Spicy Butternut Mango Chutney Soup
This exotic harvest soup tastes like it’s been simmering for hours, but it won’t take more than 15 minutes to make! Each velvety spoonful gets a spicy kick from the Mango Chutney. With flavours of ginger and red chili, this soup is sure to warm you up onthese crisp autumn evenings.
- 1 jar McEwan’s OwnButternut Squash Soup
- 2-3 tbsps McEwan's Own Mango Chutney
- 4 tbsps crème fraîche
- 4 tsp roasted pumpkin seeds
- black pepper, to taste
- Add the soup to a large pot and warm over medium-low heat.
- Stir in 2 or 3 tablespoons of the mango chutney, depending on how spicy you want your soup to be.
- Once the chutney is fully incorporated, and the soup is warmed through, it's ready to serve.
- Set out 4 soup bowls and fill each bowl with about1 cup of soup.
- Stir in 1 tbsp of crème fraîche into each bowl, and top with 1 tsp of pumpkin seeds and some fresh black pepper.
- Serve warm.
Shareba Abdul, In Search Of Yummy-ness
Blogger, Home Cook, Freelance Writer
Instagram: @ InSearchOfYummyness
Published: Friday October 03, 2014
Bymark's Lobster Poutine
2 large Yukon gold potatoes, scrubbed, about 20 oz (570 g) combined
1 live lobster, about 1¼ lb (570 g) par-cooked and shelled,* tail shell reserved
2 cups (500 mL) clarified butter
2 egg yolks
1 tbsp (15 mL) gastrique
½ tsp (2.5 mL) lemon juice
3 drops each Tabasco, Worcestershire sauce
Pinch of salt, ground white pepper
1 tbsp (15 mL) tarragon, chopped
1 tbsp (15 mL) chives, chopped
Prepare your French fries with your favourite fry recipe
Optional: Pre-heat oven to 400°F (200°C). With sharp kitchen shears trim the semi-translucent underside from the tail shell, discard, and then cut the hard shell in half lengthwise. Rinse well and shake dry. Puncture a hole in each shell half near the broad top of the tail and then through its tail fan. Tie the halves together, tail fan to top of tail, with top of shell facing outwards – so as to create a basket. Place it on a baking sheet, brush with butter and roast until dry and fragrant.
Heat half the butter to 120°F (50°C). Place a stainless steel mixing bowl over a pot of simmering water, add egg yolks and gastrique, and whisk together until they the mixture thickens and turns pale yellow. Remove bowl from heat, and while whisking continuously slowly add the butter. Add lemon, Tabasco, Worcestershire, salt, pepper and tarragon and set aside in a warm place.
Heat the remaining butter to 170°F (75°C). Cut the lobster meat into bite-size pieces and add to the butter. Finish cooking French fries, then drain and toss with salt.
Place optional lobster basket at the centre of serving plate –or simply scatter a warm plate lightly with some of the chives. Add half the fries, then half the butter-poached lobster and dabwith béarnaise. Add another layer of fries, the remaining lobster, a generous smattering of béarnaise and finally the remaining chives.
Optional: if the lobster has corral, cook it through and sprinkle over the poutine along with the chives.
Suggested wine: creamy chardonnay, champagne.
Published: Wednesday August 06, 2014
Delicious Food Show Recipes
Many of you who attended Mark and Brooke's demo at the Delicious Food Show on Friday. October 25th were asking about the recipes of the items they prepared on stag.
Here they are!
Good luck in the kitchen!
- Cauliflower ( ½ head approximately) picked & rough chopped
- Milk (2-3 cups)
- Cubed butter ( 2oz)
- Grated nutmeg
- Salt & pepper
Put the cauliflower in a pot cover with milk, bring up to simmer, cook until tender and soft, strain off the milk and reserve the milk. Place the cauliflower in a blender add a little milk at a time while pureeing, add in the butter, adjust the puree as you go, season with salt, pepper & grated nutmeg
Pickled Honey Mushroom
- ½ lbs honey mushrooms
- 2 cups white wine vinegar
- 2 cups water
- 2 p.c. smashed garlic clove
- 1 bay leaf
- 3 thyme sprigs
- 1 shallot julienne
- 1 small p.c. lemon zest
- 1 small p.c. chili seeds removed
Salt & Pepper to taste
Place all ingredients together in a pot and simmer for 10 – 15 minutes. Pour over mushrooms, and set aside to cool down.
