As we head into the fourth annual Grand Bend Burgerfest weekend, James shows you how to make his signature burger. Warning: it packs some heat!

Recipe by James Eddington
http://www.eddingtons.ca

Eddington’s Burger

Ingredients
2 lbs medium ground beef
1/2 cup bread crumbs
1 tbsp butter
1 small red onion, diced
3 tbsp minced garlic
3/4 cup plain yogurt
1 tsp sea salt
1 tsp black pepper
2 tsp Dijon mustard
1 tbsp horseradish
1 tbsp chopped fresh parsley
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp hot sauce

Directions
Melt butter in a skillet over medium heat. Add red onion and garlic. Cook and stir until the onion softens and begins to turn brown, or about seven minutes. Transfer into a large bowl. Add yogurt, salt, pepper, Dijon mustard, horseradish, parsley, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef and bread crumbs until evenly blended with the yogurt mixture. Cover and refrigerate overnight. Preheat barbecue (medium heat). Shape mixture into six patties, each 1/2” thick and 6” across. Grill burgers until no longer pink in the center, or about five minutes per side. Only flip once. The less movement the burger has, the better it will maintain its integrity.
For those who want to be creative try making a unique chutney or relish for your burger. You can find a chutney recipe we featured here previously under In The Kitchen at www.grandbendstrip.com. Although the original recipe called for rhubarb, you could try substituting peaches, bell peppers or even hot peppers for a unique burger topping. Have fun and enjoy.

Cheers,
James Eddington

Recipe by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

This is a simple little recipe that I hope will inspire you to plant some peppers and tomatoes this spring. If, as I do, you lack a green thumb, no need to fret; they are easy to grow. I bought the seeds, followed the instructions on the package and stuck them in planters on the front porch. Even with the lack of frequency in our watering patterns, I produced healthy, vibrant and delicious plants that were enjoyed all summer.

Beyond the varietals, take a look at the benefits!
Source: villagefarms.com

Tomatoes are fat-free, low in sodium, and have been shown to lower cholesterol. Tomatoes are an excellent source of vitamin C, vitamin A and calcium. They are also packed with phytonutrients, including lycopene, an antioxidant that protects our cells from damage. They have proven to help prevent a wide variety of cancers, including colon, prostate, breast, lung, and pancreatic cancer. Tomatoes also contain an array of nutrients that work to lower cholesterol and prevent heart disease, including fiber, potassium, niacin, vitamin B6, folate, and lycopene. Finally, tomatoes also contain phenylalanine, an essential amino acid important in the functions of the kidneys and bladder. Phenylalanine has been found to boost energy levels, ease depression and increase mental clarity.

Bell peppers are also rich in vitamin C and vitamin A. The vitamin B6 and folic acid in peppers reduces homocysteine levels that increase our risk of heart attack and stroke. Bell peppers are also a good source of fiber, which can help lower cholesterol and reduce our risk of heart disease. Red bell peppers also contain lycopene.

Ingredients:
1 yellow onion (diced)
1/2 bunch celery diced
2 tbsp olive oil
1/4 cup white wine
3 cups chicken or vegetable stock
2 cloves garlic
4 large red bell peppers, roasted, skinned and diced

Note: when roasting red peppers, char out side until black, place in stainless steel bowl and cover until cooled. This will steam the skin, making it a lot easier to peel.

5 large tomatoes, chopped in cubes (Any variety works. I used simple field tomatoes in my soup.)
1 clove
2 bay leaves
1 cup heavy cream
2 ounces honey
Salt and pepper to taste

In large stock pot, sauté onions and celery in olive oil over low/medium heat, stirring occasionally until soft. Add 1/4 cup white wine to deglaze pot. Add 3 cups of stock, 2 cloves of garlic, diced peppers and chopped tomatoes. Bring to rolling boil then simmer for about an hour. If needed, add water to thin mixture. Once ingredients are soft, puree with hand blender. Return to medium heat and add 35% cream and honey, and blend again. Add cloves and bay leaves and let simmer on low heat until ready to serve. Add pinch of salt and pepper as needed, or more honey if desired.
If you want to be creative, add balsamic vinegar for a unique flavor or substitute one red pepper with a hot pepper for kick.
Have fun and enjoy.

