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Holiday Entertaining

Antipasto Skewers

December 14, 2020 by zimmysnook 1 Comment

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

Filed Under: Appetizers, Holiday Entertaining Tagged With: appetizer ideas, appies, covid christmas, easy appetizers, micro-christmas dinner, new years appetizers

Slow Roasted Leg of Lamb

December 14, 2020 by zimmysnook 3 Comments

Top-down image of a sliced roasted leg of lamb on a cutting board with hassle back potatoes and lemons. As well in this image is a narrow board of antipasto skewers and a platter of roasted carrots and brussels sprouts with pomegranate arils.

Slow Roasted Leg of Lamb

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!

How about preparing a tender, juicy, slow roasted leg of lamb, crispy hasselback potatoes, roasted carrots with rosemary and Brussels sprouts with ribbons of prosciutto, then sprinkled with pomegranate arils?

The lamb is carved while the juices flavour a board sauce of rosemary, thyme, garlic, grilled lemon juice, olive oil and s&p, then served with traditional cranberry sauce… because lamb and cranberries are perfect match.

Perhaps you could 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

  • 1 x 4.5 lbs local leg of lamb, fat trimmed to 1/8” thick
  • 4 garlic cloves
  • 1 tablespoon kosher salt
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive olive
  • Board sauce (see below)
Preparation

Pound garlic to a paste with sea salt using a mortar & pestle, then stir together with rosemary, thyme, pepper and olive oil.

A top down image of a mortar & pestle with garlic, sea salt, herbs and olive oil.

Place an oven safe cooling rack on a sheet pan and wipe rack with olive oil.
On large platter or board, pat the lamb dry, then rub paste all over lamb.

Place the lamb on the prepared rack/sheet pan and let stand at room temperature 30 minutes.

A leg of lamb on prepared wire  rack and sheet pan.

Preheat oven to 215°F convection roast (or 225°F regular oven)

Roast lamb in middle of oven until an instant-read thermometer inserted into thickest part of meat (do not touch bone) registers 115°F-120°F, approximately 1 1/2 hours.

A roasted leg of lamb in the middle of oven.

Prepare board sauce in a small bowl and set aside.

Remove from oven and raise temperature to 450°F (or preheat grill to 450°F).

Return lamb to oven (or place on top rack of grill) and cook for 10-15 minutes until exterior is beginning to crisp up and internal temperature has reached 130°F.

A roasted leg of lamb on the top rack of the grill.

Prepare cutting board with juice grove, by spreading board sauce in middle of the board.

Transfer lamb to cutting board, sitting meat directly on sauce. Cover with foil and let stand 15 minutes (internal temperature will rise to between 135°F -140°F for medium-rare).

Slice the lamb, piling the slices in the mixture of board sauce and lamb juices, so that every slice absorbs the additional flavour, then serve.

Board sauce
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 garlic clove minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon olive oil
  • juice of 1/2 roasted or grilled lemon

Mix all ingredients together and set aside. Prepare at least 30 minutes prior to lamb finishing cooking to allow the flavours to blend.

In addition to this Slow Roasted Leg of Lamb recipe, you can find more of my Holiday Entertaining recipes here.


Filed Under: Holiday Entertaining, Lamb, Mains Tagged With: board sauce, christmas dinner, covid christmas, lamb recipe, leg of lamb recipe, New Year's Eve dinner

Halenda’s 5-Ingredient Bacon Wrapped Pork Tenderloin

December 11, 2020 by zimmysnook Leave a Comment

Two bacon wrapped pork tenderloins. One is sliced showing the juicy interior.

Halenda’s 5-Ingredient Bacon Wrapped Pork Tenderloin

5 ingredients (plus salt & pepper), 15 minutes of prep for these delicious Bacon Wrapped Pork Tenderloins! (Served with Halenda’s 3 cheese pierogi)

The combination of brown sugar, mustard, sriracha and smoky bacon makes this sweet, spicy & savory dinner a real winner with the family!

Ingredients
  • 20 slices Halenda’s double smoked bacon
  • 2 Halenda’s pork tenderloins (about 1 pound)
  • 4 tablespoons yellow mustard
  • 2 tablespoons sriracha (or spicy BBQ sauce)
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Halenda’s 3 cheese pierogi (3-4 per person)
  • (Serve with a large green salad)
Ingredient shot for bacon wrapped pork tenderloin recipe.
Tenderloin Preparation

Preheat oven to 400°F and set an oven rack to the middle of the oven.

