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Recipes

Chef V’s Summer Fresh Salad

BT Montreal | posted Tuesday, Jul 3rd, 2018

Ingredients:

  • 1 small French shallot minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 lemon juiced
  • ¼ cup pineapple juice
  • ½ cup olive oil
  • 2 cups arugula washed and dried
  • 2 cups baby spinach
  • 1 cup pineapple diced
  • ½ cup feta crumbled
  • ½ cup toasted pecans

 

Directions:

  • In a small bowl combine the shallot, salt, pepper and lemon juice. Let this sit for about 15 minutes to marinate. Add in the pineapple juice and slowly stream in the olive oil.
  • In a large bowl combine the arugula, spinach, pineapple, feta and toasted pecans. Add in the vinaigrette and toss together.

Chef Erica’s Strawberry Charlotte

BT Montreal | posted Thursday, Jun 28th, 2018

Ingredients

For strawberry coulis

  • 2 cups strawberries
  • ⅓ cup sugar
  • 3 tbs balsamic vinegar
  • 1-2 basil leaves
  • 1 tsp gelatin
  • 1 tablespoon water

For cream

  • 1 ⅓ cup whipping cream
  • ¾ cup white chocolate
  • 1 8oz package of cream cheese
  • 1 tsp vanilla extract
  • 2 tsp gelatin
  • 2 tablespoons water

For sponge cake

  • 4 eggs (separated)
  • ½ cup sugar (split in half)
  • ½ cup flour
  • 1 tsp vanilla

Additional

  • ½ package of lady fingers

 

Directions

  1. For the sponge put your egg whites in one bowl and egg yolks in another. Add half of the sugar (¼ cup) to your egg yolks and wisk to combine.
  2. Beat your egg white while slowly pouring in your sugar. When your egg white have a stiff consistency fold them into you egg yolks.
  3. Sieve your flour into your egg mixture and fold that in gently. Spread mixture onto a parchment lined baking sheet that has also been greased.
  4. Bake at 350º F for 8-12 minutes until a tooth lick inserted in the center comes out clean. Next step is too combine your gelatin and water and let that sit for a few minutes.
  5. Add the whipping cream and white chocolate to a microwaveable bowl. Microwave on 15-30 second intervals stirring in between until chocolate is fully melted.
  6. Microwave your gelatin for no more than 10 seconds and mix into your chocolate mixture. Put plastic wrap over that and refrigerate.
  7. To prepare your coulis add your washed strawberries to a blender and blend till smooth. Transfer to a pot and add sugar, balsamic, and basil. Simmer until thick and the sugar has dissolved. Remove basil leaves.
  8. If you don’t want seeds in your coulis you can put it through a sieve. Set that aside to cool. Beat your cream cheese in a bowl until it’s light and fluffy. Add in the cooled chocolate and cream mixture. Beat for 2-3 more minutes until thickened slightly and fluffy.
  9. Cut about an inch off the lady fingers so that when they stand up the sides of the pan they won’t be too tall.
  10. Once they’re lined up the sides of the 8 inch springform pan cut 2 disks out of your sponge. The disks should be a bit smaller than 8 inch so that they slide past the lady fingers. Add in one disk of sponge. Then spread on a layer of the coulis. Add half of your cream and spread out gently trying not to disturb the coulis. Then add the other disk of sponge.
  11. Add coulis then cream and put in the fridge for at least an hour preferably over night. Then top with strawberries and brush them with some of your coulis to make them glisten.
  12. Refrigerate till ready to serve and impress everyone at your Canada day parties

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
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