Ingredients

1 Prime Rib Roast (Any size – Cooking time will vary depending on the size)
2 Tablespoons of butter
Aluminum Foil

Directions

1. Preheat the oven to 450 degrees Farenheit
2. Pat the roast dry with paper towels and smear the butter over the two cut ends of the roast.
3. Place the Roast ribs down in a roasting pan. This will act as a natural rack for the meat to sit on.
4. Sear the roast for 15 minutes at the high temperature, then reduce to 325 degrees farenheit. This will help seal in the juices and lead to a better roast.
5.  At the 45 minute mark begin checking the internal temperature. I use a probe type thermometer that is oven safe so I can constantly monitor temperature. Make sure you place the thermometer in the thickest part of the meat, and make sure it does not touch the bone or it will give a false reading. Again, invest in a good thermometer, it is temperature not time that will tell you whether the roast is finished!
6.  Cook until the internal temperature reaches 125 degrees.  Remove from oven and let it sit under some aluminum foil. The internal temperature will continue to rise due to residual heat, it usually increases from 10-15 degrees which is what we’re looking for.  Internal temperature for rare beef is at 135 degrees, this is the temperature we want to achieve. The longer you let it sit the more it will heat up, so once it hits this target begin to serve.
7. To serve, use a carving knife to cut off the ribs, then using a carving knife and fork cut into slices of your desired thickness and plate.
8. You can also use the juice left in the pan to make a gravy to use as an au jus, but this is up to you. If you choose to do so, I like to add a little Worcestershire sauce for flavour and colour and some flour or corn starch for added thickness.
9. Last step is to enjoy!

Ingredients:
1/2 cup Teriyaki sauce
1 cup oyster sauce
1/4 cup soy sauce
1/4 cup Ketchup
2 tablespoons chopped garlic
1/4 cup gin
2 dashes of liquid smoke flavouring (available at supermarkets)
1/2 cup white sugar
1/4 cup honey

Directions

1. Mix all of the ingredients together in a large mixing bowl
2. Place chicken inside a freezer bag
3. Add the marinade over the chicken in the freezer bag
4. Place in refrigerator and allow to sit overnight or at least 5 hours to help absorb the flavour
5. Heat the bbq to medium heat, make sure to lightly grease the grill
6. Add chicken to the grill and cook for about 15-20 minutes making sure the internal temperature of the chicken is above 165 degrees Fahrenheit.
7. Take off the grill and serve!

I was getting ready for a potluck party on New Years Eve and thought I’d try to use the brioche bun recipe from here to make something that people would fall in love with. I used my own personal hamburger recipe and the brioche to make theses tiny little burgers. They were a huge hit at the party and were one of the first appetizers to be gobbled up! I’ve provided below my recipe to make burgers but don’t feel that you need to follow it 100%. I encourage you to add or subtract the ingredients and add what you like best to flavor your meat. These are just combinations of things that I find work well together, but I’m always experimenting!

• 500 g of Lean Ground Beef (Leaner beef tends to cook a little dry, higher fat content gives juicer burgers but is slightly less healthy, there is a trade-off.)
• 1 small onion finely diced
• 2 cloves of garlic, finely diced
• 3/4 c bread crumbs (I used Italian seasoned for added flavour)
• 1 egg
• 2 tablespoons milk
• 1 tablespoon Italian seasoning

Preperation for this is very simple, once the meat is thawed add all the ingredients and mix. I find hand mixing is the easiest and fastest ways. Once mixed form your hamburger patties. For these sliders  I used about a meatball size clump to form the burgers, but when I’m making actual hamburgers for the BBQ I try to form a patty about half an inch thick and the same circumference as the palm of my hand. Please bear in mind that the meat will contract and shrink in size when cooking.  To cook, I used an over at 350 degrees or your could cook on the BBQ provided they are big enough so they don’t fall through the grill. Cook until the internal temperature reaches 140 degrees, approx 10-15 minutes.  Dress the burgers with your favorite condiments and serve!

