Quantité: 4 servings Préparation: 25 min Marinade: 4 h Cuisson: 37 min Difficulté: Facile

Ingrédients

- 4 bone-in pork loin chops or pork rib chops, cut 1 1/4 to 1 1/2 inches thick
- 1 12-ounce bottle honey wheat beer
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp coarsely ground black pepper
- 4 ounces white Cheddar, shredded or blue cheese, crumbled (1 cup)
- 2 green onions, thinly sliced
- 2 tbsp chopped walnuts, toasted

Préparation

1- Place pork chops in 2-gallon heavy self-sealing plastic bag set in 4-quart bowl; set aside. In small bowl combine beer, garlic, olive oil, salt and pepper; pour over pork. Seal bag; marinate in refrigerator 4 hours or up to 24 hours, turning bag occasionally. Drain pork chops, discarding marinade.

2- For charcoal grill, arrange preheated coals around drip pan. Check for medium heat above pan. Place pork on grill rack over drip pan. Cover; grill for 35 to 4o minutes or until done (160 degrees). (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on unheated side of grill rack. Cover and grill as above.)

3- Meanwhile, for topping, in small bowl stir together cheese, green onions, and nuts. Spoon mixture over chops. Cover and grill 2 to 3 minutes more or until cheese is melted. Season to taste with salt and pepper.
sliced crosswise 1/4 inch thick

Notes
When grilling is almost complete, sprinkle a mixture of cheddar and nuts on the pork. It will melt into a luscious saucelike topping.

Quantité: 4 portions Préparation: 15 min Cuisson: 15 min Difficulté: Facile

Ingrédients

- 3 bacon rashers
- 1 tsp coriander seeds, toasted
- 2 long red chillies, seeds removed (or Harissa)
- 2 avocados
- 1/4 red onion, finely chopped
- 1 tomato, seeds removed, chopped
- 1/2 bunch coriander, leaves chopped
- 1 tbs lime juice, plus wedges to serve
- 1 tbs olive oil
- 12 scallops without roe
- 4 slices sourdough bread, toasted
- Micro herbs (see note) or small coriander leaves, to serve

Préparation

1- Preheat oven to 190°C and line a tray with baking paper. Lay bacon on tray and bake for 15-20 minutes until crisp and quite dry. Transfer to a paper towel-lined plate and allow to cool. Place bacon and coriander seeds in a small processor and process to a fine dust (alternatively, chop very finely).

2- Thinly slice 1 chilli and set aside to garnish, then finely chop remaining chilli and place in a mortar or large bowl with avocado, onion, tomato, coriander leaves and lime juice. Mash with pestle or a fork until you have a coarse paste.

3- Heat oil in a pan over high heat. Season scallops, then cook for 30 seconds on each side or until just opaque. Spread avocado mixture on toast. Top each with 3 scallops, then scatter with the bacon dust, sliced chilli and herbs. Serve with lime wedges.

Notes
Cette recette est supposée être pour le déjeuner, mais je la trouve parfaite pour le souper accompagnée d’une salade toute simple. Un vrai délice!

Aussi, c’est une bonne idée de frotter les tranches de pain grillées avec une gousse d’ail.

Sur des craquelins, peut aussi être servi en entrée.

Ingrédients

- 2 frozen onion rings
- 1/4 pound ground beef
- breadcrums
- 1 pack of oinion soup base
- 1 sesame-seed hamburger bun
- 2 slices pre-cooked bacon
- Salt and pepper (to taste)
- 1 slice cheese
- 2 tb spoon Bull’s Eye original Flavor barbecue sauce (see Note)

Préparation

1- Bake or deep-fry the onion rings according to the package directions.

2- Mix the meat, the breadcrums and the onion soup mix. On waxed paper, form hamburger into 5-inch round patty. Freeze for at least an hour. Keep any spares frozen until needed. Obviously you’ll do this in advance.

3- Preheat either an outdoor gas barbecue, or an indoor electric one. After it is pre-heated, place the still-frozen beef patty on the grill, pressing down firmly for 4 to 5 seconds (this will get you the grill marks). Salt liberally. Cook for 3 minutes (gas) or 5 to 6 minutes (electric). Eyeball it — if it looks ready to turn, turn it.

4- Toast the faces of the bun (top and bottom) on a 375 degree electric griddle. They should be an even tan color.

5- Microwave the pre-cooked bacon slices 35 to 45 seconds to crispen or re-heat on the BBQ.

6- Spread 1 tablespoon of the barbecue sauce on the faces of each toasted bun, top and bottom. Place the cooked onion rings after the sauce on the bottom bun. Next stack the cooked beef patty, then the cheese and the 2 bacon slices, crossed over each other like an X.

