Displaying items by tag: pork

There is no lobster in the sauce, but it was traditionally served over lobster (and sometimes shrimp), hence the name. Deep-frying the mushrooms is a technique I learned from the restaurant chef at New Sky in Toronto. It adds wonderful texture to the dish. Substitute stir-fried shrimp for a flavour change.


Vegetable oil for frying

6 to 8 king mushrooms, sliced

2 tablespoons vegetable oil

1 teaspoon chopped ginger

1 tablespoon chopped garlic

4 ounces (125 grams) ground pork

1 tablespoon black beans, rinsed (or soaked if really dry)

3/4 cup homemade or low-sodium chicken stock

2 teaspoons oyster sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1 teaspoon cornstarch mixed with 1 tablespoon water

4 cups packed baby spinach

1 cup garlic chives cut into 3-inch pieces


Heat 2 inches of oil in wok or skillet over high heat. Working in batches, add mushrooms and fry for 1 to 2 minutes or until lightly golden. Drain on paper towels. Reserve.


Heat wok or skillet over high heat. Add oil. Add ginger and garlic and stir-fry for 10 seconds. Add pork and stir-fry for 1 to 2 minutes, using a spoon to break it up, or until it begins to lose its pinkness. Add black beans and stir-fry until fragrant, then add chicken stock, oyster sauce, soy sauce, rice vinegar, sugar and mushrooms and bring to boil. Add cornstarch mixture, spinach and garlic chives and boil until spinach is wilted and sauce is thickened. Serves 4.

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These little rolls look like sushi but have a very Italian taste. Fig chutney, preserves or relish are available at gourmet shops and many cheese shops. If the goat cheese is not spreadable, thin it out by adding a little bit of milk. Use white bread that is fairly elastic so you can roll it.


12 slices white sandwich bread

12 slices prosciutto

1 tablespoon Dijon mustard

2 tablespoons mayonnaise

6 ounces (175 grams) soft goat cheese at room temperature

1/4 cup fig chutney

1 cup baby arugula


Lay bread slices on the counter and use a rolling pin to flatten. Trim slices into rectangles about 2½ by 4 inches.

Lay 2 slices of prosciutto on wax paper, slightly overlapping them. Combine mustard and mayonnaise and spread 1 tablespoon of mixture over 2 slices of bread. Lay the 2 pieces of bread edge to edge, mustard side down, on prosciutto. Spread 3 tablespoons goat cheese on bread and top with 1 tablespoon fig chutney. Lay 1/4 cup arugula in a line along the edge of the bread.

Roll up using the wax paper as a guide. Repeat, making 6 rolls in total. Wrap in plastic wrap. Refrigerate for 2 hours. Unroll and cut into 1/2-inch-thick rounds. Makes approximately 48 pieces.

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You can use canned tomatoes instead of fresh and chicken breasts instead of thighs, but the thighs remain juicier. Include peppers or other vegetables in this recipe if you want. Bayonne ham would be the right ham to use here, but Black Forest is a fine substitute.


1 1/2 pounds (750 grams) boneless skinless chicken thighs, cut into 2-inch cubes

Salt and freshly ground pepper

2 teaspoons herbes de Provence or a 2-teaspoon combination of chopped fresh rosemary, thyme and basil

3 tablespoons olive oil

4 ounces (125 grams) thickly sliced smoked ham, cut into 1-inch dice

1 large red onion, cut into 1-inch dice

2 zucchini, cut into 1-inch dice

2 tablespoons thinly sliced garlic

1/4 cup white or rosé wine

1 cup chopped tomatoes

1/2 cup chicken stock

1/2 cup chopped black sun-dried olives

1 bay leaf

2 tablespoons finely chopped parsley


Preheat oven to 400 F. Season chicken cubes with salt, pepper and 1 teaspoon herbes de Provence.

Heat olive oil in a large frying pan over high heat. Working in batches, brown chicken for 2 minutes per side or until lightly browned and almost cooked through. Remove to an ovenproof baking dish and reserve.

Add ham, onions, zucchini, garlic and remaining herbes de Provence into the pan and sauté until vegetables are browned and tender/crisp (about 3 minutes). Add wine and bring to a boil, then add tomatoes, stock, olives and bay leaf and bring to a boil. Simmer for about 2 minutes, then pour over chicken. Season with salt and pepper to taste

Bake for 15 minutes or until chicken is cooked through. Sprinkle with parsley. Serves 6.

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Marinate the ribs first, then cook with water in the oven until tender. Glaze when ready and finish on the grill.


