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
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/
Tomato Basil Benny
Traditional Benny
4121 Main St, Vancouver
http://www.locusonmain.com/
Tuesday, October 12, 2010
Saturday, October 2, 2010
Friday, October 1, 2010
Bacon Wrapped, Stuffed Chicken Breast
- 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.
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.
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