1)Trio Restaurant’s Chicken Saltimbocca Recipe:



  • 1 boneless skinless chicken breast
  • 1/2 lemon
  • 2 leaves fresh sage
  • 2 slices prosciutto ham, thinly sliced
  • flour for dredging
  • 2 tbsp olive oil
  • 1/2 cup white wine
  • 1 tsp butter
  • pinch chopped fresh parsley
  • 2 oz demi-glaze or brown sauce


  • Cut chicken breast from tip to back lengthwise to make two fillets. Rub fillets on both sides with lemon juice. Press sage leaves onto fillets and wrap with prosciutto.
  • Press both sides of chicken lightly in flour.
  • In a sauté pan, heat olive oil on medium-high heat and cook chicken pieces until lightly browned, about 2 to 3 minutes per side. Remove from pan and set aside.
  • Drain oil and pour wine in pan. Add demi-glaze to lift pan drippings. Simmer until mixture reduces to a thick sauce. Add butter and parsley to sauce. Add chicken to sauce to warm and serve with seasonal sides.
  • Makes 1-2 servings



2)Landman Gardens & Bakery Spicy Pork Roast Recipe:



  • 3 lb (about 1.4 kg) boneless pork loin
  • 1/2 cup Dijon mustard
  • 1 cup Landman Gardens Pork Spice Rub (recipe follows)
  • 2 apples, quartered
  • 2 onions, quartered
  • 4 large garlic cloves
  • bunch fresh thyme
  • 2 cups apple cider (or beer)
  • Pork spice rub, also available at Landman Gardens and Bakery.
  • 1 tbsp each garlic powder, onion powder, dry mustard powder, salt, pepper, chili powder
  • 1 tsp ancho chili pepper powder (optional, for smoky flavour)
  • 1 cup brown sugar


  • Coat pork loin on all sides with Dijon mustard.
  • Combine spice rub ingredients and mix well. Spread rub evenly over pork loin.
  • Next, place pork in pan on top of apples, onions, apple cider and seasonings.
  • Cover and roast in a 425°F oven for 15 minutes. Reduce heat to 300°F and continue roasting for an hour or until internal temperature reaches 150°F.
  • Remove from roasting pan and let stand for 15 minutes.
  • Slice and serve with apple and kale salad and Landman Gardens Hearty Salsa or your own chutney.
  • Serves 6



3) CBC.ca




  • 2 8 oz filet mingon steaks
  • Splash of olive oil
  • 3 sprigs of thyme
  • 2 sprigs of rosemary
  • 4 tbsp butter to baste
  • ¼ cup red wine
  • ½ cup beef stock
  • Salt (to taste)
  • Pepper (to taste)


  • 200g chantrelle mushrooms
  • 200g Shitake mushrooms
  • 3 tbsp butter
  • Splash of olive oil (optional)
  • Salt (to taste)
  • Pepper (to taste)

Green beans:

  • 2 handfuls french green beans
  • ½ cup almond slices, toasted
  • Drizzle of extra virgin olive oil
  • Salt (to taste)
  • Pepper (to taste)


Steak and sauce:

Store steaks in fridge unwrapped to air chill. This will result in a crispy crust on your steak. Remove steaks from fridge 20 minutes before frying to come to room temperature. Season steaks with salt and pepper.

In a hot cast iron skillet add olive oil and whole herbs. Place steaks in skillet and let cook for 3-5 minutes or until nicely browned. Flip over and repeat. Add butter to pan, let melt and baste steaks with butter.

Place steaks in a 350F oven until desired doneness is achieved. Use an instant read thermometer to tell when steaks are ready. Rare for steaks is around 130F, medium rare 135F, medium 145F, well-done 160F.

Remove steaks from pan to a cutting board  to rest for 10 minutes before serving. Place pan back on heat and add red wine and beef stock. Simmer until thickened, 3-5 minutes. Serve alongside steak.


Trim ends of mushrooms and tear or cut larger mushrooms, keep small ones whole. Add olive oil and butter to hot pan. Add mushrooms and be sure not to crowd the pan, cook in batches if needed. Cook mushrooms until nicely browned. Season with salt and pepper.

Green beans:

Blanch beans in boiling salted water for 30 seconds to 1 minute, depending on how tender you want them. Drain and shock beans in ice water. Right before serving, sauté in pan with olive oil, salt, pepper and toasted almond slices.

Servings: makes 2 servings




4) Canadian Chef, Mark McEwan’s

Roasted Beef Tenderloin with Short Rib Ctoquesttes, Carrot Horseradish puree, Sauteed Chanterelles, Pearl Onion, Bone Marrow Butter, and Black Truffle Recipe:


Bone Marrow butter

2 shallots minced

½ tsp minced thyme

½ tsp minced parsley

¼ cup brandy

1 tsp olive oil

1 tsp butter

4-5 beef marrow bones (2kg total) split length wise

½ cup butter cubed

Kosher salt

Fresh black pepper

Place marrow bones in a large pot, fill it with cold water and refrigerate over night changing the water several times if possible. Pre heat oven to 450 F (230 C). Drain the bones, pat them dry and arrange the marrow side up on a roasting pan. Roast until bronzed and the marrow yields easily when pierced with a fork, about 20 minutes. Set aside to rest. While marrow is roasting sweat the shallot in 1 tsp of butter and 1 tsp of olive oil. Add the thyme and brandy to deglaze. Allow alcohol to evaporate, remove from heat and set aside. Remove half cup of butter from the refrigerator and leave to warm on counter approximately 20 minutes. Scrape the warm marrow from the bones unto a bowl and add the cool butter. Mix well with a rubber spatula to form a paste.  Pass through a fine sieve into a clean bowl add the shallot mixture and season to taste.

