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Chipotle Lime Steak Tacos

Prep Time: 20-60 minutes

Inactive Marinating Time: 1 hour

Cooking Time: 12-15 minutes

Tools Required: BBQ

Makes: about 24 tacos

 

3 lbs.                       striploin steak, about 4 (you can use sirloin for cost savings)

4 tbsp.                    chipotle peppers in adobo sauce

1 ea.                        lime, juice only

½ cup                    canola oil

¼ cup                     BBQ sauce, sweeter variety, not too smoky

¼ bunch              fresh cilantro, coarsely chopped (serve the rest as condiments)

½ stalk                 green onion, chopped

1 tbsp.                  minced garlic

1 tbsp.                  honey

TT                         S&P

 

1 lb.                         aged white cheddar (could also use Monterey jack, jalapeno Havarti)

½ head                 cabbage, shredded (or you can buy shredded cabbage)

2 cups                    pico  de gallo (fresh salsa, recipe is on my website, or use a jar)

1 cup                      sour cream

1 cup                      pickled jalapenos

1 recipe                pickled red onions (optional, recipe is on my website!)

24 ea.                     soft tortillas (I like flour, but you can use corn, or even hard tacos)

3 ea.                        limes, cut into wedges

1 bottle                 Valentina or your favourite hot sauce

 

• If preparing the pickled red onions, start by preparing them
• Place the chipotles on a cutting board and coarsely chop
• In a bowl combine chipotle peppers, lime juice, canola oil, BBQ sauce, fresh cilantro, green onion, minced garlic, and honey
• Whisk thoroughly to combine
• Place the steaks in a large enough dish to contain them
• Pour the marinade over the steaks and work it in, turning the steaks over to ensure they are evenly coated
• Allow to marinade for 1-2 hours
• Grate the cheese
• If preparing the pico de gallo prepare it now
• Place the shredded cabbage in a serving bowl
• Place the cheese in a serving bowl
• Place the pico de gallo in a serving bowl
• Place the pickled red onions and pickled jalapenos in serving bowls
• Preheat the BBQ to high
• Once the BBQ is hot place the steaks on
• Allow to cook with the lid closed 3-4 minutes, watching for flare up, you want some char, but you don’t want blackened steaks
• Flip over and continue to cook until nearing medium, about 8-12 minutes, depending on the thickness of your steaks and the temperature of your BBQ
• When the steaks are just about ready turn one half of the BBQ off, leaving the steaks to finish on the one side
• Using tongs, place the soft tortillas on the side of the BBQ that is turned off
• Allow them to lightly grill and warm through, 30-60 seconds, then flip
• Remove the steaks and tortillas from the grill
• Once inside, place the steaks on a cutting board and allow to rest one minute
• Meanwhile, place the tortillas in your oven, don’t even worry about turning it on, you just don’t want them to cool off too much
• Very thinly slice the steaks
• Serve the steak and tacos immediately with the shredded cabbage, pico de gallo, cheese, pickled red onion, and pickled jalapenos
• Serve with some Valentina or your favourite hot sauce and some lime wedges
• Let your guests build their own tacos as you sit back and bask in the glory of a well made half time meal!

 

Oh, and Go Broncos Go!

 

Who’s hungry?

Pickled Red Onions
1 pc. red onion
125 ml. white vinegar
2 tbsp. white sugar
¼ tsp. red pepper flakes
½ tbsp. salt

• Using a slicer, mandolin, or very thinly slicing, cut red onion into thin rings
• Combine all ingredients in bowl with red onions
• Allow to rest at least 2 hours, but overnight is better

Spiked Mexican Hot Chocolate

Prep Time: 10 minutes

Cooking Time: 10 minutes

Makes: 8-10 cups

1 cupwater

8 tbsp.cocoa

8 tbsp.sugar

6 cupshomogenized milk

1 cupsemisweet chocolate chips

1 cupheavy cream

¼ tsp.cayenne pepper

¼ tsp.nutmeg

¼ tsp.cinnamon

2 pc.cloves

1 tsp.vanilla bean paste

4 oz.espresso vodka

4 oz.Kahlua

1 cupwhipped cream

cinnamon for garnish

•Place the water, cocoa and sugar in a microwave proof container and stir together