Cheers, James Eddington

Recipe by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

Photo by Casey Lessard

The great thing about a chutney is that is can be used in so many applications. It makes a fantastic topping for chicken, pork tenderloin, fresh fish, etc. Once you’ve established your chutney base, you can also “pear” your fruits to each season.

Ingredients

1 round Brie cheese
1 clove garlic, minced
1/2 red onion, diced
1 small carrot, julienned
1 red pepper, julienned
4 stalks rhubarb, diced
2 ounces balsamic vinegar
4 tbsp brown sugar
1/4 cup white wine
3 tsp butter

Note: These measurements are a guideline for the wine and vinegar. At start, add less liquid than listed above and increase as necessary. Water content in each fruit varies and must be considered before adding wet ingredients.

Mix butter, onions and garlic in a medium stock pot on low heat. Once softened, add carrots and peppers, stirring periodically until just about soft. Now add diced rhubarb and balsamic vinegar. Mix well.
Turn heat up between medium and high and add remaining ingredients. Bring to quick boil and reduce heat, letting liquids reduce.
Now you be the judge. Taste chutney and make sure it suits your palate. Not too sweet, not too sour. Never overcook the chutney. The entire process should not take more than 10-12 minutes. Texture is key to final product.

Enjoy!

Recipe by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030

http://www.eddingtons.ca

Photo by Casey Lessard

This is always a fun dish, and it has a little sweet and a little heat to get you going.

Note: Three of the ingredients are available at Foodies in Grand Bend. I found the combination of the 3 sauces make for a truly unique flavor. I normally don’t recommend where to get your ingredients, but Foodies has a great selection of high quality and unique products.

All other ingredients will be available at your local grocery store. If Shanghai noodles are not available, chow mien noodles work just as well. Enjoy!

Shanghai Noodle Stir Fry

Serves six

3 6 oz chicken breast

Stonewall Kitchen Thai Marinade

(available at Foodies in Grand Bend)

1 lb cooked Shanghai noodles

1/4 cup diced celery

1/4 cup diced red peppers

(long thin strips)

1/4 cup sliced red onion

1/4 cup julienned carrots

1/4 cup sugar snap peas

1/4 cup bean sprouts

1/4 cup julienned green cabbage

1/4 cup diced broccoli crowns

2 oz sesame oil

2 oz soya sauce

2 oz Rootham’s Teriyaki Orange sauce

(available at Foodies)

2 oz Rootham’s Thai dipping sauce

(available at Foodies)

1/2 tsp chopped garlic

1/2 tbsp chopped ginger

2 tbsp sesame seeds

1 bunch fresh cilantro

Directions: Marinate chicken overnight in Thai marinade. Bake in oven at 350°F for approximately 18 minutes. Let slightly cool and dice into medium/long strips.

In wok on medium heat, add sesame oil, ginger and garlic. Once slightly brown, add remaining vegetables and turn heat to high. As a rule of thumb, the harder or more dense vegetables should be added first; add carrots first, wait 20 seconds and add celery, then cabbage, etc. until you get to the bean sprouts at the end.

Once vegetables have started to soften, toss in all sauces and cooked Shanghai noodles until hot while mixing well.

Plate in bowls. Once plated keeping wok hot (residual of sauces should still remain), add diced chicken to quickly reheat. Once hot, add sesame seeds to chicken and glaze. Serve immediately on top of stir-fry.

Garnish with fresh cilantro. Enjoy.

With sun-dried tomato polenta and pan roasted zucchini

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

Photo by Casey Lessard

I am often asked, what is a supreme breast of chicken? A supreme breast of chicken is boneless except for the drumstick of the wing, and the skin remains. A butcher can prepare this, or you can do it yourself with a boning knife. Feel free to use a regular chicken breast if desired. For those who prefer not to eat the skin, you can remove it during the second stage of cooking; it just adds more flavor to the dish.