Fall Vegetable & Bacon Risotto
3 tbsp olive oil
1 cup minced onion
1 tsp minced garlic
1 ¼ cup Carnaroli rice
½ cup white wine
1 ltr chicken stock at simmer
2 tbsp grated parmesan cheese
1 tbsp butter
Heat 2 tbsp of the oil in a pot over medium heat. Add the onions, salt and sweat, stirring frequently so the onions do not brown. When after 5-6 minutes the onions begin to wilt, add the garlic and cook a minute longer. Add the rice and stir well to coat with the oil. Add more oil if necessary, Continue cooking, stirring frequently, until the grains of the rice turn translucence. When that is achieved deglaze with the wine.
When the wine is reduced to a syrup, add ½ cup of hot stock. Stir again. Slowly add the hot stock in to the rice a little at a time, you should have syrup like sauce. Slowly season the rice as you go be careful not to over season.
Add the cooked vegetables and bacon to the risotto, once the risotto is cooked though ( be careful not to overcook the risotto). Finish with the cheese & butter
In a pan, cook the bacon until it starts to crisp, may need to render some of the bacon fat, add the diced squash cook over medium heat until it stars to soften, add the swiss chard season once cooked add to the finished risotto.
Roasted or Grilled Corn &Queso Fresco
- 6 pc of corn husked
- 2 tbspQueso Fresco
- 1 small pc chili seeds removed or (roasted jalapeno)
- 2 green onions finely cut
- 1 tsp smoked paprika
- 1 lime zest & juice
Rub the corn lightly with oil slat & pepper, grill evenly to ad chive an even roast by rotating the corn.
Once cooled down remove the corn off the cob and set aside. In a small pan heat the corn with a bit of oil, add paprika, chili, green onions, lime zest & juice. Plate crumble the cheese over top of the corn.
Published: Monday October 28, 2013
Tacos from CNE Demo!
On Friday, August 16th, 2013 Mark McEwan and Bymark Executive Chef Brooke McDougall took to the stage for two food demos!
There was an overwhelming response and need for the recipes...please see them here...
Happy Taco Making!
Pork Brine (for 18-22 lbs pork shoulder bone on)
3 oranges sliced
3 grapefruit sliced
1 lemon sliced
2-1/2 cups kosher salt
2-1/2 cup sugar
1/2 cup molasses
1/4 cup pepper corn
1/4 cup coriander seed
5 bay leaves
1 cup of crushed garlic cloves
10 ltr water
Bring every thing to a boil, cool down in a ice bath, pour over pork shoulder & cover
Rub For Pork
1 cup kosher salt
1 cup brown sugar
1/2 cup paprika
1/2 cup cayenne
1/4 garlic powder
1/4 cup chili powder
1/4 cup onion powder
1/4 cup rubbed thyme
2 tbsp cinnamon
Mix all ingredients, store in air tight container, the remaining save for future use
18-20 lbs pork shoulder bone in. ( you can use any size pork that you want, bone in or out
just adjust the cooking time)
After the pork is out of the brine pat dry, rub generously with dry rub mix.
Cook at 350f for 6-7 hours, keep coved with foil, as the fat drops in the pan bast the pork
with drippings, the last hour remove foil.
2lbs Peaches ¼ inch dice
2 pc long red chili fine chopped remove seeds (if want more spice leave seeds)
½ red onion fine dice
4 pc green onions chopped
1/ bunch of coriander picked and rough chopped
1 lime zest and juice
½ cup rice wine vinegar
2 tbsp olive oil
2 tbsp grainy mustard
1 tsp minced ginger
1 tsp minced garlic
Kosher salt & cracked black pepper to taste
Mix all ingredients together, check seasoning
1 LTR 35% cream
½ Cup butter milk
2tbsp cup lemon juice
Mix all ingredients together in a bowl covered let stand at room temperature for 24
hours or until it has thickened up to the same consistency as sour crème. Then place in
Corn Flour Tortilla Shells
Corn flour add salt mix with water until you get dough that will stick together. Keep
covered while you make them. Form the size ball you would like, the size of a ping ball,
press with tortilla press cook in a skillet, lightly cook and cool.
