Zimmy's Nook

@zimmysnook

Sauces, Marinades & Condiments

Spicy Grape Jam

by

A jar of grape jam with with two bundles of grapes.

Coronation grapes (also called blue or concord grapes) are available for a brief time in Ontario from mid-August to September. So run, don’t walk to pick some up and make this spicy grape jam!

Ingredients to make jam are laid out: A bowl of blue grapes, sugar, rosemary, jalapeno and a lemon.

Yes, it goes without saying that this jam is delicious on toast, but this slightly spicy, zesty jam really shines in unexpected, savory settings. Try it on Turkey Burgers Stuffed with Stilton Cheese, add it to a charcuterie board, or even over ice cream!

A jar of grape jam in a tray with a burger, grapes, chips and cucumbers.
Spicy Grape Jam – Turkey Burgers Stuffed with Stilton Cheese

This pectin free recipe is fridge safe for up to 6 weeks. Alternatively, ladle into hot sterilized jars with new 2-piece lids. Follow normal canning guidelines and process in a boiling water canner (or deep pot) for 5 minutes, which should keep them shelf stable for a year. But seriously, these 3 little jars will not last that long, you may want to double the recipe!

Spooning jam into jars.
Three jars of jam in front of a container of Coronation grapes

Recipe created in partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

The Turkey Burgers Stuffed with Stilton Cheese recipe can be found here.

A jar of grape jam with with two bundles of grapes.

Spicy Grape Jam

Coronation grapes (also called blue or concord grapes) are available for a brief time in Ontario from mid-August to September. So run, don’t walk to pick some up and make this spicy grape jam!
Yes, it goes without saying that this jam is delicious on toast, but this slightly spicy, zesty jam really shines in unexpected, savory settings. Try it on Turkey Burgers Stuffed with Stilton Cheese, add it to a charcuterie board, or even over ice cream! This pectin free recipe is fridge safe for up to 6 weeks.
Alternatively, ladle into hot sterilized jars with new 2-piece lids. Follow normal canning guidelines and process in a boiling water canner (or deep pot) for 5 minutes, which should keep them shelf stable for a year. But seriously, these 3 little jars will not last that long, you may want to double the recipe!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Inactive time 10 mins
Total Time 50 mins
Course Condiments, Topping
Cuisine North American
Servings 3 cups

Ingredients
  

  • 1 ½ L container 2.5 pounds Ontario Coronation (Blue) Grapes, washed and stems removed
  • The seeds/membrane of a jalapeño
  • 1 sprig fresh rosemary
  • 2 ½ cups sugar
  • Juice of 1 lemon approximately 4 tablespoons
  • Zest of 1 lemon approximately 1 packed tablespoon
  • 1 tablespoon finely diced jalapeño use 2 tablespoons if you prefer more spice

Instructions
 

  • Begin by placing a side plate in the freezer. This will be used to test if the jam is ready.
  • Into a heavy bottom saucepan, use your fingers to squeeze the grape pulp out of the skin. Place the skins in a bowl and set aside. To the saucepan, add the jalapeño seeds/membrane and the rosemary. Cover and place over medium-low heat, simmer for 8-10 minutes or until pulp is soft and juicy. Strain the contents of the saucepan through a strainer to remove seeds, rosemary, and membrane. Use a wooden spoon to press down on solids to extract all the pulp and juice.
  • Return the strained pulp and juice to pot, add reserved skins, cover, then cook over medium-low heat for 6-8 minutes longer or until skins are softened.
  • Add the sugar, lemon juice, lemon zest, diced jalapeño and bring to a boil on medium-high heat, stirring regularly for 7 minutes. If the temperature of the jam has reached 220°F, it should be ready. However, add a spoonful of jam to the plate that you placed in the freezer, and let it chill for 1 minute. The jam should gel and not be runny. If not, place pot back on heat and boil for another 1-2 minutes.
  • Let jam rest for 10 minutes away from the heat. Then ladle into clean jars with clean 2-piece lids. Keep jars of jam in the fridge for up to 6 weeks.
  • ** Alternatively, ladle into hot sterilized jars with new 2-piece lids. Follow normal canning guidelines and process in a boiling water canner (or deep pot) for 5 minutes, which should keep them shelf stable for a year. But seriously, these 3 little jars will not last that long!

Notes

The Turkey Burgers Stuffed with Stilton Cheese recipe can be found here. https://zimmysnook.ca/turkey-burgers-stuffed-with-stilton-cheese/
Keyword Blue grape recipe, concord grape recipe, Coronation grape recipe, grape jam recipe, jam, jam recipe, Ontario grapes, spicy jam
Tried this recipe?Let us know how it was!

Hope you enjoy my Spicy Grape Jam recipe!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Beef Ribs with Salsa Verde

by

Seven grilled beef ribs with a green salsa on a board with grilled garlic toast and a Caprese salad.

