Roasted Prime Rib

RecipesDeveloper Clermont
The term “prime” rib traditionally refers to a seven-bone roast cut from the 12th bone to the 6th bone of the rib section of beef. A whole seven bone roast weighs around 8 kg (18 lbs) – enough beef for at least twenty-five people. You can order a roast by the pound, though, considering each bone accounts for about two and a quarter pounds of weight. Account for 1 kg (2.2 lbs) feeding three people. Pro Tip: Ask for the Shoulder End, also known as the second cut. This end of the rib is close to the shoulder. There is more fat in this end, as well as the rib cap muscle, which is one of the most flavorful muscles on a steer. The loin end, or “first cut”, is also delicious, and leaner, but lacks that cap muscle. Ask your butcher to remove the rib bones and give you enough twine to tie them back on after you’ve applied the rub. If they won’t give you twine, offer to buy some then never go back to that jerk. serves 8-10 Ingredients For the roast: 7-8 lbs prime rib, 3 bones For 1 cup of seasoning salt: ½ cup kosher salt ¼ cup freshly ground black pepper 1 bunch fresh rosemary, leaves picked and chopped 1 bunch fresh thyme, leaves picked and chopped 1 bunch fresh sage, leaves picked and chopped 10 pc fresh bay leaves, leaves sliced 8 pc garlic cloves, peeled For the sauce: 3 tbsp beef scraps (ask your butcher for this, otherwise use ground beef) 3 pc shallots, peeled and chopped 1 pc garlic clove, minced 3 tbsp. butter (keep one of which in the fridge to “finish” the sauce 1 tbsp. flour 3 pc bay leaves 6 branches fresh thyme 1 cup red wine, plus 2 oz for finishing the sauce 4 cups beef stock to taste salt and freshly ground black pepper Method: To make the salt: In a food processor, blitz the fresh herbs with 2 tbsp. of salt. Add the garlic and pulse to chop. Add the rest of the salt and the pepper and pulse until all combined. The salt should have a greenish hue. To make the beef: Ask your butcher to “french” the bones, and then cut the rib bones away from the muscle. You will be tying this bone “plate” back on to the muscle before roasting, so make sure you get it with your roast. Bring the roast out of the refrigerator. Rub the rib eye meat all over with the seasoning salt, then rub olive oil all over it. Use the seasoning salt on the rib bones as well. You’re going to bring the roast to room temperature before cooking– it will cook more evenly this way. A 6-7 lb roast will probably take about an hour to come to room temperature. Preheat the oven to 500°F and adjust the rack so the whole roast can fit. Place the rib eye back on to the rib bones, to recreate what the roast originally looked like. Using strong butcher’s twine (ask your butcher for this – the thin-gauge type you can find at grocery stores will not do), tie the rib bones to the meat with knots in between each bone. Place the beef in a roasting pan with a rack. If you don’t have a rack, prop the roast off the bottom of the pan with halved onions. When the oven is hot, put the roasting pan on the lower rack. Close the door and immediately turn the heat down to 300°F. Cook for about 18 minutes per pound for medium rare. I like to use an internal thermometer to judge doneness; take the roast out when it reaches 120°F. Remove the roast from the pan, place on a platter, cover with tin foil then a kitchen towel to keep warm as it rests for about thirty minutes while you make the sauce. To make the sauce: In a saucepot over a medium heat, brown the beef trim in a tablespoon of butter. Add the shallots and caramelize, stirring constantly. Add the garlic and stir. Add another tablespoon of butter and a tablespoon of flour and stir until the flour is nut-brown. Add the herbs, and deglaze with the red wine. Reduce the wine by half, then add the stock. Simmer and reduce by half again. Meanwhile, spoon off any excess fat that was left in the roasting pan, and place the roasting pan on a medium heat. Pour the contents of the saucepot into the roasting pan, and using a wooden spoon scrape up the roasting “fond” that had accumulated on the bottom of the pan while roasting. Taste and season with salt and freshly ground black pepper. Simmer the sauce until it coats the back of a spoon. Strain the sauce back into the saucepot and whisk in a tablespoon of cold butter and a half glass (2 oz.) of red wine. Pour into a gravy boat and serve with the roast beef. To carve the roast: Cut the twine and discard. Take the rib bones, cut them into individual pieces, and present them on a platter. Using a long slicing knife, slice the beef and present it on the side of the bones, with the gravy on the side of the platter.