7- Top off the sandwich with the top bun.

Notes
You must use this brand and variety to make it taste just like Carl’s. Other brands will produce different, but still tasty results.

Quantité: 4 portions Préparation: 10 min Cuisson: 15 min Difficulté:Médium

Ingrédients

- 1 1⁄2 cups shredded green cabbage
- 2 limes (1 cut into wedges)
- 1 1⁄2 tbsp. kosher salt, plus more to taste
- 2 cups flour
- 1⁄2 cup cornstarch
- 1 12-oz. bottle dark beer
- 1 egg
- Canola oil, for frying
- 1 lb. boneless, skinless red snapper, cut into 1 1⁄2″ strips
- 2 tsp. chili powder
- 16 corn tortillas
- 1⁄4 red onion, thinly sliced
- 4 sprigs cilantro, chopped
- 1 tomato, cored and chopped
- Sour cream or crema
- Mexican hot sauce

Préparation

1- In a bowl, combine cabbage and juice of 1 lime; season with salt, to taste; chill. In another bowl, whisk together 1 1⁄2 tbsp. salt, 1 1⁄2 cups flour, cornstarch, beer, and egg to make a batter.

2- Pour oil into a 5-qt. Dutch oven to a depth of 2″; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess. Working in batches, dip fish in batter and fry until crisp, about 3 minutes. Transfer to a rack set inside a sheet pan; keep warm in 200˚ oven.

3- Heat a skillet over medium-high heat. Working in batches, add tortillas; cook, flipping, until warmed. To serve, layer 2 tortillas together, fill with some of the fish and cabbage, squeeze with a lime wedge, and garnish with onion, cilantro, tomato, sour cream, and hot sauce. Repeat.

Notes
Adding beer to the batter will help the fish for these tacos fry up golden brown.

Quantité: 6 portions Préparation: 10 min Cuisson: 25 min Difficulté: Facile

Ingrédients

- 1 courge musquée
- 4 pommes du Québec
- 1 oignon
- 1,5 tasse d’amandes effilées
- 2 c. à soupe de beurre
- 1,5 litre de bouillon de poulet
- Sel et poivre

Préparation

1- Peler la courge et les pommes. Enlever les graines de la courge puis couper le
tout en gros dés. Couper aussi l’oignon et les pommes.

2- Dans une grande casserole, faire fondre le beurre, ajouter la courge, les pommes et l’oignon. Cuire jusqu’à ce que les premières gouttes de liquide apparaissent.

3- Verser le bouillon de poulet et ajouter les amandes, puis laisser mijoter à feu moyen pendant 20 min. Saler et poivrer.

4- Quand tous les légumes sont cuits, les passer au robot culinaire, puis remettre le mélange dans la casserole.

Notes
Comme garniture, croutons et cubes de pomme poêlés avec fromage cheddar ou encore de la crème mélangée avec un peu de moutarde de dijon.

Ingrédients
- 1 paquet de rapinis
- 2 gousses d’ail hachées grossièrement
- 1/2 tasse à 1 tasse d’huile de canola
- 1/2 tasse de noix de pacanes rôties*
- Sel et poivre du moulin

Préparation

1- Débarrasser les rapinis des grosses feuilles puis couper la base des tiges d’environ 1 cm (1/2 po). Plonger les rapinis dans une eau bouillante salée pendant 10 secondes. Refroidir les rapinis dans une eau glacée, bien les essorer et les hacher grossièrement.

2- Déposer les rapinis et l’ail dans le bol d’un robot et pulser à 2 ou 3 reprises. Assaisonner puis continuer de pulser en ajoutant l’huile jusqu’à l’obtention d’une purée pas trop lisse. Ajouter ensuite les pacanes et pulser à 2 ou 3 reprises afin de conserver des morceaux de pacanes.

Notes
Peut se congeler pour 3 mois.

À servir sur du poisson ou dans les pâtes. Un vrai délice.

Quantité: 6 portions Préparation et cuisson: 45 min Difficulté: Facile

Ingrédients

- 6 ounces soba noodles
- 1/4 cup vegetable oil
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons tamari
- 1 teaspoon agave syrup
- 2 large shallots, thinly sliced and separated into rings
- 6 garlic cloves, coarsely chopped
- 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh lime juice
- 1 pound large shrimp, shelled and deveined
- Salt
- 2 scallions, finely chopped
- 1/4 cup chopped cilantro
- 1/4 teaspoon crushed red pepper
- Lime wedges, for serving

Préparation

1. Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 4 minutes. Drain and rinse under cold water. In a medium bowl, combine 2 tablespoons of the oil with the soy sauce, tamari and agave syrup. Add the noodles and toss.