They say we eat with our eyes first and these gorgeous Beef Ribs with Salsa Verde alongside a loaf of crusty, garlic bread is meal that will bring joy from beginning to the very end!

The secret to these tender, mouth-watering ribs is to start with local Canadian Beef, then cook them low
and slow in the oven first. Season them well, wrap them tight and toss them in the oven for 3.5 hours. Then finish them off with a char on a hot grill. It is really that simple!

A large rack of beef ribs that has just been dry rubbed with spices.
A foil wrapped sheet pan with beef ribs, in an oven about to get cooked.
A rack of cooked ribs on a foil wrapped sheet pan about to go on the grill.
A rack meat being glazed with a brush on a grill.

Remove the ribs from the grill and rest them, meat side down, on a board sauce of bright, herbaceous Salsa Verde. The beef’s juices mix with the mint, parsley, charred green onions, & lemon juice, to create something magical. Once sliced, the ribs get drizzled with more of the flavourful salsa, the perfect balance to the rich, charred ribs. I highly recommend you mop up the salsa, juices, and bits of meat left on the bottom of your plate with a slice (or two) of Furlani Foods Garlic Bread. Oh, so good!

A bowl of salsa Verde with a wooden spoon.
Seven grilled big ribs with a green salsa on a board with grilled garlic toast and a Caprese salad.
A loaf of garlic bread with grill marks being cut with a knife.
Seven grilled big ribs with a green salsa on a board with grilled garlic toast and a Caprese salad.

It was pleasure to create this recipe in partnership with Canada Beef and Furlani Foods. Opinions in this post are my own.

A rack of beef ribs, garlic bread, onions, herbs, seasonings lemon, oil and green onions are laid out to make a beef rib with a salsa recipe.

Watch the process video here.

Seven grilled beef ribs with a green salsa on a board with grilled garlic toast and a Caprese salad.

Beef Ribs with Salsa Verde

The secret to these tender, mouth-watering beef ribs is to is to cook them low and slow in the oven first. Season them well, wrap them tight and toss them in the oven for 3.5 hours. Then finish them off with a char on a hot grill. It is really that simple!
Remove the ribs from the grill and rest them, meat side down, on a board sauce of bright, herbaceous Salsa Verde. The beef’s juices mix with the mint, parsley, charred green onions, & lemon juice, to create something magical. Once sliced, the ribs get drizzled with more of the flavourful salsa, the perfect balance to the rich, charred ribs. I highly recommend you mop up the salsa, juices, and bits of meat left on the bottom of your plate with a slice (or two) of garlic bread. Oh, so good!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Dinner, Main Course
Cuisine Italian-American
Servings 4 People

Ingredients
  

Dry Rub:

  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon Pepper
  • 1 teaspoon granulated onion dehydrated onion flakes

Salsa Verde:

  • 1 bunch charred green onions finely chopped
  • ½ cup fresh Italian parsley finely chopped
  • ½ cup fresh mint leaves finely chopped
  • ½ cup fresh lemon juice
  • 2 tablespoons capers if large, chopped
  • Zest of 1 lemon
  • 1 cup extra virgin olive oil
  • 1 long red chili seeds removed, diced
  • 2 garlic cloves minced
  • 1 ½ teaspoons coarse salt
  • ½ teaspoon freshly ground black pepper

Instructions
 

  • Mix the dry rub ingredients, then sprinkle over both sides of the ribs. If time allows cover and refrigerate overnight.
  • Preheat the oven to 250°F.
  • Place the ribs on a large foil-lined rimmed baking sheet, then fold foil over or over-wrap with another sheet of foil and seal the edges to make a foil pouch.
  • Roast in preheated oven for 3 to 3½ hours until meat is fork tender.
  • While the ribs cook, make the Salsa Verde.
  • Stir all the ingredients in a large bowl to blend. Set the Salsa Verde aside for at least 45 minutes before serving.
  • Carefully unwrap ribs and set on a large cutting board. Drain liquid from foil into a small saucepan. Return ribs to baking sheet; set aside.
  • ** If there is enough liquid from the pan to make a glaze/basting sauce: Boil liquid over medium-high heat, stirring occasionally, for 5 to 8 minutes until reduced to a glaze, about the consistency of maple syrup.
  • Remove from baking sheet and grill in a closed preheated barbecue over medium heat (350°F/180°C), for 5 to 10 minutes, turning occasionally while brushing generously all over with the glaze, until hot, browned, and glazed.
  • Spread about 1/3 cup of the Salsa Verde on a large cutting board and transfer the ribs from the grill to cutting board, placing the ribs meat side down directly on the Salsa Verde. Let rest 15 minutes before cutting into individual bones.
  • Arrange the individual ribs on the Salsa Verde and spoon a little more over each rib. Serve with the remaining Salsa Verde, grilled Furlani Garlic Bread and a fresh caprese salad. Enjoy!

