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recipe

Cottage Country Cooking: Chef Rory Golden’s Muskoka Maple Barbecue Sauce

All summer long, Where Muskoka brings you fresh and tasty recipes courtesy of some of the region’s top chefs. Check back every other Wednesday for some great meal ideas!

Chef Rory Golden

This week, chef Rory Golden of Deerhurst Resort offers a maple syrup–flavoured barbecue sauce that’s especially good on grilled chicken, pork chops, ribs, and even as a burger topping.

Ingredients
3 tbsp. vegetable oil
1/2 cup finely diced white or yellow onion
2 cloves of garlic, minced
1/4 cup cider or white wine vinegar
Juice of 1 lemon
Zest from ½ of same lemon
1 tsp. Dijon mustard
2 tbsp. Worcestershire sauce
1/4 cup pure maple syrup
1 cup tomato ketchup
1/4 tsp. Tabasco or other Louisiana-style hot sauce

Method
Heat oil in a medium saucepan. Add the onion and garlic and sauté, stirring occasionally, until softened (but not browned).

Add the vinegar and lemon juice. Simmer for three to four minutes until reduced.

Add lemon zest, mustard, Worcestershire sauce and maple syrup, and return to simmer for another three to four minutes.

Stir in ketchup and simmer the mixture, stirring often, for another five to seven minutes.

Remove from heat and store in a sealed container in the refrigerator for up to one week. (more…)

Cottage Country Cooking: Chef Andrew Dymond’s Red Pepper Marinara Sauce

All summer long, Where Muskoka brings you fresh and tasty recipes courtesy of some of the region’s top chefs. Check back every other Wednesday for some great meal ideas!

Chef Andrew Dymond

This week, chef Andrew Dymond of Taboo Resort offers a red pepper marinara sauce to add richness and flavour to your pasta.

Ingredients
1 cup sundried tomatoes
2 cups red peppers, seeded and chopped
4 cups fresh tomatoes, chopped
1 cup olive oil
3 garlic cloves
1 tbsp fine sea salt
1 tbsp nutritional yeast
2 tbsp dried basil

Method
Soak the sundried tomatoes in warm water for one hour. Then use a high-powered blender to blend all of the ingredients until smooth. (You will need to stop the machine once and scrape down the sides of the jug using a rubber spatula.) Heat with pasta and serve.

Cottage Country Cooking: Chef Shaun Crymble’s Steak Sandwich

All summer long, Where Muskoka brings you fresh and tasty recipes courtesy of some of the region’s top chefs. Check back every other Wednesday for some great meal ideas!

Chef Shaun Crymble

This week, chef Shaun Crymble of The Rosseau, A JW Marriott Resort & Spa, offers a fresh take on the classic steak sandwich.

Ingredients
1 sandwich-­length section baguette bread
7 oz (200 g) beef tenderloin tips
OR 1 filet mignon cut into pieces
2 tomato slices
2 oz (57 g) raw baby spinach
1 oz (60 ml) roasted garlic mayonnaise
sea salt and cracked black pepper to taste

Method
Marinate beef in a little olive oil with a pinch of fresh thyme, then place the beef on your barbecue and cook
to desired temperature (medium­-rare is recommended).

Cut the baguette in half and toast on the barbecue until crisp.

Spread roasted garlic mayonnaise on the toasted inside cuts of your baguette. Add tomato slices and spinach (tossed with a drop of olive oil and red wine vinegar).

Finally, add beef tips or filet mignon slices, place bun on top and enjoy!

Cottage Country Cooking: Chef Christine Bib’s Cedar-Planked Rainbow Trout

All summer long, Where Muskoka brings you fresh and tasty recipes courtesy of some of the region’s top chefs. Check back every other Wednesday for some great meal ideas!

Chef Christine Bib

This week, chef Christine Bib of Christine Bib Catering offers her popular cedar-planked rainbow trout, which can be cooked in a barbecue or oven.

Ingredients
4 rainbow trout fillets, about ½ lb (200–250 g) each
125 ml Dijon mustard
15 ml minced garlic
125 ml pure maple syrup
30 ml soy sauce
2.5 ml cayenne powder
60 ml frozen orange juice concentrate
15 ml fresh thyme, chopped (woody stems removed)

Preparing Your Cedar Plank
You should be able to purchase planks from the fish section of your local grocery store or fish monger, or buy untreated cedar at the lumber yard and make your own planks—two centimetres is an ideal thickness.

Soak the plank in water for least two hours, or overnight. The plank will float, so weigh it down to ensure it remains submerged. One plank measuring roughly 18 by 36 centimetres should be sufficient to hold the amount of fish described in this recipe.

Preparing Your Trout
Trim belly fat, if any, from the trout. Rinse with cold water, pat dry with paper towel, and cut each fillet in half to give you eight pieces. The skin can be left on the fillets.

Combine the rest of ingredients, then place the trout in this marinade, ensuring each piece is well coated. Cover with plastic and refrigerate for up to two hours.

Directions (Barbecue)
Preheat your barbecue to 425 degrees Fahrenheit (or medium-high if your barbecue does not have a temperature gauge).

Place the soaked plank on the grill and close the lid. The plank is ready when it begins to smoke and crackle (usually after 3 or 4 minutes). At this point, lay the fish skin side down on the plank, and close the lid.

The fish is cooked when it flakes easily and has a golden hue, about 5 minutes.

Note: it’s handy to have a spray bottle of plain water on hand, in case the edges of the plank start to smoulder.

Directions (Oven)
Preheat oven to 350 degrees Fahrenheit.

Place your soaked plank in the oven with a cookie sheet on shelf below to catch any drippings.

Heat the plank for 15 to 20 minutes, until it becomes fragrant and dry-looking, then lay the fish skin side down on the plank.

Bake for about 20 minutes, until the fish flakes easily (it will not become quite so golden as it does on the barbecue).

Cottage Country Cooking: Chef James Brown’s Pan-Seared Steelhead Trout

All summer long, Where Muskoka brings you fresh and tasty recipes courtesy of some of the region’s top chefs. Check back every other Wednesday for some great meal ideas!

Chef James Brown

This week, chef James Brown of Parry Sound’s
Kudos Kuisine offers pan-seared steelhead trout with a port fennel reduction.

Ingredients
Fresh 8-oz fillet of steelhead trout
300 ml ruby port
¼ cup seasoned flour
¼ cup fine sliced fennel bulb
1 tbsp fine diced shallots
2 tbsp butter
Small pinch of white pepper

Directions
Heat port and shallots in a medium sauce pan until port is reduced by 3/4, then add sliced fennel. Continue reducing until port is the consistency of thick syrup.

Dredge fillet of steelhead trout in seasoned flour.

In a medium skillet add half your butter, melt over medium heat, then add steelhead trout fillet. Brown the trout on both sides, making sure that it’s cooked through to the middle.

Heat the port reduction sauce until it is hot. Pull from heat and gently swirl in the remaining tablespoon of butter.

Nape the hot port fennel reduction over pan-seared trout fillet and serve with steamed fiddleheads, Vichy carrots and baby red creamer potatoes.