Search Results for Sliders

Sliders tonight -Sunday treats


Happy Sunday happy food lovers!

Sunday night and what to have that the whole family will eat?!

Sliders of course
Tonight, 2 flavors on the menu
Stuffed beef and for the healthier craving folks, the

Turkey slider

What’s in it?
Stuffed burger
1 lb lean ground beef (you can also split 1/2 lb beef and 1/2 lb pork for a change)
1 organic egg (loosely beaten)
1 clove of garlic finely minced
1/4 cup red onion (spanish is great) but really any good onion can be used. Finely chopped.
Fresh ground pepper to taste
Seasalt (I used Murray river – my new favorite)
A touch of lea and perrins
A dash of ketchup
A teaspoon of Dijon mustard
1/4 cup of Panko bread crumbs
2 pcs of proccuito chopped up
1/4 cup shredded cheese (your choice)

Mix all together and then form little slider patties.

Turkey Burger
What’s in it?

1 lb ground turkey
Sea salt (I used Murray river)
Fresh pepper (your taste)
1 Clove garlic minced
1/4 cup onion finely diced
1 organic egg
1/4 cup Panko bread crumbs
1 tablespoon chopped parsley

Mix all together and form slider patties

Cook both slider patties your favorite way. Some pink in the middle of the beef slider is fine, but you want to cook the turkey patty right through

Serve your slider with fresh condiments and your favorite sauces. These burgers are packed with flavor so go easy and enjoy the layers of flavor pop in your mouth and you finish your slider in a bite, 2 or 3.

Wow on the flavor, thumbs up from the kids!
These Turkey burgers were awesome

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Serve with your favorite potato, we had lemon BC nuggets instead of fries and pea shoots for our greens!

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Stuffed sliders and home made fries tonite


Hi all,
Homemade sliders tonight with a surprise in the middle (stuffed with a mini pearl bocconcini wrapped in prosciutto) and flavor flavor flavor. Served with homemade fries (baked of course) and spicy ketchup.
Another night with food made from the heart and soul…smiles all around until the Canucks lose ;-(

Super Bowl – Game day food


Hi great foodie friends, can you just feel the excitement building for Super Bowl!? If you are one of the lucky ones to have tickets to see the big show live then this post will be for any other game day spread on another day!

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Chicken Bites – click here for the recipe

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ideas for a game day spread- click here

Pulled Pork Sliders

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pulled pork sliders recipe – click here

Mozzarella Sticks courtesy of Giada from Food network.

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Mozerella sticks – click here for the recipe

stuffed beef or Turkey sliders – click here for the recipe

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Prabu Foods -Spinach Poppers I have tried these delectable bites and they are a perfect 1-2 bite flavour pow. Check out their Facebook page for where to buy these perfect treats. click here to go to Prabus facebook page

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Any of these fantastic flavour filled Appies are sure to add to your game day party and as we all like to do eat great food, watch sports with great friends and cheer on our team!
You may also want to add some great veggies and dip and your favourite chips to the table to round out the spread. Salsa, guacamole and tortilla chips are always a fan favourite!

You Gotta Try This!

I hope you enjoy!
Go Team Go

Pulled Pork – Wow (gluten free rub and sauces)


Pulled Pork- melt in your mouth goodness

Happy Wednesday good foodie friends, I had a dream……
So I thought it was time to give it a go!

This process is time consuming as many will tell you but it isn’t overly complicated…..
First let me say that all BBQ recipes are not all created equal and that taking your time on the front side and finding the right rub, the right sauce and the right method will pay you back in culinary magic!

I know that I repeat this time and time again but believe it to the core, first you must start from the heart and the soul and use that a your “cooking fuel” then throw in a cup full of confidence as well as a cup full of patience (especially with this recipe), you are sure to end up with a crown pleaser!

Ok, here we go!

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What you will need:
*Approx 8-10 lbs of Pork butt /shoulder (you can use more or less) bone in or out -it doesn’t matter
*Approx 1/2 cup of your favorite BBQ sauce (home made or store bought, I used the award winning House of Q -Slow smoke gold – and it was worth it!)
*Approx 1- 1 1/2 cups of “rub” use your favorite ( again I used House of Q house rub, and it was fantastic!)
*Smoking chips
*QB BBQ sauce (QB =when enough is enough) for mixing in the pulled pork after you have pulled it.
*Food thermometer

What you will do:
*Slather the pork all over with the BBQ sauce
*Now cover the whole pork butt with the rub (pat it in to ensure it sticks and covers the whole pork butt. I also did this step the night before, covered it with foil and put it in the fridge) you can do this for as little as 15-30 minutes before if you would rather.

