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Beef Sausage in Grape Leaves
Ruth Gangbar, Ruth's Canteen
Makes about 40 pieces - serves 4-6 as main/15-20 as an appetizer
Sausages:
2 lbs. ground beef
40 Baco Noir or wild grape leaves, rinsed and dried
40 wooden toothpicks, soaked in water for 15 minutes
1 leek, finely chopped and rinsed
2-3 large cloves garlic, finely minced
½ cup maple syrup
2 tbsp. soya sauce
1-2 tbsp. fresh basil, mint, or lemon balm, finely chopped
½ lb. mushrooms, whole
4 cups baby salad greens
1 sweet red pepper, chopped
1 jar Hot Red Pepper Jelly
Basting Sauce and Dressing:
1 green onion, minced
1 orange, juiced
1 large clove garlic, minced
3 tbsp. olive oil
2 tbsp. maple syrup
1 tbsp. soya sauce
1 tbsp. fresh basil, mint or lemon balm, finely chopped
Preheat the broiler to high (or BBQ* to medium high.)
In a large bowl, combine the ground beef, leek, garlic, maple syrup, soya sauce and fresh basil.
Set aside.
In a small bowl, combine all the basting sauce ingredients and divide in two, using half to brush on sausages while cooking, and half for dressing the salad.
Place some of the grapes leaves on the kitchen counter, vein side up.
Form 1 tbsp. of meat into thumb sized sausage and place along the widest part of the leaf.
Fold sides over and around.
Roll tightly to seal meat inside, holding seam closed with a toothpick.
Continue until all sausage meat and leaves are used up.
Place the sausages onto a preheated baking tray with a rim, or directly onto the BBQ grill.
Brush with some reserved basting sauce, place on the middle shelf under the broiler and cook for 10 minutes.
Turn the sausages and baste with remaining sauce.
If BBQing, move sausages to the upper rack if they become too charred before being fully cooked inside, basting periodically.
Scatter the pan with 2 cups of whole mushrooms, coating them in pan juices (or add to the BBQ about 5 minutes before the sausages are fully cooked while brushing with some of the reserved dressing).
Cook for about another 8-10 minutes or until sausages are charred outside and fully cooked inside.
Toss the remaining dressing with the baby greens and red pepper and arrange the sausages around it on a large platter.
Pour mushrooms and pan juices over cooked rice.
Season to taste with salt and freshly ground pepper and serve with Red Pepper Jelly.
Suggestions: match with Gamay or Pinot Noir
A note on grapes leaves:
You can substitute the fresh grape leaves with the bottled sort found in Middle Eastern or specialty grocery stores (Quinte Global Foods, Belleville), but you’ll need to rinse them before using.
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Bite Size Burgers
Dan Taylor, Economic Development Officer
Take 1¼ lbs. of ground Limousin beef
Add a teaspoon of Worcestershire sauce
Few drops of Tabasco
Pinch of salt & ground pepper
One county farm fresh egg
Teaspoon of your favourite mustard and 2 tablespoons of your favourite bbq sauce
Add a hand full of breadcrumbs (optional)
Mix in a bowl and make mini burgers – size of an extra large egg flattened
Makes a dozen
Cook on a ribbed skillet or bbq
Place in mini pita’s or half a hot dog bun
Top with garlic scope pesto or your favourite condiment
Sip with 2006 Gamay from the Grange of Prince Edward
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Cheesy Beef & Broccoli Braid
Grace Nyman, Taste the County
FILLING
1 lb. ground beef
1½ cup broccoli florets
2 cups grated swiss cheese (or any cheese you prefer) - I like cheddar or mozzarella
½ cup onion chopped
½ cup chopped mushrooms
1 cup sour cream
½ tsp. salt
¼ tsp. garlic powder or (I use fresh local garlic)
½ tsp. dried basil or use fresh locally grown basil
DOUGH
1 can refrigerated soft bread sticks (I like to make a sweet dough recipe in bread maker)
TOPPING
1 egg (beaten)
Poppy seeds
FILLING
1. Brown meat and drain well
2. Add cheese, onion, mushrooms, broccoli, sour cream and spices
3. Simmer for 10 minutes
DOUGH
4. Roll dough to rectangle
5. Spread filling down middle
6. Cut 12 even strips to outside of dough one each side
7. Braid over filling
TOPPING
8. Beat egg and brush over dough
9. Sprinkle with poppy seeds
Bake at 375° for 17 to 20 minutes or until golden.
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Chicken Pasta Sauté
Bob Downey, Certified Culinary Development Chef, Wellington Time
3 cups boneless chicken breast (julienne)
2 cups penne pasta (blanched until tender)
1 cup yellow squash (sliced)
1 cup zucchini (sliced)
1 cup onions (sliced)
½ green bell pepper (julienne)
½ yellow bell pepper (julienne)
½ red bell pepper (julienne)
1½ cups tomato (chopped)
2 tbsp. vegetable oil
1½ cloves garlic (minced)
¼ cup balsamic vinegar
1 tbsp. fresh oregano (chopped)
½ tbsp. fresh basil (chopped)
½ cup parmesan cheese (grated)
salt & lemon pepper to taste
In a skillet add oil and heat
Add chicken strips and sauté until ¾ cooked
Add onions, garlic and sauté until chicken is fully cooked
Add pepper strips to skillet and continue to sauté for 2 minutes
Add zucchini, squash, vinegar, oregano, basil, salt, pepper to skillet and continue to sauté for 2-3 minutes
Add tomatoes and pasta to skillet and toss until heated throughout
Place on serving dishes and garnish with parmesan cheese
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Cola Chicken
John Thompson, Councillor, Sophiasburgh
½ cup chopped onion
1 tbsp. vegetable oil
4 boneless, skinless chicken breasts
1 can cola (355 ml)
1 cup ketchup
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
4½ tsp. cornstarch
3 tbsp. cold water
In a skillet, sauté onion in oil until tender, add chicken and brown on all sides. Add cola, ketchup, garlic powder, salt, and pepper. Cover and simmer for 25-30 minutes or until a thermometer inserted into the chicken reads 170°F (77°C)
Remove chicken and keep warm.
