Rib Steak Provençal

It only takes a bit of effort to make a regular dish extraordinary. Try foregoing your usual steak rub and take a trip to the Mediterranean: My rib steak recipe comes slathered in bright, salty flavours courtesy of lemon, pesto, green onions, capers and anchovies. Believe me, the kids won’t even pick up on the fishiness—the small fillets will melt right onto the meat, leaving behind on unidentifiable (and addictive) trace of umami flavour. Remember: To cook the perfect steak, don’t move it until the first side stops sticking to the grill—that’s your cue to flip.


  • 2 green onions, chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp (30 ml) pesto
  • 1 tsp(5 ml) capers, chopped
  • 1/2 tsp (2.5 ml) anchovy paste (or 1 anchovy fillet, chopped)
  • 2 beef rib steaks, about 1 1/4 inch (3 cm) thick
  • 1 lemon, cut into wedges (optional)
  • Salt and pepper


  1. In a bowl, combine green onions, garlic, pesto, capers and anchovy paste.
  2. In a large glass dish, place rib steaks. Season with salt and pepper. Spread pesto mixture onto each side. Refrigerate for 2 hours.
  3. Preheat grill, setting burners to high. Oil the grate.
  4. Grill steaks for about 5 minutes on each side or until desired doneness. Set aside on a plate and let rest for 10 minutes. Remove bone and slice.
  5. Serve with lemon wedges, if desired.

YIELD: Makes 4 servings.

SOURCE: https://www.thestar.com/life/food_wine/2016/06/08/surprise-your-guests-with-some-wow-factor-barbecue-recipes-ricardo.html


  • This was great!
  • I went with a ribeye and forgot the lemon.
  • As usual, I went 4 minutes a side.
  • I recommend a pistol and mortar to make more of a paste.
  • The second time I used a rib steak — it was huge — and drank it with Cinsault. Lots of leftovers but a nice steak.

Grilled Mussels with Salsa Verde

This recipe will turn heads, I promise. And it’ll only cost you 20 minutes of prep time and five minutes to cook. You might never have thought of cooking your mussels directly on the barbecue, but it’s a match made in dirty-dishes heaven. Once you’ve scrubbed their shells with a vegetable brush to avoid any gritty residue, set them aside and prep your sauce: a fresh-as-the-sea-breeze mix of herbs, garlic and a splash of oil. Then toss those mussels onto the grill, close the lid, and five minutes later—when they’re open—they’re done: Just sauce and serve. It’s that easy.

Salsa Verde

  • 1/2 cup (15 g) each: fresh chives, basil, cilantro, flat-leaf parsley
  • 1 clove garlic, chopped
  • 1/4 cup (60 ml) canola oil


  • 2.2 lb (1 kg) mussels, scrubbed clean
  • 4 to 6 slices bread, toasted (optional)
  • Salt and pepper
  1. Preheat grill, setting the burners to high. Oil grate.
  2. For salsa verde, in a food processor, finely chop the herbs with the garlic. Season with salt and pepper. Add oil and mix thoroughly. Set aside in a large bowl.
  3. Place the mussels directly on the grill. Close lid and cook mussels for 3 to 5 minutes or until they have all opened. Discard any mussels that remain closed.
  4. Add mussels to salsa verde and toss to coat. Serve immediately with the bread.

Makes 4 servings.

SOURCE: https://www.thestar.com/life/food_wine/2016/06/08/surprise-your-guests-with-some-wow-factor-barbecue-recipes-ricardo.html

Garlicky Buttermilk & Thyme Chicken Roast

Everyone needs a good roast chicken recipe up their sleeves and this one should be yours. The buttermilk marinade carries tang and flavour deep into the meat, while the sugars in the milk aid in browning the skin. It works best with a large chicken—the length of time in the oven ensures a beautiful burnished roast. Serve with your favourite veg or an easy green salad. You don’t need to peel the garlic cloves.



