Author Archives: mproudlock

Sweet Scallop Ceviche

Sweet Scallop Ceviche 8 U-10 Diver Scalopps, cleaned & cut in half (maintaining round shape) 2 Limes, juiced and zested 1 t Sambal Oelek 1 Large Shallot, minced 1/4 C Olive Oil Handful Lemon Balm & Tarragon 1 t Honey I love the rich flavour in scallops. This is a lovely way to enjoy scallops

Read More

“VEW” Burger

“VEW” Burger 1 lb. Ground Fresh Sirloin 1 t Salt 1 t Espelette Pepper 1 t 4 Spice 1 t Sambel Oelek 1 t Maple 1 t Roasted Garlic 1 t Worcestershire 1 t Dijon 1 t Triple Crunch Mustard (grainy would work) Burgers! I love a good burger, which is why I like putting

Read More

Cured Duck Breast with Blueberry Reduction

Cured Duck Breast with Blueberry Reduction 2  Duck Breasts (I prefer Magret, but Muscovy will do) CURE: 1/2 C Course Sea Salt 1/2 C Demerara Sugar 2 Garlic Cloves, crushed 1t Black Peppercorns, crushed 1t Allspice, crushed 1t Dried chilies, chopped 2 Bay Leaves, chopped 2 Thyme Stems REDUCTION: 1 Pint Ontario Blueberries Maple Syrup 6 Cipollinis,

Read More

Seared Perch and Orange/Fennel Slaw

Seared Perch and Orange/Fennel Slaw 8 Lake Erie Perch 1 Orange, peeled and segmented Juice from 1 Orange 1 Bulb Fennel, shaved Cilantro 1/8 C  White Wine Vinegar 2T Dijon Mustard XV Canola Oil Salt and Pepper In a large bowl, toss together the orange, fennel, juice and a handful of cilantro. Add vinegar, dijon, canola oil, salt and pepper,

Read More

Steamed Mussels, Roasted Garlic, White Wine

Steamed Mussels, Roasted Garlic, White Wine 2lb. Mussels 1 Garlic, roasted and pressed 1 Shallot, large, peeled and chopped 1T Triple Crunch Mustard 1 Lemon, juiced and zested 1 Scallion, chopped 1C White Cooking Wine Parsley, fresh and chopped Salt and Pepper This is the second of mussels recipes to pair with your Pinot Blancs.

Read More