Chef Marc displays his latest contribution to the culinary literature, Provenance Beef.

Foodies region-wide now have a beautiful new cookbook/reference book to add to their libraries that features recipes from some of the best chefs around the world--including our own Chef Marc Miron.

Available exclusively in the Ottawa area through Cuisine & Passion, this beautiful hardcover book "pays tribute to beef's culinary past and celebrates its exciting gastronomic future."

With recipes and commentary from more than two dozen chefs who have led some of the finest restaurants in places such as Bangkok, Moscow, Malaysia, Cairo, New York, Cancun, Japan, Australia and, of course, Orléans, this book is, quite literally, the story of beef. Beautifully bound, Provenance Beef also includes gorgeous photos of finely plated food.

Grilled salmon is a great source of Vitamin D.

Steaks, burgers, chicken...just about anything you cook on a grill is better for you than its fried alternative.

But if you really want to step up the health benefits, consider offering fish at your next backyard barbeque.

For starters, many fish, including readily available salmon, tuna and trout (among others), are loaded with something called omega-3 fatty acids, a type of fat that is very good for you.

How good? According to the American Journal of Clinical Nutrition, omega-3 fatty acids from fish oil could lower triglyceride levels by up to 30 percent. Evidence is also mounting that these fatty acids can lower the risk of heart disease.

Here's something else you may not know: a 3.5 ounce (100 g) piece of salmon contains almost half the daily quantity of Vitamin D you require. According to the Harvard School of Public Health, Vitamin D may provide health benefits linked to heart disease, cancer, diabetes, multiple sclerosis and even influenza and the common cold!

So the next time you fire up the grill, consider fish, a healthy alternative.

The hardest thing about grilling burgers is putting them together in the first place.  

We've taken that hassle out of the equation with our new line of grill-from-frozen burgers. That's right, just take them out of the freezer and put them straight onto the grill.  

Here's the line-up:  

• Beef burgers (10 minutes each side) 
• Chicken burgers (6-7 minutes each side) 
• Salmon burgers (7 minutes each side) 
• Veal and blue cheese (12 minutes each side)

Sitting by the pool with a cool drink in one hand and a juicy, full-of-flavour burger in the other... is there anything better on a hot summer day?  

Learn to cook the perfect steak in this video with Chef Marc Miron.

There are some simple things to remember if you want to hit it out of the park at your next barbeque. You find out about every one of them in this short, three-minute video by Chef Marc Miron.

Enjoy the video. Then, enjoy the steak!

As you read this, fresh asparagus is being picked from the fields (by hand, you can be sure) in eastern Ontario.  

Here is a quick and easy way to add flavour--and some serious health benefits--to your next barbeque.

Clean and trim one bunch of asparagus spears. Brush about a tablespoon of canola oil over them and season with salt and pepper.  Place on the grill with the cover down for about seven minutes, turning them occasionally until tender and slightly charred. Serve with a lemon wedge.

Because the spears are not on the grill a long time, you can use olive oil instead of canola oil for a little extra flavour.

TIP: With asparagus, it's not size that matters, but freshness.

Chefs Marc loves to teach almost as much as he loves to cook.

Prepare to impress your guests at your next backyard BBQ. We are now offering--for a limited time only (seriously!)--a demonstration BBQ cooking class for two people for just $70. No wonder the classes are filling up fast!

This satay recipe, served here with peanut sauce, works with chicken, pork or lamb, as well.

There are more expensive cuts of meat, to be sure, but if done right, this flat-iron or flank steak can really wow your guests.

The secret? Make sure its cooked medium-rare and that the slices are very thin and against the grain.

Ingredients

1 flat-iron or flank steak (eight-ounces, about 230 grams)  

1 tbsp red curry paste 

1 tbsp coconut milk 

Method

1. Slice steak against the grain into very thin strips 
2. Prepare marinade by combining red curry paste and coconut milk. 
3. Add sliced steak to marinade and let sit for at least one hour.
4. Meanwhile, soak your bamboo skewers in water for 30 minutes to reduce the likelihood they will burn. (This isn't critical.)
5. Thread slices onto a bamboo skewer and season with salt and pepper.  
6. Grill to desired temperature and serve.