Ingredients

Slow-Roasted Spot Prawns:
1 lb (500 g) large spot prawns, peeled and deveined
6 garlic cloves, minced
2 tbsp (30 mL) olive oil
1 tsp (5 mL) grated lemon zest
Kosher salt and freshly ground pepper

Canadian Sparkling Wine Beurre Blanc Sauce:
1 cup (250 mL) Canadian sparkling wine
1/2 cup (125 mL) white wine vinegar
1 shallot, chopped
1/2 tsp (2 mL) red chile flakes
8 oz (250 g) cold unsalted butter, cut into
1 tbsp (15 mL) chunks
1 tsp (5 mL) minced Italian parsley

Directions

Slow-Roasted Spot Prawns:
Preheat oven to 250 F (120 C). In a bowl, combine prawns with remaining ingredients, tossing to coat evenly. Place prawns on a nonstick baking sheet and place in oven for about 20 minutes, or until they turn pink.

Canadian Sparkling Wine Beurre Blanc Sauce:
Combine wine, vinegar and shallot in a saucepan and bring mixture to a boil; reduce heat and simmer until liquid has reduced to about 2 tbsp (30 mL). Reduce heat to low and then start adding 1 or 2 tbsp of butter at a time to the saucepan, whisking until melted. Continue with remaining pieces of butter until you have 2 left. Remove saucepan from heat and whisk in the last pieces of butter; add parsley and whisk to mix. Season with salt and pepper to taste. Serve as a dipping sauce or drizzle over the prawns before serving.

Serves 4 as an appetizer

Recipe by Brandon Boone

Ingredients

• 8 oz (250 g) goat cheese, room temperature
• 1/3 cup (75 mL) whipping cream
• Zest of 1 lemon
• 11/2 tbsp (22 mL) finely minced chives
• Baby arugula
• 2 large ripe tomatoes, thinly sliced
• 1 baquette, cut into 1/4 inch (5 mm) pieces

Directions

Combine goat cheese, whipping cream, zest and chives in the bowl of an electric mixer. Whip on medium until all ingredients are thoroughly mixed.

To Assemble:
Spread roughly 1/2 tbsp (7 mL) of Goat Cheese mixture on a slice of baguette. Top with a few baby arugula leaves and then a slice of tomato. Season with salt and pepper. Repeat with remaining ingredients.

Serves 10 canapes

Credit: Miles Thatcher

Ingredients

• Dough

  • 1 tbsp (15 mL) honey
  • 1 cup (250 mL) lukewarm water
  • 1 tsp (5 mL) bread-machine yeast or 2 1/2 tsp (12 mL) traditional-dry
  • 2 1/2 cups (625 mL) bread flour
  • 1 tsp (5 mL) salt

• Filling

  • 1 lb (500 g) ground lamb
  • 1 tbsp (15 mL) olive or canola oil
  • 1 medium onion, finely diced
  • 1 small carrot, grated
  • 1 large garlic clove, minced
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) crushed dried red chilies
  • 1/4 tsp (1 mL) each of cinnamon and allspice
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) chicken or beef broth
  • 1/4 cup (60 mL) finely diced dried apricots or currants
  • 1/4 cup (60 mL) toasted pine nuts
  • 2 tbsp (30 mL) finely chopped fresh parsley

Directions

Dough:
To make dough in bread maker, use 1 tsp (5 mL) bread-machine yeast and 2 1/2 (625 mL) cups flour. Layer into canister, using manufacturer’s directions; use dough mode. Or dissolve honey in water; add 2 1/2 tsp (12 mL) traditional-dry yeast. Let stand
5 minutes; then stir to dissolve yeast. Using a stand mixer with a dough hook or a large rubber spatula and a mixing bowl, add salt, then enough flour to get a somewhat-stiff dough. Continue kneading for about 10 minutes with machine, or by hand turned out onto a lightly floured counter. Add more flour as needed to have a firm but moist dough. Cover and let rise 45 to 60 minutes or
until doubled.

Filling:
Heat oil in a large frying pan over medium-high heat until hot. Crumble in lamb and lightly brown. Transfer to a sieve to drain, leaving just a slick of fat in the pan. Reduce heat to medium, add onion, carrot and garlic to frying pan; cook 2 to 3 minutes, stirring often. Stir in spices and salt. Return drained lamb to pan; stir in broth. Bring to a boil, cover and reduce heat so mixture simmers for 15 to 20 minutes. Then uncover and continue simmering, stirring often, until most of the liquid is gone, about
10 minutes. Then stir in apricots, pine nuts and parsley; remove from heat and cool. Taste and add more salt,
if needed.

To Assemble:
Preheat oven to 425 F (220 C). Punch down dough. Roll out into a thin rectangle about 16″ x 12″
(40 cm x 30 cm). Cut into 6 equal rectangles. Working with one at a time, roll and tug each into a
7″ (17 cm) square. Leaving a
1″ (2.5 cm) border, spoon a triangle of filling, about 1/2 cup (125 mL), within the square (leaving other half of triangle bare). Moisten borders and lift “naked” side over filling; seal edges by pinching tightly. Transfer to parchment paper-lined or lightly greased baking sheets; place about 2″ (5 cm) apart. Repeat. Slash a small hole into each calzone top. Cover; let rise
20 minutes once all are formed. Arrange oven racks just above and just below oven centre; wet hands and lightly moisten each calzone top, resealing any edges which may have come apart. Bake calzones for 15 minutes or until golden brown. Serve hot with tzatziki and a green salad.

