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Grilled Sourdough with Buttery Herbs, Heirloom Tomatoes + a Honey Drizzle

Paul FansonJan 11, '22

INGREDIENTS 4 slices sourdough bread 4 tablespoons unsalted butter, softened 1 teaspoon chopped fresh basil 1 teaspoon chopped fresh oregano 1/2 teaspoon snipped fresh chives 1/2 teaspoon fresh thyme 1/4 teaspoon salt 2 heirloom tomatoes, sliced and covered with salt + pepper 2 tablespoons honey INSTRUCTIONS Heat your grill over medium heat. In a bowl, stir together butter, basil, oregano, chives, thyme and salt until combined. Spread the butter...

Grilled Garlic and Herb Rabbit

Paul FansonDec 23, '21

Yields: 4 servings   Ingredients 1 (3- to 4-pound) rabbit, cut into 8 pieces 8 sprigs fresh thyme, leaves picked 4 sprigs fresh rosemary, leaves picked 4 cloves garlic, peeled ½ cup extra-virgin olive oil 1 lemon, zested and juiced 1 teaspoon honey ½ teaspoon kosher salt ½ teaspoon ground black...

Chocolate Chipotle Ribs

Paul FansonDec 13, '21

Advance Prep: At least 4 hours for marinating the ribs Yield: 4 servings Method: Indirect Grilling Equipment: 1 1/2 cups wood chips or chunks (preferably oak), soaked for 1 hour in water to cover, then drained. INGREDIENTS 3 to 6 canned chipotle peppers, with 1 tablespoon of their juice 1/2 medium-size onion, coarsely chopped...

Spanish Grilled Chicken

Paul FansonDec 2, '21

INGREDIENTS 1/2 jar (170 mL) VH® Garlic Marinade - Strong 1/4 cup (60 mL) olive oil 1/4 cup (60 mL) lemon juice 2 tbsp (30 mL) red wine vinegar 1 tsp (5 mL) smoked paprika 1/2 tsp (2 mL) red chili flakes 1/2 tsp (2 mL) each salt and pepper...

Chargrilled swordfish with grape, almond & barley salad

Paul FansonNov 24, '21

An aromatic blend of spices makes this easy chargrilled swordfish taste sensational. INGREDIENTS 1 1/4 cups (280g) pearl barley, rinsed Finely grated zest and juice of 1/2 lemon 2 tsp dried Italian herbs 100ml olive oil 4 x 220g swordfish fillets 1 1/2 tbs red wine vinegar 225g red seedless...