Ingredients

• 3 cloves garlic, coarsely chopped
• 3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish
• 1/4 cup plus 2 tablespoons Worcestershire sauce
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• Freshly ground pepper
• 1 3/4 pounds skirt steak
• 1 1/2 pounds small red potatoes
• Coarse salt
• 3 ounces blue cheese, crumbled

1. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
2. Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
3. Preheat grill to high.
4. Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

Ingredients

• 3 pounds of chicken wings
• 1 teaspoon kosher or sea salt
• 1 teaspoon sweet Hungarian paprika
• 1 teaspoon onion powder
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder

Directions

1. Rinse the wings and pat dry.  In a large sealable plastic bag, combine the remaining ingredients.  Add the chicken, seal the bag, and shake to coat evenly.  Place the wings on a a baking sheet and let stand at room temperature for 30 to 60 minutes.
2. Prepare a hot fire in a grill.
3. Grill the wings in a single layer, turning and rotating, for 20 to 30 minutes.  There are done when the joints move easily and can be torn apart.  Serve hot.

You will need a mortar and pestle to crack but not grind the toasted peppercorns.  Use it on steak, fish, or roasts.

Ingredients

• 2 tablespoons Szechuan or white peppercorns
• 2 tablespoons black peppercorns
• 1 tablespoon coarse kosher or sea salt

Directions

1. Place all ingredients in a small cast-iron skillet over medium-high heat and toss, stirring frequently, until the spices become aromatic, around 2 minutes.
2. Scrap the mixture into a mortar and grind them with a pestle until crushed and still somewhat course.  Use right away.

Ingredients

• 1 tablespoon garlic powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon sweet Hungarian paprika
• 1 1/2 tablespoons cayenne pepper
• 1 teaspoon fine kosher or sea salt
• 1/2 teaspoon ground white pepper

Directions

1. Combine all ingredients in a small glass jar with a tight fitting lid.  Secure the lid and shake to blend.  This rub will keep the cupboard for several months.

This rub is great on steaks, hamburgers, pork tenderloin, chops, and even chicken breasts.  Spray or brush light olive or vegetable evenly on the surface or the food, the sprinkle it with the rub before grilling.

Makes about 1/4 cup.

This spiciness and heat of this rub makes it a good seasoning for almost anything.

Ingredients

• 1/4 cup chill powder
• 1/4 cup ground cumin
• 1/4 cup ground coriander
• 2 tablespoons firmly packed light or dark brown sugar
• 2 tablespoons red pepper flakes (4 tablespoons if you like it hotter)
• 2 tablespoons freshly ground black pepper
• 1 tablespoon coarse kosher salt

Directions

1. Combine all the ingredients in a large glass jar with a tight fitting lid.  Secure the lid and shake the blend.  This run will keep in the cupboard for several months.

This is a great dipping sauce for chicken wings or vegetable.  If you like a thinner consistency, add 2 to 3 tablespoons of vinegar.

Ingredients

• 2 cups sour cream
• 8 ounces good quality blue cheese
• 2/3 cup mayonnaise 
• 3 tablespoons of cider vinegar
• 1 teaspoon red pepper flakes
• Onion salt, celery salt, and Worchestshire sauce to taste

1. Combine all the ingredients in a medium-size bowl, whisking to blend.  For the best results, cover and let the flavours develop in the refrigerator for 24 hours before serving chilled.  The dressing will keep if covered for up to 2 weeks.

Ingredients

Slaw

• 2 pounds Napa cabbage, cored and shredded
• 8 ounces blue cheese, crumbled
• 1/4 cup chopped green onions

Dressing

• 3/4 cup vegetable oil
• 1/3 cup cider vinegar
• 2 tablespoons sugar
• 1 teaspoon celery seeds
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon dry mustard
• 2 cloves garlic, minced

Directions

• To make the slaw, toss the cabbage. blue cheese, and green onions together in a large salad bowl.  Set aside or keep covered and refrigerated for up to 24 hours.
• To make the dressing, right before serving whisk all the ingredient together in a small bowl.  Pour over the slaw and toss to coat evenly.  The slaw will wilt after it is tossed with the dressing, so serve immediately.

