Cabbage is often overlooked as a side vegetable.

Yes, of course it is used in salads, or for cabbage cigars, but as a side dish?

I love, love, LOVE cabbage!

Here is a way to use this super vegetable, which also has great nutritional properties (rich in fiber, vitamin C, antioxidant, etc).

Ingredients

1 cabbage 

1/4 to 1/2 cup oil of your choice (depending on the amount of cabbage)

1 to 2 tbsp of Tasty BBQ Mix or your favourite blend (as this recipe can be made with almost any of our Tasty Blends)

I'm putting here the oven cooking, but it can be cooked very well in the BBQ!

Preparation

Preheat oven to 375.

Cut cabbage into slices about 1 inch thick, and remove the "heart" part, cutting it into a V-shape (as pictured). Place the slices on a cookie sheet, lined with parchment paper.

Mix oil and spices.

Brush the cabbage leaves with this mixture and bake for about 30 to 40 minutes.

Enjoy!

I suggest a tasty way to cook duck!

Ingredients

3-4 small onions

2 tablespoons of the "Grill" mix

1 whole duck

Oil

Salt and pepper

Ingredients for the sauce

1 cup of white wine

1 carrot

1 stalk of celery

2 cups of water

Duck carcass

½ tsp (or more) Xanthan gum (or thickener of your choice)

Preparation

Cut the onions into small wedges, place them in the bottom of the oven dish, add a good drizzle of oil and the "Grillades" spices and mix well.

Place the duck on top of the onion mixture and season with salt and pepper. Bake for 4 hours at 325 with a lid. 30 minutes before the end of cooking, remove the lid to make a golden brown and crispy skin.

Remove from the oven and let the duck cool down a bit by removing it from the pan. Remove as much of the onion as possible to add to the duck once it is boned. Once cooled, bone the duck and put the bones back into the dish, adding the carrot and celery. Add the white wine and water and simmer for about 30 minutes over low heat.

Strain the broth and return to the pot, adding the xanthan gum slowly until the sauce is the desired texture.

Make the recipe of your favorite puree (cauliflower, potato, root vegetables etc...) and assemble as shown on the picture :-)

Enjoy!

This hot brie is completely insane and "dirty" !!!! 

You can serve it with baguette croutons, crackers, puffed pork rinds... and I even eat it with a spoon!!! 

Many people put the filling on top of the brie. I prefer to cut the brie in half, lengthwise, and put the filling in the middle. This prevents the topping from getting overcooked when you put it in the oven, and also prevents your guests from taking more topping than cheese! 

Ingredients

1 wheel of brie cheese (the size depends on the number of people. I always take the biggest)

1 package of bacon cut into pieces

1 large onion, colour of your choice 

1 1/2 large tbsp. of grill seasoning mix

1/2 cup coarsely chopped pecans

Preparation

Preheat oven to 350.

Cut the wheel of brie in half, lengthwise.

Cook the bacon in the pan. Set aside

In the same pan, caramelize the onion in the bacon fat (this step may take a good 10-15 minutes, before the onion is colored and caramelized).

When the onion begins to caramelize, add the grill seasoning. Mix well. Add pecans to toast a bit.

Place half of the brie in an ovenproof dish, crust side down. Spread the cooked bacon on this half of the Brie, then put the onion mixture on top, cover with the other half of the Brie (crust side up).

Bake at 350 for 15 to 20 minutes.

Serve hot.

Enjoy!

Daddy, daddy we're eating fondue! We all know this RBO classic 😂

Here's a recipe for broth and side sauces... It's so easy to make and so good, you won't want to know anything about commercial broths and sauces!

Ingredients

1 tablespoon of oil

1 leek, sliced

1 pressed garlic clove

1 bottle of red wine

1 litre (4 cups) beef or chicken stock

2 tbsp. tomato paste

1 tablespoon of dijon

1 to 2 tbsp. of Les Savoureux Grilling Mix

1 tbsp. Les Savoureux Steak Mix

Preparation

Brown the leek and garlic in the oil.

Add the red wine to deglaze and reduce for a few minutes.

Add broth, tomato paste, Dijon mustard and grill spices.

Cover and simmer slowly over low heat for 30 minutes. (It is very important to cover to prevent the broth from evaporating).

Fondue sauces

Aïoli

1 egg

1 small tablespoon of Dijon (you can use less or leave it out if you don't like it)

Juice of half a lemon

Avocado oil or the one of your choice

1 head of candied garlic (*see below for how to make your own candied garlic)

1 tsp. Les Savoureux Greek Blend

Salt and pepper

Put all the ingredients in a tall, narrow container (like a large yogurt container). With a mixer foot, make sure to put the egg in front of the center of the mixer foot and emulsify until smooth and thickened. 

Candied garlic

Chop a head of garlic. Add a little oil to the cavity. Place head in aluminum foil, keeping flat side down. Place in oven at 350F for 45 minutes.

Hot sauce

1 cup mayonnaise

1/2 cup hot BBQ sauce

The mayo-ketchup "pimped"!

1 cup mayonnaise

1 cup of ketchup

1 tsp or more of Les Savoureux Italian blend

Enjoy!!!

We love comfort food recipes!

Here is a simple and comforting recipe!

Ingredients

4-5 medium onions, sliced

2 cloves of garlic, finely chopped

1 cup of white wine

2 cups of beef broth

½ tsp. xanthan gum or thickener of your choice

5 chicken breasts

Grated Gruyère cheese or cheese of your choice

2 tablespoons of the "Grill" mix

Oil

Salt and pepper

Preparation

In a frying pan, with a drizzle of oil, fry the onions over medium/low heat. Be patient in caramelizing the onions as it can take a good 15-20 minutes. When the onions are almost caramelized, add the garlic and garnish with the grill seasoning. Let cook for a few more minutes, then deglaze with white wine and reduce by half. Add the beef broth and xanthan gum and simmer for a few minutes.

In another pan, grill the chicken breasts, making sure to season them with salt and pepper. Once browned on both sides, pour the onion sauce over the breasts and cover with Gruyere cheese.

Bake at 350 for about 30 minutes depending on the size of your breasts.

Finish cooking with broil for a well grilled cheese

Serve with mashed cauliflower, or a side of greens.

Enjoy!