YIELD 2

INGREDIENTS

2                             Jumbo shrimp

1 / 4 cup                 Water

1 / 2 Cup                Butter

2 Cloves                 Fresh garlic, pressed

1 / 2 Tbsp               freshly ground black pepper

METHOD

Choose a shallow pot or small deep skillet that will hold 2 shrimp without crowding. Remove the shells from the shrimp and set aside.  Add the water to the pan and bring to a simmer, add the garlic and pepper. Add the butter in chunks to melt slowly; do not allow the butter to boil; use a thermometer to ensure you do not exceed 180 degrees F. When butter is melted add the shelled shrimp; the butter should almost cover the shrimp. Simmer gently for 2-3 minutes and then flip. Cook about 2 more minutes. Do not overcook; internal temperature should be 120 degrees F.

Serve on top of a perfectly grilled Angus strip loin steak or Angus Rib-eye steak with some of the garlic butter drizzled over the shrimp.

Jumbo shrimps we feature are actually fresh water prawns; they cook up much like Lobster tails. One thing I suggest is that you brine them in a sea salt brine of 1 Tbsp & 2 Tsp. of sea salt per 2 cups of water; this adds a little of the sea flavour they don’t have.

          My favourite cooking method would be to poach them in salted water for about 8 minutes. The internal temperature should be 120 degrees F. Cool them enough to remove the shells, slice them into medallions and serve them warm dipped in drawn brown butter.

          Another favourite is “Butter Poached.”

Servings 2-4

Ingredients

6-8 Cups      Spring mix greens (sub other salad greens to taste)

1-2 Cups      Canadian Cold water shrimp cooked

1 Cup           Vinaigrette dressing—recipe follows

Vinaigrette Dressing recipe

Yield 1 cup

INGREDIENTS

1/4 cup               White wine or cider vinegar

1 tbsp.                Dijon mustard

1 / 4 Tsp.                Sea salt, fine

1 / 8 Tsp.                White pepper

Pinch                      White sugar

3 / 4 Cup                Extra virgin olive oil

Method for Salad Dressing

Combine all ingredients in a mason jar and shake vigorously; refrigerate.

Or use an immersion blender in mason Jar.

METHOD for SALAD

Wash greens in cold water, spin dry and place in stainless steel bowl. Cover and refrigerate. Prepare dressing and refrigerate. Chill salad dishes.

Service: portion greens into chilled bowls, add shrimp to cover top. Pour salad dressing over top of shrimp. Garnish with shredded cheese if desired

Servings 2-4

Ingredients

6-8 Cups      Spring mix greens (sub other salad greens to taste)

1-2 Cups      Canadian Cold water shrimp cooked

1 Cup           Vinaigrette dressing—recipe follows

Vinaigrette Dressing recipe

Yield 1 cup

INGREDIENTS

1/4 cup               White wine or cider vinegar

1 tbsp.                Dijon mustard

1 / 4 Tsp.                Sea salt, fine

1 / 8 Tsp.                White pepper

Pinch                      White sugar

3 / 4 Cup                Extra virgin olive oil

Method for Salad Dressing

Combine all ingredients in a mason jar and shake vigorously; refrigerate.

Or use an immersion blender in mason Jar.

METHOD for SALAD

Wash greens in cold water, spin dry and place in stainless steel bowl. Cover and refrigerate. Prepare dressing and refrigerate. Chill salad dishes.

Service: portion greens into chilled bowls, add shrimp to cover top. Pour salad dressing over top of shrimp. Garnish with shredded cheese if desired

YIELD

INGREDIENTS

2 1 /2 Cups            Elbow Macaroni

1 / 2 Cup                Breadcrumbs

1 Tbsp                    Butter

1 lb.                        Cooked Canadian cold water shrimp.

CHEESE SAUCE

4 Tbsp.                   Butter

4 Tbsp.                   Flour

4 Cups                    Milk

1 1 / 2 Cups                      Shredded gruyere cheese

1 1 / 2 Cups           Shredded 3-5 year old cheddar

1 Med.                    White onion finely chopped

1 / 2 Tsp.                Sea salt

Pinch                      White pepper

Pinch                                Nutmeg

Preheat the oven to 400 degrees.

Cook the pasta al dente, drain well, cool and set aside.

To Prepare the Cheese & Béchamel Sauce:

In a medium saucepan, heat the milk, pepper, onions, salt and nutmeg until the milk is steaming.

In a medium saucepan, melt the butter. Sprinkle in the flour, and stir with a wooden spoon until well blended. Cook, stirring for 2 to 3 minutes until it is a golden brown. This thin paste is called a roux. Slowly pour the steaming milk into the roux, whisking constantly to prevent lumps. Continue stirring over medium heat for 3 to 6 minutes. When the mixture thickens, take it off the heat.

Add both the cheeses to the sauce, and mix well until the cheeses are melted into the sauce.

To Finish:

Mix the pasta, and the shrimp with the Cheese & Béchamel Sauce. Pour the pasta into a greased baking dish.  Top it all with breadcrumbs.

Reduce the oven temperature to 350 degrees and cook for about 25 minutes.

