- (5 1/2 – 6 lb) Whole Turkey Breast, skin on, boneless
- Turkey Brine, recipe below
- 3 Tbsp Olive Oil
- Maldon Salt & Freshly Ground Black Peppercorn to taste
Place turkey breast in the room temperature brine and refrigerate, covered overnight (about 8-12 hours is ideal).
Preheat oven to 350°F.
Have a large baking sheet or roasting pan ready with a rack. Remove turkey from brine (discarding brine) and place breast skin side up on the rack. Pat turkey dry with paper towel. Coat skin evenly with olive oil and season skin with salt and pepper.
Roast until turkey is golden brown and thermometer reads 160°F in the thickest part of the breast, about 1 hour and 20 mins. (Check earlier if yours is on the smaller side). Let turkey rest at least 20 mins, lightly tented with foil, before slicing.
Slice and serve warm with Spiced Cranberry Ginger Sauce.
- 8 C Water
- 1/2 C Kosher Salt
- 1/2 C Brown Sugar
- 3 Bay Leaves
- 2 Thyme Sprigs
- 1/2 Tsp Whole Black Peppercorn
- 1/2 Tsp Whole Fennel Seeds
- 1/4 Tsp Whole Allspice
- 5 Whole Cloves
- 3 large Garlic Cloves
- 1 Lemon, halved
- 4 C Ice
In a large pot, combine all ingredients except for ice. Bring to a boil to allow flavours to steep and salt/sugar to dissolve. Remove from heat and add ice to help cool mixture down. Let brine come to room temperature. (Can be made ahead of time.)
- 1 C Masa Arepa (Pre Cooked Dehydrated Fine Ground Corn)
- 1 1/2 Tsp Kosher Salt
- 1 1/4 C Water
- 2 Tbsp Vegetable Oil
Combine corn flour and salt in a clean stainless bowl, add water and mix till well combined then cover with a
plate. Let dough rest for 20 minutes to allow the water to absorb. Split the dough into 4 equal sized balls
and form each into a hockey puck shape. Have a small bowl of water nearby to help form the pucks, using
the water to smooth any cracks as you go. Let rest another couple minutes to let the surface moisture
Preheat oven to 425 degrees Fahrenheit. Preheat a large cast iron pan to medium heat.
Rub both of the flat sides of each formed arepa dough with vegetable oil and place in preheated pan, making
sure to gently press down on each arepa in the pan. Let the arepa cook till medium brown then flip and
repeat, each side should take approximately 5 minutes. Once both sides are browned, place in the oven for
15 minutes to fully cook.
Remove from the oven and allow to cool enough to handle. Using a sharp knife, cut the arepa in half
horizontally. Fill the arepa with your favourite fillings, there a few ideas below to get you started.
Arepa Bar Filling Ideas
Folded Omelette with herbs
Your favourite cheese
Chicken or Tuna Salad
Your favorite Jam
Grilled / Braised Meats
Chopped Hard Boiled Eggs
- 4 Porterhouse Pork Chops, 1” thick
Brine & Dry Rub
- 1/2 C Kosher Salt
- 4 C Water
- 1 Bay Leaf
- 2 fresh Garlic Cloves
- 1 fresh Lime, peeled and juiced
- 1 Tbsp Green Peppercorns, divided
- 1 Tbsp Black Peppercorns, divided
- 1 Tbsp White Peppercorns, divided
- 1 Tbsp Brown Mustard Seed
- 1 Tbsp Yellow Mustard Seed
- 1 Tbsp Maple Sugar
Fire Roasted Salsa / Yields 2 Cups
- 10 Campari Tomatoes
- 4 Kaboom Black Jalapeño Peppers, stems trimmed
- 2 Sweet Twister Peppers, stems trimmed
- 10 Shishito Peppers, stems trimmed
- 1/4 C Vegetable Oil
- 4 Limes, cut in half width-wise
- 1/4 C Extra Virgin Olive Oil
- 4 fresh Garlic Cloves
- 1/2 C fresh Cilantro
- 2 Tsp Kosher Salt
- flaked Sea Salt for finishing
Prepare brine. Bring water to a boil. Add salt and stir until dissolved. Add bay leaf, 1 teaspoon each type of peppercorns and 2 garlic cloves, lightly crushed. Add the lime juice and peel. Stir well and remove from heat. Set aside and cool to room temperature.
In a container large enough to fit the meat, place all 4 pork chops in and pour the brine over making sure the meat is completely submerged. Cover with a tight fitting lid and refrigerate for 2 hrs.
To make the dry rub, you can use a spice grinder or a mortar and pestle to crush remaining peppercorns, both types of mustard seed and maple sugar. Set aside.
