Fandom Foodie: Kirby's Maxim Tomato and Apple Ketchup by Alex Boake

"Your spirit is willing but your pink flesh is weak." -Metaknight, Kirby, Right Back At Ya!

Believe it or not, but I used to be a..."Kirby Fanartist". I drew many Kirbies back in the day! So, I'll have you know that this piece was really easy once I channeled my expert Kirby rendering skills from the age of 12. For a pink puffball, he's pretty tough! He inhales his enemies and gains wicked cool powers. Plus, he's one of the best characters in Super Smash Brothers.

Here's a BBQ sauce recipe that uses one of the health-recovery items from the Kirby series, the Maxim Tomato! Also, you get to use some Dreamland Apples! Ideally you should use in-season tomatoes and in-season apples...but pick one or the other if you can't get both at the same time.

Difficulty Level Easy Mode

Kirby's Maxim Tomato and Apple BBQ Sauce

Recipe Type: BBQ Sauce
Author: Alex Boake
Prep time:
Cook time:
Total time:
  • 1 Cup Water
  • 3 Medium Ripe Tomatoes, diced
  • 2 Macintosh Apples, shredded
  • 1 6 oz. Can Tomato Paste
  • 1 Vidala Onion or any Sweet Onion, diced
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • 2 tsp Sweet Paprika
  • 2 tsp Cinnamon
  • 1 tsp Sea Salt
  • 1/2 tsp Red Pepper Flakes
  • 1/4 tsp Black Pepper
  • 1 Tbsp Olive Oil
  1. Take all the ingredients except the Oil and throw them in a medium-size saucepan. Once again, don't get intimidated by a long ingredient list. Sauces like this are super easy to make, and are much healthier than the store-bought alternatives.
  2. Bring to a boil, and after boiling for a minute, reduce heat to medium low. Cook, stirring occasionally, for about 20 minutes, or until all the ingredients begin to break down into a saucy consistency.
  3. Remove from the heat and allow to cool briefly. Transfer to a food processor, or using an immersion blender, process until smooth and uniform. Add the Olive Oil and blend again. This sauce is great on Pulled Pork, Ribs and Chicken! I'm not sure if it will help you recover your health like a Maxim Tomato...but it sure is tasty!! Put what you don't use immediately into a glass jar, and refrigerate for up to two weeks.

Macazu Sauce: with Raw Zucchini, Macadamia Nut Butter and Roasted Garlic [Dairy Free] by Alex Boake

I may have mentioned it once before--I am doing the Whole30 this month! I'm just over halfway through. This isn't too different than anything I've done before, except for one thing...dairy. Before this month, I'd never actually given up dairy before. I love Cheese and Butter, what can I say? However, I'm definitely one for playing by the rules, and Cheese has been put aside for now. When I made this sauce, it was like my dreams came true! It's creamy and savoury and delicious. You won't believe it. Pour it over steamed Spaghetti Squash or Zucchini noodles, and you'll be in creamy pasta heaven! Seriously, I made it myself, and I kept getting nervous that I was accidentally eating cream.

Macazu Sauce


  • 1 Lbs Zucchini, peeled and chopped
  • 1 Head of Roasted Garlic
  • 1/3 Cup + 1 Tbsp Raw Macadamia Nut Butter
  • 1/4 Cup Raw Cashews
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Lemon Juice
  • 2 tsp Sea Salt
  • 1 tsp Cumin
  • ~1/2 tsp Black Pepper
  • 1/4 tsp Hot Paprika

Directions First, roast your head of Garlic and allow it to cool down a bit. Make sure you peel the Zucchini, as the peel would interfere with the creaminess of the sauce. Throw all the ingredients into a food processor, pulsing as you go. Make sure that the Cashews become fully pulverized so that there are no chunks remaining. Scrape down the sides occasionally to make sure everything is fully incorporated. Once blended, serve over Salmon, Steamed Spaghetti Squash, Zucchini Noodles, or just eat it from the spoon, I don't judge! Enjoy!

Grilled Rack of Lamb with Chimichurri Sauce by Alex Boake

I find that Lamb is one meat that really polarizes people. They either love it, or hate it. I do note that it does have quite a distinct taste, but rather than finding that off putting, it is actually one of the things that I really love about Lamb. We don't have it for dinner all that often, but when we do, it's a real treat! I honour this special occasion by whipping up a batch of spicy Chimichurri Sauce. It's a Cilantro and Parsley based sauce, with lots of Garlic and Red Pepper Flakes for kick. It goes perfectly with Lamb, and I urge you to try both of these delights in concert!

