Method

Pre-heat your grill to medium high, in the 400 F range.

Marinate the fish in the grated onion and honey for 30 minutes or up to 2 hours in the fridge.

Lay the fish over the soaked planks and season with salt and pepper. Spoon any remaining marinade over the fillets and place the planks on the hot grill.

Close the lid and cook for 8-10 minutes. Check the fish to look for firm, easily flaked flesh. Finish off with a squeeze of lemon and enjoy.

Marinade

Make this wet seasoning as you need it and use to build flavor your steak and chops.

1Tbsp  mustard

1 Tbsp  garlic

Fresh herbs like parsley, marjoram or thyme

2 Tbsp  soy sauce

3 oz  vinegar

3 oz  beer

Glaze

This is a finishing touch to grilled meats to add a sweet-sour tang and shine. Do not add too early or it will scorch on the grill.

2 oz  bbq sauce

2 Tbsp  honey or maple syrup

3 oz  vinegar

Glaze

2 oz  honey

2 oz  vinegar

2 oz soy sauce

1 Tbsp  fresh grated ginger

-        Blend together and baste over duck after 1 hour

Assembly

12  small wheat tortillas

1 cup  shredded carrot

1 cup  shredded cabbage

½ cup  diced red bell pepper

Hoisin sauce

Siracha hot sauce

-        For each tortilla, lay in even layers over vegetables and duck meat then add hoisin and siracha sauces to taste, roll and eat

12  fresh jalapeno peppers
1 lb  sausage meat (game or pork)
2  eggs
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese

1 cup sour cream
1 Tbsp fresh cilantro, washed and chopped
1 lime, juiced

1.  Wash jalapeno peppers, split lengthwise and remove seeds and membrane with a teaspoon. You may want to wear gloves if your skin is sensitive to the peppers (you sissy).

2.  Blend together the sausage meat, eggs, bread crumb and cheese. Fill each of the pepper halves with a tablespoon of the sausage mix, top up with any leftover mix.

3.  Lay the stuffed peppers on a grill pan and cook in a 350 F oven or a medium hot grill with the lid down for 15-18 minutes or until the sausage meat is cooked through (160 F) and the peppers are tender.

4.  Blend together the sour cream, cilantro and lime juice – season to taste with salt and pepper. Serve with the peppers, hot off the grill.

“The Canadian Tradition” welcomes famed Chef Michael Olson to the show!!!

We are so very pleased to have Chef Olson team up with the show to put his own touch on some delicious food creations.

Please make sure to visit the recipe section, where you can receive a detailed breakdown of how Chef Olson prepares his dishes.

As always, please enjoy!

• 1 lb goose meat cut into thin strips
• 1 each sweet green, red and yellow pepper
• 1 red onion
• 4 oz beer or apple juice
• squeeze of ½ lime
• 2 tbsp chili powder
• ¼ tsp cayenne pepper
• salt and pepper to taste
• white flour tortillas
• salsa— hot, medium or mild
• sour cream

Slice all vegetables into strips. Heat 2 tbsp of oil in cast iron frying pan ‘til smoking hot. Add goose meat and spice and stir fry quickly until medium rare, add vegetables and fry, still on high heat until vegetables are just cooked but still crisp (about 3-5 minutes). Add beer or apple juice and squeeze of lime, continue to stir until well mixed. Serve from pan to tortilla and garnish with salsa and sour cream to taste. Commercially available Fajita spice mixes are available at most supermarkets and work also.

Create a pocket out of a breast filet by inserting a filleting knife at the front end and cutting as deep and wide a pocket as possible without cutting open. Once the pockets are created spice the breasts inside and out with Montreal steak spice or a similar product (Garlic powder, salt and pepper will do). Allow breasts to “dry” marinade in a glass or plastic bowl for ½ hour while you prepare the stuffing.

For four geese (eight fillets):

• 5 strips bacon, diced
• 1 medium red onion
• 1 green pepper
• ¼ red sweet pepper
• 2 celery stalks
• ½ c. shredded cheddar cheese
• ½ c. shredded mozzarella cheese
• ¼ c. HP or favorite steak sauce

Chop all vegetables while frying bacon over medium heat until fat becomes translucent. Add chopped vegetables to frying pan and cook until slightly wilted keeping heat at medium. Add the steak sauce and simmer for an additional 5 minutes. Remove mixture from frying pan and allow to cool. When sufficiently cool so that cheese won’t melt add the cheese. Now stuff the pockets with the cheese and vegetable mixture. Seal opening with toothpicks. Cook on BBQ until meat is medium rare. Serve with fries, rice or baked potato.

1-2 half breasts per person

1. Slice breasts horizontally, so that three flat, oval filets are made per half breast.
2. Coat breast by rolling in flour, spiced with salt and pepper.
3. Dip coated filet in egg and milk mixture (beat 1 egg in ¾ c. of milk/ goose)
4. Roll in finely ground soda crackers (1c. ground crackers per goose)
5. Fry in hot oil until golden brown, and meat has been cooked medium rare (about 3min/side)

Serve hot in one of the following manners:

Snow goose fingers
Serve with favorite dipping sauce, plum sauce is especially good.

Snow goose Parmesan
Serve cutlets with spaghetti sauce on noodles.

Barvarian Snow goose
Serve with sauerkraut and potatoes, pan fried with onions and spiced with paprika.

Cajun Snow goose cutlet

Prepare this sauce, before you cook the breasts.

• 16oz can of tomatoes
• 1 medium diced onion
• 3 chopped celery stalks
• 2 cloves garlic minced
• 1 chopped green bell pepper
• ¼ tsp cayenne pepper
• ½ tsp basil
• ¼ tsp marjoram
• salt and pepper to taste

Fry vegetables and spice in 2 tbsp oil until wilted (about 10min on med heat). Add tomatoes and simmer over med-low heat for 10 minutes, stirring occasionally. Serve sauce over cutlets on rice.

• Meat from 2 snow geese, cut into strips about ¼ inch thick
• 2 tsp salt
• 4 Tbsp corn starch
• 2 eggs

Blend egg, salt and cornstarch into thin batter, coat meat with mixture. Cook in deep fryer, remove, drain and set aside.

• 1 large onion
• 4 cloves garlic
• 2 Tbsp minced fresh ginger root
• 1 tsp dried, crushed chilies
• 1 Tbsp diced picked hot pepper (cook’s discretion)
• ¼ cup chicken stock
• 2 Tbsp tomato ketchup
• 3 Tbsp soy sauce
• 2 Tbsp Hoisin sauce
• 1 Tbsp white sugar
• 1 Tbsp red wine vinegar
• 2 Tbsp pale sherry or rice wine

Heat oil in a large frying pan, add the vegetables and stir-fry over high heat for 2-3 minutes or until onion just starts to brown. Add the liquids and sugar and stir over medium-high heat until sauce thickens. Add the cooked goose and cook over low heat for an additional 5 minutes. Serve over rice or noodles with a vegetable stir fry as a side dish.

Sautee the steak, onion and green pepper over medium heat until browned, add steak sauce and beer and simmer over low heat for about 10 minutes, until the sauce thickens, add cheese and continue cooking until cheese is melted. Serve over buns.