CHCH Morning Live Recipe Feature Wednesday August 19 
Grilled Corn Salsa 

Ingredients ~ 

2 Cobs of Corn (grilled on the BBQ)
½ Red Onion (sliced and grilled)
1 Red Pepper (halved and grilled)
3 Green Onions (chopped)
1 Jalapeno (deseeded and chopped)
2 cloves Garlic (minced)
3 tbsp Oil
1 Tbsp White Balsamic Vinegar 
2 Tbsp Sugar
Salt and Pepper to taste…..

Instructions ~ 

Mince onions, garlic and jalapeno
Remove the grilled corn from the cobs
Combine all ingredients together
Serve with Chicken, Fish and Pork Proteins.   
Soy Ginger Grilled Flank Steak  

1 cup Vegetable Oil
2 cups Japanese Soya Sauce
½ cup Rice Wine Vinegar
½ cup Brown Sugar
2 Tbsp Seasame Oil
3 Tbsp Freshly Grated Ginger
2 Tbsp Sambal
2 Tbsp Hoisen Sauce
5 Tbsp Tomato Paste
5 cloves Minced Garlic

Mix all the ingredients together, place your stakes in the Marinade and marinate over night.  

Cooking Instructions:

1-1/2 minutes per turn for Medium Rare …on screaming high heat. 

CHCH Morning Live Recipe Feature Wednesday February 4th

Bowl #1 ~
2tsp Butter
8 oz Lindt Dark Chocolate OR Semi-Sweet Baking Chocolate
¼ cup Hennessy OR (Brandy of Choice)
3 Egg Yolks
¼ cup Sugar

Bowl # 2 ~
4 Egg Whites
¼ tsp Cream of Tartar
¼ cup Sugar

Icing sugar for dusting….

1. Preheat oven to 400°F

2. Butter 4 Ramekins and dust them lightly with sugar

3. Over a double boiler, melt the Butter, Chocolate and the Hennessy Brandy together.

4. Once this is melted, remove from the heat. (Bowl #1) Now whisk together ¼ cup sugar and egg yolks then add this whisked mixture to the chocolate mixture.

5. In a clean, separate bowl (Bowl #2) whisk together the egg whites and cream of tartar until it becomes “foamy”. Then add ¼ cup sugar and continue to whisk until it forms “stiff peaks”.

6. Now fold in the contents from Bowl #2 into the chocolate mixture until evenly incorporated.

7. Pour this mixture now into the prepared ramekins.

8. Place in the oven immediately and bake for 20-25 minutes or until the soufflé has risen and has a firm crust.

9. Dust with icing sugar and serve with fresh berries of your choice.

CHCH Morning Live Recipe Feature Tuesday October 7th
Duck with a Grand Marnier Cranberry Sauce 


1 Duck Breast scored on skin side
1 Tbsp Minced Onions
1 Tbsp Grand Marnier
1/4 cup Cranberries 
1/2 cup Espagnol 
Salt and Pepper to taste 


1. Place breast skin side down in dry pan cook over medium heat until the skin is crisp

2. Turn the duck over and finish to desired doneness..approximately for medium doneness.  

3. Take some of the rendered fat (duck juices) and saute the onions in it…    

4. Flame the Grand Marnier then add the cranberries

5. Add the sauce, then season to desired taste and then serve with the duck.

This plate will be finished with Mashed Potatoes and Green Beans

More Recipes
Serves 4 

3 oz.                olive oil
2                      large Portobello mushrooms, sliced
4                      oyster mushrooms, sliced
4                      button mushrooms, sliced
1                      garlic clove, finely minced
16                    asparagus spears, peeled & blanched
                        salt & pepper (to taste)
1 oz.                balsamic vinegar
2 oz.                Parmesan cheese, shaved 

      1)      Sauté all of the mushrooms and garlic in the olive oil. Cook until mushrooms are very soft and have released all of their                           juices.

      2)      Add blanched asparagus spears to the pan with the mushrooms and warm through. 

      3)      Remove asparagus from pan and arrange on 4 plates. 

      4)      Stir balsamic vinegar into warm mushrooms and liquid in pan. 

      5)      Top asparagus with mushrooms, reserving the sauce in the pan.

      6)      Spoon mushroom sauce onto plates around the salad. Garnish with shaved Parmesan. 

