Evelyn Chartres Author
Dijon

Brochettes de Crevettes Mariné à Vinaigrette Italienne

A shrimp marinade made with a homemade Italian vinaigrette. Ingredients are readily available, easy to assemble and the flavour will blow you away!

Ingredients

  • 1 teaspoon (5 ml) of salt
  • 2 teaspoons (10 ml) of Dijon mustard
  • 1 tablespoon (15 ml) of brown sugar
  • ¼ cup (60 ml) of balsamic vinegar
  • ½ cup (120 ml) of olive oil
  • 1 clove (5-10 g) of garlic (pressed)
  • ¼ teaspoon (1.25 ml) of herbes de Provence
  • 1 pound (450 g) of shelled shrimp

Instructions

  1. In a sealable bag place all ingredients and shake until you have a consistent mixture.
  2. Refrigerate for at least four hours (preferably overnight) to marinate the shrimp.
  3. Soak the skewers in water for an hour to prevent burning while over the grill.
  4. Arrange the shrimp on the skewers, set aside some of the vinaigrette.
  5. Grill over a barbecue and baste occasionally with vinaigrette. Meat is ready once it has a consistent pink colouring.
  6. Pull from grill, ready to serve.

Fondue Chinoise

Featured_Fondue_ChinoiseA Fondue Chinoise is a French Canadian meal which features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork.

Once cooked the meat is placed on the plate then dipped in various sauces covered below.  This allows guests to savour the meat while another slice is being cooked.

Ingredients

Fondue Chinoise

  • 1 quart (950 ml) of reduced sodium beef broth
  • 1 package (40 g) of French Onion soup mix
  • ½ pound (225 g) of thin (1/16” or 1.5 mm) sliced eye-round cut of beef (per person)

Sauce au Cognac

  • ½ cup (120 ml) of mayonnaise
  • 1 tablespoon (15 ml) of Cognac
  • 1 teaspoon (5 ml) of ketchup
  • 1 clove (5 – 10 g) of garlic

Sauce a L’Ail

  • ½ cup (120 ml) of mayonnaise
  • 5 cloves (15 to 20 g) of garlic
  • ⅛ teaspoon (0.75 ml) of Italian seasoning

Sauce Dijon au Miel

  • ½ cup (120 ml) of mayonnaise
  • 2 tablespoons (30 ml) of Dijon mustard
  • 2 tablespoons (30 ml) of honey
  • 2 teaspoons (10 ml) of Worcestershire sauce or Balsamic vinegar

Preparation

Fondue Chinoise

  1. Pour beef broth into fondue pot then mix in package of French Onion soup.
  2. Heat until broth comes to a boil then lower heat to maintain a slow boil.
  3. Cover a sheet of wax paper with sliced meat (make sure they do not touch).  Cover with a fresh sheet of wax paper continue covering with meat until stock depleted. This will make picking up individual slices easier.
  4. Using a fondue fork, pierce a slice of beef then wrap around the fork.  To avoid losing the slice, pierce the overlapping end back over the fork then submerge in the broth until cooked.

Sauce au Cognac

  1. Mix mayonnaise and ketchup together until sauce takes on a pinkish hue.
  2. Press one clove of garlic then stir into the sauce.
  3. Pour in Cognac and stir until you have a consistent finish.  Ready to serve.

Sauce a L’Ail

  1. In a pan sauté pressed garlic.
  2. Mix garlic, mayonnaise and Italian seasoning together.  Ready to serve.

Sauce Dijon au Miel

  1. Mix mayonnaise, Dijon mustard and honey in a bowl.
  2. Pour in Worcestershire or Balsamic vinegar for taste, then stir contents.  Ready to serve.