Fiddlehead Carbonara
Printable Recipe
Ingredients:
1/2 pound pasta
4 slices bacon (cut into 1/2 inch slices)
1 cup fiddleheads (trimmed, well cleaned and boiled for 5 minutes)
1 ramp/wild leak or 2 cloves garlic (chopped)
pepper to taste
2 egg yolks
2 tablespoons heavy cream
1/4 cup parmigiano reggiano
1 handful parsley (chopped)
1/2 pound pasta
4 slices bacon (cut into 1/2 inch slices)
1 cup fiddleheads (trimmed, well cleaned and boiled for 5 minutes)
1 ramp/wild leak or 2 cloves garlic (chopped)
pepper to taste
2 egg yolks
2 tablespoons heavy cream
1/4 cup parmigiano reggiano
1 handful parsley (chopped)
Directions:
1. Start cooking the pasta as directed on the package.
2. Cook the bacon in a pan and set aside.
3. Drain all but a tablespoon of the bacon grease from the pan.
4. Add the fiddleheads, ramp and pepper, toss to coat and saute for a few minutes.
5. Mix the egg yolks, heavy cream and parmigiano reggiano in a large bowl.
6. Drain the cooked pasta reserving some of the water.
7. Add the pasta to the pan and toss.
8. Remove the pan from the heat, wait for the sizzling to stop and pour the pasta into the bowl with the egg mixture.
9. Add a bit of the pasta water and toss to coat.
1. Start cooking the pasta as directed on the package.
2. Cook the bacon in a pan and set aside.
3. Drain all but a tablespoon of the bacon grease from the pan.
4. Add the fiddleheads, ramp and pepper, toss to coat and saute for a few minutes.
5. Mix the egg yolks, heavy cream and parmigiano reggiano in a large bowl.
6. Drain the cooked pasta reserving some of the water.
7. Add the pasta to the pan and toss.
8. Remove the pan from the heat, wait for the sizzling to stop and pour the pasta into the bowl with the egg mixture.
9. Add a bit of the pasta water and toss to coat.
Tandoori Chicken Quesadillas
Printable Recipe
Ingredients:
1 tablespoon oil
1/4 cup bell peppers (sliced thinly)
1/4 cup onion (sliced thinly)
1/4 cup tandoori chicken (shredded)
2 handfuls cheese (grated)
2 (8 inch tortillas)
1 tablespoon oil
1/4 cup bell peppers (sliced thinly)
1/4 cup onion (sliced thinly)
1/4 cup tandoori chicken (shredded)
2 handfuls cheese (grated)
2 (8 inch tortillas)
Directions:
1. Heat the oil in a pan.
2. Add the peppers and onions and saute until tender, about 5-7 minutes.
3. Sprinkle on half of the cheese onto the tortilla followed by peppers, onions and chicken followed by the remaining cheese and top it all off with the second tortilla.
4. Cook until the quesadilla is golden brown on both sides and the cheese is melted.
1. Heat the oil in a pan.
2. Add the peppers and onions and saute until tender, about 5-7 minutes.
3. Sprinkle on half of the cheese onto the tortilla followed by peppers, onions and chicken followed by the remaining cheese and top it all off with the second tortilla.
4. Cook until the quesadilla is golden brown on both sides and the cheese is melted.
Tandoori Chicken Melt
Printable Recipe
Ingredients:
1 tablespoon mayo
1/2 cup tandoori chicken (shredded)
1 tablespoon red onion (diced)
1 small green chili (chopped)
1 tablespoon cilantro (chopped)
1 splash lemon juice
2 slices bread
1 slice cheddar cheese
1 tablespoon butter (room temperature)
1 tablespoon mayo
1/2 cup tandoori chicken (shredded)
1 tablespoon red onion (diced)
1 small green chili (chopped)
1 tablespoon cilantro (chopped)
1 splash lemon juice
2 slices bread
1 slice cheddar cheese
1 tablespoon butter (room temperature)
Directions:
1. Mix the mayo, chicken, onions, cilantro and lemon juice.
2. Assemble sandwich, butter it up and grill it until the cheese has melted and the bread is golden brown on both sides.
1. Mix the mayo, chicken, onions, cilantro and lemon juice.
2. Assemble sandwich, butter it up and grill it until the cheese has melted and the bread is golden brown on both sides.
Poutine with a Mushroom Gravy
Printable Recipe
Ingredients:
2 servings fries (see below, hot)
1 cup cheese curds (room temperature)
1 cup mushroom gravy (see below, hot)
2 servings fries (see below, hot)
1 cup cheese curds (room temperature)
1 cup mushroom gravy (see below, hot)
Directions:
1. Serve the fries topped with the cheese curds and mushroom gravy.
1. Serve the fries topped with the cheese curds and mushroom gravy.
Mushroom Gravy
Ingredients:
1 tablespoon olive oil
1 onion (diced finely)
1 tablespoon butter
8 ounces mushrooms (cleaned and sliced)
1 clove garlic (chopped)
1/2 teaspoon thyme (chopped)
salt and pepper to taste
1/4 cup red wine (or broth)
2 tablespoons butter
2 tablespoons flour
2 cups chicken, beef or vegetable broth
1 tablespoon olive oil
1 onion (diced finely)
1 tablespoon butter
8 ounces mushrooms (cleaned and sliced)
1 clove garlic (chopped)
1/2 teaspoon thyme (chopped)
salt and pepper to taste
1/4 cup red wine (or broth)
2 tablespoons butter
2 tablespoons flour
2 cups chicken, beef or vegetable broth
Directions:
1. Heat the oil in a pan.
2. Add the onion and cook until tender, about 5-7 minutes.
3. Add the butter to the pan and let it melt.
4. Add the mushrooms and saute until they start to caramelize, about 20 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Season with salt and pepper.