1 lbs cooked shrimp chopped
1 jicama peeled & julienned
1 lime segmented
5-6 tbsp lemon garlic aioli
12 slices of pickled ginger
1 cup shredded cabbage
coriander leaves for garnish
Lemon Garlic Aioli
1 minced garlic clove
2 tbsp lemon juice
1 cup vegetable oil
Salt & Pepper
Whisk together egg, garlic. Continue whisking while adding the oil in a steady stream.
When finished, thin with lemon juice to taste, then add seasoning.
Published: Tuesday August 20, 2013
Roxy's Potato Salad
Chef McEwan's wife Roxanne has inspired a few menu items, such as this potato salad. The vinaigrette in this recipe is best mixed into warm potatoes so the vinegar has a chance to really flavour up the dish.
3lb red and white mini new potatoes, washed and cut in half
1 lb celery, thinly sliced
1 bunch fresh thyme minced
2 c. olive oil
1 c. rice wine vinegar
1/2 c. grainy mustard
1/2 c. sweet rice wine vinegar
1/2 c. prepared horseradish
salt and pepper to taste
Boil potatoes in salt water until tender, set aside to cool down
Mix all liquid ingrendients together to make a vinaigrette. When potatoes are luke warm, gently mix in vinaigrette making sure to keep the potatoes in tact. Let rest 2 hours before serving.
Published: Friday June 14, 2013
Black Bean Salad
s summer approaches, everyone thinks BBQ! Here is a great salad that won't take up valuable real estate in your stomach but will add that perfect kick to your long weekend meals!
Black Bean Salad
2tbsp fresh lime juice
1tbsp white wine vinegar
½ small jalapeno, seeded, deveined and chopped
½ tsp fine grain sea salt
1 small garlic clove
½ tsp mustard
¼ cup extra virgin olive oil
2-3 big handfuls baby arugula (or other salad greens), well washed and dried
3 cups cooked black beans
¼ cup feta, crumbled
½ cup tomatoes, diced
1/3 cup grape tomatoes, halved
Combine the lime juice, vinegar, honey, jalapeno, salt, garlic, and mustard and puree in a blender or food processor. Add the olive oil and puree until fully combined. Taste and add extra salt, honey or vinegar if needed and set aside.
Toss the greens in a light coating of the dressing and arrange on a plate. Then toss the beans, tomatoes and half the amount of almonds with a generous splash of the dressing and arrange on top of the greens. Finish by sprinkling with the remaining almonds and crumbled feta cheese.
Published: Friday April 19, 2013
Prosciutto Wrapped Halibut with Sage
Halibut is a white, firm and mild flavoured fish which lends itself well to this recipe as it takes on a nice flavour from the prosciutto and sage.
4 6oz halibut fillets
Salt and freshly ground black pepper
24 fresh sage leaves
4 slices prosciutto
3 oz. unsalted butter
Preheat oven to 400F
Season fish fillets with salt and pepper.
Place two sage leaves on top of each fillet and wrap with a slice of prosciutto
Cut lemon into ¼” slices, arrange in pairs on a rimmed baking sheet.
Place wrapped fillet on top of lemon slices and bake until the fish is opaque at its thickest part, 15 to 20 minutes depending on the thickness.
While the fish is cooking, melt butter in frying pan over medium heat.
Add remaining sage leaves and cook,turning once until the leaves are crisp and the butter begins to brown, about 4 minutes.
Remove from heat, season and add lemon juice.
Transfer fish on lemon slices to warmed plates, pour the butter and sage leaves over the fish and serve immediately.
