Fri, 21 August 2015
Beef Burger with Chile Butter Core, Dressed with Chipotle and Roasted Garlic Mayo and Guacamole
Makes 4 large burgers
Disclaimers: This isn’t a simple recipe and it involves quite a bit of prep work. The chile butter and mayo need to be made in advance, so a little planning is necessary. Stuffing a disc of flavored butter into the burger patties takes a little practice, but the result will blow your guests away. Be sure not to turn the burgers until they’ve started to get firm, and keep an eye out for flare-ups. Also please note: Warn your guests that the burgers have a molten filling or they could be in for a shock! In any case, have plenty of napkins at the ready. These are very juicy burgers.
For the chile butter:
1/2 lb | 250 g butter
2 chipotle chiles in adobo sauce
2 Tbsp | 25 mL ancho chile powder
1 head roasted garlic (see recipe below)
1/2 tsp | 2 mL salt
For the guacamole:
2 large, ripe, but still firm avocados
2 ripe tomatoes
2 Tbsp | 25 mL lime or lemon juice
1 clove garlic, finely minced
2 Tbsp | 25 mL chopped cilantro
3 tinned green chiles, rinsed, seeded, and chopped
1 finely minced jalapeño or serrano chile (optional)
For the burgers:
11/2 to 2 lb | 750 g to 1 kg ground beef,
(20 percent fat)
1/4 cup | 50 mL cold water
1/2 tsp | 2 mL garlic salt
1/2 tsp | 2 mL onion salt
1 Tbsp | 15 mL prepared mustard
Your favourite grilling rub
1/4 cup | 50 mL Margie’s Chipotle and Roasted Garlic Mayo (see recipe below)
4 slices Jack cheese (optional)
4 hamburger buns
To make the chile butter, combine all the ingredients in a food processor and blend them together until they’re smooth. Transfer the butter onto a sheet of plastic wrap and shape it into a tube 11⁄2 inches | 4 cm in diameter. Twist the ends of the tube to close it, and place it in the freezer for at least 2 hours, and preferably overnight. (It’s a good idea to make the mayo at the same time as you make the chile butter, as both improve when you let the flavors marry.)
The guacamole doesn’t keep well and should be made no more than an hour before you put the burgers on the grill. To make it, peel the avocados and remove the pits. Coarsely chop the tomatoes and avocados. (You can mash the avocados as much as you like, but I prefer
Combine the ground beef, water, garlic salt, and onion salt in a large nonreactive bowl. Mix the ingredients lightly with your hands, being careful not to overwork the beef. Split it into 4 equal portions and roll it into balls. Take the chile butter out of the freezer and slice off four 1⁄4-inch | 0.5 cm discs. Poke your thumb in the middle of each ball to create a hole and insert the disc of chile butter. Encase the butter in the burger as you shape it into a classic burger shape about 3⁄4-inch | 1.2 cm thick, ensuring that there are no openings where molten butter could run out. Set the rest of the chile butter aside to soften.
Coat the burger patties lightly with the mustard and sprinkle them with a light coating of granulated garlic, then a light coating of the rub.
Preheat the grill on medium-high for 5–10 minutes, or until the chamber temperature rises above 500°F | 260°C. Place the burgers on the grill, close the cover, and reduce the heat to medium. Cook them for about 5 minutes, keeping an eye out for flare-ups. Turn them carefully, and cook them for another 5–8 minutes, or until the patties become firm, but not hard, to the touch. If you want to add cheese, place a slice on top of each patty about 2 minutes before you plan to take them off the grill.
Transfer the burgers from the grill to a serving plate. Tent the burgers with foil and let them rest for 2–3 minutes. In the meantime, coat the cut side of each half of the buns with some softened chile butter, sprinkle them with a little granulated garlic, and toast them for 30–60 seconds on the grill.
Dress the buns with a generous slather of chipotle mayo. Place the burgers on the buns and top each burger with a big dollop of guacamole. Cover the patties with the top half of the buns and serve.
Here’s a great kitchen staple that works well baked in the oven or planked on the grill. Roasted garlic is as versatile as it is delicious. Use it as a flavor enhancer in mayo, an enricher of mashed potatoes, and a flavor note in soups and sauces—or just spread it on a piece of toasted French bread.
