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5524 recipes for "pepper"
5524 recipes
Smoked Herbed Brined Turkey

Smoked Herbed Brined Turkey

Dinner

Smoking turkey with applewood chips imparts a subtle sweet flavour that will make your meal extra special. If you love a strong smoky aroma, opt for a more potent wood, such as hickory. Always read the label before buying a turkey; for this recipe, you'll want an unseasoned bird, as turkeys labelled "seasoned" have already been salted.

Cinnamon Lamb Chops with Agro-Dolce Eggplant

Cinnamon Lamb Chops with Agro-Dolce Eggplant

May 13, 2009

It is hard to believe that this entire meal for 6 can be prepared in under an hour. The ingredients in this main course and side dishes are completely Canadian (including the Canola oil), but just like our country's unique cultural mosaic -- they have been flavoured with exotic spices and other wonderful additions which highlight Canada's tolerance and respect for people of other lands. The lamb was reared in Ontario and the eggplant can be grown in almost any Canadian garden. I sometimes serve the lamb with chick pea fries and chuckle when I remind my Indian in-laws that Canada and Australia are now growing garbanzo beans, too.

Abitibi Game Pie

Abitibi Game Pie

May 13, 2009

Come winter or late fall, there is nothing like sharing a savoury meat pie from Abitibi with family and friends. Commonly called tourtière, cipaille or tourte, there seem to be as many recipes as there are amateur of this hearty fare. The tourte, the bird that gave it its name, is unfortunately extinct, but the tradition of this delectable, easy to prepare in advance dish, is very much alive. Deer, caribou, moose, bear, boar and especially hare make it a very special treat. The fortunate cook, who has hunters in the family or generous friends to donate a little game, is blessed. Even more, if they are willing to help deboning and dicing the meat. However, it can also be prepared with farm raised deer, caribou, boar, rabbit and adding shoulder or loin of pork, as some game is very lean. The important thing to remember is (that the recipe calls for) half part game, preferably a variety of three different kinds, to half part diced potatoes. With some home-made tomato ketchup and a nice green sassy salad, like chicory with old style mustard and cider vinegar dressing, the hostess can sit back and enjoy the hunters' long tales.

Grilled Rack of Lamb with Blueberry Shiraz Reduction Sauce

Grilled Rack of Lamb with Blueberry Shiraz Reduction Sauce

May 13, 2009

I am very excited about entering my recipe in the 2009 Canadian Living Cook of the Year Contest. I am an avid home-cook and love creating new and exciting home recipes to make for my family and friends. I am a firm believer in seasonal cooking, using the freshest ingredients available, and making use of local ingredients whenever possible. Consequently, I was delighted to see that this year's contest was to feature Canadian ingredients. I wanted to take things a step further and include some local Newfoundland ingredients. Newfoundland and Labrador has some wonderful producers for fresh, often organic, produce, seafood and meat products...and of course the island is well known for it's abundance of wild berries. Berry picking is a provincial past-time in late summer and early fall and many families, including my own, can be found on the hillsides or barrens, bent over and collecting gallons of sweet, juicy berries to be used fresh, or to be frozen for use during the long winter months. I knew as soon as I read about this year's contest that I wanted to feature these berries, along with our wonderful, locally-raised lamb and artfully crafted local wines, in my recipe. I hope you enjoy a taste of Newfoundland!

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