Bean, Tuna And Celery "Jackets"

Bean, Tuna, And Celery "Jackets"

A versatile, protein-rich filling that’s also great in sandwiches or wraps.

Ingredients:

2  7oz cans Tuna Chunks in Brine, drained
4 tbsp Avocado Oil Mayonnaise
½ lemon, juice, plus extra to taste
3 Salad Onions, trimmed and finely sliced
15 ounce can Cannellini Beans, drained and rinsed
2 stalks Celery, trimmed and finely sliced
½ x 20g pack dill, leaves chopped
4 baked potatoes
S&P to tasteDirections:Flake the tuna into a mixing bowl. Add the avocado oil mayonnaise, juice of ½ lemon and the salad onions. Season and stir together. Mix in the cannellini beans and celery. Taste and add more salt, pepper and lemon juice if needed.

Stir through the dill and pile onto hot baked potatoes. 

0out of 5 stars

                    Steak And Pickled Celery Sandwich

A great sandwich packed with nutrition when time is not on your side.  Prepares in 10+ minutes, cooks in 10 minutes.  Serves 1-2Ingredients:1 sirloin steak1/4 cup coriander seeds2 stalks of celery + any leaves1/3 cup sherry vinegar1 tablespoon vegetable oil1 half ciabatta 2 tablespoons mayonnaiseDirections: Pat off any excess moisture from the steak using kitchen paper towel, then season with salt then set aside.  Heat a heavy bottom frying pan over medium heat and toast the coriander seeds for 1 to 2 minutes until fragrant, then roughly crush.  Finely slice the celery diagonally then add it to a small bowl with the coriander seeds, sherry vinegar, and a generous pinch of salt.
In the same skillet of high heat aadd the oil.  Once the pan is very hot, fry the steak 2-3 minutes on each side until browned and medium rare.  Rest for 5 minutes.
Halve and toast the ciabatta.  Pour any steak juices into the mayonnaise, then spread on the toasted ciabatta.  Slice the steak and pile in the sandwich with the celery and any leaves.

German Potato Salad

German Potato Salad

The German Potato Salad recipes of Northern Germany are dressed with a mayo dressing rather than the typical vinegar and oil dressing.
Ingredients:
800 g potatoes 28 oz- waxy potatoes are best
1 white onion about 120 gr /4 oz
fresh dill about 20 g / 1 oz
100 g pickled gherkins 3.5 oz
3 eggs medium size and hard boiled
1 tablespoon white vinegar
1 teaspoon white sugar
2 teaspoon mustard try using German mustard, if not Dijon mustard 

   will do.
180 ml vegetable stock (affiliate link)/ vegetable broth 6 fl oz, ½ cup +

   3 tablespoons 
120 g mayonnaise 4.2 oz, ½ cup
3 tablespoon yogurt

Directions:
Place the potatoes in a pot of water with some salt and bring to a boil. Boil until the potatoes are soft, which takes approximately 20 minutes.

In the meantime you can hard boil the eggs, which should take between 8-10 minutes. Leave to cool completely before using.
Prepare the stock/broth.

Peel the onion and chop up into cubes. Fry the onions on a low heat for approximatly 10 minutes. 

Stir in the mustard and vinegar with the broth until combined. 

Chop the dill finely and cube the pickled gherkins. Peel the eggs and slice into cubes. 

Once the potatoes are boiled, peel them and then slice them into bitesize pieces. 

While the potatoes are still warm, place them in a large salad bowl and pour over the still-warm stock/broth mixture. Stir and season with salt and pepper to taste.

Add the gherkins and eggs and leave the rest for approximately 2 hours. You can leave it in the fridge or leave to rest at room temperature. 

Before serving add the mayonnaise and yoghurt to the salad. Lastly add in the dill and mix into the salad.

Vegan BLT

                                            

Vegan BLT

Tomatoes in summer. Nothing else needs to be said. As a chef, I relish these hot summer months when gardens are abundant and produce is aplenty. It’s early August here, and tomatoes are at their peak, bursting with flavor and vibrant color. The warmth of the sun has turned them into juicy gems, ready to be harvested and celebrated.

