
                             100 g roasted chestnuts
                             8 evenly-sized potatoes                 Wash egg and finally the bread
                                                                     garlic, the potatoes and bake
                             4 cloves of garlic                      them in an oven at 180°C for
                             2 sprigs of rosemary                    about 45 minutes until they are
                             Dash of duck fat                        tender.
                             Salt and pepper
                                                                     Remove the potatoes from the
                                                                     oven and cut them lengthwise.
                                                                     Give each potato a little cut at
                                                                     each end, pinch the peel so the
This compote can be eaten    1/2 kg quinces                          Rinse slips out easily.
                                                                     potato and peel the quinces,
warm or cold with the paté   100 g cane sugar                        core and quarter them. Place
or jarred 2-3 months once    1 dl cider vinegar                      the peels and cores in
refrigerated, so you can     Salt and pepper                         cheesecloth or gauze so it can
enjoy it all winter.         3 bay leaves                            be boiled. Slice the quinces into
                                                                     smaller pieces and toss them
                                                                     into a pot with 2 dl water, sugar
                                                                     and vinegar, bay leaves, salt
                                                                     and pepper.
Brussels sprout leaves                     Rinse the sprout leaves and
1 Danish apple (Ingrid Marie or Gråsten)   slice them into large pieces.
25 g husked almonds                        Core and quarter the apples,
Rapeweed oil                               then dice them with the Brussels
Apple vinegar                              sprouts.
Salt and pepper
                                           Put the almonds in a dry frying
                                           pan and toast them golden at
                                           low heat. Sprinkle with course-
4 spicy sausages (or any kind you like)    ground salt and a the sausage
                                           Cut the meat and couple drops
1 pound (1/2 kg) pork (with or without     into cubes. Mix the marinade
bones -- whatever you prefer)              ingredients and let stand for at
Wooden sticks                              least two hours.
                                           Rub the meat with the marinade.
Marinade* and zest of 2 oranges            Let it rest for at least 20
1 sliced lemon                             minutes. Mix in the meat and the
1/2 tablespoons paprika                    sausage, season with salt and
1 teaspoon smoked chili powder             pepper -- and put it on the grill.
3 cloves of garlic                         Excess marinade can the spring
Mixed salad or fresh spinach, enough for Rinse the salad. Slice be used
four persons                               onions thinly and mix with the
1/2 cup (1 dl) fresh bread, cut into small salad and place on a platter.
cubes                                      Place the bread, berries,
1/4 cup (1/2 dl) blackberries (you can use cheese, raisins and the roasted
blueberries)                               wheat kernels on the salad. Mix
1/2 pound (200 grams) goat cheese          the vinaigrette ingredients and
1/4 cup (1/2 dl) raisins                   season with salt and pepper.
3 tablespoons roasted wheat kernels        Pour over the salad before
  small (1/2 kg) de-boned salmon fillet
2 poundspring onions
1                                          serving.salmon in cubes. Mix all
                                           Cut the
* sauce                                    the ingredients for the sashimi
1 cup (21/2 dl) Chinese soy sauce          sauce. Place the salmon in a
1/4 cup (1/2 dl) honey                     bowl and cover with the sauce.
Juice and zest of two limes                Let it marinade for 20-30
1 crushed garlic clove                     minutes.
Coleslaw:                                  Slice the spring cabbage thinly.
1/2 head of spring cabbage* cup (1 1/2     Mix the mayonnaise with the
dl) mayonnaise                             ginger. Season with salt and
1-2 tablespoons shredded ginger
2 quarts (2 liters) of mixed berries       Make a Mix the ginger
                                           pepper. water bath by bringing
(cloudberries, blueberries, raspberries,   water to a boil. In a heatproof
strawberries, black currants, use what     bowl, mix all the ingredients for
you can get hold of!)                      the zabaglione. Put in in the
Zabaglione:                                simmering water and whisk
4 egg yolks                                constantly until you get an airy
5 tablespoons of powdered sugar            consistency. Make sure the
4 tablespoons white wine                   sauce does not get too hot. If it
Zest from 1/2 lime                         exceeds 185 degrees – the
Juice of 2 limes                           zabaglione will go lumpy and
Mixed salad with edible flowers (you get   Rinse the salad and toss away
them in specialty shops, otherwise leave   anything that does not look
out the flowers)                           fresh. Put on a plate.
8 scallops (frozen are fine)               Fry the scallops quickly, 1
Oil and butter for frying                  minute on each side on high
Salt and pepper                            heat. They should not fry for
                                           longer, otherwise they become
Vinaigrette:                               rubbery. Remove from heat and
1/2 cup (1 1/2) dl fresh blueberries       put on top of the salad.
Zest and3juice of1 lemon
Juice of limes                             Put blue berries, the mixer and
                                           Mix everything in shallot, juice
5 tablespoons powdered sugar               make a puree. Serve in glasses.
1/2 cup (1 dl) dark rum
1 pint (1/2 l) fresh strawberries
1 1/4 cup (3 dl) frozen strawberries




1 bottle (25 ounces) of ABSOLUT            Add the black currants and the
VODKA                                      mint to an empty, clean bottle.
3/4 cup (2 dl) fresh black currants        Add the sugar cubes and pour in
1 tablespoon fresh mint                    the ABSOLUT VODKA. Leave it
2 sugar cubes                              for about one week before
                                           serving.




6 filets of pickled herring                Mix the mayonaise and the sour
1 cup (2 1/2 dl) mayonaise                 cream in a big bowl. Cut the
1 1/4 cup (3dl) sour cream                 apples into small cubes. Slice
2 peeled green apples                      the herring into 2 inches slices
1/2 cup (1dl) finely chopped dill          and mix them with the apples,
2 tablespoons capers                       dill, capers, leek, curry and the
1/2 cup (1dl) finely chopped leek          sour cream mixture. Season
2 teaspoons curry powder                   with salt, pepper and lemon
Lemon juice                                juice.
Salt, pepperounces) ABSOLUT VODKA
1 bottle (25                               Simply press as much dill as you
1 big bunch of dill                        can into a bottle -- it is supposed
2 sugar cubes                              to be absolutely packed with dill!
                                           Add the sugar cubes and pour in
                                           the ABSOLUT VODKA. Let it
                                           rest four about one week.
10 herring filets                       Rinse the fish under cold water.
1 cup (2 dl) flour                      Season the filets with salt and
1 cup (2 dl) bread crumbs               pepper and roll them up. Mix
2 peeled yellow onions                  flour, bread crumbs, salt and
3 peeled carrots                        pepper on a large plate. Dip the
2 bay leaves                            filets in the flour mixture and
Butter and oil for frying               make sure the filets are
                                        completely covered. Fry the
The Brine                               filets in butter and oil until they
1 10-inche water
1 1/3 (3 dl) (30 cm) sponge cake        are golden brown.
                                        Carefully cut the spongecake
Strawberry Filling                      into three horizontal layers.
4 pints (2 l) fresh strawberries        Strawberries
1/3 cup (3/4 dl) sugar                  Save half of the strawberries for
Vanilla Custard                         decoration. Cut the other half of
2 cups (5 dl) milk                      the strawberries in small cubes --
5 egg yolks                             an put in a bowl. Mix in the
1 vanilla bean, cut in two lengthwise   sugar og let it rest until the sugar
2 tablespoons corn starch               has dissolved. It should become
1/2 cup dark rum
4 breasts of corn-fed chicken,          Heat sirupy.
                                        a little the oven to 150
deboned, with skin left on              degrees. Put the sliced
4 garlic cloves, thinly sliced          garlic and sage under the
10-12 leaves of fresh sage              skin of the hens. Fry the
Salt and pepper                         chicken breasts skinside
Butter and oil                          down om medium heat for 5-
Salad                                   7 minutes. The skin should
½ head of spring cabbage                be golden brown. Put the
2 apples                                chicken in the oven for a
1/3 pound (150 grams) eel,              Cut the eel in small cubes.
deskinned and deboned                   Mix with the cucumber and
1/2 cucumber, peeled and cut into       the onion. Mix with the oil,
small cubes                             lemon zest and lemon juice -
1 thinly sliced white onion             - season with salt and
1 tablespoon rape seed oil, or other    pepper and the horseradish.
oil                                     Put on top of the crisp
Zest and juice of 1 lemon               bread.
1-2 tablespoons shredded
1 pound (400 g) fresh blue mussels,     Rinse the mussels and
washed                                  discard all mussels that are
2 shallots                              open. Thinly slice the onion
3 peeled garlic cloves                  and the garlic cloves. Fry
1 tablespoon finely chopped             the onion, garlic and
rosemary, or 1/2 tablespoon dried       rosemary in a little oil in a
1 tin (1/2 pound) crushed tomatoes      pot. Add the mussels and
2/3 cup (2 dl) white wine               fry for a couple of minutes.
                                        Add the tomatoes and the
5 eggs                                 Whisk together eggs and
1/4 cup (1/2 dl) milk                  milk -- season with salt and
Salt and pepper                        pepper. Melt the butter in a
1 tablespoon butter                    pot and add the egg
1/4 cup (1/2 dl) finely chopped        mixture -- stir constantly.
chives                                 Mix in the finely chopped
1/2 - 2/3 pounds (300 grams) eel --    chives when the eggs are
deskinned and deboned                  starting to thicken and get
8-10 slices of dark rye bread          lumpy. Add a big heap of
2 yellow onions                        Chop the onion finely and
2 peeled garlic cloves                 crush the garlic cloves with
1 red bell pepper                      a knife. Cut the bell pepper,
1/4 celeriac                           celeriac and potatoes in
4 peeled potatoes                      cubes. Fry on medium heat
1/2 pound (200 grams) ground beef      and add the mince meat
1 1/2 teaspoons marjoram               and the spices. Add the
1 1/2 teaspoon cumin                   tomatoes, water and the
3 tablespoons tomato paste             stock. Let it simmer for 20-
4 toasted slices of bread              Scrub the chanterelles
2 cups (5dl) chanterelle mushrooms     thoroughly until they are
Fresh rosemary, to taste               completely clean. Fry the
1 finely chopped red onion             mushrooms with the
1 apple, preferably green and tart     rosemary, onion and a
3 tablespoons Swedish butter (this     little butter. Core the apple
is a soft cheese; you may substitute   and slice it. Mix the apple
with other soft cheeses)               slices, lemon zest and
Zest from 1/2 lemon                    Swedish Cheese (or other
2 whitefish                            Slice the lemon. Mix juniper
1/2 teaspoon juniper berries           berries, lemon, garlic,
1/2 lemon                              thyme and a little olive oil
2 peeled garlic cloves                 in a mortar. Crush it with a
1 tablespoon chopped, fresh thyme      pestle until well mixed. Fill
Olive oil                              the white fish with the
Salt and pepper                        mixture and fold the fish in
1 newspaper to wrap the fish in        newspapers. Dip the
Cloudberry Sauce                       package in water and put
1 1/2 cups (4 dl) of water             Bring the water, sugar,
1 1/2 cups (4 dl) sugar                wine, vanilla bean,
1 vanilla bean, cut in two             cardemum and the lemon
lengthwise                             zest and juice to a boil. Cut
1/2 teaspoon cardemum pods             the rhubarb thinly and put
1 1/4 cup (3 dl) white wine            them in a big bowl. (If the
Zest and juice of1 lemon               outer layer of the rhubarb
6 rhubarb stalks                       stalks seems thick, you may
Cream:                                 peel them with a potatoe
1 pound (1/2 kg) potatoes, newly      Cut the eggs and potatoes
boiled with dill                      in half. Cut the salmon in
3/4 cup (2 dl) dill, stems removed    big chunks. Slice the fennel
4 hard boiled eggs                    as thinly as you can. Place
1 fennel                              the potatoes, dill, eggs,
1/2 pound (300 grams) smoked          fennel and salmon in a big
salmon                                bowl.
Dressing                              Dressing
3/4 cup (2 dl) cream                  Mix the lemon juice and the
2 pears                               Cut the pears in half and
12 slices Parma ham (or salami)       remove the stem. Slice
1 bunch arugula salad                 them thinly and mix with
1 finely chopped red onion            arugula and onion in a big
Vinaigrette                           bowl.
1/4 cup (1/2 dl) roasted, chopped     Mix all the ingredients for
hazelnuts                             the vinaigrette, season with
Juice and zest of 1 orange            salt and pepper. Pour it
1 garlic clove, crushed               over the pear salad and
4 arctic chars                        Start by filleting the fish,
1 lemon                               then squeeze some lemon
8 boiled almond potatoes (or other    juice over the fish and
small potatoes)                       sprinkle with a little salt. Let
8 anchovy filets                      the fish rest while you make
1 red onion, finely chopped           the rest of the dish.
3 hard boiled eggs                    Slice the potatoes and chop
4 heaping tablespoons chopped dill    the anchovies. Lay out four
4 tablespoons butter                  double sheets of tin foil.
1 1/2 cups prunes and dried           The Fruit
apricots                              Mix the prunes and apricots,
1 1/3 cup (3 dl) red wine             wine, sugar, lemon zest and
1 cup (2 dl) sugar                    juice, cinnemon sticks and
Zest and juice of one lemon           vanilla bean in a pot and let
4 cinnemon sticks                     it simmer for 20 minutes --
1 vanilla bean, cut lengthwise        or until the fruit is tender.
Vanilla custard                       Let it cool before serving.
5 egg yolks                           To prepare the vanilla
8-10 peeled potatoes                  Brown the meat in butter
2 peeled parsnips                     and oil. Season with salt
2 peeled carrots                      and pepper. Set aside.
3 peeled yellow onions                Slice the potatoes, parsnips,
3 peeled cloved of garlic             carrots, onions and the
1/3 pound (200 g) shiitake            garlic and brown the
mushrooms, or other mushrooms         vegetables together with
10-12 slices of moose, elk or other   the mushrooms. Add the
venison (preferably from the thigh)   meat. Pour in the beer and
1 1/3 cup (3 dl) water                Mix water, vinegar and
1 cup (2 dl) sugar                    sugar in a bowl until the
1/2 cup (1dl) vinegar                 sugar has dissolved. Mix in
1 cucumber, finely sliced             the cucumber, ginger and
1 teaspoon fresh ginger               onion.
1 yellow onion, finely chopped        Serve with the Hearty
                                      Hunter‟s Stew


1/4 cup (1/2 dl) grainy mustard       Mix all the ingredients and
1/4 cup (1/2 dl) sugar                season with salt and
1/2 cup (1 1/2 dl) olive oil          pepper.
2 tablespoons finely chopped dill
1/3 cup (1 dl) sour cream
1/3 cup (1 dl) finely chopped dill
Salt and pepper


1/2 cup (125 g) sugar                 Bring the sugar, water and
1/2 cup (125 g) water                 honey to a boil. Mix in the
1/4 cup honey                         lemon juice, lemon zest and
Champagne or sparkling wine           the yogurt. Stir so that the
Juice and zest of 1 lemon             yogurt blends in well with
2 pints cooking yogurt                the sugar mixture.
1 cup (2 dl) ABSOLUT APEACH           Pour all the contents into an
                                      ice cream machine and run
                                      it until it achieves a good
1 pound beef, filleted                Crush the black peppers,
1 teaspoon black peppercorns          fennel seeds, rosemary and
1 teaspoon fennel seed                the garlic with a pestle and
1 teaspoon dried rosemary             mortar. Mix with the olive
1 clove garlic                        oil and the ABSOLUT
1 tablespoon olive oil                PEPPAR.
1 tablespoon ABSOLUT PEPPAR           Rub the meat with the
The tomatoes                          mixture and place
2 cups cherry tomatoes                everything in a plastic bag
1 sheet of Filo dough, (a very fine   Set the oven at 440 F (225
pastry found in the freezer section   C).
of most grocery stores)               Roll out each Filo dough
2 large pearl onions, sliced          sheet to double its size.
8 slices smoked salmon                Split it down the middle.
The Sauce:                            Fry the onion in a little
1 apple                               butter and oil. This should
1/4 cup capers                        not change its colour, only
2 tablespoons crème fraîche           make it become soft (its
1 honey melon                         Seed and peel the melon.
1 red chilli                          Cut it into large chunks.
1/2 package arugula                   Finely chop the chilli. Be
Juice and zest of 1 lime              careful to take away the
Salt and pepper                       seeds inside which contains
                                      the strongest flavour. Mix
                                      the melon, chilli, arugula
                                      and lime juice and zest.
                                      Season with salt and
2 carrots                             Peel and slice the carrots
1 parsnip                             and parsnip into "coins”.
1/2 head cauliflower                  Separate the cauliflower
1 yellow onion                        into bouquets and cut the
Marinade:                             onion into wedges.
1 1/4 cups water                      Place the carrots, parsnip
3/4 cups sugar                        and onion into a saucepan,
1/2 cup white wine vinegar            cover with water and add
1 tablespoon anise seed               generous amounts of salt
Bread on a stick                      This dough is often called
1 3/4 cups flour                      “scout bread” because it can
1/2 teaspoon salt                     be baked on a bonfire. You
2 teaspoons baking powder             mix the dry ingredients at
3 tablespoons butter                  home, put it in a plastic bag
3/4 cup water, milk or buttermilk     and bring it with you on
4 spicy sausages                      your trek in the wilderness.
4 slices of bacon                     When it‟s time for baking,
4 slices of cheese                    you just add water, milk or
1 sheet of Filo dough, (a very fine   Set the oven at 440 F (225
pastry found in the freezer section   C).
of most grocery stores)               Roll out each Filo dough
2 large pearl onions, sliced          sheet to double its size.
8 slices smoked salmon                Split it down the middle.
The Sauce:                            Fry the onion in a little
1 apple                               butter and oil. This should
1/4 cup capers                        not change its colour, only
2 tablespoons crème fraîche           make it become soft (its
2 1/4 lbs wild boar loins             Set the oven at 200C/400 F.
1/2 lb. smoked bacon                  Cube the loin into large
2 carrots                             pieces and the bacon into
3 parsley roots                       slightly smaller pieces.
2 onions                              Peal and cut the carrots and
3 garlic cloves                       parsley roots into chunks.
1/3 cup lentils                       Wedge the onion and crush
3 bay leaves                          the garlic cloves. Brown the
1/2 cup red wine                      meat and the vegetables
2 lobster tails, peeled            Split the lobster tails in two
Butter and oil for frying          down the middle. Melt the
Gremolata (Herb Mixture)           butter in a saucepan and
3/4 cup chopped parsley            pour in the oil. Fry the
Zest from 1 lemon                  lobster for about 2 minutes
2 cloves minced garlic             on each side. If you cook it
Juice of 1 lemon                   too long, it becomes too
Sliced tomatoes                    chewy, so watch the pan
Fresh bread                        carefully.
4 slices toasted white bread       Season the fish with salt
2 mackerel filets                  and pepper. Grill the
Hickory Sauce                      mackerel in butter and oil
Lettuce                            for about 5 to 7 minutes on
Sauce                              each side. Put it in a plate
3/4 cup crème fraîche light        and brush with the hickory
1/2 cups grated parmesan cheese    sauce.
3 minced garlic cloves             Sauce
The Avocado:                       Mix all the ingredients for
8 Norwegian Lobsters               Vanilla Vinaigrette
1 vanilla bean                     Cut the vanilla pod
Zest and juice from 1 lemon        lengthwise and scrape the
1/2 cup olive oil                  seeds out.
1 mango* cup finely chopped dill   In a bowl, mix the vanilla
1 finely chopped red onion         seeds with olive oil, lemon
Juice of 1/2 lemon                 juice and zest.
Salt and pepper                    Let it sit for about 20
                                   minutes so that the vanilla
12 oysters on the half shell       Place the oysters on a dish
1 peeled, seeded and sliced        of crushed ice. Scatter the
cucumber                           cucumber and dill over the
1 tin anchovies                    oysters.
3 teaspoons finely chopped dill    Finish it off with a teaspoon
                                   of anchovy juice.

                                   This is my absolute
                                   favourite oyster combo, and
4 pints strawberries               Cut the strawberries in
Marinade:                          slices and put them in a
2 1/2 cups white wine              bowl. Add the wine, corn
1 1/2 cups corn syrup or honey     syrup (or honey) and mint
Fresh mint                         and mix with the
1 1/2 cups crème fraîche           strawberries. Whip the
3 tablespoons powdered sugar       crème fraîche and sugar
                                   with an electric mixer until
                                   it reaches a firm
5 tablespoons dark honey           Put one tablespoon of honey
Ca. 1 cup (2 dl) ABSOLUT VANILIA   into each of five wine
2 pints (1 liter) unsweetened      glasses. Then add three
applejuice                         tablespoons of ABSOLUT
5 whole cloves                     VANILIA into each glass.
1 vanilla pod                      Bring the apple juice and
2 cinnamon sticks                  the spices to a boil and let
                                   cool for a couple of minutes.
                                   Strain and divide it between
1 pre-cooked ham                   Mix the egg yolk and
1 egg yolk                         mustard in a bowl and
3/4 cup whole-seed sweet mustard spread the mixture evenly
1/2 cup bread crumbs               over the ham. Sprinkle with
1/2 cup crushed gingersnap cookies the bread crumbs and
                                   crushed gingersnaps.

                                    Heat the oven to 475 F (250
                                    C) or make it golden brown
1/2 lb (250 g) nougat               Melt the nougat and
1/4 lb. (125 g) dark chocolate      chocolate in a saucepan
2 oz (50 g) flaked almonds          over another saucepan with
2 oz (50 g) chopped roasted         boiling water. When it is
hazelnuts 1.75 oz (50 g) raisins    completely melted together,
2 oz (50 g) walnuts                 mix in the nuts.
Zest of 1 orange
                                    Line a bread loaf tin with
                                    waxed paper. Pour in the
1 head green cabbage                Slice the cabbage thinly and
1 finely chopped onion              sauté over medium heat
1 cup apple juice                   together with the onion for
1/2 cup balsamic vinegar            a couple of minutes. Mix in
2 cinnamon sticks                   the apple juice, balsamic
1/4 cup light corn syrup or honey   vinegar, cinnamon sticks
Butter for frying                   and syrup. Cover and let
Salt and pepper                     simmer until the cabbage
                                    softens. This will take about
1 bag dark mustard seeds (approx.   Crush the mustard seeds in
1.23 oz or 35 g)                    a mixer or with the help of a
5 tablespoons strong, warm coffee   mortar and pestle. Put into
1/3 cup dark mustard                a bowl and mix in the other
2 tablespoons dark syrup            ingredients. Season with
2 tablespoons whiskey               salt. Let the mustard sit for
1/2 tablespoon balsamic vinegar     24 hours before serving it at
                                    table.
                                    If the mustard is too thick,
1 1/4 cups (3 dl) native shrimp      Divide the cauliflower into
1/2 head cauliflower                 small bouquets. Mix it with
2 cups (5 dl) fresh spinach          the shrimp, spinach, red
1 red onion, finely chopped          onion, olive oil and vinegar.
3 tablespoons olive oil              Season with the ginger, salt
1 1/2 tablespoons white wine         and pepper.
vinegar                              The Bread
1 tablespoon freshly grated ginger   1 loaf of white bread,
Salt and pepper                      preferable a day old
4 cod filets (approx. 7 ounces       Fresh cod is one of the most
(200g) each)                         accessible delicacies in the
1/2 tablespoon salt                  world. Whenever you cook
1/2 tablespoon sugar                 it, try to avoid too flavorful
Pepper                               condiments. In this dish
10 carrots                           there are only a few hints of
10 parsnips                          dill and chives.
1 red onion                          The Cod:
1/2 to 3/4 cups (1-2dl) cup black    Mix the salt and sugar.
6 nectarines                         Nectarines are wonderfully
2 tablespoons sugar                  meaty and sweet. To
2 tablespoons butter                 combine them with roasted
Juice of one lemon                   almonds and served with ice
1/2 cup roasted flaked almonds       cream is a dessert worthy a
Vanilla ice cream                    queen.
                                     Cut the nectarines into
                                     wedges. Melt the butter and
                                     sugar in a saucepan. Mix in
1 1/2 cup (1 dl) mayonnaise          Roast the garlic cloves in a
1 cup (2 dl) sour cream              frying pan until golden
5 garlic cloves, peeled              brown (using no oil or
                                     butter). Finely chop the
                                     garlic and mix with the rest
                                     of the ingredients. Season
                                     with salt and pepper.


