Back To Basics

We love making ribs for all occasions:  casual neighbourhood get-togethers, weekday dinners, and birthday celebrations.  Who doesn’t love a tender rack of ribs?!  For some time, Ted has been tinkering with a design for a “rib roaster” to make barbecuing ribs even easier.  We’ve tested out several prototypes, and now the final Broil King rib roaster is in production.  Because of the tight seal on this cast iron vessel, all the moisture is locked in and the ribs get more and more tender.  On Saturday we coated a few racks of pork ribs with a homemade rub, arranged them in the rib roaster, set them on the barbecue on LOW and went skiing for 3 hours. When we came back all that was left to do was to lay them on the grill, coat them with some barbecue sauce, and let the sauce glaze the ribs.

Savoury and Sweet Rib Rub

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon ancho chili powder

1 teaspoon mustard powder

1 teaspoon oregano

1 tablespoon sweet paprika

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

pinch chipotle chili powder

3-4  tablespoons brown sugar

Place the coriander, cumin and fennel seeds in a small pan and toast over medium heat until very fragrant.  Transfer to a mortar and crush with pestle until finely ground.  Combine all the ingredients in a small bowl and mix well.  Rub all over the ribs.  

While we were preparing the rub, Sam and Eric pulled together a delicious batch of macaroni and cheese, the perfect accompaniment. 

Macaroni and Cheese

 

Kosher salt

1 pound macaroni

¾ cup unsalted butter

6 tablespoons flour

2 shallots, minced

1 bay leaf

1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme

4-1/2 cups milk , heated

1 tsp. freshly ground black pepper

Pinch nutmeg

6 cups (1 lb.) finely shredded sharp Cheddar

For the topping:

1-1/4 cups coarse breadcrumbs

2 Tbs. unsalted butter, melted 

Heat the oven to 375°F. Bring a large pot of salted water to a boil and add the macaroni; cook until just al dente and drain well.  Rinse with cold water to stop cooking.  

 Melt the butter in a large heavy dutch oven over medium heat. Add the flour, shallot, bay leaf and thyme.  Cook over medium-low heat for 2 to 3 min., stirring constantly.  Slowly whisk the heated milk into the roux until thoroughly combined. Raise the heat to medium high; whisk constantly until the mixture boils. Simmer for 3 to 4 minutes, stirring constantly, until thickened. Lower the heat and continue simmering for about 10 minutes, stirring constantly. Add 2 tsp. salt, the pepper, nutmeg, and shredded cheese, stirring until the cheese is just melted.

Add the pasta to the cheese sauce and stir well.  To save dishes you may bake it in this vessel, or butter a casserole dish and transfer the mixture.  Toss the breadcrumbs with the melted butter and spread them over the casserole. Bake until sizzling and lightly browned on top (cover with foil if the top browns too quickly), about 40 minutes.

Meanwhile, back in the city, Kris was preparing a rib dinner for Mark’s birthday.  Her side dishes included coleslaw and a delicious grilled vegetable salad.

Grilled Vegetable Salad with Parmesan cheese and Toasted Hazelnuts

The greens in this salad, a mixture of spring greens, water-cress , fresh basil and broccoli and radish sprouts,  pack a powerful punch of flavour. Topped with the winning combination of caramelized grilled vegetables, top quality Parmesan cheese (we use Parmigiano- Reggiano) and toasted hazelnuts, this salad could be a meal in itself.