Ingredients:

Tempeh bacon: To make tempeh bacon, you’ll need tempeh, olive oil for searing, salt and pepper for seasoning, and soy sauce and maple syrup for the glaze. If needed, use gluten-free liquid aminos instead. 
Lettuce: I used romaine, but any crisp, fresh lettuce, like iceberg lettuce or little gems, work well. You can use butter lettuce or green leaf lettuce, but they are a bit softer.
Tomato: Use large slicing tomatoes, finding the best ones you can! Extra-juicy late summer tomatoes, like an heirloom variety, are excellent.
Sourdough: This is a great opportunity to dabble in making your own! Here is our beginner’s guide to making sourdough bread. Sourdough gives the sandwich a boost of tangy complexity.
Mayo: Use regular mayonnaise, homemade mayo, or sub vegan 

mayo.
Whole grain mustard: Gives the sandwich a lovely bite. 
Optional additions: Finish with avocado (for a BLAT), microgreens or sprouts, and basil or other herbs. For a brunch-y variation, try topping with a fried egg  for a BLET
Tips:
Use ripe, juicy summer tomatoes. Use homegrown tomatoes or visit your local farmers market!
Salt the tomatoes. This draws out some of the moisture and intensifies the tomato flavor.
Use good bread. Sourdough bread is incredible here- it adds so much flavor- make sure to toast it!
Crisp the bacon. Whatever bacon you decide to go with, make it extra-crispy bacon.
Use a mix of mayo and whole grain mustard for a little kick of flavor.

Creamy Herb And Preserved Lemon Salad Dressing

                                             

Creamy Herb And Preserved Lemon Dressing

As winter envelops Southern California, the region’s orchards burst with a kaleidoscope of citrus fruits, offering a vibrant antidote to the season’s chill. With the abundance of local, seasonal ingredients, what better way to celebrate winter than by exploring the versatile world of citrus? From preserving its essence to incorporating it into cozy recipes, let’s delve into the art of citrus preservation and culinary creativity during this bountiful season.
Ingredients:
1⁄4 cup mayonnaise
1⁄4 cup Greek yogurt
1 teaspoon Worcestershire sauce
1 tablespoon water
2 tablespoons finely chopped preserved lemon, unwashed
2 tablespoons finely chopped fresh soft herbs (chives, tarragon, parsley, etc.)
Fresh ground black pepper
Preserved lemon brine or salt to taste

Directions:

In a medium bowl, whisk* together mayonnaise, Greek yogurt, Worcestershire sauce, and water. Fold in preserved lemon and herbs, and season generously with fresh ground pepper. Taste dressing for seasoning and add brine or salt as needed.

*For a smoother dressing, blend mayonnaise, Greek yogurt, preserved lemon, and Worcestershire sauce in a blender or with an immersion blender, then fold in remaining ingredients.

Pumpkin Spice Burgers

Pumpkin Spice Burgers

Meet your new favourite fall burger, featuring the unlikely marriage of pumpkin spice and ground pork. The juicy patty is accessorized with warm apple compote, sautéed kale, sharp cheddar and a mustardy maple mayo. If you don’t eat pork, you can swap in ground dark turkey meat.
Ingredients:

Apple Compote
2 Royal Gala apples, peeled, cored, diced
1/3 cup (80 mL) water
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) sugar
1 tsp (5 mL) pumpkin spice

Maple Mayo
1/2 cup (125 mL) mayonnaise
2 tsp (10 mL) maple syrup
1 tsp (5 mL) Dijon mustard
Pinch black pepper

Burgers
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) panko
2 tsp (10 mL) pumpkin spice
1 egg
1/2 tsp (2 mL) salt, plus more for seasoning
1 lb (455 g) ground pork
3 tbsp (45 mL) canola oil, divided
1 bunch curly kale, stems removed, thinly sliced
1 tbsp (15 mL) apple cider vinegar
4 brioche burger buns, split
4 large slices aged white cheddar

Directions:
For the compote, combine apples, water, lemon juice, sugar and pumpkin spice in a small saucepan over medium heat. Cook, stirring occasionally, until apples are softened but not mushy, 15 to 20 minutes. Remove from heat. (Compote can be cooled, covered and refrigerated up to 1 week. Warm in microwave before using.)


For the maple mayo, place all ingredients in a small bowl. Whisk to combine. Cover and refrigerate up to 5 days.

For the burgers, melt butter in a large frying pan over medium heat. Add panko. Cook, stirring occasionally, until golden, about 5 minutes. Stir in pumpkin spice and toast until fragrant, about 30 seconds. Transfer to a large mixing bowl and cool completely. Stir egg and salt into panko. Add ground pork and mix until combined. Divide into four equal portions and shape into 1/2-inch (1-cm) thick patties. Cover and refrigerate until ready to use.

