Grilled Maple Salmon

Here is a delicious recipe for Canada! In honour of Canada Day, glaze you salmon with Maple Syrup to show your pride! This meal will bring life and flavour to your holiday!

Ingredients: 

2 tbsp lemon juice
1/2 cup pure maple syrup
4 tbsp light soy sauce
1/4 cup Dijon mustard
1 tsp ginger root, minced
4 salmon fillets
3 tbsp scallions, thinly sliced

Directions:

1)      In a small bowl, whisk together first 5 ingredients.

2)      Place salmon in shallow glass dish and pour marinade over top, reserving 1/4 cup. Refrigerate for one hour.

3)      Remove fish from dish and place on grill, reserving marinade. Place salmon on grill, cover and grill about 6 inches from medium coals for about 4 minutes. Turn fish and brush with reserved marinade; cover and grill for another 4 minutes or until cooked through (fish should flake easily with a fork).

4)      To serve, drizzle reserved 1/4-cup marinade over salmon fillets and top with scallions.

Cheese Puffs with Roasted Tomato Pesto

This elegant appetizer goes perfect with baked fish or anything grilled! Serve these at an early summer dinner party to impress your guests.

Ingredients

Cheese Puffs
1 cup (250 mL) water
½ cup (125 mL) butter
½ tsp (2 mL) salt
1 cup (250 mL) flour
4 eggs
1 cup (250 mL) grated fontina cheese
1 tsp (5 mL) dried mustard


Roasted Tomato Pesto
4 plum tomatoes, halved, seeded
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper
2 tbsp (25 mL) chopped basil
¼ cup (50 mL) grated Parmesan cheese
2 tbsp (25 mL) chopped pine nuts

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Directions

1. Preheat oven to 400ºF (200ºC).

2. Bring water, butter and salt to a rolling boil over medium heat. Remove pot from heat and add flour immediately. Beat together with a wooden spoon until flour is incorporated. Return to heat and continue to beat until dough leaves sides of pot and a film has covered the bottom of the pot, about 2 minutes. Remove from heat.

3. Using a wooden spoon, beat in eggs, one at a time, until fully incorporated and mixture is very shiny and soft. Beat in cheese and mustard.

4. Line 2 baking sheets with parchment paper. Using a piping bag fitted with a ½-inch (1-cm) tube, pipe balls 1-inch (2.5-cm) in size. If the balls have little points, wet your finger and press them down. If you do not have a piping bag use a wet tablespoon and drop mounds onto baking sheets.

5. Bake for 15 minutes. Prick each puff with a skewer to let steam escape. Reduce heat to 350ºF (180ºC) and bake for 15 minutes onger or until golden. Switch the positions of the baking sheets in the oven halfway through to ensure even baking. Remove from oven, prick puffs
once more and let cool on sheets.

6. Increase oven temperature to 450ºF (230ºC).

7. To make filling, toss tomatoes with 1 tbsp (15 mL) olive oil, salt and pepper. Place tomatoes, cut-side up on a baking sheet and roast in the oven for 20 minutes or until shrunken and slightly browned but still juicy.
Remove from oven and let cool. Place tomatoes in a food processor. Add basil, Parmesan, remaining 2 tbsp (25 mL) olive oil and pine nuts. Process until just combined. Season with salt to taste.

8. Slice cheese puffs almost all the way through horizontally. Fill with ½ tsp (2 mL) tomato pesto.

 Submitted by: Lucy Waverman

Feed your passion, today!

 "If you want your dreams to come true, the first thing you have to do is wake up.."

You love to cook and dream of running your own restaurant or working next to this industry’s highest ranked chefs? You have a love for cooking and you definitely have the passion to make it big; so what is stopping you?  Liaison College will work with you to make this dream a reality. But we can’t help you until you take the first step. Show us you’re interested! Come to one of our many campuses and take a tour, ask questions, talk to current students, make it happen! We will work with you to make your dream of being a professional chef come true. We’ve done it for thousands of people, so why not you?

 With our highly experienced professors, small class sizes, state of the art kitchens and programs staring round, Liaison College makes it possible. Check out our website for information on the different programs we offer, to find a campus near you and get all the information you need to start your career. 

Whiskey Grilled Baby Back Ribs

Treat your father to a delicious meal to show him your appreciation this Father’s day! He will love the tender and juicy meat that just falls off the bone.

Ingredients

• 2 (2 pound) slabs baby back pork ribs
• coarsely ground black pepper
• 1 tablespoon ground red chile pepper
• 2 1/4 tablespoons vegetable oil
• 1/2 cup minced onion
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2 1/2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1/4 teaspoon coarsely ground black pepper
• 1 1/4 teaspoons liquid smoke flavoring
• 2 teaspoons whiskey
• 2 teaspoons garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tablespoon dark molasses
• 1/2 tablespoon ground red chile pepper

Directions

1. Preheat oven to 300 degree F (150 degrees C).
2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4. Preheat an outdoor grill for high heat.
5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).