Combine the corn starch and cold water until smooth and add to the skillet, bring to a boil, cook and stir for 2 minutes or until thickened. Return the chicken to the pan and heat through. Serve with rice and a tossed salad.
Serves 4.
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Creamed Asparagus on Toast Many Ways
Victoria Leskie, County Clerk
Don't know if you like asparagus or not but the asparagus in the County is available now and it is as good as it gets. Since my first trip to my local farmstand to pick some up I have had steamed asparagus, asparagus frittata, creamed asparagus on toast, grilled asparagus and I have made asparagus pickles. Here's my creamed asparagus receipe for you to try. It's a great brunch or supper and is never the same twice!
Steam asparagus until tender crisp, reserve liquid, plunge asparagus into cold water.
Sauté chopped green onions in 1½ tbsp. butter.
Add 1½ tbsp. flour to butter and whisk in asparagus liquid for cream sauce *optional* add parmesan cheese, capers, dill, lemon juice.
Brush French, Italian or light rye and herb bread (the best) with olive oil and broil until lightly toasted.
Layer onto the bread any combination of the following:
- sliced ham or smoked salmon
- sliced provolone or Swiss cheese
- sliced tomatoes
- roasted red peppers (or any roasted veggies you have left over from last night's
bbq)
- poached eggs (if it is breakfast or brunch)
Lay asparagus over top.
Pour cream sauce over top.
Sprinkle with grated parmesan or mozzarella or swiss.
Broil under the broiler until bubbly.
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Curry Chicken Rice Bake
Bob Downey, Certified Culinary Development Chef, Wellington Times
3 boneless skinless chicken breasts (cut into 1” cubes)
1 cup white long grain rice
1/3 cup wild rice
3 cups chicken broth
½ cup butter
1 cup mushrooms (sliced)
1 onion (diced)
1 cup celery (diced)
1 clove garlic (chopped)
1½ tsp. curry powder
2 green onions (chopped)
2 tbsp. sour cream
salt & pepper to taste
In a skillet add and melt butter
Add chicken and sauté until ¾ cooked
Add mushrooms, onions, garlic, curry and sauté until chicken is fully cooked
Remove from heat, add celery, salt, pepper and fold together
Mix raw rice together
To a well greased baking dish layer ½ chicken sauté mix in bottom
Layer ½ raw rice mix over sauté layer
Layer in remaining sauté mix over rice
Layer in remaining raw rice mix over sauté layer
Pour chicken broth evenly over top to let soak down
Bake in pre-heated oven at 350°F 40-45 minutes (until all liquid absorbed)
Remove from heat
Add sour cream, green onions and fold together
Serve
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Dijon Lamb Chops with Rosemary
Bob Downey, Certified Culinary Development Chef, Wellington Times
Cooking on the outdoor grill can develop unique flavour combinations as your culinary creations flare. Experiment with fresh herbs, wines and oils when designing marinades for the family fare. Create an evening dining experience sure to hold all to the family table. Enjoy!
4 lamb chops
¼ cup red wine
1/3 cup olive oil
2 tbsp. dijon mustard
2 tbsp. grainy mustard
1/3 cup lemon juice
2 cloves garlic (minced)
1 tbsp. fresh rosemary (chopped)
salt & pepper to taste
3 sprigs fresh rosemary (garnish)
In a large bowl add olive oil, garlic, dijon mustard, grainy mustard, wine, lemon juice, chopped rosemary, salt & pepper and mix well until evenly blended
Place lamb chops in bowl to coat well
Cover and chill over night
Pre-heat grill to medium
Place marinated chops on grill and sear both sides
Reduce heat to medium low and continue to cook chops
Brush with marinade and turn once until fully cooked 25-30 minutes
Brush with marinade just before removing from grill
Place on serving dish
Garnish with rosemary sprigs
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Dill Grilled Potatoes
Bob Downey, Certified Culinary Development Chef, Wellington Times
4 potatoes (washed, skin on, cut in half)
4 slices of bacon
1 onion (peeled, rings pulled apart)
2 tbsp. butter
1 tbsp. fresh dill (chopped)
1 carrot (shredded)
1 tsp. lemon juice
salt & pepper to taste
parsley sprigs for garnish
In a skillet add bacon and cook well
Remove from skillet, drain well saving drippings and crumble (chop)
In a small bowl add 1 tbsp. butter and melt
Add lemon juice to butter, salt, pepper and mix well
Rub potatoes to coat with lemon butter and place on grill pre-heated to medium cut side down
Grill potatoes until tender and golden
In a clean skillet melt 1 tbsp. butter
Add onions, carrots and sauté until tender (2-3 minutes) do not brown
Add dill and crumbled bacon and fold even until heated then remove from heat
Place grilled potatoes on a serving dish
Slice potatoes down the middle skin side up
Drizzle with remaining melted lemon butter
Spoon sauté mix over top
Garnish with fresh parsley
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Fool Proof Moussaka with Beddha Fedda Faux Mornay
Andrew Laliberte, Fifth Town Artisan Cheese Co.
Using potatoes instead of flour makes this recipe gluten-free as well as guaranteeing that the Mornay sauce on top of the Moussaka will retain its consistency. The cheeses add zing and flavor to what would be an otherwise bland sauce.
The rich flavors also allow for a strictly vegetarian interpretation, that option is listed below. If you want a more complex dish add layers of tomato, eggplant and potato, using a little less lamb, essentially combining the two recipes. In all cases the cheeses liven up this interpretation of a Greek classic.