Preheat the oven to 350°F | 175°C (or preheat your grill in preparation for plank-cooking). With a sharp knife, slice off the top of a garlic bulb, just enough to expose the tops of the cloves. Drizzle it with a little olive oil, season it with salt and pepper, and wrap the bulb tightly in foil. Place it in the oven, cut side up, and roast it for about an hour, or until the garlic is soft and lightly browned. Once it’s cool enough to handle, you can squeeze the head and the roasted garlic comes out like toothpaste.
Margie’s Chipotle and Roasted Garlic Mayo
This invention of Calgary caterer Margie Gibb is particularly good as a dip for pieces of smoked or grilled sausage, but it’s also great on just about anything.
11/2 cups | 375 mL mayonnaise
1 whole head roasted garlic, cloves squeezed
out of their skins
1 tsp | 5 mL finely ground cumin (preferably made
from toasted cumin seeds)
1 Tbsp | 15 mL chopped chipotles in adobo sauce
(add more chipotle if you like it hot)
Whiz all of the above in a blender or food processor till smooth, then refrigerate. The flavour gets better after it's stored for even a few hours, but it's best if you make it the day before.
(Photo courtesy of the late, great Greg Athans)
Category:grilling -- posted at: 1:34pm PST
Fri, 14 August 2015
With such a hot summer here in British Columbia, it's not surprising that there are concerns about eating raw oysters, which can cause illness when they've got high levels of a naturally occuring bacterium that thrives in warm waters.
As a gesture of good will to BC's oyster farmers, and a celbration of the delicious bivalves they produce, here are a couple of my favourite ways to grill oysters. If you can't eat 'em raw, eat 'em like this and support your local growers!
Grilled Oysters with Orange-Walnut Vinaigrette
Makes 4 – 6 appetizer-sized portions
My friend Kosta the fishmonger suggested this flavor combination to me, and when I tried it out I was astonished at how well the light, refreshing vinaigrette complemented the robust flavor of the grilled oysters.
3 Tbsp | 45 mL French toasted walnut oil
1 Tbsp | 15 mL rice vinegar or champagne vinegar
1 tsp | 5 mL finely grated orange zest
1 tsp | 15 mL maple syrup
1 pint | 500 mL container of large, fresh, shucked oysters
(about a dozen oysters)
kosher salt and freshly ground pepper
neutral-flavored oil like canola or corn oil
1 orange, cut into wedges
Make the vinaigrette by whisking together the walnut oil, vinegar, orange zest and maple syrup. Set the mixture aside.
Drain the oysters and pat them dry with paper towels. Put them on a baking sheet and set them aside.
Prepare your grill for direct high heat, making sure the cooking grate is thoroughly scraped. Season the oysters with salt and pepper and drizzle them with a light coating of oil. Just before you put the oysters on the hot grill, oil it using a paper towel dipped in some oil. Carefully place the oysters on the cooking grate, making sure they don’t fall through. Grill them for a couple of minutes per side or until the’re just cooked through and the outside edges are a bit charred. Transfer the oysters to serving plates, top with a drizzle of the vinaigrette and garnish with orange wedges.
Oysters Grilled in the Shell
Beach-grown West Coast oysters usually come pre-shucked in tubs, and they’re great smoked or grilled. If you can find them live, in their shells, it’s a huge treat. I’m lucky enough to have a friend, Eric Giesbrecht, who is chef/owner/oysterman of Meta4 Foods, a distributor of premium Canadian shellfish based in Calgary. I asked him to teach me the secrets of grilling oysters in the shell and I thank him for the following guide.
Verde - Use a fist full of fresh herbs pounded to a pulpy paste with a mortar and pestle, adding some nice olive oil, a clove of garlic, a minced shallot, the zest and juice of one lime (or lemon), some coarse sea salt, and black peppercorns. “Any delicate leafy herb will do,” says Eric, “but my favourite combo of late has been tarragon and mint. Kick this one out of the known galaxy by adding freshly grated Parmesan cheese.”
Compound butter - Mix ½ lb | 250 g of softened butter with 1-2 Tbsp | 15-30 mL of smoked paprika, a pinch of chili flakes, the zest and juice of 1 lemon, 1 Tbsp | 15 mL of liquid honey, one clove of crushed garlic, and some chopped parsley for color.
Gratin – Eric likes to transfer the grilled oysters onto an oiled sheet pan, plane off slices of Gruyere, Comté, or Appenzeller cheese on top of the oysters and place the sheet pan back onto the grill. “Close the lid until the cheese is melted and unbearably sexy,” he says. “Top with sliced chives or scallions for contrasting garnish.”