4 racks baby back ribs


6 cloves garlic, crushed

¼ cup Dijon mustard

3 tablespoons soy sauce

¼ cup balsamic vinegar

2 tablespoons brown sugar

1 teaspoon chili flakes

¼ cup olive oil

1 cup water

Honey-balsamic glaze:

¼ cup balsamic vinegar

2 tablespoons honey

1 tablespoon soy sauce


Place ribs in 2 large plastic bags or dishes. Combine garlic, mustard, soy sauce, vinegar, brown sugar, chili flakes and oil in a bowl. Divide in half and pour over ribs. Marinate for 8 hours or overnight. Preheat oven to 325F. Transfer ribs to roasting pan. Add ½ cup water to each pan and cover tightly with foil. Roast for 1½ hours or until ribs are fork tender.

Pour cooking liquid into a pot along with balsamic vinegar, honey and soy sauce. Place over high heat. Bring to a boil. Cook for 7 minutes or until mixture coats the back of a spoon. Cool. Brush sauce over ribs.

Preheat grill to medium. Turn off one element and grill ribs over indirect heat for 10 minutes a side or until sticky. Serve with remaining glaze. Serves 6.

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Sliders - usually three little meatballs on three little buns - are a huge hit in New York. They are also the most popular dish at Little Owl, the West Village restaurant that serves tasty Mediterranean-influenced food at affordable prices. Since the restaurant has only 32 seats, it takes forever to get a table, but it's well worth the wait. While I was there, chef Joey Campanaro was kind enough to give me the recipe for his gravy meatball sliders. Buy jars of passata (tomato purée) for the puréed tomatoes.



1/2 pound (250 grams) ground beef

1/2 pound (250 grams) ground pork

1/2 pound (250 grams) ground veal

1/2 cup panko (Japanese breadcrumbs)

1/2 cup water

1/4 cup freshly grated Pecorino Romano cheese

1 large egg

1 large egg yolk

1/4 cup chopped parsley

Salt and freshly ground pepper

1/4 cup vegetable oil


2 tablespoons olive oil

1 cup chopped onion

2 tablespoons chopped garlic

1/4 cup (packed) fresh basil leaves

11/2 teaspoons coarsely chopped fennel seeds

1 796-ml (28-ounce) can whole peeled tomatoes, broken up

1 cup canned pureed tomatoes

To finish:

3 cups arugula leaves

18 small soft rolls split horizontally

2 tablespoons chopped parsley

1/4 cup grated Pecorino Romano cheese


Combine beef, pork, veal, panko, water, cheese, egg, egg yolk and parsley in a large bowl and season well with salt and pepper. Fry a small piece of mixture to check seasoning. Form mixture into 18 2-inch balls.

Heat vegetable oil in a large skillet over medium-high heat. Working in batches, fry meatballs until brown all over and transfer to a plate. Pour off oil and any dark bits from skillet.

Reduce heat to medium and add olive oil to skillet. Add onion, garlic, basil and fennel seeds and sauté until onion begins to brown, about 5 minutes. Add all tomatoes and bring to boil, scraping up any browned bits from the bottom of the pan. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally for about 30 minutes. Transfer sauce to a food processor and process until smooth.

Return sauce to skillet, add meatballs, turn heat to medium-low and simmer, covered with lid slightly ajar, for about 20 minutes, stirring occasionally, or until meatballs are cooked through.

Place a few arugula leaves on the bottom half of each roll. Top each with 1 meatball, drizzle with some sauce and sprinkle with cheese and parsley. Cover with tops of rolls. Makes 18 sliders.

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You could also use Canadian Provolone or smoked Mozzarella to replace Havarti


1 fresh ciabatta bun, about 5" (12cm) square

1 tbsp (15 mL) lemon aioli

1 ripe fig cut into 4-5 slices

2 slices of Parma prosciutto thinly shaved

2 slices 1 oz (30g) each Canadian Havarti cheese, 1/8" (2mm ) thick

1 oz (30g) fresh baby arugula

½ roasted red pepper, peeled & cut into ¾" (2 cm) slices

1 tbsp (15 mL) balsamic vinaigrette


Lemon Aioli Ingredients

¼ cup (60 mL) prepared olive oil mayonnaise

Juice and zest from ½ a lemon

1 clove garlic


Balsamic Vinaigrette Ingredients

1 tsp (5 ml) balsamic vinegar

Pinch of salt and pepper

½ tsp (2 mL) Dijon mustard

Pinch of sugar

Juice of ½ lemon

¼ cup (60 mL) extra virgin olive oil 


Preparation & Cooking

1. Mix aioli ingredients together and let flavours mingle for ½ an hour.

2. Split the fresh ciabatta in ½ and brush both sides liberally with the lemon aioli.

 3. Layer one slice of havarti cheese on the bottom of the bun, then top with the sliced figs, prosciutto, couple sprigs of arugula and finish with other slice of cheese.

