Thursday, July 22, 2010


Just to jump on the latest trend, I did some sliders the other night. It is fun to sample a couple of different burgers instead of having to commit to one taste or eat like Attila the Hun.

I got the thin buns from the Atlantic Superstore. You could also use mini-pitas or dinner rolls. Each person gets 3 each (one of each!). You should get 12 burgers from 1 lb/454g of meat.

Blue Cheese Burgers
  • Beef
  • Worcestershire sauce
  • Onion
  • Blue Cheese
  • Bacon/Capocello/Prosciutto
  • BBQ sauce
  1. Mix the beef and Worcestershire sauce together and form into patties
  2. Grill the burgers, onion and bacon/capocello/prosciutto
  3. When the burgers are almost done top with the blue cheese
  4. Put some bbq sauce on a bun, top with bacon, burger and onions.

Mediterranean Burger
  • Beef
  • Feta
  • Mint, chopped
  • Oregano, chopped
  • Garlic Powder
  • Red Onion
  • Red Pepper
  • Tzatziki sauce
  1. Mix the beef, feta, mint, oregano and garlic powder and make into patties
  2. Grill the burgers, peppers and onion
  3. Place the burgers on the bun, top with the pepper, onion and tzatziki sauce

Traditional Burgers
  • Beef
  • Onion powder
  • Garlic powder
  • Cheddar
  • Lettuce
  • Tomato, sliced
  • Ketchup
  1. Mix the beef, onion and garlic powder and make into patties
  2. Grill the burgers, add the cheddar cheese when the burgers are almost done
  3. Assemble the burgers by placing on a bun and topping with lettuce, tomato and ketchup

Friday, July 09, 2010

Leftover Chimichurri

Here's a great use for that extra Chimichurri sauce. You can freeze it for later or......

Cut cherry tomatoes in half, grill and then drizzle with the chimichurri! Holy mackerel it's freakin' tasty!

Nice cold beer or wine and you're maxing and relaxing!!


Thursday, July 08, 2010


Have you been enjoying my 2010 FIFA World Cup Menu? Here's the links to each weeks menu.
Week 1
Week 2
Week 3
Week 4

Waaahoooo! Could it be any more exciting?! Spain made it to the finals! Needless to say, I'm routing for Spain. I've even taught Ollie ( He's sitting on the couch, waiting for the game to start)

to cheer when they score. He even does a little dance!

Okay, on to the snacks for the game. We're doing a tribute to the two countries. We'll start with some Dutch cheese and beer. Then we'll move on to some Spanish tapas and beer. For the main course I'm grilling spring onions or leeks (whichever I can get) in place of the calcots which are the native onions, like small leeks from the Catalan region of Spain. They are traditionally served with romesco sauce and bread. I've actually seen the festival, the Calcotada, when the calcots are ready for harvesting. The Spaniards get a big fire going and grill huge batches of the calcots. They have big pots of sauce ready to go and everyone enjoys a meal with red wine or cava, Spanish sparkling wine. While the Calcotada is usually held at the end of winter when the calcots are ready for harvesting, grilling small onions or leeks is perfect anytime in the summer here in Canada.


  • Bavaria, Heineken or Grolsch Beer
  • Gouda and Edam Cheese
  • Crusty Bread



  • Cherry tomatoes cut in half and sprinkled with garlic and thyme and grilled
  • Asparagus and green beans wrapped in serrano ham and grilled
  • Shrimp tossed with chopped dried or fresh red chilies, minced garlic and olive oil and grilled
  • Mixed nuts
  • Estrella Lager

Main Course

Grilled Leeks with Romesco Sauce


  • 1 dried red chili
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup almonds
  • 6 cloves of garlic, peeled
  • 2 slices bread, cut into 1/2 inch cubes
  • 1 cup onions, chopped
  • 1 cup diced tomatoes
  • 1/2 tsp smoked Spanish paprika
  • salt to taste
  • 3 lbs, about 12 leeks


