Roasted Back Ribs of Manitoba Bison

Ingredients

2 bison rib racks (14 bones)
6 cloves garlic, chopped
5 sprigs fresh rosemary
2 Tbsp salt
1 tsp cracked black
pepper
1/4 cup canola oil
2 cups red wine
6 large carrots, chopped
2 large white onions, chopped 1 stalk celery, chopped
4 litres brown stock or chicken stock
barbecue sauce

Method

  1. Rub the ribs on all sides with garlic, rosemary, salt and cracked black pepper.
  2. Mix canola and wine, pour over ribs and let stand for two hours.
  3. Lay half of the carrots, onions and celery in a roasting pan. Place ribs flat in pan, covering with the remaining vegetables and stock. Cover tightly with foil and place in a 300°F oven for 2 hours. When done you should be able to pierce the meat between the bones with a butter knife. If you cannot, continue cooking for another 1/2 hour.
  4. Remove ribs from liquid and slice between the ribs, leaving meat on either side of the bone.
  5. Brush the ribs with your favourite barbecue or honey garlic sauce.
  6. Grill the ribs on the barbecue, keeping in mind that they are already cooked. The time on the grill is only to caramelize and adhere the sauce to the ribs. You may also finish the ribs in a 450°F oven with the sauce brushed on.
  7. To serve, garnish with fresh rosemary and serve with buttermilk mashed potatoes and seasonal roasted vegetables.

Makes 4 to 6 servings.

Source: ciao! magazine

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French-style Grilled Salmon with Lardons, Peas and Lettuce

Ingredients

4 X 6 oz salmon steaks
1/3 cup butter
freshly ground sea salt and freshly ground black pepper
9 oz lardons (French bacon)
2 Little Gem lettuces or Romaine hearts, finely shredded
3/4 cup vegetable, fish or chicken stock
1-1/2 cups fresh or frozen peas
2 tablespoons 35% cream (optional)
3 tablespoons chopped fresh parsley
freshly squeezed lemon juice

Method

  1. Preheat the grill for at least 10 minutes.
  2. Remove any ‘pin bones’ from the steaks.
  3. Melt 2 tablespoons of the butter in a small pan and brush over the salmon. Season generously.
  4. Line a grill pan with foil, then place the salmon under the grill and grill for about 3-4 minutes per side (take care not to overcook the fish). When it’s cooked, cover and keep warm.
  5. While the salmon is cooking, heat a frying pan until quite hot and add the lardons. Turn down the heat and cook the lardons for 2-3 minutes, stirring, until the fat starts to run and they begin to take on a bit of color.
  6. Add the shredded lettuces and stir for a minute to coat with the fat from the lardons. Pour in the stock, season and bring to the boil, then turn down the heat and simmer, uncovered, for 3 minutes.
  7. Next, add the peas, cream (if using) and parsley, give the pan a good shake while it comes to the boil, and add the remaining butter. Let this melt into the ‘stew,’ simmer for 2 minutes, then taste and add a squeeze or two of lemon juice uice to lift it. Serve with the grilled steaks.

Makes 4 servings.

Source: 100 Salmon Recipes

Grilled Oysters with Garlic and Tarragon

Ingredients

2 cloves garlic
2 tablespoons chopped fresh tarragon
1 large slice coarse country bread, crusts removed and bread broken into small pieces
1/4 cup unsalted butter, at room temperature
1 celery stalk, minced
salt and freshly ground pepper
2-3 cups coarse salt
16 small oysters, such as Kumamotos, shucked and on the half shell

Method

  1. Using a mini food processor, with the motor running, drop the garlic cloves through the feed tube. When they are finely minced, add the tarragon and process until minced and combined with the garlic.
  2. Add about two-thirds of the bread and process until crumbly. Add the butter, minced celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until well combined. (If not using a processor, mince the garlic cloves and tarragon and place in a bowl. Crumble the bread into fine crumbs and add two-thirds to the bowl along with the butter, minced celery, salt, and pepper. Mix with a fork until well combined.)
  3. Preheat the broiler (grill). Pour the coarse salt into a large, shallow flameproof baking dish, making an even layer about 1/2 inch (12 mm) thick to serve as a bed for the oysters.
  4. Smear about 1-1/2 teaspoons of the tarragon mixture on top of each oyster. Then, rubbing the reserved bread between your fingers, top each oyster with a dusting of bread crumbs. Nestle the oyster shells in the salt, keeping them as level as possible.
  5. Place the baking dish under the broiler about 4 inches (10 cm) from the heat source and broil (grill) until the topping is bubbling at the edges and beginning to brown, 4-5 minutes. Serve at once.

Makes 8 servings.

Source: Hors D’oeuvre

Moroccan-style Chicken Sandwich

Ingredients

1 lb ground chicken (preferably not 100% breast meat)
1/2 medium yellow onion, grated on
the large holes of a box grater
3 Tbsp chopped fresh mint
2 Tbsp harissa
1-1/2 tsp groundcumin
1-1/2 tsp finely grated fresh ginger
Kosher salt
3 medium carrots, grated on the large holes of a box grater or cut into thin strips with a julienne peeler
1 Tbsp fresh lemon juice; more to taste
2 tsp granulated sugar
1 tsp cumin seed
vegetable oil for grilling
4 mini whole-wheat pitas, slit open
1-1/2 oz crumbled feta (1/3 cup)

Method

  1. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  2. With your hands, gently mix the chicken, onion, 1 Tbsp of the mint, the harissa, ground cumin, ginger, and 3/4 tsp salt in a large bowl. With wet hands, form into four 1/2-inch-thick patties.
  3. Toss the remaining 2 Tbsp mint with the carrots, lemon juice, sugar, cumin seed, and 1/4 tsp salt. Season to taste with more lemon juice and salt.
  4. Oil the grill grate and grill the burgers, flipping once, until cooked through (165°F), 8 to 10 minutes total. Serve the burgers in the pitas along with the feta and slaw.

Makes 4 servings.

Source: Cook Fresh magazine

Italian-style Skewers of Shrimps

Ingredients

2 pounds raw shrimp, peeled
4 tablespoons olive oil
3 tablespoons vegetable oil
1-1/4 cups very fine dry bread crumbs
1 garlic clove, crushed
1 tablespoon chopped fresh parsley
salt and ground black pepper
lemon wedges, to serve

Method

  1. Slit the shrimp down their backs and remove the dark vein. Rinse in cold water and pat dry.
  2. Put the olive oil and vegetable oil in a large bowl and add the shrimp, mixing them to coat evenly. Add the bread crLimbs, garlic and parsley and season with salt ind pepper. Toss the shrimp thoroughly, to give them an even coating of bread crumbs. Cover and let marinate for at least 1 hour.
  3. Thread the shrimp onto four metal or wooden skewers, curling them up as you do so, so that the tail is skewered in the middle.
  4. Preheat the broiler. Place the skewers in the broiler pan and cook for about 2 minutes on each side, until the bread crumbs are golden. Serve with lemon wedges.

Makes 4 servings.

Source: Healthy Mediterranean Cooking