4. Top with the other side of the bun, place in a pre-heated panini press and grill until cheese is melting and bread is lightly marked.

5. If using a grill or barbeque, place a weight on top of sandwich and flip halfway through cooking.

6. While sandwich is grilling, make vinaigrette by combining first five ingredients in a small bowl. Slowly whisk in oil until incorporated.

7. In other small bowl, dress arugula with 1 tbsp of vinaigrette and place on a plate.

8. Toss two slices of red pepper in same bowl to dress lightly and place on top of salad.

9. When sandwich is ready, remove from press and split in ½ diagonally.

10. Place around salad and serve immediately.

11. Lightly brush the bun on both sides with extra virgin olive oil and If using a grill or bbq place a weight on top of sandwich and flip ½ way through cooking.


Preparation time: 30 minutes

Cooking time: 10 minutes

Yield: 1 serving


Nutritional Information Per Serving

Energy             654 Cal.

Protein             32 g

Carbohydrate  51 g

Fat                   37 g

Fibre                5.1 g

Sodium            1542 mg

Calcium           591 mg

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Use a peppery lettuce mix for this salad to contrast the sweetness of the figs.



4 large ripe Black Mission figs, quartered

2 tablespoons red wine

1 tablespoon balsamic vinegar

Freshly ground pepper to taste


2 tablespoons walnut or olive oil

Salt and freshly ground pepper


8 cups mixed baby lettuce

3/4 cup gorgonzola cheese

1/2 cup slivered prosciutto

2 tablespoons chopped chives


Preheat oven to 400 F.

Place figs in a small baking dish, cut side up, and sprinkle with red wine, balsamic vinegar and pepper. Bake for about 10 minutes or until figs are soft and juicy. Remove figs from dish, reserving juices, and let cool.

Drain fig juices into a bowl and whisk in oil. Season with salt and pepper to taste. Cool.

Place salad greens in a large bowl. Add gorgonzola and prosciutto and toss together. Toss with dressing.

Place on 4 plates and garnish with the figs and chives. Serves 4.

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Pork can often be dry, so I usually give it a quick soak in a brine to make it juicier. Serve this with beet conserve, broccoli and (very German) steamed potatoes.


Pork and brine:

¼ cup kosher salt

¼ cup sugar

1 bay leaf

12 peppercorns

2 teaspoons chili flakes

3 cups water

4 boneless pork loin chops, 1-inch-thick if possible

Mustard sauce:

¼ cup German or Dijon mustard

2 tablespoons grainy mustard

2 teaspoons honey

2 tablespoons chopped dill

Freshly ground pepper to taste

To finish:

¼ cup sour cream


Place kosher salt, sugar, bay leaf, peppercorns, chili flakes and water in a pot over high heat. Bring to boil, stirring to dissolve salt and sugar. Cool and pour over pork chops to cover. Let sit overnight in the refrigerator or for at least a couple of hours. Remove pork from brine and pat dry.

Preheat grill to high. Combine mustards, honey and dill in a bowl. Brush 3 tablespoons mustard mixture over pork chops, reserving remaining mustard mixture for garnish. Season with pepper, place pork on grill and grill for 5 minutes a side or until just slightly pink in the centre.

Add sour cream to reserved mustard mixture and serve with pork chops. Serves 4.

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Shredding the sprouts gives them a very different texture. Confirmed Brussels sprouts haters, not recognizing the veg, usually love the dish.


1 pound Brussels sprouts

¼ cup olive oil

1/4 cup diced pancetta

1/4 cup toasted pine nuts

Salt and freshly ground pepper


Remove root end and core from Brussels sprouts, then cut in half and thinly slice. If you have a mandoline, shred the sprouts down to the root end.

Heat oil in a skillet over medium-high heat. Add pancetta and sauté for 2 minutes, or until beginning to crisp. Add sprouts and sauté for 3 minutes, or until beginning to wilt. Cover pan and cook for 2 minutes longer, or until sprouts are crisp-tender. Add pine nuts and cook, stirring, for 1 minute. Season with salt and pepper. Serves 8

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Doug Pepper, who has been smoking food for years, prefers to use meaty back ribs.
  • Preparation time: 5 minutes
  • Ready time: 4 hours
  • Servings: 4


2 sides pork back ribs

2 tbsp Dijon mustard

1/4 cup barbecue rub, store-bought or homemade

1/3 cup barbecue sauce



Brush ribs with mustard.

Sprinkle with rub. Place on grill when temperature is about 225 to 250 F.

Smoke for three hours, then try the break test: If you bend the ribs and they start to break, they’re done.

At this point, brush with barbecue sauce and continue to grill until ribs are well glazed – 15 to 30 minutes longer depending on heat of smoker.

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