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.

BBQ Chicken, Pineapple and Bacon Kabob with Roasted Peach Whiskey Sauce

Served with grilled sweet potato and asparagus in a cilantro vinaigrette

Serves 4


4 free-range chicken breasts, cut into large cubes

8 skewers, soaked in water for one hour

1 pound Pete's own double-smoked bacon, half cooked and cooled

1 pineapple, peeled and cored

1 bottle Stonewall Kitchen Roasted Peach Whiskey Sauce

2 large sweet potatoes, unpeeled

1 bunch asparagus, washed

2 tbsp olive oil

Salt and pepper


1 fresh lime, juiced and zest needed

2 tbsp cilantro, finely chopped

2 tbsp olive oil

1 garlic clove

1 tsp local honey

salt and pepper


  • Boil sweet potatoes for 20 minutes and let cool
  • Marinate chicken cubes in sauce for two hours in a large bowl
  • In a small bowl combine: lime juice and zest, cilantro, olive oil, minced garlic, honey and season with salt and pepper, pulse with hand mixer
  • Cut bacon into 1.5 inch pieces
  • Cut the pineapple into 2-inch chunks
  • Build your own kabobs (feel free to add more veggies)
  • Prepare the BBQ on high heat and lightly oil. Grill the kabobs for 7 - 10 minutes each side, or until temperature reaches 160F
  • Slice cooked sweet potatoes 1/4 inch thick rounds
  • Toss the sweet potatoes carefully in olive oil, season with salt and pepper
  • Use the same bowl for the asparagus, season and toss
  • Cook sweet potatoes on the grill for 2 - 3 minutes each side
  • Cook asparagus until bright green and tender, approximately 5 - 7 minutes

Chef's Tip: Use your favourite BBQ sauce to spice up this recipe! Brush the sauce on while cooking to prevent burning.

Wild Pacific Coho cedar plank

Served with a grilled kambocha squash, local blueberries and kale salad

Serves 4


1 side Coho fillet, pin bones out

1 pkg maple herb seafood rub by Farmers Johns

1 Folly Mountain Cedar Plank, soaked in water for 2 hours

1 ea Kambocha Squash, pre-cooked

1 bunch fresh purple kale, washed and de-stemmed

1 pint local blueberries, washed

.5 lbs Wendsleydale Cheese with apricot and peach, diced small

olive oil

balsamic vinegar

salt and pepper


  1. Prep the kale by de-stemming and ripping into bite size pieces
  2. Place in a large mixing bowl and put a generous amount of olive oil on the kale. Massage the kale until completely covered in oil
  3. Mix in 3 tbs balsamic vinegar and season with a shake of salt and pepper
  4. Add the blueberries and place in the fridge for later (This process allows the kale to soften up)
  5. Cut the squash in half and clean
  6. Place the squash cut side down on a baking sheet lined with parchment paper
  7. Cook in a 425F oven for 35 minutes
  8. Cut the cooled squash halves into thirds
  9. Toss the squash in olive oil, 1 tsp balsamic vinegar, salt and pepper. Set aside for later
  10. Soak the cedar or maple plank for 2 hours
  11. Preheat grill on high heat (400-600 F)
  12. Place soaked plank on grill and close cover
  13. Lightly oil salmon and rub the flesh with seafood rub or just salt & pepper
  14. When the plank starts to smoke , adjust to medium low heat
  15. Place prepared salmon fillet on the plank skin side down.
  16. Lightly oil the grill and place the squash on the hottest spot
  17. Cook the squash about 4-5 minutes each side until it gets a lovely char
  18. Grill salmon until flaky, approximately 15-30 minutes (If the plank flares up, spritz with water)
  19. Remove salmon and squash from the grill.
  20. Take out salad and garnish with the Wendsleydale Cheese with apricot and peach
  21. Portion up the salmon and plate!

chefs Tips: Don’t move the squash on the grill until it is ready/charred or it will stick. You can cook the squash the day before to make prep easier.

Charbroiled chilli lime lobster

Charbroiled chilli lime lobster

With a grilled Teres major and served with grilled balsamic radicchio

Serves: 4


2 Teres Major (tender beef shoulder muscles)

1 package of Wholly Smokes BBQ Rub

2 lobsters, cooked and halved (from Pete’s Fine Foods Halifax)

½ pound butter - room temp or softened

2 chipotle peppers (use your favourite kind of chilies)

¼ cup cilantro - chopped fine

¼ cup parsley - chopped fine

2 limes

2 cloves garlic crushed

Chilli flakes (for added heat)

2 heads Radicchio - cut into quarters

Olive oil

Balsamic vinegar

Salt and pepper


1.     Combine butter, chili, parsley, lime juice and zest, garlic, ½  tsp salt and ½ tsp pepper in food processer and make sure everything is mixed evenly

2.     Using a square of wax paper take butter and form into a log at one end and roll into a tube and refrigerate for later

