Shrimp with Bacon, Marinated Tomato and Creamy Basil Vinaigrette

Shrimp with Bacon, Marinated Tomato and Creamy Basil Vinaigrette Serves 4 as an appetizer Ingredients: Shrimp 24 pieces wild shrimp, 16/20 count or larger, peeled 1 tbsp grapeseed or vegetable oil Vinaigrette 2 large egg yolks ¼ cup sherry vinegar 1 tbsp dijon mustard 2 bunches basil 1 cup extra virgin olive oil Tomatoes: 2 lbs heirloom tomatoes, cut into wedges 2 tbsp sherry vinegar 2 tbsp extra virgin olive oil ½ lb slab bacon, cut into cubes and roasted until crisp 1 box arugula seedlings Method: Vinaigrette 1. In a blender, combine the first four ingredients with a good pinch of salt. 2. In a slow, steady stream, incorporate the oil. If the mixture gets too thick, let out with a tablespoon or 2 of water. 3. Taste for seasoning and reserve. Tomatoes 1. Toss the tomatoes with the sherry vinegar, oil and salt. Let sit a good 20 minutes. Shrimp 1. Heat a large pan over medium high heat. Toss the shrimp in oil and season well. Add to the pan. 2. Let cook until the shrimp begin to turn...

Seared Sea Scallops with Chermoula, Chorizo, Cured Tomatoes & Arugula

Seared Sea Scallops with Chermoula, Chorizo, Cured Tomatoes & Arugula Serves 6 Ingredients: Chermoula 3 cloves garlic, sliced 1 cup cilantro, washed, leaves only, chopped 1.5 tsp cumin, toasted and ground 1/3 cup extra virgin olive oil 1 large lemon, juice only 1-2 tsp salt 1 tsp smoked paprika 1/4 tsp cayenne Garnish 1 cup semi cured/sundried italian tomatoes, best quality 2 pieces semi cured chorizo, diced 1 cup arugula seedlings Scallops 6 pc U10 dry scallops or 18 pc U20/30 scallops 2 tsp grapeseed oil butter sea salt & fresh ground black pepper Method: Chermoula 1. In the bowl of a food processor, pulse together the garlic, cilantro and cumin until it has formed a coarse puree. 2. Add in the olive oil, lemon juice and spices. Taste for seasoning. If too lemony, add a little more olive oil to round out the flavour. Reserve. Garnish 1. Heat a frying pan to medium high. Once very hot, add the chorizo and cook until just crisp. Remove from the pan, reserving the fat....

Hooked Cioppino

Hooked Cioppino Serves 8 Ingredients: 1 large cooking onion, fine dice 4 cloves garlic, finely minced 1 tsp fresh thyme or marjoram 1 whole red chili, finely minced or 1/2 tsp chili flakes 1/4 cup olive oil 5 large ripe Roma tomatoes or 2 cups tomato puree 1 cup fish stock 2 cups white wine, dry, unoaked 1 lb Monterey market squid (including tentacles) cleaned, with bodies sliced into thin rings 1 lb wild Baja shrimp or Oceanwise certified farmed Florida white shrimp, peeled and deveined 2 lbs little neck or Manila clams 2 lbs PEI blue/Saltspring Island Gallo mussels Loaf crusty Italian ciabatta Great quality extra virgin olive oil for drizzling Method: 1. Heat a large heavy pot (6-8 litres) over medium heat. Add the olive oil, onions, garlic, thyme and chili. Cook until translucent (about 8-10 minutes), stirring frequently to avoid browning. 2. Add the tomatoes fish stock and wine, cover and let cook at a steady simmer a further 2-3 minutes. 3. Stir the soup base, adding the squid,...

