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
Author Archives: mproudlock
Roasted Lamb Rack with Smoked Tomato Jam 2 Full Racks of Lamb, trimmed and frenched Salt Pepper Extra Virgin Canola Oil TOMATO JAM: 1/2 lb. Smoked Plum Tomatoes, skin removed 1/4 C Beef Stock 1 Red Onion, peeled and chopped 1 t Mustard Seeds 1/2 C Maple Syrup 2 T Molasses 2 T Apple Cider
Steamed Mussels, Double Smoked Bacon, Roasted Red Peppers, Triple Crunch Mustard, Cream 2 lb. Mussels 1 C Double Smoked Bacon, diced 1 Shallot, large 1 T Triple Crunch Mustard 1 Lemon, zested 2 Red Peppers, roasted and sliced 1 Scallion, chopped 2 T White Cooking Wine 1 C 35% Cream Parsley, fresh and chopped In
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,
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,
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.