The recipe is designed for a 10 x 24 cm round spring form cake pan but can easily be adapted to 9x12x4 inch lasagna pan
a. for the base (meat)
- 1 lb. lean ground lamb
- 2 tsp. extra virgin olive oil
- 1 medium onion, finely diced
- 1 medium carrot finely diced
- 2 ribs celery finely diced
- 2 or 3 cloves garlic, minced
- 6 medium Roma tomatoes, peeled and chopped or 14oz. can diced tomatoes
- 1 tsp. tomato paste
- 2 tsp. finely chopped parsley
- 2 tsp. finely chopped cilantro (optional)
- salt and freshly ground pepper to taste
- pinch ground cloves
b. for the base – vegetarian
- 1 large eggplant, peeled, salted and drained (see below) sliced in ¼ inch slices
- 4 tsp. extra virgin olive oil
- 2 large sweet onions – red or Vidalia style, sliced in ¼ inch slices
- 3 or 4 cloves garlic, minced
- 4 or 5 medium potatoes, peeled and sliced in ¼ inch slices
- 10 medium Roma tomatoes – peeled and filleted
- 3 tsp. parsley
- 3 tsp. cilantro (optional)
c. for the sauce
- 600-700 ml milk (Fifth Town fluid sheep’s milk preferred)
- 2 small to medium potatoes, peeled and diced into small cubes
- ½ medium onion – finely diced
- 2 eggs, lightly beaten
- 250 gms Fifth Town Bedda Fedda
- 75 gms Fifth Town Lemon Fetish
- salt and pepper to taste
A. Meat option
Brown the lamb gently in a skillet over low to medium heat, drain off fat and reserve until needed. In a large sauce pan, sweat the onions in olive oil. Add the celery and carrots and sauté together for a few minutes. Add the garlic and then the chopped tomatoes. Season with salt, pepper and the cloves (optional).
Cook for a couple of minutes then add the lamb. Add the tomato paste and allow to simmer on the stove for about half an hour, so mixture is cooked through. The consistency should be like a very thick sauce and should be able to fall off a heaping spoon. If it is too thick add a little tomato juice or white wine.
B. Vegetarian Option
This is a little more work but it’s worth it.
For the eggplant – peel and then slice into ¼ inch slices, arrange on a baking sheet and sprinkle coarse salt over the slices. After five minutes pat dry with a towel and then salt the other side and repeat the process. This removes some of the bitterness in the eggplant. Roast the slices in 400° oven for 10 minutes turning the slices over halfway through the process.
For the tomatoes – these need to be filleted so that they will layer nicely with the other vegetables. First peel the tomatoes. This is done by scoring the bottom of the skin with an ‘X’ and removing the part of the tomato where the stem attaches to it. Place in boiling salted water for about a half a minute or less if you see the skin starting to come off. Then plunge the tomatoes into a bowl of ice water. This blanching process will assist in removing the skin from the tomato. To filet the tomato cut the tomato lengthwise into quarters. Remove the interior pulp and seeds, save this along with the juice – strain into a small bowl and reserve. The ‘filets’ are the fleshy parts next to the skin and they will be easy to arrange in a layer for your Moussaka.
Preparing the vegetables – Peel and slice the potatoes. Blanche in hot water for a few minutes, immerse in cold water and remove. Sauté the onion slices in the olive oil, add the potatoes and then the eggplant and finally the garlic. Season then sauté for a few minutes on a gentle heat being careful to try to keep the vegetables as intact as they were when you put them in the pan. Add the herbs then take off the heat.
C. The Sauce
Blanche the potato cubes as above for the potato slices. Sauté the onions in a little butter then add the potatoes, cook until warmed through. Add the milk, a little salt and simmer for about five minutes, do not allow the milk to boil. Take the mixture off the heat and purée the potatoes in the milk with a hand blender. Add the beaten eggs, then the Bedda Fedda, Place the pot back on the heat and blend using the hand blender. Check seasonings adding salt and pepper if necessary, then set aside to cool.
D. Arranging your masterpiece
If you are using a spring form pan line both the bottom and the sides with parchment paper to avoid sticking when you want remove it from the pan. If you are preparing the recipe in a Lasagna pan, simply grease the pan liberally with extra virgin olive oil.
A. Meat Moussaka
Really easy. Fill your pan three quarters of the way with the meat sauce. Arrange sauce on top, then sprinkle 75 grams Fifth Town Lemon Fetish cheese on top. Bake in 375° oven until cooked through and cheese topping starts to turn golden-brown (about 45 minutes)
Let rest for at least ten to fifteen minutes before you cut into it. Serve with Greek salad topped with Fifth Town Bedda Fedda
B. Vegetarian Moussaka
Not much more difficult. Prepare your pan the same as above. Arrange eggplant, potatoes, onion and tomatoes in alternate layers on the bottom of the dish. Drizzle reserved tomato/juice pulp (seeds removed) onto vegetables. Note the vegetables cook quickly and shrink a little more even though they have been partially pre-cooked. Arrange the sauce as above and cook for a little less time than for the meat Moussaka (about 35 minutes).
Let rest for at least ten minutes before serving.
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Fresh Herbed Roast Turkey
Bob Downey, Certified Culinary Development Chef, Wellington Times
Thanksgiving knocking at our door once again! This is an excellent opportunity to show your creative flair in the kitchen. Add a new twist to traditional favourites with the additions of herbs. Blend flavour profiles to give unique tastes to the finishing touch dessert. Ensure your turkey is fully cooked, adjusting temperature and time to make this a holiday meal to be remembered! Enjoy!
1 fresh turkey (12-14lbs)
10 slices bacon (chopped)
¼ cup onion (peeled, diced)
½ cup butter
1½ tsp. sage
1 tbsp. fresh rosemary (chopped)
1 tbsp. fresh thyme (chopped)
1 tsp. poultry seasoning
¼ clove garlic (minced)
Salt and pepper to taste
In a skillet add bacon and sauté until approx. half cooked
Add onions, garlic and continue sauté until bacon is fully cooked and remove from heat
Wash turkey well inside and out removing giblets and neck for cavity
Pat turkey dry and with hands spread light layer of butter evenly
Place turkey in a roasting pan and fill pan ¼ with water
In a small bowl add sage, rosemary, thyme, poultry seasoning, salt, pepper and mix well
Sprinkle seasoning evenly over turkey
Add sauté mix with drippings to roasting pan and stir into water
Baste turkey, cover then place in oven pre-heated to 325°F
Roast turkey for 4-4½ hours, basting regularly, until fully cooked and juices run clear
Remove cove continue to baste place back in oven until golden
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Fresh Strawberry Glazed Grilled Chicken
Bob Downey, Certified Culinary Development Chef, Wellington Times
4 chicken breasts (boneless, skinless)
1½ tsp. fresh rosemary (chopped)
1 tsp. fresh thyme (chopped)
1 clove garlic (minced)
¼ cup olive oil
2 cups fresh strawberries (hulled and sliced)
¼ cup white wine
¼ cup white sugar
½ tsp. vanilla
salt and pepper to taste
fresh mint for garnish
In a medium sauce pan add white wine, sugar, vanilla and mix well
Add strawberries while stirring
Bring to a soft boil, reduce heat and simmer 3-5 minutes
Remove from heat and pour into food processor and puree
Return to sauce pan over low heat, stirring frequently
In a large bowl add olive oil, garlic, rosemary, thyme, salt, pepper and mix well
Add chicken breast and rub to coat well
Place coated chicken breasts on lightly greased BBQ grill over medium-high.
