Barbecue Bison and Bacon Apple -Jalapeno Pop

Bacon-Apple-Jalapeno Pop ( 40 )

Ingredients

250 cream cheese, at room temperature
3 large scallions,or green onions white partsminced finely
1 large tarty apple, cored and minced
Salt and freshly ground black pepper
20 jalapenos
20 strips thin-sliced bacon, chopped in half

Method

1.Preheat the oven to 190 C. ( Bar B Q may be used ) Line a baking sheet with foil or parchment.

2.In a large bowl, stir and break down the cream cheese until smooth. Add the scallions and apples, plus salt and freshly ground black to taste.

3.Plastic gloves so you don't burn your fingers or your eyes. Slice each jalapeno in half lengthwise, and then either slice out the membranes or use a measuring spoon to scoop them out.

4.Either using a teaspoon or a small icing spatula, fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick.

5.Line up the pop on the prepared baking sheet and pop into the oven until bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5 minutes

6.If using Bar B Q keep on medium and not too high flames as bacon will burn fast.

Grilled Bison Strip Steak

Ingretients

For Marinade

150 ml Cabernet Wine

75 ml Brown Sugar

50 ml Balsamic Vinegar

10 ml Worchestire Sauce

50 ml Olive Oil

5 ml Miced Garlic

Salt & Pepper to taste

Squeeze of half a lemon

Mix all ingredients together in tightly sealed container with Bison strip steak for at least 2 hours , up to 6 hours in fridge.

Method

1.Marinade the steak

2.Remove from marinade and place on tray 30 minutes prior to cooking to get to room temperature.

3.Set up grill for cooking,

4.Sprinkle steak with a little salt & pepper to taste and place directly on the grill

5.Sear for 5-8 minutes per side, depending on thickness.

6.When done to your liking rest for two minutes before serving.

Italian Fest For Graduation

Italian dinner party

And remember what  Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Antipasto Platter

Mushroom and Spinach Lasagna

Tricolore Salad With Parmesan

Garlic Bread

Olive Oil Cake With Vanilla Oranges

Traditional Antipasto Platter ( serve 8 )

Ingredients

500 gr thinly sliced cured meats (such as prosciutto, salami, and mortadella)

16 piece Parmesan or some other hard cheese

150 gr. bocconcini (small balls of fresh mozzarella)

100 gr sun-dried tomatoes packed in oil

250 gr. assorted olives

250 gr. marinated artichoke hearts

bread sticks and/or crackers, for serving about 32 altogether

Method1.

1.Arrange the cured meats, Parmesan, bocconcini, sun-dried tomatoes, olives, and artichoke hearts on a large platter and in bowls.

2.Serve with the bread sticks and/or crackers.

Mushroom and Spinach Lasagna ( Serves 8 )

Ingredients

400 gr portobello mushrooms, stems discarded and caps halved and sliced

400 gr cremini mushrooms, trimmed and sliced

75 ml olive oil

51 ml fresh thyme leaves

salt and black pepper

125 mlbutter, plus more for the foil

125 ml all-purpose flour

1.5 lt whole milk

2 ml ground nutmeg

300 ml grated Parmesan plus 100 gr

12 lasagna noodles pakaged or home made noodles

2 packages frozen chopped spinach, thawed and squeezed dry or 2 pks fresh cook them and squezzed

Method

1.Heat oven to 200 C. Dividing evenly, on 2 rimmed baking sheets, toss the mushrooms with the oil, thyme, pinch of salt and pepper . Roast, tossing once, until tender, 20 to 25 minutes; let cool. Reduce oven to 180 C.
2.Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes.
3.Remove from heat, add the nutmeg, 150 ml Parmesan, salt and pepper , and stir to combine.
4. Spread 125 mlof the milk mixture in the bottom of a baking dish. Top with 4 noodles (breaking to fit, if necessary), 75 ml of the remaining milk mixture, half of the spinach, and half the mushrooms; repeat. Top with the remaining 4 noodles, milk mixture, and 75 ml of Parmesan.
5.Cover the dish with buttered foil and bake until the filling is bubbling, 15 to 20 minutes. Uncover and bake until the noodles are tender and the top is brown, 20 to 25 minutes more. Let rest for 15 minutes before serving.

