Oh Baby!

This has to be my favourite meal of all time. And I'm ready to share it!

No premable here, it needs no explanation.

BRAD'S BBQ BEER CAN CHICKEN (WITH SWEET-WHITE POTATO MASH & ASPARAGUS)

Whole fresh chicken; can of beer or ginger ale (half full); 2/3 cup of your favourite BBQ sauce; 5-10 big splashes of Frank's Red Hot; DRY RUB: two large palmfuls Clubhouse Montreal Chicken Spice; small palmful coarse salt; small palmful fresh cracked pepper; big dashes cayenne pepper; small palmful dried thyme leaves

Prep BBQ and preheat at 400. VERY IMPORTANT! If you don't have a metal apparatus specially made for this make sure you place a metal bowl beneath the grate where the chicken is going to sit to catch grease - otherwise you'll have a frightful mess and a scoarched chicken... the apparatus, however, is a wise investment, only costs about $5-10 and is available everywhere.

Mix the dry rub ingredients together and place the chicken on the apparatus, metal guards in the cavity (or directly over the beer can into the cavity if you don't have one). Rub with the dry spice covering every bit of the skin completely (make sure you get under the wings and in every crevas). Place on the BBQ, cover down for about an hour, checking frequently. Mix the sauce ingredients together and brush over the chicken. Continue cooking for another 20 minutes or so or until the chicken is 165-170 at the breast and 170-175 at the thigh. Let it sit for 10 minutes before cutting into it... I assure you it will be the juiciest, tastiest, most tender chicken you've ever had.

SWEET-WHITE POTATO MASH

(For 3-4) 2 sweet potatoes; 3-4 medium white potatoes; 2 tbsp butter; big dash coarse salt and fresh cracked pepper; small splash milk

Peel and cube potatoes, and steam in a steam pot until very soft. Let them sit for 2-3 minutes and then place in a food processor with butter, salt, pepper and milk and blend on low until puréed. If you don't have a food processor, just do this with a masher.

If you're into the asparagus, marinade in olive oil, coarse salt and pepper for about 10-20 minutes and then roast in the oven at 425 for about 10-12 minutes, turning frequently. Then drizzle with a bit of lemon juice before serving.

Ah, summertime eats!

You Want Some of This?!

Who doesn't love chicken wings? Seriously.

Let's face it, the wing is the tastiest part of the chicken meat and cooked at high heat and tossed with the right kind of sticky-spicy sauce, they're the ultimate crowd-pleaser. The kicker though is that traditional style is deep fried. But what if you're trying to avoid deep fried foods, or simply don't have a deep fryer? Well, I've learned a few tricks that can mimic the deep frying texture, and you would never know the difference. I've also perfected this with french fries, but more on that in another post.

Traditional restaurant-style wings are so delicious because they're tossed in a basic dry mix (usually some variation of flour, salt, cornmeal, cornflake crumbs, etc.), deep fried and then the second they come out of the oil, tossed in a sauce and voila. Here's Brad's way:

BRAD'S ULTIMATE BBQ CHICKEN WINGS

(16-20) Split wings or drummets; SAUCE: 3/4 cup chicken & rib BBQ sauce; 1/4 cup Frank's Red Hot; big splash ketchup; big dashes of chile powder, cayenne pepper and coarse salt; BATTER: 1/2 cup flour; 1/2 cup corn flake crumbs; salt; oil

Mix the batter ingredients (except the oil) in a bowl. Pour big splashes of oil over the wings. Prepare a baking dish, preheat 400, and toss the wings in the batter (about 4 at a time) and layer on the dish. Bake for 20 minutes.

Meanwhile, mix the sauce ingredients together, prepare your side if you're making one, and prep the BBQ and preheat 400. Oil the grill. Brush wings all over with the sauce and BBQ turning every 4-5 minutes for about 15-18 minutes. Check the largest wing to make sure there's no pink at the bone.