Other sauce ideas: Garlic butter, hollandaise or béarnaise sauce, BBQ sauce and cheddar cheese, a simple squeeze of lemon and slop of olive oil, vegetable puree (such as one made from celery root, cauliflower, or turnip). “You can go many places with these—the cooked oyster is very friendly with many, many varieties of accompaniment,” says Eric. “Go for it.”
Category:grilling -- posted at: 3:24pm PST
Fri, 7 August 2015
Many sport fishermen consider pink salmon to be the least desirable amongst the five species of BC wild salmon, but I love it, and so do some of Vancouver’s leading chefs. Not only is pink salmon delicious and nutritious, it’s a sustainable fishery.
One of the interesting things about pink salmon: unlike the other species, which have a four-year cycle, there are only two populations of pink salmon, and on odd years like this one, they return in the millions to spawn in Pacific Northwest rivers and streams. (Along with two BC chefs I’ll be cooking a whole bunch of pink salmon at this year’s Pink Salmon Festival at Vancouver's Hadden Park on Kit's Point on August 30th from noon to 4.00 p.m. and hope to see you there!)
Pinks are smaller than their cousins, with an average size of about four pounds or two kilos, so they’re usually sold as whole fish. That means the best way to grill them is to wrap them in foil.
The following simple technique (which originally appeared in my cookbook, Barbecue Secrets DELUXE! as a way of preparing trout) gives the salmon a subtle and delicate flavor and texture, and the orange adds a lovely flavor and aroma. Get the freshest possible fish—pinks are best soon after they’re caught!
Makes 4 servings
1 whole, cleaned 4 lb | 2 kg pink salmon
kosher salt and freshly ground pepper to taste
3 Tbsp | 45 mL butter, at room temperature
2 Tbsp | 25 mL chopped fresh parsley
1/2 medium white onion, peeled and thinly sliced
2 oranges, one sliced into thin rounds, and the other sliced in half for squeezing
sprigs of parsley for garnish
Prepare your grill for medium direct heat. Tear off a strip of heavy-duty foil 21/2 times as long as the fish and double it. Spread 1 Tbsp | 15 mL of the butter evenly over the top surface of the foil. Distribute about a third of the onion slices on the foil, making a kind of bed for the salmon. Lightly season the fish inside and out with salt and pepper, and sprinkle it with chopped parsley. Place another third of the onion slices and half the orange slices inside the body cavity and the rest on top of the fish. Daub the remaining 2 Tbsp | 30 mL butter inside the fish and on top of the onion and orange slices. Squeeze half the remaining orange over everything and wrap the foil around the fish, sealing it tightly.
Place the foil package on the cooking grate, cover the grill, and cook the salmon for 10–15 minutes, or until the fish is just done (about 140 to 150˚F | 60 to 66˚C). You can poke a meat thermometer through the foil in the last few minutes of cooking to check for doneness. To serve, open up the foil, carefully transfer the fish to a warmed platter, and pour the juices left in the foil over the fish. Garnish the salmon with orange wedges and parsley sprigs, and finish it with a final squeeze of fresh orange.
[Photo of trout in foil copyright John Sinal Photography. Used with permission.]
Category:grilling -- posted at: 11:45am PST
Fri, 24 July 2015
What is perfect jerk? Is it chicken or pork? Should the meat be marinated, or just rubbed? How hot should it be? Is it best smoked, grilled, or baked in an oven?
After many years of experimentation in my own kitchen I have come up with what I think is a pretty good approximation of the best jerk that my wife Kate and I tasted during the two times we visited the beautiful island of Jamaica. Usually I make jerk chicken, but lately I’ve been cooking jerk pork, and it’s super delish.
In the past I’ve made my own jerk marinade, but these days I just use a rub. Some might call it overkill, but I like to serve jerk with a rich, spicy gravy made with chicken broth and jarred jerk marinade.
I’m also including the perfect accompaniments to a jerk dinner, a spicy but refreshing slaw, and the classic Jamaican side dish, Rice and Beans (also known as Rice and Peas).
This recipe also works well with chicken or fish.
6 nice fatty pork loin chops or pork blade steaks
Prepare your grill for medium direct cooking. Sprinkle the chops with a generous coating of the rub and drizzle them with enough oil to make them shiny. When your grill is ready, place the pork on the cooking grate and cover the grill. Turn the chops every couple of minutes till they’re done (internal temp of 140F for medium). Let them rest, tented in foil, for at least five minutes. Serve the pork with slaw, rice and beans, and jerk gravy (see recipes below).
