Recipes

Change up the chips with these tasty treats!

Sweet & Salty Beet Chips with Garlic Aioli

By Angie Quaale

Ingredients:

• Chips:
• 1 small fresh Beet
• Sugar and Salt for sprinkling
• Well Seasoned Olive Oil, for frying
• Coarse Sea Salt, to serve
• Garlic Aioli
• 4 cloves Garlic, peeled
• 1 Egg Yolk
• 2 tbsp Lemon Juice
• 1 tsp Dijon Mustard
• Mixture of 1/2 Olive Oil and 1/2 Vegetable/Canola Oil
• Salt
• Pepper

Instructions:

• Peel the beet, and using a mandolin, cut into very thin slices.
• Lay the slices on parchment paper and sprinkle them with sugar and salt.
• Heat 2 inches of oil in a deep pan of medium. Cook the slices in batches, until they float to the surface and turn golden at the edge. Drain on a paper towel and sprinkle with sea salt once they are cool.
• In a food processor, add egg yolk, garlic, lemon juice, and Dijon mustard, and turn on. While it is still going, slowly add oil until it is emulsified and it becomes of "mayonnaise" consistency.
• Season to taste.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Hurry Up Grilled Pork Ribs

From start to finish, it’s only 3 hours to cook these competition-quality ribs. They are guaranteed to be tasty and some of the best you have ever cooked. Here is the House of Q Hurry Up Grilled Pork Ribs Recipe!

Ingredients:

• ½ cup (125 mL) House of Q House Rub
• 1 cup (250 mL) House of Q Apple Butter BBQ Sauce
• 1/3 cup (75 mL) maple syrup
• 1/3 cup (75 mL) apple juice
• Foil
• *Available from Well Seasoned

Instructions:

Ribs are great to cook on the grill. However, to get tender ribs, there are a few steps to cooking them WITHOUT BOILING the ribs.

1. Start by removing the membrane on the back of the ribs. Lift an edge of the tough film and then use a paper towel to help you grab the membrane. If you have a good grip of it, you can pull the whole thing off in one pull.
2. Smear House of Q Slow Smoke Gold mustard sauce (yes, you can use regular hotdog mustard) all over the ribs and then coat generously with House of Q House Rub. Let the ribs sit at room temperature for 10 minutes so the rub can start to draw moisture from the meat and stick to the ribs. If you move the ribs too soon, all of the rub will fall off.
3. Prepare your grill for indirect cooking, medium heat. Place the ribs on the OFF or cool side and add smoke chips such as apple, cherry or hickory to the HOT side. Close the lid and smoke the ribs for about 45 minutes to one hour for the first step. This step will give the meat a lot of flavour and set the rub on the meat.
4. Prepare a sheet of foil with some maple syrup drizzled on it – the same width as the rack of ribs. Curl up the corners of the foil and add a bit of apple juice, being careful it doesn’t run out of the foil. Take a rack of ribs from the grill and place meat-side down on the maple syrup. Loosely wrap the foil and return to the grill again, on the indirect side, for another 45 – 60 minutes. This step will make the meat soft and tender.
5. Open the foil pouches and being wary of the steam and hot liquids inside, remove the ribs and place back on the indirect side of the grill. Brush with Apple Butter BBQ Sauce and close the lid. This step allows the sauce to set on the ribs and to tighten up some of the meat fibres so the racks don’t fall apart. This glazing step should only take 15 – 25 minutes. Remove the racks from the grill and let rest for 5 – 10 minutes. Cut between the bones for each portion and serve.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Zhuzhed Up Potted Salmon

Skip the shrimp ring. Make a delicious spread that celebrates Canadian seafood.

Ingredients:

• 1 tin Sea Change Smoked Salmon Pâté*
• ½ cup candied salmon, flaked
• ½ tsp fresh dill, finely chopped
• ½ tsp lemon zest
• Melba Toast or your favourite crackers*
• *Available from Well Seasoned

Instructions:

1. Mix the salmon pate, chopped dill and lemon zest together. Fold in the candied salmon & transfer to a ramekin.
2. Garnish with a sprig of dill & serve with melba toast or crackers.