35 live crayfish                     Bring the water, beer, salt,
6 1/2 quarts water                   sugar and dill to a boil. Put
3 bottles of beer                    in the crayfish and boil for 5
1 1/4 cups coarse salt               minutes. Remove the
10 sugar cubes                       crayfish and place them in a
Lots of dill                         large bowl. Let the broth
                                     cool a bit and pour it back
                                     over the crayfish. Let the
                                     crayfish sit in the broth until
Pie Crust:                           Slice the potatoes into thin
1/4 cup (50 g) softened butter       slices. Mix the parsley,
1 1/2 cups (4 dl) flour              cheese, eggs and the cream
1/2 cup (11/2 dl) milk               in a bowl. Whisk until
2 teaspoons baking powder            evenly mixed. Season with
1 teaspoon salt                      salt and pepper.
Filling:                             Roll out the dough and
10 boiled medium sized potatoes      place in a pie shell. Make
1/2 cup parsley, chopped             sure that the edges hang
8 Portobello mushrooms (or any       Chop the mushrooms in two
kind you can get hold of)            and coarsely chop the
Butter and oil for frying            garlic.
2 peeled garlic cloves               Start with frying the
1 teaspoon dried thyme               mushrooms, garlic and
2 coarsly chopped summer onions      thyme for a couple of
1/2 tablespoon balsamic vinegar      minutes. Season with salt
Fresh Parmesan cheese (adjust the    and pepper. Mix in the
amount to your own liking)           onion and fry for another
2 pears, peeled and seeded           Cut the pear into small
1 tablespoon grated horseradish      cubes. Mix all the
1 red onion, finely chopped          ingredients in a bowl and
2 tablespoons cold pressed Canola    season with salt and
oil                                  pepper.
1 tablespoon white wine vinegar
3 tablespoons chives, finely
chopped
Salt and black pepper
1 medium chopped onion               In a food processor combine
2 cloves of garlic                   onion, garlic, lemon, gin
Juice from 2 lemons                  and salt and process to
5 tablespoons of gin – (75ml)        combine. Add oil in a thin
2 tablespoons of kosher salt –       stream, to form marinate.
(30ml)
¼ cup of olive oil – (60ml)          Place leg of lamb into a
5 pound leg of lamb – (2.5kg)        large sealable plastic bag
                                     and add martini marinade,
3 Cedar shingles broken into 8 6‟    Mix all above ingredients
pieces                               and place in sealable plastic
¼ cup of vodka (60ml)                bag, add salmon and
¼ cup of vermouth (60ml)             marinate in refrigerate for
¼ cup of fresh lemon juice (60ml)    1hour.
1 tablespoon prepared horseradish
– (15ml)                             Preheat barbecue to 400°F
1 clove of garlic minced
2 tablespoons of juniper berries –   Place soaked Cedar plank
1   cup of white wine – (250ml)           In a sauce pan combine
3   sprigs fresh of tarragon              white wine and tarragon
1   cup of mayonnaise – (250ml)           sprig, on medium heat
2   drops of Tabasco – or to taste        reduce to ¼ cup. Strain and
                                          chill.

                                          Mix the chilled reduction
                                          with mayonnaise and add 2
                                          splashes of Tabasco sauce.
2 pounds of fresh asparagus (1kg)         Trim asparagus by snapping
1 cup of your favorite Italian            the stem off.
dressing – (250ml)
Salt and pepper – to taste                Place asparagus in plastic
                                          bag and pour on dressing.
                                          Place in refrigerator for
                                          1hour.

                                          Preheat barbecue to 400 °F.
1 pound of baby white potato –            Slice potatoes in ½. Place
(1kg)                                     in a sealable plastic bag and
1 pound of baby red potato – (1kg)        add above ingredients.
 ¼ cup of olive oil (60ml)                Place in refrigerator for 1
2 tablespoons of dried rosemary –         hour.
(30ml)
Salt and pepper to taste                  Place on preheated
                                          barbecue and cook for 15 –
Preheat barbeque to 300° F.               20 minutes or until golden
5 medium, peeled baking potatoes          In a large pot of boiling
½ - Green bell pepper                     salted water, cook potatoes
½ - Red bell pepper                       for 15 to 20 minutes or until
½ - Yellow bell pepper                    they are tender. Remove
4 hard boiled eggs                        from heat and let stand
1/3 cup of chopped sweet pickles –        until cool.
(75ml)
3 tablespoons of sweet pickle juice       Combine sliced green, red
– (45ml)                                  and yellow bell peppers with
8 medium tomatoes                         Preheat grill for 10 to 15
4 cloves of thinly sliced garlic cloves   minutes, with all burners on
8 tablespoons of shredded or small        high.
chunks of mozzarella cheese (1
tablespoon pre tomato) (120 ml)           Remove and save the top
8 teaspoons of extra virgin olive oil     3/8 of each tomato. Remove
– (40ml)                                  ½ of the core from each
Salt and fresh-ground black pepper        tomato and discard leaving
10 tablespoons of minced fresh            a hollowed out tomato with
4 racks of pork baby back ribs         Place rib with dark rum and
2 cups of dark rum – (500ml)           cinnamon stick into large
1 cinnamon stick                       sealable plastic bag(s) and
Dry Jerk Rub                           let marinate for 3 hours in
2 tablespoons of chilli powder –       the refrigerator.
(30ml)
2 tablespoons of dried chives –        Combine chilli powder,
(30ml)                                 chives, onion flakes, salt,
2 tablespoons of dried onion flakes    coriander, ginger, black
Wild West Paste                        Combine Wild West paste
4 tablespoons of room temperature      ingredients and massage
butter – (60ml)                        the chicken halves
4 tablespoons of Worcestershire        thoroughly. Rub the paste
Sauce – (60ml)                         inside and out working it as
2 tablespoons of paprika – (30ml)      far as possible under the
2 tablespoons of finely diced canned   skin without tearing the
Chipotle chilli peppers in adobo       skin. Place the chicken
sauce                                  halves into plastic bags and
3 pounds of clams – (1500grams)        Preheat barbecue to a high
½ cup of butter – (125ml)              heat.
¼ cup of white wine – (60ml)
2 cloves of chopped garlic             Scrub and remove beards
½ teaspoon of freshly ground black     from clams.
pepper – (2.5ml)
                                       Using a medium size sauce
                                       pan, melt butter and add
                                       white wine, garlic, pepper
2 pounds of large raw shrimp –         Preheat barbecue to the
(1000grams)                            temperature of 220°F
1 cup of dark rum – (500ml)            (110°C).
1/3 cup of melted butter – (75ml)
1/3 cup of honey – (75ml)              Shell and devein shrimp and
1 tablespoon of pure vanilla extract   place in a covered bowl and
– (15ml)                               set aside. Shrimp must be
1 teaspoon of ground allspice –        at room temperature when
(5ml)                                  smoking.
3 pounds of large shrimp –             Peel shrimp, leaving their
(1500grams)                            tails on. Using medium size
                                       bowl toss shrimp with olive
Marinade                               oil, lemon juice, Cajun
¼ cup of olive oil – (60ml)            seasoning and let marinate
Juice from 2 lemons                    in the fridge for 20 minutes.
3 teaspoons Cajun seasoning –
(45ml)                                 Remove the shrimp from
                                       the marinade and let them
3 tablespoons of fresh lime juice –     Preheat grill to a medium
(45ml)                                  heat - 8 minutes lid down,
3 tablespoons of cooking oil –          husks on
(45ml)
3 teaspoons of garlic salt – (15ml)     In a bowl combine lime
4 fresh corn on the cobs, cleaned       juice, oil and garlic. Brush
with husks pulled back but not          corn lightly with mixture
removed                                 and sprinkle with chilli
2 teaspoons of chilli powder –          powder. Fold the husks back
Marinade                                Combine all marinade
¾ cup of dry white wine – (175ml)       ingredients in a ceramic or
1/3 cup of light vegetable oil –        glass dish and mix well.
(75ml)
2 tablespoons of minced shallots –      Rinse scallops and cubed
(30ml)                                  salmon with cold water and
2 cloves of pressed garlic              blot them dry with paper
Juice from ½ a lemon                    towel. Submerge shellfish
¼ teaspoon of salt – (1.25ml)           into marinade and let stand
1 ½ pounds of sea scallops –            Preheat grill to a medium –
(750grams)                              high heat
20 slices of Prosciutto, sliced paper
thin                                    Rinse scallops with cold
Course salt and pepper                  water and blot them dry
12 bamboo skewers, soaked in            with paper towel.
water
                                        Season scallops with salt
                                        and pepper. Place scallop on
2 tablespoons of cooking oil –          Heat the oil in a large heavy
(30ml)                                  pot over a medium heat.
4 stripes of bacon cut into ¼ inch      Add bacon and cook until
slivers                                 crispy. Add onion bell
1 medium finely chopped onion           pepper, basil, thyme, salt,
1 medium stemmed seeded and             and teaspoon of black
finely chopped green bell pepper        pepper and cook until onion
5 cloves of minced garlic               is golden brown.
2 teaspoons of dried basil – (10ml)
1 bunch of fresh cilantro               Rise cilantro under cold
1 bunch of radishes                     running water, bolt dry with
1 large peeled white onion              paper towels and pluck the
2 tablespoons of honey                  leaves from the stem.
2 tablespoons of white cider vinegar
                                        Rise and trim radishes from
                                        stem and cut them into ¼
                                        inch dice. Cut onion into ¼
                                        inch dice.
2 cups of cider vinegar – (500ml)      Combine the vinegar, water,
1 ¼ cups of water – (310ml)            ketchup, brown sugar, salt,
2/3 cup-plus of ketchup – (167ml)      hot pepper flakes and
1/3 cup of firmly packed brown         peppers in a nonreactive
sugar – (83ml)                         bowl and whisk until sugar
6 teaspoons of salt – or more to       and salt are dissolved.
taste – (30ml)
5 teaspoons of hot red pepper flakes   Taste for seasoning, adding
– (25ml)                               sugar or salt as necessary.
3 tablespoons of vegetable oil –       Heat oil in a large saucepan
(45ml)                                 over medium heat, add
1 medium minced onion                  onions, and garlic and sauté
4 cloves of minced garlic              over low heat until soft and
½ cup of ketchup – (125nl)             translucent.
½ cup of tomato sauce – (125ml)
1 cup of water – (250ml)               Stir in ketchup, tomato
3 tablespoons of cider vinegar –       sauce, water, cider vinegar,
(45ml)                                 Worcestershire sauce,
1 Boston Butt (bone in pork            Place the brown sugar on a
shoulder roast) 5-6 lbs, covered       baking sheet and spread it
with a layer of fat ½ -1 inch thick    around so that there are no
12 Fresh Sandwich buns                 clumps. Let the sugar sit at
6 cups of Hickory or Mesquite (or a    room temperature for
combination) wood chips                several hours. Turn and stir
(if you prefer a lighter smokey        the sugar every 2-3 hours
flavour use half of the wood chips)    until it is dry.

4 pork tender loins (1 ½ lb each)      Place the pork in a large
2 onion cut into large slices          sealable plastic bag. In a
1 large can of dark Stout Beer         non-reactive (ceramic or
2 tablespoons of Dijon Mustard         glass bowl) combine the
(30ml)                                 stout, mustard, horseradish,
1 tablespoon of Horseradish (15ml)     pepper and rosemary. Mix
2 teaspoons of Black Pepper (10ml)     together and pour into the
2 sprigs of rosemary                   plastic bag over the pork.
1 tablespoon of olive oil              Add the onions and seal the
2 flatten (back bone removed) 3-4      Combine the marinade
pound chicken – (400grams)             ingredients in a non reactive
2/3 cup of dry white wine – (150ml)    container and mix well.
1/3 cup of extra virgin olive oil –    Place flatten chicken in the
(75ml)                                 marinade, cover and
Juice from 1 lemon                     refrigerate for 4 hours.
4 pressed cloves of garlic
3 tablespoons of Dijon mustard –       Remove from marinade and
(45ml)                                 discard. Pat chicken dry
4 cups of diced canned pineapple     Empty canned pineapple
pieces – (32oz)                      pieces in to a saucepan;
1 medium, stemmed, seeded and        add bell peppers, raisins,
diced red bell pepper                cilantro, balsamic vinegar,
½ cup of dark or golden raisins –    cider vinegar, brown sugar,
(125ml)                              cinnamon stick and hot
5 tablespoons of chopped fresh       sauce.
cilantro – (75ml)
½ cup of balsamic vinegar –          Bring to a boil over a high
4 unpeeled apples                    Preheat barbecue to the
Walnut oil                           temperature of 220°F
3 chopped celery ribs                (110°C). Drain apple wood
1 cup of raisins – (250ml)           chips and place them on the
1 cup of chopped walnuts – (250ml)   grill.
½ cup of mayonnaise – (125ml)
1 cup of plain yogurt – (250ml)      Coat the apples with
Juices from 3 limes                  liberally with the Walnut oil
1 tablespoon of sugar – (15ml)       and place them on
3 Vidalia large onions               Preheat barbecue to the
Olive oil                            temperature of 220°F
1 can of coke cola                   (110°C). Drain apple wood
                                     chips and place them on the
Apple wood chips soaked in cold      grill.
water for 30minutes
                                     Slice each onion in half and
                                     peel the outer layer. Cut
                                     down to, but not through,
1- 3 ½ pound whole chicken           In a bowl combine garlic,
4 cloves of garlic                   basil, salt, olive oil and
3 tablespoons of snipped fresh basil lemon juice and set aside.
– (45ml)
1/3 teaspoon of salt – (3.75ml)      Staring at the neck on 1
1 tablespoon of olive oil – (15ml)   side of the breast, slip your
1 tablespoon of lemon juice –        fingers between skin and
(15ml)                               meat, loosening the skin as
                                     you go work towards the tail
¼ cup of sugar (60 ml)               Preheat the grill to 300°F –
1 teaspoon of ground cinnamon
(5ml)
8 two inch thick slices of fresh     In a medium sized bowl,
whole wheat bread                    combine the sugar and
5 tablespoons of melted butter –     cinnamon.
(75ml)
1 pint strawberries, cleaned and cut If using bamboo skewers
into halves – (2cups)                soak them in water for 10-
12 eggs                               Preheat the grill to medium
Non-stick cooking spray               high heat. Spray a12 hole
½ cup of finely chopped shallots –    muffin tin with the non-stick
(125ml)                               spray being sure to coat
½ cup of finely diced red pepper –    each hole.
(125ml)
1/3 cup of finely diced chives –      Crack a single egg into each
(75ml)                                muffin hole. Sprinkle the
                                      egg with finely diced
1 pound of Canadian bacon (back       Rub the Canadian back
Bacon) – (500grams)                   bacon with the canola oil.
2 tablespoons of Canola Oil –
(30ml)                                Combine all the other
3 tablespoons of ground allspice -    ingredients in a bowl and
(45ml)                                mix them together well.
3 tablespoons of brown sugar -        Sprinkle the rub over the
(45ml)                                bacon ensure that it is
2 tablespoons of coarse or kosher     evenly coated. Wrap the
Topping                               Heat the grill to 325°F
3 Granny Smith Apples, peeled
cored and thinly sliced               griddle on top to heat.
2 tablespoons of butter - (30ml)
1 teaspoon of cinnamon - (5ml)        In a skillet, melt 2
½ teaspoon of nutmeg - (2.5ml)        tablespoons of butter. Add
3 tablespoons of brown sugar -        the apple slices, brown
(45ml)                                sugar, cinnamon and
                                      nutmeg. Bring to a simmer
2 tablespoons of melted butter -      Preheat the grill to 350°F
(30ml)                                (180°C)
4 ½ cups of refrigerated hash brown
potatoes – (36oz)                     Place a large piece of tin foil
1 cup of finely chopped sweet         shiny side up on the
onions – (250ml)                      counter. Brush the foil
1/2 cup of chopped fresh parsley -    liberally with melted butter.
(125ml)                               Place cold, but not frozen
1 tablespoon of paprika – (15ml)      potatoes in centre of foil.
1 Large garlic bulb, skin in tact     Preheat the grill to medium
1 tablespoon of olive oil (15ml)      high heat
Fresh cracked pepper
½ teaspoon of fresh baby thyme        Cut the top off of the garlic.
(2.5ml)                               Poke the exposed garlic
tin foil                              with a fork. Rub the garlic
3 large egg yolks, at room            bulb liberally with olive oil
temperature                           and season with cracked
2 tablespoons of boiling water        black pepper. Add a few
6 Trout -10 oz (315 g) each,             Prepare grill to medium
cleaned, boned, scaled with heads        heat
in tact
Salt & pepper to taste                   Cut a shallow diagonal slits
2 teaspoons of freshly ground            in the meatiest part of both
pepper (10ml)                            sides of the fish. Season
20 fresh sage leaves                     both the inside and outside
12 large thin slices of Proscuitto       of the fish with salt and
½ cup of olive oil (125ml)               pepper. Place 4 sage leaves
Dip                                      Preheat the grill to medium
1 large bulb of garlic                   high heat
Freshly ground cracked black
pepper                                   To make the dip first roast
3 sprigs of fresh thyme                  the garlic. Cut the top off of
1 tablespoon of olive oil (15ml)         the garlic bulb. Using a
2 ½ ounces of drained anchovy            fork, poke holes in the
fillets, chopped (65g)                   exposed garlic. Rub with
2 tablespoons of unsalted butter,        olive oil and season with
1 ½ cups of uncooked wild rice           Cook the wild rice according
(375ml)                                  the package instructions
6 ounces wild mushrooms, cut into        and pour the finished rice
small thin slices                        into a bowl. Add
½ cup dried cranberries ( 125 ml)        mushrooms, cranberries,
3 green onions, minced                   green onion and orange
zest of 1 orange                         zest.

Dressing                                 Whisk the ingredients for
Dressing                                 Start with the dressing.
1 tablespoon of fresh lemon juice        Place the lemon juice,
(15ml)                                   mustard, vinegar, salt,
2 teaspoons of Dijon mustard             pepper, and garlic into a
(10ml)                                   blender and whiz. Start
1 tablespoon red wine vinegar            adding the oil in a thin
(15ml)                                   stream. Add the anchovies,
Salt to taste                            capers and basil. Blend
Pepper to taste                          until desired thickness.
6 ears of corn with their husks, silks   Place 1 cup of the wood
removed                                  chips in a bowl of cold water
Salt and Pepper to taste                 to soak.
1 tablespoon of Garlic Powder
(15ml)                                   Pull back the husks of the
1 tablespoon of Cayenne Pepper           corn keeping the base in
(15ml)                                   tact. Remove all of the corn
6 slices of bacon                        silk. Place the corn tip
3 cups of apple wood chips               down in a large stock pot of
5-6 oz of fresh uncooked lamb          Four hours before serving
sausages (available at a butchery)     time, start the lemon
1 large red onion, sliced 1/3 inch     rosemary paste. Place the
thick                                  olive oil in a blender. Add
2 small eggplants, cut lengthwise      the leaves from the
into 1/3 inch thick strips             rosemary stems and puree.
1 Red Bell Pepper, cut lengthwise      Leave this mixture to steep
into 1/3 inch thick strips             for 10-15 minutes.
1 Yellow Bell Pepper, cut lengthwise
2 pounds of fresh seedless green       Prick each grape on both
grapes                                 ends with a toothpick and
2 cups of Grappa (500ml)               place them in a bowl. Pour
2 tablespoons of Frangelico (30ml)     Grappa and Frangelico over
                                       top and allow to marinate
                                       for a minimum of 3 hours.
                                       The longer it sits, the
                                       stronger the flavour will be.

