Scramble Egg Per Person

Scrambled Eggs
per person

2 eggs
1/3 cup heavy cream
pinch salt
1/2 tbsp butter

1. Whisk together the eggs, cream and salt.

2. Heat butter in a non-stick frying pan, over high heat.

3. Pour in egg mixture, and once it starts to set, begin to gently fold the eggs towrds the middle of the pan.

4. Remove the eggs when they are just set.

Japanese Grilled Tuna Summer 2001 This Japanese-inspired tuna should be grilled very rare for the best flavour. The glaze keeps for two weeks refrigerated, but if it becomes too thick, thin down with a little water before using. Serve with rice and a cucumber salad. To crack peppercorns, place in a plastic bag and bash with rolling pin or back of a pot. 1 tbsp (15 mL) sesame oil 1 tbsp (15 mL) vegetable oil 1 tbsp (15 mL) grated ginger 1 tbsp (15 mL) cracked black pepper Four 8-oz tuna steaks, about 1-inch (2.5-cm) thick Kosher salt Wasabi, soy sauce Glaze 1/2 cup (125 mL) granulated sugar 1/2 cup (125 mL) water 1/2 cup (125 mL) rice vinegar 1/4 cup (50 mL) light soy sauce 4 slices ginger, smashed 2 tsp (10 mL) wasabi powder mixed with 1 tbsp (15 mL) water Combine oils, ginger and pepper. Brush on steaks. Sprinkle with kosher salt. Marinate for 30 minutes. Combine sugar, water, rice vinegar, soy sauce and ginger. Stir to dissolve. Bring to boil on high heat and reduce until syrupy, about 15 minutes. Whisk in wasabi paste. The glaze should be used at room temperature. Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare. Use either a squeeze bottle or a fork to streak glaze over fish.

Barbecue Chicken

Barbecue Chicken
(Serves 4)

1 tsp hot sauce
1/3 cup cider vinegar
1/2 cup light brown sugar
1/4 cup molasses
3 tbs dijon mustard
3 garlic cloves, minced
1/2 cup ketchup
1 cut-up-chicken (3lbs)
1 tbs vegetable oil
salt and pepper

1. Heat grill to medium. Simmer hot sauce, vinegar, sugar, molasses, mustard, garlic and ketchup in a small saucepan over medium heat until reduced to about 1 1/4 cups (5-7 minutes).

2. In a large bowl, toss chicken with vegetable oil and season well with salt and pepper.

3. Place chicken on the grill. Cover and cook, turning frequently until chicken registers 165F (about 10-15 minutes). Uncover the grill, continue cooking and basting frequently with the sauce until chicken is glazed thoroughly (3-4 minutes more). Serve with remaining sauce.

Dominican Chimichurri Burger with Poppy Seed Fruited Slaw

Dominican Chimichurri Burgers
(makes 4)

1 1/4lb ground beef
1 medium onion, finely chopped
1/2 red bell pepper, diced
2 garlic cloves, minced
1/3 cup cilantro
1 tsp dried oregano
2 tsp soy sauce
1 tbs Worcestershire sauce
4 hamburger buns, split
2 cups thinly sliced cabbage
1 carrot, coarsely grated
1 small red onion, cut into rings
1 tomato, sliced 1/4" thick
2 tbs ketchup
2 tbs mayonnaise
1 tbs yellow mustard

1. Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, 1/2 tsp each of salt and pepper. Form into patties.

2. Heat the grill, then cook the patties (about 8 minutes) turning once. Toast buns.

3. Meanwhile, cook cabbage and carrot with 1/4 tsp salt over medium high heat, until wilted, about 2 minutes. Oil pan again and sear onion and tomato until slightly charred.

4. Mix ketchup, mustard and mayonnaise. Place burger, cabbage mixture, tomato and onion on the burger bun. Top with sauce and remaining bun. Serve with salad.

Poppy Seed Fruited Slaw
(Serves 6)

coleslaw
1/2 cup orange sections
1 cup halved seedless red grapes
1 package of cabbage and carrot coleslaw
dressing
1/4 cup sugar
1 tbs minced onion
3 tbs cider vinegar
1 tsp poppy seeds
4 tsp canola oil
1/2 tsp dry mustard
1/4 tsp salt

1. To prepare coleslaw, chop orange sections. Combine oranges, grapes and coleslaw in a large bowl.

2. To prepare dressing, combine ingredients and whisk until sugar dissolves. Add to cabbage mixture and toss well. Cover and chill for 30 minutes before serving.