Turkey Tips

Product InfoDeveloper Clermont
The Sum Of All Turkey Knowledge — Right Here If you want to get all fancy with your turkey - brining, butterflying, deep frying — go for it. But for a lot of people, simple roasted turkey really does the trick. Also, they may have a few hundred other things to worry about on Christmas day, so just throwing the bird in the oven and letting it go with minimal intervention, is an attractive proposition that doesn’t preclude a beautiful bird on the festive table. In pursuit of the most worry-free roast turkey, I’ve cross-referenced a number of classic all-purpose cookbooks (Joy of Cooking, Fanny Farmer, Canadian Living, Julia Child, The New Basics) and distilled them into the following turkey summary. All turkey cooking times are approximate. Your best bet is an accurate meat thermometer. When inserted into the thickest part of the thigh, not touching the bone, a reading of 180° F (82° C) will ensure your turkey is done. With or without a thermometer, estimate 13 to 15 minutes per pound with the oven pre-heated to 325°. When cooking turkey in the traditional breast side up manner, the breast may become dry. If the breast appears to be cooking too quickly, cover with foil. Ideal breast temperature is 165°. For stuffed birds allow for an extra 20 to 30 minutes in total cooking time. Bread stuffing must reach 160° F. All turkeys will benefit from a 30-minute rest before carving. Turned turkeys, where the breast is not continuously exposed to the refracted heat of the oven’s roof are a good way to promote even cooking. Consult cookbooks or on-line sources. Happy feasting!

Beef, Pork, and Barley Meatloaf

RecipesDeveloper Clermont
There are not many dishes that shout “COMFORT!” much like meatloaf, are there? When the damp and cool fall weather penetrates your bulkiest sweater and runs a chill down your arms, you know it’s time to eat something warm and nourishing. Hearty soups fit the bill, as does a roast chicken. But meatloaf, that forgotten dish your mom used to make you eat on cool weeknights, can really warm you up, from your tummy all the way down to your toes. I usually make meatloaf with just meat, but I wanted to try something new, inspired slightly by the granddaddy of all meatloaves: the haggis. Much like haggis, I have bulked up this meatloaf with barley, a delicious addition which is rich in nutrients. You can omit it, but I feel like it gives the meatloaf an interesting consistency (not to mention lowering the cost per person)! Ingredients 1 lb ground beef 3/4 lb ground pork 1 cup barley, soaked in water for 2 hours 1/2 red onion, finely chopped 2 slices sandwich bread, diced 1/4 cup milk 1 egg, whisked 2 tbsp HP sauce 2 tbsp Montreal steak spice to taste salt and pepper 1/4 cup BBQ sauce Method: 1) Bring a pot of water to a boil over a high heat. Drain the soaked barley and cook in the booking water until tender and fully cooked, about 45 minutes. Drain and cool. 2) Preheat the oven to 350°F. 3) In a small bowl, toss the bread with the milk. Let the bread soak up the milk (about five minutes), before mashing the bread into a paste. 4) In a large bowl, thoroughly mix the ground beef, ground pork, barley, egg, bread paste, HP Sauce, and Montreal steak spice. Season to taste. To check the flavour, cook a small tablespoon of the mixture in a pan or a microwave. Adjust the seasoning in necessary. 5) Line a loaf pan with parchment paper. Fill the loaf pan with the meat and barley mixture. Spoon 2 tbsp of BBQ sauce on the top and spread it over the surface. Cover the loaf with aluminum foil. 6) Bring 3 cups of water to a boil. Place the loaf pan into a larger roasting pan, then pour the hot water into the roasting pan. This creates a "water bath", and the meatloaf will cook more evenly because of this. Place the roasting pan in the center of the hot oven, and bake for 1.5 hours or, using an internal thermometer to test, until the center of the loaf is 160°F. Take the loaf out of the oven and turn the heat up to 400°F. 7) Remove the aluminum foil and pour the rest of the BBQ sauce on top of the meat loaf. Spread the sauce to cover the meatloaf, then put it back into the oven for ten minutes, or until the crust is caramelized. 8) Cool slightly, slice, and enjoy!

