Grilled Lobster Tails with compound butter

Grilled Lobster Tails with Compound Butter

6 small lobster tails *
Drizzle olive oil

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

Zest of grapefruit
Quick squeeze of grapefruit juice

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.

Cut lobster tails open on the soft side of the shell. Drizzle olive oil over tails. Heat BBQ to a high heat. Grill lobster tails until shell becomes quite red all over. Put a pat of the herbed butter on each tail. Zest the grapefruit over the tails and squeeze some of the juice of the grapefruit over all of the tails. Serve immediately.

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

* Lobster tails are available in a variety of sizes in Winnipeg at Gimli Fish Market at 596 Dufferin Ave and 625 Pembina Hwy.

Enjoy!

Giant Wild Caught Scallops 2 ways

Giant Wild Caught Scallops are available now at Gimli Fish at 596 Dufferin Ave. and 625 Pembina Hwy. A wide variety of chilies are available year round at Dino's Grocery Mart at 460 Notre Dame Ave. and at the Halal Meat Centre & Specialty Foods at 206 Maryland St. Images of food to come.


1. Jamaican Jerk marinade

1 tbs Ground Allspice
1 tbs dried Thyme
1 1/2 tsp Cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp ground Sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 tbs Garlic, minced
1 tbs white sugar
1/4 cup Olive Oil
1/4 cup Soy sauce
3/4 cup white vinegar
1/2 cup Orange Juice
juice of one lime
1 Scotch bonnet pepper (habanero) *
3 green onions – finely chopped

*optional (may try a variety of chilies)

Mix all ingredients together. Pour over scallops or chicken. Let marinade for at least 3 hours. Grill fish or meat.

Enjoy!

2. Maple Syrup Scallops

2 cloves Garlic, minced
2 tbs grainy mustard
2 tbs good Maple Syrup
2 tbs olive oil

Mix ingredients together and spread over scallops. Let marinade for up to one hour. Grill.

Enjoy!

Toenail of a Dog - Köpeğoğlu

I worked as a chef/sailor/German-speaking tourguide one year in Turkey. The Turkish name for the eggplant dish is köpeğoğlu. There are a thousand dishes with eggplant in Turkey and they all taste different. This one derives its name from the smokey flavour and the dark purple skin of the eggplant. Check out the link to Touring Turkey.

Toenail of a Dog - Köpeğoğlu

1 globe eggplant
1 red pepper
1 leek
2 cloves garlic, minced
3 tbs olive oil
1/3 cup tahini
1 cup yoghurt
1 tbs dried oregano
Salt and pepper

Wash the eggplant and prick all over with a fork. Drizzle oil over eggplant, whole pepper and the white of the leek. Roast in a hot BBQ, turning occasionally. Remove eggplant when soft. Remove red pepper when blackened and leek when soft and caramelized. Cube eggplant with skin on. Peel blackened skin off of pepper and chop. Slice leek into thin rounds. Mix all ingredients together and chill until serving. Serve with French bread or a baguette.

Enjoy!

Ahi Tuna Sashimi on Seared Udon Noodles

1 package Udon noodles (keep in square formation)
Fresh Ahi Tuna* (cut thinly for sashimi)
Drizzle sesame oil
Soy, pickled ginger and wasabi for dipping
Sprinkle of toasted Nori and sesame seeds **

Set BBQ to high heat. Prepare wasabi and thinly slice the fresh Ahi Tuna. Drizzle sesame oil over square of Udon noodles. Grill until toasted on both sides. Cut into squares and place some of the sashimi on each square. Sprinkle toasted Nori and sesame seeds over the sashimi. Have soy, ginger and wasabi in a tray next to the sashimi for dipping.

Enjoy!

* Fresh Ahi Tuna available now at Gimli Fish Market at 596 Dufferin Ave. and 625 Pembina Hwy.

** A wide variety of toasted nori and sesame seeds are available at Sun Wah grocery store and at Oriental Market on King St. in Winnipeg.

