Have you ever wondered how
they make that yummy butter
goodness found in fancy
restaurants?
Here are a few of our favourite
flavoured butter recipes to spread on
your morning bagel.
chef
Rob Thomas
“Great as an appetizer,
snack or main course.”
Photo by Tara Miller
MARINADE INGREDIENTS
MARINADE DIRECTIONS
TACO INGREDIENTS
1 Tbsp
2 tsp
2 tsp
1. Combine the cumin, smoked
paprika, ancho chili powder, olive
oil, lime juice, serrano chilies, garlic,
salt, and black pepper in the jar of a
blender and purée until smooth.
2. Add the cilantro, blend until the
cilantro is in small pieces.
3 lbs
¾ cup
2
4
4
1 ½ tsp
1 ½ tsp
2 bunches
cumin
smoked paprika
ancho chili
powder
olive oil
limes, juiced
serrano chilies cut in
half
cloves garlic
salt
black pepper
cilantro, chopped
including stems
1 cup
2
8-12
skirt or flank
steak, cleaned
salsa or pico de gallo
limes, sliced into
wedges
warm corn or flour
tortillas (depending
on size)
STEAK DIRECTIONS
1. Rub the meat generously with
the marinade. Place in a resealable
plastic bag. Refrigerate for 8-12
hours.
2. Heat grill to medium-high heat.
3. Lift the steaks from the marinade
and wipe off excess marinade.
4. Discard the marinade.
5. Grill each side until desired
doneness.
6. Transfer to a cutting board, let rest
for at least 5 minutes, slice against
the grain into thin strips.
7. Serve on tortillas, garnished with
pico de gallo, cilantro and a lime
wedge.
3 INGREDIENT MARINADES
42
VEGETABLES
PORK
CHICKEN
Mix equal parts of the
following ingredients:
Mix equal parts of the
following ingredients:
Mix equal parts of the
following ingredients:
LEMON JUICE
OLIVE OIL
SOY SAUCE
ORANGE JUICE
SOY SAUCE
OLIVE OIL
SOY SAUCE
HONEY
WATER
(and a few cloves of
crushed garlic)