Video

Keyword beef rib recipe, beef ribs, Beef ribs low and slow method, garlic bread, grilled beef ribs, Salsa Verde recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Beef Ribs with Salsa Verde recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Canada Beef recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Thai Red Curry Beef Kabobs

by

Four skewers with beef mango, peppers and onions on a board with a bowl of Thai curry sauce and a bowl of rice on a wooden board.

Thai Red Curry Ontario Beef Kabobs

When Ontario Beef invited us to participate in their Ontario Beef BBQ Battle – Crazy for Kabobs, our first stop was a quality local butcher who is always stocked with the best cuts of Ontario Beef! Nothing but the best to create this mouth-watering kabob recipe. BATTLE IS ON!

Tender Ontario Beef Sirloin meets Thai red curry! The beef is marinated for 24 hours in this super simple marinade. Then the flavour-packed cubes of beef are skewered between peppers, onions, and mango. (If you have not tried grilling mango yet, I highly recommend you do!)

Ingredients layed out (minus the mango) for Thai Red Curry Beef kabobs.

The grilled kabobs are slightly charred, leaving the beef with a lovely blushing pink in the centre, while the vegetables retain a tender bite to them. Served over jasmine rice, drizzled with warm red curry sauce, and finished with a squeeze of lime. #chefskiss

Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.

Four grilled beef skewers with alternating pieces of mango, peppers and onions.

Check out our video:

https://youtube.com/shorts/uY3cmTkFmyU?feature=share

Four grilled beef skewers with alternating pieces of mango, peppers and onions.

Thai Red Curry Beef Kabobs

When Ontario Beef invited us to participate in their Ontario Beef BBQ Battle – Crazy for Kabobs, our first stop was a quality local butcher who is always stocked with the best cuts of Ontario Beef! Nothing but the best to create this mouth-watering kabob recipe. BATTLE IS ON!
Tender Ontario Beef Sirloin meets Thai red curry! The beef is marinated for 24 hours in this super simple marinade. Then the flavour-packed cubes of beef are skewered between peppers, onions, and mango. (If you have not tried grilling mango yet, I highly recommend you do!)
The grilled kabobs are slightly charred, leaving the beef with a lovely blushing pink in the centre, while the vegetables retain a tender bite to them. Served over jasmine rice, drizzled with warm red curry sauce, and finished with a squeeze of lime. #chefskiss
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 15 mins
Inactive time 1 d
Total Time 1 d 40 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine Thai
Servings 4 People

Equipment

  • 4 x 12-inch metal skewers If using wood, be sure to soak them as per package instructions

Ingredients
  

Marinade

  • 32 to 34- ounce Ontario Beef Sirloin trimmed of all fat, cut into 1.5-inch cubes (20 cubes = 24 ounces)
  • 400 ml can light coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • Juice of one lime

Skewers

  • 1 large red pepper or two small – seeds and stem removed, cut into 1.5-inch pieces (12 pieces total)
  • 1 large green pepper or two small – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
  • 1 large yellow pepper or two small – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
  • ½ red onion – cut individual layers into 1.5-inch pieces 16 pieces total
  • 1 large mango – flesh cut off the pit skin removed, cut into 1.5-inch pieces (8 pieces total)
  • 3 tablespoon of olive oil for brushing the skewers as they cook.

Red Curry Sauce

  • 400 ml can light coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar

Serving suggestion

  • Jasmine rice with peas
  • Lime wedges

Instructions
 

  • Begin by cubing the beef into 1.5-inch cubes. Try to be as uniform as possible to ensure consistent cooking of the meat. (Note – when trimming for consistently sized cubes, I trim off little pieces and freeze them to add to a stir fry later.)
  • Mix the rest of the marinade ingredients together in a bowl, add the beef cubes, cover, and refrigerate for 24 hours.
  • Prepare the vegetables by cutting into uniform 1.5-inch pieces. The more uniform all the pieces, the more consistently everything will cook. (Note – I keep all the off cuts and use them in an omelette, stir-fry, salad, or soup.)
  • Remove the beef from the marinade and shake off any excess marinade. Separate the beef into 4 x 6-ounce portions. Divide the peppers, onions, and mango into 4 equal portions.
  • To assemble each skewer, add mango, beef cube, red pepper, beef, onions, beef, green pepper, beef, yellow pepper, beef. Set aside while you preheat the grill on medium-high heat.
  • While the grill is heating, make the sauce. In a sauce combine the coconut milk and curry paste and cook for 5 minutes over medium heat. Add the fish sauce and brown sugar. Simmer for 10-15 minutes, stirring occasionally, while you grill the kebobs.
  • Add the kabobs to the grill. Cook for about 2 minutes per side until lightly charred. After the second side is cooked, lightly brush each kabob with a little oil. This will cause the grill to flare a little and give a little extra char, while flavouring the vegetables. On the final turn brush again with a little oil.
  • 8 minutes of cooking (with the grill lid open) should have the meat at a temperature between medium rare and medium (a little pink – approximately 135°F). Size of the cubes and temperature of the grill will affect that. The beef is a tender cut, and the marinating has made it extra juicy, so cooking a little longer will still produce a tasty kabob, for those who prefer no pink.
  • Remove kebobs to a platter. Serve with rice, lime wedges and the warm red curry sauce. Enjoy!

