Not Afraid to Brisket Chef Jon Hochman Sherbrook Street Deli Smoked Meat Let your hard work shine: meat this good needs only a swipe of mustard and some thick cut rye. INGREDIENTS 2 L water 1 1/2 cup kosher salt, divided 1 cup pickling spice 2 Tbsp sugar 2 cups curing salt 12 lbs beef brisket 2 cups […]

Steaking a Claim Chef Kyle Andreasen Carne Italian Chophouse Veal Chop At Carne, this tender cut is served with a rich mushroom sauce. INGREDIENTS 14 oz veal chop olive oil salt black pepper METHOD 1. Season veal chop with salt and pepper and rub with olive oil to prevent meat from sticking to grill. 2. Grill over high heat to […]

Winging It Owner Roger LeBlue Lovey’s BBQ Rib Steak One of the juiciest and most flavourful steak cuts, bone in rib steak is ideal for grilling. The behemoth pictured is about 1 kilo. INGREDIENTS 1 kg rib steak olive oil salt black pepper METHOD 1. Remove rib steak from fridge 30 min before cooking to ensure even cooking. Season steak with salt and […]

Winging It Owner Roger LeBlue Lovey’s BBQ Chicken Wings Imitate wood smoked flavour at home by cooking these delicious wings on the grill. INGREDIENTS 2 1/2 cups paprika 10 Tbsp brown sugar 10 Tbsp white sugar 10 Tbsp kosher salt 5 Tbsp black pepper 10 tsp cayenne pepper 10 tsp dry mustard 10 tsp garlic powder 10 tsp onion […]

Spitting Image Chef Irene Chapski Carnaval Brazilian BBQ Picanha Steak Picanha refers to the fat-ridged cap of meat at the tip of the sirloin and is a specialty of Brazilian barbeque. This rare cut is stocked at Miller’s Meat Market. INGREDIENTS 6-8 oz cut picanha steak coarse salt METHOD 1. Traditionally picanha is cooked by continually salting the meat as it cooks. […]

Spitting Image Chef Irene Chapski Carnaval Brazilian BBQ Pork Sirloin with Sumac Honey Dijon Glaze A glaze made with vibrant red sumac gives this pork its luscious colour. The spice can be found at bulk barn. INGREDIENTS 2 Tbsp chilli powder 2 Tbsp paprika 1 Tbsp sumac 2 Tbsp garlic powder 2 Tbsp onion powder 1/2 tsp canola […]

Loving Lamb Chef David Bergquist Bailey’s Rack of Lamb The key to great rack of lamb is to sear the meat before roasting in the oven and let rest before cutting to let the juices re-absorb. INGREDIENTS 1 (8 rib) rack of lamb 2-3 Tbsp olive oil 2-3 Tbsp Dijon mustard 1 tsp balsamic vinegar pinch of crushed […]

Strongest Links Butcher Tony Contanzo Piazza De Nardi Turkey and Orange Sausage For those without sausage making equipment, this recipe can be used to make meatballs or patties.   INGREDIENTS 1 lb ground fresh turkey 2 tsp Italian parsley, chopped 1/8 tsp ground ginger 1 tsp Spanish paprika juice and zest of 1 orange 1 tsp salt 1 […]

Loving Lamb Chef David Bergquist Bailey’s Greek Style Lamb Chops After being marinated overnight, grilled lamb chops are fast cooking and make a great weeknight dinner option. INGREDIENTS 2-3 Tbsp olive oil 1 Tbsp lemon juice pinch crushed garlic pinch oregano 4 lamb chops METHOD 1. Mix together all ingredients except lamb chops to create a Greekstyle marinade. 2. Marinate lamb […]

New Restaurant Reviews Peg Beer Co The flood of new craft breweries putting our city awash in local suds has made this the year of beer in Winnipeg. While interest in local beer has been steadily growing for years, one of the first restaurants to capitalize on the brewpub concept in Winnipeg was Peg Beer Co. Read more… Across the Board In the […]