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    11 Recipes

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    I wanted jerk chicken and I can't make rice. I also thought about this recipe all day and had to try it. Ok, I used jarred jerk sauce which was fine in a pinch but I'd normally make it (I bought the chicken on my lunch hour and then marinated it in the work fridge). The pasta and peas was sort of a play on the traditional rice and peas. It's a cream sauce made with a little jerk sauce for the heat and some coconut milk to accompany the cream. This turned out great and you could even do the pasta on it's own. This is also my method for making a cream sauce. I'm not sure if someone taught me this or I just cheated my way into making a cream sauce.

    Recipe #314657

    So this recipe isn't to be confused with one that has the ingredients cooked on the bbq, this is for cooking your pizza on the bbq. Last summer, a friend did this and it was amazing so I've made a few different styles. This one came to me when discussing what to have for dinner, pizza or burgers on the bbq. Why not both? The crust on the pizza comes out really nice, with grill marks and is extra crunchy. The technique here is really all you need to know when making this pizza. Toppings are whatever you want or like. One of the best pizza's I ever made was a Thanksgiving turkey dinner pizza. Once you get the technique down, the world's your oyster. Hmmm, oysters...

    Recipe #299376

    We have an Angus Butcher close to our new neighbourhood. I discovered this place a couple of years ago but it wasn't convenient at the time but now that we're down the street, I'll go there frequently. The quality of the meat is top-notch, they do a great freezer selection and they an amazing selection of game meats. The last time I was there I purchased some venison shanks for osso bucco. I knew I was rolling the dice as to whether my wife would eat it (which she didn't and it was her loss, believe you me) but for 8 pieces, about a pound and half, it was $6.50 so it was hard to pass up. You can easily replace the venison for veal. Needless to say but I will, the wine I served with dinner is the wine I used for the sauce. The easiest way in the world to make sure your food is paired properly.

    Recipe #265325

    This recipe is one that I've developed over years, and I mean years. One big reason is that I only do these every couple of years but after this last batch I suspect I'll make them more often. Holupchi, for you good Uke's out there, is one of those foods that is quite involved to make but the end result is well worth the effort. When I make it, I normally do a large quantity because it freezes very well.

    Recipe #265311

    Yet another smoked recipe from me. When I got my new barbecue, I started smoking everything. I find that just because it's a vegetable, it doesn't mean you can't smoke it. The smoke in this is subtle which gives it great depth. Most of my blender soups follow a formula, roasted veg, mirepoix, herbs/spices and stock. Pretty simple when you think about it but the end result is always great. I like to serve this one with garlic bread wedges and shaved parmesan.

    Recipe #262862

    I don't know if this is a chowder or a bisque or just a soup. Whatever it is, it was tasty. The wife and I bought king crab legs on sale from some grocery chain. They had 1 kg bags and we managed to eat the bulk of it in one night but these are leftovers you don't want to go to waste. It was the Saturday before Thanksgiving (Canadian here) and I was smoking my ham on the bbq for the next day when this soup came to me. I smoked my tomato, garlic, corn and ham. Why? Because I could. Is it 100% necessary? I suppose not but you do lose that level of flavour.

    Recipe #261514

    I made this recipe last summer after I saw the colourful summer tomatoes. I love papaya and find it a great ingredient. My wife likes mango more (I try not to fault her on that) and this salad works with mango as well. While pretty much all tomatoes are available year round, I find the fresh, summer grown tomatoes are key for the full flavour. Smell your tomatoes! If they don't smell like a tomato, they ain't going to taste like one.

    Recipe #241421

    As many recipes are created, this one was a recipe inspired by another recipe. I was reading some cooking magazine where they added cooked cut up bacon to ground beef to make bacon burgers. I said to myself, what's better than bacon burgers? Well bacon cheeseburgers of course. This recipe is the base and can be doubled, tripled, etc. I usually do 4-5 lbs and freeze them all individually for later use.

    Recipe #237199

    I made this up one day when my Dad was coming to visit. He's a big mussels fan and I always make mussels but I always went with this heavier tomato sauce which I was getting tired of. I came up with this sort of mussels soup/stew. Bottom line is it is simple, tasty and looks great. I use the same wine that I serve (wine with soup? Wha?) to cook with and I serve it with some crusty French bread. This is very filling.

    Recipe #236506

    I saw a show on the food network where someone did coffee bean/orange infused vodka which turned out to be an amazing liqueur. After that I became addicted to infusing vodka. It's simple, tasty and easy to impress friends. I'd also say if you were to make these infused vodkas and give them as gifts you'd have a ton of new friends. Being a hot head, I made this chili infused vodka because it's vital for a good Caesar. In Canada we have Clamato, a tomato and clam juice, which when mixed with some vodka and hot sauce (and other ingredients of course) becomes like this spicy Bloody Mary. You can add whatever else you like; I find a little Worcestershire and salt with the Clamato works great.

    Recipe #236249

    So I had a craving for meatloaf, yes meatloaf, and I haven't made it in years. I had some ideas of what I wanted to try, searched the net for general ideas and then came up with my meatloaf. It turned out to be the best meatloaf ever made in the history of cows and pigs. Ok, well my wife and I enjoyed it. I used homemade pickled eggs but I'm sure you can substitute regular hard boiled eggs.

    Recipe #230805

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