Video

Keyword Beef Kabobs, Beef recipe, Beef skewers, Beef Thai red curry, Ontario Beef, Thai recipe, Thai Red Curry
Tried this recipe?Let us know how it was!

Hope you enjoy my Thai Red Curry Beef Kabobs recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Ontario Beef recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Grilled Chicken Skewers

by

A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.

Watch the process video here

A close up of four chicken skewers on pita.
A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Marinade for 2-12 hours 2 hrs
Total Time 2 hrs 35 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine North American
Servings 4 -6 Skewers

Ingredients
  

  • 24 oz chicken thighs boneless/skinless, cut into 20-24 cubes (makes 4-6 skewers)

Simple Chicken Marinade

  • 4 garlic cloves chopped
  • 1 rosemary sprig leaves removed, chopped
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white balsamic vinegar
  • ¼ cup olive oil

Instructions
 

  • Add all the ingredients except the olive oil to a mini food processor and blend to combine. With the food processor on, slowly add olive oil until combined.
  • Pour marinade over chicken pieces and toss until the thighs are well coated.
  • Cover, and refrigerate for 2-12 hours.
  • Skewer with your favourite veggies and grill over medium heat until chicken is lightly charred and cooked through. 10-15 minutes, turning four times. Cook time varies with size of chicken pieces.

Video

Keyword grilled chicken recipe, grilled chicken skewers, healthy recipe, simple chicken marinade, simple marinade
Tried this recipe?Let us know how it was!

Hope you enjoy this Grilled Chicken Skewers recipe!

We would love to here from you, please leave us your feedback or questions in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Skewers were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are my own.

Charred Green Onion-Jalapeno-Lemon Lamb Chops

by

A platter of lamb chops with a green sauce and charred lemons and onions.

Charred Green Onion-Jalapeno-Lemon Lamb Chops.

A frenched rack of lamb, well seasoned or marinated, then seared over a hot grill until barely medium-rare, is one of my favourite treats. The charred bits of fat, the melt-in-your-mouth morsels of meat, combined beautifully on a bone, is my perfect lollipop!

Now, when I cook a full rack, it is perfectly cooked for me, but to be honest, often a little under done for Elaine and some of our guests. So, I leave the grill on and quickly sear the individual chops to ensure everyone gets their own version of the perfect lollipop.

Another preparation I enjoy is to marinate the individual chops and sear them hot and fast. With this approach it is all about the char and the marinade.

That is why I love this charred green onion-jalapeno-lemon marinade. It reinforces the charred flavour during the cooking process and doubles beautifully as a dipping sauce, adding a pop of freshness.

Two racks of lamb cut into individual chops.
A tray of lamb chops marinating in sauce.
A platter of lamb chops with a green sauce with someone holding a sauced chop.

Watch the video here

Side Suggestions for the Lamb Chops

Grilled carrots and asparagus, spicy fingerlings, charred lemons and finishing salt.

A close up of grilled lamb chops.
Charred Green Onion-Jalapeno-Lemon Lamb Chops - with roasted veggies
A platter of lamb chops with a green sauce and charred lemons and onions.

Charred Green Onion-Jalapeno-Lemon Lamb Chops

A frenched rack of lamb, well seasoned or marinated, then seared over a hot grill until barely medium-rare, is one of my favourite treats. The charred bits of fat, the melt-in-your-mouth morsels of meat, combined beautifully on a bone, is my perfect lollipop! Now, when I cook a full rack, it is perfectly cooked for me, but to be honest, often a little under done for Elaine and some of our guests. So, I leave the grill on and quickly sear the individual chops to ensure everyone gets their own version of the perfect lollipop. Another preparation I enjoy is to marinate the individual chops and sear them hot and fast. With this approach it is all about the char and the marinade. That is why I love this charred green onion-jalapeno-lemon marinade. It reinforces the charred flavour during the cooking process and doubles beautifully as a dipping sauce, adding a pop of freshness.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 6 mins
Marinating & Resting Time 2 hrs
Total Time 2 hrs 21 mins
Course Appetizer, Dinner, Entree, Main Course
Cuisine North American
Servings 4 People

