Wednesday 20 January 2016

Episode 9 - Pizza


Jerk Chicken Rub

  •  2 tbsp of onion flake
  • 1 tbsp of garlic powder
  • 2 tsp of salt
  • 4 tsp of dry thyme
  • 2 tsp of salt
  • 2 tsp of allspice
  • ½ tsp of nutmeg
  • ½ tsp of cinnamon
  • 1 tbsp of sugar
  • 1 tsp of cayenne pepper

Mix all ingredients and place in ziplock bag.  Spinkle on chicken and grill over direct heat till cooked and juices run clean.

  • Grilled Pears
  • Olive oil and garlic
  • Naan bread
  • Cheddar cheese
Assemble pizza on naan bread using a garlic olive oil as sauce. 

Dessert Pizza

  • Premade pretzel croissant
  • Jar of Nutella
  • Peanut butter
  • Bananas
  • Crust from Hollinger House (mini)

Spread nutella on pretzel bun.  Add sliced banana.  Warm on grill and drizzle with peanut butter. 

Margherita Pizza

  • 4 large tomatoes, fire roasted
  • Fresh Oregano (1/4 cup)
  • Garlic ( 2 cloves
  • Salt and pepper to taste
  • Crust (flatbread)
  • basil

Blend all ingredients for sauce and cook to reduce by a quarter.  Spread on pizza crust with some fresh mozzarella.  Cook till cheese is melted and spread basil leaves on top.

Thursday 14 January 2016

Episode 8 - Street Food

Rene took the win this episode with these street food recipes.  Enjoy!

Street Food

Pork Souvlaki marinade

  • Pork cut into 1 inch cubes
  • ½ cup olive oil
  • 1 small red onion
  • 2 cloves garlic, minced
  • 4 tbsp of fresh lemon juice
  • 2 tbsp of red wine vinegar
  • 2 tbsp of greek oregano
  • Salt and pepper

Marinade overnight and then grill over direct heat till cooked.  Serve with Tzaziki

Thai Chicken Skewers

  • 6 tbsp of fresh lime juice
  • ¼ cup orange juice
  • ¼ cup fish sauce
  • ¼ cup peanut or canola oil
  • ¼ cup raw sugar or brown sugar
  • 1 tbsp of chili sauce
  • 2 tbsp of minced ginger
  • ¼ cup fresh basil
  • ¼ cup green onions
  • ¼ cup cilantro

Combine all ingredients and refrigerate.  Marinate chicken overnight if possible.  Direct grill over high heat till cooked.  Serve in a lettuce wrap. 

Grilled Corn

  • 6 ears of corn, peeled and cleaned
  • Olive oil
  • Jerk chicken spice
  • Mayonnaise
  • Fresh parmesan

Brush corn lightly with olive oil.  Grill corn till lightly charred.  Brush with mayonnaise and sprinkle with jerk spice (see pizza episode) 

Thursday 7 January 2016

Episode 7 - Pork chops

Bill won this episode but Rene has big plans for next week's street food episode.

Pork Chops

Cheerio Crusted Pork Chop with grilled peaches

  • 4 thick cut pork chops
  • Cheerios blended
  • Curry spice mix
  • Olive oil

Blend cheerios with 2 tbsp of curry spice and coat pork chops.  Grill pork chops over direct heat till internal temperature of 145F is reached.  Serve with peaches that have been brushed with a mixture of melted butter and brown sugar. 

Green Beans with roasted peppers and tomatoes

  • 2 cups of green beans, blanched
  • 1 cup of cherry tomatoes
  • 1 roasted yellow pepper,
  • 1 tsp minced garlic

Combine all ingredients in a pan on the grill and cook for 5-10 minutes.

Sunday 3 January 2016

Episode 6 - Rene's Burger Recipes

Happy New Year to all of you.  I'm a few days late with the recipes this week.  This one was a split decision with Bill sneaking ahead with his burger concoctions.  Here are my recipes from this week.  Enjoy!

