This salsa recipe, made from fresh tomatoes, onions, jalapeño peppers, cilantro and lime, is the perfect accompaniment for many dishes, from a taco topping to a dip for corn chips. Extremely fresh, this classic Mexican condiment is quick and easy to make.
Рубрика: Vegetables
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Arnaud Marchand’s Confit Lamb Shoulder with Mustard and Maple-Glazed Root Vegetables
Arnaud Marchand’s Confit Lamb Shoulder with Mustard and Maple-Glazed Root Vegetables
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Cacciatore Sauce
For a good dose of comfort, a bowl of spaghetti is always welcome. To switch up from your usual Bolognese, try this cacciatore sauce with diced chicken thighs, pancetta and mushrooms. The tomato-based sauce, which is reduced along with chicken broth, becomes rich and delicious. Simply boil some pasta and warm the sauce before serving.
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Baked Pork Chops with Quick Barbecue Sauce
These pork chops are coated with a dry rub consisting of paprika, brown sugar, garlic powder and salt, which quickly brings them flavour as they cook on a baking sheet. Serve with a quick and easy barbecue sauce made with ketchup and maple syrup, for a meal the whole family will love.
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Patrice Demers’ Roasted Jerusalem Artichokes with Caraway Apple Purée
This recipe from Sabayon’s chef Patrice Demers is perfect for entertaining. Prepare the Jerusalem artichokes two ways, roasted and as chips, and place them over a caraway apple purée. Top with julienned apples and herbs for an elegant side dish.
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Tarragon-Braised Turkey Legs
This recipe with local flavours is perfect for celebrating the holiday season. The meat, cooked slowly, absorbs the taste of garlic broth and white wine, as well as cream and aromatic herbs like tarragon. This dish is a great way to reinvent the usual turkey to bring warmth and comfort to the holiday table.
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Dominique Rioux’s Jalapeño Popper-Stuffed Pork Parcels with Red Cabbage Slaw
This recipe by chef Dominique Giroux is an original dish to make in the fall. To make these parcels, stuff the jalapeño peppers with the cheese and onion mixture. Then wrap them in a ground pork mixture before wrapping them in a pork tenderloin cutlet. Then roll each in a slice of bacon and gently tie with butcher’s twine before cooking. Serve with veggies and a red cabbage slaw for a meal unlike any other.