Wipe pan clean and return to medium heat. Add 2 tbsp (30 mL) oil then kale. Cook, stirring occasionally, until volume has reduced by three quarters, 5 to 7 minutes. Stir in vinegar and season with salt. Cook until vinegar has evaporated, about 30 seconds. Transfer mixture to a bowl.

Wipe skillet clean and place over medium-high heat. Add remaining 1 tbsp (15 mL) oil. Add patties and cook until nicely browned and cooked through, 4 to 6 minutes per side.

While burgers are cooking, toast buns. Spread maple mayo on bottoms then top with some kale (saving rest for another use), patties, apple compote, cheese and bun tops.  Serves 4

Unfried Chicken With Thyme Ranch

Unfried Chicken With Thyme Ranch

To simulate the flavour and crunch of fried chicken, thighs and drummies are seasoned with Old Bay, dipped in eggs and buttermilk then coated in crushed cornflakes. Baked to golden perfection, the juicy pieces are served with a tangy ranch dip flavoured with thyme. When shopping for cooking spray, look for brands where the only ingredient is oil.CJJ

Ingredients:
Thyme Ranch Dip
1/2 cup (125 mL) mayonnaise, preferably Hellmann’s
1/2 cup (125 mL) shaken buttermilk
2 tsp (10 mL) fresh lemon juice
1 small clove garlic, grated on rasp
Salt and freshly ground pepper to taste
1/4 cup (60 mL) finely sliced chives
1 tsp (5 mL) finely chopped thyme
Chicken
6 skin-on, bone-in chicken thighs, about 1 3/4 lbs (795 g) total
6 skin-on chicken drumsticks, about 1 1/3 lbs (605 g) total
Old Bay Seasoning and salt to taste
Olive or canola oil spray
6 cups (1.5 L) cornflakes
2 large eggs
1/4 cup (60 mL) shaken buttermilk
1 tsp (5 mL) paprika
1/2 tsp (2 mL) garlic powder
Salt and freshly ground pepper to taste
Flaky sea salt to finish (optional)
Frank’s RedHot sauce for serving

Directions:
For the ranch, whisk mayo, buttermilk, lemon juice, garlic, salt and pepper in a mixing bowl until smooth. Stir in herbs. Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the chicken, lay out chicken on a baking tray. Pat dry with paper towel. Season lightly with Old Bay then lightly with salt. Transfer to an airtight container. Refrigerate overnight.

Preheat oven to 400°F (204°C). Line a baking sheet with foil. Cover with a rack. Spray rack with oil.

Place cornflakes in a large freezer bag. Press out air and seal. Using a rolling pin, roll bag to crush cereal until most flakes are 1/4 inch (5 mm) or less. Transfer to a shallow baking dish. Set aside.

In a large bowl, whisk eggs, buttermilk, paprika, garlic powder, salt and pepper. Working one piece at a time, dip chicken in egg mixture, letting excess drip off. Dredge in cornflake mixture and place on prepared tray, skin side up. Spray chicken with canola oil. Bake on middle rack until crispy and cooked through, about 45 minutes.

Remove from oven and transfer to a serving platter. Sprinkle lightly with flaky salt (if desired) and serve with Thyme Ranch Dip and Frank’s RedHot sauce.
Serves 4 to 6

Crusted Salmon With Green Beans And Preserved Lemon Sauce

Crusted Salmon With Green Beans 

And Preserved Lemon Sauce

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavor. 

Ingredients:
25g (1oz) semolina
1 tsp paprika
4 × 125g (4½oz) salmon fillets, skinned
A large knob of soft butter, plus extra for greasing
Small bunch of parsley, stalks removed and reserved
175g (6oz) samphire substitute green beans or asparagus
½ lemon, cut into 4 wedges, to serve
Lemon Sauce
1 large or 2 small preserved lemons, quartered and pulps removed
Juice of ½ lemon
3 tbsp mayonnaise
200g (7oz) full fat crème fraîche

Directions:                                                                                         Preheat the oven to 200°C/180°C fan/Gas 6 and butter a baking sheet.

Sprinkle the semolina and paprika on to a large plate and season with salt and black pepper. Spread the top of each salmon fillet with the butter and press the fillets, buttered side down, on to the semolina to give an even crust.

Lay the parsley stalks on the baking sheet and sit the salmon fillets on top of the stalks. Bake in the oven for 15–18 minutes, until the salmon is just opaque and the top is crisp and golden. If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices.