Grill for approx; 9-12 minutes then turn once and cook fully, (until juices run clear, no longer pink inside)
Remove chicken from grill, slice and fan out on serving dishes
Drizzle warm strawberry sauce over top
Place sprig of mint over top for garnish
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Grilled Chicken on a Bun
Bob Downey, Certified Culinary Development Chef, Wellington Times
Take time to enjoy family and friends while entertaining on the patio. These grilled creations will be sure to entice, soon to become backyard favourites. Remember to sear all meats then reduce heat to finish ensuring your fare is always juicy. Add the hot sauce if the dinner crew feel like spicing things up! Enjoy!
4 chicken breasts (boneless, skinless)
2 onions (sliced thin, rings pulled apart)
½ cup mayonnaise
2 tbsp. Italian salad dressing
1 tbsp. sour cream
1 tbsp. lemon juice
1 tbsp. butter
1 tsp. fresh oregano (chopped)
salt and pepper to taste
4 ciabata buns (cut)
4 slices local cheese
In a small bowl add mayonnaise, Italian salad dressing, sour cream, lemon juice and mix well
Add oregano, salt, pepper and mix well
Brush chicken with mix to coat well
Place coated chicken on lightly greased grill of BBQ pre-heated to medium
Cook until about half done, turn once, brush with mix then finish cooking fully
In a skillet add and melt butter
Add onions and caramelize
Place cooked chicken on bun
Spoon caramelized onions over cooked chicken
Top with local cheese
Place back on BBQ to melt
Place bun top on grill also to toast
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Grilled Corn Chowder
Bob Downey, Certified Culinary Development Chef, Wellington Times
6 ears of corn
½ cup shallots
3 potatoes (peeled, diced)
6 slices of bacon (diced)
1 clove garlic (minced)
2 green onions (chopped)
3 cups chicken stock
1 cup heavy cream
1 cup condensed milk
½ cup sour cream
2 tbsp. butter (melted)
2 tbsp. white wine
3 tbsp. fresh thyme (chopped)
salt and pepper to taste
1 cup cheddar cheese (shredded)
In a skillet add bacon and cook until crisp, remove from pan leaving drippings
Add shallots, garlic and sauté in bacon drippings for 1 minute
Add white wine and continue sauté for 2 minutes then remove from heat
Peel back husks on corn to about 1 inch from bottom and gently remove silk
In a small bowl add melted butter, 1 tbsp. fresh thyme, salt, pepper and mix well
Brush butter mixture to coat corn well
Wrap husks back up around corn and tie with a piece of string
Place corn on BBQ pre-heated to medium for about 20 minutes turning frequently
Remove from grill, let cool then remove husks and cut corn from cobs
In a stock pot add potatoes, cover with water and bring to a boil
Reduce heat and blanch 7-10 minutes, drain and rinse well
In a stock pot add chicken stock, corn, sauté mix, 2 tbsp. fresh thyme, condensed milk, salt, pepper and mix well
Bring to a soft boil, reduce heat and simmer 5-8 minutes
Add potatoes, bacon, fold together and continue simmer 5-7 minutes, until potatoes become tender and firm
Add heavy cream, sour cream, green onions and fold in until heated throughout
Remove from heat, ladle into serving dishes
Garnish with shredded cheddar
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Grilled Firecracker Chicken
Bob Downey, Certified Culinary Development Chef, Wellington Times
4 chicken quarters
1 tomato (diced)
1 onion (chopped)
¼ orange bell pepper (chopped)
¼ yellow bell pepper (chopped)
2 cloves garlic (chopped)
1 tbsp. fresh cilantro (chopped)
1 tsp. fresh basil (chopped)
1 tsp. chilli (ground)
1 tsp. cumin
1½ tbsp. lime juice
1 tbsp. lemon juice
1 tsp. hot sauce
1 tbsp. white wine vinegar
4 tbsp. vegetable oil
salt and cracked black pepper to taste
fresh parsley sprigs
In a medium bowl add 2 tbsp. vegetable oil, 1 clove garlic, cumin, chilli, salt, pepper and mix well
Add chicken and rub to coat completely, cover and chill 4-6 hours
Pre-heat BBQ to medium-high
Lay coated chicken quarters on grill and cook 12-15 minutes, turn once and finish cooking until juices run clear
In a skillet add 2 tbsp. vegetable oil and heat
Add onions, orange peppers, yellow peppers, 1 clove garlic and sauté 2-3 minutes
Add tomato, cilantro, basil, salt, pepper, fold gently and continue sauté 3 minutes
Add vinegar, lime juice, lemon juice, hot sauce and fold gently until heated and mixed well
Place grilled chicken on serving dish
Spoon sauté mix over chicken
Garnish with fresh parsley sprigs
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Grilled Fresh County Lamb Chops à la Greque with Tomato Salad
Kato Wake, Cherry Valley
This dish has a 'greek slant' to it because of the Tzatziki, which acts as the sauce. It really works for a summer meal... substantial but not too heavy. Serve with crusty bread.
Tzatziki with Feta cheese:
1 cup yogurt
4 cloves of local garlic, diced
½ cup grated local cucumber (no seeds)
½ cup crumbled Feta cheese
1 tbsp. of olive oil
2 tsp. of lemon juice
Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and then the cucumber and feta cheese. Chill.
