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Recipes

Chef V’s Grilled Turkey Breast with a Fresh Blueberry and Corn Salsa

BT Montreal | posted Tuesday, Jun 19th, 2018

Ingredients

  • 3 large turkey breasts, cut in half lengthwise (boneless, skinless)

 

Marinade

  • 3 tbsp. Honey
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh tarragon
  • ¼ cup fresh lime juice
  • ¼ cup fresh lemon juice (keep the lemons to grill later)
  • 1 tbsp salt
  • 1 tsp pepper
  • 3 cloves of garlic crushed

 

Salsa

  • 1 cup blueberries
  • 2 corn on the cob, grilled and removed from the cob
  • 2 tbsp cilantro finely chopped
  • ¼ cup red onion, finely chopped
  • 2 small cucumber finely diced
  • 1 jalapeno seeded and finely chopped
  • 1 lime zested and juiced
  • 1 tsp hot sauce
  • Salt and pepper to taste

 

 

Directions

  1. In a bowl, combine the honey, parsley, tarragon, lime juice, lemon juice, salt, pepper, and garlic. Place the turkey breasts into a plastic food storage bag and pour the marinade over top. Seal the bag removing any air and place into the fridge (on a dish) for 2 hours or overnight.
  2. In a bowl combine the blueberries, corn, cilantro, red onion, cucumber, jalapeno, lime, hot sauce, salt and pepper. Allow it to sit for at least 30 minutes to allow the flavours to combine.
  3. Pre-heat the outdoor grill. Place the turkey breasts on and cook for about 8-10 minutes per side or until they are cooked through. Place on a dish, tent with aluminum foil and keep warm until you are ready to serve it. (This is a great time to grill the corn as well)
  4. On a large platter arrange the turkey breast and pour the salsa over top for a beautiful presentation.

Chef V’s Strawberry & Balsamic Crostini

BT Montreal | posted Tuesday, Jun 19th, 2018

Ingredients:

  • 1 baguette, slices on an angle (1 ½ inches thick)
  • ¼ cup olive oil
  • 2 cups strawberries
  • ½ cup aged good quality balsamic vinegar
  • ¼ cup basil thinly sliced
  • ½ tsp pepper
  • Double or triple cream brie cheese

 

Directions:

  1. Pre-heat the oven to 375 degrees. Line a baking sheet with sliced baguette bread. Drizzle olive oil over top. Cook in the oven for 10 minutes. Remove from the oven, top with the brie cheese and place back into the oven for an additional 5 minutes or until the cheese is melted over top.
  2. In a bowl, combine the strawberries, balsamic vinegar, basil and pepper. Allow the ingredients to sit together and macerate. Allow to sit at least 30 minutes or up to 3 hours.
  3. Remove the crostini from the oven and top with the strawberry mixture.

Chef Ricardo’s Grilled Beef Tacos with Sweet Potatoes

BT Montreal | posted Monday, Jun 18th, 2018

Beef

  • 1 lb (450 g) flap steak, cut in half
  • 1 onion, quartered
  • 2 tbsp (30 ml) vegetable oil
  • 2 tbsp brown sugar
  • 2 tbsp (30 ml) lime juice
  • 1 tbsp (15 ml) soy sauce
  • ¼ tsp (1 ml) Tabasco Green Pepper sauce (jalapeño)
  • ¼ tsp cayenne pepper

 

Tacos

  • 2 sweet potatoes, peeled and cut into cubes
  • 2 tbsp (30 ml) vegetable oil
  • 12 soft corn tortillas, about 6 inches (15 cm) in diameter
  • 1 avocado, peeled and sliced
  • Sour cream, to taste
  • Chipotle-flavoured hot sauce, to taste
  • Lime wedges

 

Beef

  1. In a sealable bag or airtight container, mix all of the ingredients. Seal tightly and let marinate in the refrigerator for 8 hours or overnight. Remove the meat and onion from the marinade and pat dry. Discard the marinade.
  2. Place a grill wok on the grill and preheat the grill, setting the burners to high. Oil the grate.

 

Tacos

  1. Place the sweet potatoes in the centre of 2 layers of aluminum foil. Lightly oil, season with salt and pepper, and seal the foil to make a parcel.
  2. Place the foil pack on the grill, close the lid and cook for 20 minutes, turning the packet over halfway through cooking. Remove from the heat and mash the potatoes with a fork. Keep warm.
  3. Meanwhile, grill the onion in the grill wok until it begins to colour. At the same time grill the meat for 3 minutes per side for rare. Season with salt and pepper. Let the meat rest on a plate for 5 minutes before serving. Heat the tortillas on the grill
  4. On a work surface, thinly slice the meat. Spread the sweet potato mash on the tortillas and top with the beef and onion. Garnish with the avocado and sour cream. Serve with chipotle sauce and lime wedges, as desired.

Chef Ricardo’s Shrimp Tacos with Mango Salsa

BT Montreal | posted Monday, Jun 18th, 2018

 

Mango salsa

  • 1 mango, peeled and diced
  • ½ red pepper, seeded and finely diced
  • 2 green onions, thinly sliced
  • ½ jalapeño pepper, seeded and finely diced
  • 1 tbsp (15 ml) lime juice
  • Cilantro, to taste

 

  1. Combine all the ingredients in a bowl. Season with salt and pepper and set aside.

 

Shrimp

  • 1 lb (450 g) large shrimp (16-20), peeled and chopped
  • 2 tbsp (30 ml) vegetable oil
  • 4 garlic cloves, chopped

 

  1. In a large non-stick skillet over high heat, brown the shrimp in the oil. Add the garlic and cook for 2 minutes. Season with salt and pepper. Keep warm.

