Ultimate Burger

Jason's Ultimate Burger

Recipe by Jason Parsons.

 

INGREDIENTS:

Burgers:

3 lbs lean ground beef

2 cups diced aged cheddar cheese

1/2 cup finely chopped herbs

1/4 cup chopped onion

1/4 cup hoisin sauce

2 tbsp finely chopped garlic

1 tbsp Worcestershire sauce

2 cups chopped bacon

2 eggs

1/2 cup breadcrumbs

3 tsp salt

3 tsp ground white pepper

Glaze:

1/2 cup barbecue sauce

1/4 cup hoisin sauce

2 tbsp honey

1 tsp ground cinnamon

Garnish:

8 burger buns

1/4 cup grape mustard (or Dijon)

16 leaves watercress

16 slices tomato

8 slices red onion

 

INSTRUCTIONS:

Burgers:

In a large mixing bowl, combine the ground beef, cheddar, herbs, onion, hoisin, garlic and Worcestershire.

Sauté the bacon over medium heat until cooked through. Add the warm bacon, including the fat, to the beef mix. Stir in the eggs, breadcrumbs, salt, and pepper. Once it’s well combined, form the mixture into 8 evenly sized burgers and chill.

Glaze:

Combine the barbecue sauce with the hoisin, honey and cinnamon.

Assembly:

Cook the burgers on a very hot grill, brushing with the glaze each time they are turned. Warm the buns on the side or on the top rack. Once the burgers are cooked through, remove from the grill and brush once more with the glaze.

Spread the mustard on the bottom layer of the bun. Add the burger, watercress, sliced tomato, and onion; cap with the bun top.

Cook’s note: The chopped herbs can be any mix of your favourite seasonings. I like tarragon, parsley and chives.

 

For more recipes from Jason Parsons, check out 3 Chefs: The Kitchen Men.

Seared Lamb Shanks

Dabble Chef - Lamb

 

INGREDIENTS:

2 tbsp olive oil

2-3 lamb shanks

1 carrot, peeled and diced

2 onions, diced

2 strips of celery, diced

2 tbsp of tomato paste

2 cups red wine

3 sprigs of thyme, washed

2 sprigs rosemary, washed

2 oregano, washed

2 bay leaves

6-7 black peppercorns

3 tbsp salt

1 litre of water

 

INSTRUCTIONS:

In a large saucepan, heat oil on medium to high heat. When the oil reaches its smoking point, add the lamb shanks and sear each side for approximately 5-6 minutes. Remove the lamb from the pan and set aside. Add carrots, onions and celery to the saucepan and sauté for 10 minutes or until golden brown.

Stir in the tomato paste and cook for 5 minutes. Deglaze the pan with the red wine until it is reduced by half. Add the remaining ingredients and the lamb and bring to a boil. Turn the heat down to low, cover the pot and let simmer for 3 hours.

Once the lamb shanks are cooked, take them out of the liquid and set aside. With a ladle or a spoon, skim the f at off the top of the liquid. Strain the stock into a small saucepan, making sure all of the vegetables and herbs are strained out. On medium to high heat boil the liquid for 5-10 minutes or until it thickens. Add lamb shanks to the sauce until warm.

Serve the lamb shanks with the sauce, mashed potatoes and sautéed julienne vegetables.
Dabble Chef - Lamb2

Chef Corey’s Tips

  • Use the entire onion: onion skin has immense flavour, so use it for the stock.
  • Cook lamb shanks in the oven. Preheat the oven to 375° and wrap the pot with tin foil. Cooking time remains the same.
  • When skimming the fat, use a paper towel to catch the bits of fat. Lightly place the paper towel on top of the stock and pull to one side.
  • To thicken the sauce stir together 3 tablespoons of cornstarch and 1/2 cup cold water. Pour into the boiling stock.

Sticky Honey-Ginger Chicken

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Wondering what to make for dinner tonight? Check out the amazing collection of dinner ideas at Chatelaine.com like this mouthwatering summer dish.

