Series: Online Cook-Along

Taco Fiesta: Grilled Flank Steak with Ancho Chili Rub and Caramelized Lemon

Yields: 2 portions.

Ingredients:

• 12-16 oz ethically raised flank steak or bavette
• 15 ml ancho chili powder, or favourite chili powder*
• 10 ml sweet smoked paprika*
• 1 lemon or lime Ideally charcoal grill, or a heavy bottomed frying pan
• 50 ml grape seed oil
• 10 flour or corn taco shells
• 2 limes chopped into wedges

Instructions:

1. Heat up your grill until very hot, or a heavy bottomed frying pan until lightly smoking.
2. Combine oil and both chili powders. Season the steak quite liberally with kosher salt.
3. Fry or grill approximately 3 minutes on each side, which may vary depending the thickness of your steak. The internal temperature should be around 130F, medium rare, or simply to your preferred doneness. Keep warm.
4. While the grill/pan is hot, warm up the taco shells gently and pile on top of each other. cover it with a clean kitchen cloth, keep warm.

Prep Time: 5 Minutes

Cook time: 10 Minutes

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Lobster & Shrimp Roll

Originally presented as a Cook-Along live class on June 16th at 5:30 PM on Facebook Live.

Ingredients:

• 1 x 1.5lb Lobster
• 8 pieces prawns
• 1/8 cup minced celery
• ½ cup Mayonnaise
• ½ cup Sour Cream
• 2 tsp Well Seasoned Gourmet’s Cajun Spice
• 1 tsp Salt
• 1 tsp Pepper
• ½ lemon, zested
• 1 lemon, juiced
• 2-4 crusty rolls
• Soft, room temp butter
• Arugula or shredded iceberg lettuce
• 2 Kennenbec potatoes cut into ½’’x ½’’ squares
• ⅓-½ pot full Canola Oil.
• *Available from Well Seasoned

Instructions:

• For the Lobster:

• Start by cooking your lobster in a pot of boiling water. Cook for 14 mins, remove and place into an ice bath. In the same water, cook your prawns for 90 seconds, remove and place into the same ice bath.
• De-shell your lobster and chop the meat into ½” pieces and place into a bowl. Remove the tails from the prawns, chop the prawns, and add to the bowl. Add the rest of the ingredients and mix well.

• For the Fries:

• Fill a large pot 1/3 – ½ full of canola oil. Over a med-high heat, bring the temperature up to 375F using an instant read thermometer.
• Add the potatoes and fry for 3.5-4 minutes until crispy. Remove from the oil and season with salt & pepper.
• With your crusty roll cut it in half, butter and toast it in a pan or under a broiler. Once golden brown, top with the lobster & shrimp filling and lettuce.
• Serve with piping hot fries & enjoy!

Prep Time: 30 Minutes

Cook time: 25 Minutes

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Originally presented as a Cook-Along live class on June 11th at 5:30 PM on Facebook Live. Tonight, Chef Deniz tackled 2 recipes that use local spot prawns. Below you will find the recipe for Charred Spot Prawns with Curry and Garlic Butter, Fennel Slaw. Click here for Spot Prawns Ceviche with Chilli Mayonnaise. The video is repeated on both recipe pages.

Charred Spot Prawns with Curry and Garlic Butter, Fennel Slaw

Yields: 2 portions.

Ingredients:

• 2 lbs spot prawns (minus 6 piece from the first recipe)
• 10 ml cumin seeds
• 10 ml coriander seeds
• 20 ml fennel seeds
• 5 ml chili flakes
• 1 lime juiced, zested
• 10 ml tamarind paste
• 10 ml smoked paprika
• 2 cups butter, room temperature
• 4 cloves of garlic, or more as desired
• 2 bulbs of fennel, thinly sliced on a mandolin, tops included
• 1 red onion, sliced thin on a mandolin
• 1 bunch cilantro, chopped, stalks included
• 1 lemon juiced and zested
• 50 ml olive oil
• Lemon wedges to serve
• Rest of the baguette

