Ingredients

• 2 cups (500 mL) plain yogurt
• 1 cucumber, peeled and grated
• 2 garlic cloves, finely chopped
• 2 tsp (10 mL) olive oil
• 1 tsp (5 mL) fresh dill, finely chopped
• 1 tbsp (15 mL) lemon juice
• 3 tbsp (45 mL) ouzo
• Salt and pepper

Directions

In a large bowl, combine all ingredients; season with salt and pepper. Refrigerate until ready to use and serve with grilled pita wedges.

Makes 2 1/2 cups.

Serves 10 – 12

Ingredients

• 6 oz (175 g) Monterey Jack cheese, shredded
• 4 oz (125 g) Gruyère cheese, shredded
• 4 oz (125 g) sharp processed Cheddar cheese, grated
• 1 tbsp (15 mL) cornstarch
• 1 cup (250 mL) Lager beer, at room temperature
• 1 tbsp (15 mL) fresh lime juice
• 1 tsp (5 mL) chopped seeded ancho chilies or chopped fresh jalapeño
• 2 tbsp (30 mL) chopped fresh cilantro

Directions

In a bowl, combine Monterey Jack, Gruyère, sharp Cheddar and cornstarch; mix well to coat cheese with cornstarch. Set aside.

In a large saucepan, combine beer and lime juice; bring to a simmer over medium heat. Reduce heat to medium-low. Add cheese-cornstarch mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. Stir in ancho chilies, or jalapeño, mixing well. Transfer to fondue pot and garnish with cilantro.

Serve with taco chips, pumpernickel bread cubes, rye bread cubes, cooked shrimp or cooked chicken pieces.

Serves 4

Credit: The 125 Best Fondue Recipes by Ilana Simon (Robert Rose Inc., Toronto, 2001)

Ingredients

• 1 cup (250 mL) olive oil
• 3 oz (90 g) Parmesan rind
• 1 dried red chile pepper
• 4 peppercorns
• Dash of sea salt

Directions

In a saucepan, combine olive oil, Parmesan rinds, chile and peppercorns; heat over medium-low heat for 15 minutes, then turn off heat and let seep for another 15 minutes. Strain oil through a sieve, discarding solids. Pour into a clean resealable jar, add sea salt and cover. Store in a cool place for up to 1 month.

Credit: Brandon Boone

Look for juniper berries in the bulk section of your local health food store. Often overlooked, these berries harmonize beautifully with the flavour of ostrich, duck or game hen.

Ingredients

• 3 tbsp (45 mL) juniper berries
• 1 1/2 tsp (7 mL) peppercorns
• 1 tsp (5 mL) ground allspice
• 1 tbsp (15 mL) brown sugar
• 1 tsp (5 mL) kosher salt
• 1 tsp (5 mL) crumbled dried rosemary
• 1 tsp (5 mL) ground dried orange peel (can substitute orange zest)

Directions

Toast berries and peppercorns in a small frying pan, about 5 to 6 minutes, to bring out flavour. Remove from pan and let cool. When cooled, grind berries and peppercorns with a mortar and pestle or in a mini chopper. In a small bowl, mix ground berries and peppercorns with remaining ingredients. Store in an airtight container.

Ingredients

• 1 tbsp (15 mL) canola oil
• 6 garlic cloves, minced
• 1 tsp (5 mL) crushed red pepper (or more to taste)
• 1/2 cup (125 mL) plum sauce
• 1/4 cup (60 mL) ketchup
• 2 tbsp (30 mL) soy sauce

Directions

DIRECTIONS:
Heat oil in a nonstick skillet set over low heat. Add garlic and chilies to pan and gently cook until garlic starts to lightly brown. Add remaining ingredients to pan and bring to a boil; reduce heat and simmer for 5 minutes. Remove from heat and let cool. Use as a glaze for ribs, chicken or hamburgers.

Ingredients

• 1/2 lb. (250 g) Imperial cheese (cold-pack Cheddar), crumbled
• 1/2 cup (125 mL) sour cream
• 1/4 cup (60 mL) Port
• 3-4 Granny Smith apples
• Fresh lemon juice

Directions

Using food processor or electric mixer, blend cheese, sour cream and Port until smooth.
Core apples and cut into wedges. Sprinkle with lemon juice. Place cheese mixture in bowl and serve with apple wedges for dipping. This can be made up to 3 days in advance and refrigerated. Cut apples just before serving.

Serves 6 – 8

A rasp is essential to recipe since it can reduce a garlic clove to a fine paste.