To make the sauce, gather up the parsley leaves and place in a food processor. Add the preserved lemon(s) and whiz until finely chopped. Add the lemon juice, mayonnaise and crème fraîche and season with salt and pepper – go easy on the salt as the lemons are preserved in brine. Process until finely chopped.

When you are ready to serve, boil the samphire in salted water for 2 minutes, then drain, and heat the sauce gently until just melted.

Arrange the hot salmon fillets on a plate with the samphire, sauce and a lemon wedge alongside.

Salmon can be prepared with crust on top up to 4 hours ahead. Sauce can be made up to 2 days ahead.  Not for freezing.

Salmon Fish Sticks With Prosciutto, Mushroom and Pesto Tartar Sauce

                                                   

Salmon Fish Sticks with Prosciutto

Mushrooms and Pesto Tartar SauceIn this fish dish tailor-made for a lighter red wine such as Pinot Noir or Gamay, thick salmon sticks are wrapped in prosciutto and wine-cooked mushrooms. A cool pesto tartar sauce flatters both fish and ham. Pre-sliced, packaged prosciutto is the perfect size for this preparation. The dish is just as good cold, so it makes a perfect picnic offering in warmer weather. Serves 4 to 6 as a main or 8 to 10 as an appetizer

Ingredients:
Pesto Tartar Sauce
2 tbsp (30 mL) finely chopped shallot
1 tbsp (15 mL) fresh lemon juice
1/4 cup + 2 tbsp (60 + 30 mL) mayonnaise
1/2 cup (125 mL) full-fat sour cream
3 tbsp (45 mL) stirred basil pesto (without cheese)
Salt and freshly ground pepper to taste
Fish Sticks
1 tbsp (15 mL) olive oil, plus more for brushing
1 tbsp (15 mL) unsalted butter
1/2 lb (225 g) shiitake mushrooms, stemmed, thinly sliced
Salt and freshly ground pepper to taste
1/4 cup (60 mL) dry, fruity red wine, preferably Pinot Noir
1 1/2 lbs (680 g) salmon fillet, cut from tail end, skin removed
16 thin slices prosciutto, about 3 x 7 inches (8 x 18 cm) each
Directions:
For the tartar sauce, combine shallot and lemon juice in a mixing bowl. Let stand 15 minutes. Stir in remaining ingredients until combined. Transfer to an airtight container. Refrigerate up to 1 week.

For the fish sticks, heat oil in a large, nonstick frying pan over medium-high heat. When hot, add butter then mushrooms, salt and pepper. Cook, stirring occasionally, until mostly wilted, about 3 minutes. Raise heat to high. Cook, stirring often, until lightly browned, 1 to 2 minutes more. Add wine and cook until evaporated, about 20 seconds. Transfer to a plate to cool.

Using a very sharp knife, cut salmon into strips, approximately 11/4 x 4 inches (3 x 10 cm). (If you have a scale, they should range between 40 and 45 g each.) Lay out on a tray and season with pepper.

Preheat oven to 400°F (204°C).

Working one at a time, lay out a prosciutto slice with the short side close to you. Place a piece of salmon perpendicular to the prosciutto about 1 1/2 inches (4 cm) from bottom. Top salmon with a single layer of mushrooms, about 6 slices. Roll up and place on a parchment-lined baking tray, seam side down. Repeat with remaining prosciutto, salmon and mushrooms. (Fish sticks can be formed, covered in plastic wrap and refrigerated up to 4 hours in advance.)

Brush fish sticks lightly with olive oil and bake until salmon is just done, about 8 minutes. Serve warm, at room temperature or cold with pesto tartar sauce.

Serves 4 to 6 as a main or 8 to 10 as an appetizer

Black Bean Burger ~ Vegan

  

Black Bean Burger  ~  Vegan

Ingredients

2 cups black beans, drained and mashed with a fork.
1 cup seasoned bread crumbs

1/4 cup grated onion
1/2 teaspoon chili powder
1 egg
S&P
Canola oil for grilling pan
1 to 2 Kaiser rolls
Arugula for serving
Mayonnaise for serving
Sliced tomatoes for serving

Directions:
Mix together the beans, breadcrumbs, onions, chili powder, egg and some salt and pepper in a medium bowl. Form the mixture into 1 big (or 2 smaller) patties.

Preheat a grill pan over medium-high heat and add some canola oil. Cook the burger 4 minutes per side. Serve on a kaiser roll with arugula, tomato slices and mayo.