[Alternative method: cook the pork in a smoker using mesquite, or if you can get it, pimento wood, as a flavouring agent, and finish it on the grill. This technique works great with pork bellies, or you could even do a whole pork shoulder butt roast like this.]
Jamaican-style Dry Jerk Seasoning
4 cups |1 L chicken or beef broth
Place the chicken broth in a saucepan and bring it to a rolling boil. Reduce it by at least half. Add the jerk seasoning and soy sauce (or browning) and stir it into the broth.
Quickly mix the corn starch into the cold water and immediately pour it into the gravy, stirring constantly until it thickens and turns shiny. Season it to your liking and serve in a gravy boat.
Jamaican Cole Slaw
Category:grilling -- posted at: 3:47pm PST
Fri, 10 July 2015
Rum and Honey Prawn Skewers
Category:grilling -- posted at: 1:43pm PST
Fri, 3 July 2015
Makes 4 to 6 servings
Die-hard barbecue people don’t even like to consider this technique, which I sometimes call "cheater ribs" because it goes against all the principles and values of barbecue culture. These ribs may not be smoky, and they may not be quite as flavorful as true barbecued ribs, but they’re wonderfully tender, they taste great, and they don’t take all day to cook.
The original recipe calls for a coating of mustard and barbecue rub and a Kansas City-style finishing glaze, but this Greek treatment is unusual and delicious.
2 racks side or back ribs, trimmed by your butcher
For the rub:
1/2 tsp | 2 mL crushed chiles (optional)
1 jar mint jelly
Remove the membrane from the ribs if your butcher hasn’t already done it for you. Fill a large pot with cold water and completely submerge the ribs in the water. Add the onion, peppercorns, and bay leaves. Bring the water just to a boil. With a spoon or ladle, quickly skim off the soapy scum that forms on the top of the water and reduce the heat to low. Gently simmer the ribs for about 11/4 hours, or until the bones start to poke out of the meat. Take the ribs out of the water and cool them on a cooking sheet until they are easy to handle.
Prepare your grill for direct medium heat. Sprinkle the ribs on both sides with the rub and drizzle them with a light coating of olive oil.
Category:grilling -- posted at: 1:19pm PST
Fri, 26 June 2015
Drizzle them lightly with olive oil. Prepare your grill for direct medium heat.
Grill the steaks 4–6 minutes per side, or until they’re done the way you and your guests like them (I recommend taking the steak off the heat when the meat springs back slightly when poked, which is when it reaches an internal temperature of about 125˚F | 51˚C). Remove the steaks from the grill and let them rest, tented in foil, 4–5 minutes.
Make a little bed of arugula on each plate and put the steaks on top. Crumble a little oregano on each steak, drizzle it with olive oil, and season it with a little more salt and freshly ground pepper. Garnish it with lemon wedges. The juice and oil from the steak and the squeeze of lemon will create a fabulous natural dressing for the slightly bitter arugula.
Combine the marinade/dressing ingredients in a bowl and thoroughly whisk them together. Divide the mixture in half, and set aside one half for finishing the dish.
Coat the steak with the remaining half of the mixture. Cover the baking dish with plastic wrap and marinate it for 2 hours or overnight.
Prepare your grill for high direct heat. Remove the steak from the marinade and pat it dry. Place the steak on the cooking grate and grill it on high for 30 seconds per side, just enough to get some nice grill marks on the meat. Reduce the heat to medium and cook it, turning it once or twice, for about 4–6 minutes per side, or until the thickest part of the steak has an internal temperature of 125°F | 52°C. Transfer the steak to a cutting board and let it rest, loosely tented in foil, for 5–10 minutes.
To serve the steak, carve it across the grain into thin slices and arrange the slices on plates. Sprinkle it with a little salt and pepper and spoon on some of the reserved dressing. Garnish with lemon wedges and herb sprigs.
Most barbecue cooks use meat thermometers to carefully monitor the internal temperature of big cuts of meat, but for most purposes, you can easily tell whether a steak or chicken breast is done simply by applying pressure to it with your forefinger. If the meat does not spring back, it’s still pretty raw. If it has a soft springiness, it’s medium rare and ready to take off the grill. If you press it and it feels firm and stiff, it’s overdone.