So decadent, so delicious. Great with a salad. Salad in the pic above is orange bell pepper, romaine, cremini mushroom, feta with a basic lemon (zest and juice), olive oil, S&P dressing.

Warmth for the Heart on a Rainy Day

Until last year I was never really a soup person. But then I discovered the purée method to soup making and it's now on the menu every week. This is also a great way to make creamed soups without actually using cream, thus cutting your heart a break it will certainly thank you for. The secret is root vegetables. Potato, carrot, and parsnip make for the best textures; whatever else you add will create the flavours. This is a winter/spring medley I've developed a particular fondness for.

POTATO-LEAK SOUP

2 tbsp butter; small chopped red onion; large chopped leak; 3 cubed white potatoes; S&P; 4-5 cups chicken stock; 2-3 bay leaves; 5-6 sprigs of thyme; juice of half a lemon

The easiest recipes in the world are soups and they're also the most forgiving, so this is really your moment to experiment. Sauté the red onion and stock in butter (with a splash of olive oil) until soft, add potatoes. Season and stir. Add chicken stock and lay bay leaves and thyme on the top. Bring to a boil and reduce to a simmer; cover and simmer for about 20-25 minutes or until the potatoes are very soft. Have a large heat-safe bowl on-hand. Remove thyme sprigs and bay leaves. In batches of about three ladles at a time, puree the soup in a blender for about 20-25 seconds per batch at medium speed and pour into the bowl. Once all the soup is puréed, return to the pot and add lemon juice and some dried or fresh cilantro to garnish.

Top o' the Morning Part 2

Here's the perfect weekend breakfast or brunch - bright, beautiful, and perfect for summer.

CREPE BOWLS WITH FRESH FRUIT, YOGURT AND MAPLE SYRUP

For 4-5 crepe bowls: 1 1/2 cups flour; pinch salt; 2 egg whites; 3/4 cup milk; 2/3 cup orange juice; plain yogurt (at least 8%... or crème frais if you're feeling naughty); pure maple syrup; fresh seasonal berries (your favourite) (about 1/2 cup per bowl); Ramikins or small oven-safe bowls

As you probably know, a crepe is nothing more than a thin, non-rising pancake used as a base for something sweet or savoury. They're easy to wrap but they're so much more fun this way.

To make the crepes, sift together the flour and salt and then pour in the milk, juice and egg whites. Whisk until smooth and bubbly. Using a measuring cup, on a small-medium lighly-oiled pan pour just enough batter to cover most of the bottom and then swirl to cover the pan evenly. Cook for a minute or two and then flip. Set aside and repeat until you've made all the crepes you want.

Preheat 400. Using a large baking sheet, invert ramikins or small oven-safe bowls and drape the crepes over them, tucking them to the edges as much as possible. Bake off for about 10 minutes.

Meanwhile, pour a small splash of orange juice in a sauce pan on medium and blanch the fresh berries for 2-3 minutes (unless you prefer just to use the fresh berries as they are, then don't bother).

Once the crepe bowls have cooled, peel them off and lay them right-side up. Scoop about 1/2 cup of berries in each (straining off juice if you've blanched them). Dollop with big spoonfulls of the yogurt and top with maple syrup (sliced or slivered almonds add a nice touch too).

Really fantastic along side breakfast sausages.

Top o the Morning!

Until recently I never really understood the whole "poached eggs" thing... probably because I never had them the right way. As an old fan of eggs fried in residual bacon grease, this was indeed an experiment. But I've never gone back because done right, these eggs have more flavour than frying them in bacon ever could.

BRAD'S CIDER-POACHED EGGS WITH PEROGIES, ONION AND BACON

In case you're wondering, no, I don't go through the trouble of making my own perogies from scratch... yet ;) Frozen is fine for now.

The best way for me is to chop a few strips of bacon and fry it up with half an onion. Then drain the pan and fry the perogies.