Eddington’s contemporary Italian pancetta chicken
Serves four

Ingredients:
Four 6-8 oz marinated supreme chicken breasts
8 slices pancetta or prosciutto
8 slices fresh mozzarella (two per breast)
1/2 cup grape tomatoes cut in half
4 cloves garlic, minced
2 tbsp tomato paste
olive oil
8 cranks cracked pepper
A dash sea salt
(great alternative is a small splash of anchovy paste)

Marinade:
1 orange
1/2 tbsp of chilies
olive oil
diced fresh basil, oregano and thyme
(two sprigs of each)
1 clove of diced garlic

Marinate chicken over night: dice orange with peel on, mix with diced herbs, garlic, chilies and olive oil. Mix well, cover and refrigerate overnight.
Roast chicken in 400°F oven for 20 minutes. While chicken is cooking, mix olive oil, minced garlic, tomato paste, olive oil, cracked pepper and sea salt together in small mixing bowl (this can also be done ahead of time to extract a more robust flavor).
Top each chicken breast with two slices of pancetta or prosciutto on each breast of chicken. Drizzle half of grape tomato mixture over pancetta, then layer two slices of fresh mozzarella. Drizzle remaining mixture. Return to 400°F oven for another 10 minutes.
Now your chicken will be ready to be layered and served on polenta.

Sun dried tomato polenta
(This can be made the night before when making the chicken marinade)

Ingredients
16 oz (2 cups) chicken broth
1/2 cup water
1/2 cup milk
A dash salt and pepper
1/8 tbsp cayenne pepper
1 cup yellow cornmeal
1/2 tbsp fresh chopped parsley
1/4 cup diced sun-dried tomatoes

Combine chicken broth and milk in medium sized pot and bring to a boil. Slowly mix cornmeal, stirring constantly. Reduce heat to low/medium setting. Gradually add remaining water. Cook for approximately 15 minutes. Mixture should be thick. Now add in remaining ingredients and mix well.
Pour in to greased 9” spring form pan. Cover and chill for at least 2 hours.
Once chilled, place on cutting board, remove from pan and cut into wedges. Will make 8-12 wedges depending on size of cut. To finish cooking, place in 400°F oven on cookie sheet for 25 minutes or until golden brown. If you want to be creative, try grating Parmesan cheese onto wedges before reheating, or drizzling olive oil and balsamic vinegar over wedges.

Pan-seared zucchini
Ingredients
One zucchini, cut into long slender strips.

Pan sear on high heat on non stick pan for 1 minute per side moments before serving.
To glaze zucchini, steal the olive oil that will have somewhat separated from grape tomato mixture that was intended for the chicken.
To serve, layer polenta on center of plate, top with cooked pancetta chicken and accent with zucchini.

Wine pairing:
Rocca delle Macìe Chianti Classico, Italy
Medium bodied, plum, sweet tobacco, mushroom, and a touch of oak: complex finish.

On a side note: I would like to thank all the readers who express interest in my recipes. I’d love to hear about your experiences with the food, recommendations, or concepts/recipes you would like me to cover. Please email me at: wine-at-execulink.com
Most of all, I would like to thank Casey for bringing the Eddington’s food to life through photography. For those who have ever wondered when or where we do our pictures, well, we do them at the restaurant, our houses or wherever we can. Casey has been more than accommodating to drive to the restaurant with sometimes less than an hour’s notice when I call: “Hey Casey, I just got some fresh fish in, lets go to the green house,” or “Hey Casey, I am in the midst of making a chestnut soup, can you come by NOW and take some pictures? I have a great concept for the Strip.” It’s a great experience for both of us, and most of all, it’s creative fun that challenges us to strive for perfection. So, thanks Casey for all the wonderful photos. Look forward to many more great issues of the Strip!
Cheers, James Eddington

You don’t need much to fill their bellies with this affordable – yet gourmet – dish

Recipe by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

Photo by Casey Lessard

Looking for something more romantic? “Take a flight this Valentine’s Day” from our February 2008 issue.

