This smoky hot sauce is perfect for friends and family members who like a little spice in their life and who are probably burnt out, so to speak, with the onslaught of holiday cookies and cakes. It’s excellent when stirred into yogurt or sour cream for use in tacos, on meats, or as a dip. Dried chili options include ancho, chipotle, morita, guajillo, or pasilla. Try to use at least two different ones to give the hot sauce plenty of flavour nuances. Ancho peppers tend to be the mildest of the bunch. The hot sauce will keep for several weeks in the refrigerator.
2 garlic bulbs
1/2 tsp (2 mL) extra-virgin olive oil
3 vine-ripened tomatoes, sliced in half
3 to 4 oz (85 to 112 g) dried Mexican chili peppers
3 Tbsp (45 mL) honey or agave syrup
2 Tbsp (30 mL) cider vinegar
2 tsp (10 mL) onion powder
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) cinnamon
Preheat oven to 400 F (200 C).
Slice off 1/4 in (6 mm) from the top of garlic bulbs so that most of the cloves are exposed. Place garlic on piece of parchment paper and drizzle with a touch of oil. Wrap tightly and bake for 30 minutes, or until cloves are very soft. Set aside to cool.
Switch on oven broiler. Place tomatoes, cut side up, on baking sheet and brush tops with remaining oil. Broil for 12 minutes, or until tops are slightly charred.
Heat heavy skillet such as cast iron over medium-high heat. Add chili peppers to skillet and toast until fragrant, about 30 seconds per side, being very careful not to scorch. Using kitchen shears or a sharp knife, remove stems from toasted peppers and pour out most of the seeds.
Add peppers, tomatoes, roasted garlic pulp, honey or agave, cider vinegar, onion powder, oregano, cinnamon, and 1/2 cup (125 mL) hot water to blender or food processor container and blend until smooth. If you prefer a thinner consistency, add a little more water.
Makes about 2 1/2 cups (625 mL), enough for 8 gifts.
Each 1 Tbsp (15 mL) serving contains: 16 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 4 g total carbohydrates (2 g sugars, 1 g fibre); 3 mg sodium
source: "Love Bites", alive #386, December 2014
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.