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Prep Time: 30 minutes
Cooking Time: 15 minutes
Special Tools: boning knife, butcher’s twine (optional)
Feeds: 4
2 pc. whole pork tenderloin
8 slices prosciutto
1 tbsp. butter
2 Fuji apples
1 cup dried Mission figs
2 tbsp. fresh sage
2 tbsp. brown sugar
1 tbsp. apple cider vinegar
Salt and pepper to taste
2 tbsp. canola oil
-Peel the apples and chop into small dice.
-Chop the figs into small dice.
-Heat a pan to medium heat.
-Place the butter in the pan.
-Add the apples and sauté one minute.
-Add the figs and continue to sauté.
-Add the brown sugar, followed by the vinegar.
-Saute until the sugar is dissolved and the apples have caramelized slightly.
-Add the sage, season and stir to combine.
-Remove from the heat and place flat on a plate to cool quickly, refrigerate if necessary.
-Meanwhile, while waiting for it to cool we can prepare the tenderloins.
-Start by removing any silver skin and any excess fat.
-Then, you have two options: the first option is to butterfly the loin lengthwise. This involves slitting the loin in half lengthwise, but keep it intact, then slitting it open again to create an even 1/2 inch thick flat loin. This method requires a fair amount of knife skills and the ability to truss the loin once stuffed.
-The other option is to use your thin boning knife to insert it into the centre of the tenderloin from one end and give it a twist to create a pocket for stuffing and then repeat on the other end.
-This is my preferred method because it is a fair amount easier to do and requires less work tying the loin up afterwards.
-Either way you choose to do it you now need to stuff the loin.
-If using the first method lay half the stuffing throughout the centre of the flat loin and roll it over to pack in all of the stuffing.
-If using the second method you will need to slowly push the stuffing into each end of the pork loin, using your thumb to work it into the centre from both ends.
-Season the pork tenderloins with salt and pepper on all sides.
-Once the pork is stuffed it’s time to wrap the pork with the prosciutto.
-Lay three slices of prosciutto side by side lengthwise and then place the loin on one end.
-Roll the prosciutto slices around the pork, packing it tight.
-You can either truss the pork with the butchers twine (look for a demo video online if you need help, and I highly recommend it if you used the first stuffing method.) or you can wrap the pork in plastic wrap very tightly, setting it aside in the fridge for 15-30 minutes to help the prosciutto to adhere to the pork.
-Once ready, preheat the oven to 400F.
-Preheat a pan to medium high heat.
-Place the oil in the pan and then add the pork.
-Sear on all sides and then place in the oven to cook until medium well, about 10-12 minutes.
-Once cooked, remove from the heat, allow to cool and rest 4-5 minutes and then slice.
-We served this with some roasted potatoes, butternut squash and some brussel sprouts, but choose your favourite accompaniments.

 

Who’s hungry?

Yam Casserole

 

Prep Time: 45 minutes

Cooking Time: 30 minutes

Feeds: 8-12 as a side dish

Special Tools: an approximately 8” by 8” casserole dish helps, and so does a food processor, but neither is necessary

 

4 lbs.              yams, peeled, about 3-4 large ones

½ cup                        sugar

¼ cup             maple syrup

1 tsp.              vanilla bean paste (or extract if necessary)

2 ea.                eggs, whisked

½ cup                        butter

1 tbsp.            chipotle paste

¼ tsp.             cinnamon

TT                   S&P

 

For the topping:

1/3 cup          flour

1 cup              brown sugar

1 cup              chopped pecans

¼ cup             melted butter

 

• Chop the yams into large cubes, similar to if you were preparing mashed potatoes
• Place the yams in a large pot and cover with cold water, salt
• Place the pot on the stove and bring to a simmer
• Allow to cook through, until fork tender, but not overcook to mush, about 20 minutes
• Remove from the heat and drain thoroughly
• If using the food processor, place the yams in the food processor and puree in batches, adding the sugar, maple syrup, butter, eggs, and seasonings bit by bit
• Once all batches are pureed ensure that they are all blended well so that the mixture is evenly seasoned
• If mashing by hand, use a potato masher and mash until fairly smooth, then add the remaining ingredients and whip until smooth and flavors are evenly distributed
• Place the yam puree in the bottom of the casserole dish, layering it about 1 inch thick
• In a bowl combine the topping ingredients and mix until evenly combined
• Place the casserole dish on a baking sheet to avoid any mess or spillover during cooking
• If you don’t have a casserole dish feel free to use pretty much any baking pan similar in size
• Layer the topping over the yam puree, refrigerate until ready to bake
• Everything up to this point can be done in advance, saving you the mess during the big day
• Preheat the oven to 350F
• Place the casserole in the oven and bake until warm through and nicely browned on the top, 30-35 minutes
• Serve immediately

 

Happy Thanksgiving everyone!

