host picture

D is for Dinner: May 2013 Archives

D is for Dinner: a sampling of cheese

BLdPaWQCMAEgCfx.jpgIn anticipation of the Great Canadian Cheese Festival in Picton, guest host Giacomo met up with a cheese sommelier. Vanessa Simmons introduced us to some of the cheese offerings from local producers.







Download Flash Player to view this content.

D is for Dinner: BBQ'ing with Ted Reader

tedreader.JPGCelebrity barbecue chef Ted Reader says that he can use anything as a grill...So Alan didn't feel too bad about inviting him to his tiny little backyward and tiny little barbecue, to test one of the recipes from Reader's latest cookbook Gastro Grilling.


Alan says he was already a little worried because Reader's "Slash N Grill" chicken recipe called for the use of Miss Vickies BBQ potato chips, and he couldn't find them in three different stores and went with Jalapeno flavour instead. But one thing we learned in this D is For Dinner, you go with the flow...






Download Flash Player to view this content.


Slash & Grill Chicken Drums

Serves 6

  • 12 chicken drumsticks, plump and meaty
  • 2 tbls (30 mL) Bone Dust BBQ Spice (or other dry rub)
  • 2 tbls (30 mL) Tabasco Chipotle Sauce
  • 2 tbls (30 mL) icing sugar
  • 2 tbls (30 mL) your favourite gourmet BBQ sauce
  • 1 oz (30 mL) Red Stag by Jim Beam
  • 3 tbls (45 mL) melted butter
  • 2 cups (500 mL) coarsely crushed BBQ-flavoured potato chips

Take a sharp knife and slash the outside of the chicken drumsticks, about ¼ to ½  inch (0.5 to 1 cm) deep at most. Rub Bone Dust BBQ Spice into the drums, making sure to rub it into the slashes. Let marinate in the rub for at least an hour. If you can go overnight, the flavor intensifies.

Fire up your grill to 350-450°F (180-230°C).

In a small bowl, whisk together the chipotle-flavored hot sauce, icing sugar, barbeque sauce and black cherry bourbon. Stir it until the sugar is dissolved and set aside.

Grill chicken drums for 20-25 minutes, turning frequently, until the drums are nicely charred and fully cooked but still moist and tender. Minimum internal temperature of 160°F (70°C) should be reached.

Place all the drumsticks into a large bowl. Add the butter and chipotle-black cherry bourbon mixture. Toss. Add the crushed BBQ potato chips and toss again. Serve immediately

D is for Dinner: a north-south battle

dins northern group.JPGLast week, Alan had the chance to be right in the middle of six chefs as they paired off at the NAC Northern Scene "North South Fusion" event. In front of a live audience, duos of chefs -- one from Northern Canada and one from southern Canada -- created a dish using ingredients from both areas, with some truly amazing results.


First up were Chef John Morris, the interim chef at the NAC Cafe, and Rebecca Vee Vee, known as the Laughing Chef of Nunavut, who hosts a cooking TV show in Iqaluit. They both decided to use arctic char to create two dishes at the same time: Rebecca set to work skinning and chopping with her special ulu knife, to make a char shepherd's pie, while John tried to create arctic char tartar.


They differed in techniqes and philosophies -- Rebecca, for instance, chose to keep all parts of the fish, and also talked to the food, which is why you'll hear her beckoning to the peas when they start rolling off the cutting board. John, on the other hand, introduced Rebecca to ingredients she hadn't tried, like chives, as they struggled to finish both dishes together. And Alan bouced back and forth from Rebecca to John, microphone in hand...

Download Flash Player to view this content.


rebecca dins.JPGRebecca Veevee's Arctic char shepherd's pie

  • Cook arctic char in cream sauce with small diced carrots and onions; add frozen peas at the last minute with a fair amount of chopped dill and chives
  • Layer the fish mixture at the bottom of an oven-proof dish
  • Add a layer of cream of corn
  • Add a layer of piped whipped potato with mozzarella cheese sprinkled on top
  • Cook in oven at high heat until cheese is browned
  • Sprinkle paprika on top


john dins.JPGJohn Morris' Arctic char tartare

  • Mix: dijon mustard, minced shallot, champagne vinegar, rinced & finely-chopped capers, finely diced Arctic char (skin removed), maldon salt, strained and freshly-squeezed orange juice, extra virgin olive oil, smoked & ground black pepper, orange zest
  • Serve with: juniper aioli, sweet potato chips, seedlings, dulse seaweed