  • 2 cups (500 mL) buttermilk
  • 1 large head garlic, cloves separated and lightly smashed
  • 8 branches fresh thyme
  • 1 tbsp (15 mL), plus 1 tsp (5 mL) fine kosher salt
  • ½ tsp (2 mL) coarsely ground black pepper
  • 3 ½ to 4 lbs (1.59 to 1.81 kg) chicken


  1. In an extra large resealable plastic bag, combine all but the chicken, seal and give the bag a good shake to dissolve the Open up and slip in the chicken. Squeeze as much air from the bag as possible, reseal and place in fridge for 12 to 16 hours.
  2. Arrange a rack in the middle of your oven and preheat to 450°F (230°C).
  3. Arrange a flat roasting rack over a baking sheet. Remove chicken from bag (discard marinade) and, using your hands, scrape off as much of the remaining marinade as you can. Tuck wing tips under chicken and tie legs together using kitchen twine. Set on roasting rack and roast in oven for 20 minutes. Reduce heat to 400°F (200°C) and continue roasting for 20 minutes per pound or until a thermometer inserted into the deepest part of the thigh registers 165°F (74°C) and juices run clear, rotating pan halfway through.
  4. Remove from oven and let stand for 15 minutes before

Peposo by Tom Agosti

Fall-apart tender cubes of beef braised in a gently garlicky, bold red wine and black pepper sauce make up Peposo; a traditional Tuscan beef dish.

The popularity of the dish dates back to the Renaissance, specifically during the construction of the dome over the Cattedrale di Santa Maria del Fiore in Florence: (paraphrasing)

It took 16 years to build, approximately 8,000,000 bricks, and one great master: Filippo Brunelleschi, who insisted only the best materials be used, such as Terracotta tiles from Impruneta (in the Chianti area).

Labourers at Impruneta’s furnace slowly cooked secondary meat cuts chopped into chunks with red wine and pepper corns, in terracotta pots near the big oven. Brunelleschi tried this stew and was so impressed by its taste, he organised a canteen on the scaffolding and served the famous peppery beef stew accompanied with slices of Tuscan unsalted bread.

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 10


  • 2 tablespoons pure olive oil plus extra if needed
  • 3 to 4 pounds lean beef such as top round, trimmed of excess fat and cut into 2-inch cubes
  • 4 cloves garlic still in their peel lightly smashed
  • 1 2/3 cups Chianti divided
  • 3 cups beef broth or stock
  • 14.5 ounce can petite diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme or a large bunch of fresh thyme tied with a piece of cooking twine
  • 2 bay leaves
  • 2 tablespoons freshly ground black pepper
  • Kosher salt and additional black pepper


  1. Heat the oil over high heat in a 12-inch heavy-bottomed pan that has a a tight fitting lid.
  2. Generously salt and pepper the beef, then add about 1/3 of the beef cubes to the hot oil. Do not move the beef cubes right away, but let them sear well on the first side, about 3 minutes.
  3. Toss in the smashed garlic cloves in their peels.
  4. Use tongs to turn the beef cubes and sear each of the other sides before transferring to a rimmed plate. Add more oil if needed and repeat the searing process with the next third and then the final third of the beef. Return all of the beef to the pan, still over high heat.
  5. Add 1 cup of the Chianti to the pan and let it boil, scraping the bottom of the pan to loosen any of the stuck flavourful bits. Let the wine boil for about 2 minutes, or until it has reduced slightly.
  6. Add the beef broth or stock, petite diced tomatoes, and tomato paste to the pan and stir to combine. Nestle the thyme bouquet or dried thyme and bay leaves into the sauce, and return to a boil.
  7. As soon as it boils, add the lid, drop the heat as low as it can go, and let it simmer for 2 hours, or until the beef is tender.
  8. Remove the lid, stir in the remaining 2/3 cup of Chianti and the freshly ground black pepper, raise the heat to medium, and simmer for about 20 to 30 minutes, or until the sauce is quite thick and a deep mahogany colour.
  9. Remove the thyme bouquet (if you used it), the garlic peels, and the bay leaves.
  10. This can be served immediately but improves immensely when allowed to rest tightly covered in the refrigerator for 24 hours before serving.

To Reheat:

  • Reheat in a covered saucepan over medium low heat, stirring frequently.

To Serve:

  • Peposo can be served alone as a stew, over hot noodles, polenta, rice, or mashed potatoes.

