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Unit 3 - 145 Main St, Steinbach

585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!

Recipes

Note: Recipes are still being compiled. Check back for more later!

Garlic Bread Skewers
tested in BBQ cooking class
Ingredients:
  • ½ Baguette

  • 24 Cherry tomatoes

  • ¼ c. Garlic Olive Oil

  • ¼ c. shredded Parmesan cheese

  • ½ tsp. sweet paprika

  • ½ tsp. Basil Olive Oil

  • 1 Tbsp. Butter Olive Oil

Instructions:

Cut baguette in half lengthwise into 1 inch chunks. Mix rest of ingredients in bowl. Add baguette chunks and toss to coat. Alternate on skewer 3 pieces of bread and 2 tomatoes onto each of 12 metal or wooden skewers.

Beef & Pepper Kabobs
tested in BBQ cooking class
Ingredients:
  • 1 Sirloin grilling steak 1-inch-thick (cut into 1 inch cubes)

  • 1 large sweet red pepper

  • 1 large yellow pepper (seed, core and cut peppers into 1 inch squares)

  • Marinade:

  • 3 Tbsp. Lemon Olive Oil

  • 1 Tbsp. Rosemary Olive Oil

  • salt and pepper to taste

Instructions:

Mix marinade in a bowl and toss in steak cubes to coat. Put in refrigerator for 1 ½-2 hours. Alternate beef and peppers onto metal or wooden skewers

Italian Citrus Chicken Breast
tested in BBQ cooking class
Ingredients:
  • 4 Chicken Breasts (wash chicken breasts)

  • Marinade:

  • 1/3 c. orange juice

  • 3 Tbsp. Lemon White Balsamic

  • 3 Tbsp. lime juice

  • 1 Tbsp. Chipotle Olive Oil

  • 3 Tbsp Porchectta Rub

  • 1 Tbsp. Lemon Olive Oil

Instructions:

Mix all ingredients in a bowl. Add chicken breast. Cover and refrigerate 3 – 4 hours turning every hour. Cook on BBQ covered with medium heat flipping every 6 – 8 minutes. 25 to 30 minutes.

Cantaloupe-Mint Cooler
tested in BBQ cooking class
Ingredients:
  • 8 c. chopped peeled cantaloupe (about one 4lb melon), divided

  • 2 c. ice cubes, divided

  • 2 c. cold water, divided

  • 1 c. sugar, divided

  • 1 c. vodka, divided

  • 6 Tbsp. fresh lime juice(approx 1 lime) divided plus 12 lime wedges for garnish, optional

  • 2 Tbsp. Lemongrass Mint White Balsamic Vinegar

  • 12 mint sprigs for garnish, optional

Instructions:

Puree half of all ingredients (except lime wedges and mint sprigs) in blender until smooth. Pour into 6 stemmed glasses; repeat. Garnish with lime wedges and mint sprigs.

Corn on the Cob
*tested in BBQ Cooking Class
Ingredients:
  • corn cobs, husked

  • Maple Balsamic

  • Butter Olive Oil

  • salt and pepper to taste

Instructions:

Husk corn and soak in cold water for 20 minutes. Remove corn from water and pat dry. Mix together equal parts Maple Balsamic and Butter Olive Oil. Brush corn on the cob with the balsamic and oil mixture. Place on top rack of BBQ for about 15 minutes at about 375F.

Grilled Potatoes and Carrots
tested in BBQ cooking class
Ingredients:
  • 1 lb. baby potatoes, cut in half

  • 1/2 lb. baby carrots

  • 1/2 diced red onion

  • 2 Tbsp. Canadian Maple Mustard

  • 1 Tbsp. Metropolitan Garlic Lovers Passion Rub

  • 3 Tbsp. Lemon Olive Oil

Instructions:

Toss all together in a bowl. Let marinate for at least an hour. Make foil packets and BBQ until potatoes are cooked.

