A cloudy day (perhaps even rainy), feeling blue….this is a wonderful pick-me-up. So much so, you will want to invite the girlfriends down to share.
- 2 cups flour
- 3/4 cup sugar, divided
- 2 tsp. baking powder
- pinch of salt
- 1/3 cup cold butter, coarsely grated
- 2/3 cup 10% cream plus more if required
- 1 x 1 lb.container of fresh raspberries, cut in half (2 2/3 cups divided)
- 1 tbsp. lime zest
Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. Set aside.
Stir the flour with 1/2 cup sugar, baking powder and salt in a large bowl. Use a fork and mix in the grated butter until the mixture is quite crumbly. Stir in the cream 1 tbsp. at a time until it just comes together. Add more cream if necessary but do not over mix.
Scoop 1/4 cup of the mixture for each portion and shape into a 1 inch high round scone. Set on the baking sheet.
Bake for about 16-18 minutes until slightly golden on top. Transfer to a rack to cool completely.
Make a fresh pot of coffee and while that is dripping/perking, continue on to make the compote.
Combine the remaining raspberries and 1/4 cup of sugar in small saucepan. Add the lime zest and cook, stirring often, until the sugar is completely dissolved and berries are soft. Serve warm with the scones.
oh, yeah, get the door, your friends have arrived.
Turkey Burgers With Blue Cheese
Who says turkey has to be boring. This little treat will make you think differently. It doesn’t have to be Christmas to enjoy this tasty bird. Try it, you will be surprised.
- 1 1/4 lb. fresh ground turkey
- 4 tbsp. sundried tomatoes
- 1/2 cup Asiago cheese, grated
- 1 egg yolk
- 1 tsp. Hungarian smoked paprika
- 1 tsp. fresh thyme leaves
- 2 tsp. fresh sage leaves, shredded
- pinch of salt and pepper
- 4 bacon slices, cooked very crisp
- 2 tbsp. crumbled blue cheese per burger
- 4 fresh figs, cut into pieces, skin on
In a large bowl, combine all the ingredients up to and including the salt and pepper. Preheat the barbcue to high heat and cook well. Shape 4 burgers.
Butter and lightly grill. To assemble, place a burger on bottom half of four buns, add the crisp bacon slices on each one. Top with the cheese and chopped figs. Put top on, take a big bite and wahoo! turkey wins the day.
Great burger.
Garlic-Butter Chicken With Roasted Oranges
This will serve a family of 4 (if really hungary) or 6 guests.
- 1 garlic clove, minced
- 4 tbsp. butter, softened
- 2 nav al oranges, zest 1 and cut both into wedges
- 2 tsp. thyme, chopped
- 1 – 5 lb. chicken
- 2 red onion, peeled and cut into wedges
Preheat oven to 450 degrees. Mash the butter and garlic into a paste.
Combine the garlic paste, butter, zest and thyme. Now separate the skin from the breast and rub half the butter under the skin on each side. Sprinkle with salt.
Fill the cavity with 2 orange wedges and some thyme sprigs. Place the chicken, breast side up on a baking sheet and tuck the wings under. Tie the legs together and scatter the remaining vegetables around the chicken. Dot the oranges with 1 tbsp. of the butter mixture.
Roast for 30 minutes. Brush with remaining butter mixture. Flip the oranges and onions over. Rotate the sheet and roast a further 15 minutes. Remove the vegetables if they are carmelized and roast the bird until the juices run clear and the temperature reaches 165-170 degrees.
Let rest for 10 minutes before serving. Enjoy, it is delicious.
Trout With Maple Mustard Sauce
This will serve 4 happy mouths. Add a crisp salad, rice or noodles and, naturally, a glass of the chilled grape and you have a feast that even Caesar would have appreciated.
- 4 x 4 oz. Trout fillets
- 1/4 cup butter, melted
- 1/4 cup pure maple syrup
- 3 tsp. Dijon mustard
- 1 tsp. Teriyaki sauce
Place the trout in an 8 x 8 baking dish. Mix all the ingredients together and pour over the trout.
