Lobster with Herbed Butter

Parboiled lobster, cooked in the oven with herbed butter (butter, cilantro, garlic, lime zest, salt and pepper)

Lobster Eggs Benedict

English muffin, fresh Halifax lobster, poached egg and hollandaise sauce topped with cayenne pepper.

Deconstructed Mushroom Omellete with Baked Egg

Ingredients:

• egg x 1
• your favorite mushrooms, sliced
• slice of bread x 1
  
• cheddar, gouda or montray jack cheese
• fresh herbs
• salt, pepper, butter

Preheat the oven to 300 F. Saute mushrooms in butter, set aside. Separate the egg yolk and place it in the middle of a buttered ramekin. Beat the egg white with a whisk until it starts to foam and doubles in size. Add seasoning and chopped herbs to the egg white, gently folding them in. Pour the white on top of the yolk, making sure the yolk stays in the middle. Bake the egg in the oven for 8 minutes and broil for 1-2 minutes. Meanwhile reheat the mushroom, melt the cheese on top of the bread under a broiler and once the egg is out of the ramekin, assemble the "omelette"

Pork Fajita

Ingredients:

• thin pork strip loin x 2 strips
• fresh corn x 1
• mushroom x 5
• red onion x 1 small
• refried bean
• montray jack cheese
• avocado x 1
• cilantro
• lime x 1
• chipotle pepper, salt, pepper, olive oil

Marinate the pork in lime, olive oil, salt, pepper and chipotle. Put in the fridge. caramelize the onion in olive oil and season with salt, pepper and chipotle pepper. let it cook on low heat for 10-15 minutes. Add corn and mushroom. Once cooked set aside. In the same pan, add olive oil and pork. Cook on medium high heat only for a couple of minutes each side (depends on the thickness). Pork should not be fully cooked, as it will be baked later. Let the pork rest for 5 minutes. cut into small strips. assemble the fajita: refried bean, veggies, pork, cilantro, cheese and a drizzle of lime juice. Wrap the tortilla and bake until a bit crispy. Serve with a side of avocado/olive oil/lime/salt and pepper.

Mushroom Risotto

Lemon and Poppy Seed Cake

I followed this recipe with a couple of minor changes: I used 1/4 cup brown and 2/4 cup white sugar. Also, I used one stick of butter (1/2 cup) instead of 13 tbsp

http://www.epicurious.com/recipes/food/views/Lemon-Poppy-Seed-Pound-Cake-105981

Roasted Red Pepper and Goat Cheese Stuffed Chicken Breast

Ingredients:

• chicken breast x 1
• double smoked bacon x 1 slice
• roasted red pepper x 1/4 pepper
• goat cheese
• frozen peas x 1/2 cup
• fresh corn x 1/2 cup
• salt, peppercorn , butter

Roast a red pepper, peel and deseed. Butterfly and pound a chicken breast (between 2 sheets of plastic wrap) until you get an even thickness. Place roasted red pepper, goat cheese in the middle of the chicken, season with salt and peppercorn. Roll the chicken and wrap the outside with bacon and tighten with cooking twine. In an oven proof pan, on medium high heat, fry each side until a bit crispy (3 -5 minutes). Put in the oven - 350°F - for 10 minutes. Let it rest for 5 minutes. Cut and serve with a buttered corn and pea mix.

Home Made Bread is Better!

Ingredient:

• dried active yeast x 2 tbsp
• water x 1 - 1 1/5 cups
• sugar or honey x 2 tbsp
• flour x 3 cups
• salt x 1/5 tbsp
• butter to brush on top of the bread

Mix the yeast, sugar or honey in 1 cup of lukewarm water. Let it sit for 10 minutes until the yeast is active. Mix the dry and the wet ingredients and knead until the dough becomes smooth and a bit elastic. Transfer the dough into a bowl, cover with a damped cloth and let it rise for 45 minutes in a warm environment. Punch the dough, knead for a minute or two and let it rise again for 45 minutes. repeat this last step one more time and then bake the bread in 350°F oven for 20 to 30 minutes. Brush the top of the bread with melted butter halfway through the baking process. Let it cool before serving.

Chicken Tikka Masala

Marinade:

• chicken breast x 2 cut in cubes
• yogurt x 1/2 cup
• coriander seed x 1.5 tsp
• cumin x 1.5 tsp
• chili powder 1 tsp
• turmeric x 2 tsp
• saffron x 1 pinch
• ginger x 1 inch
  

Sauce:

• crushed tomato x 250 ml
• cream x 250 ml
• butter x 1 tbsp
  
• onion x 1 small chopped
• garlic x 2 chopped
• ginger x 1 inch grated
• red chili x 1 chopped
• cumin x 1 tsp
• coriander seed x 1 tsp
• turmeric x 1 tsp
• chili powder x 1 tsp
• cinnamon x 1/2 tsp
• cilantro x handful
• almond slivers, salt, pepper

Marinate the chicken and refrigerate overnight. Thread the chicken pieces onto wooden skewers and grill until the juices run clear. Let the chicken rest.
Meanwhile make the sauce: saute garlic, onion, ginger, red chili, coriander stalks and spices in butter. Saute for 7 to 10 minutes. This lets all the flavors combine. Add tomato and salt. Cook for 15 minutes. Add chopped cilantro and cream, mix well. Add chicken and cook for 5 more minutes. Garnish with cilantro and almond slivers. Serve with rice or naan.

Chipotle Pinto Bean Stew

Slow cooked pinto beans in water with garlic, onion, red chili and chipotle pepper