Roast Turkey with Stuffing

RecipesDeveloper Clermont
Here’s my step-by-step guide to Thanksgiving turkey. Plan ahead, follow these instruction and your friends and family will be giving thanks all night long. And, if you want to make your life easier, pick up some of our housemade stuffing, gravy, and brine kits, available at both locations! Ingredients: 6 quarts water 1 cup salt 1 cup sugar 6 garlic cloves 4 bay leaves 8 thyme sprigs 1 turkey, 15 lbs 1 quart ice Vegetable oil for drizzling Compound Butter: 1 lb unsalted butter 1 bunch sage, leaves picked and chopped 1 bunch thyme, leaves picked and chopped 1 bunch chives, chopped 1 tsp ground allspice ¼ cup Madeira (or port) Salt and pepper to taste Stuffing: ½ lb butter 2 large cooking onions, peeled and diced 2 bay leaves 4 garlic cloves Liver from the turkey, finely chopped 2 celery stalks, diced 1 carrot, peeled and grated ½ tsp grated nutmeg ½ tsp ground allspice 1 bunch sage, leaves picked and sliced Salt and pepper to taste ½ cup Madeira (or port) (optional) 1 cups turkey or Chicken Stock (page xxx) 4 cups diced stale bread (dice it the day before and leave it to dry out) Gravy: 2 cups white wine (divided) 2 Tbsp butter 2 Tbsp cooking fat (from the turkey) 1 turkey neck (from the bird), chopped into smaller chunks Giblets from the turkey 2 shallots, peeled and finely diced 1 garlic clove, peeled and chopped ¼ cup all-purpose flour 2 bay leaves 4 thyme sprigs 4 sage sprigs Salt and pepper to taste the drippings from the cooked turkey (should be about 2 cups) 1 cup dark turkey or Chicken Stock (page xxx) Method: 1. The night before you plan to serve the turkey, in a stockpot large enough to hold the turkey, bring the water to a boil with the salt, sugar, garlic, bay leaves, and thyme. When the salt and sugar are dissolved, turn off the heat and add the ice. Allow the brine to cool until you can stick your finger into it, pain free. 2. Remove the giblets, liver, and neck from the turkey (usually these are in the neck or body cavity). Set them in a bowl, cover, and refrigerate. Place the turkey in the pot with the brine (or place the turkey in the brining bag and add the brine, then place it in a bowl). Refrigerate for at least 12–15 hours (or one hour per pound). 3. To make the compound butter, cut the butter into slices and arrange them on a plate at room temperature to soften. In a small bowl, mix the chopped herbs, allspice, and Madeira with salt and pepper to taste. When the butter is soft, add it to the herb mixture and, using a spatula, fold them all together. Shape the butter into a rectangle on a layer of plastic wrap, roll up, and refrigerate overnight. 4. On the day of the celebration, remove the turkey from the brine and pat dry. Discard the brine and set the turkey aside while you make the stuffing. 5. To make the stuffing, melt the butter in a large saucepan over medium-low heat. Add the onion and the bay leaves, cover, and, stirring frequently, sweat for 15 minutes or until the onions start to change color slightly. Add the garlic and cook for another 5 minutes, stirring frequently. Add the giblets and liver and cook for another 5 minutes, then add the celery, carrots, allspice, nutmeg, sage, salt, and pepper. Turn up the heat to medium and sauté, stirring frequently until the celery starts to take on a bit of color. 6. Add the Madeira (if using) and reduce by half. Add 1 cup of stock, bring to a simmer, then pour the mixture on top of the diced bread. Mix thoroughly. If you find the mixture too dry, add a little more stock. Taste for salt and pepper. Set aside. 7. Preheat the oven to 300°F. Have ready your roasting pan. I like to use a pan with an elevated roasting rack, which allows hot air to circulate around the meat and cook it more evenly. 8. To prepare the turkey, lift the skin at the front of each breast and use your fingers to make a pocket between the skin and the breast meat. Cut the compound butter into ½-inch slices and slide the slices under the skin so they cover the breast. Stuff the cavity of the bird with the bread stuffing. Place the turkey on the rack in your roasting pan (if you don’t have a rack, line the bottom of the roasting pan with large chunks of onion and carrot and set the turkey on top of those.) Season the bird with salt and pepper and drizzle enough vegetable oil to cover the skin. 9. Place the pan on the center rack in the oven and roast for 4½–5 hours, basting every 30 minutes or so with the pan juices, until a thermometer plunged into the thigh of the turkey reads 180°F; the breast or stuffing should read 165°F. Remove from oven and transfer the turkey to a cutting board. Wrap the turkey in aluminum foil, then a tea towel to keep warm while it rests. 10. To make the gravy, pour the drippings and fat into a clear measuring cup (you might need two). The fat will rise above the drippings, spoon off the fat and discard, saving 2 tbsp. Reserve the drippings. Place the roasting pan on the stove over medium-low heat and add 1 cup of white wine. As it simmers, scrape the bottom of the pan with a wooden spoon to lift up all of the bits of caramelized roasting juices. Turn the heat off and set aside. 11. In a separate saucepan over medium heat, melt the butter with 2 tbsp of the reserved roasted turkey fat. Add the turkey neck and giblet. Once brown, add the shallots and garlic and sauté until golden. Add the flour and stir vigorously to make an aromatic roux. Add the bay leaves, sage, thyme, salt, and pepper, and then deglaze the pot with the remaining white wine. Turn down the heat and stir constantly for about 5 minutes to cook the alcohol from the sauce. Add the reserved drippings (from both the measuring cup and the deglazed roasting pan) and stock, whisking to incorporate. Simmer for 5 minutes to incorporate the flavors. Strain the gravy through a fine-mesh sieve into a gravy boat. 12. To carve the turkey, use a spoon to remove the stuffing from the cavity. Place some in a bowl and some on the turkey serving platter. Slice the breast meat first using clean long slices on the diagonal through each breast. Remove the whole leg by twisting the thigh away from the backbone. Separate the drumstick from the thigh. Set the drumsticks on the platter leaning against the stuffing. Slice the meat away from the thigh bone and pile it next to the drumsticks. Fan out the breast slices next to that. 13. To serve, present the platter of turkey with the stuffing and gravy to your hungry (and happy) guests.