No, I don’t work for Gimli Fish Market.

Drunken Prawns

1 lb white "Bubba Shrimp" prawns shell on*
1 cup Iceberg Vodka
1/2 cup Mirin (Japanese cooking wine)
1/4 cup Chinese cooking wine
3 cloves garlic, minced
drizzle chili oil
1 tsp sugar
splash sesame oil
dash white pepper
1/4 cup thinly sliced shallots

Combine all ingredients and leave to marinate over night but at least one hour. Grill on very hot BBQ and turn after one minute.
Serve in cocktail or martini glasses.

Enjoy!

Shrimp available fresh at Gimli Fish Market at 596 Dufferin Ave and 625 Pembina Hwy.

Parchment Paper Pickerel

Per Fillet:

1 fillet Pickerel – now on sale at Gimli Fish (596 Dufferin Ave or 625 Pembina Hwy. in Winnipeg)
1/2 carrot, peeled and then peeled into strips
1/2 leek whites, julienned
pinch sea salt
pepper to taste
3-5 basil leaves, chiffonade
parchment paper
spray olive oil*

Preheat oven to 400ºF. Place fish on top of very lightly oiled parchment paper. Place basil, carrot, leek and pinch of salt and pepper on top of fish. Lightly spray with olive oil. Seal paper and place in oven or on top of grill for up to 20 minutes in the oven, depending on thickness of fillet. If using a BBQ, place fish on upper level and not directly over the heat. The fish is so delicate. Paper will puff up. Remove and serve immediately.

*I love to use a truffle oil olive oil blend available at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg. Try a drizzle of the truffle oil over scrambled eggs.

Enjoy!

Favourite Things

I am enjoying new tastes and challenges of new flavours. I am enjoying experimenting with flavour sensations. Some new tastes have been from trying items from my favourite stores. For example, the lemon roasted almonds, fresh dates, pine honey and saffron cotton candy that I have tried recently from the Halal Meat Centre & Specialty Foods store at 206 Maryland St. in Winnipeg are new delights. The pine honey takes me back to the intense flavours of the Aegean that I had as a chef/sailor in Turkey. The lemon roasted almonds are such a delight. I highly recommend them. Try a splash of Orange blossom water instead of vanilla in your French Toast or pancakes.

The colossal wild caught scallops that I have from Gimli Fish Market at 596 Dufferin Ave. are wonderful and juicy quickly grilled (recipe coming soon) as are the fresh pickerel fillets grilled in parchment paper (recipe coming soon).

Exploring and trying new tastes from Dino's Grocery Mart at 460 Notre Dame Ave. in Winnipeg from snacks and spices to a wide variety of sauces keeps me challenged and delighted.

The whole world of flavours is in your front yard and your back yard. The possibilities for delight are everywhere.

Enjoy!

(photo by Google Images)

Mushroom Soufflé

Mushroom Soufflé
Attached video coming soon!!

Preheat oven to 475º F

Make a Béchamel Sauce by combining over a double boiler or Bain Marie,
3 tbs. Butter
1/2 cup flour

Add a scant cup cold milk and continue to whisk over the steam heat until thickened. Season with salt, pepper and nutmeg. Add blended mushroom mixture (sautéed onion, 1 cup chopped mushrooms, 1/4 cup toasted pine nuts and deglazed with wine). Then add 4 – 5 egg yolks from large eggs. Fold in 4-5 egg whites, whisked to stiff peaks.

Use a buttered and floured soufflé mold or 6 smaller ramekins. Pour in the mixture and bake in the oven at 400ºF for 30 minutes (less time if using ramekins) without opening the door during cooking, until well-risen and a deep golden-brown on top.

Serve immediately.

Enjoy!

Alaskan Black Cod Three ways

Alaskan Black Cod – Three ways
Fish available at Gimli Fish in Winnipeg at 596 Dufferin Ave and 625 Pembina Hwy.

