Sample Menu Concepts

Cabresse Salad with Prosciutto

Grilled Jerk Sea bass with a Mango, Basil Sauce, Basmati Rice and Peas, grilled Corn and Red Peppers tossed in a light extra virgin and red wine vinaigrette

Deep fried Banana's in a spicy batter with Vanilla Ice Cream and Caramel Sauce

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Chef's own Apple Wood Smoked Salmon on a bed of Baby Spinach tossed in a light Balsamic Vinaigrette

Fillet Mignon Grilled to perfection topped with a herb compound butter, roasted Eggplant Mash potatoes and French Green Beans

Vanilla Ice Cream Sandwiched Between crisp wantons, covered in Chocolate Sauce

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Seafood Lasagna with a light tomato Basil Sauce

Grilled Lamb Chop with Roasted Potatoes, Carrots and Zucchini Baton

Chocolate Cheese Cake with Bailey's Cream Sauce

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Baby Greens with goat Cheese and caramelized spiced pecans

Grilled monk fish, marinated in a Mediterranean Rub, with Jasmin Rice and Sauteed Rapini

Baklava with pistachio Ice Cream
Menus are usually inspirations that come from the customer, All menus are custom made with you and your guests in mind.


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Or have your friends, family or clients over for a BBQ or Learn and Feast.


Call for an appointment 905-713-3390

Jambalaya My Way

8 Shrimp, peeled and cleaned
4 strips of Bacon
6 Scallops cut in half
1 Hot Sausage, or Salmon Sausage
2 Cups Brown Rice
3 TBS of Turmeric
1 C Diced Italian Tomatoes
2 C of Fish or Chicken stock or Water
1 C Beer
1 Cup of Green onion chopped
2 tsp of Salt or to taste
2 tsp of Fresh Ground Pepper
2-3 large parmesan shavings for garnish
1 C Chopped Chives for Garnish
1 C Bure Brune Brouwned Butter)
Hot Sauce to taste
Soake 8-10 toothpicks in water

Marinade

2 Tbs Chopped Ginger
2 Tbs Chopped Garlic
1/3 C Extra Virgin Olive Oil
4 Drops of Hot Sauce
2 tsp Coriander Herb Paste
2 tsp Lemon Grass Herb paste
Juice of 3 limes
1 Tbs Lime Zest
1/4 beer or wine (optional)
Salt
Pepper


Marinate Shrimp for a few hours or over night if you can. Cut the bacon strips in half. Wrap them around the Shrimp and use toothpicks to hold them in place.

In a rice cooker put the 2 Cups Brown Rice
3 TBS of Turmeric
1 C Diced Italian Tomatoes
2 C of Fish or Chicken stock or Water
1 C Beer
and turn on the rice cooker

In a Hot Sautee Pan melt some butter till it starts to bubble, add 1 tsp of minced garlic for 20 sec. and then throw in the scallops. Cook for 2-3 minutes or until opaque, can be slightly under cooked.

Cook off the Sausage half and slice in slices

Preheat BBQ to High, 400-500 Deg.

Once the rice is cooked pour in all the remaining cooked ingredients and juices and the green onions.

Add Salt and Pepper to Taste and hot sauce

Grill Shrimp quickly 2-3 min on either side till just cooked through. (Opaque)

In a large bowl put 1 1/2 Cups of rice in the center in a mound.
Put 2 shrimp balanced on top, pour or brush 2-3 Tbs of the browned butter.
Garnish the plate with Chives and put a few parmesan shavings on top.

Thai Smoked Chicken and Mango Salad

3 Large Smoked Chicken breasts Cubed
3 Tbs XV Olive oil
3 Tbs of Helmans Olive oil Mayo
1 Tbs of Red Wine Vinegar
1 CeleryStalk Fine Dice
6 Cherry Tomatos quartered
1/2 Mango (Julian)
6 Baby Carrots (Julian)
1 tsp of Coriander Herb Paste (from a tube) or 1/4 Cup fresh chopped
1 tsp of Lemon Grass Herb Paste (From a Tube)
1/2 tsp Minced Garlic
4 Drops of Hot Sauce
1 tsp of Salt
2 tsp of Fresh Ground Pepper


Craisins (optional) or serve on toasted pumpkin cranberry bread

Smoke Chicken Breasts on indirect heat for 2 hours over a smoke box in your BBQ
Let Cool.

Mix everything together.

Voila

Seafood in Puff Pastry Shell Vol-au-Vent

Pastry Shells lightly browned

Seafood cut in 1/2 pieces
Jumbo Shrimp
Scallops
Lobster
Clarified Butter (milk solids and water removed)http://www.ochef.com/540.htm

Vidalia Onion slices very thin
Chitake Mushrooms 1/4 dice
Chopped garlic
white wine
35% cream
Fresh Tarragon chopped
Fresh Chives chopped
2 chive sticks to garnish each dish

Seasoning
Salt
Pepper

Season, then Sautee the shrimp, lobster and scallops in a hot pan in clarified butter seperately, until lightly golden on the outside 0 and still partially raw on the inside and set aside in a bowl, saving all the cooking liquid.9season
Saute the onions until translucent, add the mushrooms cooking until done, add Garlic, sautee for 1 min and deglaze with white wine, reduce a bit and add cream, reduce a bit.

Add fresh herbs, and seafood
cook untill seafood is just cooked through.

Pour over pastry

garnish chive sticks criss cross

Grilled Shrimp skewers with Pineapple

Shrimp Marinade
Thai Fish Sauce
Lime Zest
lemon grass
lime juice
garlic
hot chili
sesame oil
coconut milk

Dipping Sauce
Buy some "Thai Kitchen" plum sauce
Add some water to thin it out or use some vodka or Sake
Lime zest
hot chili or dried chili flakes
Chopped fresh corriander

Marla's Challah

1 cup water
2 eggs beaten
3 tbsp shortening
3 tbsp sugar
1-1/2 tsp salt
3-3/4 cups white flour
1 tsp yeast

Glaze:
1 egg yolk
1 tbsp water
mixed

Dissolve yeast in water (warm), add 1/2 C of flour and let sit for a few hours till the mixture begins to bubble
Set aside shortning (can substitute butter)
Combine all dry ingredients
add eggs to the yeast mixture
in a mix master add the shortning and slowly add all the dry ingredients and slowly mix using a hook.
Nead till the dough is soft but not sticky, if sticky add more flour, a bit at a time.
Once the dough has formed remove the mixing bowl fromthe machine and cover in a warm place, on the oven covered with plastic wrap.
Let rise for about 6-8 hours or until it has doubled in size.
Nead out all the air in the dough
seperate in 3 equal portions, roll out the dough into long snakes thicker in the middle.
Braid and let rise again under a damp towel in a warm place.
When the bread has doubled in size, brush on the glaze, sprinkle with sesame or poppy seeds.
put in a preheated 350 oven.
Bake till golden.

If you tap the bottom of the bread and it sounds hollow then it is ready.
If not put it back in for 10 more min.









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BBQ Beef Ribs

Boil Ribs in a pot of boiling water with
1 C of pickling spices
4 Cinnamon sticks
1/2 pepper corns

When the meat is almost falling off the bone remove the ribs from the pot, and set aside to cool.
Refrigerate over night if possible.

BBQ sauce

Diana's BBQ Sauce
Worcester Sauce
Soy Sauce
Garlic
Maple syrup
Brown Sugar
Cinnamon
Ground Pepper

Mix well

Gill ribs until hot
Brush on BBQ Sauce continually until golden and caramelized.