BBQ Chicken two ways on CBC's Weekend Morning Show

This morning I presented the following two BBQ chicken dishes for CBC's Weekend Morning Show with host Terry MacLeod.   Very easy to prepare in advance and impress at the grill.

BBQ Chicken

4-8 chicken thighs (or pieces), skinned

1 heaping tbs good Dijon mustard
1 heaping tbs ketchup
1-2 cloves garlic, minced
1 tbs molasses
1/2 tsp dried oregano
1/2 tsp hot smoked paprika
drizzle olive oil
1 oz bourbon (optional)
1/4 tsp dried chipotle (or chopped with adobo sauce from a tin)

Mix the marinade together and set chicken pieces in to marinade, at least a few hours.  Heat grill to high heat and place on grill, ~ 2 minutes per side, turning.  Longer time if bone in chicken.  Baste with marinade.

If using the marinade as a sauce, Cook up to boil for at least a minute, adding more bourbon or other liquid such as apple or pear juice.

Enjoy the BBQ!

Grilled Pomegranate Chicken thighs with Ras el Hanout
(serves 2 for 4 chicken thighs)

2 tablespoons Ras el Hanout*
1/2 cup pomegranate molasses** (can also use pomegranate juice)
1/4 cup good olive oil
splash orange blossom water (optional)
1-2 cloves garlic, minced
pinch salt
1/4 – 1/2 chopped peel preserved lemon*
4 boneless skinless chicken thighs

Mix first 7 ingredients together well to blend in the olive oil. Place chicken thighs in marinade in a bowl, cover and refrigerate for 1-4 hours. Place chicken thighs on a hot BBQ for up to 4 minutes a side, turning NOT flipping every two minutes for grill marks.

Let meat rest and enjoy with grilled Naan bread, salad, rice, etc.

*Ras el Hanout can be used as a spice rub for your BBQ meats, in vegetable stews (recipe in blog), on roast chicken, lamb, goat, etc.

**Orange blossom water, pomegranate molasses and preserved lemon are available at Halal Meat Centre and Specialty Foods at 206 Maryland and Dino's Grocery Mart at 460 Notre Dame Avenue in Winnipeg.

Ethically sourced veal and foie gras on CBC's Weekend Morning Show!

This morning I presented the following dishes for CBC's Weekend Morning Show with host Terry MacLeod.  I chose these as they are considered controversial but do not necessarily need to be, if sourced and handled properly.  It is important to get to know your butcher, farmer or producer to understand the products offered.

The Foie Gras comes from Brome Lake, Quebec.  It is a free range duck.  They are not penned and walk around freely.  They come to be fed.  The whole duck is used in different products.  They provide an excellent foie gras and is available at DeLuca's on Portage Ave.  

The Veal steak is also a free range product and not treated as large commercial production of milk-fed veal.  This was Halal and is available at Millad's Supermarket on Notre Dame in Winnipeg.

Photo coming soon!

1. Seared Foie Gras with fig or pear compote

Prepare crostini or toasts and top with warm compote as recipe follows;

1/2 - 1 whole sliced pear or 2-3 sliced fresh figs
1/2 tsp butter
ground hazelnuts (optional)
deglaze with Frangelico or Disorrono

Cook pear or figs in pan and cook down with liquor.

Prepare foie gras slices by slightly seasoning with sea salt.  In a hot pan, sear foie gras on both sides until brown and deglaze with liquor.  Place on prepared toasts, top with a few grains of Fleur d’sel or good sea salt and serve immediately.
Enjoy!

2. Veal TBone steak
Talk with your butcher as to wanting free range or rosé veal.  Halal veal would qualify.

Prepare steak as to your desired doneness, recommend rare, serve as desired.

Enjoy!