Sunday, November 21, 2010

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.

Saturday, November 6, 2010

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/

Tuesday, October 12, 2010

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

Friday, October 1, 2010

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 deseedButterfly 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.

Thursday, September 30, 2010

B.L.T


Fry two slices of double smoked bacon. Once crispy, put them on a paper towel to catch some of the excess fat. Drain the fat from the pan, de-glaze with lime juice and add a pinch of chili flakes. Brush the bacon with the the glaze. Spread mayo and Dijon mustard on the bread. Add tomato and greens.