Grilled Rack of Lamb with Chimichurri Sauce

Ingredients for Lamb

  • 1 Frenched Rack of Lamb
  • Seasoning Salt
  • Black Pepper
  • Aluminum Foil

Ingredients for Sauce

  • 1 Cup Extra Virgin Olive Oil
  • 1/4 Cup Red Wine Vinegar
  • 5 Cloves Garlic, Peeled and Pressed
  • 1 Cup Fresh Cilantro Leaves, Chopped Fine
  • 2 Cups Fresh Parsley Leaves, Chopped Fine
  • 1/4 Cup Fresh Oregano Leaves, Chopped Fine;
  • OR 1/2 Tbsp Dried Ground Oregano
  • 2 tsp Red Pepper Flakes
  • 1 tsp Ground Cumin
  • Sea Salt and Black Pepper to taste

Directions Combine Olive Oil and Vinegar in a large bowl, or in a food processor. Wash and dry the fresh herbs. Remove all the stems and chop the leaves finely. Add to the mixing container. Give the food processor a whirr to combine, or use an immersion blender to combine in the regular bowl. Add in the dried spices, and Garlic and process again. Give the sauce a taste, and then add Sea Salt and Pepper as you see fit. Blend once more to incorporate the seasonings.

Heat your grill to high. Cover the exposed rib bones of the Lamb with aluminum foil. Feel free to cover them with one sheet, rather than individually. Season both side of the rack with Seasoning Salt and Black Pepper, using just enough to bring out the natural flavour. Since you'll be eating this with the sauce, there's no reason to go wild with the spices. Once the grill is heated, place the Lamb on the BBQ, bone side down first. You want to cook it on this side for about 10 minutes. Keep an eye on it as this cut of Lamb is naturally quite fatty, and you don't want it to catch on fire and get too burnt. After 10 minutes, flip onto the opposite side and cook for another 8 minutes. Again, keep a close eye on it so that it does not ignite.

Turn off the grill, and transfer the rack to your cutting board. Let rest for a minute or two, and then cut into chops. Plate, and serve with the sauce on the side for your guests to enjoy to their personal taste. You'll definitely have more sauce than you need, so just use it as a good excuse to have Lamb again soon, so you can use up the rest of the Chimichurri Sauce! It also goes quite well with Steak. Whatever you serve it with, you'll definitely be coming back for more!

Fandom Foodie: Pac Man's Cherry Sauce by Alex Boake

Ah yes, let's start things off with something truly classic. I doubt that there's any gamer out there, young or old, who hasn't at least heard of Pac Man. I also bet that it's highly likely that many of you have also played Pac Man, in some form. At the very least, you should be familiar with the imagery! That iconic yellow circle with a slice missing...those little ghosts...the cherries...

Yes, the Cherries! They are the key ingredient in this Pac Man inspired BBQ Sauce! The mix of flavours and spices makes this sauce not overly overwhelming on the Cherry flavour. It's just a nice blend of sweet and savory, with a gorgeous red colour.  Those ghosts won't know what hit them!

Pac Man's Cherry Sauce

Difficulty Level Easy Mode


  • 2 1/2 to 3 Cups Cherries, Halved and Pitted
  • 1/4 Cup Water
  • 1 Medium Tomato, Chopped
  • 2 Tbsp Ginger, Minced
  • 1 Tbsp Dijon Mustard
  • 1/2 Tbsp Maple Syrup
  • 1 Large Lime, Juiced
  • 1/2 tsp Sea Salt
  • 1/2 tsp Turmeric
  • 1/2 tsp Red Pepper Flakes
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1 Tbsp Extra Virgin Olive Oil

Directions Don't get overwhelmed by the long ingredient list. The 'hardest' part is pitting the Cherries! Halve and pit the Cherries first, and then toss them in a pot on the stove with the 1/4 Cup of Water. Add the chopped Tomato. Cook over medium heat until saucy.

While the Cherries and Tomato are cooking, assemble the other ingredients. Peel and mince the Ginger, and add to the pot. Add the Mustard, Maple Syrup, Lime Juice, Salt, Turmeric, Red Pepper Flakes, Nutmeg and Cinnamon. Continue to cook until the Cherries are beginning to soften and break apart. Allow to cool slightly, and then transfer to a food processor, or use an immersion blender to whizz everything together until the sauce is a smooth and uniform consistency. Add the Olive Oil and blend once more to combine.