For poached eggs, it's a little more tricky. Crack the eggs into small bowls first to make sure the yolks aren't broken (and there's nothing wrong with the egg) and so that they can go in the water at exactly the same time. Into each small bowl, pour in a splash of cider vinegar. Bring a small pot of water to a gentle boil and pour in a splash of cider vinegar there too. Gently drop in the eggs (the rim of the bowl or ramikin should touch the water to prevent the yolks from breaking); cover and reduce the heat to minimum.

At this point you want everything else to be ready to go, including your favourite buttered toast because there's only a 20 second margin between the perfect poached eggs and hard yolks which are flavourless and rubbery. Using a slotted spoon, every minute or so lift one of the eggs out and carefully nudge the yolk with your finger or a spoon. As soon as it's slightly firm but elastic take it out and let it sit for a moment to dry, then lay on the toast with a sprinkle of coarse salt and fresh pepper. The whites should be firm and the yolk should be thick creamy-runny.

...the perfect Sunday brunch.

The Best Pizza you'll Ever Have

The pizza has become another one of those "fast" foods taken for granted and stagnated into a "same-old-same-old" of high-sodium, cheap pepperoni, excessive cheese, doughy glop. But like many Friday night favourites, this can be whatever you want it to be and is far more fun to make than waiting 45 minutes for the delivery guy and shelling out $20. Once you've picked your style of dough and sauce and made them work, the best toppings are whatever you like most. For me, I like to play with textures and spices... never shy away from the unconventional. This has become a signature favourite of everyone's who's ever had it.

BRAD'S CHICKEN-PESTO PIZZA

DOUGH: 2 cups flour; 2 tsp yeast; big dashes of sugar, salt, dried basil, dried oregano, and garlic powder; 1/3 cup warm water; 1/4 cup warm milk; 2 tbsp olive oil

SAUCE: Half can diced tomato; half can tomato paste; 2 cloves chopped garlic; 1/2 chopped red onion; big handful dried oregano; small handful dried basil; coarse salt and pepper

TOPPINGS: It's all you here, but I go for 1 bell pepper; 6-7 mushrooms; 1 large or two small chicken breasts or cup of leftover chicken; 1/4 cup pesto; bocconcini cheese (pearls); Parmesan cheese

When it comes to pizza dough there seems to be a split of people of like thick and chewy and people who like thin and crispy. I fall into the latter. But the difference is only slight. A thin crispy dough simply takes a little more liquid/less flour and a little less time rising on the pan.

For the crust, combine the dry ingredients then add the wet. Kneed into a ball and cover 15 minutes.

Meanwhile, sauté your toppings and cook chicken (if using) (TIP: if you're cooking chicken to go on pizza, only cook it to about 155; it will continue to cook when you bake the pizza, and thus overcook if it's already cooked through, drying it out).

For the sauce, puree the tomatoes. Sauté the onions in a saucepan until soft, then stir in the pureed tomatoes, paste, and seasonings. Then add the garlic. Keep on a low simmer until ready to top.

Flatten the pizza crust onto a pizza pan (if you have a pizza stone, even better - use cornmeal), cover 30 minutes.

Preheat 475. Top with sauce and toppings. Then dollop pesto and sprinkle cheeses. Bake 10-12 minutes.

No More Over-Priced Store-Bought Bread

To all those who say making your own bread is too much work, I say nonsense... and the breadmaker is highly over-rated. This can be easily done on a weekday and requires very little effort and allows you to be as creative as you like. When it comes to grain breads this is really your chance to make it the way you want, so go nuts.

BRAD'S MULTIGRAIN BREAD

2 cups white flour; 2 cups whole wheat flour; 1 cup grain mix/muesli; 1/2 tsp yeast; 1 1/2 tsp salt; 1 cup warm milk; 1 1/4 cups warm water; 1 beatten egg

The premise is simple. Get the flour/yeast/liquid proportions right, and then it's yours to experiment. Simply sift the flours into a large bowl and add the yeast, salt and grain mix. For this it's really about finding your favourite mix. Mine is a muesli mix with a lot of grains and seeds and I add rolled oats, raisins or dried cranberries.

