Fired Up

CTV News at 5 and Pete’s Fine Foods are helping you get ‘Fired Up’ this summer!

Summer and BBQs go hand-in-hand, that’s why we’re heading outside and firing up the grill.

Every week we will share a BBQ recipe from the Pete’s Fine Foods team that you can try on your own grill. The recipes are easy to make with step-by-step instructions.

Check this page each week for the latest recipe. Plus, visit the Pete’s Fine Foods website for weekly specials to help you gather the ingredients you’ll need to wow your family with your grilling skills.

Stuffed Portobello topped with Chevre

With grilled asparagus and pea shoots

Serves: 4


4 large Portobello cap

1 bunch asparagus

1 tbs olive oil

1 tsp salt and pepper

2 cups cooked quinoa

2 tbs fresh basil, chopped

2 tbs olive oil

2 tbs balsamic vinegar

1 red pepper grilled, diced

1 red onion grilled, diced

1 cucumber diced

1 cup chevre, crumbled

1 pint good leaf, pea shoots


  1. Clean Portobello caps by removing stems and lightly wiping with a damp paper towel
  2. Toss in olive oil and salt & pepper
  3. Clean and halve red peppers- toss in olive oil and salt pepper
  4. Peel red onion and cut in four large slices- carefully toss in olive oil and salt pepper
  5. Prepare the grill medium high heat
  6. Grill red peppers skin side down till they blister and char slightly-remove
  7. Grill red onions, keep together so they are easier to grill-grill both sides 3-4 minutes 
  8. In a bowl mix together cooked quinoa, basil, olive oil and all diced veggies
  9. Add olive oil and Balsamic vinegar, mix- add salt and pepper to taste
  10. Grill Portobello cap gill side down first about 3-4 minutes each side-remove
  11. Grill Asparagus 4-5 minutes and roll slightly to grill the other side 4-5 minutes-remove
  12. Flip Portobello caps gill side up and fill with quinoa salad-crumble goat cheese over the top
  13. Garnish with fresh pea shoots

Chef’s Tip: You can use the same bowl and save some olive oil

Mint and Basil Lamb Kabob in fresh local pita

With lettuce, tomato, olives, feta, red onion and Tzatziki

Serves: 4


4 each Pete’s marinated Lamb Kabobs (available in Halifax or Bedford location)

1 head iceberg lettuce thinly sliced

1 whole tomato diced

1 cup feta

4 fresh pitas from Fancy Lebanese Bakery

1 container of Pete’s Own Tzatziki


  1. Bring Lamb to room temp 30 minutes before grilling
  2. Prepare grill medium-high heat
  3. Lightly oil grill and place kabobs on horizontally
  4. Avoid over flipping as it causes flare ups
  5. Cook 8-14 minutes, or until desired doneness--135 degrees is medium rare
  6. Dice tomato, slice lettuce and crumble feta, slice olives
  7. Lightly grill pita for a couple seconds on each side
  8. Build delicious wraps!

Explosion Burger

With Pete’s Own double smoked Bacon and Raclette with garlic and chive aoli

Serves: 4


4 Pete’s Own Explosion Burgers (available in Halifax and Bedford)

1 Pete’s Own Brioche Burger Buns

8 thick slices of cooked double smoked bacon

4 thick slices of Raclette

1 tomato sliced

1 head leaf lettuce

1 jar Kowalski’s Pickles (locally made)

2 egg yolks

½ Tsp grainy dijon

2/3 cup extra virgin olive oil

2 minced garlic cloves

1 Tsp chives finely chopped

½ Tsp lemon juice


  1. In a food processor combine egg yolks, Dijon and lemon juice, pulse
  2. Start processor and slowly start adding the oil in a slow thin stream
  3. Stop as soon as it is incorporated and thick
  4. Then add garlic and chives, pulse to combine (be careful not to over mix)
  5. Add salt and pepper to taste-Refrigerate until needed
  6. Prepare all you burger prep and place on a platter for easy burger building
  7. Prepare the grill medium-high heat
  8. Lightly brush with oil, put cast iron pan on the grill for raclette
  9. Place burgers on grill and leave till they naturally want to release 5-7 minutes each side
  10. Flip burgers. Do not squish! Leave all the lovely juices inside your burger
  11. Cook on each side until the internal temperature reaches 160 degrees
  12. Warm raclette in cast iron pan until just soft and place on burgers
  13. Lightly brush brioche buns with olive oil and grill just to warm, 5 seconds
  14. Get out your platter of veggies, aioli, bacon and build the best burger

Chef’s Tip: Take burgers off at 155 and let them rest covered for 5 minutes.

Pete’s Own Dry Age Rib Eye

With Dragons Breathe blue cheese, grilled asparagus and potatoes

Serves: 4


4 8oz local dry age rib eyes

4 tbs olive oil

1 tbs balsamic

Salt and Pepper to taste

1 dragons breathe blue cheese

4 large washed Russet Potatoes sliced into ¼ inch slices

1 tsp summer savory

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp salt

1 tsp pepper

1 bunch ssparagus washed (let the water run over the tips)

2 tbs olive oil for potatoes and asparagus


  1. Mix together extra virgin Olive oil and balsamic in a sealable plastic bag
  2. Place Dry Age steaks in bag and let marinate in the fridge for at least 1 hour
  3. Prepare the grill for medium-high heat
  4. Mix spices and 1 tbs of olive oil in a sealable plastic bag, put in sliced potatoes and seal tight
  5. Shake potatoes until coated evenly.
  6. After asparagus is washed thoroughly toss in 1tbs olive oil and season with salt pepper
  7. Get the Dry Age steaks back out and let them come to room temperature
  8. Take them out of the marinade and liberally season with salt and pepper
  9. Grill potatoes, covered on medium heat for 7-8 minutes each side
  10. Grill asparagus be sure to place horizontally- cook until tender
  11. Set aside potatoes and asparagus to keep warm
  12. Turn the heat up on the grill to high and brush the grate lightly with oil
  13. Grill Steaks 5-7 minutes on each side or until desired doneness
  14. Let steaks rest for 5 minutes and the temperature should be 135, (medium rare)

Chef’s Tip: A probe thermometer is best used here- cook until an internal temp of 125 degrees