Recipes
PECAN & PARMESAN STUFFED MUSHROOMS
1/3 cup pecan halves
500g cremini mushrooms
(approx 24-27 medium sized)
2 tbsp butter
1 shallot, minced
2 cloves garlic, grated
1/2 tsp dried thyme leaves
1/2 cup plain panko breadcrumbs
1/2 cup fresh finely grated Parmesan* cheese
3 tbsp mayonnaise
1/4 tsp each salt and pepper (or to taste)
Chopped parsley
METHOD:
Toast pecans in a dry, medium skillet set over medium heat for 2 to 3 minutes stirring regularly,
or until just fragrant; transfer to a board and chop finely. Set aside.
Preheat oven to 400°F.
Remove stems from 24 mushrooms; set caps aside, finely chop stems, adding extra mushrooms
(as needed) to measure about 1 1/2 cups.
Add butter to skillet and return to medium heat. Sauté chopped stems with shallot, garlic and
thyme until tender and liquids are evaporated. Cool for 5 minutes; stir in chopped pecans,
panko, Parmesan and mayonnaise.
Season inside the mushrooms with salt and pepper. Spoon filling into mushroom hollows,
mounding slightly.
Bake stuffed mushrooms for 20 to 25 minutes or until mushrooms are tender and topping is
browned. Garnish with parsley to serve.
PEANUT CHICKEN SATAY
1 lb boneless, skinless chicken breast
(about 2 large)
2 tbsp light soy sauce
2 tbsp honey or maple syrup
1 tbsp avocado or canola oil
1 large clove garlic, grated
1/2 tsp each smoked paprika and salt
1/2 tsp dried chili flakes (optional)
16 to 18 soaked wooden skewers (approx.)
Chopped roasted unsalted peanuts
(optional)
Toasted sesame seeds (optional)
Lime wedges
PEANUT SAUCE
1/4 cup smooth or crunchy peanut butter
2 tbsp lime juice or unseasoned rice vinegar
2 tbsp coconut milk or water
1 tbsp honey or maple syrup
1 tbsp light soy sauce
1 small clove garlic, grated
2 tsp toasted sesame oil
1 tsp chili garlic sauce or preferred hot sauce
Pinch salt
METHOD:
Slice chicken into long, uniform strips, about 1-inch thick.
Whisk soy sauce, honey, oil, garlic, paprika, salt and chili flakes (if using); add chicken and toss to
coat. Marinate for at least 30 minutes or up to 1 day.
Preheat grill to medium and grease well. Thread chicken, ribbon-style, onto soaked skewers.
Place chicken on grill; baste liberally with any residual marinade mixture during the first few
minutes of cooking only. Grill chicken for 10 to 12 minutes, turning often, or until nicely marked
and cooked through.
Peanut Sauce: Heat peanut butter in the microwave for 10 to 15 seconds or until fluid. Whisk in
lime juice, coconut milk, honey, soy sauce, garlic, sesame oil, chili garlic sauce (if using) and salt.
Sprinkle chicken satay with peanuts and sesame seeds (if using); serve with peanut sauce and
lime wedges on the side.
GOURMET BLUE BURGER
BLUE CHEESE SAUCE
1/2 cup crumbled Gorgonzola (2 1/2 oz)
or another blue cheese
1/3 cup sour cream
2 tbsp milk
1 tsp red wine vinegar
1 clove garlic, grated (optional)
Salt and freshly ground black pepper
(to taste)
BURGER:
1 egg yolk
2 large cloves garlic, grated
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 tsp finely chopped fresh rosemary
1/2 tsp each salt and pepper
1 lb lean ground beef
Good quality burger buns (toasted if preferred)
Optional toppings such as sautéed onions,
baby arugula, or other traditional garnishes
(as preferred).
METHOD:
Blue Cheese Sauce: Combine blue cheese with sour cream, milk, vinegar and garlic (if using);
season with salt and pepper (to taste). Set aside.
Burger: Preheat grill or a cast iron skillet to medium.
Stir egg yolk with garlic, Worcestershire sauce, mustard, rosemary, salt and pepper until well
combined. Crumble in beef and mix gently by hand until uniformly combined. Form beef into
4 patties (about 3 1/2-inch in diameter), pressing a thumb-sized indent in centers to help patties
keep shape during cooking.
Cook patties, on grill or in skillet, for 6 to 8 minutes per side or until cooked through (or until an
instant-read thermometer inserted through side of patty registers 71°C/160°F). Serve on buns
topped with blue cheese sauce and other toppings as preferred.
SMOKED SALMON PINWHEELS
1/2 cup cream cheese, softened
2 tbsp (total) minced fresh herbs such
as parsley, dill, chives and thyme
1 tbsp finely grated lemon zest
1 tbsp minced capers
Freshly ground black pepper
2 sheets pre-rolled puff pastry
(about 454 g), thawed
1 large package (250 to 300 g) sliced
smoked salmon, thawed, if frozen
1 egg
METHOD:
Preheat oven to 425°F.
Blend cream cheese with herbs, lemon zest, capers and black pepper (to taste).
Unroll pastry sheets on a large work surface or cutting board. Divide cream cheese mixture
between sheets spreading evenly and leaving a 1-inch rim. Arrange smoked salmon in a
single layer over cream cheese on each sheet.
Starting at a short end, roll up pastry, pinwheel-style; set seam-side-down and slice with
a sharp knife, about 1/2-inch thick. Arrange on a parchment paper-lined baking sheet(s).
Beat egg with 1 tbsp water; lightly brush over exposed pastry.
Bake pinwheels for 20 to 25 minutes or until puffed and golden. Serve warm or at room
temperature.