Tricolore Salad With Parmesan ( Serves 8 )

Ingredients

75 ml olive oil

45 ml red wine vinegar

10 ml honey

5 ml Dijon mustard

salt and black pepper

1head radicchio, torn into bite-size pieces about 1500 ml

bunch arugula, thick stems removed about 1000 ml

2 heads endive, sliced about 750 ml

75 ml.Parmesan, shaved

Method

1.In a large bowl, whisk together the oil, vinegar, honey, mustard, inch salt, and pepper.

2.Add the radicchio, arugula, and endive and toss to combine.

3.Sprinkle with the Parmesan.

4.Serve with crustini bread or Garlic Toast

Garlic Bread ( Serves 8 )

Ingredients

75 ml butter, at room temperature

2 cloves garlic, chopped

30 ml chopped fresh parsley

kosher salt and black pepper

1 baguette, split lengthwise

Method

1.Heat oven to 190 C In a small bowl, mix together the butter, garlic, parsley, pinch salt, and pepper.
2.Dividing evenly, spread the baguette halves with the garlic butter. On a rimmed baking sheet, bake, cut-side up, until lightly toasted, 8 to 10 minutes. Cut into pieces before serving.

Olive Oil Cake With Vanilla Oranges ( Serves 8 )

Ingredients

175 ml olive oil, plus more for the pan

500 ml. all-purpose flour, plus more for the pan

175 ml finely ground cornmeal

3 lm baking powder

3 ml.baking soda

3lml salt

175 buttermilk

2 large eggs

500 ml.sugar

2 blood oranges or navel oranges

3 ml.pure vanilla extract

mascarpone or sweetened whipped cream, for serving

Method

1.Heat oven to 190 . Oil an loaf pan and dust with flour, tapping out the excess.
2.In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
3.In a medium bowl, whisk together the olive oil, buttermilk, eggs, and add to the dry ingredients and mix just until combined (do not overmix).
4Transfer the batter to the prepared pan and bake until golden and a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Let cool for 20 minutes in the pan, then transfer to a wire rack to cool completely.
5.Meanwhile, cut away the peel and pith of the oranges: Working over a small bowl, cut along both sides of each orange segment, releasing the segments into the bowl. Toss the orange segments with the vanilla and the remaining of sugar. Let sit for at least 30 minutes and up to 2 hours, tossing occasionally.Serve the cake, sliced, topped with the oranges and mascarpone or whipped cream.

Rhubarb Season try this pie

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Pineapple Rhubarb Pie Recipe ( 6-8 servings )

Ingredients

700 gr chopped fresh rhubard

400 gr fresh chopped pineapple

400 gr sugar

75 ml tapioca

15 ml lemon juice

10 ml grated lemon peel (1 lemon )

1 raw pie crust top and bottom

Metod

1.In a bowl combine the rhubard,pineapple,sugar,tapioca lemon juice and lemon peel,let stand for about 15 minutes

2.Line a pie pan with a bottom pastry and add filling .

3.Egg wash the rim of the bottom crust and place the top crust on the filling crimp the sides and egg wash the top crust .Cut clits or make decorative cut outs in pasty .

4.Bake at 190 C. for about 50 to 60 minutes golden brown

5 Cool for at least a few hours before serving

Smile and Be Sweet

“The best way to win a friend is to listen and

Smile it only takes a minute” – Otto

Father's Day Menu

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Father's Dayis a celebration honouring fathers and celebrating fatherhood, paternal bonds, and the influence of fathers in society. Many countries celebrate it on the third Sunday of June, though it is also celebrated widely on other days by many other countries

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Bacon Horseradish Dip

Canadian Club Filet Mignon and Grilled Potatoes

Roasted Spring Vegatables

Pineapple Rhubarb Pie Recipe

--------------------------------

Bacon Horseradish Dip ( makes 400 ml)

Ingredients

10 slices bacon cooked scripy and crumbled

300 ml sour cream

100 ml mayonnaise

30 ml horseradish

15 ml lemon juice

2 ml Woecrstershire sauce

few drop tobasco sauce

2 ml salt

METHOD

1 In a bowl , stir together bacon ,sour cream,maynnaise,horseradish,tobasco ,lemon juice Worcerstershhire sauce and salt.