Here’s a great way to learn these hand readings. Hold your left hand in front of your chest, palm side down. Touch the meaty area between your thumb and forefinger. That’s what rare meat feels like. Now, extend your fingers so they are evenly spread out in the universal “stop right there” sign. Press the same place and you’ll find out what medium rare meat should feel like. Now make a fist and press again. That’s well done, and if your meat feels like this you should make use of the fist you just made and punch yourself in the forehead.
Category:grilling -- posted at: 4:59pm PST
Thu, 4 June 2015
Enoteca Smoked Duck Salad
Makes 8 servings as an appetizer or 4 main course servings
My wife, Kate, found this recipe many years ago in a 1990s collection of recipes from American bistros. Seattle’s Enoteca does not exist anymore, but as long as I barbecue, I will have this recipe in my repertoire. The original recipe calls for fresh papaya, which is excellent, but I like slightly tangier mango as the fruit component.
For the dressing
1/2 cup | 125 mL soy sauce
2/3 cup | 150 mL red wine vinegar
1/2 cup | 125 mL sugar
4 Tbsp | 60 mL vegetable oil
4 Tbsp | 60 mL rice wine vinegar
4 Tbsp | 60 mL raspberry vinegar
1 Tbsp | 15 mL lime juice
For the salad
1 pound smoked duck or smoked chicken
2 whole fresh mangoes
2 bags fresh baby spinach,
washed and dried well
1/2 small purple onion, diced
freshly ground pepper
1 cup | 250 mL toasted walnuts or pecans, coarsely chopped
1 lime, quartered, for garnish
To prepare the dressing, bring the soy sauce, vinegar, sugar, and oil to a boil in a medium saucepan over medium heat. Cook the mixture until the sugar is dissolved. Add the remaining ingredients and let the dressing cool. This makes enough dressing for 4 salads, but it keeps for at least a few weeks in the refrigerator.
Cut the smoked duck into bite-sized pieces. (If you are using duck that is frozen, thaw it first, heat it up in a 350˚F | 180˚C oven, then let it rest until it’s cool enough to handle.) Peel the mangoes and slice the flesh off the pits; reserve a few slices for garnish. Place the spinach, duck, mango, and onion in a salad bowl. Grind the pepper over the mixture and squeeze the juice of the lime over it. Add the nuts and just enough dressing to coat and toss. (Too much dressing drowns out the other salad fixings.) Garnish the salad with the lime quarters and the reserved mango slices.
Grilled Scallop and Cucumber Salad
Makes 6 servings
This recipe comes from Jenni Neidhart, a Calgary caterer I’ve had the pleasure of working with on occasion. It calls for Lebanese cucumbers (small, tender-skinned versions of long English cukes) as well as something called vanilla vinegar. What the heck is that, you ask? So did I. It’s champagne vinegar (which is available in gourmet food stores) infused with leftover vanilla pods for a month or more. So, when you cook any recipes from this book that call for vanilla beans, save the pods to make the vinegar in this recipe. Of course, the salad also tastes great with “plain old” champagne vinegar, or my favorite, Japanese rice vinegar.
TIP: If you can’t find large scallops or if they’re too expensive, get smaller ones and use a grill topper or veggie basket so they won’t slip through your cooking grates.
4 Lebanese cucumbers (or 1 small long English cucumber),
finely diced (leave the skin on)
1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1/2 red onion, finely diced
1 orange, zested and juiced
1 lemon, zested and juiced
1 lime, zested and juiced
1 jalapeño, seeds removed and finely diced
vanilla vinegar (or your favourite mild white vinegar)
kosher salt and freshly ground pepper
1/4 cup | 50 mL fresh mint, finely chopped
12 large scallops
sesame sea salt (optional; make it by combining sea salt and toasted sesame seeds in a mortar with a pestle or in a food processor)
Combine the cucumber, bell peppers, and onion in a medium-sized bowl. Make a vinaigrette by mixing the juice and zest of all the citrus, the jalapeño, a tiny bit of the olive oil, the vinegar, and the salt and pepper. Toss the vinaigrette with the diced vegetables, and mix in the mint. Easy as that! Chill it until serving time.
Preheat the grill on medium-high for 5–10 minutes, or until the chamber temperature rises above 500°F | 260°C. Season the scallops with a little kosher salt, drizzle them with olive oil, and place them on the grill, keeping the heat on medium-high. Cover the grill and cook the scallops for 1 or 2 minutes, then turn them and cook them for another couple of minutes, until the scallops are springy to the touch.
