{"id":14333,"date":"2021-07-05T10:48:01","date_gmt":"2021-07-05T14:48:01","guid":{"rendered":"https:\/\/www.legroupemaurice.com\/?p=14333"},"modified":"2025-07-25T11:59:18","modified_gmt":"2025-07-25T15:59:18","slug":"our-chefs-recipes-bbq-edition","status":"publish","type":"post","link":"https:\/\/www.legroupemaurice.com\/en\/articles\/our-chefs-recipes-bbq-edition\/","title":{"rendered":"Our Chefs&#8217; recipes : BBQ Edition"},"content":{"rendered":"<p><strong>It&#8217;s your turn to try these delicious recipes. Enjoy!<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>BBQ veal steak<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>INGREDIENTS (for 4 servings)<\/strong><\/p>\n<ul>\n<li>1 kg veal hanger steak, deboned<\/li>\n<\/ul>\n<p><strong>Pour the marinade<\/strong><\/p>\n<ul>\n<li>1 strong beer (or any beer you have on hand or sitting in the fridge )<\/li>\n<li>2 tsp grated ginger root<\/li>\n<li>100 ml (1\/3 cup) maple syrup<\/li>\n<li>1 large red onion, chopped<\/li>\n<li>6 cloves garlic, halved<\/li>\n<li>6 cracks freshly ground black pepper<\/li>\n<li>4 thyme sprigs<\/li>\n<li>1 tsp cayenne pepper<\/li>\n<li>1 tsp cinnamon<\/li>\n<li>1 tsp allspice<\/li>\n<li>1 tsp paprika<\/li>\n<li>or 4 tsp smoky spice rub, generic BBQ sauce or Marie Mich\u00e8le Jerk Blend<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>DIRECTIONS<\/strong><\/p>\n<p><strong>Step 1 : Preparing the meat<\/strong><\/p>\n<ul>\n<li>Remove the membrane from the meat.<\/li>\n<li>Place the veal steak in a bag.<\/li>\n<li>Add the marinade and refrigerate for 24 to 48 hours.<\/li>\n<\/ul>\n<p><strong>Step 2 : BBQ<\/strong><\/p>\n<ul>\n<li>Preheat your barbecue grill.<\/li>\n<li>Sear the meat to create a browned crust and lock in the juices.<\/li>\n<li>Turn the meat every 10 minutes.<\/li>\n<li>Brush the meat with the marinade with each turn.<\/li>\n<li>Finish cooking the meat by grilling indirectly on the barbecue 60\u00b0C\/140\u00b0F. Now it\u2019s time to start grilling the vegetables.<\/li>\n<li>For medium-rare, cook a 70\u00b0C\/160\u00b0F. If a guest prefers more thoroughly cooked meat, serve them a piece from the end of the steak.<\/li>\n<li>For well-done, cut the meat into slices and grill them until desired doneness.<\/li>\n<\/ul>\n<p>For oven cooking: first sear the hanger steak in a skillet for approximately 90 seconds on each side and finish cooking in a 325\u00b0F oven. Allow 5 minutes for rare, 10 minutes for medium, and 30 minutes for well-done.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Veal kefta<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>INGREDIENTS (for 4 servings)<\/strong><\/p>\n<ul>\n<li>500 g (1 \u00bc lb) ground veal<\/li>\n<li>\u00bd onion, chopped<\/li>\n<li>2 eggs<\/li>\n<li>1 clove garlic, chopped<\/li>\n<li>30 g (4 tbsp) Panko or breadcrumbs<\/li>\n<li>15 ml (1 tbsp) hot sauce (e.g., sriracha)<\/li>\n<li>2,5 ml (\u00bd tsp) ground coriander<\/li>\n<li>2,5 ml (\u00bd tsp) ground fennel<\/li>\n<li>5 mint leaves, chopped<\/li>\n<\/ul>\n<p><strong>DIRECTIONS<\/strong><\/p>\n<ul>\n<li>Prepare wooden skewers.<\/li>\n<li>Preheat BBQ.<\/li>\n<li>In a bowl, thoroughly mix all the ingredients.<\/li>\n<li>Shape the mixture into 4 logs and insert the skewers through the centre of each.<\/li>\n<li>Grill over direct heat on the barbecue until fully cooked (3 to 5 minutes on each side).<\/li>\n<\/ul>\n<p>For oven cooking, allow 30 minutes at 350\u00b0F.