Quick and Easy Dinners for People on the Go Go Go

RecipesDeveloper Clermont
Oh boy! Do you smell that? That aroma of fresh pencil case? C’mon, you know what I’m talking about – that smell that brings you right back to grade five, when you were nervous and excited to start classes again. Would this year be different than the last? Who would you sit next to? What did everyone do over the summer? I hope mom doesn’t make me wear that stupid sweat-shirt with my cousin’s rock band on it – no one even knows who they are! Yes, school is back in session and for many of our customers that means getting back into the habit of rushing everyone out of the house by eight, just to rush back home by six to get dinner on the table. A feat that is difficult at the best of times, and damn near impossible all of the time. Let’s face it – most of us don’t have the luxury of shopping at the market every day, sniffing at the peach bin for the best one, or sharing an espresso with the fishmonger and discussing the virtues of Ontario-farmed shrimp. Most of us are happy to get to the market once or twice a week with meal-plan in hand, getting a haul and making it home in good time to put your groceries away and share a conversation with your partner. With that in mind, I’m here to help with that meal-planning list. Let’s assume that you didn’t have time to batch cook a stew or a roast chicken on the Sunday before the beginning of the week. Here are five easy and quick dinners that can be on the table within 30 minutes of getting in the door. Relax, it’s been a stressful day. Throw on some smooth 70s pop-rock (Fleetwood Mac, I’m looking at you), fire up the essential oil diffuser, and get cracking at one of these recipes. _______________________________ Smoked Pork Chops with Green Beans, Mini Potatoes, and Dill Serves 4 Ingredient List 2 cups of green beans (about 2 handfuls), tops removed 1 cup mini red potatoes, cut in half 1 tbsp vegetable oil 4 smoked pork chops ½ red onion, sliced 2-3 tbsp fresh dill, chopped 2 tbsp mayonnaise Your favorite mustard to serve. Method 1. Bring a large pot of salted water to a boil over a high heat. Add the potatoes and cook for five minutes. Add the green beans to the pot and cook for another 6-8 minutes, or until both the green beans and the potatoes are fork tender. Drain and set aside. 2. While the potatoes are cooking, heat the oil in a large pan over a medium heat. Add the smoked pork chops, and sprinkle the red onion on top of the chops. Brown on one side, then turn the chops over and lower the heat to medium low, and cover the pan. Cook for an additional five minutes, or until the chops are hot all the way through and the onions are cooked through and slightly golden. Take the pan off the heat. 3. Take the chops out of the pan and keep warm. Add the potatoes and the green beans to the pan. Add the mayonnaise and the dill and stir well to coat the vegetables. Place the potato and green bean mixture into a serving dish and top with the smoked chops. Serve immediately with some mustard. _______________________________ Sausage and Peppers on Cous Cous Serves 4 Ingredient List 2 tbsp olive oil, divided 4 Italian sausages 1 red onion, sliced 2 red peppers, cored and sliced 2 garlic cloves, minced salt and pepper to taste 1 can (2 cups) of pureed tomatoes 6 fresh basil leaves 1 cup cous cous Method 1. Pour 1 tbsp of the oil into a large sauté pan over a medium heat. When the oil is hot, place the sausages in the pan and brown on one side, about five minutes. Turn the sausages over and add the onions, garlic, and peppers to the pan. Reduce the heat to a medium low, season with salt and pepper, stir well, and cover. Cook for ten minutes. Add the pureed tomatoes, turn the heat back up to medium, and cover. Cook for an additional ten minutes, then add the basil and stir well. 2. While the sausages are cooking, cook the cous cous. In a pot, bring 1.5 cups of water to a boil, and add 1 tbsp of olive oil and a tsp of salt. Put the cous cous in a large bowl. When the water comes to a boil, pour it into the bowl with the cous cous, stir once, and cover tightly with plastic wrap and set aside for fifteen minutes. Remove the plastic and fluff the cous cous with a fork, then place it in a large serving dish. 3. Place the sausages on top of the cous cous, then pour the tomato sauce and peppers all over the sausages and serve. _______________________________ Seared Tofu with Peanut Sauce, Roasted Broccoli, and Rice Serves 4 Ingredients 1 cup jasmine rice 1 pinch salt 1 tbsp butter 1 head of broccoli, cut into florets 2 cloves of garlic, minced 2 tbsp vegetable oil, divided salt and pepper to taste 1 block of firm tofu, cut into four even slabs, about ¾ inch each 2 tbsp peanut