Instructions:

1. Pre-heat your bbq on high. In a large bowl, mix all the spices, pinch of salt, tamarind paste, lime juice, garlic and zest. Mix with butter and very gently warm it up until loose.
2. Grill your prawns on a hot grill, whole, heads included, 2-3 minutes per side. Transfer all the prawn into a large bowl and add half the butter, half the cilantro, cover with a plastic wrap and rest for 5 minutes. While it is resting, mix shaved fennel, cilantro and onion in another bowl, season with salt.
3. Add the lemon juice, zest, olive oil and mix well. Serve prawns with bread, slaw and remaining butter as the dipping sauce.

Prep Time: 60 Minutes

Cook time: 20 Minutes

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Originally presented as a Cook-Along live class on June 11th at 5:30 PM on Facebook Live. Tonight, Chef Deniz tackled 2 recipes that use local spot prawns. Below you will find the recipe for Spot Prawns Ceviche with Chilli Mayonnaise. Click here for Charred Spot Prawns with Curry and Garlic Butter, Fennel Slaw. The video is repeated on both recipe pages.

Spot Prawns Ceviche with Chilli Mayonnaise

Yields: 2 portions.

Ingredients:

• 6 large spot prawns, peeled, heads taken off
• 1 egg yolk
• 1 lemon, zested and juiced
• 100 ml grape seed oil
• 1 clove of garlic
• 1 shallot, fine diced
• Favourite chili paste, to be added to the mayonnaise, to taste
• 1 ripe avocado
• 6 slices of ideally sourdough baguette
• 30 ml of chopped tarragon
• 30 ml chopped parsley
• Radish slices for garnish

Instructions:

1. Dice spot prawns into large chunks transfer into a bowl. Small dice avocado, mix very gently with prawns, shallots, season with salt and pepper.
2. Add the juice and zest of the lemon with egg yolk in a separate bowl, season with salt.
3. Slowly drizzle grape seed oil while constantly mixing, and until an emulsion forms.
4. Zest the garlic into a paste, add to the mayonnaise, as well as desired amount of chili paste to taste.
5. Fold in avocados, prawns, herbs, mix to combine. Warm up baguette slices in a hot pan, top with prawn mixture, garnish with radishes.

Prep Time: 60 Minutes

Cook time: 20 Minutes

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Gnocchi with Truffle and Wild Mushroom

Originally presented as a Cook-Along live class on June 9th at 5:30 PM on Facebook Live.

Ingredients for Gnocchi Dough:

• 1.5lb Russet Potatoes
• 1 Cup AP Flour + more for dusting and rolling
• 2 Whole Eggs
• Fresh Grated Parmesan Cheese
• Salt & Pepper to taste

Ingredients for Sauce:

• 1 Small Shallot, Minced
• 2 Cloves, Local Russian Garlic, Minced
• 1 Cup(ish) Heavy Cream
• ½ Cup Chicken Stock*
• 6 Brown Mushrooms, ¼’’ slices
• 1 bunch Oyster Mushrooms. Torn into ¼’’ pieces
• ¼ Cup Dry White Wine
• ¼ TSP White Truffle Oil*

Ingredients for Garnish:

• 1TBSP Chives
• Salt
• Fresh Cracked Pepper
• Parmesan Ribbons
• Well Seasoned Olive Oil
• *Available from Well Seasoned