Add the liquid ingredients and stir with a wooden spoon until you have a well-incorporated dough ball (no need to kneed). Cover the bowl with plastic wrap and leave it for about 10-12 hours. (Perfect for overnight on a weekend or during the workday to finish when you get home.)

Toss in a big handful of flour and pull out onto a cutting board (flour any sticky parts) and roll it into the shape of your loaf pan. If you don't have a loaf pan just roll it onto a baking sheet in the shape you want. Cover it again and leave it for another hour or two.

Preheat 375. Remove plastic and sprinkle the top with oats (or whatever else you like) and bake for about 40-45 minutes. Toasted with peanut butter and honey gives you the best pick-me-up in the morning.

Weeknight Decadence

The bacon rasher has to be one of the most versatile ingredients for flavour and body, and is especially great in pea soups (I'll post that one later). But this little experiment to have it as the protein in a pasta dish was a fantastic choice. Quick, simple, delicious.

BACON, MUSHROOM, PEAS - LINGUINI

2-3 large bacon rashers; 1/2 red onion chopped; 4oz mushrooms chopped; 2 servings linguini; handful chopped fresh parsley; 1/2 cup peas; 3/4 cup evaporated milk; dash cornstarch; big handful Parmesan cheese

Boil salted water and add linguini. Trim and chop the rashers and sauté in a hot pan 5 minutes and then add the onion and cook until soft and lightly browned. Add mushrooms and sauté another 4-5 minutes.

Add to the bacon mix the parsley, peas and evaporated milk. Mix the cornstarch in a small splash of water and then add that to the mix to thicken. Season.

Splash some olive oil over the cooked linguini before serving. Serve the sauce over the linguini and top with Parmesan.

No More Abused and Dried-Out Chicken Breasts

The chicken breast has to be one of the most abused cuts of meat. All too often it's expected to stand on its own, roasted to a stringy rubber with a sloppy attempt to moisten it with a goupy sauce... shame. Personally I'm an advocate of bone-in, skin-on. Let's face it, when it comes to chicken, that's where the flavour is, but there are exceptions. Pasta is obviously one, but done just the right way, the boneless-skinless chicken breast can be a flavourful, tender treat. Quite simply the trick (and the same goes for beef) is to sear and then bake off. The other trick is to be extra careful not to overcook. This kind of chicken works best with a medium-high temperature - around 350-400. When there's no bone you only have to cook it to absolutely no higher than 170 - then take it out and let it sit for 5 minutes - it will reach 180 left at room temperature and will be super-tender.

The one in the picture above is one of my favourite concoctions.

SPINACH, SWISS, PROSCIUTTO - STUFFED CHICKEN

Two chicken breasts (bl, sk); coarse salt and fresh pepper; palm-full of flour; two slices prosciutto; two small palm-fulls grated Swiss cheese; 1/2 cup fresh or frozen chopped spinach (squeeze moisture out if using frozen); tbsp flour; splash vegetable oil; 1/2 cup chicken broth or white wine; splash of milk or cream; 1/2 tbsp flour.

Preheat - 350. Cut a pocket in the chicken breasts and season the inside. Roll each slice of prosciutto in cheese and stuff in the pockets, and then stuff in the spinach. Season the outside. Roll in flour and sear on medium heat for about 60-90 seconds on each side and then place in the oven (8-9 minutes).

Meanwhile, in a bowl, whisk chicken broth, 1/2 tbsp flour, and splash of milk or cream. While letting the chicken rest, reheat the pan and pour in the mixture, stirring - it will quickly turn in to a thick cream sauce. Season and pour over chicken. Serve with salad.

If you're interested in the salad in the pic above, it's a roasted bell pepper, feta, sundried tomato salad with cucumber and a balsamic-lemon vinaigrette.