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Saturday, July 24, 2010

Grilled Chicken Two Ways - This morning on CBC's Weekend Morning Show

This morning I had the pleasure of presenting two recipes, as follows, for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.

Grilled Chicken two ways

1. Thai Coconut Curry (serves 2-4)

4 boneless skinless chicken thighs
½ tin “Lite” coconut milk
2-3 tbs yellow curry paste, to desired heat (yellow curry paste does not contain any shrimp)
1 tbs grated ginger
1 tbs grated lemon grass
1 tsp sugar (optional)
splash Mirin
3-5 Kefir Lime leaves
drizzle olive oil
salt, to taste

Mix the last 9 ingredients in a bowl and add chicken thighs. Marinate for a few hours. Place on a hot grill, turning for grill marks at two minutes, and flipping over at four minutes. Repeat for grill marks at the next two minutes.

Place rested cooked chicken on a toasted or warmed flatbread such as naan or pita. Add favourite grilled vegetables and wrap up. Wrap again in foil and place in an insulated bag or enjoy cold.

* These ingredients can be found at most Asian specialty stores such as Sun Wah and Oriental Market on King St. or Young’s Market on William and on McPhilips.

For an elegant entrée presentation, try using a stem of fresh lemon grass as a skewer before grilling or frying.

2. Grilled Turkish Chicken on Pide (Serves 2-4 people)

4 Boneless skinless chicken thighs
2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tsp lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper

Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place chicken thighs in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 4 minutes a side on a very hot BBQ grill.

To enjoy in a Pide, let chicken pieces rest before cutting into strips. Grill Naan or Pide** on BBQ and spread on a bit of yoghurt tahini sauce (recipe follows).

Yoghurt tahini sauce

1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt

Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.


*Baharat is a blend of spices that can be purchased directly through myself or now at DeLuca’s on Portage Ave.

**Good Naan or Pide can be found at Halal Meat Centre and Specialty Foods at 206 Maryland and Dino's Grocery Mart at 460 Notre Dame Avenue in Winnipeg.

Saturday, July 10, 2010

This Morning on CBC Weekend Morning - Greek Salad and BBQ Salmon

(Greek Salad, Photo by Karen)

(Teriyaki salmon prior to grilling, photo by Karen)

This morning I had the pleasure of presenting two seasonal dishes for Summer on CBC's Weekend Morning Show with guest host Donna Carreiro. The marinades are versatile and can be used on chicken, tofu, scallops, etc. The Greek salad can be adapted to what is in season or preferences such as adding fresh figs, melon, etc. Just not lettuce.

1. Greek Salad/Turkish Salad

2-3 ripe tomatoes
1 English Cucumber
1-2 red peppers (or green peppers)
½ red onion, thinly sliced

1 cup good feta, rinsed, cubed or crumbled (available at DeLuca's)
Good black olives, to personal taste


3:1 good olive oil to red wine vinegar (For Turkish salad use fresh lemon juice)
1 tsp dried oregano
salt and pepper to taste
Optional: 1 clove minced garlic

Lay out vegetables attractively on a platter or toss all together in a large bowl. Add good feta cheese and drizzle vinaigrette over vegetables or toss together. Can be made in advance and chilled.


Please note: This salad does NOT include lettuce. Traditionally, these salads never do.

2. BBQ Salmon

One simple method of cooking and marinating salmon is with an easy teriyaki marinade.
½ cup good soy sauce
½ cup Mirin (Japanese cooking wine)
¼ tsp ground white pepper
drizzle sesame oil
1 tsp sugar

Salmon filets or steaks

Mix teriyaki sauce together and marinate salmon for a couple of hours. Place on hot grill, turning after two minutes for grill marks and flipping two minutes later, depending on the thickness of the fish.


Cedar Plank Smokey Salmon

1 cedar plank – soaked for a few hours*
1 large wild caught salmon filet*
1 cup Lapsong Suchon tea **– steep strongly
1 drizzle sesame oil
1 heaping tsp. Ground ginger
1 drizzle chili oil
1/4 cup Mirin (Japanese cooking wine)
1/4 cup light soy sauce
1 tbs. Sugar or honey
1/8 tsp. Ground white pepper

Mix last 8 ingredients in a bowl. Place salmon fillet on a platter and pour marinade over fish. Wrap and chill in refrigerator for a couple of hours.

Preheat outdoor BBQ to medium-high heat. Place cedar plank on middle of grill and close the cover. Allow to smoke for 3-4 minutes. Turn plank over and place salmon fillet in the middle of plank. Close grill and let cook up to 15-20 minutes or until fillet is done, depending on the thickness of the filet.

Garnish with scallion flowers (Green onions cut and put in cold water to make flower shapes).


* Available at Gimli FishMarket at 596 Dufferin Ave., 1604 St. Mary’s Ave. 625 Pembina Hwy.
** Available at Cornelia Bean

Thursday, July 01, 2010

Happy Canada Day! Our menu is Grilled Split Chicken with Ras el Hanout and Pomegranate Molasses

Grilled Split Chicken
Happy Canada Day Weekend.

1 6-8 lb (2.5 - 4kg) Free Range Chicken (Available locally at Crampton's Market, St. Norbert's Farmer's Market, DeLuca's, The Forks Meat Market, etc.)

1/2 cup Pomegranate Molasses (Available locally at Halal Meats and Specialty Foods on Maryland, Dino's Grocery Mart on Notre Dame)
1/2 pickled lemon, PEEL only, chopped (see above for availability)
2-3 tbs Ras el Hanout (now also available at Crampton's Market!)
splash rose water
pinch salt
1/4 cup olive oil

In a bowl, combine last 6 ingredients. Split chicken by cutting through breast bone and flatten open. Rub spice/pomegranate mixture over chicken on all sides. Chill for a few hours.

Heat up BBQ to high heat. Place chicken on hot grill and sear on both sides for a few minutes. Reduce heat or place on cooler side of BBQ and cook chicken slower, basting until meat is ready to fall off of the bone. Let rest and serve with flat breads, rice and grilled vegetables.