Zimmy's Nook

@zimmysnook

Appetizers

Antipasto Skewers

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A top down image of a narrow wooden cutting board with antipasto skewers all lined up in a row.

Antipasto Skewers

This Holiday Season may look a little different, but just because you are celebrating with a Micro-Christmas Dinner, it does not mean it cannot be festive and incredibly delicious!

Start the meal with a flavour packed appetizer of antipasto skewers to wake up the appetite… and since you can make the skewers in advance, you will get to sit and enjoy them with your loved ones.

Ingredients
  • 2 large roasted red peppers, sliced into 10 equal strips and folded
  • 10 bocconcini balls (cherry sized) 
  • 10 stuffed green mammoth olives 
  • 10 pitted Kalamata olives 
  • 10 small pickled peperoncini peppers (jar)
  • 10 grilled button mushrooms (jar)
  • 10 slices spicy salami, folded to fit skewer
  • 10 grape or cherry tomatoes 
  • 10 leaves fresh basil
Preparation

Special equipment: 10 x 6” skewers

Cut the roasted red pepper on a small plate reserving the excess juices.

Toss the bocconcini balls in the red pepper juices and set aside.

Thread the skewers as follows: Kalamata olive, peperoncini pepper, tomato, basil, bocconcini, salami, mushroom, red pepper, green olive.

Serve on a board or platter.

Make in the morning, cover tightly with plastic wrap and refrigerate.

Remove 15 minutes prior to serving and allow to come to room temperature.

These Antipasto Skewers plus my Slow Roasted Leg of Lamb recipe, can be found with my other Holiday Entertaining recipes here

Charcuterie Boards • Perfect for Virtual Gatherings

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Two very colourful charcuterie boards filled with meat, fruit, nuts, and bread.

🎼 Tis the season to be jolly 🎶🎵 We are going to have a ‘merry & bright’ holiday season, and give the gift of charcuterie! We may only see our family virtually (or briefly during food drop-offs), but that’s not going to put a damper on embracing the season! 

We’ve partnered with Mastro/San Daniele to create a delicious charcuterie board to be enjoyed at home, as well as one to be delivered and enjoyed virtually as we catch up with family! Made with the finest ingredients, you can count on Mastro & San Daniele specialty deli meats to bring authentic flavour and quality that ensures your favourite holiday traditions can still be enjoyed. (Ad)

True story… this delivery went to a sister-in-law and family. Her husband asked for the photo of their board to share with friends, simply because he appreciated it so much! #spreadthejoy

Just a reminder, it’s the little things and the thought that counts most this time of the year! 💕

For these boards we used Hot Genoa Salami, Sopressata Salami, Prosciutto, Hungarian Salami and Riserva by Mastro Chianti and Fennel Salami. Surrounded with a selection of our favourite cheeses, fresh & dried fruit, nuts, honey, preserves, mustard, crackers, and a mini baguette.

Mix and match and have fun with your board! 

  • One board for you…
  • and one board to share!

**GIVEAWAY** HAS ENDED!
Thanks to everyone who entered!

@share_mastro is giving one lucky follower the opportunity to win a prize pack and create a charcuterie board of your own!

Click here to enter on Instagram –
Prize include 6 coupons for Mastro or San Daniele Specialty Meats, a branded board and cookbook for inspiration.
Details:
  • Contest open to residents of Canada only (excluding Quebec)
  • Contest runs from November 27, 2020 until 9:00 pm EST November 30, 2020
  • Prize include 6 coupons for Mastro or San Daniele Specialty Meats, a branded board and cookbook for inspiration
  • This contest is not sponsored, endorsed, administered, or associated with Instagram
  • Winner will be notified by Direct Message. Winner must respond within 24 hours to claim the prize

Disclosure: I have participated in a paid partnership with Mastro/San Daniele. Opinions in this post are my own.

Gambas al Ajillo

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Top down image of pan with a garlic shrimp (Gambas al Ajillo). Surrounded by bread, wine, lemons and peppers.

Gambas al Ajillo (Garlic shrimp) is a classic Spanish tapas. Plump, sweet shrimp and a subtle underlying flavour of garlic are the key to this tasty dish. Serve with the freshest crusty bread you can get, because you are going to want to soak up all the delicious sauce!

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1/4 teaspoon pepper flakes
  • 1/4 teaspoon kosher salt
  • 6 garlic cloves, thinly sliced
  • 12-18 olives (Manzanilla, Gordal or your favourite variety)
  • 24 large wild shrimp (about 1 pound), shell on or peeled (shells reserved)
  • 1 jalapeño pepper, finely diced (seeds optional)
  • 2 tablespoons white wine
  • 1/2 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • Salt to taste
Preparation

Pour olive oil into a large skillet, set over medium-low to low heat, then add smashed garlic, pepper flakes & 1/4 tsp salt. (If peeling shrimp before cooking, add shrimp shells to skillet as well).