½ cup of Vegetable Oil (125ml)         Place the shrimp in a large
½ Cup of Gold Tequila (125ml)          sealable plastic bag. Mix
½ Cup of Cilantro Chopped (125ml)      together the remaining
1/3 Cup Chopped Onion (66ml)           ingredients in a bowl and
1 Tablespoon minced garlic (15ml)      pour in the bag over the
20 Medium sized Shrimp, peeled         shrimp. Toss to coat well
and deveined                           and marinate in the
                                       refrigerator for no more
                                       than 30 minutes.
2 dozen oysters, shucked with          Place 1 cup of the apple
bottom shells and oyster liquor        wood chips into a bowl of
reserved                               cold water to soak.
1 cup of bottled of clam juice
(250ml)                                In a large glass bowl,
7 tablespoons of fresh lemon juice     combine the clam juice,
(105ml)                                lemon juice, oil, pepper,
4 tablespoons of extra-virgin olive    garlic, and oyster liqueur.
oil (60ml)                             In place the oysters in a
1 package of Cherry powdered drink     Mix the powdered drink
mix                                    mixes, frozen juices, water
1 package of Strawberry powdered       and sugar together in a
drink mix                              large cooler. Add the Vodka
8 oz of frozen Orange Juice            & Rum and mix. 15-20
Concentrate                            minutes before serving add
8 oz of frozen Lemonade                ice to cool. At the last
Concentrate                            minute add the Gingerale
3 quarts of water                      and Champagne right
2 store bought fresh pizza shells       Preheat the left side of the
4 tablespoons of quality extra virgin   grill to high heat and the
olive oil (60ml)                        right to medium heat
6 tablespoons of jarred spaghetti
sauce (90ml)                            Brush the pizza shells on
1 cup of grated provolone cheese        both sides with olive oil.
(250ml)                                 Place 3 tablespoons of
1 cup of grated parmesan cheese         spaghetti sauce on each
(250ml)                                 shell and spread it around,
2 pounds of cleaned, trimmed            Preheat grill to medium
octopus                                 high heat. If you can‟t hold
3 tablespoons of red wine vinegar       you hand over the heat for
(45ml)                                  a count of 5 -steamboats
2 tablespoon of fresh lemon juice       the grill is too hot. Lower
(30ml)                                  the heat and let it cool a bit.
1 tablespoon of dried oregano
(15ml)                                  Scrape any reddish skin off
1 teaspoon of coarse salt (5ml)         of the octopus. Leave the
2 red onions cut into big chunks        Combine all the ingredients
2 red peppers cut into strips           except the lamb, red onions
3 tablespoons chopped fresh Italian     and peppers into a large
flat leaf parsley                       non-reactive (glass or
3 tablespoons of chopped fresh          ceramic) bowl. Mix well.
cilantro                                Add the cubes of tender
½ teaspoon ground cumin                 lamb meat to the bowl and
½ teaspoon of paprika                   toss until each piece is well
2 tablespoons of fresh chopped          coated. Cover in plastic
1 cucumber, peeled and seeded           Peel the cucumber
1 teaspoon of sea salt (15ml)           completely and cut into
4 tablespoons of finely chopped         quarters. Using a spoon
fresh mint leaves (60ml)                scoop out the seeds. Dice
2 cloves of garlic, minced              the cucumber into 1 inch
1 teaspoon of sugar (5ml)               cubes. Place the cucumbers
1 cup of plain yogurt (250ml)           in a strainer and sprinkle
2 tablespoons of finely chopped         them generously with sea
chives (30ml)                           salt. Place a bowl
12 Fresh sardines, cleaned, head        Rinse the sardines under
and tails left on                       cold water. Drain and blot
1/4 cup of coarse sea salt (62ml)       dry with a clean towel.
2 tablespoons of freshly ground         Pour the olive oil overtop of
black pepper (30ml)                     the sardines and toss them
3 tablespoons of extra virgin olive     gently to coat. Sprinkle
oil (45ml)                              generously with salt and
12 Lemon wedges                         pepper on both sides.
6 fresh artichokes                     Trim the tough outer leaves
1 large bowl of cold water             from the artichoke until you
Juice of 3 lemons + 6 wedges           get to the tender leaves at
2 tablespoon of olive oil (30ml)       the center. The colour of
1 tablespoon of sea salt               these leaves are orange or
1 cup of Cherry wood chips soaked      yellow all the way to the
for 1/2 hour in cold water             top. Twist the top gently
2 cups of dry Cherry wood chips        until you can see into the
                                       centre of the artichoke. You
1 red onion cut into 3 inch wedges     Preheat the grill to medium
2 medium sized zucchini, cut           high heat. Place your hand
lengthwise into 4 wedges               over the heat and count to
3 large leeks, (white and pale green   5 steamboats. If you need
parts only) halved lengthwise and      to pull away before reaching
once in half                           number 5 than the grill is
1 red bell pepper, cut into 3 inch     too hot. Turn the heat
strips                                 down and leave the lid up
10 large garlic cloves, unpeeled       for a few minutes until it‟s
½ cup of ground black pepper           Combine all of the rub
(125ml)                                ingredients in a large bowl.
¼ cup of paprika (62ml)                Rub half of the rub mixture
2 tablespoons of brown sugar           into the ribs and reserve the
(30ml)                                 other half of the rub for use
1 tablespoon of celery salt (15ml)     tomorrow. Place the ribs in
1 tablespoon of chili powder (15ml)    a large plastic bag and into
2 teaspoons of garlic powder (10ml)    the fridge to marinate
2 teaspoons onion powder (10ml)        overnight.
1/3 cup of five spice powder (83ml)    Combine all of the rub
1/3 cup of brown sugar (83ml)          ingredients in a large bowl.
3 tablespoons of garlic salt (45ml)    Rub half of the rub mixture
3 tablespoon celery salt (45ml)        into the ribs and reserve the
3 cups of wood chips (Cherry or        other half of the rub for use
Apple) (750ml)                         tomorrow. Place the ribs in
4 beef short ribs, bone in             a large plastic bag and into
                                       the fridge to marinate
                                       overnight.
1 cup of uncooked white or brown       If your grill has several
rice (250ml)                           grates, remove one on the
½ green pepper, finely chopped         far side and set it aside.
½ red pepper, finely chopped           Preheat the grill to high
2 celery ribs, finely chopped          heat 400- 450 °F (200-
1 small onion, finely chopped          225°C).
3 tablespoons of Worcestershire
Sauce ( 45ml)                          Place 1 cup of the wood
¼ teaspoon of freshly ground           chips in cold water to soak
1 pound of uncooked bacon , well      Cut the bacon crosswise
chilled                               into thirds and then into
2 medium onions, finely chopped       thin vertical strips. Place
4 garlic cloves, minced               them in a large deep skillet
3 28-ounce cans of Baked Beans        or sauce pot and sauté over
(84 oz)                               medium high heat for they
½ cup of Worcestershire sauce         begin to brown, but are still
(125ml)                               limp – approximately 6
½ cup of yellow mustard (125ml)       minutes. Add the onions
1 Summer Zucchini                     Preheat grill to medium
2 leeks, halved and cleaned           high - approximately 375 °F
1 yellow pepper                       (175°C)
1 orange pepper
1 red pepper                          Cut the vegetables in to
2 tablespoons, plus 1 tablespoon of   large equal sized portions
extra virgin olive oil                and place in a large bowl.
4 garlic cloves                       Drizzle with olive oil and
½ cup of chicken stock (125ml)        toss to coat. Add oregano
Crushed iced for serving              Prepare and preheat
12 oysters                            barbecue.
1 lemon, sliced into wedges for
squeezing                           Spread out crushed ice on a
                                    platter and keep it chilled
                                    while preparing the oysters.
                                    Make sure all oysters are
                                    tightly closed, and discard
                                    any that are not.
4 teaspoons of cooking oil – (20ml) Preheat grill to medium –
½ cup of coarsely shredded zucchini high heat
– (125ml)
1 egg, beaten                       Heat 2 teaspoons of cooking
1/3 cup of seasoned fine dry read   oil in a large skillet. Add
crumbs – (75ml)                     and stir the shredded
1 tablespoon of Dijon style mustard zucchini into the skillet for
– (15ml)                            about 3 minutes or until the
1 teaspoon of fresh thyme – (5ml) zucchini is tender and the
2 pound of tomatoes – (500grams) Seed and quartered
1 teaspoon of sugar – (5ml)         tomatoes and sprinkle them
¼ teaspoon of chili flakes –        with sugar and chili flakes.
(1.25ml)
5 tablespoons of fresh diced        Preheat barbecue to the
oregano – (30ml)                    temperature of 225°F
3 tablespoons of fresh chives –     (115°C). Drain hickory
(30ml)                              chips and place them onto a
1 table spoon of minced garlic –    large piece of foil. Add dry
1 ½ cups of basil leaves stripped       For basil oil, place basil
from their stock – (375ml)              leaves in a bowl and pour
¾ cup of sunflower oil – (175ml)        boiling water over them,
4 tablespoons of olive oil – (60ml)     leaves for approximately 30
1 cup of mayonnaise – (250ml)           seconds until leaves turn a
1 teaspoon of Dijon mustard –           brighter green. Drain and
(5ml)                                   refresh under cold running
2 teaspoons of lemon juice – (10ml)     water, drain again and
Salt and white pepper – to taste        squeeze dry with paper
1 ½ cups of basil leaves stripped       For basil oil, place basil
from their stock – (375ml)              leaves in a bowl and pour
¾ cup of sunflower oil – (175ml)        boiling water over them,
4 tablespoons of olive oil – (60ml)     leaves for approximately 30
½ cup of mayonnaise – (125ml)           seconds until leaves turn a
½ teaspoon of Dijon mustard –           brighter green. Drain and
(2.5ml)                                 refresh under cold running
1 teaspoons of lemon juice – (5ml)      water, drain again and
Salt and white pepper – to taste        squeeze dry with paper
10 ounces of your favorite fondue       Other fruit (bananas,
chocolate, chopped - (1 ¼ cups)         apples, strawberries,
2 ripe pears, sliced into thick         pineapple and plums) can
wedges                                  be substituted.
1 ripe pineapple, sliced into thick 2
inch long, 1 inch wide wedges           Prepare and preheat grill to
                                        low heat.
Other fruit (bananas, apples,
strawberries, pineapple and plums)      In a metal bowl set over a
3 lbs boneless, skinless chicken        Combine chicken lemon
thighs                                  juice and salt in a large
Juice from 4 lemons                     bowl and toss until the
1 tablespoon of salt (15ml)             chicken is well coated. Place
½ cup of plan yogurt (125ml)            the chicken and the
3 tablespoons of ground almonds         remaining liquid into a large
(15ml)                                  plastic bag.
1 tablespoon of freshly grated
ginger (15ml)                           In another bowl, combine
1 tablespoon of ground all spice        Combine all of the spices
(15ml)                                  into a bowl and mix well.
1 tablespoon of brown sugar (15ml)      Separate 1/3 of this mixture
1 tablespoon of onion powder            and set it aside for use
(15ml)                                  later. Coat the tenderloins
1 ½ teaspoon of celery salt (7.5ml)     with 1 teaspoon of oil each.
1 teaspoon of ground nutmeg (5ml)       Massage the remaining 2/3
1 teaspoon of ground cinnamon           of the spices into the pork
(5ml)                                   tenderloins being sure to
2 fennel bulbs                           Trim the fennel bulbs of
1 tablespoon of extra virgin olive oil   their leafy tops. Cut the
5 tablespoons of room temperature        bulb into ¾ inch wedges
butter                                   being sure to leave the root
4 large garlic cloves                    end in tact so that they
5 anchovy fillets                        don‟t fall apart on the grill.
Juice from 1 lemon
1 teaspoon of freshly ground black       Preheat the grill to high
pepper                                   heat.
2 chipotle peppers from a can, finely    Combine all of the
diced                                    ingredients into a bowl
4 ripe bananas, peeled and diced         except the banana. Toss
(about 2 cups) (500ml)                   gently. Add the banana and
½ medium red pepper, finely diced        toss again to coat. Cover
½ cup of red onion, finely diced         and place in the refrigerator
(125ml)                                  for 2-3 hours.
4 tablespoons of freshly chopped
mint (60ml)
3 large, medium ripe avocados            Peel the avocados. Cut in
2 tablespoons of fresh lemon juice       half and remove the pit.
(30ml)                                   Cut them into cubes and
8 ounces of watercress (250ml)           place in a glass or ceramic
1 tablespoon of light soy sauce          bowl. Squeeze the lemon
(15ml)                                   juice overtop to avoid
1 large green chili or jalapeno          having them discolour.
pepper, seeded and finely chopped
                                         Bring the chicken stock to a
¼ cups of oyster juice, bottled clam     For marinade, each oyster
juice or seafood stock – (60ml)          will need to be shucked and
¼ cup of Chinese oyster sauce –          the oyster juice reserved.
(60ml)                                   Pour oyster juice into a
¼ cup of minced fresh cilantro –         measuring cup. You may
(60ml)                                   need to add bottle clam
3 cloves of minced garlic                juice or seafood stock if
2 large chopped shallots                 oyster juice dose not
2 tablespoon of packed brown sugar       measure to ¼ cup.
1 cup of coconut milk – (250ml)          For marinade, combine
2 tablespoons of tandoori paste –        coconut milk, tandoori
(30ml)                                   paste, peanut butter, garlic,
1/3 cup of peanut butter – (75ml)        lemon juice and five spice
2 cloves of crushed garlic               powder and mix until
Juice from 2 lemons                      ingredients are united.
1 teaspoon of five spice powder –        Pour mixture in to a
(5ml)                                    sealable plastic bag and add
2 pounds of chicken wings –              chicken wings.
2/3 cup of balsamic vine – (150ml)     In a sauce pan, bring the
2 6-ounce jar of artichoke hearts –    balsamic vinegar to boil.
(350ml)                                Let simmer for 5 minutes
2 medium sweet red peppers sliced      uncovered or until the
into 1-inch pieces                     vinegar reduced to 6
2 medium sweet yellow peppers          tablespoons – (90ml) and
sliced into 1-inch pieces              set aside to cool. Drain
16 small whole or 8 medium halved      artichoke, reserving 4
cipollini or 16 pearl onions           tablespoons (60ml) of
6 4-to-6 ounce of russet potatoes      Scrub each potato and slice
1 tablespoon of cooking oil – (15ml)   cleaned potatoes in half
1 minced garlic clove                  lengthwise and set aside.
¼ teaspoon ground red pepper –
(1.25ml)                               Use a small bowl to
1 cup of shredded cheddar cheese –     combine oil, garlic, red
(250ml)                                pepper and brush the
6 slices of cooked and crumbled        surface of each potato with
bacon                                  the oil mixture.
½ cup of tequila – (125ml)             For marinade, combine
¼ cup of fresh lime juice – (60ml)     tequila, lime juice, orange
6 tablespoons of frozen                juice and vegetable oil in a
concentrated orange juice – (90ml)     small bowl.
1 tablespoon of vegetable oil –        Place shrimp into a shallow
(15ml)                                 bowl and pour marinade of
1 ½ pounds of peeled medium            top. Place in the refrigerator
shrimp – (750grams)                    for 30 minutes.
Soaked bamboo skewers
1 28 ounce can of peaches              Place the peaches into a
2 tablespoons of minced fresh          blender and puree. Pour
ginger                                 them into a saucepan on
1 tablespoon of chopped dried          add the remaining
chillies                               ingredients. Simmer over
1 tablespoon of brown sugar            medium heat for 20 minutes
1 teaspoon of ground cinnamon          until thick and syrupy.
½ teaspoon of ground allspice
zest of 1 lemon
1 12 oz can of Cranberry sauce         Place the onion, garlic and
1 12 oz can of crushed pineapple       oil in a sauce pan and sauté
1 medium sized white onion, diced      until translucent. Add the
1 tablespoon of garlic, minced         remaining ingredients and
(15ml)                                 simmer gently until slightly
1 tablespoon of sunflower oil (15ml)   thickened – approximately
2 tablespoons of soya sauce (30ml)     30 minutes.
1 tablespoon of red wine vinegar
(15ml)
3 pork tenderloins, sliver skin       Cut tenderloin across the
removed                               grain into 1 inch cubes and
8 skewers of bamboo, soaked in        place them into a plastic
water for 30 minutes                  bag. Add rosemary, lemon,
3 sprigs of rosemary, chopped         pepper and olive oil.
½ cup of olive oil
1 teaspoon of freshly ground pepper   Place in the fridge to
Juice of 2 lemons                     marinate for 30 minutes.
16 pearl onions
4 Ancho chilies, seeds and veins      Cover ancho chilies with
removed                               boiling water in a bowl and
3 cloves of garlic                    let stand for 5 minutes, this
2 teaspoons of salt, or to taste –    will soften the chilies.
(10ml)
1/3 to ½ cup of red wine vinegar –    Once chilies have softened,
(75 to 125ml)                         drain and transfer to a
½ cup of chopped fresh cilantro –     blender. Add garlic, salt,
(125ml)                               red wine vinegar and
1 yellow bell pepper, quartered and   Preheat barbecue to a
seeded                                medium heat.
1 orange bell pepper, quartered and
seeded                                Toss yellow, orange and red
2 red bell peppers, quartered and     bell peppers with onions
seeded                                and eggplant into a large
2 red onions cut into wedges with     bowl and drizzle with oil,
root intact                           coating the vegetable well.
2 Zucchini sliced into 1 inch thick
2/3 teaspoon of garlic powder –       Combine garlic, cumin, and
(3.5ml)                               chili powder, salt and
½ teaspoon of cumin – (2.5)           ground black pepper. Run
¼ teaspoon of chili powder –          chicken with dry rub evenly
(1.25ml)                              on all sides. Wrap seasoned
1/3 teaspoon of salt – (2ml)          chicken in a tight foil
1/3 teaspoon of lemon salt            package and cook on the
seasoning and or fresh ground         grill for 20 minutes.
pepper – (2ml)
6 large tomatoes                      Remove grill from barbecue
4 smoked Serrano chilies              and preheat to a medium
½ of a small finely chopped red       heat.
onion
½ cup of finely chopped fresh         Prepare a smoke package.
cilantro – (125ml)                    Squeeze the excess water
1 teaspoon of salt – (5ml)            from the soaking wood
½ teaspoon of black pepper –          chips and place in the
(2.5ml)                               center of a large piece of tin
6 large tomatoes                     Mesquite and hickory wood
4 smoked Serrano chilies             chips soaked in cold water
½ cup of water – (125ml)             for 30 minutes.
2 tablespoons of balsamic vinegar – Remove grill from barbecue
(30ml)                               and preheat to a medium
Salt - to taste                      heat.
3 tablespoons of dried cilantro –
(45ml)                               Half and remove the seeds
                                     from the tomatoes and hot
Dressing                             In a salad bowl, combine
¼ cup of fresh orange juice –        watercress, stem removed
(60ml)                               with tangerines, diced
¼ cup vegetable oil – (60ml)         jicama, sliced radishes and
2 tablespoons of tequila – (30mL)    green onions and toss.
2 tablespoons of lime juice – (30ml)
2 teaspoons of honey – (10ml)        For dressing, combine in a
1 clove of garlic                    blender orange juice,
                                     vegetable oil, tequila, lime
4 sweet peppers (Bell & Romano if Prepare the barbecue.
available) in mixed colours
1 tablespoon plus 4 tablespoons of Split the peppers lengthwise
quality olive oil (15ml plus 60ml)   and remove the seeds and
2 tablespoons of chopped fresh       membrane. Rub 1
oregano (30ml)                       tablespoon of olive oil all
6 oz of crumbled feta cheese         over the pepper strips.
1 cup of black olives, seeded and    Place them on a tray with
quartered (250ml)                    the hollow portion facing
2 pounds of fresh asparagus with     Preheat the grill for 15
thick stalks                         minutes on high
2 teaspoons of dried oregano
(10ml)                               Wash the asparagus in cold
2 sprigs of fresh rosemary, stems    water and pat dry. Snap
removed                              the bottom tough portion of
1 teaspoon of salt (5ml)             the fresh asparagus off and
1 teaspoon of pepper (5ml)           place the stalks into a large
¼ cup of olive oil                   sealable plastic bag. Add
6 Veal chops, ¾ pound each           Place the veal chops into a
¼ cup of Olive Oil                   large plastic bag. Drizzle
2 tablespoons of fresh oregano       with the oil and add the
(30ml)                               fresh oregano. Leave to
Red Wine Port Glaze                  marinate for 3 hours.
1 bottle (750ml) dry red wine
1 cup of port (250ml)                Bring the veal chops to
½ cup of red wine vinegar (125ml) room temperature.
½ cup of dark soy sauce (125ml)
3 full racks of baby pork back ribs, 8   Preparation Time: 20
ribs each                                minutes, Marinating Time:
Mildly flavoured vegetable to brush      30 minutes and up to 4
on the cooking rack                      hours,
                                         Cooking Time: 2½ hours
Barbecue Sauce
½ cup of Hoisin sauce – (125ml)          In a glass bowl combine all
¼ cup of plum sauce – (60ml)             the ingredients for the
½ cup of oyster sauce – (125ml)          barbeque sauce and mix
1 pound of new red and white             Preparation Time: 15
potatoes – (500grams)                    minutes, Cooking Time: 25
2 large bunches of watercress            minutes
juice from 2 lemons
2 cloves of minced garlic                Rise and scrub potatoes and
½ cup of extra virgin olive oil –        trim stems away from
(125ml)                                  watercress.
Salt & freshly ground black pepper
to taste                                 Place potatoes in a large
2 ripe organic red tomatoes              Wash and slice the
2 ripe organic yellow tomatoes           tomatoes into ½ inch thick
2 ripe organic orange tomatoes           rounds and stagger onto a
¼ cup of sliced red onion (62ml)         large plate. Slice the red
15 fresh basil leaves                    onion into thin strips.
6 oz goat‟s cheese                       Scatter the onions and basil
Salt and pepper to taste                 on top of the tomatoes.
2 tablespoons of balsamic vinegar        Crumble goat‟s cheese on
(30ml)                                   top and cover. Refrigerate
1 tube of store bought Polenta           Preheat Grill to medium
¼ cup of Olive Oil ( 62ml)               high heat
Salt and pepper to taste
                                         Slice polenta tube into 1
                                         inch thick rounds. Drizzle
                                         with olive oil on both sides.
                                         Season with salt and
                                         pepper.

3 pears, quartered with seeds and        Preheat grill to medium
cores removed                            heat
1 cup of walnuts, toasted (250ml)
3 tablespoons of honey (45ml)            Toss pears in syrup and
1 teaspoon of ground pepper (5ml)        place on the grill until
2 cups of Arugula, cleaned with          golden brown on both sides.
stems removed (500 ml)
¼ cup of Radicchio, cleaned and          Combine the dressing
chopped ( 62ml)                          ingredients and mix
3 Haddock fillets, cut in half        Preheat the grill to medium
2 tablespoons of olive oil (30ml)     high heat
Salt and pepper to taste
White wine Garlic sauce               Lightly oil the grill. Drizzle
¼ cup of diced Shallots (62ml)        the fillets with oil and
2 ½ cups of White Wine (375ml)        season with salt and
2 cloves of roasted garlic            pepper. Place the fish
3 tablespoons of cold butter, cut     delicately on the grill and
into cubes (45ml)                     cook for two minutes per
3 Haddock fillets, cut in half        Place the haddock fillets in a
1 tablespoon of Balsamic Vinegar      sealable plastic bag. Add
(15ml)                                vinegar, olive oil and garlic
2 tablespoons of Olive Oil (30ml)     and gently mix to ensure
3 cloves of garlic, roughly chopped   the fillets are well coated.
6 cups of cherry wood chips           Place in the fridge to
(1500ml)                              marinate for 30 minutes.
2 ½ cups of white wine (625ml)
3 sprigs of fresh thyme               Place 1 cup of the wood
1 Italian Baguette                    Slice the baguette down the
6 tablespoons of store bought pesto   center lengthwise. Smear
(90ml)                                the pesto evenly on both
                                      sides of the baguette. Wrap
                                      the baguette in foil and
                                      place on the grill warming
                                      rack for 10 minutes.


3 cups of converted rice (750ml)      Bring all the ingredients
6 cups of chicken stock (1500ml)      except for the peas to a boil
1 tablespoon of salt (15ml)           and cover. Reduce the
1 teaspoon of pepper (5ml)            temperature and simmer for
¼ cup of dry porcini mushrooms        approximately 15 minutes
(62ml)                                until light and fluffy.
1 cup of frozen peas (250ml)
                                      Add peas after 10 minutes.

1 lb shrimp                           Combine all of the
1 teaspoon of sesame oil (5ml)        ingredients in a sealable
1 tablespoon of rice wine (15ml)      bag and mix well. Leave to
1 tablespoon soy sauce (15ml)         marinate for 30 minutes.
1 tablespoon of honey (15ml)
1 tablespoon of sesame seeds          Preheat the grill to high
(15ml)                                heat.
2 teaspoons five spice powder
(10ml)                                Oil the grill. Remove the
Marinade                               The night before you
2 cups of red wine – (500ml)           barbecue combine marinade
1 cup of red wine vinegar – (250ml)    ingredients and mix well.
1/3 cup of olive oil – (75ml)          Place roast in a sealable
5 teaspoons of dried rosemary –        plastic bag, pour marinade
(25ml)                                 over it and refrigerate over
7 cloves of garlic, crushed            night.
3 teaspoons of dried thyme –
(15ml)                                 Remove marinade and place
Rob‟s Rib Marinade                     The night before you plan to
6 pounds of bone in beef short ribs,   barbeque, place the ribs in
cut between the ribs                   a large sealable plastic bag.
½ cup of soy sauce (125ml)             Combine the marinade
2 tablespoons of honey (30ml)          ingredients and pour
2 tablespoon of white wine vinegar     overtop of the ribs.
(30ml)                                 Refrigerate over night and
1 tablespoon of sherry (15ml)          up to 24 hours.
2 tablespoons of brown sugar
3 large T-Bones Steaks                 Preheat grill to medium
¼ cup of unsalted butter – (60ml)      heat.
Flavorless cooking oil to brush on
the cooking rack                       Remove the steaks from
Salt and Pepper to taste               refrigerator and let them
                                       stand until they return to
                                       room temperature.

                                       Preheat grill to high heat
Caesar Salad Dressing                  For salad dressing crush the
2 cloves of crushed garlic             garlic cloves in a wooden
Salt and cracked black pepper          bowl and add a pinch of
2 teaspoons of Dijon or dry mustard    salt. Add the cracked
– (10ml)                               pepper, mustard, egg yolks,
2 egg yolks                            anchovy paste and lemon
4 teaspoons of anchovy paste –         juice and Worcestershire
(20ml)                                 sauce. Stir vigorously. Add
2 lemons, juiced                       the olive oil in a steady and
1 pound of sweet potatoes –            Preheat barbecue to
(500grams)                             medium heat
1/3 cup of brown sugar – (75ml)
¾ teaspoon of thyme and lemon          Peel the sweet potatoes and
salt 50-50 portions – (3.75ml)         cut into thick slices.
2 tablespoons of chopped butter –      Arrange the slices in layers
(30ml)                                 in a shallow greased baking
1/3 cup of orange juice – (75ml)       pan.
2 lbs of button mushrooms, cleaned      Place a grill basket on the
3 tablespoons of balsamic vinegar       barbecue and heat on high
¼ cup of olive oil                      for 15 minutes with the lid
Salt and pepper to taste                closed.

                                        Toss all of the ingredients
                                        into a large bowl and toss to
                                        coat. Place the mushrooms
                                        directly into the hot grill
3 cups of buttermilk                    Rinse and pat the
1 tablespoon of hot sauce (15ml)        drumsticks dry. Place in a
3 lbs of chicken drumsticks             large plastic sealable bag.
3 cups of cherry wood chips (750ml)     Add hot sauce and
Flour Dredge                            buttermilk and toss to
2 cups of all purpose flour (500ml)     ensure each piece of meat is
1 tablespoon of dried thyme (15ml)      well coated. Refrigerate for
1 tablespoon of paprika (15ml)          3 hours. When they are
1 tablespoon of ground black pepper     ready to be removed,
1 jar of plums in their sauce           Place all of the ingredients
3 shallots, finely diced                into a sauce pan and bring
1 tablespoon of dry mustard (15ml)      to a boil. Lower to a
1 tablespoon of chilies, diced (15ml)   simmer and cook for 15
Splash of hot sauce                     minutes.

                                        Serve warm with chicken.


1 lb of shrimp, peeled and diveined     Place the shrimp on soaked
1 tablespoon of olive oil (15m)         wooden bamboo skewers so
salt and pepper to taste                that the tails are on
Dressing                                opposite sides creating a
¼ cup of real maple syrup (62ml)        circle of shrimp. Place them
400 gr of frozen raspberries, thawed    on a tray and drizzle with oil
( or fresh)                             and season lightly with salt.
½ cup of raspberry vinegar (125ml)      Refrigerate until ready to
1 teaspoon of hot sauce (5ml)           grill.
2 cups of plain whole-milk yogurt       Wrap the yogurt in
1 whole cauliflower (1 ½ lbs)           cheesecloth, twist and
3 cloves of garlic, minced              suspend from a wooden
1 ½ tablespoons of ginger, freshly      spoon over a bowl. Leave
grated (22.5ml)                         suspended in the fridge for
½ cup of vegetable oil (62ml)           24 hours to drain the excess
1 teaspoon of cayenne pepper (5ml)      liquid from the yogurt. This
½ teaspoon pepper, freshly ground       step can be avoided by
(2.5ml)                                 buying ready for cooking
1 ½ lbs of shrimp, shelled and         Rinse the shrimp and pat
deveined                               dry. Place in a large
¾ cup of coconut milk (188 ml)         sealable plastic bag. In a
1/3 cup of lime juice, freshly         bowl, combine the coconut
squeezed (84ml)                        milk, lime juice, garlic, and
3 cloves of garlic, minced             salt and pepper. Pour the
1 teaspoon of salt (5ml)               marinade over the shrimp
1 teaspoon of ground pepper (5ml)      and place in the fridge to
Sauce                                  marinate for 30 minutes.
3 lbs of baby red and white            Place some bamboo skewers
potatoes, scrubbed and cut in half     in water to soak for 30
¼ cup of extra virgin olive oil        minutes.
(62ml)
Juice of ½ lemon                       Using a fork, poke some
5 cloves of garlic, coarsely chopped   holes in each potato half
2 teaspoons of oregano (10ml)          and place them into a large
2 teaspoons of dried thyme (10ml)      sealable plastic bag. Add
2 bay leaves                           olive oil, lemon juice, dried
1 pound of whole button                Place the mushrooms in a
mushrooms, cleaned and stems           large plastic bag. Combine
trimmed                                all of the marinade
12 bamboo skewers, soaked in           ingredients and pour over
water for a minimum of 30 minutes      the mushrooms. Seal the
Marinade                               bag and place in the fridge
½ cup of dry red wine (125ml)          to marinate for 20 minutes.
¼ cup of olive oil (62ml)
1 tablespoon of lemon juice (15ml)     Preheat the grill to high
6 Chicken breasts on the bone          Place the chicken breast in
2 tablespoons of olive oil (30ml)      a sealable plastic bag. In a
Juice of 2 lemons                      bowl mix the olive oil,
1 cup of white wine (250ml)            lemon juice, wine and
2 tablespoons of tarragon, freshly     tarragon. Pour over the
chopped (30ml)                         chicken and seal the bag..
Sauce                                  Toss to ensure the chicken
3 tablespoons of shallots, finely      is well coated. Place in the
diced (45ml)                           fridge to marinate for 2
4 scallions, both white and green      Preheat the grill to high
parts, trimmed
4 cloves of garlic, peeled             Finely chop the scallion
1 medium red onion, peeled and         greens and set aside for
quartered (root end removed)           garnish. Thread the garlic
½ cup of extra virgin olive oil        bulbs onto a soaked
2 slices of ¾ inch thick French        bamboo skewer. Thread
bread                                  the red onions onto a
6 fresh, ripe tomatoes (about 2 ½      soaked bamboo skewer.
1 ½ cups of apple or cherry wood      Prepare and indirect fire by
chips (325ml)                         place on burner on high
18 Jumbo scallops                     heat and leaving the others
¼ cup of lemon juice, freshly         off.
squeezed (60ml) (optional)
¼ cup of unsalted butter, melted      Squeeze the excess water
(60ml) (optional)                     from the soaked wood chips
3 cups of fresh Arugula               and place them in the
Vinaigrette                           center of a large piece of
¼ pound of butter, softened           Mix all of the ingredients
3 tablespoons of Pernod (45ml)        together in a bowl. Scrape
1 teaspoon of Pepper                  the butter into a piece of
                                      plastic wrap and roll into a
                                      log shape. Place in the
                                      fridge to set.