At this point you can store the sauce in a clean jar in the fridge for 7 to 12 days. Use this sauce on all your BBQ items, such as Chicken Breast and Ribs! Just baste your meats with Pac Man's Cherry Sauce for the final few minutes of cooking to allow the sauce to heat up.

Delicious! Now, go get those ghosts!

Apricot Ginger BBQ Sauce by Alex Boake

As I've mentioned previously...we love to BBQ! We love BBQ Sauce! I like to keep things exciting, so I am constantly dreaming up new Sauces to slather on our grilled meats. The other day I came across a big package of Apricots at my local fruit market, and I decided to dream up a little Apricot-based sauce. This Sauce is great on Chicken, Pork Ribs, and Wings. It's a good mix of sweet and tart, with a bit of heat from the Ginger. Apricot Ginger BBQ Sauce Makes about 2 Cups.


  • 1 1/4 lbs Yellow Apricots
  • 2 Small Yellow Tomatoes
  • 1/2 Cup Water
  • 1 Serrano Pepper
  • 2 Tbsp Ginger
  • 4 Dates
  • 1 Tbsp Honey
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt

Directions Cut Apricots in half, remove stones. Chop up the Apricots and Tomatoes, and toss them in a small pot, along with the 1/2 Cup of Water. Cook on the stove over medium-high heat, stirring periodically. Add the Honey and Vinegar along with the Sea Salt. While the Apricots and Tomatoes are cooking, cut up your Serrano Pepper, discarding the seeds. Peel and finely mince the Ginger. Dice the Dates. Add the Pepper, Ginger and Dates to the pot, and continue to cook until the ingredients start to break down and become saucy. Remove from the heat and allow to cool slightly. Add in the Olive Oil. Using an immersion blender, blend the sauce well until it is uniform and all ingredients are incorporated. Use liberally all over your grilled items! Save the rest in a jar in the fridge.

Spicy Serrano Mango Sauce by Alex Boake

There are many things that I love. Here are some of those things: wings, and ribs, and grilled chicken breast. I also love something that goes with all these things: hot sauces. Particularly I have a weakness for spicy sauces that contain Mango. However, all the little bottles of pre-made hot sauces that I've come across either have bad ingredients or a lot of added sugar, and the ones that don't have any weird additives are just so darned small! You pay out the nose for a little drop of sauce! And hey, I like my wings, ribs and chicken breast to be saucy as heck! Thus, I took it upon myself to resolve this little problem by making my own sauce. A Spicy Serrano Mango Sauce. It's just the right balance of heat and sweet. If you love Mango and if you like your life a little on the spicy side, then you may just have a hard time resisting just eating this with a spoon.

Spicy Serrano Mango Sauce


  • 2 Large Very Ripe Mangoes, peeled and chopped
  • 1 1/2 Cups Cherry Tomatoes, chopped
  • 2 Shallots, diced
  • 4 or 5 Fresh Serrano Peppers, chopped, seeds removed
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1 Cup Water


In a large saucepan, combine the chopped Mango, Cherry Tomatoes, Shallots and Serrano Peppers, along with the Apple Cider Vinegar, Extra Virgin Olive Oil, and half of the Water. Bring to a boil, and then reduce heat to medium-high. Add the Sea Salt, and cook, stirring occasionally, until the Mango is soft and the Tomatoes are beginning to break apart. Using an immersion blender, blend all ingredients thoroughly. Add the other 1/2 cup of Water, and bring to a boil again. If you don't have an immersion blender, cook for a longer period of time before you blend the ingredients, and you can skip returning it to the stove. Remove from the heat, and then use as desired! Slather it on your wings! Douse your ribs! Rub it on your chicken brea--ahem. This makes a generous amount, so plan to be BBQing for a couple meals soon after to use up the remaining sauce in the fridge. Enjoy!

Deadly Horseradish Sauce by Alex Boake

There's a fantastic little Fruit Market in the area where I work. The produce is great, and for a really tiny store, he carries a fantastic variety, including a great organic selection. I'll often pop in there and get some inspiration for a dish. The owner is always stocking interesting and unusual things...sometimes things I've never seen before! Recently I saw that he had a little sign on the door which read, "We are selling Fresh Horseradish!!!!" Now, my Dad and I love prepared Horseradish with our steak! However, commercial prepared Horseradish tends to contain all sorts of odd and unwanted ingredients. I figured it was fate calling me to make my own! Now, I will warn you...this is strong stuff! Don't try this without taking some precautions.