In a preheated oven of 425 degrees, bake for about 12-14 minutes until it flakes with a fork. Add any extra sauce over the top of the fillets and enjoy.
This is a wonderful summer dish and not one to be overlooked.
Edam Stuffed Tenderloin
- 1 lb. pork tenderloin
- ½ small onion, peeled, chopped finely
- 2 slices bacon, chopped
- 2 tsp. olive oil,
- 1 oz. pecans, chopped
- 3 tbsp. panko breadcrumbs
- 3 slices edam cheese, cut in strips
- 2 tsp. water
- 2 tsp. Crisco oil
- 2 tsp. Butter
- 1/4 cup honey
- 1 tbsp. cider vinegar
Preheat oven to 350 degrees.
Butterfly the tenderloin lengthwise, leaving 1/2 inch uncut on the bottom side. Flatten gently on both sides. Cover with plastic wrap and pound with a mallet to flatten slightly. Season with a pinch of salt and pepper and re-cover and set in the refrigerator.
In a frypan on medium heat, saute the onion and bacon in the oil for 6-7 minutes. Do not burn.
Transfer to a bowl, stir in the pecans and panko crumbs and cool slightly. Add the edam and moisten with a touch of water until the mixture holds together.
Place stuffing down the middle of the tenderloin, and pull the sides together. Tie together with butcher’s twine.
In a large oven proof pan, melt the oil and butter and add the tenderloin and brown for 3 minutes each side.
Place the pan in the oven and roast for 20 minutes until done to taste. In a small bowl combine the honey and vinegar and microwave 20 seconds to warm. Remove the twine, drizzle the warm honey over and slice. Place remaining honey in a bowl and let everyone add more (and they will).
Enjoy!
Hot Dogs With Pineapple And Bacon
I know I am not the only person on this planet that loves, yes I said LOVES, hotdogs. Here is a little different way to prepare them.
This will take about 6-7 minutes to make up and you can make a 6 of them.
- 3/4 cup diced fresh pineapple (eyes removed and cored)
- 1 tbsp. butter
- 2 tbsp. maple syrup
- 6 bacon slices, cooked crisp and crumbled
- 6 hot dogs, halved lengthwise
- 6 slices havarti jalapeno cheese, halved
- 6 hot dog rolls, sliced open along the top, not the side.
In a frypan, saute the pineapple in butter until starting to turn a light brown; add the maple syrup and cook for a further 2 minutes.
Grill the hotdogs for a minute on each side and keep warm.
Place the cheese slices along the bun and warm until the cheese begins to melt, and then add the hot dog, and top with the pineapple and crumbled bacon. OMG! This is soooo tasty.
Thai Trout Salad
This would be a great way to treat your family/guests. They will be surprised that you could prepare a Thai dish and that it tastes so fabulous. Damn you did this!
- 1/2 English cucumber, halved and thinly sliced
- 1 bird’s eye chili, seeded and minced
- 1 tbsp. rice wine vinegar
- 1 x 8-10 oz. trout file, skin left on
- 1 tbsp. coconut oil (looks like lard in a jar)
- pinch of sea salt
- 1/2 cup short rice noodles,cooked and cooled
- 1/2 dragon fruit, peeled and julienned*
- 1 container of regular Bocconcini cheese, sliced
- 3 tbsp. Tai dipping sauce (buy at local grocery store)
- 1 tbsp. tamari
- 3 tbsp. coconut shavings
- lemon finishing salt
In a bowl, toss the cucumber, chili and vinegar and set aside.
Preheat the barbecue and add the coconut oil. When melted, grill the trout for 2 minutes on one side and turn over, cooking for another 4 minutes.
Remove the skin. Return the skin back into the pan and cook until crisp. Remove and drain on a paper towel. Flake the trout using a fork. Sprinkle the skin with a lemon finishing salt and cut into strips.