• 1 tablespoon coarse salt
• 1 teaspoon freshly ground pepper
• 1 whole chicken (3 to 4 pounds), quartered, rinsed, and patted dry (or a pound of chicken wings)

1. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
2. Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
3. Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
4. Transfer chicken to a plate, and let rest 15 minutes. 

Jordon was chatting on Twitter and someone mentioned a Sonoran Hot Dog.  After Googling it, this is what I found.  It sounds amazing.

How to make the legendary hot dog.

The basic make-up of a Sonoran hot dog is a bacon-wrapped hot dog shoved into a soft Mexican roll topped with pinto beans, chopped tomatoes, onions, jalapeno sauce, cheese, mayonnaise, ketchup and mustard. They usually come with a roasted chili on the side – sometimes even with roasted green onions.

There are many variations and these hot dogs continue to evolve. It is rumored some Tucson vendors have even started topping theirs with crumbled potato chips. In Mexico, the variations become more elaborate with the option of chorizo, sour cream or crema, avocados, pineapples and more.

• Get a beef hot dog and wrap it like a mummy with bacon. Mesquite bacon is good.
• Fry it on a griddle until the bacon gets crisp. Some people like to fry the bacon a little first and then wrap it around the hot dog and then fry them both in the bacon grease.
• Take a hot dog bun or bolillo roll that has been slit to make a pocket in the middle. If you want you can toast them a little or, in the case of the bolillo roll, steam it for a minute to make it soft. Work with what you have on hand or what you feel like.
• Put mayo, mustard and ketchup on the bun and insert the bacon-wrapped dog. If you want to squirt the mayo on top, like they do at the stands, mix it with a little lemon juice or water to thin it out. Put it into a squeeze bottle or sandwich bag with a corner cut off and squeeze it on top when you are done, along with the mustard and ketchup.
• Add warm pinto beans, cheese (shredded Mexican cotijo cheese, cheddar, whatever), chopped tomatoes, chopped onions, sliced or blended jalapenos or some type of jalapeno/green chili salsa.
• “Just stick whatever you want on there, and whatever amount, to make it taste good.” (You hear this talking to many Mexican cooks)
• Roast a chili pepper to go on the side and have some cold coke ready (even better if in a glass bottle) for the complete experience.

Ingredients

• 1 tbsp olive oil
• 3 medium onions, sliced thinly (about 3 1/2 cups)
• 1/2 900-mL carton low-sodium beef broth
• 1 thyme sprig
• 1/4 cup dry sherry (optional)
• 4 tsp Dijon mustard
• 8 slices rye bread
• 4 slices gruyère or swiss cheese, about 120 g

Directions

1. Heat a large non-stick frying pan over high. Add 1 tsp oil, then onions, broth and thyme. Cook, uncovered, stirring often, until liquid is reduced, about 15 min. Add sherry and continue cooking until absorbed, about 5 more min. Remove thyme.
2. Spread Dijon on 4 slices of bread. Top each slice with about 1/3 cup onion mixture and 1 cheese slice. Top with remaining bread.
3. Wipe pan clean. Heat over medium. Brush pan with 1 tsp oil. Cook 2 sandwiches at a time, about 2 min per side. Repeat with remaining oil and sandwiches.

Ingredients

• 1 tsp minced garlic
• 1/4 tsp Dijon mustard
• 3 tbsp red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup chopped red onion
• 1 loaf day-old baguette or Italian bread
• 3 cups hothouse tomatoes, cut in large chunks
• 1 yellow pepper, cored and chopped
• 1/3 English cucumber, halved lengthwise then sliced on the diagonal
• 1/2 cup fresh basil leaves

Directions

1. Preheat oven to 400F. Stir garlic with Dijon in a medium bowl. Whisk in vinegar, then slowly pour in oil, continuing to whisk until vinaigrette comes together. Add salt and pepper, then add onions.
2. Break baguette into bite-sized pieces, yielding about 8 cups. Place in a single layer on a lightly oiled baking sheet. Bake in the centre of the oven until bread is crispy and begins to turn golden, 6 to 8 min. Remove from oven and let cool.
3. Toss tomatoes with yellow pepper, cucumber and half of the vinaigrette in a large bowl. Stir in toasted bread and basil. Add remaining vinaigrette and mix until well-coated. Season with more salt and pepper if needed.