 

Avocado purée

  • 3 ripe avocados
  • 2 tbsp (30 ml) lime juice
  • 12 soft corn tortillas, about 6 inches (15 cm) in diameter

 

  1. In a bowl, mash the avocados and lime juice with a fork. Season with salt and pepper.
  2. Spread the avocado purée on the tortillas. Top with the shrimp and mango salsa.

Alessandra Barba’s No-Cook Summer Nachos

BT Montreal | posted Friday, Jun 15th, 2018

Makes 8 servings

Per serving: 220 calories, fat 13 g (Of which, 3 g is saturated), sodium 240 mg, carbohydrate 19 g, fibre 3 g, sugars 4 g, protein 6 g

Who says nachos need to be smothered in cheese? Ready-to-eat cocktail shrimp, fruity mango salsa and spicy sour cream add loads of fresh flavour to these summery nachos. The best part: you don’t even have to heat up your oven. Sprinkle with fresh cilantro, if you like.

Ingredients

  • 1 pkg (340 g) PC Mango Salsa, drained
  • 2 cups (500 mL) Frozen PC Avocado Chunks, thawed
  • 1 ½ cups (375 mL) Frozen PC Cooked Peeled Wild Atlantic Cold Water Shrimp, thawed
  • 2 tbsp (25 mL) Fresh lime juice
  • Pinch (0.5 mL) Salt
  • 2/3 cup (150 mL) Sour cream
  • 2 tsp (10 mL) Sriracha Hot sauce
  • 8 cups (2 L) PC Kettle Style Blue Corn Tortilla Chips Seasoned with Sea Salt
  • 1 cup (250 mL) PC Cherry Tomatoes. Halved

 

Directions

  1. Stir together salsa, avocado, shrimp, lime juice and salt in large bowl. Set aside.
  2. Stir together sour cream and Sriracha in small bowl. Set aside.
  3. Spread tortilla chips on large serving platter or rimmed baking sheet. Top with salsa mixture and tomatoes. Drizzle with sour cream mixture. Serve immediately.

 

Dietitian’s tip: Try substituting shrimp for lentils, beans or leftover chicken; go for plain yogurt instead of sour cream for a boost in protein.

Chef Derek Curzi’s Grilled Veal Chop

BT Montreal | posted Monday, Jun 11th, 2018

Ingredients

  • 3 Milk fed 16 oz veal chop
  • 2 gloves Fresh garlic, chopped
  • 1 tsp Fresh Thyme
  • 250ml White wine
  • Cracked black pepper
  • 1 tbsp Flat leaf parsley
  • Corse rock salt
  • 150ml Extra virgin olive oil

 

Directions

  1. Place all ingredients for the marinade into a deep bowl and whisk all ingredients together.
  2. Pour over your veal chops ensuring they are half submerged into the marinade.
  3. Cover and place in fridge for 12 hours rotating sides after 6 hours.
  4. Remove from marinade and pat dry any excess marinade.
  5. Cook

Chef Derek Curzi’s Pineapple beet chutney

BT Montreal | posted Monday, Jun 11th, 2018

Ingredients

  • one quarter Fresh golden pineapple (finely diced)
  • 250ml Candied beet (peeled)
  • 50ml Flat leaf parsley
  • 50ml Extra virgin olive oil
  • 1 tsp Smoked paprika
  • Salt and pepper
  • 50ml White balsamic vinegar

 

Directions

  1. Combine all ingredients in a bowl and mix with a spoon until all ingredients are well coated, taste for seasoning.

Chef V’s Aged Cheddar Stuffed Burgers

BT Montreal | posted Tuesday, Jun 5th, 2018

Ingredients:

  • 600g lean ground beef chuck
  • 2 tsp steak spice
  • 1 tsp smoked paprika
  • 4 thick slices of sharp cheddar cheese

 

Garnishing:

  • 4 brioche or sesame burger buns
  • 4 pieces of butter lettuce
  • 4 slices of sliced tomatoes
  • ¼ cup spicy mayo
  • Sliced red onions
  • 1 bag of Regular potato chips

 

Directions:

  1. In a bowl, add in the beef, steak spice and smoked paprika. Combine until all the ingredients are mixed well into the meat. Divide the meat into 4 parts and then split the 4 parts in half again. Form a burger with the 1/8 of the meat then place the cheese in the center of the burger and top with another 1/8 of meat that is also formed into a burger. Seal the edges to make sure that the cheese does not melt out. Using your fingers create an indent in the center of the burger so the middle is thinner than the edges for more even cooking.
  2. Cook the burgers on the grill on medium high heat for about 5 to 6 minutes per side (or until cooked thoroughly). Place on a dish and tent with aluminum foil to keep warm until you are ready to eat.
  3. Build your burger by layering the bun, then the meat, the lettuce, tomatoes, red onions and the potato chips. Then spread the spicy mayo on the top of the bun. Enjoy!
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