7. Add the wine, deglazed the pan and let it simmer.
8. Meanwhile, melt the butter in a sauce pan and allow it to get bubbly and start to brown.
9. Mix in the flour and allow it to simmer until it starts to brown.
10. Mix in the mushrooms.
11. Slowly mix in the broth until the gravy comes to the desired consistency.
1. Heat the oil in a pan.
2. Add the onion and cook until tender, about 5-7 minutes.
3. Add the butter to the pan and let it melt.
4. Add the mushrooms and saute until they start to caramelize, about 20 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Season with salt and pepper.
7. Add the wine, deglazed the pan and let it simmer.
8. Meanwhile, melt the butter in a sauce pan and allow it to get bubbly and start to brown.
9. Mix in the flour and allow it to simmer until it starts to brown.
10. Mix in the mushrooms.
11. Slowly mix in the broth until the gravy comes to the desired consistency.
Ingredients:
1 potatoes, I used russet (scrubbed clean or peeled and cut into your favorite french fry shape)
2 tablespoons olive oil
salt to taste
1 potatoes, I used russet (scrubbed clean or peeled and cut into your favorite french fry shape)
2 tablespoons olive oil
salt to taste
Directions:
1. Toss the potato pieces in the oil and season with salt.
2. Place the potato pieces on baking sheet in a single layer.
3. Bake in a preheated 400F oven until golden brown and crispy on all sides, about 30-45 minutes flipping them every 15 minutes.
1. Toss the potato pieces in the oil and season with salt.
2. Place the potato pieces on baking sheet in a single layer.
3. Bake in a preheated 400F oven until golden brown and crispy on all sides, about 30-45 minutes flipping them every 15 minutes.
Grilled Tandoori Chicken
Printable Recipe
Ingredients:
1/2 cup plain yogurt
1/2 lemon (juice)
1/2 small onion (grated)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
1 tablespoon garam masala
1 tablespoon paprika (I used hot smoked)
1 teaspoon cumin (toasted and ground)
1 teaspoon coriander (toasted and ground)
1/2 teaspoon ceyenne pepper (or to taste)
salt to taste
1 pound chicken (boneless and skinless, but into 1 inch pieces)
1/2 cup plain yogurt
1/2 lemon (juice)
1/2 small onion (grated)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
1 tablespoon garam masala
1 tablespoon paprika (I used hot smoked)
1 teaspoon cumin (toasted and ground)
1 teaspoon coriander (toasted and ground)
1/2 teaspoon ceyenne pepper (or to taste)
salt to taste
1 pound chicken (boneless and skinless, but into 1 inch pieces)
Directions:
1. Mix all of the ingredients save the chicken.
2. Place the chicken in a freezer bag along with the marinade and marinate in the fridge for at least an hour, preferably several hours to overnight.
3. Pull the chicken from the fridge and let it come to room temperature.
3. Remove the chicken from the marinade and skewer it.
4. Grill the chicken until cooked, about 3-5 minutes per side.
1. Mix all of the ingredients save the chicken.
2. Place the chicken in a freezer bag along with the marinade and marinate in the fridge for at least an hour, preferably several hours to overnight.
3. Pull the chicken from the fridge and let it come to room temperature.
3. Remove the chicken from the marinade and skewer it.
4. Grill the chicken until cooked, about 3-5 minutes per side.
Salsa Verde Huevos Rancheros
Printable Recipe
Ingredients:
2 tablespoons corn oil
4 corn tortillas
4 eggs
1 cup black beans (warm, or jalapeno spiced black beans)
1 cup salsa verde (warm)
1 avocado (stoned, scooped and sliced)
1/2 cup queso fresco (or feta, crumbled)
1 handful cilantro (chopped)
2 tablespoons corn oil
4 corn tortillas
4 eggs
1 cup black beans (warm, or jalapeno spiced black beans)
1 cup salsa verde (warm)
1 avocado (stoned, scooped and sliced)
1/2 cup queso fresco (or feta, crumbled)
1 handful cilantro (chopped)
Directions:
1. Heat the oil in a pan.
2. Lightly toast the tortillas in the oil and set aside.
3. Fry the eggs sunny side up.
4. Place a tortilla on each plate and top with the black beans followed by the salsa verde, eggs, more salsa verde, queso fresco, avocado and cilantro.
1. Heat the oil in a pan.
2. Lightly toast the tortillas in the oil and set aside.
3. Fry the eggs sunny side up.
4. Place a tortilla on each plate and top with the black beans followed by the salsa verde, eggs, more salsa verde, queso fresco, avocado and cilantro.
Bombay Sapphire Event with Rob Rainford and Merlin Griffiths
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