Cook until garlic is pale golden brown, and oil is aromatic, about 10 minutes. (Oil should be lightly bubbling while cooking). When ready, strain through a fine mesh strainer into a small bowl. Discard pepper flakes, garlic (& shells).

Return flavoured oil to skillet and heat over medium-high heat until shimmering. Add sliced garlic & olives, then cook, stirring constantly, until garlic is a pale golden brown, about 1 minute.

Add shrimp & jalapeño, then cook, tossing and stirring until shrimp are barely cooked through, about 2-3 minutes.

Add the white wine & lemon juice, then cook for another minute. Season to taste with salt, sprinkle with parsley and serve.

** Note: cooking the shrimp with the shell on, adds flavour to the sauce and poaches the shrimp beautifully… however it is messier to eat! **

*** If you decide to peel the shrimp first, reserve the shells and add to olive oils, salt & pepper flakes to infuse the oil ***

In addition to this Gambas al Ajillo recipe, you can find more of my favourite shrimp recipes here.

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse

Proud Hestan Culinary Ambassador. Opinions in this post are my own.


Grilled Prosciutto Wrapped Asparagus

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Asparagus wrapped in prosciutto in a dish ready to be grilled.

Elaine and I like putting together boards of food. Sometimes it’s a big board of appetizers to feed a large group, and others it’s a smaller selection of snacks, to nibble on, over wine & conversation with friends.

Whether a planned event or a last-minute drop in, we always have San Daniele Prosciutto on hand because it’s so versatile and delicious!

The grilled asparagus wrapped in prosciutto, then finished with Bleu Benedictine cheese is so darn good! (honestly, this may be my dad’s favourite food combination ever!) Recipe below.

The melon salad with fresh mint & basil from the garden, mini bocconcini and prosciutto, tossed in a lemon vinaigrette is the taste of summer on a plate.  Recipe here.

But, seriously… my freshly made flatbread, layered with poached pears, blackberries & thyme, arugula, goat cheese, ribbons of prosciutto, then drizzled with local wildflower honey, was an absolutely perfect bite! (I should have made more!!!) Recipe here.

Grilled Prosciutto Wrapped Asparagus

INGREDIENTS
  • 1 bunch asparagus (approximately 32 thin spears – 16 thick spears)
  • thinly sliced prosciutto (8 long slices cut in half or 16 full slices)
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • crumbled blue cheese (optional)
PREPERATION

Preheat a grill to medium heat.

Trim off the thick woody ends of the asparagus. Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. (Prosciutto is salty, so you don’t have to add a lot of salt.) Toss to coat. Wrap each asparagus spear in a thin slice of prosciutto (with thin asparagus, I used ½ slice of prosciutto for 2 spears, but test this before you cut all the prosciutto).

Grill until the asparagus is tender and prosciutto is crisp, turning halfway through (5 – 7 minutes).

Asparagus with wrapped in prosciutto, on the grill.

Sprinkle warm asparagus with crumbled blue cheese and eat immediately! So good, hot off the grill!

Large appetizer board with a Prosciutto and Mixed Melon Salad, Homemade Flatbread with Prosciutto, Poached Pears & Blackberries and Prosciutto Wrapped Grilled Asparagus.

Disclosure: I have participated in a paid partnership with Mastro/San Daniele. Opinions in this post are my own.

Prosciutto and Mixed Melon Salad

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Proscuitto, melon, bocconcini salad with fresh herbs in a large double handle bowl.

Elaine and I like putting together boards of food. Sometimes it’s a big board of appetizers to feed a large group, and others it’s a smaller selection of snacks, to nibble on, over wine & conversation with friends.

Whether a planned event or a last-minute drop in, we always have San Daniele Prosciutto on hand because it’s so versatile and delicious!

The grilled asparagus wrapped in prosciutto, then finished with Bleu Benedictine cheese is so darn good! (honestly, this may be my dad’s favourite food combination ever!) Recipe here.

The melon salad with fresh mint & basil from the garden, mini bocconcini and prosciutto, tossed in a lemon vinaigrette is the taste of summer on a plate.  Recipe below.

But, seriously… my freshly made flatbread, layered with poached pears, blackberries & thyme, arugula, goat cheese, ribbons of prosciutto, then drizzled with local wildflower honey, was an absolutely perfect bite! (I should have made more!!!) Recipe here.

