Enhance your favourite recipes with this all-purpose and long-lasting spice mix.
Morgan Wilson of Trios Bistro in Toronto likes Moroccan marinade with branzini (or catfish or mahi mahi); the firm-textured fish pairs perfectly with deep, exotic flavours.
Chef Jason Townes, from Ryan Duffy’s in Halifax, serves wild-caught Pacific salmon with adobo marinade. Strong-flavoured salmon can handle a piquant sauce well.
Chef Rossy Earle is the creator of SupiCucú Latin American specialty foods. Her first offerings to go on sale are Diablo’s Fuego hot sauce and its sweeter sister sauce, Diabla’s Kiss. Earle’s Salsa Fresca balances creaminess with smoky, hot and citrus notes.
The guest of honour: Hearts of palm. “I add them for extra texture,” says Earle.
The refresher: Chopped cilantro, parsley and oregano give fresh and balanced herby flavour.
The non-conformist: Earle flame-roasts and smokes sweet red peppers for a taste of barbecue and intensifies the effect with a shake of smoked paprika.
The fire starter: Earle likes her salsa flavours well balanced. Serranos or jalapeños add just enough heat.
Number of servings : 96 (2 tbsp or 25 mL each)Prep time: 50 min (plus set time)Cooking time: Type of meal : | Condiments | CondimentsSpecial diet : Ingredients4 cups (1 L) fresh blueberries 2 cups (500 mL) fresh raspberries 5 cups (1.25 L) granulated sugar 2 tbsp (25 mL) lemon juice 3/4 cup (175 mL) […]
Number of servings : Prep time: 1 hr (plus set time)Cooking time: 48 (2 tbsp or 25 mL each)Type of meal : | Condiments | CondimentsSpecial diet : Ingredients1 1/2 cups (375 mL) white vinegar 1 medium sweet red pepper, seeded and chopped 1 cup (250 mL) seeded, chopped jalapeno peppers (about 5) 6 cups (1.5 […]
Use this tasty mayonnaise to compliment the Au Pied de Cochon Foies Gras Burger recipe.
Use this tartar sauce for the Qualicum Bay Scallop Burger recipe.
Use these specially-prepared onions for the Qualicum Bay Scallop Burger recipe.