This recipe is intended for a slow cooker. If you do not own a slow cooker, don’t worry. It can be done in the oven; just reduce cook time by one-third and cook in covered roasting pan at 225°F.

You’ll need one pork leg, butt, shoulder blade or roast. It’s your choice. I have chosen a de-boned pork leg.
Note: This recipe (3 lbs) serves 8-10 people.

Ingredients

3 lb. pork (choice of cuts above)
1 tbsp salt and pepper
2 tbsp vegetable oil
2 red onions diced
6 cloves of garlic
2 tbsp chili powder
1 tbsp coriander
1 chipotle pepper in adobo sauce
(Optional. This will add flavour and heat)
1 small can tomato sauce
6 oz smoked hickory BBQ sauce
1 oz cider vinegar
355ml root beer (one bottle)
1 tbsp brown sugar

Preparation
Rub pork with salt and pepper, then sear in a large pan. Once seared, transfer pork into slow cooker. Mix all other ingredients together and pour over pork. Cover and cook on low heat 8-10 hours.
Once cooked transfer pork to cutting board, tent with tin foil and let rest for 15 minutes.
After 15 minutes, take 2 forks and shred pork. i.e. pull pork.
While pork is resting, pour remaining liquid in slow cooker into large pot. Let settle then skim fat off the top. Bring to a boil and reduce and thicken mixture, approx 15-20 minutes. Add pulled pork to mixture and you are ready to serve.

Note: this can be made prior to event and reheat pulled pork in sauce.

I have chosen to serve my pulled pork on a rosemary ciabatta bun with diced onions, avocado, pickled jalapenos’, shredded cheese, shredded lettuce and sour cream. Served with sweet potato fries, and beer of course.
Delicious. Enjoy!

Yes, this year you will actually roast chestnuts on an open fire, and then create a delicious soup

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

Chestnut soup

4 cups chestnuts, peeled and skinned
3/4 cup equal parts diced celery, carrots and onions
6 cups chicken stock
1 cup heavy cream
2 tbsp olive oil
2 tsbp butter
pinch garlic
pinch allspice
pinch cinnamon
Salt and pepper to taste

Preheat stock pot on medium heat, add butter and olive oil and sauté until semi-soft. If you want to reduce heat and slow cook, this will draw more flavour. Add roasted chestnut and chicken stock, bring to boil for approx. 15 min. or until chestnuts are soft. Now add 1 cup of heavy cream, garlic, cinnamon, all spice and salt and pepper. Use a hand blender and pureé soup until smooth. If still chunky, boil for another 5 min. and reblend.
Feel free to be creative in garnishing this soup. For example, whisky-soaked cranberries or apricots are a nice touch; shaved roasted parsnips or caramelized bacon and onions would complement this soup.

Note: roasting chestnuts
Preheat oven to 425˚F.
(The following is NOT fun, but worth it in the end:) Use a sharp knife to cut an X into one side of the chestnut to allow the steam caused by roasting to escape; if you don’t do this, the chestnut will explode.
Place each chestnut with the cuts facing up onto cookie sheet. Roast 20-30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open.
Peel nuts when they are cool enough to handle.

Oven-roasted salmon with a zesty mustard and herb glaze
6 salmon fillets OR
1 fresh side of salmon
2 cloves of garlic
2 sprigs fresh chopped rosemary and thyme
splash of white wine
1 tbsp olive oil
4 tbsp grainy Dijon mustard
salt and pepper, to taste
fresh lemon

Combine garlic and herbs in a food processor. Blend for 30 seconds, then add wine, oil, mustard, salt and pepper. Blend for another 15 seconds.
Preheat oven to 400˚F. Use baking sheet lined with parchment paper. Arrange salmon on sheet and spoon mustard mixture over the fillets evenly. Bake for approx. 15 minutes until salmon are done. Note: many people are nervous when it comes to cooking fish. Do not overcook fish; cook until texture is slightly firm; no more. The centre of the fish should be hot, but retain its moisture.