                                      Serve with fish or shellfish.

1 ½ cups of cherry or apple wood      Place ½ cup of the wood
chips                                 chips in water to soak for 30
4 tablespoons of olive oil            minutes.
½ cup of Pernod butter (see recipe
Pernod Butter)                        Prepare and indirect fire by
4 1 ½ pound lobsters, parboiled for   place on burner on high
2 minutes                             heat and leaving the others
Saucy Mayo                            off.
2 cups of white wine (500ml)
2 cups of wild and long grain rice    Place all of the ingredients
(500ml)                               in a saucepan. Bring to a
2 tablespoons of Pernod (30ml)        boil. Reduce heat, cover
1 tablespoon of salt (15ml)           and simmer for 10-15
4 cups of chicken stock (1000ml)      minutes until rice is tender.




Rub                                   At least 6 hours before
4 garlic cloves, crushed              cooking, prepare the rub for
2 teaspoons of fennel seeds (10ml)    the tenderloin. Add all of
2 teaspoons of kosher salt (10ml)     the ingredients except the
2 teaspoons of whole peppercorns      garlic, to a small grinder
(10ml)                                and blitz until well ground.
1 teaspoon of crushed dried red       Add the garlic.
chilies (5ml)
Stuffing                              Rub this mixture vigorously
24 baby potatoes, white and red        Preheat the grill to high
2 tablespoons of olive oil (30ml)      heat (385-400°F)
1 ½ teaspoons of salt (7.5ml)
2 teaspoons of cracked black pepper    Place the grill basket onto
(10ml)                                 the grill to heat for 10
                                       minutes

                                       Toss the potatoes in olive oil
                                       and season with salt and
2   Leeks                              Wash the carrots and leave
4   large carrots                      the skin on. Slice direct
2   tablespoons of Olive Oil (30ml)    down the middle to create
1   ½ teaspoons of salt (7.5ml)        two long halves.
2   teaspoons of Pepper (10ml)
                                       Cut the leeks and half and
                                       remove the green portion.
                                       Place them in a pitcher of
                                       water to soak for 30
¾ cup of mint jelly (187ml)            Combine all of the
½ cup of white vinegar (125ml)         ingredients in a sauce pan
1 red thai chilli, split, seeded and   and bring to a boil. Reduce
finely diced                           heat slightly and simmer for
¼ cup of chopped fresh mint            3 minutes and serve
                                       immediately. If the sauce
                                       becomes too thick, add a
                                       teaspoon of water at a time
                                       until you reach desired
15 cloves of garlic, minced            Combine all of the
3 hot chilies, seeded and finely       ingredients into a bowl and
chopped                                whisk until fully
4 tablespoons of fresh cilantro,       incorporated. Adjust
minced (60ml)                          seasoning as desired and
juice of 2 lemons                      serve immediately.
4 tablespoons of honey (60ml)
1 teaspoon of Fish Sauce (5ml)     Sauce will keep for 8 hours
                                   covered in the refrigerator.
½ cup of maple syrup (125ml)       Place all of the ingredients
½ cup of mango chutney (125ml)     into a non-reactive heavy
½ cup of ketchup (125ml)           bottomed sauce pan. Place
½ cup of bottled bbq sauce (125ml) over medium low heat and
½ cup of tomato sauce (125ml)      cook for 20 minutes without
1 tablespoon of ginger powder      letting the sauce boil. Stir
(15ml)                             occasionally.
1 tablespoon of onion powder
(15ml)
1 cup of white vinegar (250ml)        Place all of the ingredients
½ cup of prepared yellow mustard      into a non-reactive heavy
(125ml)                               bottomed sauce pan. Put
¼ cup of Dijon mustard (60ml)         over medium high heat and
½ medium onion, minced                bring to a simmer. Reduce
1/3 cup of water (83ml)               heat to low and cook for 25
¼ cup of tomato paste (60ml)          minutes until the mixture
1 tablespoon of paprika (15ml)        thickens and the onions are
2 tablespoons of brown sugar          tender. Serve warm or
12 to 14 pound cooked ready to eat    Combine all of the rub
ham                                   ingredients into a bowl and
Rub                                   rub vigorously into the ham.
2 tablespoons of ground black         Place the ham into a large
pepper (30ml)                         sealable plastic bag, close
2 tablespoons of paprika (30ml)       and leave to rest overnight.
2 tablespoons of brown sugar          Remove from fridge and let
(30ml)                                come to room temperature (
1 tablespoon of celery salt (15ml)    45minutes)
1 turkey breast                       In a bowl combine the
2 cups of water (500ml)               water, maple syrup, brown
½ cup of maple syrup (125ml)          sugar, cinnamon and star
½ cup of brown sugar (125ml)          anise.
3 cinnamon sticks
5 star anise                          Place the breast into a large
10 slices of Proscuitto               sealable plastic bag. Place
6 cups of apple wood chips ( 3 cups   the baggie into a pot to help
if only doing 1 smoke package)        keep it secure. Pour the
Oil                                   Preheat the grill to high
Salt                                  heat – 3 steamboats – on
Pepper                                one side and leave the other
                                      side off.

                                      Drizzle the rack with oil and
                                      rub it in. Season with salt
                                      and pepper.

Oil                                   Preheat the grill to high
Salt                                  heat – 3 steamboats .
Pepper
                                      Drizzle the drumsticks with
                                      oil and rub it in. Season
                                      with salt and pepper.

                                      Oil the grill with vegetable
                                      oil to help avoid sticking.
salt                                 Place a thin layer of salt on
lime wedge                           a flat saucer. Rub the edge
2 ½ ounces of high quality tequila   of the margarita glass with
1 ounce of Blue Curaçao              the lime wedge to moisten.
1 ounce of fresh lime juice          Dip and rotate the edge of
                                     the glass in salt.

                                     Place the remaining
                                     ingredients into a pitcher
Dressing                             Prepare the dressing by
½ cup of Mayonnaise (125ml)          placing all of the dressing
½ cup of sour cream (125ml)          ingredients into a food
½ cup of fresh parsely, chopped      processor or blender and
(125ml)                              blitzing until a thick creamy
3 tablespoons fresh chives, chopped pea green colour. Place the
(45ml)                               dressing in a bowl and set
1 tablespoon tarragon vinegar        in the refrigerator for a
(15ml)                               minimum of 30 minutes.
6 cobs of corn                       Preheat the grill to high.
2 red peppers
2 yellow peppers                     Remove the silk from the
20 asparagus stems, woody part of corn keeping all of the
stem removed                         husks in tact. Remove the
10 cloves of garlic with the skin on cob of corn from the husks
2 red onions, cut into wedges        and pace the husks into a
½ pound grated smoked gouda          large pot of water to soak.
½ cup of cilantro, freshly chopped
1 package of Greek style pita bread Cut the pita bread into
3 tablespoons of olive oil (45ml)    triangles and toss in a bowl.
1 tablespoon of garlic powder        Combine oil and garlic
(15ml)                               powder in a small bowl.
4 tablespoons of sesame seeds        Pour over pita triangles.
(60ml)                               Season with salt, pepper
1 teaspoon of pepper (5ml)           and sesame seeds.
1 teaspoon of salt (5ml)
                                     Place on the grill turning
4-6 skinless, boneless chicken       Cut the fillet of the chicken
breasts                              breast off and set aside.
5 oz of firm goats cheese            Using a sharp knife, cut a
3 tablespoons of fresh oregano,      pocket into the centre of
chopped (45ml)                       each breast being careful
3 tablespoons of fresh thyme,        not to go all the way
chopped (45ml)                       through the breast.
5 teaspoons of maple syrup (25ml)
juice of 1 lemon                     In a small bowl, combine
3 cups of hickory wood chips          Preheat grill to high heat on
(750ml)                               one side and off on the
1 dozen quality all-beef hot dogs     other – indirect heat
                                      cooking method.

                                      Place a third of the wood
                                      chips in water to soak for 30
                                      minutes.

2 pounds of tomatoes, halved and      Place 1 cup of the wood
seeded                                chips in water to soak for 30
3 tablespoons of olive oil (45ml)     minutes.
1 tablespoon of white sugar (15ml)
5 cloves of garlic, peeled            Place the tomatoes on a
3 cups of hickory wood chips          perforated grill baking sheet
(750ml)                               and drizzle with 1
3 tablespoons of cider vinegar        tablespoon of oil until well
(45ml)                                coated. Sprinkle with
3 cups of apple wood chips (750ml)    Place 1 cup of the wood
1 can of pineapple rings or 1 fresh   chips in water to soak for 30
pineapple, cut into rings             minutes.
2 teaspoons of sesame oil (10ml)
½ teaspoon of red pepper flakes       Preheat the grill to high
(2.5ml)                               heat on one side and leave
1 sweet onion, sliced 1 inch thick    the other side off.
1 jalapeno pepper, seeded and
halved                                Prepare a smoke package.
1 pound of ground chicken burger      Combine all of the
2 tablespoons of smooth peanut        ingredients in a large bowl.
butter (30ml)                         Roll out and flatten into
2 teaspoons of sugar (optional)       equal sized patties and
(10ml)                                place on a baking sheet
2 teaspoons of Tabasco sauce          lined in waxed paper.
(10ml)
¼ cup of chicken broth. (62ml)        Place them into the
1 tablespoon of minced garlic         refrigerator for 30 minutes
2 pounds of ground lamb – can be      Combine the lamb,
removed from sausages                 raspberry vinegar, garlic
3 tablespoons of raspberry vinegar    powder, onion powder, salt ,
(45ml)                                pepper and chives together
2 teaspoons of garlic powder (10ml)   in a large bowl. Roll into
2 teaspoons of onion powder (10ml)    balls in form into equal
1 teaspoon of salt (5ml)              sized ½ inch thick patties.
1 teaspoon of black pepper (5ml)      Place on a baking sheet
3 chives, diced                       lined in wax paper.
4 large Portabello mushroom caps,   Place the mushrooms in a
cleaned                             large plastic bag. Add the
¼ cup of balsamic vinegar (62ml)    balsamic vinegar, olive oil,
2 tablespoons of olive oil (30ml)   basil, oregano, garlic and
1 teaspoon of dried basil (5ml)     salt and pepper. Place
1 teaspoon of dried oregano (5ml)   them into the fridge to
1 tablespoon of minced garlic       marinate for 15-30 minutes
(15ml)
Salt and pepper to taste            Preheat the grill to high
2 large sweet onions, cut into      Wrap the onion wedges in
wedges                              bacon and fasten them on
8 thick slices of bacon             with soaked bamboo
2 tablespoons of brown sugar        skewers. Place them into a
(30ml)                              larges sealable plastic bag.
2 tablespoons of balsamic vinegar   Add balsamic, sugar and
(30ml)                              molasses and toss gently to
1 tablespoon of molasses (15ml)     coat. Place in the fridge for
                                    1 hour.
                                    Mix all salsa ingredients
Salsa                               together and set aside.
1 mango, chopped small              Refrigerate until ready to
1 red pepper, chopped small         use.
1 red onion, chopped small
¼ cup cilantro, chopped (62ml)      Mix all spice rub ingredients
1 teaspoon ground garlic (5ml)      together in a small bowl.
¼ cup pineapple juice (62ml)        Brush the fish fillets with
6 tablespoons fresh lime juice      olive oil and rub1
Marinade                            Combine all marinade
¼ cup vegetable oil (62ml)          ingredients in a non-
¼ cup green onions, finely sliced   reactive bowl. Place
(62ml)                              chicken legs in a sealable
3 tablespoons lemon juice (45ml)    plastic bag set in a shallow
1 tablespoon fish sauce (15ml)      dish. Pour marinade
1 tablespoon sugar (15ml)           mixture over chicken legs;
2 teaspoons garlic, minced (10ml)   close bag. Marinate in
3 teaspoons ground ginger (15ml)    refrigerator for 4 hours.
3 pork tenderloins, silver skin     Mix the cherries, vinegar,
removed                             wine, port, sugar, oil and
                                    cilantro together in a non-
2 cup cherries, pitted (500ml)      reactive bowl. Place the
4 tablespoons balsamic vinegar      pork into a sealable plastic
(60ml)                              bag and pour the marinade
1 cup red wine (250ml)              overtop. Place in the
1 cup port (250ml)                  refrigerator for 4 hours.
1 tablespoon brown sugar (15ml)
2 pineapples                        Cut pineapple through
2 cups coconut milk (500ml)         equator. Remove top
1 teaspoon chilli paste (5ml)       leaves leaving most of the
1 lime, zest & juice                pineapple intact. Using an
1 tablespoon grated ginger (15ml)   ice cream scoop, remove
1 pound mussels                     the flesh of the pineapple
16 tiger prawns                     leaving 2 inches of flesh on
½ pound bay scallops                the bottom and 2 inches of
                                    flesh around sides.
½ head green cabbage, grated or     Mix all ingredients for
sliced thin                         dressing in a large bowl.
½ head red cabbage, grated or slice Add the fresh vegetables
thin                                and toss. Place in the
3 carrots cut in match sticks       refrigerator for at least 2
1 red pepper, sliced in strips      hours for flavours to meld.
2 jalapeno, chopped
4 green onions, chopped

3 cups orzo pasta, cooked and           Combine all of the
cooled                                  ingredients together in a
1 cup cucumber, cubed (250ml)           large bow and toss gently.
3 green onions, chopped                 Refrigerate for at least 1
¾ cup of feta cheese, crumbled          hour up to 24 hours before
(187ml)                                 serving.
½ cup black olive, pitted and diced
(125ml)
2 tablespoons olive oil (30ml)
4 large vine ripened tomato, cut in     Preheat the grill to medium
wedges                                  high heat.
½ red onion, sliced thin
1 small jalapeno pepper, diced          Rub olive oil on both sides
2 cloves garlic                         of the sliced bread. Oil the
½ cup chopped chive (125ml)             grill and toast the bread
3 tablespoons basil, leaf torn (45ml)   until very crisp. Leave the
¼ cup balsamic vinegar (62ml)           slices to cool then cut them
1 teaspoon salt and pepper (5ml)        into 1 inch squares.
4 trout fillets (remove bones)          Combine the mint, maple
2 tablespoons olive oil (30ml)          syrup, salt, pepper, lemons
2 tablespoons fresh lemon juice         and oil in a blender and
(30ml)                                  blend until smooth.
1 cup mint tea (250ml)
¾ cup fresh mint (187 ml)               Add trout and sauce into a
¼ cup maple syrup (62ml)                sealable plastic bag and
¼ cup salt (62ml)                       refrigerate for 4 hours.
2 tablespoons pepper (30ml)
3 tablespoons canned peach juice     In a medium size bowl mix
(45ml)                               peaches, mint and lime.
3 tablespoons lime juice (45ml)      Add garlic, red onion, bell
2 cloves garlic, minced              peppers and mix. Add
3 tablespoons fresh mint leaves,     peach juice, salt, pepper
chopped (45ml)                       and mix.
1 medium red onion, finely chopped
1 can peaches, chopped               Chill until ready to serve.
½ red bell pepper, seeded and
4 Salmon fillets, skinned and        Preheat the grill to high
checked for bones                    heat.
Splash olive oil
Salt and pepper to taste             Season the salmon with
                                     olive oil, salt and pepper.
                                     Place salmon skin side down
                                     on oiled grill and cook with
                                     lid down for 5-7 minutes.

½ cup (1 stick) unsalted butter,     Mix the butter, almonds,
softened (125ml)                     parsley and almond extract
4 ounces almonds, crushed            together in a bowl. Roll up
2 teaspoons parsley, diced (10ml)    into a log in plastic wrap
Splash of almond extract             and rest in the fridge for at
4 Grouper fillets                    least 1 hour.

                                    Preheat the grill to high
                                    heat. Season grouper with
½ cup soy (125ml)                   Add all of the ingredients
½ cup sherry (125ml)                with the exception of the
½ cup brown sugar (125ml)           chicken, into a sauce pan
¼ cup rice wine vinegar (62ml)      and bring to a boil. Reduce
1 tablespoon garlic, chopped (15ml) heat and simmer for 5
1 ½ tablespoons ginger, grated      minutes just until infuse
(22.5ml)                            flavour. Let the sauce cool
1 tablespoon oil (15ml)             to room temperature.
8 Chicken breasts
8 loin lamb chops (each 4 to 5      In a small bowl add the
ounces and 1 ½ inch thick)          saffron and hot water, let sit
1/3 teaspoon saffron threads        for 2 ½ minutes to steep.
(1.5ml)
1 tablespoon hot water (15ml)       In a blender mix half of the
2lb onions, chopped                 onions and half the leaks.
1 teaspoon ground turmeric (5ml)    Blitz. Once they have
2 teaspoons celery salt (10ml)      started to come together
1 tablespoon garlic salt (15ml)     add remaining onions and
1 large bunch arugula                 In a bowl gently toss the
2 large avocados, halved, seed        grapefruit, avocado, feta
removed, peeled, sliced lengthwise    cheese, onions and arugula.
1 large red or pink grapefruit,
peeled and sectioned, any juice       In a separate bowl combine
reserved                              yogurt, honey, grapefruit
1 medium-size red onion, thinly       juice, orange juice, salt and
sliced                                pepper.
3 ounces feta cheese, crumbled
Injection liquid                       In a small bowl, mix olive
1/3 cup olive oil (83ml)               oil, pickle juice, mustard,
1/3 cup pickle juice (83ml)            Worcestershire sauce, and
1 teaspoon yellow mustard (5ml)        salt and pepper. With a
2 teaspoons Worcestershire sauce       kitchen syringe, pull this
(10ml)                                 mixture up into the syringe
                                       and inject it deep into the
5-7 pound turkey breast                thickest part of the turkey
Salt and pepper                        breast. Repeat this process
1½ kg of uncooked king prawns,         Cut ginger into thin sticks.
veined and shelled with tails intact Drain the crushed pineapple
5 small pieces of fresh ginger         into a bowl, reserving the
225g can pineapple, crushed            syrup for the marinade. Cut
1 mango, cubed                         mango into cubes. Place
                                       pineapple, mango and
Marinade                               ginger into a large sealable
Reserved pineapple juice               plastic bag. Add the shrimp.
¼ cup of vegetable oil (60ml)          Toss to coat. Place in the
½ cup of fresh orange juice (125ml) Place orange juice, olive oil,
⅔ cup of olive oil (150ml)             hot sauce, garlic, parsley
Splash of hot sauce                    and salt and pepper in a
4 cloves of garlic, minced             glass bowl and mix
4 tablespoons of fresh parsley (flat thoroughly. Remove ⅓ of
leaf), chopped (60ml)                  the dressing and set aside.
Salt and pepper to taste
                                       Place thinly sliced fennel in
3 fennel bulbs (1 ½ lbs total) thinly a sealable plastic bag or a
½ cup bottled plum sauce (125ml) Combine plum sauce, soy,
3 tablespoons soy (45ml)               vinegar, oil, ginger, garlic,
3 tablespoons rice wine vinegar        chili flakes, Tabasco sauce,
(45ml)                                 salt and pepper in a small
2 tablespoons sesame oil (30ml)        sauce pan and bring to a
1 tablespoon fresh ginger, grated      simmer for 2 minutes. Let
(15ml)                                 stand for at least an hour to
3 garlic cloves, finely diced          mellow and blend.
Pinch of dried chili flakes (optional)
1 pork shoulder (5 to 7 pounds)         Bring a pot of water to boil
4 tablespoons of kosher salt (60ml)     and place corn husks in
2 tablespoons of freshly ground         water until bright green or
black pepper (30ml)                     pliable. (about seven
2 tablespoons of liquid smoke           minutes)
(30ml)
8 corn husks to cover the pork          Using a sharp knife, make
1 medium sized onion, thinly sliced     approximately 8 shallow
1 piece (3-4 inches) of fresh ginger,   cuts down the length of the
3 large yams, sliced ⅓” thick           Place yams in salted boiling
Olive oil                               water for 5 minutes. Drain
Salt and pepper to taste                in colander and refresh with
                                        cold water.
Lime Glaze
¼ cup of honey (60ml)                   Place yams in baggie with
Juice of three limes                    olive oil, salt and pepper
1 stick of butter                       and marinate in refrigerator
                                        for 1 hour.
6 Catfish fillets                       Combine all of the dry
2 tablespoons of vegetable oil          ingredients into a small
(30ml)                                  bowl and set aside.
½ teaspoon of salt (2.5ml)
1 ½ teaspoons of paprika (7.5ml)        Preheat grill to a high heat
2 teaspoons of onion powder (10ml)      (500°F).
2 teaspoons of garlic powder (10ml)
1 teaspoon of cayenne (5ml)             Heat a large cast iron skillet
½ teaspoon of dried oregano             until a drop of water sizzles
2 ½ cups of cornmeal (600ml)            Heat the cast iron skillet
1 cup all purpose flour (250ml)         over high heat. Let the
2 tablespoons of baking powder          internal temperature of the
(30ml)                                  grill reach 425°F. Turn the
½ cup of brown sugar (125ml)            direct heat under the skillet
1 teaspoon of salt (5ml)                off and leave the other
2 cups of buttermilk (475ml)            burners on high.
2 eggs
1/3 cup of butter, melted (75ml)        Mix all the dry ingredients
The Rub                                 Combine the rub ingredients
2 tablespoons of paprika (30ml)         in a small bowl and mix
1 tablespoon of dried thyme (15ml)      well. Pat all sides of the
1 tablespoon of brown sugar (15ml)      beef ribs generously with
1 tablespoon of garlic powder           the rub. Place in a sealable
(15ml)                                  plastic bag and refrigerate
1 tablespoon of onion powder            for at least 5 hours.
(15ml)
2 teaspoons of dry mustard (10ml)       To make the bourbon sauce,
Rub                                   Place 1 handful of the wood
1½ teaspoons of salt (7.5ml)          chips in water to soak for 30
1 teaspoon of freshly ground pepper   minutes. If you are using
(5ml)                                 charcoal soak all 3 handfuls.
1 teaspoon of fresh sage (5ml)
1 teaspoon of dried thyme (5ml)       Combine all of the rub
1 teaspoon of Cajun spice (5ml)       ingredients in small bowl.
Grated zest of 1 lemon                Rinse the turkey legs and
                                      pat them dry. Apply even
Oil to sauté                          In a small saucepan over
2½ pounds of ground beef              medium heat, sauté onion,
1 onion, diced                        jalapeno peppers, garlic,
3 jalapeno peppers, seeded and        thyme and oregano until
diced                                 onions are translucent
6 cloves of garlic, chopped           (about 3 minutes).
2 tablespoons thyme, dried (30ml)
1 tablespoon oregano, dried (15ml)    In a large bowl, stir
1 egg                                 together ground beef, onion
Marinade                              Make marinade by
1 orange, halved and sliced           combining orange slices,
1 lime, halved and sliced             lime slices, garlic, ginger,
3 cloves of garlic, chopped           onion, cilantro, Brown Ale
½ knob ginger, chopped                Beer, vegetable oil and hot
½ red onion, halved and sliced        sauce in large bowl. Place
½ bunch cilantro, chopped             chicken wings in a large
½ bottle Brown Ale Beer               sealable plastic bag, pour
6 tablespoons of vegetable oil        marinade over top and
Beer Dressing                         Beer Dressing: Heat 2
6 tablespoons of olive oil (90ml)     tablespoons of the olive oil
½ cup of red onions, finely chopped   in a small frying pan over
(125ml)                               medium heat. Add the red
¾ cup of Lager (175ml)                onion and cook until soft,
4 tablespoons malt or cider vinegar   about 5 minutes. Add the
(60ml)                                Lager, vinegar and sugar
1 teaspoon of sugar (5ml)             and boil for 5 minutes. Put
2 tablespoons Dijon Mustard (30ml)    into a food processor with
Rub                                   Combine all of the rub
2 teaspoons of dried sage (10ml)      ingredients into a bowl and
2 teaspoons of cayenne (10ml)         mix.
1 tablespoon of celery salt (15ml)
1 tablespoon of black pepper (15ml)   Pour half of the beer over
2 tablespoons of brown sugar          half the wood chips to soak
(30ml)                                for 30 minutes. Using a
1 tablespoon of garlic powder         church key style can
(15ml)                                opener, make 2 additional
Marinade                              Combine marinade
1 medium onion, roughly chopped       ingredients in blender, pour
2 sprigs of fresh sage                in oil as blending and puree
1 cup of white wine (250ml)           until smooth. In a large
3 cloves of garlic                    sealable bag, add marinade
2 teaspoons of ground pepper          and veal. Refrigerate 12-24
(10ml)                                hours.
2 tablespoons of olive oil (30ml) + 1
tablespoon (15ml)                     Remove veal from
Marinade                              Remove seeds from chilies
12 oz of blackberry syrup (360ml)     and blend in food processor
2 whole smoked sweet red bell         with blackberry syrup and
peppers (recipe follows)              rice wine vinegar. Blend
3 whole smoked scotch bonnets         until smooth. Place pork
(included in following recipe)* * *   and marinade in a sealable
½ cup rice wine vinegar (125ml)       bag and marinate in
                                      refrigerator for 12-24 hours.
4 lbs (2kg) of pork loin, bone out
2 sweet red bell peppers              Place half the wood chips
3 scotch bonnets                      (for a gas grill or all the
2 tablespoons of olive oil (30ml)     wood chips if using a
4 cups of dry mesquite wood chips charcoal grill) into water to
                                      soak for 30 minutes.
                                      Prepare the barbecue for
                                      indirect grilling. Preheat
                                      grill to high heat on one
                                      side.
2 lbs of asparagus, trimmed           Soak wooden skewers in
1 cup of Italian dressing (250ml)     cool water for one hour.
8 wooden skewers
                                      Place asparagus in sealable
                                      bag and marinate with
                                      Italian dressing for 30
                                      minutes.

