Montreal Style Smoked Meat Sandwich
4 oz sliced smoked meat
2 slices of rye bread
2 tbsp Mustard
2 Tbsp sauerkraut
1 dill pickle
1 cup Culinary Wines Liquid Seasoning
In a sauce pan, heat Culinary Wines Liquid Seasoning to a boil.
Add smoked meat, cover and remove from heat.
Add mustard, sauerkraut, dill pickles to the bread.
Remove smoked meat from pan, drain and add to bread.
Cut and serve.
Montreal White Fish
2 (6 ounce) fillets of your favourite white fish
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 small yellow onion, sliced
1 small green bell pepper, cut into strips
4 slices red tomato
4 slices Cheddar cheese
1/4 cup of your favourite Culinary Wines Liquid Seasoning
Preheat oven to 350F. Spray a baking sheet with butter flavored cooking spray.
Season the fillets with paprika and black pepper. Place on baking sheet and layer with onion, green pepper, and tomato slices. Sprinkle with Culinary Wines Liquid Seasoning
Bake in preheated oven until fish has cooked and flakes easily, about 15 minutes. Turn oven off, place two slices of cheese on each fillet. Return fish to the oven and allow cheese to melt, about 3 minutes.
Culinary Wines Cretons
1 pound ground pork
1 cup milk
1 onion, chopped
1/2 cup Garlic & Herbs Liquid Seasoning
salt and pepper, to taste
1 pinch ground cloves
1 pinch ground allspice
1/4 cup dry bread crumbs
Place the ground pork, milk, onion and Garlic & Herbs Liquid Seasoning into a large saucepan. Season with salt, pepper, cloves and allspice.
Cook over medium heat for about 1 hour, then stir in the bread crumbs. Cook for 10 more minutes. Adjust seasonings to taste.
Transfer to a small container and keep refrigerated.
Onion & Herbs Seasoning Tourtier
2 1/2 pounds lean ground pork
1⁄2 tsp allspice
1 tsp salt
1 stalk celery, chopped
1 bay leaf
2 cups water
1 cup Onion & Herbs Seasoning
4 baking potatoes, peeled and cubed
2 pie crusts
In a large saucepan, mix together the ground pork, the allspice, onion, salt, celery, bay leaf, water and Onion & Herbs Seasoning.
Simmer over medium-low heat for about 3 hours, or until the water has evaporated.
Remove from the heat and discard the bay leaf.
Preheat the oven to 375 F
Place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, drain and mash potatoes.
Stir the mashed potatoes into the cooked pork until well blended.
Spoon equal amounts of the pork filling into each pie crust. Cover with top crusts and flute the edges to seal.
Bake the pies for 45 minutes in the preheated oven, or until crust is golden brown.