Pineapple and Mango Salsa
tested in BBQ cooking class
Ingredients:
  • 1 fresh pineapple, diced

  • 2 c. fresh mango, diced

  • 1/2 c. red onion, diced

  • 2 Tbsp. Jalapeno White Balsamic Vinegar

  • 1 Tbsp. Lime Olive Oil

  • 3 Tbsp. Cilantro and Roasted Onion Olive Oil

  • 1 tsp. Lemongrass Mint White Balsamic, optional

Instructions:

Mix ingredients together and let sit for 30 minutes.

Bacon and Tomato Pork Burgers w/ Pineapple Mango Salsa
tested in BBQ cooking class
Ingredients:
  • Burgers:

  • 1 egg

  • 1/4 c. dry bread crumbs

  • 1/4 c. grated Romano cheese

  • 3 slices bacon, finely chopped

  • 1 small onion, grated

  • 2 Tbsp. White Wine Herb Mustard

  • 1/2 tsp. Metropolitan Basil Ginger Chicken Rub

  • 1/4 tsp. pepper

  • 1 lb. lean ground pork

  • 4 whole wheat Kaiser buns

  • 4 leaves lettuce

  • 1 large tomato, sliced

  • Pineapple and Mango Salsa:

  • 1 fresh pineapple, diced

  • 2 c. fresh mango, diced

  • 1/2 c. red onion, diced

  • 2 Tbsp. Jalapeno White Balsamic

  • 1 Tbsp. Lime Olive Oil

  • 3 Tbsp. Cilantro & Roasted Onion Olive Oil

  • 1 tsp. Thai Lemongrass-Mint White Balsamic, optional

Instructions:

For the Burgers: In a large bowl, beat egg; stir in bread crumbs, cheese, bacon, onion, white wine herb mustard, salt, herb seasoning and pepper. Add pork; mix just until combined. Shape into 4 patties. Place patties on greased grill over medium heat; close lid and grill , turning once until internal temperature reads 160, , about 12 to 14 minutes. Meanwhile grill buns and put burgers together.

For the Salsa: Mix ingredients together and let sit for 30 minutes.

Ginger Soy Salmon Skewers
tested in BBQ cooking class
Ingredients:
  • 1 side of salmon (about 2 lb)

  • 1/4 c. soy sauce

  • 1 Tbsp. Lemon White Balsamic Vinegar

  • 2 Tbsp. Honey Ginger White Balsamic

  • 1 Tbsp. Toasted Sesame Oil

  • 1/2 Tbsp. Dill Olive Oil

Instructions:

Cut salmon into 1 1/2 inch cubes. Mix together other ingredients. Add salmon to the mixture and let stand for about 10 minutes. Skewer salmon cubes and grill, brushing with reserved marinade till fish flakes easily.

Mushroom Stuffed Sirloin
tested in BBQ cooking class
Ingredients:
  • 1 beef top sirloin grilling steak, 2 inches thick

  • 1 tsp. Robust EVOO

  • 1/4 tsp. each salt and pepper

  • Stuffing:

  • 1 Tbsp. Garlic Olive Oil

  • 1 c. chopped mixed mushrooms

  • 4 green onions, chopped

  • 1/4 tsp each salt & pepper

  • 2 Tbsp. chopped fresh parsley

  • 1 Tbsp. Neapolitan Balsamic

Instructions:

Stuffing: In skillet, heat garlic olive oil over medium-high heat: fry mushrooms, green onions, Neapolitan Balsamic Vinegar, salt and pepper, stirring often, until mushrooms and browned and no liquid remains. Stir in parsley. Let cool.

Make a horizontal cut in side of steak almost but not quite through to form a pocket. Spoon in mushroom mixture. Skewer closed with a skewer. Brush steak with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat. Close lid and grill, turning once until medium-rare, about 30 minutes. Transfer to a cutting board and tent with foil. Let stand for 5 minutes before slicing thinly across the grain on the diagonal.

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