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*Soak your wood chips for at least 60 mins (I did for a few hours) to ensure that they won’t catch fire.
Now put your chips in a foil pack and poke a few small holes in the top for smoking.
*Start your BBQ or smoker (I used my BBQ as it is accurate and has the ability to smoke) and set it for between 225-250 F.
What you will do is take your grill off and place the foil pouch on the plate below over the heated section of your BBQ)
Now put your pork roasting pan on the “non” heated side of your BBQ (not over the direct heat) and close the BBQ/smoker and let the magic happen.

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I shouldn’t have left this comment so late but I credit the main bulk of this recipe to the BBQ master – BBQ Brian from the House of Q! I followed his advice and did a few things as most experienced cooks will and tweaked it to make it a little of my own! Thank you as always Brian for your great sauces, rub and advice!
I also want to mention at this time that I used Gelderman Farms Pork butt. The quality of the pork from this local family farm is absolutely noticeable and the difference in taste is immediately detected.

Back to the recipe…. This is now where the magic happens…. The best advice I received from Brian was

Patience

Now temperature (s) lead the rest of the path… I smoked the pork for approx. 2 1/2 hours but that was determined by the temperature reaching approx 145 F. Once the internal temperature of the roast reaches this 145 F you no longer need to smoke as the roast will technically no longer accept any more.
Leave the roast on the BBQ until it reaches approx 160 F or so…..

Now transfer the roast to a proper roasting pan ensuring that you retain and transfer all of the drippings (the flavor magic) into the roasting pan and cover completely with foil. It is your choice now if you want to continue cooking on the BBQ but I did move my pork to the oven and used the same temperature.
Now did I mention “patience”?
The roast now needs several hours to continue on its magic tasty path… It needs to reach an internal temperature of 190 F or above (this took my roast approx 8 1/2 hours). The rule of thumb is approx 60 – 90 minutes per lb.
Patience can’t be mentioned enough and is crucial to the end result …. So resist opening the oven to much (though you can turn the roast over for the first few hours if you want so that the roast evenly cooks, I only did it twice, once during the BBQ to oven transfer and once more… The I left the house for server all hours)

Once the Roast has reached 190 F or higher pull it out of the oven or BBQ, leave covered and let it cool down and rest.
Now remove but retain the liquid from the roasting pan for later and start the process of “pulling” your pork. Use forks or a fork and tongs and watch how perfectly the pork pulls apart! This is when you know you have had success…..

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Now I added back in some of the drippings (the amount should be regulated based on how moist or dry your pork is… Now I added some House of Q -Apple Butter BBQ sauce (which I have read that it was created for this very purpose / dish as well as some “jerk” BBQ sauce for an added kick.
One big thing to mention is that both the House of Q rub and sauces are all Gluten Free!

I thought a perfect way to serve my first try at pulled pork was sliders…..
I made a simple slaw to pair with my slider and to add that genuine feel to a pulled pork sandwich….

The Slaw

What you will need:
*Use either a fresh pre packed slaw (no dressing) or 1 small head of green and red cabbage
*1 carrot
*3 tablespoons mayonnaise or buttermilk
*3 tablespoons of cider vinegar
*1 tablespoon of sugar (I use organic raw)
*Sea salt and fresh black pepper to taste.

What to do:
Cut the slaw with a sharp knife and julienne the carrots.
In a separate bowl mix the the other ingredients until smooth. Now add the dressing to the slaw.

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The Sandwich:
*Use your favorite bun (I used slider buns which are available almost anywhere these days)
*Spread a little Apple butter BBQ sauce or your favorite sauce on each bun.
*Top your bottom bun with a healthy amount of pulled pork. Drizzle a little BBQ sauce over the pork and now top that with Slaw…… Put on the top and enjoy!

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You Gotta Try This!

Eat Street – Season 4 premiers April 8th, on Food Network Canada


Happy Friday great foodie friends….
Eat Street season 4 is about to kick off!