 

Lobster & Green Pea Arancini with Saffron Aioli

 

Prep Time: 30 minutes

Cooking Time: 30 minutes

Inactive Cooling Time: 60 minutes

Prepares: About 40 arancini

 

This dish requires three unique steps that all require a fair amount of skill and a little bit of attention to detail. I will try my best to walk you through it step by step, keeping it as simple as possible for you. As far as the stock to use for the recipe there are a few options. We at the restaurant prepare lobster stock for our lobster mac n’ cheese, so we use that when making these. Preparing a lobster stock from scratch can require some work, and it can also stink up your house, but if you are up for the challenge then you could buy whole lobsters, use the meat to fold into the risotto and make the shells into a stock. If you aren’t feeling up to all of the extra work, you can simply use a light fish stock, or even a light chicken stock, if all else fails.

 

1 ea.                large shallot, minced

4 tbsp.            butter

2 cups                        Arborio rice

1/4 cup          white wine

3 cups                        stock, lobster, fish or if need be, chicken

1 cups                        green peas, fresh if you can, frozen if you have to

8 oz.               cooked lobster meat

1 cup              parmesan

¼ cup             raw butter

TT                   S&P

 

6 ea.                eggs

½ cup                        milk

1 cup              flour

5 cups                        panko bread crumbs

TT                   S&P

 

Pinch              saffron threads (about 8)

½ tsp.                        hot water

½ cup                        mayonnaise

1 ea.                garlic clove, minced

1 tsp.              Dijon mustard

1 tbsp.            extra virgin olive oil

1 tsp.              lemon juice

TT                   S&P

 

1 pc.               parmesan, for shaving for garnish

 

First, we must begin by making a risotto

 

• Place stock in pot and bring to a simmer
• Meanwhile, place another medium sauce pot onto medium heat
• Add the 4 tbsp. of butter and melt, then add the minced shallot and sauté until translucent, but do not brown
• Quickly add the Arborio rice, and stir to coat the rice with the butter
• Deglaze with white wine, allow to reduce
• Now, this is where it gets a little tricky, add the stock, ladle by ladle, while continuing to stir as you go
• Allow the rice to absorb the stock, and then add some more, do not add it all in at once, this is referred to cooking rice using the risotto method
• Be gentle while stirring, the combination of the starch from the rice, and the stock will create a natural creaminess to the dish
• As the rice gets closer to being cooked add less and less stock each time, to ensure that you don’t end up having too much stock when your rice is the right texture, what’s the right texture you ask? Just like pasta, it should be cooked al dente, or to the tooth, but in this case, because we are going to cool it down, and then cook it again when it is fried, we will cook it about one minute less
• As you approach the perfect texture fold in the lobster meat, followed by the fresh peas
• Lastly you will fold in the grated parmesan and the raw butter, stirring until it’s melted and combined
• Now, quickly spread the risotto out onto a parchment lined baking sheet and refrigerate to cool and stop the cooking

 

Once the risotto is completely cooled it is time to start forming it into the balls, you can use a small ice cream scoop, or simply form one inch round balls by hand

• Now it’s time to bread them, to do so you will need to prepare a breading station, using three bowls
• In the first bowl place the flour and season it
• In the second bowl, combine the eggs and milk, season and whisk together
• In the third bowl place the panko bread crumbs
• Lastly, set up a tray to place the breaded risotto balls onto
• Now, keeping one hand clean, one by one place the risotto balls in the flour, rolling it to cover it, then dust it off and place in the egg mixture, dripping it off, and then lastly into the bread crumbs, coating all sides evenly
• Place it on the tray and repeat with the remaining risotto
• At this point the risotto balls can be refrigerated for up to one day, but can also be frozen for up to one month, and then fried right from frozen

 

Time to whip up a delicious saffron aioli to enjoy these tasty treats with!