Vegan Beet Rueben

                                                        

Vegan Beet Reuben

Roasted, sliced and spiced beets stand in for corned beef in this delicious meat- and dairy-free take on the classic Reuben. Vegan mayo has become much easier to find—Hellemans version is excellent—as has plant-based “cheese.” Of course, if you’re not vegan, you could use regular mayo and real Swiss cheese.   Serves 4
Ingredients:
Dressing
1/2 cup (125 mL) vegan mayonnaise
1/4 cup (60 mL) finely chopped bread-and-butter pickles
2 tbsp (30 mL) ketchup
2 tsp (10 mL) fresh lemon juice
Salt and freshly ground pepper to taste
Sandwiches
2 large beets, about 1 lb (455 g) total
1 tbsp (15 mL) canola oil, plus more for brushing
1/2 tsp (2 mL) smoked paprika
1/2 tsp (2 mL) ground coriander
Salt and freshly ground pepper to taste
1 cup (250 mL) sauerkraut
8 slices pumpernickel or rye bread
8 slices plant-based Swiss “cheese”

Directions:
For the dressing, mix all ingredients in a bowl until well combined. Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the sandwiches, preheat oven to 400°F (204°C).

Lay out a rectangle of foil big enough to wrap beets. Place beets in middle. Drizzle with oil. Gather ends and seal tightly. Place on a baking dish. Bake until a paring knife inserted in centres meets with just a little resistance, about 1 1/2 hours. Remove from oven and carefully open foil to cool.

When beets are cool enough to handle, peel, trim and slice on a mandoline about 1/8 inch (3 mm) thick. Lay slices out on a baking sheet. Sprinkle with paprika, coriander, salt and pepper. Set aside.

Drain sauerkraut in a sieve placed over a bowl, pressing with back of a spoon to extract maximum brine. Blot dry with paper towel. Set aside.

Lightly brush bread slices on one side with oil and divide between two baking sheets, oil side down. Top each slice with a generous smear of dressing. Top four bread slices with four slices of Swiss, trimming to fit. Divide beets and sauerkraut evenly over Swiss. Top with remaining four slices of Swiss, trimming to fit. Place remaining four bread slices on top, oil side up.

Place two large nonstick frying pans over medium heat. Cook sandwiches until nicely browned and heated through, 4 to 5 minutes per side. (You will need to use a second spatula or a pair of tongs to hold each sandwich together while flipping it. The plant-based “cheese” may not melt, but it will still be warm and soft.) Cut sandwiches in half and serve immediately. Serves 4

Danish Hot Dog

Danish Hot Dog

Hot dogs are so popular in Denmark that many Danes consider them a national dish. While some toppings vary, the undisputed classic Danish dog is one dressed with a creamy rémoulade, sweet pickled cucumber and crispy fried onions. Once you’ve tried this divine dog, there is no going back.

Ingredients:
Quick Pickles
2 mini cucumbers, thinly sliced
1 1/2 tsp (7 mL) fine sea salt, divided
1/2 cup (125 mL) white vinegar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) granulated sugar
Crispy Onions
1/2 large red onion
Canola oil to cover
Fine sea salt to taste
Remoulade
1/2 cup (125 mL) mayonnaise
1/4 cup (60 mL) sour cream
2 tbsp (30 mL) finely grated carrot
2 tbsp (30 mL) finely chopped quick pickles
1 tbsp (15 mL) minced red onion
1 tbsp (15 mL) finely chopped capers
1 tbsp (15 mL) finely chopped parsley
1 tsp (5 mL) white vinegar
1 tsp (5 mL) yellow mustard
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) curry powder (optional)
Fine sea salt to taste
Assembly
6 grilled or boiled hot dogs
6 toasted hot dog buns
Ketchup and mustard for serving (optional)

Directions:
For the quick pickles, toss cucumbers with 1/2 tsp (2 mL) salt in a small bowl. Set aside for 10 minutes.

Meanwhile, to make brine, stir vinegar, water, sugar and remaining 1 tsp (5 mL) salt in a small bowl until sugar dissolves.

Using your hands, squeeze cucumbers to remove and discard any liquid. Transfer to bowl with brine. Cover and refrigerate at least 30 minutes.

For the crispy onions, place a fine sieve over a medium bowl and line a large plate with paper towel.

Thinly slice halved onion crosswise, ideally using a mandoline to ensure slices are even. Place onions in a medium pot then add just enough oil to cover. Heat over medium, stirring often, until onions are golden-brown, 18 to 20 minutes. Carefully pour onions and oil into sieve then transfer onions to prepared plate. Season with salt. Reserve oil for another use.