Ingredients

• 8 ears corn, shucked
• 6 fresh tomatoes, chopped
• 2 cucumbers, peeled, seeded, and chopped
• 2 green onions, chopped
• 1 green bell pepper, seeded and chopped
• 1 jalapeno, seeded and chopped*
• 1/4 cup chopped cilantro
• 4 tablespoons white balsamic vinegar
• 3 tablespoons extra virgin olive oil

Directions

1. Preheat grill to medium-high. Brush corn with a little olive oil. Grill corn until lightly browned, turning often to cook evenly; cool. When cool enough to handle, cut corn from cobs.
2. Toss corn with tomatoes, cucumbers, green onions, pepper, jalapeno, cilantro, vinegar, and the 3 tablespoons of olive oil. Season with salt and pepper. Toss and marinate at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes 8 servings.

Ingredients

• 3 Habanero chiles, seeded and finely chopped
• 1 small yellow onion, coarsely chopped
• 8 scallions, coarsely chopped
• 4 cloves garlic, crushed with the flat side of a large knife
• 3 tablespoons (about 1 bunch) fresh thyme, finely chopped
• 1/4 cup packed dark-brown sugar
• 2 tablespoons ground allspice
• 1 tablespoon coarse salt
• 1 1/4 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 cup distilled white vinegar
• 1/4 cup soy sauce
• 1/4 cup freshly squeezed lime juice, (2 to 3 limes), plus lime wedges for serving
• 1/4 cup vegetable oil, plus more for brushing grill
• Freshly ground pepper
• 2 whole chickens, (about 5 pounds each), cut into 8 pieces each, or 16 drumsticks and thighs, rinsed well and patted dry

Directions

1. Make jerk marinade: Process chiles, onion, scallions, garlic, and thyme in a food processor until mixture forms a coarse paste. Add brown sugar, allspice, salt, nutmeg, cinnamon, vinegar, soy sauce, lime juice, and oil; season with pepper. Process until smooth. Marinade can be refrigerated in an airtight container up to 1 day before proceeding.
2. Transfer 1/3 of the marinade (about 1 cup) to a small bowl; set aside to use for brushing chicken. Transfer remaining marinade to a large bowl. Add chicken; toss to coat, rubbing marinade under the skin and all over chicken. Cover with plastic wrap, and refrigerate overnight. Allow the chicken to come to room temperature before grilling.
3. Heat a grill to low (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for 7 seconds). Brush grate lightly with oil. Place chicken on grill, skin sides down. Discard used marinade. Grill chicken, brushing occasionally with reserved cup of fresh marinade, until the skin sides are well browned but not charred, about 25 minutes. Turn chicken, and continue to cook, basting it occasionally, until cooked through, 20 to 25 minutes. Cut chicken breast halves into 2 or 3 pieces, if desired. Serve with lime wedges. ,

Ingredients

• 1 1/2 lbs mini yellow-fleshed potatoes, halved or quartered if large
• 1 small red peppers, cut into 1 inch pieces
• 1 small green pepper, cut into 1 inch pieces
• 1 tbsp olive oil
• 1 tbsp chopped garlic
• 1/2 tsp salt
• 1 lb uncooked Italian pork sausages, cut on the bias into 1 inch lengths
• 2 tbsp unsalted butter, cut into pieces
• 4 sprigs fresh thyme

Directions

1. Preheat barbecue to high heat.
2. Combine potatoes, peppers, olive oil, garlic and salt in a bowl, and toss to coat.
3. Lay 4 foil sheets (about 12 x 16-in.) on the counter, and divide vegetable mixture equally between them. Add sausages, dot with butter, and add a sprig of thyme, before folding and rolling edges to fully seal packages.
4. Cook packets, turning once, for 25 min, or until potatoes and sausages are cooked through, tender and lightly golden.
5. Open packets and transfer to plates

Ingredients

• 4 large white potatoes cut into 1-in. pieces
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup balsamic vinegar
• 1 tbsp fresh rosemary, chopped

Directions

1. Preheat oven to 400F. Place potatoes on a lightly oiled baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Rub oil and seasonings into potatoes. Bake in the centre of the oven until golden brown on the bottom, about 20 min.
2. Remove baking sheet from oven and flip potatoes. Pour vinegar over potatoes and shake the pan to coat. Return to oven and bake until vinegar has been absorbed and potatoes are fork tender, 10 to 12 min. Remove from oven and sprinkle with rosemary.