Serves 6 Calzones

Ingredients

• 2, 1/2 lb lobsters
• 1 tbsp (15 mL) butter
• 1 small onion, chopped
• 1 carrot, diced
• 1 celery stalk, chopped
• 2 chipotle peppers
• 1 tbsp (15 mL) rice
• 1 tbsp (15 mL) tomato paste
• 1 tbsp (15 mL) heavy cream
• 1 tbsp (15 mL) bourbon (substitute scotch, rye whisky or even brandy)
• 1 lb (500 g) blue corn chips
• 1 cup (250 g) Asiago, thinly sliced (it will break into shards)
• 1/2 cup (125 mL) mâche (corn salad) leaves (substitute baby arugula)

Directions

When selecting lobsters, choose ones that are quite lively. Fill a large pot with water and salt liberally. Bring to a full boil. Drop lobsters into water head first. Cook for 10 minutes. They will turn bright red. Plunge the cooked lobsters into an ice-water bath. Crack shells and remove meat from lobster. Reserve claws for garnish.

Break up lobster shells. Heat butter in heavy pot. Cook lobster shells in butter for a few minutes to draw out flavour. Add onions, carrots and celery. Add enough water to cover. Bring to a simmer. Simmer for 45 minutes.

Strain liquid. Return liquid to pot, bring to a boil and reduce to 1 cup (250 mL). Add chipotle peppers, tomato paste and rice. Bring to a boil; cook till rice is soft. Puree. Add cream. Cool

On 4 plates, place a small pile of corn chips. Top with 1/2 the lobster meat and 1/2 the Asiago. Bake at 350 F (180 C) until cheese is melted. Top with more chips, lobster and cheese. Bake again.

Top with mache leaves and drizzle chipotle sauce on plate.

Ingredients

• Alaskan king crab legs

  • 2 lb (1 kg) Alaskan king crab legs
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) lime juice
  • 1/4 cup (60 mL) watercress
  • Fresh slices of lemon and lime
  • for garnish

• Cocktail Sauce (makes 3 1/2 cups):

  • 2 1/2 cups (625 mL) ketchup
  • 1 cup (250 mL) prepared horseradish
  • 1/2 tsp (2 mL) Tabasco sauce
  • 1 tsp (5 mL) sambal
  • 1/2 tbsp (7 mL) lemon juice
  • Salt and pepper to taste

Directions

Crab:
Shell and pick through the Alaskan king crab to make sure there aren’t any shells or cartilage in the meat. Cover and chill.

Cocktail Sauce:
Combine all ingredients together, mixing well. Season with salt and pepper to taste.

To Assemble:
Toss the crab with 1/2 cup (125 mL) of Cocktail Sauce. Fill 4 martini glasses with equal amounts of crab. In a mixing bowl, whisk olive oil and lime juice; add watercress and toss. Place an equal amount of watercress mixture on top of each portion of crab. Top with additional wedges of lemon and lime. Serve immediately

Serves 4

Credit: David Cruz

Ingredients

• Salmon

  • 1 lb (500 g) fresh skin-on
  • salmon fillet
  • 1 oz (30 mL) grappa
  • 1/4 cup (60 mL) kosher salt
  • 2 tbsp (30 mL) sugar
  • 1 tbsp (15 mL) fennel seeds

• Salad

  • 1/2 a fennel bulb
  • 3 tbsp (45 mL) extra virgin olive oil
  • Juice of half lemon
  • Pinch of salt
  • 1 segmented orange, for garnish
  • Fennel fronds, for garnish

Directions

Salmon:
Brush salmon with grappa and let sit for 10 minutes. Mix salt, sugar and fennel seeds. Sprinkle salmon with salt mixture evenly and wrap tightly in plastic wrap. Place in a glass dish and weigh it down with a pan of water or other suitable weight. Refrigerate for 24 hours.

Salad:
Shave fennel bulb into coleslaw-sized pieces. Dress fennel with oil, lemon juice and salt.

To Assemble:
Thinly slice salmon and divide among 4 plates. Divide the slaw on top of the salmon. Garnish with orange segments and fronds. Serve immediately.

Serves 4

Credit: Sensi Wine Lounge

Ingredients

• 6 tbsp (90 mL) unsalted butter
• 6 tbsp (90 mL)
• 4 Anjou pears, peeled, cored, sliced
• 8, 3/4″ (2 cm) slices of French bread
• 8 slices of mortadella
• 2 tbsp (30 mL) butter
• 6 oz (175 g) grated old white cheddar cheese
• 4 small eggs

Directions

Preheat broiler. Melt butter in a large skillet set over medium-high heat. Stir in sugar. Add pears and sauté until tender and golden, about 5 minutes. Cover and let stand at room temperature.