Prosciutto and Mixed Melon Salad

Ingredients
  • 200g bocconcini cheese
  • 6 cups mixed melon balls – approximately ½ each: watermelon, cantaloupe, & honeydew
  • ½ cup fresh basil leaves
  • ¼ cup fresh mint leaves
  • 8 slices prosciutto (torn or cut in half)
Vinaigrette
  • ¼ cup extra virgin olive oil
  • 2 tablespoons honey
  • zest & juice of 1 lemon
  • 1 tablespoon white balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
Preparation

To make the vinaigrette: combine all ingredients in a jar with a tight-fitting lid & shake well to combine.

Scatter bocconcini, melon balls*, basil, and mint onto a platter, then top with sliced prosciutto.

Bocconcini and a variety of melon balls on a platter with double handles.

The salad can now be covered and placed in the fridge for up to 6 hours.

Before serving, shake vinaigrette well and drizzle over the salad.

*TIP: If you do not have a melon ball scooper, use a 1 teaspoon measuring spoon with a sharp medal edge.

Large appetizer board with a Prosciutto and Mixed Melon Salad, Homemade Flatbread with Prosciutto, Poached Pears & Blackberries and Prosciutto Wrapped Grilled Asparagus.

Disclosure: I have participated in a paid partnership with Mastro/San Daniele. Opinions in this post are my own.

Flatbread with Prosciutto, Poached Pears & Blackberries

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Flatbread with Prosciutto, Poached Pears & Blackberries. Surrounded by honey, brie, grapes and cherries.

Elaine and I like putting together boards of food. Sometimes it’s a big board of appetizers to feed a large group, and others it’s a smaller selection of snacks, to nibble on, over wine & conversation with friends.

Whether a planned event or a last-minute drop in, we always have San Daniele Prosciutto on hand because it’s so versatile and delicious!

The grilled asparagus wrapped in prosciutto, then finished with Bleu Benedictine cheese is so darn good! (honestly, this may be my dad’s favourite food combination ever!) Recipe here.

The melon salad with fresh mint & basil from the garden, mini bocconcini and prosciutto, tossed in a lemon vinaigrette is the taste of summer on a plate.  Recipe here.

But, seriously… my freshly made flatbread, layered with poached pears, blackberries & thyme, arugula, goat cheese, ribbons of prosciutto, then drizzled with local wildflower honey, was an absolutely perfect bite! (I should have made more!!!) Recipe below

Flatbread with Prosciutto, Poached Pears & Blackberries

Ingredients
  • 8” x 10” Homemade Flatbread (1/3 of attached recipe) – or use store bought
  • 1 medium pear, thinly sliced
  • 8 -10 blackberries, sliced in half
  • 2 teaspoons fresh lemon-thyme (or thyme), divided
  • 1 tablespoon butter
  • 1/4 cup crumbled goat cheese (blue cheese works well too)
  • 4 slices of prosciutto
  • Arugula
  • Local Wildflower Honey
Preparation

** Prepare dough ahead if making homemade.

Preheat a large skillet or griddle over medium high heat.

Meanwhile, heat a medium skillet over low heat and add butter to the pan. Once butter has melted, add thinly sliced pears & 1 tsp of lemon-thyme, mix to coat with butter, cover and let cook until pears are just slightly softened (not mushy) – 2 to 4 minutes. Remove lid, remove pan from heat, add blackberry halves to pan, set aside.

If making homemade flatbread, follow the recipe to cook the flatbread (remember to use 1/3 of the dough recipe to roll out the 8” x 10” size). If using store bought flatbread, heat the flatbread for 1 – 2 minutes on each side to warm through.

Skillet Flatbread

Place the flatbread on a cutting board and layer pears, blackberries, arugula & goat cheese, evenly over the flatbread. Add prosciutto ribbons, spaced out across the width of the flatbread. Sprinkle with 1 tsp of lemon-thyme and drizzle with wildflower honey.

Slice down the middle of the flatbread lengthwise and then slice widthwise into 8 equal pieces (each with ½ slice of prosciutto).

Enjoy!

Disclosure: I have participated in a paid partnership with Mastro/San Daniele. Opinions in this post are my own.

Crispy Chickpeas

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Top down image of a skillet with chickpeas.
Hestan CopperBond Induction 8.5″Copper Skillet

Oven roasted crispy chickpeas are about as simple as it gets… toss with olive oil & spices, roast, cool and eat! Great as a topping for curry, soup, salads or simply a delicious snack.