Ingredients

• Caesar’s Revenge Dressing:

  • 3 free-range egg yolks
  • 1 tbsp (15 mL) anchovy paste
  • 2 to 3 large garlic cloves, grated with a rasp
  • Pinch of sea salt
  • 1 1/2 tsp (7 mL) lemon juice
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) Worcestershire
  • 2 tsp (10 mL) red wine vinegar
  • 1/2 cup (125 mL) extra virgin olive oil
  • 1/2 cup (125 mL) grated Asiago cheese

• Grilled Garlic Croutons:

  • 1/4 cup (60 mL) room temperature butter
  • 1/2 tsp (2 mL) dried oregano
  • 1/2 tsp (2 mL) dried basil
  • 2 garlic cloves, finely minced
  • Salt and pepper
  • 4 slices of Pumpernickel bread

• Charred Romaine:

  • 2 Romaine lettuce hearts, rinsed and patted dry
  • 2 tbsp (30 mL) olive oil
  • Salt and pepper

Directions

Caesar’s Revenge Dressing:
In a large bowl, combine egg yolks, anchovy paste, garlic and sea salt. Whisk until fully mixed. Pour in lemon juice, mustard, Worcestershire, and vinegar; mix vigorously. Slowly pour olive oil in a long, thin line while continuing to whisk mixture. Add cheese and season with pepper; mix again. Pour into a jar or salad dressing container and chill for 1 hour. Shake before serving.

Grilled Garlic Croutons:
Combine butter, herbs and garlic in a bowl. Mix until well incorporated. Season with salt and pepper. Spread butter mixture over both sides of bread. Preheat a barbecue. When hot, place bread slices on grill and cook for 30 seconds then turn a 45 degrees and cook for another 30 seconds or until nicely toasted. Flip and repeat. Remove from heat and cut into 1″ (2.5 cm) squares.

To Assemble:
Preheat a barbecue. Using a pastry brush, coat lettuce with olive oil. When the barbecue is hot, place hearts onto grill and sear for approximately 2 minutes. Keep searing lettuce until grill marks appear on all sides. Remove from heat and cut off core from stem; season with salt and pepper. Drizzle with Caesar’s Revenge Dressing and top with Grilled Garlic Croutons. Serve immediately.

Serves 2

Credit: Recipe by Brandon Boone

This savoury relish is irresistible when paired with fish such as sea bass or whitefish. Looking for a quick fix? Mix a tablespoon in with your fresh crab or tuna salad!

Ingredients

• 9 cups fresh zucchini, unpeeled and chopped into thin slices
• 3 cups (750 mL) white onion, sliced into thin ribbons
• 1 large red bell pepper, chopped fine
• 1 small yellow bell pepper, chopped fine
• 3 cups (750 mL) white sugar
• 3 tbsp (45 mL) coarse salt – or canning salt
• 3 cups (750 mL) white vinegar
• 1 tbsp (15 mL) of celery seed
• 2 tsp (10 mL) turmeric
• 1 1/2 tsp (7 mL) ground black pepper

Directions

Mix the onion, peppers, zucchini and salt in a large bowl and chill overnight in the refrigerator. The next day rinse thoroughly and drain well.

Combine the remaining ingredients in a large pot and bring to a boil. Add the vegetable mixture to the pot and simmer on low for 10 minutes.

Ladle the hot mixture into hot jars, leaving 1/2″ (1.3 cm) at the top for steam and expansion.
Put the lids on and process for 10 minutes in a hot water bath.

Serves 12 Cups

Ingredients

• 2 cups (500 mL) prepared yellow mustard
• 1/2 cup (125 mL) dill pickle juice
• 2 tbsp (30 mL) Worcestershire sauce
• 1 tbsp (15 mL) hot pepper sauce, such as Tabasco

Directions

Mix all ingredients in a glass bowl. This makes an excellent slather for ribs, brisket or pork butt.

Credit: Recipe courtesy of Irvin Tremblay

Absolutely perfect as a condiment to top a barbecued cheeseburger.

Ingredients

• 1/4 cup (60 mL) mayonnaise
• 2 tsp (10 mL) smoked paprika
• 2 tsp (10 mL) roasted garlic
• 1/2 tsp (2 mL) cayenne
• 1/2 tsp (2 mL) kosher salt

Directions

Combine all ingredients in a small bowl and mix until blended. Refrigerate, covered, until ready to use.

Credit: Courtesy of Brandon Boone