Karen Anderson's Recipes Sept 22

Garlic Beef from chef Ede Rodrigues of Gaucho Brazilian Barbecue

Time: 1.5 - 2 hours

Yield: 6 - 8 servings

2 - 2.5 lb sirloin or rump roast

Tip: Bring the meat to room temperature before cooking and it will cook more evenly.


2 Tablespoons canola oil (I used organic for taste)

2 Tablespoons white wine

¼ cup minced garlic

Tip: the recipe also works well using roasted garlic instead of freshly minced.

½ teaspoon freshly ground pepper

1 Tablespoon of chopped green onion


Heat your grill to medium-high.

Place the meat on the rotisserie attachment or in a roasting pan.

Place the marinade ingredients in the bowl of a food processor and pulse to a fine paste.

Brush the sauce on the meat generously and begin roasting, continue to apply the sauce throughout the grilling process.

Use a meat thermometer to check for desired temperature.

Give the meat one last application of the sauce, as it gets close to finish.

Remove the meat from the rotisserie to a rack, tent with foil and let the meat rest 5 - 10 minutes before slicing and serving.



Parmesan Beef from chef Ede Rodrigues of Gaucho Brazilian Barbecue

Time: 30 minutes plus 24 hours of marinating time

Yield: 10 servings

3.5 lbs top sirloin cut in 2-inch cubes


¼ cup canola (I used organic for colour and flavour)

1 Tablespoon of minced garlic

1½ teaspoons salt

1 teaspoon freshly ground black pepper

1 Tablespoon of chopped green onion

Parmesan cheese for grating


Place all the marinade ingredients in a food processor and pulse to form a smooth paste.

Pour over the beef cubes and mix thoroughly before placing them in the fridge to marinate for at least 24 hours.

Soak some bamboo skewers in water for several hours so that they won't burn on the grill and skewer several beef cubes on each.

Cook on a medium-high grill to desired temperature, roll them in a bed of grated Parmesan and return to the grill to melt the cheese and form a coating on the beef.

Enjoy with salad, rice and beans.


Barbecued Crosscut Beef Short Ribs with Chilli Lime Sauce 

Time: 30 minutes plus at least 8 hours of marinating time

Yield:  4 servings


This recipe comes from A Spicy Touch: family favourites from Noorbanu Nimji's Kitchen by Noorbanu Nimji and Karen Anderson. It's the specialty of Noorbanu's grandson Imran Mangalji. The ribs are quick and easy to make, addictively delicious and sure to be a legendary party pleaser. The crosscut rib might be unfamiliar to you. It is popular in Korean restaurants that feature L.A. Golbi ribs. Ask your butcher to cut the long thin strips of beef short ribs for you.


4 lbs beef short ribs - long thin strips of crosscut ribs

¼ cup Garlic Paste

¼ cup Ginger Paste

3 Tablespoons olive oil


Place the ribs in a large bowl and coat them with the garlic and ginger pastes and oil.

Marinate overnight (or at least 8 hours) in the refrigerator in a covered container.

Place the ribs on a hot preheated grill and cook about 4 to 5 minutes per side or according to your preference.

Remove the ribs to a platter and use kitchen shears or a sharp knife to cut them into serving size portions. Tip: cut between the bones.

Enjoy as an appetizer with the Chilli Lime Sauce that follows or as a meal with your choice of salad, chutneys, potatoes and vegetables.


Chilli Lime Sauce

Time: 5 minutes

Yield: ¾ cup


½ cup butter

¼ cup lime juice

3 teaspoons Indian chilli powder

1 teaspoon salt

½ teaspoon freshly ground black pepper


Melt the butter and stir in the lime juice, chilli powder, salt and pepper.

Serve as a dipping sauce for the ribs or if pour over the whole batch if all your guests can take some heat.

Enjoy the ribs with the chilli lime sauce and a side of cooling Cucumber Raita.



Karen Anderson's Beef Shish Kebabs

Karen Anderson shares a recipe from the forthcoming book - A Spicy Touch: Family Favourites from Noorbanu Nimji's Kitchen.

Karen recipe.JPG Read more »


Karen Anderson's chocolate mug cake

Our food columnist Karen Anderson talked about The Gastronomic Meal of the French

on the show today but her take-away recipe is the current Paris fad - a super easy Mug 

Cake. Check her blog Savour It All for recipes for a multi course French meal.

Mug Cake photo by Karen Anderson.jpg

Chocolat-ey Chocolate Mug Cake

Yield: 1 mug cake or 2 ramekin cakes
4 Tablespoons all purpose flour
4 Tablespoons sugar
3 Tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg - beaten
3 Tablespoons skim milk
1 Tablespoon melted butter
1 teaspoon vanilla
3 Tablespoons chocolate chips

Whisk flour, sugar, cocoa, baking powder, salt, egg, milk, butter and vanilla in a medium 
bowl till smooth then add the chocolate chips. 
Pour all the mixture into a regular sized coffee mug and microwave on high for 90 
Divide the mixture into 2 ramekins and microwave on high for 60 seconds.
Enjoy with ice cream or whip cream on top and a bit of fresh seasonal fruit.
Variation - Stop the microwave at one minute, drop a few salted caramels into the centre 
of the cake and continue cooking for the last 30 seconds.