Displaying items by tag: poultry


I love spice, so I serve hot sauce on the side. The easy barbecue sauce is good with any grilled meats, and, unlike bottled, you can adjust the flavour and spice. If you are serving it just as a sauce, simmer for 15 minutes.

Prep time: 15 minutes

Ready in: 4 hours including cooling time




1/2 cup ketchup

1/2 cup mild chili sauce

2 tablespoons brown sugar

2 tablespoons white wine or cider vinegar

1 cup finely chopped onion

1 teaspoon chopped garlic

1 tablespoon Worcestershire sauce

2 tablespoons chili powder

1/2 teaspoon smoked Spanish paprika

1/2 cup water

2 pounds (1 kg) boneless, skinless chicken thighs


6 Napa cabbage leaves, thinly sliced

1/2 red pepper, thinly sliced

1/2 red onion, thinly sliced

1/2 teaspoon salt

1/2 cup pickled hot peppers

6 hot dog buns


Preheat oven to 300 F.

Combine ketchup, chili sauce, sugar, vinegar, onion, garlic, Worcestershire sauce, chilli powder, paprika, and water, for barbecue sauce. Place in a heavy ovenproof pot and bring to boil. Add chicken and make sure it is immersed in the liquid.

Place in oven and bake slowly for 90 minutes to 2 hours or until very tender. Remove chicken and reduce sauce on the stove for about 5 to 8 minutes until it coats the back of a spoon. It will be a thick barbecue sauce texture.

Shred chicken with two forks and add to sauce.

Combine cabbage with red pepper and onion in a bowl. Sprinkle with salt and let sit for 20 minutes. Vegetables will wilt slightly. Refrigerate until needed.

Pile chicken on top of one side of bun and top with hot peppers, if desired. If serving right away, dollop some slaw on top. Press down sandwich. Wrap well if going on picnic and serve slaw on the side.


The setting here is just as critical as the food where beverages are concerned. You’re outside. The scents will compete with a delicate wine, its finer aromas overcome by – or carried away with – the breeze. Besides, there’s plenty of spice in this picnic hamper, and that’s a challenge for an overheated burgundy. Pack a few frosty Canadian wheat beers in a cooler. Fruity, spicy and crisp, wheat beer conquers all. - Beppi Crosariol

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These are not too spicy so serve a bottle of hot sauce on the side for those who want more heat. Use regular chili powder if Mexican is not available.

Servings: 8

Prep Time: 10 minutes, plus 30 minutes marinating

Ready In: 1 hour



¼ cup lime juice

1 teaspoon grated lime rind

1 tablespoon Mexican chili powder

1 teaspoon brown sugar

2 tablespoons vegetable oil

2 pounds (1 kilogram) boneless, skinless chicken thighs


Grated Monterey Jack cheese

Chopped tomatoes

Chopped Vidalia onion

Roasted chopped jalapenos

Other salsas, if desired

Small flour tortillas

Corn tortillas


Combine lime juice, lime rind, chili powder, brown sugar and oil in a large bowl. Add chicken thighs and toss to coat. Set aside to marinate for 30 minutes.

Preheat grill to medium heat. Grill chicken about 5 to 7 minutes per side, or until juices are clear.

Slice chicken into strips. Place strips on a platter and let guests assemble their own tacos.

Roasted tomatillo and avocado salsa (recipe follows)


It was a happy accident that the zinfandel vine, originally from Croatia, found its way to California in the 19th century – happy for fans of Mexican food. Red zinfandel (not the pink stuff) is a lusciously jammy wine, with opulent fruit to coat the palate against the onslaught of spice. At 14-plus per cent alcohol, its rich flavour will stand strong against competing aromas of the grill and garden. Fruity-spicy wheat beer is another excellent option. Pick up limeade for the kids. - Beppi Crosariol

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This award-winning dish is from Daniel Beale of Johnson and Wales University in Denver. Use chicken supremes – they are the boneless chicken breasts with the little wing attached available at some butcher shops. Make the caraway sauce and the tomato marmalade ahead of time, put potatoes on to boil and then cook the chicken. Everything will be ready at the same time.

