Chinese-Style Barbecue Chicken
Forget your ordinary barbecue chicken. After trying this version—a twist on the flavourful Hong Kong-style char siu barbecue pork—you'll never go back to basic.
Forget your ordinary barbecue chicken. After trying this version—a twist on the flavourful Hong Kong-style char siu barbecue pork—you'll never go back to basic.
Finely chopped mushrooms are essential for this vegetarian burger, so a food processor is the ideal effort-saving appliance. Top the burgers with Fresh Herb Mayonnaise, lettuce and tomato slices or with Golden Onions and serve on whole wheat kaiser rolls.
This French casserole is based on pork, sausages, sauerkraut and often potatoes. There are as many variations as stars in the sky, but the key is to find a butcher with beautiful charcuterie (such as bacon, sausages, smoked meats and wieners) and make the dish your own.
Caribou is one of the staple ingredients in Nunavut cooking. It's classified as country food; or food from the land, and it's one of the only truly wild meats. Caribou is sometimes available at specialty meat shops across Canada or by special order directly from purveyors in Nunavut. Availability can vary from season to season, so if you can't find caribou, then elk, venison or beef can make a delicious substitute. Serve with Bannock.
Serve with the Late Harvest Riesling by Inniskillin; it reminds me of home and is a perfect compliment to this dish. I like to use a wide fresh pasta but penne also works. My inspiration for this came many years ago when I moved to Halifax fom Vancouver.(One sea side town to another!) All the ingredients can be purchased from the weekly farmer's market downtown. I use my grandmother's old Italian recipe for pesto and always keep a container for that in the freezer. I use the "happy poultry" carcasses from the butcher to make the stock. I store this in the freezer and cut chunks off for this recipe. The salmon can be purchased for 1/2 price if you buy the trimmings. For those who don't make their own pesto and stock, use your favorite brand in the specialty or grocery store. This is not an expensive recipe and can altered by including curry which gives it an extra zip. Easily my husband's favorite dish that I throw together for my 4 kids even after a full day of teaching math with gr 8 and 9s!
These saucy, tasty ribs are inspired by Chinese-style pork char siu. To get the signature ruby red colour, we've used grenadine, but if you don't have any on hand, this recipe will still taste fantastic. For a large crowd, cut ribs into individual portions before serving.
Everyone loves this easy-to-make casserole, not your average cabbage roll casserole, but a heartier, livelier one! I always serve this during the fall harvest when our cabbages, onions and apples are at their best.
Garlic becomes sweet as it cooks gently in this fennel-laced broth. The fennel fronds have a delicate flavour similar to dill. Serve with creamy mashed potatoes and steamed asparagus.
Look for lean sausage with lots of taste. If your sausage has fennel seeds, reduce or omit them from the dressing.
