STEAK AND SCALLOPS WITH CHAMPAGNE VANILLA SAUCE
Ingredients
Serves 4
STEAK AND SCALLOPS:
4 beef tenderloin steaks, each about 6 oz (180 g)
salt and black pepper, to taste
2 tbsp (30 ml) grapeseed oil, divided
12 large sea scallops
CHAMPAGNE VANILLA SAUCE:
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) unsalted butter
3 tbsp (45 ml) finely diced shallot
1 cup (250 ml) champagne
½ vanilla bean, split in half
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) potato starch
2 tbsp (30 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh tarragon
crushed pink peppercorns, for garnish
Instructions
- Let steaks sit at room temperature for 20 minutes. Season generously with salt and pepper.
- Preheat 1 tbsp (15 ml) grapeseed oil in large frying pan or cast iron skillet over medium-high heat. Add steaks and cook turning once until medium rare, about 4 to 5 minutes per side, or until desired doneness. Transfer to plate, cover lightly with foil and set aside while cooking scallops.
- Wipe out frying pan, add ½ tbsp (7 ml) grapeseed oil and return to mediumhigh heat. Season scallops with salt and pepper. Add half the scallops to pan and cook turning once until opaque and cooked through, about 1 to 2 minutes per side. Transfer to a plate. Add remaining ½ tbsp (7 ml) grapeseed oil to pan and repeat cooking process with remaining scallops.
- To make CHAMPAGNE VANILLA SAUCE: Wipe out frying pan again before warming olive oil and butter over medium heat. Add shallots along with a pinch of salt and cook until soft and translucent, about 2 minutes. Add champagne and vanilla bean, bring sauce to a simmer and cook for 2 minutes. Meanwhile, whisk together lemon juice and potato starch. Add to champagne mixture in frying pan and whisk constantly until slightly thickened, about 1 minute. Remove sauce from heat, remove vanilla bean and stir in parsley and tarragon.
- To finish, slice each steak thinly before dividing among serving plates. Arrange 3 scallops around or over top of steak and drizzle with warm Champagne Vanilla Sauce. Garnish with crushed pink peppercorns and serve with your favourite seasonal vegetables alongside.
Drink Pairings
SLOW-BAKED SALMON WITH SPINACH FLORENTINE AND TOMATO SALSA
Ingredients
Serves 4
TOMATO, LEMON AND CAPER SALSA:
3 large, firm, ripe tomatoes
¼ cup (60 ml) finely minced cilantro
2 tbsp (30 ml) finely minced red onion
2 tbsp (30 ml) extra-virgin olive oil
1 garlic clove, minced
1 lemon, juice only
2 tsp (10 ml) capers, rinsed and drained
freshly ground black pepper, to taste
SALMON:
4 x 6 oz (140 g) salmon fillets, skin on, about 1-in (2.5 cm) thick
1 tbsp (15 ml) Shiro Miso
1 tbsp (15 ml) olive oil
2 tsp (10 ml) fresh lemon juice
½ tsp (2 ml) chopped fresh thyme leaves
1 cup (250 ml) cannellini beans, drained and warmed
green onion, for garnish
LIGHT SPINACH FLORENTINE:
2 tbsp (30 ml) olive oil
2 garlic cloves, minced
1½ lbs (750 g) baby spinach, rinsed and drained
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground black pepper
2 to 3 tbsp (30 to 45 ml) whipping cream
1 lemon, zest only
Instructions
- To make SALSA: Finely chop tomatoes and drain briefly in a colander. Should measure about 1½ cups (375 ml). Place in bowl and add remaining ingredients. Gently fold together until evenly distributed. Cover and refrigerate until ready to serve.
- To bake SALMON: Preheat oven to 275 F (140 C). Line baking sheet with parchment paper.
- In a bowl, combine Shiro Miso, olive oil, lemon juice and thyme to blend. Brush over salmon fillets. Place salmon on prepared baking sheet and bake in preheated oven for 15 to 18 minutes or until almost opaque in centre.
- Five minutes before salmon is baked, heat cannellini beans and keep warm.