Servings: Four

Prep Time: 30 minutes

Ready In: 1½ hours



Tomato Marmalade:

1 tablespoon butter

2 shallots, chopped

2 tablespoons red wine

1 tablespoon water

1 teaspoon granulated sugar

1 cup drained canned San Marzano tomatoes

Salt and freshly ground pepper

Caraway Supreme Sauce:

1 tablespoon vegetable oil

1 tablespoon all-purpose flour

1 teaspoon caraway seeds

1 cup chicken stock

½ cup whipping cream

2 tablespoons butter

Chive Truffle Potatoes:

1 pound (500 grams) peeled and cubed baking potatoes

¼ cup butter

¼ cup whipping cream

¼ cup chopped fresh chives

2 egg yolks

½ teaspoon truffle oil

4 boneless chicken breasts, skin on

2 tablespoons vegetable oil


Preheat oven to 425 F

Melt butter over medium heat in a small sauce pan and cook shallots for 3 minutes or until lightly browned. Add red wine, water and sugar, and cook until reduced by half. Stir in tomatoes and mash gently; simmer for about 10 minutes or until thickened. Season with salt and pepper. Reheat when needed.

Heat oil over medium heat in pot and stir in flour and caraway seeds. Cook, stirring for 2 minutes or until golden. Slowly whisk in stock, bring to boil, then simmer for 5 minutes or until flour taste has disappeared. Stir in cream and butter and cook until slightly thickened. Strain and reheat when needed.

Cover potatoes with water in a large pot and bring to a boil for about 20 minutes or until very tender. Drain well and return to pot over low heat to dry off. Mash potatoes until smooth then stir in butter, cream and chives. Remove from heat and stir in egg yolks, truffle oil, salt and pepper; keep warm.

Sprinkle chicken breasts with salt and pepper. In large skillet, heat oil over medium-high heat and brown chicken, skin-side down. Turn over and place skillet in oven. Roast in oven for about 15 to 25 minutes or until no longer pink inside.

Slice chicken breasts crosswise into strips. Place potatoes in centre of plate and surround with sliced chicken; spoon supreme sauce over top. Dollop tomato marmalade alongside to serve.


I’d be tempted to serve a white with this chicken, such as a lightly oaked chardonnay, pinot gris or white Côtes du Rhône. There’s red wine in the marmalade, of course, but just two tablespoons, not enough to tip the scale toward a red for an accompaniment. The creamy sauce and buttery mashed potatoes beg for a silky white with lively acidity. Beppi Crosariol

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You can buy Japanese curry powder, but it’s easy to make your own from our recipe (click here). Serve it with rice or udon noodles and Japanese pickles (for recipes click here and here). Start with small bowls of vegetable udon soup or tuna tataki. The grated apple gives sweetness to the sauce.

Servings: Four

Prep Time: 15 minutes

Ready In: 40 minutes



1 ½ pounds (750 grams) boneless, skinless chicken thighs

Salt and freshly ground pepper

¼ cup vegetable oil

1 cup thinly sliced onion

½ cup coarsely grated peeled apple

2 tablespoons Japanese curry powder

1 tablespoon chopped ginger

1 tablespoon chopped garlic

2 tablespoons flour

2 cups chicken stock

4 cups baby spinach

2 tablespoons finely chopped coriander



Cut chicken thighs in thirds. Season chicken thighs with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium high heat. Add thighs in batches and sear about 1-2 minutes per side or until lightly golden. Reserve.

Reduce heat to medium. Add remaining 2 tablespoons oil and onion in skillet and sauté for 2 minutes or until onion is softened. Add apple, curry powder, ginger and garlic and sauté for 1 minute or until fragrant.