•Heat the mixture together for 45-60 seconds, to create a chocolate syrup

•In a pot, heat the milk, chocolate chips, cream and add the syrup mixture

•Once simmering add the spices and vanilla bean paste, stir to combine and remove from the heat

•The cayenne should provide a nice mild kick, feel free to add a little extra if you choose, but keep in mind that the spice will continue to come out as it sits, so don’t overdo it

•Strain the hot chocolate to remove the cloves and then begin to assemble the Spiked Hot Chocolate

•In each glass pour ½ oz. each espresso vodka and Kahlua, then add 8 oz. hot chocolate

•Top with whipped cream and sprinkle with cinnamon

•Enjoy responsibly!

Oh, and by the way, for those of you resolving to lose weight this New Year I might pass on this one!

Who’s Thirsty?

 

 

Makes: 24 bites

Prep Time: 20 minutes

Cooking Time: 10 minutes

Special Tools: deep fryer, or deep pot with oil (always use EXTREME caution when cooking with oil on the stove!)

 

1 lb.                         fresh chevre or goat cheese

2 tbsp.                                     heavy cream

1 ea.                        lemon, zest only

2 tbsp.                                     fresh chopped mint

TT                             S&P

 

½ cup                    flour

1 cup                      panko bread crumbs

3 ea.                        eggs, whisked

¼ cup                     milk

TT                             S&P

 

½ cup                    cranberry sauce, use the previous recipe

 

• In a bowl combine the goat cheese, heavy cream, lemon zest, mint and seasoning, until a homogenous mixture
• Using your hands, portion out the goat cheese into approximately tablespoon sized balls and roll them into shape
• Assemble a breading station, starting with seasoned flour in a bowl, then with whisked eggs and milk in a second bowl, followed by seasoned panko bread crumbs in the final bowl
• Lightly dredge the goat cheese balls one at a time into the flour, then shake it off, then into the egg wash, shaking the excess off and then into the bread crumbs
• Complete the process with all of the goat cheese balls, once done, you are going to repeat the process a second time, using first the egg wash, and then the bread crumbs, skipping the flour
• Preheat the fryer to 335F and then cook the goat cheese bites until golden brown and warmed through
• Serve with cranberry dipping sauce
• Enjoy!

 

Makes: 1 dozen appetizers


Prep Time: 15 minutes

Cook Time: 10 minutes

 

For cranberry sauce:

1 cup                      fresh or frozen cranberries


¼ cup                                      sugar


nominal               cranberry juice for thinning if necessary

1 pc.                        orange, zest + juice


1 tsp.                      fresh grated ginger


Pinch                      cinnamon


Pinch                      nutmeg

 

For sandwich:


100 gr.                  triple crème brie (one small wheel)


12 slices               prosciutto

½ cup                    fresh arugula

3-4 pc.                                     brioche buns
, 24 slices total

2 pc.                        eggs


½ cup                    milk


1 tsp.                      sugar

 

• In a small pot combine, cranberries, sugar, orange juice and zest, ginger, and spices
• Bring to a simmer on medium heat, allow to simmer 12-15 minutes, until cranberries break down, and the sauce reduces to a nice syrup, watch this one fairly closely, as it can burn because of the sugar
• Set aside to cool slightly, then puree until smooth, thinning slightly with cranberry juice if necessary, the intention is to make a jam or sauce
• Up until this point everything can be prepared in advance
• Combine the eggs, milk and sugar, and whisk until combined
• Slice the brioche into ½” thick slices
• Preheat a non-stick pan to medium heat
• Smear cranberry sauce on the inside pieces of all the bread
• Layer a couple of thin slices of brie on the bottom bread, then top with arugula, followed by a slice of prosciutto, then place the top piece on
• Dip the brioche sandwiches into the egg mixture, allowing to soak slightly
• Place in the non-stick pan, and toast on either side until golden brown and the cheese has melted slightly

Serve, and enjoy these tasty bites of goodness!

