Canadian Cheddar Maple Crisps
- 1 1/2 cups (115 g) old white Canadian cheddar, grated
- 1/2 cup (125 ml) unsalted butter, softened
- 1 cup (165 g) All purpose flour
- 1/2 tsp (2 ml) sea salt
- 3 tsp (12 ml) Canadian Maple Spice Rub
- 1 cup (40 g) toasted rice cereal
Preheat oven to 350 F
In a bowl with an electric mixer, cream butter and cheddar. Beat the mixture unit it is light and fluffy.
In a separate bowl, mix flour, salt, and Canadian Maple Spice Rub.
Add the dry ingredients a little at a time into the butter and cheese mixture until well combined.
Form into a log about 2 inches in diameter, wrap in parchment paper, and refrigerate for 1 hour.
Cut 1/2 inch thick slices from the log and place them flat on a baking sheet. Bake the crisps in preheated oven for 13-15 minutes or until golden brown.
Allow to cool and store in an airtight container.
Makes 40-46 crisps.
Carrot and Toasted Walnuts with Canadian Maple Spice Mix Vinaigrette
- 1 bag baby carrots, boiled until tender but firm
- 1/3 cup (75 g) walnuts, lightly toasted and coarsely chopped
- 1 tbsp (15 ml) finely chopped parsley
- 2 tsp (10 ml) Canadian Maple Spice Mix
- 1/2 cup (125 ml) olive oil
- 3 1/2 tbsp (45 ml) apple cider vinegar
- salt and pepper to taste
Combine salad dressing ingredients and set aside for a minimum of 4 hours or overnight for flavours to develop.
In a bowl, combine baby carrots, parsley and walnuts. Toss with dressing and adjust seasoning if necessary. Serve as part of a buffet and/or picnic.
Makes 6-8, 1/2 cup servings
Chicken Breasts Stuffed with Goat Cheese Enrobed in Rosemary Rush Spice Rub
- 4 boneless, skinless chicken breasts, butterflied
- 3-4 tbsp (40-50 ml) Rosemary Rush Spice Rub
- 4-6 tbsp (50-75 ml) goat cheese, cut in 4 equal pieces and formed into logs
- 2 tbsp (25 ml) melted butter for brushing over breasts
- salt to taste
Preheat oven to 400F (205C).
Place Rosemary Rush Spice Rub in the centre of a plate or on waxed paper. Coat each goat cheese log with the spice rub and set aside.
On a clean surface, lay flat the butterflied chicken breasts. Place 1 goat cheese log in centre of each chicken breast and enclose filling by folding other half of breast over top of stuffing. Brush the stuffed chicken breasts with the melted butter and season to taste. Arrange the stuffed breasts in a casserole dish. In preheated oven, bake stuffed chicken breasts for 20 minutes or until cooked through.
Chicken breasts can be served hot or cold.
Pork Back Ribs with Hot to Trot Spice Rub
- 1 lb (454 g) baby pork ribs
- 2 tbsp (25 ml) Pear Ginger Jelly
- 2 tbsp (25 ml) red wine
- 2 tbsp (25 ml) Hot to Trot Spice Rub
- salt to taste
Preheat oven to 325F (160C).
In a stockpot large enough to accommodate the ribs, bring salted water to a boil and parboil ribs for 10 minutes. Drain well.
In the meantime in the microwave oven, melt the Pear Ginger Jelly and add red wine and Hot to Trot Spice Rub. Transfer the ribs to an oiled ovenproof dish and brush with the glaze. Cover and bake in 325 F oven for 45 minutes to 1 hour. Uncover and cook for an additional 15 minutes to dry the glaze. Serve immediately. This recipe can be easily doubled.
Steamed Grouper Infused with Gone Fishing Seafood Rub
- 1/4 cup (50 ml) cilantro, finely chopped
- 3 tbsp (40 ml) fresh ginger, minced
- 3 cloves of garlic, minced
- 1 tbsp (15 ml) olive oil
- 2 tsp (10 ml) Gone Fishing Seafood Rub
- 3 tbsp (40 ml) fresh lime juice
- 1 1/4 lbs (575 kg) Grouper or halibut steaks
In a small bowl combine all ingredients to a make a paste. (Alternatively, use a food processor to make a smoother paste.) If paste is too thick, thin out with 1-2 tbsp of water.
In a skillet large enough to hold halibut steaks, spread 3-4 tbsp of marinade on bottom on pan. Transfer fish to skillet and cover with remaining marinade. (Dish can be made up ahead of time at this point and refrigerated.) To cook fish, place skillet over medium low heat and cook gently until the exterior of fish is opaque (5-10 minutes depending on thickness of fish slices).