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Mint sauce for the kefta<\/strong><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>\u00bd cup sour cream<\/li>\n<li>\u00bd cup mayonnaise<\/li>\n<li>1 clove garlic, chopped<\/li>\n<li>15 ml (1 tbsp) fresh mint, chopped<\/li>\n<li>2,5 ml ((\u00bd tsp) salt<\/li>\n<li>2,5 ml (\u00bd tsp) pepper<\/li>\n<li>\u00bd freshly squeezed lemon (juice)<\/li>\n<\/ul>\n<p><strong>DIRECTIONS<\/strong><\/p>\n<ul>\n<li>In a bowl, thoroughly mix all the ingredients.<\/li>\n<li>Serve together with the kefta.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Strawberry-rhubarb crumble<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>INGREDIENTS (for 4-6 servings)<\/strong><\/p>\n<ul>\n<li>500 ml (2 cups) strawberry<\/li>\n<li>500 ml (2 cups) rhubarb<\/li>\n<li>\u00bd freshly squeezed lemon (juice)<\/li>\n<li>15 ml (1 tbsp) corn starch<\/li>\n<li>125 ml (\u00bd cup) flour<\/li>\n<li>375 ml (1 \u00bd cups) rolled oats<\/li>\n<li>125 ml (\u00bd cup) white or brown sugar<\/li>\n<li>125 ml (\u00bd cup) softened butter<\/li>\n<li>125 ml (\u00bd cup) 35% cream<\/li>\n<\/ul>\n<p><strong>DIRECTIONS<\/strong><\/p>\n<ul>\n<li>Preheat BBQ to 375\u00b0F.<\/li>\n<li>Mix the strawberry, rhubarb, lemon juice and corn starch. Spread the mixture in a cake pan.<\/li>\n<li>In another bowl, mix the oats, sugar, butter and cream and spread the mixture over the fruit.<\/li>\n<li>Cook 40 to 45 minutes over indirect heat with the lid down.<\/li>\n<\/ul>\n<p>For oven cooking, allow 30 minutes at 350\u00b0F. If the crumble is not sufficiently browned, place it under the broiler for a minute at the end of the cooking time.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Enjoy !<\/strong><\/p>\n<p><iframe id=\"zShareTpcCheck\" style=\"display: none;\" src=\"chrome-extension:\/\/ddafdejlekcmnafgnbllcfkebabhabcl\/html\/tpc.html\" data-mce-fragment=\"1\"><\/iframe><span id=\"zoho_button_ext\" style=\"display: none; position: absolute; z-index: 99999999; width: 80px; height: 31px; background-image: url('chrome-extension:\/\/ddafdejlekcmnafgnbllcfkebabhabcl\/images\/zshare.png'); background-size: 80px 31px; opacity: 0.9; cursor: pointer; top: 3934.98px; left: 664px;\"><\/span><\/p>\n<p><iframe id=\"zShareTpcCheck\" style=\"display: none;\" src=\"chrome-extension:\/\/ddafdejlekcmnafgnbllcfkebabhabcl\/html\/tpc.html\" data-mce-fragment=\"1\"><\/iframe><\/p>\n<p><iframe id=\"zShareTpcCheck\" style=\"display: none;\" src=\"chrome-extension:\/\/ddafdejlekcmnafgnbllcfkebabhabcl\/html\/tpc.html\" data-mce-fragment=\"1\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p><strong> Maurice Chartrand, head of food service at Le Groupe Maurice, and Alexandre Latour, chef of <a href=\"https:\/\/www.legroupemaurice.com\/en\/residences\/le-notre-dame\/\" target=\"_blank\" rel=\"noopener noreferrer\">Le Notre Dame residence.<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s your turn to try these delicious recipes. Enjoy! &nbsp; BBQ veal steak &nbsp; INGREDIENTS (for 4 servings) 1 kg&#8230;<\/p>\n","protected":false},"author":2,"featured_media":10467,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[64],"tags":[262,263,264],"class_list":["post-14333","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-chefs-recipes","tag-recipes","tag-bbq","tag-fine-cuisine"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Our Chefs&#039; recipes : BBQ Edition | Le Groupe Maurice<\/title>\n<meta name=\"description\" content=\"It&#039;s your turn to try these delicious BBQ recipes by Maurice Chartrand. 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