                                       Remove asparagus from
Marinade                               Soak wooden skewers in
½ cup of olive oil (125ml)* * *        cool water for one hour.
2 tablespoons of apple cider vinegar
(30ml)                                 Combine all marinade
1 tablespoon of sweet mustard          ingredients and pour into a
(15ml)                                 sealable baggie. Add
2 tablespoons of honey (30ml)          onions to baggie and
Salt and pepper to taste               marinate for 30 minutes at
                                       room temperature.
1.5 pounds of sea scallops           In a sealable bag, add all
3 tablespoons of melted butter       coating ingredients and
(45ml)                               shake well. Brush the
8 wooden skewers                     scallops with melted butter
                                     and toss into baggie.
Coating                              Marinate in fridge for 30
½ cup melba toast crumbs, finely     minutes.
crushed (125ml)
5 tablespoons of parmesan cheese,    Soak wooden skewers in
3 tablespoons light soy sauce        Blend soy sauce, Sake,
(45ml)                               Mirin, miso, green onions,
3 tablespoons of Sake (45ml)         ginger root and garlic in a
3 tablespoons of Mirin (45ml)        bowl. Place chicken in a
3 tablespoons light miso (soy bean   large sealable plastic bag.
paste) (45ml)                        Pour marinade into bag
2 green onions, crushed and          coating chicken with
silvered                             mixture. Marinate for 4
2 teaspoons of ginger root, minced   hours or refrigerate
8 baby bok choy                      Preheat grill to 375°F.
1 tablespoon olive oil (15ml)
Salt and pepper to taste             Drizzle cleaned bok choy
1 tablespoon of sesame oil (15ml)*   with olive oil, salt and
*                                    pepper.

                                     Sear bok choy until green
                                     tops are bright green and
                                     white heart is golden brown
2 cucumbers                          Peel cucumbers and cut in
2-3 green onions, sliced             half lengthwise: with a
6 tablespoons of rice wine vinegar   spoon remove the seeds.
(90ml)                               With the slicing disk of a
2 tablespoons of sugar (30ml)        food processor or a knife,
6 tablespoons of soy sauce (90ml)    slice cucumbers into half-
5 tablespoons of vegetable or        moon shapes. Place
peanut oil (75ml)                    cucumbers in a bowl, add
Salt and pepper to taste             green onions and remaining
1 ounce fresh wasabi root, peeled,   If using fresh wasabi, finely
or 1 tablespoon wasabi               grate it on a ginger grater
powder/paste (15ml)                  or a box grater. If using
1 cup heavy sour cream (250ml)       wasabi powder, place it in a
1 teaspoon fresh lemon juice (5ml) bowl with 1 tablespoon cool
1 tablespoon finely chopped perilla, water. Stir until a thick
fresh chives or scallion greens      paste forms, then let sit for
(15ml)                               5 minutes.
Coarse salt to taste (kosher or sea)
1 duck, 4½-5lb (2.25-2.5kg)            Rinse the duck, inside and
3 teaspoons five-spice powder          out, and pat it dry. Remove
(15ml)                                 and discard any excess fat.
4 tablespoons soy sauce (60ml)         Using your fingers and
3 tablespoons Asian sesame oil         starting at the tail cavity,
(45ml)                                 carefully loosen the skin of
2½ tablespoons rice vinegar            the duck over the breast
(37.5ml)                               and thighs. Rub the five-
2½ tablespoons fresh ginger, peeled    spice powder under the skin
Sauce                                  In sauce pan, combine soy,
½ cup of soy (125ml)                   mirin, chicken broth, sake,
⅓ cup of mirin (75ml)                  salt and sugar and bring to
⅓ cup of chicken broth (75ml)          boil. Remove from heat.
3 tablespoons of sake (45ml)           Add scallion greens and
Salt to taste                          refrigerate.
1 tablespoons of sugar (15ml)
2 tablespoons of scallion green,       Toss smoking vegetables
thinly sliced (30ml)                   with oil and season with salt
6 large center cut veal chops, 1”      Cut one clove of garlic into
thick with bone in                     slivers and insert a sliver
1 cup apple cider (250ml)              into the meat, near the
¼ cup of olive oil (60ml)              bone of each chop. Place
20 juniper berries, crushed            chops in a large plastic
2 large garlic cloves                  resealable bag. In a bowl
2 teaspoons fresh rosemary, minced     combine juniper, rosemary,
(10ml)                                 fennel, apple cider, olive oil
½ cup chopped fresh fennel,            and the remaining garlic
5 tablespoons extra-virgin olive oil   Whisk oil, wine, diced
(75ml)                                 shallots, rosemary, garlic,
¼ cup dry red wine (60ml)              salt and pepper in a bowl.
1½ tablespoons chopped fresh           Place lamb loin in a large
rosemary (22.5ml) or 2 teaspoons       plastic resealable bag, pour
dried (10ml)                           marinade over the meat and
2 large garlic cloves, pressed         coat. Let stand at room
2 small shallots                       temperature for 1 hour or
½ teaspoon salt (2.5ml)                refrigerate for 4-6 hours.
1 pound fresh squid, cleaned           Combine the oil, garlic,
½ cup olive oil (125ml)                parsley, lemon, Dijon, salt
6 to 8 garlic cloves, minced           and pepper in a mixing bowl
2 to 3 tablespoons fresh Italian       and whisk well. Place the
parsley, minced (30ml-45ml)            squid in a plastic resealable
Juice of 1 lemon                       bag pour half of the mixture
½ cup Dijon-style (125ml)              in the bag, reserving the
½ teaspoon ground black pepper         remaining marinade for
(2.5ml)                                salad dressing. Chill squid
6 Italian sausages                      Prepare the roasted garlic
1 red pepper                            by cutting the tops of the
1 yellow pepper                         bulbs, rubbing with olive oil
1 pound of mushrooms                    and seasoning with salt.
1 red onion                             Bake the garlic at
10 Roma tomatoes, cored                 300ºF/150ºC for 40
2 whole bulbs of garlic, roasted        minutes. Set aside to cool.
3 tablespoons of fresh oregano
(45ml)                                  Preheat grill to medium –
1 pound fresh mozzarella, cut into      Insert basil leaf in cheese
1” cubes                                cube. Slice prosciutto in
1 cup of fresh whole basil leaves       half and wrap around
(250ml)                                 cheese.
12 thin slices of Prosciutto
12 cherry tomatoes                      On a soaked wooden skewer
1 loaf of focaccia bread, cut into 1”   place bread, cheese, cherry
cubes                                   tomato and repeat finishing
12 wood skewers                         with tomato.
3 heads of radicchio halved             Prepare the dressing. Place
lengthwise                              the herbs in the blender and
3 heads Belgian endive, halved          blitz. Continue to blend and
lengthwise                              gradually add anchovy
1 tablespoon of olive oil (15 ml)       fillets, capers, brine, and
Salt and pepper to taste                vinegar. Add oil last in a
                                        slow stream until you reach
Dressing                                the desired thickness.

2 ½ cups of Apple Sauce (600ml)         Combine all of the
1 cup of strained passion fruit         ingredients in a heavy
sauce, pulp or nectar (250ml)           bottomed sauce pan and
1 teaspoon of vanilla extract (5ml)     bring to a boil. Lower the
3 slices of peeled fresh ginger (¼      heat and simmer for 15
inch think), minced                     minutes. Place in a bowl,
¼ cup of dark Jamaican rum (60ml)       chill and serve with smoked
3 tablespoons of honey (or more to      pork loin.
taste) (45ml)
3 tablespoons of fresh rosemary,        In a bowl combine
chopped (45ml)                          rosemary, diced shallots,
2 tablespoons of shallots, diced        orange and lemon zest, oil,
(30ml)                                  apple juice, salt and pepper.
2 tablespoons of orange zest, grated    Place the pork loin in a
(30ml)                                  large resealable plastic bag.
2 tablespoons of lemon zest, grated     Pour the marinade over the
(30ml)                                  pork and rub it in. Place in
3 tablespoons of olive oil (45ml)       the fridge to marinate for at
⅓ cup red onion, minced (75ml)         Prepare the salsa by
3 oranges, peeled with pith            combining the onion,
removed, seeded and halved             orange, tomatoes, parsley,
1½ cups of vine ripened tomatoes,      cilantro, coconut, lemon,
chopped and seeded (350ml)             lime, orange juice, vinegar,
⅓ cup of fresh parsley, chopped        hot sauce and toss. Cover
(75ml)                                 and place in the fridge to
⅓ cup of fresh cilantro, chopped       set up for an hour before
(75ml)                                 serving.
1 medium sized Jimica, peeled and      Combine all of the salad
sliced into thin matchsticks           ingredients in a bowl and
1 can of Clementine segments           toss to mix. Whisk the
1 red onion, thinly sliced             dressing ingredients
2 cups of mesclin mix (475ml)          together and pour over
1 bunch of mint, chopped               salad when ready to serve.
1 bunch of basil, chopped              Toss gently.
1 ripe mango, peeled, julienne
1 papaya, peeled, cubed, julienne
Juice of 2 oranges                     Squeeze the orange juice,
Juice of 2 lemons                      lemon juice and lime juice
Juice of 1 lime                        into a bowl. Place all
2 chiles, stemmed and seeded (if       ingredients, except oil and
you like extra heat, leave the seeds   rum, into a blender. Start
in)                                    the blender and slowly add
4 large scallions, both white and      the fruit juices until the
green parts, trimmed and coarsely      mixture starts to take on a
chopped                                paste like consistency. Add
46 ounces unsweetened pineapple        Mix all ingredients, except
juice                                  club soda, and chill.
2 tablespoons of lemon juice (30ml)
2 lemons, sliced                       Add chilled club soda
6 ounces of orange juice (frozen       immediately before serving.
concentrate)
10 ounces of club soda, chilled        Serve over ice in tall glasses
20-30 ounces of rum                    with straws.

Marinade                               Blend marinade ingredients
⅓ cup of fresh rosemary, chopped       in blender until smooth.
(75ml)                                 Place lamb chops in a large
3 tablespoons of olive oil (45ml)      sealable bag and pour in ¾
6 garlic cloves, minced                of the marinade. Marinate
2 tablespoons of black olives or       in refrigerator for 45
tapinade (black olive puree)           minutes to an hour.
(30ml)*
1 teaspoon of ground black pepper      Half an hour before grilling,
½ cup of cream (125ml)                Combine the cream, wine,
2 tablespoons of dry white wine       cheese, onion, butter,
(30ml)                                parsley, nutmeg, cinnamon
1 cup of grated cheddar cheese        and sugar in a bowl.
(250ml)
60g of butter                         Combine the sweet potatoes
1 tablespoon of flat leaf parsley,    and squash in a separate
finely chopped (15ml)                 bowl. Double the foil pieces
1 teaspoon of ground nutmeg (5ml)     by placing one large piece
2 cups of seafood stock (475ml)       1½ hours before grilling
1 cup of dry white wine (250ml)       time, combine all the
½ cup of honey (125ml)                ingredients with the
¼ cup of extra virgin olive oil       exception of the lobster,
(60ml)                                into a saucepan. Bring to a
2 tablespoons of kosher salt (30ml)   boil over high heat and stir
2 bay leaves                          until honey and salt have
2 teaspoons dried thyme (10ml)        fully dissolved.
4-7 ounce Main lobster tails,
6 ears of corn                        Pull the husks down away
                                      from the corn but leaving
Butter                                the base intact. Remove
3 ounces of room temperature          the silk. Rinse the corn and
butter                                pull the husks back up and
1 ½ oz of shredded sharp cheddar      secure in place with kitchen
cheese                                string. Soak the corn in a
¾ oz of spring onion, finely chopped large pot of water for 30
½ teaspoon of Worcestershire sauce minutes.
3 lbs (1.5 kg) veal centre loin, cut, In a medium sized bowl,
bone in and tied                      mix all marinade
                                      ingredients until well
Marinade                              combined. In a large
½ cup of olive oil (125ml)            sealable bag add veal and
1 small onion, finely chopped         marinade. Marinate in
½ cup of parsley, chopped (125ml) fridge for 5 hours.
4 cloves of garlic, crushed
Juice of 2 lemons                     In a small bowl combine,
8 wooden skewers                      Combine marinade
2 lbs (1kg) of 21-25 sized jumbo      ingredients in medium
tiger shrimp, peeled and cleaned      mixing bowl. Place shrimp
(approx 42-50 shrimp)                 in large sealable bag and
                                      pour in half of the
Marinade                              marinade. Close bag and
½ cup of parsley, chopped (125ml) refrigerate for 30 minutes.
3 tablespoon of chives, chopped
(45ml)                                Let shrimp come to room
1 package (2 lbs/1kg) of pre-made      Cut polenta into 1” cubes.
polenta tubes                          Wrap basil leaf and
½ pound of prosciutto, thinly sliced   proscuitto around polenta
(approximately 12 slices, halved)      tube. Repeat until you have
6 lemons, cut into wedges              24 pieces.
24 basil leaves
2 bell peppers cut into 1 inch         On a wooden skewer,
wedges                                 thread a polenta square,
6 green onions, green part only, cut   green onion, bell pepper
30 wooden skewers                      Mix mint and cumin satay
Mint and cumin satay                   ingredients (except chicken)
3 lbs (1.5kg) of boneless skinless     in a small bowl until well
chicken breast, cut lengthwise into    combined. Place mixture in
30 strips-½” wide                      sealable bag and add
5 tablespoons of fresh mint,           chicken strips. Close bag
stripped from stems and finely         and refrigerate for 5 hours.
chopped (75ml)
3 tablespoons of ground cumin          Remove chicken from
2 large russet potatoes, sliced ¾”     In a large pot of boiling
thick                                  water, cook potatoes for 4
2 medium yams or sweet potatoes,       minutes then add yams.
sliced ¾” thick                        Cook for an additional 2
                                       minutes then drain and
Marinade                               refresh with cold water.
1 tablespoon of garlic salt (15ml)
Juice of 2 lemons                  In a small bowl, mix the
½ cup of olive oil (125ml)         marinade ingredients
1 pound of mixed button,           Clean and trim the
shiitake(stems removed), cremini & mushrooms. Slice about ¼
oyster mushrooms                   inch thick. Place them into
                                   a sealable plastic bag and
Marinade                           set aside.
4 garlic cloves, minced
¼ cup of chives (60ml)             Prepare marinade. In a
⅓ cup fresh parsley, chopped       food processor or blender
(75ml)                             combine garlic, chives,
1 kg mussels, cleaned, sorted and  Place the vermouth, water
debearded                          and bay leaves in a large
1 cup of Vermouth (250 ml)         stock pot. Bring to a boil.
Cold water to cover                Add cleaned mussels and
2 bay leaves                       steam for 5 minutes or until
                                   they are all open.
Herbed Butter
125 g of room temperature butter   Meanwhile prepare butter.
1 tablespoon of brined green       Combine all of the butter
Marinade                               Place the racks of lamb into
¼ cup plus 1 tablespoon of olive oil   a sealable plastic bag.
(60ml plus 15ml)
½ cup of ruby port (125ml)             In a large glass or ceramic
¼ cup of red wine vinegar (60ml)       bowl, combine all of the
¼ cup of fresh lemon juice (60ml)      marinade ingredients. Mix
¼ cup of whole grain Dijon mustard     together and pour into the
(60ml)                                 bag overtop of the lamb.
3 tablespoons of rosemary, finely      Seal the bag and place it in
Marinade                               Rinse the chicken breasts
¼ cup plus 1 tablespoon of olive oil   under cold water and pat
(60ml plus 15ml)                       dry. Place in a sealable
⅓ cup of ruby port (75ml)              plastic bag.
¼ cup of red wine vinegar (60ml)
¼ cup of fresh lemon juice (60ml)      In a large glass or ceramic
¼ cup of whole grain Dijon mustard     bowl, combine all of the
(60ml)                                 marinade ingredients. Mix
3 tablespoons of rosemary, finely      together and pour into the
4 medium sized russet potatoes,        Place the quartered
cleaned and quartered                  potatoes into a pot of
3 tablespoons of olive oil (45ml)      boiling salted water for 5
1 teaspoon of salt (5ml)               minutes. Drain and leave to
1 teaspoon of pepper (5ml)             cool to room temperature.

                                       Place potatoes into a
                                       sealable plastic bag. Add oil
                                       and season with salt and
2 large vidalia onions, peeled and     Place 1 handful of wood
quartered                              chips (if cooking on a gas
3 tablespoons of extra virgin olive    grill or all if using a charcoal
oil (45ml)                             grill) in water to soak for 30
3 handfuls of cherry wood chips        minutes.

                                  Peel and quarter onions
                                  keeping the root end intact.
                                  Drizzle the onion quarters
24 toothpicks                     Wrap bacon around the
24 chicken drumsticks, washed and thick part of the chicken,
dried                             leaving 1” at top. Secure
2 teaspoons of ground pepper      bacon with soaked
(10ml)                            toothpick, season with
1 pound of bacon                  pepper and drizzle with
½ cup of olive oil (125ml)        olive oil.

Soak toothpicks in cool water for 15 Preheat grill to
8 wooden skewers                     Place 3 scallops on each
24 large sea scallops                skewer and drizzle with
3 tablespoons of olive oil (45ml)    olive oil, salt and pepper.
2 teaspoons of salt (10ml)
1½ teaspoons of ground black         In a small bowl, combine
pepper (7.5ml)                       lemon juice and apple cider.
Juice of 2 lemons
1 cup of apple cider (250ml)         Let scallops get to room
                                     temperature.
8 wooden skewers                     Thread 3 cubes of salmon
1 full side of Pacific or Atlantic   on each wooden skewers.
salmon, cut into 1” cubes, belly     Season with salt and
removed                              pepper.

Basting sauce                        In a small bowl, combine
1 cup of maple syrup (250ml)         maple syrup and lemon
Juice of 2 lemons                    juice.
2 teaspoons of ground black pepper
1 yellow pepper                      Cut red and yellow peppers
1 red pepper                         in half and remove seeds.
2 leeks, white part only, washed     Cut leek in half, leaving
and dried                            core on to hold leek
1 medium sized zucchini, sliced      together. Toss peppers,
¼ cup of olive oil (60ml)            zucchini, leek, olive oil, salt
2 teaspoons of pepper (10ml)         and 1 teaspoon of pepper.
2 teaspoons of salt (10ml)
8 eggs                               Preheat grill to
Cooking spray                        Prepare the barbecue for
6 cups of sassafras wood pellets     indirect grilling. Preheat grill
                                     to high heat on one side.
Loaf mixture                         Build smoke pouch using
2 pounds of ground veal              sassafras pellets. Pellets
½ cup of dried bread crumbs          are not required to be
(125ml)                              soaked before use. Place
1 medium onion, finely chopped       pellets in the center of a
2 ribs of celery, finely chopped     large piece of foil. Close the
2 cans vegetarian baked beans,       Place 1 handful of wood
drained (16 oz)                      chips (if cooking on a gas
5 tablespoons of smoky red BBQ       grill or all if using a charcoal
sauce (75ml)                         grill) in water to soak for 30
1 cup spanish onion, chopped         minutes.
(250ml)
½ can of crushed tomatoes (8oz)      Drain the beans through a
8 tablespoons of maple syrup         sieve and place them into a
(120ml)                              baking dish (cast iron or
Rub                                     2 bricks wrapped in
2 teaspoons of ground cumin (10ml)      aluminum foil.
1 teaspoon of ground coriander
(5ml)                                   Combine all of the rub
½ teaspoon of salt                      ingredients in a small bowl
½ teaspoon of freshly ground black      and mix.
pepper (2.5ml)
½ teaspoon of cinnamon (2.5ml)          If using whole chicken
¼ teaspoon of celery salt (1.25ml)      breasts, cut in half and trim
2 large cloves of garlic, finely        Place the garlic, chiles, lime
chopped                                 juice, 4 tablespoons of oil,
2 jalapeno chiles, seeded and finely    chili powder and cumin in a
chopped                                 large glass or ceramic bowl
⅓ cup of fresh lime juice (75ml)        and mix well. Place the
4 tablespoons, plus 1 tablespoon of     flank steak in a large
olive oil (60ml plus 15ml)              resealable plastic bag and
1 tablespoon of chili powder (15ml)     pour the marinade mixture
1 teaspoon of cumin powder (5ml)        overtop. Coat well and
30 extra large Prawns                   Prepare roasted garlic by
6 tablespoons of butter, raw (90ml)     cutting the top off the bulb
2 tablespoons of olive oil (30ml) + 1   of garlic, rubbing with olive
tablespoon (15ml)                       oil and seasoning with salt
Salt and pepper to taste                and pepper. Bake at
2 tablespoons of tequila (30ml)         300ºF/150ºC for 40 min.
4 tablespoons of shrimp stuffing mix    Let cool completely.
(60ml)
                                        Combine all of the stuffing
Marinade                                Combine and mix all
1 teaspoons of liquid smoke (5ml)       dipping sauce ingredients in
2 tablespoons of dried oregano          a bowl and place in the
(30ml)                                  fridge.
3 cloves of garlic, minced
Juice of 3 lemons                       Combine all marinade
Zest of 3 lemons (optional)             ingredients in a bowl. Place
2 teaspoons of hot pepper flakes        prawns in large sealable
(10ml)                                  bag and pour marinade
Rub                                     In a medium bowl combine
½ cup of brown sugar (125ml)            all rub ingredients and mix
1 tablespoon of salt (15ml)             well. Rub the mixture all
2 tablespoons of ground coriander       over the ribs and place in a
(30ml)                                  large plastic resealable bag.
1 tablespoon of ground black pepper     Marinate in fridge for 4
(15ml)                                  hours.
1 tablespoon of garlic powder
(15ml)                                  Combine all of the
3 kg of chicken wings                  In a non reactive bowl,
6 double pronged metal skewers         combine all marinade
                                       ingredients.
Marinade
2 tablespoons of lemon zest (30ml)     In a large baggie add wings
½ cup of lemon juice (125ml)           and pour ¾ of the marinade
⅓ cup of maple syrup (75ml)            over coating the chicken
3 tablespoons of rice wine vinegar     well. Place the bag in fridge
(45ml)                                 for 4 hours or overnight.
Marinade                               In a mixing bowl, combine
4 cloves of garlic, minced             the marinade ingredients.
2 bay leaves
½ cup of olive oil (125ml)             Thread vegetables onto
1 cup of dry white wine (250ml)        skewers and place in a non
2 tablespoons of lemon juice (30ml)    reactive dish. Brush
1 tablespoon of fresh oregano,         generously with the
chopped (15ml)                         marinade. Pour marinade
1 teaspoon of sea salt (5ml)           over skewers reserving
6 bone-in loin pork chops, about 1     In bowl add brown sugar,
inch thick each                        kosher salt and apple cider.
                                       Stir to dissolve.
2 cups cold water (500ml)
3 tablespoons brown sugar (45ml)       Add 2 cups of cold water to
1 tablespoon kosher salt (15ml)        the bowl. Add two
1 cup apple cider (250ml)              tablespoons of olive oil,
2 tablespoons olive oil (30 ml) +      balsamic vinegar, pepper,
olive oil for grilling                 rosemary branches and bay
2 cups white wine vinegar, warmed      Pour the white wine vinegar
(500ml)                                into a pot and put onto low
1 Vidalia onion                        heat to warm through.
1 tablespoon coarse salt (15ml)
¼ cup chopped fresh basil (60ml)   Cut the Vidalia onion into
The juice of 1 lemon               paper-thin slices and place
2 tablespoons olive oil (30ml)     them in a shallow baking
1 cup fresh or frozen blueberries  dish. Sprinkle salt on the
(250ml)                            onion slices, chop the fresh
                                   In a small bowl combine
4 lb boneless veal loin roast (2 kg)
                                   freshly chopped mint and
Rub                                rosemary. Add black
1/3 cup fresh mint, chopped (75ml) pepper, garlic powder and
1 tablespoon fresh rosemary,       celery salt. Toss to mix well.
chopped (15ml)
¼ teaspoon freshly ground black    Place the veal in a large
pepper (1ml)                       sealable plastic bag. Add
2 teaspoons garlic powder (10ml)   the rub and shake well,
2 ½ pounds baking potatoes, sliced     Cut the potatoes into 1/4-
(1.2kg)                                inch thin slices. Slice onion
1 large white onion, sliced            thinly. Place butter in a
2 tablespoons butter (30ml)            saucepan over low to heat
½ cup cheddar cheese, shredded         to melt.
(125ml)
½ cup Parmesan, grated (125ml)         On a 24-inch square of
½ cup cottage cheese (125ml)           heavy-duty aluminium foil,
1 tablespoon fresh rosemary,           arrange half of the potatoes
4 medium beets, rinsed and             Partially boil the beets in a
trimmed                                pot of boiling water (for
6 tablespoons bottled raspberry        approximately 15 minutes).
vinaigrette (90ml)                     They should be a bit firm.
1 teaspoon fresh tarragon, minced      Cool and peel beets. Slice
(5ml)                                  the beets into 1 inch thick
1 tablespoon olive oil (15ml)          rounds and set aside.

