Graved Lax with Honey Mustard sauce
Method: Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail Make sure all the pinbones are removed–run your fingers up… Read More »
Salmon Tartar
Method: Place the salmon in the freezer for about 15 minutes while you prep the rest of the ingredients. The fish will be much easier to cut if… Read More »
Candied Jalapeños
Method: Wash and remove the stems from the jalapeños. Slice each pepper into 1 cm thick rounds. You may want to wear gloves, as the capsaicin, (the chilli… Read More »
Butter Poached Lobster With Tomatoes
Method: 1.In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece of butter. When butter had melted, add another piece…. Read More »
Halibut with Eggplant Caponata
Method: 1. Heat a large cast iron pan over medium-high heat, add oil to coat the bottom of the pan. Combine the fennel seeds and kucho karu in… Read More »
Peppercorn Crusted Beef with Gremolata
Method: Coat each steak with cooking spray; sprinkle evenly with pepper and 1/4 teaspoon salt. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl… Read More »
Original Coleslaw Salad
Method: Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve… Read More »
Basil-Ricotta Stuffed Chicken Breast
Preheat oven to 180 Degrees Celsius. Combine flour and seasonings. Separately mix pesto, ricotta, panko and lemon juice; set aside. Lay one breast on a clean cutting board…. Read More »
Potato Crab Salad
Method:Heat olive oil in a large sauce pan. Add the boiled, peeled, New Potatoes to the olive oil and cook briefly to lightly heat the potatoes. Remove from… Read More »
Beer Steamed Atlantic Mussels
Mussels: Dice carrots, celery, onions and garlic and gently sautee in butter, add beer and mussels. Cover and steam 8 minutes. Serving: Serve only opened mussels, as mussels… Read More »