2 zucchinis, trimmed and cut into ½ inch slices

1 yellow pepper, cored, seeded and cut into quarters

1 orange pepper, cored, seeded and cut into quarters

1 red pepper, cored, seeded and cut into quarters

1 fennel bulb, trim top and cut into 4 slices

1 spanish onion, cut into 4-5 thick slices

1 head radicchio, quartered

3 tbsp olive oil

Salt and black pepper

1 tbsp balsamic vinegar

Sadly, the birthday boy was put to work on his birthday

4 cups mixed greens

1 cup watercress

1 cup basil leaves

½ cup broccoli and radish sprouts

1 tbsp balsamic vinegar

2 tbsp hazelnut oil

100 gram piece of Parmesan cheese, shaved

1/3 cup hazelnuts, toasted

1 tbsp extra virgin olive oil

Preheat barbecue on HIGH for 5 minutes, then reduce heat to MEDIUM. Meanwhile clean and cut vegetables into desired size. Brush vegetable pieces on all sides with oil, using a silicone brush. Place on grids and grill for about 2 -3 minutes per side. Transfer to a platter, drizzle with balsamic vinegar and sprinkle with salt and pepper.

Combine mixed greens, watercress, basil leaves and sprouts in a large salad bowl. Toss with balsamic vinegar and hazelnut oil. Arrange greens on a large platter and place grilled vegetables on top of the greens.  Garnish with toasted hazelnuts, shaved Parmesan cheese and drizzle with a little extra virgin olive oil.

  

 

Ted's 60th Birthday Dinner

It was FINALLY Ted’s big 60^th birthday on Sunday, and we celebrated with a very small gathering of new, younger friends who came to join us from Germany.  On our plates was everything in the garden:  beans, potatoes, red peppers, zucchini, eggplant, tomatoes and herbs, and some succulent lamb racks from our cottage butchers,  Morley and Richard Stephen.  

Rack of Lamb with Red Wine Reduction

4 racks of lamb, trimmed and frenched

French’s mustard

 

For the Rub:

2 tablespoons kosher salt

1 tablespoon brown sugar

1 teaspoon mustard powder

1 teaspoon toasted fennel seeds

2 cloves garlic

1 teaspoon dried rosemary leaves

1 teaspoon fresh thyme leaves

zest of 1 lemon

Blitz all ingredients in a blender or spice grinder.  Store in an airtight container for up to 1 week. 

For the Sauce:

2 tablespoons butter

2 shallots, minced

¼ cup brandy

1 cup red wine

1 cup veal demi glace

2 tablespoons pomegranate molasses

2 teaspoons balsamic vinegar

1 teaspoon za’tar

1 teaspoon sumac

Brush the lamb racks with mustard, then massage in the rub.   

Refrigerate for 1-4 hours, and bring to room temperature before grilling. 

Preheat the barbecue on MEDIUM HIGH for 10 minutes.  Reduce the heat to MEDIUM and brush the grids lightly with vegetable oil to prevent sticking.  Cook the lamb for 20 minutes, turning every 5 minutes for perfect grill marks.  Let rest, tented with foil for 5 minutes before carving.

Meanwhile, prepare the sauce.  Melt the butter in a medium saucepan over MEDIUM LOW heat.  Add the minced shallots and cook until very tender and translucent, and just beginning to turn golden.  Add the brandy, and cook until the liquid is almost evaporated.  Add the remaining ingredients and simmer until reduced by half and quite syrupy. Taste to adjust seasonings, adding salt and pepper if desired. 

Grilled Vegetable Salad

2 zucchinis, sliced lengthwise ¼” thick

1 eggplant, peeled and sliced lengthwise ¼” thick

1 red pepper, cut into chunks

cherry tomatoes, halved

2 tablespoons olive oil

mixed greens

crumbled feta

For the dressing:

Juice of 1 lemon

2-3 tablespoons olive oil

handful each fresh basil, parsley and mint, finely chopped

2 tablespoons pomegranate molasses

1 ½ teaspoons sumac

Salt and freshly ground black pepper

Toss the prepared vegetables with olive oil, and grill until just tender.  Let cool, then chop into bite-sized pieces. 

Whisk together the dressing ingredients in a large salad bowl.  Toss the greens with the dressing, then arrange the grilled vegetables and feta over top.  We also topped our salads with PancettaWrapped Shrimp.  

