There are many ways to cook a dish! I always like to add my own twist to make the dish custom to my taste preferences. Here are a few of my favourite recipes.
Grilled chicken Ceasar salad
Cooking Time: 15 minutes
Prep Time: 20 minutes
3 large heads of romaine lettuce
10-12 boneless skinless chicken thighs
Your favourite blacking spice
3 heads of garlic
2 TBSP of capers
Fresh pepper to taste
Parmesan Citrus Caesar Vinaigrette
2 cloves of garlic - smashed
2 TBSP of anchovy paste
1 TBSP of white wine vinegar
2/3 cup of extra virgin olive oil
1 TBSP of fresh lemon zest
1 lemons juice
1 TBSP of Dijon mustard
Couple drops of Worcestershire sauce
Prep all ingredients before grilling because it comes together fast!
Drizzle chicken with olive oil and evenly coat with blackening spice.
Cut romaine in halves from North to South keeping core intact.
Cut garlic head in halves from East to West and drizzle with olive oil
Peal outer layer of shallots and cut North to South
Combine all dressing ingredients, whisk and set aside for later.
Heat your grill to 375F. Begin grilling chicken, garlic, lemon and shallots at the same time. everything can be put right on the grate.
Add capers to a sauce pan, coat with oil and cook on medium heat until blistered.
Once the chicken is fully cooked, remove from grill and begin grilling the halved heads of lettuce.
Grill lettuce for 3 minutes per side.
While the lettuce is grilling, slice the chicken thighs into strips.
Once lettuce is done, remove all vegetables from the grill.
Construct salad starting with lettuce heads. From there you can get creative by layering the rest of the vegetables and chicken in any order. Finally, drizzle dressing to taste and top with capers and coarse black pepper!
Flank Steak w/ Green Salsa
Cooking time: 30 minutes
prep time: 24 hours
Flank steak: 2lbs
MARINADE SAUCE - What are the Ingredients for the Marinade?
2 large sized shallots
2 garlic cloves minced
Salt and pepper to taste
1 TSP Dijon mustard
2 TBSP capers
1 TSP of crushed red pepper flakes (optional)
1 lemons juice
1/2 lemon zest
1/3 cup olive oil
1/2 cup fresh parsley
1/6 cup fresh mint 1/6 cup fresh basil
1/6 cup fresh cilantro Marinade
1/4 cup soy sauce
1/4 cup red wine
1/4 cup olive oil or Three Farmer's Camelina oil
1 medium diced white onion
3 garlic cloves smashed
1 TBSP honey
1 TBSP fresh thyme
1 TSP dried oregano
1 TSP pepper