butter 2 tbsp seasoned rice vinegar 2 tsp sesame oil 2 tbsp toasted salted peanuts 2 tbsp green onions, sliced and divided 2 tbsp soy sauce 2 tbsp butter Method 1. Preheat the oven to 425°F. 2. Rinse the jasmine rice by running it under cold water in a bowl, and shaking the grains with your fingers to release the starch. Rinse and repeat two more times. Strain the rice, and put it in a pot. Add 1.5 cups of water, the tsp of salt and the tbsp of butter. Bring the water to a boil over a high heat, stir the rice, then cover with a tight-fitting lid and reduce the temperature to a low heat. Cook for fifteen minutes, then take the pot off the heat and let sit for ten minutes before taking the lid off and fluffing the rice with a fork. 2. While the rice is cooking, make the broccoli. In a mixing bowl, toss the florets in 1 tbsp of vegetable oil, the garlic, and season with salt and pepper. Lay on a parchment paper-lined baking tray and roast in the oven until golden, about fifteen minutes. Take the broccoli out of the oven and transfer to a mixing bowl. Add the soy sauce and butter and mix well to incorporate. Keep warm. 3. Pour 1 tbsp of vegetable oil in a large skillet on a medium high heat. When hot, carefully lay the tofu in the oil and sear for five minutes per side, or until golden brown. Remove from the pan and keep warm. 4. Meanwhile, make the sauce. In a mixing bowl, whisk together the peanut butter, vinegar, and sesame oil. If too viscous, add a tbsp of warm water. Stir in the roasted peanuts and green onions. 5. To serve, arrange the broccoli on a platter and top it with the seared tofu. Drizzle with the peanut sauce, and serve with the rice in a bowl on the side. _______________________________ Broiled Salmon with Mushroom Trifolati and Polenta Serves 4 Ingredients List 2 tbsp vegetable oil 4 filets of salmon, 5-6 oz each, boneless salt and pepper to taste 2 tbsp butter, melted 2 cups instant polenta 2 cups chicken stock 2 tbsp grated Parmigiana-Reggiano cheese 1 tbsp butter 2 tbsp olive oil 3-4 cups sliced mixed mushrooms (cremini, button, shiitake, oyster, portobello) 4 garlic cloves, minced 2 tbsp parsley, chopped 1 tbsp chives, chopped Method 1. Turn your broiler on a low setting. Line a baking sheet with tin foil, then spread the vegetable oil over the foil. Season the salmon fillets with salt and pepper, and brush them with the melted butter. Place in the oven on the second highest rack to broil. Cook for about 6 minutes, or until the salmon becomes firm. Remove from the oven and keep warm. 2. Make the instant polenta using the package instructions, using the two cups of chicken stock as the re-hydrating liquid. Once cooked, vigorously stir in the cheese and the 1 tbsp of cold butter and set aside, keeping warm. 3. Meanwhile, make the mushrooms. In a large mixing bowl, toss the mushrooms and the garlic with the olive oil. Season to taste. Preheat a large sauté pan over a high heat, then add the mushroom mixture to the pan. Cook, stirring frequently, until the mushrooms have softened and start to glisten, about ten minutes. Stir in the parsley, then take off the heat and set aside to stay warm. 4. Pour the polenta on the bottom of a large platter. Top with the mushrooms, then lay the four salmon filets on top. Sprinkle the chives on top and serve. _______________________________ Top Sirloin Steaks with Blue Cheese, Fries, and Green Salad Serves 4 Ingredients frozen French fries 4 top sirloin steaks, 6 oz each salt and pepper to taste 2 tbsp olive oil 4 tbsp blue cheese, crumbled 3 tbsp red wine vinegar 4 tbsp olive oil 1 tbsp Dijon mustard 1 tsp chopped tarragon (optional) 1 head green lettuce, roughly chopped and washed 1 carrot, peeled and grated ½ cup sliced cucumber 4 radishes, sliced thinly 1 green apple, sliced thinly Method 1. Preheat the oven and cook the French fries as per the package directions. 2. Turn the broiler to a high setting. Preheat a large sauté pan over a medium high heat. Season the steaks with the salt and pepper and rub them with the olive oil. When the pan is hot, sear the steaks on each side until the desired internal temperature is met. For medium, cook for about five minutes per side. Meanwhile, line a baking sheet with aluminum foil. Once cooked, place the steaks on the tray. Divide the blue cheese between the four steaks. Place the steaks in the oven on the highest rack and melt the cheese until golden, about 2 minutes. Take out of the oven and set aside, keeping warm. 3. Make a vinaigrette by whisking together the vinegar, oil, mustard, and tarragon (if using). Season with salt and pepper, then dress the lettuce, carrots, cucumber, radish, and apple. 4. Serve the steaks on a platter, with the fries and the salad on the side.

