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Supply Line Update #2

150 150 Radical Gardens

This box was a great one to put together, working with the various producers of this box have been absolutely wonderful.

I like the idea of a spicy box for February. Incorporating all of the ingredients (minus the cookies of course) into a really delicious meal of fry bread chicken tacos sounds about perfect.

Honey Habanero Chicken Fry Bread Tacos

This dish has a few different steps to it please make your own version and make sure to post them so we can see them! #NSBX

Ingredients:

1 whole Roasted garlic chicken broken down and de-boned (reserve the carcass for stock)  See Recipe after this one for how to roast garlic.

1/4 c Bees and Berries Honey

2 tbsp Heartbeat Hot Sauce (this depends on desired level of hotness)

1 tbsp Chili Powder

2 tsp Paprika

2 cloves of diced garlic

1/2c Chicken Broth (Celery, onion, carrots roughly chopped)

1 diced onion

Olive oil

2 tomatoes chopped

1 red onion chopped

1-2 jalapeno’s diced

1/4 c of fresh chopped cilantro

2 tbsp lime juice

1 full batch of fry bread turned into small breads (follow instructions on the bag)

2 c Shredded sharp cheese

2 c Shredded cabbage or lettuce or a mix of both

Sour Cream for topping

Salt and pepper to taste

Unwrap roasted garlic and lift up the skin on your chicken and rub the meat under it. Season with salt and pepper and rub the skin with a bit of oil. Roast at 350 for 1.5 hrs or until internal temp reaches 165. When completed take out and cool completely.

When chicken is cook remove all the meat from your bird, there is a long of meat and don’t forget the delicious tenderloin on the back. Once meat is removed from the carcass roughly chop it to bite sizes pieces and set aside.

Take carcass and put it in a pot and cover it with water, no more then what covers the carcass (add Celery, onions and carrots roughly chopped). Bring to a boil and reduce heat to a simmer for 4 hours. Strain and reserve liquid and discard the rest.

 Chop tomato, jalapeno, red onion, and cilantro. Combine in a bowl. Add salt to taste and lime juice. Set aside. This is Pico De Gallo

 Chop up lettuce and cabbage so it’s nice and shredded and toss together. Set aside.

 In medium to large saucepan add oil and heat up. Add diced onion and garlic and sweat down until transparent. Combine the honey, hotsauce, paprika, chili powder into pot. Once combine add chicken stock and simmer on low for 5-8 minutes just until it reduces a bit. Combine Chicken into sauce and heat it back up to temperature.

 Gather shredded cheese, fresh pico de gallo , sour cream, chicken, shredded lettuce and cabbage and fry bread and create some delicious tacos with a Northern Twist!

 Take shot of suggested Tequila pairing

You can make this recipe a zillion different ways and with many different ingredients. This is definitely something we would serve in our restaurant!

 

How To Roast Garlic in the Oven

Ingredients:

1 or more heads of garlic

Olive oil

Heat the oven to 400°F:Set a rack in the middle position.

Peel (most of) the paper off the garlic: Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.

Trim the top off the head of garlic: Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.

Drizzle with olive oil: Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.

Wrap in foil and bake: Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.

Begin checking the garlic: After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.

 

Thank you for purchasing this months subscription of the Northern Supply Box! Next Month we have some really smooth earthy coffee from Rose N Crantz Coffee out of ThunderBay as well as a whole host of other things.

#NSBX

Northern Supply Recipes

150 150 Radical Gardens

Looking for a different recipe for your hand foraged Wild Rice found in this month issue of the Northern Supply Box?

Chef Nic has a delicious recipe for you!

Wild Rice Johnny Cakes

                       3/4 Cup                  Wild Rice (washed)

1 1/2 Cup                Wate

1/2 teaspoon        Salt

2 tablespoons       Cornmeal

                                              1-3 tablespoons    Corn Oil (or reserved bacon grease)

In a medium sized saucepan, heat rice, water and salt. Boil gently for 30-35 minutes until rice is tender. Remove from heat and stir in cornmeal, allow mixture to cool. When cooled, gently mold into 8-10 cakes about 3 inches in diameter.

Heat oil in a large skillet over medium heat. Add cakes and fry 2-3 minutes per side until golden brown.

Serves 4-6 people.

Pair with duck or venison, or serve with bacon and maple syrup for breakfast.

Let us know how they turn out and how you’ve enjoyed the first issue of the Northern Supply Box!

Next month we have some great stuff that’ll make your heart beat!

 

Northern Supply Box

150 150 Radical Gardens

Taste The North

As a collective of farmer’s, cooks and chef’s we come across a large quantity of delicious items made here in Northern Ontario, it’s been our goal to seek out delicious Northern products for the past 4 years.

Not only that we have recently started our adventure into growing oyster mushrooms up here in Timmins so we are very excited to make some interesting items with our organic mushrooms and garlic.

It’s time that we shared what we’ve had the pleasure to discover with you!

We Have Your Holiday Food Covered!

150 150 Radical Gardens

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Contact Us Today!

705 465 3651

Brianna@radicalgardens.com

Radicalgardens.com/catering

Come Explore Northern Food With Us!

150 150 Radical Gardens
Curious About Northern Food?
So Are We!

Here at Radical Gardens we do a lot more then just make tacos for lunch. In fact we do so much stuff we’ve decided to make it a blog series to tell you what we do starting with our Chef’s Table.

We spend a great deal of time traveling around Northern Ontario and speaking to people that create beautiful wonderful things. They inspire us to continually create interesting dishes that really allow us to explore Northern Ontario cuisine.

Recently Chef Nicolas created a really beautiful interesting 5 course meal for our new Chef’s Table.

IMG_20171110_185819_667

This is something we’ve always wanted to offer so we’re very excited to start booking people in so that they can taste the beautiful interesting creations that Nic makes.

For $85 a person you can book in a minimum of 4 people to a private dinner at our restaurant. It’s the ultimate date night. For a wine pairing with dinner it’s a starting fee of $145.

Chef Nic

Our first Chef’s table was i have to say a great success and our guests were by far the most hilarious we have ever had. It was a great night for all of us. What a pleasure.

 

Started evening off right with an Amuse Bouche made of local sausage.

Started evening off right with an Amuse Bouche made of local sausage.

The First Course was a Salad of Golden Beet with had a medley of fresh vegetables and a goat cheese mousse.

The First Course was a Salad of Golden Beet with had a medley of fresh vegetables and a goat cheese mousse.

Fresh ocean wise mussels in a creme sauce made of white wine, butter, and our house made cayenne pepper. Served with a slice of our house baked bread

Fresh ocean wise mussels in a creme sauce made of white wine, butter, and our house made cayenne pepper. Served with a slice of our house baked bread

Mushroom and Leek tart with a poached egg.

Mushroom and Leek tart with a poached egg.

A sous vide local flank steak with chimichurri, potato parsnip and roasted garlic puree with parsnip chips.

A sous vide local flank steak with chimichurri, potato parsnip and roasted garlic puree with parsnip chips.

Pomegranate mousse tart with a hard sugar candy and chocolate ganache.

Pomegranate mousse tart with a hard sugar candy and chocolate ganache.

Come Join us for a Chef’s table! We are always bringing in new and interesting things from all over Northern Ontario. Come sample the North with us and eat some interesting local food.

Book Today!

Brianna@radicalgardens.com

705 465 3651

 

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