3.     Prepare the grill on high heat for the Teres Major

4.     Take out Teres Major and blot off excess moisture

5.     Generously rub with your favourite spice rub- we love Spice Sanctuary products

6.     Leave Teres Major out to reach room temp before grilling

7.     Prepare the lobster halves by slicing your compound butter log into coins

8.     Shell side down place the slices of butter along the length of the lobster body

9.     Cut Radicchio into thick quarters and toss in olive oil, balsamic vinegar and pinch of salt and pepper

10.   Place the Teres Major on a hot grill (500 degrees) cook for 7-10 minutes each side or until desired doneness

11.   Remove the Teres Major and rest for 5 minutes

12.   Reduce the heat of the grill to medium high heat

13.   While your meat is resting put your prepared lobster halves on the grill shell side down

14.   Slice the teres major against the grain and at a slight angle

15.   Place the marinated Radicchio on and grill for 3-4 minutes

16.   Remove the lobster very carefully(remember  it will be full of hot butter)

17.   Plate your delicious meal

Chefs Tip: By getting your lobster from Pete’s Fine Foods there is less prep time and mess. Remember, since the lobster is already cooked you just want to heat through for 3-4 minutes

BBQ Oysters Rockefeller

with grilled eggplant, zucchini and tomato stack

Serves 2


6 each local Black point oysters, scrubbed and washed

1 garlic, minced

4 tbs butter

¼  cup parmesan, freshly grated

4 tbs parsley, finely chopped

½ cup panko bread crumbs

2 tbs fresh horseradish grated

Salt and pepper to taste

1 large eggplant, sliced into ½ inch coins

2 zucchini, sliced into ½ inch coins

1 large tomato, sliced into ¼ inch coins

2 sprigs of rosemary, take rosemary off and chop fine. Save stems.

olive oil, as needed

1 arugula

1 grapefruit, peeled and sliced


  1. Preheat the grill to high heat
  2. Marinate the eggplant, zucchini and tomato slices in olive oil, fresh garlic, rosemary, salt and pepper and set aside for later
  3. Mix together butter and garlic while butter is soft and then refrigerate until firm. Set aside for later
  4. In a bowl combine Parmesan, parsley, panko, and horseradish
  5. Add cold garlic butter to bread crumb mixture. With your hands, combine mixture until butter is worked through
  6. Carefully open the washed oysters with an oyster shucker. Release the oyster from the bottom of the shell and make sure there is no shell fragments
  7. Pack the half shell with the oyster in it with bread crumb mixture approx. 1-2tbs
  8. Place oysters on hot grill shell side down, cook for roughly 10-15 minutes (or until mixture is bubbling)
  9. Place all veggies on the grill
  10. Tomatoes will only need a couple minutes each side and then take off. Zucchini will need to come off next (2-3 minutes each side), Eggplant should come off after  4-5 minutes each side
  11. Stack your veggies into a tower largest to smallest and skewer with rosemary sprig
  12. Take the oysters off the grill very carefully as the shells retain heat
  13. Toss arugula in olive oil add grapefruit segments, season with salt and pepper
  14. Serve with lemon wedges

Chefs Tip: When shucking be careful not to spill the oyster juices, these help in the cooking process.


Pork Rib Chop with grilled nectarines

Served with baby red potatoes, onions, cabbage and fennel

Serves 2


2 pork rib chops

2 Andouille sausage (uncased 1/2lbs)

1/4 cup bacon bits

1/4 cup cheddar, shredded

1/4 red onion diced

1 lbs red potatoes, washed and halved

1 Spanish onion, julienned

1 small organic cabbage, sliced thinly

1 fennel bulb, fronds and core removed and cut into eighths

1 bunch fresh sage, chopped finely

1 tsp onion salt

1 tsp garlic salt

1 tsp smoked paprika

1 tsp summer savory

2 fresh nectarine or peach

1 tsp salt

1 tsp pepper

2 tbs olive oil


  1. Mix together sausage meat, bacon bits, shredded cheddar and red onions until combined
  2. Create a small pocket in each rib chop and stuff in the sausage mixture
  3. In a very large bowl mix all the vegetables and coat with olive oil
  4. Add all the seasoning and toss vigorously
  5. Prepare the grill medium high heat and lightly brush the grill with oil.
  6. Place the seasoned veg in a large piece of tinfoil, fold over and close tight around the edges
  7. Cook for approx. 1 hour or until the potatoes are soft
  8. Place the stuffed chops on grill and cook on each side 7-10 minutes
  9. Cook until an internal temp of 165 then take chops of and allow to rest
  10. Plate and enjoy

Chefs Tip: Not everybody likes using tinfoil some alternatives are cast iron skillet, cedar planks, salt plate, grill basket for vegetables.

Fired Up

Flank Steak Tacos with barbequed corn

Serves: 4


2  lbs flank AAA Steak

1/4 cup lime juice

4 cloves garlic crushed and minced

1/2 cup of orange juice

1 tsp salt and pepper

1/4 cup olive oil

1 jalapeno seeded

2 tbs apple cider vinegar

1 cup fresh cilantro chopped

1 tsp Mexican oregano

1 chipotle pepper

1 tsp cumin

1 tsp Mexican chilli powder

Pulse all ingredients except flank steak in a food processor just until combined. Marinade steak.

