Chef Bruce Recipes; using ‘Local Food’

img_9181Below are some of Chef Bruce’s “Fabulous Local Food” series recipes for you to download.

Potato salad with warm Pancetta Vinaigrette & herbed Focaccia

Beau’s Lugtread braised Pickle Patch pork shoulder with zucchini, tomato & barley berry salad & garlic Focaccia

Strawberry Shortcake Recipe

Croque Monsieur

Chef Bruce’s Roasted Root Vegetable Cobbler

Grilled Trillium  Meadows Venison Steaks with Beau’s Farm Table Marzen 

Remember the good old 80’s when everything was blackened? Blackened redfish, chicken et al. This recipe harkens back to those days with the exception of being done on a hot BBQ (preferably charcoal) The malty notes in the beer will tame the spices, & the crisp finish will provide some refreshment from the heat as well.

Serves 4 as a main course. Prep time: 15 minutes + 1 hour to marinate the venison cooking time 20 minutes.

For the spice mixture:

  • 5 tablespoons kosher salt
  • 2 tablespoons cayenne pepper
  • 2 tablespoons granulated garlic
  • 2 tablespoons smoked sweet paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme  
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon granulated onion

In a bowl mix together all the spices and place in an airtight container. You will have more than you need for the recipe but it keeps for up to 3 months.

To cook the venison:

  •  4 venison leg steaks
  • 3 tbsp olive oil
  • 1/4 cup of the cajun spice
  • 1/4 cup Beau’s Farm Table Marzen
  • 1 clove garlic, minced

In a bowl whisk together the oil, spice and beer. Add the steaks and coat well. Cover the bowl with saran wrap and refrigerate for one hour.

20 minutes before you are going to cook the venison remove it from the fridge. When ready to cook, start your Traeger Pellet BBQ on “Smoke” with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).

Place steak toward the front of the grill grate for 4-5 minutes on each side for medium rare (place in the middle of the grill grate for a few more minutes if you prefer your steak medium or well).

Remove from the grill and let rest for 3-5 minutes.

Thanks to Glengarry Windows & Doors, Beau’s All Natural Brewing, and Trillium Meadows Red Deer and Wild Boar Farm for their generous support of “Fabulous Local Food with Chef Bruce” food demo series.


Chef Bruce’s Penne Arrabiata with Vankleek Hill Organics “Peppers and Tomatoes of Distinction

This sauce is hot and delicious! The trick in making it is to cook the onions first, then the chilies to release their essential oils. You can use a variety of chilies and in the winter tinned tomatoes are ok.

Serves 6 as a side dish.  Prep time 15 minutes. Cooking time 30 minutes

  •  3 tbsp good quality olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, peeled & slivered
  • 2-3 hot peppers, depending on type, sliced thinly
  • 4 oz white wine
  • 4 cups chopped fresh tomatoes, or one 28 oz tin
  • 1 cup basil, shredded
  • kosher salt & freshly milled black pepper
  • 1 cup feta crumbled
  • 1 500 gram package penne, cooked

In a heavy bottomed pot add the olive oil and heat over medium heat.

Add the onion and cook for 10 minutes, or until lightly browned. Add the garlic & chilies and cook for 3-4 minutes.

Add the wine & reduce by 2/3, stirring often. Add the tomatoes and cook for 10 minutes. Add the basil, taste for seasoning and toss with the penne and feta. Serve hot with…use your imagination, seared tuna, BBQ chicken thighs, sausages.

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Chef Bruce’s Farm Harvest Vegetable Goulash

A celebration of harvest vegetables, this warming stew relies on good quality Spanish smoked paprika. If you are adventurous you can use the hot paprika. Serves 6

Cooking time:  45 minutes

2 tbsp cold pressed sunflower oil
2 lbs small new potatoes, washed and cut in half
1 bunch Swiss chard, cleaned, leaves & stems separated, stems cut into 2″ lengths
2 cloves garlic, slivered
3 nice fat leeks, whites only (save the greens for stock), sliced thinly
3-4 stalks celery, with leaves, thinly sliced on the diagonal
3 tsp smoked paprika
1 tbsp fresh thyme, leaves only, chopped
kosher salt & freshly milled black pepper
4 large tomatoes, diced
1 cup sour cream

In a large deep frying pan, heat the oil over medium heat.
Add the potatoes, chard stems, garlic and 1 tsp salt and stir well. Cook for 5 minutes stirring often and add 1 cup water. Continue cooking for 20 minutes or until the potatoes are just tender.
Add the leeks, the shredded chard leaves, the paprika and thyme and stir well. Cook for 5 minutes or until the leeks are soft. Season with pepper to taste, add the tomatoes. turn the heat down slightly, so the mixture is just bubbling & cook for a further 15 minutes, until the goulash is lightly thickened.  Stir in the sour cream, remove from the heat and serve with buttered noodles.