I’ve been moseying around Toronto recently stopping in at various places for lunch during work and have come to love the smoky flavours and the tender meat of pulled pork sandwiches. After sampling some different recipes I began to wonder how difficult it would be to make at home. Much to my surprise, it is incredibly easy. I thought to get the melt in your mouth texture of the pork you’d need to keep a keen eye on it for hours. Although pulled pork does take a long time to cook, its a task that becomes less daunting with the use of a slow-cooker. I searched the internet and came across this recipe which I re-created over the weekend. Everyone loved it, it was a very unique taste with the inclusion of the Root beer, you’ll see what I mean below. This recipe works great for the working family as well because all the ingredients go in the cooker, turn it on and eat up when you come home. My only concern with it was it was a bit too much on the sweet side, but I think that was because of the type of BBQ sauce I used at the end.This recipe works well with coleslaw and beans as side dishes. Hopefully you will enjoy this recipe as much as I did.

Ingredients

• 1 Pork tenderloin, or a pork shoulder cut of meat
• 3 cloves of garlic
• 1-2 cans of root beer
•  1 bottle BBQ sauce
• Salt & Pepper
• Buns

Ingredients

• 2lbs of tomatoes, feel free to use whatever type you would like (Plum, Beefsteak, Roma, etc.), this roughly equates to 11 Roma tomatoes
• Half an onion, or if you have them handy I like to use shallots
• 4 cloves of garlic
• a large bunch of fresh basil
• 1/4 cup of a high grade olive oil
• Salt and freshly ground pepper
• Loaf of bread, Italian or french loaf are preferred.

1. Step one is to start chopping! Finely chop your onion and garlic, the tomatoes should be a little more coarse.
2. Chop up your basil,and combine onions, garlic, tomatoes and basil in a bowl
3. Add the 1/4 cup of olive oil
4. Season with salt and pepper
5. Serve on top of bread and enjoy!

So I bought a cookbook a while back, I was in the mood for some authentic Italian and I came across Carmine’s. For those of you that haven’t heard or been to Carmines before, its a rather famous Italian eatery in New York, I’ve added a link in case you’re curious.  This recipe is a staple in my cooking repertoire. It is very simple to make, tastes unbelievable and will give your kitchen/house a very pleasing aroma that draws in some very curious people.  I have a weak spot personally for garlic, everything tastes better with it, and this recipe definitely uses quite a bit. But don’t be shy, the garlic and the fresh basil are really what creates the great flavour of this simple sauce. One thing I need to note, is it is essential that you use San Marzano tomatoes for this recipe. They can be found at your local grocer but are sometimes rare so stock up. These tomatoes add a larger depth of flavour than regular canned tomatoes. If you have a hand mixer you can make the sauce more viscous or if you prefer a chunkier marinara sauce don’t blend it. This sauce is very versatile, it serves well over pasta or as a base for a vodka sauce, and can be used quite well assembling lasagnas. Possibilites with a good marinara sauce are high, coupled with the fact that it freezes well for later use. If you’re in the mood for a big batch of sauce, look no further. This recipe will always please. Enjoy!

Ingredients

• 3 28-ounce cans of San Marzano plum tomatoes, crushed
• 1/4 cup good quality olive oil
• 1/4 cup coarsely chopped garlic (about 12 cloves or 1 head)
• 18 fresh basil leaves, chopped
• 2 teaspoons chopped flat-leaf parsley
• 1 teaspoon kosher salt
• freshly ground black pepper

1. Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.
2. In a large pot or dutch oven, heat 1/4 cup olive oil over medium heat.
3. When the oil is hot, add 1/4 cup garlic and cook it, stirring, for about 5 minutes or until golden brown. If the garlic cooks too quickly, reduce the heat. Make sure you do not burn the garlic, as this will alter the flavour.
4. Add 18 chopped basil leaves, 2 teaspoons parsley, 1 teaspoon salt, and pepper to taste.  Mix well and saute for about 2 minutes.
5. Add the canned tomatoes, increase the heat to high, and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up, or until the tomatoes boil.
6. Reduce the heat and simmer the sauce for 10 minutes or until the tomatoes break down.
7. Add the reserved tomato liquid.
8. Increase the heat to high and bring the sauce to a boil.
9. Simmer for about 20 minutes or until it starts to thicken, stirring frequently to prevent the bottom from burning.
10. Usually at this point I like to take a hand mixer and blend the tomatoes, I prefer a less chunky sauce but it’s all about personal preference.
11. 1. The sauce is now ready to be served with your favourite dish. I hope you enjoy this as much as I have

So the other day, I got an irresistible urge to make some sliders for the family. As I was looking through the grocery store for the proper buns I found there was a lack of tantalizing options. So what to do? Well thanks to the power of the internet a few short searches led me to this recipe for home made brioche buns. This recipe is made much easier if you have access to a stand mixer, if not get ready for a little elbow grease. Nonetheless if you follow these simple instructions you’ll have delicious home made brioche buns in no time at all. They really were a crowd pleaser and  look really impressive with the egg wash. So, here is how to make them

Ingredients

• 3 tablespoons warm milk
• 2 teaspoons active dry yeast
• 2 1/2 tablespoons sugar
• 2 large eggs
• 3 cups bread flour
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons salt
• 2 1/2 tablespoons unsalted butter, softened
• Sesame seeds

1.  In a small bowl, measure out and combine the water, milk yeast and sugar, mix well and let it stand for about 5 minutes until the surface is foamy.  In the meantime begin beating one egg.
2. In a large mixing bowl or you stand mixer combine both flours and salt. Once this is mix begin to add the butter.  I found the easiest way to break up and mix the butter in is to get your hands a little dirty and break up the balls that form with your fingers.  You want it to resemble breadcrumbs, that’s when you know you’re mixed.
3. Once the flour and butter have been mixed, add your ‘wet’ ingredients (yeast/milk/water mix) with your dry ingredients (flours/butter). This is where the stand mixer comes in handy since you can just turn it on and it will do all the work. otherwise I suggest a spatula to help combine and blend. Make sure to scrape off the sides often so as not to form small balls of flour which can be quite unpleasant when eating.
4. Once the dough is formed placed it on a well floured surface and proceed to knead the dough. This is a good time to let a little aggression out, your boss been giving you a hard time? Tough relationship recently? No problem, let it all out on the dough.  Beat, slap and pound the dough to get all the air bubbles that are trapped out of it. This usually takes a good 8-10 minutes of steady kneading.  Keep in mind, the dough will be slightly on the sticky side, you can remedy this by adding more flour, but as a general rule of thumb, the more flour you add the tougher the buns will be once they come out of the oven, so please use discretion.
5. Once the kneading is finished form the dough into a ball and place it in a bowl, cover with either a towel or plastic wrap and place it in a warm location and let the dough rise until it is roughly double in size. this can take anywhere from 1-2 hours.
6. Line a baking sheet either with wax paper or use some non-stick spray. Take the dough and divide it into equal sections and place on baking sheet. Depending on the size of bun you are trying to achieve will determine the size of the balls of dough you make.
7. Once the balls are formed, cover the baking sheet with wax paper and leave them to rise for another hour or two.
8. After they have risen the second time you should have a rough idea of the size, but they will continue to rise while baking. When you are ready prepare the egg wash (Beat one egg) and apply it with a sauce brush to the outside of the bun. Sprinkle with sesame seeds. Set your over for 400 degrees with the rack in the center of the oven.
9. Once the oven is hot enough, place the buns in. Try to turn the sheet halfway through cooking and bake for 15 minutes. Take them out once the tops begin to turn a nice rich brown.
10. Remove the buns from the oven and give some time for them to cool before slicing and serving
11. Last but not least, Enjoy!