Serves 3-6
Ingredients:
Preparation:
Bring all ingredients, except crayfish, to a hard boil. Add crayfish and return to a boil. Continue
boiling for 3-5 minutes then remove from heat.
Yield: 4 servings
Ingredients:
Procedure:
In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder
and cinnamon. Over medium-high heat, bring the sauce to the boiling point and continue boiling for
one to two minutes. Place parboiled ribs in an ovenproof dish and brush liberally with the sauce. Bake
for 45 minutes at 350 degrees. Turn ribs and brush underside with the remaining sauce. Continue
baking for 45 minutes. Serves 4.
Source: The Gazette, 90/12/19. Bar-B-Barn ribs are a Montreal favorite.
Ingredients:
Preparation:
Place mango on middle of 18” by 18” piece of foil. Put Berries or crushed pineapple in middle of mango. Put sugar, vanilla, Wine over top. Lift sides of foil and make a foil tent by pulling up Sides like a pyramid, bake for 16 minutes at 450 degrees. Take out of Oven, and place on plate. Cut top of tent with scissors just before Serving. The steam will be addictive!
Serves 4-6
Pre-heat oven to 500 degrees
Ingredients:
Preparation:
Brush olive oil over whole chicken with a pinch of herbs and pepper. Place the oranges flat on the bottom of the baking dish with the onion. Place chicken on a rack/grate above oranges and be sure you’re not touching the sides of the pan. Pour chicken stock and Madeira over onions and oranges with a pinch of pepper. Bake at 475-500 degrees to caramelize skin of the chicken and retain juices. Continue cooking for 1 hour at 475. Let chicken rest for 10 minutes before cutting. While resting takes pan juices, strain, de-fat and reduce by half on the stove. Add 1 tsp. butter to bind and serve over chicken. Serve with Saffron rice or potatoes and a vegetable. Freeze leftovers to enjoy later.
Ingredients:
Preparation:
Combine all ingredients in blender. Blend until smooth. Place blended ingredients and oil in
saucepan. Boil for 7 to 8 minutes.