Line a rimmed baking sheet with aluminum foil and spray or wipe on a light coating of oil.

Pat the pork dry with paper towels.

In a small bowl, combining mustard, brown sugar, sriracha, salt & pepper. Then stir until the sugar is dissolved.

Coat each tenderloin with 1 ½ tablespoons of the sauce, then cover the remaining sauce in the bowl and set aside to serve with pork.

Lay the bacon out on the sheet pan, slightly overlapping each slice. Place the tenderloin on the bacon and roll tightly, tucking the ends under the tenderloin. Repeat process with second tenderloin.

Bake for 20 minutes (internal temperature should be 130-135°F). Remove from oven and baste with pan juices.

Return pork to oven and bake an additional 8 – 12 minutes or until done (145-150°F).

Tent with foil and allow to rest for at least 5 minutes before slicing.

Serve with reserved mustard sauce on the side.

Pierogi Preparation

Bring a large pot of water to a boil. Place the pierogi in the boiling water, stir and cook until pierogi begin to float. Turn off the heat, drain pierogi and return to pot. Add 2 tablespoons of butter and swirl to coat.

Pierogi can be served as is or are delicious fried with some bacon fat (pan drippings from the pork tray) and onions.

To fry, place 1-2 tablespoons of bacon fat (or olive oil) in a large skillet and heat over medium heat. Add ½ cup of chopped onions to the skillet and cook for 2 minutes. Move onions to the side and place pierogi in the pan. Cook for 3-4 minutes until beginning to brown, flip and cook for 2-3 minutes more. Serve with sour cream and enjoy!

Notes

Recipe will serve 4-6. If serving 2-3, divide in half.

Do not forget to serve with the reserved sauce. To avoid contaminating the whole bowl of sauce when you baste the raw meat, remove the 3 tablespoons into another dish for coating pork.

When wrapping the bacon around the pork, be sure the bacon does not overlap itself too much under the tenderloin or it will not crisp up. ½” – 1”is ideal, so use a knife to cut off any excess. (chop excess pieces and add to fried pierogi).

Optional – use toothpicks to hold bacon tightly around tenderloin.

Two bacon wrapped pork tenderloins. (One is sliced showing the juicy interior) A dish of pierogis and salad are also part of the meal.

Disclosure: I have participated in a paid partnership with Halenda’s.  Opinions in this post are my own.

In addition to this 5-Ingredient Bacon Wrapped Pork Tenderloin recipe, you can find more of my recipes I created for Halenda’s here.

Filed Under: Holiday Entertaining, Mains, Pork Tagged With: 5 ingredient recipe, bacon, easy pork recipe, easy recipe, pork tenderloin, pork tenderloin recipe

Canada Beef Wellington with Madeira Sauce

December 10, 2020 by zimmysnook Leave a Comment

Top down image of a medium rare sliced Beef Wellington on a cutting board with a large carving knife and sauce. Carrots, peas and mashed potatoes surround the beef.

Canada Beef Wellington with Madeira Sauce.

Holiday traditions are made of family, friends and delicious food. This year, although holiday festivities will be reimagined, some more intimate, others virtual, the importance of a special meal remains central to our celebrations. 

I’ve partnered with Canada Beef to showcase their Beef Wellington recipe. The ultimate special occasion meal, perfect for Christmas or New Year’s Eve.

Made with centre-cut Canada Beef Tenderloin, mushrooms, paté and readymade puff pastry, then served with Madeira sauce for a classically rich and extremely flavourful dish. 

A show-stopping centrepiece, that is easier to create than it looks. Just 30 minutes of prep time, 15 minutes to rest in the fridge and about 30 minutes to cook. Leaving you plenty of time to whip up the Madeira sauce and a couple of side dishes to boot!

