Savoury Mashed Potato Casserole

Ingredients 12 large russet potatoes, peeled and quartered 4 green onions, chopped 1/2 lb cream cheese 2 cups light sour cream 1/2 tsp salt 1/4 tsp white pepper 2 tbsp butter 1 cup parmesan cheese, freshly grated Directions Place peeled potatoes in a large pot and cover with cool, salted water. Cover and bring to …

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Smoked Duck and Mango Salad

Ingredients smoked duck 6 cups baby greens 1 cup cherry tomatoes 1 mango, cut into cubes 2 tbsp red onion, thinly sliced Dressing 1/2 cup red wine vinegar 1 clove garlic 2 tbsp dijon mustard 2 tbsp honey 2 tbsp kosher salt pinch of finely ground black pepper 1 cup extra virgin olive oil zest …

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Smoked Tomato Soup

Ingredients 1 basket roma tomatoes, smoked 1 basket field tomatoes, peeled, seeded and coarsely chopped 2 tablespoons olive oil 2 shallots, chopped 1 onion, finely chopped 4 cloves garlic, minced 4 carrots, chopped 4 stalks celery 2 cobs corn, kernels removed with a knife 4 cups chicken stock 1/2 cup white wine Handful fresh basil …

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Deconstructed Caesar Salad

Ingredients 1 – 2 lb Smoked Pork Belly, sliced 1 carton eggs, hard boiled 2 heads of romaine lettuce, cut in 1 1/2-inch thick slices 1 cup Blender Caesar Salad Dressing 1 cup croutons 1/2 cup grated parmesan cheese 1 lemon Directions Prepare pork belly as instructed. Place quail eggs in a large pot of …

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Grilled Caesar Salad

Ingredients 1/3 cup olive oil 2 cloves garlic, minced 4 hearts of romaine lettuce, stems attached, halved lengthwise 8 baguette slices salt and pepper, to taste 8 thick slices peameal bacon 1 cup blender caesar salad dressing (see recipe below) chunk of parmesan Reggiano cheese, shaved 2 lemons, sliced into wedges Blender Caesar Salad Dressing …

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  • 2 firm-ripe pears, cored and sliced into 1/8ths.
  • 2 red bell peppers, cut into large chunks
  • 2 zucchini, sliced lengthwise
  • Vegetable oil to brush on the vegetables and pears
  • spring mix lettuces, washed and spun dry
  • crumbled Stilton or Gorgonzola cheese
  • 1/4 cup toasted pumpkin seeds

  • 2 oil-packed sundried tomatoes, finely minced
  • 1 small clove garlic, finely minced or pressed
  • 1 teaspoon honey
  • 2 tablespoons white balsamic vinegar
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper, to taste


  1. Vinaigrette: In a small bowl, combine the sundried tomatoes, garlic, honey and vinegar. Whisk in the olive oil in a steady stream. Season to taste with salt and pepper and set aside.
  2. Preheat barbecue on MEDIUM HIGH for 10 minutes. Clean the grids with a steel brush to remove any residue, and lubricate them with some vegetable oil. Reduce the heat to MEDIUM, and lay the prepared pears and vegetables on the grill, brushing the pears and zucchini with a little oil to prevent sticking. Grill them until just tender, for a total of about 8 minutes, turning 3 times for perfect grill marks.
  3. Pile the lettuce on individual plates and arrange the vegetables over top. Spoon the dressing evenly over the salads, then sprinkle with the toasted pumpkin seeds and Stilton cheese.