Boursin crab stuffed potato
(A great little side)

In a mixing bowl, combine a wheel of boursin cheese, 1 cup of crabmeat, a pinch of salt and pepper, 2 tbsp of breadcrumbs, and a squeeze of lemon. Mix together.
Cook potatoes. You can used baked, a mini, or a red, whatever. Once cooked and cooled, cut potato in half, hollow out centre, and add boursin mixture. To make it more dense, add potato flesh that was removed to the cheese mixture. This can be made a day ahead; to reheat, place in oven on baking sheet eight minutes prior to salmon.

Chocolate, Bailey’s & Tia Maria café au lait
1 cup whole milk
3 oz Bailey’s
3 oz Tia Maria
cinnamon stick
Pinch ground cloves
1/2 cup sugar
1/2 cup unsweetened cocoa powder
2 cups brewed strong coffee
1/4 cup heavy cream
cinnamon, icing sugar and cocoa for garnish

In medium sized saucepan, whisk together milk, sugar and cocoa until smooth. Bring mixture to a simmer. Add cinnamon stick, pinch of cloves, Bailey’s and Tia Maria.
Simmer for approx. four minutes, then reduce heat to low setting and let steep for 10 minutes.
In a mixing bowl, whip heavy cream and add pinch of sugar. (Feel free to add a hint of vanilla.)
Strain mixture into another pot and add coffee. Bring back up to temperature. Serve immediately and garnish with a dollop of whipped cream. Enjoy!

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter, 519-235-3030
http://www.eddingtons.ca

You may have heard that onions can kill the H1N1 virus, but that’s just a myth. Still, a warm soup like this is good medicine for your body and soul during cold and flu season…

Caramelized onions
(This is the base for the soup.)

4 tbsp butter
4 tbsp vegetable oil
6 large Spanish onions, peeled & thinly sliced
8 drops Lea & Perrin’s Worcestershire sauce
4 tbsp brown sugar
1 splash water
1 cup red wine (just open a bottle)

In large pot, sauté onions in butter and oil on low to medium heat for approx. 30 minutes, stirring periodically. The slower and longer you sauté your onions, the more flavor and sweetness will be present.
Once onions have softened, add Worcestershire sauce, splash of water and brown sugar. Turn to high heat and let caramelize. Once color is slightly darkened, add approx. 1 cup of red wine to deglaze pot.

French onion soup

2 cups red wine
4 bay leaves
4 cups beef stock
2 cups chicken stock (or more beef stock)
salt and pepper
1 clove garlic, finely chopped
4 slices old bread, toasted and cut to fit bowl
2 cups cheese (your choice; I like a blend of
cheddar, smoked gouda and Swiss)

Once you deglaze the caramelized onions add all ingredients (other than bread and cheese) to same pot. Bring to Boil and then reduce heat to medium simmer. Let simmer for one hour. The longer you simmer and reduce your soup, the more flavours you will have.
Preheat your oven’s broiler. Ladle soup into four French onion soup bowls and place fitted toast into each bowl. If you slightly dunk the bread to ensure it is moist, this will reduce any chance of burning under the broiler. Sprinkle cheese evenly on toasted tops and place bowls onto baking sheet. Place under broiler until cheese has melted golden brown.
Your soup should be bubbling through and around the cheese. Caution: although tasty, it will be hot, so let rest for at least two minutes.
Serve and enjoy!

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter, 519-235-3030

http://www.eddingtons.ca

Editor’s note: James looks back to fall 2007, when these recipes were first published in the Grand Bend Strip. We’ve revisited it, and this time, you can get a glimpse of how delicious this meal looks (you’ll have to make it to see how great it smells and tastes).

This month, the first real frost brings an unconscious desire for heartier meals. Enjoy the local harvest; we are truly blessed to live in an area full of the riches that our farmers and fields have to offer. Spend some time in the kitchen this season melding the deep rich flavors of the fall.