Tomato Salad:
Pick out a bunch of etheral heirloom tomatoes – varying in colour, size and shape. Cut a few tomatoes in ½ inch slices or in half depending upon size and shape, and arrange on plates (see plating notes below). Drizzle with really good extra virgin olive oil and a splash of red wine vinegar or lemon juice. Add fresh basil and oregano leaves, chopped and whole. Salt and pepper.
Grilled Fresh County Lamb Chops:
Marinate the lamb chops lightly in olive oil, salt and pepper for a few hours in the fridge. Bring to room temperature before grilling them on the BBQ. Cook 'em how you like 'em. I prefer them medium rare, three or four minutes on each side.
Plating:
On each plate, add a few tbsp. of Tzatziki (which acts as the sauce to the dish). Plate with tomatoes, add the lamb chops (2 per) and garnish with black kalamata olives and fresh oregano.
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Grilled Herb Tenderloin
Bob Downey, Certified Culinary Development Chef, Wellington Times
2½ lbs. pork tenderloin
2 cloves garlic (minced)
½ cup olive oil
1 tsp. fresh oregano (chopped)
1½ tsp. fresh rosemary (chopped)
½ tsp. fresh basil (chopped)
½ tsp. fresh thyme (chopped)
1 tsp. lime juice
salt and cracked black pepper to taste
In a medium bowl add olive oil, garlic, oregano, basil, rosemary, thyme, lime juice, salt, cracked black pepper and blend well
Add pork tenderloin, rub to coat well, cover and chill
Pre-heat BBQ to medium-high
Lay coated tenderloins on grill
Sear one side, turn and sear completely
Reduce heat to medium and grill until fully cooked, turning once and brush with remaining seasoned oil blend
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Grilled Strawberry Chicken
Bob Downey, Certified Culinary Development Chef, Wellington Times
With the abundance of fresh produce in the County you should utilize fruits and vegetables in season to dress out your families evening fare. Adjust herbs and seasoning to your own preference. Always try grilled meat marinated with fresh fruits to deliver a bold flavour twist hot off the grill! Enjoy!
4 boneless chicken breasts (skin removed)
1 small can pear halves (drained, save juice)
¼ cup strawberries (pureed)
½ cup strawberries (sliced in half)
1 cup chicken stock
1 tbsp. butter
2 tbsp. vegetable oil
1 tsp. lemon juice
1 tbsp. corn starch
salt and pepper to taste
mint leaves for garnish
In a medium bowl add vegetable oil, salt, pepper and mix well
Rub chicken breasts to coat with seasoned oil
Add strawberry puree, lemon juice to remaining oil and mix well
Place chicken on BBQ over medium heat for 3-4 minutes then turn for 3-4 minutes
Brush with strawberry mix, turn and continue to brush with mix
Finish cooking chicken fully then place on serving dish
In a sauté pan melt butter
Add strawberry halves and pears to pan and sauté 2-3 minutes
Add chicken stock and simmer 2-3 minutes
Pour in remaining marinade mix and blend
Mix cornstarch in a little water and pour into sauté pan while stirring
Once thickens, spoon over grilled chicken
Drizzle with pear juice
Garnish with fresh mint leaves
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Grilled Trout in Creamed Dill Sauce
Bob Downey, Certified Culinary Development Chef, Wellington Times
Nothing brings the family to the dinner table like the aroma of fresh grilled fish. Ensure you cook your fish fully but only until flakey, don’t over cook. Try different spice and herb combinations to create your own marinades and glaze tailored to the families preference. Fresh herbs will bring out the flavour of cream sauces. Enjoy!
4 trout fillets
2 tbsp. white wine
¼ cup plain yogurt
1 tbsp. sour cream
1 tbsp. mayonnaise
1½ tsp. Dijon mustard
1 tsp. lemon juice
2 tbsp. fresh dill (chopped)
salt and pepper to taste
fresh parsley sprigs for garnish
Wrap BBQ grill with foil and lightly grease, then pre-heat grill to medium
Lay trout fillets out on foil and dust with salt and pepper
Grill for 6-8 minutes, turn once, dust with salt and pepper
Continue to grill for 6-8 minutes, until fully cooked, flakes easily
Remove from grill and place on serving dish
Drizzle with lemon juice
In a small sauce pan add white wine and flash for 1-2 minutes
Remove from heat
Add Dijon mustard and mix well
In a food processor add yogurt, sour cream, mayonnaise and mix smooth
Add wine mix and blend smooth
Add dill, salt, pepper and blend to mix
Spoon mixture over grilled fillets
Garnish with fresh parsley sprigs In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate.
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Grilled Trout with Seasoned Vegetable Medley
Bob Downey, Certified Culinary Development Chef, Wellington Times
Enjoy lunch on the patio with fresh seasoned vegetables along side your catch of the day grilled to perfection. Drizzle remaining broth from your vegetables to bring both flavours together.