Prep time 15 minutes
Barbecuing time 20 minutes
Makes 4 Servings

Ingredients
3/4 cup orange juice, about 2 oranges
1 tbsp orange zest
1/3 cup honey
4 tsp minced ginger
1/2 tsp salt
4 skinless, boneless chicken breasts
2 oranges, halvedDirections

1. Preheat barbecue to medium.
2. Whisk juice with zest, honey, ginger and salt in a large shallow bowl. Pour half into a small bowl and reserve. Add chicken breasts to juice mixture in large bowl. Let stand at room temperature for 15 min, flipping halfway.
3. Oil grill, then barbecue chicken, with lid closed, basting often with marinating liquid, for 6 min. Flip and continue grilling, without basting, until springy when pressed, 6 to 8 more min. Add oranges to the grill, cut-side down, for the last 5 min. Drizzle reserved orange mixture on chicken and serve with grilled oranges and Minted zucchini salad.Click here for the side dish recipe: Minted Zucchini Salad.To find out this recipe’s nutritional facts or a great wine pairing, visit Chatelaine.com.

Escovitched Snapper

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Recipe courtesy Cook Like a Jamaican

INGREDIENTS:
4 whole red snapper
1 cup cooking oil
Salt and pepper

INSTRUCTIONS:

The day before serving, clean and scale the fish. Season with salt and black pepper and refrigerate.

Set stove to high and add cooking oil to pan. Dry fish with paper towel and pan fry for about 5 minutes on each side. Take fish out of pan and place on paper towel to drain oil.

Escovitched Dressing

INGREDIENTS:
1/2 each green and red bell pepper, julienned
1 medium carrot, julienned
1 small onion, sliced in rings
3 tbsp cooking oil (use leftover oil used to fry fish)
2/3 cup vinegar
10 pimento seeds (optional)
1/2 tsp salt
1 tsp pepper sauce
1/2 scotch bonnet pepper, seed removed and chopped

INSTRUCTIONS:
Cut vegetables and put aside.

Put vinegar and oil into a saucepan and bring to a boil. Add carrots and pimento seeds and let simmer for about 1 minute. Add salt, pepper sauce and bell peppers and simmer for 1 minute.

Add onion and simmer for about 3 minutes or until the onion is transparent. Add scotch bonnet pepper and stir.

Place fish into serving dish and spoon dressing on top.

Serves 4

Homemade Pasta

From Scratch - Homemade Pasta

 

INGREDIENTS:

4 egg yolks

1 cup flour

2 oz of water

2 tbsp olive oil

 

INSTRUCTIONS:

Combine all of the ingredients in a mixer with a dough hook. Mix well until it creates a ball, then turn the mixer off. Take the dough out of the bowl and knead for 5 minutes on a floured surface.

Form dough into a ball. Wrap the dough ball with an oiled paper towel (pour oil on the paper towel and scrunch it—the paper towel will prevent the dough from drying out), then Saran Wrap the towel and place dough in the fridge for 30 minutes.

Cut the dough into four equal quarters. Keep the oiled towel on dough you aren’t working with so it doesn’t dry out. With one part of the dough on the table, roughly flatten it with the palm of your hand.

Set your pasta machine on the highest number and feed the dough through. Drop 1 number and feed it through again. Then drop 1 more number and feed it through a third time. Fold the dough in half and start over again with the highest number but this time work all the way down to the lowest number.

Once the dough is rolled out, create your favourite pasta. Cut it into fettuccini noodles or create pillows of ravioli by adding a favourite filling to the centre.

Serves 3-4

 

Tips:

Folding the dough makes the pasta stronger and more malleable; this is particularly important if you are making ravioli.

This recipe lasts up to 1 week in the fridge. If you’re having a dinner party you can pre-make the pasta and freeze it ahead of time.

If you are freezing the pasta, space the pieces out evenly on parchment paper so that they do not touch.