Ingredients
  

  • 2 racks of lamb cut into 16 individual chops
  • 7 green onions
  • 1 jalapeño
  • 1 lemon halved
  • 3 tablespoons chopped cilantro
  • 3 tablespoons champagne vinegar
  • 2 teaspoons honey
  • ⅓ cup extra virgin olive oil
  • Salt
  • Freshly ground pepper

For Serving

  • 2 lemons halved and grilled for 2-3 minutes while the lamb cooks
  • Cilantro
  • Finishing salt optional

Instructions
 

  • Preheat grill on high.
  • Place jalapeño on the grill and cooked until all sides are well charred (4 to 5 minutes). Place onions, and lemons (flesh side down) onto grill and cook until lightly charred (2 to 3 minutes).
  • When the jalapeño has cooled enough to manage, scrape off the charred skin, coarsely chop and place into a food processor or blender. Coarsely chop the whites and light green portion of the green onions and add to the food processor (discard the dark green pieces). Squeeze the juice from the lemon into the food processor (catching the seeds in a strainer or your hand, then discard he seeds and lemon pieces).
  • Puree the jalapeño, green onions, and lemon juice for 2 minutes until mostly smooth. Add the cilantro, vinegar, honey, and olive oil, then blend for a minute or two to combine. Taste and season with salt and pepper.
  • Reserve half of the marinade for serving.
  • Pour the other half of the marinade over the lamb, toss to coat well. Cover and marinate for 1 to 2 hours in the refrigerator.
  • Remove the lamb from the fridge 15 minutes before you are ready to cook. Preheat the grill on medium high. Grill chops for 2 to 3 minutes per side or until nicely charred and cooked to medium-rare.
  • Remove to serving platter and serve with reserve marinade.

Notes

Watch the video here. 
Keyword Easter dinner, Greek Easter, grilled lamb chop recipe, grilled lamb chops, Lamb chop marinade, lamb chops, sauce for lamb chops
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe. We would love to hear from you!

Please leave us your feedback in the comment box below.

You may also like –

Have a delicious day! James (aka Zimmy) & Elaine

Charred Green Onion-Jalapeno-Lemon Lamb Chops were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are always my own.

Marsala Mushroom Sauce

by

A bowl of Marsala mushroom sauce surrounded by individual ground beef wellingtons.

This creamy, rich, earthy, and strongly umami flavoured Marsala Mushroom Sauce is a perfect compliment to my Individual Ground Beef Wellingtons recipe.

This Marsala wine sauce is made with beef stock, cremini mushrooms and will elevate any casual meal into an elegant entrée!

An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.
Individual Ground Beef Wellingtons
A bowl of Marsala mushroom sauce surrounded by individual ground beef wellingtons.

Marsala Mushroom Sauce

This creamy, rich, earthy, and strongly umami flavoured Marsala Mushroom Sauce is a perfect compliment to my Individual Ground Beef Wellingtons recipe.
This Marsala wine sauce is made with beef stock, cremini mushrooms and will elevate any casual meal into an elegant entrée!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Sauce
Cuisine Italian-American
Servings 8 portions

Ingredients
  

  • 227 grams 8 ounces cremini mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 cup Marsala wine
  • 1 ½ cups beef stock
  • 3 small sprigs of thyme

Instructions
 

  • Melt the butter in a large sauté pan over medium high heat. Add the mushrooms and thyme then sauté for 3-4 minutes. Sprinkle the flour over the pan and stir until it is mixed well into the mushroom and butter.
  • Add the Marsala and cook for 1 minute stirring frequently. Add the beef stock and bring to the boil.
  • Reduce heat and simmer for around 5-8 minutes until sauce has thickened, stirring regularly.
  • Serve alongside the Individual Ground Beef Wellingtons.
Keyword beef stock, Marsala sauce, Marsala Wine, mushroom recipes, Mushroom sauce, mushrooms, umami flavours
Tried this recipe?Let us know how it was!

Hope you enjoy my Marsala Mushroom Sauce recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Pork Chops in a Marsala Mushroom Sauce

by

A skillet with three bone-in pork chops nestled in a luscious mushroom sauce.

Pork Chops in a Marsala Mushroom Sauce.

This easy and delicious meal is perfect for date night, an elegant dinner party or even a weeknight meal.

Local bone-in chops are seasoned with salt and pepper, then seared. Removed the chops and added butter to the pan. Tossed in cremini mushrooms, fresh thyme leaves, and cooked the mushrooms for 4-5 minutes. Sprinkled on a tablespoon of flour and cooked for a minute or two. Added about a cup of Marsala, then cooked it down for a minute. Added a cup & a half of stock, brought it to a boil then simmered it for 6-7 minutes. Returned the chops to the sauce and put the skillet in the oven for 15 minutes, flipping the chops once. Removed the chops to a plate and reduced down the sauce until it reached the desired consistency.

