Soy Ginger Flank Steak

This is the absolute easiest thing to grill when you have a crowd coming over. Just be sure to plan far enough ahead to let the steak marinate — you need to let those flavours make their way into the meat

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Pork Carnitas

A pot of flavorful braised pork shoulder is a great way to feed a small crowd — set out tortillas or taco shells and accompaniments like salsa verde, avocado, cilantro, lime wedges and sour cream, and let everyone build their own. If you like, swap beef brisket for the pork shoulder, for beef carnitas — “little meats.”

 

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Hoisin Chicken Lettuce Wraps

Hoisin Chicken Lettuce Wraps
Serves 4
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Ingredients
  1. 6 boneless skinless chicken thighs
  2. 2 to 3 green onions, chopped
  3. 1 small red bell pepper, chopped
  4. 1 garlic clove, crushed
  5. 2 tsp grated fresh ginger 10 mL
  6. 1⁄2 cup hoisin sauce 125 mL
  7. Butter or leaf lettuce leaves
Instructions
  1. Combine chicken, green onions, red pepper, garlic, ginger and hoisin sauce in the bowl of a 4- to 6-quart slow cooker.
  2. Cover and cook on low for 4 to 6 hours or until chicken is very tender.
  3. Shred the chicken with two forks. Serve in a bowl, with lettuce leaves alongside to fill, wrap and eat.
Notes
  1. Serves 4 to 6
  2. Variation
  3. Buffalo Chicken Lettuce Wraps: Ditch the ginger and swap 1⁄2 cup (125 mL) Buffalo-style hot pepper sauce (such as Frank’s RedHot) and 1⁄4 cup (60 mL) butter for the hoisin sauce.
The Best of Bridge http://www.bestofbridge.com/

Seafood Kabob

No fuss gourmet. Serve this with salad for a  low cal and delicious dinner

 

Seafood Kabob
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Ingredients
  1. 8 oz scallops 250 g
  2. 12 oz raw shrimp (tails on) 375 g
  3. 1 cantaloupe melon (30 balls) 1
  4. 1 honeydew melon (30 balls) 1
  5. 1⁄4 cup lemon juice 60 mL
  6. 2 tbsp butter, melted 30 mL
  7. 1⁄4 cup brie cheese (remove skin) 60 mL
  8. 1⁄4 cup light cream 60 mL
Instructions
  1. On six 8-inch (20 cm) skewers, alternate seafood and melon balls. Mix lemon juice and butter. Broil kabobs 10 minutes, turning and brushing occasionally with lemon juice mixture. (Seafood should be opaque.) In a small saucepan, melt cheese and gradually whisk in cream. Drizzle the cheese mixture over kabobs. Broil until golden brown. Serve over rice. Serves 6.
Notes
  1. Note: 2 lbs (1 kg) of firm fish such as monkfish, shark or swordfish is a tasty alternative to the scallops and shrimp.
  2. What you seize is what you get!
The Best of Bridge http://www.bestofbridge.com/

Chicken Breasts Stuffed With Asparagus

Celebrate the rites of spring

Chicken Breasts Stuffed With Asparagus
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Ingredients
  1. 4 Whole chicken breasts, halved, boned and pounded
  2. 24 medium asparagus spears, lightly blanched
  3. 1/4 cup butter, melted
  4. 1/4 cup Dijon mustard
  5. 2 garlic cloves, finely chopped
  6. 1/4 cup white wine
  7. 1 1/2 cups bread crumbs
  8. 1 Tbsp. grated Parmesan cheese
  9. 2 Tbsp. finely chopped parsley
  10. Book Reference – The Best of the Best – Vol. 1 (Page: 212), Aces (Page: 120
Instructions
  1. Prepare chicken and asparagus. Combine butter, mustard, garlic and wine. Dip chicken breasts in this mixture to coat. Place 3 asparagus spears on each breast and roll securing with a toothpick. Mix bread crumbs, Parmesan and parsley together and roll breasts in this mixture. Bake 30 minutes at 350 F. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
Notes
  1. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
The Best of Bridge http://www.bestofbridge.com/

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Traditional Strawberry Jam

It’s strawberry season! The flavor, texture and appearance of this jam outshines a store-bought version every time. The difference is amazing and store-bought can’t hold a candle to jam you make at home, where you hand-select the fruit and other ingredients and add a little love to every jar. 

Traditional Strawberry Jam
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Ingredients
  1. Strawberry jam is one of the most popular preserves to make, especially when local fruit is in season. This recipe uses the long-boil method, with no added pectin.
  2. 6 cups crushed strawberries 1.5 L
  3. 3 tbsp lemon juice 45 mL
  4. 5 cups granulated sugar 1.25 L
Instructions
  1. In a large, heavy-bottomed pot, combine strawberries and lemon juice. Bring to a boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Bring to a full boil, stirring constantly to dissolve sugar. Reduce heat to medium-high and boil rapidly, stirring often and reducing heat further as mixture thickens, for 20 to 22 minutes or until thickened. Test for setting point (see page 24). Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  2. Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in boiling water canner (see page 27) for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks. Makes about five 8-ounce (250 mL) jars.
  3. Tip: If you leave the lemon juice out of strawberry jam, it will not set — strawberries are not high enough in acid.
Notes
  1. Tip: If you leave the lemon juice out of strawberry jam, it will not set — strawberries are not high enough in acid.
The Best of Bridge http://www.bestofbridge.com/