Ingredients

• 8 large eggs
• 1/3 cup mayonnaise
• 1 1/2 teaspoons wasabi paste
• 2 teaspoons unseasoned rice-wine vinegar
• 2 large scallions, minced (3 tablespoons)
• Coarse salt
• Pea shoots or sprouts, for garnish

Directions

• Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.
• Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.

Ingredients

• 1 1/4 cups peeled and cubed fresh horseradish root, about 250 g
• 3/4 cup white vinegar
• 1 tsp sugar
• 1 tsp salt

Directions

1. Blend horseradish with vinegar, sugar and salt in a food processor until finely chopped but not puréed, 30 sec to 1 min. (Tip: Be careful removing the lid; try not to inhale the strong aroma.) Scrape into a 500-mL jar and refrigerate up to 1 month.

Ingredients

• 4 russet potatoes, each 8 to 10 ounces, washed and halved lengthwise
• Vegetable oil
• ¾ cup sour cream
• 1-½ cups (3 ounces) grated Monterey Jack cheese , divided
• 2 teaspoons Dijon mustard
• 1 teaspoon wasabi paste
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
2. Lightly coat the potato halves with oil. Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until a fork slides in and out easily, 30 to 40 minutes, turning three or four times. If the potatoes begin to turn darker than golden brown, finish cooking them over indirect heat. Remove from the grill and let cool slightly.
3. When cool enough to handle, use a small knife or the edge of a spoon to cut around the cut side of the potato to within ¼ inch of the skin. Scrape off and discard any charred sections of potato. Using a spoon, scoop out the interior of the potato, leaving a shell about ¼ inch thick attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.
4. Using a potato masher or the back of a fork, mash the potato pulp in the bowl. Add the sour cream and mix well. Stir in half of the cheese and all of the remaining ingredients. Taste the potato mixture and, if desired, add more wasabi, salt, and pepper. Spoon the potato mixture into the shells, mounding it slightly. Sprinkle the remaining cheese over the tops of the potatoes.
5. Grill the stuffed potatoes over indirect medium heat until the cheese is melted and the potatoes are heated through, 10 to 15 minutes. Serve immediately.

There are a lot of mediocre beef stroganoff recipe's out there but after trying this one, I think you will agree with me that it stands out and is still easy to make.

Ingredients

• 500 g beef strips or fast fry steaks, cut into thin strips
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp fresh-ground black pepper
• 1/4 cup butter
• 1 small onion, finely chopped
• 227-g pkg sliced cremini mushrooms
• 5 cups no-yolk egg noodles
• 1/2 cup white wine
• 1 cup 35% cream
• 1 tbsp fresh thyme leaves

Directions

1. Boil a large pot of water for noodles.
2. Toss meat with flour, salt and pepper in a medium bowl until well coated.
3. Melt 2 tbsp butter in a large non-stick frying pan set over medium-high. Add meat and stir for about 3 min. Transfer to a bowl. Add remaining butter to pan, then onion and mushrooms. Cook until mushrooms start to soften, about 4 min.
4. Add noodles to boiling water and cook, following package directions. Add wine to mushrooms and cook until absorbed, about 3 min. Add cream and return meat and any juices to pan. Reduce heat to medium-low. Simmer until sauce starts to thicken, about 2 min. Stir in thyme. Drain noodles and serve meat sauce overtop.

