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Recipes
ALL-PURPOSE BARBECUE RUB SUMMER 2003
By Big_Daddy
If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL)
- 1/4 cup (50 mL) coarse salt (kosher or sea)
- 1 tbsp (15 mL) brown sugar
- 1 tbsp (15 mL) dry mustard powder
- 1/4 cup (50 mL) chili powder
- 2 tbsp (25 mL) paprika
- 1 tsp (5 mL) cayenne
- 2 tbsp (25 mL) freshly ground black pepper
SPATCHCOCKED ROAST CHICKEN WITH CHESTNUT STUFFING & GRAVY AUTUMN 2009
By Big_Daddy
Flattened poultry cooks quite evenly while the stuffing bakes beneath in the baking dish
- 1 large roasting chicken
- Gravy
- 1 large carrot
- 1 large stalk celery
- 1 medium onion
- ½ cup (125 mL) all-purpose flour
- 2 cans, 384 mL each, less-salt concentrated
- chicken broth
- 1 large sprig fresh thyme
- 1 bay leaf
- 1 to 2 tsp (5 to 10 mL) balsamic vinegar
- Freshly ground pepper
- Stuffing
- 8 cups (2 L) fresh artisan bread cubes,
- such as sourdough
- 4 oz (125 g) pancetta or bacon
- 1 large leek, thinly sliced white and light-green
- parts only
- 2 large carrots, diced
- 2 large stalks celery, diced
- 2 tsp (10 mL) chopped fresh sage
- or 1 tsp (5 mL) dried
- 1 tbsp (15 mL) chopped fresh thyme
- 1 tsp (5 mL) dried summer savoury
- 7 About 7 oz (200 g) peeled cleaned chestnuts,
- coarsely chopped, about 1¼ cups (300 mL)
- ⅓ cup (75 mL) chopped fresh parsley, divided
CHILI POTATO WEDGES EARLY SUMMER 2007
By Big_Daddy
Traditional foil-packet barbecued potatoes get a boost that will liven up any barbecue meal
- 3 lbs (1.5 kg) baking potatoes (russet or Yukon gold)
- ¼ cup (50 mL) butter, softened
- 1 ½ tsp (7 mL) ancho or other chili powder
- 1 tsp (5 mL) sea salt or kosher salt
- ¼ tsp (1 mL) freshly ground black pepper
- Dip
- 1 cup (250 mL) sour cream or mayonnaise
- 1 tsp (5 mL) grated lime zest
- ¼ tsp (1 mL) ancho or other chili powder
BALSAMIC ONION-STUFFED PORK LOIN SUMMER 2007
By Big_Daddy
This flavourful onion stuffing keeps the pork juicy and really tasty! Long slow barbecuing keeps the pork tender an...
- 2 tbsp (25 mL) extra-virgin olive oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 3 tbsp (45 mL) balsamic vinegar
- ½ red bell pepper, finely diced
- ½ cup (125 mL) fresh bread crumbs
- 1 egg yolk
- ¼ cup (50 mL) chopped fresh basil
- 1 tbsp (15 mL) chopped fresh oregano
- 1 tbsp (15 mL) grated Parmesan cheese
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) freshly ground black pepper
- 1 boneless single pork loin (about 2 lb/1 kg)
- 2 tbsp (25 mL) Dijon mustard
CREAMY GOAT CHEESE AND RED PEPPER BITES
By Big_Daddy
Use any leftover red pepper and goat cheese in an omelette or salad
- 1 roasted red pepper
- 1.4 oz (40 g) pkg. Siljan crispy shells (24 shells)
- ¼ cup (50 mL) store-bought tapenade (olive paste)
- 113 g log creamy goat cheese
- Paprika
- A few sprigs thyme (optional)
ROAST BEEF WITH DOUBLE HORSERADISH AND CRISPED ONIONS EARLY SUMMER 2006
By Big_Daddy
With the heat of the double horseradish mayonnaise and the juicy taste of the meat all topped with crispy fried oni...