2. Cover with plastic wrap and refrigerate for a few hours up to 6 to 8 hours.

3.Bring to room temperature before serving.

This dip compliments with Tortilloa chips , fresh bread , Toasted bread or as a topper on potatoes,

Whiskey Glazed Filet Mignon and Grilled Potatoes ( 4 servings )

Ingredients

150 ml Canadian Club whiskey
15 ml brown sugar
Salt and freshly ground black pepper
75 ml olive oil
4 cloves garlic, smashed
Four 200 gr filet mignon steaks
750 gr Yukon gold potatoes
30 ml. chopped fresh chives
5 ml.white wine vinegar

Method

1.Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, salt and pepper until the sugar and salt are dissolved. Stir in 30 ml of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.

2.Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 2 cm add some salt. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 15 ml olive oil.

3.Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.

3.Grill the steaks 3 to 4 minutes per side,pending how thick your steak is brushing with the boiled marinade several times in the last few minutes of grilling time. Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.

4.Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.

Serve with Roasted Spring Vegetables

ROASTED SPRING VEGETABLES (serves 4 )

Ingredients

500 gr assorted spring vegetables ( carrots,asparagus,radishes,green onions,or sugar snap peas ) trim or peel in need to cut to all the same size

4 peeled garlic cloves

30 ml olive oil

salt

Freshly ground pepper

Method

1.Preheat oven to 210 C . Cpombine vegetables.garlic,and oil in a bowl.

2.Season with salt and pepper,toos to coat .

3.Spread out in a single layer on a rimmed baking sheet.

4.Roast stirring halfway through ,until tender , golden brown and charred in spots about 20 minutes.

5.Serve warm

Pineapple Rhubarb Pie Recipe ( 6-8 servings )

Ingredients

700 gr chopped fresh rhubard

400 gr fresh chopped pineapple

400 gr sugar

75 ml tapioca

15 ml lemon juice

10 ml grated lemon peel (1 lemon )

1 raw pie crust top and bottom

Metod

1.In a bowl combine the rhubard,pineapple,sugar,tapioca lemon juice and lemon peel,let stand for about 15 minutes

2.Line a pie pan with a bottom pastry and add filling .

3.Egg wash the rim of the bottom crust and place the top crust on the filling crimp the sides and egg wash the top crust .Cut clits or make decorative cut outs in pasty .

4.Bake at 190 C. for about 50 to 60 minutes golden brown

5 Cool for at least a few hpir before serving

Tricolore salad and garlic bread

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Tricolore Salad With Parmesan ( Serves 8 )

Ingredients

75 ml olive oil

45 ml red wine vinegar

10 ml honey

5 ml Dijon mustard

salt and black pepper

1head radicchio, torn into bite-size pieces about 1500 ml

bunch arugula, thick stems removed about 1000 ml

2 heads endive, sliced about 750 ml

75 ml.Parmesan, shaved

Method

1.In a large bowl, whisk together the oil, vinegar, honey, mustard, inch salt, and pepper.

2.Add the radicchio, arugula, and endive and toss to combine.

3.Sprinkle with the Parmesan.

4.Serve with crustini bread or Garlic Toast

Garlic Bread ( Serves 8 )

Ingredients

75 ml butter, at room temperature

2 cloves garlic, chopped

30 ml chopped fresh parsley

kosher salt and black pepper

1 baguette, split lengthwise

Method

1.Heat oven to 190 C In a small bowl, mix together the butter, garlic, parsley, pinch salt, and pepper.
2.Dividing evenly, spread the baguette halves with the garlic butter. On a rimmed baking sheet, bake,

Bar B Q.Time

June

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Time to Barbecue sauce here are some ideas

True Canadian Maple Barbecue sauce

Barbecue sauce is great for grilling, but this tasty condiment can be used in so many other ways. From a pulled pork sandwich to chicken quadrilles, homemade BBQ sauce is a simple and natural way to perk up your meal. Canadian Maple BBQ sauce sweet and tangy and works great with so many dishes. If you are not a huge maple fan, you can always do half maple syrup and half honey.

