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Embed code for: Nov 19-25 Everyday
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Dates: Nov 19-25
Spicy Korean-Style Gochujang Meatballs
Yield: approx 20 meatballs
2 tablespoons canola oil, for pan-frying
2 packages of our new style Korean meatballs
Glaze½ cup apricot preserves2 tablespoons gochujang (Korean chili paste) if available or chili garlic sauce1-1/2 tablespoons rice vinegar1 tablespoon Compliments low sodium soy sauce
GarnishSliced green onionToasted sesame seeds
Heat oil in large skillet over medium-high heat. In batches (don’t crowd the pan!), brown the meatballs on all sides and cook until internal temperature reaches 170 degrees F, around 10 minutes.
Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.
To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.
Traditional Style Meatloaf with Twice Fried Mini Smashers and Caramelized Sage GravyServes: 4-6
Ingredients: 1 premade traditional style meatloaf3 tbsp Compliments pure olive oil2 small onions sliced thin2 tbsp chopped garlic4 tbsp unsalted butter2-3 tbsp flour1 liter Low Sodium Beef stock2 tbsp chopped fresh sage
Pre heat oven 400F and cook meatloaf according to package directions.
Preheat frying pan to medium-high heat. Add oil and carefully add sliced onions and begin to let them cook down. Season with salt and pepper to release moisture from onions
Turn down heat and add garlic.
Let onions reduce and begin to caramelize, around 15 minutes.
Remove from heat and set onions aside. Place pan back on heat and add butter. Once butter has melted, add flour and whisk to make roux. Slightly darken this butter mixture and slowly whisk in warm stock. Let the flour cook and gravy thicken.
Remove from heat and cool. Add half mixture to blender and puree and add back to gravy.
Add fresh sage and simmer for 5 minutes
Generously pour over meatloaf and smashers
Crispy Fried Smashed Potatoes
1 bag of Compliments baby potatoes
¼ cup olive oil
1 tbsp fresh thyme
2 tbsp fresh chives or green onions
Salt & pepper
Preheat oven to 400 degrees.
Place whole potatoes on a rimmed baking sheet. Pour ¾ cup water into pan and cover with aluminum foil.
Bake for 30 minutes.
Allow potatoes to cool for 10 minutes. Coat with half of olive oil. Smash potatoes in between to frying pans (or your tool of choice.)
Drizzle with remaining olive oil. Season with thyme, chives and salt & pepper.
Bake 40 more minutes.
Double Chocolate Chunk Fudge Brownies
¾ cup Compliments unsalted butter, cut into six pieces; more for the pan
2/3 cup unsweetened cocoa powder (natural or Dutch-processed)
1 2/3 cups granulated sugar
¼ tsp salt
2 large eggs
1 tsp pure vanilla extract
1 cup Compliments unbleached all-purpose flour
¾ cup very coarsely chopped semisweet or bittersweet chocolate
½ cup coarsely chopped walnuts or pecans (optional)
Position a rack in the middle of the oven and heat the oven to 350°F.
Generously butter the bottom and sides of an 8-inch-square Pyrex or metal baking pan.
Melt the butter in a medium saucepan over medium heat, stirring occasionally. Off the heat, add the cocoa. Whisk until smooth. Add the sugar and salt and whisk until blended. Add 1 egg and whisk until just blended. Whisk in the vanilla and the second egg until just blended. Sprinkle the flour over the mixture and stir with a rubber spatula until just blended. Add the chopped chocolate and stir until combined.
Scrape the batter into the prepared baking pan and spread evenly. Scatter the nuts evenly over the batter, if using. Bake until a toothpick inserted in the center comes out with small, gooey clumps of brownie sticking to it, 33-38 min. Don’t over bake or the brownies won’t be fudgy. Transfer the baking dish to a rack and let cool completely.
Run a knife around the edges of the brownie and then pry it from the pan in one piece. Using a sharp knife, cut the cooled brownie into three equal strips and cut each strip into four equal pieces. Or, use a bench scraper to cut the brownie in the baking pan and then use a spatula to lift out the cut brownies. The cooler the brownie is, the cleaner the cutting will be, but these fudgy brownies will always leave some sticky crumbs on the knife.
Sobeys ChefsBetter Food For All
Courtesy of Chef Mark Tingley, Sobeys Panavista, NS
In batches (don’t crowd the pan!), brown the meatballs on all sides and cook until internal temperature reaches 170 degrees F, around 10 minutes.
Run a knife around the edges of the brownie and then p