1. Tomato Saffron Poached
(Makes 4 servings)
1 shallot minced
1 tbs olive oil
1 chopped tomato
2 cloves garlic, minced
1/4 teaspoon Saffron*
1/4 red pepper flakes
1/2teaspoon thyme
3 tablespoons tomato puree
1 cup dry white wine
4 pieces Alaskan Black Cod fillet
Salt and pepper to taste

Sauté shallot in olive oil and cook until translucent. Add tomato, Saffron, garlic, red pepper flakes, thyme, tomato puree and wine. Cook on medium heat until well incorporated. Add Alaskan Black cod pieces and cover. Cook on high for a minute (varies by thickness of fish) and turn fish pieces over. Continue cooking until fish begins to flake. Remove from heat and serve.
Enjoy!

*Saffron available at Halal Meat Centre & Specialty Foods at 206 Maryland St and at DeLuca's on Portage Ave.


2. Ancho Chili Garlic Paste Grilled

2-3 whole Ancho chilies (dry roasted, soaked and seeded)
1 head roasted garlic
1/2 cup honey
1/4 tsp cumin
1/4 cup olive oil
Salt and pepper to taste
4 pieces Alaskan Black Cod

Blend chilies, garlic, honey, olive oil and spices to a paste. Cover fish pieces with paste and let sit for at least 1 hour. Grill, broil or sauté on both sides until begins to flake, about 1-2 minutes a side. Serve immediately.
Enjoy!


3. Honey Miso Grilled

1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Chinese cooking wine
a drizzle of chili oil
4 pieces Alaskan Black Cod

Combine first 6 ingredients until well blended. Smooth over fish and let marinade for at least one hour. Grill, broil or sauté on both sides until begins to flake, about 1-2 minutes a side. Serve immediately.
Enjoy!

Southern Italy Cooking Tour

(images from Google Images)

Cooking tour to Southern Italy in October 2006! I will be escorting a cooking tour from October 16th - 29th. Contact Bonaventure Travel Inc. at (204)488-6653 at 428 Academy Road, Winnipeg, Manitoba or Toll Free at 1-888-550-8998 to book your space on the tour.

Itinerary

Enjoy a tour taking you into the heart and soul of Italian cuisine through the South of Italy, surrounded by lemon, orange and olive groves, Pizza, pasta, oil, wine, bread…all is included!

Monday – Oct. 16th “Arrival and transfer to Sorrento”
• Arrival at Rome

Tuesday – Oct. 17th “Amalfi Coast”

Wednesday – Oct. 18th “Cooking Class 1 – Limoncello”
• Cooking Class 1 – The Lemon Lifestyles Cooking Class starts out with a little history on the zesty lemons that grow in abundance on the Amalfi Coast. You will learn the characteristics of the Amalfi lemon and all of its use in cooking. Chef Rosa will lead the way in this hands-on cooking class with a lemon-infused antipasto, fresh hand-made lemon pasta, local fish or chicken seasoned with lemon and Amalfi lemon cake. Lunch follows on the terrace with a view of the sea. Everyone eats dinner after class with the recipes prepared in class.

Thursday – Oct. 19th “Isle of Capri – Cooking Class 2”
• Full day visit to the Isle of Capri (weather and sea conditions permitting) including the Blue Grotto, one of the Seven Natural Wonders of the World or stroll the port..
• Cooking Class 2 – from 5:00PM – 7:00PM. The class is arranged in a charming and elegant private residence. This is the ideal setting for an intimate fish cooking lesson. A dinner will follow on the terrace featuring the prepared dishes.

Friday – Oct. 20th “Pompeii – Cooking Class 3”
• The morning starts with an excursion to Pompeii.
• Cooking Class 3 – from 5:00PM to 7:00PM. The lesson is based on pasta making. A dinner will follow during which several kinds of pasta will be served.

Saturday – Oct. 21st “Naples – Cooking Class 4”
• Cooking Class 4 – Neapolitan Pizza Party. In the evening, our chef will illustrate the history of the famous Neapolitan pizza from the Naples Pizza Academy. The dough-making process is also part of the demonstration. A variety of regional pizzas will then be served.

