Category: Sizzling recipes

Pogos déconstruits de porc et pommes du Québec

15 septembre 2021

L’automne est à nos portes, les feuilles changent de couleurs et le froid s’installe tranquillement. Quoi de mieux pour profiter de cette saison que d’aller cueillir des pommes et de les cuisiner! Pour terminer sa collaboration avec le FMG en beauté, le traiteur St-Estèphe vous propose de réinventer le classique pogo en y ajoutant une touche fruitée. Voici donc comment préparer des pogos déconstruits de porc et pommes du Québec. Tous les ingrédients proposés sont disponibles chez IGA Extra Famille Charles.

Pogo déconstruit

  • Saucisses
  • 250 ml (1 tasse) de farine
  • 250 ml (1 tasse) de semoule de maïs
  • 15 ml (1 c. à thé) de poudre à pâte
  • 15 ml (1 c. à thé) de bicarbonate de soude
  • 30 ml (2 c. à soupe) d’épices cajuns
  • 1 œuf
  • 250 ml (1 tasse) de bière El Lapino de la Microbrasserie du Lièvre

En décoration

  • Oignon vert de M. Lavoie
  • Julienne de bacon de la Ferme Par Toutatis
  • Pommes du verger Croque-Pomme de Thurso
  • Fromage râpé Léo (Cheddar extra-fort au porto d’érable)

Dans la friteuse ou dans la poêle, chauffer l’huile à haute température (375 ℉).

Dans un bol, bien mélanger la farine, la semoule de maïs, la poudre à pâte, le bicarbonate de soude et les épices cajuns.

Ajouter l’œuf et la bière, puis mélanger jusqu’à l’obtention d’une pâte à frire.

Enfiler la saucisse sur le bâton de bois et tremper dans la pâte à frire. Utiliser un verre pour faciliter le trempage.

Faire frire en petites quantités pendant environ 4 à 6 minutes.

Enrober le pogo d’une couche de moutarde à la bière et miel de Miss Marmelade.

Décorer au goût ave les oignons, les juliennes de bacon et de pommes et le fromage râpé.

Cocktail fruité

Afin d’apprécier la pomme du Québec à sa juste valeur, les experts de la SAQ vous proposent d’accompagner votre repas d’un cocktail fruité : le Pomme Dorée. Fait à partir du Rosemont Rhum, un alcool préparé au Québec, ce cocktail ravivera les saveurs de votre chef-d’œuvre culinaire.

  • 45 ml (1 1/2 oz) de rhum blanc ou ambré
  • 45 ml (1 1/2 oz) de jus de pomme
  • 45 ml (1 1/2 oz) de soda au gingembre
  • 8 ml (1/4 oz) de jus de lime
  • Glaçons
  • 2 tranches de pomme
  • 1 bâton de cannelle

Dans un verre old-fashioned contenant quelques glaçons, ajouter tous les ingrédients, sauf les tranches de pomme et le bâton de cannelle.

Remuer à l’aide d’une cuillère à mélange.

Garnir de 2 tranches de pomme et d’un bâton de cannelle.

Pour plus d’idées culinaires, consultez les 3 autres recettes flambées proposées par le St-Estèphe :

Salade César
Ananas grillé
Oeuf bénédictine

Vous y découvrirez aussi 3 autres cocktails conçus par les experts de la SAQ!

Bon appétit!

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Grilled pineapple with Mayhaven and lime

August 15th, 2021

In collaboration with Le St-Esthèphe, the FMG team has concocted 4 sizzling recipes to spice up your summer! After the salad and the brunch presented in the last few weeks, Le St-Esthèphe suggests a unique dessert to prepare on the BBQ! To make the most of the summer heat, what could be better than a grilled pineapple with Mayhaven and lime?

Grilled pineapple

This dessert is so simple to prepare! A quick visit to IGA Extra Famille Charles will help you find all your ingredients easily. Now that you have everything you need, follow these instructions to transform yourself into a true BBQ master!

  • 1 pineapple, cut into chunks
  • Juice of 2 limes
  • 60 ml (1/4 cup) Mayhaven (Artist in Residence distillery ginger alcohol)
  • 30 ml (2 tbsp.) maple syrup
  • 2.5 ml (1/2 tsp.) fleur de sel
  • 1.25 ml (1/4 tsp.) hot pepper flakes
  • 8 wooden skewers, soaked in water for 15 minutes
  • Grated coconut, toasted
  • Coconut yogurt

Preheat barbecue to high.

