Mangia Questo!

No purists beyond this point.

Emergency Teriyaki Sauce July 10, 2009

Filed under: minimal effort — mangiaquesto @ 10:13 pm
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I’m not going to say this is true teriyaki sauce because, to be honest, I have no idea what goes into the real deal.  All I know is tonight I wanted salmon teriyaki, and I had salmon but no teriyaki.  If you find yourself in a similar situation, here is a recipe that will fill the teriyaki void and give you a similar look and taste.  For two salmon fillets or two chicken breasts, you’ll need:

1/4 cup of liquid honey

1/4 cup of light/low sodium soy sauce (if you don’t have light, use between 1/8 and 1/4 cup to ensure it doesn’t make your sauce too salty)

4 dashes of Worcestershire sauce (probably optional, or substitute 1 tsp. rice vinegar)

1 clove of garlic, grated, or 1/2 tsp. garlic powder

Put all ingredients in a microwave safe container or, better yet, build the sauce it in a pyrex measuring cup to avoid dirtying other measuring cups.  Microwave for 30 seconds to soften the honey then stir to combine.   Voilà!

For salmon, pour over fillets, turning to coat.  Bake 12-15 minutes in a small glass baking dish or other shallow baking dish, basting with sauce once or twice.  Serve over rice.


My Favourite BBQ Sauce March 30, 2009

Filed under: finds,grill/bbq,minimal effort — mangiaquesto @ 8:53 pm

Welcome to Busters Barbeque Restaurant

Photo from

With the warm weather coming and summer fast approaching, there’s no better time to discover a new BBQ sauce favourite.  This stuff tastes like no BBQ sauce I’ve had before.  It’s called Busters Blueberry BBQ Sauce, and it’s made in Northwestern Ontario.  It is to die for on grilled chicken, and I recently tried it on pork side ribs and was amazed.  The blueberry flavour is not prominent, but it is fruity and smoky with a little spice.  Word on the street is it’s now available at Sobey’s across Canada, so you won’t have to make the trek to Vermillion Bay to get some.  If you are lucky enough to be in the area, you can also enjoy it in-house at Busters BBQ Restaurant.  As an added bonus, it’s more reasonably priced than most of the “gourmet” sauces I see at craft and home shows.  It’s a must-have for BBQ season.  Mangia!


Easy Marinated Steak August 22, 2008

Filed under: grill/bbq,minimal effort — mangiaquesto @ 2:49 pm
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I don’t know if it’s obvious, but I’ve gone barbecue crazy this summer. Most of my grocery shopping revolves around grill-able things. Here’s something else you can try if you’re tired of burgers and hot dogs. I marinated my steaks overnight, so although it’s easy, it does take some planning ahead.

You need:

Grilling or marinating beef steak (I used sirloin)

A big container of some sort for marinating

Italian salad dressing (enough to cover the steaks)

First, get the steaks marinating. Pour a little salad dressing in the bottom of the container, drop the steaks in and let them sit overnight in the fridge. Turn them over once or twice if you can.

The next day, heat up your grill to a high temperature and drop the steak onto the grill, searing both sides over the high heat for about 1 minute on each side, then turn the heat down to medium and continue grilling (this is a tip from Cumbrae’s, the amazing butcher down the street from me).

Admittedly I’m not much of a griller, so if you’re not either you can read up on cooking times and steak cuts.

When you think the steak is done to your liking, remove it from the grill and let it rest on a plate before serving so the juices won’t all run out when you cut it.

Bonus: If, like me, you happened to make way too much steak, try this idea for leftovers: Place the steak on a piece of aluminum foil and add a little bit more italian dressing on top. Wrap it up well in the foil and place it in a preheated toaster oven or oven for about 20 minutes at 300F. Serve with eggs any style and some toast for a hearty, greasy-spoon style breakfast.


Ontario corn August 5, 2008

Filed under: grill/bbq,minimal effort,vegetarian — mangiaquesto @ 8:37 pm
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As a student, August can be a bit of a downer. But with the end of summer coming too quickly, there is at least one bright spot: Ontario sweet corn. Find some at a farmers’ market near you or a roadside stand (where I got mine) for the ultimate in freshness, or find it at a grocery store and try one of these easy ways to prepare your corn. I suggest leaving it un-husked so you can keep your options open for cooking methods.

1. BBQ-ed Corn on the Cob

Pull off the outermost husk leaves and discard. Leave enough husk so that all of the kernels are covered. Peel back the remaining leaves but do not pull them off. Remove as much silk ask you can and replace the husk.

For the next part, I’ve heard mixed opinions as to whether or not you need to soak the corn. I haven’t tried it un-soaked yet, so I can’t weigh in, but I soaked my corn in water for 15 minutes.

Heat up the BBQ around medium and grill the corn for 10-15 minutes, turning a few times for even cooking. Peel back the husk and enjoy. I suggest spreading a bit of margarine or butter over the kernels after cooking and salting lightly. Mmm.

2. Boiled Corn on the Cob

This is easier and (I think) equally delicious. Peel off all husks and silk and toss corn into a large pot of lightly salted boiling water. Cover and cook for 10-15 minutes until kernels are tender. Again, I suggest spreading a bit of margarine or butter over the kernels after cooking and salting lightly.