Manila Clams with Manzanilla or Amontillado Sherry

Manila Clams with Manzanilla or Amontillado Sherry Adapted from Moro the Cookbook Serves 4 Ingredients: 4 tbsp olive oil 2 cloves garlic, finely chopped 2 lbs manila clams, rinsed 2/3 cup manzanilla sherry 1 bunch Italian parsley, washed and chopped lemon crostini Method: 1. Heat a large, heavy sauté pan over medium heat. Add the olive oil and garlic. Let fry a minute until it begins to colour. 2. Add the clams and toss with the garlic and oil. Season with a little salt. 3. Pour in the sherry and add half the parsley, shaking the pan. 4. Cover and let cook a minute or two, until the clams have opened. Tasted for seasoning. 5. Sprinkle on the rest of the parsley. 6. Ladle into bowls and serve with...

Pan Fried Pickerel with Chimichurri Sauce

Pan Fried Pickerel with Chimichurri Sauce Serves 4 as a main course Ingredients: 4 5 ounce pickerel filet (sea bream, perch, trout, bass) 1 tsp vegetable oil 1 tsp butter salt Chimichurri Ingredients: 1/3 cup red wine vinegar 2 cloves garlic, finely chopped 1.5 cup extra-virgin olive oil 1 bu chopped flat-leaf parsley 1 bu chopped cilantro 2 thai chilies 2 tsp smoked paprika Kosher salt, to taste Method: Sauce 1. Pulse ingredients together in a food processor or blender until combined and fairly smooth. Use as a marinade or dressing. Keeps well for up to 2 weeks refrigerated. Fish 1. Take the fish out of the fridge 15 minutes prior to cooking to bring to room temperature. This will help ensure even cooking throughout the filet. 2. Season the filet with sea salt on both sides. 3. Heat a heavy pan over medium heat until hot. 4. Add the vegetable oil to the pan. Immediately add the fish, skin side down. Press the fish down to ensure the skin has contact with the pan as this will ensure...

Pan Roast Fish with Fresh Pea Sauce

Pan Roast Fish with Fresh Pea Sauce Serves 4 Ingredients: Fish 4 5 ounce pieces of halibut, ling cod or salmon 3 tbsp vegetable oil 1 tbsp butter Pea Sauce 3 tbsp butter, unsalted 1 small shallot, finely minced 1 1/4 cups fish stock 2 1/2 cups fresh peas (frozen work fine too) 5 leaves basil (mint or tarragon also work well) salt and pepper Method: Sauce 1. Heat 1 tbsp of the butter in a medium saucepan over medium low heat. Add the shallot and a pinch of salt. Cook until soft and translucent (with no colour). 2. Add the fish stock to the pan. Bring to a simmer. 3. Add the peas to the pan. Cook until tender (approximately 5 minutes). 4. Transfer the contents of the pan to a blender, add the basil, the remaining butter, and puree until smooth. Taste for seasoning. Reserve in a bain marie (or cover tightly and place immediately in the fridge to chill). Fish Preheat oven to 450 degrees 1. Heat a heavy sauté pan over medium high heat. Season the fish on both sides with salt. 2. Add the...

Mussels in Coconut Green Curry Broth

Mussels in Coconut Green Curry Broth Serves 4 as an appetizer, 2 as a main Ingredients: 1 tbsp vegetable oil 2 tbsp shallot, finely diced 1 tbsp ginger root, finely minced 2 cloves garlic, finely minced 1 tbsp cilantro root, finely minced 1 whole thai chili, finely minced 1 tsp green curry paste 1 bunch lemongrass, bruised and cut into 2 inch lengths 1 cup fish stock 2 cups coconut milk 2-3 whole lime leaves lime juice salt 2 lbs mussels 1 cup cilantro leaves, washed and chopped 1 bunch green onion, thinly sliced fresh crusty bread Method: 1. Heat the oil in a large heavy bottomed pot over medium heat. Add the shallots, ginger, garlic and cilantro root. Season with salt, and cook 2 minutes, stirring frequently to avoid browning. 2. Add the chili and curry paste, cooking 1 minute further. 3. Stir in the lemongrass, fish stock and coconut milk. Bring to a simmer and let cook 5-7 minutes. 4. Add the lime leaves. Taste for seasoning, adding lime juice and salt to taste. 5. Add the...