Serve the scallops hot over the chilled cucumber salad and finish the dish with a few drops of olive oil and a light sprinkle of sesame sea salt, if desired.
(Photo by the incomparable John Sinal. Copyright John Sinal Photography, used with permission.)
Category:grilling -- posted at: 4:33pm PST
Fri, 22 May 2015
Asian Barbecue Sauce
Makes about 21/2 cups | 625 mL
The cumin seeds in this sauce give its flavor a twist and an interesting texture. Leave them out if you want a slightly sweeter, smooth sauce. This is great as a marinade and a basting sauce for ribs and steaks but is also good with chicken and firm-fleshed fish. Be careful—its strong flavors can overwhelm what you’re cooking. If you’re going to use it as a marinade, marinate meat for a maximum of 4 hours and chicken or fish no more than an hour.
1 12-oz | 355 mL bottle hoisin sauce
1/2 cup | 125 mL light soy sauce
2 Tbsp | 25 mL sherry vinegar
4 Tbsp | 45 mL orange juice
1/2 cup | 125 mL plum sauce
1/2 Tbsp | 7 mL five-spice powder
2 Tbsp | 25 mL toasted sesame oil
2 Tbsp | 25 mL oyster sauce
6 cloves garlic, finely minced
2 shallots, finely minced
2 Tbsp | 25 mL finely minced fresh ginger
2 Tbsp | 25 mL honey
1 Tbsp | 15 mL finely chopped chives or green onion
1 tsp | 5 mL whole toasted cumin seeds
Mix all the ingredients together in a nonreactive bowl. Use the sauce soon after making it; it won’t keep more than a few days in the refrigerator.
Makes 4–6 servings
Asian-flavored meat demands an Asian-inspired slaw, and the peanuts add a nice crunch.
For the dressing:
2 Tbsp | 25 mL soy sauce
2 Tbsp | 25 mL rice vinegar
1 tsp | 5 mL toasted sesame oil
11/2 tsp | 7 mL finely minced ginger
1 tsp | 5 mL Vietnamese chili sauce
1/4 cup | 50 mL creamy peanut butter
1 tsp | 5 mL sugar
1–2 tsp | 5–10 mL water (if needed)
For the salad:
2 cups | 500 mL savoy or napa cabbage,
grated or shredded into fine slices
1 cup | 250 mL purple cabbage,
grated or shredded into fine slices
1 carrot, peeled and grated
1 green onion, chopped
1 small red bell pepper, julienned
2 Tbsp | 25 mL fresh chopped cilantro
1/4 cup | 50 mL fresh bean sprouts
1/4 cup | 50 mL dry-roasted peanuts,
coarsely chopped, for garnish
Combine the dressing ingredients and whisk them together, adding water a little at a time until the mixture is a smooth, fairly thick liquid. Toss it with the vegetables and serve the slaw immediately, garnished with the chopped peanuts.
A Toast to Spices and Nuts!
In India, the first step in almost every home-cooked dish is to toast some spices in a hot pan. The heat refreshes the spices, bringing to life the natural oils that carry their flavor. This technique works especially well with robust whole spices like cumin, coriander, and fennel seeds. All you have to do is preheat a dry sauté pan on a medium setting and toss in a handful of seeds. Shake the pan constantly, watching carefully. After about a minute, when the spices start to brown a little and give off a strong aroma, empty the pan into a cool bowl or plate to stop the toasting before they burn. In a few minutes the seeds will be ready to go into a spice mill, mortar, or coffee grinder. The difference between raw and toasted spices is like night and day.
This technique also works fabulously to toast pecans or other nuts, sesame seeds, pumpkin seeds, and pine nuts. Toast up a handful of nuts and sprinkle some on a salad for sharp, crunchy bursts of nutty flavor!
Category:grilling -- posted at: 3:56pm PST
Fri, 29 August 2014
I had a bunch of duck meat leftover from a sausage-making project and wanted to use it as an appetizer at a big party, so I came up with these tasty kebabs. The pomegranate molasses adds some tang and brings out the flavour of the duck, and the harissa sauce gives it a nice spicy kick. If you can’t find duck or it’s too pricy, this treatment would also work well with boneless skinless chicken thighs, or even lamb.
Category:grilling -- posted at: 6:00pm PST