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Angie on Global: Breakfast Pizza

July 09, 2021

Angie prepared a delicious Breakfast Pizza on Global News this week. Breakfast for dinner, dinner for breakfast - this pizza is great any time of day! Watch Angie's segment below:

Breakfast Pizza

Ingredients:

  • 8 bacon slices, roughly chopped
  • 1 1/2 tablespoons cornmeal
  • 1 ball of homemade or store bought pizza crust
  • 1 1/2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 lb fresh mozzarella
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh basil leaves
  • Red pepper flakes to taste
  • Your favourite pizza sauce

Instructions:

  • Preheat your BBQ to medium high heat, around 450°F. Lightly coat a baking sheet or pizza pan with olive oil. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch diameter round. Transfer to prepared baking sheet or pizza pan. Brush dough with olive oil and garlic. Add your favourite pizza sauce and top with mozzarella and bacon. Place pan onto the BBQ and bake until the edges begin to brown, about 12 minutes. Once the dough is mostly cooked and the cheese is melty, gently crack the eggs onto the pizza. Put the pizza back onto the BBQ and cook until the egg whites have set and crust is golden brown, an additional 8-10 minutes. You can cook longer if you prefer your eggs harder. Remove from the grill and garnish with the fresh basil and the red pepper flakes.

    Cook Along with Chef Deniz: Fresh Herb Marinated Lamb Chops with Braised Black Kale & Anchovies

    July 08, 2021

    Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

    Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite recipes for marinades, rubs & sauces!!

    Watch the class below, or visit us on YouTube.

    Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

    Fresh Herb Marinated Lamb Chops with Braised Black Kale and Anchovies

    By Chef Deniz Tarakcioglu

    Ingredients:

    • 1 rack of local lamb, cut into 7-8 chops
    • 10 mint leaves
    • 30mL chopped parsley
    • 1 lemon, sliced
    • 3 sage leaves
    • 10mL oregano
    • 10mL cumin seeds
    • 10mL paprika
    • 5 cloves of garlic, puréed
    • 1 bunch of black kale, fibrous stalk removed and leaves sliced thinly
    • 10 anchovies, minced
    • 10mL chili flakes
    • 100mL white wine
    • 100mL passata or san marzano tomatoes, crushed by hand
    • Crusty bread

    Instructions:

    • In a large bowl, combine lamb chops, mint, parsley, lemon slices, sage, oregano, paprika and half the garlic with a generous splash of extra virgin olive oil. Marinade for at least 4 hours. In a medium sized sauce pot, sauté garlic and chili flakes in olive oil until lightly browned. Add kale leaves and anchovies and cook for a further 1 minute. Add white wine and reduce by half. Add tomatoes, turn on medium low, cover with a lid and cook for 30 minutes, checking occasionally, so it does not catch in the bottom. Heat your grill on high until very very hot. Sprinkle the lamb chops with salt and grill 2 minutes on each side, or until desired doneness is achieved. Rest for 5 minutes, and grill your bread in the meanwhile. Serve on room temperature braised kale with crusty bread on the side.

    Prep Time: 255 minutes

    Cook time: 50 minutes

    Yield: 2 servings

    Cook Along with Chef Deniz: Grilled Antipasto of BC Summer Vegetables, Burrata with Aged Balsamic Vinegar

    July 08, 2021

    Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

    Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite recipes for marinades, rubs & sauces!!

    Watch the class below, or visit us on YouTube.

    Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

    Grilled Antipasto of BC Summer Vegetables, Burrata with Aged Balsamic Vinegar

    By Chef Deniz Tarakcioglu

    Ingredients:

    • 1 medium red onion, peeled and cut into quarters
    • 10 stalks of asparagus
    • 1 medium zucchini, cut into large chunks
    • 1 long eggplant, sliced into 1/2" pieces
    • 1 red pepper, deseeded and quartered
    • 2 roma tomatoes, cut in half
    • 1 lemon, zest and juice
    • 10 basil leaves
    • 5 cloves of roasted garlic
    • 4oz of burrata cheese
    • Crusty sourdough
    • Aged balsamic vinegar, the older the better (within your price range)

    Instructions:

    • Heat your grill on high until very hot. Season all the vegetables in a bowl with salt, pepper, and little bit of olive oil - not too much. Grill all the vegetables until caramelized, soft and sweet. Transfer on a platter and drizzle with 100mL of olive oil, let it marinade for 10 minutes. In the meanwhile, grill your bread until nicely charred and soft. Check for seasoning on the vegetables and correct with salt if necessary. Add the zest and juice of the lemon, top with chunks of burrata, drizzle with fine balsamic vinegar. Serve at room temperature.

    Prep Time: 10 minutes

    Cook time: 15 minutes

    Yield: 2 servings

    Cook Along with Chef Deniz: Dry Rubbed Pork Tenderloin Medallions with Sticky BBQ Sauce & Summer Slaw

    June 24, 2021

    Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

    Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite recipes for marinades, rubs & sauces!!