For the rémoulade, stir all ingredients together in a small bowl. Set aside.

To assemble, top buns with hot dogs. Dress with ketchup and mustard, if desired. Top with rémoulade, saving rest for another use (it lasts up to 5 days in airtight container in fridge), then pickles and onions. Serve immediately.  Serves 6

Hazelnut-Crusted Pork Tenderloin

Hazelnut-Crusted Pork Tenderloin

Simple enough for everyday, classy enough for company, this is the perfect keeper of a recipe. Serve with sautéed potatoes or wild rice and grilled vegetables.

Ingredients:

1 pork tenderloin, 1 lb (500 g)
½ cup (125 mL) hazelnuts
¼ cup (60 mL) panko bread crumbs
2 tbsp (30 mL) chopped parsley
1 tbsp (15 mL) honey mustard
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) minced fresh thyme
½ tsp (2 mL) finely grated orange zest
Kosher salt and freshly ground black pepper to taste
Fresh thyme for garnish
Honey mustard to serve (optional)

Directions:

Thirty minutes before roasting, remove tenderloin from refrigerator.

Preheat oven to 350°F (180°C).

Spread out hazelnuts on a rimmed baking sheet and roast until golden brown and fragrant, about 7 minutes, shaking baking sheet once or twice. Wrap hazelnuts in a clean towel and rub vigorously through towel to loosen skins (don’t worry if some skins adhere to nuts). Discard skins and let nuts cool.

Increase oven temperature to 425°F (220°C).

Pulse hazelnuts in a food processor until coarsely chopped. Add panko and parsley and pulse until finely chopped. Tip hazelnut mixture out onto a large plate. Set aside.

In a small bowl, combine mustard, mayonnaise, thyme and orange zest.

Trim any excess fat and silver skin from tenderloin, then season with salt and pepper to taste. Spread mustard mixture all over tenderloin. Carefully roll tenderloin in hazelnut mixture to coat completely.

Transfer tenderloin to a small rimmed baking sheet, tucking thinner end under. Roast until a meat thermometer inserted in thickest part of tenderloin registers 145°F (63°C), 18 to 20 minutes.

Remove tenderloin to a cutting board, cover loosely with foil and let stand for 10 minutes. Slice tenderloin thickly on the diagonal and fan slices out on dinner plates. Garnish with fresh thyme and serve with honey mustard, if desired.    Serves 4

Grilled Mexican Sweet Corn (Elote Recipe)

Grilled Mexican Street Corn (Elote)

If you aren’t able to find traditional Mexican crema in your local grocery store, use regular sour cream spiked with some lime juice. You can also substitute crumbled feta for the cotija cheese.

Ingredients
6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup chopped cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, or to taste
2 teaspoons finely grated lime zest, from 1 lime
2 tablespoons lime juice, from 1 lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve
Directions:
Heat a gas or charcoal grill to 400°F. Once the grill is hot, clean the grates.

Whisk together the sauce:
Meanwhile, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. (Crema and cotija cheese have a little salt already, so add extra judiciously.) Set aside.

Grill the corn:
Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Top the corn with sauce and cheese:
Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges. Serves 6 to 8

Chopped Pan Bagnat

                                                       

Chopped Pan Bagnat

All the ingredients of the classic pan bagnat sandwich are chopped up, tossed with a sharp vinaigrette and piled high on crusty rolls. A quick condiment of mayonnaise, cooked egg yolks and basil keeps the bread from getting soggy. 

Ingredients:

Vinaigrette:
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) finely grated garlic
3 tbsp (15 mL) red wine vinegar
1/4 cup (60 mL) sunflower oil
1/4 cup (60 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Sandwiches:

4 hardboiled eggs, peeled

6 tbsp (90 mL) mayonnaise

3 tbsp (45 mL) chopped basil

Salt and freshly ground pepper to taste

1/2 cup (125 mL) diced red onion

2 cups (500 mL) chopped romaine hearts

2 cups (500 mL) diced seeded tomato

1 cup (250 mL) chopped radishes

3/4 cup (175 mL) chopped pitted black olives

2 jars (190 g each) Italian tuna in oil, drained

4 submarine rolls, each about 9 inches (23 cm) long

Directions:

For the vinaigrette, whisk Dijon, garlic and vinegar in a medium mixing bowl until combined. Slowly whisk in oils until emulsified. Season with salt and pepper. Transfer to an airtight container. Refrigerate up to 1 week.