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There is also an Eat Street cookbook that just launched! What better way than to publish a cook book that shows you how to prepare some of your delectables from your favorite food truck?! I can’t wait to try it!
I believe that I heard that one of Vancouver’s own foodie photographers may have some of his own “outta this world” food pictures showcased in this Eat Street gem…. Could it be true @YVRBCbro ?

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What is Eat St.?
Eat St. is back for a fourth season to serve up the biggest and best belly filling street food around. This season features 120 brand new, over-the-top vendors from even more locations across North America. From jerk chicken sliders in Calgary to blackstrap molasses ice cream in Austin, Eat St. Season 4 is a nonstop quest to find the tastiest curbside curiosities. Watch the TV Series, explore Eat St. online, read the Eat St. Cookbook and download our accompanying Mobile App. Season 4 premiers April 8, 2013 on Food Network Canada.

Food glorious food from passionate chefs and cooks keep astounding us with new creative “outta the box” creations!
This season does rumor to showcase some delectable food trucks from the Vancouver area… So be sure to tune in to see what treat you can find that you “just have to try” and make sure you get down quickly to your “soon to be favorite” food truck…..as once Eat Street showcases them, they are sure to be busy!

Who knows….. My smiling face may just pop up!?

You Gotta Try This!

An Italian twist Bday dinner


Happy Monday,
When your son turns a year older and requests a feast (with an Italian flavor) consider it done!
First like any good Italian household we have lots of little foods with big Italian flavors!
16 for dinner, no problem…. Well have enough food to feed you twice! (at least)
Homemade everything by the way (except the slider buns)
Italian pizza from nonna to start along with some spot prawns (in season in BC right now)
Moving on to a beautiful bowl of Penne with my wife’s heartwarming delectable sugo (sauce)

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Next a big spread with Italian roasted chicken:
Recipe:
1 whole chicken (x 3 for our spread) cut in to sections.
Virgin olive oil (the work horse kind that all can cool with)
A pinch of fresh ground pepper on both and Murray river pink salt.
A pinch of Italian seasoning and herbs (I make my own, maybe I’ll share one day 😉 ) (quanto Basta -as much as you feel)
Fresh garlic and red onion
Lemon rind all over
Fresh lemon juice all over
350 convection oven for approx 35-40 minutes or until golden brown.

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Add to the menu fresh stuffed mini sliders (recipe to come later this week)
A true pleaser for young and young at heart alike! Done on the BBQ is a true delight! It will make your neighbors peek over the fence!

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No feast is complete without some great Cesar salad and fresh Roma tomato and onion and finished with corn.

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Dare I almost forgot but I can’t miss my wife’s wonderful and always sought after croquet potatoes or baseballs as I call them!

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Lastly the piece de resistance the dessert which I will post in a separate blog! All home made

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Now off to the gym to work off this wonderful Birthday feast!
Hope you enjoy!

Game day menu for Sundays playoff game


Here we go….
Opening taster:
Crostini with pesto garlic dollop topped with a mixture of cherry tomatoes mixed with shallots, red wine vinegar, sea-salt, pepper and Italian seasoning and mini pearl bocconcini. Drizzled with reduced balsamic.

Mini stuffed sliders perfectly seasoned and stuffed with red onion, cheese, garlic and the center with hidden prosciutto wrapped mini bocconcini.

Special secret sweet heat ancho chili chicken wings served with extra homemade special dip, fresh celery, cucumber and mini carrots.

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Roaming Dragon- Vancouver Streetfood


Do yourself a favor, as I mentioned on my last post about vancouver street food….. Go and try Roaming Dragon on this beautiful sunny Vancouver day.
Go and see Evan and the crew and try some flavors that will rock your mouth beyond belief.

On today’s menu was Chinese pork sliders and Fried rice balls – Chinese sausage, shrimp, chicken, bamboo shoots, Japanese rice, curry and teriyaki….. Need I say more?
Wow flavours for sure and great staff served with a smile and they want to know good or bad your experience!
Roamingdragonalicious!!! Gotta have it!
Oh yes……did I mention that they now have a “Roaming Dragonized” poutine? They do…. Purists come out and try a new twist.

Best part…. Ocean wise seafood only, local hormone free beef and chicken.
A must try… Please also let me know your thoughts as I really want to know and so does Roaming dragon!

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