| 12 tomatoes, cored and scored 6 cloves garlic, chopped 1/2 C lime juice 1/2 tsp ground cumin 1 tbsp pickling salt 1 tbsp sugar 1 tbsp cliantro, chopped 2 tbsp chopped jalapenos 1 medium onion 1 tsp black peppercorns, crushed
In a pot of boiling water, add scored and cored tomatoes and simmer for one minute. Then place tomatoes in an ice bath. Remove skin and chop tomatoes roughly.
Place tomatoes in a large pot and bring to a simmer before adding garlic, lime juice, cumin, pickling salt, and sugar. Let simmer for 5 minutes.
Add cilantro, jalapenos, peppercorns and onion and cook for 3 minutes, stirring. Remove from stove and let rest.
In another pot of boiling water sterilize the jars and lids for several minutes. Remove from water and fill with salsa. Keep one inch of space at the top of the jars, wipe the jars and place hot lids on top. Tighten the rings hand tight and place in a water bath for 15 - 20 minutes.
More citric acid can be added to ensure that the tomatoes are canned safe; you can offset the acidic flavour by adding either honey or sugar or maple syrup.
Let jars rest for 24 hours before moving them.
Serve within a year with nachos or crackers or on top of your favourite fish.
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500 grams ground Bison meat2 med eggs50 grams bread crumbs 5 ml each of rosemary, thyme and chives, chopped finely 15 ml chili paste 125 grams wild rice, cooked 5 ml dijon mustard 20 ml olive oil salt and pepper to taste
METHOD: In a bowl mix the buffalo, herbs and wild rice, then add the eggs, dijon, chili paste, bread crumbs, salt and pepper and mix well. Form into small patties and chill for 30 minutes.
In a saute pan, heat the oil, place the patties, cook until they are brown, turn over and repeat. Remove from pan and place into the oven and cook until the internal temp is 165 F.
Serve on slider buns and serve with a salad such as a Jicama Slaw. Garnish with sliced tomato and spinach greens. Enjoy!
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| 1 med jicama, peeled and julienned 2 med apples, peeled and sectioned and rubbed with lemon juice 1 carrot, peeled and julienned 1 celery stalk, finely diced 2 oz rice vinegar 3 oz olive oil 1 tbsp honey 1 tsp dijon mustard 1 tsp chili paste
1/2 tsp kosher salt 1/4 c soaked raisins (optional)
METHOD: In a bowl, mix jicama, apples, celery and carrot. In a separate bowl prepare a dressing using the oil, vinegar, mustard, honey and chili paste (and raisins). Mix well, add salt, and incorporate to salad mixture.
Let marinate for 30 minutes.
Taste and adjust with honey and salt for desired flavour. Garnish with sliced cucumber.
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Pumpkin Latte with Creme Fraiche
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| 1 medium pumpkin 1 medium onion, chopped 2 ribs celery, chopped 2 garlic cloves 2 tbsp butter 1/3 cup white wine 2 sprig thyme 1 bay leaf 1/2 tsp ground allspice 3 C chicken stock 1/4 cup maple syrup 1 cup skim milk 1/4 tsp lime zest salt and pepper
Peel and seed pumpkin and dice into even size cubes. In a sauce pan, sweat onion, garlic and celery in butter until soft. Deglaze with wine, and half the maple syrup.
Add thyme, allspice, bay leaf, pumpkin and stock. Season with salt and pepper and bring to a simmer. Cook for 15 - 20 mins. on a low simmer.
Remove bay leaf and blend in food processor and place back in a clean pot. Bring to a boil, taste and adjust seasoning.
Steam milk with the zest.
Serve in small shooter glasses topped with a spoonful of steamed milk.
Option: Substitute 35% whipped cream for the steamed milk. Garnish with a cinnamon stick.
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Grilled Duo of Ivory and Pink Chinook Salmon
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| 10 pieces of Ivory and Pink salmon each 1 lime, zested 1/2 lb clarified butter 1 tsp rosemary, chopped finely 1 tsp fresh thyme, chopped finely 1 tsp fresh dill, chopped finely 1 tsp chili flakes 1 tsp white pepper 1 tsp salt 20 mini skewers
In a bowl, mix all the spices and herbs together with the salt and lime zest. Match up equal sized pieces of ivory and pink salmon and lightly brush butter on each piece.
Dip the salmon in the herb mixture to coat evenly.
Using the mini skewers, join the ivory and pink salmon pieces together in pairs and brush remaining butter on them.
Grill for 1 - 2 minutes on each side and finish in a preheated 350 F oven for a few minutes until flaky but not overcooked.
Option: Substitute 1 blanched leek strip for the skewers for holding ivory and pink salmon together
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