Meatball Pasta Sauce

Ingredients:

Meatballs:

• good quality ground beef x 0.7 lb
• good quality ground pork x 0.3 lb
• garlic x 3 cloves crushed
• dried chili flakes x 1 tsp
• dried oregano x 1 tsp
• dried rosemary x 1 tsp
• grated Parmesan cheese x 1 tbsp or more
• egg x 1 large
• salt x 4 tsp
• peppercorn x 3 tsp
• lime juice x 1/2 tbsp

Sauce:

• onion x 1 small chopped
• garlic x 1 clove chopped
• oregano x 1 tsp
• red wine x 1 glass (chose a wine that you enjoy drinking)
• crushed tomato x 1 big can
• basil and cilantro x a handful chopped

Mix all the meatball ingredients very well. Massage the mixture with your hands. Shape into small balls (wet your hands using cold water to shape them easier). In a large skillet, fry on medium heat until all sides are browned. Put aside. On the same skillet, add onion and then garlic and saute for 2 minutes, add oregano, then add red wine and deglaze the pan. Let it reduce to its half, approximately 5 minutes. Add tomato and a good pinch of salt and pepper. Add fresh herbs. Return the meatballs to the pan, coat with the sauce and let it simmer on low heat for 30 minutes. Serve with tagliatelle or fettuccine. Garnish with a few small basil leaves and shaved Parmesan.

Tuna Tataki

Crust the tuna loin with salt, pepper, black and white sesame seeds. Sear in a hot pan to form the crust, for not more than 10 seconds on each side. Let it rest for a few minutes. Slice thinly, dress generously with ponzu sauce. Garnish with chopped green onion.

Pork Belly Confit

Leftover Salmon Sandwich

salmon, avocado, greens and a lime/olive oil dressing

Dijon and Lemon Chicken Drumsticks

Marinate the chicken in shallot, cilantro, lemon, garlic and dijon mustard. salt and pepper. Fry in a skillet until brown, bake in 300F oven for 30, 40 minutes.

Brunch at Locus

Huevos Rancheros

Tomato Basil Benny

Traditional Benny

4121 Main St, Vancouver
http://www.locusonmain.com/

Egg Meg Muffin with Left Over Roast Beef and Hash Brown

Roast Beef Sandwich

Thanksgiving left over roast beef sandwich with a side of rosemary and garlic roasted potatoes

Almond and Cinnamon French Toast with Strawberry Sauce

Bacon Wrapped, Stuffed Chicken Breast

Ingredients:

• chicken breast x 1
• double smoked bacon x 2 slices
• roasted red pepper x 1/4 pepper
• goat cheese
• thinly sliced red onion x 8 slices
• chopped cilantro x 1 tbsp
• salt, peppercorn, smoked paprika

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, chopped cilantro, sliced red onion in the middle of the chicken, season with salt, peppercorn and smoked paprika. 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 mix greens.