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May's Cooking Club Challenge: Chicken with Papaya BBQ Sauce
Posted by : Souzan Michael, Mon, May 06 2013
We hope you're ready to step away from the oven and get outside to fire up the grill! In case you haven't heard, May is National BBQ Month and we're serving you flame-kissed recipes all month on Facebook, Twitter, and here in the Cooking Club Challenge! We asked you to vote for the BBQ recipe you want to recreate, and the winner is Roger Mooking's Chicken with Papaya BBQ Sauce. You can also check out our Top 5 BBQ Recipes and our favourite BBQ sauce recipes for more inspiration.

How the Cooking Club Challenge works:

•Make the chosen recipe
•Follow the recipe, or add your creative flair
•Email us (giveaways@foodnetwork.ca) a picture and a short descriptive paragraph before month's end (Friday, May 31st) for your chance to win a cookbook and a $250 gift card to The Hudson's Bay Company!
Ingredients

Papaya Chicken Marinade
- 1/4 cup coconut cream from top of 1 can
- Seeds of 1 large papaya
- 1 clove garlic, minced
- 1 tablespoon ginger, minced
- Zest and juice of 1 lime
- Zest and juice of 1 lemon
- 2 tablespoons cilantro stems, chopped
- 4 boneless skinless chicken breasts
Papaya BBQ Sauce
- 1 tablespoon vegetable oil
- 1 sweet onion, finely diced
- 3/4 cup sugar
- 1 scotch bonnet pepper, pith and seeds removed and quartered
- zest and juice of 2 limes
- zest and juice of 1 lemon
- 1 cup water
- 1/2 cup seasoned rice wine vinegar
- 5 cups papaya, large dice
- 2 teaspoons salt
To Grill Chicken
- 1 tablespoon vegetable oil
- 1/4 cup Papaya BBQ sauce
- 1/4 cup Spiced Cashew Nuts, coarsely chopped
- 1 tablespoon cilantro leaves, (optional garnish)
Spiced Cashew Nuts
- 1 teaspoon butter
- 1/2 cup unsalted cashews
- pinch of paprika
- pinch of salt
Directions
Papaya Chicken Marinade
1. In a bowl, combine all ingredients for the marinade (except chicken).
2. Add chicken and immerse in marinade.
3. Set aside to marinate for a minimum of 1 hour up to 24 hours.
4. Prepare Papaya BBQ Sauce.
Papaya BBQ Sauce
1. Heat oil in a pot over medium heat and add onion. Cook and stir until translucent ensuring onion does not brown.
2. Add sugar, scotch bonnet, zest of limes and lemon. Allow sugar to dissolve.
3. Add water, juice from lemon, limes and vinegar.
4. Bring to a boil.
5. Add papaya and season with salt.
6. Bring to a boil again and allow to simmer for 15 minutes.
7. Using a blender, puree sauce until smooth.
To Grill Chicken
1. Heat and oil grill.
2. Remove chicken from marinade and place on grill.
3. Baste each breast with 2 tablespoons of Papaya BBQ Sauce, continue basting occasionally until chicken is cooked through.
4. Garnish with chopped Spiced Cashews and cilantro leaves.
Spiced Cashew Nuts
1. In a small frying pan, melt butter over medium heat.
2. Add cashews until golden brown. Remove from heat, add paprika and salt.
3. Reserve half of Spiced Cashew Nuts and chop for chicken and reserve the remainder whole for the watercress salad.
Related:
Cooking Club Challenge

Filed under: cooking club challenge, BBQ chicken

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May's Cooking Club Challenge Vote
Posted by : Souzan Michael, Wed, May 01 2013
Fire up the grill! In honour of National BBQ Month, May's Cooking Club Challenge is all about warming up your grill for summer cookouts. We're busy working on our Summer Guide for you, and we've pulled some of our favourite BBQ recipes for you to vote on. Choose one of the three dishes below and the winning recipe will be announced next week so that you can get cooking! The poll closes on Monday, May 6th at 9am.
The winner of this Cooking Club Challenge will win a $250 gift card to The Hudson's Bay Company. Happy voting!

