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Recipes

Easter Leftover Bars

BT Montreal | posted Thursday, Apr 13th, 2017

Base:

  • 1/4 cup unsalted butter
  • 2/3 cup marshmallow fluff (or melted marshmallows)
  • 2/3 cup of cereal of your choice
  • 2/3 cup crushed cookies (we used graham crackers) + a little extra for sprinkling
  • pinch of salt

 

Fudge Filling:

  • 1 14 oz can condensed milk
  • 2 cups of any chocolate
  • 2 tbs butter

 

Topping:

  • any chopped up candy bars or mini eggs
  • white chocolate to drizzle (optional)
  • sprinkles (optional)

 

Directions:

  1. In a saucepan, melt butter on low heat. Add salt. If using marshmallows, add them and continue until they are melted. If using marshmallow fluff, remove from heat and stir in the fluff.
  2. Make sure not to burn mixture.
  3. Add cereal and crushed cookies and mix well.
  4. Place in greased 8 inch square pan lined with parchment paper. Pat down. Sprinkle remaining cookies on the crust.
  5. Set in fridge while making filling.
  6. Over double boiler, add in chocolate, condensed milk and butter.
  7. Melt until chocolate is all melted.
  8. Pour into pan over crust.
  9. Top with chopped easter chocolate and mini chocolate eggs.
  10. Melt white chocolate and dye (at your choice).
  11. Drizzle over top and top with sprinkles.
  12. Allow to cool in fridge.
  13. Cut into squares and serve.

Stephy’s Chocolate Tarts

BT Montreal | posted Tuesday, Apr 11th, 2017

Ingredients:

  • 12 mini pie shells (you can find the in the frozen section, raw)
  • 3 cups bittersweet chocolate
  • 1 ½ cups 35% heavy whipping cream
  • A pinch of salt
  • 3 cups of fruits of your choice, we are using berries and seasonal fruits
  • Store bought whipped cream

 

Directions:

  1. Preheat your oven to 350 degrees.
  2. Place the tart shells on a baking sheet keeping them in the aluminum pie tin and bake until they are golden brown or about 12-15 minutes
  3. In a large bowl, combine the chocolate and a pinch of salt. In a small saucepan, bring cream to a simmer over medium-high heat. Pour the cream over the chocolate and let it stand 2 minutes. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate about 30 minutes or until it sets.
  4. Once the tarts are cooled top them with some whipped cream and the fruits of your choice and they are ready to serve!

Sesame Asparagus

BT Montreal | posted Tuesday, Apr 11th, 2017

Ingredients:

  • 1 large bunch of asparagus
  • 3 tbsp olive oil
  • 1 ½ cup Hoisin sauce (I love the one with garlic)
  • 2 tbsp sesame seeds
  • 2 tbsp spicy mayo

 

Directions:

  1. Pre-heat your oven to 375 degrees.
  2. Wash your asparagus and cut the tough ends off. (I love to reserve these for a soup)
  3. On a baking sheet, line up the asparagus and sprinkle with olive oil. Toss them together to coat the asparagus. Place into the oven and cook for about 10-12 minutes or until they are tender and cooked to your liking.
  4. Place them on a serving platter and drizzle with hoison sauce, then sprinkle with sesame seeds and dollop the spicy mayo on top.

Broccoli, Cheddar & Quinoa Meatloaf

BT Montreal | posted Tuesday, Apr 11th, 2017

Ingredients:

  • 1 package ground turkey (about 1 lb.)
  • ½ onion, grated
  • 1 egg
  • 1 cup quinoa, cooked
  • 2 teaspoons Worcestershire sauce
  • ¼ cup BBQ sauce
  • ½  tsp salt
  • 1 tsp black pepper
  • 2 tbsp tarragon
  • 2 cups broccoli florets
  • ¾ cup cheddar cheese, shredded

 

Directions:

  1. Pre-heat your oven to 400 degrees Fahrenheit.
  2. In a large bowl combine the turkey, onion, egg, quinoa, Worcestershire sauce, BBQ sauce, salt, pepper and tarragon. Add in the broccoli and cheddar cheese.
  3. Using your hands form into mini sized meatloaves.
  4. Line a baking sheet with parchment paper. Place the meatloaves on there and bake in the oven until it reaches an internal temperature of 164 degrees Fahrenheit or about 20-25 minutes.

