Pickled Corn


Pickled Corn
Print Recipe
Servings Prep Time
5 cups 30-35 minutes
Cook Time
5 minutes
Servings Prep Time
5 cups 30-35 minutes
Cook Time
5 minutes
Pickled Corn
Print Recipe
Servings Prep Time
5 cups 30-35 minutes
Cook Time
5 minutes
Servings Prep Time
5 cups 30-35 minutes
Cook Time
5 minutes
Ingredients
Servings: cups
Instructions
  1. In a large bowl, toss together corn, red onion, red pepper, jalapeño, and garlic. Divide into heat proof mason jars, leaving enough room to add liquid to cover. I used 3-500ml jars because it's nice to have one ready to use and two to keep stored. See note.
  2. In a medium sauce pan heat water, vinegar, lime juice, sugar, salt and pepper to a simmer. Pour hot liquid over corn mixture just to cover corn. Add hot water by the tablespoon to top up if needed. Seal jars and allow to cool at room temperature, then refrigerate.
Recipe Notes

Will keep up to 4 days once opened and up to one month if unopened.  This is why I chose to use 500 ml mason jars, so one or two can stay sealed if needed and one can be used right away.

Bacon Jam Mozza Burger


Bacon Jam Mozza Burger
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
60 minutes 3 minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
60 minutes 3 minutes
Bacon Jam Mozza Burger
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
60 minutes 3 minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
60 minutes 3 minutes
Ingredients
Bacon Jam
Servings: people
Instructions
Bacon Jam
  1. Chop bacon into 1/4" dice. Heat a large sauce pot or dutch oven over medium high heat. Add diced bacon and cook uncovered until crisp and rendered, stirring often. Scoop out bacon onto a paper towel lined plate, leaving behind approximately 2 tbsp of bacon fat.
  2. Reduce heat to medium and add chopped onion. Cook uncovered until softened and starting to caramelize, approximately 10 minutes. Add garlic and continue to cook for 1-2 minutes, stirring occasionally. Add remaining ingredients including cooked bacon and heat to a simmer. Reduce heat and cook for approximately 30 minutes until mixture is "jammy"
  3. Remove from heat and allow to cool slightly. If you like a chunkier texture, serve bacon jam as is. If you prefer a jammier texture, add 1/2 the bacon jam to a food processor and pulse several times to break down bacon. Stir together with unprocessed half and serve. Yields an approximate 1 1/4 cups of bacon jam and will keep refrigerated in a sealed container for up to one week. Rewarm gently prior to use once it has been chilled.
Burgers
  1. Preheat grill to medium high.
  2. Line a baking sheet with parchment. Weight ground chuck into 6 ounce portions. Form each portion into 4 1/2"-4 3/4"patties using a press or your hands, making sure not to overwork the meat. Using your thumb, make an indent in the centre of each pattie. Place formed patties onto parchment lined tray and lightly brush both sides with oil. Sprinkle both sides generously with kosher salt and cracked black pepper.
  3. Place patties onto grill and cook for approximately 4-5 minutes per side for medium or 140-145℉. Flip patties only once. Remove from heat onto a plate and top with cheese. Cover loosely with foil and allow to rest for about 3 minutes, giving the meat time to rest and the cheese time to melt.
  4. While burgers are resting, toast buns and warm bacon jam. Assemble burgers with bacon jam and other toppings as desired and serve immediately.

Wilted Spinach Tomato Salad


Wilted Spinach Tomato Salad
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
25 minutes
Wilted Spinach Tomato Salad
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
25 minutes
Ingredients
Crutons
Salad
Servings: people
Instructions
Croutons
  1. Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
Salad
  1. Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
  2. In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
Recipe Notes

Add grilled shrimp or chicken for a complete meal.  Makes 6-8 side servings or 4 main course servings.

Sautéed Brussels Sprouts

Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
Sautéed Brussels Sprouts
Print Recipe
Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
Sautéed Brussels Sprouts
Print Recipe
Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Using a food processor fitted with a thin slicing blade, add brussels sprouts a few at a time, creating thin wispy slices. Set aside.
  2. Heat a large skillet over medium heat and cook bacon until most of the fat has rendered and the bacon is starting to crisp. Scoop out bacon onto a paper towel lined plate, leaving approximately 2 tbsp of fat in the skillet. Over medium heat add shallots and cook stirring frequently until starting to soften, about 3 minutes. Add minced garlic and continue to cook for 2 minutes. Stir in brussels sprouts and continue to cook until starting to soften, about 7-8 minutes. Add lemon juice, apple cider vinegar and pine nuts. Toss to combine. Season with salt and pepper. Serve immediately.

Crispy Chicken Fingers with Apricot Dipping Sauce


Tender chicken surrounded by a thick and crispy coating. Super crunchy and addictive.
Crispy Chicken Fingers with Apricot Dipping Sauce
Print Recipe
Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Tender chicken surrounded by a thick and crispy coating. Super crunchy and addictive.
Crispy Chicken Fingers with Apricot Dipping Sauce
Print Recipe
Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Ingredients
Spice Rub
Chicken
Apricot Dipping Sauce
Servings: people
Instructions
Spice Rub
  1. Whisk all ingredients together until fully combined. Reserve 1 tbsp to add to flour mixture.
Chicken
  1. If using chicken breasts, place between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness of 1/4"-1/2" thick. Cut into approximate 1 1/2" strips. If using chicken tenders, use as is.
  2. Whisk together eggs and milk and set aside.
  3. Whisk together flour, baking powder, baking soda, milk powder, salt and 1 tbsp of spice mixture. Set aside.
  4. Rub remaining spice rub onto chicken pieces, coating all sides.
  5. Add 4 tbsp of egg wash to flour mixture and using fingers rub egg wash into flour, creating scraggly bits.
  6. Arrange breading station with chicken pieces, egg wash and flour. Dip each piece of chicken into egg wash and then flour coating. Place prepared chicken pieces onto wire rack until ready to fry.
  7. In a large skillet add enough oil to cover bottom 1/4". Heat over medium heat until oil spatters when a drop of water is added. Pan fry chicken pieces approximately 2-3 minutes per side, making sure not to crowd the pan. Remove and drain on paper towel. Repeat with remaining chicken pieces. Keep warm in 200℉ oven.
Dipping Sauce
  1. Combine all ingredients in a small sauce pan and warm over low heat until jam is melted. Serve with chicken fingers.
Recipe Notes

Chicken fingers can be deep fried using a deep fryer or 1 1/2 - 2 litres of peanut oil maintained at 350℉.