Portobello Mushrooms, BBQ Wings and Grilled Veggies

Chicken with Papaya BBQ Sauce

Salmon Tikka

How the Cooking Club Challenge works:
- Make the winning dish
- Follow the recipe or add your own creative flair
- Email us (giveaways@foodnetwork.ca) a picture and short descriptive blurb before the month is up for your chance to win a cookbook and a $250 gift card to The Hudson's Bay Company!
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Cooking Club Challenge

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Cooking Club Challenge: April's Mouth-Watering Results
Posted by : Souzan Michael, Wed, May 01 2013
Now that spring weather is finally here, it's time to update your dinner menu. Bust out the grill and throw some burgers on! April's Cooking Club Challenge was Top Chef Canada-themed, and we had you all make your version of Season 1 alum Andrea Nicholson's Green Chili Cheese Burgers. The recipe seems to be a hit and we're thrilled you enjoyed it!

The winning entry belongs to Chef Megan B. Congratulations, Megan!

Related:
Cooking Club Challenge

Filed under: cooking club challenge, Top Chef Canada

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April's Cooking Club Challenge: Green Chili Cheese Burgers
Posted by : Souzan Michael, Mon, Apr 08 2013
The votes are in! This month's Cooking Club Challenge is Top Chef Canada-themed and we asked you to vote for a recipe by a chef from the show (current season and previous). The winning recipe, and the dish that you'll get to recreate this month, is Green Chili Cheese Burgers courtesy of Andrea Nicholson from Season 1. You can check out our Top Chef Canada blog for lots of fun recaps, recipes, and challenges, and as always, you can watch Top Chef Canada episodes online.

How the Cooking Club Challenge works:

•Make the chosen recipe
•Follow the recipe, or add your creative flair
•Email us (giveaways@foodnetwork.ca) a picture and a short descriptive paragraph before month's end (Tuesday, April 30th) for your chance to win a cookbook and a $250 gift card to The Hudson's Bay Company!
Ingredients
- 4 medium anaheim peppers
- 1 half-inch thick slice of a large onion, skewered through the middle horizontally
- 1 1/2 pounds chuck, at least 20 percent fat
- 1 teaspoon chili powder
- 2 teaspoons roasted garlic
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 4 tablespoons bread crumbs
- 2 eggs
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 4 slices Pepper Jack or Havarti cheese
- 4 hamburger buns
- 12 slices bacon, cooked
Directions
1. Place the chili's and onion on the grill and cook until charred on all sides, about 4 minutes per side. Place the peppers in a ziploc bag and seal, set the onion to the side. When chiles are cool enough to handle, about 5-10 minutes, remove from the back, peel of the charred skin, and seed. Coarsely chop the chiles and onion together and set aside.
2. Mix the ground beef with the chili powder, garlic, mustard, Worcestershire, eggs, bread crumbs, cumin, salt, and pepper. Form into 4 1/3-lb patties and use your thumb to make a dimple in the middle of each one. Place the patties on the grill and cook until desired doneness. About 2 minuted before the burgers are done, top each with a slice of pepper jack cheese and allow to melt.
3. Quickly grill hamburger buns, cut side down, until nicely browned, about 30 seconds. To serve, place the burger on the bun and top with the chili and onion mixture.
Related:
- March Cooking Club Challenge Vote
- CCC: February's Irresistible Results
Cooking Club Challenge

Filed under: cooking club challenge, Top Chef Canada

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April's Cooking Club Challenge Vote
Posted by : Souzan Michael, Wed, Apr 03 2013
This month's Cooking Club Challenge is all about Top Chef Canada. We're 3 episodes into season 3 and we hope you're loving it as much as we are! You can check out our Top Chef Canada blog for lots of fun recaps, recipes, and challenges.

For April, we've rounded up some of our favourite recipes from the show's contestants (this season as well as previous ones) for you to vote on. So vote for one of the three dishes below and the winning recipe will be announced next week so you can get cooking! The poll closes on Monday, April 8th at 9am.
The winner of this Cooking Club Challenge will win a $250 gift card to The Hudson's Bay Company. Happy voting!

Green Chili Cheese Burgers courtesy of Andrea Nicholson (Season 1)

Papardelle Funghi courtesy of Nicole Gomes (Season 3)

Lemon Roasted Chicken, Roasted Potatoes, Green Beans with Toasted Almonds and Arugula with Crisp Prosciutto courtesy of Connie DeSousa (Season 1)

How the Cooking Club Challenge works:
- Make the winning dish
- Follow the recipe or add your own creative flair
- Email us (giveaways@foodnetwork.ca) a picture and short descriptive blurb before the month is up for your chance to win a cookbook and a $250 gift card to The Hudson's Bay Company!
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Related:
Cooking Club Challenge

Filed under: cooking club challenge

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