Ingredients

• 2 tbsp vegetable oil
• 2 large skinless, boneless chicken breasts, cut into long, thin strips
• 1/2 tsp salt
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 tsp chili powder
• 2 tsp ground cumin
• 1/4 tsp hot red pepper flakes
• 4 plum tomatoes, seeded and diced
• 2 cups packed baby spinach
• 2 1/2 cups grated monterey jack or mozzarella
• 8 small flour tortillas
• 1/2 cup chopped cilantro (optional)

Directions

1. Preheat oven to 450F. Spray a baking sheet.
2. Heat a large non-stick frying pan over medium-high. Add 1 tbsp oil, then chicken. Sprinkle with salt. Cook until no pink remains, 5 to 6 min. Transfer to a plate and set aside. Reduce heat to medium. Add remaining oil to pan, then onion, garlic, chili powder, cumin, pepper flakes and 1/2 of tomatoes. Cook until vegetables soften, 2 to 3 min. Add spinach and stir until wilted. Remove from heat. Stir in chicken, any juices and 1 cup grated cheese.
3. Divide chicken mixture into 8 portions. Scoop a portion into centre of each tortilla. Roll into a cigar shape around filling. Place seam-side down on baking sheet, spacing 1 in. apart. Flatten slightly, then top with remaining tomatoes and cheese.
4. Bake in centre of oven until cheese melts, about 5 min. Sprinkle with cilantro.

Ingredients

Marinade and dressing:

• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 tsp maple syrup
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp chopped fresh thyme
• 2 tsp chopped garlic

Salad:

• 1 lb boneless, skinless chicken breasts
• 2 portobello mushroom caps
• 1 small zucchini, halved lengthwise
• 1/2 red onion, peeled, cut through the root into 6 wedges
• 2 cups chopped romaine lettuce
• 1 tomato, cut into 1 inch chunks
• 1/2 cup crumbled chèvre

Directions

1. Combine olive oil, vinegar, mustard, maple syrup, salt and pepper in a bowl and whisk until uniform. Set half of mixture aside as dressing. Add thyme and garlic to remaining dressing to use as marinade.
2. Place chicken in a bowl and toss with 2 tbsp marinade. Put mushrooms, zucchini and red onion in a bowl and toss with remaining marinade.
3. Heat grill to high. Grill chicken for 5 to 7 min a side or until grill marked and cooked through. Grill mushrooms gill side up for 6 min or until juicy, and zucchini and onions for 4 to 5 min per side or until tender.
4. Slice chicken and vegetables into pieces and place in individual rows on a platter with lettuce, tomatoes and chèvre. Drizzle reserved dressing over lettuce and tomatoes and serve at once.

Inspired by the delicious Mac & Cheese served by a local pub in Saskatoon.

Ingredients

• 2 cup of elbow macaroni
• 1 container (250 ml) of garlic & herb cream cheese
• 2 tablespoons of Parmesan cheese
• 2 tablespoons of Panko bread crumbs
• 1/4 chopped green onion
• 1 pound of chopped and cooked bacon

Directions

1. Cook macaroni as per directions
2. In separate fry pan, chop and cook bacon.  Then drain.
3. As soon as macaroni is cooked, strain and mix in cream cheese and half of Parmesan cheese. Mix until creamy.
4. Mix breadcrumbs and Parmesan cheese in separate bowl and set aside.
5. Mix green onion and bacon in with macaroni.
6. Sprinkle bread crumbs/parmesan cheese on top and back at 350 degrees until it starts to turn golden and is crispy.

Serves 4.

Crispy chicken wings with a rich, tangy dip. To make grilling easier, try using a flat rotisserie basket.

Ingredients

• 3 lbs Chicken wings
• Marinade
• 1/3 cup vegetable oil
• 1 clove garlic, mince
• 1/4 tsp cayenne
• 1/4 tsp chili powder
• 1 tsp oregano
• 1 tsp kosher salt
• 2 tbsp red wine vinegar

Blue Cheese Dip

• 1/2 cup Mayonnaise
• 1 clove garlic, minced
• 1 tbsp onion, grated
• 1 tsp fresh thyme, chopped
• 1 tbsp red wine vinegar
• 1/3 cup blue cheese, crumbled