Grilled Trout
4 trout fillets
2 tbsp. lemon juice
1 tsp. fresh marjoram (chopped)
1 tsp. fresh thyme (chopped)
salt and cracked black pepper to taste
fresh parsley chopped for garnish
In a medium bowl add lemon juice, marjoram, thyme, salt, pepper and mix well
Place fillets in one at a time and coat well
Place coated fillets in a greased grilling basket
Place on grate of BBQ over medium heat
Grill until flakes apart turning once
Remove from basket gently and place on serving dish
Drizzle remaining broth from vegetables
Sprinkle fresh parsley over top for garnish
Seasoned Vegetable Medley
2½ cups cauliflower florets (separated)
2 cups broccoli florets (separated)
1½ cups butternut squash (peeled & cubed)
1 yellow bell pepper (cut into 1½ pieces)
2 carrots (sliced)
1 onion (chopped)
1 glove garlic (chopped)
2 tbsp. butter
2 tsp. curry powder
½ tsp. cumin
½ tsp. ginger (ground)
¼ tsp. bay (ground)
salt and cracked black pepper to taste
1 cup water
In a medium stock pot add and melt butter over medium heat
Add onions, garlic and sauté 2-3 minutes
Add curry, cumin, ginger, salt, pepper and mix well
Continue to sauté for 1-2 minutes
Add water, bay and mix well
Add cauliflower, broccoli, squash, peppers, carrots and mix well to coat
Bring liquid to a soft boil and reduce heat
Cover and simmer 20-25 minutes or until vegetables are tender, stirring occasionally
Spoon vegetables onto serving dish
Reserve remaining broth
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Harvest Apple Compote
Bob Downey, Certified Culinary Development Chef, Wellington Times
4 apples (peeled, cored, chopped into 1” pieces)
½ cup onion (chopped)
2 stalks celery (sliced)
½ cup raisins
½ cup chicken broth
½ cup apple juice
½ cup butter
3 cups cornbread crumbs
1 tsp. fresh thyme (chopped)
½ tsp. poultry seasoning
salt and pepper to taste
In a large skillet add and melt butter
Add apples, onions, celery and sauté 3-5 minutes
Add chicken broth, apple juice, thyme, poultry seasoning, salt, pepper, mix well, reduce heat and simmer 3-5 minutes
Sprinkle cornbread crumbs over while stirring until evenly mixed in
Continue to heat over low while folding until very tender
Add raisins, fold in to mix, remove from heat
Spoon onto serving dishes hot
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Kick'in Burgers
Bob Downey, Certified Culinary Development Chef, Wellington Times
1½ lb. ground beef
1 egg (beaten)
½ clove garlic (chopped)
¼ cup onions (minced)
1 tbsp. fresh oregano (chopped)
½ tbsp. fresh basil (chopped)
1 tbsp. red wine
1 tsp. cumin
½ tsp. allspice
1 tsp. hot sauce
1½ tsp. Worchester sauce
salt and pepper to taste
Local cheese (sliced)
4 Panini buns (cut)
In a large bowl add ground beef, egg and fold well to mix
Add garlic, onions, red wine, Worchester sauce, hot sauce, onions and fold well to mix
Add oregano, basil, cumin, allspice, salt, pepper and fold well to mix
Roll meat mix into balls and form into patties
Place on BBQ pre-heated to medium-high
Sear then reduce heat to medium and cook fully
Lay cheese over to melt just before removing from grill
Toast bun if preferred
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Lamb Shanks braised in County Apple Cider with Fresh Thyme
Karin and Michael Potters, Harvest Restaurant
3 lamb shanks, cut into 2-inch pieces
All purpose flour for dusting
2 oz. butter
2 tbsp. oil, for frying
¼ cup apple cider vinegar
4 cups apple cider, boiled until reduced by half
1 bouquet garni (fresh thyme, bay leaf, black peppercorns and clove of garlic wrapped in cheesecloth)
1 tbsp. butter
Salt and pepper to taste
Season lamb shanks with salt and pepper. Gently dust pieces with flour and fry quickly in oil-butter mixture until lightly browned. Remove from pan and transfer the shanks to a Dutch oven. De-glaze the pan with apple cider vinegar and evaporate by three quarters. Add the reduced apple cider and bring to a boil, skim the fat from the surface with a spoon. Add this liquid and the bouquet garni to the Dutch oven, cover and braise in a moderate oven 350ºF (180ºC) for one hour or until the meat is tender. Discard the bouquet garni and taste for seasoning. Gently remove the lamb shanks from the Dutch oven to a platter, cover tightly with plastic film to retain the meat’s moisture. Reduce the braising liquid until it coats the back of a spoon. Finish the sauce with butter and strain. Remove the plastic film from the lamb, pour the sauce over all and sprinkle generously with chopped thyme.
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Lemon Tarragon Vegetable Sauté
Bob Downey, Certified Culinary Development Chef, Wellington Times
2 stalk celery (sliced julienne about 2 – 2 ½” long)
2 carrots (sliced julienne about 2 – 2 ½” long)
1 small zucchini (sliced julienne about 2 – 2 ½” long)
1 red bell pepper (sliced julienne about 2 – 2 ½” long)
2 green onions (chopped)
½ clove garlic (chopped)
2 tbsp. chicken stock
2 tbsp. butter
¼ cup lemon juice
1 tbsp. fresh tarragon (chopped)
salt and pepper to taste
fresh parsley for garnish
In a sauté pan melt butter
Add celery, carrots, garlic and sauté 2-3 minutes while moving
Add zucchini, red bell pepper and continue sauté 2-3 minutes while moving
Add chicken stock, lemon juice, tarragon, salt and fold until hot throughout (3-5 minutes)
Add green onion and fold 1-2 minutes
Spoon unto serving dish
Garnish with fresh parsley sprig
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Maple Syrup Rum-Baked Beans
Dorothy Jacob-Wouda, Belleville
On the way to my seasonal campsite I like to stop for fresh & tasty produce. Particular favourites are peppers, cantaloupe, and corn. And it’s worth the drive anytime for County curd, cheese and ice cream cones.
4 cups dried navy beans – pre cooked
1 pound fat and lean pork – sliced
1 large onion
1 tsp. dry mustard
1 cup maple syrup
1 tbsp. coarse salt
4 cored apples – unpeeled
1 cup maple sugar or light brown sugar
½ cup butter
½ cup rum (optional)
Line a bean pot with sliced pork then pour in beans and their cooking water. Roll the onion in the dry mustard until all the mustard sticks to it then bury it in the middle of the beans. Pour the syrup and salt on top. Bake at 325º for 4 hours. For the last hour of baking cover the beans with whole apples. Cream the sugar & butter together and spread on top for a delicious topping. Pour the rum on top just before serving.
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Mashed Turnip and Apples
Bob Downey, Certified Culinary Development Chef, Wellington Times
2 turnips (peeled and cut into cubes)
8 bacon slices (diced)
2 apples (peeled and diced)
1 cup sour cream
¼ cup cream
¼ cup plain yogurt
2 tbsp. butter (melted)
1 cup brown sugar
½ tsp. cinnamon (ground)
½ tsp. nutmeg (ground)
salt and pepper to taste
In a skillet add bacon and cook fully then remove
Add apples to bacon drippings in skillet and sauté 2-3 minutes
In a large stock pot add turnip and cover with water
Bring to a boil and cook until tender
Drain well
In a large bowl add cooked turnip, apple and drippings, butter, cream and mash well
Add sour cream, yogurt, bacon, and blend well
Add nutmeg, salt, pepper and mix well
Spoon into a large serving bowl
Dust lightly with cinnamon to garnish
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Orange Glazed Grilled Duck
Bob Downey, Certified Culinary Development Chef, Wellington Times
Treat your family to the flavours of wild game to dress out the dining table. Grilling duck, be sure to pierce the skin to allow juices to naturally marinade while cooking. Enhance wild game blending with flavours of hearty vegetables.
