Ingredients 1 lb perch fillets 1/2 lb bacon 1 cup cherry tomatoes – halved 1/2 tsp pepper 1/2 lemon juice avocado oil Method Preheat charcoal or gas BBQ to about medium heat. Season all of the perch with pepper and lemon juice. Wrap each perch fillet in one piece of bacon, putting a 2-3 cherry
Read MoreIngredients 1 pound perch (pieces** halibut or cod or fish of choice) 1 pinch salt 2 tablespoons olive oil 1/4 cup Italian parsley (chopped fresh) 1 lemon (small, thinly sliced) Method Place fish slices on a plate and sprinkle with a pinch of salt and pepper (pepper if desired). In a medium-large skillet, on medium-high heat warm the olive oil,
Read MoreIngredients Ocean Perch fillet 1Tbs of olive oil or butter Salt to taste Pepper to taste Thyme to taste 1 lemon Instructions Start by heating your olive oil or butter in a large skillet over medium-high heat. Then season fish with salt, pepper, and thyme to taste. Add Ocean Perch to skillet, cook for about
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Makes 10-12 servings Ingredients: 4 cups (480 g) all purpose flour [2 cups (240 g) of all purpose flour can be substituted with whole wheat flour] 1 level teaspoon (5 ml) baking soda 1 tablespoon (15 ml) white sugar ½ teaspoon (2.5 ml) salt 2 cups (475 ml) buttermilk Method: In a large bowl, whisk together flour, sugar, baking
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10 pounds fresh mussels in their shells 1 large chopped onion 2 ounces butter 1/2 cup dry white wine 1/2 cup light cream lemon wedges 2 cloves crushed garlic salt and pepper 1 tablespoon parsley, chopped 1 ounce flour (optional) garlic croutons Melt butter in a large saucepan. Cook the onions over medium-low heat until
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1 shot espresso 2 oz. Irish whiskey 1/2 oz. fresh liquid cream 2 teaspoons of brown sugar Slightly whip the cream in a cocktail shaker using a small whisk or spoon. Warm the whiskey and the sugar directly in a serving glass using the steam nozzle on your espresso machine. Pour in the espresso and
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Ingredients 2 (4-ounce) beef tenderloin steaks 1/4 teaspoon salt 1/8 teaspoon cracked black pepper 6 large sea scallops 1/4 teaspoon crushed pink peppercorns 1 tablespoon olive oil, divided 1/3 cup Champagne or dry white wine 1 1/2 teaspoons fresh lemon juice 1 tablespoon minced shallots 3 tablespoons butter, cut into pieces Method Sprinkle steaks
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MALPEQUE (P.E.I) Malpeques have taken the world by storm in the past twenty years. Fresh, and harvested in P.E.I. They are easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness. With a medium texture, they make great accompaniments to a pint of lager. KUSSHI (WEST COAST) A Kusshi, Japanese for “precious,”
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Ingredients 4 lbs live mussels, 3 limes, 13.5 oz can unsweetened coconut milk, 1/3 cup dry white wine, 1.5 tablespoons Thai red curry paste, 1 tablespoon sugar, 1.5 tablespoons minced garlic, 2 cups fresh cilantro, 1 tablespoon Asian fish sauce Method Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3
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Ingredients 4 lbs live mussels, 2 cups dry white wine, 1 large shallots, 4 garlic cloves, finely chopped, ½ teaspoon salt, 1/3 cup mixed fresh herbs, 6 tablespoons butter, cut into pieces Method Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells),
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