Visiting my closest friend in Hamilton, Ontario, our four boys played until exhaustion. And then some more. We were all starving and she whipped up the best vegetarian chili I’d ever had.
Nothing says Thanksgiving quite like a good savoury sage stuffing. I’ve been using this recipe for years and it’s a winner every time.
1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.
When you are serving vegetarian or want a tasty, light and healthy dinner, our harissa cauliflower steaks are always a huge hit!
After eating these at a baby shower, I dubbed them the world’s best crabcakes. I quickly pulled out my cell phone to write down the ingredients as the baby’s grandmother named ingredients. I had to figure out the recipe myself……
Rarely do I feel as if I could take on Bobby Flay or Giada De Laurentiis. But I have discovered a secret weapon for busy mothers who haven’t been to the grocery store alone in nearly a decade, let alone had time to develop unique Mexican sauces in a traditional style. In my household, my partner is BBQ grill-obsessed, and our new Weber has been a huge success. While he grills, my roll is to prepare veggies and sauces – between kids, laundry, working and filling out a myriad of school permission slips! So I must admit that I don’t do everything from (ahem) scratch.
Thank you Old El Paso. Their three new flavours of Restaurante dinner kits (Baja Fish, Steak Carne Asada and Chicken Tinga) are a new kitchen staple. Here’s how we went Mexican Gourmet using tomahawk steaks:
Mexican Tomahawk Steak Carne Asada Tacos
1 Old El Paso Steak Carne Asada dinner kit
1. Marinate the steaks in lime juice for 2 hours.
2. Heat the grill to 400 degrees.
3. Rub the steaks with seasoning included in the package.
4. Place the steaks on the grill – approximately 10 minutes each side for medium.
5. Prepare the guacamole by mixing the seasoning mix included in the dinner kit with chopped avocadoes.
6. Chop the tomahawk steaks after allowing them to rest for 5 minutes and assemble your delectable tacos.
Our “Mexican Dinner Essentials” giveaway will grant one lucky reader a prize valued at $100. The giveaway will include one box of each of the Restaurante kits along with a $75 Visa gift card so the winner can purchase all the essential ingredients to create their own Mexican meal at home! Fill in the form below with your qualifying entries. Good luck!
This is a perfect long weekend meal, and one where the kids can join in to develop a passion for the grill! We used a smoker but a similar result can be achieved on a BBQ. The kale mashed potatoes are full of anti-oxidants and a great way to add a healthy kick to this summer meal. The 7-hour smoked beef ribs can be prepped long in advance so you have lots of leisure time to relax with friends and family as the smoke wafts through the air. Can you smell them? (P.S. Don’t count on leftovers!)
2 lb (1000 g) beef ribs
6 tbsp (90 mL) Club House La Grille Steakhouse Onion Burger Seasoning
Dash Salt and Pepper
1 cup red wine
6 tsps (28 mL) McCormick Gourmet Rosemary leaves (or fresh if available)
3 cups water
6 chunks of rum barrel pieces (purchase at a BBQ shop to add even more flavour)
1. Soak the rum barrel wood chunks in water for 30 minutes.
2. Rinse and pat the beef ribs until dry.
3. Have the kids wash their hands well and let them do the rub, ensuring that the Club House La Grille Steakhouse Onion Burger Seasoning gets into ever nook and cranny of the ribs.
4. Sprinkle both sides of the ribs with salt and pepper.
5. Prepare your coals by heating in a smoker chimney. *If using a BBQ, wrap the soaked wood chips in tinfoil and place a metal bowl of water on the upper rack.
6. Mix the wine, water and rosemary in a stainless bowl (it comes with your smoker).
7. When coals are heated, place them in the bottom of the smoker and place the bowl of liquid on the rack directly above the coals.
8. Place ribs on the grill and smoke consistently for 6-7 hours. If you open the lid to check the coals or water, place lid back on quickly. **The goal is to keep the temperature at 225 degrees Celsius.
Firestarter For the Smoker Chimney
I learned this trick as part of the Girl Guides of Canada and it’s a great activity for the kids.
1. thoroughly wash a small tin can (we used a tuna can from our recycling).