(from Chef Dan Notley, Liaison College Hamilton)

BBQ Chicken Rub

 6 Tsp                Paprika

3 Tsp                Salt

½ Tsp               Black Pepper

½ Tsp               White Pepper

1 Tsp                Sugar

¼ Tsp               Cayenne

¼ Tsp               Garlic Powder

¼ Tsp               Fresh Thyme

Bread and Butter Pudding
(Serves 12~ portion size 6 oz)

1 lb      white bread in thin slices (use stale bread)

4 oz     melted butter


1 lb      eggs

8 oz     sugar

½ tsp   salt

½ oz    vanilla

2 ½ pt milk


*as needed ~ cinnamon

*as needed ~ nutmeg


Instructions ~


1.      Cut each slice of bread in half.  Brush both sides of each piece with the melted butter.

2.      Arrange bread overlapping in a buttered baking pan (12x10 in)

3.      Mix the eggs, salt, sugar and vanilla until thoroughly combined.

4.      Gradually stir in the mix.

5.      Pour the custard mixture over the bread slices in the pan.  Let stand, refrigerate 1 hour or longer , so the bread absorbs the                      custard mixture.

6.      Sprinkle the top lightly with the cinnamon and nutmeg.

7.      Set the pan in a larger pan containing about 1 inch (3 cm) hot water.

8.      Place in the oven preheated at 350 F (175 C).  Bake about 1 hour, or until set.

9.      Serve warm or cold with whipped cream or a light custard sauce **(Egg Nog Crème Anglaise) or dusted with confectioner’s                    sugar. 


Egg Nog Crème Anglaise

6          egg yolks

4 oz     sugar

16 oz   milk

1 tsp    vanilla

Pinch nutmeg

Instructions ~

1.      Combine egg yolks and sugar and whip until light and frothy.

2.      Scald milk and gradually pour into egg yolk and sugar mixture.

3.      Cook over double boiler until mixture coats the back of a spoon. (185 F)

4.      Whip egg white and sugar and fold into the cooked yolk mixture.

5.      Season with nutmeg and vanilla

6.      Serve overtop of Butter and Bread Pudding Dessert

Chicken Chausseur 

(serves 10)
5                                     chickens (approx. 2.25 lbs each)
                                       salt and pepper to taste
2 oz.                               vegetable oil
Chausseur sauce
2 oz.                               shallot or onion, finely diced
8 oz.                               mushrooms, sliced
8 oz.                               white wine
3 cups                             demiglaze
8 oz                                fresh tomato concasse (or 4 oz. drained, chopped canned tomatoes)
                                       salt and pepper to taste
2 tbsp                             chopped parsley
1)    Cut each chicken into 8 pieces. Season with salt and pepper.

2)    Heat oil in a large sauté pan. Cook chicken well on all sides.

3)    Remove chicken from the pan. Cover and keep hot.

4)    Add shallots and mushrooms to the pan and sauté lightly without browning.

5)    Add wine and reduce by ¾ over high heat.

6)    Add demiglaze and tomatoes and bring to a boil.

7)    Reduce slightly. Season with salt and pepper.

8)    Place chicken pieces in the sauce. Cover and cook slowly on the stove top, or in the oven at 325 F until meat is opaque and juices           run clear (about 20 to 30 minutes.)

9)    When cooked, remove chicken from the pan. Return the sauce to the stove and reduce the slightly over high heat.

10) Add chopped parsley and season to taste.

11) Place about ½ chicken on each plate, and cover with 3 oz. of the chausseur sauce to serve.

Frozen Orange Crepes 

(serves 8)
1 ½ cups                         all-purpose flour
                                        pinch of salt
3                                      eggs
¾ cup                              water
¾ cup                              milk
1/3 cup                            butter, melted
1 ½ cups                         35% cream
¼ cup                              icing sugar
3 tbsp                              Drambuie liqueur or orange juice concentrate           
1 cup                               white sugar
1 cup                               orange juice
1/3 cup                            butter, softened
¼ cup                              Drambuie liqueur (optional)
2                                      eggs, beaten
1 tbsp                              grated orange rind
1)    Combine flour with salt in a large bowl. Make a well in the centre.

2)    In a separate bowl, whisk together eggs, water, milk and 2 tbsp. of melted butter.

3)    Gradually pour wet ingredients into the well in flour, whisking to draw flour into centre until you have a smooth batter.

4)    Cover and refrigerate for 30 minutes. Strain.

5)    Heat a nonstick skillet or crepe pan over medium heat. Brush with some of the remaining butter.

6)    Pour 2 tbsp. batter, tilting and rotating pan to form thin crepe.

7)    Cook for 2 minutes or until bottom is golden.

8)    Using the tip of a knife to loosen the crepe, turn it over in the pan.

9)    Cook for 30 seconds. Transfer to a plate and let cool.

10) Repeat with remaining batter, stacking finished crepes on the plate.
1)    Whip cream with sugar. Fold in liqueur.