  1. Soak the red chili in the vinegar
  2. Heat the oil in a pan over medium high heat
  3. Toast the almonds in the pan, remove and place on a towel to drain
  4. Toast garlic in the pan until golden, remove and place on towel to drain
  5. Toast the bread crumbs in the pan, remove and place on a towel to drain.
  6. Cook onions in the pan until golden.
  7. Add almonds, bread crumbs, garlic, tomato and paprika to the pan and heat through for 2 minutes. Add water if the sauce is too thick.
  8. Place everything, including chili and vinegar, in a food processor or bowl and use a stick blender to puree until finely ground.
  9. Salt to taste and set aside
  10. Heat the grill to high.
  11. Thoroughly clean the leeks or spring onions by cutting halfway down but not all the way through the root end. Then you can get between the layers quite well.
  12. Brush the leeks with olive oil and grill until tender and charred a bit.
  13. Serve the leeks with some sauce poured over and some bread on the side for scooping up the leftover sauce
  14. Enjoy with a glass of cava!

Hmmm, seems to be considerably more food with a Spanish twist here.... Could it be that I'm biased?! You betcha!!! GO SPAIN!!!!!!!!!

Monday, July 05, 2010

Uruguay - Chivito al Pan

Here is the last recipe for the 2010 FIFA World Cup Menu - Week 4. Uruguay is the last remaining South American team in the World Cup so it is quite fitting that it is the last recipe! However, I am going to do 2 additional recipes for the 2 countries in the final game. Check back on Thursday July 8th for those.

This recipe is said to be a favorite with locals and tourists alike. It's so incredibly simple and basic that I was hesitant to use it to represent Uruguay. But Yummy is as Yummy does so here you go!

Uruguay - Chivito al Pan
Serves 4

  • 1/2 tbsp butter
  • 1 lb 1/4 inch thick steak, boneless
  • 4 slices carved ham or ham steaks (not deli meat but cut from a nice piece of ham is better)
  • 4 slices mozzarella
  • 4 crusty sandwich rolls
  • 1 tbsp mayonnaise
  • 1 tbsp ketchup
  • lettuce
  • 4 slices tomato
  • 4 fried or boiled eggs (optional)

  1. Heat a pan over medium high heat, add the butter and melt
  2. Cook the steak in the pan when you flip the steak, top with the ham and mozzarella
  3. Cook until the mozzarella is melted
  4. Mix the mayo and ketchup together and spread on the 4 rolls
  5. Slice the boiled egg if using
  6. Top each roll with the steak, ham, mozza, lettuce, tomato and egg.


Sunday, July 04, 2010

Nigeria - Pancakes with Shrimp

Here is another recipe from the 2010 FIFA World Cup Menu - Week 4. This one is kind of different and interesting. Definitely worth a try if you're feeling frisky!

Nigeria - Pancakes with Shrimp
Serves 8- 10


  • 2 19 oz/540ml cans of white kidney beans or any white bean
  • 6 eggs
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, chopped in 1/4 inch pieces
  • 1 lb cooked shrimp, cut in 1/2 inch pieces
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1/4 cup vegetable oil


  1. Drain the beans and place in a food processor or blender with the eggs, adding each egg one at a time. (You may need to add more or less eggs to get a nice batter consistency depending on the beans you choose)
  2. Blend until smooth.
  3. Pour the batter in a bowl and add the remaining ingredients except the oil. Blend
  4. Heat the oil in a frying pan over medium high heat
  5. Spoon heaping tablespoons of the batter into the oil.
  6. Turn when the bottom is golden brown
  7. Keep cooked pancakes warm while frying the rest of the batter.

    Enjoy with a nice salad!

Saturday, July 03, 2010

Spain - Gazpacho

Here is another recipe for the 2010 FIFA World Cup Menu - Week 4. I love Gazpacho and it used to be one of my summer mainstays. I haven't made it much in the past few years but it is extremely healthy and terrific to have on hand during those long hot summer days. This version is inspired by Spain, so there are some differences so give it a try!