Chef V’s Whole Foods

BT Montreal | posted Tuesday, Mar 28th, 2017

VEGETABLES

  • Asparagus
  • Cucumbers
  • Bell peppers
  • Onions
  • Garlic
  • Carrots
  • Celeri
  • Potatoes
  • Lettuce
  • Tomatoes

 

FRUITS

  • Pineapple
  • Apples
  • Berries
  • Melon
  • Banana
  • Lemons and Limes

 

EGGS AND DAIRY

  • Grass fed/free range eggs
  • Grass fed yogourt
  • Grass fed cows milk

 

 

POULTRY & LEAN MEATS

  • Grass fed beef-chicken-lamb-turkey

 

SEAFOOD

  • Salmon
  • White fish
  • Tuna

 

SPICES AND HERBS

  • Parsley
  • Cilantro
  • Basil
  • Rosemary
  • Pepper
  • Dried fennel
  • Cayenne Pepper/Chili Pepper

 

NUTS-SEEDS AND OIL

  • Almonds
  • Flax seeds
  • Walnuts
  • Sesame Seeds
  • Olive Oil
  • Vegetable Oil

 

NATURAL SWEETNERS

  • Maple Syrup
  • Honey

 

 

GRAINS

  • Whole grains (must say whole durum wheat)
  • Corn
  • Whole grain flour
  • Brown or coloured rice

 

Chef Ricardo’s Mai Tai

BT Montreal | posted Friday, Mar 24th, 2017

Ingredients:

  • 1 oz (30 ml) white rum
  • 1 oz (30 ml) dark rum
  • 1 oz (30 ml) triple sec
  • 1 oz (30 ml) apricot brandy
  • 1 oz (30 ml) pineapple or tropical blend juice
  • ½ lemon, the juice only
  • ½ lime, the juice only
  • ½ oz (15 ml) orgeat syrup
  • 1 drop Angostura bitters
  • 1 slice pineapple
  • Ice cubes

 

Directions:

  1. In a cocktail shaker, combine the rums, triple sec, apricot brandy, pineapple, lemon and lime juice, orgeat syrup and bitters. Add a few ice cubes and shake vigorously. Filter into a tulip glass.
  2.  Fill the glass with ice cubes. Top with the pineapple slice and a cocktail umbrella, if desired, and serve with a straw.

Chef Ricardo’s Kalua Pork

BT Montreal | posted Friday, Mar 24th, 2017

Ingredients (pork):

  • 1 pork shoulder roast, about 4 lb (1.8 kg), bone-in, with rind
  • 1 tbsp (15 ml) toasted sesame oil
  • 2 tbsp Hawaiian red salt (see note)
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 tsp ground pepper

 

Ingredients (sauce):

  • ½ cup (125 ml) rice vinegar
  • ½ cup (55 g) lightly packed brown sugar
  • 1 tbsp (15 ml) Worcestershire sauce

 

Directions (pork):

  1. In a slow cooker, coat the roast in the oil and rub with the salt, Worcestershire sauce and pepper.
  2. Cover and cook on Low for 8 hours. It can be maintained on Warm for up to 8 hours.
  3. Remove the roast from the slow cooker and remove the bone and fat. Shred the meat, set aside on a large platter and discard the cooking juices (too salty to be used again).

Directions (sauce):

  1. In a small saucepan, bring all the ingredients to a boil and simmer until the brown sugar has dissolved. Drizzle over the shredded meat.
  2. Serve the kalua pork in lettuce leaves with avocado or in sandwiches on Hawaiian rolls (see recipe p. 91) with pineapple coleslaw and mayonnaise.

Chef Ricardo’s Hawaiian Rolls

BT Montreal | posted Friday, Mar 24th, 2017

Ingredients:

  • ¾ cup (180 ml) pineapple juice, warm
  • ¾ cup (55 g) unsalted butter, melted
  • ¼ cup (55 g) sugar
  • 2 eggs
  • 3 ¼ cups (490 g) unbleached all-purpose flour
  • 2 tsp instant dry yeast
  • ¼ tsp salt
  • 1 egg yolk
  • 1 tbsp (15 ml) water

 

Directions:

  1. In a bowl, whisk together the pineapple juice, melted butter, sugar and eggs.
  2. In a stand mixer using the dough hook, or in another bowl using a wooden spoon, combine the flour, yeast and salt. Add the juice mixture and knead until the dough begins to form.
  3. In the stand mixer or on a lightly floured surface, knead the dough for 5 minutes. It will be soft and slightly sticky. Place in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour and 30 minutes or until it has doubled in volume.
  4. Butter a 13 x 9-inch (33 x 23 cm) baking dish.
  5. Divide the dough into 15 pieces. On a lightly floured surface, roll the dough into balls using the palm of your hand. Place the balls in the prepared dish and cover with a damp cloth or plastic wrap. Let rise for 1 hour and 30 minutes in a warm, humid place until the dough has doubled in volume.
  6. With the rack in the middle position, preheat the oven to 375°F (190°C).
  7. In a small bowl, lightly beat the egg yolk and water. Brush the eggwash on the dough.
  8. Bake for 13 to 15 minutes or until the rolls are golden brown. Let cool.
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