2. Cut long strips of cardboard to the same height as the tin and roll them until they fit tightly into the can.
3. Using a candle or paraffin, drizzle wax on top of the edge of the corrugated cardboard.
4. Place 2-3 birthday candles into the folds. We added lavender for the scent as well.
5. Light your firestarter underneath coals in the smoker chimney. After 15 minutes your coals should be ready to place in the smoker.
Kale Mashed Potatoes
2 large kale stalks
2 T butter (30 mL)
2 T milk (30 mL)
1 tbsp (15 mL) Club House La Grille Steakhouse Onion Burger Seasoning
1. Peel and boil the potatoes
2. Finely chop kale leaves
3. Once potatoes have boiled 25 minutes, drain and mash.
4. Add kale, butter and milk.
5. Stir and cover. The kale will slowly warm with the heat of the potatoes and retain nutrients.
6. To serve, sprinkle with Club House La Grille Steakhouse Onion Burger Seasoning (and drizzle with extra butter if you’re in our house!!)
In honour of the company’s global 125th anniversary, McCormick is looking to connect people around the world as they share 1.25 million stories about the special role food and flavour play in their lives. For every story shared on www.clubhouse.ca, McCormick is donating $1 to the United Way… PLUS one of our readers could win a $100 McCormick prize pack when you share your flavour stories on on Twitter using the #flavourstory hashtag and in the comments below! (CDA only, closes 08/31/14).
So… have you ever had an amazing flavour discovery during exotic travel? A hugely successful dinner party where every attendee begged for a recipe? Or maybe you have a family ‘secret’ dish that combines a few odd flavours and always strikes a home run.
Do tell and good luck!!
Disclosure: This is a campaign sponsored by Club House. All recipes and anecdotes are our own.
2 tablespoons olive oil
1 onion, diced
1 carrot, diced
3 cloves garlic, minced
4 thyme sprigs
1/2 teaspoon kosher salt
ground black pepper to taste
1/2 teaspoon crushed red pepper flakes, to taste
1/2 pound green lentils
1 (14.5 oz) can diced tomatoes, undrained
3 cups chicken broth
1 bunch kale, stems removed and roughly chopped
1 lemon, zested and juiced
1. Heat olive oil in skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
2. Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale in wilted, about 5 minutes. Season with salt and black pepper.
A favourite dish of mine from the time I was a small child, Coq au Vin has always been a labour of love. Asked to test the Clubhouse LaGrille Smokehouse Maple Marinade in a coq au vin recipe, I was elated!! Armed with bacon, chives, chicken and homemade stock, I was ready! And then I fell. And broke my wrist. Now the challenge was twofold – could I make a coq au vin that is not as labour-intensive as my age-old recipe? And could I manage it with only my dominant hand…
The answer to the second question became fairly apparent as my husband helped chop and lift my stunning Le Creuset pot to the stove. This recipe development experiment would be a family affair, and with my husband involved, it had to involve the grill! The recipe was adapted from the Clubhouse website, which allows you to print ideas in popular recipe book sizes using backgrounds you choose yourself. I was astonished at how simple and full of flavour the dish was, and I only added a few of my own ideas! It also had the added benefit of very easy clean-up facilitated by grilling the chicken on the BBQ.
All You Need for Easy BBQ Coq au Vin:
1 ½ lbs (750 g) chicken thighs
5 tbsp (75 mL) Club House La Grille Smokehouse Maple Rub Marinade, divided
2 slices bacon, chopped
1 cup (250 mL) each pearl onions and quartered mushrooms
1 cup (250 mL) no salt added diced tomatoes with juice
2 cups (500 mL) homemade Chicken Stock
1 cup (250 mL) red wine
2 tbsp (30 mL) Club House Rice Flour
2 tbsp chives
2 tbsp sage leaves
1 tbsp tomato paste
All You Do for Easy BBQ Coq au Vin:
1. In a medium bowl, combine chicken thighs with 3 tbsp (45 mL) rub marinade and marinate for 30 minutes.
2. On a medium heat grill, cook chicken thighs on both sides for 7 minutes making sure to obtain good grill marks and making sure not to burn chicken.
3. In a medium saucepan on high heat, sauté bacon, pearl onions and mushrooms for 2 minutes. Add remaining rub marinade, tomatoes, chicken stock and grilled chicken thighs.