• Place the saffron threads in small bowl and add the hot water
• Allow to stand for 5 minutes
• Add the remaining ingredients to the bowl and whisk to combine, adjust seasoning and refrigerate until ready to serve

 

All of the hard work is done, now it’s time to put everything together!

• Preheat the deep fryer to 335F
• Place the arancini in the fryer batch by batch, being sure not to overcrowd the fryer
• Fry until golden brown and hot all the way through, about 3 minutes
• Remove from the fryer and place on a paper towel lined dish, season
• To serve, smear the plate with a streak of saffron aioli and then place the aracini on top
• Grate some fresh parmesan over the risotto balls and serve while still hot

 

Who’s hungry?

Seared Scallops, Taber Corn & Forest Mushroom Hash, Whiskey Beurre Blanc

 

Prep Time: 20 minutes

Cooking Time :20 minutes

Feeds: 4 people

 

12 ea.             U15 scallops

4 tbsp.            clarified butter, or cooking oil

1 ea.                Fresh Taber corn

2 slices          bacon

½ lb.              fresh wild mushroom nix (Mona’s Mushrooms)

½ ea.              leek

1 tsp.              minced garlic

1 tsp.              fresh thyme

2 oz.               white wine

2 oz.               whiskey

½ cup                        raw butter, cubed, cold

1 tsp.              honey

TT                   S&P

 

• Chop the two slices of bacon on the biased
• Remove the stems from the mushrooms, rinse, and chop into bite sized pieces
• Remove the husk from the corn, cut in half, then stand flat and slice the corn kernels off the cob
• Cut away the greens of the leek, then slice lengthwise down the middle, rinse thoroughly, then cut on the biased
• Remove the abductor muscle from the scallops, pat dry to help ensure a nice sear
• Place a medium sauté pan on high heat
• Add one tbsp. of clarified butter or cooking oil into the pan, followed by the sliced bacon, sauté until cooked, but not crispy
• Then add the corn , garlic and leeks and sauté, 2 minutes
• Finally, add the mushrooms and sauté another 2 minutes
• Add the fresh thyme and season
• Preheat the oven to 300F
• Meanwhile, heat a small sauté pan to high heat
• Season the scallops with salt and pepper
• Place a tbsp. of cooking oil in the pan and then sear the scallops four at a time, allowing each side to brown lightly and caramelize, about 1-2 minutes per side
• Place the seared scallops in a heat proof pan and hold in the oven while you cook the rest of the scallops
• Once all of the scallops are seared, it’s time to make the butter sauce
• Deglaze the frying pan you cooked the scallops in with white wine over low heat and let it cook down to a light syrup
• Then deglaze the pan with the whiskey, being careful if using an open flame, as the alcohol can flame up
• Allow the whiskey to cook down to a light syup, about 25% of it’s original volume
• Now it’s time to add the cold raw butter, one cube at a time, on the heat, while whisking vigorously
• You are working to create an emulsion, so slowly add the butter while whisking to create a creamy butter sauce, if it looks greasy and thin, rather than creamy, you have likely split the sauce and need to start over
• Finish the butter sauce with a touch of honey to soften the sharpness of the whiskey and season
• To serve, place 3-4 tablespoons of the mushroom hash on each plate, top with 3 scallops and finish with a couple of generous spoons of the butter sauce

 

Who’s hungry?

12 ea.             large tomatoes, vine ripened

1 ea.                red onion

½ cup                        capers

¼ cup             caper juice (great way to use the whole bottle!)

1-2 tbsp.        sugar

2 tbsp.            tomato paste

1 clove           garlic

¼ bunch        flat leaf parsley

 

First, let’s begin by preparing the relish! To do so, we must peel the tomatoes

 

• Place a medium pot of water on to boil
• Prepare an ice bath
• Using a sharp paring knife, remove the core of the tomatoes, then turn the tomato over and score the skin by lightly slicing an X through it
• Place the tomatoes into the water to soften the skin, this will take about a minute
• Quickly remove the tomatoes from the pot and place them in the ice bath to cool them
• Using the back of your paring knife gently peel away the skin of the tomatoes
• Now quarter the tomatoes and large dice them
• Large dice the red onions
• Mince the garlic
• Chop the parsley
• In a medium pot heat the capers, caper juice, onions, garlic
• Add the tomatoes and bring to a simmer, then add the tomato paste
• Adjust the sugar, you are looking for a slightly tart, pickled tomato relish, but a little bit of sugar is required, not so much to make it sweet, but to take the tart edge off.
• Adjust the seasoning and simmer for 8-10 minutes
• Remove from the heat and allow the relish to cool
• Once cool add the flat leaf parsley

Set aside enough of the relish for your meal and then preserve the rest by canning it. If stored in a cool cellar, it will last well through the winter

Pan Seared Black Cod w/ Tomato Caper Relish

Prep Time: 30 minutes

Cooking Time: 30 minutes

Feeds: 4 people, with some extra relish to spare!