- Prepare LIGHT SPINACH FLORENTINE: Heat olive oil in large, heavy saucepan. Add garlic and sauté over medium heat for about 1 minute. Do not brown.
- Add spinach, salt and pepper then toss with garlic and oil. Cover and cook for 2 minutes. Remove lid and turn heat to high. Cook for 1 more minute to fully wilt spinach. Drain and stir in cream and lemon zest.
- To serve, divide Florentine among serving plates and scatter each with cannellini beans.
- Top with a portion of salmon fillet and spoon Tomato, Lemon and Caper Salsa over top. Garnish with green onion.
Drink Pairings
SALT-BAKED PRAWNS
Ingredients
Serves 4 to 6
2 lbs (1 kg) large prawns, about 20 to 25 pieces, in shells
2 green onions, finely minced
3 tbsp (45 ml) Chinese rice wine (Shaoxing) or dry sherry
2 tbsp (30 ml) minced garlic
2 tbsp (30 ml) minced ginger
2 tbsp (30 ml) minced red or green chilies
3 lbs (1.5 kg) coarse rock salt
Instructions
- Preheat oven to 475 F (240 C). With scissors or a small, sharp knife, cut through the shell of each shrimp along the centre of the back and make a slit about ½-in (1 cm) deep into the flesh. Remove the vein, if present, and rinse and drain prawns.
- In a bowl, mix shrimp, green onions, rice wine, ginger and chilies. Rub some of the marinade into the slits of the prawns. Cover and chill for at least 30 minutes or up to an hour.
- In a shallow baking dish, add half the salt and place in oven. Heat for 12 to 15 minutes, or until the salt is very hot. Carefully remove pan from oven and set prawns in a single layer on salt. Cover with remaining, cool salt mixture. Return to oven and bake 10 minutes more, or until prawns are cooked through. Remove from salt and transfer to a platter.
- Or, to bake on stove top, place salt in an old wok or clay pot. Cover with lid and heat until salt is very hot, about 10 to 15 minutes. Remove lid and bury shrimp in hot salt. Replace lid and cook for about 1 minute, or to desired doneness. Serve as above.
Drink Pairings
SPANISH MUSSELS
Ingredients
Serves 4
1 tsp (5 ml) extra-virgin olive oil
1 link dry, cured chorizo sausage, sliced
½ small yellow onion, thinly sliced
1 garlic clove, peeled and crushed
½ tsp (2 ml) smoked Spanish paprika
½ stick cinnamon
1 piece orange zest
4 lbs (2 kg) mussels, scrubbed and debearded discarding any that remain open when tapped
1 bottle (355 ml) Alhambra beer
salt and freshly ground pepper, to taste
3 sprigs flat-leaf parsley, leaves picked off and roughly chopped
Patatas Bravas, to serve (optional)
PATATAS BRAVAS:
SPICY TOMATO SAUCE:
2 tsp (10 ml) olive oil
¼ red onion, finely chopped
2 garlic cloves, crushed
1 tbsp (15 ml) sweet Spanish paprika
¼ tsp (1 ml) cayenne pepper (optional)
1 x 398 ml can whole plum tomatoes, chopped
1 bay leaf
¼ tsp (1 ml) salt
1 tsp (5 ml) granulated sugar
¼ cup (60 ml) mayonnaise
POTATOES:
2 lbs (1 kg) baby Yukon Gold potatoes, scrubbed and halved
1 tbsp (15 ml) salt
½ cup (125 ml) olive oil
salt and freshly ground pepper, to taste
Instructions
- If serving, prepare Patatas Bravas (recipe follows) and set aside to keep warm.
- To make SPANISH MUSSELS: In a large heavy saucepan combine olive oil and chorizo and cook on medium heat until chorizo is crisp. Remove with a slotted spoon.
- Sweat onion and garlic in chorizo oil until onions are translucent. Add smoked paprika, cinnamon stick and orange zest. Add mussels and beer and cover with a tight-fitting lid. Cook for 6 to 7 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Taste broth and adjust seasoning with salt and pepper, if needed. Stir in chopped parsley. Serve in a large serving bowl with Patatas Bravas.