Sunday – Oct. 22nd “Paestrum – Cooking Class 5”
• Departure to Paestrum and enjoy a visit to a local trattoria in its surroundings where you will take part in the production of Buffalo mozzarella and have a tasting.
• Proceed to Maratea, a sea town on the Tyrrhenian Sea to have a 2 day stay of relaxation.

Monday – Oct. 23rd “Maratea”

Tuesday – Oct. 24th “Maratea and Matera”

Wednesday – Oct. 25th “Altamura – Cooking Class 6”
• Apulai Region and a stop in Altamura to enjoy a specialty bread baking lesson.

Thursday – Oct. 26th “Alberabello – Cooking Class 7”
• Depart to Alberabello, a UNESCO heritage town. Visit a local masseria, specialized in the production of extra virgin olive oil and learn about the production, types of trees and processes in creating olive oil. Prepare the typical dishes including orrechiette con cime di rapa (pasta with turnip greens), minestra di fave secche (baked fava beans), cozze gratinate (black mussels au gratin) and tarelli and enjoy your dinners.

Friday – Oct. 27th “Castel del Monte”
• Enjoy the UNESCO heritage Castle followed by a visit to a famous vineyard tour and wine tasting.

Saturday – Oct. 28th “Rome”
• Enjoy a tour of Rome by night followed by a farewell dinner at a local restaurant.

Sunday – Oct. 29th “Departure”
• Transfer to Rome Leonardo da Vinci’s International Airport.

And the award goes to...

While the movie Capote was being filmed in Winnipeg, I had the opportunity to provide organic meals in partnership with Julie Fine and her Bright Side Catering company for Academy Award winner, Philip Seymour Hoffman. I guess that I was his personal chef but personal would imply that I had met him. From what I understand in a letter from him, he enjoyed his meals.

This is some of what I prepared for Philip Seymour Hoffman while he was here for 6 weeks.


Honey Miso Grilled Pickerel
Grilled Chicken in a Pomegranite Marinade with Persian carrots, onions and parsnips garnished with dates and raisins
Curried Pumpkin Soup
Bison chilli
Elk kabobs with Saffron Couscous with Almonds
Latkes with Sour Cream and Golden Caviar
Vietnamese Wraps with Chicken
Kashmiri Goat Curry & Basmati rice
Thai Coconut Halibut Curry with Brown Basmati Rice
Korean Ginseng Chicken (Samgetang see blog entry for January 23rd) served with Roasted Nori, Roasted Beets
Pasta with Pesto
Golden Nugget Squash Gratin
Hummus, Baba Ganoush and Imam Baldi (see blog entry March 25th)
Bulgogi (Korean BBQ Beef)
Vegetarian Moroccan Stew served with Couscous

Ooey Gooey Callebaut Chocolate Brownies

1/2 cup butter
3 oz dark Callebaut Chocolate*
1 cup lightly packed brown sugar
1/2 tsp pure vanilla extract
2 large eggs
1/2 cup unbleached white flour

*Callebaut Chocolate available at DeLuca's Grocery Store in Winnipeg

Preheat oven to 350ºF
Butter an 8-9 inch square baking pan or bread pan.
In a heavy large pot, melt the butter and chocolate together, stirring occasionally. Prepare remaining ingredients separately. Beat eggs in a separate bowl. When the butter and chocolate have melted, remove from heat. Add the brown sugar and vanilla and stir until well incorporated. Add the beaten eggs and stir quickly to prevent the eggs from cooking. Stir in flour and mix until smooth.

Pour into pan and bake for up to 20 minutes. Enjoy hot or cold. Optional to add up to 1/4 cup of your favourite chopped nuts.

Enjoy!