Deadly Horseradish Sauce

Ingredients 1 Fresh Horseradish Vinegar Sea Salt

Tools Fine Box Grater Ski Goggles Clean Glass Container

Directions Now, if you're all fancy and have a food processor that can shred or grate, then you can avoid risking life and limb for deliciously zippy Horseradish Sauce. However, making this by hand will clear out your sinuses like nothing else!  Actually I didn't really realize what I was getting into at first. This is STRONG stuff. Don't be like me...I didn't put on my ski goggles until tears were streaming down my face and I literally could not see. See, I do these things so that you don't have to. It was in the name of science.

SO, firstly, put on some eye and possibly mouth protection. Peel off the knobbly skin from the Horseradish. Once the skin is peeled you will be left with the spicy white innards, which you must then grate! You want it to be quite finely grated so that it has a nice texture. As you grate, periodically transfer the Horseradish to your clean jar, and sprinkle it with the Sea Salt. Once it is all grated, sprinkle with a little bit more Salt. Pour on the Vinegar until it is just covered, and then seal and refrigerate. You'll want to make this some time ahead of when you will be using it so that all the flavours can mingle.

Serve with some freshly grilled Steak! Yum!


Sausage and Red Pepper Tomato Sauce by Alex Boake

There's just something about a really hearty and flavourful red sauce. It's definitely something that I crave! Luckily, I have been taught by the best--my Mom--and I know how to make a killer one. Luckily for you, I am going to share that recipe. This makes a big batch. Have some for dinner, and then freeze the rest. You will be very happy the next time the craving hits you; All the hard work will already be done! Pepper and Sausage Sauce

Sausage and Pepper Tomato Sauce This recipe will easily divide by 4, if you just want to make it for dinner. 


  • Four 1 lb Packages of Hot Italian Sausage
  • Four 28 oz Cans of Whole Plum Tomatoes
  • Four 6 oz cans of Tomato Paste
  • 1/2 28 oz Package of White Mushrooms
  • 4 Medium Onions
  • 4 Sweet Red Peppers
  • 4 Cloves of Garlic, Pressed
  • 4 Bay Leaves
  • 2 Tbsp Dried Basil
  • 1 Tbsp Sea Salt
  • 1 tsp Dried Oregano
  • 2 Tbsp of Butter, for pre-cooking the Onions and Peppers


Wipe down the tops of your Plum Tomato cans, and then open them with the can opener. Take a knife, and cut the Tomatoes in the cans, before you remove them. This helps to start the process of breaking the Tomatoes up, which you will continue to do as the sauce cooks. You could start with crushed Tomatoes, but the sauce will have less texture. Take an extremely large metal pot, and pour in the Plum Tomatoes and the Tomato Paste. Briefly bring the heat up to high, and then reduce it to medium.

Wipe down or wash the Mushrooms, removing any obvious dirt. Slice them, and then add them to the pot. They will cook as the sauce cooks.

For the Onions and Red Peppers, they shall be cooked in a pan before being added to the sauce. Dice the Onions, and cook them over medium to high heat just until they begin to turn transluscent. At that point, add them to the large sauce pot. Cut the Red Peppers into approximately 1 centimeter by 1 inch strips. You can chop them finer if you want a more smooth sauce. Cook them over medium to high heat just until they begin to soften, and then add them to the main sauce pot. Red Bell Peppers could be used in place of Sweet Red Peppers, but go for the Sweet Red Peppers if you can find them!

Peel your Garlic Cloves, and then use a Garlic Press to crush them into the sauce pot.

Toss in the Bay Leaves, Basil, Sea Salt and Dried Oregano. You can use fresh herbs if you happen to have access to them. Remember to remove the Bay Leaves before you serve the Sauce!

To add flavour and to make sure all the meat is fully cooked through, the Sausages must also be pre-cooked in a pan. Make sure you're picking high-quality sausages that are Gluten-free, have no filler, and no MSG! It's best to work in batches, cooking one package at a time so you don't crowd the pan. Now, take the Sausages, and cut open the casings. Discard the casings, and break each Sausage into bite-sized pieces. Over medium-high heat, cook until they are nicely browned and cooked through. Now, add them to the Sauce.

As you add ingredients, ensure you're stirring the Sauce and breaking up those Tomatoes with the back of your Wooden Spoon! Now, reduce the heat to low, and leave the lid ajar. You want to cook this for 3 to 4 hours. Leaving the lid ajar with allow moisture to escape, and your Sauce to thicken. Make sure you return periodically to stir, so it does not burn to the bottom of the pot.

Personally, I serve this over Spaghetti Squash, with a liberal sprinkling of real Parmesan Cheese. Thanks to my Mom for sharing this recipe with me, and helping me nail down the amounts!