Smoking, Simplified

Producer InfoDeveloper Clermont

If late 90's TV sitcoms (Home Improvement, Everybody Loves Raymond) have taught me anything, it's that most men/fathers are essentially cavemen. I wouldn't generally agree with that assessment of myself, with the notable exception of my burning desire to cook meat over fire.

Although I've been using a propane (and very occasionally a charcoal) grill since I was in my early teens, it's only in the last year or so that I've developed a fascination with American Barbecue.

The romantic vision I have in my head involves long, possibly overnight, cooks of full briskets, pork butts and ribs, using an offset stick burner. This would mean constantly monitoring temperatures, adding wood, controlling the fire, etc. etc. As much fun as I think this would be (and I do plan on moving in this direction at some point), with two kids 6 and under, I know that it's a very unrealistic view of how to make it work.

The compromise I arrived at was a pellet grill. Pellet grills have been growing in popularity and the simplicity of it is what really sold me. Essentially, they work electrically to create a consistent environment with temperature and smoke using pure hardwood pellets. It gives me a chance to focus on building flavours that I like and getting rough guidelines for time and temperature, without dominating my time managing the fire.

I went with a slightly larger model than I probably needed and picked it up on the Saturday before Canada Day with 20+ people booked for a BBQ the following day. For my first run through I decided to smoke a pork shoulder and a couple of boneless turkey breasts. I knew that if I ran into issues with my cook I'd be able to take steps to salvage them no matter how the smoker performed.

I needn't have worried. The pellet grill worked like a charm, and with just a simple rub (salt and pepper only for the turkey, a few more spices for the pork butt), smoke and time, we easily fed 20 guests without having to neglect them to prepare the meal. Two days later, I smoked a couple of tri tips low and slow (225 F for approx. 2 hours), rested them for 30 minutes, and finished them off on a hot propane barbecue, in what amounted to essentially a reverse sear. It was a delicious dinner for six that required almost no effort on my part. At this point in my caveman existence, that's about all I can ask for.

Lamb Biryani

RecipesDeveloper Clermont

Biryani is a festive dish that is aromatic and flavourful, and a very popular to serve to large groups of people. This particular recipe feeds 8-10 people, but you can easily scale up if the party gets bigger! This is a great way of feeding a lot of people with a small amount of meat, as the rice really absorbs the flavour of the meat and becomes one with everything. This satisfying dish can be made with beef stew, chicken thighs, or even goat shoulder.