Stir in flour and cook, stirring, for 1 to 2 minutes to cook out floury taste. Add stock a little at a time until well combined and bring to boil. Simmer 2 minutes to thicken and taste for seasoning.

Return chicken to skillet and cook in sauce for another 10 minutes or until thighs are cooked through. Add spinach and cook for 1 minute or until spinach wilts. Garnish with coriander just before serving.



I’d give the nod to good, cold sake because it’s less filling and its silky texture and delicate sweetness match the curry’s essence. For a more offbeat choice, try a classic Bronx cocktail: 1½ ounces gin, ½ ounce each of dry and sweet vermouth, plus an ounce of orange juice, all shaken with ice and served in a martini glass. It’s cold, aromatic and just sweet enough to tame the spice. Beppi Crosariol

Published in Recipes


With fennel, olives and pancetta, this sauce is also fabulous over pasta or fish.

Servings: 4

Prep Time: 15 minutes

Ready In: 1 hour




4 tablespoons olive oil

½ cup chopped pancetta

2 teaspoons chopped garlic

1 cup chopped onions

½ fennel bulb diced

½ cup diced roasted red pepper

½ cup white wine

2 cups chopped canned San Marzano or organic tomatoes with juice

1 cup chicken stock

½ teaspoon chili flakes

¼ cup slivered basil

½ cup pitted green olives, cut in half

Salt and freshly ground pepper

4 chicken breasts, skin on



Heat 2 tablespoons of oil in skillet over medium heat. Add pancetta and sauté for 2 minutes or until pancetta begins to give off its fat.

Add garlic, onion and fennel and cook together until fennel is softened, about 5 minutes. Add the red pepper and toss together.

Stir in the wine, bring to boil, and boil for 1 minute or until slightly reduced. Add tomatoes, chicken stock and chili flakes, bring to boil, reduce heat and simmer for 20 minutes or until sauce has thickened. Add basil and olives and reserve.

Preheat oven to 400 F. Brush chicken breasts with remaining oil and season with salt and pepper. Place in skillet over medium high heat, skin side down and sear for 2 minutes a side. Place skillet in oven and bake breasts, skin side up, for 15 to 20 minutes or until juices run clear. Reheat sauce.

Place polenta in a bowl, top with chicken and sauce to serve. Scatter braised artichokes around the side.



Mediterranean comfort food tends to shine more brightly than the rib-sticking dishes from colder-climate regions. And so it is with this zesty chicken dinner. You’ll want to greet the tanginess of the tomatoes and olives with a double-cheeked kiss of acidity. So, if it’s a red wine you desire, stick with Europe, a continent in full embrace of reds with crisp backbone. Medium-bodied Salice Salentino from the southern Italian region of Puglia, full-bodied nero d’Avola from Sicily, young Chianti from Tuscany and French Côtes du Rhône are all good options. Dry rose works nicely, too, as does just about any unoaked white from a coastal Mediterranean region, such as verdicchio from Italy or Rueda from Spain. Beer? Try a hearty but bracingly bitter pale ale. - Beppi Crosariol

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Duck breasts take well to Italian seasonings. Serve with a mixture of sugar snap and snow peas. Slow-cooking in the oven gives the breast a more delicate texture.


Servings: 4

Prep Time: 10 minutes

Cooking Time: 45 minutes

Ready In: 65 minutes, including resting time


Duck breasts

3 Muscovy or Moulard duck breasts

2 teaspoons crushed fennel seeds

¼ teaspoon red chili flakes

2 cloves garlic, crushed

3 dried prunes, finely chopped

½ teaspoon grated orange rind

1 teaspoon finely chopped sage leaves

2 tablespoons olive oil


1 tablespoon balsamic vinegar

¼ cup red wine

½ cup of chicken stock, homemade or low sodium


Use a sharp knife to score skin in a cross-hatch pattern on duck breasts.

Slice through the thickest part of the duck breast to create a pocket. Combine fennel, chili flakes, garlic, prunes, orange rind, sage leaves and olive oil in a small bowl. Mash together. Spread stuffing inside the pocket of each duck breast and then close them with small wooden skewers. Season duck with salt and pepper.