Ingredients
  • 19oz (540ml) can of chickpeas
  • 1 tablespoon olive oil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon salt
Preparation

Drain and rinse the chickpeas, then remove the skins and place on a clean kitchen towel. Let dry thoroughly.

Position an oven rack in the center of the oven and preheat to 400°F.

Line a baking sheet with parchment paper and lightly oil. Alternatively use a lightly oiled oven proof skillet.

Once dry, transfer the chickpeas to the prepared baking sheet/skillet, then toss well with olive oil and spices.

Bake until the chickpeas are crunchy, 35 – 45 minutes. Shake the baking sheet/skillet every 10 minutes.

Let cool at least 1 hour.

Make ahead and store in an airtight container.

Crispy chickpeas were used as a topping on my Roasted Vegetable Curry recipe.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Ontario Pork – Sweet Heat Pork Candy

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A red heart shaped Valentine's Day box with pork candy on a bed of parsley.
Ontario Pork – Sweet Heat Pork Candy

Sweet Heat Pork Candy – A recipe for your sweet heart! Valentine’s Day is rapidly approaching, and I always hear people say: “the best gifts, are the ones you make, with love!”

Now, I’m not about to start needle pointing a heart onto a pillow, crocheting a cell phone cozy, penning a touching sonnet or crafting a felt ball necklace… but I do have a personalized gift idea that I believe is perfect to give, or receive this Valentine’s Day!

Ontario Pork sweet heat pork candy or otherwise known as pork belly burnt ends!

It’s the gift that not only tastes incredible but in its depth of flavor perfectly summarizes all the reasons you love your Valentine.

Deep, tender and sweet, with just enough spice to keep things interesting! (You can use that in your Valentine’s card – no charge!!!) So, grab a pork belly, fire up the smoker, pellet smoker or grill and get to work on crafting the sweetest gift that your special someone has ever received.

You’ll also need a heart-shaped box, some ribbon and 1-inch foil candy cups.

However, if your Valentine understands and appreciates quality BBQ, then go the extra step and create the Ultimate Blind Box/Presentation Box by lining your heart shaped box with curly parsley and then artfully arranging the pork candy on top.

Trust me, you will be judged to be the Grand Champion of personal Valentine’s Day gifting!

Ingredients
  • 8-10 lb. Ontario Pork – Pork Belly
  • 3 tablespoons olive oil
  • ½ cup pork rub (use your favourite)
  • 1 cup sweet heat BBQ sauce (use your favourite)
  • ½ cup butter (no salt added)
  • ¼ cup honey
  • 1-2 tablespoons Sambal Oelek
Preparation

Firstly, remove the layer of skin from the pork belly (or ask your butcher to).

A slab of pork belly with layer of the skin removed on a piece of butcher paper with a large knife.

Preheat your smoker, pellet grill or gas grill with smoker box, to 275°F.

Slice the pork belly into ¾” cubes.

In a large bowl combine the cubes with the olive oil and pork rub. Toss well so they are coated evenly.

Cubes of pork belly seasoned on a piece of butcher paper with a large knife.

Add the seasoned pork belly cubes in a single layer to a mesh rack. Then place rack directly on grill grates (using a mesh rack will ensure you don’t lose any tasty pork candy, through the grates, as it shrinks).

Smoke for 1 hours and 45 minutes. As a result, the meat will have shrunk and started to crisp on the edges.

Lower smoker/grill temperature to 250°F.

Place pork cubes into a large aluminum pan. Combine BBQ sauce, butter, honey & Sambal Oelek, then add to pan and toss well to coat.

Pork cubes in aluminum pan with sauce in a smoker grill.

Cover with foil and return to the smoker/grill for 1 hour.

Remove the foil and continue to smoke for 30 minutes until sauce is set.

A red heart shaped Valentine's Day box with pork candy on a bed of parsley.
Ontario Pork – Sweet Heat Pork Candy
  • Makes: 4 x 9” Heart Shaped Candy Boxes
  • Prep Time: 15 mins
  • Cook Time: 3 hours, 15 mins

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This Ontario Pork Sweet Heat Pork Candy recipe was created in partnership with Ontario Pork , however opinions in this post are my own.

Grilled Whole Chicken Wings & Veggie Platter

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Two oval bowls of grilled whole chicken wings on a platter with a veggies including celery, snap peas, radishes, cucumber, carros and two bowls of dip.
Grilled Whole Chicken Wings & Veggie Platter

Chicken wings, veggies and dip… not a bad platter for game day!
What’s your favourite game day snack?

