Tag Archives: recipes

Slow Roasted Pork Shoulder with Five Spice Glaze

This recipe is a real hit whenever I make it at home, and recently field tested by my boss, who was looking for a long cooked, easy recipe to make for some houseguests. You can vary the flavouring by changing what you put in the glaze, I quite often will do it with barbecue flavours, using chili powder and barbecue sauce, a more European profile with garlic, lemon, honey and herbs, or whatever tickles your fancy. The important part is the cooking process, and a balance of sweet and either salty or sour in the marinade.

Day 1:

5-7 lb (2.5-3 kg) boneless pork butt roast


1/4 cup soy sauce
1/4 cup honey or maple syrup
2 tbsp mustard (french or Dijon)
2 tbsp vegetable oil
1 tsp chopped garlic
1 tsp chopped or grated ginger
freshly ground pepper
1 tsp five spice powder (or 1 tsp cinnamon and a pinch of cloves)

Whisk all ingredients together and rub into pork well
Place in a large resealable plastic bag and marinate overnight in the refrigerator

Day 2:
Preheat oven to 425 F

Remove pork from bag and place into a roasting pan lined with parchment
Baste with any remaining marinade
Roast for 45 minutes, until nicely coloured on top
Remove from oven and reduce heat to 350 F

Cover TIGHTLY with a double layer of aluminum foil, shiny side down. Make sure there are no holes, as it is important to trap all of the natural juices and steam inside

Place covered pork back in the oven and cook for another 2 1/2 hours
Remove from oven and let rest for 1/2 hour, covered
Slice and serve (it should be fork-tender and almost falling apart)

Hot Smoked Barbecued Turkey

A turkey hot smoked on an old fashioned kettle barbecue is one of our start of summer family rituals. For a fun video of doing this check out the bottom of the post!


1 gallon (16 cups) water
1 cup sea salt
1 cup sugar
1 tsp each whole clove, peppercorn, star anise, coriander
1 cinnamon stick

Bring to a boil and let cool

1 turkey (18-20 lb)

Remove thigh bones for quicker and even cooking
Place in brine overnight in refrigerator (use a large bag for this)
The next day, remove from brine, and pat dry

Rub with:
2 tbsp olive oil

Grind together in a mortar and pestle or spice grinder:

1 tsp smoked paprika
1 tbsp chili powder
2 tsp sea salt
1 tsp cracked pepper
1 tsp mustard seeds

Rub all over turkey

Prepare coals:
10 lb lump charcoal
5 lb charcoal briquettes
Heat for 45 minutes, then disperse around edges of kettle

Soak 4 cups wood chips in water while coals are heating, drain and wrap in a foil parcel. Place in centre of coals

Place turkey in a disposable foil roasting pan and place on rack over coals
Cover and cook for 3 1/5 hours, basting every 1/2 hour, until it registers 165 F on a meat thermometer in the thickest part of the breast.

Remove and rest for 30 minutes

Carve and enjoy!

Scallop and Grilled Vegetable Salsa

I wanted to combine a few of my favourite flavours: grilled scallops and a fire roasted vegetable salsa with fresh basil and lime. I made some baked tortilla chips to serve it on.

1/2 lb scallops, cleaned
sea salt and pepper
1 tsp vegetable oil
2 limes

Skewer scallops and season. rub with a little vegetable oil to prevent sticking
Grill until just cooked, 2 minutes on each side and remove from heat
Cut limes in half and place on grill as well, cut side down. Remove with scallops

2 sweet peppers
6 small tomatoes
1 sweet onion
1 tbsp balsamic vinegar
2 tbsp olive oil

Halve peppers, slice onion, and leave tomatoes whole.
Toss with olive oil and vinegar
Grill until softened and set aside

Dice vegetables and scallops, and toss together along with any juices
Squeeze limes into mixture

Chop until fine and add:
1/2 bunch basil

Season to taste

Serve with fresh tortilla chips

Fresh Tortilla Chips

I like to make these chips with leftover flour tortillas. They will keep for a week tightly covered, although they never seem to last that long!

6 flour tortillas
2 tbsp olive oil
sea salt

Preheat oven to 375 F
Cut tortillas into 12 wedges each and toss with olive oil and sea salt
Arrange on a baking sheet lined with parchment and cook for 12-15 minutes, until golden
Cool and store in a sealed container until needed

Deli Counter Tapenade

A trip to the local deli will usually provide all you need for a simple tapenade to spread on homemade tortilla chips, fresh bread or your favourite crackers.

1/2 cup roasted red peppers
6 sundried tomato halves
1/2 cup stuffed marinated jumbo olives
1/4 cup oil cured (morrocan) black olives
1/2 bunch basil
drizzle of olive oil and balsamic vinegar

Combine in a food processor and purée until smooth. Refrigerate until needed