SOURCE: GFOP Quarantine Cookbook

Steak au Poivre by Alex Slepak


  • 2 strip steaks
  • Kosher salt
  • 2 tablespoons (30 mL) whole black peppercorns
  • 1 tablespoon vegetable oil
  • 1 small to medium shallot, finely chopped
  • 4 tablespoons (60 mL) butter (1/4 cup)
  • 1/3 cup brandy
  • 3/4 cup heavy cream


  1. Remove steaks from refrigerator and sprinkle with salt. Let rest at room temperature for 30 minutes.
  2. Crush black peppercorns like they’re Liverpool’s 2020 premier league championship hopes. You can put them in a plastic bag and beat on them, or I like to use a mortar and pestle because I’m one of 3 people I know who even owns one.
  3. Spread the peppercorns out on a plate and press the steaks into them to coat one side of each steak.
  4. Set a pan over medium-high heat and add oil. Wait until the oil is hot. You can test this by flicking a little water into the pan.
  5. Cook steaks in the oil, 3 minutes per side to cook to medium rare. When flipping, use tongs to grab the sides of the steak so as not to disturb the pepper. Or at least disturb it any more than you already did.
  6. Set the steaks on a plate and let rest while you keep going.
  7. Add half of the butter to the pan and melt it down. Add shallots. Scrape the pan and toss the shallots until browned, about 3-5 minutes.
  8. Add the brandy and cook for a minute. CAUTION: it may ignite just from the heat of the pan. If you’re brave, take a lighter to it and flambée it deliberately. Send it up in flames like Manchester City after UEFA took a look at their accounting. Cook this cognac like they cooked their books. (But seriously, flambéeing is not a sport for the faint of heart. You will get 3-5 foot flames. You better have a good hood over your stove or be ready to hold a literal flaming pan in the middle of your kitchen so you don’t burn the cabinets).
  9. Add the cream and boil while stirring for 3-5 minutes to reduce sauce.
  10. Add remaining butter and reduce heat to low. Continue stirring until butter is melted and fully incorporated in the sauce.
  11. Drizzle over steaks and serve.


  • Half the amount for one steak.
  • Three minutes is too long.
  • Nice change.
  • Pour the sauce over the potatoes and veggies.

Baked Sausage Casserole by Danny King



  • Smoked sausage
  • Vegetables (eggplant, broccoli, potatoes (parboil for best result), bell peppers)
  • Olive Oil
  • Garlic
  • Salt
  • Pepper
  • 1/2 chicken broth
  • Cheese


  1. Cut up those vegetables. Which vegetables? Doesn’t matter – eggplant, broccoli, potatoes (parboil for best result), bell peppers… Cut up that smoked sausage.
  2. Put it all in a bowl. Add some olive oil (don’t measure, just put some in there).
  3. Add some spices (salt, pepper, TONS OF GARLIC, parsley, whatever).
  4. Add 1/2 cup chicken broth.
  5. Mix it, dish it, and bake it for 40-45 minutes at 400. Serve – top with cheese if feeling like you want to be bloated for a few hours.
SOURCE: GFOP Quarantine Cookbook

Rock Buns

Really yummy!


  • 1 cup of flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup of sugar
  • 1/2 cup of butter
  • 3 ounces of currants
  • 1 egg
  • A Little milk


  1. Mix flour and sugar in a bowl.
  2. Rub in the butter.
  3. Mix in the currants.
  4. Mix to a stiff dough with beaten egg and a little milk.
  5. Place in rough heaps on a greased baking sheet.
  6. Bake at 400 for 20 minutes


SOURCE: Marjory


  • Add salt and milk as called for.
  • Bake either a lower temperature or a shorter time.




Time: 20 minutes


  • Olive Oil
  • 2 Red Onions / Bell Peppers
  • 2 Garlic cloves
  • 1 teaspoon of ground cumin
  • 1 teaspoon of sweet paprika
  • Pinch of salt
  • Pinch of cayenne
  • 28-ounce can of plum tomatoes
  • Grated feta
  • 4 eggs
  • Herbs chopped


