INGREDIENTS

• 2 racks spare ribs (10-12 bones each)
• 4 tbs (60 ml)  Le Grand’s Sun Dried Tomato Pesto
• 4 tbs (60 ml)  maple syrup
• 2 tbs (30 ml)  Dijon mustard
• 1 tbs (15 ml)  Tamari or soy sauce
• 1 tsp (5 ml)  fresh ginger, peeled and crushed
• 1 green onion, finely chopped just to garnish and tempt a vegetarian…

PREPARATION

• Simmer the ribs for 30 mins with a little dried thyme (optional)
• Remove excess water
• Mix Pesto, mustard and  maple syrup in a bowl
• Spread on top and bottom of the meat
• Cook @ 350ºF  for 15 min.*
• Broil for 5 min., look for a golden color –not brown!

INGREDIENTS Serves 4

• 600g (21 ounces) of chicken breast, cut in bite sizes. ( I use clean scissors over a big bowl; no mess, no clean up…)
• 100g (4 ounces) of Le Grand’s Sun Dried Tomato Pesto
• 50g (2 ounces) of crumbled blue cheese
• 60g (3ounces) of olive oil
• 15ml (1 tablespoon) of honey
• 15ml (1 tablespoon) of balsamic vinegar
• 4 green onions finely chopped

PREPARATION

• Mix all the ingredients, except the chicken,  in a bowl
• Add the chicken and mix well
• Let marinade ( for up to 48 hours ) or use right away!

The vote was unanimous! Tatiana, Casimir, Siméon and myself ranked this sauce amongst the very best sauces I made in the last little while. And believe me this jury votes everyday so they know an ordinary sauce from a winner!

MY BEST GRILLING TECHNIQUE FOR MEAT OR FISH

In a pan sprinkle dried rosemary generously and add a little less then a tablespoon of sea salt. Heat up to maximum.

When you start to smell the perfume of the rosemary’s add your meat or fish. Wait until it no longer sticks to turn.

If you feel that it gets too hot add a couple tablespoons of water.

Once turned the meat or fish is 80% cooked so be careful not to overcook…

INGREDIENTS for the sauce

• 150 ml (5 ounces) 35% cream
• 150 ml (5 ounces) 10% cream
• 75g (2.5 ounces)  Le Grand’s Sun dried tomato Pesto or Tapenade
• 30g ( 2tbsp) of Dijon’s mustard

PREPARATION

• While your meat/fish is cooking, mix the 35% cream and the Pesto and mustard in a bowl
• Set aside your meat/fish and while the pan is still hot add the 10% cream and stir
• Then add the 35% cream mixture and cook at low heat for 2 to 3 minutes
• Top the meat or fish and serve!

A tasty Pizza for all occasions!

INGREDIENTS for 1 small pizza

• 1 pizza crust
• Le Grand’s Sundried Tomato Pesto or Tapenade (enough to cover)
• A few thin slices of red or orange pepper
• A few slices of red onion
• 5 to 6 slices of Brie
• Chopped chive or green onion to sprinkle

PREPARATION

• Spread Le Grand’s Sundried Tomato Pesto or Tapenade on the pizza crust
• Add the peppers, onion, Brie, and chives
• Cook untill the crust has hardened and the cheese has melted

INGREDIENTS for 1 chicken breast

• 1 chicken breast
• 5 tbsp (75ml) of Le Grand’s Tzatziki Sauce
• 2 tbsp (30ml) of fresh chives, chopped
• 2 tablespoon (30ml) of lemon juice
• Sea salt to taste

PREPARATION

• Grill the chicken breast your favorite way, adding a pinch of sea salt and the lemon towards the end
• Onced cooked, cut it lengthwise to “sandwich” the Tzatziki inside and on top
• Add the chives and serve!

First recipe with our brand new Tzatziki! Really everything from vegetables to meat and salads benefits from this summery version of Tzatziki. Of course this recipe is simple and tasty, time is of the essence, but taste is THE essence… of a good meal!

INGREDIENTS for 1 chicken thigh

• 1 chicken thigh
• 2 tablespoons of Le Grand’s Tzatziki

PREPARATION

• Gently pull the skin from the meat and fill with Tzatziki as much as you can
• Cook on the BBQ or in the oven for about an hour @ 375F    ”et voilà!”

• 1 pork filet, about 8 onces (400g)
• 1 apple, minced
• 1 or 2 cups of prunes, cut in half and soaked in hot water for 15 minutes (at least double the volume of the prunes, you will need it to “steam” this recipe)
• 5 garlic cloves, crushed
• 8 onces (200ml) of 35% cream
• 2 tablespoons (30ml) of Dijon’s mustard
• 3 tablespoons (45ml) of Le Grand’s Spicy Tapenade or Mild Tapenade or Sundried Tomato Pesto

PREPARATION

• Soak the prunes for about 15 minutes in hot water
• Cook the pork to about 80% in the oven or BBQ
• In the meanwhile sauté the apples in oil and butter for 5 minutes at high then lower the heat a bit
• Add the garlic and brown lightly
• Add half of the prune juice
• Simmer for 5 to 10 minutes
• Once the pork filet is cooked cut in very thin slices
• Add the pork, mustard, Tapenade and stir gently
• Add the rest of the prune water, bring to a boil, lower the heat and simmer for 2 to 5 minutes

• 300g (10on) of minced meat
• 150g (5on) of crumbled feta cheese
• 5 tbsp (75ml) of spicy or mild  Le Grand’s Tapenade
• A handfull of minced chives

PREPARATION

• Mix all the ingredients thoroughly
• Form in 2 patties
• Grill on the BBQ with the lid closed and a little water for moisture or in a friyng pan

INGREDIENTS for 2 steaks

• 2 tbsp (30ml) of Le Grand’s Orange Aromatic Sauce
• 1 tbsp (15ml) of dijon mustard
• 1 tbsp (15ml) of honey
• A handfull of minced green onions

PREPARATION

• Simply grill the pork chops on a fine layer of sea salt
• During that time mix all the ingredients together
• Spread on the meat just before removing from heat

The Lemon Confit  in this mix blends to make a sauce that will surprise you. It has zing, flavour, colour and a smooth texture. Great on meat, but don’t limit your imagination. Fish, rice, vegetables, sandwiches and pasta are also highly compatible.
INGREDIENTS

• 2 tbsp (30ml) of Le Grand’s Lemon Confit Aromatic Sauce
• 2 tbsp (30ml) of mayonnaise
• 1 tbsp (15ml) of dijon mustard
• 1 tbsp (15ml) of capers

PREPARATION

• Simply mix the ingredients together