4 duck breasts (skin on)
2 tbsp. white wine
1 tbsp. orange juice
2 tbsp. orange marmalade
½ tsp. cinnamon (ground)
¼ tsp. ginger (ground)
salt and pepper to taste
- with a fork pierce skin side of duck breast 2-3 times
- lightly oil BBQ grill
- in a small bowl add white wine, orange juice, orange marmalade, cinnamon, ginger, salt, pepper and mix well
- place duck breasts, skin side up on grill pre-heated to medium
- grill for 5-7 minutes covered
- brush with marinade mix and continue to grill covered about 2-3 minutes
- brush with marinade and grill until fully cooked
- remove from grill
- serve
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Pickeral Pan Fry
Bob Downey, Certified Culinary Development Chef, Wellington Times
With fishing season officially open, make the most out of your "catch of the day”. Incorporating unique flavours into your pan fry recipes lends very well to the addition of a full flavoured chutney to dress out your fillet. Kick the heat level up not only with spice but also in the cast iron skillet to finish fish as blackened, just remember to keep well buttered. Enjoy!
4 pickerel fillets
1 clove garlic (minced)
¼ cup onions (diced)
2 tsp. fresh thyme (chopped)
2 tsp. fresh oregano (chopped)
1 tsp. fresh cilantro (chopped)
½ cup flour
2 tsp. cayenne pepper
1 tsp. paprika
1 tbsp. lemon juice
1 tsp. lime juice
1 cup butter (melted)
1 tbsp. butter
salt and cracked black pepper to taste
In a medium bowl add flour, paprika, cayenne pepper, salt, pepper and mix well
Add fresh thyme, oregano, cilantro and fold to mix
In a cast iron skillet add 1 tbsp. butter and melt
Add onions, garlic and sauté 2 minutes
In a medium bowl add 1 cup melted butter
Dip fillets in melted butter to coat, then dredge through flour mix to coat
Lay fillets in skillet and pan fry both sides turning once until fully cooked and flakes apart
Place on serving dish
In a small bowl add lemon juice, lime juice and mix
Drizzle over pan fried pickerel
This dish goes well with a flavourful chutney. Find out where to buy local chutneys by clicking here.
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Rib Kabobs
Bob Downey, Certified Culinary Development Chef, Wellington Times
Keep the grills clean and the flames hot. The back rib kabobs are a tasty change from the ordinary with flavours accented from the bacon wrapped tomatoes, or you can take a BBQ staple and dress it out as the neighbourhood favourite burger. Remember to compliment with a flavourable bean salad. Enjoy!
3 lbs. back ribs
12 slices bacon (cooked)
2 tomatoes (cut into wedges)
1 yellow bell pepper (cut into 1” x 1” wedge)
1 onion (cut into 1” pieces)
¼ cup maple syrup
¼ cup ketchup
1 clove garlic (minced)
½ tsp. chili powder
1 tsp. cumin
1½ tsp. lemon juice
salt and pepper to taste
skewers
In a large stock add ribs and cover with water
Bring to boil and blanch ribs for 1½ - 2 hours
Remove from heat, rinse and let cool
Cut ribs into 1½” - 2” pieces
In a large bowl add maple syrup, ketchup, garlic, chili, cumin, lemon juice, salt, pepper and mix well
Add cooked rib pieces, cover and chill 1 hour
Wrap bacon slices around tomato wedges
Alternate on skewers coated rib, rib, onion, bacon wrapped tomato, yellow pepper then repeat
Brush remaining marinade over kabob
Place on BBQ pre-heated to medium-low
Heat until vegetables start to blister on bottom
Turn once, brush with marinade and continue to cook until vegetables blister
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Salsa Grilled Bass
Bob Downey, Certified Culinary Development Chef, Wellington Times
4 bass fillets
3 cups diced tomatoes
1 onion (chopped)
½ cup red bell pepper (diced)
½ cup yellow bell pepper (chopped)
2 green onions (chopped)
1 clove garlic (chopped)
2 tbsp. olive oil
1 tbsp. lime juice
1 tsp. lemon juice
1 tbsp. butter (melted)
1½ tbsp. fresh cilantro (chopped)
½ tsp. cayenne pepper
salt and cracked black pepper to taste
Wrap BBQ grill with foil and lightly grease, then pre-heat grill to medium
Lay bass fillets out on foil, drizzle with melted butter and dust with salt and pepper
Grill for 6-8 minutes, turn once, dust with salt and pepper
Continue to grill for 6-8 minutes, until fully cooked, flakes easily
Remove from grill and place on serving dish
Drizzle with lemon juice
In a medium bowl add diced tomatoes, onions, red peppers, yellow peppers, green onions and fold to mix
In a small bowl add olive oil, garlic, lime juice, cayenne pepper, salt, cracked black pepper and mix
Pour mixture over tomato blend and fold gently just to blend
Spoon tomato mix over grilled bass
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Seasoned Carribean Seared Bass
Bob Downey, Certified Culinary Development Chef, Wellington Times
4 bass fillets
½ cup flaked coconut
2 eggs (beaten)
2 tbsp. butter
1 red onion (sliced, rings pulled apart)
1 clove garlic (minced)
2 tsp. lime juice
½ cup flour
1 tbsp. cajun spice
1 tsp. cumin
1 tsp. curry powder
½ tsp. chilli powder
salt and pepper to taste
In a medium bowl add eggs
In a medium bowl add flour, coconut, cajun spice, cumin, curry, chilli, salt, pepper and mix well
In a skillet add and melt butter
Add garlic, red onions and sauté 1-2 minutes
Remove from skillet and set aside
Dip fillets in beaten egg to coat
Dredge coated fillets through flour mixture
Lay coated fillets in skillet and pan fry turning once until golden and full cooked, flakes apart easily
Place on serving dish
Spoon onion sauté over top
Drizzle well with lime juice
Toss together the coconut, flour and creole seasoning in a bowl
In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess Pour the egg substitute into a separate bowl, and dip the fillets in the egg
Press fillets in the coconut mixture coating all sides
Heat canola oil in a frying pan to a temperature of about 350ºF (175ºC)
Fry fillets one or two at a time on both sides until golden brown
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Seasoned Lamp Chops, à la Cameron
Mary Lou Cameron, Picton
My maternal family is from Kingston and one of the things I remember from childhood was coming to the County for produce – cherries, apples, vegetables, whatever the season for whatever my Grandparents didn't grow themselves. So, since this recipe was already a family favourite, it’s now made more special by being able to buy the freshest ingredients possible from the fabulous farm-markets right here. A leisurely drive on an afternoon yields treasures from all over – a little here, a little there and the results are always perfect.
