Ingredients

• Lemon Aioli

  • 1/4 cup (60 mL) low-fat mayonnaise
  • 1 tsp (5 mL) whole grain
  • Dijon mustard
  • 1 tsp (5 mL) finely grated
  • lemon zest
  • 1 garlic clove, finely minced

• Tuna:

  • 1, 8 oz (250 g) fresh or frozen
  • tuna steak
  • Salt and pepper
  • 2 tbsp (30 mL) sesame seeds, toasted until golden brown
  • 1 tbsp (15 mL) canola oil
  • 1 navel orange, peel cut off,
  • and cut vertically into
  • 1/4″ (5 mm) wheels
  • 2 slices of thick-sliced multi-grain bread, toasted
  • Handful of baby arugula

Directions

Lemon Aioli:
Combine all ingredients in a small bowl, mixing until well combined. Chill until ready to use.

Tuna:
Season tuna steak on both sides with salt and pepper. Press both sides of tuna steak into toasted sesame seeds. Heat oil in a skillet set over medium-high heat. Add tuna to pan and sear for about
1 minute. Flip and repeat. Remove tuna from skillet and reserve.

To Assemble:
Place 2 to 3 orange wheels on
one piece of toast. Top with seared tuna. Spread about 1 tbsp (15 mL) of aioli on top of tuna and cover with baby arugula. Top with remaining piece of toast and cut sandwich in half. Serve immediately.

Serves 1

Credit: Brandon Boone

Ingredients

• 1, 20 lb (9 kg) turkey
• 1 cup (250 mL) packed Demerara brown sugar
• 1/2 cup (125 mL) kosher salt
• 4 tsp (20 mL) onion powder
• 2 tsp (10 mL) garlic powder
• 2 tsp (10 mL) ground allspice
• 2 tsp (10 mL) ground cloves
• 2 tsp (10 mL) ground mace
• 2 tsp ground pepper
• 3 large white onions, cut horizontally into 3/4″ (2 cm) slices
• 3 cups (750 mL) chicken broth

Directions

Rinse turkey inside and out; pat dry with paper towels. Line the bottom of a large roasting pan with onion slices. Place cleaned turkey in the centre of two sheets of waxed paper. In a small bowl, mix brown sugar, salt, onion powder, garlic powder, allspice, cloves, mace and pepper; place mixture into a shaker. Sprinkle mixture all over outside of turkey. Let sit 10 minutes. Repeat. Once completely covered in mixture, place turkey on top of onion slices in roasting pan. Place into refrigerator, uncovered, for 24 hours. Sprinkle mixture all over outside of turkey. Let sit 10 minutes. Repeat. Once completely covered in mixture, place turkey on top of onion slices in roasting pan. Place into refrigerator, uncovered, for 24 hours.
Once finished curing for 24 hours, remove turkey from refrigerator. Place oven rack in lowest position and preheat oven to 325 F (160 C). Tie legs together and tuck wings under turkey. Cover loosely with foil.

Roast turkey 2 hours. Uncover and roast 30 minutes. Add 1 1/2 cups (375 mL) broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 1/2 cups (375 mL) broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 15 minutes, about 1 hour. Increase temperature to 375 C (190 F) and cover turkey loosely with foil; continue to roast, approximately 1 1/2 hours or until an instant read thermometer inserted into innermost part of thigh registers 180 F (82 C).

Remove turkey from oven and tent with foil; let stand 30 minutes. Carve and serve immediately.

THESE SAVOURY CREPES CAN BE FILLED WITH YOUR CHOICE OF SHREDDED BEEF, PORK OR CHICKEN. TOP WITH SPICY TOMATO SAUCE, SHREDDED MOZZARELLA CHEESE AND A DOLLOP OF SOUR CREAM

Ingredients

• 4 eggs
• 1 cup (250 mL) milk
• 1/2 cup (125 mL) flour
• 2 tsp (10 mL) powdered chicken stock
• 1 tsp (5 mL) sugar
• Canola oil

Directions

Combine all the ingredients, except canola oil, in a blender and process until smooth. Preheat an 8″ (20 cm) nonstick skillet over medium-high heat. Pour in 1 tsp (5 mL) of canola oil and swirl to coat bottom of pan. Using a soup ladle, place one ladle of batter into the skillet. Carefully tilt the skillet so the batter evenly covers the entire surface. When cooked on one side, flip over. Once fully cooked, remove crêpe from skillet and repeat with remaining batter. Fill the crêpe wrap with your choice of meat. Roll up and top with tomato sauce, cheese and sour cream.