1. Start by peeling your potatoes and cutting into 1” chunks, placing into a pot of water as you go. Bring to a boil and cook the potatoes until just past fork tender and then drain off all the excess water. Pass the potatoes through a food mill or ricer onto a clean counter. Add your egg, cheese, & seasoning and start to mix with your hands. Be careful, the mixture will be hot. Mix, adding in some flour, until you bring your dough together in a cohesive dough. Cover with a towel to keep it warm.
2. Cut off a portion of dough and roll into a log, approx ½” thick, and then cut into ½’’ pieces. Drop these into a pot of boiling water, cook until just floating, and then place into ice water to stop cooking. Let cool, drain and reserve on the side.
3. In one large skillet, start by cooking the brown mushrooms in oil. In a 2nd large skillet add some oil, let heat up and then add in the drained-off gnocchi. Sauté the gnocchi until golden brown, then remove and set aside until the sauce is done.
4. Meanwhile, continue cooking the mushrooms until they just start to colour, and remove from the pan. Add in a touch more oil, and the oyster mushrooms, sauté for 2 mins then add the brown mushrooms back to the pan and a nub of butter.
5. Add in the minced shallot and garlic, sauté for another 1-2 minutes, cooking just to remove the raw onion and garlic, but not to add any colour. Deglaze white wine, reduce for a minute and add in your chicken stock. Continue to simmer for a minute and then add your heavy cream. Stir the sauce and cream together and reduce until thickened over medium heat for 2-4 minutes. Once thickened, add in the hot crispy gnocchi, toss together with some parmesan cheese and the truffle oil.
6. Place onto a platter, add the extra virgin olive oil, parmesan ribbons, chopped chives and serve.
7. Enjoy!

Prep Time: 60 Minutes

Cook time: 20 Minutes

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Nashville Hot Chicken with Cayenne Glaze, Buttermilk Biscuits, Pickles and Honey Garlic Butter

Yields: 2 portions. Originally presented as a Cook-Along live class on June 4th at 5:30 PM on Facebook Live.

Ingredients for Chicken:

• 2 Bone-in Chicken Leg and Thigh Quarter, Skin On
• 100 ml Chicken Spice Mix; Onion Powder, Garlic Powder, Smoked Paprika, Ground
• Coriander, 25 ml each
• 300 ml Buttermilk
• Clean frying oil 2L
• 50 ml Cayenne Pepper
• 500 ml All Purpose Flour, or Next Jen GF Chicken Frying Mix
• Favourite Pickle Slices

Ingredients for Honey-Garlic Butter:

• 100 ml soft butter
• 30 ml honey
• 2 garlic cloves, puréed
• Pinch of kosher salt

Ingredients for Grandma's Buttermilk Biscuits:
Yields 8 biscuits.

• 3 cups all purpose flour
• 150 ml cold butter, grated or cut into small cubes
• 30 ml baking powder
• 3 sat all’s green onions, sliced
• 15 ml sugar
• 7 ml salt
• 265 ml buttermilk, or homo milk
• 2 egg yolks
• 15ml milk

Instructions:

1. Method for Chicken: Sprinkle chicken pieces with kosher salt, and rest for 2 hours. Combine with buttermilk and 50ml spice mix, and rest at least 4, or up to 24 hours. Start heating oil in a large pot and bring it up to 325F. Combine the remaining chicken mix with flour. Add 100ml buttermilk and mix coarsely until there are some lumps. Pull a chicken leg from the marinade, drain excess and dredge in flour mix until really well coated. Transfer both chicken pieces to the hot oil and fry around 300F until the internal temperature reaches up to 155F, around 16-18minutes. Transfer to a cooling rack. Take 100ml of the hot oil and pour over cayenne. Dip the chicken to coat while the oil is still hot and return to cooling rack, serve with biscuit, butter.
2. Method for Honey-Garlic Butter: Combine.
3. Method for Buttermilk Biscuits: Preheat your oven to 375F, fan on. In a large bowl, combine butter, sugar, baking powder, salt in a large bowl. Mix until it looks sandy with butter lumps. Add buttermilk, and green onions, bring the dough together and transfer onto a work surface. Knead the dough gently by folding and rolling out with a rolling pin. Cut into 8 equal squares. Brush with egg wash and bake until golden brown.

Prep Time: 2-4+ hours (marinade), 60 Minutes

Cook time: 30 Minutes