4 oz. olive oil
12 lamb chops, 4 oz. each
1 tbsp. rosemary
1½ tsp. basil
1 tbsp. oregano
2 cloves fresh garlic, finely chopped
1 tsp. ground black peppercorns or to taste
1 medium onion, chopped
Salt to taste
White wine (or water)
Heat the oil in a large frying pan. Season one side of the chops with rosemary, basil, oregano and pepper. Place chops in pan, seasoned side down then season the top with the same mix. Fry until chops are browned on each side. Add onion and garlic just before chops are turned the first time.
When browned, add white wine (or water) to the pan, just covering the lamb chops and simmer over medium heat until the liquid is reduced completely and the lamb is tender. Allow to fry for a few minutes in the residue and transfer to serving platter. Ideal with new potatoes, fresh string beans and a leafy salad.
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Sweet & Sour Spareribs
Teresa Symons, Picton
I love to by locally grown food. It smells so fresh when you cook it. It also makes me feel so full of energy and alive. The late summer and fall when all the vegetables come out is to die for. When I see the first sign of vegetables I can't wait for my first tomato sandwich the first cob of corn, new potatoes ect. I just wish we could have fresh vegetables all year round, but then it wouldn't be such a treat.
Cut ribs into strips and place in roasting pan. Cut 2 lemons in half strips and place over ribs. Cut two onions in quarters and place over ribs. Season to taste with salt and pepper. Cover with water. Cook at 300º for 3½ hours with lid on. Drain, and brown on the barbraque, coat with sauce when nearly finished.
Sauce:
1 bottle ketchup
1½ cups brown sugar
1 bottle of beer your favorite and one for you
Few drops of tabasco or worcheshire sauce
Mix in saucepan and simmer about 45 minutes
A nice baked potato and fresh carrots and garden salad to finish the meal.
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Tanduri Grilled Chicken
Bob Downey, Certified Culinary Development Chef, Wellington Times
Taking the chicken to the grill seasoned with a full flavour marinade will surely bring the family to the evening dinner table. If living on the edge is the preferred desire increase the hot pepper. Dress your grilled fare out with a fresh
broccoli salad. Enjoy!
4 boneless skinless chicken breasts
1 tsp. tomato paste
1 clove crushed ginger
1 clove crushed garlic
¼ tsp. crushed hot pepper
1 tsp. chili powder
2 tbsp. plain yogurt
1 tbsp. sour cream
¼ tsp. coriander powder
½ tsp. cumin powder
¼ cup masala wine
2 tbsp. oil
1 tbsp. lemon juice
salt & pepper to taste
Wash chicken pieces and pat dry
Make several incisions on the pieces
Mix remaining ingredients in a bowl
Marinate chicken for 4 to 5 hours or overnight in bowl insuring chicken is coated
Place on BBQ grill over medium and cook until half cooked
Turn once and cook completely while continuing to brush with remaining marinade
Remove from grill, garnish with fresh parsley sprig
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Turnip Casserole
Virginia Blemkie, Demorestville
I like to shop for locally grown food because it is fresh and very tasty. Some is organic and it is very healthy. I like to buy it from open markets.
3 cups hot mashed turnips
3 tbsp. butter
2 eggs beaten in a separate bowl
3 tbsp. flour
1 tsp. baking powder
1/8 tsp. pepper
Salt (to taste)
Mix ingredients well and put in a buttered casserole. Sprinkle paprika on top and bake at 375º for 25 minutes or until done. For a different flavour you can sprinkle nutmeg on top and stir through.
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Yellow Perch with Slivered Almonds in Hazelnut Butter
Andy Feller, Blumen Garden Bistro
This recipe is meant to go with “turned (evenly shaped) potatoes.” To keep it simple use fingerling potatoes. Easy cooking recipe for the potatoes follows.
6 oz. small yellow perch filets per person, about 3
lots of unsalted butter
1 cup flour (to dust fish)
1 bagie of grocery store bought sliced almonds
squirt of lemon
little canola oil
Toast the almonds in the oven until they go golden brown, and turn very fragrant.
Pour the flour onto a small plate and season the perch with salt and pepper.
Dust the filets with the flour.
Heat the canola oil over medium high heat and add enough butter in pan so it covers the whole bottom once it starts foaming.
Add the perch to the pan skin side down. Do not overload the pan, you can work in batches. Cook until the filet gets opaque half the way up the side and turn once. Keep the butter bubbling by adjusting the heat.
Count to about 20 and take the filets out and place on plates, preheating plates is
a good idea.
The butter left in the pan should look browned and smell a little bit like hazelnut. Add the squirt of lemon and add the almond slivers and move them around in the
butter a couple of times. Pour the foaming butter over the fish.
Serve with the potatoes and enjoy.
The best way to cook fingerling potatoes is to choose the smaller ones, and place them in a heavy pot, covering the bottom 1/8 of an inch with salt. Cover with a wet, not soaked towel, cover with a lid and leave over medium high heat until steam forms in the pot. Turn the heat off, wait 5 minutes and repeat. It takes about three times until they are tender. Check them with a small knife. Cut them lengthwise in halve, sautée them in butter and season with salt and pepper. Enjoy!
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