2)    Spoon a heaping tablespoon of whipped cream onto centre of each crepe.

3)    Fold bottom over the filling. Roll up halfway.

4)    Fold ends into centre. Roll up completely.

5)    Place seam side down onto waxed paper-line baking sheet.

6)    Freeze for at least four hours or until solid.

            (Crepes can be wrapped in plastic wrap and frozen for up to 3 weeks.)
1)    In a skillet over medium heat bring sugar, orange juice, butter, liqueur, eggs and orange rind to a boil, stirring constantly.

2)    Reduce heat to simmer. Add frozen crepes, spooning sauce over top.

3)    Cook for 1 ½ minutes or until crepes are slightly softened, but filling is still frozen. 

Grilled squash with lime-honey dressing 

1/2 cup                olive oil, divided
2                          limes, juiced
3 tbsp                  honey
1/4 cup                cilantro, chopped
1 tbsp                  garlic, minced
1/2 tbsp               cumin
1/4 cup                balsamic vinegar
1/4 cup                chili, minced
4                          zucchini (medium), cut in quarters lengthwise  
4                          summer squash (medium), cut in quarters lengthwise
                            salt & pepper 

Make the dressing:
In a non-reactive bowl, whisk together 1/4 cup olive oil, juice of 2 limes, honey and cilantro.
Season with salt and pepper (to taste).  Set aside.

Prepare the squash:
Combine 1/4 cup olive oil, garlic, chili, cumin and salt and pepper in a large bowl.
Add squash and zucchini and toss well to cover with mixture.
Place squash on grill over medium-low heat. Cook for about 3 minutes on each side.
Remove & cover with dressing to serve.

Root and Gourd Gratin 

(Sweet Potato, Squash, Turnip and Yukon Gold Gratin)

serves 4

Warm, hearty and delicious!


2 large sweet potatoes (peeled  and very thinly sliced)
2 large Yukon gold potatoes (peeled and very thinly sliced)
1 butternut squash (peeled, cored, seeded and very thinly sliced)
1 small turnip (peeled and very thinly sliced)
1 bunch fresh sage  (chopped very finely)
salt and pepper (to taste~ for seasoning)
8-10 oz 35 % cream


1. In a square small roasting pan (9-10”), pour 1 oz of the cream into the
the bottom.  Take the Yukon gold potato slices and arrange a layer on the bottom of the pan, slightly overlapping.  Season  and our 1-2 oz of cream over the potatoes.

2. Take the sweet potato slices, and arrange over the Yukon gold slices, overlapping again, and then pour 1-2 oz of cream over top of this layer.

3. Take the squash slices and arrange them over the sweet potatoes, season  and arrange overlapping and then add the chopped sage and season.

4. Take the turnip slices and arrange over the squash, season and cover with 1-2 oz of the cream. 

5. Continue on with the Yukon gold and sweet potato slices, seasoning and pouring cream over as before.  Finish the top layer with a portion of cream.

6. Cover the gratin with tin foil and bake @ 350 F  for 45 minutes.  Remove the tin foil and check for doneness with a knife.  (the knife should slide in with no resistance.)

7. If slightly underdone (and it probably will be), finish cooking, uncovered with the oven temperature raised to 400 F.  (this will brown the top of the gratin.)

8. Allow the dish to rest and set for 5-10 minutes out of the oven, uncovered before serving.

Warm Potato and Fennel Salad 

Serves 8

1 kg baby red potatoes
500 g of fennel 
1 head of celery
3 cups of mayonnaise (homemade or quality)
1 bunch of dill (finely chopped)
1 red onion (finely chopped)
3 tbsp. of capers
2 tbsp. of anchovies (minced fine)
1 tbsp. Dijon mustard
2 tbsp. grainy mustard



1.   Mix the mayonnaise, onion, dill, capers, anchovies and mustards well in a mixing bowl.  Season with a generous amount of fresh cracked black pepper and salt to taste.

2. Half the mini potatoes and drizzle with olive oil, season with salt and pepper and roast in a 400 F oven until lightly golden and cooked through.  Cool.

3. Quarter the fennel and chop the celery into 1” pieces and drizzle with olive oil. Season with salt and pepper.

4.  Roast at 400 F, covered with aluminum foil until soft.   Once they are cooked through (soft) take off the aluminum foil and continue to cook, browning lightly.  Cool.