Ingredients
A top down image of ingredients needed for a beef wellington recipe.
Beef Wellington
  • 2 ½ lb (1.13 kg) trimmed centre-cut Canada Beef Tenderloin Premium Oven Roast, about 4-inches (10 cm) in diameter 
  •  1 tbsp (15 mL) olive oil
  •  Coarsely ground salt and pepper
  •  2 tbsp (30 mL) butter, divided 
  •  1 tbsp (15 mL) vegetable oil
  •  2 shallots finely sliced
  •  1 green onion finely sliced
  •  2 cups (500 mL) finely chopped mushrooms
  •  1 pkg (397 g) puff-pastry dough, thawed
  •  2 ½ oz (70 g) chicken or duck liver pâté (foie gras), thinly sliced
  •  1 egg, beaten
  •  Madeira Sauce, recipe follows
Madeira Sauce
  • 4 cups beef broth (or 1 L container)
  • ⅔ cup Madeira
  • generous splash of whipping cream
  • 1 tsp corn starch (optional)
  • 1 tsp cold water (optional)
  • salt and pepper to taste
Preparation
Beef Wellington

If roast is tied, remove twine. Rub and season all over with olive oil, salt and pepper. Heat 1 tbsp (15 mL) of the butter with the vegetable oil in heavy skillet over medium-high heat; brown meat on all sides, about 8 minutes. Set aside.

In same skillet, melt remaining butter; add shallots and onion and cook over medium-high heat, stirring, until softened for about 1 minute. Add mushrooms and cook, stirring occasionally, until there is no liquid from the mushrooms remaining, about 5 to 10 minutes. Season to taste and set pan aside to use for the Madeira Mushroom Sauce.

Pat reserved tenderloin dry with paper towel; top with paté slices and mushroom mixture, pressing mixture onto tenderloin to hold. Set aside. Line rimmed baking sheet with foil; spray lightly with non-stick spray. Set aside.

A process step of a beef wellington in the making.

Roll out the package puff pastry dough on lightly floured board, on its underside, into a 13 x 12-inch (32 x 30 cm) rectangle, rolling over the seam to hold the 2 squares together.

Place over tenderloin and tuck dough around the sides and ends. Gently turn over, wrapping dough around underside and ends of tenderloin to fully enclose; brush some beaten egg along edges of seams where dough overlaps, pressing gently to seal. Place seam side down onto prepared baking sheet.

Refrigerate for at least 15 minutes or up to 1 hour. (If refrigerated 1 hour, let the Wellington sit at room temperature 30 minutes before baking.)

Adjust oven rack to lowest position and heat oven to 450°F (230°C) oven. (NOTE: The Beef Wellington is roasted on the lowest rack of a very hot oven to help create a crispy crust.)

Cut 3 slits across the top of pastry to allow steam to escape while baking; brush all over with beaten egg.

Bake Beef Wellington until golden brown (shielding with loose cover of aluminum foil if getting to brown), and digital instant read thermometer inserted into centre of roast reads 145°F (63°C) for medium-rare doneness, about 35 minutes.

Let stand for 10 minutes and transfer to carving platter. Carve into thick slices and serve with Madeira Sauce.

Madeira Sauce

Place skillet used to make mushrooms over medium-high heat; stir in beef broth, stirring up brown bits from bottom of pan.

Bring to boil and cook for 15 to 20 minutes to reduce to 1-2/3 cups.

Stir in Madeira and continue to boil until liquid is reduced again to 1-2/3 cups about 5 minutes. Stir in whipping cream to finish.

If desired, thicken by stirring in corn starch mixture; cook 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste. Pour into gravy boat to serve.

This holiday season make Canada Beef a part of your family celebrations.

Wishing you all a safe, healthy and very happy holiday season!

Top down image of a Beef Wellington on a cutting board with a large carving knife and sauce. Carrots, peas and mashed potatoes surround the beef.

This Canada Beef Wellington with Madeira Sauce recipe and a wonderfully informative instructional video can be found at https://canadabeef.ca/recipes/beef-wellington/

*** I have participated in a paid partnership with Canada Beef. Opinions in this post are my own.

Filed Under: Beef, Holiday Entertaining, Mains Tagged With: Beef recipe, Beef Wellington, Canada Beef, Canadian Beef, christmas dinner, Madeira Sauce, New Year's Eve dinner

Madeira Mulled Wine

December 9, 2020 by zimmysnook 2 Comments

Top down image of a simmering pot of mulled wine and two glasses garnished with oranges, star anise, cinnamon and cranberries.

Madeira Mulled Wine.

Woke up to a beautiful covering of snow this morning! Even though most of it had melted by the afternoon, it put us in a festive mood. So, after all the ‘work’ was done I put on a pot of Madeira Mulled Wine.