Butternut squash soup

1 1/2 tsp. olive oil
2 lbs. butternut squash, peeled, seeded and cut into 1” chunks
1/2 cup chopped yellow onion
1 clove garlic
3/4 tsp. ground allspice
2 cans vegetable broth (14 oz. each)

In large sauté pan, heat olive oil, then add squash, onion and garlic. Sauté over medium high heat for 15 minutes or until squash is tender. Add allspice; cook two minutes longer.
Stir in vegetable broth and bring to a boil. Cover; reduce heat to medium low. Cook 15 minutes, or until squash is soft.
In batches, place mixture in bowl of food processor; blend until smooth.
Place in saucepan and keep warm, or reheat as needed.
To serve, ladle warm soup into bowls. Top with one tablespoon spiced cream and a sprinkling of pumpkin seeds.
Serves four. Multiply recipe for larger quantities.

Spiced cream

1/2 cup light sour cream
1/2 tsp. ground allspice
1 1/2 tsp. real maple syrup
1/8 tsp. ground cardamom
(A shot of Captain Morgan’s Spiced Rum wouldn’t hurt)


Combine light sour cream, allspice, maple syrup and cardamom in bowl; mix well.
Cover and chill in refrigerator until ready to use.

Pumpkin seeds
1/2 tsp. olive oil
1/4 cup pumpkin seeds
1/2 tsp. garlic salt

Heat olive oil in small sauté pan for one minute. Add pumpkin seeds and garlic salt; sauté over medium heat for three minutes or until seeds are toasted and fragrant.

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter, 519-235-3030 http://www.eddingtons.ca

Photos by Casey Lessard

With fall’s arrival, it’s a good time to celebrate the food that falls from the trees in your backyard: pears. Here, James presents two delicious recipes that take advantage of a fruit you can easily find in Ontario, and possibly right at home; if you don’t have a pear tree, perhaps a friend does. The season is short, so enjoy these recipes soon!

Pear and Brie tart

Puff pastry
Cream cheese
Brie cheese
Fresh Ontario pears
Butter
Brown sugar
Heavy cream

Cut puff pastry into triangle sized pieces. Spread out triangles, leaving at least one inch between triangles. Bake on a parchment-lined baking sheet for 10-15 minutes until light golden in colour. Pastry will have tripled in size. Let cool for ~10 minutes.
Cut or peel apart triangles horizontally along the centre of the pastry. Set aside top piece.
Spread cream cheese on bottom piece.
In sauté pan on medium to low heat, add 2 tsp of butter and 3 tsp of brown sugar. Thinly slice pears and add to pan. Cook for 7-10 minutes until pears are relatively softened. Remove pears and layer over cream cheese covered pastry.
Add a splash of heavy cream to sauté pan to create a sauce from sugar, butter and cooked pear juices.
On top of pears, add a wedge of brie. Transfer back to oven until Brie has softened 5-7 minutes. When ready to serve, place bottom pastry piece (with layers of cheese and pears) on plate. Put top piece of puff pastry on the angle opposite of bottom piece. Quickly reheat sauce in sauté pan and drizzle over top piece.
Ice cream and fresh berries make a wonderful garnish.

Parsnip and Pear Soup

1 onion, diced
1/2 stalk of celery, diced
3 lb. parsnip, diced
2 lb. fresh Ontario pears, diced
garlic, minced
white wine
heavy cream
8 cups chicken stock
fresh herbs
(basil, thyme and bay leaf)
honey or sugar
35% cream
butter

In large stock pot, add 1/4 lb. of butter, then add onions and celery. Sauté over medium heat until soft (10 min), stirring periodically. Add parsnips, pears, minced garlic and 8 cups of chicken stock. Bring to a boil. Reduce heat and simmer for one hour. After the hour, add basil and thyme to liking.
Bring soup back to boil and add 1 cup of 35% cream and blend with hand mixer until smooth.
At this point, taste soup; if it needs more seasoning do so. If it’s bland, add a little salt. If not sweet enough, this is the time to add honey and or sugar. Once added, bring soup back to boil and reblend. Then add bay leaf and let rest or serve immediately. Soup can be refrigerated for up to three days.
Freezing this soup: if you plan on making a large batch and freezing, omit the heavy cream and add when reheating.

Simple, easy and tasty, the joy of Ontario’s pears.