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PERI-PERI CHICKEN MARINADE

This marinade is the perfect blend of savoury and spice for some Portuguese-inspired chicken. INGREDIENTS 0.5 kg  Bird’s Eye Chilis 4 cloves Garlic 5 mL Paprika 1 bunch Cilantro ½ bunch Basil 100mL Vegetable Oil 1 Lemon (juice and zest) Salt DIRECTIONS Preheat your Broil King pellet smoker or gas grill with a smoker box …

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CHIMICHURRI SAUCE

INGREDIENTS 1 cup Cilantro – Rough Chop ½ cup Parsley – Rough Chop 1/3 cup Red Onion – Rough Chop 4 Garlic – Skinned 2 Green Onion – Rough Chop 3 tbsp Dried Oregano 1 tbsp Dried Thyme 3 tbsp Red Wine Vinegar ½ tsp Salt ½ tsp Pepper ½ tsp Chili Flakes 1 tsp …

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SMOKED TAHINI SAUCE

INGREDIENTS 250 ml tahini paste 1 head garlic 1 lemon 500 ml vegetable oil Salt Roasted sesame seeds (optional) Fresh parsley (optional) DIRECTIONS Mix a few tablespoons of water into tahini paste before placing it on the smoker. This water will replace the liquid that will be lost during smoking. Spread the paste on a …

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ROASTED RED PEPPER SAUCE

INGREDIENTS 2 large roasted red peppers 8 green onions, chopped 2 cloves garlic, minced 4 tablespoons olive oil 4 teaspoons Dijon mustard 2 teaspoons honey 1 1/2 teaspoons fresh basil – chopped salt and freshly ground black pepper – to taste DIRECTIONS Wash peppers and place on the grill whole. Grill over MEDIUM heat until …

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BLENDER CAESAR SALAD DRESSING

INGREDIENTS 4 medium garlic cloves 1 small can anchovy filets 2 large eggs 6 tbsp balsamic vinegar 3 tbsp lemon juice 1 tsp Worcestershire sauce 2 tsp grainy Dijon mustard 1/2 cup parmesan cheese, grated salt and freshly ground black pepper 2 1/2 cups extra virgin olive oil DIRECTIONS With the metal blade fitted into …

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SMOKED GARLIC AIOLI

INGREDIENTS 1 head garlic, smoked until completely soft Pinch kosher salt 1 tablespoon chopped fresh rosemary 1 1/2 cups mayonnaise DIRECTIONS Mash the smoked garlic as directed in the vegetable grilling guide and salt with a fork in a medium bowl until it forms a paste. Add the rosemary and mayonnaise. Cover and refrigerate for …

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BARBECUE SAUCE

INGREDIENTS 2 tablespoons canola oil 1 cup chopped onion 1 clove garlic 1 bottle beer 1/4 cup cider vinegar 2 1/2 tbsp brown sugar 1 tsp yellow mustard 4 tbsp chili powder 2 tbsp Mexican rub 1/2 tsp cayenne 1 cup crushed tomatoes, pureed 2 tbsp ketchup 1/2 tsp salt DIRECTIONS In a medium saucepan, …

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DRY RUB FOR RIBS

INGREDIENTS 2 tablespoons brown sugar 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon cumin 2 teaspoons dry mustard 2 teaspoons paprika 2 tablespoons chili powder 1 teaspoon onion salt 1 teaspoon celery salt 1 teaspoon garlic powder 1 tablespoon oregano DIRECTIONS Coat and rub the spice rub mixture over the front …

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SWEET AND SPICY RUB

INGREDIENTS 1 cup of brown sugar 1/2 cup of chilli powder 1/3 cup of paprika 1/4 cup celery salt 1/4 cup garlic salt 1/4 cup onion salt 1/4 cup black pepper 1/4 cup white pepper 1 tablespoon mustard powder 1 tablespoon five-spice 1 tablespoon dry ginger

CHIPOTLE KETCHUP

INGREDIENTS 1/4 cup chipotle chiles in adobo sauce 4 ripe tomatoes, seeded and finely chopped 2 cloves garlic, minced 1 shallot, minced 2 tablespoons vegetable oil 2 tablespoons rice vinegar 2 tablespoons brown sugar pinch salt pinch ground allspice DIRECTIONS Puree the chipotle chiles, then force the pulp through a sieve, discarding the seeds. Place …

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INGREDIENTS

  • 1/4 cup chipotle chiles in adobo sauce
  • 4 ripe tomatoes, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • pinch salt
  • pinch ground allspice

DIRECTIONS

  1. Puree the chipotle chiles, then force the pulp through a sieve, discarding the seeds. Place a large sauté pan over MEDIUM HIGH heat and add the oil. Briefly sauté the prepared garlic and shallots, then add the chipotles, tomatoes, vinegar, sugar, salt and allspice. Bring to a boil, dial back the temperature and simmer until thick, and until about 1 cup remains. Can be stored in a tightly sealed jar for up to 1 month.