Preheat a large nonstick skillet set over medium heat. Butter all slices of bread on one side. Place buttered side down in skillet and cook until browned. Flip each slice and cook on the other side. Remove from heat. Place Sautéed Pears in a single row and top with 2 slices of mortadella in a single row on the unbuttered side of each of 4 slices of toast.

In the remaining 4 pieces of toast, using a 2.5″ diameter cookie cutter, cut a circle in the centre of each slice. Reserve toast circles. Place unbuttered side on top of mortadella and press firmly to compact. The toast has to be touching the mortadella evenly so when the egg is added, it stays contained in the circle.

On a baking sheet, place all 4 sandwiches and the toast rounds. Sprinkle rounds with cheese. In the holes, break an egg. Sprinkle eggs lightly with cheese. Using aluminum foil, cover edges of toast so broiler will not burn bread. Broil approximately 6″ (15 cm) from element in oven until egg white sets and the yolk is still very runny. Serve sandwiches with the cheese topped round just barely covering the egg.

Serves 4

Ingredients

• 1/2 cup (125 mL) pine nuts
• 2 1/2 cups (625 mL) green peas, frozen or fresh
• 3 garlic cloves, divided
• A few fresh mint and basil leaves
• 5 tbsp (75 mL) extra virgin olive oil, divided
• Salt
• 2 oz (60 g) soft goat cheese at room temperature
• 5 tbsp (75 mL) grated Pecorino or Parmesan cheese
• 2 tbsp (30 mL) lemon juice
• 1 baguette, sliced into 1/4â�� (5 mm) slices
• Kosher salt and black pepper

Directions

Preheat oven to 375 F (190 C). Roast the pine nuts in oven until golden, about 8 minutes, tossing every few minutes to avoid burning. If your peas are frozen, thaw them. If fresh, blanch in salted boiling water for 1 minute and place in ice water to stop cooking process; drain well. Preheat oven to 450 F (230 C). Using a mortar and pestle (or food processor), combine 2 garlic cloves, mint, basil, 2 tbsp (30 mL) olive oil and a pinch of salt in your mortar (or processor). Crush the ingredients until a rough paste forms. Add 1 cup of green peas and continue to crush for 30 seconds. Add the goat cheese, pecorino, a pinch of salt and lemon juice; crush until incorporated, add remaining peas. Season to taste with salt and lemon juice. Toast your sliced bread in the oven until golden. Cut a garlic in half and rub the inside of garlic on the bread. Spoon your desired amount of green pea mix on the toasted bread, top with roasted pine nuts, a drizzle of extra virgin olive oil and a crack of black pepper.

Serves 3 Cups

Credit: Daniel Costa

Ingredients

• 30 frozen unsweetened tart shells, baked according to manufacturers directions
• 1 cup (250 mL) red lentils
• 2 cups (500 mL) vegetable stock
• 3 tbsp (45 mL) butter
• 1 tsp (5 mL) whole cumin seeds
• 1 tsp (5 mL) ground coriander
• 1 tsp (5 mL) nigella seeds
• 5 garlic cloves, minced
• 1 thin red chile, stemmed, seeded and finely minced
• Salt and pepper
• Fresh cilantro leaves, chopped

Directions

Combine lentils and stock in a heavy-bottomed pot. Bring to a boil then reduce heat, cover and simmer for about 10 minutes or until lentils are soft, stirring occasionally. Remove from heat. Melt butter in a skillet set over medium heat. Add cumin, coriander and nigella and cook until the seeds start to pop. Add garlic and chile, stirring often for about 1 minute or until garlic is cooked. Stir mixture into reserved lentils and mix well. Season dhal with salt and pepper to taste. Spoon about 1 tbsp (15 mL) of warm dhal into each tartlet and garnish with a sprinkle of cilantro; serve immediately.

Serves 30

Credit: Brandon Boone

Ingredients

• 10 dried apricots
• 2 shallots
• 1 fresh sage leaf
• 1/4 cup (60 mL) currants
• 1/2 cup (125 mL) sherry vinegar
• 1/4 cup (60 mL) brown sugar
• Water, enough to cover
• 1/4 cup (60 mL) dried cranberries
• 2 tbsp (30 mL) toasted sunflower seeds
• 2 tbsp (30 mL) toasted pumpkin seeds
• 2 tbsp (30 mL) toasted pine nuts
• 2 tbsp (30 mL) toasted and chopped pistachios
• 10 Serrano ham slices, cut in half
• Freshly ground pepper

Directions

Finely chop the apricots, shallots and sage. Combine apricot mixture, currants, vinegar, brown sugar in a saucepan set over medium heat-low heat; add enough water to cover all the ingredients. Cook until tender. Add the dried cranberries and cook for a few more minutes until the mixture reaches a chutney consistency. Fold seeds and nuts into the saucepan mixture. Remove from heat and let cool.

To Assemble.
Preheat oven to 400 F (200 C). On one end of each slice of ham, place a small spoonful of chutney crunch. Season with pepper and roll up. Place on a baking sheet and warm in the oven for 1 minute before serving.

Serves 20