Zimmy's Nook

@zimmysnook

grilling recipes

Wine Can Cornish Hens

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Four wine can Cornish hens are placed on a skillet on a grill. Two wine glasses (one white, one red) are in the background.

Wine Can Cornish Hens.

Marinated with Calabrese peppers, cilantro, parsley, garlic, Dijon, lemon zest and juice, salt and pepper and olive oil.

I cooked two hens on Pinot Grigio cans and 2 two on Shiraz cans to see if there was a difference in flavour… both Elaine and I agreed there was! We enjoyed the Pinot Grigio more with this marinade.

Ingredients
  • 3 Calabrese peppers in oil
  • 2 tablespoons of the flavoured oil
  • 3 garlic cloves, minced
  • 1/2 cup parsley leaves
  • 1/2 cilantro leaves and tender stems
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon Dijon mustard
  • Zest of one lemon
  • Juice of one lemon
  • 1/2 cup of olive oil
  • 4 cans (each 250 mL) white wine (Pinot Grigio)
  • 4 Cornish hens, 1 1/2 lbs (680 g) each (remove neck from cavity)
Preparation

In a mini food processor, blend together the peppers, oil, garlic, parsley, cilantro, salt, pepper, Dijon, lemon zest & juice. Then in a slow stream while the food processor is running, add the olive oil. Coat Cornish hens well with the marinade, cover and refrigerate for 2-4 hours.

Pour out half of each can of wine, into a glass for sipping while you cook.

Preheat grill to med-high heat with lid closed.

Carefully work 1 can into the cavity of each hen as far as it will go. Place all the hens in a solid-bottomed high heat resistant pan, such as a cast-iron pan. Reserve excess marinade.

Place the pan on one side of the grill and close the lid. Turn down the heat on the side with hens to low and cook with the indirect high heat of the other side of the grill for 15 minutes. The grill temperature should be between 400°F – 425°F

Rotate the pan to cook hens evenly. Baste with reserved marinade.

Close lid and cook until hens are browned, and internal temperature reaches 160°F. (45-60 minutes total).

Cover the hens with foil and let rest for 8-10 minutes (temperature will come to 165°F) before carefully sliding hens off cans.

Chefs note: Keep the grill lid closed! Yes, the birds are cute and you’ll want to take lots of pictures, but the skin will never crisp up with the lid open!

  • Prep time: 10 minutes
  • Inactivate time: 2 hours
  • Cook time: 1 hour
  • Total time: 3 hours, 10 minutes
  • Serves 4
A close up of wine can cornish hens are placed on a skillet on a grill. The skin is crispy, golden brown.

Cooked in my Hestan Culinary 12.5″ NanoBond Skillet on my Hestan gas grill.

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

Hope you enjoy my Wine Can Cornish Hens 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

Grilled Ontario Beef Summer Salad with Mustard Vinaigrette

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A bright and colourful grilled beef salad. Ribbons of medium rare beef are place in the middle of the tray and is surrounded by stack/piles of fresh vegetables, salad dressing and blue cheese.

Grilled Ontario Beef Summer Salad with Mustard Vinaigrette

Sunny summer afternoons/evenings enjoyed outdoors around the grill are a favourite with our family. A drink in hand, great conversation and a few laughs while we enjoy fresh local ingredients for dinner. This super fresh salad is a favourite for Elaine and me because we can prepare everything in advance, allowing us the opportunity to sit and relax too! The Ontario Beef striploins can be cooked ahead and served at room temperature or cooked just before mealtime and served warm. As the salad is so fresh, I remove the fat from the steaks to keep the beef lean and light as well!

