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!

We love chicken, but like anything, even your favorite recipe can get “unloved” after a while… In this sauce it tastes completely different than your “everyday chicken”; it’s almost like wild game, but so easy to make. All it requires is a little time!

INGREDIENTS for 4

• 2 lbs of chicken thighs cut in 4 ( or bite size )
• 1 box ( 900ml ) of chicken stock
• 2 medium onions ( diced )
• 1 cup (250ml) of 35% cream
• About 1/2 cup of rum ( or other “brown” alcohol )
• 5 tablespoon (75ml) of  Le Grand’s Sun dried Tomato Pesto
• 2 tablespoon (30g) of Dijon mustard
• 2 ounces (60g) of dried shiitake mushroom (or other dried mushrooms)
• 4 green onions (chopped)

PREPARATION

• Heat up half of the chicken broth and rehydrate the mushrooms for about 1/2 hour
• In a cast iron cooking pot, sauté the onions for about 5 minutes
• Add the chicken and cook in the onions for about 10 minutes at medium/high heat (stir regularly )
• Add the rest of chicken stock, lower the heat and cook at medium/low heat for 20 minutes
• Then add the pesto, the rum, the cream, the mustard,  the mushrooms and their juice and cook for another 20 minutes or so at low heat.
• Add the green onions and cook for a couple minutes, serve on rice or pasta.

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!

Do you get the blues when fall comes around, when the light changes and the north winds blows the last sunny days in the yonder. I do. This “not too spicy “omelette however, is a modest contribution to ease the transition between seasons. To boost the effect, serve with a glass (or two) of good cab.

INGREDIENTS

• 3 eggs
• 100g (3,5 ounces) of mozzarella or cheddar cheese
• 75g (4 tablespoons) of Spicy or Mild Tapenade or Le Grand’s Sundried Tomatoes
• 2 green onions, minced
• 1/3 of zucchini, shredded

PREPARATION

• Sauté the onion and zucchini in a little oil (a minute or 2 @ high heat)
• During that time whisk the eggs and Tapenade and pour over your “sauté”
• As soon as it gets a little firm, add the cheese
• Fold the omelette when the cheese starts to melt
• Flip and serve!

A little recipe for a rainy night… Might come in handy!

INGREDIENTS FOR 4 or 6

• 1 1/2 lb (680g) of frozen shrimps peelled and deveined
• 2 cups of green beans, cut in 2 or 3
• 12 onces (350ml) of pasta of your choice (uncooked)
• 1 cup (250ml) of sour cream or yogurt
• 5 tablespoons (75ml) of  Le Grand’s Spicy Tapenade, or Mild or Sundried Tomaoes Pesto
• 1 bunch of coriander, chiseled
• 4 green onions cut in 3
• 4 garlic cloves, crushed

PREPARATION

• Cook the pasta
• In a big pan, “sauté” the garlic in oil (High heat)
• Ad the frozen shrimps and cook them until they turn to pink (turn down the heat)
• Ad the green beans and cook until they turn dark green (not grey…) 1 or 2 minutes, then ad the Tapenade and the sour cream
• Toss a little then ad green onions and the coriander, let them warm up and serve!

INGREDIENTS for 1 cracker

• 1 cracker
• cocktail bocconcinis
• 1 slice of tomato
• 1 slice of provolone cheese
• Enough Le Grand Pesto of your choice to cover the cracker

PREPARATION

• Spread the Pesto on the cracker
• Add a slice of tomato
• Cut the bocconcini in 2 and lay on top
• Cover with the slice of provolone
• Grill until golden!

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

• 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

I used to be intimidated by mussels because I did not have a good and easy recipe to test. Intimidated no more!
This recipe is very flexible , you can play with it, make it your own. As long as the garlic, the Tapenade and mussels are in the casserole, you can’t go wrong!

INGREDIENTS serves 4

• 2 lbs (1k) of mussels (washed)
• 10 onces (300g) of fresh or frozen shrimps
• 10 onces (300g) of fresh or frozen scallops
• 2 cups of green beans, cut in bite size
• 3 cups of cooked fusili pastas
• 1 cup (250ml) of white wine
• 5 tablespoons (75ml) of Le grand’s Spicy Tapenade or Mild Tapenade or even Sun dried Tomato Pesto
• 5 garlic cloves, crushed

PREPARATION

• Sauté the garlic in oil for a minute and add the Tapenade
• Cook for 2 minutes and add the scallops, the shrimps and the white wine
• Cook for 5 minutes at low heat (or more if frozen) and add the mussels and add water to cover
• Cook for about 5 minutes then add the cooked pasta and the greenbeans which should take another 5 minutes to cook.
• Remove from heat and serve!