4. Combine red wine and rice flour along with some of the liquid from the pot to make a roux. This will help you avoid lumps in your sauce. Add it to the above mixture and stir well. Bring to a boil, cover, remove from heat and place into a preheated 375°F (190°C) oven. Cook for 30 minutes, or until internal temperature of chicken reaches 165°F (74°C). *You could also assemble all of the ingredients in a slow cooker after grilling the chicken.
5. Serve over your favorite pasta or rice.
In all, we had a wildly successful dinner with very easy cleanup. The only problem was that there were no leftovers….
What are some of your favourite things to make on the grill? Share your stories with me on Twitter using the hashtag #FlavourStory!
Disclosure: This is a sponsored post made possible by Clubhouse La Grille. All images and opinions are our own.
It’s almost here!! Canada Day long weekend is as synonymous with outdoor grilling as Victoria Day is with the number 24. You have the grill, the apron and the tools that a certain someone received for Father’s Day, but now comes the hard part: recipes and spices. My son has taken to creating special dry rubs for ribs and marinades for beef, but at the age of eight he’s no match for the two celebrity chefs going head to head for a culinary Canada Day grilling dual! It’s The Great Canadian Grille-Off!
Throughout the summer, eight celebrity chefs from across Canada will compete in four culinary duels to determine the best barbecue recipes using Club House products. To celebrate this Canada Day long weekend, chefs Karen Barnaby and Trevor Bird will try their hand at recipes they have created using Club House products – namely La Grille Wild Whiskey Smoked BBQ Sauce and La Grille Vintage Smokehouse with Honey BBQ Sauce. So what will it be? Karen’s Easy BBQ Beans or Trevor’s Whole Roasted Duck? You decide! Your vote could snag you a prepaid $500 credit card or a grilling party for yourself and 5 friends hosted by a celebrity chef, plus a $2,000 pre-paid credit card to use towards the grill of your dreams! You have one week to vote on the Club House LaGrille Facebook page. Just be sure to rinse the sauce off your fingers before you hit the keyboard.
Wild Whiskey Smoked Easy BBQ Beans by Karen Barnaby
UM: Why did you choose this dish?
KB: Baked beans are great with barbecued food. When the inspiration hits, I want beans that are quick and delicious. The recipe is fast and easy, and can be cooked outside on a BBQ burner. For the delicious part, La Grille Wild Whiskey BBQ Sauce provides that.
Ingredients (Serves 4)
- 2 15 oz (470 mL) cans white beans of your choice
- 4 slices bacon, diced
- 1 cup (250 mL) diced onion
- 1 clove garlic, minced
- 1/2 cup (125 mL) Club House La Grille Wild Whiskey Smoked BBQ Sauce
- 2 Tbsp (30 mL) light or dark brown sugar
- 1 Tbsp (15 mL) tomato paste
- 1/2 cup (125 mL) water
- 1 tsp (5 mL) Worcestershire sauce
- 1/2 tsp (2.5 mL) Club House chili powder
- 1/4 tsp (1 mL) Club House ground cumin
- Club House Sea Salt Grinder
- Club House Black Peppercorn Grinder
- Drain the beans and rinse under cold water. Set aside.
- In a pot, over medium high heat, cook the bacon until browned.
- Add the onions and garlic and cook until soft.
- Add Club House La Grille Wild Whiskey Smoked BBQ Sauce, brown sugar, tomato paste, water, Worcestershire sauce, chili powder, cumin, salt and pepper.
- Bring to a boil then reduce to a simmer and add the beans.
- Simmer for 30 minutes, stirring occasionally. Add a little water if the mixture looks too dry.
- Check the seasoning and serve
Chef Trevor Bird makes a delicious Whole Roasted Duck with Vintage Smokehouse with honey BBQ sauce! Try it for your next backyard BBQ party!
Whole Roasted Duck with Vintage Smokehouse Honey BBQ Sauce
UM: What makes this dish such a popular choice at Fable Kitchen, your restaurant in Vancouver?
TB: At Fable we do a lot of family style cooking, and our whole duck is always a hit. With the long slow roast and heavy basting of the duck, it makes for a nice sticky glaze that will impress.