Ingredients:

Makes approx. 400 ml. BBQ sauce
300 ml. Ketchup
45 ml apple cider vinegar
15 ml coconut oil
2 ml. Molasses
150 ml maple syrup
15 ml onion powder
10 ml ground mustard
3 ml. sea salt
4 ml garlic granules

Method

1. In a medium saucepan mix together all ingredients. Bring to a boil and reduce to simmer.
2. Simmer for 20minutes (uncovered), stirring occasionally.
3. Pour jar and refrigerate untill needed

HOW TO BARBECUE STEAK

Step 1

Preheat a barbecue grill or flat plate on medium-high. Brush both sides of the steak with olive oil to prevent it from sticking to the barbecue. This is better than brushing the barbecue, as it prevents the oil from burning. Excess oil can create smoke and cause flare-ups on the barbecue.

Step 2

Wait until just before cooking to season your steak, as salt draws out the flavour some juices from the meat, making it tough. Season one side with salt and pepper, then cook the steak, seasoned-side down first, to seal in the flavour. Season the other side just before turning over.

Step 3

Cook the steak on the barbecue, using long-handled tongs to turn the steak, until cooked to your liking. Cooking times vary depending on the thickness. Turn Steak once only during cooking - anymore and the juices escape, which can make the meat tough.

Step 4

After cooking, transfer the steak to a plate and cover with foil. Set aside for 5 minutes to rest. Heat pushes the juices to the centre of the steak. Resting it after cooking allows the meat to relax, and the juices then distribute evenly throughout the steak, making it succulent and tender.

HOW TO KNOW WHEN YOUR STEAK IS DONE

The time needed to cook a steak varies depending on its thickness, and how you like it. Don't be tempted to cut into a steak to see if it's done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs - if it's medium the meat will spring back.

Basic Grilled Steak Recipe

Ingredients

3 to 5 cm. New York strip or Beef rib-eye steak or Beef tenderloin a ( bit thicker )

Vegetable oil

Salt

Freshly ground black pepper

Method

1. Remove the steak ( rub with oil ) from the refrigerator and let it come to room temperature, about 30 to 45 minutes.

2. Heat a gas or charcoal grill to high (about 230 to 250 C.) and rub the grates with a towel .

3. When the grill is ready, place the steak on the grates. Cook, undisturbed, until grill marks appear on the bottom and the steak’s lightly charred on the edges, about 4 to 5 minutes.

4.Flip, and cook until the steak’s medium rare, about 4 minutes more

5.If using Maple Barbecue sauce Brush just before removing from grill

Grilled Chicken Breasts

Ingretients

4 skinless, boneless chicken breast

125 ml. lemon juice

3 ml garlic powder

2 ml onion powder

salt pepper to tase

parsley

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

1. Dip chicken in lemon juice, and sprinkle with the garlic and onion powder, ground black pepper, salt and parsley. Discard any remaining lemon juice.
2. Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.
3. You may to eat it as is or Brush Maple Barbecue sauce Brush just before finished cooking

Maple BBQ Salmon

Ingredients

4 Fresh Atlantic Salmon portions ( 200 gr each )

75 maplesyrup

1 clovegarlic,minced

Salt and pepper to taste

1.Mix the maple syrup,garlic,salt,and pepper.

2.Place salmon portions in dish,and coat with the maple syrup mixture.

3.Cover the dish,and marinate salmon portions in the refrigerator 30 minutes,turning over at 15minutes. 4. Drain the salmon steaks and discard used marinade.

5.BBQ the salmon portions over medium heat for 8 to10 minutes or until cooked

Pasta Salad with Grilled Corn and Broccoli (serves 6)

Ingredients

4 ears fresh corn , husked

50 ml. olive oil

1 head brocoli , cut into florets

450 gr box tri color rotini

15gr. Minced garlic

125 gr. pitted black olives, halved

75 gr minced fresh parsley

3 ml salt

100 ml. bottled white-wine vinaigrette or more to taste

Parmesan shavings for garnish

Method

1.Preheat grill to medium.

