Grilled Drumsticks with Onion Marmalade

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]

Chef Smith’s St. Louis Rib 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.

Chef Scherr’s Smoked Tomato Jam

[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.

Off The Menu: Vitello al Champagne

We received an email from a Calgary reader: “I recently saw in your magazine that you could possibly find a recipe from a restaurant. Would you please try to find the recipe from Villa Firenze, the dish is called Vitello al Champagne. This is the best Italian food in...

Canada Beef: Campfire Coffee Rub

[amd-zlrecipe-recipe:427] *Beef can handle a generous amount of seasoning so make sure to apply that seasoning to every steak surface for optimum flavour. Store remaining rub in a sealed container.

Off The Menu: Butter Cake

We recently received a message: “Hi there! I have a request for the “Off The Menu” feature of the magazine: Rush Ocean Prime’s Butter Cake. Although this restaurant is now closed, I still think about the incredible Butter Cake that I had there years ago – to this day,...



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