Glazed Beef Medallions with Feta

Beef Medallions with a flavour upgrade! The contrast of sweet and spicy from the red pepper jelly, paired with tangy Canadian feta cheese, makes for a simple and impressive main course.  Bonus points for making your own red pepper jelly.   2–3 tbsp (30–45 mL) hot pepper jelly 1 1/3 lb (600 g)...

Grilled Salmon with Dijon-Raspberry Vinaigrette

1 Tbsp (15 mL) canola oil  1/2 cup (125 mL) black currant or grape juice concentrate  1/2 cup (125 mL) chopped fresh cilantro  1/4 cup (60 mL) grainy Dijon mustard 1/4 cup (60 mL) fresh lime juice 1 salmon fillet, about 13 oz or 370 g 1 head dark green leaf lettuce 3 cups (750 mL) frozen...

Skewered Lime-Spiced Chicken

Lime spiced skewers of chicken – perfect for your next barbecue! Marinade 3 medium limes 1/3 cup (75 mL) canola oil 2 medium garlic cloves, minced 2 tsp (10 mL) ground ginger 3/4 tsp (4 mL) ground allspice 3/4 tsp (4 mL) dried thyme leaves 1/4 tsp (1 mL) cayenne pepper 1/2 tsp (2 mL) salt...

Barbecue Sauce

• 2 Tbsp (30 mL) canola oil • 1 medium onion, chopped • 2 Tbsp (30 mL) brown sugar • 3/4 cup (175 mL) ketchup • 1/4 cup (60 mL) lemon juice • 1 Tbsp (15 mL) Worcestershire sauce • 1 Tbsp (15 mL) Dijon mustard • 1 tsp (5 mL) chili powder • 1/8 tsp (.5 mL) Tabasco or to taste In a saucepan heat...

Spicy Saskatchewan Braised Beef

Developed by Joan Heath of Radisson, Saskatchewan, to take into the field as part of a hot lunch for her husband, Corey Loessin, this recipe makes incredibly flavourful gravy.  Sliced thinly, any leftovers make tremendous sandwiches. 4 lb (2 kg) cross rib or boneless blade pot roast 4 garlic...

Barbecue Sirloin Stir-Fry

You can substitute a thick-cut marinating steak for the grilling steak. Just increase the marinating time to 12 to 24 hours. Toast up some garlic bread on the grill to serve with the stir-fry. Preparation:  10 minutes Marinating: 30 minutes Cooking: 25 minutes 1/4 cup (60 mL) good steak sauce 1/2...

Big Barbecued Beef Ribs

Heather Travis of The Beef Information Centre writes: “Not for sissys, these gooey ribs offer rib-eating satisfaction from ear to ear and are great for dramatic presentation. ” Cook’s Notes: Use a bottled Smoky Barbecue-Flavoured sauce to save time. Small cans of chipotle peppers can...

Prairie-Style Tri-Tip Steak

Bottom Sirloin Tri-Tip is a flavourful, economical beef cut that has long been popular with Canadian restaurants and American consumers. For a taste of the wild west, marinate these boneless grilling steaks in this rye-based marinade. Serve with grilled vegetables and mashed potatoes. Preparation:...

Spicy Barbecued Oysters With Cilantro And Lime

1 cup (250 mL) butter, softened 2 Tbsp (30 mL) fresh cilantro, chopped 3 Tbsp (45 mL) garlic, minced 2 Tbsp (30 mL) shallots, minced 2 Tbsp (30 mL) lime juice 3 Tbsp (45 mL) spicy chili sauce 12 fresh oysters in shells 2 Tbsp (30 mL) lime juice In a medium bowl, stir together the butter, cilantro,...