- Double Horseradish
- ½ cup (125 mL) mayonnaise
- 2 tbsp (25 mL) prepared grated horseradish
- 1 tbsp (15 mL) wasabi paste
- ½ tsp (2 mL) honey
- 2 tbsp (25 mL) chopped chives
- Salt and freshly ground pepper
- Crisped Onions
- Oil for frying
- ½ Spanish onion, peeled
- ½ cup (125 mL) buttermilk
- 1 cup (250 mL) flour seasoned with salt and pepper
- Beef
- 8 slices multi-grain bread
- 1 small head frisee lettuce, arugula or romaine
- ½ lb (250 g) rare roast beef
Cheddar-Crusted Apple Pie
By Big_Daddy
Cheddar cheese is a popular complement to apples
- 4 tablespoons all-purpose flour, plus more for rolling
- 1 recipe Cheddar Double Pie Crust Variation
- 2 tablespoons fresh lemon juice
- 4 pounds Granny Smith apples
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Read more at Marthastewart.com: Cheddar-Crusted Apple Pie Recipe - MarthaStewart.com
BRAISED SHORT RIBS
By Big_Daddy
Make sure when purchasing the beef short ribs that you buy pieces that are nice and meaty
- 4 ½ lbs (2.25 kg) beef short ribs,
- cut into pieces consisting of 2 ribs each
- Salt and pepper to taste
- 2 tbsp (25 mL) olive oil
- 2 cups (500 mL) onions, coarsely chopped
- 1 cup (250 mL) celery, coarsely chopped
- 2 tbsp (25 mL) garlic, coarsely chopped
- 2 tbsp (25 mL) fresh thyme, coarsely chopped
- 2 tbsp (25 mL) tomato paste
- 1 cup (250 mL) dark ale
- 2 cups (500 mL) beef stock
- 2 tsp (10 mL) cornstarch
- 3 tbsp (45 mL) water
WHISKEY-GLAZED TURKEY BREASTS WITH DOUBLE STUFFING AUTUMN 2009
By Big_Daddy
The whisky-maple glaze gives a crisp skin and adds a pleasant sweetness to the turkey
- Whisky Glaze
- ½ cup (125 mL) Scotch whisky
- ¼ cup (50 mL) maple syrup
- 2 tbsp (25 mL) grated orange rind
- ¾ cup (175 mL) melted butter
- Turkey
- 4 boneless turkey breasts,
- 3-lbs (1.5-kg) each, skin on
- Salt and freshly ground pepper
- 1 onion, thickly sliced
- 2 carrots, sliced
- 1 stalk celery, sliced
- Gravy
- 6 cups (1.5 L) chicken stock
- 3 tbsp (45 mL) soy sauce
- ¼ cup (50 mL) redcurrant jelly
- Sausage Stuffing
- Use any kind of sausage you prefer, from regular pork to chicken—even hot Italian works.
- 2 tbsp (25 mL) vegetable oil
- 1 cup (250 mL) chopped onion
- 1 cup (250 mL) chopped fennel
- 1 tsp (5 mL) chopped garlic
- 8 oz (250 g) sausage meat removed from casing,
- crumbled
- 2 cups (500 mL) baby spinach
- 2 tbsp (25 mL) chopped fresh sage
- 1 tbsp (15 mL) chopped fresh rosemary
- 2 cups (500 mL) fresh bread crumbs
- ½ cup (125 mL) grated apple
- 1 egg
- ¼ cup (50 mL) apple cider or juice
- Salt and freshly ground pepper
- Fruit Stuffing
- You can use any dried fruits for this depending on your preference and play with the amounts of each if preferred.
- ½ cup (125 mL) cranberry juice
- 1 cup (250 mL) chopped dried apricots
- ½ cup (125 mL) chopped prunes
- ½ cup (125 mL) dried cranberries
- ½ cup (125 mL) chopped pistachios
- (or other nuts)
- 3 tbsp (45 mL) butter
- 1 cup (250 mL) chopped onions
- ½ cup (125 mL) chopped celery
- 1 tbsp (15 mL) chopped fresh tarragon
- 1 tbsp (15 mL) chopped fresh marjoram
- 2 cups (500 mL) fresh bread crumbs
- ¼ to ½ cup (50 to 125 mL) chicken stock
- Salt and freshly ground pepper
ONION RYE, MUSHROOM, GOUDA & HAM GRILLED CHEESE AUTUMN 2009
By Big_Daddy
Thunder Oak Gouda from Thunder Bay has been at the forefront of great cheese making for several years
- 4 tsp (20 mL) butter, at room temperature
- 1 cup (250 mL) mushrooms, sliced
- Salt and freshly ground pepper
- 4 slices onion rye or light or dark rye,
- with or without caraway seeds
- Honey Dijon or regular Dijon mustard
- 4 oz (125 g) Ontario Gouda or cheddar,
- thinly sliced
- 2 thin slices black forest ham