Preheat oven to 275 F (140 C).

Place duck breast skin-side down in a cold skillet. Raise heat to medium low and cook for 20 minutes, discarding fat as it accumulates. Flip over and place in oven. Bake 20 to 30 minutes or until desired.

Remove from oven and let breast sit for 10 minutes while making the sauce. Discard fat from skillet and add balsamic vinegar and red wine. Bring to boil, reduce until a glaze, and swirl in stock. Boil for 1 minute or until reduced by half. Slice duck and drizzle with sauce.


Try a fruity valpolicella ripasso or razor-sharp barbera. - Beppi Crosariol

Published in Recipes

| Fred Lum/The Globe and Mail

After many rich meals over the holiday season, a light and spicy one-bowl soup is just the thing to refresh and restore the overindulged body. If you wish, you can use salmon or shrimp instead of chicken. The garnish is important for both the look and taste.

Servings: 2

Prep Time: 30 minutes

Cooking Time: 15 minutes

Ready In: 45 minutes



1 6-ounce (175-gram) boneless, skinless chicken breast

2 tablespoons teriyaki sauce

1 teaspoon vegetable oil

2 shallots, sliced

5 cups chicken or fish broth

2 teaspoons grated ginger

1 teaspoon Chinese chili sauce

1 tablespoon fish sauce

1 tablespoon rice vinegar

4 ounces (125 grams) ramen or instant noodles

1 medium onion, thinly sliced

3 shiitake mushrooms, sliced

2 green onions, slivered

1 carrot, cut in julienne strips

2 tablespoons fresh coriander, slivered

2 tablespoons fresh mint leaves, slivered



1 lime, cut in wedges

Sprigs of mint and coriander

Red chilis

1 cup bean sprouts


Marinate chicken with teriyaki sauce for 20 minutes. Heat oil in a small pan over medium heat, then add shallots and fry until brown and crispy. Drain and reserve.

Combine chicken broth, ginger, chili sauce, fish sauce and vinegar in a pot. Bring to a boil and simmer for 5 minutes.

Rinse noodles in a colander. Grill or broil chicken for about 2 to 3 minutes per side or until juices are clear.

Cool slightly and shred.


Add onions, mushrooms, green onions, coriander, mint, chicken and noodles to broth. Taste for seasoning, adding more fish sauce or rice vinegar as needed.

Cook for two minutes more or until everything is hot. Divide into two large bowls. Sprinkle shallots over soup and serve with lime wedges, mint, coriander, chilis and bean sprouts on the side.

Published in Recipes


This Butterflied Turkey is the easiest, most delicious turkey you could make this holiday season. Butterflying the bird not only produces a juicier result, but it also means less time in the kitchen. To infuse even more flavour into the turkey, you could also try brining it ahead of time.


One 12-pound turkey


Seasoned butter

6 ounces butter, softened

1 teaspoon smoked Spanish paprika

1 tablespoon chopped garlic

2 tablespoons chopped fresh tarragon

3 tablespoons chopped chives

2 tablespoons chopped parsley

Salt and freshly ground pepper



3 tablespoons turkey drippings (or butter if using barbecue)

3 tablespoons flour

3 cups chicken or turkey stock

1 tablespoon soy sauce

1 tablespoon redcurrant jelly

Salt and freshly ground pepper


Combine the butter with paprika, garlic, tarragon, chives, parsley, salt and pepper and mix together. Using a teaspoon or your fingers, make a space between the skin and meat of the turkey and spread seasoned butter underneath the skin and over the legs.

Preheat oven to 400F.

Place turkey on a large, rimmed baking sheet, folding the legs toward each other to protect the breast from overcooking. Turn wing tips under. Sprinkle with salt and pepper, rub with a little extra butter and bake for between 1 hour 30 minutes and 1 hour 50 minutes, basting occasionally, until an oven thermometer reads 165F at the thickest part of the turkey (where the leg meets the body). Remove turkey from oven and leave to rest for 10 minutes.