Braised Short Ribs

Marinate: Braise:

-4 pcs beef short ribs (2 ½ “cut) -2tbsp olive oil

-2tbsp olive oil -1 onion, peeled and chopped

-Kosher salt -1 carrot, peeled and chopped

-Freshly ground black pepper -1 celery stalk, chopped

-1 onion, peeled and chopped -3 garlic cloves peeled and smashed

-1 carrot, peeled and chopped -kosher salt

-1 celery stalk, chopped -fresh ground black pepper

-3 garlic cloves peeled and smashed -2 sprigs thyme

-1 bottle dry red wine -2 sprigs parsley

-2 sprigs thyme -2 bay leaves

-2 sprigs parsley -2 cups veal or chicken stock

-2 bay leaves

-1 small piece horseradish peeled

To marinate beef-  Rub ribs with olive oil and season on all sides with salt and black pepper. Sear beef in a large skillet over med- high heat, browning on all sides. Remove from heat and transfer ribs to a large container bones down in a single layer. Add the onion, celery, carrots to the skillet and return to heat. Then add the garlic and cook until the vegetables are golden brown. Deglaze with red wine and add herbs, scraping all the golden bits from the bottom of the pan. Bring marinade to a boil and then pour marinade over seared ribs. Let cool to room temperature, then cover and refrigerate for 24 hours.

To Braise:

Remove ribs from the container, reserving wine but discarding vegetables. Preheat oven to 350°f. Over med heat sweat onions, celery, and carrots with olive oil in a deep heavy bottom ovenproof pot big enough to hold all four short ribs inline. Then add the garlic and herbs and continue cooking until soft. Then in a separate pot bring wine to a boil and skim off any foam the rises to the surface. Now place ribs into the deep pot and add the cooked marinate. Add stock to cover ribs. Cover the pan and transfer to the oven. Braise ribs for 2 -3 hours or until very tender. Set aside. Strain braising liquid. Reduce and skip to sauce consistency. Correct seasonings and use for sauce on finish dish.

Carrot and Horseradish puree

2kg of cleaned and peeled carrots (chopped)

500g butter (cubed)

150g grated horseradish

2tbsp honey

Salt to taste

Method:  Boil carrots in water until soft, then strain.  Work quickly to ensure carrots are hot when pureeing.  Take half the carrots, butter, horseradish, and puree until smooth.  Pass through a chinoise, and repeat with the other half.  Mix in honey (add more if needed) and salt to taste.

Caramelized onions

1 yellow or Spanish onion, skins removed and julienne

2 tbsp of butter

1 tsp of kosher salt

In a sauté pan Melt butter on medium high heat add the onion then salt and cook, while frequently stirring until deep brown and sweet approximately 20 minutes. Remove and cool.

Sautéed Chanterelles

1 tbsp (15ml) olive oil

1 tbsp (15 ml) butter

2 tbsp (30 ml) minced onion

8oz (225g) wild mushrooms, trimmed, quartered or sliced depending on size

1 tsp (5 ml) minced garlic

Pinch each of salt and white pepper

2 tbsp (30 ml) white wine

1 tsp (5 ml) combined minced parsley, rosemary, and sage

Heat oil and butter in a skillet over medium-high heat. Add the onions and mushrooms, and cook, stirring frequently. When the mushrooms begin to soften, add the garlic. Season with salt and pepper. One minute later, deglaze with the wine and stir in the herbs, Correct seasonings.

Roasted pearl onions

1 package (10oz/284g) pearl onions

3 sprigs thyme

3 clove garlic, smashed

1 bay leaf

1 tbsp (15 ml) olive oil

Pinch each of salt, pepper and granulated sugar

Preheat oven to 300F (150 C)

Blanch, trim and peel the onions as described above. Spread a sheet of parchment paper on top of a sheet of foil and cluster the onions at its centre. Scatter thyme, garlic, and bay leaf over top and then drizzle with olive oil. Sprinkle lightly with salt, pepper, and sugar. Fold the package into an envelope, seal tightly, place in a baking dish, and bake for 90 minutes. Allow the packages to cool slightly before opening.

Herb rub (apply to Beef tenderloin before roasting)

1 cup (250ml) olive oil

1 tbsp (15ml) each chopped rosemary, sage, thyme, and parsley

3 cloves garlic, chopped

Combine all ingredients and let steep for at least an hour. The marinade will keep, refrigerated, for up to a week.

Short Rib Croquettes

2 cups short ribs

1 cup mirepoix from braise

1 cup caramelized onio0ns chopped fine

3 tbsp reducing braising liquid

2 tbsp chopped parsley

Mix all ingredients together using your hands. Season to taste. Form 0.75 – 1 oz. balls then refrigerate. Set up a breading station – flour, egg wash, panko and deep fry for service at 350 F







6 Recipes from Restaurants North of Toronto

#TasteofThursday Chef meets BC Grape Okanagan – Chef Mark McEwan Roasted Beef Tenderloin recipe

Halenda's Meats Newsletter Durham Mississauga Etobicoke Waterloo - St Jacobs

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