1 cup purple cabbage, sliced

1 large green pepper, diced

1 pack of small tortilla’s

4 cobs fresh local corn

1 pint Pete’s Own fresh salsa


  1. Marinade flank steak for 1-2 hour
  2. Julienne cabbage in thin slices and dice green peppers finely. Place on platter for building
  3. Soak corn in the husks for at least an hour to prepare for grilling
  4. Prepare the grill medium high heat and lightly oil the grill
  5. Place corn on the grill husk on they take about 15-20mins to cook
  6. Remove flank steak from the marinade and lightly tap of excess marinade
  7. Place on grill and cook on each side for seven minutes- medium rare is suggested but cook to your desired doneness
  8. Remove steak at 130 degrees and rest and remove corn and let cool so that you can husk it
  9. Pull off the husk and toss corn in a little olive oil and salt and pepper
  10. Slice steak against the grain
  11. Warm tortillas slightly on the grill and add to your veggie platter
  12. Build your beautiful steak tacos!

Chef tip: Pickled onions or carrots are amazing on tacos as well. Try mixing mayo with your favourite hot sauce to create a fun sauce for your tacos.

Grilled Honey Dijon Chicken

with Pete’s Own double smoked bacon and kale salad

Serves: 4


4 bone in free range chicken breasts

6 slices of cooked Pete’s own Double Smoked Bacon, chopped

1 avocado, pitted, peeled and sliced

1 bag of local spinach from Taproot farms

1 pint cherry tomatoes

1 red onion, peeled and sliced

1 bunch kale

1/3 cup local NS honey

3 tbs Pete’s Own olive oil

3 cloves of garlic minced

3 tbs Kozlinks grainy mustard

2 tbs Kozlinks smooth dijon

1 tsp salt

3 tbs fresh squeezed lime juice

3 tbs mayo


  1. Stem the Kale by tearing it off the stem into bite size pieces
  2. Place Kale in a bowl and add 2 tbs olive oil, 1 tsp of lime juice and pinch of salt
  3. Massage kale thoroughly, this softens the kale. Place in fridge for later
  4. In a bowl mix together honey, olive oil, garlic, mustards, remaining lime juice and salt
  5. Use a hand blender to mix marinade till smooth
  6. Place chicken breast and half of themarinade in a sealable plastic bag
  7. Marinade chicken for four hours
  8. Add mayo to the remaining marinade to make a simple salad dressing, refrigerate
  9. Prepare the grill to medium high heat
  10. Lightly oil the grill and take the chicken out of the marinade
  11. Place the Chicken on the grill bone side first (as this side takes the longest)
  12. Cook for 15 minutes on each side careful not to flip too often as this can dry the chicken
  13. Turn the grill down to medium low and finish the chicken until an internal temp of 170-Approximately 45 minutes cook time then allow to rest
  14. Take out your massaged kale and add toppings. Feel free to add cheese or hard boiled eggs
  15. Place Chicken on the side of the plate so that the kale will not wilt

Chef’s Tip - Always make sure to check the temperature through the top of the chicken and close to the bone

Grilled miso glazed Faroe Island Salmon

With grilled Asian pears on a Boston lettuce salad

Serves: 4


1.5 lbs Faroe Island Salmon

6 tbs dark soy

1 tbs miso

2 tbs local honey

1 tsp five spice

1 tbs sesame oil

2 garlic cloves crushed

Salt and pepper to taste

1 bunch green onion for taste

1 head Boston lettuce

1 cup sliced almonds

4 fresh pluots or plums

2 Asian pears halved and cored ready for grilling

3 tbs soy sauce

1 tbs Mirin

3 tbs rice wine vinegar

6 tbs olive oil

1 tsp dijon


  1. Get four portions of Salmon cut into 6oz pieces
  2. Place the soy, miso, honey , spice, sesame oil and garlic in a bowl and mix
  3. Pour mixture to a sealable plastic bag . Add salmon to mixture and seal bag tight
  4. Marinate for no longer than 30 min-60 mins
  5. Place the dressing ingredients in a bowl: Mirin, soy, rice wine vinegar, olive oil and Dijon
  6. Using a hand mixer blend until combined. Refrigerate till needed.
  7. Prepare the grill to high heat and lightly oil the grill
  8. Remove salmon from the marinade
  9. Lightly pat the top with paper towel to remove access marinade
  10. Lightly season the portions and the place flesh side down on the grill first
  11. Cook for 5-8 minutes on each side until desired doneness
  12. If you prefer medium rare salmon cook until an internal temperature of 110-125 degrees
  13. Toss pear in olive oil and grill until soft on each side. Be careful not to overcook
  14. Prepare the salad while your salmon rests
  15. Remember to place salmon off to the side and not on top as the heat will wilt your lettuce
  16. Add dressing and green onion

Chef’s Tip: Don’t move the fish until it’s ready- too soon and the flesh will rip!


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