Gee’s FETTUCCINE ALFREDO

Ingredients:

• 1 lb fettucine
• 1/2 cup butter
• 3 cloves garlic, chopped
• 2 1/2 cups half and half cream
• ¼ cup cream cheese
• 1 cup grated Parmesan cheese
• 1/2 teaspoon pepper
• pinch of salt
• 2 teaspoons parsley (fresh or freeze-dried)

Directions:

• Bring water to a boil.
  
• Add 1 teaspoon salt when water is boiling.
  
• Add fettucine. Cook uncovered 10-12 minutes (or according to package directions).
  
• Drain; cover and set aside.
  
• IN a large skillet, melt butter. Saute chopped garlic over medium heat for 1 minute.
  
• Stir in 1 1/2 cups half and half cream & cream cheese. Cook over medium heat 3-4 minutes, stirring constantly.
  
• When hot, stir in fettucine. Add remaining half and half cream, Parmesan cheese, and salt and pepper. Stir to mix well.
• After 1-2 minutes, when pasta is hot, serve accompanied by extra cheese for sprinkling, if desired.

Gee’s Maple Chicken Thighs

This one was inspired from a trip to Quebec. When you think about Quebec – you can’t help but think of maple syrup. Total experiment and I may add some other spices, and definitely thinking about using honey to thicken the sauce.

INGREDIENTS:

• 9 chicken thighs
• 1 tablespoon of cinnamon
• 1 cup of maple syrup (or if you have none on hand Aunt Jemima’s syrup – but I’m a traditionalist and prefer the real stuff!) You may even go half & half, as maple syrup is more expensive than liquid sugar with maple flavouring for obvious reasons.

PREPARATION:

Combine ingredients in a Ziploc bag & add chicken, marinade overnight. Preheat grill. Grill over a medium heat turning occasionally until done, about 10-15 minutes total.

SERVE:

Add some heated up maple syrup and drizzle on the thighs for an extra kick - feel free to add some cinnamon as well.

Gee’s Curry Chicken Thighs

Chicken Thighs are my favorite part of the chicken as they have the best flavor and tend to stay juicy even if you overcook them. I’m still experimenting with this recipe and may add some fresh spices like tarragon or basil or red pepper.

INGREDIENTS:

• 9 chicken thighs
• 2 tablespoons butter, room temperature
• 2 tablespoons mayonnaise
• 1 tablespoon mustard
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/3 of a large red onion, chopped finely or minced
• 2-3 tablespoons curry powder (I used Epicure’s Curry Dip Mix)
• Sea salt and ground pepper to taste

PREPARATION:

Combine wet & dry ingredients. Mix well. Coat chicken thighs with mixture in a Ziploc bag & marinade overnight. Preheat grill. Grill over a medium heat turning occasionally until done, about 10-15 minutes total.

SERVE:

I'll add a recipe for a nice thick curry sauce to lather on when serving the thighs and I would recommend cooking up some Indian Basmati rice for the chicken to be placed on.

Red Onion Marmalade

I love red onions and grill or fry them whenever it fits the main course I'm working with.

INGREDIENTS:
Red Onions
Red Wine or Sherry
1 Orange (rind & juice)
1 Tablespoon of Sugar or 2 Tablespoons of Honey

PREPARATION:
To make the marmalade, place some olive oil & the onions (cut into rings) in a saucepan and sauté gently for 5-10 minutes until the onions have loosened up somewhat with the edges turning a golden-brown. Add some red wine or sherry, the rind of 1 orange (I cheat sometimes and cut off an inch to 1/2 inch portion of the peel), a tablespoon of sugar or a couple tablespoons of honey (I try different variations), and simmer for 10-15 minutes until most of the the liquid is gone. If you want a more orange-y flavour - I've added the juice of one orange as well as the rind. This is a great side dish, especially for red meat dishes like sirloin or T-bone steaks.

Hickory BBQ Ribs

This recipe takes time but it is worth it. I "borrowed" this recipe from a chef at Earl's Restaurant and made it my own with a few tweaks.

INGREDIENTS:
Beef ribs or Pork Baby back ribs
Kraft Hickory Sauce (or Cattleboy's BBQ sauce)
Fresh Tarragon (2 cups finely chopped)

PREPARATION:
First off, marinade a good couple sets of beef ribs (or pork if you prefer) in some Kraft Hickory Sauce and water for a few hours. I've used Cattleboy's BBQ sauce which is somewhat darker & richer but more expensive.

Braise the ribs on the BBQ at high heat for 15-20 minutes - mainly to burn off the fat and sear in some of the flavour.

Then bake in an oven for 2-3 hours in a sealed container (casserole dish covered by tin foil is fine) @ 325-350 degrees C.

Place on the BBQ for an additional 8-10 minutes, adding some more BBQ sauce and serve.

Warning - the meat is ready to fall off the bone and so you need to be cautious transferring the meat to and from the grill.

Note: You may want to add some basil or tarragon for further flavour in the marinade. Cooking times will vary based on the temperatures of your grill.

Honey Lime Chicken Thighs

INGREDIENTS:

1/2 c. sherry
1 tbsp. cinnamon
1 c. honey
1/2 c. lime juice
2 cloves garlic
10-12 skinless chicken thighs

PREPARATION:

1. Combine the sherry, cinnamon, honey, lime juice, garlic, & a bit of salt and pepper in a mixing bowl.

2. Place the chicken thighs and marinade in a zip-lock bag overnight and use the following day or freeze to thaw at a later date.

3. When ready to cook, remove the chicken from the fridge and bring it to room temperature.

4. Grill the chicken on an outdoor grill for approximately 20 minutes or until the juices run clear when the chicken is pierced. This really depends on the heat of your bbq - so don't undercook or overcook!

SERVE:

Cut a slice or two of fresh lime to garnish the chicken when serving. A nice squeeze on the meat adds an extra kick of flavour. And if you want some more sweetness - drizzle on a tablespoon or two of liquid honey before serving.

The Joy of Creating Food

I love eating so it is only a good and natural thing that I enjoy making it as well. Eating is a sensual experience meant to arouse the taste buds and when food is prepared right the result is joy, laughter, even love! I am in no way a professional chef but I love to create my takes on recipes and my favorite way of cooking is utilizing the grill. Fresh herbs & spices, powerful veggies like onions & garlic, juicy meats like beef tenderloin or chicken thighs, and yes olive oil reigns supreme in my attempt at "iron chef novice." So here is my first foray into sharing some of my favorite recipes: some original, some borrowed, & some adapted to be my own. Bon Appetit!