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Recipes We Love



Common Ground
by Chef Hulda Dawson

1/2 cup honey
1/2 tsp salt
3 cups milk, divided
1/3 cup cornstarch
4 egg yolks
2 1/2 tsp vanilla
2 Tbsp butter
1/4 cup shredded coconut
1 (9-inch) pre-baked pie crust
3 Tbsp toasted coconut

1. In a pot, bring honey, salt and 2 2/3 cups milk to boil. Boil until thick (about 2 minutes).
2. Add remaining milk and cornstarch. Bring mixture back to a boil, stirring constantly.

3. Add egg yolks, vanilla, butter and coconut. Bring to boil and remove from heat.
4. Pour mixture into pie crust and sprinkle roasted coconut on top. Refrigerate for 45 minutes or ’til set.

Yield 6 servings


Muddy Waters
by Chef Michael Dacquisto

1/2 tsp canola oil
1 green pepper, diced
1/2 cup chopped green onions
2 stalks celery, diced
1/2 yellow onion, diced
9 oz pork, diced
1/4 cup cilantro, finely chopped
1/2 Tbsp cumin
1 tsp cayenne
1/3 cup chicken stock

6 cups water
4 cups rice
1 Tbsp Worcestershire sauce

1. In a small pan, add oil, green pepper, green onions, celery and yellow onion. Add pork, then cilantro, cumin and cayenne. Sauté mixture for five minutes.
2. In a large lasagne dish, mix chicken stock, water, rice and Worcestershire sauce. Add vegetable/pork mixture.
3. Cover dish with foil and bake at 375° for 45 minutes to 1 hour. Remove from oven and stir. Serve.

Yield 6 servings


G Martini Bar

1 oz vodka
1/2 oz banana liqueur
1 1/2 oz cranberry juice
2 slices banana (garnish)
1. Blend vodka, banana liqueur and cranberry juice in a cocktail shaker.
To Serve
1. Pour shaker contents into a martini glass. Garnish with slices of banana, one on each side, to look like a monkey’s ears.

Yield 1 drink


G Martini Bar

1 oz vodka
1/2 oz Blue Caracao
1 1/2 oz lime juice
1 slice lime (garnish)

1. Blend vodka, Blue Caracao and lime juice in a cocktail shaker.
To Serve
1. Pour shaker contents into a martini glass. Garnish with a slice of lime on side of glass.

Yield 1 drink



Magic Thailand
by Chef Noy Vilaykeo

1 (400 ml) can coconut milk
1/2 cup water
1/2 tsp green curry paste
1 tsp white sugar
1/2 tsp cooking oil
1-2 pinches basil
Spicy dried chiles (1-10 heat scale:
1 pinch for a level 1, 1/2 tsp for a level 5, 4 tsp for a level 10)
1/2 cup broccoli florets
1/2 cup chopped carrots
1/2 cup canned bamboo shoots, cut matchstick size
1/2 red pepper, sliced

1. In a medium pot, on high heat, mix coconut milk, water, green curry paste, sugar, oil, basil and chiles. Let come to boil.
2. Add vegetables.
3. Let boil for 2-3 minutes, vegetables should still be a little crunchy.

Yield 2 servings

Tuna curry apple wrap

by Cathi Hoekstra
The Glass Onion Cafe

1 (418 g) can of flaked light tuna, drained
1/4 cup Kraft Salad Bowl dressing
1/3 cup chopped McIntosh apple,
skin on
1 tsp curry power
Salt and pepper, to taste
6 lettuce leaves, chopped
6-8 slices tomato
4 (10-inch) tortilla shells

1. In a large bowl, mix together tuna, dressing, chopped apple, curry powder, salt and pepper. Let sit overnight in fridge so curry can permeate through the mixture.
2. Spread a layer of tuna mixture into the centre of each tortilla shell. Top tuna with shredded lettuce and sliced tomato. Fold in sides and roll up tortillas.

Yield 4 servings


La Scala
by Chef Jake Unrau

Poached Salmon
8 salmon filets
Juice of 1 lemon
Pinch salt
Pinch pepper
Pinch dill

1. Season each salmon filet with lemon juice, salt, pepper and dill. Set aside.

Grainy Mustard Sauce
2 Tbsp butter
1/4 cup chopped onion
1 Tbsp minced garlic
1 sprig fresh thyme
2 Tbsp grainy dijon mustard
3 cups white wine, divided
2 cups heavy cream
Salt and pepper, to taste
2 cups chicken stock

1. In a saucepan, sauté butter and onion until onion is caramelized.
3. Add garlic and thyme. Simmer for a few minutes to release flavours.
4. Add mustard, 1 cup white wine, cream, salt and pepper. Reduce by half.
5. Place filets in saucepan with chicken stock, and remaining 2 cups wine. Filets should be half submerged in poaching liquid.
6. Place in 450° oven for 10 minutes.

To serve
1. Place one filet on each of 8 plates. Pour mustard sauce over filets. Serve.

Yield 8 servings


Buffalo Stone Cafe
by Thomas Dacey

Buffalo Roast
2 Tbsp canola oil
4 lb buffalo roast
Seasoning spice (See recipe below)

1. Spread canola over buffalo roast. Rub on seasoning spice.
2. Place roast in 350° oven for 1/2 hour. Turn down to 250° until cooked as desired (about 4 hours).

Seasoning Spice
1 Tbsp kosher salt
1 tsp coarse pepper
1 tsp coloured mustard seeds
1 tsp dehydrated red peppers
1 tsp rosemary
1 tsp thyme
1 tsp chiles
1 tsp coriander
1 tsp dehydrated onion
1 tsp garlic powder

1. Crush together all ingredients in a mortar. Set aside.

Jus de Merlot
2 cups mirepoix (equal parts chopped celery, carrots and onion)
1 Tbsp canola oil
3 cloves garlic, minced
1 tsp cracked peppercorns
2 tsp thyme
2 cups Merlot
Black Angus demi-glaze (See recipe below)

1. In a saucepan, sauté mirepoix in canola oil. Add garlic, peppercorn and thyme. Deglaze with Merlot. Simmer on stove and reduce by half.
2. Add Black Angus demi-glaze.
3. Reduce by half again and strain. If too thick, add more Merlot. If too thin, thicken with cornstarch.

Black Angus Demi-Glaze
1/3 cup canola oil
2 lb Black Angus beef, diced
1 carrot, diced
1 celery stalk, diced
1 onion, diced
1/2 cup all-purpose flour
8 cups warm water
1 cup Kikkoman soya sauce

1. In a saucepan, add canola oil, then beef. Stir in carrot, celery and onion. Sear until well browned.
2. Add flour and mix well. Add water, a small amount at a time. Add soya sauce.
3. Simmer for 8 hours, then strain. This will produce about 2 cups of demi-glaze.

Mushroom garnish
1 lb shiitake mushrooms, sliced, stems removed
1 onion, minced
2 cloves garlic, minced
1/2 ginger root, minced
1/4 cup butter
1 1/3 cup Kikkoman soya sauce

1. In a saucepan,sauté mushrooms, onion, garlic and ginger.
2. Cover and sweat all ingredients in butter for two minutes. Add soya sauce, stir and cover for 2 minutes. Remove from heat.
To serve
1. Slice buffalo roast. Spoon jus de merlot onto each plate, place slices of buffalo roast on top.
2. Place a spoonful of mushroom garnish beside roast. Serve.

Yield 8-10 servings

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