Directions

1. Preheat the barbecue on high.
2. Cut each wing at the joint to make two pieces, and discard wing tip if still attached. In a large Ziploc bag, whisk together vegetable oil, garlic, spices and vinegar. Add chicken wings and toss to coat.
3. If using grill basket, spray or brush lightly with vegetable oil to prevent sticking. Place chicken wings on bottom of basket, cover with the top part, and fasten on tightest setting to secure the wings in place. Cooking grids will need to be removed, and a drip pan placed beneath. If using rear rotisserie burner, set to HIGH. If using lower burners, set to medium. Place the basket on spit and in the rotisserie and start the motor. Cook until golden brown and crisp, about 45 minutes to an hour.
4. If cooking directly on the well oiled cooking grids, turn heat to low, and cook, turning frequently until golden brown and crisp, 30 - 45 minutes.
5. Stir together all the dip ingredients. May be made ahead of time and chilled until ready to serve with chicken wings, celery and carrots.

Ingredients

• 1 tbsp butter
• 1 clove garlic, finely chopped
• 2 cups lager (not light beer)
• 2½ cups shredded Gruyère cheese
• 2½ cups shredded medium Cheddar cheese
• 2 tbsp all-purpose flour
• 1 tsp dry mustard
• 1 tbsp lemon juice
• Freshly ground pepper
• 1 large baguette or crusty French loaf, cut into 1
• 2 cups lightly steamed firm vegetables (such as broccoli, cauliflower, zucchini, and red peppers)

Directions

1. Melt butter in a large, heavy saucepan over medium heat. Add garlic and cook until softened but not browned. Add beer and heat to a simmer. Reduce heat to low.
2. In a bowl, toss cheeses, flour, and dry mustard. Add mixture to beer, a handful at a time, whisking until cheese has melted and is bubbling. Whisk lemon juice into fondue; add pepper to taste.
3. Carefully pour into a fondue pot and serve with bread and steamed vegetables for dipping.

Tips

• If fondue thickens on standing, thin with a little more beer.
• Reheat leftover fondue in a microwave on medium-high until soft (stir every 30 seconds) or in a double boiler, then drizzle over steamed fresh asparagus, spoon on poached eggs, or spread on toast.
• You can serve fondue with bread or vegetables alone; adjust quantities to compensate.

Ingredients

• 1 cup of Soy Sauce
• 1 cup of Water
• 2 tablespoons of Vinegar
• 2 tablespoons of Brown Sugar
• 1 teaspoons of Dry Mustard
• 1/2 teaspoon of Powdered Ginger
• 1/2 teaspoon of Garlic Powder
• 1 teaspoons of Hot Pepper Sauce, opt'l
• 2 tablespoons of Corn Starch

1. Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavour and tenderize 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts.
2. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade.  Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.
3. Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavour. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.

Ingredients

• 4 pounds of beef shin with bones or 2 - medium oxtails, cut up.
• 1 medium onion, unpeeled
• 5 slices fresh ginger
• 1 piece star anise
• 1 teaspoon Salt
• 2 1/2 tablespoons of Chinese fish sauce
• 1 bundle medium Chinese Vermicelli
• Boiling water
• 1/2 pound leftover cooked sirloin (or beef tenderloin or eye chuck), thinly sliced
• 3 scallions, chopped
• Fresh cilantro sprigs
• Pepper
• Fresh chiles, sliced

Directions

1. Boil beef (with bones) or oxtails in 3 quarts cold water.  Skim off foam and fat. Cover and simmer for 4 hours.
2. Broil onion until flesh is soft, turning often. Peel. Add onion, ginger, anise, salt, and fish sauce to beef broth just before it has finished simmering.
3. Also just before beef broth finishes simmering, drop vermicelli into a pot of boiling water. Cook 8 minutes, remove from water, rinse in cold water, and drain. Divide vermicelli into three equal portions and place in 3 individual serving bowls.
4. Divide beef into 3 equal portions and place on top of vermicelli in the bowls. Garnish each bowl with scallions and 2 or 3 fresh cilantro sprigs.
5. Strain broth, reserving beef and flavorings. Pour one cup broth over contents of each bowl. Sprinkle with pepper and chiles. Serve immediately. 
6. Reserved beef, flavourings, and extra broth can be eaten separately.