- To make PATATAS BRAVAS: Make SPICY TOMATO SAUCE: Heat olive oil in a saucepan over medium heat. Sweat onion and garlic in oil until onion is translucent.
- Add paprika and cayenne pepper and cook lightly until fragrant.
- Add tomatoes, bay leaf, salt and sugar. Cook uncovered for about 20 minutes, stirring occasionally. Add some water if sauce reduces too much and starts to stick.
- Remove bay leaf and purée sauce with an immersion blender, or in a regular blender until smooth. Cover and set aside.
- Preheat oven to 375 F (190 C). Place potatoes in a large saucepan and cover with cold water. Add salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain thoroughly and set aside.
- Place olive oil in a large roasting pan and heat in oven. When oil is hot, add potatoes and toss quickly to coat with oil. Season with salt and pepper to taste. It’s fine if potatoes break apart around edges, as this will make them extra crispy.
- Return pan to oven and roast potatoes until crisp and golden all over. Remove with a slotted spoon to a paper towel-lined plate to drain. To serve, cover potatoes with Spicy Tomato Sauce and dollops of mayonnaise.
Drink Pairings
SEAFOOD AND RUBY RED GRAPEFRUIT SALAD
Ingredients
Serves 4
DRESSING:
1 cup (250 ml) good-quality mayonnaise
2 tbsp (30 ml) capers, chopped
2 tbsp (30 ml) chopped cornichons or sour gherkins
1 tbsp (15 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh parsley
salt and freshly ground black pepper, to taste
SALAD:
2 x1 lb (500 g) lobsters, cooked
4 oz (125 g) sea scallops, hinge muscle removed
4 oz (125 g) spot prawns, tail-on, peeled and deveined
1 lemon, juice only
1 tbsp (15 ml) olive oil
pinch of salt
pinch of fresh chopped chives
2 large, ruby red grapefruits
1 oz (30 ml) cognac
1 tsp (5 ml) Ponzu Sauce, optional
salt and freshly ground black pepper, to taste
Instructions
- To make DRESSING: In a small bowl combine mayonnaise, capers, cornichons or sour gherkins and herbs. Stir to blend. Add salt and pepper, to taste. Cover and refrigerate until ready to use.
- Remove meat from lobsters reserving claw meat for garnish. Cut meat into bite-sized pieces and refrigerate.
- In a bowl mix scallops, prawns, lemon juice, oil, salt and chives. Marinate at room temperature for about 15 minutes.
- Cut 2 grapefruits in half and remove the flesh. Reserve the 4 empty halves for serving. Remove the white pith from grapefruit segments then cut flesh into small pieces. Segment remaining grapefruit and reserve.
- In a large bowl combine marinated scallops and prawns, lobster meat, grapefruit pieces and dressing. Add cognac and Ponzu Sauce, if using. Taste and season with salt and pepper as needed.
- Fill emptied grapefruit halves with seafood mixture and place on a plate or a bowl filled with crushed ice. Garnish with a few reserved grapefruit segments and lobster claws. Sprinkle with fresh herbs and serve.
Drink Pairings
SMOKED PAPRIKA SHELLFISH WITH CILANTRO-LIME DIP
Ingredients
Serves 8
CILANTRO-LIME DIP
½ cup (125 ml) each, mayonnaise and sour cream
½ cup (125 ml) finely chopped cilantro
2 tbsp (30 ml) finely minced red onion
2 tbsp (30 ml) rinsed and drained capers, chopped
1 tbsp (15 ml) minced fresh dill
1 tbsp (15 ml) lime juice
1 small Thai red chili pepper, seeded and finely minced
SMOKY SCALLOPS AND PRAWNS
8 medium scallops
8 medium prawns
2 tsp (10 ml) each, ground cumin and smoked paprika
1 generous pinch sea salt
1 lime, juice only
fresh dill, for garnish
fresh chives, for garnish
1 lime, cut into 8 thin wedges, for garnish
bamboo cones, to serve
Instructions
- In a small bowl, combine Cilantro- Lime Dip ingredients. Stir briskly together until blended. Cover and refrigerate.