Serves 8 – 10


1 onion, sliced
3 tbsp clarified butter (see note)

2.5 lbs lamb shoulder, bone in, cut into 1" cubes
5 garlic cloves, pureed with microplane
2 tbsp ginger pureed with microplane
2 tbsp salt
1 tsp chili flakes/powder
1 tbsp chopped green chilies (jalapeno works fine)
1 tbsp chopped mint
1 tbsp chopped cilantro
2 cups yogurt
2 limes juiced

3 black cardamom
1 tsp black peppercorns
2 piece cinnamon sticks
6 cloves

1/2 cup clarified butter

1 tsp saffron
1 cup hot milk

2 cups basmati, soaked in plenty of warm water

*Clarified butter, or ghee as it is known throughout India and surrounding countries, can either be purchased as is, or easily made at home. To make clarified butter, slowly melt a pound of butter in a small pot over a medium heat. Skim any impurities that rise to the surface, and after about 30 minutes you should be left with the clear butterfat without the milk solids. It keeps in the fridge for six months.


1. In a large sauté pan over a medium heat, cook the onions in 3 tbsp of clarified butter until slightly brown and translucent.

2. Place the lamb meat into a large bowl. Add the pureed garlic, ginger, salt, chili flakes, fresh green chillies, mint, cilantro, yogurt, lime juice, and fried onions. Stir well.

3. In a large pan on a medium heat, toast the cardamom, peppercorns, cinnamon, and cloves until fragrant. Cool, then wrap and tie the spices in a cheesecloth or a large tea infuser ball. Add the spice pack to the lamb mixture, cover, and leave on the counter to marinate for one hour. Alternately, you can mix the spices into the lamb mixture loose, I just prefer being able to remove them before serving.

3. Soak the rice in 6 cups of cold water while the lamb marinates.

4. Preheat the oven to 350°F.

5. Melt 1/2 cup of clarified butter in a large pot over a medium heat, then add the lamb mixture. Bring it to a simmer, and cook for thirty minutes or until the lamb is tender. Meanwhile bring a pot with 2-3 quarts of water to a boil. Add one tbsp of salt. Strain the rice and add to the boiling water, and cook for five minutes before straining.

6. Heat the milk in a small pot, then add the saffron. Allow to infuse for at least five minutes.

7. When the lamb is tender, pour the mixture into casserole. Spread the half-cooked rice evenly over the meat, then drizzle the saffron milk over everything. Cover with a tight lid or tin foil, then bake in the hot oven for 30-45 minutes, or until the rice is tender.