Ingredients
Steaks
  • 2 Ontario Beef Striploin Steaks, fat cap removed, 4 cm thick (1 1/2”). Steaks should weigh approximately 454g (16 oz) with fat and 340g (12 oz)with fat removed.
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
Steak Board Sauce
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoons finely chopped fresh thyme
  • 2 small garlic cloves, minced
  • Kosher salt to taste
  • Freshly ground black pepper to taste
Vinaigrette
  • 1 large garlic clove, minced
  • 1 small shallot, minced
  • 1 large egg yolk
  • 2 tablespoons Dijon mustard
  • Zest of 1/2 lemon
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white balsamic vinegar
  • 1/2 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper
Salad
  • 1 head of Boston lettuce (living lettuce preferred), leaves separated and cleaned
  • 2 small red endive, leaves separated and cleaned
  • 1/2 a large red onion, thinly sliced and marinated*
  • 340 g (12 oz) multicoloured cherry/grape tomatoes, halved or quartered
  • 6 radishes, thinly sliced
  • 170 g (6 oz) sugar snap peas, trimmed and halved if large
  • 2-3 small celery stalks, sliced on a diagonal
  • 9-10 mini cucumbers, halved (or 2 Persian cucumbers, thinly sliced)
  • 12 thin asparagus spears, cut into 3-inch pieces, blanched in boiling water for 3 minutes, then transferred to an ice bath to cool
  • 1 cup frozen corn kernels (peaches & cream preferred), blanched in boiling water for 3 minutes, then transferred to an ice bath to cool
  • 115 g (4 oz) Gorgonzola (or other creamy blue cheese)
  • Maldon salt
  • Freshly ground pepper
Preparation
Season the steaks

Mix steak spices together in a small dish. Remove steaks from fridge, season with spice blend on both sides let sit at room temperature for 20 minutes.

Prepare board sauce

Place all ingredients on a board and using a knife, chop to blend and combine. Spread board sauce evenly across the board and set aside until steaks are done.

Make the vinaigrette

In a food processor, combine the first 7 ingredients with 1 tablespoon of water. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another tablespoon of water. Season with salt and pepper.

Preheat the grill

Heat grill on high

Prepare the vegetables

Clean and cut vegetables

Prepare the steaks

Place steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.

Flip steaks and continue to grill 4 to 5 minutes for medium-rare (internal temp. of 135 °F), 6 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).

Place steaks directly on board sauce and let rest 5 minutes before slicing.

Slice meat thinly across the grain, turning each slice in the board dressing to coat, then serve.

Medium rare slices of Ontario beef on a wood (bark still on the edges) board. The beef is resting in a board sauce and will be added to this grilled beef salad.
Assemble the salad

On a large platter, lay out the lettuce, then add piles of the other ingredients. Season with salt and pepper. Serve with a bowl or jar of the vinaigrette.

Total: 40 mins
Serves: 4-6

Want to learn more about the different cuts of beef that could also be used in fresh summer meals, check out the Ontario Beef website: https://www.ontbeef.ca/buying-beef/cuts-of-beef/

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

A bright and colourful grilled beef salad. Ribbons of medium rare beef are place in the middle of the tray and is surrounded by stack/piles of fresh vegetables, salad dressing and blue cheese. My arm is reaching in and I'm wearing a grey top with the Ontario Beef logo on the arm.

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

In addition to this Grilled Ontario Beef Summer Salad with Mustard Vinaigrette recipe, you can find more of my favourite Ontario Beef recipes here.

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

Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies

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A top down image of a round platter of grilled lamb lollipops served over mixed vegetable rice and pomegranate arils.

Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies.

This meal is perfect for outdoor get-togethers. All the prep is done ahead of time, so you are not hidden away in the kitchen. Then you spend 15 minutes at the grill while still interacting with your guests.

Start with cooking the onions for the rice, then after you add the other vegetables, throw on the lamb. While the lamb rests, finish up the rice and enjoy!

Ingredients
  • 12-16 lamb chops (from the rack) frenched and trimmed of all but thin layer of fat
  • 1 1/4-1 1/2 cups Chimichurri (recipe here) – divided
  • Flavoured rice (recipe here)
  • 2 lemons cut into halves
  • Maldon salt (or kosher salt)
  • Chopped cilantro or parsley for garnish
Preparation

Place chops in a resealable bag and pour about half of the chimichurri into the bag. Squeeze out the air and seal the bag then massage & move the chops until evenly coated. Place in the fridge for at least 2 hours, but ideally overnight. 

Reserve the other half of chimichurri in a well sealed jar to served with finished meal.

Remove the lamb from the fridge 20 minutes prior to cooking.

Preheat your grill on high heat for direct heat grilling.

With the grill lid open, sear the chops on both sides, about a total of 3 1/2 to 4 1/2 minutes for medium-rare. Transfer to a platter, tent with foil and let rest for 3 or 4 minutes. 

Place the lemons, cut side down, on the grill for about 1 minute, turn 90°, and grill for about a minute more. Remove lemons to platter with lamb.

Place the grilled chimichurri lamb chops on the rice and garnish with chopped cilantro (or parsley) and pomegranate arils. Serve with grilled lemon halves, Maldon salt and reserved chimichurri.