Lomo Saltado with Grilled Papayas

A Day With Lorena - Dinner

Recipe by Chef Lorena Garcia.
INGREDIENTS:

Marinated Beef

1 garlic clove

1/4 tsp kosher salt

2 tbsp canola oil

4 tsp rice vinegar

4 tsp soy sauce

1 tbsp oyster sauce

1 tsp ground cumin

3/4 tsp freshly ground black pepper

1/2 tsp sweet paprika

1 lb beef tenderloin, sliced

crosswise into 1/4″ wide slices

Lomo Saltado

1 large papaya, halved and seeded

1 tsp vegetable oil

1 tbsp extra-virgin olive oil

1 large red onion, halved and sliced 1/2 inch thick

1 cup halved cherry tomatoes

1/2 shallot, very finely chopped

3 garlic cloves, very finely minced

3/4 cup red wine (such as merlot)

2 tbsp soy sauce

1 tbsp honey

1/2 cup fresh cilantro, finely chopped plus a few sprigs for serving

2 tbsp green pesto

150 ml milk

 

INSTRUCTIONS:

To make the marinade, finely chop the garlic clove, sprinkle with salt and mash the mixture together with the flat side of a chef’s knife. Continue to mash and chop until the mixture is a paste. Scrape the paste into a medium bowl and whisk in the canola oil, rice vinegar, soy sauce, oyster sauce, cumin, pepper and paprika. Add the beef, turn to coat in the marinade, cover the bowl with plastic wrap and set aside for at least 2 hours or overnight.

Prepare a hot charcoal or gas grill.

To make the lomo saltado, coat each papaya half with some vegetable oil and then place it cut side down on the grill, cooking the papaya until it has grill marks and is browned, 6 to 8 minutes. Use a spatula to transfer the papaya to a plate. Set aside to cool while you cook the steak. (Alternately, preheat the oven to 400°F. Place the oiled papaya halves in a grill pan, cut side down and roast in the oven until the cut side is golden brown, 6 to 8 minutes.)

Heat the olive oil in a large wok or skillet over high heat. Once the oil starts to smoke, add the steak and onions and cook, stirring often, for 1 minute. Stir in the cherry tomatoes, shallot, and garlic and cook, stirring often, until the tomatoes start to collapse, about 4 minutes.

Pour in the red wine, soy sauce, and honey and cook until the sauce is slightly thick, about 4 minutes. Stir in the chopped cilantro. Cook for 2 minutes longer to bring the flavours together and then turn off the heat.

Place the papaya halves on a platter and divide the lomo saltado between the halves. Finish with the cilantro sprigs and slice lengthwise into wedges to serve.

Serves 4

Balsamic Flank Steak

A Day With Mr. Food Steak

Recipe by Mr Food (Art Ginsburg).

A flavourful marriage of balsamic vinegar, olive oil, Dijon mustard and a few fresh herbs and spices makes for a lively marinade for any grilled favourites like this Balsamic Flank Steak.

 

INGREDIENTS:

1/4 cup balsamic vinegar

1/4 cup olive oil

1 tbsp Dijon mustard

1 tbsp chopped fresh basil

3 garlic cloves, minced

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (1-1/2- to 2-pound) beef flank steak

 

INSTRUCTIONS:

In a large resealable plastic bag, combine all ingredients except steak; mix well.

Score steak on both sides by making diagonal cuts 1-½” apart. Place steak in bag, seal, and marinate in the refrigerator for at least 4 hours or overnight, turning bag over occasionally.

Preheat grill to medium-high heat.

Remove steak from marinade and discard excess marinade. Grill steak 4 to 5 minutes on each side, or until center is cooked to medium.

Slice steak on an angle across the grain, and serve.

Serves 4

Filet Mignon with Goat Cheese Topping

Filet Mignon

 

INGREDIENTS:

2 5oz filets

1 tbsp olive oil

1 tsp granulated garlic

kosher salt

black peppercorn

Topping

1/2 cup goat cheese

2 tbsp breadcrumbs

2 tbsp French herbs

3 tbsp beer

 

PREPARATION:

Brush olive oil on the filets and sprinkle with garlic, salt and pepper.

 

INSTRUCTIONS:

Preheat oven to 350°F.

Mix goat cheese, breadcrumbs, herbs and beer in a large bowl and place aside.