Burgers 3 ways

Animal Style Onion-Beef Burger

  • 1 lb of ground beef
  • 1 packet of onion soup mix
  • 1 tsp of pepper
  • ¼ cup of Dijon Mustard
  • 2 sweet onions
  • 3 tbsp of Dijon Mustard
  • 2 tbsp of honey
  • 2 tbsp of olive oil
  • Pepperjack cheese slices
  • Salt and pepper to taste

For the honey-mustard onions : Set a foil pan on the indirect side of the grill.  Slice up the onions and gently sauté them in the olive oil with a little bit of salt and pepper.  Onions will take 20-30 minutes to get translucent and golden.  Just before removing from grill.  Add the Dijon mustard and honey and mix it all in and let it get to temperature for 5 minutes. 
For the burgers : Gently mix onion soup mix and pepper into the ground beef and form into patties. Paint both sides of the burger with Dijon Mustard before placing them over direct heat.  Cook til they reach an interior temperature of 160F. Top with grilled onions, cheese and your favourite toppings

Mediterranean style Turkey Burger
  • 2 lbs of ground turkey
  • 1 tbsp of coriander seed
  • 2 cloves of garlic (minced)
  • ¼ cup of fresh mint
  • Finely grated zest of 3 lemons
  • 1.5 tsp of salt
  • ½ cup of crumbled feta cheese
  • ¼ cup of white wine
  • 2 tsp of fresh ground pepper
  • ¼ cup of panko bread crumbs
  • ½ cup of finely diced red and yellow peppers
  • ¼ pound of finely chopped bacon (optional)
  • Tzaziki and tomato and lettuce to serve

Combine turkey, coriander, garlic, mint, peppers, feta, wine, lemon zest, panko and salt in a large bowl and refrigerate it overnight if you can.  You may also add the bacon at this point as the ground turkey tends to be a bit too lean.  Form patties and grill them over direct heat till they reach an internal temperature of 160F.  Serve on a bun with Tzaziki, lettuce and tomato. 


1 container plain yogurt
1 cucumber, peeled and diced
Juice of half a lemon
Salt and pepper
2 tsp of chopped dill
1-2 cloves of garlic

Blend in food processor. 

Sweet potato and Black Bean Burger

  • 1 large sweet potato (about 1 lb)
  • 2 tbsp olive oil
  • 3 cloves of minced garlic
  • ¾ cup of vegetable broth
  • 1 ½ cups of walnut halves
  • 1 can of black beans, drained and rinsed
  • 1 egg
  • 1 tsp grated lime zest
  • 1 tsp salt
  • ½ tsp of freshly ground pepper
  • 1 tsp cumin
  • ¾ cup of quick cooking rolled oats or quinoa flakes
  • Oil for frying (optional)
  • Sriracha mayonnaise (1/2 cup of mayo + 1 tbsp of sriracha)
  • Hamburger buns

Peel sweet potato and grate sweet potato on the large holes of a box grater.  You should have about 3 cups.  Heat oil in a large skillet over medium-high heat.  Sauté sweet potato and garlic for 3 minutes or until potatoes are wilted.  Add vegetable broth and bring to a boil..  Reduce heat, cover and boil gently for about 10 minutes or until soft.  Uncover and boil for about 1 minute to evaporate extra liquid.  Let cool completely.  Toast walnuts in a pan over medium high heat for about 5 minutes.  Be careful not to burn them.  Let cool.  Chop walnuts in a food processor until finely chopped.  Set aside half to a separate dish for coating.  Add half the black beans, egg, lime zest, salt and pepper and cumin to the food processor and puree until smooth.  Add to bowl with sweet potatoes.  Add remaining black beans and rolled oats (or quinoa flakes) and stir until combined.  Refrigerate for at least a hour until mixture is chilled. 

Shape mixture into 6 equal sized patties, coat them In walnuts and refrigerate them till cooking.  Cook over direct heat for 5-10 minutes or until warmed through.  Serve on a bun with lettuce and tomato and sriracha mayo.