by Julie Bateman | Aug 21, 2020 | Recipes
These are a fun, tasty summer party starter. Easy to prepare. Makes 16 skewers Gear: 16 wooden or metal skewers, approximately 7 inches in length Ingredients 16 plump dried apricots 4 oz (120 mL) Amaro, Italian herbal liqueur, divided 4 oz (120 mL) fresh squeeze...
by Julie Bateman | Aug 21, 2020 | Recipes
Serves 4 Gear: Food processor1 grilling plank, maple, oak, or cedar, soaked in water for minimum of 1 hourSpatula INGREDIENTS: Al Fresco Burgers 1 lb (454 g) ground Ontario Grain Fed Veal 6 cloves garlic, finely chopped ¼ cup (60 mL) chopped fresh parsley ¼ cup (60...
by Julie Bateman | Aug 21, 2020 | Recipes
For me growing up Father’s Day dinner was always about my Dad firing up the charcoal grilling and cooking a great steak with a side of garlic butter pan fried shrimp. Tasty memories from my childhood. Ingredients: Asparagus Slaw 8-12 plump spears fresh asparagus 1...
by Julie Bateman | Aug 21, 2020 | Recipes
This is a pretty quick ‘n easy recipe. The voodoo peppers take longer to grill than the veal scaloppini. Get your grill hot ‘n ready and get grilling. Makes 6 sandwiches Ingredients: 6 x Ontario veal scaloppini, about 4 oz (113 g) each 3 tbsp (45 mL) olive oil 3 tbsp...
by Julie Bateman | Aug 21, 2020 | Recipes
Ted Tip 1: I find with larger cuts of veal that it is best to sear the chop over high heat for 3 to 5 minutes per side, then move to indirect heat, close lid and cook for 10-15 minutes longer for medium rare to medium doneness. Ted Tip 2: Make sure you have a good...