- Place oven rack 6-in (15 cm) from broiler and preheat broiler to 500 F (260 C). Lightly oil baking sheet and set aside. Remove muscle from scallops and pat scallops dry. Place in a large bowl. Peel and devein prawns, leaving tails intact. Blot dry and add to scallops.
- In a small bowl, combine cumin, paprika and salt. Stir to blend. Then, using a small sieve, sprinkle evenly over top of shellfish and gently work in with fingertips. Spread in a single layer on baking sheet. Place on top rack in oven and broil for 1 minute. Using tongs, flip scallops and prawns. Return to broiler for 1 more minute or until opaque. Drizzle with lime juice.
- Place 2 tsp (10 ml) Cilantro-Lime Dip in bottom of each bamboo cone. Top with a scallop and prawn. Garnish with a sprig of dill, fresh chives and a lime wedge and serve immediately.
Drink Pairings
PRAWN, LEEK AND CAULIFLOWER CHOWDER
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter, divided
2 leeks, trimmed, white part only, chopped
1 large yellow potato, peeled and chopped
3 cups (750 ml) fish stock
1¼ cups (300 ml) whole milk
salt, to taste
1 lb (500 g) cauliflower, trimmed and roughly chopped
⅓ cup (75 ml) sour cream
2 tbsp (30 ml) lemon juice
1 lb (500 g) prawns, peeled, deveined and tail left on
2 tbsp (30 ml) chopped fresh dill, for garnish
2 tbsp (30 ml) chopped fresh chives, for garnish
freshly ground black pepper, for garnish
Instructions
- In a medium saucepan, melt 2 tbsp (30 ml) butter over medium heat. Add leeks and cook, stirring often, until softened, about 4 minutes. Stir in potatoes, stock, milk and a pinch of salt. Bring to a simmer and cook for 8 minutes. Add cauliflower and simmer 10 minutes. Remove from heat and stir in sour cream and lemon juice.
- Using a hand-held immersion blender or a food processor, partially purée mixture. Set aside and keep warm.
- In a large frying pan, melt remaining butter over medium-high heat. Add prawns and a pinch of salt and sauté until curled and pink, about 2 minutes. Remove from heat. In a small bowl, gently toss together dill and chives.
- Divide soup among warmed bowls. Top with a few prawns and a sprinkle of herbs. Garnish with a drizzle of prawn cooking butter and a pinch of black pepper. Enjoy right away.
Drink Pairings
PRAWN AND GRAPEFRUIT RAVIOLI WITH PINK GRAPEFRUIT BEURRE BLANC
Ingredients
Serves 20 ravioli
PRAWN AND GRAPEFRUIT RAVIOLI:
3 tbsp (45 ml) unsalted butter
1 tbsp (15 ml) minced shallots
1 lb (500 g) shelled and deveined small prawns
1 garlic clove, minced
pinch of red pepper flakes
2 tbsp (15 ml) chopped fresh basil, divided
2 oz (60 ml) dry white vermouth
2 to 3 tbsp (30 to 45 ml) cornmeal
1 tbsp (15 ml) salt
1 pink grapefruit, segmented, for garnish
1 package of wonton wrappers (40-50 wonton wrappers)
GRAPEFRUIT BEURRE BLANC:
½ cup (125 ml) fresh grapefruit juice
1 tbsp (15 ml) dry white vermouth
¾ cup (180 ml) cold unsalted butter, cut into 12 pieces
salt and freshly ground white pepper, to taste
Instructions
- Melt butter over medium-high heat in a large frying pan. Add shallots and cook until soft and translucent, about 3 minutes. Add prawns and cook for 2 minutes stirring occasionally. Reserve a few prawns for garnish.
- Add garlic, red pepper flakes and 1 tbsp (15 ml) basil and cook for about 1 minute or until fragrant, stirring occasionally. Add vermouth and cook for about 4 minutes or until reduced by half.