Spain - Gazpacho
Serves 6 -8

  • 2 red peppers
  • 2 medium tomatoes
  • 4 cloves garlic
  • 1 cucumber, finely chopped
  • 1/2 cup olive oil
  • 2 tbsp sherry vinegar or red wine vinegar
  • 1/2 tsp fresh finely chopped tarragon or 1/4 tsp dried
  • 4 slices thick country bread, crusts removed
  • 1 liter vegetable cocktail, low sodium

  1. Heat the oven to 350 degrees
  2. Place the tomatoes, peppers and garlic on a shallow pan in a single layer.
  3. Roast for 30 minutes
    (You can also roast the tomatoes peppers and garlic on the BBQ over medium heat)
  4. The tomatoes will be done after 30 minutes, continue roasting the peppers and garlic for another 15 minutes
  5. Place the tomatoes and peppers in a glass bowl, cover and let stand until cool enough to handle, about 20 - 30 minutes
  6. Peel the peppers and tomatoes, discard the seeds and stems
  7. Dice and place with the garlic, in a food processor or blender, blend until still a little chunky
  8. Place in a large bowl.
  9. Soak the bread in some of the vegetable cocktail until soaked. Drain the bread and add it to the blender or food processor.
  10. Add cucumber, olive oil, vinegar and tarragon to the food processor or blender and blend until smooth.
  11. Put the cucumber and bread mixture in the bowl with the tomatoes, peppers and garlic.
  12. Add the rest of the vegetable cocktail to the bowl and stir
  13. Chill for 8 hours.
  14. Taste and add salt and pepper as necessary.

Brazil - Chimichurri Beef

Here is a recipe from the 2010 FIFA World Cup Menu - Week 4. A lot of the South and Central American countries share recipes and there are variations of each so 'authentic' is more a state of mind than an actual requirement! Make it your own. This recipe can call for lime juice or not. I used lime juice because I had a fresh lime on hand. I've also seen the Chimichurri done with either cayenne pepper or crushed red pepper flakes. Use whatever heat source you want but use a little, the kick makes it really South/Central American. You can freeze this refreshing herb sauce in ice cube trays and have it on hand whenever you want a taste of Brazil (or Argentina or Mexico or Chile or .....)

Brazil - Chimichurri Beef
Serves 4

  • 1 lb of flank steak or lean sirloin
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp black pepper
  • 1 clove garlic
  • 1 cup fresh cilantro leaves
  • 1 cup fresh parsley leaves
  • 1/4 cup white vinegar
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1/2 tsp crushed red pepper

  1. Heat a grill to high
  2. Sprinkle the beef with the salt, cumin, coriander and black pepper
  3. Mix the remaining ingredients in a food processor or blender to make the Chimichurri sauce.
  4. Grill the beef to medium rare ( the more you cook flank steak, the tougher it will be)
  5. Cut the steak against the grain in thin slices
  6. Serve with the Chimichurri sauce on top

Enjoy with various salads or grilled veggies that are in season!

Friday, July 02, 2010

Fifa World Cup Menu - Week 4

The final week! I'm going to do something special for the finals so check back next Friday, July 9th.

2010 FIFA World Cup Menu - Week 4
1. Spain - Gazpacho
2. Uruguay - Chivito al Pan (changed from Arapas which I had orginally planned but didn't feel it was really representative of Uruguay cuisine)
3. Brazil - Chimichurri Beef
4. Germany - Bratwurst Sausages and Sauerkraut
5. Nigeria - Pancakes with Shrimp

I can't wait to make the Nigerian Pancakes with Shrimp. The shrimp is put right into the batter! Sounds delicious! Gazpacho is one of my favorite summertime soups but I haven't made it in a while. My traditional recipe is more of a take on tex-mex but for this menu I'll stick to something more Spanish inspired. The Bratwurst and Sauerkraut are this week's menu's store bought item. Just pick up your fav for a quick meal. If you don't like Sauerkraut then substitute a coleslaw. Cabbage is incredibly good for you!

As per usual, I'll add the links to the recipes as I add them to the blog throughout the week.

Here are the links for the other weeks in the 2010 FIFA World Cup Menu.
Week 1
Week 2
Week 3
Final Game Menu