Skewered Lime-Spiced Chicken
Aug20

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 six 12-inch metal or bamboo skewers Kabobs 12 chicken tenders, (1 1/2 lbs/750g total), cut into thirds (36 pieces) 2 medium yellow or red...

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Spicy Saskatchewan Braised Beef
Jan03

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 cloves, minced 2 Tbsp (30 mL) Montreal steak spice 3 Tbsp (45 mL) canola oil 2 onions, sliced 2 ½  cups  (625 mL) beef stock 1/3 cup (75 mL)...

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Barbecue Sirloin Stir-Fry
Jul27

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 cup (125 mL) soy sauce 1/4 cup (60 mL) packed brown sugar 1 clove garlic, minced 1 tbsp (15 mL) minced gingerroot 1-1/2 lb (750 g) Beef...

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Prairie-Style Tri-Tip Steak
Jul25

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: 5 minutes Marinating: 8 hours Cooking: 10 minutes 1/4 cup (60 mL) rye whiskey, brandy or apple juice 2 tbsp (30 mL) EACH soy sauce and...

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