Easy Thai Grilled Chicken - Gai Yang - with lovely fresh herbs

Herbs are coming in fast and fabulous at this time.  This easy to prepare Grilled Thai Chicken recipe uses some wonderful and healthful herbs, such as fresh coriander (stem included), and lemongrass, which can grow beautifully here as well.

I will be presenting cooking with herbs at the next Farmer's Festival at the St. Norbert's Farmer's Market on Wednesday, August 14th, between 11AM and 4PM.

I used frozen chopped lemongrass, as that is what I had on hand and it is an easy way to store your own grown lemongrass.

Gai Yang
3 cloves garlic
1 bunch cilantro, including stalks (part of my CSA from Heart Acres Farm)
3 tbs brown sugar
1 tbs pepper
1 tsp ground coriander
2 tbs fish sauce
2 tsp dark soy sauce
2 tbs chopped lemongrass (optional)
chicken pieces (I used chicken thighs, available at Wildfire Farms at the St. Norbert's Farmer's Market)
ground chilies (optional)

Blend all ingredients, except for the chicken, and pour over the chicken to marinate for a few hours.  Grill until done.  Enjoy!

Shown with rice pilaf and Turkish Köpegoglü.

Made in Manitoba - Grilling in season

 I've been away from blogging for a little while.  Not that I don't wish to share recipes.  Just busy with other things. 

Spring is bringing forth great treats for the grill.  These are all locally available ingredients from the St. Norbert's Farmer's Market.  The asparagus and spring onions are particularly sweet at this time.  The chicken is available soon at Wildfire Farms, and you can get fantastic pizza dough, if you don't wish to make your own, from Old Church Bakery.  The spices you can enjoy from me, and the organic asparagus and spring onions were from Fertile Farms. 

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.

 Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil

Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.

Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.

Enjoy!

Easy BBQ Feast for Father's Day! On CBC's Weekend Morning Show

Yesterday I had the joy of presenting some new ideas that I'm developing for the market, in time to enjoy for Father's Day, on CBC's Weekend Morning Show with host Nadia Kidwai.

The lovely beef striploin came from Wildfire Farms and the pizza dough is available on market days at Old Church Bakery.  Easy and delicious!  The rub is a Baharat (spice blend) that I've added ground pumpkin seeds and smoked paprika to to make a Manitoba version of Duq'qah, an Egyptian spice and ground nut blend for meats and flatbreads.  I'll be bringing this to market very soon.

For the flatbread, 1 bag pizza dough from Old Church Bakery, divide into 2-4 pieces and, with a bowl of water to wet the fingers, pull and spread onto a silpat or parchment papers.  Spread a spoonful of the Duq'qah onto each flatbread, sprinkle with a pinch of salt, and drizzle with olive oil.  Bake in a 450ºF oven or on a hot grill until done, 4-7 minutes, depending on oven or grill. 

For the steaks, in order to get a crust, lightly coat each steak with Dijon mustard and then coat with the Duq'qah.  Season with a slight amount of salt.  Prior to grilling, drizzle olive oil on each steak.  Grill to preferred doneness, I recommend rare, but...  Let the meat rest for about 5 minutes before slicing. 

I topped these flat breads and steak slices with a bit of onion jam, but garnish as you like.

Ribeyes and Birch Syrup BBQ sauce for Father's Day on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with host Terry MacLeod, I presented the following ideas for a Father's Day BBQ with Manitoba Ribeye from Wildfire Farms, and incredible Birch Syrup BBQ Sauce from the Canadian Birch Company, both available readily at the St. Norbert's Farmer's Market.

 

Central ingredient from @CanadianBirchCo in Chef Karen Peters rib eye steak. All their products are amazing. #cbcmb pic.twitter.com/BcUPNrsj8X

— Terry MacLeod (@terrymacleod) June 18, 2016

Father’s Day BBQ!  Easy to impress!

Wildfire Farms Ribeye Steaks (Ribeye is tender and has better flavour as, even though it is low fat, it has more fat than tenderloin so has more flavour.  It is situated next to the tenderloin and, along with Striploin or New York Strip, has the most flavour)Available at the St. Norbert’s Farmer’s Market
Canadian Birch Company BBQ Sauce (http://canadianbirchcompany.com/)Available at the St. Norbert’s Farmer’s Market

Roasted or baked sweet potato (for the meat and potatoes Dad to give better health benefit)
Butter and balsamic drizzled over sweet potato, with a sprinkling of sea salt

Sautéed mushrooms for steak
crumbled blue cheese for steak. 
Optional:  soft fried egg for on top of steak

Sauté whole or sliced mushrooms in a bit of olive oil or butter.  Season with nutmeg, salt and pepper.  Deglaze with White Wine, Mirin or Vermouth.

Enjoy!

Happy Father’s Day!

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.

Burger and Beef Tajine on CBC's Weekend Morning Show

This morning I prepared the following dishes for CBC's Weekend Morning Show with host Terry Macleod.  Easy to prepare and enjoy at any time of the year.

Beef Burgers with Turkish Baharat
1 lb ground beef (excellent Halal beef is available at Millad’s on Notre Dame)
2 tbs Turkish Baharat
1 egg
pinch salt

Combine all ingredients in a bowl and form into 4-6 patties. Grill and serve with your favourite toppings or the following on a pita.


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.

Enjoy!

Moroccan Beef Tajine

1 lb beef roast, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste

Slowly sauté onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.

Serve with flat breads, rice, couscous or bulgur.

Enjoy!

Grilled Stuffed Figs 2 ways and Glammed up Smokies for CBC's Weekend Morning Show

This morning, it was my pleasure to present a buffet of options on CBC's Weekend Morning Show with host Terry MacLeod.