Oil the grill.

In a bowl, combine pineapple chunks with lime juice, Mayhaven, maple syrup, salt and hot pepper flakes.

Let stand for 5-10 minutes to bring out the flavours.

Remove pineapple pieces and set aside the marinade. Thread the pineapple chunks onto skewers and grill for 3 minutes on each side, brushing with marinade a few times.

Place the grilled pineapple skewers on a serving platter.

Spice up the presentation with grated coconut and serve with coconut yoghurt.

Douceur Tropicale cocktail

To liven up the mood at the end of the evening, the experts at the SAQ suggest accompanying your pineapple dish with a signature cocktail.
Using Noroi Esprit-des-Caraïbes rum, a product proudly made in Quebec, this pineapple cocktail the perfect accompaniment to the dessert offered by Le St-Estèphe. Here are the ingredients needed to prepare the Douceur Tropicale.

  • 60 ml (2 oz) Noroi Esprit-des-Caraïbes amber rum
  • 45 ml (1½ oz) peach liqueur
  • 2½ oz (75 ml) pineapple juice
  • 60 ml (2 oz) orange juice
  • Ice cubes
  • Peach slices
  • Pineapple leaves

In a highball glass with a few ice cubes, pour all the liquid ingredients.

Stir with a mixing spoon.

Garnish with a peach slice and pineapple leaves.

If you prefer an alcohol-free version, non-alcoholic rum can be substituted or rum can simply be omitted. You’ll have a great dessert accompaniment that everyone will love!

Now it’s time to invite your friends and family to enjoy this fiery duo! We bet you’ll have the best summer evening ever!

Bon appétit!

For more culinary ideas, check out the 3 other flambé recipes offered by St-Estèphe:

Caesar salad
Eggs Benedict
Deconstructed Pogo

You will also discover 3 other cocktails designed by SAQ experts!

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Eggs Benedict, Salmon and Grapefruit Hollandaise

July 15th, 2021

Want to impress your friends and family at your next Sunday brunch? St-Estèphe has brilliantly met a challenge from the FMG team by concocting the perfect recipe to spice up your classic Eggs Benedict!

Hollandaise Sauce

Here’s a recipe for an Eggs Benedict with Salmon from the Chelsea Buccaneer and a Grapefruit Hollandaise sauce flambéed with Artist in Residence Pink Grapefruit Gin.

  • 4 egg yolks
  • 30 mL (2 tbsp.) grapefruit juice
  • 30 mL (2 tbsp.) water
  • 250 mL (1 cup) melted and tempered butter
  • Salt and pepper to taste
  • A few grapefruit peels
  • For decoration, a few grapefruit segments

In the upper part of a double boiler, off the heat, whisk together the grapefruit juice, water and egg yolks. Place over simmering water and whisk continuously until thick and frothy.

Remove the bowl from the water bath. Remove from heat and whisk in butter in a thin stream, beating constantly with a whisk. Season with salt and pepper. Set aside at room temperature and return to the water bath for a few seconds, whisking just to warm up before serving.

Eggs Benedict

  • Eggs
  • Bread of your choice (English muffin, sliced loaf, brioche bread, scone…)
  • 1 capful of white vinegar
  • Smoked salmon from the Chelsea Smokehouse
  • 1 oz of pink grapefruit gin from Artist in Residence

In a pot of simmering water, add 1 capful of white vinegar.

Poach the eggs for about 4 to 6 minutes.

Toast the bread and place two large slices of smoked salmon on top.

Add a poached egg.

Top with pink grapefruit hollandaise sauce.

To spice things up, heat 1 ounce of pink grapefruit gin in a ladle. Flambé and pour over the egg Benedictine.

Grapefruit gin

To enjoy the Grapefruit Gin as it should be, the experts at the SAQ suggest that you accompany your dish with a glass of Gin with a little grapefruit juice. Celebrate with this cocktail the product of the Artist in Residence distillery, proudly made in Quebec.

  • 30 ml (1 oz) dry gin
  • 150 mL (5 oz) grapefruit juice
  • Ice cubes
  • 1 grapefruit wedge

In a highball glass containing a few ice cubes, pour the dry gin and grapefruit juice.