Note: the sear zone on my grill gets extremely hot, so after preheating the grates, I turn this grill down to medium. Most grills I would leave on high. The goal is to get some nice crispy charred bits on the lamb, so some of the chops may get removed at 3 1/2 minutes, while others get left for 4 1/2 minutes.

An open grill with lamp chops, lemons and vegetable being cooked.

Chimichurri

Ingredients
  • 1 jalapeño, finely chopped (seeds optional)
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • ½ cup red wine vinegar
  • 1 tsp kosher salt
  • ½ cup finely chopped cilantro
  • ¼ cup finely chopped flat-leaf parsley
  • ¾ cup extra-virgin olive oil
Preparation

Combine jalapeño, shallot, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes.
Then stir in cilantro, parsley, and olive oil.

Griddled (Spanish’ish) Rice and Veggies

Ingredients
  • 2 cups (Spanish’ish) Rice, precooked and cooled in the fridge for at least 1 hour (Either packaged Spanish flavoured rice, or recipe here)
  • 2 tablespoons olive oil
  • 1 medium size red onion, diced
  • 1 red bell pepper, diced
  • 1 orange (or yellow) bell pepper, diced
  • 1 jalapeño, thinly sliced
  • 1/2 medium size cauliflower, cut into small florets
  • 1 bunch of broccolini (or 1/2 a broccoli), cut into small florets
  • 2 tablespoons butter
  • Salt & pepper
Preparation

Preheat the griddle over medium heat. Add the olive oil, turn the heat down to low, add the onions, season with a sprinkle of salt and cook slowly for 4-5 minutes, stirring occasionally. Raise the heat to medium-high, add the rest of the vegetables, season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until vegetables are beginning to warm through. Increase heat to high, add in the butter, and stir until melted. Immediately add the rice and stir until combined. Cook for 4-5 minutes to fry the rice, stirring occasionally. Let the rice rest for a bit between stirs so that it can crisp up a little on the bottom. Once rice is heated through, pile on platter and serve).

Note: Use cold rice. Make it the night before or after cooking up a fresh batch of rice, spread it out on a baking sheet or another large flat pan, then pop it in the fridge for at least 1 hour.

Flavourful (Spanish’ish) Rice

This flavorful rice recipe goes with almost any dinner! Or use it as a topping for tacos or burritos or in a taco bowl!

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 cups white rice
  • 2 teaspoons Spanish paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 2 cups chicken broth – no salt or reduced sodium (see Note below)
  • 2 cups tomato passata (see Note below)
Preparation

In a medium saucepan set over medium heat, melt together olive oil and butter.

Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted. Add the spices and stir to coat rice.

Stir in chicken broth and tomato passata. Increase heat to high and bring to a boil, stirring occasionally (scrape the bottom to ensure rice is not sticking). Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for time indicated on your specific rice (10-20 minutes) If rice is not quite tender or liquid is not absorbed after suggested cooking time, replace lid, and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes.

Fluff rice with a fork and serve.

Note: The amounts of liquid and the cooking time for this recipe should be considered guidelines. Follow the directions on your bag of rice to determine how much liquid to a use (per 1 cup of rice) and how long to cook when you make your Flavoured Rice.

The combined total of broth & passata should equal the amount indicated on the package.)

A close up image of a round platter of grilled lamb lollipops served over mixed vegetable rice and pomegranate arils.

Hope you enjoy my Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies 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 meal was grilled on my Hestan Outdoor 36″ Grill on Tower Cart in Pacific Fog.

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

Bahn Mi Inspired Ontario Pork Burgers

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Close up image of a Bahn Mi inspired pork burger with fresh veggies and dripping sauce.

Bahn Mi Inspired Pork Burgers.

Ground Ontario Pork Patties are so versatile & delicious and work perfectly with any toppings. Lettuce, tomato, onions, pickles, mustard, ketchup, cheese, just to name a few.

Here I have paired these tasty patties with the fresh ingredients/toppings of a Bahn Mi sandwich. The patties are brushed with a Lemongrass Pepper Sauce, adding a kick of Asian inspired flavours and everything is served with the freshest buns from a local bakery.

So, try this flavour bomb Bahn Mi Pork Burgers, then make another batch of patties and explore new topping combinations, in addition to pairing with your old favourites.