                                       Pour the raspberry
4 large ripe tomatoes                  Cut a ½ inch slice off the
Kosher salt                            top of each tomato. Scoop
                                       out the center. Discard.
Stuffing
1 Japanese eggplant, cut crosswise     Lightly salt the inside of
1/3 inch slices                        tomatoes and tip upside
1 medium red onion, cut crosswise      down over paper towels.
into 1/3-inch slices
1 medium red bell pepper, stem and     Preheat grill with one side
1 lbs red plums, ripe but still firm   Halve, pit the plums. Dice
1 large gala apple                     into ½ inch cubes. You
2/3 cup sugar (225ml)                  should have 3 cups (750ml)
6 tablespoons red wine vinegar         of diced plums and place
(90ml)                                 into a bowl.
1 tablespoon minced peeled fresh
ginger (15ml)                          Halve apples. Dice into ½
1 teaspoon chopped garlic (5ml)        inch cubes. You should 1
2 teaspoons grated orange zest         cup of diced apples.
2 pounds chicken                       For the marinade, crush
½ cup china black tea leaves           peppercorns in a spice
(120ml)                                grinder. In a small bowl
                                       combine the remaining
Marinade:                              ingredients. Put chicken in a
2 tablespoons brown sugar, packed      large sealable plastic bag.
(30ml)                                 Pour the marinade over the
2 tablespoons sake (30ml)              chicken and rub the inside
2 scallions                            cavity of the chicken with
6 1” Marlin steaks                     In a medium bowl, combine
Juice of 1 lime                        all ingredients for the crust
Salt & pepper to taste                 and mix until well
2 tablespoons of olive oil             combined.

Crust                                  Preheat barbecue to
1 cup unsweetened coconut (250         medium-high heat
ml)                                    375°F/185°C.
1 teaspoon Thai green curry (5 ml)
2 cups mango, peeled and chopped       In a large bowl mix the
(500 ml)                               mango, cucumber, red
2 cups cucumber, peeled and            pepper, shallots, cilantro,
chopped (500 ml)                       lime juice and jalapeno.
1 ¼ cup chopped red bell pepper        Season to taste with salt
(315 ml)                               and pepper.
½ cup red onion, diced (125 ml)
1/3 cup chopped fresh cilantro (83     Serve and Enjoy.
ml)
6 cups low-salt chicken stock (1.5     In a large soup pot heat the
L)                                     chicken stock. Tear up the
3 slices day-old Italian bread, ½-     Italian bread and add to the
inch thick                             stock.
1 small red bell pepper, cored,
seeded and cut into 6ths               Prepare the vegetables for
25 Roma tomatoes, halved, cored,       grilling. Core and seed the
seeded                                 red pepper halve and seed
1 medium onion, peeled, cut into       the Roma tomatoes and
1 beef tenderloin 12 inches in         Cut the beef tenderloin into
length, cut into 8x 1.5 inch           8x1 inch portions. Rub each
portions.                              steak with olive oil and salt
Olive oil                              and pepper. Place the
1 teaspoon salt (5 ml)                 steaks on a baking sheet
1 teaspoon freshly ground black        and set aside.
pepper (5 ml)
                                       Halve and core the pears.
Stuffed Pears                          Prepare the stuffing by
3 ears of corn, husks and silks        Preheat the barbecue to
removed                                300°F/150°C
2 red bell peppers
1 yellow bell pepper                   To prepare the vegetables,
6 tablespoons extra-virgin olive oil   drizzle corn and peppers
(90 ml)                                with 2 tablespoons (30ml)
4 cups arugula (1000 ml)               of olive oil.
½ cup sliced red onion (125 ml)
½ cup feta cheese (125 ml),            Place peppers on grill and
1 8-pound seedless watermelon,         Cut the watermelon out of
peeled, cut into 1-inch pieces         its rind and cube it into 1-
(about 16 cups)                        inch pieces. Put all the
½ cup fresh lemon juice (125 ml)       watermelon into a big bowl.
½ cup fresh lime juice (125 ml)
2/3 cup sugar (150 ml)                 In a separate bowl, squeeze
½ cup vodka (125 ml)                   the lemons and limes. Add
6 tablespoons Grand Marnier (90        sugar and stir until it is
ml)                                    dissolved. Add vodka and
12 tablespoons (1 ½ sticks) salted     In a medium bowl combine
butter, at room temperature (180       room temperature butter
ml)                                    and minced garlic. Add
4 cloves garlic, minced                Parmesan cheese, chopped
¾ cup freshly grated Parmesan          chives and season with salt
cheese (190ml)                         and pepper. Mix well and
5 tablespoons finely chopped fresh     set aside.
chives (75 ml)
Salt to taste                          Using a serrated knife, cut
8 tablespoons (1 stick) of unsalted    In a large bowl mix all of
butter at room temperature             the spices with the softened
1 teaspoon of curry powder (15ml)      butter.
½ teaspoon of dried thyme (2ml)
½ teaspoon of cayenne powder           Thaw the lobster tails.
(2ml)                                  Rinse then and pat dry.
½ teaspoon of cumin (2ml)              Turn the lobsters upside
½ teaspoon of ground cardamom          down with the shell on the
(2ml)                                  counter, and using kitchen
1 large Vidalia onion cut into large   Preheat the grill to
wedges                                 375°F/190°C or medium
3 cups of chicken broth (750ml)        high heat
3 teaspoons freshly grated ginger
(15ml)                                 Place the onions in a large
2 teaspoons of ground coriander        cast iron skillet. Cook
(10ml)                                 without oil over moderate
2 teaspoons of ground cumin (10ml)     heat without stirring for 8
½ teaspoon of cayenne pepper           minutes or until the onions
½ cup of olive oil (125ml)             Combine all the ingredients
4 tablespoons of rice wine vinegar     and vegetables into a large
(50ml)                                 plastic bag, toss to coat and
3 tablespoons of orange juice          refrigerate overnight.
(45ml)
6 garlic cloves, minced                Preheat the grill to
2 tablespoons of freshly grated        375°F/190°C or medium
ginger root (30ml)                     high heat.
3 tablespoons of curry powder
6 bone-in leg of lamb steaks (1/2     Place the lamb steaks in a
inch thick)                           sealable plastic bag. Add oil
¾ cup of olive oil (175 ml)           and mint. Toss to coat and
2 tablespoons of chopped fresh mint   refrigerate overnight.
(30ml)
1 cup white wine (250ml)              Combine all of the chutney
Salt and pepper to taste              ingredients in to a bowl and
                                      mix. Place in a dish and
Chutney                               refrigerate until time to
1 seedless watermelon                 Carve the watermelon into
½ cup of honey (150ml)                triangles. Drizzle with
¼ cup of freshly chopped mint         honey and mint leaves and
leaves (60ml)                         serve.




2 pounds salmon fillet                Cut the salmon fillets into
1 ¼ cups bread crumbs (310 ml)        cubes and place into a food
4 large shallots, finely chopped      processor with a metal
1 cup cooked bacon, finely chopped    blade. Pulse gently until
(250ml)                               ground. Scrape the
¾ cup chopped flat leaf parsley       contents into a large bowl.
(180 ml)                              Add shallots, parsley,
2 ½ tablespoons maple syrup           bacon, lemon zest and
(37ml)                                maple syrup. Add
6oz fresh crab meat                   Combine all of the above
1 ½ cups breadcrumbs (375ml)          ingredients. (Except ½ cup
1 cup finely chopped green onion      [125ml] of breadcrumbs)
(125ml)                               into a bowl and mix. Form
1 teaspoon finely chopped jalapeño    into patties. Dip in
2 ½ tablespoons mayo (37ml)           remaining breadcrumbs.
½ teaspoon celery salt (2.5ml)        Cover and refrigerate until
½ teaspoon ground black pepper        time to grill
(2.5ml)
½ cup cous cous (125 ml)              Boil ¾ cups (190ml) of
1 ½ cups fresh plum tomatoes,         water. Place cous cous in a
chopped and seeded (375 ml)           heat proof dish and pour
1 cup chopped parsley (250 ml)        boiling water over top.
4 green onions, chopped               Cover and leave to soak for
2 tablespoons chopped fresh mint      15 minutes. Fluff with fork.
(30 ml)
½ cucumber, seeded and diced          Add all the ingredients
4 radishes, chopped                   except the avocados and
CHARRED SHARK TACOS WITH MINT CHARRED SHARK TACOS
RECADO                        WITH MINT RECADO

3 shark fillet, 1 inch thick                In a blender puree the
5 chipotle chiles, seeded and               chipolte, chili powder,
deveined                                    oregano, salt, lime zest and
1 teaspoon chili powder (5ml)               olive oil.
1 tablespoon of oregano (15ml)
1 ½ teaspoon salt                           Place fish in a resealable
¾ cup of fresh orange juice (190ml)         Puree first 9 ingredients a in a
½ cup of chopped onion (125ml)              blender. Add oil gradually as
¼ cup of fresh lime juice (60ml)            machine continues to mix.
¼ cup of coarsely chopped fresh cilantro    Season with salt and pepper.
(60ml)
3 garlic cloves, coarsely chopped           Transfer ½ cup(125ml) of the
2 tablespoon of dried oregano (30ml)        remaining Mojo to a small dish;
1 teaspoon of ground cumin (5ml)            cover and refrigerate.
1 teaspoon of grated orange peel (5ml)
1 ½ poundsof grated lime peel (5ml)
1 teaspoon of ground lamb sausage,          4 6-inch pita a plastic sealable
                                            Place pork inbreads, cut off ¼ of
squeezed form casings.                      each pita
1 cup of chopped onions (250ml)
1 ½ teaspoon salt (7ml)                      Mix tomatoes with chopped
1 ½ teaspoon pumpkin pie spice (7ml)        chives and balsamic vinegar.
1 teaspoon cayenne (5ml)
                                            Serve lamb burgers in pita, with
Combine ingredients, and mix well.          Taziki and diced tomatoes.
Using moistened hands, form lamb
6 large (4 patties) and (8oz ea)
burgersSpanish Onionslet marinate           Place 2 cups of the wood chips
1 cup of bread crumbs (250ml)               in water and soak for 1 hour.
2/3 cup chicken broth (175 ml)
1 pound of fresh veal sausage               To build a smoke pouch, drain 2
1 teaspoon of dried oregano (5ml)           cups (500ml) of the wet wood
1 teaspoon of dried sage (5ml)              chips and squeeze excess water
½ teaspoon of dried cumin (2ml)             out. Spread wet wood chips on
3 tablespoons of pine nuts (45ml)           a large piece of aluminium foil.
3 cups apple wood chips                     Place 1 cup (250ml) of dry wood
3 sprigs fresh thymeseeds (5ml)
1 teaspoon sesame                           Stir sesame and mix a dry
                                            chips on top seeds in them
4 cups (1000ml) of thinly sliced Napa       skillet over medium heat until
cabbage (about ½ large head)                golden. (about 3 minutes) set
½ cups thinly sliced green onions (125ml)   aside
3 tablespoons rice vinegar (50ml)
2 tablespoons of peanut oil (30ml)          Combine cabbage and green
1 tablespoons of minced fresh ginger        onions in a large bowl. In a
(15ml)                                      separate bowl mix together
1 teaspoon of oriental sesame oil (5ml)     vinegar, peanut oil, ginger,
1 teaspoon of sugar (5ml)                   sesame oil and sugar to
½ cup of light mayo (125ml)                 Whisk mayo and lime juice and
2 tablespoons of fresh lime juice (30ml)    curry powder in a large bowl.
1 tablespoons of curry powder (15ml)        Add remaining ingredients, and
4 cups of thinly sliced green cabbage       toss to combine.
(1000ml)
2 carrots peeled coarsely grated
2 green onions thinly sliced
2 tablespoons of dried cranberries (30ml)
1 small jalapeno seeded and minced.
4 whole boneless duck breasts               Marinade
                                            Combine wine, marmalade, oil,
Marinade                                    garlic, savoury and pepper into a
2 star anise                                small bowl.Put duck into a clear
½ cup of dry white wine (125ml)             plastic bag and pour marinade
1/3 cup of orange marmalade (75ml)          onto the duck.
1 tablespoon of canola oil (15ml)           Refrigerate for 4 hours or
1 garlic clove, minced                      overnight.
1 teaspoon of ground summer savoury
(5ml)
6 chicken thighs with skin and bone in   Remove Chicken the
                                         Rub for Duck from
6 chicken drumsticks                     In a small bowl, combine rub
                                         ingredients. Rub all over
Rub for Chicken                          chicken. Place in a plastic bag in
2 tablespoons ground French roast coffee refrigerator and allow to
(30ml)                                   marinate overnight.
2 teaspoons freshly ground black pepper
(10ml)                                   Oil grill and preheat grill to 350ºF
1 clove garlic, minced                   /180ºC. Place chicken on grill
  teaspoons of cinnamon (10ml)
2 10 ounce smoked pork chops
4                                        and cook with lid down for 7-8
                                         To prepare barbeque sauce,
                                            pour cold coffee, chicken broth,
Southern BBQ Sauce                          ketchup and brown sugar into a
¾ cup of low-salt chicken broth (175ml)     skillet. Grate in onion and add
½ cup of freshly brewed coffee (125ml)      mustard and Worcestershire
½ cup of ketchup (125ml)                    sauce, chipotle, garlic and salt.
½ cup (packed) golden brown sugar
(125ml)                                     Place skillet over medium high
1/3 cup of grated onion (75ml)              heat and let mixture come to a
¼oranges
4 cup of rye whiskey (50ml)                 boil. Turn heat slice 3 of the
                                            Peel, seed and to low.
1 mango, peeled, cut from the pit and       oranges and place the slices in
cubed                                       a large bowl. Add the mango,
2 bananas, sliced                           bananas, strawberries and
1 cup sliced fresh strawberries             coconut. Set aside
¼ cup vanilla yogurt (50ml)
½ cup unsweetened, toasted coconut          Grate 1 teaspoon of the zest
2 teaspoons finely chopped fresh mint,      form the remaining orange and
plus a few sprigs for garnish (10ml)        juice the orange. Place the zest
                                            and juice in a small bowl.
 6 pound Veal Shoulder                     To make Southwestern Rub,
For the Southwestern Rub:                  place all rub ingredients in small
2 teaspoons chili powder (10ml)            bowl and stir until blended. Rub
1 teaspoon cumin, ground (5ml)             evenly over veal. Rest in the
1 teaspoon oregano, ground (5ml)           fridge for 4 hours or overnight.
1/2 teaspoon garlic powder (3ml)
1/2 teaspoon onion powder (3ml)            Soak 2 parts of the chips in
1/2 teaspoon black pepper, ground (3ml)    water for 1 hour.
1/4 teaspoon cinnamon, ground 1.5ml)       Preheat grill to 250º F/120ºC
8 cups mesquite wood chips.
½ pork loin roast sliced horizontally      Remove smoke pouch, and
                                           To make from marinade Drain
                                           wipe clean. Using a sharp knife,
Marinade                                   cut pork down the center
3 tablespoons rice wine vinegar (45ml)     lengthwise 3/4 of the way
½ cup white wine (125ml)                   through the meat. Do not cut
1 cup canned peaches (250ml)               completely through side. It
2 tablespoon ginger (30ml)                 should open like a book.
1 jalapeno
1 white onion, chopped                     Combine the stuffing ingredients
½ cup mint (125ml)
Grits                                      in a bowl. Spoon the stuffing in
                                           Grits
2 cups polenta, NOT instant(500ml)         Butter a non-stick round pan.
½ garlic clove, minced
1 tablespoon hot sauce (5ml)               Heat chicken stock in sauce
1 teaspoon seasoned salt (5ml)             pan, over medium heat and add
1 teaspoon fresh ground pepper (5ml)       garlic. Using a whisk, slowly
¾ cup grated cheese- Gruyere or            add polenta in steady stream
Cheddar(190ml)                             into chicken stock, whisking
3.5 cups chicken broth (500ml)             constantly. Reduce heat to low
1/3 cup butter (80ml)
½ pound chorizo sausage, sliced 1/8 inch   Grill the sausage in through-
                                           and stir until cookeda skillet over
thick                                      medium-low heat for 10 minutes
4 cups white chicory or curly              to render fat.
Endive(1000ml)                             Remove from pan, drain on
1 cup roasted garlic vinaigrette(250ml),   paper towels and set aside.
store bought
2 medium tomatoes cut into eighths         Place chopped chicory and
¼ pound Asiago cheese, finely shaved       cilantro into large bowl, add
½ cup cilantro, chopped (125ml)            tomatoes and toss.
1 ½ lbs large shrimp in the shell, legs    Add Asiagoshrimp, remove the
                                           Devain the cheese and cooled
removed                                    legs and leave the shells on.
                                           Place deviened shrimp in a clear
Marinade                                   plastic bag and set bag in bowl
18 green onions (3 bunches) divided        with ice.
12 medium cloves garlic, chopped
12 tablespoons (1 ½ sticks) unsalted       Melt butter in a skillet at medium-
butter (180 ml)                            low heat. Chop green onions
1/3 cup dry white wine (340 ml)            (reserving 2 tablespoons for
½ teaspoon Tabasco sauce (2.5 ml)          garnish) and garlic and add to
6 lbs Pork Butt                             In a food processor, add
                                            rosemary, parsley, thyme,
¼ cup brown sugar                           oregano, brown sugar, chilli,
1 tablespoon of chilli flakes (15ml)        onion salt and oil. Grind all the
½ cup of parsley (125ml)                    ingredients together. Rub this
3 tablespoons of rosemary (45ml)            paste mixture all over the pork
2 tablespoons of oregano (30ml)             butt.
1 tablespoon of thyme (15ml)
1 tablespoon onion salt (15ml)              Refrigerate Pork Butt overnight.
2 tablespoons olive oil (30ml)
2 egg whites                                Place the cup of wood chips
                                            Score on 1fat cap and preheat
2 cups whole blanched almonds (500 ml)      into a bowl of water to soak for 1
½ cup brown sugar (125 ml)                  hour minutes.
1 ½ teaspoons ground cinnamon (7.5 ml)
1 teaspoon chilli powder (5ml)              Pour egg whites into a bowl and
1 teaspoon cumin (5ml)                      whisk until frothy. Add almonds
1/8 teaspoon salt (.5 ml)                   and toss until they are coated.
1 teaspoon cayenne(5ml)                     Drain the excess egg white for
1 tablespoon of salted butter, melted (15   the almonds and set aside.
ml)
2 papayas, peeled and julienned            In a large bowl combine the
1 red finger chile pepper, seeded, veined, julienned papaya, onion and
and finely chopped                         pepper. Add chilli pepper,
1 tablespoon cilantro, chopped (15ml)      chopped cilantro and garlic.
1 clove garlic, minced
2 teaspoons hot bean paste (10ml)          In another bowl combine hot
1 teaspoon sugar (5ml)                     bean paste, sugar, salt and lime
½ teaspoon salt (2.5ml)                    juice. Mix well. Add to the
The juice of 2 limes                       ingredients in the large bowl and
   red pepper, bone in
½chicken legs,chopped and julienned
8                                          toss tothe chicken legs in a large
                                           Place combine.
6oz can frozen lemonade concentrate,        sealable plastic bag.
thawed
1 tablespoon of soy sauce (15 ml)           Pour the lemonade concentrate
 A dash of hot sauce                        into a medium glass bowl. Add
1 teaspoon of celery salt (5 ml)            soy sauce, celery salt and garlic.
2 fresh garlic cloves                       Mix. Pour the marinade into the
¼ cup fresh mint                            plastic bag, coating the chicken.
Salt to season                              Reserve some marinade for
Pepper to season butt end, 6 to 8
1 sugar-cured ham,                          basting.
                                            To prepare the rub place mixed
pounds                                  peppercorns, mustard seeds
                                        and fennel seeds in a coffee
Rub                                     grinder and blitz Pour ground
4 tablespoons mixed peppercorns (60 ml) spices in a bowl and add
2 tablespoons mustard seeds (30 ml)     cinnamon, salt, sugar, marjoram
2 tablespoons fennel seeds (30 ml)      and sage. Mix well. Apply the
1 tablespoon ground cinnamon (15 ml)    rub by massaging the mixture
1 tablespoon kosher salt (15 ml)        into the cured ham. Place the
3 tablespoons brown sugar (45 ml)       ham in a large sealable plastic
4 ears sweet corn, husks and silks         Place 2 cups (500ml) of wood
removed                                    chips into a bowl of water to
2 tablespoons olive oil (30ml)             soak for 1 hour.
6 slices bacon, minced
1 cup diced onion (250ml)                  To build a smoke pouch, drain 2
½ cup diced red bell pepper (125ml),       cups (500ml) of the wet wood
½ cup diced yellow bell pepper (125ml)     chips and squeeze excess water
1/2 teaspoon dried hot pepper (5 ml)       out. Spread wet wood chips on
½ cup flour (125 ml)                       a large piece of aluminium foil.
1 cups chicken Gold (1000ml)
4 pound Yukon stock potatoes, parboiled    Place 2 cups of the of dry wood
                                           Place 1 cup (250ml)wood chips
and peeled (500g)                          in water and soak for 1 hour.
Olive oil for brushing potatoes
¼ teaspoon freshly ground black pepper     To build a smoke pouch, drain 2
(1.25 ml)                                  cups (500ml) of the wet wood
¼ teaspoon salt (1.5ml)                    chips and squeeze excess water
2 tablespoons of rosemary, chopped         out. Spread wet wood chips on
(30ml)                                     a large piece of aluminium foil.
                                           Place 1 cup (250ml) of dry wood
3 medium of hickory wood rounds
3 handfuls beets sliced into chips         chips beets and mix pot
                                           Place on top in a largethemof
1/3 cup balsamic vinegar (75 ml)           water and bring to a boil. Turn
1 clove garlic, peeled and crushed         down heat and let simmers until
1 teaspoon chopped fresh rosemary (5       beets are slightly cooked. Drain
ml)                                        and cool.
1 teaspoon herbes de Provence (5 ml)
½ teaspoon celery salt (2.5 ml)            Peel and slice the beets and put
                                           into a sealable plastic bag. Add
                                           balsamic vinegar, garlic,
2 Veal Blade Steaks 4lbs each (1.8kg)      rosemary, bowl, stir together the
                                           In a small herbes de Provence
Rub                                        spices. Rub spice mixture
2 tablespoon black peppercorns, crushed    evenly over meat, coating the
(30ml)                                     entire surface. Set on tray and
2 teaspoon salt (10ml)                     cover with plastic wrap.
3 tablespoons brown sugar (45ml)           Refrigerate for 4 hours and up to
2 teaspoon ground ginger (10ml)            overnight.
2 teaspoon ground cinnamon (10ml)          Remove steaks from refrigerator
1 1/2 teaspoons ground anise seeds         20 minutes prior to cooking.
(7ml) trimmed Lamb Loin, cut into 1-inch
2 lbs                                      Preheat barbeque to 220° F/104
                                           Combine marinade ingredients
cubes                                      in a bowl and mix well. Place
                                           cubed lamb in a sealable plastic
MARINADE                                   bag. Pour marinade over lamb.
1 cup yoghurt (250ml)                      Seal bag and refrigerate for 6
4 tablespoons chopped mint (60ml)          hours or overnight.
2 tablespoon garlic, minced (30ml)
The zest of 1 lemon                        Wipe off marinade and thread
The juice of 1 lime                        lamb cubes evenly on to 6
3 tablespoons olive oil (45ml)             soaked bamboo skewers.
2 pork tenderloins, cubed in to 1 inch      Combine marinade ingredients
pieces                                      in a bowl and mix well. Place
                                            cubed pork in a sealable plastic
Marinade                                    bag. Pour marinade over pork.
½ cup olive oil (125ml)                     Seal bag and refrigerate for 6
1 teaspoon lemon pepper (5ml)               hours or overnight.
2 tablespoons lemon juice (30ml)
2 tablespoons fresh chopped oregano         Remove pork from marinade
(30ml)                                      and wipe excess marinade off.
2 tablespoons garlic, crushed (30ml)
15 small red skinned baby potatoes          Par boil the potatoes whole in
8 rosemary stalks, soaked in water for 30   salted water for 10 minutes.
minutes                                     Allow to cool and drain.
2 tablespoons garlic, chopped (30ml)
¼ cup oil (60ml)                            Half the potatoes and place in a
Salt and Pepper to taste                    plastic bag. Drizzle with oil and
                                            chopped garlic. Seal bag and
                                            let marinate at room
                                            temperature for 20 minutes.
1 side of salmon, cleaned with skin on       Place the salmon on a non-
¼ cup maple syrup (60ml)                    reactive tray. In a small bowl
1 teaspoon cracked pepper (5ml)             mix together maple syrup,
The juice of 2 lemons                       lemon juice, olive oil and
¼ cup olive oil (60ml)                      pepper. Pour over salmon to
                                            coat evenly. Cover with plastic
                                            wrap and let marinate for 20
Salt and pepper to taste                    minutes in the refrigerator.
1 cedar plank, soaked in water for 1 hour
1 lb summer green beans (.5 kg)             Preheat the barbeque high heat
                                            In a large pot set over to 375°
3 cloves garlic                             boil 6 cups of water. Have
1 teaspoon salt (5ml)                       ready a large bowl filled with
¼ cup extra virgin olive oil (60ml)         cold water and ice. Add green
2 tablespoons red wine vinegar (30ml)       beans to boiling water and cook
2 teaspoons honey (10ml)                    over high heat for 2-3 minutes.
1 cup shallots, thinly sliced (250ml)       The beans should turn a bright
½ cup pitted Kalamata olives (125ml)        green colour. Strain the beans
½ teaspoon black pepper, freshly ground     in a colander and immediately
(2.5ml) and Basting sauce
Marinade                                    plunge in ice bath. This will help
                                            In a large bowl combine all
1.5 cups coconut milk (375ml)               marinade ingredients and mix
1 tablespoon grated lime peel (15ml)        until well combined. In a
3 tablespoons fresh lime juice (45ml)       separate small bowl add ½ cup
8 cloves garlic, minced                     of the marinade whisk in the
2 green onion, finely chopped               honey and reserve for basting
2 teaspoons crushed coriander seeds         the kabobs later.
(10ml)
1 teaspoon ground cumin (5ml)               Rinse chicken with cold water
1 teaspoon ground paprika (5ml)             and pat dry. Place chicken on
Marinade                                    8 wooden skewers 10 inch
1.5 pounds pork tenderloin (700gr)          (25cm) soaked in cool water 1
½ cup vegetable oil of oil (125ml)          hour prior to grilling
3 tablespoons of Soya sauce (45ml)          1 tablespoon vegetable oil for
3 teaspoons of ground cumin (15ml)          brushing (15ml)
1 teaspoon freshly ground pepper (5ml)