8. Serve immediately, perhaps with naan bread and a yogurt-cucumber salad.

Grilled Lemongrass Chicken with Broken Rice

RecipesDeveloper Clermont
I’ve never been to Vietnam, but I’m going to imagine they would appreciate my blatant rip-off/emulation of one of my favorite Vietnamese dishes – Com Ga Nuong. Many Vietnamese restaurants in Toronto serve this delicious dish of marinated and grilled chicken on steamed rice, with raw and pickled vegetables on the side. Always so good, especially on a hot summer’s day; cold beer in hand. I call this a rip-off, but really, it’s more of a mix of culinary ideas. Instead of plain steamed rice, I’ve added savory Chinese sausage and green onions to the mix, giving the rice an added depth that marries well with the chicken. Although, this marinade is so good, you’ll probably want to just use it on all kinds of meat, and serve it with whatever is kicking in your pantry. Serves 4-6 Ingredients Chicken: 1 chicken, about 3.5 lbs Marinade: 3 tbsp lemongrass, finely chopped 3 tbsp garlic, finely chopped 1/4 cup fish sauce 2 tbsp sugar 1 tbsp yuzu juice (or lime juice) 1 tbsp black pepper, ground 2 tbsp canola oil Ginger Stock: 1 chicken carcass 4 green onions, cut in half 1 tbsp ginger, peeled and chopped 1 carrot, peeled and roughly chopped 1 tbsp salt Rice: 1.5 cups broken rice, rinsed under cold running water until the water loses its cloudiness* 1.5 cups ginger stock 4 tbsp green onion, sliced 4 pieces Chinese sausage, sliced into rounds** 2 tbsp light soy sauce 1 tbsp canola oil Method Ask your butcher to halve the chicken, removing the breast bone and carcass. Or, do it yourself: place the chicken on a cutting board, breast up and legs towards you. Using a sharp knife, slice on either side of the breast-bone. Slowly cut the breast away from the carcass bone. When you reach the joint between the leg and the breast, separate the thigh bone from the carcass. Cut the breast completely away from the back bone. Repeat on the other side. You should be left with two half-chickens – a boneless breast with leg and wing attached. Score the leg three times on each side – this will help with even cooking time. Set the chicken aside in a bowl. In a clean bowl, whisk all of the marinade ingredients together until the sugar dissolves. Don’t worry if you can’t find yuzu juice – it’s hard to get and not compulsory. Lime juice will work perfectly. Pour the marinade over the chicken, mix well, cover, and refrigerate for at least 6 hours. Meanwhile, make the ginger stock. Place the carcass from your chicken into a pot and fill with cold water. Add the remaining ingredients and bring to a simmer. Cook for 1.5 hours, then remove from heat and cool. Strain and reserve the stock. Now to cook the rice. In a small pot over a medium heat, sweat the sausage in the oil for two minutes or until very fragrant. Stir in the green onion and the rinsed broken rice, and add the ginger stock and soy sauce. Bring to a simmer, give it a good stir, then lower the heat and cover with a tight-fitting lid. Cook for twenty-five minutes, then remove from heat. Keep the lid on for an additional ten minutes, allowing the steam to finish the cooking process. While the rice is cooking, start the chicken. Preheat the grill to medium high. Remove the chicken from the marinade and place on the hot grill, turning every so often until the chicken is cooked through (use an internal probe thermometer to test the doneness – it should read 180°F when plunged into the thickest part of the leg meat). You will need to watch the chicken as it cooks, as the sugar in the marinade could scorch if left unattended for too long. Remove the chicken and rest. Slice the chicken into serving pieces. Spoon the rice onto a platter and serve the chicken on top. Serve immediately with lime wedges, pickled vegetables, and a salad. Notes: *Broken rice is considered a sub-par rice that didn’t make the cut of being whole grain rice, and is therefore usually a little cheaper. I like it because it gives the dish a bit of a rustic feel. **Chinese sausage is a cured pork sausage that is traditionally steamed before consuming. It’s sold in most Asian supermarkets, but if you can’t find any, try a dried chorizo or cacciatore.

Pork Sirloin Brined in Milk

RecipesDeveloper Clermont
Pork sirloin is an interesting cut. It is the muscle that lives between the loin and the leg, right above the behind of the hog. Due to its location on the animal, it tends to be lean, but not as tender as the rest of the loin. This makes it a little tricky to work with, because it can easily dry out and seem tough if over-cooked. We cut the sirloin in a few different ways, depending on what season it is and what we think our customers would enjoy cooking. Boneless chops (called “buckeye”) are a great easy weeknight meal, but most commonly we tie the sirloin up into small roasts that can feed 2-4 people. As I mentioned, if overcooked this cut can come off as dry, but this is easily fixed with a nice brine or marinade. While most times I will brine meat with a salt-sugar-water blend, for the pork sirloin I like to use milk. The natural sweetness and acidity help add that necessary moisture to the roast, and it’s a pretty simple technique. This type of brine works very well with all cuts of pork, especially a shoulder roast. Pro-Tip: Here at Sanagan’s we have started jarring some of our most popular marinades for the barbecue season. You can slather your chicken with our jerk marinade and your beef short ribs with our teriyaki sauce. Or, as in this recipe, add a couple of spoons of our souvlaki marinade to your favorite meal. It’s a flavour boost that you will definitely want more of! Serves 2 to 4 people Ingredients: 1.5 lbs pork sirloin 2 cups milk, 2% or homogenized 1 tsp salt 1 tsp freshly ground pepper 3 tbsp Sanagan’s souvlaki marinade Method: Two days in advance of your meal, whisk together the milk, salt, pepper, and souvlaki marinade. Place the sirloin in a glass or stainless-steel bowl and cover it with the brine. Cover the bowl and place in the fridge to marinate for two days, turning the pork over a couple of times to ensure the whole thing gets covered with the brine. Preheat the oven to 300°F. Take the pork out of the brine and place the roast on a rack in a roasting pan, fat side up. Discard the brine. Put the pan in the center of the oven and cook for 1.5 hours, or until an internal thermometer stuck into the center of the roast reads 170°F. Take the roast out of the oven. Turn the broiler on high and let the oven get hot. Place the roast back in the oven and cook for an additional 5-8 minutes, or until the top of the roast is a deep golden brown. Remove and rest for ten minutes before slicing thinly and serving.