Sautéed Halibut Cheeks

Sautéed Halibut Cheeks
(Serves 4)

4 medium to large Halibut Cheeks*
1 tbs butter
1 large sprig rosemary
Up to 1/4 cup of Navan or Frangelico
Salt and pepper to taste

Heat large sauté pan to medium high heat and add butter and rosemary. After melting butter, add the halibut cheeks. They cook very quickly. After one minute, turn the halibut cheeks. Allow to cook for one more minute before adding liquor. Navan is a mellow vanilla-infused cognac and Frangelico is a sweet hazelnut liquor. Allow the liquid to cook down for up to one minute. Remove the halibut cheeks from the pan and serve immediately.

*Halibut Cheeks are available at Gimli fish at two locations (596 Dufferin Ave. and 625 Pembina Hwy.)

Enjoy!

Menus

Last night I prepared an elaborate 9 course dinner for 10 people. Just a little tired.

Amuse Bouche

1. Elk Tenderloin Carpaccio with Fig/Port dressing
Served with water crackers and baguettes
(paired with Domaine Perrin Cotes du Rhone Red)

2. Wild Mushroom Consommé with Truffle Oil
(paired with Yamhill Valley Pinot Noir)

3. Belgian Endive Leaves stuffed with Pomegranate Walnut Paste
(paired with St. Hallett Eden Valley Riesling )

4. Caramelized Shallots in Puff Pastry with Gorgonzola Mascarpone Cheese Sauce
(paired with Pere & Fils Chanson Chablis)

Key Lime Sorbet (to cleanse the palate)

5. Seared Foie Gras with Frangelico Pear and Hazelnut Confit served on Crostini
(paired with Mumm’s Napa Valley Brut)

6. Tuna Tataki served with soba spoons
(paired with Horin Sake)

Key Lime Sorbet

7. Rock Lobster Tails in a Saffron Cream Sauce, Seared Halibut Cheeks in Rosemary butter, Bulgur pilaf with Afghani Tut *
(paired with Peter Lehman Mentor)

8. Dark Callebaut Fondue
(paired with Grahams Crusted Port and 7 Deadly Zins)

9. Cheese
(paired with Masi Amarone)

Surprises between courses included:
Escargot in Garlic butter were served after the consommé
Serrano Ham was served after the Puff Pastry Shallots
A sip of Navan, a vanilla infused cognac was served with the Halibut Cheeks
Kashmiri Lamb Curry in mini puris was served after the Foie Gras
Homemade Russian Easter Bread was served with the Fondue

*Tut is available at the Halal Meat Centre and Specialty Foods at 206 Maryland St. in Winnipeg
The wonderful Rock Lobster Tails, Halibut Cheeks and Escargot are available at Gimli Fish with two locations in Winnipeg (Dufferin Ave. and Pembina Hwy.)
The baguettes were from Tall Grass Prairie Bread Company at The Forks in Winnipeg.

Wine pairings big thanks to David, Tammy and Sheila, phenomenal Sommeliers from the MLCC

Kashmiri Lamb Curry with ground Cashews

1-2 lbs lamb (cubed)
1 cup chopped tomatoes
1/2 cup ground cashews
2 tbs ground curry spice mixture *
1 inch fresh ginger grated
3-5 garlic cloves, minced
1 medium onion, finely chopped
2 tbs olive oil
2-3 cups plain yoghurt
1 tbs tamarind paste
1 tbs brown sugar
Salt to taste

*Spice mixture: turmeric and roasted cinnamon, corriander, cloves, cardamon, pomegranate seeds, fennel, anise, cumin, chilies)

Wonderful spices and spice blends as well as lamb can also be found at Halal Meat Centre & Specialty Foods at 206 Maryland St. and Dino's Groceries on Notre Dame.

In a large saucepan, brown lamb pieces and then remove from saucepan. Then sauté onion in olive oil over medium heat. Add curry spices when onion is translucent. Add tomatoes and then the ginger and garlic. When spices have softened, add browned lamb, yoghurt and remaining ingredients. Simmer over low heat until meat has tenderized. Curry can be placed in a slow cooker at this point on low heat.

Serve with rice or naan.
(photo from ndtvcooks.com)
Enjoy!

