Roasted Bison Tenderloin with Merlot Sauce
Lean and one of the healthiest red proteins afield, the richly flavoured bison is nicely balanced for all palates with a good Merlot.
1/4 cup (60 mL) good quality red wine vinegar
2 shallots, sliced
1 clove garlic, sliced
2 sprigs fresh thyme
1 cup (250 mL) good quality Merlot
4 cups (1 L) vegetable stock
1 1/4 pounds (575 g) bison tenderloin, centre cut
3 Tbsp (45 mL) grapeseed oil
Preheat oven to 425 F (220 C).
Place a medium saucepan over moderate heat and add the red wine vinegar, shallots, garlic, and fresh thyme. Bring to a boil and reduce to almost dry and add the Merlot. Reduce again to almost dry and add the veal stock. Reduce by half, skimming any impurities from the top.
Liberally season the entire bison tenderloin with salt and pepper. In a large sauté pan, heat the oil until almost smoking. Brown the bison well on all sides and place in the preheated oven. For medium-rare meat, cook for 10 to 12 minutes and allow the meat to rest for at least 15 minutes. Just before serving, pop the tenderloin back in the oven for 3 minutes. Cut into 8 portions, serve 2 to each person, and finish with the Merlot sauce. Serves 4.
Faro is the original ancient grain, and its nutty appeal makes itself immediately obvious; it’s love at first bite and a great change from rice.
3 cups (750 mL) chicken or vegetable stock
2 Tbsp (30 mL) grapeseed oil
1 shallot, minced
1 1/2 cups (350 mL) faro, rinsed
1/2 cup (125 mL) grated Parmesan
Salt to taste
Heat the stock to almost boiling. In a medium saucepan, heat the grapeseed oil over moderate heat. Add the shallots to the oil and sauté briefly. Add the faro and sauté briefly (approximately 2 minutes). Add a large ladle of simmering stock and stir until the stock is absorbed. Continue adding stock until the faro is cooked through, about 15 minutes. Remove from the heat and stir in the Parmesan. Serves 4.
source: "Cru", alive #287, September 2006
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.