• Turkey Burgers
  • Stuffed Portabello Mushrooms
  • Roasted Tomatoes
  • Slow Smoked Beek Ribs
  • Pinenut Dijon Crusted Chicken Sandwich


1 pound ground turkey
1 tablespoon curry powder (15ml)
3 green onions, finely chopped
1 garlic clove, finely chopped
2 teaspoons grated ginger (10ml)
1 tablespoon cinnamon (15ml)
½ tablespoon all spice (2ml)
½ tablespoon coriander (2ml)
Salt to taste
1 large egg, beaten
¼ cup bread crumbs (60ml)
1/3 cup silvered almonds, optional (75ml)

Preheat grill to 375°F/190°C or medium high heat.

Combine all ingredients in a bowl. With cold-water dampened hands, shape into a 4, ¾ -inch thick patties. Place on tray. Cover and refrigerate until ready to grill.

Lightly oil the grate and grill each burger for 6 minutes per side, or until entirely cooked through. Serve as a sandwich in naan bread, pita, or a burger bun garnishing if desired with tomato, onion, lettuce and yogurt.

Yield: 6 burgers


2 tablespoons olive oil (30ml)
8, 3 inch round Portabello mushrooms, stems removed
Salt and pepper to taste
6 plum or roma tomatoes, cut into thin slices

14 oz tin artichoke hearts, drained and coarsely chopped
½ cup cream cheese, at room temperature (125ml)
¼ cup light sour cream (60ml)
2 tablespoons lemon juice (30ml)
2 crushed garlic cloves
2 tablespoons chopped fresh basil or oregano (30ml)
1 teaspoon hot sauce (5ml)
Salt and pepper to taste
¼ cup parmesan cheese, shaved (60ml)

Cook mushrooms on both sides until they slightly soften. Remove and place stemmed side up on a baking sheet.

Arrange slices of tomato in spiral-like fashion on top of the mushrooms.

Combine stuffing ingredients, except for parmesan cheese, in a bowl.

Place stuffing on top of the mushrooms and tomatoes. Sprinkle on cheese.

Grill at 250°F/120°C medium low heat for 12 minutes or until soft.

Yield: 8 servings


8 ripe plum tomatoes stem end removed and cut in half lengthwise
1 tablespoon extra virgin olive oil (15ml)
1 tablespoon Balsamic Vinegar (15ml)
Salt and fresh ground pepper to taste

Preheat on side of the barbeque to 200°F/100°C or medium low heat.

Drizzle olive oil on tomatoes and season with salt and pepper.

Place tomatoes on non-heated sided of grill and cook for 1 hour.

Remove tomatoes and drizzle with Balsamic Vinegar.

Serve with crusty bread or with a salad

Yield: 8 servings


2 racks Beef Ribs
9 cups hickory wood chips (2250ml)

2 tablespoons paprika (30ml)
3 tablespoons brown sugar (45ml)
1 tablespoon dry mustard (15ml)
1 tablespoon ground ginger (15ml)
2 teaspoons onion powder (10ml)
1 tablespoon kosher salt (15ml)
2 teaspoons cracked black pepper (10ml)

Beef Rib Sauce
1 bottle BBQ sauce
1 tablespoon Worcestershire sauce (15ml)
1 tablespoon Dijon mustard (15ml)
1 teaspoon chili powder (5ml)
1 tablespoon lemon juice (15ml)
Splash of hot sauce

In a small bowl combine all rub ingredients. Rub evenly over beef ribs. Place beef ribs large plastic bag and rest in fridge for 5 hours or overnight.

Place 3 cups of the wood chips in water and soak for 1 hour.

Preheat one side of barbeque to 250°F/120°C or medium low heat grill.

To build a smoke pouch, drain 1 cup (250ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 2 cups (500ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat. Make 3 pouches.

Place smoke pouch under grill and wait for smoke.

Lower heat under smoke pouch and place beef ribs on cool side of grill. Close lid and leave to smoke for 2.5 hours or until meat is tender enough are fall off the bone tender. Change smoke pouch every 45 minutes.

During the last 20 minutes of cooking, baste with Beef Rib Sauce.

Prepare Beef Rib Sauce by mixing ingredients in a bowl. Cover and refrigerate until needed.

Yield: 8 servings


8 boneless skinless chicken breasts
2 tablespoons olive oil (30ml)
Salt and pepper to taste

1 cup of vegetable oil (250ml)
3 cups crushed tortilla chips (750ml)
1 cup toasted pine nuts (250ml)
¼ cup Dijon mustard (60ml)
2 tablespoon liquid honey (30ml)
2 tablespoons Cajun spice (30ml)
2 tablespoons fresh chopped rosemary (30ml)

To make the crust, combine all the ingredients in a food processor. Pulse until well combined and a chunky paste have formed.

Coat the chicken breasts with crust mixture and place on tray

To prepare chicken preheat one side of the barbeque to 250°F/125°C or medium low heat, leave the other side of barbeque off.

Oil grill and drizzle chicken with olive oil and add salt and pepper to taste.

Place chicken on heated side of grill and sear each side for 1 minute or until nice char marks are achieved.

Move chicken over to the non heated side of the barbeque. Close the barbeque lid and cook for another 10 minutes per side.

Remove chicken and serve with spicy mayo and crusty buns.

Yield: 8 servings



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