Published: Tuesday April 09, 2013
Buttermilk Blue Cheese Dressing
335g Danish blue cheese
220ml 10% cream
50g hung yogurt ( you will need to hang between 100-150g )
33g sour cream
200ml apple juice (reduced by half and cooled)
9g lemon juice
Salt and pepper to taste
Method: Reduce the apple juice by half and cool in the fridge. While the juice is reducing, gather the remaining ingredients. Combine the blue cheese, buttermilk, shallots, and garlic, then puree in a blender. Remove from the blender and place in a bowl. Fold in the yogurt, sour cream, apple and lemon juice. Once mixed, season to taste and pass the mix through a strainer to remove any remaining lumps (optional). Yields 1L
Published: Thursday October 18, 2012
1 cup whole coconut milk
1-2tbsp curry powder
½ tsp fine grain sea salt
½ large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
1 cup green beans, cut into one inch segments
1 ½ cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
Handful of cilantro, finely chopped
1/3 cup carrots, diced
1/3 cup sweet peas
In a large skillet or pot, over medium-high heat , bring half the coconut milk to a simmer. Whisk the curry powder and salt until there are no clumps. Add in the garlic and red onions while stirring and cook for a minute, then stir in the remaining coconut milk and the water. Let the liquid cook down a bit before adding the green beans, carrots, sweet peas and the cauliflower. Cover and simmer for 1-2 minutes until the cauliflower and green beans lose their raw edge and are slightly cooked through. Remove from the heat and stir in the cashews, adjust seasoning if needed. Serve with cilantro as a garnish over top of steamed rice.
Published: Friday October 12, 2012
Tuscan Bean Soup
Here is somethign to keep you warm over the weekend and could be a surprising new accompaniment to a holiday dinner!
¾ c dried white beans
3 oz. pancetta
½ savoy cabbage cut into strips
2 carrots, sliced
14 oz. can peeled tomatoes
4 c chicken stock
1 tbsp. Chopped oregano
4 slices day old Tuscan bread
½ c grated parmesan
2 tbsp. Olive oil
Salt and freshly ground black pepper
Soak beans overnight in 4 cups of water. The next day bring to a boil in the soaking water and cook for one hour.
Finely dice pancetta and render it in a pot, then sauté carrot and cabbage in the fat. Mash tomatoes with a fork or by hand and add to the pot. Pour in the stock, add oregano, and season with salt and pepper.
With the beans cooked, pour off the water, add to the soup and cook for another 15 minutes
Slice onion into very thin rings. Heat oven to 450F. Toast the bread slices and place in oven proof soup bowls. Pour the soup over the bread and top with onion rings.
Sprinkle with parmesan and drizzle with olive oil.
Bake until the onion rings are brown.
Published: Thursday October 04, 2012
BROCCOLI WITH ANCHOVY SAUCE AND CHILIES
4 anchovy fillets in oil
6tsp. olive oil
1 calabrian chili, finely sliced
Freshly ground black pepper
Clean broccoli and separate into small florets.
Bring a pan of salted water to a boil and simmer florets for 4 to 6 minutes until just tender.
Rinse anchovies in cold running water, dab dry and finely chop.
Heat olive oil in pan over medium heat, add anchovies and mash into paste.
Drain the broccoli well, combine with the anchovy sauce and chili. Season with salt and pepper.
Published: Friday September 21, 2012
Pumpkin Ricotta Gnocchi
PUMPKIN RICOTTA GNOCCHI DOUGH
500g Ricotta, strung overnight
1 whole egg
180g pumpkin puree, strung overnight
2.75 ounces all purpose flour
½ tsp ground black pepper
1 tsp kosher salt
Method: Place the ricotta in an appropriate sized square of cheese cloth containing two layers. Bring all four corners of the cheese cloth together and twist them until the cheese cloth has tightened around the ricotta. Wrap butchers twine around the top of the cheese cloth to prevent it from loosening. Be sure to leave some twine to use for hanging. In the fridge, tie the remaining twine to a shelf and allow the ricotta to hang. Place a container under the ricotta to catch any liquid. Repeat this same process to hang the pumpkin puree.
Combine all the ingredients, and mix until incorporated, being careful not to overwork. Allow the dough to rest for at least a half an hour before you roll it out. Take small amounts of the dough and roll into tubes approximately one inch thick. Be sure to have some flour set aside for rolling as the dough may stick to the cutting board. Once rolled out, make approximately one and a half in cuts. Place the cut dough on a baking sheet lined with parchment paper that has been dusted with a little bit of flour.