Ingredients
  • 1 1/2 bottles of red wine (I used a Cab/Shiraz blend * chef’s tip – drink the other half while you wait for the house to smell amazing! )
  • 1 1/2 cups Madeira wine
  • 1 cup apple juice (I used pure pressed)
  • 1/2 cup maple syrup (Canadian Amber of course)
  • 1 orange, sliced with the skin on
  • 4 cinnamon sticks, plus extra for garnish
  • 1 teaspoon black peppercorns
  • 1 teaspoon whole cloves
  • 6 whole star anise
  • Garnishes: orange slices, cinnamon sticks, star anise, cranberries, rosemary sprigs
Preparation

Add all the ingredients to a large pot over medium-high heat. When steam begins to rise from the pot, reduce the heat to low and simmer for 30 – 45 minutes for the spices to infuse the wine.

Strain the mulled wine into mugs or thick-walled wine glasses and top with any or all of the garnishes.

Top down image of a charcuterie board and a simmering pot of mulled wine and two glasses garnished with oranges, star anise, cinnamon and cranberries.

Served with quality cheeses and a couple of our favourite charcuterie items.

This Madeira Mulled Wine was made and served in my gorgeous Hestan NanoBond 3-Quart Saucepan.

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

Filed Under: Drinks, Holiday Entertaining Tagged With: easy recipe, holiday entertaining, Madeira Wine, mulled wine, spirits, wine, winter drinks

Charcuterie Boards • Perfect for Virtual Gatherings

November 27, 2020 by zimmysnook Leave a Comment

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.

Filed Under: Appetizers, Boards & Trays, Holiday Entertaining Tagged With: Charcuterie, covid christmas, virtual gathering, virtual gathering ideas

Moist and Juicy Roasted Turkey (and Gravy)

November 15, 2020 by zimmysnook Leave a Comment

Top down image of a roasted turkey garnished with herbs and fruits on an oval scalloped platter.

As the holiday season approaches, the question inevitably comes up for a moist and juicy turkey… “to brine or not to brine?”

Now, I am a fan of brining and have had some great success with both wet and dry brining. But, truth be told, I’m not always as planned and thoughtful as required, to get an early jump on brining the bird.

So option number 3 (for me), is to dry rub the bird and put it in the fridge uncovered (on a rack, over a sheet pan) for about an hour. From the fridge, it goes straight into the convection oven at 390°F for 20 minutes to really dry the skin.

It’s then rubbed well with good quality olive oil and cooked for another 20 minutes, before lowering the temperature and basting with hot broth. This unstuffed 14.5 pound bird was cooked in about 2 3/4 hours, with crispy skin and moist, juicy meat as a result.

Are you a briner? If yes, do you prefer wet or dry brine? If no, any secrets you want to share for your roasted turkey? Would love to know in the comments below?

Ingredients
  • 1 (10 to 12 pound) young fresh, local turkey
  • Dry rub (recipe below)
  • 1 stalk celery, cut into 1-inch pieces
  • I garlic bulb halved
  • I large sprig of rosemary
  • 2 sprigs thyme
  • 4 tablespoons olive oil
  • 1 ½ cups chicken or turkey stock, for basting
Dry rub
  • 1/2 tablespoon Kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon paprika
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
Turkey Broth
  • 1 tablespoon olive oil
  • 1 turkey neck
  • 3 turkey backs (skin and excess fat removed) or 2 turkey wings
  • 1 large carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 large celery stalk, coarsely chopped
  • ½ tablespoon whole pepper corns
  • 1 bay leaf
  • 1 sprig of rosemary
  • 6 cups turkey stock, chicken stock, or no salt added chicken broth
  • 2 cups water
Gravy
  • 6 cups turkey broth
  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • Salt and freshly ground black pepper
Preparation
For the dry rub:

Add the kosher salt, thyme and rosemary to a mortal & pestle and crush into a powder. Add the paprika, pepper, onion powder and garlic powder and mixed to combine.

Remove the neck, giblets, and liver from the cavity of the turkey and reserve neck for gravy. Pat the turkey dry with paper towels inside and out. Season well inside and out with the dry rub, ensuring to get into all the creases and crevices.

Place the turkey on a rack over a sheet pan and refrigerate for at least an hour, up to 12 hours.

Dry rubbed turkey on a rack over a sheet pan.

Preheat the convection oven to 390°F (or conventional oven to 415°F)

Stuff the turkey with the garlic, celery, rosemary & thyme. Loosely tie the drumsticks together with kitchen string and fold the wings underneath the bird. Place the turkey on a flat rack over a shallow roasting pan and cooked for 20 minutes.