Holiday Turkey Burger

Prep Time: 30 minutes

Cooking Time: 15 minutes

Feeds: 4

1.5 lbs. lean ground turkey

¼ cup bread crumbs

1 egg

1 tsp. fresh ginger

¼ cup minced onions

2 Tbsp. chopped parsley

1 clove garlic, minced

1 tsp. salt

½ tsp. pepper

6 slices stale bread, cubed

1 egg

¼ cup chicken stock

2 Tbsp. minced onion

1 tsp. fresh chopped sage

1 tsp. fresh rosemary

1 Tbsp. melted butter

Salt and pepper to taste

4 rioche buns

8 slices brie

8 slices bacon

½ cup mayo

2 Tbsp. cranberry jelly

1 cup turkey gravy

In a bowl combine cubed bread, egg, chicken stock, spices, herbs and melted butter

Mix to combine and then form into 4 stuffing patties

In a separate bowl combine turkey, egg, bread crumbs and spices

Mix to combine and then form into 4 burger patties

Combine the mayo and cranberry sauce until smooth, refrigerate

Precook the bacon slices

Preheat the oven to 450F if cooking with a pan

In a large pan or on the grill, cook the burger patties until medium

Place the brie on top of the burgers, followed by the bacon

Heat a separate pan to medium heat

Lightly grease the pan and then place the stuffing patties in the cook on both sides, 3-4 minutes

Place the burgers in the oven to melt the cheese and finish cooking, 2-3 minutes

Heat the gravy

Smear the mayo on the bottom buns and then place the stuffing patty, followed by the turkey patty, then drizzle with gravy and top with the top bun

Enjoy!

Who’s hungry?

 

Chai Egg nog

Prep Time: 20 minutes

Yields: About 1 lt.

15 whole cloves

1 Tbsp. fresh ginger, minced

2 cinnamon sticks, broken up

1 tsp. vanilla bean paste

½ tsp. whole black peppercorns

1 cup milk

4 Darjeeling tea bags (you can substitute Double Chai Tea if necessary)

4 egg yolks

¾ cup sugar

pinch salt

1 cup heavy cream

2 cups milk

½ cup spiced rum (optional, but hey it’s Christmas!)

to garnish resh grated nutmeg

Using the food processor, combine cloves, ginger, cinnamon sticks, cardamom seeds and whole black peppercorns, pulse to grind

Heat the one cup of milk, adding the pulsed spice mix, then steeping the tea bags in for 4-5 minutes

Remove from the heat and strain to remove spice mix and tea bags

In a pot combine the egg yolks, sugar and salt. Add heavy cream and remaining milk, bring to a simmer slowly, stirring constantly to avoid curdling the mixture

Once the mixture coats the back of a spoon it is ready

Remove from heat and continue to stir

Add the strained steeped milk and either serve warm or chill until cold.

Add the liquor right before serving

Garnish with nutmeg and serve

Who’s thirsty!

 

Instant Chocolate Sponge with Red Wine Raspberries

 

Yield: 6-8 servings

Prep Time: 20 minutes

Inactive Time: 20 minutes

Cooking Time: less than a minute each

Special Tools: 1 lt. ISI or siphon, 3 cartridges of nitrous oxide (NO2), 8 heavy duty paper cups, they must be paper, not wax or plastic

 **all of these items can typically be found at London Drugs**

 

This is a fun and easy cake batter to make that can come together quickly and be fun for the kids to make. It will be far more free form and rustic than a standard cake, but it will be moist and very light.

 

A word of caution, you are working with an item under pressure. When done dispensing the cake batter spray the remaining air into the sink or a wastebasket prior to unscrewing the top or you will make a big mess, and potentially hurt yourself. If you are cautious you have nothing to worry about!

 

1 pint             fresh raspberries

½ cup             sugar

¼ cup             red wine

150 ml.          homogenized milk

¾ cup             semisweet chocolate, chopped

6 tbsp.            butter

2 ea.                eggs, blended

1 cup              easy blend flour

1.25 cups      icing sugar

2 tsp.              cocoa powder

1.5 tsp.           salt

1/8 tsp.          baking soda

                        vegetable spray

 