Paella Early Summer 2000 By: Lucy Waverman Have fun with the ingredients! If you wish to add mussels or clams, tuck the shellfish into the rice 10 minutes before the end of the cooking time. Smoked Spanish chorizo can be added with the onions and green peppers. Green peas are often substituted for the more traditional lima beans. 1/4 cup (50 mL) olive oil 6 chicken thighs, excess fat and skin trimmed, cut in half Salt and freshly ground pepper 1 Spanish onion, chopped 1 green pepper, diced in 1/2-inch (1-cm) pieces 4 cloves garlic, chopped 2 tsp (10 mL) Spanish paprika 1 tbsp (15 mL) fresh thyme or 1 tsp (5 mL) dried 1 lb (500 g) shrimps, shelled 2 cups (500 mL) short grain rice, Valencia or Arborio 1 cup (250 mL) finely chopped tomatoes, fresh or canned 5 cups (1.5 L) chicken stock or water 1/2 tsp (2 mL) saffron threads 1 cup (250 mL) lima beans, defrosted if frozen 1/2 cup (125 mL) roasted red peppers or pimentos, cut in strips 1/4 cup (50 mL) chopped parsley Lemon wedges and green onions Heat 3 tbsp (45 mL) oil in large skillet on medium-high heat on grill or stove top. Add chicken pieces and fry 3 to 4 minutes per side or until golden. Remove from skillet and season well. Reserve. Add onions and peppers and sauté for 2 minutes. Stir in garlic, paprika and thyme. Sauté for 1 minute and add shrimp. Sauté until shrimp just turn pink, about 1 minute. Remove shrimp and reserve. Add remaining 1 tbsp (15 mL) oil if needed. Sprinkle rice into pan. Sauté, stirring frequently 2 to 3 minutes or until coated with oil. Stir in tomatoes. Season well. Combine stock and saffron and stir in. Bring to boil, boil about 2 minutes, reduce heat to medium, return chicken and push down into rice. Cook uncovered for 15 minutes. Stock should be bubbling. Stir rice around and add shrimp, lima beans and red peppers. Cook for 10 minutes longer. Remove from heat, cover with foil and let stand 10 minutes. To serve, sprinkle with parsley and garnish with lemon wedges and green onions. Pulled Pork Sandwiches Summer 2003 By: Lucy Waverman Pulled pork is a wonderful, tasty, succulent dish. It is a favourite in the southern United States. Whole pigs or parts are slow cooked for many hours over a charcoal pit. The barbecue sauce is not tomato-like, it is more vinegary and it varies depending on which state you are in and which area. The pork is cooked until it is very tender, then it is pulled or chopped and served as a sandwich. It makes a great barbecue dinner to feed a crowd. Place a large platter of the chopped pork in the centre of the table and let guests make their own sandwiches. Serve it with coleslaw, potato salad and baked beans or bean salad. 5 lb (2.2 kg) pork shoulder 1/4 cup (50 mL) All-purpose barbecue rub (recipe follows) 8 kaiser or other rolls 1 1/2 cups (375 mL) Southern Barbecue sauce (recipe follows) 1. Massage rub all over pork shoulder, on top and underneath. 2. Set up barbecue by placing a smoker box under the grill (instructions follow). Turn off all but one burner. Place pork on the turned off portion of the grill. Cook for 5 to 7 hours or until internal temperature reads about 170°F (75°C) or until meat is so tender it can be cut with a fork. 3. Place pork on rolls and douse with barbecue sauce. Serves 8 Smoking on the Grill Wood chips (best for gas grills) or chunks (best with charcoal) add authentic BBQ smoke flavour to your grill. Various aromatic hardwoods (hickory, mesquite, maple, alder) and fruitwoods are available, but there is little difference in the final taste. Soak wood in water for at least an hour before use, and place directly onto charcoal, or with a gas grill into a perforated aluminum foil pouch, foil pan or smoker box under the rack. Smoker Boxes To make your own smoker box, place soaked wood chips in a double wrap of foil. Puncture lots of holes and place it under the rack. (You can use a foil container, too). Heat grill to high and when the barbecue is full of smoke add the meat or fish. You can also buy smoker boxes for barbecues. Follow the manufacturer’s directions for how long you need to soak the wood for smoking. All-purpose Barbecue Rub If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL). 