I used my Hestan Culinary Wok which has a FLAT bottom, please don’t try this with rounded bottom woks! I believe the rounded shape of the wok, focuses the heat directly on the sides of the bird to create even browning.

Dry rubbed turkey in the oven.

Remove from oven and brush all over (including underneath) with olive oil. Rotate the pan 180°, return to oven and cook for 20 minutes.

Lower the temperature to convection oven to 300°F (or conventional oven to 325°F), baste with 1/3 cup broth. Roast the turkey, uncovered (basting every 30 minutes) until an instant-read meat thermometer registers 165°F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. If skin starts to brown too much, place tinfoil over darkest spots leaving lighter areas uncovered. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the turkey broth:

Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck and backs (or wings) to the pan and sauté until just beginning to brown, about 3-4 minutes.

Add the chopped vegetables and peppercorns to the pan and sauté until soft, about 4-5 minutes. Pour the stock and water into the pan, add the rosemary and bay leaf, and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 6 cups, about 1 hour. Strain the stock into a clean pot or large measuring cup.

For the gravy:                           

Heat the broth in a saucepan over medium heat. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock ½ cup at a time, whisking constantly, then simmer until thickened, about 10 minutes. Seasoning, to taste, with salt and black pepper. Once the turkey is cooked and resting, pour the turkey pan juices into a glass-measuring cup and skim off the fat. Add the pan juice to the gravy and stir to combine. Serve hot gravy with carved turkey.

Cook’s notes:

Making the broth 2 days ahead, means any fat in the broth can easily be removed as it congeals on top while in the fridge. (Make the gravy weeks before and freeze in Ziploc bags until ready to use).

Making the gravy the day before lowers the stress of turkey day and keeps the kitchen cleaner. Just reheat and add the pan juices.

In addition to this Roasted Turkey and Gravy recipe, you can find more of my favourite turkey recipes here.

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

Filed Under: Chicken & Poultry, Holiday Entertaining Tagged With: christmas dinner, dry rub turkey, gravy recipe, roasted turkey recipe, thanksgiving dinner, turkey

Grilled Mixed Seafood Platter

July 1, 2020 by zimmysnook Leave a Comment

Colourful platter of grilled seafood with corn, potatoes and shishito peppers.

Canada Day and/or July the 4th, what are you grilling to celebrate?
We’ve put together a grilled mixed seafood platter with corn, potatoes & shishito peppers.
The seafood is all grilled with a herb butter and the scallops were finished with hot Portuguese chouriço… absolutely delicious! 

Have a delicious day y’all!

INGREDIENTS
  • ½ cup (1 stick) butter
  • ½ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 ½ tablespoon fresh lemon juice
  • 2 teaspoons fresh Italian parsley, finely chopped
  • 2 teaspoons fresh chives, finely chopped
  • 1 teaspoon fresh tarragon, finely chopped
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 2 lobster tails (5-6 oz/tail), cut in half lengthways
  • 8 scallops on the shell (10-20/lb size) – No shells? Use double foil shaped into shallow cups
  • 8 tablespoons hot Portuguese chouriço (or hot chorizo), diced to pea-size pieces
  • 16 wild caught shrimp, shell on (26-30/lb size)
  • Lemon wedges, chopped chives, chopped parsley, chopped parsley for serving
  • Skewers
PREPERATION

Heat grill to 450°F

Melt butter, with oil in a small saucepan over medium heat, add garlic, sauté until fragrant (4-5 minutes). Add lemon juice, parsley, chives, tarragon, pepper & salt, stir to combine. Remove ½ cup of the sauce for cooking and reserve the rest in the saucepan for serving.

Place diced chouriço in a small dry non-stick frypan and cook over medium heat, stirring occasionally until crisp (5-7 minutes)

Skewer lobster tails lengthways to keep them from curling while cooking. Skewers shrimp to make flipping more efficient.

Place lobster halves, flesh side down, on grill and cook for 2 minutes. Flip lobster over and spoon ½ tablespoon of the butter sauce over each half tail; add the shrimp skewers and brush with butter sauce: add the scallops on the shells and spoon ½ tablespoon of the butter sauce over each scallop (allowing it to pool in the shell) continue grilling 5-8 minutes, flipping the shrimp halfway through and brushing with more butter sauce. Cook until lobster meat is opaque & tender (135°F internal temperature), shrimp shell is a pink color and the meat inside is white/opaque, scallop flesh is milky white or opaque and tender (120°F-125°F internal temperature, as they will continue to cook in the hot butter sauce while plating and serving).