In a large bowl, gently toss the noodles, marinated cucumber, dragon fruit, cheese and trout. Combine the dipping sauce with the tamari and drizzle over the salad. Garnish with the coconut shavings and skin strips.
Serve immediately and watch the eyes get wider with delight.
* dragon fruit and seeds are edible. Bland in flavour but super nutritional source of antioxidants and fibre.
Patio Party Potato Wedges
Your friends are getting hungary and while the meat is finishing on the barbecue, these potatoes are the best accompaniment to have on the table. That doesn’t include the beer/wine that has been chilling in a bucket of ice…you know I tell the truth…haha.
- 1/3 cup sour cream
- 2 tbsp. finely chopped shallots, divided
- 2 tsp. chipotle hot pepper sauce
- 2 tsp. fresh lime juice
- 3 pounds red skinned sweet potatoes (yams), cut into 1/2 inch wedges,
skin on - 3 tbsp. olive oil
- 1 1/2 tsp. ground cumin
Whisk together the sour cream, 1 tbsp. shallot, chipotle sauce and lime juice in a small bowl. Set aside, covered in the refrigerator.
Remove 2nd rack in your oven. Preheat oven to 425 degrees. Combine the wedges, oil and cumin in a large bowl, sprinkle with salt and pepper and arrange, cut side down, on 2 parchment lined cookie sheets.
Roast for 20 minutes, until tender and browning in a couple of spots. (reverse the 2 pans halfway through timing.)
Place these yummy things on a large platter and drizzle the cream mixture over. Place the remaining shallots in a small bowl and place on the table for people to help themselves if they want more.
These are yummy. As I said, the beer/wine is THE perfect addition and you can have a salad and rolls as well.
Spring Greens With White Balsamic Vinaigrette
Another dish to add to the holiday Buffet is this simple salad. The vinaigrette is from Chef Jeremy Schorb from The Boathouse in White Rock, B.C. The salad ingredients are mine.
- 1 cup olive oil
- 1/2 cup white balsamic vinegar
- 1 tsp. honey
- 1 tsp. Dijon mustard
- pinch of salt and pepper
In a bowl, whisk the mustard, honey and balsamic vinegar together until well mixed. Now SLOWLY pour the oil in, whisking vigorously until emulsified. Season with salt and pepper.
- 3 tbsp. fresh pea sprouts
- 12 cups mixed torn spring greens,
- 1 cup shelled, fresh garden peas, blanched and chilled
- 1/2 cup fresh washed blueberries
- Gently toss these ingredients together in your prettiest large bowl and just before serving, drizzle the dessing over and, again, gently toss.
Place on the table with the rest of the goodies.
Steak and Mushrooms With Red Pepper Mayonnaise Panini
Wow, this is a sandwich any man (or woman) would love to sink their teeth into, especially since we are using Filet Mignon. Oh, my goodness! This is to die for. Get ready to make it again and again.
- 2 tbsp. olive oil, divided
- 2 cups of white mushrooms, finely chopped
- pinch of salt and pepper
- 1/2 lb. filet mignon, cut in 1/3 inch thick slices
- 2 Ciabatta rolls
- 3 tbsp. red pepper mayonnaise
- 1/2 cup baby spinach, washed, dried and stems removed
Heat 1 tbsp. olive oil in a skillet over medium heat. Add the mushrooms and stir occasionally until they become soft (6-7 minutes). Season with salt and pepper and set aside to cool down a little.
Heat the panini pan and now brush the filet pieces with the remaining oil and sprinkle with salt and pepper. Lay the meat on the panini press, lower the lid and grill until seared on the outside but rare on the inside (3-4 minutes). Let rest for a few minutes.
Red Pepper Mayonnaise
- 1/4 cup roasted red pepper
- 1 small garlic clove, pressed
- 1 tsp. fresh lime juice
- pinch of cayenne pepper
- 1/4 cup mayonnaise
Combine the peppers, garlic, lime juice and cayenne in a blender until smooth. Stir in the mayonnaise until well combined.
