The Chef in Stead





"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.

"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.



Special Mayonnaise



This recipe is perfect to jazz up your chicken burger this coming summer. It's not brain surgery, but do this recipe one day ahead of time and wow!

2 cups of good mayonnaise, homemade or not
1 tbsp Dijon 2 cloves of garlic, chopped finely
1 whole bunch of fresh cilantro, chopped
3 tbsp smoked paprika
1 tbsp dark chili powder
1 tbsp cumin
1 tbsp oregano
1/4 garlic powder
1/2 tbsp cayenne pepper
salt & pepper

Optional:
2 Green onion chopped by hand and added at the end. Green onions do not taste very nice chopped in the food processor.

Preparation:
Place in your food processor, the garlic, cilantro, Dijon and chopped into a fine puree. Add your mayonnaise, spices and process a bit more. Add your green onion if you wish and voila! Now you are thinking how amazing can this be with this little work. Well, find out for yourself!

Grill some nice Hungarian sausages from "Illichmann", slice them thin and place them on a piece of fresh baguette with this mayonnaise. It makes a great appies perfect for the summer.

serving: Serves 8 to 12 burger depending how much you like it.




Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.

(250)878-8500
Chef's email


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