Sprinkle each scallop with ½ tablespoon of crispy chouriço and a little of the fresh herbs.

Serve immediately with warm reserved butter sauce, lemon wedges and chopped herbs.

This Grilled Mixed Seafood Platter recipe was created in partnership with Weber Grills Canada however, opinions in this post are my own.

Filed Under: Boards & Trays, Grilling In the Nook, Holiday Entertaining, Seafood Tagged With: grilled seafood, Lobster, scallops, shrimp

Stuffed Ontario Pork Tenderloin in Tomato Sauce

March 4, 2020 by zimmysnook 2 Comments

Round platter with a slices of stuffed pork tenderloin with a tomato base in the center.

Ontario Pork Tenderloin is a favourite in my kitchen. As meat protein goes, it’s very low in fat and calories, yet it’s so versatile & delicious. (Ad)

Pork tenderloin works with flavours from all over the globe and the preparation options are endless. Roast it, bake it, poach it, stew it, braise it, broil it, sear it, grill it, smoke it, stir fry it, deep fry it… you name it, there’s a delicious way to cook pork tenderloin.

I’ve partnered with Ontario Pork to develop two easy and equally flavourful ways to prepare Pork Tenderloins.

The first, this stuffed Pork Tenderloin in tomato sauce. An elegant preparation that works just as well for a weeknight family meal, as it does for entertaining guests.

The tenderloin is butterflied, slathered with pesto, layered with cheese and a tasty breadcrumb mixture. Then rolled, tied and seared, before being nestled into the tomato sauce and left to simmer away.

The sliced tenderloin presented on a bed of tomato sauce, reveals the stuffing & melty cheese surrounded by the moist and tender meat… a sight sure to impress everyone gathered around the table.

Ingredients
  • 2 x 1 ½ -pound Ontario Pork Tenderloins (silver skin removed, butterflied and lightly pounded **)
  • ¾ cup breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • 3 tbsp chopped fresh Italian parsley
  • 4 tbsp pickled roasted red pepper, finely diced
  • 1 tsp kosher salt
  • ½ teaspoon red pepper flakes (not required if using arrabiata sauce)
  • 4 tbsp olive oil (divided)
  • 6 tbsp pesto sauce, plus more for serving (homemade or store bought)
  • 6 slices provolone cheese
  • ½ cup dry white wine
  • 3 cups tomato sauce (homemade or your favourite jar/can – marinara or spicy arrabiata – 680ml)
Preparation

In a small bowl, mix the breadcrumbs, Parmesan, parsley, roasted red pepper, salt, red pepper flakes and 2 tablespoons olive oil.

Lay the tenderloins open and flat on a board. Coat each tenderloin evenly with 3 tbsp of pesto.

Lay 3 slices of provolone on each loin.

Divide ½ the breadcrumb mixture over the provolone of each tenderloin.

Roll the loins back up into their original shape and tie in 5 spots with kitchen twine.

Heat a large deep skillet (with a lid) over medium-high heat.

Add the remaining 2 tablespoons olive oil to the skillet and heat the oil.

Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove tenderloins to a plate.

Deglaze the skillet with the white wine, add the tomato sauce, place the pork into the sauce, cover and simmer until the pork is just cooked through, about 25 minutes (internal temperature of 145°F).

Two pork tenderloins simmering in a tomato sauce in copper pot with two handles.

Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.

While the tenderloin rests, I like to take a handful of colourful little tomatoes, cut them in half and sauté them in olive oil, salt & pepper. Once the pork is plated on the sauce, I drop the tomatoes into the sauce and drizzle some pesto over the tomatoes. (Optional but recommended!)

  • Prep Time: 20-30 mins
  • Cook Time: 30-35 mins
  • Total Time: 60-75 mins (includes resting time)
  • Serves: 6-8  

Special equipment: Kitchen twine

** ask your butcher to butterfly your tenderloins

** if butterflying yourself: take a sharp knife and cut the tenderloin lengthwise from tip to tip, about 3 quarters of the way through the pork. Open it up like a book and cut each side on a slight angle from tip to tip about 3 quarters of the way through. Place a piece of wax paper over the pork. Using a mallet, rolling pin or bottom of a bottle, lightly pound the pork flat.

