We’re not even going to presume to give you a different Christmas or Thanksgiving turkey recipe than the one your family normally uses, but we will suspect that come Boxing Day, you’ll have a ton of turkey waiting to be ‘remade’ into family-friendly dishes. (Aren’t you glad we didn’t say leftovers?) This is a great recipe, and you can substitute tofu or chicken for those who want to avoid the tryptophan-induced sleepiness that comes on after eating turkey. Here’s our take on Acadian Turkey a la King.
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……
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?
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.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
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!
Don’t know what to make for dinner tonight, this peach, goat cheese and basil flatbread pizza might become your go-to recipe.
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
Instead of tortillas, try this gluten-free alternative. They’re easy to make, a super way to use leftovers and customize to your own taste.
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