A close up of a pork chop nestled in a creamy mushroom sauce in a pan.

Serve the chops bathed in the delicious sauce, with mashed potatoes or rice, your favourite veggies and nice bottle of wine. We choose a Californian Chardonnay, but this dish also pairs nicely with a Pinot Noir or an Argentinian Malbec.

A close up of a pork chop in a pan filled with a creamy mushroom sauce.
A skillet with three bone-in pork chops nestled in a luscious mushroom sauce.

Pork Chops in a Marsala Mushroom Sauce

This easy and delicious meal is perfect for date night, an elegant dinner party or even a weeknight meal.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dinner, Main Course
Cuisine Italian
Servings 3 People

Ingredients
  

  • 3 bone-in pork chops
  • 2 tablespoons Olive oil
  • Salt and pepper
  • 227 grams 8 ounces cremini mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 cup Marsala wine
  • 1 ½ cups vegetable or mushroom stock
  • 3 sprigs thyme leaves only

Instructions
 

  • Preheat the oven to 375F

Sear Chops

  • Heat oil in a large 12.5” ovenproof sauté pan over medium high heat.
  • Season chops with salt and pepper, then sear in the pan for 2-3 minutes per sides. Remove the chops and set aside.
  • Melt the butter in the pan. Add the mushrooms and thyme, then sauté for 4-5 minutes.

Marsala Sauce

  • Sprinkle the flour over the pan and stir until it is mixed well into the mushroom and butter.
  • Add the Marsala wine and cook for 1 minute stirring frequently.
  • Add the of stock, bringing it to a boil then simmer for 6-7 minutes.
  • Return the chops to the sauce and put the skillet in the oven for 15 minutes, flipping the chops once.
  • Remove the chops to a plate and reduce down the sauce (on the stovetop) until it reaches the desired consistency.
  • Serve the chops bathed in the delicious sauce.

Video

Keyword affortable meal, Date night meal, easy pork chop recipe, elegant dining, Marsala sauce, Marsala Wine, Mushroom sauce, one skillet recipe, pork chops
Tried this recipe?Let us know how it was!

Hope you enjoy my Pork Chops in a Marsala Mushroom Sauce recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked on/in the Hestan Dual Fuel Range using a Hestan Culinary NanoBond 12.5” Skillet

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

Eggs Benedict on Potato Pancakes

by

A top down image of two place settings of Eggs Benedict on Potato Pancakes

Eggs Benedict on Potato Pancakes.

You might not be able to beat a classic Eggs Benedict, but it sure is fun trying!

I’ve used waffles, bagels, and biscuits as the base for this tasty brunch treat, so why not leftover mashed potatoes! The mash is transformed from creamy spoonfuls of comfort, into crispy, golden, delicious little cakes. A perfect texture to anchor the rich toppings of smoked bacon, runny poached eggs and silky hollandaise.

Eggs Benedict on Potato Pancakes - frying in pan
Eggs Benedict on Potato Pancakes - frying and looking very crispy

I can still hear the crunch of cutting into the crispy pancake and recall the joy of savouring every last bite.

A top down image of two place settings of Eggs Benedict on Potato Pancakes

Eggs Benedict on Potato Pancakes

You might not be able to beat a classic Eggs Benedict, but it sure is fun trying!
I’ve used waffles, bagels, and biscuits as the base for this tasty brunch treat, so why not leftover mashed potatoes! The mash is transformed from creamy spoonfuls of comfort, into crispy, golden, delicious little cakes. A perfect texture to anchor the rich toppings of smoked bacon, runny poached eggs and silky hollandaise.
I can still hear the crunch of cutting into the crispy pancake and recall the joy of savouring every last bite.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Brunch, Lunch
Cuisine American, French
Servings 2 people

Ingredients
  

Mashed Potato Pancakes

  • 1 cup leftover mashed potatoes
  • 1 egg
  • 2 tablespoons flour
  • ¼ cup grated cheddar cheese
  • 3 tablespoons vegetable oil or oil of your choice

Hollandaise Sauce

  • 4 egg yolks at room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup unsalted butter melted
  • Pinch of cayenne
  • Pinch of salt

Eggs Benedict

  • 4 slices of double smoked bacon or Canadian bacon, cooked to your liking
  • 4 leftover mashed potato pancakes instructions below (or toasted English muffins)
  • 1 tablespoon white vinegar
  • 4 eggs
  • Salt and pepper to taste
  • Hollandaise Sauce instructions below
  • Fresh chopped chives for garnish

Instructions
 

Mashed Potato Pancakes

  • Mix all of the ingredients (except the oil) together until well combined.
  • Heat the oil in a 12.5-inch non-stick skillet over medium heat.
  • Divide the potato mixture into four even portions, flatten into patties (about 1/2-inch thick) and gently add into the hot oil.
  • Cook the patties until bottom is crispy, golden brown and the sides are set, about 3-5 minutes. Carefully slide a large spatula under the entire pancake and flip.
  • Cook for another 3 or 4 minutes until both sides are crispy, golden brown.
  • Remove the pancakes to a paper towel lined plate, sprinkle with salt and keep warm until ready to serve.

