Chief | December 24, 2008
The yoghurt and fresh herbs make this chicken so moist, flavourful, and low-fat, you’ll make this recipe often!
1/2 cup finely chopped flat leaf parsley
1/2 cup finely chopped fresh fennel tops or 2 teaspoons dried fennel seed
1/2 cup finely chopped green onions
1 8-ounce carton non-fat plain yoghourt
Salt and pepper
1 chicken, about 3 pounds, butterflied
1 teaspoon olive oil
Combine parsley, fennel, onions, yoghourt, in a glass bowl. Season with salt and pepper to taste. Cover and chill until ready to use.
Remove excess fat from chicken. Rinse and pat dry. To butterfly chicken, use poultry shears or a sharp knife to split the bird lengthways along one side of the backbone. With the breast side up, pull the body open, pressing down firmly on the breast until the rib bones crack and the bird lays reasonably flat.
Place fingers between the skin and meat of the chicken to separate and make space for the herb mixture. Place herb mixture under chicken skin, pushing it in gently under skin until all parts of meat are covered. Massage the chicken to evenly distributed herb mixture under the skin. Let sit at least 30 minutes or overnight in the refrigerator.
Brush chicken skin lightly with oil; season with salt and pepper to taste. Place breast side up in centre of cooking grate and grill for 45 to 55 minutes or until the juices run clear and the skin is crisp. It is not necessary to turn chicken.
Makes 4 servings.
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Chief | December 23, 2008
Grill these Australian rolls the traditional way, on hickory or maple twigs. Camping? Reconstituted powdered milk works great, too.
3 cups self-rising flour
1-1/4 cups milk
Vegetable oil for brushing dough
Butter
Jam or marmalade
In a large bowl or food processor bowl combine flour and milk. Mix to make a stiff dough, kneading and adding more flour if necessary. Form dough, 2 tablespoons at a time, into balls. On a lightly floured surface, roll balls into 2-1/2-inch “sausage” shapes. Lightly oil skewers; push single skewers lengthways through the shaped dough. Lightly oil dough on skewers and place in centre of cooking grate. Grill 10 to 15 minutes, turning occasionally. Serve warm with butter and jam.
Makes 6 servings.
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Chief | 
1 tbsp Sesame seeds – crushed & toasted
3 tbsp Dry mustard
2 tbsp Hot water
3/4 cup Soy sauce
1/4 Garlic clove – crushed
3 tbsp Heavy cream – whipped
Preheat oven to 350°F. Place sesame seeds in flat pan in
oven to toast. (about 10 – 15 minutes) Mix mustard and water
in a small mixing bowl until it forms a paste. Place in blender
with sesame seeds, soy sauce and garlic. Blend at high speed
for about 1 minute. Remove and stir in whipped cream.
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Chief | This sweet and spicy jelly sauce comes on the side,
in little 1.5-ounce containers, with Arby’s battered
jalapeno and cheese Side Kickers. But, you know, you
ust never get enough of the tasty gelatinous goo in
those little dipping packs to use later with your own
home-cooked delicacies. And isn’t it odd that the sauce
is called “Bronco Berry” when there’s not a berry to be
found in there? Sure, the sauce is bright red and sugary,
but you won’t find a speck of fruit on the ingredients list.
Nevertheless, the sweet and spicy flavors make this a
delicious jelly sauce that has many uses beyond dipping
quick service finger foods. For one, use it as a side
for your next batch of lamb chops rather than mint jelly.
It would take more than just a few blister packs to perk
u that meal.
3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers
1. Combine all the ingredients except the bell and minced
jalapeno peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers
and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until
thick. Remove from heat and let sauce sit for about 10 minutes.
Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill
until needed.
Makes 1 cup
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Chief | Beneath the chocolate of Nestlés popular candy bar is a chewy, peanut-covered center that resembles Hershey’s PayDay. To clone this one we’ll only have to make a couple adjustments to the PayDay clone recipe, then add the milk chocolate coating. Even though the wrapper of this candy bar calls the center “nougat,” it’s more of a white or blonde fudge that you can make in a saucepan on your stovetop with a candy thermometer.
Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips
1. Combine all ingredients for the centers, except the
powdered sugar, in a small saucepan over low heat. Stir
often as the caramel slowly melts. When the mixture is smooth,
add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2
cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230
degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand
mixer on high speed to combine. Keep mixing until the candy
cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until
it can be touched. Don’t let it sit too long – you want the candy
to still be warm and pliable when you shape it. Take a
tablespoon-size portion and roll it between your palms or on a
countertop until it forms a roll the width of your index finger,
and measuring about 4 1/2-inches long. Repeat with the remaining
center candy mixture and place the rolls on wax paper. You should
have 8 rolls. Let the center rolls sit out for an hour or two to
firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, “paint” a coating of
caramel onto one side of a center roll. Quickly turn the center
over, caramel side down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
onto the other side of the roll and press it down onto the peanuts.
The candy should have a solid layer of peanuts covering all sides.
If needed, brush additional caramel onto the roll, then turn it onto
the peanuts to coat the roll completely. Place the candy bar onto
wax paper, and repeat with the remaining ingredients. Place these
bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap
it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don’t overcook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the
candy bar with chocolate using two forks, one in each hand. When
the candy is covered with chocolate, balance the bar on both of the
forks, one at each end of the candy bar, and tap the forks on the
top edge of the bowl so that much of the chocolate drops off.
Carefully place the candy bar onto wax paper and remove the two
forks. Repeat with the remaining ingredients, and then chill the
candy bars until firm.
Makes 8 candy bars.
