Big_Daddy's profile page
Recipes
PORK SCALLOPINI WITH LEMON
By Big_Daddy
Simple as can be-this coating also works well with chicken or turkey scallopini
- ½ lb (250 g) pork scallopini or boneless pork loin centre chops
- 1 cup (250 mL) cornflakes
- 2 tbsp (25 mL) each all-purpose flour and finely chopped parsley
- 1 tsp (5 mL) paprika
- ½ tsp (2 mL) salt
- 1 tbsp (15 mL) Dijon
- 1 tbsp (15 mL) olive oil
- Lemon and tomato wedges
ROASTED SEA BASS WITH BRAISED LENTILS AND INSTANT AIOLI AUTUMN 2000
By Big_Daddy
Today you can buy cooked lentils already frozen or canned lentils and skip the lentil cooking step
- Topping:
- 1 tbsp (15 mL) olive oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 1/2 cups (375 mL) green lentils
- 1 bay leaf
- Pinch thyme
- Freshly ground pepper
- 5 1/2 cups (1.375 L) chicken stock or water
- 4 oz (125 g) bacon, diced
- Four 6 oz (175 g) sea bass fillets
- Salt and freshly ground pepper
- 1/2 cup (125 mL) dried breadcrumbs
- 3 tbsp (45 mL) chopped parsley
- 1 clove garlic, chopped
- 2 tbsp (25 mL) olive oil
- Garnish:
- 2 tbsp (25 mL) chopped parsley
HONEY-GLAZED VEAL CHOPS SUMMER 2007
By Big_Daddy
The honey and beer glaze on these veal chops encourages additional caramelizing on the grill, adding more depth of ...
- Juice and grated rind of 1 lemon
- 2 tbsp (25 mL) chopped fresh rosemary
- 2 tbsp (25 mL) olive oil
- 2 centre-cut veal chops, 12 oz (375 g) each
- Salt to taste
- 1 tbsp (15 mL) honey
- 1 tbsp (15 mL) honey mustard
- 1 tbsp (15 mL) beer
FIERY FRIED CHICKEN WITH FRIED GREEN TOMATOES AND VIDALIA ONION RELISH SUMMER 2007
By Big_Daddy
Southern fried chicken is, of course, a delicacy in the Deep South and my version uses lots of hot sauce with the b...
- 1 chicken, cut into 8 pieces
- Salt and freshly ground pepper
- 1 cup (250 mL) buttermilk
- ¼ cup (50 mL) hot pepper sauce
- 1 tbsp (15 mL) chopped thyme
- 1 cup (250 mL) flour
- 2 tbsp (25 mL) cornstarch
- Vegetable oil for frying
SPARERIBS WITH TWO SAUCES SUMMER 2007
By Big_Daddy
The South has many different ways of cooking spareribs, depending on where you come from
- Marinade
- 1 cup (250 mL) apple cider vinegar
- ¼ cup (50 mL) Dijon mustard
- 3 tbsp (45 mL) brown sugar
- 1 tsp (5 mL) hot pepper flakes
- ½ tsp (2 mL) cayenne
- ½ tsp (2 mL) salt
- Ribs
- 2 racks pork back ribs
- Chocolate Barbecue Sauce
- 1 cup (250 mL) ketchup
- ¼ cup (50 mL) brown sugar
- ¼ cup (50 mL) orange juice
- 1 tbsp (15 mL) Worcestershire sauce
- 2 tbsp (25 mL) rice wine vinegar
- ¼ cup (50 mL) finely chopped bittersweet chocolate
- 1 tsp (5 mL) hot pepper sauce
- 1 tsp (5 mL) kosher salt
CITRUS RUB SUMMER 2006
By Big_Daddy
A colourful mix of citrus rinds produces a zesty flavoured rub that is perfect for grilling season
- 1 tbsp (15 mL) finely grated lemon rind
- 1 tbsp (15 mL) finely grated orange rind
- 1 tbsp (15 mL) finely grated lime rind
- 3 cloves garlic, minced
- 1 tsp (5 mL) chili powder or paprika
- 1 tbsp (15 mL) vegetable oil
- Salt and pepper
SLOW-BARBECUED CARIBBEAN PORK
By Big_Daddy
Braised to moist tenderness with Island seasonings, pork shoulder roast is not only economical, it's robust with fl...
- 4 4 4 lb (2 kg) boneless pork shoulder blade (butt) roast, tied
- 4 4 4 cloves garlic, minced
- 2 2 2 tbsp (25 mL) minced fresh ginger root
- 2 2 2 tbsp (25 mL) packed brown sugar
- 1 1 1 tbsp (15 mL) minced fresh hot pepper
- 1 1 1 tbsp (15 mL) dried thyme
- 1 1 1 tsp (5 mL) ground allspice
- 1 1 1 tsp (5 mL) salt
- ½ tsp (2 mL) ground cinnamon
- 1 1 1 cup (250 mL) coconut milk
- ¼ cup (50 mL) freshly squeezed lime juice
- Mango Salsa(/b>
- to to 2 tangy salsa is the perfect complement to the pork. It is best made just before serving but can be covered but can be covered and refrigerated for up to 2 hours.
- 2 2 2 firm ripe mangos
- 1 1 1 tsp (5 mL) grated lime zest
- 2 2 2 tbsp (25 mL) freshly squeezed lime juice
- 2 2 2 tbsp chopped fresh cilantro
- 1 1 to tsp (5 mL) minced fresh hot peppers (or to taste)
- ¼ tsp (1 mL) salt
- Chili Potato Wedges
- 3 3 3 lbs (1.5 kg) baking potatoes (russet or Yukon gold)
- ¼ cup (50 mL) butter, softened
- 1 1½ 1½ tsp (7 mL) ancho or other chili powder
- 1 1 1 tsp (5 mL) sea salt or kosher salt
- ¼ tsp (1 mL) freshly ground black pepper
- Dip
- 1 1 1 cup (250 mL) sour cream or mayonnaise
- 1 1 1 tsp (5 mL) grated lime zest
- ¼ tsp (1 mL) ancho or other chili powder
TORTILLA CHIPS WITH MINT GUACAMOLE
By Big_Daddy
Instead of the usual coriander, try mint with colourful tortilla chips
- 2 ripe avocados
- 2 tbsp (25 mL) lime juice
- 1 green onion, thinly sliced
- ¼ to ½ tsp (1 to 2 mL) salt
- ¼ tsp (1 mL) ground cumin
- 2 tbsp (25 mL) chopped fresh mint