D is for Dinner: June 2011 Archives

Wednesday June 29, 2011

D is for Dinner Canada Day BBQ

Erin Clatney from Dish Catering cooked up some perfect picks for your Canada Day BBQ.

Canada day.png DISH PULLED PORK

1  Pork picnic shoulder
6  diced tomatoes
3   onions sliced
4  cloves garlic
½ small can chipotles in adobo
1 cup  apple cider vinegar
1 cup  molasses
1 cup  dried apricots
3 cups  chicken stock
3   bay leaves
3  apples, diced
1Tbsp  cumin, ground
1Tbsp  chilli powder
1Tbsp  smoked paprika
1Tbsp  mustard seed
1  Leafy Garnish of Choice Garnish
Put all in pot or slow cooker. Bring to boil, then reduce to slow simmer and cook for 7-9 hours until fork tender.
Remove pork and shred.
Puree liquid and reduce sauce until good consistency. Season with salt and pepper.
Add to Bun, Garnish, eat with hands!
Serves 12

DISH CEVICHE
Halibut | Scallop | Prawns

12  Large Scallops (Prawns or Fresh White Fish)
1 Cup  Fresh squeezed lemon juice
1 Cup  Fresh Squeezed lime juice
2tbsp  fish sauce
2tbsp  sugar
2  jalapeno, minced
2  shallot, minced
4tbsp  cilantro, chopped

Slice scallops into 3 thin slices and marinate with remaining ingredients, for approximately 3 hours or until "cooked".
Remove from marinade and serve with fresh sliced peaches, melons or cucumber, with a little mint and shaved radish.
Serves 12

Categories: D is for Dinner

Wednesday June 22, 2011

D is for Dinner - Pascale's Ice Cream Sandwiches

On this week's D is for Dinner, we skip the dinner part and head straight for dessert.

You can't get anything much more decadent than Pascale's Ice Cream, layered between two chewy slices of brownie.

We chomped into a sampling of Pascale Berthiaum's decendent ice cream sandwiches.

You can get your hands on them at the Lansdowne Farmer's Market on Sundays and Little Italy's Market on Saturdays...And you get hear the secret behind them by listening to Pascale's description below.

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(photo courtesy of Don @ Foodieprints)

Categories: D is for Dinner

Wednesday June 15, 2011

D is for Dinner: Rhubarb Muffins

Jodi Lariviere is the blogger behind Simply Fresh Ottawa, and this spring she's been raving over rhubarb. She was in our studio today to share her recipe for Rosemary Rhubarb Muffins, which you can find below.

7 - 8 stalks of Rhubarb
1 cup sugar
2 TBSP maple syrup
1 ripe banana, peeled and mashed
1 egg
1 TBSP baking powder
1 TSP baking soda
1/4 TSP salt
1/2 TBSP fresh rosemary finely diced
3 cups whole grain flour
1 cup water

Wash and cut rhubarb into 1/2-inch pieces. Add to a small pot with sugar and 1/2 cup water. Boil until rhubarb has broken down into almost a jam-like texture. Let cool.

In a large mixing bowl add the cooled rhubarb mixture to all other ingredients. Add the cup of water slowly until you reach your desired muffin batter consistency. Depending on the moisture level of the rhubarb mixture you may need to add more or less water at this stage.

Bake in a lined or oiled muffin tin at 350 for 25 minutes or until a fork inserted into the centre of the muffin comes out clean.

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