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Watermelon Cups

September 23, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Watermelon Cups
Recipe Type: Dessert
This is a super COOL idea for these hot August nights!
Ingredients
  • 1 seedless watermelon - cut into large cubes
  • ¼ cup cucumber – seeded & diced very small
  • 1 ripe peach, small dice
  • 1 tbsp. fresh lime juice
  • ½ fresh jalapeno, small dice (seeds and membrane removed)
  • 2 tbsp. fresh cilantro or mint, finely chopped plus several small whole leaves to garnish
  • kosher salt and freshly cracked black pepper
Cream Sauce:
  • ½ cup cream fraiche or sour cream
  • ¼ cup fresh cilantro, finely chopped
  • 1 tbsp. lime juice, freshly squeezed
  • 1 tbsp. minced fresh jalapeno
  • 12 tbsp. feta, finely crumbled
  • kosher salt and freshly cracked black pepper
Instructions
  1. Stir to combine thoroughly.
  2. Season to taste with kosher salt and freshly cracked black pepper.
  3. With a melon baller scoop out the middle of each rectangle leaving about 1 cm wall of melon on the edges and the bottom.
  4. Repeat this process until all the watermelon cups have been hollowed out.
  5. Place all of the watermelon cups on a plate/tray, loosely cover with plastic wrap, and refrigerate until ready to be filled.
Make the filling:
  1. Add the diced jicama, peaches, jalapeno, cilantro, and lime juice.
  2. Toss gently to combine and thoroughly coat all of the ingredients with the lime juice to prevent them from oxidizing and turning brown.
  3. Season to taste with kosher salt and freshly cracked black pepper.
  4. Set aside.
Make the cream sauce:
  1. To a bowl add the cream fraiche, chopped cilantro, lime juice, jalapeno, and feta.
  2. Stir to combine thoroughly.
  3. Season to taste with kosher salt and freshly cracked black pepper.
Fill each of the watermelon cups with the fruit salad.
Garnish with a little dollop of cream and a small cilantro leaf.
Serve and enjoy!

Mango Red Curry Chicken

September 18, 2016

We have Ban Chok Dee Thai Cuisine - Langley Curry Sauces in our freezer. With the addition of the fresh mango puree this Red Curry dish is PHENOMENAL! #eatlocal #shoplocal

Mango Red Curry Chicken

Ingredients:

  • 1 tbsp. vegetable oil
  • 3 garlic cloves, minced
  • ½ tsp ginger, minced
  • 1 small onion, sliced
  • 1.5 lbs. chicken breast, cut into bite size pieces
  • 1 container of Ban Chok Dee red curry sauce
  • 1 very ripe, fresh mango, peeled, pitted & pureed
  • 1 tbsp. fish sauce
  • 2 kaffir (or Thai) lime leaves
  • Jasmine rice, cooked
  • Fresh cilantro, chopped
  • Lime wedges for garnish

Instructions:

  • Heat oil in a skillet over medium high heat. Add garlic, ginger and onion - sauté until the onion starts to soften. Add chicken and cook until about ½ way cooked. Add the mango, fish sauce and kaffir lime leaves.
  • Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Serve over jasmine rice, garnish with fresh cilantro & a squeeze of lime.

Prep Time: 15 minutes

Cook time: 40 minutes

Yield: 2-4 servings

Grilled Corn

August 15, 2016

Cuisine: Vegan

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients:
Local corn is ready & SO sweet right now! It’s hard to beat the smoky-sweet flavour of fresh corn cooked on a grill. Here’s how we do it...
Instructions:
  1. Pull the husks back from the corn, but leave them attached at the stem.
  2. Remove and discard the silks.
  3. Pull the husks back up around the corn.
  4. Soak the ears in a roasting pan or large bowl full of water for 15 minutes. (The water will prevent the husks from burning.
  5. Grill the corn over medium heat, turning often, until the kernels are tender and the husks are lightly charred, 8 to 10 minutes.
Grilled corn is delicious served with flavoured or “compound” butters. Start with the best unsalted butter you can find, add ingredients like chili & lime with fleur de sel, lemon & fresh rosemary with black pepper, sun dried tomato & smoked sea salt. The combinations are endless & are a great way to add some incredible flavour to your corn and other dishes! They also freeze really well if you happen not to use the whole batch at once. Happy Grilling! #eatlocal #shoplocal

Mussels & Clams with White Wine & Grilled Bread

August 09, 2016

This is a perfect way to Saturday. ‪#‎eatlocal‬ ‪#‎bceatlocal‬ ‪#‎drinklocal‬ ‪#‎shoplocal‬ 
Ingredients
  • 1 large shallot, finely chopped
  • 2 garlic cloves, smashed
  • ½ of a medium white onion, finely chopped
  • ¼ cup of Kalala Organic Estate Winery Harmony white wine (or whatever you are drinking)
  • 3 ½ tablespoons unsalted butter, cut into cubes
  • 1 small lemon, cut in quarters
  • 4 ½ pounds fresh clams, scrubbed & cleaned
  • Freshly ground black pepper
  • 3 tablespoons chopped flat-leaf parsley
  • 1 loaf of rustic bread, sliced thick - oiled & grilled
Instructions
  1. Place shallot, onion, garlic, wine & butter in a large heavy pot. Add mussels & clams, cover, and bring to a boil.
  2. Cook, gently shaking pot once or twice, until the shells open, 3-5 minutes (discard any shells that don't open).
  3. Transfer mussels & clams with the broth to a wide, shallow bowl. Squeeze the lemon over the mussels & clams and sprinkle with parsley. Serve immediately with giant chunks of grilled bread for dipping.

BBQ Ranch

August 08, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

BBQ Ranch

Cuisine: BBQ
One of our favorite dressings! Perfect on a chopped veggie salad with some grilled chicken.
Ingredients
  • 1 cup mayonnaise
  • ¼ cup buttermilk
  • 1 Tbsp fresh lime juice
  • 1 tsp white vinegar
  • 1 tsp maple syrup
  • 1 garlic clove, finely minced
  • ½ tsp kosher salt
  • 1/8 tsp black pepper
  • ½ cup your favorite BBQ sauce
Instructions
  1. Combine all the ingredients together and whisk vigorously to combine

Frozen Chocolate Peanut Butter & Banana Pate

August 08, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Frozen Chocolate Peanut Butter & Banana Pate

Recipe Type: Dessert

 

Ingredients
  • 12 ounces semisweet chocolate, chopped into small pieces
  • ¾ cup creamy peanut butter
  • 2 ripe bananas
  • 1 cup whipping cream, whipped to stiff peaks
  • ½ cup roasted salted peanuts, chopped
Instructions
  1. Line an 8 1/2 x 4 1/2 inch loaf pan with waxed paper, leaving overhang on both long sides. Set aside.
  2. Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth. Stir peanut butter into cooled chocolate until combined, then stir in banana puree. Gently fold in whipped cream until combined. Pour into prepared pan; top with peanuts. Fold waxed paper over top; wrap tightly in plastic. Freeze until firm, at least 3 hours.
  3. To serve: Remove loaf from pan (run a hot towel across sides and bottom of pan, if necessary). Slice about 1/2 inch thick & serve immediately.
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