Place the dough in boiling salted water, being sure to be delicate so as not to ruin the shape of the dough. Do not add too much at a time, as this may cause them to stick to the bottom of the pot. Cook the gnocchi until it is floating. Remove the gnocchi from the water and lay it on a baking sheet that is lined with parchment. Drizzle with a little bit of olive oil to prevent them from sticking. Cool in the fridge.
Published: Wednesday September 12, 2012
Chef Shen's Butter Chicken
¾ inch piece of ginger, roughly chopped
3 garlic cloves, roughly chopped
½ cup blanched almonds
2/3 cup thick plain yogurt
½ tsp chilli powder
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp garam masala
4 cardamom pods, sightly crushed
14oz tin chopped tomatoes
1 ¼ tsp salt
2lb 45oz skinless, boneless chicken thigh fillets, cut into fairly large pieces
5 tbsp ghee or clarified butter
1 large onion, thinly sliced
6tbsp finely chopped cilantro leaves
4tbsp thick cream
In a food processor, blend the ginger and garlic together to a paste. Chop the almonds finely with a knife. Combine the almonds, the paste, yogurt, chilli powder, cloves, cinnamon, garam masala, cardamom pods, tomato and salt together in a bowl and blend together using a fork. Add the chicken pieces and stir to coat thoroughly. Cover and marinate for 2 hours or overnight in the fridge.
Preheat oven to 350F. Heat the ghee or clarified butter, whichever you have chosen in a deep, heavy-based frying pan. Then add the onion and cook until softened and brown. Add the chicken mixture and fry for 2 minutes and mix in the fresh coriander. Put the mixture in a shallow baking dish then pour in the cream and stir, again with a fork.
Bake for 1 hour. If the top is browning too quickly during cooking, cover with foil. After you have taken it out of the oven, let it rest 10 minutes before serving. The oil will rise to the surface, slightly tip the dish and spoon off any extra oil and place the hot dish under a broiler for about 2 minutes, then serve with fresh naan bread for dipping.
Published: Thursday September 06, 2012
Tomato and Watermelon Salad with Balsamic Reduction
What says summer more than watermelon? Make the balsamic reduction in a big batch and use it over grilled vegetables or to glaze a pork tenderloin.
2 l. Balsamic Vinegar
2 c. brown sugar
1 tsp salt
Pour balsamic into a small stock pot and simmer for 1.5 hours, do not let boil. Once the liquid has been reduced by 60% add brown sugar and salt then let cool.
1.5 lbs heirloom tomatoes, quartered
1.5 lbs yellow and red watermelon, cut into cubes
2 c. goat deta
1/2 c. shredded mint
Arrange salad on a platter alternating tomatoes and watermelon. Crumble cheese and mint on top, season with salt and drizzle with balsamic reduction.
Published: Thursday August 16, 2012
French Beans with Dill
August is such a great month in Ontario - almost everything is in season! Take advantage of it with this flavourful side dish.
2 lbs cleaned and blanched french beans
1 bunch of leeks, sliced
4 garlic cloves, pureed (or 1tbsp prepared garlic puree)
1/2 red onion, thinly sliced
2 tbsp olive oil
3 tbsp butter
1tsp lemon juice
1/2 cup chopped dill
Heat a pan set to medium high and then add olive oil. Sweat onion and garlic until soft, add leeks and cook until soft. Add french beans and butter, cooking until the butter melts. Remove from heat and add salt, pepper, lemon juice and chopped dill.
Published: Thursday August 09, 2012
Cedar Plank Salmon with North 44's Asian BBQ Rub
Salmon is a great fish for the grill because it's hearty enough to take the heat. Remember to soak your cedar plank over night before setting it on the grill.
Asian BBQ Rub
1 c. Demarra Sugar
6 pieces star anise, ground
1/4 tsp ground cinnamon
1 tsp ground cardamon
3 tbsp paprika
2 tbsp chili powder
salt and pepper
1 whole salmon, de-boned, skin removed and cleaned
Mix together ingredients and rub into salmon. Grill salmon on a cedar plank or directly on grill if you prefer. Grill whole salmon on medium heat for half an hour.
