[amd-zlrecipe-recipe:444]*Note: Try this dish with grapes or grilled watermelon!

[amd-zlrecipe-recipe:444] *Note: This dish improves a day or two after preparing. Serve with soft polenta.

[amd-zlrecipe-recipe:443]

[amd-zlrecipe-recipe:442]

[amd-zlrecipe-recipe:441]

[amd-zlrecipe-recipe:440]

[amd-zlrecipe-recipe:439]

Recipe courtesy of Executive Chef Ned Bell Planking pays homage to the First Nations people who were cooking salmon on wood planks over an open fire long before Europeans arrived. It’s an ingenious way to impart earthy, smoky, and even floral notes to the fish,...

Recipe developed by Chef Philippe Wettel, The Westin Hotel, Ottawa The deeper flavour of chicken’s dark meat comes to the fore in this recipe, complemented by a sweet-tart marmalade made primarily of caramelized onions. [amd-zlrecipe-recipe:436]

Recipe courtesy of Great Events Catering Executive Chef, Daryl Kerr [amd-zlrecipe-recipe:435]

Recipe courtesy of Canada Beef [amd-zlrecipe-recipe:434] *Cajun spice: mix together ¼ tsp each paprika, dried oregano, garlic powder, and dried thyme.

[amd-zlrecipe-recipe:433]  

[amd-zlrecipe-recipe:432] *Note: This recipe can be done in a smoker or barbecue.

[amd-zlrecipe-recipe:431] *Note: If you do not have a smoker, you can do this recipe in the oven with great results (tip: add a bit of cumin to the rub).

[amd-zlrecipe-recipe:430] *Note: Booker’s recommends spritzing meat with an apple cider water mixture every hour while smoking. Booker’s smoke their ribs for two to three hours.

[amd-zlrecipe-recipe:429] *Helpful hint: Do all prep ahead of time. If you like a sweeter jam, just add more sugar. Keeps for two weeks in the fridge in a covered container.