Featured Beverage: Inniskillin Late Harvest Riesling

Late Harvest wines like the Inniskillin Riesling are en-route to becoming icewines and as such are much sweeter than a typical Riesling.

This wine has a nice bright colour with hints of floral and fruit along with a classic honey on the finish. The finish definitely lingers and is not a wine to recommend to a drinker who likes a dry white. For those drinkers looking for a nice sweet wine, this is a good choice.

Pair with nice creamy goat cheese dishes or the antipasto platter.

Featured Beverage: Alexander Keith's Red Amber Ale

The second of the Alexander Keith’s branded varieties to arrive in Ontario, Keith’s Red has become almost as popular as the original version for those beer drinkers who are looking for a little more caramel flavour and sweetness in their beer.

As with the IPA, Keith’s Red is very easy drinking and has little in the way of an aftertaste and as such can be enjoyed by beer drinkers who do not enjoy the hoppy aftertaste typical of many darker beers.

Pairs well with Great Steaks like the Sirloin Oscar or Baseball Sirloin Steaks.

Featured Beverage: Planters Punch Classic Cocktail

Those who have been around JB for several years will recall the Planters Punch as one of our most popular classic cocktails.

Beverage ingredients vary depending on who is doing the construction, but the drink almost always contains rum, grenadine, bar lime mix and pineapple or orange juice, topped off with soda.

The result is a refreshingly fruity cocktail that can be enjoyed as a pre-meal starter, or anytime with a great appetizer.

Featured Beverage: Alexander Keith's IPA

October is the time to celebrate Alexander Keith’s Birthday!

October 5th is the day on which we celebrate one of the most popular and diverse portfolio of Canadian beers, brought to us now through the Labatt Am-Bev Interbrew company.

This refreshing Pale Ale is more comparable to a North American Lager than a classic Pale Ale (Bass or Wellington), this beer has just enough of an extra kick to appeal to drinkers who enjoy either style.

A great pairing with the Malibu Chicken Sandwich, Linguini Tetrazini Pasta and our Gourmet Burgers.

Jawny Bakers Features - Tandoori Chicken Salad

This salad recipe is a two stage process. The first step is to prepare the chicken with the tandoori masala and marinade. This classic tandoori chicken recipe can be used to season chicken for this salad, or to be served on a sandwich or (with a large enough chicken) as an entree.
The chicken must marinade for 8 to 24 hours so make sure to prepare the chicken the night before you are planning on eating it. Trust me, the presentation and rich flavour that results from the waiting is well worth it.
Download PDF files for printing at the end of the post.

Prep Time: 25 minutes

Marinade Time: 8-24 hours

Cook Time: 25 minutes

Tandoori Spiced Chicken & Marinade

• 3 - 6-oz Chicken Breasts
• 1/4 cup plain yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon peeled and crushed ginger root
• 1-1/2 tablespoons Tandoori Masala Seasoning
• 1 teaspoon Extra Virgin Olive Oil
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste

Salad and Toppings

• 6 cups Mixed Garden Greens with Shredded Carrot
• 3 ounces Red Wine Vinaigrette Dressing
• 1 Roasted Red Pepper, sliced
• 1/2 Red (Spanish) Onion, sliced
• Crispy fried thin sliced Onions (Onion Straws)
• 3 tablespoons Tzatziki
• Fresh parsley, grape tomatoes, croutons and lemon wedge for garnish

Step 1 - Prepare the Chicken:
Choose three medium sized chicken breasts, relatively flat and good for grilling. Pierce the chicken with a fork to allow the marinade to penetrate.
Combine the chicken breasts in a large bowl with the yogurt, lemon juice, olive oil pureed with the crushed ginger and the minced garlic. Add the Tandoori Masala Seasoning, which can be found in the Indian or international section of your grocery store. Add salt and pepper to taste and mix well, making sure both sides of the chicken are well coated with the mixture.
Cover and place in the refrigerator overnight (8-24 hours). Remove from the fridge 1/2 hour before cooking.

Step 2 - Prepare the toppings and grill the Chicken:
Grill the chicken over medium-high direct heat, about 5 minutes per side on a pre-heated grill, or until the chicken reaches an internal temperature of 190°F. Grilling time may vary depending on the thickness of the chicken breasts. Cooking will be fastest if the thickness of the chicken breast is no greater than 1/2 inch.
While the chicken is cooking, prepare your toppings of Roasted Red Pepper, Red Onion, Onion Straws (best prepared in advance) and Tzatziki. Portion enough for your three salads.

For each salad bowl, make a salad base of 2 cups of mixed garden greens and top with 1 ounce of Red Wine Vinaigrette Salad Dressing and croutons.

Slice chicken in to half-inch strips and layer on top of your salad base. Top the Chicken with your Roasted Red Pepper, Red Onion, Tzatziki and Onion Straws.


Garnish Plates with Grape Tomatoes, Fresh Parsley and one Lemon Wedge. Serve while the chicken is still hot.

Enjoy!
Download High Quality PDF with images HERE or download Small PDF with Plain Text HERE