Hollandaise Sauce

  • Fill a 2Qt-3Qt saucepan with 1.5 cups of water. Heat over low heat barely simmering.
  • In a stainless steel bowl, whisk together the egg yolks and lemon juice until the mixture has thickened and almost doubled in size.
  • Place the bowl over the saucepan and whisk rapidly. Don’t not to let the egg yolks get too hot or they will scramble (remove from heat briefly if need be).
  • While whisking, slowly drizzle in the melted butter. Continue to whisk until the sauce is thickened.
  • Remove from heat, then whisk in the cayenne and salt.
  • Cover the saucepan and keep in a warm spot until you are ready to spoon over the eggs. If the sauce thickens or gets gummy, whisk in a few drops of warm water until you get the desired consistency.

Eggs Benedict

  • Fill a 3.5Qt sauté slightly more than half full with water. Add the vinegar to the water. Bring to a low boil (lightly bubbling, not rapidly boiling).
  • Gently break each egg into a small ramekin or bowl (making sure not to break the yolks). Then pour each egg into the water.
  • Reduce the heat to a gentle simmer and cook for 3 1/2 minutes until the egg white is set and yolk remains soft.
  • Using a slotted spoon, remove the eggs to a paper towel lined plate.
  • Assemble the Eggs Benedict: On two plates, place two potato pancakes each. Lay a slice of bacon on top of each pancake, followed by a poached egg. Spoon hollandaise sauce over the eggs. Garnish with the chopped chives.
Keyword egg recipes, Hollandaise sauce, poached eggs
Tried this recipe?Let us know how it was!

Hope you enjoy this Eggs Benedict on Potato Pancakes recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

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

Sweet & Sour Pork, with Pineapple Stir-Fry

by

A top down image of a wok with a brightly coloured stir fry beside a cutting board with four beautifully charred pork chops.

Sweet & Sour Pork, with Pineapple Stir-Fry

A ripe pineapple, sitting quietly, minding its own business, just hanging out on our counter, was the inspiration for this meal. As pork and pineapple are a delicious combination, I now had the direction and was ready to get going on bringing this tasty meal to the table. The sweet and sour sauce were thrown together with ingredients found in the cupboard or fridge. Things like the rice wine and mirin that were so important for some other recipe but have sat there unused ever since.

So, all I needed to pick up were the pork chops, noodles, and a couple of vegetables to round out what was on hand. The butcher sliced thick chops, which would take a nice char on the exterior, but stay moist juicy and slightly pink internally.

We ate the chops with a side of stir-fry. The leftover chops were sliced up and added to the leftover stir-fry for a lovely meal for a lucky family.

If you do not have the exact ingredients, don’t sweat it! Find something similar and try it. Taste as you go and adjust as needed. Before you know it, you will have made an incredibly delicious meal!

A tray of chopped vegetables sit on the side table on the grill.
Four pork chops on a flaming hot grill
For beautifully cooked pork chops garnished with sesame seeds.
A top down image of a pineapple stir fry.
A top down image of a wok with a brightly coloured stir fry beside a cutting board with four beautifully charred pork chops.

Sweet & Sour Pork, with Pineapple Stir-Fry

A ripe pineapple, sitting quietly, minding its own business, just hanging out on our counter, was the inspiration for this meal. As pork and pineapple are a delicious combination, I now had the direction and was ready to get going on bringing this tasty meal to the table. The sweet and sour sauce would get thrown together with ingredients found in the cupboard or fridge. Things like the rice wine and mirin that were so important for some other recipe but have sat there unused ever since.
So, all I needed to pick up were the pork chops, noodles, and a couple of vegetables to round out what was on hand. The butcher sliced thick chops, which would take a nice char on the exterior, but stay moist juicy and slightly pink internally.
We ate the chops with a side of stir-fry and the leftover chops were sliced up and added to the leftover stir-fry for a lovely meal for a lucky family.
If you do not have the exact ingredients, don’t sweat it! Find something similar and try it. Taste as you go and adjust as needed. Before you know it, you will have made an incredibly delicious meal!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Asian Fusion
Servings 4 – 6 people