2. In a skillet, heat 1 tablespoon of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes. Using a slotted spoon, transfer the shallots to paper towels. Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes. Transfer the garlic to the paper towels.

3. Light a grill or preheat a grill pan. In a bowl, combine the lime zest and juice with the remaining 1 tablespoon of oil. Stir in the shrimp and season with salt. Grill the shrimp over high heat, turning once, until glazed and just white throughout, 3 minutes.

4. Arrange the noodles on a large platter. Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic. Arrange the shrimp on top and serve with lime wedges alongside.

Pairing Suggestion
Tangy dishes like these lime-inflected noodles pair better with tangy wines; softer wines tend to lose their flavor. Try a dry Australian Riesling—they’re crisp, vivid and great with Asian cuisines. Two good choices are the citrusy 2008 Fireblock Watervale and the more peachy 2009 St. Hallett Barossa.

Ingrédients

- 2 lbs. flat-cut beef brisket, trimmed
- 2 cloves garlic, smashed
- 2 bay leaves
- 1 large onion, sliced
- Kosher salt, to taste
- 1⁄4 lb. jack cheese, cubed
- 1⁄4 cup fresh lime juice
- 1⁄4 cup finely chopped cilantro
- 1 tbsp. chopped canned chipotle chiles en adobo
- 4 scallions, chopped
- 3 medium tomatoes, cored, seeded and finely chopped
- Freshly ground black pepper, to taste
- Warmed corn tortillas
- Sweet paprika, to taste
- 1 avocado, pitted and sliced

Préparation

1- Bring the beef, garlic, bay leaves, onions, salt, and 6 cups water to a boil in a 6-qt. dutch oven. Reduce heat to low, cover, and simmer until the brisket is tender, about 3 hours.

2- Remove pot from heat and let brisket cool, uncovered. Transfer brisket to a cutting board; shred with your fingers. Roughly chop meat; transfer to a bowl. Mix in the cheese, lime juice, cilantro, chipotles, scallions, and tomatoes. Season with salt and pepper. Serve the salpicón wrapped in tortillas and topped with paprika and avocado slices.

Notes
You can freeze the excess meat and reserve for another day.

Ingrédients

- a good knob of butter olive oil
- a good handful of fresh sage leaves, 8 leaves reserved for serving
- 6 cloves of garlic, peeled and crushed
- 5 red onions, peeled and sliced
- 3 large white onions, peeled and sliced
- 3 banana shallots, peeled and sliced
- 300g leeks, trimmed, washed and sliced
- sea salt and freshly ground black pepper
- 2 litres good-quality hot beef, chicken or vegetable stock
- 8 slices of good-quality stale bread, 2cm thick
- 200g freshly grated Cheddar cheese
- Worcestershire sauce

Préparation

1- Put the butter, 2 glugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes – your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don’t be tempted to speed this bit up.

2- When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.

3- Preheat the oven or grill to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking tray. Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.

4- Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn’t burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.

Notes
If you have the opportunity, get hold of as many different types of onion for this soup as you can – you need about 1kg in total. Sweat them gently and you’ll be amazed at all the flavours going on.

Ingrédients

- 30 ml de levure sèche
- 375 ml d’eau tiède
- 15 ml d’huile d’olive
- 15 ml de sel
- 2 ml de sucre
- 1 L de farine tout usage

Préparation

1- Dans un bol, diluer la levure dans l’eau, l’huile, le sel et le sucre. Ajouter la farine graduellement, en mélangeant avec une cuillère.

2- Sur une surface farinée, pétrir la pâte 10 minutes, puis la façonner en une boule.

3- Mettre la boule de pâte dans une bol légèrement huilé, couvrir et laisser gonfler pendant 1 heure à température de la pièce.

4- Diviser la pâte en 4*. Façonner en boules et laisser gonfler quelques minutes avant de la travailler.

5- Préchauffer le four à 500F. Placer une pierre à pizza sur la grille du bas et la réchauffer 30 minutes.

6- Sur une surface farinée, avec les mains ou un rouleau à pâtisserie, abaisser une boule en un cercle de 25 cm.

7- Saupoudrer de la semoule de maïs sur une planche de transfert et y déposer la pâte.

8- Garnir avec tout ce qui vous passe par la tête et glisser sur la pierre. Faire cuire de 6 à 8 minutes jusqu’à ce que le fromage ait fondu.

Notes
* possibilité de congélation à ce stage de la recette.