Lucious and versatile, the fig can be grilled in a number of ways for a delightful amuse bouche.


Stuffed Grilled Figs

1 lb fresh figs
Parmesan reggiano
balsamic reduction

To make the Balsamic Reduction:

Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.

To make the stuffed figs:

While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.
Or:
Drunken Figs

1 package of dried figs
red wine such as Lambrusco works great as it is a sweet wine to begin with, but merlot, shiraz, zinfandel or pinot noir would work great too!

Place dried figs in a glass bowl, cover with wine. Place in fridge. DONE

Enjoy on their own, with ice cream, pound or angel food cake, etc.

Or:

Grilled figs stuffed with prosciutto and arugula

I also prepared Glammed up Smokies.  I used Italian sausages from DeLuca's on Portage Ave.  They make a wide variety but for today I presented Hot Italian, Fennel and Chicken sausages.

The condiments were Rhubarb Apple Chutney with Ras el Hanout, Caramelized onions with chipotle and beer, tomato chutney, kimchi, wasabi mayonaise, St. Andre cheese, roasted red peppers and Dijon mustard.

Rhubarb Apple chutney
-6 cups each chopped rhubarb and apples,
2-4 tbs ras el hanout,
1 1/2 cups white or brown sugar,
1/4 cup water, to start the cooking
pinch of salt.
2 tbs grated fresh ginger. 
May add a splash of vinegar before canning.
Cook until fruit is soft.

Use with whatever you like.

Enjoy the Labour Day Weekend!

Steaks with compound butter 3 ways on CBC's Weekend Morning Show

 This morning I had the pleasure of presenting the following 3 compound butters on strip loin steaks for CBC's Weekend Morning Show with host Ismaila Alfa. 

Grill steaks to your desired doneness, recommending rare but...  :)

To be put on grilled steaks as resting.

1. Roasted Red Pepper Saffron Butter

1 cup softened butter
1 roasted red pepper
2 good pinches Saffron
1 pinch salt

Skin and seed roasted pepper. Blend together chopped pepper, butter, saffron and a pinch of salt. Drop onto a sheet of plastic wrap or waxed paper and shape into a roll. Chill until firm.

For other prepared butters, try ripe mango, butter, lime and jalapeño flakes. Try flavours that you enjoy together or ripe locally grown fruit.

2. Chive Pesto Butter
1 cup chopped chives
1/4 cup chopped almonds
1/4 cup grated parmesan
1/4 tsp black pepper
1/2 cup + good olive oil

Mix all ingredients in a blender or food processor.  Mix with butter as with previous compound butters. 
Can use basil pesto, arugula pesto, etc.

3. Squash Butter (apple butter)
Mix apple butter preserve with softened butter. 

*I'm likely going to add some Ras el Hanout as well to this one.

 This morning I had the pleasure of presenting the following recipe for CBC's Weekend Morning Show with guest host Ismaila Alfa. This taste of Kerala, South India is perfect for indoor or outdoor cooking.  Excellent wild caught halibut is now in season and available at Gimli Fish.

Grilled Halibut Steaks, (Fish masala fry)

2 steaks Halibut (Now in season and available at Gimli Fish)
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)

Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.

When ready to grill, drizzle oil tablespoons oil on the fish and set the grill to high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Increase the heat medium flame and cook for about 2 minutes on one side, then about 2 minutes on the other.

If using a frying method:

Seared Halibut Steaks, (Fish masala fry)

2 steaks Halibut or one whole filet
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)

Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.

When ready to Fry, Put 2 tablespoons oil in a pan on a high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Dip fish in oil on one side, turn over onto the other side and back again so it doesn’t stick to the pan. Increase the heat medium flame and cook for 5 minutes on one side, then 5 minutes on the other.

Enjoy!

This Morning on CBC's Weekend Morning Show - Tuna Tataki and Pomegranate grilled Chicken

This morning I had the pleasure of presenting these two BBQ options on CBC's Weekend Morning Show with Kerän Sanders. Very simple to prepare with wonderful results.


1. Tuna Tataki

1 tuna steak (wild caught Ahi Tuna available at Gimli Fish)
½ cup ground nori sheet (try also ground green tea, black pepper, sesame seeds, etc.)
sesame oil
sea salt, to taste
white pepper, to taste

Pat tuna steak dry and press into chosen flavouring. Wrap and chill until ready to serve. Prepare salad and plate. Heat a pan to high heat and drizzle in some sesame oil. Place tuna steak on hot pan and sear each side for up to 1 minute. Remove from heat and let rest. Slice across the bias and place over salad greens or serve on its own with a dipping sauce. (Dipping sauce 1:1 good soy sauce and Mirin)

2. Grilled Pomegranate Chicken (serves 4 as an entrée or 8+ as an appetizer)

8 boneless skinless chicken thighs
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
2-3 tbs Ras el Hanout
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.

Enjoy!

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.

Enjoy!

Test Kitchen - A new spice blend coming soon!

Testing out an Ethiopian spice blend, Mitmita. It is a lovely spice blend traditionally used for tartare but I used it as a dry rub for grilled chicken. Excellent results! I'll be testing this out on a variety of options and will then make it available.

In the mean time, there are commercially available Mitmita blends available from Dino's Grocery Mart on Notre Dame in Winnipeg. It does have salt in the blend as well. Try it dry on boneless skinless chicken thighs. Add olive oil prior to grilling and enjoy with flat breads, yoghurt and grilled vegetables.

Grilled Pomegranate Chicken with Ras el Hanout

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.