Sticky Asian Pork Burgers

 Add some sizzle to your next BBQ

Sticky Asian Pork Burgers
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Ingredients
  1. 1⁄4 cup dry bread crumbs or 60 mL cracker crumbs
  2. 1⁄4 cup milk 60 mL
  3. 1 lb lean ground pork 500 g
  4. 1 clove garlic, minced 1
  5. 2 to 3 tsp minced gingerroot 10 to 15 ml
  6. 2 tbsp hoisin sauce 30 mL
  7. 1 tsp Asian chili paste (see tip below) 5 mL
  8. Salt and freshly ground black pepper
  9. 2 tbsp sweet chili dipping sauce 30 mL
  10. 4 kaiser buns, halved and toasted 4
  11. Mayonnaise
  12. Shredded lettuce (optional)
Instructions
  1. In a large bowl, combine bread crumbs and milk; let soak for 5 minutes. Add pork, garlic, ginger, hoisin sauce and chili paste. Season with salt and pepper. Stir or use clean hands to mix thoroughly. Shape into 4 patties, about 1⁄2 inch (1 cm) thick (or more if you like smaller burgers). Place on a plate, cover and refrigerate for at least 30 minutes or for up to 4 hours.
  2. Meanwhile, preheat barbecue grill to medium. Place patties on greased grill and cook for about 5 minutes per side or until no longer pink inside. Just before the end of cooking, brush both sides of burgers with chili sauce. Spread mayonnaise over toasted buns and make sandwiches with burgers and lettuce.
  3. TIP: Asian chili paste (not to be confused with sweet chili dipping sauce) is a mix of chile peppers, vinegar, sugar and salt. It’s a great way to add heat to soups, sauces and stir-fries. It is fiery, so use it cautiously. A popular version is Sambal Oelek, usually found in the Asian foods aisle of the supermarket. A good substitute is hot pepper flakes, added to taste.
  4. Serves 4.
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Serves 4.

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Southwestern Beef Chili

Bacon and puréed chipotle pepper add a sweet, smoky flavor to this rib-stickin’ beef chili.

Southwestern Beef Chili
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Ingredients
  1. Bacon and puréed chipotle pepper add a sweet, smoky flavor to this rib-stickin’ beef chili.
  2. Serve with fresh crusty multigrain bread and pass sour cream and shredded Cheddar cheese at the table.
Ingredients
  1. 2 slices bacon, chopped 2
  2. 1 lb lean ground beef 500 g
  3. 1 large onion, finely chopped 1
  4. 1 large carrot, finely chopped 1
  5. 1 stalk celery, finely chopped 1
  6. 1 red bell pepper, chopped 1
  7. 2 cloves garlic, minced 2
  8. 2 tsp chili powder 10 mL
  9. 1 tsp puréed canned chipotle pepper 5 mL
  10. (see tip, page 153)
  11. 1 tsp ground cumin 5 mL
  12. 1 tsp dried oregano 5 mL
  13. 1 can (28 oz/796 mL) whole tomatoes 1
  14. with juice (see tip, page 173), chopped
  15. 1 can (14 to 19 oz/398 to 540 mL) 1
  16. black beans, drained and rinsed
  17. 1 cup frozen corn kernels 250 mL
  18. 2 tbsp tomato paste 25 mL
  19. 2 tbsp packed brown sugar 25 mL
  20. 1⁄4 cup chopped fresh cilantro 50 mL
  21. Salt and freshly ground
  22. black pepper
Instructions
  1. In a large saucepan or Dutch oven, over medium-high heat, sauté bacon until crisp. Using a slotted spoon, transfer to a plate lined with paper towels. Drain off all but 1 tbsp (15 mL) of the fat. Add beef, onion, carrot, celery and red pepper to skillet and sauté, breaking up beef with a spoon, for 7 to 8 minutes or until beef is no longer pink. Drain fat. Return bacon to pan and add garlic, chili powder, chipotle pepper, cumin and oregano; sauté for 15 seconds or until fragrant. Add tomatoes, beans, corn, tomato paste and brown sugar; bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until thickened. Stir in cilantro and season to taste with salt and pepper.
  2. Serves 6.
  3. Make Ahead: Let cool, transfer to an airtight container and refrigerate for up to 1 day or freeze for up to 1 month.
  4. Tip: Don’t be shy with the salt. It makes all the difference to the flavor of this excellent chili!
Notes
  1. Tip: Don’t be shy with the salt. It makes all the difference to the flavor of this excellent chili!
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Beef Extraordinaire with Sauce Diane

