Chef_Madel's profile page
Recipes
Reuben Burgers
By Chef_Madel
Dill pickles and thick-cut potato chips are the perfect accouterments for this European-deli-inspired burger
- Reuben Sauce:
- 1 egg
- 2 tbsp (25 ml) water
- 1/4 cup (50 ml) dry bread crumbs
- 1 tbsp (15 ml) Dijon or sweet mustard
- 1 tsp (5 ml) caraway seeds
- 1/2 tsp (2 ml) each salt and pepper
- 8 oz (250 g) lean ground beef
- 8 oz (250 g) lean ground pork
- 1/2 cup (125 ml) sauerkraut, drained and rinsed
- 4 slices Swiss cheese
- 2 tbsp (25 ml) light mayonnaise
- 2 tbsp (25 ml) sweet green relish
- 1 tbsp (15 ml) ketchup
Warm Gingerbread With Grand Marnier Whipped Cream
By Chef_Madel
The aroma this cakes generates as it cooks may require you to post a guard at the oven door to keep pilferers away
- Grand Marnier Whipped Cream:
- 3 eggs
- 1 cup (250 ml) sugar
- 1 cup (250 ml) vegetable shortening, melted
- 1 cup (250 ml) molasses
- 1 teaspoon (5 ml) EACH ground cinnamon, cloves and ginger
- 2 teaspoons (10 ml) baking soda
- 2 tablespoons (25 ml) hot water
- 2 cups (500 ml) flour, sifted
- 1 cup (250 ml) boiling water
- icing sugar
- 1 container (7 1/2 ounces/250 ml) whipped cream
- 2 ounces (60 ml) Grand Marnier or orange liqueur
- 1 tablespoon (15 ml) sugar
Mini Meatballs
By Chef_Madel
Serve with toothpicks and bubbling hot dipping sauce, such as spicy red pepper or roasted garlic or fire-roasted to...
- 1/3 cup (75 ml) grated Parmesan cheese
- 1 tbsp (15 ml) minced fresh parsley
- 8 oz (250 g) lean ground beef
- 2 tbsp (25 ml) tomato paste
- 1 tbsp (15 ml) wine vinegar
- 1 egg yolk
- 1 large clove garlic, minced
- 1/2 tsp (2 ml) dried oregano
- 1/4 tsp (1 ml) each salt and pepper
Herbed Crackers
By Chef_Madel
At the River Cafe, nestled on the Prince Island in the Bow River in downtown Calgary, this flaky herb-flecked flatb...
- 2 cups (500 ml) all-purpose flour
- 2 tbsp (25 ml) minced fresh thyme or flaxseeds
- 1 tbsp (15 ml) granulated sugar
- 1 tsp (5 ml) salt
- 1/4 cup (50 ml) cold lard, cubed
- 1/4 cup (50 ml) cold butter, cubed
- ice water
- Egg Wash (recipe, this page)
- 1 tsp (5 ml) coarse sea salt
- 1 tsp (5 ml) coarse cornmeal
Ruby Citrus Sparkler
By Chef_Madel
Pour Ruby Red Grapefruit Cocktail and orange juice into a glass with ice
- 6 oz (180 ml) Ocean Spray Ruby Red Grapefruit Cocktail
- 3 oz (90 ml) orange juice
- 2 oz (60 ml) lime-flavoured sparkling water
Pot Stickers
By Chef_Madel
These crispy bundles pack an incredible amount of taste
- Pot Stickers:
- 4 to 5 tbsp (60 to 75 ml) peanut or other vegetable oil, divided
- 1 lb (500 g) lean ground pork
- 1 tsp (5 ml) Thai red or green curry paste
- 1 clove garlic, minced
- 1 tbsp (15 ml) finely grated fresh ginger
- 3 to 4 oz (90 to 125 g) shiitake or cremini mushrooms, thinly sliced
- 1 cup (250 ml) julienned or grated carrot
- 1/4 tsp (1 ml) salt
- 1 cup (250 ml) unsweetened coconut milk
- 3 green onions, thinly sliced
- 8 large fresh basil leaves, Thai or regular, shredded
- One 1 lb (500 g) pkg dumpling wrappers
- Dipping Sauce:
- 1/2 cup (125 ml) seasoned rice wine vinegar
- 1/4 cup (50 ml) plum sauce
- 1/4 cup (50 ml) very finely grated carrot
- 1 tbsp (15 ml) finely grated fresh ginger
- 2 tbsp (25 ml) finely chopped fresh coriander
Mango Upside-Down cake
By Chef_Madel
This delightfully chewy cake may create the illusion that you're very near to your dream of the tropics
- 1/2 cup (125 ml) butter, melted, plus a little more to grease the pan
- 1/3 cup (75 ml) packed brown sugar
- 1 large or 2 small ripe mangoes peeled and sliced
- 2 eggs, lightly beaten
- 1/4 cup (50 ml) dark rum plus more drizzling on cake
- 4 teaspoons (20 ml) vanilla
- 3/4 cup (175 ml) shredded coconut
- 2 cups (500 ml) flour
- 2 cups (500 ml) sugar
- 2 teaspoons (10 ml) baking soda
- 1 teaspoon (5 ml) salt
Baked Brie with Caramelized Pear
By Chef_Madel
A sweet pear on creamy baked cheese will have guests coming back for more
- Caramelized Pear:
- 1 round (8 oz/250 g) Brie cheese
- 1 tbsp (15 ml) sliced hazelnuts or slivered almonds, toasted
- 2 tsp (10 ml) butter
- 1 shallot, thinly sliced
- 1 pear, thinly sliced
- Pinch each salt and pepper
- 1/4 cup (50 ml)pear or apple juice
- 1 tbsp (15 ml) brandy or pear juice
- 2 tsp (10 ml) chopped fresh thyme (or 1/2 tsp/2 ml dried)
- 1 tsp (5 ml) packed brown sugar
Crab Mousse
By Chef_Madel
Heat mushroom soup and cream cheese, stirring until smooth Add gelatin to cold water and soften 5 minutes
- 1 - 10 oz can cream of mushroom soup
- 1 - 60 oz pkg cream cheese
- 1 envelope gelatin
- 1/4 cup cold water
- 1/2 cup finely chopped celery
- 1/2 cup chopped green onions
- 1 cup mayonnaise
- 1 - 5 oz tin crabmeat
- 1/4 tsp curry powder
Crab Cakes
By Chef_Madel
You can use fresh, frozen or canned crab for this recipe from Catch, and you can substitute other types of crab if ...
- 1 1/2 lb (750 g) snow crab meat
- 1 1/2 lb (750 g) blue crab meat
- 3 tbsp (50 ml) finely diced red bell pepper
- 2 tbsp (25 ml) finely diced white onion
- 2 tbsp (25 ml) finely diced celery
- 2 tbsp (25 ml) finely diced leek
- 2 tbsp (25 ml) finely chopped parsley (about 2 sprigs)
- 3 mint leaves, finely chopped
- 3 tbsp (50 ml) lemon juice
- 3 tbsp (50 ml) lime juice
- Dash Tabasco
- Salt, to taste
- up to 1 cup (250 ml) mayonnaise
- 4 eggs
- 1 1/4 cup (300 ml) cold water
- All-purpose flour, for dredging
- 1 cup panko bread crumbs
- Grape seed or canola oil, for oiling skillet