1/4 cup (50 mL) coarse salt (kosher or sea) 1 tbsp (15 mL) brown sugar 1 tbsp (15 mL) dry mustard powder 1/4 cup (50 mL) chili powder 2 tbsp (25 mL) paprika 1 tsp (5 mL) cayenne 2 tbsp (25 mL) freshly ground black pepper 1. Place salt, sugar, mustard powder, chili powder, paprika, cayenne and ground pepper in a bowl and mix together. 2. Store in an airtight jar away from heat and light; it will keep for at least six months. Makes about 1 cup (250 mL) Southern Barbecue Sauce 1 cup (250 mL) apple cider vinegar 2 tbsp (25 mL) brown sugar 2 tbsp (25 mL) dried mustard powder 2 tbsp (25 mL) lemon juice 1 tbsp (15 mL) chili flakes 2 tbsp (25 mL) Worcestershire sauce 1/4 cup (50 mL) ketchup 1. Whisk everything together in a bowl. Keeps for one month refrigerated. Makes about 1 1/2 cups (375 mL) Pan-Seared Tuna Teriyaki Summer 2006 By: Lucy Waverman The tuna is immersed in a teriyaki-like marinade before searing while the soy glaze pulls the dish together and gives it a Japanese look. Serve with rice and cucumber salad. Marinade 1/4 cup (50 mL) soy sauce 2 tbsp (25 mL) brown sugar 2 tbsp (25 mL) seasoned rice vinegar 2 tbsp (25 mL) Japanese beer 2 tsp (10 mL) grated ginger 1 tbsp (15 mL) chopped shallots 2 tsp (10 mL) wasabi powder Four 8 oz (250 g) tuna steaks Soy Glaze ½ cup (125 mL) brown sugar ½ cup (125 mL) water ¼ cup (50 mL) rice vinegar 1/4 cup (50 mL) light soy sauce 3 slices ginger, smashed 1 tbsp (15 mL) vegetable oil 1. Combine soy sauce, brown sugar, rice vinegar, beer, ginger, shallots and wasabi powder in a pot over high heat and bring to a simmer, stirring until sugar is dissolved. Set aside to cool. This will keep for 2 weeks refrigerated. 2. Pour marinade over tuna steaks and let marinate for 30 minutes on counter. 3. Combine brown sugar, water, rice vinegar, soy and ginger in a pot over high heat and bring to boil. Boil until slightly thickened, about 7 minutes. Strain and reheat to warm when needed. 4. Heat a non-stick skillet over high heat and add oil. Sear tuna on both sides for about 2 minutes per side or until medium rare. 5. Slice into slices and place on plate. Drizzle soy glaze over tuna. Paella Early Summer 2006 By: Lucy Waverman The right pan makes the difference to this dish. Do not use a nonstick pan as the rice does not get the right crustiness on the base. This paella tastes better with chicken stock and you can use stock base for it. The amount of stock will vary depending on the size of the pan you use. The stock will evaporate more in a larger pan. We used a 12-inch (30-cm) sauté pan but a large skillet with high sides also works well. Smoked Spanish paprika is very trendy right now but if it is unavailable use regular paprika with a pinch of cayenne. 2 tbsp (25 mL) olive oil 8 chicken thighs Salt and freshly ground pepper to taste. 5 to 6 cups (1.25 to 1.5 L) chicken stock ½ tsp (2 mL) saffron threads 1 Spanish onion, chopped 1 tbsp (15 mL) chopped garlic 6 oz (175 g) Spanish chorizo smoked sausage, diced 12 oz (375 g) shrimp, shelled 1 tbsp (15 mL) hot, smoked Spanish paprika 1 tbsp (15 mL) fresh thyme, or 1 tsp (5 mL) dried 1 cup (250 mL) finely chopped tomatoes, fresh or canned 2 cups (500 mL) short grain rice, Valencia or arborio 12 mussels ½ cup (125 mL) peas, fresh or frozen, defrosted ½ cup (125 mL) pimentos, or roasted red peppers, cut in strips ¼ cup (50 mL) chopped parsley Lemon wedges 1. Heat oil in large skillet on medium-high heat on grill or stovetop. Season chicken thighs with salt and pepper and add to skillet. Fry for 4 minutes per side or until golden. Remove from skillet. Reserve. 2. Heat stock and saffron together and keep on a gentle simmer. 3. Add onions, garlic and chorizo to skillet and sauté for 1 minute. Stir in shrimp, paprika and thyme. Sauté until shrimp just begins to turn pink. Remove shrimp from skillet. 4. Add 5 cups (1.25 L) stock and tomatoes and bring to boil. Stir in rice. Boil for 2 minutes and reduce heat to medium-low. Return chicken to skillet and push down into rice. 5. Cook uncovered for 15 minutes. Stock should be bubbling. Add remaining cup (250 mL) of stock if rice mixture becomes too dry before it is cooked. Add mussels, shrimps, peas and pimentos. Cover with foil, reduce heat to low and cook for 10 minutes longer. 6. Let sit off heat, covered, for 10 minutes before serving. Sprinkle with parsley and garnish with lemon wedges.