Sweet & Spicy Grilled Porkchops

My husband and I love experimenting with marinades for the BBQ. There are so many different flavour combinations to try out...and when you find one that hits the jackpot...you are brought to flavour heaven!! This recipe is super easy and only needs a minimum of 1 hour marinating time. If you have the time...I would marinate for longer...but I found 1 hour really gave these porkchops great flavour!! I have to say...it is by far my favourite porkchop recipe!

 In a large bowl combine the following: 1/4 Cup Honey, 3 Tbsp Soy Sauce, 2 Cloves Minced Garlic, 2 Tbsp Oyster Sauce, 1-2 Tbsp Sriracha Chili Sauce 2 Chopped Green Onions, Fresh Ground Pepper 2 Tbsp Peanut Oil.

 Whisk to combine...add more hot sauce or other flavours as you see fit.

 This is the Sriracha hot sauce mentioned above. A staple in our household!!

 Drop in your pork chops and make sure to really get them covered in the marinade.

 I ended up throwing them into a large freezer bag...much easier to marinade. In the fridge for at least 1 hour...overnight would be best!

 Grill the porkchops until JUST cooked...you don't want to cook them 100% on the grill...as they will need to rest for about 10 minutes and will continue cooking.

After resting for 10 minutes under tin foil you should have the most succulent delicious porkchops ever!!! A perfect summer dish with salad and corn on the cob!

Enjoy!

Toronto Food Trucks are here!!!

It seems like every metropolitan city in North America has adapted the food truck frenzy. Great for business districts where you pretty much only have the same food court choices as your local mall. Toronto has seemed to miss the boat on this trend...mostly because of City Hall red tape, but slowly..the food trucks are coming out! And last week...I chased them down over 3 days! Worth it!! Now the line-ups were long...most likely because Torontonians have been waiting for a long time for these!! Our only option until this summer has been hot dogs (aka Street Meat).

DAY 1: Per Se Mobile and Hogtown Smoke, Location: Bay and Front Streets

The line up for Hogtown Smoke was insanely long...

 however it was the menu options at Per Se Mobile that got me and a co-worker to their truck.

 Porchetta Sandwiches and Shrimp Tacos Sold us!!

 They also had Cane Sugar Lemonade...it was so refreshing that day when the mercury hit 42c!!!

 My co-workers Shrimp Tacos...I was told they were delish!

 My Porchetta sandwich...which was by far..the best pork sandwich I have EVER had! The bun had a sweetness to it (I am assuming it was a sort of sweet egg bread) and the pork was tender and juicy. They added a few pickled peppers too...which gave it a bit more salty flavour. Will def. hit this truck again!

DAY 2: Caplansky's Deli and The Toasted Tangerine (Same Location)

This Deli truck had a long slow moving line-up...I was in a rush so I was not able to wait in the line (however the Maple Bacon Doughnuts they had on the Menu were tempting)

 I decided to try out the Toasted Tangerine...where deep fried ravioli (deep fried anything really) seemed to be the big ticket.

 I ordered the deep fried Ravioli...they were HOT, crispy and filled with fresh ricotta and spinach. Served with fresh marinara...it was a very tasty lunch!

 For dessert I ordered the "Toasted Sweethearts". These were the big winner on this truck...filled with a Grilled Banana, Dulce de Leche and  Marscapone mixture...they were mouth watering...I wish I had a second order!

DAY 3: Caplansky's Deli and some other truck that was sold out of everything

 I decided to brave the long lineup and grab something from this truck...twice I had seen it and the line-ups were crazy...it HAD to be good!

I ended up getting the pulled pork slider (which was the same size as a normal pulled pork sandwich!) with a side of fries. The pulled pork was fantastic as was the coleslaw on top. Fries were crispy and delish!

In conclusion..the Toronto Food Truck seen is still very young...but in my opinion has made a fantastic start!!! I can't wait to try out some of the new trucks that will be introduced over the next couple months as well as re-visit some of these great ones already out there!!

For more information and times/locations of the trucks, please visit http://torontofoodtrucks.ca/

Easy Hollandaise Sauce

One of my favourite Breakfasts (especially eating out at a restaurant) has always been Eggs Benedict...and it is mostly due to the hollandaise sauce. When its done right, the creamy, flavour of the sauce really makes the dish delicious! But its also a pain to make at home...not because its not easy...its all the extra pots I need to wash!

There is a way to make it without using the double boiler method... and its with your blender. Easy right?

 Add 2 Egg Yolks to your blender...and start blending for about a minute or until the yolks start to lighten in colour.

 Very slowly (you don't want scrambled eggs here!) start pouring 1/2 cup of melted butter in a steady stream to the running blender.

 Once all the butter is in squeeze the juice of half a lemon in (Blender is still going)

 The sauce should start to thicken at this point...you can add more lemon juice if its too thick. Stop the blender and add your seasoning. I like to put in a pinch each of sea salt and fresh ground pepper and a pinch of Cayenne as well. Start the blender up again for another 10 seconds or so.