For the sandwiches, halve eggs lengthwise. Remove yolks and place in small bowl. Mash yolks with fork and stir in mayo, basil, salt and pepper. Cover and refrigerate until ready to use. Chop whites and set aside.

To make filling, place onion in a small bowl, cover with cold water and let stand 5 minutes (this will help soften the raw onion flavour). Drain, pat dry with paper towel and place in a large mixing bowl with romaine, tomato, radishes, olives and reserved egg whites. Season with salt and pepper. Add enough vinaigrette to coat lightly, saving rest for another use. Gently mix. Break tuna into flakes, add to bowl and very gently mix to combine.

Split rolls lengthwise and slather both sides with mayo mixture. Divide salad mixture between rolls. Cut in half and serve.  Serves 4 to 6

Lobster Thermidor Burger

Lobster Thermidor Burger

Classic lobster thermidor is reimagined as a luxurious burger with a lobster-shrimp patty, two cheeses and a divine brown butter-tarragon mayo. Made from 18 herbs and spices, Old Bay is a famous seasoning blend from Maryland that really makes shellfish sing.

Ingredients:

1/2 lb (225 g) shrimp, peeled, deveined
1/2 cup (125 mL) panko breadcrumbs
2 tbsp (30 mL) finely chopped chives
1 egg
1 tbsp (15 mL) sour cream
1 tsp (5 mL) Keen’s mustard or other English mustard
1 tsp (5 mL) brandy 
1 tsp (5 mL) Old Bay seasoning
1 lb (455 g) cooked lobster meat, cut into 1/2-inch (1-cm) chunks
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) dried tarragon
1 tsp (5 mL) finely grated lemon zest
1/2 tsp (2 mL) ground black pepper
Canola oil for cooking
1/2 cup (125 mL) grated Gruyère
1/4 cup (60 mL) grated Parmesan
4 brioche buns, halved
4 leaves bibb or leaf lettuce, trimmed to fit bun

Directions: 

Place shrimp in bowl of food processor and pulse until a paste forms, about 30 seconds. Transfer to large bowl, fold in breadcrumbs, chives, egg, sour cream, mustard, brandy and Old Bay until thoroughly mixed. Add lobster and mix until just combined. Form into four equal patties to fit buns. Cover and refrigerate for at least 1 hour, but no more than 8 hours.

Place butter in a small saucepan over medium heat. Cook until brown and foamy, about 3 minutes. Cool 2 minutes. Combine brown butter, mayonnaise,  tarragon, lemon zest and pepper in medium bowl and stir to combine. Cover and refrigerate until ready to serve, up 1 week.

Heat a film of oil in a large ovenproof, nonstick frying pan over medium-high heat. Add burgers and reduce heat to medium. Cook until well browned  and an internal temperature of 165°F (74°C) is reached, about 3 minutes per side.

While burgers are cooking, preheat broiler on low.

When burgers are done, combine Gruyère and Parmesan and divide evenly over burgers. Place frying pan under broiler until cheese is golden brown, about 2 minutes. Remove from oven.

Toast buns and spread mayo mixture on both sides. Top with burgers and lettuce. Serve immediately.  Serves 4

 

 

Crab or Lobster Stuffed Mushroom

Crab or Lobster Stuffed Mushroom             

 Prep 15 minutes, Cook Time 20 Minutes, Total 35 Minutes,

Ingredients
32 large white mushrooms,  serves 8
2.13 cup (8oz or 250g) cooked crab or lobster meat
1.07 cup Panko breadcrumbs, divided 
0.71 cup freshly grated Parmesan cheese
0.71 cup whole egg mayonnaise
0.71 cup spreadable cream cheese, softened
0.71 cup chopped green onions, (I use 3 stalks -(green and white parts)

4.27 large cloves garlic, minced (or 4 small cloves)
2.13 tablespoon finely chopped fresh parsley
0.53 teaspoon dried oregano
0.53 teaspoon kosher salt
0.27 teaspoon freshly ground black pepper
1.07 tablespoon olive oil 

Directions:

Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray. 

Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.

Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).

Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
Serve immediately.

Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops.Serve immediately.  Serves 8

 Creole Slaw With Cajun Dressing, Shrimp, Grits, and Bacon

Ingredients

16oz coleslaw mix
3/8 cup mayonnaise

2 Tbsp Creole mustard
2 Tbsp Creole seasoning
1 Tbsp apple cider vinegar
1 tsp sugar

Directions

In a large bowl, mix together mayo, mustard, Creole seasoning, vinegar and sugar until well combined.
Add in coleslaw mix and toss well.
Refrigerate at least 30 minutes before serving.