Beef Tenderloin with Chipotle Chili Rub and Zesty Chimichurri Sauce

We recently spent a weekend in London Ontario at Samantha’s house, where we hosted a little dinner party with some old friends.  It was such fun reconnecting with them in their beautiful city.
We put together a classic make ahead menu, centred around a grilled beef tenderloin, that we rubbed with a chipotle spice mix a day ahead of time, served with a chimmichurri sauce, full of fresh herbs, that we also made ahead. That left us with a few simple tasks the day of the party: preparing a few vegetables for the grill, including the sweet potato recipe below and buying a dessert. A word about the appetizer -Ginny's Cheese and Bacon Bites.  They may seem like a "cheeesy" blast from the past dish, but believe us, they are a real crowd-pleaser and impossible to resist after you have tried one!!

Ginny’s Cheese and Bacon Bites

These are not the most healthy choice, but a few of these tasty morsels every so often is a nostalgic treat.

6 strips bacon, cooked until very crispy, and crumbled

2 cups grated sharp cheddar cheese

3 green onions, minced

½ cup Hellman’s mayonnaise

Dash tobasco sauce

Soft sliced bread, crusts removed

Mix the prepared bacon, cheese, onions, mayonnaise and tobasco sauce in a medium bowl.  Spread the mixture on bread slices, then cut each slice into bite sized pieces (about 6 per slice).  Place on a parchment-lined baking sheet and bake at 350° for 10 minutes, or until cheese is melted and bubbly and bottoms are slightly browned and crisp.

Beef Tenderloin

1 whole beef tenderloin

3 tablespoons brown sugar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground chipotle chilies

½ teaspoon mustard powder

Olive oil

Up to one day ahead, combine all the rub ingredients in a small bowl and mix well with a fork.  Pat dry the tenderloin, and rub the spice mixture all over the meat.  Cover tightly and refrigerate until 45 minutes before cooking.

Remove from the fridge and pat the tenderloin with paper towels to remove any excess juices that have accumulated.  Brush all over with olive oil to prevent sticking to the grill.

Follow the directions for grilling Beef Tenderloin, using our fool-proof 20/20/20 method!

Chimichurri Sauce

Handful of each:  parsley, cilantro, and mint, washed and thoroughly dried (about 1 cup of each)

2 cloves garlic, peeled and coarsely chopped

½ jalapeno pepper, coarsely chopped

Juice of 1 ½ limes

¼ cup olive oil

1 teaspoon cumin

1 teaspoon kosher salt

In the bowl of a food processor, chop the herbs, garlic, pepper and lime juice.  Add the oil while the motor is running and season with cumin and kosher salt, to taste.

Can be prepare 2 days ahead, covered tightly and refrigerated.  Serve at room temperature.

Grilled Sweet Potatoes with Sautéed Apples

3 sweet potatoes, peeled and cut into wedges

2 tablespoons olive oil

1 tablespoon chopped fresh rosemary

Kosher salt and freshly ground black pepper

1 large tart apple, peeled and cut into 16 wedges.  Halve each wedge.

2 tablespoons butter

1 teaspoon maple syrup

2 tablespoons white wine

1-2 teaspoons finely chopped fresh sage leaves

In a large bowl, toss sweet potatoes, olive oil, rosemary, salt and pepper.  Place them on a preheated grill on LOW, and cook until browned and tender.  Meanwhile, heat the butter in a sauté pan until hot and beginning to brown.  Add the apples in a single layer and brown both sides.  Drizzle with maple syrup and white wine.  Cook until the liquid is almost evaporated and sprinkle with sage leaves.  Toss both the grilled sweet potatoes and sautéed apples back into the large bowl and mix gently.  Serve hot.

 On another note:

 GO RANGERS GO!!






It was an exciting game last night, with the Kitchener Rangers besting the Plymouth Whalers with a 4-2 victory. This hard fought win put them into game 7 of the Western Conference semi-final series.  Good luck in Game 7!