Imam Baldi

There are two stories behind the name, "Imam Baldi" which means, "The Imam fainted dead away". One is that the olive oil used to prepare this dish was so expensive that he fainted from the extravagent use. The other story is that the food was so good that he died completely satisfied and joyful with the tastes of such a dish. I'm hoping that you'll have a similar experience to the latter story.

Imam Baldi

4 Japanese eggplant (peel off 3 slices of outer skin length-wise around the eggplant)
olive oil (for frying and flavour)
Rich tomato sauce (recipe follows)
cilantro (optional)

Rich Tomato Sauce

1 tin crushed tomatoes (organic fire roasted is nicest)
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp chili flakes
1 tsp chopped fresh oregano or 1/2 tsp dried
1 tsp chopped rosemary
1 tbs olive oil
1/4 cup red wine
salt and pepper to taste
1/2 tsp brown sugar (to reduce acid of tomatoes)

Preheat oven to 350°F. On the stove top, preheat olive oil in sauté pan. Carefully brown egplants on all sides. This takes some time. One option is to prepare the eggplant on a BBQ by drizzling olive oil over the eggplants prior to grilling. Remove eggplants from pan and place in a baking dish. Let eggplants rest. Split open the eggplants and spoon in the rich tomato sauce into each eggplant. Sprinkle with chopped cilantro and drizzle with good olive oil. Bake for up to 30 minutes. Imam Baldi can be enjoyed hot, cold or room temperature. Serve with bread.

Enjoy!

The Wiens Shared Farm - A Root Source for Vegetables

1208 PR 200
St. Germain South, Manitoba
R5A 1H3

(204)255-7027 wiensfarm@yahoo.ca

Join us in growing beautiful food...lettuce as green as life itself, carrots that smile back at you, food grown with a lot of care and a bit of flare. The Wiens Shared Farm is about farming on a firendly scale. this entails a grower-eater relationship; a collaboration based on trust and transparency. No middle people, no chemicals, no profit-driven exploitation of workers, eaters, or the earth.

By becoming a Sharer in the Wiens Farm, you become a part of a safer, healthier, more vibrant food system. Our Community Shared Agriculture (CSA) model is a system that works better for farm, eater and the earth.

CSA Here's the deal: Sharers purchase a share in the spring and receive a "blue box" of in-season vegetables through thte growing season. the contents of the box vary based on what is happening withthe weather, the field and the workers. shares are delivered weekly to 4 drop-off sites in Winnipeg for pick up. Grower and eater share the risks inherent in farming as well as the possible abundance.

One box/share is roughly enough veggies for 4-5 people. Splitting shares is encouraged.

(Photo courtesy of www.sustainabletimes.ca 2002)

FARMERS' MARKETS!

Wiens Shared Farm will also be seslling at the St. Norbert and Downtown Exchange Farmer's Markets.
St. Norbert: June - September, Saturdays 8:00AM - 3:00PM
Downton Old Market Square: august - September, Saturdays 9:00AM - 2:00PM

Veggie Vegan Chili

1 tin Fire Roasted Organic chopped tomatoes
2 cups organic frozen corn*
1 cup organic frozen peas*
1 cup bulgur
1 tin black beans
1 red or yellow pepper, chopped
1 medium onion, chopped
1 head roasted garlic
1 tsp chili powder
1 tinned chipotle pepper in adobo sauce and chopped
1/4 tsp dried chipotle chilies
2 tbs molasses
1/4 cup dark chocolate
1 dark beer (local Fort Garry Dark or Chocolate Stout are nice)
Salt and pepper
pinch dried chilies
pinch ground cinnamon
1 tsp cumin
2 tbs olive oil

*frozen in the off growing season. In season, roasting the corn on the cob and shaving it off the cob adds to a wonderful smokey flavour.