While meat is brining, preheat grill to high heat. Lightly toss all vegetables in vegetable oil and grill until charred but still firm enough to hold their shape. Remove from heat and set aside.
Grill limes, cut side down for about a minute then remove from heat. Reserve 4 halves to use as garnish.
Place all charred vegetables in a food processor, juice from half the grilled limes and pulse to a chunky salsa consistency. Add olive oil, fresh garlic and fresh cilantro. Pulse a few more times to puree garlic and chop herb. Transfer salsa to a bowl and season with salt and pepper to taste. Set aside at room temperature until ready to use.
After 2 hours in the fridge, remove pork chops from brine and pat dry. Season well with dry rub and grill on medium heat for about 5-7 minutes on each side, depending on thickness, until internal temperature reaches 145°F. Remove from grill. Let meat stand for 5 minutes.
Finish with flaked sea salt, serve with a side of fire roasted salsa and garnish with cilantro leaves and half a grilled lime.
1 1/2 Tbsp Kosher Salt
1 Tbsp freshly ground Black Peppercorns
2 Tsp Onion Powder
2 Tsp Garlic Powder
2 Tsp Sweet Paprika
2 Tsp Vegetable Oil
1 full rack Pork Side Ribs (about 3.5 lbs/1.5 kg), about 1 1/2″ thick
6 C Wood Smoking Chips (Applewood or Hickory recommended)
In a small bowl, combine salt, pepper, onion and garlic powder, and sweet paprika.
Trim any bits of gristle or hanging fat from the ribs. Pat dry with a paper towel. Lightly
coat ribs all over with vegetable oil. Evenly coat ribs all over with spice rub, patting
down firmly to adhere spices to every nook and cranny. Let ribs stand, covered, while
you prepare the bbq.
Soak 2 cups of the wood chips in water for at least 15 minutes. Using heavy duty
aluminum foil, create a large flat pouch and fill with the soaked (and drained) wood chips
and dry chips. Seal the edges and poke a few holes on both sides of your smoking pouch.
Heat your gas bbq to high heat on one side. Place the smoking pouch on the lit side of
the bbq, directly on the grill. Cover and wait until you see smoke coming out of the grill.
Turn heat down to medium low; open the cover and quickly place the ribs on the grate
over the burner not in use. Cook using this indirect heat method, maintaining a
temperature of 250º F for a total cook time of about 4 – 4 3/4 hours, depending on the
weight and thickness of the ribs. (Try not to open the lid too often to peek, as you’ll let
excess heat and smoke escape – if this happens, you may need to turn up the lit burner to
medium for a few minutes to bring the temperature back up.) When ribs are just about
done, turn the lit burner up to medium high heat for 30 mins, helping the outer surface of
the ribs form a nice rich crust. Ribs are done when they are dark brown, tender but with
still a bit of give, and meat starts to shrink slightly away from the bones.
Let ribs rest at least 10 minutes before slicing. Serve warm with a side of Citrus Mojo
Citrus Mojo Sauce
1/2 C Olive Oil
1/4 C finely chopped Garlic (about 10-12 cloves)
1 Tsp ground Cumin
2 Tbsp chopped fresh Oregano
1/2 C freshly squeezed Orange Juice
1/2 C freshly squeezed Lime Juice
1 Tsp Kosher Salt
In a small pot, combine olive oil, chopped garlic, cumin and 1 tbsp chopped oregano.
Bring up to a low sizzle over medium heat, stirring, for about 2-3 minutes, just until
garlic is softened slightly. Take your now aromatic oil off the heat and let cool down to
room temperature. Stir in fresh juices, reserved 1 tbsp chopped oregano and season with
salt. Set aside until ready to use.
Spiced Roasted Beef Ribs
- 4 x bone in Chuck Short Ribs, 5 lb. total
- 4 Tsp Kosher Salt
- 3 Tbsp freshly ground Black Pepper
- 2 Tsp Garlic Powder
- 2 Tsp Smoked Paprika
- 2 Tsp Brown Sugar
- 1 Tsp Dry Mustard
- 1/4 Tsp Cayenne Pepper
Rub ribs evenly with kosher salt. Let stand for at least 20 minutes, and up to 24 hours, refrigerated.
Preheat oven to 300°F.
Combine remaining ingredients in a small bowl, mixing well. Coat ribs evenly with all of dry rub, rubbing in
well. Place ribs, bone side down, on foil lined sheet tray and roast in centre rack of oven for 2 hours.
After 2 hours, carefully wrap each rib in heavy duty aluminum foil (or two layers of regular aluminum foil),
and return to oven on sheet tray, bone side down. Roast for another 2 ó hours or until bone pulls away from
meat with very little effort.
After 2 ó hours, remove ribs from oven, open foil packages, and let rest on sheet tray for at least 30 minutes
Slice ribs into individual bones and serve.