Ingredients
  • 3-4 pounds whole chicken wings
  • 3 tablespoons dry rub (your fav or mix below **)
  • 1 cup BBQ sauce of choice
  • for wings: freshly chopped chives, chopped chilies, pepper flakes, ranch or blue cheese dressing
  • selection of freshly cut carrots, celery, peppers, cucumbers, green onions, snap peas, broccoli
  • hummus (quality store bought or homemade)
Preparation

Firstly, dry rub the wings. Place wings on a wire rack over a sheet pan and coat both sides with the dry rub. Place sheet pan in the fridge (uncovered) for 4 hours so that the wings dry out.

Preheat the grill. If using a gas grill, light the burners on one half of your grill to their highest setting. If using a charcoal grill, light your charcoal & distribute it to one side of the grill to create a high heat zone on one side. The grill should be between 375°F – 450°F.

Grill the wings over indirect heat: Once the grill is hot, place the chicken wings on the side of the grill opposite the heat source. Cook for 12-14 minutes, then flip and cook for 12-14 more. Wings will register about 160°F-165°F with a meat thermometer.

Meanwhile while the wings cook, arrange vegetables on a tray, platter or board with hummus.

Char the wings over direct heat: Arrange the cooked wings over the direct heat and char, about 2 minutes per side.

Sauce Wings: Toss wings in your favourite BBQ sauce then return to grill for a minute or two to let sauce set. The sugars in the BBQ sauce will burn quickly, so remove as soon as you get some ice crispy bits.

Serve immediately, with a sprinkling of chopped chives, chopped chilies or pepper flake, extra BBQ sauce, hot sauce, and ranch or bleu cheese dressing for dipping as desired.

Optional oven cooking method

Preheat oven to 400°F (380°F convection). Place sheet pan with wings still on wire rack in middle of oven. Cook for 8-10 minutes and then lift wings up to ensure that they are not sticking to wire rack. Cook for 20 minutes more, then coat with BBQ sauce, return to rack and cook for 5- 7 minutes more to let sauce set crispy bits begin to form. Wings should register 165°F with a meat thermometer.

** Dry Rub
  • 2 teaspoons paprika
  • 1 ½ teaspoon onion powder
  • 1 ½ teaspoon garlic powder
  • ½ teaspoon cayenne
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon pepper
An oval bowl of grilled whole chicken wings on a platter with a veggies including celery, snap peas, radishes, cucumber, carros and two bowls of dip.
Grilled Whole Chicken Wings & Veggie Platter

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

Other Grilled Chicken Wing recipes on this blog

Cedar Plank Shrimp with Lemon-Lime Pesto

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Cedar plank with shrimp. Corn, lemons, sauce, beer and basel surround the board.

BBQ season requires big bold flavours on the grill and food you want to eat with your hands… its’s primal, not 5-star dinning, so have fun with it!! For your next BBQ, try using Wild Caught Argentinian Shrimp with the shell on. Just marinate the shrimp in this lemon-lime pesto, then cook them on a cedar plank for some of the most mouth-wateringly moist and tender shrimp you have ever tasted!! Serve it with fresh local corn on the cob and have a plate of Wet-Naps handy!!!

Ingredients
  • 24 large Wild Caught Argentinian Shrimp (20/30 per lb), thawed & patted dry (shell on)
  • 1 large (or 2 small) cedar planks (soaked as per package directions – 30 minutes to 2 hours)
  • 3/4 cup fresh basil leaves
  • 2 cloves of garlic, peeled and crushed
  • ½ cup pine nuts
  • ½ cup freshly grated Parmesan or pecorino cheese
  • 8 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • fine salt and freshly ground black pepper (to taste)
  • 2 lemons & 2 limes cut in half
Preparation

Put the basil, garlic, pine nuts, Parmesan and oil in a food processor, and blitz until smooth. Season to taste, with salt and pepper.

Place shrimp in a resealable bag and toss with 1/3 cup of the Pesto sauce. Chill for 20-30 minutes.

Cover the remaining Pesto and serve as a sauce for dipping with the cooked shrimp.Preheat the grill to medium high.

Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle.

Place the shrimp in a single layer on the plank. Close the lid and grill, turning the shrimp once, until they are opaque throughout, about 3 minutes per side.

Shrimp on a cedar plank outside on barbeque.

While the shrimp cooks, place the lemon halves, cut side down on the grill and cook until shrimp are done.

Serve shrimp on the cedar plank with reserved pesto, lemons & limes.

Zimmy’s Tips

** Toast the pine nuts and let cool before adding to the pesto for an added layer of flavour

*** If using a gas grill, you can turn off the burner directly below the plank to avoid a potential flare up

This recipe was created in partnership with Marina Del Rey however, opinions in this post are my own.