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!

SCALLOP & CORN CHOWDER

YIELD    4 servings                                                       

3 cups fresh corn kernels

1/2 small white onion

1/2 Tsp. Red chili flakes to taste

1 red Pepper, diced

1 clove garlic

1 cup fresh whole milk

1 cup fresh cream (18%)

8 oz dry Bay scallops

4 oz smoked bacon, diced

1 teaspoon butter

1/4 teaspoon smoked chili powder

1/2 teaspoon paprika

2 tablespoons fresh cilantro or parsley, chopped

Sea salt and freshly ground pepper

Pulse (two or three pulses-you want some texture) the uncooked corn in a blender with the milk, cream, pepper flakes and smoked chili powder, then transfer to a heavy pot set over medium-low heat.  Stirring frequently, allow to simmer until reduced by 1/4.

Chop the pepper, onion and garlic, sauté and add to the pan.  Stir to combine.

Meanwhile, sauté diced bacon over medium-high heat until well browned.  Pour off all but 1 teaspoon of fat and add 1 teaspoon butter, paprika and cilantro/parsley.  Quarter the scallops and sear until golden brown.  Transfer to the soup, stir to combine. Adjust seasoning with salt & pepper if necessary and serve steaming hot.

 BISON CHILI

BISON CHILI

YIELD                                                                    

2 lb ground bison

1/2 lb ground bacon

1 Tbsp Summer savoury

Pepper and salt to taste

1 med onion

Dehydrated onions

1  red pepper

1  green pepper

1 cup beef stock as needed

1 can tomatoes

1 tbsp tomato paste

Garlic paste

2 cans red kidney beans

3      tbsp chili pwdr

2 tsp cumin or coriander

1- tsp crushed chili peppers

Pinch Mexican chipotle pwdr

Bovril beef stock 1 tbsp

METHOD

Fry meat, summer savoury & onion, add all into slow cooker—cook 5 hours

,

(Can be prepared with other white fish)

Ingredients

• 2 6-8 oz cod portions
• 1 Pkg. of Garlic Parsley Compound butter (or Lemon Dill)
• 1 cup Bread crumbs
• 1/2 tsp Sea salt and white pepper to taste.
• 1 tbsp Miracle Whip or mayonaisse
• Additional spices and seasoning to taste

Method

Preheat oven to 375 F. Place Cod filets on a silicone paper lined baking sheet. Lightly season cod with salt and pepper.

Place a no-stick skillet on Med. heat and add bread crumbs and one tbsp of compound butter. Stir fry and heat until crumbs are browned.

Brush top of Cod with Mayonnaise and press crumbs into cod filet. Bake in preheated oven for approx 20-25 minutes. Cod should be opaque and crumbs browned.

Serve with lemon wedge and tartar sauce.

Ingredients

• 2 Fresh halibut filets (or more)
• 1 *Pkg garlic Parsley compound butter
• Sea salt and white pepper
• Lemon slices

Method

Clean and preheat your BBQ to about 375 F.

Lightly season the Halibut with white pepper and sea salt.

Gently melt the garlic parsley butter. Pour butter into shallow dish and coat both sides of Halibut in butter.

Oil your grill grates and place Halibut on grill. After 2 minutes, rotate Halibut 45 degrees. Cook 2 more minutes and flip. Repeat for second side for about 3 minutes. Do not overcook -- should be 135-140 degrees F internal temperature.

Serve with some charred lemon slices.

* Garlic Parsley Butter Available In Store