- Remove prawns from pan and set aside. If still too much liquid, cook until reduced to a glaze. Pour over prawns and refrigerate until ready to use.
- Line a baking sheet with parchment paper and sprinkle evenly with cornmeal.
- To make RAVIOLI: Take one wonton wrapper and set on a dry cutting board. Add 1 tbsp (15 ml) prawn filling. Using a pastry brush, lightly brush water all around exposed dough, add a second wonton wrapper on top and press to remove air and seal. Using a ravioli cutter, cut the desired shape and place ravioli on baking sheet. Repeat procedure until all the filling is used. Cover ravioli with a dry cloth and cook, or freeze until ready to use.
- To make GRAPEFRUIT BEURRE BLANC: Combine grapefruit juice and vermouth in small, heavy non-reactive saucepan. Bring to a low boil and cook until liquid is reduced to about 1 tbsp (15 ml). Remove pan from heat and using a whisk, beat in 1 piece of butter, then a second piece.
- Return pan to a very low heat and whisk in remaining butter, one piece at a time. Remove from heat and whisk in salt and pepper to taste. Cover and keep warm while preparing ravioli.
- Fill a large saucepan with water and bring to a boil. Add 1 tbsp (15 ml) salt and ravioli. Cook ravioli for about 3 minutes, or until it floats. Remove with a slotted spoon, drain well and transfer to serving plates or a platter.
- Pour beurre blanc around and over the ravioli, and garnish with reserved prawns, grapefruit segments and remaining chopped basil.
Drink Pairings
POTATO AND CRAB MILLE-FEUILLE
Ingredients
Serves 4
2 to 3 large russet potatoes
¼ cup (60 ml) unsalted butter, melted
½ cup (125 ml) crème fraîche, divided
salt and freshly ground black pepper
1 tbsp (15 ml) finely chopped fresh chives, plus whole chives for garnish
1 lb (500 ml) fresh crabmeat (large pieces, not flaked), reserve 4 pieces for garnish
2 tbsp (30 ml) chili sauce
2 tsp (10 ml) creamed horseradish
Instructions
- Position rack in middle of oven and preheat oven to 400 F (200 C).
- Peel potatoes and keep in cold water to prevent browning until ready to proceed.
- Pour melted butter into large bowl, season with salt and pepper. Dry potatoes and slice thinly, using a mandoline. Cut each slice into rounds using a 3-in (8 cm) cookie cutter. Add potato slices to butter and toss to coat. Place slices on a parchment paper-lined baking sheet and roast until golden and crisp. Remove from oven and set on cooling rack. Let cool to room temperature and set aside.
- Divide crème fraîche among two bowls. In one bowl, add salt, pepper and chopped chives. Mix thoroughly and add crab, stirring delicately to coat. In other bowl, add chili sauce and horseradish to crème fraîche and mix thoroughly to combine.
- To serve, place a spoonful of chili sauce on a plate and using back of spoon, slide sauce to one side. Add a layer of potatoes, 2 tbsp (30 ml) crab mixture, a second layer of potatoes, 2 tbsp (30 ml) crab mixture and a final layer of potatoes. Garnish with a piece of crab on top and fresh chives.
- Repeat procedure with remaining potatoes and sauce and serve.
