Grilled Tomatillo Avocado Dip


Grilled Tomatillo Avocado Dip
Print Recipe
    Servings Prep Time
    2 cups 15 minutes
    Cook Time
    5 minutes
    Servings Prep Time
    2 cups 15 minutes
    Cook Time
    5 minutes
    Grilled Tomatillo Avocado Dip
    Print Recipe
      Servings Prep Time
      2 cups 15 minutes
      Cook Time
      5 minutes
      Servings Prep Time
      2 cups 15 minutes
      Cook Time
      5 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Preheat grill to medium. Peel onion and cut into 1" thick slices. Cut lime in half. In a large bowl combine, tomatillos, jalapeños, lime halves and onion slices. Drizzle with oil to coat lightly.
      2. Grill vegetables until starting to char and blister, turning occasionally to slightly char evenly, approximately 4-5 minutes. Remove from grill and allow to cool slightly.
      3. In the bowl of a food processor add grilled tomatillos, onion, avocado, cilantro and garlic. Cut stem from jalapeños and cut in half, scoop out seeds and add flesh to processor. Juice grilled lime and add to processor. Pulse until combined but still a little chunky. Season with salt and garnish with additional cilantro and chopped red onion. Serve immediately with tortilla chips or chill until ready to use.
      Recipe Notes

      The purpose of grilling is to impart a slightly smoky charred flavour.  You only need to char the vegetables a little here to get the flavour.  Too much char will lead to bitterness.

      Spicy Grilled Vodka Shrimp


      Spicy Grilled Vodka Shrimp
      Print Recipe
        Servings
        4 people
        Servings
        4 people
        Spicy Grilled Vodka Shrimp
        Print Recipe
          Servings
          4 people
          Servings
          4 people
          Ingredients
          Servings: people
          Instructions
          1. Preheat grill to medium high. In a medium bowl combine, oil, garlic, lime juice, chili flakes, salt and cumin. Pat shrimp dry with a paper towel and toss with oil mixture. Thread shrimp alternating with jalapeño slices onto skewers being sure to skewer through head and tail of shrimp thereby making the shrimp lay flat.
          2. Place a cast iron platter or grill plate onto grill and allow to heat for at least 10 minutes. Grill shrimp for approximately 2-3 minutes per side until slightly charred, turning once or twice to get good char coverage.
          3. At the grill remove shrimp and jalapeño slices from skewers onto cast iron plate. Remove from grill, turn off grill and close lid. While everything is hot, pour vodka over shrimp and ignite using a BBQ lighter. Flames will shoot 2-3 feet high and quickly dissipate. Serve immediately garnished with chopped cilantro, red onion and lime wedges.
          Recipe Notes

          -If using wooden skewers, be sure to soak accordingly. You should be able to fit 4 shrimp onto each skewer, divided by jalapeño slices.

          -It's important to use cast iron for this.  Using ceramic, metal or anything with a coating is likely to crack and chip after pouring liquid on its hot surface.

          -DO NOT DO THIS INDOORS!

          Couscous with Peas and Peanuts


          Couscous with Peas and Peanuts
          Print Recipe
            Servings Prep Time
            6-8 people 10 minutes
            Cook Time Passive Time
            10 minutes 5 minutes
            Servings Prep Time
            6-8 people 10 minutes
            Cook Time Passive Time
            10 minutes 5 minutes
            Couscous with Peas and Peanuts
            Print Recipe
              Servings Prep Time
              6-8 people 10 minutes
              Cook Time Passive Time
              10 minutes 5 minutes
              Servings Prep Time
              6-8 people 10 minutes
              Cook Time Passive Time
              10 minutes 5 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a medium pot sauté onions in butter over medium heat until soft, 3-4 minutes. Add broth and bring to a boil. Add fresh peas, cover and simmer for 3-4 minutes. Stir in curry powder, salt, pepper, couscous and peanuts. Cover and remove from heat and allow to sit for 5 minutes. Fluff with a fork and stir in cilantro. Serve immediately.
              Recipe Notes

              If using frozen peas, add peas once broth is boiling, but do not continue to cook.  Allow broth to return to a boil and continue with recipe.

