Archive for the ‘Sauces, Condiments, Dressings, & Gravys’ Category

Grilled Pork With Blueberry Balsamic Sauce

Saturday, September 17th, 2011


2 bone-in pork chops, seasoned on both sides with salt and

1 small onion, finely diced

1 tbsp olive oil

1/4 dry red wine

1 cup blueberries, fresh or frozen is fine

1/2 cup beef broth

1 tbsp balsamic vinegar

1 tbsp brown sugar

1 tbsp unsalted butter

Salt and pepper


Grill the pork chops on and indoor or outdoor grill, until fully cooked.

In a medium skillet, sauté the onion in olive oil for about 1 minute, over medium heat.  Deglaze the pan with red wine, and reduce for about 2 minutes.  Stir in the blueberries, broth, and brown sugar; bring to a boil, reduce the heat, and simmer for about 3-4 minutes.

Remove the pan from the heat, stir in the butter and season with salt and pepper.  Serve the sauce over the pork chops.


Black Bean and Corn Salsa

Tuesday, June 28th, 2011

1 cup black beans

1/2 cup corn

1 jalapeño, finely diced

1/2 cup finely chopped white onion

1/8 cup finely chopped fresh parsley, cilantro is traditional for salsa but I’m not a big fan…so I use parsley

1/2 cup tomato juice

1/2 cup finely diced tomatoes

Pinch salt

Pinch red pepper flakes

1 tbsp white vinegar

Combine all ingredients.  Serve with your favourite tortilla chips.  This salsa is best if you let it sit for a few days in the fridge to let the flavours marry.  It’s also really good on tacos.


Cod with Pineapple Salsa

Sunday, October 17th, 2010

1 cup finely diced fresh pineapple, not canned
1 jalapeno pepper, seeded and chopped finely
¼ cup finely diced red onion
Small bunch parsley, finely chopped
1 tsp fresh squeezed lemon juice
Salt and pepper

4 to 6 cod fillets (or your favourite white fish)
¼ cup flour
Salt and pepper
3 tbsp vegetable oil

For the salsa, add all of the ingredients to a small bowl, stir, and refrigerate for 20 mins to a half hour.

For the fish, preheat a large non stick skillet over medium heat, add the oil. Check the fish to be sure there are no bones. Season both sides of the fish with salt and pepper, and then dredge in flour, coating all sides. Add the fish to the pan and fry for 5 minutes, flip the fish and cook for 5 minutes on second side.

Plate the fish, serve with the pineapple salsa on the side.


Panko Crusted Cod And Parmesan Potato Wedges (with homemade tartar sauce)

Wednesday, July 7th, 2010

1 lb fresh cod fish, cut into serving size pieces
4 tbsp vegetable oil
1 egg, well beaten
½ cup all purpose flour
2 cups panko bread crumbs
4 medium potatoes, cut into wedges
2 tbsp finely grated parmesan cheese
1 tbsp vegetable oil
Salt and pepper

Get three shallow bowls (or pie plates), add the flour to one, panko bread crumbs to the second, and the beaten egg to the third. Set aside.
In a bowl, mix the potatoes, a large pinch of salt, and pepper, and the parmesan cheese; mix until potatoes are coated. Place on a parchment paper lined baking sheet and bake in a preheated 450 degree oven for about 15 to 20 minutes, until golden brown and tender.
Heat the 4 tbsp oil in a large skillet.
Lay out your prepared three bowls containing, flour, beaten egg and panko crumbs. Pat the cod dry with a paper towel, and season both sides with salt and pepper. With each piece, one at a time, dredge the cod first in flour, then dip in the egg, then coat with the panko bread crumbs; place each piece in the skillet, being sure not to over crowd the pan so you dont make the fish soggy instead of crispy. Fry on each side, 5 to 7 minutes, depending on the thickness of your fish.
Serve the fish and potato wedges with homemade tartar sauce (recipe below) and lemon wedges. I like to sprinkle the fish with a little bit of fleur de sel (a flakey salt) for extra crunch and flavour.

Tartar Sauce
3 tbsp mayonaise
1 tbps prepared yellow mustard
1 lg dill pickle, chopped
pinch of sweet paprika
Salt and pepper
Mix all ingredients in a bowl, and transfer to a small serving dish.


Chicken Avocado Tomato Salad with Balsamic Vinegarette

Tuesday, June 15th, 2010

2 skinless boneless chicken breasts, cubed and cooked
12 grape tomatoes, halved or quartered
1 avocado, peeled, seeded, cubed
half small red onion, very thinly sliced
1 tbsp chopped fresh parsley
salt and pepper

Toss all ingredients in a bowl.

1 tsp dijon mustard
1 tbsp good quality balsamic vinegar
1/4 tsp dried oregano
1 tsp honey
1 tbsp good quality extra virgin olive oil

Add first three ingredients to a small bowl, while whisking, drizzle in honey, and then do the same with oil…making sure to keep whisking, so oil mixes in.

Add balsamic vinegarette to chicken and veggies, stir gently. Serve in salad bowls lined with full Boston lettuce leaves or as a side dish to a sandwich. This is also really good wrapped in a flour tortilla.


Pear, Pecan, Prosciutto Salad

Friday, June 4th, 2010

I had a salad similar to this in a restaurant recently, and fell in love with it. I spent months tweaking it and remaking it. And I kind of like my version more. I hope you enjoy it!

3 slices prosciutto
1 small pear
18 pecan halves
shaved old white cheddar OR parmesano reggiano
1 small head radicchio
8 to 10 leaves boston lettuce

1 tsp sugar
2 tsp white wine vinegar
1 tsp grainy dijon mustard
2 tbsp extra virgin olive oil
salt and fresh cracked pepper

This makes two salads.

Pre-heat oven to 350 degrees. Place prosciutto slices on parchment paper lined baking sheet, saving room for pecans also. Dry/crisp the prosciutto and toast pecans about 8 to 10 mins. Turn off oven and leave prosciutto and pecans. After 5 mins, remove from oven, let sit for 10 more mins to cool. In the meantime, arrange lettuce on two plates, leaving it in whole leaves for presentation. Add thinly sliced pears, pecans, cheese and whole pieces of prosciutto.

Put all of the dressing ingredients in a jar and shake vigorously. Pour evenly over each salad. I love eating this salad, you’ll need a fork and knife, since everything is in large pieces… when no one is looking I like eating it with my fingers! :)