Yield: 4 portions
Prep time: 10 – 15 minutes
Cook time: 6 hours in oven
- 1 Yarrow meadows/Brome Lake whole duck
- 1 cup (250ml) Club House La Grille Vintage Smokehouse with Honey BBQ Sauce
- 1/2 cup (125ml) Rice or wine vinegar
- Club House Sea Salt Grinder
- Club House Black Peppercorn Grinder
1. Preheat oven to 250F, or 225F in a convection oven
2. Take your whole duck and wash the outside well, pat dry and season with salt and pepper
3. Mix the BBQ sauce and vinegar with a brush
4. Place the duck in the oven, after 3 hours of cooking, start to brush the duck with the BBQ sauce every 30 minutes
5. Check the duck after 5 hours. The leg should pull away from the body very easily like a confit.
6. If not ready, leave in the oven 1 more hour.
7. Serve on a platter with your favourite grilled products, roasted potatoes and a side of the Vintage Smokehouse with Honey BBQ sauce
The whole bird falls apart so just grab some forks and dig in!
Which will you choose? Vote now and let the (Canada Day) games begin!!
Would also love for you to share your summer grilling stories with me this weekend! Tweet @urbanmommies using the hashtag, #FlavourStory
Disclosure: This post was sponsored by Club House. All opinions about how yummy the recipes have been are our own.
2 naan, about 9-inches (23-cm) each or 1 thin pizza crust, about 11-inches (27.5-cm)
2 tsp (10 mL) olive oil
11/2 tsp (7 mL) za’atar spice*
½ cup (125 mL) creamy goat cheese
2 slices prosciutto, cut into strips
2 canned California Cling peach halves, cut into thin slices, well drained and patted dry
4 pitted black olives, cut in half
4 fresh basil leaves, shredded
1. Preheat oven according to package directions for naan or pizza. Brush tops with oil. Sprinkle each naan with ½ tsp (2 mL) za’atar or pizza with 1 tsp (5 mL) za’atar.
2. Place on baking sheet. Dollop evenly with goat cheese. Then scatter with prosciutto, peaches and olives. Bake according to package directions, until crust is hot and cheese is melted, about 2 to 4 minutes for naan and 6 to 8 minutes for pizza.
3. Remove from oven. Sprinkle with remaining ½ tsp (2 mL) za’atar and basil. Makes 2 servings for naan or 2 to 3 for pizza
*Za’atar is a blend of dried thyme, oregano, sumac and sesame seeds. Sometime ground cumin and salt is added.
Makes 6 servings
11/4 cups (300 mL) cut into strips cooked chicken
3 tbsp (45 mL) Thai sweet chili sauce
1 (14 oz/398 mL) can California Cling peach halves or slices, in fruit juice concentrate or light syrup, drained and patted really dry
8 large rice paper round wraps
4 very small leaves Boston or leaf lettuce, torn in half
3-inch (7.5-cm) piece cucumber piece, cut into julienne strips
1/2 small red pepper, cut into julienne strips
8 to 12 mint leaves (optional)
Additional Thai sweet chili sauce for dipping
1. Have all your ingredients prepared. In a small bowl, stir chicken with sweet chili sauce. Fill a pie plate with warm water. Lay a damp smooth kitchen towel on the counter. Thinly cut peach halves into slices or use peach slices.
2. Working with 1 wrap at a time, dip in warm water until it is just pliable, 20 to 40 seconds. Place on kitchen towel. Place ½ a lettuce leaf near bottom of circle. Place 2 peach slices on top of lettuce, followed by 1/8 of chicken, then 1/8 of the cucumber and red pepper and 2 to 3 mint leaves depending on size.
3. Fold bottom (edge closest to you) of rice paper wrap over filling towards centre. Fold in sides to slightly cover filling. Then roll to totally enclose filling and form a roll. Set seam side down on a cutting board. Repeat with remaining ingredients. If sending for lunch, leave whole. If serving as an appetizer, slice in half diagonally. Serve with additional sweet chili sauce. Best eaten right away but if storing, make sure they aren’t touching each other as they will stick. Cover with barely damp paper towel, then seal tightly with plastic wrap.
Makes 8 rolls