Dipping sauce                               Cut pork tenderloin in 4 inch
1 tablespoon vegetable oil (15ml)           (10cm) by 1 inch (2.5cm)
1 medium onion, chopped fine
1 centre cut salmon side skin on            lengths. Place the pork strips in
                                            Place the salmon in a non-
1 tablespoon freshly ground pepper          reactive dish. Squeeze lemon
(15ml)                                      and lime juice equally over fish.
Juice of 1 lemon                            Sprinkle with chopped thyme,
Juice of 2 limes                            oregano and drizzle with oil.
2 tablespoons fresh thyme, chopped
(30ml)                                      Refrigerate for 30 minutes.
2 tablespoons oregano, chopped (30ml)
2 tablespoons olive oil (15ml)              Preheat grill to 325°F/162°C
Salt and pepper to taste
A head of cauliflower                       Using a small pairing knife cut
2 teaspoons salt (5ml)                      the cauliflower from its core into
2 teaspoons red curry paste (10ml)          2 inch (5cm) florets. In a large
Juice of 1 lime                             pot set over high heat boil 10
1 teaspoon sugar (5ml)                      cups (2.5L) of water with salt.
½ cup coconut milk (125ml)                  Prepare an ice bath by placing
6 10 inch (25cm) wooden bamboo              cold water and ice in a large
skewers                                     bowl. Add cauliflower to boiling
                                            water and cook for 3 minutes.
                  skewers halved lengthwise Strain 2 cups (500ml) of the
Soak woodentomatoes,in cool water 1
1 ½ lbs plum                                Place cauliflower in a colander
(680gr)                                     wood chips in water and soak
1 poblano chili                             for 1 hour.
1 large onion, quarter lengthwise
1 large yellow pepper, quarter              To build a smoke pouch, drain 2
1 head of garlic cloves removed, skin on cups (500ml) of the wet wood
¼ cup corn oil (60ml)                       chips and squeeze excess water
2 - 10 inch (25cm) wooden skewers           out. Spread wet wood chips on
soaked in cool water and drained 1 hour a large piece of aluminum foil.
prior to grilling
8 tomatillos, husks discarded               Place 1 cup papery husk off the
                                            Discard the (250ml) of dry wood
2 fresh jalapeno chilies with seeds,        Tomatillo. Rinse under warm
chopped                                     water to remove sticky film.
1 cup of fresh coriander leaves, washed
well and spun dry (250ml)                   Quarter the tomatillos place in
¼ cup water (60ml)                          blender add the jalapeno,
1 medium sweet red pepper, diced fine       coriander and water.
 2 shallots diced fine                      Puree until very smooth.
1 teaspoon coarse salt (5ml)
                                            Pour mixture into a bowl and
5 tablespoons extra virgin olive oil (75ml)   Heat 3 tablespoons (45ml) of oil
1 medium Spanish onion, minced                in skillet over medium heat. Add
1 egg                                         onions and sauté until soft.
3 tablespoons chopped fresh parsley           Transfer to large bowl and cool.
(45ml)                                        Add egg and 2 tablespoons
1 tablespoon anchovy paste (15ml)             (30ml) parsley, anchovy paste,
1 teaspoon fresh rosemary, minced (5ml)       rosemary and thyme. Mix in
2 teaspoons fresh thyme, (10ml)               breadcrumbs until well
1.5 cups coarse fresh white breadcrumbs       combined.
(375ml)
¼ cup chopped chives (60ml)                   Season the stuffing with pepper
                                              Preheat barbeque to 375°
2 shallots diced                              F/190° C.
4 ears fresh corn with husks
4 small mouth bass fillets weighing ½         Carefully peel away the
pound each (220gr) skin removed, cut in       cornhusks and set aside. Pull all
half                                          silk off each cob.
Juice of 2 lemons
4 tablespoons unsalted butter (60ml)          Holding, the cobs upright, sliced
Salt and pepper to taste                      downward with sharp knife,
1-lemons cut into wedges for garnish fillet
2 3 pound salmon trout (steel head)           cutting cups corn in of wood
                                              Place 2off the(500ml) rows.
with skin on, bones removed (1.3 kg)          chips in a bowl of cool water, let
¾ cup toasted pumpkin seeds (190ml)           soak for 1 hour.
½ cup dried mushrooms (125ml)
¼ cup olive oil (60ml)                     In a coffee grinder or food
1 teaspoon salt (5ml)                      processor, add the pumpkin
1 teaspoon freshly ground pepper (5ml)     seeds, mushrooms. Process
Juice of 2 lemons                          until a rough powder is
3 lemon wedges for garnish                 achieved. Remove from
6 large bone in, skinless chicken breasts, grinder and place in a small of
                                           Prepare the rub by mixing all
pounded to ¾ inch thick.                   the ingredients together in a
                                           small bowl. Rinse and pat the
Rub                                        chicken breasts dry. Sprinkle
1 tablespoon ground cinnamon (15ml)        equal amounts of the rub
½ teaspoon of nutmeg (2.5ml)               mixture on each piece of
1 teaspoon chili powder (5ml)              chicken and rub it into the meat.
1 teaspoon coriander (5ml)                 Be sure to rub the mixture into
½ teaspoon cardamom (2.5ml)                both sides of the chicken
                  powder (5ml)
1 teaspoon garliccut into wedges
1 yellow tomato,                           breasts. Place the saladbreasts
                                           Combine all of chicken
2 red tomatoes cut into wedges                ingredients into a large bowl.
1 cucumber peeled, quartered
lengthwise, seeded and chopped                Drizzle with dressing of your
½ red bell pepper, seeded and chopped         choice and serve.
2 yellow bell pepper, seeded and
chopped
1 small red onion, cut into thin wedges
2 ribs of celery, halved lengthwise and
chopped
 4 whole 1 lb snapper, scaled, bones &     Prepare barbeque for grilling
fins removed                               with indirect heat by preheating
                                           one side of the grill to
2 tablespoons extra-virgin oil (30ml)      350°F/176°C and leaving the
4 small garlic cloves, sliced paper-thin   other side of the grill off.
Salt and pepper to taste
4 teaspoons of softened unsalted butter    Heat 2 tablespoons (30ml) of
(20ml)                                     olive oil on medium heat in a
1 leek, green part cleaned and thinly      small sauté pan. Add the garlic,
sliced lb racks of baby back ribs,
3 -1 ½                                     shaking the panmix together rice
                                           In a small bowl constantly to
membrane removed                           wine vinegar, pineapple juice,
3 cups of apple wood chips (750ml)         lime juice, sugar, garlic, chili
                                           puree, and lemongrass.
Thai Marinade
2 tablespoons peanut oil (30ml)            Cover with plastic wrap and
2 teaspoons of sesame oil (10ml)           refrigerate until time to serve
2 tablespoons fish sauce (30ml)            with the ribs.
2 tablespoons garlic, minced (30ml)
1 tablespoon fresh ginger, minced (15ml)
1 pound ground turkey                      Preheat grill to whisk together
                                           In a large bowl 375°F/190°C or
1 tablespoon curry powder (15ml)           medium high heat.
3 green onions, finely chopped
1 garlic clove, finely chopped             Combine all ingredients in a
2 teaspoons grated ginger (10ml)           bowl. With cold-water
1 tablespoon cinnamon (15ml)               dampened hands, shape into a
½ tablespoon all spice (7.5ml)             4, ¾ -inch thick patties. Place
½ tablespoon coriander (7.5ml)             on tray. Cover and refrigerate
Salt to taste                              until ready to grill.
1 large egg, beaten oil (30ml)
2 tablespoons olive                        Place mushrooms stemmed
8, 3 inch round Portabello mushrooms,      side up on a baking sheet.
stems removed
Salt and pepper to taste                   Combine stuffing ingredients,
6 plum or roma tomatoes, cut into thin     except for shaved parmesan
slices                                     cheese, in a bowl.

                                           Using a spatula, place stuffing
Stuffing                                   on top of mushrooms.
14 oz tin artichoke hearts, drained and
8 ripe plum tomatoes stem end removed Prepare barbeque for grilling
and cut in half lengthwise                 with indirect heat by preheating
1 tablespoon extra virgin olive oil (15ml) one side of the grill to
1 tablespoon Balsamic Vinegar (15ml)       200°F/100°C or medium low
Salt and fresh ground pepper to taste      heat and leaving the other side
                                           of the grill off.

                                           Drizzle olive oil on tomatoes and
                                           season with salt and pepper.
2 racks of Beef Ribs                    In a small bowl combine all rub
9 cups hickory wood chips (2250ml)      ingredients. Rub the mixture
                                        vigorously and evenly over beef
Rub                                     ribs. Place beef ribs large
2 tablespoons paprika (30ml)            sealable plastic bag and place in
3 tablespoons brown sugar (45ml)        fridge for 5 hours or overnight.
1 tablespoon dry mustard (15ml)
1 tablespoon ground ginger (15ml)       Place 6 cups of the wood chips
2 teaspoons onion powder (10ml)         in water and soak for 1 hour.
8 boneless skinless salt (15ml)
1 tablespoon kosherchicken breasts      To make the crust, combine all
2 tablespoons olive oil (30ml)          the ingredients in a food
Salt and pepper to taste                processor. Pulse until well
                                        combined and a chunky paste
Crust                                   has formed.
1 cup of vegetable oil (250ml)
3 cups crushed tortilla chips (750ml)   Prepare barbeque for grilling
1 cup toasted pine nuts (250ml)         with indirect heat by preheating
¼ cup Dijon mustard (60ml)              one side of the grill to
2 tablespoon liquid honey (30ml)
1 Suckling pig approx. 12 – 14 pounds   250°F/125°C or medium and
                                        Wash pig with cold waterlow
(5.44kg – 6.35kg)                      pat dry with paper towels. Place
12 cups apple wood smoking chips (3    pig on a large tray. Rub the pig
litres)                                with the rub mixture inside the
                                       cavity and all around the outside
Rub                                    of the pig. Cover with plastic
½ cup ground black pepper (125ml)      wrap and place the pig in the
½ cup paprika (125ml)                  fridge to rest overnight or up to
½ cup Turbinado or brown sugar (125ml) 24 hours.
¼ cup kosher salt (60ml)
16 Chicken drumsticks                  Using a sharp knife cut ½ cm
                                        deep diagonal slashes on each
Marinade                                side of the drumstick.
¼ cup fresh grated ginger (60ml)        (approximately 3 slashes per
2 tablespoons garlic, minced (30ml)     drumstick)
1 teaspoon chilli powder (5ml)
2 lemons juice and zest                 Place slashed chicken into a
¼ cup chopped fresh mint (60ml)         large sealable plastic bag.
1 teaspoon cracked pepper (5ml)         Place all marinade ingredients in
6 medium red bell peppers               a small bowl and of the peppers
                                        Slice the tops off mix together.
¼ cup unsalted butter (60ml)            about a ½ inch (8 mm) from
3 tablespoons corn oil (45ml)           stems. Remove seeds and
3 cups corn kernels fresh or frozen     cores carefully. Cut a thin slice
(750ml)                                 off of the bottom of each pepper
1 large white onion chopped fine        without cutting into the cavity –
1 medium red pepper chopped             this will allow them to stand
1 medium yellow pepper chopped          without wobbling.
1 small jalapeno chopped fine
1 teaspoon white pepper (5ml)           Melt butter and oil in a medium
6 small sweet potatoes                     Preheat barbeque to
¼ cup vegetable oil (60ml)                 220°F/104°C or medium heat.

Orange Pecan Butter                        Scrub sweet potatoes clean and
½ cup unsalted softened butter (125ml)     prick all over with a fork. Rub
2 teaspoons liquid honey (10ml)            with oil and season with salt and
Juice and zest of 2 oranges                pepper. Wrap with aluminium
¼ cup chopped roasted pecans (60ml)        foil and place the potatoes on a
½ teaspoon of dry mustard (2.5ml)          tray.
½ teaspoon dried chilli (2.5ml)
½ cup ketchup (125ml)                      Add ingredients to a pot and
½ cup sugar (125ml)                        simmer over low heat for 20
¾ can crushed tomatoes (175ml)             minutes.
1 tablespoon paprika (15ml)
1 tablespoon dry mustard (15ml)            Refrigerate mixture overnight
1 teaspoon cayenne pepper (5ml)            before serving.
5 cloves garlic, chopped
½ onion, chopped

½ cup Dijon mustard (125ml)                In medium sized bowl whisk
½ Chipotle pepper, chopped                 together the dried mustard,
3 tablespoons honey (45ml)                 Chipotle pepper, honey, cider
1 tablespoon cider vinegar (15ml)          vinegar, grainy mustard,
1 tablespoon grainy mustard (15ml)         Tumeric and pepper.
2 cloves garlic, roasted
Pinch of Tumeric                           Squeeze 2 cloves of roasted
Pepper to taste                            garlic onto a board and mash
                                           into a paste with the side of a
30 21/25 tiger prawn shrimp, cleaned,      knife. Add thein largeand mix.
                                           Place shrimp sauce sealable
deveined in shell                          plastic bag
1 Chipotle in Adobo sauce, chopped
3 cloves garlic, chopped                   In a medium sized bowl, mix
1 tablespoon sugar (15ml)                  together the Chipotle, garlic,
Juice of two limes                         sugar and salt.
1 cup pineapple juice (250ml)
Salt to taste                              Add lime juice and pineapple
                                           juice.
6 large new potatoes, sliced into disks    Preheat barbeque to
2 white leeks, chopped into ¼ inches       325°F/162°C or medium heat.
3 cloves garlic, sliced
10 fresh sage leaves                       Tear off a large piece of foil
10 Pancettas, cooked and thickly sliced.   (enough to make an 8 x 8
3oz Gorgonzola Cheese                      package), place 1/3 of the
½ cup cream (125ml)                        potatoes on foil and season with
Salt and pepper to taste                   salt and pepper.

                                           Top with ½ of the leeks,
8 pounds Picnic Pork Shoulder            Mix the rub ingredients together
                                         in a medium sized bowl. Rub
Rub                                      evenly all over pork shoulder.
1 cup of brown sugar (250ml)             Place pork in a large sealable
1 tablespoon red pepper flakes (15ml)    plastic bag and refrigerate
1 tablespoon dry mustard (15ml)          overnight or up to 24 hours.
2 teaspoons garlic powder (10ml)
2 teaspoons onion powder (10ml)          Remove the pork from the bag
2 teaspoons paprika (10ml)               and set it aside so that it may
8 peaches, marjoram (5ml)
1 teaspoon pit removed and cut into      come to room temperature.
                                         In a large saucepan, combine
halves                                   the bourbon, honey, syrup,
                                         nutmeg, pepper, and sugar.
Marinade                                 Heat over medium low heat for
½ cup bourbon (125ml)                    10 minutes or until mixture
1 tablespoon honey (15ml)                thickens
½ cup maple syrup (125ml)
¼ teaspoon fresh nutmeg (1.25ml)         Layer peaches on tray and
1 teaspoon fresh black pepper (5ml)      squeeze lemon juice over
2 tablespoons of sugar leg of
5 to 5 ½ pounds boned (30ml)lamb         peaches so that they do not
                                         To prepare the marinade, add
                                         garlic, brown sugar and the zest
Marinade                                 and juice of one lemon to a mini
10 garlic cloves                         food processor. Start the
The juice and zest of one lemon          processor and gradually add oil
2 tablespoons brown sugar (30ml)         to the mixture until thick and
1 ½ tablespoons olive oil (22ml)         emulsified.

Stuffing                                 Place the lamb in a large
1 tablespoon olive oil (15ml) each about sealable bag and pour the
Four 1-inch thick veal chops,            To prepare the marinade whisk
12 ounces                                together white wine, lemon juice,
                                         walnut oil, rosemary and pepper.
Marinade                                 Place the veal into a sealable
½ cup white wine (125ml)                 plastic bag, pour the marinade
Juice of 1 lemon                         over top, make sure the meat is
2 garlic cloves, chopped                 covered entirely and refrigerate
3 springs Rosemary, chopped              for at least 1 ½ hours.
¼ cup olive oil
¼ cup walnut oil vinaigrette (75ml) (see
1/3 cup mustard                          To prepare the rub, in a small
                                         Thickly peel the celery root as
recipe below)                            you would an orange, then cut
1 celery root, 14 to 16 ounces           into1 cm thick disks and cut
Juice of ½ an orange                     again into matchstick sized
½ cup diced carrots (125ml)              pieces. Place the celery root in a
1 large granny smith apple, quartered,   bowl of acidulated water (water
cored, and sliced into matchsticks       with orange juice added) to
3 tablespoons chopped hazelnuts (45ml)   prevent browning while
                                         preparing the remaining
Mustard Vinaigrette                      ingredients.
4 red peppers                                 Cut peppers in half lengthways
2 large garlic cloves cut into thin slivers   Scrape out and discard the
4 tablespoons olive oil (60ml)                cores and seeds. Drizzle olive
3 tablespoons pesto (45ml)                    oil, season with salt and pepper
Salt and freshly ground pepper                and add a few slivers of garlic
8 balls of Boccocini cheese, sliced           into the cavity of each pepper.

                                              Preheat the grill to 375°F/200°C
                                              or medium high heat
5 pounds bone-in lamb shoulder                In a medium bowl mix together
9 cups of cherry wood (2 ¼ litres)            all marinade ingredients.

Marinade                                      Place lamb in a large sealable
3 tablespoons soya sauce (45ml)               baggie and pour marinade over
½ cup of green onion (125ml)                  top.
1 tablespoon ginger (15ml)
1 tablespoon garlic (15ml)                    Shake the baggie to ensure the
2 tablespoons rice wine vinegar (30ml)        marinade has coated the entire
2 teaspoons 5 spice powder (10ml)
3 pounds bone-in sirloin steaks               surface of the lamb.
                                              Place marinade ingredients into
2 tablespoons olive oil (30ml)                bowl and mix well. Place the
salt and pepper to taste                      steaks in a sealable plastic bag
                                              and pour the marinade overtop.
Marinade                                      Seal the bag and place into the
1 cup red wine (250ml)                        refrigerator for 3 hours.
1 tablespoon cracked black pepper
(15ml)                                        Pre-heat barbeque to
2 rosemary stalks, chopped coarsely           375°F/190°C or medium high
1 cloves garlic, chopped coarsely
3 pound fresh clams                           heat. of the Lemon Grass
                                              Put all
                                              Butter ingredients into a pot and
Lemon Grass Butter for Clams                  let simmer over medium high
½ cup butter, melted (125ml)                  heat until flavours are infused.
2 cloves garlic, chopped
1 cup tomatoes, chopped (250ml)               Preheat grill to 375°F/ 190°C or
The juice of 1 lemon                          medium high heat.
3 tablespoons of white wine (45ml)
1 teaspoon hot pepper flakes (5ml)            Scrub and rinse clams well.
1 stalk lemon grass, peeled and chopped
1 pound frozen King Crab Legs, thawed         Combine all lemon grass butter
                                              ingredients in large sauce pan.
Lemon Grass Butter                            Let simmer over medium high
½ cup butter, melted (125ml)                  heat until flavours are infused.
2 cloves garlic, chopped
The juice of 1 lemon                          Preheat grill to 375°F/190°C or
3 tablespoons of white wine (45ml)            medium high heat.
1 teaspoon hot pepper flakes (5ml)
1 stalk lemon grass, peeled and chopped       Rinse crabs legs well. Place
1 tablespoon olive oil (15ml)                 crab legs on grill and cook for 4-
3 pork tenderloins, 12oz (350g) each     In a medium bowl mix together
10oz firm goat cheese (300g)             goat cheese, lemon zest,
2 lemons and zest                        oregano, salt and pepper.
2 tablespoons fresh oregano, roughly
chopped (30ml)                           Using a sharp knife, carefully
Salt and pepper to taste                 open the tenderloins like a book
1 cup spinach leaves washed and dried    by making a slit down the length
(250ml)                                  of the meat without going all the
3 tablespoons olive oil (45ml)           way through the other side. Lay
18 21/25 large tiger prawns, peeled &    the meat between two sheets of
                                         Combine marinade ingredients
deveined                               for shrimp. Place shrimp in a
6 bamboo skewers soaked in water for 1 resealable plastic bag. Pour
hour                                   marinade over shrimp, seal
                                       plastic bag and let marinade in
Shrimp Marinade                        fridge for 30 minutes
2 limes
1 tablespoon rice wine vinegar (15ml)  Preheat barbeque to
2 tablespoons white sugar (30ml)       400ºF/200ºC or high heat and oil
¼ cup cilantro, chopped (60ml)
1 cup of light soy sauce (250ml)       grill.
                                       Rinse fish under cold water and
2 tablespoons peeled and minced ginger   pat dry. Place the fish in a
(30ml)                                   sealable plastic bag.
2 teaspoons dried chilli flakes (10ml)
2 tablespoons, white granulated sugar    Combine marinade ingredients
(30ml)                                   in a small non-reactive bowl and
5 cloves garlic, minced                  whisk together. Reserve 1 cup
1 tablespoon sesame oil (15ml)           (250ml) of marinade for basting
2 teaspoons cracked Sichuan              later. Pour the remainder over
peppercorns (10ml) 1.5 pounds each
4 Cornish game hens                      In medium bowl bag. Place
                                         fish and seal themix together
(680g)                                   garlic, Worcestershire sauce,
2 lemons and zest                        dry mustard, red pepper flakes
2 teaspoons red pepper flakes (10ml)     and vegetable oil.
1 tablespoon chopped garlic (15ml)
1 tablespoon Worcestershire sauce        Remove the zest from the
(15ml)                                   lemons and add to the bowl of
1 teaspoon dry mustard powder (5ml)      marinade ingredients. Remove
¼ cup vegetable oil (60ml)               the white pith from lemon and
Salt and pepper to taste (Baked for 1
6 large Russet Potatoes                  discard. Chop the peeled lemon
                                         Cut baked and cooked potatoes
hour at 400°F/200°C and cooled)          in half, length ways
1 cup bacon, cooked and chopped
(250ml)                                  Scoop flesh from potatoes
1 tablespoon olive oil (15ml)            leaving ¼ inch in each potato.
2 cups Provolone cheese, shredded
(500ml)                                  Drizzle with olive oil. Add salt
¼ cup green onions, chopped (60ml)       and pepper to taste
Salt and pepper to taste
                                         Sprinkle with green onions,
8 pounds beef brisket with ½‖ fat cap       To make marinade, place
12 cups Apple Wood Chips                    ingredients into a small bowl and
Meat injector needle                        mix well.