Published: Thursday August 02, 2012
California Style Salad
Sometimes when it's this hot and muggy out only a salad will do.
1 lb Baby Spinach
3 Whole Peaches, sliced into quarters
1 Pint Strawberries, sliced into quarters
1/2 Pint Raspberries
1/2 Pint Blueberries
2 c. Frisee (optional)
1 c. Raspberry Vinegar
1 1/2 c. Extra Virgin Olive Oil
1 tsp Dijon Mustard
Salt and Pepper
Whisk together ingredients and taste. Add a dash of sugar if desired.
Drizzle vinaigrette over salad and serve
Serves 6 - 8 people
Published: Thursday July 26, 2012
Fava Bean Ragout
This is a great summer recipe that you can make ahead and then serve to guests for dinner.
1.5 cups fresh fava beans, shucked and peeled (blanch to make peeling easier)
1 roasted yellow pepper, peeled and diced
1 tsp olive oil
1 Tbsp butter
1 small clove of garlic , minced
1 Tbsp combined of minced rosemary and thyme
Salt and pepper to taste
Blanch peeled beans in salted water and shock in ice bath . Saute shallot and garlic in oil and butter on med heat until soft . Fold in beans, peppers and heat through . When heated through, fold in herbs and season with salt and pepper . Drizzle with a fine olive oil before servi
Published: Thursday July 12, 2012
Tomato Chili Relish
This is a delicious accompaniment to grilled meat in the summer. Grill a ribeye to perfection and serve on the side to replace compound butter
3 Tbsp olive oil
.5 of a red onion , fine dice
8 plum tomatoes , peeled seeded and diced
2 large chilies , roasted on the grill , then peeled , seeded and rough chopped
1 Tbsp fresh thyme
1Tbsp flat leaf parsley , chopped
1 tsp garlic
4 plum tomatoes , chopped
juice of 1 lime
3 Tbsp honey
.25 tsp chili powder
4 Tbsp red wine vinegar
salt and pepper to taste
Sauce pan on med high heat and oil and saute onion for 3-4 mins
Add garlic , roasted chilies, thyme , chili powder . cook another 3-4 minutes until lightly carmelized . Deglaze with vinegar and reduce until liquid is almost gone .Add all tomato product cook on low heat for 30-45 mins . Add honey , parsley , lime juice and salt and pepper to finish
Published: Thursday July 05, 2012
Grainy Mustard Marinated Chicken Breast
For a dish that’s a little faster and easier to master on the BBQ consider grilling skinless and boneless chicken breasts. Without the bone the chicken will cook faster and if you remove the skin the chance of your BBQ erupting in flame is a lot less. This is a light and flavourful dish so enjoy and have a safe and happy Canada Day!
6 chicken breasts
2c grainy mustard
1c extra virgin olive oil (we suggest McEwan)
1/2c prepared horseradish
1/2 bunch of thyme, picked and finely chopped
1 tsp cracked pepper
Mix all ingredients together
Season chicken with salt and pepper and place in a re-sealable bag
Pour marinade inside bag and leave for 1 - 3 hours. Heat the grill to medium high and cook 4 -5 minutes per side. Check for doneness or until the internal temperature reaches 165 degrees celsius
Published: Thursday June 28, 2012
McEwan Miami Short Ribs
For this heat filled Thursday we present Miami Short Ribs. These are different from regular short ribs as they're sliced quite thin which makes them perfect to grill on a hot night since they cook quickly and that means less time for you in front of a hot BBQ.
Published: Thursday June 21, 2012
Herb Marinade for Lamb
This is a flavourful marinade for a nice rack of lamb. Mix it all together and let sit overnight or a minimum of 4 hours
1 bunch of each: thyme, parsley, rosemary and sage. Finely chop.
1 1.5 litres of Olive Oil
1 c. garlic puree
1 New Zealand Rack of Lamb
Marinate the rack of lamb whole
Season the lamb with salt and pepper. Set the BBQ to medium high and cook the rack 2 minutes per side. Remove from direct heat and place on resting bar for 10 minutes to achieve a medium finish.
Cut the rack into chops and garnish with a little more of the marinade poured over the chops and some thyme branches
Published: Thursday June 14, 2012