Crab Stuffed Mushrooms

 

Crab Stuffed Mushrooms

Crab Dip Stuffed Mushrooms are the ultimate delicious appetiser for any occasion! SUPER delicious, this simple recipe makes mushrooms taste so good!  Serves 15 mushrooms.
Ingredients:
15 large white mushrooms,1 cup (8oz | 250g) cooked crab or lobster meat
1/2 cup Panko breadcrumbs, divided -- Optional! Leave out for
low carb mushrooms
1/3 cup freshly grated Parmesan cheese
1/3 cup whole egg mayonnaise
1/3 cup spreadable cream cheese, softened
1/3 cup chopped green onions, (I use 3 stalks -- green and white parts)
2 large cloves garlic, minced (or 4 small cloves)
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 tablespoon olive oil

Directions:
Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray.

Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.

Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).

Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.

Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops.
Serve immediately.

The 3 X 2 Smash Burger

                                    The 3 X 2 Smash Burger
 The best burger? Everyone has thoughts. Thick, thin, rare, well-done, lots of toppings, barely any. What can’t be argued? That said, the smash burger is here to stay. As dangerously close (in the best way) to a salty meat pudding as any sandwich ought to be, a smash burger owes its ultra-beefy flavour to ground meat cooked over high heat in its own fat. Inspired by the Four Guys Burger at Gold Standard in Toronto and the Animal Style burger at California’s In-N-Out Burger, this three-patty, two-cheese babe is as local as your own kitchen. Marmite, an MSG-laden (again, in the best way!) yeast extract, is available at most large grocers. See TIP below for customizing your burgers.  Serves 2 

Ingredients:
Burger Sauce
3 tbsp (45 mL) mayonnaise
1 tbsp (15 mL) ketchup
1 tbsp (15 mL) sweet pickle relish
1/2 tsp (2 mL) Marmite Pinch cayenne

2 tbsp (30 mL) neutral-flavoured oil
2 medium-size onions, halved and thinly sliced
Salt
12 oz (340 g) medium ground beef
Freshly ground black pepper
2 very soft, small potato or brioche burger buns
1 cup (250 mL) loosely packed shredded iceberg lettuce
Yellow mustard, about 3 tbsp (45 mL), divided
4 thin processed cheese slices
1 medium-size dill pickle, preferably Vlasic, sliced into
1/4‑inch (5-mm) thick coins
2 slices cooked bacon, halved lengthwise (option

Directions
For the Burger Sauce, place all ingredients in a small bowl and stir to combine—the Marmite will take some coaxing to dissolve.  Cover and refrigerate for up to a week.

To caramelize the onions, add oil to a 10- or 12-inch (25- or 30-cm) cast-iron skillet set over medium heat. Once shimmering, add onions and 1/2 tsp (2 mL) salt. Spread out into an even layer and cook until light golden, about 3 minutes. Stir and repeat process twice more. Reduce heat to low and continue to cook, stirring from time to time, 30 to 35 minutes longer or until deeply caramelized.

Meanwhile, divide cold ground beef into six equal portions. Working on a parchment-lined baking sheet, pat each out into a large flat patty 4 inches (10 cm) in diameter. Season generously with salt and pepper.

Scrape onions out into a heatproof bowl; set aside. Return pan to heat, place buns cut side down in pan and toast until golden at edges, 30 seconds or so.

Divide Burger Sauce between top and bottom buns. Divide lettuce between bottoms.

Clean pan; set over high heat. Turn kitchen fan to high. Once pan is smoking, add 3 patties. Press each lightly with a large offset spatula to make contact with pan. Cook 1 minute.

Meanwhile, squirt a heaping teaspoon of mustard onto uncooked side of each patty and spread to edges. Flip and immediately top two patties with a slice of cheese and one quarter of the onions. Cook 45 seconds total then stack the patties with the undressed one on top.

Set onto bottom bun, top stack with half the pickle slices, half the bacon, if using, and the top bun.

Serve right away and repeat process to make a second burger.  Serves 2

TIP You can make and stack as many patties as you like, even change the ratio of meat to cheese (for instance, a double burger with 2 cheese slices) or leave the cheese out altogether. Each patty requires 2 oz (55 g) ground beef; if you don’t have a scale, visit a meat counter where you can ask for a very specific weight of beef, then divide by eye at home.