Continuing on….
Split the rolls in half and spread 1-2 tbsp. of the mayonnaise on each bottom half. Arrange the mushrooms on top and then a layer of the spinach. Lay the steak slices on top and replace the bun top.
Place the sandwich in the press, lower the lid and cook until they are browned and crisp 3-6 minutes. YUMMY!
Ahi Tuna Tacos
What a great way to have Ahi Tuna and tacos at the same time. It makes for great weekend fare and is fun to do. Use of the chipotle pepper sauce and sour cream gives a zippy layer.
- 1 lb. seared Ahi tuna
- 1 tbsp. olive oil
- 2 tsp. 5 spice powder
- 1 tsp. steak seasoning
- 1/2 tsp. black pepper
- 1 lime
- 3 cups shredded cabbage (red would be nice here)
- 1/2 cup sour cream
- 1 tsp. chipotle pepper adobo sauce
- 12 x 6 inch tortillas (corn)
- cilantro
- lime wedges
Grate the lime peel and then juice the lime. Add to the shredded cabbage and pinch of salt.
In a small bowl, mix together the sour cream and chipotle sauce and set aside.
Wrap the tortillas in tin foil and place in a warming oven or on the grill for about 5 minutes, turning over just once. Do not burn.
Coat the ahi tuna with the 5 spice, steak seasoning, salt and pepper and sear just 2 minutes of each side. Cut into 1 inch cubes.
Spread the sour cream mixture over all the tortillas and fill the tortillas with the slaw, add the ahi tuna and lime wedges on the side.
This should make your mouth water just reading this. Now go and make it.
Yogurt And Cornflake Breakfast Tart
The only thing you could use here is a 11 x 8 inch fluted removable bottom tart pan OR simply use a 14 x 5 inch tart pan.
This is a yummy way to start the day…add a couple pieces of bacon/sausages, fresh juice and steaming coffee and you have it made and those at the table will be drooling. Yup! It’s a winner.
- 6 cups flakes (crushed) You pick whatever flakes you want – but not sugar coated
- 1/3 cup melted butter
- 3 tbsp. dark brown sugar
- 1/4 tsp. ground cinnamon
- 1 envelope unflavoured gelatin
- 1/4 cup water
- 1/2 cup finely chopped pistachios
- 1 1/4 cup thick yogurt (Greek style)
- 1/2 cup whole milk
- 1/4 cup liquid honey
- 1 tsp. pure vanilla
- 4 – 5 ripe Bartlett pears, cored, sliced thin, not peeled
- 1/2 cup lime marmalade (not too hard to find, but it is available)*
Preheat oven to 375 degrees. In a medium bowl combine the crushed flakes, butter, brown sugar and cinnamon.
Press into the bottom and up the sides of the tart pan. Bake for 9-10 minutes until it turns a nice golden brown. Cool on a wire rack.
While this is baking, pour the water into a glass measuring cup and sprinkle the gelatin over the top. Let stand for 5 minutes to soften and place in the microwave on high for 15 seconds, stir twice. Make sure it has all dissolved and then add the yogurt, milk, honey, pistachios and the vanilla. Pour this into the tart pan and refrigerate overnight. Be sure to cover with plastic wrap so a scum doesn’t form.
In the morning, remove from the fridge and let warm to room temperature (about 20 minutes). Remove from the tart pan and now lay out the thinly sliced pears in a pretty pattern. Warm the marmalade and generously spoon over the pear slices to avoid discolouration and, for a garnish, sprinkle grated lime zest down the center of the tart.
To serve, place a slice of the tart in the center of the plate, add a couple slices of bacon or sausages and away you go.
* You can find the lime marmalade in Safeway, or any major grocer in your area. Also there are other varieties such as a ginger marmalade (totally scrumptious), a lemon marmalade….it doesn’t have to be orange, and that is the point.
YUMMY!