Category: Guest Home Chefs
Recipes by Guest Home Chefs
The summer is upon us. Long hot weekends are ahead. It must be barbecue time! I know that grilled steak or tasty ribs are usually the star of the meal, but you need great vegetables to go with them. This easy fresh dish can be cooked in your smoker, over indirect heat on your grill or in the oven. It doesn't take a lot of work and lets you visit with your family and friends. It may be simple but it tastes so good!
I found a small frying chicken on sale so I made Barbecue Rosemary Chicken. This is an easy barbecue recipe with few ingredients and gives a great result. One you spatchcock your chicken you won’t want to go back to cooking it any other way! There's also a how-to video available at: http://oldfatguy.ca/?p=368
Where else would you look for great Louisiana Gumbo than the Canadian Rockies? I may live in the cold north but I love Cajun and Creole food and this is my version of one of their great dishes Gumbo! Gumbo requires you to make a roux which usually takes a long time stirring flour and oil in a cast iron pan. I use my oven to make it easier.
Serves: 4 for dinner or 6 as an appetizer
It's like this, pies take a lot of work. I love pie, but making great pastry takes some time. When I'm feeling lazy, I go with a cobbler. Fruit with a sweet biscuit topping is even better than pie and the fact that it is quicker to make has nothing to do with my preference and the cheque is in the mail. So, when you want a great dessert in a hurry, make this Cherry Cobbler and serve it proudly!
If you like smoked or grilled food, chances are you like cornbread. I've made cornbread from mixes, but it usually comes out a little sweet for my liking. I make this version that has no flour in it, just cornmeal for a base. It has a nice coarse texture, but is still tender & makes a great side dish for ribs, BBQ chicken, pulled pork, chili & most Mexican dishes. You can trust me... everyone knows Canadians make the best cornbread!
Serves: 8 to 12
I love Chinese Barbecued Pork! It has a wonderful spiciness and that hint of licorice flavour from the Chinese five spice. Of course, the bright red sweet glazed surface on a well marbled piece of pork butt doesn't hurt either! This recipe is designed to be smoked but you still get a great result if you do it in an oven. Some people object to using food colouring but it gives this dish the brilliant red colour that famous in Chinese barbecue. You can leave it out and it won't affect the taste.
The traditional/old-fashioned way of making chicken & dumplings is basically a pain to make. You have to cook a whole chicken, remove the meat and then start making your chicken and dumplings. By making the dumplings with Bisquik or the equivalent... the dumplings always seemed soggy to me. My version uses boneless skinless chicken thighs and makes home made dumplings that mix up as fast as Bisquik but are so much better.
The Verdict: This is a quicker way to make Chicken and Dumplings & has the added benefit of tasting great! The broth is rich and hearty, the chicken is moist and the dumplings are tender and creamy. Perfection in comfort food!