Series: Online Cook-Along

Grilled Spicy Double Pork Chop

Yields: 2 portions.

Ingredients:

• 12oz Johnsonville pork double chop (from our friends at Johnston’s)
• 50ml smoked paprika, spicy
• 30ml Well Seasoned olive oil
• 1 orange, zested and mashed
• 3 cloves of garlic, minced
• 1 sprig of rosemary
• 2 sage leaves
• *Available from Well Seasoned

Instructions:

1. Sprinkle the pork chop liberally with salt, and rest for 20 minutes prior to marinating.
2. Zest and chop one orange reserving justice flash and all, transfer into a medium sized bowl. Add paprika, garlic, olive oil, rosemary and 2 sage leaves and marinade the chop minimum 2 hours up to 1 day.
3. Heat up your grill on high setting, or heat up a heavy bottomed pan on high heat. If you are using a pan to sear pork, preheat your oven to 325F.
4. Grill or sear the pork until nicely caramelized on the outside, and transfer in the oven to finish cooking if using. Suggested internal temperature is 130F, which should take around 10 minutes after searing.

Prep Time: 30 Minutes, plus time for marinade 2 hours - 1 day

Cook time: 15 Minutes

Salad Of Butter Lettuce, Radishes With Herbs And Sherry Dressing

Yields: 2 portions.

Ingredients:

• 1 head of butter lettuce, leaves left whole, rinsed and dry
• 1 shallot, shaved into thin rounds on a mandolin
• 5 radishes, sliced on a mandolin
• 30 ml of assorted chopped herbs, favourite kinds
• 50 ml sherry vinegar
• 50 ml olive oil
• *Available from Well Seasoned

Instructions:

1. Toss all the ingredients with sherry vinegar, olive oil and pinch of salt in a bowl. Serve chilled.

Prep Time: 10 Minutes

Cook time: 0 Minutes

Vegetarian Mushroom Burger With Wild Mushroom Duxelles, Herbed Goat’s Cheese And Pickles

Yields: 2 portions.

Ingredients:

• 2 portobello mushrooms, stems and gills removed
• 2 favourite burger buns, preferably potato
• 2 shallots, finely minced
• 3 cloves of garlic, minced
• 100 ml white wine
• 500 ml chopped assorted mushrooms
• 15 ml porcini powder
• 100 ml heavy cream
• 100 ml fresh goat’s cheese
• 30 ml assorted favourite herbs, chopped coarsely
• 10 slices of bread and butter pickles, or favourite kind
• 30 ml marinated onions, from the first recipe
• 2 slices of cured tomatoes, from the first recipe
• *Available from Well Seasoned

Instructions:

1. In a heavy skillet sauté the mushrooms until they release their liquid and it is dry. Add more olive oil, shallots, garlic until translucent. Add white wine and reduce until dry, add the heavy cream and cook until dry as well. Season with porcini powder and cool.
2. Heat a heavy skillet or your grill on high, Season the mushrooms on both sides. Add 20 ml of duxelles mix to the cavity of the mushrooms and cook on high heat, on non stuffed side around 5 minutes or the mushrooms are cooked through and the filling is hot. Warm the buns in a 325F oven. Mix goat’s cheese with assorted herbs, check for seasoning. Spread the cheese mix on the buns, dress with grilled mushroom patty, tomatoes, onions and pickles.

Prep Time: 20 Minutes

Cook time: 20 Minutes

Classical Cheeseburger With Smashed Patties, Onions And Cured Tomatoes

Yields: 2 portions.

Ingredients:

• 4 freshly ground beef chuck patties, 3 oz each.
• 2 favourite burger buns, preferably potato
• 1/2 red onion, thinly sliced
• 10 ml sherry vinegar
• 50 ml mayonnaise
• 10 ml ketchup
• 2 slices of mature cheddar
• 1 beef steak tomato, sliced 1/4’’ thick
• *Available from Well Seasoned

Instructions:

1. Preheat your oven to 325F. Heat up your grill or a cast iron pan on high until very hot.
2. Sprinkle the tomatoes with a pinch of salt and put it in the oven for 10 minutes. Toss onions with salt and sherry vinegar and let it marinade. Put the burger buns in the oven.
3. Season the patties with salt and freshly cracked black pepper. Sear on each side around 2 minutes or until the desired doneness is achieved. When you flip the first side, also place the cheddar on top and let it melt. For assembly, mix the mayo with ketchup and spread equally on buns, dress it with onions, two patties and a slice of tomato.
4. Serve hot.

Prep Time: 20 Minutes

Cook time: 20 Minutes

Pan Roasted Bear Scallops With Morels And Peas

Yields: 2 portions.

Ingredients:

• 6 large great bear Great Bear Scallops, shucked and cleaned
• 100 gr of fresh morels, cleaned and sliced
• 50 ml spring peas, shucked
• 50 ml snap peas, strings removed
• 50 ml snow peas, strings removed
• 10 sprigs of pea greens
• 100 ml butter
• 30 ml sherry vinegar*
• 2 garlic cloves, minced
• 50 ml dry white wine
• 2 shallots, finely diced
• 5 sprigs of fresh thyme
• *Available from Well Seasoned

Instructions:

1. Season the scallops lightly with salt and let it rest. In a large pan sauté shallots, garlic, thyme with half the butter until soft with no colour. Deglaze with sherry and add morels, cook for 2 more minutes, season with salt, add white wine, cook for 1 minute. Keep warm.
2. In a separate pan heat up grape seed or a neutral oil until it lightly smokes. Sear the scallops on one side for about 2 minutes without touching it. Flip the scallops carefully and add the remaining butter into the pan, turn off the heat and baste with foaming butter for 20 seconds. Also please turn the heat back on the morel on high. Add snap peas, snow peas and the shucked peas, sauté for 2 minutes or until the peas are cooked, correct seasoning. Transfer the pea-mushroom mix on a plate. Add scallops and lightly drizzle the brown butter from the scallop pan. Garnish with pea greens and serve.

Prep Time: 20 Minutes

Cook time: 20 Minutes

Great Bear Scallops: Motoyaki W/Bitter Greens, Miso And Yuzu

Yields: 2 portions.

Ingredients:

• 4 large (u-10/12) fresh Great Bear Scallops, shucked and cleaned, shells scrubbed clean
• 1 shallot, finely minced
• 100 ml dandelion, or arugula, chopped
• 100 ml radicchio, sliced thin
• 100 ml belgian endive, sliced thin
• 10 criminal mushrooms, chopped
• 100 ml mayonnaise
• 15 ml miso paste*
• 15 ml yuzu juice, or lime*
• 1 clove of garlic
• 30 ml butter
• 50 ml panko bread crumbs*
• *Available from Well Seasoned

Instructions:

1. Heat your oven to 400F. Sprinkle the scallops lightly with salt and let it sit for 5 minutes. In a medium sized pan sauté shallots and garlic until translucent, add all the chopped mushrooms and greens, season with salt and pepper, cook until all the moisture has evaporated around 3-4 minutes. In the meantime, in a small bowl mix miso paste, yuzu and mayonnaise until combined. chill the cooked mushroom mix on a metal sheet pan. In a small pan, melt the butter and add pinko, cook on medium heat until crispy and golden around 5 minutes. To assemble, put a spoonful of mushroom mix in the bottom of the scallop shell. sit the scallop on top and cover with mayonnaise. Cook until slightly bubbly and hot, approximately 6-7 minutes. You can caramelize the top with a kitchen torch before serving if desired.

Prep Time: 20 Minutes, allow time to chill mushroom mix

Cook time: 15 Minutes