In order to create a delicious crust, sear the filets in a non-stick pan o n high heat for 2 minutes on each side. Remove the pan from the stove and place the filets in an oven pan.

Divide the goat cheese topping evenly and top each filet with the mixture. Place the filets in the oven for 5 minutes.

Place filets under the broiler for 1 minute to create a crusty top.

Beer or Wine Pairing: Dark Beer or Napa Valley Cabernet.
Filet Mignon2

Crispy Fried Chicken

Crispy Fried Chicken

Recipe by Chef Cat Cora.

 

INGREDIENTS:

2 tsp extra virgin olive oil

1 2 1/2-3 lb fryer cut into pieces

(2 breasts, 2 thighs, 2 legs, 2 wings)

1/2 cup all-purpose flour

1 tsp kosher salt

1/4 tsp black pepper, freshly ground

2 cups cornflakes

1/2 cup light buttermilk

1 tbsp dijon mustard

1/8 tbsp cayenne pepper (optional)

1 tsp paprika

1/2 tbsp sage, finely chopped

 

INSTRUCTIONS:

Preheat the oven to 425F

Pour the olive oil into a baking pan large enough t o hold the chicken pieces in a single la yer without crowding. Using your fingers, rub oil over the dish so that it’s completely, but lightly coated.

Rinse the chicken in cold water and pat dry. In a wide bowl or on a large plate, season the flour with the salt and pepper. Dredge each chicken piece in the flour until it’s completely coated. Tap the chicken against the side of the bowl to loosen any excess flour and set pieces aside. Discard the flour.

Crush the cornflakes by placing them in a large resealable plastic bag, carefully pressing the bag to remove air. Seal the bag (leaving as little air inside as possible) and crush the flakes using a rolling pin. Pour the crushed flakes into a wide bowl or onto a large plate. In a bowl large enough to dip the chicken pieces, mix the buttermilk, mustard, cayenne (if using), paprika, and sage. Give each floured chicken piece a good buttermilk bath, then roll in the crushed flakes.

Arrange the chicken pieces in the prepared baking pan. Bake for 15-20 minutes. Then, lower the heat to 375F and bake for another 25-30 minutes, until cooked through and crispy. (The juices should run clear when the meat is pierced with a knife.) Serve.

Serves 4-6
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.

Spicy Jerk Chicken

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We love the spiciness of Jamaican food and wanted to recreate the taste of the piquant island in Dabble’s kitchen.

Jerk Chicken
The jerk seasoning can be made a day in advance. The chicken needs to marinate for at least four hours and can sit as long as overnight.

Ingredients
3 tbsp dark rum
2 tbsp water
1/2 cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tbsp dried thyme
2 Scotch bonnet chiles or habanero chiles with seeds, chopped
2 tbsp vegetable oil
4 tsp ground allspice
4 tsp ground ginger
4 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp salt
2 tsp ground black pepper
2 tsp dark brown sugar
1 cup ketchup
3 tbsp soy sauce
2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
1/2 cup fresh lime juice

Directions

1. Boil rum and 2 tablespoons water in small saucepan for 3 minutes.

2. Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth.

3. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)

4. Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)

5. Preheat oven to 350 °F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet.

6. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.

7. Cut each chicken half into pieces and serve with sauce.

Read the entire article ‘Eat Like a Jamaican’ in Issue 4 of Dabble.

Chicken and Bacon Sacchettini

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If you loved the Maple Leaf Prime(tm) chicken at Dabble’s launch party, you’ll love this recipe for Chicken and Bacon Sacchettini.

Prep Time: 15 minutes

Ingredients

1/2 tub OLIVIERI® Olive Oil & Garlic Pesto Sauce
1/2 cup Fontina cheese, cubed
1 package OLIVIERI ® Chicken and Bacon Sacchettini
1 tbsp parsley, chopped

Directions

Combine oil & garlic pesto sauce and cubed cheese in a large bowl. Set aside.

Bake pasta in a large pot of boiling salted water for 3 minutes.

Drain and gently toss with sauce. Sprinkle with chopped parsley.

Serves: 4