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Chief | 
Okay, wash out the blender; this one’s been
begging to be cloned for years now. Arby’s
famous Jamocha Shake was one of the first frozen
coffee drinks to gain popularity, even before
Starbucks pummeled us with Frappuccinos. This
thick drink is actually more milk shake than
coffee drink, but if you like the original,
you’ll love this easy-to-make clone that serves two.
1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup
1. Combine the coffee, milk, and sugar in a blender and
mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high
speed until smooth and creamy. Stop blender and stir mixture
with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.
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Chief | December 22, 2008 Chief | December 21, 2008 Chief | December 20, 2008
A sparkling cocktail with a south-of-the border kick. Chili-infused tequila and vanilla liqueur give grown-up flavor to this luscious lemonade-topped mixer.
Serving: 1
Muddle the lemon and sugar syrup in a cocktail shaker. Add a scoop of ice, then the tequila and vanilla liqueur. Shake vigorously and strain into a tall, chilled glass 1 inch from the top, then top up with lemonade.
For the Chili-Infused Tequila:
Pour your chosen spirit into a four-cup airtight or screw-top container (reserve the empty bottle). Add 5 red bird’s-eye chilies, seal the lid tightly, and store in a dark, cool, dry place for 3 to 5 days. Gently shake the mixture now and then, and check how the flavor is developing. The longer you leave it, the stronger it will become.
If it becomes too strong, dilute it with unflavored spirits until you reach your preferred intensity. When you’re done, strain the liquid into the original bottle and store in a freezer, ready to drink.
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Chief | December 19, 2008
This recipe shows off one of salmon’s most endearing qualities: its compatibility with a variety of herbs.
For the herb paste:
1/4 cup tightly packed parsley
1/4 cup tightly packed cilantro
1-1/2 teaspoons chilli powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground Mediterranean oregano
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 salmon fillets, about 4 to 5 ounces each
1/2 teaspoon salt
In food processor process all herb paste ingredients until smooth.
Season the salmon fillets with salt and spread about 1 tablespoon herb paste on flesh side of each salmon fillet. Cover and marinate in refrigerator for 1 to 12 hours.
Place marinated fillets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork.
Makes 4 servings.
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Chief | 
You can use this recipe to make any kind of fruit daiquiri. Just substitute 2 ounces (about 1/2 cup) of fruit (such as melon, peaches, strawberries, apricots, litchis, kiwi or mango) for the banana. If you like, you can also replace the maraschino with a complementary liqueur or brandy (Midori with melon, peach brandy with peaches, etc.). Garnish with the mint sprig and a piece of whatever fruit went into the mix, skewered on a cocktail pick.
Serving: 1
1 1/2 ounces silver rum 1/2 large banana (about 4 ounces) 1/2 ounce lime juice 1 teaspoon simple syrup 1/2 ounce maraschino liqueur 1 cup crushed ice 1 sprig mint, for garnish 1 slice banana, on a cocktail pick for garnish Old-fashioned or large cocktail glass
Blend the rum, banana, lime juice, syrup, maraschino liqueur and ice in an electric blender until smooth, about 15 seconds. Pour into the glass and garnish with the mint sprigs and skewered banana slice.
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Chief | December 18, 2008 Chief | December 17, 2008
There are a couple of key points here. Make sure you leave the salmon grilling on the flesh side long enough that it comes easily off the grill. And don’t forget the anchovies in the sauce; they make all the difference in flavour. The chef at San Francisco’s Palace Hotel created the sauce in the 1920s to honour actor George Arliss, who was performing locally in a play called “Green Goddess.”
For the dressing:
1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 tablespoon minced scallions
1 tablespoon tarragon vinegar
2 teaspoons fresh lemon juice
3 anchovy fillets, minced
4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
To make the dressing: In a food processor blend the dressing ingredients together.
Season the flesh side of the salmon fillets with salt and pepper to taste. Generously brush or spray the flesh with olive oil. Grill the fillets, flesh side down, over Direct Medium heat until you can lift them with tongs off the grate without sticking, 7 to 8 minutes. Turn the fillets and finish cooking them, skin side down, for 2 to 3 minutes. Slide a spatula between the skin and flesh, and transfer the fillets to serving plates. Spoon the dressing over the fillets. Serve immediately.
Makes 4 servings.
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Chief | 
the original authentic recipe from Havana Cuba
1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
Havana Club white Rum (2 ounces)
2 ounces club soda
Place the mint leaves into a long mojito glass (often called a “collins” glass) and squeeze the juice from a cut lime over it. You’ll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn’t available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.
** Optional ** While the following isn’t the authentic original Bodeguita del Medio Cuban recipe for a mojito, some people will take half of the juiced lime and cut into into four wedges to add to the glass. Another variation is to add Angostura bitters to cut the mojito’s sweetness, which is a popular version in Havana hotels although not the true Bodeguita recipe. Some Cubans also use “guarapo” in place of the powdered sugar, which is a sugar cane syrup available in the Latin food section of some supermarkets and definitely in online Latin grocery stores (typically sold in 12 ounce cans just like soft drinks).
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Chief | 
You’ve never really tasted salmon until you’ve paired it with horseradish. Exquisite!
2 tablespoons prepared horseradish
1 medium onion, chopped
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon chopped fresh rosemary
1 clove garlic, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Olive oil spray for spraying foil
6 salmon fillets (about 5 ounces each)
In a blender or food processor, purée horseradish, onion, balsamic vinegar, oil, rosemary, and garlic. Add salt and pepper; blend.
Place each salmon fillet in centre of a piece of heavy-duty aluminium foil sprayed with olive oil. Spoon 2 tablespoons horseradish mixture over each fillet. Bring up edges of each piece of foil and seal, leaving a little space for expansion of steam.
Place foil packets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork.
Makes 6 servings.
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