Ingredients

• 1 tablespoon of Oil
• 1 Egg, slightly beaten
• 2  tablespoon of Oil
• 1 cup of Chicken, finely diced
• 1 md Onion, finely diced
• 1/2 cup of Water chestnuts, finely
• -diced
• 1/2 cup of Bamboo shoots, finely diced
• 1/2 cup of Celery, finely diced
• 1 cup of Fresh bean sprouts
• 1/2 cup of Frozen peas 
• 1/2 cup of Sliced mushrooms
• 4 cup of Cooked rice
• Soya sauce
• Salt
• Pepper

Directions

1. Cut up and prepare all ingredients. Reserve.
2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet.  Remove to plate and reserve.
3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.) Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soya sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through. Shut heat off. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers.

NOTE: Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve and rinse with hot water from the tap. Pork, beef or shrimps (cooked or uncooked) may be substituted for above chicken.

Ingredients

• 4 cups of chicken broth
• 2 cups of diced celery
• 1 cup of diced onion
• 1 cup of chopped cabbage (boo chou if available)
• 2 tablespoons of peanut oil
• 1 1/2 cups of sliced fresh mushrooms
• 1 1/2 cups of fresh bean sprouts
• 2 tablespoon of dark molasses
• 1 tablespoon ofSoy sauce
• 1 tablespoon of butter
• 2 eggs, beaten
• 4 To 5 tablespoons of cornstarch
• 1 pound of cooked, boned chicken, torn-into bite-size shreds
• 1 can chow mein noodles

Directions

1. In a saucepan, bring the chicken broth to simmer. Add the celery, onion, and cabbage. Simmer, stiring occasionally, until the celery is soft.
2. Heat the peanut oil in a large skillet or wok. Saute the mushrooms until they begin to soften. Add the bean sprouts; cook and stir until they are soft. Use a slotted spoon to place the celery, onion, and cabbage in the skillet. Add the molasses and soy sauce. Stir and cook, adding enough broth to keep it moist and loose.
3. Melt the butter in a small pan over medium-high heat.  Cook the eggs until firm, with minimal stirring. You want an “egg pancake”. Remove the eggs from the pan, season to taste, and slice into thin strips.
4. Dissolve the cornstarch in the remaining chicken broth. Stir into the vegetables in the wok, and stir as the mixture thickens. Add torn chicken and heat through.
5. To serve, put a layer of chow mien noodles on each plate and heap with the chicken and vegetable mixture. Top with the shreds of eggs.

[ Sun Plus, The Baltimore Sun; Aug 28, 1990 ]

This is a great steak marinade that comes from Broil King.  The key is to use your Jaccard Supertendermatic 48-Blade Tenderizer first and then let it sit for two days.  After which time the steak will be incredibly tender and full of flavour.  I also use a vacuum sealed marinade container at the start before letting it sit.

Ingredients

• 2 cloves garlic minced or pressed
• 2 tbsp worcestershire sauce
• 2 tbsp balsamic vinegar
• Freshly ground pepper
• 2 tsp dijon mustard
• 2 tbsp soy sauce
• 2 tbsp olive oil

Directions

1. In a heavy, resealable plastic bag combine the remaining ingredients.
2. Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature 1 hour before grilling for more even cooking.

I love how this marinade makes even inexpensive steaks taste amazing.  Let me know what you think in the comments.

Here’s a perfect marinade for your favourite steak or pork cut:

Ingredients:

• 1 can/bottle of dark stout 
• 1/4 cup orange marmalade
• 1/4 cup teriyaki sauce
• Dash of Tabasco sauce
• 2 to 5 tsp sugar
• 1/4 cup cider vinegar
• 4 to 7 cloves minced garlic
• 4 to 5 scallions, chopped fine
• Dash each of white & black pepper
• 1 to 3 tsp ginger powder
• 1 to 3 tsp dried mustard

Instructions

1. Mix all ingredients in bowl and marinate meat overnight in refrigerator.

Over at the cabin blog, Jordon posts some advice on how to grill up the perfect steak.