Ingredients
  

  • 4 thick cut pork chops bone-in
  • Salt & freshly ground pepper
  • 2 tablespoons canola or vegetable oil
  • 1 small pineapple very ripe, skin and core remove and cut into bite size pieces
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 1 green pepper thinly sliced
  • 6 oz button mushrooms whole
  • 1 small red onion thinly sliced
  • 6 oz stringless snap peas
  • 1 package precooked Asian noodles 454 g/16 oz, rinsed

Sweet and Sour Sauce:

  • ¼ cup ketchup
  • ¼ cup sriracha
  • ¼ cup vinegar
  • ¼ cup mirin
  • ½ cup water
  • 1 tablespoon soy sauce
  • ¼ cup sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons marmalade any flavour
  • 2 teaspoons minced ginger
  • 3 garlic cloves minced
  • ¼ cup pineapple juice
  • 2 tablespoons cornstarch mixed with 1 ½ tablespoons water

For garnish:

  • Strips of green onion
  • Toasted sesame seeds

Instructions
 

  • Season pork liberally with salt & freshly ground pepper. Set aside a room temperature.
  • Preheat grill on medium-high.

Make the sweet and sour sauce:

  • In a medium saucepan, combine all ingredients except the cornstarch mixture, stir to combine and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. 15-20 minutes.
  • Preheat wok over medium-high heat, then add the oil and heat for 1 minute. Add the onions and peppers, cook for 2-3 minutes, stirring frequently. Add the mushrooms and pineapple and cook for 2-3 minutes, stirring frequently. Move the wok to low heat.
  • Place the pork chops on the very hot grill and sear for 6-8 minutes. Turn 90° at 1.5-2 minutes, flip at 3-4 minutes, turn 90° at 4.5-6 minutes. Lower the heat to medium low and add a spoonful of sweet & sour sauce to the pork and brush to cover, flip and do the same on the other side. Finish cooking pork over medium low heat until an internal temperature of 140°F is reached (about 12-14 minutes total cooking time). Rest for 5 minutes before serving.
  • While the porkchops finish cooking, toss the vegetables, then add the snap peas and noodles, stir to combine. Add the sweet & sour sauce and mix well. Cook over low heat until the porkchops have rested and the noodles are heated through, 8-10 minutes, stirring occasionally.
  • Serve 4 individuals with healthy appetites, a pork chop, and a portion of stir-fried noodles.
  • Or to feed a group of 6, cut the pork off the bone, thinly slice, and toss together with the noodles & vegetables.
  • Garnish the stir-fry & pork with strips of green onion and toasted sesame seeds.

Video

Keyword pineapple, pork chops, stir fry, Sweet and Sour
Tried this recipe?Let us know how it was!

Hope you enjoy my Sweet & Sour Pork, with Pineapple Stir-Fry recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This stir fry was made and served in my Hestan NanoBond 14″ Wok and I used my Hestan NanoBond Butter Warmer to make the sweet and sour sauce. Everything was cooked on my 36″ Hestan freestanding Grill in Pacific Blue.

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

Green Goddess Dressing

by

A bowl of green goddess dressing beside on a salad platter.

This herb-filled salad Green Goddess Dressing is so delicious you’ll want to put it on everything! This dressing is amazing on salad, but we also use it with crudité as a dip, we’ve used it as a topping on hotdogs and it’s so good with grilled meats! I used Greek yogurt for a lighter and healthier version, so dip away!

We picked up all of these goodies at a local farmers market to make this Green Goddess mixed salad with pretzels.

A salad platter filled with soft boiled eggs, prosciutto, greens and pretzels with a bowl of dressing.
A bowl of green goddess dressing beside on a salad platter.

Green Goddess Dressing

This herb-filled salad dressing is so delicious you’ll want to put it on everything! Of course, this dressing is amazing on salad, but we also use it with crudité as a dip, we’ve used it as a topping on hotdogs and it’s so good with grilled meats! I used Greek yogurt for a lighter and healthier version, so dip away!
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Dressing
Cuisine North American
Servings 2 -3 cups

Ingredients
  

  • 1 cup Greek yogurt not non-fat
  • ½ ripe avocado
  • 1 ½ cups mixed fresh herbs – parsley dill, tarragon and/or cilantro
  • 2 tablespoon chopped chives
  • Zest of one lemon
  • 2 tablespoons lemon juice
  • 1 anchovy packed in oil
  • 2 tablespoon extra-virgin olive oil
  • 1 clove garlic minced
  • ¼ teaspoon sea salt
  • Freshly ground black pepper

Instructions
 

  • Blend everything in a food processor until smooth & creamy.
Keyword Dressing, easy dressing, green goddess, healthier option, herbs
Tried this recipe?Let us know how it was!

In addition to my this recipe, you can find more of my favourite salads recipes here. 

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine