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M&K Canadian Bacon & Caramelized Onion Monte Cristos

Makes 4 sandwiches 

Prep Time: 10 minutes 
Griddle time: 25-30 minutes 
Total Time: 35-40 minutes 

Ingredients:
8 slices of brioche bread
3 onions, sliced
4 thick slices of peameal bacon, cubed
BBQ rub to taste 
1 tbsp balsamic vinegar 
5 tbsp butter
4 slices pepper jack cheese 
2 eggs
1/2 cup 18% cream
1 tsp BBQ rub 
Green onions, for garnish 

Directions:

Preheat griddle to medium heat. Melt a tbsp or two of butter across the surface of the griddle. Cook onions for 5-10 minutes, stirring constantly before adding the peameal. Continue cooking (and stirring) for another 10 minutes. Add BBQ rub and balsamic vinegar. Remove from griddle, and allow to cool slightly. Butter all insides of the bread (this will help to keep the sandwich together when it’s being dipped in the custard mixture! Place a slice of cheese on half the slices of bread. Divide the onion/bacon mixture on top of the cheese for all sandwiches. Seal with other side of the bread. In a shallow pan, whisk the eggs with the cream and the BBQ rub. Quickly dip each sandwich, and place on the griddle. Griddle until lightly browned - approximately 3-4 minutes per side. Garnish with green onions, and serve with Canadian maple syrup. 

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M&K Flattop Korean BBQ Noble Premium Bison

Serves 2-3
Prep Time: 10 minutes 
Griddle Time: 15-17 minutes 
Total Time: 25-27 minutes 

Ingredients:
226g 8oz Noble Premium Bison Steak Cubes
227g cremini mushrooms, chopped 
1/2 a small onion, finely sliced 
2 tbsp (30ml) vegetable oil 

For the Korean BBQ marinade:
1/2 an Asian pear, cored, and chopped
1/2 a small onion
3-4 cloves garlic
1/2 cup (125ml) soy sauce (low sodium, if preferred) 
1 tbsp (15ml) rice vinegar
1 inch fresh ginger, peeled 
2 tsp (10ml) sesame oil
2 tsp (10ml) sriracha 
2 tbsp (30ml) honey
1 tbsp (5ml) balsamic vinegar 

1 tbsp sesame seeds, for serving 
2 cups cooked rice, for serving 
Green onion for garnish 

Directions:

To make the marinade, combine all ingredients into a blender. Blend until smooth. Pour over onion and bison. Cover and refrigerate at least one hour, but preferably overnight. 

Preheat griddle to medium high heat. Spread oil on top of griddle. Cook mushrooms until golden browned - about 5 minutes. Using a slotted spoon, remove bison and onions from the marinade, and onto the griddle with the mushrooms. Stirring consistently, griddle for 10-15 minutes until golden brown. Add the marinade to the griddle, little by little until most of the liquid is evaporated - another 5-7 minutes. Serve over rice, garnish with green onions and sesame seeds. 

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M&K Mini Gochujang Noble Premium Bison Burgers with Kimchi Mayo & Rainbow Slaw

Makes 4 mini burgers
Prep Time: 10 minutes
Grill Time: 4-6 minutes
Total Time: 14-16 minutes

Ingredients

For the burgers:
226g (8oz) lean ground Noble Premium Bison 
1 green onion, finely minced
1 tsp (5ml) fresh ginger, grated 
1 tsp (5ml) toasted sesame oil
1 tsp (5ml) gochugaru paste 
1 clove garlic, minced 
1/4 cup (60ml) seasoned panko bread crumbs 
1 tsp (5ml) tamari 
1 egg 

For the slaw:
1 mini sweet red pepper, thinly sliced
1 mini sweet yellow pepper, thinly sliced
1 mini sweet orange pepper, thinly sliced 
1/4 cup (60ml) thinly sliced cucumber
Half a small red onion, thinly sliced
1/4 cup (60ml) fresh cilantro, chopped
Juice of one lime
1 tsp (5ml) honey
1 tsp (5ml) toasted sesame oil 
Salt and pepper to taste 

For the mayo:
2 tbsp (30ml) kimchi, finely chopped
1/4 cup (60ml) mayo 
Sesame seed mini slider buns, for serving 

Directions:

Combine ingredients for the coleslaw in a large bowl. Cover and refrigerate until ready to assemble burgers. In a medium-sized bowl, add all ingredients for the burgers, lightly mixing until just combined. Form into four small patties. Pro Tip: Place on a parchment-lined cookie sheet in the freezer for 10 minutes while the grill preheats to be able to transfer them onto the grill easier! Preheat grill to high heat (between 450-475 degrees Fahrenheit). Ensure the grill preheats for at least 10 minutes so the burgers don’t stick. Grill over direct heat for 2-3 minutes per side. While the burgers are resting (for a couple minutes), combine the kimchi and mayo. To assemble, toast buns and spread some of the mayo on both sides. Add one of the patties and as much of the coleslaw as you can fit on top! Finish with the top of the bun, and you’ve got the perfect summertime hand-held treat 

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M&K’s Jammin’ Jerk Noble Premium Bison & Pineapple Skewers

Makes 4 large skewers 
Prep Time: 10 minutes 
Grill Time: 3-4 minutes 
Total time: 13-14 minutes 

Ingredients

For the jerk rub:
1 tsp (5ml) garlic powder
1 tsp (5ml) dried thyme leaves
1/2 tsp (2.5ml) onion powder
1 tsp (5ml) coconut sugar 
1/4 tsp (1ml) cayenne pepper 
1/8 tsp (0.5ml) ground ginger 
1/8 tsp (0.5ml) allspice 
1/8 tsp (0.5ml) ground cloves
1/8 tsp (0.5ml) smoked paprika
1/8 tsp (0.5ml) nutmeg 
1/4 tsp (1ml) salt (more or less to taste)
1/4 tsp (1ml) red chili flakes (more or less to taste)
Black pepper to taste 

1 x 226g package Noble Premium Bison Steak Cubes
2 tbsp (30ml) olive oil 
Zest and juice of two limes 
2 jalapeño peppers, cut into half-inch pieces (or green bell pepper for a less spicy option!)
Half a red bell pepper, cut into half-inch pieces
1/2 red onion, cut into half inch pieces 
1 cup (250ml) fresh pineapple, chopped into half-inch pieces 
1/2 cup (125ml) chopped cilantro, for garnish 

Directions:

Preheat grill to HIGH heat - between 450-500 degrees Fahrenheit. Make sure you allow the grill to preheat for at least 10 minutes. This will ensure our kebabs won’t stick to the grill. In the meantime, combine all spices for the jerk rub. Add remaining ingredients into a large bowl, and toss well to ensure all the meat and vegetables are coated evenly in the rub. Cover, and allow to marinate in the fridge for 1-2 hours. Using metal skewers, skewer on the vegetables and meat, alternating between the different colours as you please. Grill over direct heat for 3-4 minutes per side. Top with chopped cilantro. 

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M&K’s Noble Premium Bison & Onion Smash Burgers with Wild Morels

Makes 2 double smash burgers 
Prep Time: 10 minutes
Grill Time: 10 minutes
Total Time: 20 minutes 

Ingredients

2 x 226g packages lean ground Noble Premium Bison
4 white onions, cut into thin rings
Salt and pepper
2 slices your favourite Ontario Cheese (we used a peppery cheddar from Prince Edward County)
1/2 cup (125ml) fresh morel mushrooms (or 1/4 cup dried)
1 tbsp (15ml) butter
2 brioche buns
Fresh pea shoots 

Truffle mayo:
1/4 cup mayonnaise 
1 tsp truffle powder (or truffle oil)
1/2 tsp onion powder 

Directions:

 Form bison into four equal balls. Set aside. Sauté morels over medium high heat in the butter until lightly browned, about 1-2 minutes. Season with salt and pepper. Set aside. 

Preheat grill to high heat - between 450-500 degrees F. Use a flat top plate insert, and ensure it’s preheated for at least 10 minutes before beginning to cook. This is what will give us a nice brown crusty exterior to our patties. Oil the surface of the flattop. Cook onions with the lid down until lightly browned - about 5-6 minutes, stirring occasionally. Arrange onions in four equal mounds. Place one bison ball over top of each mound. Using a flat press, press into each bison ball, getting them as flat as you can. Season with salt and pepper. Allow bison to brown on one side for about 5 minutes. Flip, season with salt and pepper and cook for another 5 minutes. Place a slice of cheese on two of the burgers, and allow to melt. Remove all burgers from the heat. 

To serve: spread some of the truffle mayo on both sides of the bun. Place one of the bison patties with cheese on the bottom, followed by a bison patty without cheese, sandwiching the cheese in the centre of the patties. Top with half the buttery morel mushrooms. Top with some spring pea shoots for a little crunch and freshness.  

 

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M&K’s Reverse-Marinated Chili Lime Noble Premium Bison Steak & Warm Pea & Asparagus Salad

Serves 2
Prep Time: 15 minutes 
Grill Time: 5-6 minutes 
Total Time: 20-21 minutes 

Ingredients

1 226g (8oz) Noble Premium Bison Top Sirloin Steak
1 tsp (5ml) olive oil 
Salt and pepper to taste 

For the Reverse Marinade:
1 small red onion, thinly sliced
1/4 cup (60ml) lime juice
1/4 cup (60ml) olive oil 
1 tsp (5ml) Dijon mustard
1 tsp (5ml) maple syrup 
1 clove garlic, finely minced 
1/4-1/2 tsp (1ml-2.5ml) red flakes, depending on your heat preference 
Salt and pepper to taste 

For the Pea & Asparagus Salad:
1 bunch asparagus, with the ends trimmed off
1/4 cup (60ml) fresh peas
1/4 cup (60ml) feta cheese 
1/4 cup (60ml) walnuts, chopped
2 tbsp (30ml) chopped fresh mint
1 tbsp (15ml) olive oil
1 tbsp (15ml) white balsamic vinegar
Salt and pepper to taste 
Handful of arugula 
For serving: amaranth, rice, or quinoa (optional)

Directions:

Preheat grill to high heat - about 450-500 degrees Fahrenheit. Ensure you allow the grill to preheat for 10-12 minutes to ensure your food will not stick to the grill. 
Meanwhile, to make the reverse marinade, whisk together all ingredients in a shallow bowl. Set aside. 
To make the salad: In a medium sized bowl, combine all ingredients for the salad, except the asparagus. Now we’re ready to grill!
Oil the steak and season with salt and pepper to taste. Over direct heat, place the asparagus and bison steak on the grill. Do not touch the steak, but use grill tongs to continuously move the asparagus around while the steak cooks. Flip the steak after 4-5 minutes. Once the steak is flipped, remove the asparagus from the grill. Continue cooking the steak for another 1-2 minutes, or until your desired internal temperature is reached (130-135 degrees Fahrenheit for medium rare). Remove from the grill, and rest for 10 minutes before slicing, and placing into the reverse marinade. Allow the meat to marinate until ready to serve. 
Roughly chop the asparagus and add it the rest of the salad ingredients. 
To serve, place some of the salad over a bed of your favourite rice/grain. Top it with some of the salad, and thin slices of the bison. Drizzle with some of the reverse marinade. 

 

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M&K’s Grilled Noble Premium Bison Kebabs with Tabbouleh Salad

Serves 4
Prep Time: 20 minutes 
Grill Time: 5-6 minutes 
Total Time: 25-26 minutes 

Ingredients

1 cup (250ml) dry quinoa 
2 cups (500ml) vegetable stock 
For the kebabs:
1 cup (250ml) cooked quinoa
226g (8oz) lean ground bison 
1 tbsp (15ml) olive oil
1 egg
3/4 cloves garlic, minced
1/2 tsp (2.5ml) sumac powder
1/2 tsp (2.5ml) dried oregano
1/2 tsp (2.5ml) cumin powder
1/2 tsp (2.5ml) smoked paprika 
1/2 tsp (2.5ml) salt (or less, depending on your tastes)
Black pepper to taste

For the tabbouleh salad:
Remaining quinoa 
1 bunch parsley, finely chopped
2 mini cucumbers, finely chopped
1 cup cherry tomatoes, finely chopped
1/2 cup (125ml) red onion, finely chopped
1/2 cup (125ml) fresh mint, finely minced
1-2 cloves garlic, minced
1 tsp (5ml) dried oregano
1/3 cup (80ml) lemon juice
1/3 cup (80ml) olive oil
1/2 cup (125ml) feta cheese, crumbled
Salt and pepper to taste 
To serve (optional): hummus, tzatziki, pickled turnip

Directions:

Combine the quinoa with the stock in a medium sized sauce pan. Cover and cook for 15-16 minutes over medium heat on low. Uncover, and allow to cool to room temperature. Measure out one cup of cooked quinoa in a medium sized bowl for the kebabs, and add the remaining quinoa to a large bowl for the tabbouleh salad. For the kebabs, combine all ingredients, and form into four equal portions. Form each kebab onto flat metal skewers. Use your hand to form the kebab along the skewer. Preheat grill to 475 degrees Fahrenheit. Grill kebabs over direct heat for 5-6 minutes per side. For the tabbouleh salad, add reminding ingredients over the cooked quinoa. Stir well, and season to taste. To serve, spoon some of the salad into a shallow bowl. Top with one of the skewers, and dollop on some hummus, tzatziki and a forkful of pickled turnip on the side! 

 

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M&K’s Smoked California Prune & Dark Chocolate Donuts

Makes: 12 donuts

Prep Time: 15 minutes 
Grill Time: 7-9 minutes 
Total Time: 22-24 minutes 

We LOVE the irresistible combination of prunes and dark chocolate in these donuts! Without the addition of ANY refined sugar, they are moist, fluffy, and earthy with just the slightest hint of smoke flavour. Prunes lend a beautifully rich colour, flavour, and moistness to these easy-to-make smoked donuts. 

Ingredients

For the prune purée:
1 1/4 cups half n half whipping cream
1 cup lightly packed California prunes 

For the donuts:
1 2/3 cups all purpose flour 
2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
4 tbsp butter, melted
2 tbsp vegetable oil
2 tsp vanilla
1/2 cup finely chopped prunes 
1 cup of the prune purée 
1/2 tsp apple cider vinegar 
2 eggs

For the ganache:
Remaining 1/2 cup prune purée 
1 cup chopped dark chocolate, melted 

Directions:

  1. Preheat grill to 425 degrees Fahrenheit. If using a pellet grill, we recommend using apple pellets for this recipe. Lightly oil or spray donut pans, set aside. 
  2. Add cream and prunes to a high speed blender, and blend until smooth - about 3-4 minutes, scraping down the sides as necessary. 
  3. In a medium-sized bowl, mix dry ingredients. 
  4. In a large-sized bowl, mix wet ingredients. 
  5. Add the dry ingredients to the wet ingredients, and stir to combine, being careful not to over mix. The batter will look thick. 
  6. Spoon mixture into a large freezer bag, and use a pair of kitchen scissors to snip off one corner of the bag. 
  7. Pipe the mixture evenly amongst the donut pans. 
  8. Grill over indirect heat for 7-9 minutes, until the batter springs back to the touch. 
  9. Let cool for a couple minutes in the pan before turning out onto a cooling rack. Cool completely.
  10. Meanwhile, combine melted chocolate with the remaining prune purée. Place in fridge for 2-3 minutes to solidify. 
  11. Using a butter knife, smear a bit of the ganache on top of each donut. 

 

 

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M&K’s Buttermilk Biscuits with Bumble Berry Jam

Makes: 12-14 mini biscuits

Ingredients

For the biscuits:
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp baking soda
2 tbsp sugar
6 tbsp cold butter, cut into small cubes 
1 tsp vanilla 
3/4 cup buttermilk (a bit more for brushing on top)
Cinnamon sugar (equal parts)

For the Jam:
2 cups frozen mixed berries (cherries, blueberries and blackberries)
2 green apples, peeled and finely
2 tbsp agave syrup
1 tbsp chia seeds 
Juice of two small mandarin oranges 
1 tsp vanilla 
Pinch of salt 

For serving:
Whipped cream, fresh berries, mint

Directions:

First, lets make the jam - you’ll be so shocked at how simple it is to make homemade jam without loads of sugar! Combine all ingredients, except the chia seeds, in a medium sized sauce pan. Simmer over medium heat for 15-20 minutes, until the fruit has broken down. Turn off heat and add chia seeds. Allow to cool - THAT’S IT! 
To make the biscuits, combine the dry ingredients in a large bowl. Using a pastry blender (or your hands!) blend the cold butter pieces in. The texture you’re looking for here are little, pea sized pieces of butter throughout the dry ingredients. Add in the buttermilk and vanilla and stir until JUST combined. Dump the mixture onto a cutting board, and form into a 1/2 inch rectangle. Cut out biscuits - we used a small mini biscuit cutter, but you can make them any size/shape you’d like! Place onto a parchment lined baking tray. Brush a little buttermilk on each one, and a sprinkling of cinnamon sugar. Bake in a 450 degree preheated grill, over indirect heat, for 10-12 minutes, until the tops and bottoms are lightly browned. To serve, top each biscuit with a bit of the jam, and some whipped cream. Top with fresh berries and mint. 

     

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M&K’s Raspberry Glazed Pulled Pork-Stuffed Meatballs

Makes: 8 large meatballs

Ingredients

For the meatballs
1lb beef
1 tsp bbq rub 
1 tbsp bbq sauce 
1/3 cup bread crumbs 
1 1/2 cups pulled pork 

Raspberry glaze:
2 tbsp raspberry jam 
2 tbsp ketchup 
1 tbsp soy 
1 tsp apple cider vinegar 

Directions:

In a bowl, combine ground beef with BBQ rub, sauce and bread crumbs. Mix to combine. Portion into 8 equal meatballs. Flatten each meatball into a disk, as if you were making a hamburger patty. Place a small amount of the pulled pork into the centre of the disk, and form the edges together around the pulled pork. Use your palms to re-roll the ball with the pulled pork inside. Whisk together all the ingredients for the glaze. Brush on each meatball. Preheat grill to 400 degrees F. Grill meatballs over indirect heat for 15 minutes. Brush the remaining sauce on top, and grill for an additional 15 minutes. 

 

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M&K’s Mini Pulled Pork Shepherds Pies

Makes: 14-16 mini shepherds pies

Ingredients

For the potato topping:
3-4 small yellow potatoes, peeled and chopped
1 large sweet potato, peeled and chopped
1/4 cup butter 
1/4 cup half & half cream
Salt and pepper to taste 

For the vegetable layer:
1 341ml (12oz) can of corn
2 medium sized carrots, finely chopped 
1/2 cup frozen peas
2 tbsp butter
Salt and pepper to taste 

For the pulled pork filling:
1 large onion, finely chopped
2-3 cloves garlic, finely minced 
2 tbsp butter 
3 1/2 4 cups chopped pulled pork 
1 tbsp worchestershire 
2 tsp BBQ rub 
1/3 cup BBQ sauce 

200g puff pastry 

Directions:

For the potato mixture: boil potatoes and sweet potatoes in salted water until tender - about 15-20 minutes. Mash, add butter and season to taste. Set aside to cool before spooning into a freezer bag. Cut the tip of the corner for easy piping! 

For the vegetable layer:
Boil vegetables for 1-2 minutes. Drain. Add butter. Season to taste. 

For the pulled pork mixture: Melt butter in a pan over medium heat. Add onion and garlic, and cook for 1-2 minutes. Add the pulled pork, and remaining ingredients. Cook for another minute or two. Set aside.

Roll out puff pastry and use a small cookie cutter to cut out 14-16 circles to fit the bottom of your silicone muffin tins. 

To assemble: place a puff pastry circle in the bottom of each muffin cup. Add a small amount of the pulled pork mixture, followed by the vegetable mixture. Pipe on the potato mixture in whichever way you’d like - we like to pretend we’re icing a savoury, delicious, BBQ cake! 

Preheat grill to 425-450 degrees Fahrenheit. Place shepherds pies on a tin foil lined baking tray for easy clean up. Place over indirect heat for 35-40 minutes, until the tops are slightly browned. 

 

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M&K’s Potatoes with the WORKS!

Serves: 4

Everything you love about a sausage on a bun...but in a potato instead!


Ingredients

4-5 baked potatoes
2 sausages, finely chopped
4 green onions, finely chopped
1 tbsp mustard 
1 tbsp ketchup
1/2 cup mayo
1/2 cup cheddar cheese, grated or finely chopped
2-3 pickles, finely chopped
1/2 cup sauerkraut
1 tbsp Worcestershire sauce
Salt and pepper to taste 
For garnish - sesame seeds (optional)

Directions:

Using a spoon, hollow out insides of potatoes into a bowl, being careful to leave the exterior intact. Mash the potato with a fork. Salt and pepper the insides of the hollowed out potatoes. Place potatoes onto a foil lined pan. Add all ingredients to potatoes, stir thoroughly. Spoon evenly into each potato half. Grill in a preheat 425-450 degree oven for 20 minutes. Top with sesame seeds for the TRUE ‘sausage on a bun’ experience! 

 

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M&K’s Mediterranean Noble Premium Bison Baguette Bennies

Makes: 4 bennies

Prep time: 20 minutes 
Cook/Grill Time: 15-16 minutes 
Total Time: 35-36 minutes 

Ingredients

For the bison breakfast sausage patties:
226g (8oz) lean ground Noble Premium Bison
1 egg
1 finely chopped shallot 
1 tsp (5ml) Worchestershire sauce 
1/2 tsp (2.5ml) dried oregano
1/4 tsp (1ml) smoked paprika
1/4 tsp (1ml) dried chilies 
Salt and pepper to taste 

For the sun dried tomato & caper hollandaise sauce:
3 egg yolks, at room temperature 
1 tbsp (15ml) lemon juice
1 tsp (5ml) dijon mustard
1 tsp (5ml) capers
2-3 sun dried tomatoes 
1/2 cup (125ml) butter, melted 

For serving
Thick-cut slices of toasted, buttered baguette
4 poached eggs 

Garlicky rapini, capers, thinly sliced sun dried tomatoes 

Directions:

In a bowl, combine all ingredients for the bison sausage patties. Form into four equal patties. Place each patty on a parchment lined baking sheet, pressing them to 1/4 inch in thickness. Pro tip: Place the tray in the freezer for 5-10 minutes. This will allow the patties to firm up slightly, and make transferring them onto the grill easier! Preheat grill to 450-500 degrees Fahrenheit. Grill patties over direct heat until an internal temperature of 150-155 degrees Fahrenheit is achieved for medium well - approximately 5-6 minutes per side. 

To make the hollandaise
Add all ingredients except the melted butter to a blender, and blend on high for 15-20 seconds until fully blended. Then, with the blender on high speed, slowly add the melted butter, in a consistent, steady stream (carefully using the small opening in the blender lid). Blend for another 40-45 seconds. 

To serve, place a slice of baguette on a plate. Top with some rapini, one bison patty, one poached egg, a good dollop of the hollandaise, and garnish with a little more sun dried tomato and capers. Talk about Sunday brunch at its finest! 

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M&K’s Black & Blue Noble Premium Bison Poutine

Makes 2 servings

Ingredients

3-4 medium sized yellow potatoes, cut into wedges
2 tbsp (30ml) olive oil
Salt and pepper to taste 

For bison gravy:
1 tbsp (15ml) butter
1 medium onion, finely chopped 
226g lean ground Noble Premium Bison 
1 bay leaf 
1 tbsp (15ml) Worcestershire sauce 
1 tbsp (15ml) BBQ sauce 
1 cup (250ml) beef stock 
1 tbsp (15ml) corn starch mixed with 2 tbsp cold water
Salt and pepper to taste 

For the ‘black’ onions:
2 small yellow onions, quartered with the stems intact
1-2 tbsp (15-30ml) balsamic vinegar
Salt and pepper to taste 

1/4 cup (60ml) blue cheese, crumbled
1/2 cup (125ml) cheese curds 

To garnish (optional): balsamic glaze, chives, arugula sprouts

Directions:

To make the wedges, preheat oven (or grill) to 425 degrees Fahrenheit. Toss potatoes with oil, and season to taste. Place in a single layer on a parchment-lined baking tray and roast in the oven until crisp - about 40-45 minutes, flipping once.

To make the bison gravy:
Melt the butter in a saucepan on medium heat. Add onions and bison, season to taste. Cook until browned - about 10 minutes. Add the bay leaf, Worcestershire sauce, BBQ sauce and beef stock and allow to cook for another 5-10 minutes. Remove the bay leaf, and add the corn starch mixture. Stir. Cook for another 1-2 minutes. Set aside. 

For the ‘black’ onions: 
Pro tip: when quartering the onions, leave the stem in tact on one end of the onion, to ensure the layers will hold together while grilling! Brush balsamic vinegar on each quarter, and season to taste with salt and pepper. Grill over high heat (450-500 degrees Fahrenheit) until blackened on each side - about 5-7 minutes per side. 

To assemble: divide the wedges into two shallow bowls. Top with cheese curds, blue cheese, and bison gravy. Garnish with balsamic glaze, finely chopped chives and arugula sprouts. 

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M&K’s Maple Coffee Cake with Bacon Bourbon Glaze

Makes 1 large or 2 small bundt cakes

Ingredients

For the strudel:
1/2 cup flour 
1 tsp vanilla 
1 cup chopped walnuts
1 tsp cinnamon
1/2 cup maple syrup
3 tbsp butter, melted
Pinch of salt

For the cake:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt 
1 tsp cinnamon
1 cup sugar
1/2 cup butter
2 eggs
2 tsp vanilla 
1 cup sour cream

For the glaze:
1 cup brown sugar
1 tbsp bourbon
1-2 tbsp milk
1/2 tsp vanilla 
4 tbsp maple syrup
2 strips crunchy bacon, finely chopped 

Directions:

Combine all ingredients for the strudel and set aside. For the cake, combine the dry ingredients. Cream the butter and the sugar until light and fluffy. Add eggs one at a time, followed by the vanilla. Stir in dry ingredients, along with the sour cream. Butter and lightly flour a Bundt pan. Spoon in some of the strudel, followed by half the batter. Add the remaining strudel, and remaining cake batter. Grill over indirect heat in a preheated 350 degree Fahrenheit grill for 40-45 minutes, until a skewer inserted into the centre comes out clean. Allow to cool at room temperature for 15 minutes before inverting onto a cooling rack to cool completely. Meanwhile, whisk together ingredients for the glaze. To serve, slightly warm the glaze and spoon over each piece of cake. 

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M&K Grilled Chicken Skewers with Alabama White Sauce

Makes 4 large skewers

Ingredients

2 boneless skinless chicken breasts, cut into small cubes 
1 large red onion, chopped into large pieces
1/2 tsp each:
Salt
Pepper 
Granulated garlic
Onion
Smoked paprika 
Poultry seasoning 
Chipotle chili pepper 

For the Alabama white sauce:
1 cup mayo
1/3 cup apple cider vinegar
1 tbsp Worcestershire
1/2 tbsp horseradish
1 tbsp hot sauce
1/2 tsp black pepper 
1 tbsp honey
1/2 tsp granulated garlic
1/2 tsp dried onion 

Directions:

Mix together all spices, and rub into chicken cubes. Skewer alternating between a piece of red onion on large metal skewers. Grill at 450-500 degrees until an internal temperature of 165 degrees Fahrenheit is reached. Whisk together all ingredients for the sauce. Spoon over skewers, or serve on the side as a dipping sauce. BONUS - also great for dipping potatoe wedges, or as a base for potato/pasta salad! 

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M&K Grilled Noble Premium Bison & Radicchio Salad with Fennel & Blood Oranges

Serves 2-4

Ingredients

1 226g (8oz) Noble Premium Bison Ribeye Steak
1 head radicchio, sliced into wedges
1 fennel bulb, sliced into wedges (reserving the fronds for garnish)
1 red onion, peeled and thinly sliced
2 blood oranges, peeled and sliced 

For the dressing:
3 tbsp ( 45ml) olive oil
1 tbsp (15ml) white balsamic vinegar
1 tsp (5ml) white miso
Juice of half a blood orange 

Directions:

Preheat grill to 400-450 degrees Fahrenheit. Lightly oil steak, and season liberally with salt and pepper. When slicing the radicchio and fennel, leave the core in to ensure the pieces stay intact while grilling. Grill the radicchio over direct heat for one minute per side. Carefully cut off core. Grill the fennel over direct heat for 2-3 minutes per side. Carefully cut off core. Set aside to cool. 

Grill the steak to your internal doneness temperature of choice - for medium rare, that’s 130-135 degrees Fahrenheit. Rest for 10 minutes, before thinly slicing. 

Combine all ingredients for the dressing in a small jar, and shake vigorously to combine. Resist adding extra salt - the miso is salty and does all the work for you! 

To assemble the salad, arrange radicchio, bison, fennel, red onion and oranges haphazardly on a plate. Top with fennel fronds, and dressing. 

 

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M&K’s Charcoal Grilled Tandoori-Style Chicken

Makes: 5 large skewers

Ingredients

4 boneless, skinless chicken breasts, cut into large cubes

Marinade:
3/4 cup yogurt 
3 tbsp freshly grated ginger
4-5 cloves garlic, finely minced 
2 tbsp garam masala 
2 tsp kashmiri chili pepper 
1 tsp smoked paprika 
1 tsp onion powder 
1 tsp turmeric 
1 tsp cumin
2 tsp salt 
1 tsp ground coriander 

Directions:

Combine all ingredients for the marinade, thoroughly combine. Mix chicken with marinade and allow to sit overnight. Skewer chicken cubes on large metal skewers. Preheat charcoal grill to 400-450 degrees, and grill over high until an internal temperature of 165 degrees Fahrenheit is reached. Serve with a squeeze of fresh lemon juice, sliced red onion and chopped cilantro. 

 

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M&K’s Grilled Noble Bison Lemongrass Cold Rolls

Makes: 8-10 rolls

Ingredients

1 226g (8oz) inside round Noble Premium Bison steak

Marinade:
2 tbsp (30ml) finely chopped lemongrass
2 tbsp (30ml) tamari 
2 tbsp (30ml) grated ginger
2 tbsp (30ml) honey
1 tsp (5ml) fish sauce
2 tsp (10ml) chili garlic sauce
4-5 cloves garlic, finely minced
1 tbsp (15ml) avocado oil

For the rolls:
8-10 sheets of rice paper
28g cilantro
28g pea shoots
45g vermicelli noodles, cooked and fulled cooled 
2 medium carrots, shredded
1 mini cucumber, cut into thin strips
Peanut sauce for dipping 

Directions:

Whisk together ingredients for the marinade. Pour over steak and allow to marinate overnight. Preheat grill to 450-475 degrees Fahrenheit. Grill steak over direct heat for 2-3 minutes per side, or until an internal temperature of 130-135 degrees Fahrenheit for medium rare is achieved. Allow to rest for 10-12 minutes before thinly slicing. To assemble, wet rice paper in warm water and lay out on a flat surface. Take a small amount of each filling and place on top. Less is more here! Carefully fold in the sides, then pretend you’re rolling a cigar or a burrito, and roll as tightly as you can. To assemble, we like to cut the tips off the rolls, and serve them standing tall on a plate, with edamame, kimchi, green onion and cilantro.

 

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M&K’s Grilled Mini Cornbread Noble Bison Sloppy ‘Bobs’

Makes: 12 mini sloppy bobs 

Ingredients

For the mini cornbread:
2/3 cup (160 ml) flour
1/2 cup (125 ml) cornmeal
1 tbsp (15ml) baking powder
1/2 tsp (2.5 ml) salt
3 tbsp (45 ml) honey
1 egg
1/3 cup (80 ml)cream
3 tbsp (45 ml) butter, melted 

For the sloppy bob filling:
226g 8oz lean ground Noble Premium Bison 
1 tbsp (15 ml) olive oil 
1 small onion, finely chopped
1/4 cup red bell pepper, finely minced
2-3 cloves garlic, finely minced 
1 tbsp (15 ml) BBQ rub
1/4 cup (60ml) ketchup 
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) grainy mustard 

 

Directions:

To make the cornbread, combine the dry ingredients in bowl. In a separate bowl, combine the wet ingredients. Mix together and spoon into a mini muffin pan. Bake in a 400 degree Fahrenheit preheated grill for 13-15 minutes. Remove from pan, and allow to cool. Using a small knife, hollow out a small section of the top of each cornbread. Set aside. Heat oil in a pan over medium high heat, and add bison, and BBQ rub. Cook until nicely browned - about 10-15 minutes. Add the onion, pepper and garlic, and continue cooking for another 5 minutes. Add all renaming ingredients, and cook for an additional 8-10 minutes. Allow to cool before spooning into mini cornbread. To garnish, top with a small dollop of sour cream, shredded cheddar cheese and sliced green onion. 

 

See how it's made on Global News!

 

 

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M&K’s Grilled Noble Bison Enoki Rolls

Makes: 24-26 rolls

Ingredients

2 - 226g (8oz) Noble Premium Bison Striploin Steaks 

Marinade:
Zest and juice of one lime 
1 tsp (0.5ml) Chinese 5-spice powder 
1 cup (250ml) beef broth 
1 tbsp (15ml) Worcestershire 
1/2 tbsp (7.5ml) hoisin sauce 
1 tsp (5ml) sriracha 
1/2 tbsp (7.5ml)sesame oil 
1 tsp (5ml) seasoned rice vinegar 
1 tbsp (15ml) soy sauce 
1 tbsp (15ml) finely grated ginger
2 cloves garlic, minced 

300g enoki mushrooms
2 green onions, thinly sliced
Your favourite BBQ rub for sprinkling on top

 

Directions:

Thinly slice bison steak into long strips. In a deep container, combine all ingredients for the marinade. Toss bison in marinade, and place in the refrigerator overnight. The next day, break apart mushrooms into small bundles of about 3-4 mushrooms each. Place one strip of green onion on top. Take a strip of bison, and wrap it around the mushroom onion bundle. Continue until all bison strips are wrapped and the mushrooms/onions. Sprinkle some BBQ rub on top of the bundles. Preheat grill to 375-400 degrees. Grill bundles over direct heat until mushrooms are lightly crunchy on the edges, and the bison is fully cooked on all sides - 2-3 minutes per side. 

 

See how it's made on YOUTUBE!

 

 

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M&K’s Grilled Noble Bison Tri-Colour Fajita Bowl

Ingredients

Makes 2 bowls 

1 @noblepremiumbison striploin steak

Mexican Chocolate Coffee Rub:
1 tsp (5ml) finely ground coffee
1 tsp (5ml) cocoa powder
1/2 tsp (2.5 ml) coconut sugar 
1/2 tsp (2.5ml) cumin
1/2 tsp (2.5ml) garlic powder 
1/2 tsp (2.5ml) oregano 
1/2 tsp (2.5ml) smoked paprika 
1/2 tsp (2.5ml) salt
1/4 tsp (1ml) black pepper 

2 cups (500ml) cooked tri-colour quinoa 
1/2 cup (125ml) shredded lettuce 
1/4 cup (60ml) sour cream 
1 avocado, sliced 
Handful of tomatoes, sliced 
1/4 cup (60ml) shredded cheese Handful of tortilla chips
1/4 cup (60ml) red onion
1/4 cup (60 ml) chopped cilantro
1/2 cup (125 ml) black beans
1 cob grilled corn
2 grilled red peppers, sliced 

 

Directions:

Sprinkle rub over steak, and ensure it’s well-coated on all sides. Grill over high heat until a temperature of 135 degrees F for medium rare is achieved. Slice and serve on top of quinoa with all the fixins you can cram on top! 

 

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M&K’s Grilled Noble Bison Tourtiere

Ingredients

6 large egg whites

2 deep-dish pie shells

Meat Filling: 
1.5 lbs (680g) of Extra Lean Ground Bison
2 large yellow potatoes, peeled and chopped
2 tbsp (30ml) olive oil 
2 tbsp (30ml) butter
1 medium onion, finely chopped
3-4 cloves garlic, finely minced
1 tbsp (15ml) BBQ rub of your choice
1/4 tsp (1ml) ground cinnamon 
1/4 tsp (1ml) ground cloves
1/8 tsp (0.5ml) nutmeg 
1 tbsp (15ml) fresh thyme 
Salt & pepper to taste 
1 tbsp (15ml) Worcestershire sauce
1 egg, whisked with 1 tbsp water
1/4 cup (60ml) Sherry cooking wine 

Directions:

Boil potatoes until fork tender - about 10-12 minutes. Reserve about 1/4 cup of the potato water, before draining and mashing potatoes. Set aside. 
Heat a pan over medium high heat. Add oil and butter. Sauté onions for 3-4 minutes, add garlic, and continue to cook for another 1-2 minutes. Add bison, and all spices. Cook until nicely browned - about 10-12 minutes. Season with salt and pepper to taste. Add Sherry and Worcestershire and cook for another 2-3 minutes. Turn off heat, and stir in potato water and mashed potato. 
Spoon into pie shell, and place second shell on top, pinching the edges. Brush with egg wash. Cut a few slits for moisture to escape.
Preheat grill to 400 degrees Fahrenheit. Grill pie over indirect heat for 30-40 minutes, until the crust is golden brown. 

 

See how it's made on YOUTUBE!

 

 

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M&K’s Mini Black Forest Pavlova

Ingredients

  • 6 large egg whites
  • 1.5 cups granulated sugar
  • 2 tsp corn starch
  • 1/2 Tbsp lemon juice
  • 1/2 Tbsp vanilla extract 
  • 1 large Ziploc freezer bag 

Toppings:

  • one can bing cherries
  • 2 cups chocolate pudding 
  • 2 cups Cool Whip 

Directions:

Preheat the air fryer to 225˚ F. Line the crisper basket with parchment paper. Beat 6 egg whites until soft peaks form. Gradually add 1 1/2 cups sugar and beat until stiff peaks form.Fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until blended. Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Ziploc freezer bag. Indent the center with a spoon to allow room for the tasty toppings! Bake at 225˚ for 1 hr and 15 min then turn the Ninja Foodi off and without opening the lid, let meringue hangout in there for another 5-10mins. 

 

See how it's made on YOUTUBE!

 

 

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M&K’s Grilled Ginger Molasses Cookies

Ingredients
1 cup vegan butter, softened
1 1/2 cups packed brown sugar
1/2 cup molasses
1 tbsp vanilla extract
3 1/4 cup all purpose flour
1 tbsp baking soda
1/2 tsp salt
2 tablespoons fresh ginger, finely grated 
1 tablespoon cinnamon
1/2 tsp nutmeg
1 cup coarse sugar for rolling

Directions:

Preheat grill to 350 degrees Fahrenheit. Line baking trays with parchment paper. Cream butter and sugar together until light and fluffy. Add molasses and vanilla and beat until smooth. Add half the flour, baking soda, salt and spices. Gently mix to combine. Add the rest of the flour, and mix until well combined. Spoon 2 tbsp of the dough to form each cooking and roll into a ball. Roll each ball into the sugar. Place on baking sheet, and press down slightly. Grill for 11-12 minutes until the begin to crack on top. Cool on a wire rack. 

See how it's made on YOUTUBE!

 

 

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M&K’s Noble Premium Grilled Bison & Ale Pie

Makes: 1 pie

Ingredients
1 tbsp olive oil 
2 226g (8oz) packages Noble Premium Bison Steak Cubes 
4 tbsp (60ml) butter
3 carrots, finely chopped 
2 ribs celery, finely chopped 
1 large onion, finely chopped 
227g mushrooms, sliced 
1/2 tsp (2.5ml) thyme
1 tsp (5ml) rosemary 
1 tsp (5ml) oregano 
1/2 tsp (2.5ml) black pepper 
3-5 cloves garlic, finely minced 
330 ml bottle ale 
1 tbsp (15ml) Worcestershire 
1 tsp tomato paste 
1 1/4 cups (310ml) beef broth 
2 bay leaves 
2 tbsp (60ml) corn starch
1/2 cup (125ml) cold water
1 397g package puff pastry 
1 egg, mixed with 1 tbsp water 

Directions:

Heat oil in a Dutch oven over medium high heat. Add bison, and cook until nicely browned. Add butter, carrots, celery, onion, mushrooms and spices. Cook for 5-7 minutes before adding garlic and continue cooking for another minute. Add ale, Worcestershire sauce, tomato paste, beef broth, and bay leaves. Cover and simmer on low for 50-60 minutes, until meat is tender, and liquid has reduced. Mix corn starch with cold water, and stir into bison mixture. Cook over medium high heat until thickened, about 5-10 minutes. Transfer mixture to a pie plate, and top with puffy pastry. Make a few slits in the top to allow steam to escape while on the grill. Brush with egg wash. Preheat grill to 375-400 degrees Fahrenheit. Grill pie over indirect heat for 35 minutes until the puff pastry is nicely browned. 

See how it's made on INSTAGRAM!

 

 

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M&K’s Jamaican Noble Premium Bison Stew with Green Rice & Lentils

Makes: 6 servings

Ingredients
For the Bison Stew:
2 x 226g packages of Noble Premium Bison Steak Cubes
1 tbsp (15ml) olive oil
1 tsp (5ml) allspice
1/2 tsp (2.5mll) cinnamon
1 onion, finely chopped
3 carrots, peeled and finely chopped
1 jalapeño pepper, finely chopped
4-6 cloves garlic, finely minced
1/4 cup (60ml) rum
1 cup (250ml) chicken stock
1 tbsp (15ml) hot sauce
6 springs fresh thyme or 2 tsp (5ml) dried thyme
2 bay leaves
1 tbsp (15ml) brown sugar
1 tbsp (15ml) balsamic vinegar 
1 796ml can diced tomatoes
2 tbsp (30ml) soy sauce
2 tbsp (30ml) your favourite BBQ sauce

For the Green Rice & Lentils:
1 cup (250ml) dried green lentils, soaked for two hours 
1 cup (250ml) basmati rice, rinsed 
1 tsp (10ml) salt
1/2 tsp (2.5ml) black pepper
2 tbsp (30ml) olive oil 
1 onion, finely chopped
1 clove garlic, minced 
2 bay leaves
1 398 ml can coconut milk
1 1/2 cups (375ml) vegetable stock 
1 bunch cilantro
1 cup (250ml) fresh spinach

Directions:

For the stew:

In a Dutch oven, heat olive oil over medium high heat. Add bison meat, and allow to brown - approximately 10-15 minutes, stirring occasionally. Season with allspice, and cinnamon. Add onion, carrots, jalapeño and garlic and continue cooking for another 5 minutes. Add the rum, and allow to cook for another minute or two. Add all remaining ingredients. Cover with lid, and place Dutch oven in a preheated 375 degree grill (or oven). Allow the stew to cook for 1 and a half hours, until the meat is fork tender. Remove lid, and continue cooking until the stew is reduced to your liking, stirring occasionally. Serve over green rice and lentils.

For the green rice & lentils:

In a Dutch oven, add lentils, rice, salt and pepper, olive oil, onions, garlic, and bay leaves. In a blender, combine coconut milk, stock, cilantro, and spinach. Add to Dutch oven and stir. Put the lid on the Dutch oven, and place in a preheated 375 degree grill (or oven) for 15 minutes.

See how it's made on YOUTUBE!

 

 

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M&K’s Veganized Momocho Nachos

Makes: 1 tray of nachos

Ingredients
(A little or a lot of each, depending on what you like!)
Cilantro, chopped
Pickled jalapeños
Vegan cheddar cheese
1 can black beans 
1 ripe avocado, sliced
Iceberg lettuce, thinly sliced 
Green onions, chopped
Cherry tomatoes, chopped

For the ‘meat’ mixture:
340g of Vegan ground 
1 medium sized onion, chopped
2 tbsp olive oil
1 tsp cumin
1 tsp garlic powder 
1 tsp oregano
2 tbsp soy sauce (or tamari)

Directions:

Preheat grill to 375 degrees with hickory or apple pellets. Line a sheet pan with aluminum foil. Spray out enough tortilla chips to cover the pan. In a frying pan, heat olive oil. Add onions and cook for 5 minutes. Add ground round and spices. Continue cooking for another 5-10 minutes. Spread ‘meat’ mixture over nachos. Top with cheese. Grill for 15-20 minutes until cheese is melted. Top with all other ingredients. Serve immediately!

See how it's made on YOUTUBE!

 

 

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M&K’s Grilled Bacon Blitz Bread

Makes: 6 buns

Ingredients
6 pretzel buns
2 lbs bacon 
1 1/2 cups cheese curds
Your favourite BBQ rub
2 tbsp honey
3 tbsp mustard

  Directions:

Cut the top off each pretzel bun. Hollow out pretzel buns, removing as much of the bread as you can without making a hole to the other side. Stuff as many cheese curds as you can fill in! Sprinkle with BBQ rub. Put the top back on. Carefully wrap the bun with bacon, using pins if necessary to hold in place. Grill in a preheated 375 degree oven for 20-25 minutes until bacon is crisp and nicely browned. 

See how it's made on YOUTUBE!

 

 

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M&K’s Smoked Feijoada

Ingredients
6 slices bacon
1/2 lb pork cubes
1 small rack of ribs, cut into pieces
3 mild sausages, cut into small pieces 
1 large onion, chopped
4-6 cloves garlic, finely chopped
3 tbsp butter
2 bay leaves
2 springs fresh thyme
2 cups dried black beans, soaked overnight and drained
Seasoned to taste with your favourite BBQ rub
Enough beef broth to cover - about 4 cups

 

Directions:

In a Dutch oven, fry the bacon until cooked. Add the pork cubes, and cook until browned. Remove from pan and cook the pork ribs until golden browned. Next, cook the sausage until browned. Remove all meat from the pan, and add the butter. Cook the onions and garlic in the butter for about 5 minutes. Add the meats back in, the beans, thyme, bay leaves and BBQ rub. Pour over enough beef stock to cover everything. Add the lid, and place in a 375 degree preheated grill or oven for about 3-4 hours - until the meat is falling off the bones, and the beans are tender. Serve over rice or potatoes. 

See how it's made on YOUTUBE!

 

 

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M&K’s Grilled Brazilian Pao De Queijos <

Ingredients
1 cup half n half cream
1/2 cup butter
1 tsp salt
4 cups cassava flour
2 eggs, beaten
1 cup shredded Parmesan cheese
1 cup shredded cheddar cheese
1 tsp your favourite BBQ rub

Directions:

Preheat the grill (or oven) to 375 degrees. In a saucepan, combine the milk, oil, butter, and salt over medium heat. As soon as it starts to lightly boil, remove from heat. Stir in the cassava flour until it dissolves. Next, stir in the eggs and cheese, and stir the dough for 5-10 minutes. Set aside to cool. Flour hands with cassava flour and form dough into golf-ball sized pieces and place in mini muffin pan. Grill (or bake) for 25-35 minutes. 

See how it's made on YOUTUBE!

 

 

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M&K’s Goulish Bison Hand Pies <

Makes: 4-5 mini hand pies

Ingredients
400g pie crust (2 standard-sized roll out pie shells)
454g extra lean ground Noble Premium bison
1 tbsp BBQ rub 
1 egg
1 tbsp ketchup
1 tsp Worcestershire sauce
4-5 cloves garlic, finely minced 
1/4 cup seasoned bread crumbs 
1/4 cup chopped parsley 

 

Directions:

In a medium sized bowl, combine bison, bbq rub, egg, ketchup, Worcestershire, garlic, breadcrumbs and parsley. Mix until just combined, being careful not to over mix. Set aside. Roll out dough, and use a glass or cookie cutter to cut into an even amount of rounds. Place half the rounds on cookie sheet. Make 4-5 equal portions of the filling, and place over the rounds. Place the other half of the rounds on a cutting board, and use a Halloween cookie press to press a fun shape into them. Use a knife to cut air holes. Lightly brush egg wash around filling. Place pressed rounds over top of the filling, and use egg wash to brush the tops, and a fork to press the edges together firmly. Place on a parchment lined baking sheet, and place into a 375 degree oven for 30-35 minutes until golden browned, and the filling is bubbling.

See how it's made on YOUTUBE!

 

 

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M&K’s Grilled Vampire Donuts

Makes: 12-18 donuts

Ingredients
1 box golden cake mix
1 egg
1/3 cup vegetable oil 
3/4 cup milk
Red food colouring
1/2 cup Blueberry jam

Icing:
Black food colouring
1tbsp melted butter
1 1/2 cups powdered sugar
2 tbsp milk

Directions:

Combine all ingredients and pour into a ziplock bag. Cut the corner, and pipe into greased donut baking pans. Grill at 375 for 15-20 minutes, or until golden browned. Allow to cool completely, and slice down the centre. Spoon a small amount of blueberry jam in the middle, and sandwich both halves together. To make the icing, whisk all ingredients together. 
Dip into the icing, and top with googly eye candies, and candy corn for fangs. 

See how it's made on YOUTUBE!

 

 

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M&K’s George Likes His Spicy Kung Pao Chicken Pizza

Makes: 1 pizza

Ingredients
1 pizza dough 
1 chicken breast, grilled and chopped 
For the sauce:
1 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
1/3 cup chicken stock 
1 tbsp corn starch
1 tbsp sriracha 
1 green pepper, chopped 
1 yellow pepper, chopped
Green onions, chopped
1 cup grated cheddar cheese 
1/2 tbsp each black and white sesame seeds
1/2 cup whole cashews 
More sriracha for the top of the pizza 

Directions:

Spread pizza dough on a parchment lined baking tray. In a small saucepan. Combine all ingredients for the sauce over medium high heat until thickened. Allow to cool slightly before spreading over dough. Top with cheese, peppers, chicken, onions, cashews, and sesame seeds. Bake in 400 degree preheated grill for 35-40 minutes until nicely browned. Top with another sriracha drizzle, and a little more green onion. 

See how it's made on YOUTUBE!

 

 

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M&K’s Grilled Chocolate Babka

Makes: 1 babka

Ingredients
4 cups flour
1/2 cup sugar
2 1/2 tsp instant yeast
1 tsp salt
3 eggs
1 egg yolk
1/2 cup cream
1 tsp vanilla extract
10 tbsp butter, softened 

For the filling:
1/2 cup butter, softened 
1/2 cup sugar
1/3 cup cocoa
1/4 tsp cinnamon 
1 cup bittersweet chocolate, chopped
3 tbsp cream

For the syrup:
2/3 cup sugar
2/3 cup water

Directions:

For the dough, stir the flour, sugar, yeast and salt together. Add the eggs, yolk, milk and vanilla and stir to combine. Add one tbsp of butter at a time, until the dough is fully combined and smooth. Refrigerate dough in a lightly oiled bowl overnight in the fridge. The next day, allow the dough to come to room temperature. Line two loaf pans with parchment. In a bowl, beat butter sugar, cocoa, and cinnamon in a mixing bowl until combined. Divide dough in half. Roll dough on a floured surface into a big rectangle. Spread half the filling over the dough. Roll into a large log. Place seam side down. Place the two rolls in the freezer for 15 minutes. 

Cut each roll down the centre. Twist each roll over top of one another. Allow to rise for 1 1/2 hours. Combine ingredients for the syrup in a pan, and heat until sugar is dissolved. Bake the babka in a preheated 400 degree for 40-50 minutes. While cooling, pour the syrup evenly over the Babkas in the pans. After about 30 minutes, remove Babkas from pans and allow to cool completely. 

See how it's made on YOUTUBE!

 

 

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M&K’s Salvadorian Pollo En Crema

Makes: 4 servings

This speedy dish is a favourite in our family - It’s ultra creamy and rich but comes together in a snap! Traditionally, this dish does not include bacon. But the combination of smokey bacon in this rich adobo cream sauce with just a hint of spice is absolutely phenomenal! 

Ingredients
2 chicken breasts, sliced
2 tbsp olive oil
1 large onion, chopped
1 tbsp adobo seasoning 
3 bell peppers, chopped
3-5 garlic cloves, minced
1-2 hot peppers, chopped 
1 cup chicken broth 
1 cup sour cream
9-10 slices cooked bacon, chopped

Directions:

Heat oil in a preheated cast iron skillet. Sauté chicken with onions and adobo seasoning until fully cooked. Add garlic. Add chicken broth. Bring to a boil and add peppers. Once peppers are cooked to your liking, remove from heat and add sour cream and bacon. Serve with rice and tortillas. 

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M&K’s Grilled Bean & Cheese Pupusa

Makes: approximately 18 pupusa

These are the ultimate hand held snack - they’re crunchy, gooey, and satisfying. They’re comfort food at it’s finest and great for eating not the go, or paired with rice and smokey salsa for a savoury weeknight dinner. If you have the time, try your hand at making a tangy curtido to go along with them!

Ingredients
Pupusa Dough:
4 cups instant corn masa flour
2 tsp salt
3 cups cold water

Filling

1 cup mozzarella cheese
1 540ml can of red kidney beans 
1 tsp garlic powder
1 tsp chipotle chili powder 
1 tsp vegetable stock powder 
1/2 tsp black pepper 

Directions:

In a large bowl, combine ingredients for dough. It should look like a clay-like texture. Use a small bowl with water and a little oil to dip your hands into to keep the dough from sticking to your hands. In another bowl, roughly mash the kidney beans with a fork. Stir in all other ingredients and thoroughly mix. Take a golf ball sized portion of the dough roll into a ball, then flatten into an even round. Take about a tbsp of the bean mixture, and place in the centre of the round. Fold the dough over the filling and pinch until it’s completely sealed. Then, flatten out the ball between your hands until flat. Place on a greased cookie sheet, or preheated cast iron skillet with a little oil. Cook in a 400-425 grill or oven until golden brown on each side - about 2-4 minutes. Flip and cook for an additional 2-4 minutes. 

 

 

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M&K’s Grilled Bison Dressing with Cherries & Walnuts

Makes: one cast iron skillet of dressing

Prep Time: 15 minutes 
Grill/Oven Time: 1 hour
Total Time: 1 hour, 15 minutes 

This is the ULTIMATE dressing - full of savoury Fall herbs like rosemary and sage, crunchy walnuts, sweet and tart cherries and flavourful, rich bison. Not only is it a family favourite for around Thanksgiving and Christmas, it’s great for stuffing into mushrooms and squash as any easy yet decadent weeknight meal. 

Ingredients
9 cups (approximately) roughly chopped or torn baguette
 4 tbsp butter 
1 medium yellow onion, chopped 
1 454g package of extra Lean Noble Premium Ground Bison
4-5 cloves garlic, finely chopped 
1 cup white wine 
1/2 tbsp fresh rosemary, finely chopped
1 1/2 tbsp fresh sage, finely chopped
2 cups vegetable stock 

1/2 cup chopped walnuts 
1/4 cup dried cherries 
2 eggs 
1/2 tsp salt
1/2 tsp pepper 
1/2 tbsp Worcestershire sauce

Directions:

Toast bread pieces in an oven or grill preheated to 425 degrees Fahrenheit for 10-15 minutes. Heat a cast iron skillet over high heat. Add the butter, onions and bison. Cook until nicely browned - about 10 minutes. Season with salt and pepper. Add the garlic, and herbs and continue to cook for another minute or two. Add the white wine and worcestershire and cook for another 2 minutes. Remove from heat source and allow to cool slightly. Add the vegetable stock, beef cubes, walnuts and cherries. Stir until liquid is absorbed. Add the eggs and stir until fully incorporated. Over indirect heat on the grill (at 425 degrees Fahrenheit), or in a 425 degree Fahrenheit oven, cook dressing for an hour. Garnish with more fresh rosemary and sage. 

 

 

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M&K’s Bacon and Bourbon Pecan Pie

Makes: one crazy delicious pie

To say that EVERYONE loves this pie is a complete understatement! With crisp bacon, crunchy pecans, oozy maple syrup and and gooey sweet filling, this decadent dessert will certainly impress your family at Thanksgiving. With a lightly Smokey flavour, this pie is really a recipe to cherish! 

Ingredients
1 pie crust 
2 eggs
1 shot bourbon
1/4 cup white sugar
1/2 cup brown sugar
1/4 cup maple syrup
1 tbsp flour
1 tbsp cream
1 tsp vanilla
2 cups chopped pecans
6 slices bacon, cooked and chopped 

Directions:

Preheat grill to 400 degrees Fahrenheit. In a large bowl, whisk together eggs, bourbon, sugars, maple syrup, and flour. Add cream vanilla, pecans and bacon, and stir to evenly combine. Pour into pie crust, and bake for 10 minutes. Reduce grill heat to 325 and bake for another 40-50 minutes. Cool overnight before slicing. 

 

 

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M&K’s Cast Iron Canadian Bacon Scalloped Potatoes

Makes: one cast iron of scalloped potatoes

This is such a great side dish for Thanksgiving. It’s super rich, creamy, and full of savoury bacon and cheese. Why serve mashed potatoes when you can serve SCALLOPED potatoes…and if a little gravy ends up being poured on these…we wouldn’t be mad either! 

Ingredients
1/4 cup butter, melted
3 green onions, chopped
3-4 cloves garlic, finely minced
1/4 cup corn starch  
2 cups cream
1 cup chicken broth
1 tsp salt
1/2 tsp pepper 
8-10 yellow potatoes, finely sliced
3 cups of aged cheddar cheese, grated
4-6 sliced of Canadian bacon, cooked and finely chopped

Directions:

Preheat grill to 375-400 degrees. In a large bowl, combine melted butter, cream, broth, salt and pepper. In a cast iron skillet, pour a little of the sauce in the bottom. Top with sliced potatoes, cheese and some of the bacon. Add more sauce, and continue to layer until all ingredients are finished. Reserve some of the bacon to add to the top. Grill over indirect heat for one and a half hour until a knife inserted into the potatoes feel like they’re soft and fully cooked. 

 

 

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