There you have it...super easy hollandaise sauce. Excellent over grilled asparagus!!

Mediterranean CousCous

So you may have noticed that I took a couple weeks off from posting...I apologize in advance...but relaxing here was more important:

 That's right...I took a well deserved vacation in the Dominican Republic!!! An important family event was incorporated into the vacation (my sister got married!!) but it still was a well deserved rest!! I thought about taking photos of the food I ate down there, but to be honest...resort food isn't anything to brag about. It was fine and all..but very Americanized.

 The drinks on the other hand...mmmmmm mojitos.

 I also had rum and coconut water. It looks better than it tasted. Plus it was pretty to walk around with. lol!

 I did however fall in love with all the fruit. It was local and so fresh! This was the wedding day spread for the girls while we were getting dolled up!

Anyhow, when I got back I was bloated and full of fruit, fried foods and too much alcohol. I needed a nice clean dinner for when I got back. This whole wheat cous cous dish did the trick for me!

 In a sauce pan saute 1/2 Red pepper diced, 2 Shallots diced and 2 large garlic cloves minced with about 1 tsp olive oil. Season with a little salt and pepper and cook until just starting to soften. Remove from heat.

 Cook 2 cups of whole wheat cous cous according to package directions. It only takes about 5 minutes to cook.

 Fluff up the cous cous once ready.

 And add your cooked pepper and shallot mixture.

 And 1/2 a cucumber chopped and about 3/4 cup cubed feta cheese. Stir to combine. Now I make this differently depending what I have in the garden herb wise. Today I added some minced mint and fresh oregano with a drizzle of olive oil, the juice of half a lemon, a drizzle of white wine vinegar and lots of fresh ground pepper. Taste to see if it needs more salt or herbs and fine tune until it tastes just right. On lazy days I just drizzle Greek salad dressing over the whole thing.

Garnish with 2 chopped scallions and serve!! I ate this with pan seared trout. Finally some fresh yummy food! Glad to be home... (but I miss me some beach!!)

Quinoa Mac & Cheese

So obviously I have had a recent obsession with Quinoa...but its just so darn good and quick to make on a weeknight. I love it!!
This recipe however..puts a little bit of an unhealthy twist to it...but equally as delicious! You pretty much just make your normal mac & cheese but substituting the macaroni with cooked Quinoa! Brilliant!

 I like bacon in pretty much everything...so why not in this. Take 6 Strips of Thick Cut bacon and dice. Fry up in a saucepan.

 Drain most of the bacon grease out and add 1 small chopped onion. Cook until onion is translucent and set this aside for now.

 In a large pot melt 3 Tbsp of butter over medium high heat. Add 2 Tbsp of flour and combine until it starts to brown in colour and produce a nutty smell.

 Reduce the heat slightly and add 2 Cups 2% Milk. You can use cream here but I felt this was rich enough without it. Whisk until the milk comes up to a low simmer.

 now add 2 Cups shredded cheddar, 1 Cup Shredded Monterrey Jack and 1/2 Cup freshly grated Parmesan.

 Whisk until the cheese sauce is nice and creamy and thick.

 Add your cooked Quinoa and combine. I used about 4 Cups of cooked Quinoa for this recipe.

 Lastly add your bacon/Onion mixture and 3 chopped Scallions. Test for seasoning (Salt and Pepper)

Voila! My husband thought the texture was strange since it has a distinct Mac and Cheese flavour but with a grain instead of pasta...but it was definitely yummy and hit the spot!

Banana Bread

We usually don't let Banana's go bad in our household since they are a staple in our breakfast smoothies (That recipe to come next week!)...but once in a while...we will head up to the cottage for the weekend and forget about the fresh bunch of banana's at home. Then we get back and they are brown and overripe. That's when I chuck the bunch in the freezer and wait for a time when we crave some banana bread!! Here is my go to recipe!

In your mixer add 1 Cup Packed Brown Sugar, 2 Eggs and 1/2 Cup Melted Butter

Add 1 Tsp of Vanilla and a 1/4 cup of 2% Milk...start to Mix on medium speed.

In the meantime combine your dry ingredients in a bowl. 1 1/2 Cups All Purpose Flower, 1/2 Tsp Salt, 1 Tsp Baking Powder, 1 Tsp Baking Soda, 1 Tsp Cinnamon and a pinch of nutmeg.

Your wet ingredients should be combined by now and creamy

Stop the mixer and add about 2 Cups of Mashed up bananas...these were from the freezer...I let them defrost then mashed them up in a bowl. Combine the banana's into the wet ingredients by hand.

Now fold the wet ingredients into the dry ingredients until combined.

Pour mixture into a greased bread pan (grease with butter...its better!)

Top with a mixture of Brown sugar, chopped pecans and chopped walnuts.

Bake at 350F for about 45-50 minutes or until a toothpick comes out clean. Allow bread to rest for about 15-20 minutes in the oven with the door wide open. Letting it cool down slowly.

Slice and serve..preferably with more butter.