  1. Turn oven to 375 degrees.
  2. Sauté a couple of sliced red onions in a few tablespoons of olive oil until they get very soft. If you have a bell pepper (red, yellow or orange), you could substitute it for one of the onions.
  3. Add a few sliced garlic cloves to the pan, and let it cook until the room smells sweet and garlicky.
  4. Stir in a teaspoon each of ground cumin and sweet paprika, or whatever savory spices you like, a large pinch of salt and a small pinch of cayenne, and let it toast for a few seconds to bring out the flavors. Now add the contents of a 28-ounce can of tomatoes. Whole plum tomatoes are best but diced or puréed are good, too. If you have plum tomatoes, use kitchen shears to cut them up in the pan. (Or before you dump them into the pan, stick a perpetually washed, squeaky clean hand into the can and squish the tomatoes through your fingers to break them up; it’s so satisfying.)
  5. Let the tomatoes cook down to sauce, 15 to 20 minutes. Taste and add more salt and cayenne, if you like. Scatter a cup of some kind of grated cheese on top of the sauce. Use the back of a spoon to make as many indents in the tomato sauce as you have eggs then gently crack in the eggs and season them with salt and pepper. Bake at 375 degrees until the eggs are done to taste, about 7 to 9 minutes for runny yolks, longer for firmer. Serve with any chopped herbs you’ve got, and lots of hot sauce.



Chilorio Burritas

shredded pork

Time: Over 90 minutes


  • 3 pounds boneless pork buttshoulder or loin (with some fat on!), cut into 2″ chunks, or substitute for chicken
  • 1 1/4 cup fresh orange juice
  • 1 1/4 cup water
  • 1 teaspoon kosher or sea salt
  • 5 dried ancho chilestops and seeds removed, about 55 grams
  • 1 1/2 cup of the chile soaking liquidsee below
  • 1/2 cup white onionroughly chopped
  • 4 garlic clovespeeled
  • 1/2 cup fresh parsley leaves
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepperor to taste
  • 2/3 cup cider vinegar or distilled white vinegar
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon kosher or sea saltor more to taste
  • Flour tortillaswarmed, optional


  1. Place rinsed meat chunks in an extended heavy pot. Barely cover with the orange juice and water, add a teaspoon of salt and set over high heat. Once it comes to a boil, bring the heat down to medium and let is simmer for about 40 to 45 minutes, or until most of the liquid has cooked off and the meat is thoroughly cooked, and has rendered most of its fat.
  2. Meanwhile, remove the stems from the chiles, make a slit down their sides and remove their seeds and veins. Place them in a bowl, cover them with boiling hot water, and let them sit and rehydrate for about 15 minutes. Place the chiles and 1 1/2 cups of their soaking liquid in the blender along with the onion, garlic, parsley, oregano, cumin, black pepper, vinegar, and puree until smooth.
  3. Once the meat is ready, place it in a bowl along with any remaining cooking broth. Once it is cool enough to handle, shred it with your hands or using two forks.
  4. In the same pot, heat oil over medium heat. Pour in the chile sause and let it season and simmer for 4 to 5 minutes. Toss in the shredded meat along with any of its remaining cooking broth. Sprinkle 1/4 teaspoon salt and let it cook, stirring often, until the meat has absorbed most of the chile sauce, which will have thickened, seasoned and changed color to a much darker tone. It will take about 20 minutes. Taste for salt and add more if need be.
  5. Serve with warmed flour tortillas on the side. If you wish, spoon chilorio on tortillas and roll them into burritas or burras. They are wonderful with refried beans and Mexican avocado or guacamole on the side as well.


Chilorio Burritas

Chicken with Tarragon Vinegar Sauce

Chicken with Tarragon Vinegar Sauce / Scott Peterson

YIELD: Makes 2 servings; can be doubled


  • 2 tablespoons (1/4 stick) butter
  • 2 chicken breast halves with skin and bone
  • 3 shallots, chopped
  • 1/2 cup tarragon vinegar
  • 1 cup canned low-salt chicken broth
  • 1 1/2 tablespoons chopped fresh tarragon


  1. Melt butter in heavy medium skillet over medium-high heat.
  2. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate.
  3. Add shallots to skillet and sauté 30 seconds.
  4. Add vinegar; boil until reduced to glaze, about 2 minutes.
  5. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes.
  6. Using tongs, transfer chicken to 2 plates.
  7. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.
Chicken with Tarragon Vinegar Sauce / Scott PetersonChicken with Tarragon Vinegar Sauce / Scott Peterson