Rub                                         Using a barbeque injector
½ cup brown sugar (125ml)                   needle, fill injector with marinade
2 tablespoons chilli flakes (30ml)          and inject the rub covered beef
1 teaspoon nutmeg (5ml)                     brisket throughout. (Follow
1 teaspoon dried thyme (5ml)                manufactures instructions)
1 teaspoon oregano (5ml) deveined
12 6/8 shrimp, peeled and                    In a medium bowl, mix
½ cup cream cheese (125ml)                  cheeses, chives, roasted garlic
½ cup goat cheese (125ml)                   and salt and pepper. Combine
2 tablespoons chives, chopped (30ml)        well.
2 tablespoons roasted garlic (30ml)
Salt and pepper to taste                    Butterfly the shrimp using a
12 sheets proscuitto, thinly sliced         sharp knife (cut shrimp
                                            lengthwise ¾ of the way though,
                                            so shrimp opens up like a book.)
12 ½ inch thick lamb chops                  Place lamb chops in large
                                            sealable plastic bag.
Marinade
1 tablespoon garlic, chopped (15ml)         Combine marinade ingredients
1 tablespoon fresh ginger, chopped          in medium bowl. Mix well and
(15ml)                                      pour over lamb chops. Place in
¼ cup cilantro, chopped (60ml)              the fridge for 6 hours.
¼ cup Soya sauce (60ml)
¼ cup cider vinegar (60ml)                  Remove lamb chops from
1 teaspoon dry mustard (5ml) kg)
4-5 pounds lamb ribs (1.8-2.2               Soak 2 cups of wood Discard
                                            marinade and pat dry.chips
3 dried ancho chilli stems removed           (500ml) in water for 1 hour.
1 teaspoon red chilli flakes (5ml)           Drain chips and mix with 1 cup
1 tablespoon cumin seed (15ml)               of the dry chips (250ml). On a
1 tablespoon black peppercorns (15ml)        large piece of aluminium foil
3 tablespoons salt (45ml)                    place the chips and wrap up to
3 tablespoons sugar (45ml)                   form a secure but loose
Olive oil for drizzling                      package. Using a fork poke
                                             holes threw the aluminium foil,
Barbecue Sauce
1 centre cut tenderloin sliced into 1/2 inch this will allow smoke to escape.
                                             In a small bowl mix together all
portions (8mm)                               ingredients until well combined.
1 tablespoon blackening spice (15ml)
(recipe follows                              Place in the refrigerator and
1 teaspoon dried basil (5ml)                 allow to sit for 1 – 2 hours.
2 tablespoons olive oil (30ml)

Crustini                                  To make Crustini, mix butter,
1 French stick sliced into ½ slices (8mm) rosemary salt and pepper
¼ cup of softened butter (60ml)           together in a small bowl
12 Figs                                    Cut into the figs halfway, being
4 walnuts                                  careful not to go all the way
¼ pound of blue cheese (113g)              through. In a small bowl mix
1 tablespoon cognac (15ml)                 together blue cheese, cognac,
¼ pound proscuitto, thinly sliced (113g)   walnuts and pepper. Mix
1 teaspoon cracked pepper (5ml)            together using a fork until well
                                           blended.
Raspberry Vinegar
½ cup frozen defrosted raspberries         Stuff the figs with cheese
(125ml) hot banana pepper, diced into
1 Spanish                                  mixture. cucumber by cutting
                                           Prepare Wrap proscuitto evenly
small pieces                               into 2 inch rounds. Scoop out
2 cups chopped yellow tomato, peeled       the seeds and flesh in the centre
and seeded (500ml)                         of the cucumber using a melon
1 yellow pepper, small dice                baller or spoon. Be careful not to
3 scallions, split and diced               go all the way through the cup.
3 cucumbers                                (Place scooped cucumber into a
2 tablespoons fresh basil, chopped         bowl). Carve out enough of the
(30ml)                                     cucumber to leave a ½ inch (8
12 large Sea Scallops (15ml)
1 tablespoon tarragon                      mm) border, bowl sides spices
                                           In a medium alongmix all and
1 tablespoon blackening spice (15ml)       together well.
(see recipe)
12 large tortilla chips                    Place in an air tight jar

Guacamole                                  In a medium bowl, mash
2 large ripe avocados                      avocado flesh with a fork. Add
1.5 tablespoon lime juice (22.5 ml)        lime juice, onion, chilli, cumin,
2 tablespoons finely chopped red onion     and salt. Mix to combine.
(30ml)
2 pounds ground sirloin                    Gentlysirloin, pepperoni,
                                           Place fold in tomato and
1 cup chopped pepperoni (250ml)            Parmesan cheese and pizza
1/3 cup grated Parmesan cheese (75ml)      sauce into a large bowl. Mix
2 tablespoons canned pizza sauce (30ml)    ingredients until well combined.
8 slices 1/8 inch thick Provolone cheese
Salt and pepper to taste                   Using your hands form 8 burger
8 onion cheese buns                        patties. Place burgers on a tray.

                                           Preheat barbeque to
5 pounds slab country style pork ribs      375°F/190°C ormedium sized
                                           Melt butter in a medium high
                                           skillet at high heat. Add onions
Rib Rub                                    and sauté for 2-3 minutes or
1 tablespoon paprika (15ml)                until translucent. Add the
3 tablespoons brown sugar (45ml)           remaining sauce ingredients.
1 teaspoon chili powder (5ml)              Reduce heat to medium low and
2 teaspoon garlic powder (10ml)            allow sauce to simmer for 15-20
2 teaspoon onion powder (10ml)             minutes. Remove from heat.
1 teaspoon dried thyme (5ml)
1 teaspoon dried oregano (5ml)             Rib sauce can be made in
6 cups strong brewed tea of your choice      Stir all ingredients into a large
(1 ½ litres)                                 pitcher and allow to cool.
5oz Dark rum
The juice of 2 oranges                       Serve over crushed ice.
2 tablespoons honey (30ml)




8 Italian sausages                           Preheat one side of the
1 pound pizza dough                          barbeque to 375°F/ 190°C or
3 tablespoons cornmeal (45ml)                medium high heat and the other
3 tablespoons Dijon mustard (45ml)           side to 300°F/150°C or medium
2 tablespoons chopped fresh rosemary         low heat.
(30ml)
Pepper to taste                              Oil the grill.
8 pogo sticks soaked in cool water for 1
hour                                         Place sausages over the
2 x 4 lb rack of veal ribs (2 x 1.8 kg)      In a foodhigh heat side of the all
                                             medium processor combine
                                             marinade ingredients and
Marinade                                     process until a smooth paste is
8 whole green onions                         achieved. Set aside ½ cup
2 tablespoons fresh thyme leaves (30ml)      (125ml) of the marinade for
2 teaspoons ground allspice (10ml)           basting.
1 teaspoon salt (5ml)
2 teaspoons ground black pepper (10ml)       Place veal ribs on a large baking
1 teaspoon nutmeg (5ml)                      tray and pour marinade over the
1 teaspoon cinnamon each
4 lamb racks 5 bones (5ml)                   veal. Turn veal to make meat is
                                             Season lamb racks with salt and
1 ½ cups shelled pistachios (375ml)          pepper.
1/2 cup maple syrup (125ml)
2 tablespoons olive oil (30ml)               Blend nuts, lemon zest, olive oil
The zest of 2 lemons                         and maple syrup to form crust.
1 tablespoon cracked black pepper
(15ml)                                       Pat crust evenly on racks,
Salt to taste                                pressing down lightly.

1 pound spinach cleaned and dried            Wrap in plastic wrap and
                                             In a medium sized bowl whisk all
(454g)                                       dressing ingredients together
½ cup alfalfa sprouts (125ml)                starting with the yoghurt.
½ cup crumbled feta cheese (125ml)
1 royal gala apple sliced into matchsticks   Cover and let stand in the
                                             refrigerator for 1 – 2 hours to
Dressing                                     allow the flavour to develop.
½ cup low-fat yoghurt (125ml)
2 teaspoons minced fresh garlic (10ml)       In a large bowl toss the spinach
½ cup chopped fresh parsley (125ml)          together with dressing. Add the
2 x 14 oz cans of black beans, drained     Place salad dressing ingredients
and rinsed (2x 397 ml)                     into a small bowl. Mix until well
2 vine-ripened tomatoes chopped            combined.
4 green onions chopped
½ cup cilantro leaves (125ml)              In a large separate bowl mix
1 cup grated provolone cheese (250ml)      together the black beans,
½ cup goat cheese (125ml)                  tomatoes, chopped green onion
                                           and cilantro leaves.
Dressing
6 x 6oz of garlic trout fillet           Place frozen, with bean
2 clovessteelheadminced skin removed Toss dressingdefrosted mixture
(6 x 170 g)                              blackberries in a colander set
2 tablespoons olive oil (30ml)           over a bowl. Allow the juice to
Salt and pepper to taste                 drain through by pressing down
                                         with a spatula. You should have
Blackberry Glaze                         1 cup (250ml) of juice in a bowl.
2 cups previously frozen black berries,  Discard seeds.
defrosted (500ml)
1 tablespoon chopped fresh ginger (15ml) In a small saucepan add the
1 Chipotle chilli breasts, skinless
8 large chicken seeded and diced         limejuice, Chipotle, ginger,
                                         In a medium bowl, whisk
boneless                                   together the sugar, vinegar and
                                           chilies. Add the tangerine zest,
¼ cup sugar (60ml)                         tangerine juice, tequila, lime
½ cup unseasoned rice vinegar (125ml)      juice, peanut oil, mint and salt.
1 teaspoon dried chili peppers (5ml)
The zest and juice of 6 tangerines         Rinse the chicken in cool water
3 tablespoons gold premium tequila         and pat dry.
(45ml)
1 tablespoon fresh lime juice (15ml)
6 veal loin chops, 1‖ thick (16mm)         Place chicken breasts in a large
                                           Combine all the marinade
                                           ingredients into a bowl and mix
Marinade                                   well. Slice the fennel and add
½ cup Calvados (125ml)                     half to the marinade. Reserve
3 cloves garlic, crushed                   the other half for the smoking
2 tablespoons olive oil (30ml)             pouch. Place the veal in a
1 tablespoon fresh oregano (15ml)          sealable plastic bag and pour
½ teaspoon dried thyme (2.5ml)             marinade overtop. Seal the bag
¼ teaspoon freshly ground pepper           and toss to ensure the veal is
(1.25ml)
½ cup Kalamata olives, chopped and         In a coated with marinade.
                                           well medium sized bowl
pitted (125 ml)                            combine all above ingredients.
½ cup Nicoise olives, chopped and pitted   Stir well. Cover and let marinate
(125 ml)                                   in the refrigerator for 2 – 3
½ cup Sicilian stuffed olives, chopped     hours.
and pitted (125 ml)
½ red onion, chopped fine                  Serve with crusty bread.
1 tablespoon olive oil (15ml)
1 tablespoon red wine vinegar (15ml)
5 leaves fresh basil, chopped
6 cups assorted fresh summer greens (1   In a medium bowl combine all
5 litres)                                dressing ingredients and whisk
½ cup thin sliced red onion (125ml)      together. You may also use a
½ cup julienne red pepper (125ml)        food processor for this. Taste
½ cup julienne yellow pepper (125ml)     and adjust seasoning if
8 oz goat cheese (227g)                  necessary.
½ cup toasted pine nuts (125ml)
                                         Place the greens, onions and
Dressing                                 peppers in a large serving bowl
6 cup ruby port (125ml)
½Quails, deboned                         and toss gently. over medium
                                         Heat orange juice
3 cups apple wood                       heat until almost bubbling.
12 bamboo skewers soaked in water for 1
hour                                    Place couscous in large bowl.

Marinade                                 Pour hot orange juice over
1 cup white wine (250ml)                 couscous and stir. Cover with
The zest of two lemons                   plastic wrap and let sit 10
4 sprigs tarragon, chopped               minutes. Fluff with fork, add
2 teaspoon pepper
2 racks of venison (10ml)                Pulse all ingredients inpine nuts,
                                         scallions, cranberries, a coffee
                                         grinder and then rub all over
Rub                                      meat. Place venison in
½ cup of dried porcini mushrooms         refrigerator and marinade for 1-2
2 teaspoons of 5 peppercorn mix (10ml)   hours.
1 teaspoon sage (5ml)
1 tablespoon salt (15ml)                 Preheat one side of barbeque to
                                         375°F/190°C or medium high
                                         heat and the other side of
4 large yams sliced ½ inch thick on an   barbeque to to 375°F/190°C or
                                         Preheat grill 250°F/120°C or low
angle                                    medium-high heat.
salt and pepper to taste
2 tablespoons olive oil (30ml)           Drizzle yams with olive oil, salt,
                                         pepper.
Filling
1 cup crumbled goat cheese (250ml)       Sear on medium-high heat 1-2
3 tablespoons basil (45ml)               minutes per side or until slightly
salt to taste                            softened.
pepper to brussel sprouts halved
2 pounds taste                           Soak bamboo skewers in water
2 tablespoons olive oil (30ml)           for one hour.
salt and pepper to taste
2 cups port (500ml)                      Place Brussel Sprouts in a bowl.
bamboo skewers
                                         Pour port over Brussel Sprouts
                                         and cover with plastic wrap.
                                         Place in refrigerator and
                                         marinate for 30 minutes.
1 Slab Pork Belly cured with sugar (3      In a medium bowl, combine rub
lbs/1.36 kg)                               ingredients. Rub onto the pork
                                           belly, coating the meat.
Rub                                        Massage the rub vigorously into
¾ cup brown sugar (180ml)                  flesh slightly tearing the micro
1 tablespoon dried oregano (15ml)          fibers of the meat.
2 teaspoons chili flakes (10ml)
2 teaspoons onion powder (10ml)            Place the pork belly in a large
2 teaspoons garlic powder (10ml)           sealable plastic bag and seal.
2 teaspoons cracked black pepper (10ml)
12- 1 inch thick Brioche bread slices      Place in the refrigerator tobutter
                                           In a small saucepan melt
(8mm)                                      over low heat, let cool slightly.
1 cup brown sugar lightly packed (250ml)
5 eggs + 1 egg yolk                        In a medium bowl whisk
1 ½ cups milk (375ml)                      together sugar and eggs.
2 tablespoons dark rum (30ml)              Gradually add milk and cream,
2 cups whipping cream (500ml)              cinnamon, nutmeg, orange zest
1 ½ tsp cinnamon (7.5ml)                   and melted butter stirring
A pinch nutmeg                             constantly to achieve an evenly
12 slices of 1 orange
The zest of maple cured ham (1.6 cm x      mixed batter.
                                           Place ham on a flat surface and
2.5 cm)                                    cut a small triangle 1 inch in
12 medium sized eggs                       width (6cm) from the center to
1 x 12 cup capacity muffin tray (1 x 250   outer edge of each ham piece.
ml cup capacity)                           This helps create an even
                                           bottom for the ham cup.

                                           Place one slice of ham evenly
                                           into each muffin cup of the
1 coil wheel of sausage, 8‖ in diameter    baking tray,in a skillet the bottom
                                           Melt butter ensuring over
(51cm) available by special order from     medium heat. Add onion and
butcher                                    sauté until golden and
                                           caramelized (approximately 5
Hash                                       minutes). Add potatoes, salt,
3 tablespoons unsalted butter (45ml)       pepper and cook for 15 minutes
1 medium onion, diced                      or until golden brown. Reduce
18 baby potatoes, cooked and cut in half   heat to low to keep hash mixture
½ cup fresh basil roughly chopped          warm while you prepare your
(125ml)beefeater tomatoes, halved
6 large                                    sausage.
                                           Preheat barbecue to
2 garlic cloves, finely sliced             300°F/150°C or medium low
2 teaspoons honey (10ml)                   heat.
1 tablespoon balsamic vinegar (15ml)
plus 1 tablespoon to drizzle (15ml)        Place tomato halves cut side up
1 tablespoon olive oil (15ml) plus 1       on a baking sheet or perforated
tablespoon to drizzle (15ml)               barbeque tray. Divide garlic
Salt and black pepper to taste             slices between the tomatoes
1 tablespoon chopped flat-leaf parsley     and place the garlic slices on top
(15ml)                                     of each tomato half. Drizzle with
9 nectarines, halved and pitted           Preheat the barbecue to
3 tablespoons honey (45ml)                350°F/176°C or medium heat.
The juice of 2 limes
1 pint vanilla ice cream (500ml)          In a small bowl mix together the
                                          honey and lime juice.

                                          Brush the cut sides of the
                                          nectarines with honey- lime juice
                                          mixture.
1 pound ground chuck steak (500g)         Soak bamboo skewers for 1
1 medium onion, grated with cheese        hour in cool water.
grater
4 garlic cloves, crushed                  Place the ground steak, grated
2 teaspoons paprika (10ml)                onion, minced garlic, paprika,
1 teaspoon dried marjoram (5ml)           marjoram and caraway into a
1 teaspoon ground caraway (5ml)           large bowl. Add salt and pepper
1 teaspoon cracked black pepper (5ml)     and mix well.
2 teaspoons salt (10ml)
1 medium butternut squash (30ml) and
2 tablespoons vegetable oil peeled       Divide the mixtureof the8 equal-
                                         Preheat one side into
sliced into ¼ inch rounds                barbeque to 370°F/187°C or
2 Japanese eggplants, sliced into ½ inch medium high heat and the other
disks                                    side to 300° F/149°C or medium
2 tablespoons olive oil (30ml)           heat.
½ cup smoked almonds, roughly chopped
(125ml)                                  Place the cut squash and
½ cup goat cheese, crumbled (125ml)      eggplant on a large metal tray.
Salt and pepper to taste                 Drizzle evenly with olive oil and
Marinade                                 season cupssaltlitre) of wood
                                         Soak 4 with (1 and pepper.
4 Cornish game hens 1- 1.5 pounds (500    chips in water for 1 hour.
–750 g)
1 cup red raspberries (250ml)             To make a smoke pouch,
½ cup rice wine vinegar (125ml)           squeeze excess water from
1 tablespoon white sugar (15ml)           chips. Divide the wet chips over
The juice of 2 limes                      2 pieces of aluminium foil, add 1
3 cloves garlic, crushed                  cup of dry chips (250ml) to each
3 tablespoons chopped fresh mint (45ml)   and mix well. Fold the foil up to
¾pork olive oil (190ml) skin removed
2 cup tenderloins, sliver                 make 2 sealed pouches. Using
                                          In a small bowl mix together all
3 cups apple wood chips (750ml)          the rub ingredients.
Arugula & Parmesan Cheese Salad          Rub mixture vigorously over
(recipe below)                           pork, coating the meat. Place
                                         pork in a large sealable plastic
Rub                                      bag and put in the refrigerator
¼ cup coarse salt (kosher or sea) (60ml) for 3 hours.
3 tablespoons sweet paprika (45ml)
2 tablespoons garlic powder (30ml)       Place 2 cups (500ml) of apple
2 tablespoons onion powder (30ml)        wood chips into water to soak
2 pounds lean ground buffalo meat           In a medium bowl, combine
(900grams)                                  butter, green onion, cilantro,
½ cup butter, softened (125ml)              parsley and hot red pepper.
1 green onion, finely chopped
2 tablespoons cilantro, chopped (30ml)      On a piece of plastic wrap or
2 tablespoons parsley, chopped (30ml)       waxed paper, form the mixture
1 small hot red thai chili pepper, finely   into a cylinder, about 1 inch (1.5
minced                                      cm) in diameter. Wrap and close
Salt and pepper to taste                    the ends. Place the butter
Approximately 36 Tortilla Chips             cylinder in the freezer to solidify.
                                            Preheat one side of the
                                            barbecue to 275°F/135°C or
2 cups Monterey Jack Cheese, grated         medium low heat. Leave the
(500 ml)                                    other side of the barbeque off to
1 medium red onion, chopped                 prepare for indirect grilling.
1 Poblano chili, sliced thin
1 Thai chili, chopped finely                Arrange a layer of tortilla chips
                                            on a foil-covered baking sheet
Sour cream for garnish                      or smoke proof platter. Scatter
Salsa for garnish
1 pound tiger prawns (21/25 count),         some shrimp onion and chili
                                            Place cheese,in a medium bowl.
peeled and de-veined (500grams)             Toss with olive oil and season
Salt and pepper to taste                    with salt and pepper.
1 tablespoon olive oil (15ml)               In a medium size bowl whisk
                                            together lemon pepper,
Baste                                       mustard, honey, orange juice
1 teaspoon lemon pepper (5ml)               and Worcestershire sauce.
½ cup prepared mustard (125ml)
2 tablespoons honey (30ml)                  Slice red peppers into 6 pieces
2 tablespoons orange juice (30ml)
1 small poblano pepper, seeded and          In large skillet heat Oil each
                                            and remove seeds. oil over
diced                                       medium heat until almost
1 Serrano chilli, seeded and finely diced   smoking, add the chillies and
1 Thai chilli, finely diced                 allow to cook for 2 minutes or
1 tablespoon olive oil (15ml)               until slightly charred.
2 canned chipotle peppers in adobo
sauce, minced                               Add garlic and onion and sauté
1 small white onion small dice              until translucent.
1 tablespoon minced garlic (15ml)
1 cup tomato saucebarbeque sauce
1 cup store bought (250ml)                  In a the remaining pan
                                            Add medium sauceingredients
(250ml)                                     combine all ingredients except
½ cup mint jelly (125ml)                    the cilantro and salt. Bring to a
1 tablespoon hot sauce (15ml)               gentle boil over low heat.
1 tablespoon lemon juice (15ml)
1 tablespoon lime juice (15ml)              Allow sauce to simmer for 5
¼ cup diced fresh cilantro (60ml)           minutes. Remove from heat
salt to taste                               and stir in the cilantro and salt to
                                            taste.
2 sides baby back ribs approx. 3 lb eachPlace ribs in a non reactive
                                        glass dish.
Marinade                                Mix marinade ingredients in a
2 cups cola (500ml)                     medium sized bowl.
½ cup bourbon (125ml)                   Pour marinade over ribs and
½ cup brown sugar (125ml)               cover with plastic. Allow to
2 tablespoons dry mustard powder (30ml) marinade for 4 hours.
2 tablespoons chilli flakes (30ml)
1 tablespoon minced fresh garlic (15ml) Preheat charcoal grill to or
1.5 lb jumbo shrimp 16/20 count, peeled 350°F/176°C or medium a large
3 springs of fresh rosemary bruised     Place cleaned shrimp in heat.
and deveined                                 sealable plastic bag.

Marinade                                     In a separate bowl combine
3 tablespoons olive oil (45ml)               marinade ingredients. Pour over
Juice and zest of 2 oranges                  shrimp and toss to coat.
Juice and zest of 1 lime
1 teaspoon dried chilli flakes (5ml)         Allow shrimp to marinate for 15
1 tablespoon sugar (15ml)                    minutes (no longer as the
14 large jalapenos                           shrimp sharp knife, cut from
                                             Using awill begin to cookalong
1 package cream cheese (250grams),           the length of the jalapeno (being
room temperature                             careful not to cut through to the
4 slices of bacon, fried crisp and           other side) to create a pocket.
crumbled                                     Leave the tops intact.
1 tablespoon fresh oregano (15ml)
½ cup fresh chives, minced fine (125ml)      Using the knife carefully devein
2 green onion, minced fine                   and remove seeds from the
The zest of 1 lemon                          chilli. Toss chillies with olive oil.
salt and pepper to taste
Salad                                        Cook tortellini in a large pot of
3 green zucchini                             boiling salted water until just
3 yellow zucchini                            tender. About 5 minutes Drain in
1 pound of fresh cheese-stuffed tortellini   a colander and rinse under cold
(500g)                                       water to chill. Drain well.
½ cup of Kalamata olives, pitted (125ml)
1/3 cup of oil-packed sun dried tomatoes,    In a medium bowl, whisk
chopped (80ml)                               together vinaigrette ingredients.
1/3 cup of flat-leaf parsley, coarsely
chopped (80ml)
20 (21/25 size count) Tiger Prawns,          In a small bowl, whisk three
                                             Cut each zucchini into together
peeled and de-veined                         raspberry vinaigrette thyme
15 medium scallops, cleaned and de-          leaves, and pepper.
bearded
12 bamboo skewers soaked in water for 1 Place shrimp and scallops in a
hour                                    large sealable baggie. Pour
                                        marinade over seafood and
Marinade                                place in the refrigerator for 30
1 cup of raspberry vinaigrette (250ml)  minutes.
2 sprigs of fresh thyme leaves
6 new potatoes                                Preheat one side of the
2 white onions, sliced                        barbeque to 325ºF/162ºC or
6 sprigs of fresh thyme                       medium heat. Leave one side
8 oz of unsalted butter (250g)                of the barbeque off.
4 cloves garlic crushed
Salt and pepper to taste                      In a small saucepan warm butter
Heavy Duty aluminum foil                      with chopped garlic over low
                                              heat for 5 minutes.

4 pound leg of lamb, butter flied (2 kg)      To prepare the roasted
                                              Place prosciutto, anchovies,
                                              parsley, garlic and balsamic