Serves 6 crepes

Credit: Ernesto Hernandez of E.E. Burritos

Ingredients

• 2 tbsp (30 mL) olive oil
• 1 fennel bulb, trimmed, cored and chopped (about 2 1/2 cups)
• 1 large leek, white and pale green parts only, thinly sliced
• 1/4 cup (60 mL) finely chopped fresh parsley
• 5 garlic cloves, minced
• 2 lb (1 kg) mussels, rinsed and de-bearded
• 3/4 cup (175 mL) dry white wine
• 1/3 cup (75 mL) Pernod or other anise-flavored liqueur
• 3/4 cup (175 mL) cream
• 1 baguette, cut into thin slices and toasted (or grilled)

Directions

Heat oil in large pot over medium heat. Add fennel and leek, stirring to coat. Cover pot and cook until tender, stirring occasionally, about 10 minutes. Add garlic and sauté 1 minute. Add mussels, wine, Pernod and cream; increase heat to high. Cover and cook until mussels open, stirring occasionally, about 5 minutes. Discard any mussels that do not open. Using a slotted spoon, divide mussels into 2 bowls. Add parsley to cooking liquid and bring to a boil; reduce heat and simmer for about 5 minutes or until sauce starts to thicken. Season with salt and pepper and pour sauce equally over mussels. Serve immediately with slices of baguette.

Serves 2

Credit: Miles Thatcher

Ingredients

• Spice Mix

  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2 mL) kosher salt
  • 1/2 tsp (2 mL) garlic powder
  • 1/2 tsp (2 mL) brown sugar
  • 1/2 tsp (2 mL) ground coriander
  • Pinch of cayenne pepper

• Shrimp & Scallop Skewers

  • 8 jumbo shrimp, tail on
  • 8 scallops
  • 4 pieces prosciutto
  • Lemon wedges
  • Baby arugula

Directions

Spice Mix:
Combine all ingredients in a bowl and mix well.

Shrimp & Scallop Skewers:
Soak a cedar plank in water for at least 2 hours. You want to find the right size of scallop that will allow the shrimp to be wrapped around them. Cut the prosciutto slices in half, lengthwise. Wrap each scallop with 1 slice of prosciutto. Sprinkle both sides of shrimp with the spice mixture. Wrap 1 shrimp around each scallop and secure with either a toothpick or bamboo skewer so that the top part of the scallop faces upwards. Preheat a barbecue over high heat for 10 minutes. Place presoaked plank on the grill, close lid and heat for 5 minutes or until smoking. Place shrimp skewers on the plank and cook for about 12 minutes or until shrimp have turned pink and opaque and scallops are firm. Remove shrimp from plank and top with a few piece of arugula and a drizzle of lemon juice. Serve immediately.

Serves 4

Credit: Brandon Boone

Lamb shanks are one of the best-kept secret bargains of cooking. Order one shank per person, and have your butcher cut each shank into three sections (each section will be about 2-3″ (5-7.5 cm) long), and use the bony narrow end in your stock pot. Serve this simply seasoned dish with mashed spuds or barley risotto and grilled veggies or salad.

Ingredients

• 2 tbsp (30 mL) olive oil
• 2 onions, thickly sliced
• 8 cloves garlic, sliced
• 4 carrots, peeled and roughly chopped
• 2 stalks celery, roughly chopped
• 2 bay leaves
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 6 lamb shanks, each cut into 3″(7.5 cm) pieces
• 1/2 bottle red wine
• 4 cups (1 L) rich brown stock
• Salt and freshly cracked pepper

Directions

Preheat the oven to 300 F (150 C.) Heat the oil in a heavy sauté pan. Add the onions, garlic, carrots, celery and bay leaves. Brown well, then add the rosemary and thyme. Transfer the browned herbs and vegetables to a brazier or heavy oven-proof casserole. Return the sauté pan to the stove, add a little oil if needed, and add the lamb shanks in a single layer. Brown all the surfaces of the shanks, then lay them in a single layer on top of the vegetables in the brazier.

Discard any accumulated fat in the pan, then add the wine to the sauté pan. Bring the wine to a boil and simmer for 5 minutes. Pour over the lamb. Heat the stock in the sauté pan, the pour it over the lamb. Crack some pepper over the entire dish. Place a piece of parchment over the surface of the food, then cover it snugly with a lid. Place in the oven on the centre rack and cook for 2 hours. Check the meat, and if it is tender and pulls easily from the bone, remove the brazier from the oven. Transfer the meat to a shallow gratin dish. Strain the braising juices, pushing firmly on the solids with a wooden spoon to extract absolutely everything. Discard the solids and use the liquid as a natural jus to accompany the lamb.