2.Rub corn with 15 ml oil. Toss broccoli in 30 ml. oil. Grill corn, covered, turning frequently, for 10 minutes or 3.until it starts to brown. Grill broccoli, covered, for 8 minutes or until it starts to soften. When corn is cool, cut kernels from cob.

4.Cook pasta in a large pot of boiling salted water. Drain.

5.In a large mixing bowl, toss grilled vegetables with pasta, garlic, olives, parsley, salt, and vinaigrette.

6.Transfer to a large serving bowl. Top with Parmesan shavings.

7.Maybe served with toasted Bagel chips

Speing Menu

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Crab and avocado toasts recipe

Poached salmon

Browned Buttered Egg Noodles

Lemon-Orange Chiffon Cake

Crab and avocado toasts recipe ( serves 12 )

Ingredients
1 baguette, cut into thin slices
50 ml olive oil

For the crab topping
170g crab meat
2 large avocado, de-stoned and finely diced
2 plum tomatoes, de-seeded and finely diced
juice of 1 lime + lime wedges, to garnish
salt and pepper
Method

1.Preheat the oven to 220°C. Lightly brush both sides of the baguette slices with olive oil.

2.Arrange on baking trays and bake for 10 minutes, turning once after 5 minutes. Meanwhile, combine the avocado ,tomato and crab meat in a mixing bowl.

3.Season to taste with lime juice, salt and pepper and stir well to combine.

4.When the baguette slices are toasted, arrange on serving platters and top with the crab and avocado topping. Garnish with lime wedges before serving.

Poached salmon with zesty lemon butter ( serves 4)

Ingredients

4 fillets of Salmon with skin 250 gr each rinsed and dried

2 lime juice

4 scallions or green onions cut 5 cm strips

75 ml Sesame oil

10 cloves of garlic chopped

salt and pepper

Method

1.Season the salmon fillets with salt and pepper and drizzle with lime juice.
2.Heat the sesame oil and gently fry the garlic.
3.As soon as the garlic begins to colour, remove from the heat and stir in the spring onions,or scallions
4.Place the salmon in a steamer.
5.Bring water to a boil in a suitable pan and insert the steamer.
6.Cover and steam the fish for about 7 minutes, until cooked.
7.Arrange the salmon on serving plates and dress with the oil and spring onions.
8.Serve on a bed of Browned Buttered Egg Noodles

Browned Buttered Egg Noodles ( serve 4 )

1 (250 gr.) package of wide rice egg noodles

125 gr butter

INGREDIENTS

1. Boil water for noodles ,cook noodles according to direction on package
2. While noodles are draining, melt butter in a small frying pan.
3. Add noodles to a casserole dish, pour browned butter over noodles; mix to coat
4. Serve with salt and pepper

Lemon-Orange Chiffon Cake

Ingredients

600 ml cake flour

325 ml sugar

15 ml baking powder

5 ml salt

125 ml vegetable oil

5 large eggs separated

180 ml orange juice

45 ml orange zest

3 ml. Cream of tartar

Lemon - Orange Frosting

Ingredients

250 ml.butter, softened

45 ml orange zest

15 ml lemon zest

600 gr. powdered sugar

45 ml fresh lemon juice

85 ml fresh orange juice

45 ml.additional fresh orange juice

Method

Beat butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with lemon juice and . fresh orange juice, beating at low speed until blended after each addition. Add up to 15 ml additional fresh orange juice,5 ml at a time, until desired consistency is reached.

Lemon-Orange Buttercream Frosting

1.Preheat oven 190 C Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer.

Method

1.Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.

2.Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture.

3.Spoon batter into 3 greased and floured 22 cm. round cake pans.

4.Bake at 190 C. for 17 to 20 minutes or until a wooden pick inserted in center comes out clean.

5.Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

6.Spread Lemon-Orange Butter cream Frosting between layers and on top and sides of cake.