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Moroccan Spiced Goat with Tomato, Onion & Balsamic Jam

 Goat is one of the reasons I am a chef. One of my first food epiphanies was a bowl of goat curry in Jamaica when I was 17. The meat is sweet and succulent and suited well to Middle Eastern preparations.  Serves 6 as a main course.Prep time 30 minutes + 1 hour to marinate the goat , cooking time 45 minutesTo cook the goat:
  • 1 butterflied leg of goat (from Elishka Farm)
  • 3 tsp Moroccan spice
  • 2 tbsp olive oil
  • 2 tsp kosher salt

Rub the goat with the spices, salt and olive oil and allow to marinate for one hour or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes. Or meat can be cooked on a regular BBQ or in oven. Roast the goat for 30 minutes. Reduce the heat to 350F (300 if you have a manual controller) and continue to cook until the internal temperature in the thickest part of the meat – be sure the temperature probe is not touching bone – is about 140F for medium-rare, about 1 hour more, longer if you’re cooking at 300F or prefer your meat more well-done.

Transfer the goat to a cutting board and let rest for 15 minutes before slicing on a diagonal into thin slices,

Moroccan Tomato Onion & Balsamic Jam

  • ½ cup olive oil
  • 1 large red onion, thinly sliced
  • 1 large white onion, thinly sliced
  • 4 cups roughly chopped fresh tomatoes
  • 2 chilies, chopped
  • 2 tsp kosher salt
  • 1 tsp. honey
  • 3 cloves garlic, peeled & minced
  • 1 tsp. smoked paprika
  • 1 tsp. ras-el-harnout (recipe below)
  • Juice of one lemon

In a bowl toss the tomatoes with the kosher salt and chilies. Set aside for 15 minutes. Heat a pan over medium heat and add the onions and garlic to the pan and cook for 4-5 minutes. Add the garlic and cook a further 5 minutes. Add the spices, honey and lemon juice and cook a further 5 minutes, until the mixture is thick and jam like.

Cool and refrigerate until needed, as with all preparations of this sort this is best the next day.

 All purpose Moroccan spice:

  • 2 cinnamon sticks
  • 1 tbsp. whole coriander seeds
  • 1tsp. cumin seeds
  • One tablespoon sea salt
  • One tbsp. whole black peppercorns
  • ¼ tsp. cayenne

In a dry frying pan toast the spices over medium heat until aromatic. Transfer in batches to an electric coffee grinder and grind well. Shake through a fine sieve to remove any husks. Use as needed.

Ras-el-harnout

  • 2 whole nutmegs
  • 1 tsp. rosehips
  • 6 cinnamon sticks
  • 1 tsp. fennel seeds
  • 2 tsp. turmeric
  • 2 dried chili peppers
  • ½ tsp. lavender
  • 2 tsp. whole black peppercorns
  • 1 tbsp. ground ginger
  • 4 whole cloves
  • 12 allspice berries
  • 10 green cardamom pods
  • 1 tsp. black cardamom seeds

In a dry frying pan toast the spices over medium heat until aromatic. Transfer in batches to an electric coffee grinder and grind well. Shake through a fine sieve to remove any husks. Use as needed.

  • 1 garlic clove
  • 2 dried chilies
  • 1 teaspoon salt
  • 1 tsp. Moroccan spice
  • 1 tsp. ras-el-harnout
  • 3-4 tbsp. olive oil
  • 1 small onion, peeled & thinly sliced, tossed with 2 tsp. salt and a pinch of turmeric

Place the onions in a bowl and wrap. Refrigerate overnight. In a food processor combine all ingredients and blend well. Remove to a clean container and refrigerate.-