Round platter with a slices of stuffed pork tenderloin with a tomato base in the center.

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

This is the other pork tenderloin recipe I created – Grilled Pork Tenderloin Skewers.

This Stuffed Ontario Pork Tenderloin in Tomato Sauce recipe was created in partnership with Ontario Pork however, opinions in this post are my own.

Filed Under: Holiday Entertaining, Mains, Pork Tagged With: Ontario Pork, pork recipe, pork tenderloin, stuffed pork tenderloin

Christmas Turkey Roasted in a Pellet Smoker or Grill

December 25, 2019 by zimmysnook 1 Comment

Roasted Turkey on a rectangular platter. Garnished with grapes, oranges and pomegranites.
Christmas Turkey Roasted in a Pellet Smoker or Grill

With near 30 people for Christmas dinner, we didn’t get a lot of opportunities to take pictures. Here is a quick snap of the roasted turkey. To sum up, it was flavourful and really juicy!

Ingredients

Dry Brine Ingredients

  • 3 tbsp coarse kosher salt
  • 1 tbsp freshly ground course black pepper
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp fresh sage finely chopped
  • 1 tbsp orange zest
  • 1 tsp paprika

Roasting Turkey

  • 2 large carrots rough cut
  • 2 onion cut into quarters
  • 4 stalks celery rough cut
  • 2 cloves garlic peeled
  • 16-pound fresh local turkey

Turkey Broth

  • 1 tablespoon vegetable oil
  • Reserved turkey neck and giblets
  • 1 large yellow onion, coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1 large celery stalk, coarsely chopped
  • 1 small bay leaf
  • 3 ½ cups no salt chicken broth
  • 3 ½ cups water
Preparation:
Prep and Dry Brining (prep 24-32 hours in advance of cooking)

Mix the dry brine ingredients together in a small bowl.

Remove the turkey from the wrapping and remove the giblets and neck from inside the cavity and save for broth. Remove or discard any plastic or metal cages or pop-up thermometers.

Pat the turkey dry using paper towels, inside and out.  

Using your hands, gently loosen the skin over the breast and separate it from the meat, making sure to break through the thin membrane between the skin and breast while leaving the skin itself intact.

Seasoning the Turkeys

Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey and rub it into the cavity.

Rub 4 teaspoons of the salt mixture into the meat of the breasts (under the skin).  Then sprinkle the remaining salt mixture over all the skin of both the breasts, legs and wings

Place the turkey breast-side up on a rack, in a roasting pan.  Cover the turkey securely using plastic wrap or place it into a small plastic bag and seal it, removing as much of the air as possible. Refrigerate for 12-24 hours. Then, uncover the turkey and allow it to remain uncovered and refrigerated for 8-12 hours. 

For the turkey broth (make broth the night before)

Heat the oil in a large heavy saucepan over medium heat. Add the turkey neck, heart, and gizzard to the pan and sauté until just beginning to brown, about 2-3 minutes. Add the chopped vegetables and bay leaf to the pan and sauté until soft, about 3-5 minutes. Pour the broth and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 5 cups, about 1 hour. Strain the stock into a clean pot or large measuring cup and reserve.

Roasting the turkey

Remove the turkey from the fridge one hour before roasting and allow it to come to room temperature.

Preheat the pellet smoker or grill to 325°F. (If using the grill, only light half the grill, leaving half for indirect cooking of the turkey)

In the bottom of your roasting pan add roughly cut celery, onions, garlic, and carrots. Fold the wings carefully under the back of the bird and loosely tie the legs together with twine. Place the turkey breast side down on the vegetables.  Add 1 cup of turkey stock to the pan.

Roast the turkey, uncovered, breast side down for 1 hour.

Remove from the oven, turn so the breast side is up, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165°F when inserted into the largest section of thigh (avoiding the bone), about 2 ¾ to 3 ¼ hours total cooking time. Baste the turkey once every hour with 1/2 cup turkey stock.

Remove the roasted turkey from the oven and place on a platter. Tent with foil and allow the turkey to rest 30-60 minutes before slicing.  This will ensure that the juices stay in the turkey and don’t all run out as you slice it. 

