BBQ Wines, Grill Tips and Cookbook, Thai Steak Recipe: Chef Rob Rainford

In the video below, Food Network celebrity chef Rob Rainford shares his grilling tips, his favourite BBQ wines and his new cookbook Born to Grill. There’s also a delicious recipe for his barbecued Thai flank steak and Asian noodles below. Rob has always loved cooking, but his consistent theme has always been his love for the grill. Rob Rainford is a Canadian chef with a world renowned reputation. Born in Saint Andrew Parish, Jamaica on November 30, 1966, Rob moved to Canada with his family when he was three. Rob enrolled in culinary school at George Brown College in 1994 […]

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Campfire Chili Recipe with Banana and Cream Cheese S’mores

Camp out in Style When most of us think of camping, visions of shoddily made wieners and messy marshmallow confections come to mind. Sure they can be tasty, but they’re hardly anything to write home about. That is, until now. Try these following two recipes for Campfire Chili and Banana and Cream Cheese S’mores; with Canadian Monterey Jack and Canadian Cream Cheese, they’ll  turn your carefree camping trip into a gourmet getaway. And, of course, the only other thing that a gourmand needs with good food is good wine. Here are a couple of my camping suggestions. Cave Spring Cellars […]

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Recipe: Canadian Swiss Cheese and Roast Beef Sandwiches

Plan the Perfect Spring Picnic There’s nothing quite like finding the perfect picnic spot. However, choosing the spot is only half the battle. The other half is packing the right wine and Canadian cheese. Luckily, I found a great combination of flavours that will have you and your fellow picnicers giddy with anticipation. This Canadian Swiss Cheese and Roast Beef Sandwich is a delicious picnic treat. With melted Canadian Swiss and savoury roast beef, you will be full and satisfied while you sit and chat the afternoon away. Tote along a wine with a touch of sweetness like a Riesling […]

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Recipe: Beef Tenderloin, Root Vegetable Ragout, Porcini Red Wine Sauce Recipe

Beef Tenderloin with Root Vegetable Ragout and Porcini Red Wine Sauce An elegant and easy classic pairing. Rich, roasted beef tenderloin with sweet earthy root vegetable and mushroom ragout make this dish a terrific match with Chateau Pipeau Saint Emilion Grand Cru. This new addition to Vintages Essentials is an impressive Bordeaux, mainly Merlot, and is full of expressive red fruit with a long, structured finish. Serves 6 For the Ragout: 1 cup boiling water 1 cup dried porcini mushrooms 1 tbsp olive oil 2 tsp butter ½ cup chopped shallots 2 cloves garlic, chopped 2 cups chopped parsnips (peeled […]

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Empanadas with Smoky Tomato Chutney Recipe Paired with Tilia Malbec

These Argentinean pastries are packed full of flavour. The fragrant beef filling features olives, raisins and cumin. Traditionally eaten as street food, empanadas are a perfect snack with a glass of Tilia Malbec.  To save on time, use purchased puff pastry that has been pre-rolled. Join us and sample Tilia wines at the Toronto Gourmet food & Wine Expo Nov 16-18th. Empanadas with Smoky Tomato Chutney Recipe Makes 36 Ingredients: For the empanadas: 2 tsp olive oil ½ cup onion, finely diced 1 clove garlic, minced ½ cup green pepper, finely diced ½ lb. lean ground beef 1 tsp fresh […]

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Red Wine Glazed Meat Loaf Recipe Paired with Tilia Cabernet Sauvignon

Red Wine Glazed Meat Loaf Not your mother’s meat loaf! A red wine reduced glaze caramelizes on top as the dish bakes. Moist, tender comfort food and the perfect pairing for a full bodied, juicy red wine like Tilia Cabernet Sauvignon from Argentina. Red Wine Glazed Meat Loaf Ingredients: For the glaze: 1 ¼ red wine ¼ cup brown sugar 1 tomato, seeded and finely diced 1 tsp molasses pinch of allspice For the meat loaf: 2 thick slices bacon, cut into matchstick sized pieces 1 small onion, finely diced 2 cloves garlic, minced 1 cup fresh bread crumbs ¼ […]

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Recipe: Beef Braciole, Grilled Tomato Sauce with Chianti Classico

Beef Braciole with Grilled Tomato Sauce Braciole is traditionally made with slices of top round steak, pounded thin and wrapped around a savoury filling, which is then braised in a tomato sauce. This version is BBQ-ready and features flank steak stuffed pinwheel-style, with proscuitto, fontina and parmesan. A summery grilled tomato and fresh herb sauce is served alongside. The dish would be a perfect match for a rich, harmonious Tuscan red like Fonterutoli Chianti Classico 2009. Serves 6 to 8 For the steak: 1 ½ to 2 lb. flank steak, well trimmed ½ cup Panko bread crumbs ¼ cup plus […]

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Italian-Style Burger Recipe with Canadian Mozzarella and Chianti

Bring the taste of Italy to your backyard this summer. July is one of my favourite months, traditionally the warmest month of the year in Canada.  It’s the perfect time to get together with friends and enjoy the best life has to offer. With warm days and spectacular sunsets, it’s easy to believe you’re in an exotic place where the weather’s more accommodating year round. To get the most out of your summer, here’s an exotic spin on an old favourite that’s best enjoyed with a bottle of wine, good conversation and the comfort of a backyard or patio. The […]

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Pickled Beef Tongue Recipe, Creamed Spring Leek Tart + Ravine Vineyard Cool Climate Chardonnay

Pickled Beef Tongue Recipe in Creamed Spring Leek Tart This vibrant summer dish pairs beautifully with the clean notes of cool climate chardonnay. Meet Chef Young at the Moveable Feast brunch on Sunday, July 22nd. Tickets on sale at coolchardonnay.org. Ingredients: 1 beef tongue Water Salt Pickling Liquid: 2 cups white vinegar 2 cups water 2 bay leaves 10 peppercorns 2 cloves garlic crushed Method: Simmer tongue in pot of salted water for 3 hours. Peel off outer skin layer covering tongues. Bring pickling liquid ingredients to a boil. Place liquid in refrigerator to cool for approx..5 hours. Once liquid […]

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