Stir with a mixing spoon.

Garnish with a grapefruit wedge.

With this fiery duo, you’ll be the king or queen of the stove! Get all the local ingredients you need easily at IGA Extra Famille Charles. Don’t forget to tag us on social media to share your culinary creation!

Enjoy your breakfast!

For more culinary ideas, check out the 3 other flambé recipes offered by St-Estèphe:

Ceasar salad
Grilled pineapple
Deconstructed Pogo

You will also discover 3 other cocktails designed by SAQ experts!

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Grilled Caesar salad with wild boar bacon from Sanglier d’la Lièvres

June 15th, 2021

Just like you, we here at the FMG were looking forward to having some friends over for a barbecue! In order to help you entertain in style, we have prepared, in collaboration with le St-Estèphe, 4 sizzling recipes to spice up your summer! 

Caesar salad

This month, we suggest a recipe for grilled Caesar salad on the BBQ, complete with wild boar bacon. It’s very easy to make and all the ingredients needed to prepare the recipe can be found at IGA Extra Famille Charles. Now that you have them all on hand, turn on the barbecue burners and follow these instructions!

  • 1 romaine lettuce heart, cut in half lengthwise
  • 8 slices of wild boar bacon from Sangliers d’la Lièvre

Preheat the barbecue to medium high heat to allow for indirect cooking. Place the bacon slices on the grill to crisp them up. Cut the bacon into small strips and set aside off the heat.

Lightly moisten the lettuce and place it directly on the grill for about 30 seconds on each side to give the outer leaves colour.

Caesar dressing

  • 1 egg yolk
  • 15 ml (1 tbsp.) Dijon mustard
  • 1 head of Mayo Hill candied garlic
  • 1 cup (250 mL) canola oil
  • The juice of one lemon
  • 30 ml (2 tbsp.) capers, chopped
  • 2 anchovy fillets, to taste
  • 250 ml (1 cup) grated Manchebello cheese from Montebello Cheese Factory
  • Salt and pepper

In a bowl or food processor, whisk egg yolk with mustard and garlic. Add the lemon juice, capers and anchovies to the mixture.

Add a drizzle of oil, whisking continuously until you have a mayonnaise. Enhance the mixture by adding 60 ml (1/4 cup) of Manchebello cheese. Finish with a sprinkle of salt and pepper to taste.

 Candied Garlic Croutons

  • 8 slices Oddo House Dried Tomato and Basil Fougasse bread
  • 60 ml (1/4 cup) olive oil
  • 1 head of Mayo Hill candied garlic

Rub the bread slices with the garlic and drizzle with olive oil.

Place the bread on the barbecue grill for approximately 1 minute on each side.

Remove from heat and cut into wedges.

Just before serving, drizzle the dressing over the lettuce. Spice it up with bacon and grated Manchebello cheese. For maximum flavour, finish with a touch of pepper and serve with croutons spread with roasted garlic.

The Ultimate Caesar cocktail

Everyone knows that a successful evening begins with a great cocktail to be enjoyed in good company! The SAQ has taken great care to select a cocktail recipe to accompany each of the 4 sizzling recipes. With the Caesar salad, what better than The Ultimate Caesar prepared with Rosemont Spiced Amber Rum, proudly made in Québec.

  • 45 ml (1 1/2 oz) Rosemont Spiced Amber Rum
  • 150 ml (5 oz) Clamato juice
  • The juice of one lime wedge
  • 1 dash hot sauce
  • 2 dashes Worcestershire sauce
  • Horseradish to taste
  • Ice cubes
  • One lime wedge (for garnish)

One stalk of celery (for garnish)
In a highball glass with a few ice cubes, add all ingredients except the lime wedge and celery stalk.

Stir with a mixing spoon.

Garnish with a lime wedge and celery stalk.

You are now ready to enjoy a wonderful summer evening. Choose a beautiful hot day, gather the ingredients, call your friends, and become the master of the BBQ for a night! 

Enjoy your meal and your summer!

For more culinary ideas, check out the 3 other flambé recipes offered by St-Estèphe:

Eggs benedict
Grilled pineapple
Deconstructed Pogo

You will also discover 3 other cocktails designed by SAQ experts!

Back to blog