**Use the pan juices and leftover turkey broth to make your gravy.

Here’s another grilled turkey recipe – Whole Turkey on the Grill

*Weber Grills Canada Ambassador. Opinions in this post are my own

Filed Under: Chicken & Poultry, Holiday Entertaining, Mains, Pellet Smoker Tagged With: christmas dinner, grilled turkey, holiday entertaining, Pellet smoker, thanksgiving dinner

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Grilled lamb chops, with chimichurri, grilled onio Grilled lamb chops, with chimichurri, grilled onions & lemons.
Hope your week is off to a great start!
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Sunday dinner. Dry rubbed the ribs, then started t Sunday dinner.
Dry rubbed the ribs, then started them in the oven. 2+ hours at 180°F (convection roast), coated with smoked honey, then wrapped with a splash of apple cider vinegar & white port, then cooked for 70 minutes at 270°F. Finally seared on the hot grill and coated in habanero BBQ sauce.
Served with a baked pasta & cheese carbonara and rainbow slaw!.
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Buttermilk waffle board. 🧇 Blueberry & plain wa Buttermilk waffle board. 🧇
Blueberry & plain waffles, bacon, eggs, a selection of fruit, maple syrup, honey, almond slivers & granola.
I made an extra 40 waffles to freeze and share with family. My mom & dad especially love them for an easy breakfast treat.
Happy Saturday! 
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Chicken dinner with fingerlings, broccolini, fenne Chicken dinner with fingerlings, broccolini, fennel, onions and sauce for dipping.
Have a great weekend my friends! 🍷
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Grilled flank steak, charred broccolini, peppers & Grilled flank steak, charred broccolini, peppers & onions, fresh tomatoes, pierogi & chimichurri. 
#NotaBadThursday
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Cioppino (Fisherman’s Stew). After dropping off Cioppino (Fisherman’s Stew).
After dropping off the chicken pot pie at my mother-in-law’s, we stopped by the fish market to get some wild shrimp, wild squid & organic mussels. I had made lobster stock 2 weeks ago and pulled it out of the freezer for tonight’s dinner.
I used the recipe from my blog: zimmysnook.ca changing out the clams for mussels.
Recipe link in my bio.
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Cooked in the @hestanculinary NanoBond 5 Qt Essential Pan
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Baked a couple of chicken pot pies. One was delive Baked a couple of chicken pot pies. One was delivered to my parents this evening and the other will be dropped off at my mother-in-law’s tomorrow.
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Sourdough rye toast, with an avocado, lemon & peperoncini piccanti schmear, fresh vine ripened tomatoes, blistered cherry tomatoes, arugula, feta with oregano & evoo, topped with free run fried eggs.
Have a positive day my friends! ❤️
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Quiet lockdown Saturday dinner. If you want to up Quiet lockdown Saturday dinner.
If you want to up your charcuterie/cheese/mezze board offering, try warming a selection of olives in evoo with orange (or clementine) peel, fresh rosemary, pepper flakes and s&p. Mix everything in an 8.5” skillet and heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives are fragrant and heated through. Serve warm right from the skillet or transfer to a serving bowl. 
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A very large roaster chicken, cooked on the rotiss A very large roaster chicken, cooked on the rotisserie.
I’ve been wanting to test out the rotisserie on my new @HestanHome grill, so I picked up this very large, local chicken, dry rubbed it and let it sit in the fridge overnight.
Then simply cooked it on low and let nature take its course.
#AbsolutelyDelicious 
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The rotisserie system is an ultra quiet, concealed, motorized chain driven system, which can hold up to 50 pounds, and always stays perfectly balanced. Incredible design! 👍👍
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Rice, carrots, Chinese broccoli, red cabbage, mushrooms, Korean chives, bean sprouts, beef bulgogi, Korean chilies, green onions, fried eggs. Served with spicy sauces & kimchi.
Since I don’t have stone bowls, we assembled & served ours in a pan, so I could crisp up the rice on the bottom, before mixing it in individual bowls and digging in! 
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Bone-in chicken breasts, dry rubbed, roasted on on Bone-in chicken breasts, dry rubbed, roasted on onions, glazed, then rested while I made a pan gravy with the onions, mushrooms & thyme. Finished with sweet peas and more fresh thyme.
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Meal cooked in my @hestanculinary 11” NanoBond Titanium skillet.
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For a limited time, save on all 11" Hestan skillets. Follow the link in my bio (linkin.bio) to check out the amazing deals! 
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