Ontario Pork Patty Ingredients
  • 2 lbs extra lean ground Ontario Pork
  • 3 tablespoons sweet onions, finely chopped
  • 3 cloves roasted garlic
  • 1 charred jalapeño (seeds optional)
  • 1/4 cup chopped fresh basil
  • 2 teaspoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoons sriracha sauce
  • 1 tablespoons Dijon mustard
  • 2 eggs
  • 1/2 cup panko breadcrumbs
  • 1/4 cup olive oil (for brushing patties before grilling)
  • 6 tablespoons Lemongrass Pepper Sauce
  • Make 6 x 7 oz patties
A top down view of ingredients for a Bahn Mi inspired pork burger which include nined small bowls of dry and wet ingredients and fresh ground pork.
Preparation

Place the onion, garlic, jalapeño into a mini food processor, then blitz to chop. Add the basil, soy sauce, salt, pepper, sriracha, Dijon, and eggs then blitz to combine. (Alternatively: mince onion, garlic, and jalapeño finely and mix ingredients in a large bowl.)

Add mixture to a large bowl, then add panko and stir to combine.

Add Ontario Pork to the bowl and mix until all ingredients are combined.

Shape into 6 x 7 oz patties (about ¾” thick x 4 ½” diameter). Using your thumb, press the middle of each patty a few times to create an indent that will keep the burgers from puffing up when cooked.

Six pork patties with indents in the middle to keep the burgers from puffing up when cooked. Basil leaves in between the patties.

Preheat grill to medium-high heat (400°F – 450°F).

Brush each patty with olive oil and place oil side down on the hot grill, the brush the top while on the grill. Close lid and grill, turning once and flipping about 4-5 minutes into the cook. 2 minutes after flipping, brush each burger with a tablespoon of the lemongrass pepper sauce. Continue to cook until internal temperature reaches 160°F.  Total cook time 8 – 10 minutes. Let patties rest 5 minutes, tented in foil, before topping and serving.

Three burger patties on the grill with lemongrass pepper sauce.

(Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze and cook later from frozen)

Bahn Mi Toppings
  • Pickled daikon radish & carrots *
  • Mini cucumber slices
  • Thinly sliced jalapeños
  • Fresh cilantro
  • Sriracha Mayo (store bought or mixed equal parts)
  • Lemon Pepper Sauce (optional)
  • Serve on fresh buns that are crispy on the exterior and soft & airy on the interior
  • Serve with lime wedges for squeezing over the finished burgers
Lemongrass Pepper Sauce
  • 1/3 cup vegetable oil
  • 2 tablespoons lemon grass paste
  • 1 small Vidalia onion, diced
  • 4 garlic cloves, minced
  • 3 jalapeños (seeds removed), diced
  • 2 tablespoons fish sauce
  • 2 tablespoons sriracha
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 tablespoon of lime juice

Heat oil over medium heat, add the lemon grass, onion, and garlic, turn down the heat to low and slowly soften these aromatics, do not let them burn. Cook for 4-5 minutes.

Add the jalapeños into the oil and cook for 2-3 minutes. Add the fish sauce, sriracha, salt, sugar, and lime juice, stir and cook for 2 more minutes.

Carefully pour the sauce into a mini food processor, then cover with a tea towel and blend until smooth.

Pour sauce into a jar and pour a thin layer of oil on top. Refrigerate until ready to use.

Pickled Daikon & Carrots
  • 8 oz daikon radish, julienned
  • 8 oz carrots, julienned
  • 1 cup water
  • 1 cup white sugar
  • 1 cup rice vinegar
  • ½ teaspoon salt

Combine the water, sugar, vinegar & salt in a saucepan and boil on medium heat until the sugar dissolves stirring occasionally (3 to 4 minutes). Remove from the heat and cool it down.

Place the julienned radishes and carrots into a clean mason jar and pour over the cooled liquid. Close the lid. Gently turn the jar to make sure the brine is covering all the radishes and carrots. Leave the jar at room temperature for 3 to 4 hours then place in the fridge. Chill the pickled radishes and carrots for 1 hour before serving. Use leftovers to add a pop of flavour to any wrap, sandwich, or burger.

A large platter of buns, pork burger patties, fresh veggies, sauces and pickled carrots and daikons to make a Bahn Mi inspired burger.

Disclosure: I have participated in a paid partnership with Ontario Pork to create this Bahn Mi Inspired Ontario Pork Burger recipe. Opinions in this post are my own.