Drink Pairings
LOBSTER BISQUE WITH CHILI-LOBSTER OIL
Ingredients
Serves 6
CHILI-LOBSTER OIL:
2 x 1 lb (500 g) cooked lobsters
1 celery stalk, chopped
1 small yellow onion, peeled and chopped
½ fennel bulb, trimmed
1 carrot, chopped
2 sprigs fresh thyme
1 sprig fresh rosemary
4 garlic cloves, slivered
4 hot red chili peppers
2 bay leaves
½ tsp (2 ml) saffron threads, crushed
½ tsp (2 ml) whole black peppercorns
¼ tsp (1 ml) salt
4 cups (1 L) grape seed oil
¼ tsp (1 ml) crushed red pepper flakes
BISQUE:
2 x 1½ lb (2 x 750 g) fresh lobsters
2 tbsp (30 ml) olive oil
1 large onion, chopped
2 large celery stalks, chopped
2 carrots, chopped
½ fennel bulb
1 whole garlic head, cut in half, crosswise
1 large tomato, chopped
2 sprigs fresh tarragon
2 sprigs fresh thyme
2 bay leaves
1 tsp (5 ml) black peppercorns
½ cup (125 ml) brandy
½ cup (125 ml) dry sherry
4 cups (1 L) fish stock or bottled clam juice
2 cups (500 ml) whipping cream
¼ cup (60 ml) tomato paste
¼ tsp (1 ml) saffron threads, crushed
2 egg yolks
6 large scallops
1 tbsp (15 ml) olive oil
micro greens, for garnish
Instructions
- To make CHILI-LOBSTER OIL: Working over a large bowl, cut off lobster tails and claws and remove meat to a separate bowl. Cut up meat into bite-sized pieces, wrap and refrigerate. Crack lobster shells and rinse bodies. Place in a large heavybottomed saucepan along with remaining ingredients except for crushed red pepper flakes. Bring to a low simmer. Cook for 30 to 45 minutes, stirring often.
- Strain through a large fine-meshed sieve over a large bowl. Discard lobster shells and vegetables. Once oil has cooled, add chili flakes and pour into a large bottle and refrigerate until ready to use. Refrigerate up to 2 weeks or freeze up to a month.
- To make BISQUE: Rest lobsters on their backs on a cutting board while bringing a large saucepan of water to a boil. Add lobsters to boiling water head first and boil until cooked through, about 8 minutes.
- Using tongs, transfer lobsters to a large bowl until cool enough to handle. Let water in saucepan settle and cool. Then remove and reserve 3 cups (750 ml). Discard remaining water in saucepan.
- Working over a large bowl to catch juices, cut off lobster tails and claws and remove meat to a separate bowl. Cut up meat into bite-sized pieces, wrap and refrigerate. Crack lobster shells and rinse bodies. Heat oil in a large heavy-bottomed saucepan. Add lobster shells and bodies and sauté over medium high heat until shells turns a rich colour, about 5 to 10 minutes. Stir occasionally, so they don’t burn.
- Add onion, celery, carrots, fennel, garlic, tomato, herbs, bay leaves and peppercorns. Stir in brandy and sherry and boil vigorously until almost all liquid has evaporated. Add fish stock or clam juice, reserved 3 cups (750 ml) cooking liquid and any lobster juices that may have collected in bowl when removing meat from shells. Bring to a boil. With lid ajar, reduce heat and simmer for about 1 hour for flavours to develop.
- While stock is cooking, place whipping cream in a medium-sized saucepan. Bring to a boil, reduce heat and simmer for 40 minutes or until reduced and thickened. Remove and cool. Refrigerate.
- Strain stock through a large finemeshed sieve over another large saucepan. Press firmly on solids to remove any juices. Discard solids. Continue to simmer stock for 30 minutes. Then whisk in tomato paste and crushed saffron and continue to simmer until soup is reduced to about 4 cups (1 L). Remove from heat. Stock can be prepared a day ahead and refrigerated.
- Shortly before serving, remove 6 or 12 bite-sized pieces lobster meat from refrigerator. (Reserve leftover lobster for another dish.)
- Combine reduced stock and cream in a medium-sized saucepan. Boil gently whisking until smooth.
- Whisk egg yolks in a bowl. Slowly whisk in ½ cup (125 ml) hot stock. Then whisk egg yolks into saucepan containing stock. Continue to simmer, whisking steadily until thickened and smooth. Cover soup and keep warm while searing scallops.
- Heat 1 tbsp (15 ml) olive oil in a grill pan. Add scallops and sear on both sides just until pale golden and not quite cooked through. Add pieces of lobster to pan just to warm. Remove from heat.
- Give soup a little whisk. Then ladle into 6 heated bowls. Top with seared scallops and warmed pieces of lobster. Garnish with a few micro greens. Drizzle with Chili-Lobster Oil and serve.