 

This is a great little dish that can be served with a creamy risotto, some quinoa, or even some rice pilaf. I also like serving it with halibut or even snapper. The relish also works very well on a fresh tuna salad or a sandwich. I have even served this with grilled chicken or tossed into a seafood pasta. It is very versatile and can allow you to enjoy the sumptuous taste of garden fresh tomatoes well into the winter season.

 

1.5 lbs.           fresh black cod filets

¼ cup             flour

4 tbsp.            canola oil

2 tbsp.            butter

TT                   S&P

 

 

12 ea.             large tomatoes, vine ripened

1 ea.                red onion

½ cup                        capers

¼ cup             caper juice (great way to use the whole bottle!)

1-2 tbsp.        sugar

2 tbsp.            tomato paste

1 clove           garlic

¼ bunch        flat leaf parsley

 

First, let’s begin by preparing the relish! To do so, we must peel the tomatoes

 

• Place a medium pot of water on to boil
• Prepare an ice bath
• Using a sharp paring knife, remove the core of the tomatoes, then turn the tomato over and score the skin by lightly slicing an X through it
• Place the tomatoes into the water to soften the skin, this will take about a minute
• Quickly remove the tomatoes from the pot and place them in the ice bath to cool them
• Using the back of your paring knife gently peel away the skin of the tomatoes
• Now quarter the tomatoes and large dice them
• Large dice the red onions
• Mince the garlic
• Chop the parsley
• In a medium pot heat the capers, caper juice, onions, garlic
• Add the tomatoes and bring to a simmer, then add the tomato paste
• Adjust the sugar, you are looking for a slightly tart, pickled tomato relish, but a little bit of sugar is required, not so much to make it sweet, but to take the tart edge off.
• Adjust the seasoning and simmer for 8-10 minutes
• Remove from the heat and allow the relish to cool
• Once cool add the flat leaf parsley
• Set aside enough of the relish for your meal and then preserve the rest by canning it. If stored in a cool cellar, it will last well through the winter

 

Now for the fish!

 

• Preheat a non stick pan to medium-high heat
• Portion the filets into roughly 6 oz. portions, ensuring all bones are removed
• Pat the fish dry
• Season the fish well on all sides
• Lightly dredge the fish in flour
• Place the oil and butter in the pan, followed by the dredged fish
• Cook until golden brown and then turn over, 2-3 minutes
• Repeat on the second side
• Remove from the pan and serve
• Top with tomato caper relish and enjoy!

 

Who’s hungry?

Drunken Bread aka Lazy Man’s Fondue

 

Prep Time: 10 minutes

Cooking Time: 15 minutes

Feeds: 10-12 people

 

1 loaf              French bread, day old works good, large dice

¼ cup             white wine

¼ cup             melted butter

2 tbsp.            minced garlic

2 tbsp.            minced shallots

1 tbsp.            chopped parsley

¼ cup             parmesan, grated

½ tbsp.          dried oregano

TT                   S&P

 

2 oz                aged white cheddar, grated

6 oz.               provolone, grated

 

• In a large bowl combine cubed French bread, white wine, melted butter, minced garlic, minced shallots, parsley, oregano, and parmesan
• Mix thoroughly to combine, season to taste
• Combine the aged cheddar and provolone in a bowl and mix
• Using a large heat proof container, lightly layer the bottom with a sprinkling of the cheese mix
• Then add about half of the bread, sprinkle more cheese on
• Then add the remaining bread and top with all of the remaining cheese
• When ready to serve, preheat the oven to 450F
• Bake in the oven until golden brown and all of the cheese is melted, about 12-15 minutes
• Enjoy this dish and watch it disappear!

 

Who’s hungry?