When the boss comes to dinner

Beef Extraordinaire with Sauce Diane
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Ingredients
  1. Serves 8.
Ingredients
  1. 4 lbs. beef tenderloin 2 kg
  2. 1/2 cup butter – melted 125 mL
  3. 3/4 lb. mushrooms – sliced 340 g
  4. 1 1/2 cups green onions – sliced 375 mL
  5. 2 tsp. dry mustard 10 mL
  6. 1 Tbsp. lemon juice 15 mL
  7. 1 Tbsp. Worcestershire sauce 15 mL
  8. 1 tsp. salt 5 mL
  9. Book Reference – the Best of the Best – Vol. 1(Page: 228), Grand Slam (Page: 118)
Instructions
  1. Leave tenderloin in whole piece. Place in pan on rack in 500 degree oven for 30 minutes. Use meat thermometer – 30 minutes will cook beef to medium stage. While meat is cooking, saute the mushrooms and green onion in the melted butter with mustard for 5 minutes. Add remaining ingredients and cook an additional 5 minutes. Keep warm on back of stove. Cut meat into thick slices. Serve with sauce and oven baked wild rice.
  2. Book Reference – the Best of the Best – Vol. 1(Page: 228), Grand Slam (Page: 118)
Notes
  1. Book Reference – the Best of the Best – Vol. 1(Page: 228), Grand Slam (Page: 118)
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I may rise – but I refuse to shine!

Mindless Meat Sauce

Use this sauce in any recipe calling for meat sauce such as spaghetti, lasagne or cannelloni

Mindless Meat Sauce
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Ingredients
  1. 1 1/2 lb. lean ground beef
  2. 1/2 tsp. sage
  3. 1 tsp. oregano
  4. 1 tsp. basil
  5. salt and pepper to taste
  6. 1 medium onion, finely chopped
  7. 15 large mushrooms, finely chopped
  8. 3 cloves garlic, minced
  9. 28 oz. (796 ml) can tomatoes, chopped
  10. 14 oz. (398 ml) can tomato sauce
  11. 5 1/2 oz. (156 ml) tomato paste
  12. 1 tsp. sugar
Instructions
  1. In a large heavy bottomed pot, brown meat with spices, onion, mushrooms and garlic until onion is soft. Add tomatoes, tomato sauce, paste and sugar. Bring to boil, reduce heat and simmer uncovered, at least 1 hour. Correct seasonings to taste. Store in containers and freeze.
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Patio Ribs

A great summer favourite

Patio Ribs
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Ingredients
  1. 4 lb. (3 – 4 racks) pork babyback ribs
  2. 1/2 cup hoisin sauce
  3. 1/2 cup oyster sauce
  4. 3 Tbsp. hot chili sauce
  5. 2 Tbsp. liquid honey
Instructions
  1. Remove skin fom underside of ribs. (Place ribs meaty side down on a flat surface. Using point of a knife or your fingers, loosen skin and pull back along end of last rib. Grasp membrane with a paper towel or pliers and peel away. Discard.)
  2. To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (45 minutes). Drain.
  3. Stir hoisin, oyster, hot chili sauce and honey together.
  4. Generously coat ribs with sauce on each side. When ready to barbecue, spray grill and cook over medium heat, basting with sauce and turning often until well glazed, about 15 minutes.
  5. Where there’s a will, I want to be in it!
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Braised Lamb Shanks with Lentils

A hearty mid-winter meal of tender lamb and rich flavourful juices. This recipe is from nationally renowned food writer and cookbook author Julia Aitken.

Braised Lamb Shanks with Lentils
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Ingredients
  1. Braised Lamb Shanks with Lentils
  2. A hearty mid-winter meal of tender lamb and rich flavourful juices. This recipe is from nationally renowned food writer and cookbook author Julia Aitken.
Ingredients
  1. 6 lamb shanks (about 4 1/2 lbs)
  2. 1 tsp. salt
  3. 1 tsp. pepper
  4. 2 Tbsp. olive oil
  5. 1 large onion, thinly sliced
  6. 2 1/4 cups beef broth
  7. 2 cups red wine
  8. 1/4 cup tomato paste
  9. 3 garlic cloves, minced
  10. 2 Tbsp. minced fresh rosemary leaves
  11. 2 Tbsp. packed brown sugar
  12. 2 Tbsp. Worcestershire sauce
  13. 2 Tbsp. red wine vinegar
  14. 1 1/2 cups lentils, rinsed and drained
  15. fresh rosemary sprigs
Instructions
  1. Preheat oven to 350 F. Pat lamb shanks dry with paper towels, then sprinkle both sides with half of the salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook lamb shanks, a few at a time for 3-5 minutes, turning often until browned on all sides. Remove to a roasting pan and arrange in a single layer after browning each batch.
  2. Reduce heat to medium and add onion to oil remaining in frying pan. Cook, stirring often, for 4-6 minutes until onion is golden brown. Stir in 2 cups broth, wine, tomato paste, garlic, rosemary, sugar, Worcestershire sauce, vinegar and remaining salt and pepper. Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of frying pan. Pour contents over lamb shanks and cover roasting pan tightly with foil. Transfer to oven and cook for 30 minutes.
  3. Turn shanks over and stir lentils into cooking juices. Re-cover with foil and cook at least 1 hour or until lamb shanks and lentils are very tender. If lentil mixture seems too thick, add a little of the remaining beef broth, heating it before adding to roasting pan. Taste and adjust seasoning if necessary. Spoon all into a shallow serving dish and garnish with fresh rosemary. Serves 6.
  4. Book Reference – The Rest o the Best – Vol.2 (Page: 220)
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