              Makes approximately 6 cups.

              Lentil Cakes with Cucumber Raita


              Crispy Lentil Cakes with Cucumber Raita are the perfect mix of crunch, spicy, cool and tangy.
              Lentil Cakes with Cucumber Raita
              Print Recipe
              Crispy with a slight crunch and packed full of mint and cilantro. The yogurt sauce is the perfect tang and spiciness to top it all off.
                Servings Prep Time
                8 patties 25 minutes
                Cook Time Passive Time
                20 minutes 8 hours
                Servings Prep Time
                8 patties 25 minutes
                Cook Time Passive Time
                20 minutes 8 hours
                Crispy Lentil Cakes with Cucumber Raita are the perfect mix of crunch, spicy, cool and tangy.
                Lentil Cakes with Cucumber Raita
                Print Recipe
                Crispy with a slight crunch and packed full of mint and cilantro. The yogurt sauce is the perfect tang and spiciness to top it all off.
                  Servings Prep Time
                  8 patties 25 minutes
                  Cook Time Passive Time
                  20 minutes 8 hours
                  Servings Prep Time
                  8 patties 25 minutes
                  Cook Time Passive Time
                  20 minutes 8 hours
                  Ingredients
                  Cucumber Raita
                  Lentil Cakes
                  Servings: patties
                  Instructions
                  Lentil Cakes
                  1. Combine rice and lentils in a medium bowl, rinse and drain. Cover by 2-3 inches of water and allow to soak overnight. Drain well and scoop into food processor. Add garlic, ginger, salt and pepper and puree until a coarse paste. Add peas and pulse 2-3 times to break apart slightly. Scoop mixture into a medium bowl and stir in chopped herbs, scallions and spinach.
                  2. Heat a medium non stick skillet over medium heat. Add 2 tbsp olive oil. Form 1/3 cup of batter into an approximate 3" pattie that is 1/4-1/2" thick. Sauté for 4-5 minutes per side until golden and cooked through. Repeat with remaining oil and batter. Serve immediately with Cucumber Raita.
                  Cucumber Raita
                  1. Combine all ingredients in a small bowl, adjust salt and pepper to taste. Cover and refrigerate until ready to use.

                  Creamy Lime Pork Tenderloin

                  Creamy Lime Pork Tenderloin
                  Print Recipe
                  A unique combination of ingredients come together to create a delicious bright and creamy pork tenderloin dish.
                    Servings
                    4 people
                    Servings
                    4 people
                    Creamy Lime Pork Tenderloin
                    Print Recipe
                    A unique combination of ingredients come together to create a delicious bright and creamy pork tenderloin dish.
                      Servings
                      4 people
                      Servings
                      4 people
                      Ingredients
                      Servings: people
                      Instructions
                      1. Cut pork tenderloin in half lengthwise. Lay cut side flat and cut tenderloin into thin strips. Repeat with other side. Season with salt and pepper and set aside.
                      2. Mix cornstarch and cold water and set aside.
                      3. Add 1 Tbsp oil to a large non stick skillet. Heat over high heat until hot. Add half of the pork tenderloin slices and quickly sauté until browned and just cooked through. Set aside and cover. Repeat with remaining pork tenderloin.
                      4. In same skillet heat remaining Tbsp of oil and sauté onions until softened and slightly caramalized, about 5 minutes. Remove from pan and set aside. In same skillet add bacon and cook until rendered but not crisp. Add jalapeño and continue to cook until bacon has started to crisp and jalapeño has softened, about 5 more minutes.
                      5. In the same skillet add wine and reduce slightly for about 2 minutes. Add stock and cream and continue to reduce to 1 1/4 cups, about 7 minutes. Add cornstarch mixture and cook until slightly thickened and mixture has come to a slight boil. Reduce heat and add in pork, onions, tomatoes and lime juice. Cook until heated through, about 1 minute. Season to taste with salt and pepper. Serve over rice and sprinkle with green onions and cilantro if desired.
                      Recipe Notes

                      Recipe Source:  Adapted from Epicurious Shredded Pork Tenderloin with Lime Sauce