Spinach & Artichoke Dip

Prep Time: 30 minutes

Cooking Time: 10 minutes

Feeds: 10-12 people

Serve with: fresh tortilla chips, crostinis, or torn up French bread

Recommended tools: food processor

 

1 ea.                green pepper, chopped medium dice

1 ea.                red pepper, chopped medium dice

½ ea.              red onion, chopped medium dice

1 ea.                14 oz. can good quality artichokes, drained, quartered

1 lb.                fresh spinach, blanched, drained (you can sub frozen)

750 gr.           cream cheese

1 cup              mayonnaise

¼ cup             grated parmesan

1 tbsp.            minced garlic

1 tbsp             Lea & Perrins

1 tsp.              Tabasco

TT                   S&P

 

• If using fresh spinach, place a medium pot of water on the stove to boil, if using frozen, defrost spinach and squeeze all water from the spinach
• Prepare an ice bath in a large bowl
• Once the water boils, season with salt, place the spinach in the water and stir to cook, allow to cook no more than 1 minute, drain and immediately place in the ice bath to stop the cooking
• Drain the cooled spinach and squeeze to remove all water
• In the food processor puree the cream cheese, adding the mayo, minced garlic, Lea & Perrins and Tabasco
• Then add the spinach and pulse to puree
• Add the remaining ingredients and pulse to combine, season to taste
• Place in one or several heat proof containers and refrigerate
• When ready to serve, preheat the oven to 425F and then place in the oven, cook until simmering and lightly browned on the surface, about 8-10 minutes

Serve with tortilla chips or French bread

Chicken Cordon Bleu is one of my favorite dishes to eat, but it can be quite a bit of work to do when trying to prepare this at home with a hectic household. This simple dish can give you all of the great flavors of the classic dish, without quite as much mess or time commitment. I like to serve it with buttered noodles finished with a little bit of Parmesan. It works really nicely with some roasted tomatoes too. I used some tomatoes right out of our garden and they were fabulous!

Prep time: 15 minutes

Cooking Time: 15 minutes

Feeds: 4 people

4 ea. boneless skinless chicken breast

¾ cup panko bread crumbs

½ cup shaved parmesan

¼ cup fine chopped prosciutto

3 tbsp. olive oil

2 tbsp. chicken stock

2 tbsp. fresh basil, chopped

1 tsp. minced garlic

TT S&P

2 tbsp. olive oil for cooking

– Preheat the oven to 450F

– Heat an oven proof frying pan to high heat

– Season the chicken breasts on all sides

– Lightly oil the pan and place the chicken in, searing on both sides, about 2 minutes per side

– While the chicken is cooking , combine the bread crumbs, parmesan, prosciutto, olive oil, chicken stock, basil and garlic in bowl, mix thoroughly to combine, season

– Push the four chicken breasts into the centre of the pan and then top the chicken generously with the bread crumbs

– Place in the oven and bake until the crust is golden brown and cooked through, about 7-8 minutes

– Enjoy with buttered noodles or your favorite starch and vegetables

Sweet & Sour Pork & Prawn Stir Fry

Prep Time: 15 minutes

Cooking Time: 15 minutes

Feeds: 4 people

 

1 can              pineapple chunks, juice drained but reserved

3 tbsp.            rice vinegar

3 tbsp,            soy sauce

1.5 tbsp.        cornstarch

3 tbsp.            canola oil

1 lb.                pork tenderloin or loin, sliced thin

1 /2 lb.           prawns, peeled, deveined, chopped

2 ea.                green onions, cut on the bias

1 ea.                carrot, peeled, julienned

1 ea.                red pepper, julienned

1 ea.                yellow pepper, julienned

½ ea.              red onion, julienned

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4 cups                        cooked white rice for serving

 

This dish is extremely versatile and simple to make. You can feel very free to take liberty with it. You can easily substitute chicken for pork, omit the prawns, change out the peppers for broccoli, peas or zucchini. Don’t feel like white rice, try it with brown rice, or even some chow mein noodles

 

• In a bowl combine 1/2 cup pineapple juice, vinegar, soy, cornstarch, and ¼ cup water, season
• Heat a large skillet over medium high heat, using the pork, sear the pork, followed by the prawns, in batches, do not crowd the pan, you want a sear, not a steam, about 1 minute, transfer to a plate
• Now add the vegetables and sauté about 3-4 minutes
• Return pork and prawns to the pan, followed by the pineapple chunks and the sauce
• Bring to a simmer and cook until the cornstarch cooks out, 3-4 minutes
• Serve over the rice and garnish with green onions