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3816 recipes for "garlic"
3816 recipes
Rotisserie Inside Round Roast with Bourbon Sauce

Rotisserie Inside Round Roast with Bourbon Sauce

Mar 24, 2008

Here's a roast that's less expensive than a premium rib eye but when very thinly sliced across the grain is tender and full of beef flavour. You can also follow this method with a similar-size eye of round oven roast. Indirect heat is an option if you don't have a rotisserie on your barbecue.

Rotisserie Beef

Rotisserie Beef

This beef recipe is easy to prepare and serve on Kaiser or onion buns. Since a beef eye of round oven roast is less tender than some other cuts, marinating and rotisserie cooking over low heat helps keep it juicy and flavourful.

Italian Vegetable Casserole

Italian Vegetable Casserole

Dec 1, 2005

Grilling the vegetables before baking gives them a subtle smokiness that makes this casserole special. For extraordinary results, use fresh mozzarella (the kind stored in water at Italian delicatessens and cheese shops).

Creamy Wild Mushroom Soup with Herbed Bread Crumbs

Creamy Wild Mushroom Soup with Herbed Bread Crumbs

If you can't find chanterelle or oyster mushrooms, use a mix of shiitake and cremini, which are more affordable and available year-round. For the creamiest texture, make sure to use an upright blender, rather than an immersion blender, to purée the soup.

Beer and Cheese Fondue Dip

Beer and Cheese Fondue Dip

This dip is best served warm and bubbly, so it's worth rooting around in your basement to find that long-hidden fondue set. Serve with blanched asparagus or broccoli, boiled potatoes or sliced apple. If you don't have Calvados on hand, you can make the fondue without it, but it kicks it up a notch. 

Bacon Jalapeño Jam

Bacon Jalapeño Jam

The perfectly balanced sweet and salty flavours of this meaty spread make it a must-try for bacon lovers. Serve this gourmet condiment alone on a slice of crusty bread, or spread it onto your favourite burgers and sandwiches.

Honey and Beer-Braised Lamb

Honey and Beer-Braised Lamb

Oct 28, 2008

By Sean de Carle, winner, Beef, Lamb, Pork or Veal category.

This rich and tasty fall stew impressed us with its use of local ingredients and thoughtfully chosen side dishes: Citrus Quinoa and Honey-Roasted Carrots. Serve it with the beer you cook with.

Nova Scotia Lobster Tails with Okanagan Peach Salsa

Nova Scotia Lobster Tails with Okanagan Peach Salsa

May 13, 2009

There is nothing better than fresh lobster from the Maritimes. Lobster tails are marinated in a very simple marinade and grilled. One of my favourite childhood dishes my mum made was Jumbo Prawns split and filled with some hot fresh chili and shallot paste and then grilled over a charcoal fire. Here I've tried to capture that flavour of red pepper and shallots in the marinade. In the summer I serve lobster tails over a simple bed of organic greens ladled with a generous amount of peach salsa and hearty bread from my favourite bakery or I do up some coconut rice and serve the lobster tails with the rice.

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