• In a pan combine the red wine and sugar
• Bring to a simmer and cook until the sugar is completely dissolved, then add the raspberries, cook another minute and remove from the heat and set aside
• Using scissors, cut four slits into the bottom of the paper cups
• Combine the milk, chocolate and butter in bowl and microwave until melted, about a minute
• Whisk until smooth, then allow to cool slightly
• Once cooled, whisk the blended eggs in
• Sift together the dry ingredients
• Fold a third of the chocolate mixture into the dry ingredients, then stir in the remaining to form a smooth batter
• Pour the batter into the ISI canister and place the lid on firmly, ensure the rubber gasket in properly in place to ensure the seal
• Charge the batter by placing the NO2 canister into the device and screwing until you hear the gas released, repeat that with all three NO2’s
• Allow the siphon to sit at room temperature for 20 minutes
• Once the batter has sat spray the inside of the paper cup with a light dusting of cooking spray to minimize sticking
• Carefully dispense enough batter to fill the cup ¼ full
• Microwave the cake on high for 50 second
• Let rest for a few seconds and then upend the cup out onto a plate
• Repeat with the remaining cakes until the batter is used up
• Top with warm raspberries and enjoy!

 

Who’s hungry?

Panzanella Salad

Prep Time: 10 minutes

Feeds” 3-4 people

1 day old ciabatta bun

3-4 Tbsp. extra virgin olive oil

2 large vine-ripened tomatoes

2 balls of fresh mozzarella

¼ red onion

½ cup your favorite olives

4-5 leaves fresh basil

¼ cup balsamic vinaigrette

Salt and pepper to taste

Chop the bread into large chunks or cubes

Heat a pan to medium heat

Place the olive oil in the pan, followed by the bread, tossing on medium heat to lightly toast, 3-4 minutes

Chop the tomatoes into large wedges

Tear the mozzarella into smaller pieces

Cut the red onion into rings

Pit the olives

Tear the basil into pieces

Place the ingredients in a bowl and drizzle with vinaigrette, season and stir to combine

Place on a platter to serve

Enjoy!

Prep Time: 30 minutes

Cooking Time: 30 minutes

Feeds: 4 people

1.5 lbs. centre cut beef tenderloin

You have two options here, you can do 4 individual 6 oz. portions or prepare it whole and slice once roasted

2 Tbsp. canola oil

2 cups button mushrooms

2 Tbsp. shallots, minced

1 Tbsp. garlic, minced

1 tsp. fresh thyme, chopped

4 Tbsp. clarified butter or canola oil

4 oz. foie gras, deveined and sliced thinly into four

2 Tbsp. Dijon mustard

2 eggs

¼ cup milk

12 oz. puff pastry, or one large sheet if serving whole

Salt and pepper to taste

Mince the mushrooms into a small dice

Place a pan on medium heat, melt the butter, add the shallots and garlic and sauté, then quickly add the mushrooms and sauté

Season with salt and pepper, finish with fresh thyme and set aside to cool

Crack the eggs into a bowl with the milk, whisk vigorously to combine

Ensure the beef is cleaned of all excess fat and silverskin, if choosing to serve in separate portions cut into four even sizes

Heat another pan to high heat

Season the beef on all sides with salt and pepper and sear in the hot pan on all sides

Set aside to cool

Roll out the puff pastry to about ¼ inch thick, lightly dusting with flour to ensure it doesn’t stick to your work surface, consider whether you are using individual portions or a piece. This is no different to wrapping a present, you will need your pastry portions to be large enough to completely envelope the beef

Using a pastry brush, lightly brush the beef with the mustard on all sides

Spread the mushrooms out on the bottom of the centre of the puff pastry, then add the foie gras, and lastly, place the beef

Brush all of the exposed puff pastry with the egg wash and then begin to fold up like a present, slice away any excess pastry with a paring knife

Place the beef on a baking sheet, lined with parchment and refrigerate until the pastry dough is firm and cool again, at least 15-20 minutes

Preheat the oven to 425F

Remove the wellington from the fridge, using a sharp knife gently place several thin slits along the top of the pastry to allow the steam to be released from the wellington as it bakes

Brush the top of the wellington with the egg wash and place in the oven to bake

Bake until medium rare in the centre, about 20-25 minutes, but I HIGHLY recommend using a meat thermometer and cooking it to 135-140F internally

Remove from oven and let it rest for 3-5 minutes, and then slice in half to serve

I like to serve this with some roasted potatoes and a green peppercorn jus, but I have seen it served with just about everything!

Who’s hungry?