    Watch the class below, or visit us on YouTube.

    Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

    Dry Rubbed Pork Tenderloin Medallions with Sticky BBQ Sauce & Summer Slaw

    By Chef Deniz Tarakcioglu

    Ingredients:

    • 1 pork tenderloin, cut into 1" medallions
    • 100mL smoked paprika
    • 50mL brown sugar
    • 50mL onion powder
    • 50mL garlic powder
    • 10mL cayenne

      Slaw
    • 1 carrot, peeled and grated
    • 1 fennel bulb, shaved thin on a mandolin
    • 150mL white cabbage, thinly shaved
    • 10 sprigs of cilantro
    • 1 serrano pepper, thinly shaved
    • 30mL toasted sesame seeds
    • 1 lemon, juice and zest
    • 30mL maple syrup
    • 20mL sesame seed oil 

      Sauce
    • 200mL ketchup
    • 200mL brown sugar
    • 30mL fish sauce
    • 30mL dry mustard
    • 50mL sherry vinegar
    • 100mL water
    • 30mL favorite chili paste or hot sauce
    • 1 whole orange, chopped coarsely 

    Instructions:

    • For the rub, combine everything in a medium sized bowl and store in a jar with a tight fitting lid. In a large bowl, combine carrot, fennel, cabbage, cilantro, serrano and a large pinch of salt. Marinade for about 5 minutes, then add lemon juice and zest, maple syrup and sesame seed oil. Keep chilled. For the sauce, combine ketchup, brown sugar, fish sauce, mustard, sherry vinegar, water, chili paste, chopped orange rind and all. Bring to a simmer and cook for 1 hour on low flame until thick. Purée until smooth in a blender and pass through a sieve. Keep warm. Heat up your grill on high. Season the pork medallions with salt and rest 5 minutes. Liberally season the pork with BBQ rub and grill until the core temperature reads 140F and is nicely caramelized. Brush with BBQ sauce and serve with slaw.

    Prep Time: 10 minutes

    Cook time: 90 minutes

    Yield: 2 servings

    Cook Along with Chef Deniz: Crispy Chicken Wings with Jamaican Rub & Jerk Dipping Sauce

    June 24, 2021

    Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

    Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite recipes for marinades, rubs & sauces!!

    Watch the class below, or visit us on YouTube.

    Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

    Crispy Chicken Wings with Jamaican Rub & Jerk Dipping Sauce

    By Chef Deniz Tarakcioglu

    Ingredients:

    • 1lb chicken wings
    • 45mL onion powder
    • 45mL allspice
    • 45mL dried thyme
    • 30mL garlic powder
    • 15mL cayenne
    • 15mL nutmeg
    • 15mL black pepper
    • 30mL brown sugar
    • 15mL dried rosemary
    • 300mL flour

      Sauce
    • 1/2 white onion
    • 2 stalks of green onions, sliced
    • 1 habanero pepper
    • 20mL garlic
    • 30mL ginger
    • 200mL soy sauce
    • 100mL white wine vinegar 

    Instructions:

    • Combine all of the spices in a bowl and mix until uniform. Lay the wings on a tray and season with kosher salt and rest for 5 minutes, then liberally season with jerk spice mix, and marinade over night in a ziplock bag. Next day, toss the wings in buttermilk and dip in flour, rest in the freezer for 15 minutes. Heat a deep fryer or 3" of vegetable oil in a large pot to 325F. In a food processor, combine onion, green onion, garlic, 30mL of spice mix, habanero pepper, vinegar, soy sauce and ginger. Purée until smooth. Fry the chicken wings in batches, around 6-7 minutes or inside temperature registers 160F. Drain on a rack and serve with dipping sauce.

    Prep Time: 5 minutes & marinating overnight

    Cook time: 30 minutes

    Yield: 2 servings

    Cook Along with Chef Deniz: BC Summer Greens with Strawberry Vinaigrette

    June 24, 2021

    Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

    Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite recipes for marinades, rubs & sauces!!

    Watch the class below, or visit us on YouTube.

    Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

    BC Summer Greens with Strawberry Vinaigrette

    By Chef Deniz Tarakcioglu

    Ingredients:

    • 300g assorted summer greens from the farmer's market
    • 200mL strawberries
    • 30mL balsamic vinegar
    • 5mL black pepper
    • 1 lime, juice and zest
    • 10mL maple syrup
    • 50mL grapeseed oil

    Instructions:

    • Clean the greens, spin dry and transfer into a bowl. In a blender, combine half the strawberries, vinegar, maple syrup and black pepper, purée until smooth. Slowly emulsify the oil as the blender is running. Toss the green with a pinch of salt and garnish with the rest of the berries.

    Prep Time: 5 minutes

    Cook time: 10 minutes

    Yield: 2 servings

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