In a large pot, sauté the onion in the olive oil. When translucent on medium heat, add the tomatoes, peppers and spices. Then add the roasted garlic, beans, bulgur, molasses and chocolate. Stir well and reduce heat so as to not burn the bulgur. Add the beer. Cook over medium low heat until the bulgur is well cooked, about 10 minutes. Also wonderful and easy in a slow cooker. Serve with baguettes or heavy breads. If dairy is allowed, serve with a small amount of grated parmesan cheese.

Enjoy!

Elk Chili

Elk Chili (photo from January 22nd)

1-2 lbs ground elk
1 medium onion, chopped
2 tins beans (pinto, black, kidney but not garbanzo)
1 chipotle pepper (can be purchased tinned)
1 dark beer (in Manitoba, Fort Garry Dark)
a few squares dark chocolate
1 tin tomatoes (chopped, crushed or whole)
1 red or yellow pepper (large chopped)
1tsp cumin
1/4 cup chopped cilantro
1 tsp chili powder
1/4 tsp ground cinnamon
1 tbs olive oil
1/4 tsp smoked paprika
1/4 tsp dried chipotle peppers
1 head roasted garlic
2 tbs molasses
dash of liquid smoke (optional - favourite of my husband Desmond's)
salt and pepper to taste.

Using a slow cooker is a nice way to make flavours intense and round them out. In a sauté pan, sauté one medium chopped onion. When caramelized, add to slow cooker. Brown the ground elk or bison. Add to slow cooker. Put slow cooker on high setting. Add beans. If tinned, rinse thoroughly to remove tinny taste. Add tomatoes, pepper, cumin, cilantro, paprika, chipotle peppers, roasted garlic, moalsses, liquid smoke and chocolate. Stir in well. Add dark beer. Cook through the day or overnight. Serve with rye or heavy pumpernickel bread.

Enjoy!

Hazelnut Biscotti and Mexican Hot Chocolate

Hazelnut Frangelico Biscotti

Recipe By: Karen
Serving Size: 36

1/2 c butter softened
3/4 c sugar
2 eggs
4 tsps Frangelico
1 tsp vanilla extract
2 c +2tsp white flour unbleached
1 1/2 tsps baking powder
1/4 tsp salt
3/4 c ground hazelnuts


Preheat oven to 325ºF. Cream butter until fluffy and add sugar. Cream again until fluffy and add the eggs, beating well until mixture is smooth. Mix in Frangelico and vanilla. Combine flour, baking powder and salt in a bowl. Beat into butter mixture until just incorporated. Stir in hazelnuts.
Divide the dough into 3 equal pieces on a lightly floured board. Roll pieces into long cylinders about 1 - 1 1/2inches in diameter. Place on a baking sheet and flatten to rectangles. Bake until light brown, about 25 minutes.
Cool the rolls and slice diagonally to make 1/2 inch biscotti. Lower oven temperature to 300ºF, lay the slices on the baking sheet and bake for 10 minutes. Turn the slices over and bake until dry, about 10 minutes. Cool and store in an airtight container.

Enjoy!

Variations:
Lemon Zest/Almond, Grand Marnier Biscotti. Substitute zest of one lemon for hazelnuts and Grand Marnier for Frangelico.
Cranberry/Almond/Grand Marnier Biscotti. Substitute dried cranberries for hazelnuts and Grand Marnier for Frangelico.
Chocolate/Almond. Substitute hazelnuts for 1/4 cup toasted sliced almonds and 3/4 cup chocolate chips. Substitute Kalhua for Frangelico.



Mexican Hot Chocolate

1 bar Luker Chocolate*
1 litre milk
pinch ground cinnamon or cinnamon stick
pinch dried chipotle chilies
1/3 cup sugar
pinch Hawaiian Red Clay Sea Salt**

*Available in Winnipeg at Dino's Grocery Mart at 460 Notre Dame.
**Purchased at Dean & Deluca in NYC but available in many locations.

Slowly cook all ingredients except for the Sea Salt. Serve when well incorporated with Red Clay Seal Salt served on the side to bring out the full chocolate flavour.

Enjoy!