To go with Red Snapper or Grouper

YIELD        1 Tot  

6. Ice cubes

1 Oz.            Coconut cream (Canned coconut milk – sub 35% dairy cream)

1 Oz.            Orange juice

4 Oz.            Pineapple juice

2-4 Oz.         Pusser’s Rum (# of ounces depends on severity of pain)

                             Eldorado 15 year old rum works well-but Pussers is trademarked

Pinch           Freshly ground Nutmeg                                                             

METHOD

Place ice in tall glass, add coconut milk, then orange juice, pineapple juice and the chosen amount of rum. Empty contents into a cocktail shaker and shake to the rhythm of a Caribbean beat. Return contents to achilled glass and garnish with freshly ground Nutmeg.

Relax and enjoy.

Note Pussers Painkiller is a Reg’d trademark of Pussers.

NOTE: I took this recipe to a popular local restaurant recently and the barman made it for me; it was great with their great Jambalya!

Ingredients

2.                6-8 oz grouper filets

1/ 2 Cup            Melted butter

1 Tbsp               Olive oil

3 Lemons          Thick slice

Blackening Spice  recipe below

Instructions

Preheat a 12” cast iron skillet in your oven at 450 degrees F for 15 minutes

 Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with spice mixture; pat gently to coat.

Move skillet to a burner on Med heat. Add olive oil to skillet (oil should smoke); place fish in skillet. Cook, uncovered, until browned, 2 to 3 minutes. Turn, and cook, uncovered, until fish flakes easily with a fork, 2 to 3 minutes more. Remove filets to a warm serving dish or individual plates.

Place lemons slices into hot skillet. Cook, covered, until charred, 2 to 3 minutes per side. Serve with fish.

BLACKENING SPICE FOR GROUPER

• 3 tablespoons smoked paprika
• 2 teaspoons onion powder
• 1 1/2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2-1 teaspoon cayenne pepper

Ingredients

• ¼ cup chopped green onions
• 1 lime, juiced
• 1 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon ground ginger (less to taste)
• 2 (4-6 ounce) fillets red snapper

Directions

1. Mix together green onions, lime juice, vinegar, olive oil, honey, mustard, and ginger in a shallow bowl; set aside.
2. Rinse snapper under cold water and pat dry with paper towels.

Lightly oil  a large nonstick skillet, then heat over medium heat. Dip snapper into marinade to coat both sides and cook in the hot skillet until opaque and lightly browned, 2 to 3 minutes per side. Pour remaining marinade into the skillet. Reduce heat

This recipe originated with Jacque Pepin’s recipe for Cornish game hens a La Russe. I have modified it for Chicken Supremes. A Chicken Supreme is a restaurant cut of chicken; it is a skin on breast with the drummette bone of the wing left in place. They weigh about 8 oz. which makes a nice individual serving. Our chicken Supremes are rather special as they come from a Mennonite Co-Op poultry abattoir that chills their birds using an air chill method rather than the common practice of immersing the birds in a tank of Chlorine laced ice water. The birds are raised without the use of drugs and hormones in their feed and in close proximity to the abattoir, so the stress of shipping is minimized.  An unstressed bird is a tasty bird; the skin on these birds will be more golden than white as the chlorine bleaches the skin.

YIELD- 2 portions

INGREDIENTS

1 tsp. each of oil and butter

2        Chicken Supremes

2 Tbsp.       Dry rub for chicken*

Use a prepared rub such as CLUB HOUSE Roasted Garlic and Peppers or Montreal Chicken Spice

METHOD

Ensure you have a non-stick skillet or a cast iron skillet that will hold 2 chicken supremes and another skillet or heavy pot that can be placed on top of the chicken to weigh it down. (I use a non-stick skillet for the chicken, then a circle of parchment paper and a cast iron pot with a heavy rock in it to weigh the chicken down) The chicken has to be pressed down.

Heat the skillet on medium-low heat with the oil & butter. Rub the skin side of the chicken with the rub and place skin side down in the skillet. Brown the chicken until it has a nice dark crust—about 8 minutes. Flip chicken over and put a lid on the skillet and brown for an additional 7 minutes. (no weights) The chicken should have an internal temperature   of 170 degrees F. Allow the chicken to rest for 5 minutes before serving.

I have been using this pumpkin pie recipe for some time and decided I should write it down. The difference in this recipe is that the filling is very light, almost like a mousse. This comes from whipping the egg whites and whipping cream until stiff and folding it into the puree mixture. When cooking it puffs up like a soufflé and then settles. Slow cooking is the order of the day as eggs don’t like high heat.

YIELD 2-3 pies and some tarts depending on shell size

INGREDIENTS

1 Can           E.D. Smith pumpkin puree (28 oz—796 ml)

6                   Eggs, separate and reserve 2 egg whites

1 Cup           White sugar

2/3 Cup        Brown sugar

1 Tsp            Salt

2 Tbsp          Molasses -- to taste

1 Tbsp.         Vanilla

2 Tbsp          Pumpkin spice (ginger, nutmeg, cinnamon, cloves)

1 ½               Cups milk

1 ½ cups whipping cream mixed with the two reserved egg whites

Pie shells and tart shells

METHOD.

Beat the 4 eggs and two yolks then add all ingredients except the whipping cream and reserved egg whites. Blend mixture well. You can use a stand mixer or do it by hand with slotted spoon or spurdle.

Whip the dream and egg whites to soft peaks and foldinto puree; it should be streaky. Ladle into pie shells and eitherfreeze for later use or bake at 350 F until edge of pastry is brown. There should be a spot in the middle that is still raw looking (about the size of a toonie—it will finish cooking with the residual heat)

Cool to room temperature on a rack, add ice cream or whipped cream and enjoy the best lightest pumpkin pie ever!