5. Mix the roasted vegetables (fennel, celery and potatoes) with the dressing and serve warm.


Canadian Pea Soup 

3 1/2 oz. (97g)                  Bacon or Salt Pork, diced.
1 cup (250ml)                   Carrots
1/2 cup (125)                    Leeks, Celery, Onions, Turnips
1 bag                                Green Pea Lentils
9 Cups (2250ml)               Chicken Stock 
Bouquet Garni 
3                                      Parsley Stalks
1                                      Bay Leaf
1/2 tsp (2ml)                     Thyme
2                                      Whole Peppercorns
3                                      Cloves Crushed Garlic

1. Brown bacon and add vegetables. Add lentils.

2. Add stock and put in the bouquet garni. Bring to a boil, then reduce and let simmer. 

3. Add salt and pepper to taste. 

This can then be pureed or left chunky. If pureed, top with croutons.  

Chicken Satay with Coconut Ginger Sauce 

1 tsp                         sesame oil
2 tbsp                       fresh ginger, minced
1 tbsp                       fresh garlic, minced
1 tbsp                       chiles, minced
12 oz                        coconut milk
2 tbsp                        lime juice
2 tbsp                        cilantro, chopped
1/4 cup                      sesame seeds, toasted
1/4 cup                      peanuts, unsalted, roasted, chopped
2 tbsp                        red pepper flakes
1 tsp                          curry powder
5                               chicken breasts
25                             wooden skewers
2 tbsp                       vegetable oil
                                 salt & pepper to taste

Make the sauce: 
In a saucepan over medium-high heat, heat the sesame oil until hot but not smoking.
Add ginger, garlic and chile. Saute, stirring until soft (about 2 minutes).
Add coconut milk and lime juice. Bring to a boil.
Reduce heat and let simmer for 20 minutes.
Remove from heat. Stir in cilantro and set aside.

Make the shake:
Measure sesame seeds, peanuts, red pepper flakes and curry powder into a small bowl.
Mix thoroughly and set aside.
Prepare chicken:
Cut each chicken breast into 5 strips and thread onto wooden skewers..
Sprinkle with oil, salt and pepper.
Grill over medium-high heat until done.
Remove skewers from grill. 
Sprinkle with shake and serve with coconut ginger sauce.

Grilled Peaches & Pancetta 

1                                   sweet red pepper
1                                   red onion
4                                   ripe peaches
                                    vegetable oil for grilling
12 slices                       sweet spicy pancetta
4                                   focaccia buns 
                                     Eastdell Estates Vanilla Curry Oil

Slice the red pepper and the onions into rings.
Half the peaches and remove the pits. Set aside.
Brush red pepper and red onion with oil and grill until cooked. Set aside to cool before slicing.
Brush peach halves with oil and grill pit-side down. Flip once and cook until gently warmed.
Flash grill the pancetta.
Split the buns.
Assemble the sandwiches, dividing the pancetta, peaches, peppers and onion rings amongst the four buns.
Drizzle with Eastdell Estates Vanilla Curry oil.
Serve with side of miniature greens and grilled red onion splashed with the Vanilla Curry oil.

Proscuitto & Feta-stuffed Eggplant Cannelloni 

4                             tomatoes (medium)
1/4 lb                      butter
3                             garlic cloves
1/2 cup                   fresh basil leaves, tightly packed
2 oz                        pine nuts
16 oz                      feta cheese
2                             eggplants (large)
8  slices                  prosciutto, cut lengthwise down the middle
                               olive oil, as needed
                               black pepper, to taste

Prepare the tomato confit:
Quarter the tomatoes and remove the pulp.
Rub lightly with oil and place skin-side up on a lined baking sheet.
Bake at 250 F. for 1.5 hours.
Remove from oven and peel off skins.
Place in a pot and simmer with the butter for 10 minutes. Set aside.

Prepare the stuffing:
Prepare a pesto by combining the garlic, basil and pine nuts in a food processor.
Drizzle in 2 or 3 oz. of oil while pureeing.
Remove to a bowl and crumble in the feta cheese.
Mix thoroughly, and add black pepper to taste. Set aside.

Assembling the cannelloni:
Slice eggplants as thinly as possible lengthwise (less than 1/8th inch thickness) to make 16 slices total.
Heat 1/4 inch of oil in a heavy-bottomed skillet. When hot, fry the eggplant slices for two minutes each side, or until tender.  (Add oil as necessary, as eggplant absorbs oil.)
Lay fried eggplant on a flat working surface. Place a slice of proscuitto lengthwise along the eggplant, and 2 oz. of cheese stuffing at one end.
Roll the eggplant, beginning at the stuffing end, to form a log.
Place in an 8 x 11" baking pan, seam side down.
Cover and bake at 325 F for 20 minutes, until warmed through.
To serve, ladle warm tomato confit over cannelloni on each plate.
Garnish with black pepper and a sprig of basil.    

Serves 8               

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