Serves 6

Ingredients

• Salmon Tournedos

  • 1 lb (500 g) skinless salmon filet
  • Salt and pepper
  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) olive oil

• Sweet Pea & Shallot Purée

  • 1 tsp (5 mL) butter
  • 1 tsp (5 mL) olive oil
  • 1 shallot, finely minced
  • 2 garlic cloves, minced
  • 2 cups (500 mL) sweet peas
  • 3/4 cup (175 mL) vegetable stock
  • 1/4 cup (60 mL) whipping cream
  • 2 tsp (10 mL) fresh thyme
  • 2 tbsp (30 mL) parsley
  • Salt and pepper

Directions

Salmon Tournedos:
Cut salmon into roughly 4, 2 inch (5 cm) slices. Wrap the thin end of the salmon around the thick part and tie with kitchen string. Season salmon on both sides with salt and pepper. In a skillet set over medium-high heat, melt butter and oil. When hot but not smoking, add fish to pan and cook, for about 2 to 3 minutes a side, or until desired doneness. Remove from heat and tent with foil.
Sweet Pea & Shallot Purée:
In a saucepot set over medium heat, melt butter with oil. Add shallots and garlic and cook until soft. Add peas, stock, cream; bring to a boil then reduce to a simmer. Cover and cook for about 5 minutes or until peas are tender. Place pea mixture into a food processor with thyme and parsley and process until smooth. Season with salt and pepper to taste. Divide Pea Purée equally between 4 plates. Top each with a piece of salmon and serve immediately.

Serves 4

Credit: Brandon Boone

Ingredients

• 4, 8 oz New York steaks
• 2 tbsp (30 mL) whole black peppercorns
• 2 tbsp (30 mL) whole Madagascar green peppercorns
• 1 tbsp (15 mL) butter
• 1 minced shallot
• 2 cups (500 mL) veal stock (or beef stock)
• 3 tbsp (45 mL) brandy
• 1/2 cup (125 mL) heavy cream
• 1/2 cup (125 mL) white wine
• 1 bay leaf

Directions

Using a spice grinder or rolling pin, crush the black and greens peppercorns until they are coarsely ground; set aside. In a saucepan set over medium-low heat, melt butter and add shallots; sauté for 1 minute. Add the ground peppercorns and continue to sauté for another 30 seconds. Add stock, brandy, cream, white wine and bay leaf; let simmer for 30 to 40 minutes. Preheat a barbecue. Season steaks with salt and pepper and place on grill; cook until desired doneness. Pour Brandy Peppercorn Sauce over grilled steaks and serve immediately.

Serves 4

Credit: Recipe by chef Bala Kumanan

Ingredients

• 12 taco shells
• 1 cup (250 mL) adzuki beans (small
• red beans)
• 1 tbsp (15 mL) vegetable oil
• 21/4 cups (560 mL) onions, finely diced
• 2 lbs (900 g) Kobe beef knuckle,
• shaved thinly
• Pinch salt and freshly ground
• black pepper
• 2 tsp (10 mL) ground cumin
• 4 cloves garlic, chopped
• 1 tsp (5 mL) granulated sugar
• 1/4 cup (60 mL) chili powder
• 1 28 oz can (796 mL) diced tomatoes, with juice
• 21/4 cups (560 mL) malty golden lager
• 3 chile peppers
• 1 tsp (5 mL) red hot sauce
• 1 tsp (5 mL) salt

Directions

Place beans in a large bowl, cover with cold water and let soak in the refrigerator overnight. (If you’re using canned beans, omit this step.) Drain when ready to use.
In a deep pan or heavy-bottomed pot over medium heat, heat oil. Add onions and beef and cook until browned. Season with salt and pepper and add cumin, garlic, sugar and chili powder. Mix well. Add tomato sauce, beer, chile peppers, hot sauce and salt. Bring to a boil and reduce to a simmer. Cook for approximately 11/2 hours.

Add beans and continue to cook until they are tender and chili is the desired “wetness,” about 15 minutes. If the mixture is too dry, add a little more beer or some water.

To Assemble:
In the bottom of each taco shell, place some shredded lettuce. Add a thin layer of grated cheese. Top with chili and garnish with sour cream and grilled onions.

Serves 12 Tacos

Credit: chef Brian Morin

Ingredients

• 1, 6 oz (175 g) pickerel fillet
• Salt
• Pepper
• Flour
• Butter
• Lemon

Directions

Lightly season the fillet with salt and pepper and dredge in flour. Melt butter in a skillet set over medium heat and pan-fry the fillet for 4-5 minutes per side until golden brown and the fish flakes easily. Top with squeezed lemon or try it with Hollandaise sauce. Serve for breakfast with eggs and hash browns.

Serves 1