Drain turkey drippings into a skillet, discarding as much fat as possible. Add flour and whisk until incorporated. Pour in stock and soy sauce, bring to a boil, reduce heat and simmer for 10 minutes. Add redcurrant jelly and season with salt and pepper.

Remove legs and split into drumsticks and thighs. Cut breast lengthwise and carve into pieces. Lay all meat on a platter and serve with sauce.


Brining Turkeys

The current hot method of roasting poultry is to brine it before hand. This means soaking it in a salt and water solution for up to 24 hours before cooking to produce a better taste and texture. Brining loosens the muscle fibres creating better flavour, more juiciness and tenderness.


The Brine

To each 4 litres of cold water, stir in 1 cup kosher salt. Look for Diamond Crystal at the supermarket; it is the best for both brining and cooking.

You will need a container that will allow the turkey to be completely immersed in the brine. Use a very large pot that fits the turkey. Measure the volume of the pot and make up that amount of brine. You will not need it all. Stick the turkey in neck side down. Pour over enough brine until the turkey is covered. Tie a lid on top in case the turkey bounces up.

Brining timing is a matter of how much salt you use in the solution. The heavier the solution the shorter the brining time. Brine about 6 hours on the counter or outside, 24 hours if you refrigerate it..

Remove the bird, wash it off, pat it dry and set it on a baking sheet in the refrigerator overnight to crisp the skin. The bird will look gleaming, fresh, and shiny and the skin will be plumped up. Because the bird absorbs about 1 tablespoon of the salt mixture during the process, do not salt before roasting.

When cooked the bird will be juicy, carve easily and have taste. This is an ideal way to treat a turkey, especially if it is not free range or air chilled.

Kosher Turkeys are pre brined, by Jewish laws to remove all the blood. If you do not want to brine and have a source for a kosher turkey then this is an excellent substitute.

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Make these dumplings ahead of time and reheat in the soup. Making your own stock is best, otherwise buy chicken broth at the butcher shop or a low-salt Tetra Pak.


Servings: 8

Ready In: 35 minutes


8 cups chicken stock

½ cup carrots, diced very small

½ cup parsnips, diced very small

1 cup spinach, shredded

Chive Dumplings

1 large egg

½ cup ricotta

½ cup flour

¼ cup chives, chopped

¼ cup grated parmesan

½ teaspoon grated lemon rind

¼ teaspoon kosher salt and freshly ground pepper



¼ cup chives, chopped


Beat egg in a bowl with a whisk until frothy. Stir in ricotta. Blend in flour, chives, Parmesan and lemon rind. Season with salt and pepper.

Drop heaping teaspoons of mixture into simmering salted water and cook for 3 to 4 minutes or until dumplings float and are cooked through.

Heat chicken stock in a large pot over medium-high heat. Add carrots and parsnips and simmer gently for 5 minutes or until just cooked through. Add spinach and simmer 1 minute longer or until wilted. Season with salt and pepper to taste.

Add dumplings to soup just before serving and garnish soup with chives.

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Capons are available at butchers throughout the Christmas season.


Servings: 8 to 10

Ready In: 2 hours, 15 minutes


½ cup unsalted butter, softened

1 teaspoon lemon rind, grated

1 teaspoon garlic, chopped

1 tablespoon fresh thyme, chopped

1- 8 to 10 pound (3.5 kilograms to 4.5 kilograms) capon

Salt and freshly ground pepper to taste


Preheat oven to 400 F.

Combine butter, lemon rind, garlic and thyme, mashing with a fork. Use fingers to spread half of the butter mixture under the skin of the capon breast and down into the legs if possible. Spread the remaining butter mixture on top of the capon and season with salt and pepper.

Place capon on a rack over a roasting pan. Roast for 15 minutes per pound plus an extra 15 minutes or until juices are clear.

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