COOKING INSPIRATION

Missing the East Coast? So are we. The summer season in Atlantic Canada is not to be missed. Beautiful sunsets over the water, driving around the Cabot trail and eating delicious seafood, that tastes oh so fresh. Since traveling is still not an option, we figured out how to bring a little piece of the East Coast home to you for National Lobster Day.

Read more

Level up your BBQ game! 🔥

The smell of a barbecue is one of the best ways to prep you for the summer season. It’s almost nostalgic; the warm weather is starting to roll in and breathing in the delectable scents take you back to previous years at pool parties and sharing dinner with friends on patios (remember those?).

After all, is there a better way to kick off barbecue season than firing up the grill and throwing on some of your favourite Chef’s Vault meat and seafood?

Well, this lineup has us salivating and rearing to fire up that grill. What are your favourite barbecue go-to's? Let us know in the comments below, we’re always down to taste-test new things. 😎

From brunch to dinner, follow us @chefs.vault for expert tips, tricks and some cool inspo. Did you try any of the recipes? Tag us using #ChefsVaultExperience.

Seared Tenderloin With lobster tail and hollandaise

Ingredients:

• 1 tenderloin
• 1 lobster tail
• 1 cup white wine vinegar
• 1 tbsp black pepper
• 1/4 bunch tarragon
• 1/2 lb butter
• 4 clove garlic
• 1/2 bunch thyme
• 3 egg yolks
• 1 shallot

Method:

1. In a small sauce pan melt all but a small knob of butter slowly, skimming the milk solids that rise to the top (clarify), set aside
2. Reduce vinegar with tarragon, 2 cloves of garlic, black pepper, sliced shallot. Reduce by 3/4. Strain and set aside
3. In a double boiler add egg yolks with vinegar whisk until doubles in volume. Add in slowly the clarified butter while whisking until mixture begins to thicken. Remove from bowl and season with salt if needed.
4. Sear room temperature tenderloin in frying pan on high heat about 3-4 minutes on each side, after your first flip add the rest of the butter, garlic and thyme to the pan, place lobster tail in the same pan and baste both for remaining 3-4 minutes
5. Rest tenderloin for 5 minutes on a cutting board keeping the tail in the frying pan off heat
6. Plate with hollandaise sauce and enjoy!

Chicken Breast Stuffed with Boursin Cheese, Sun Dried Tomato and Mushroom

Ingredients:

• 2 Chicken breasts
• 200g Boursin cheese (or soft cheese of choice)
• 1/2 cup sun dried tomatoes (chopped)
• 200g button mushrooms (sautéd with garlic until soft)
• 2 clove garlic
• 1 bunch chive

Method:

1. With a boning knife, make an incision in chicken breast from tail to tip, ensuring you do not tear through either side; move the knife back and forth until you create a cavity inside the breast that is large enough for stuffing
2. In a mixing bowl add cheese tomatoes and sautéed mushrooms with chopped chives
3. Whisk until mixture becomes soft, place mixture in a piping bag and pipe into chicken (you can also your a spoon and finger making sure to push mixture in tight, no air bubbles)
4. Sear chicken on both sides over medium heat until golden brown, then bake at 350 for 10 minutes allowing mixture inside to melt
5. Slice and enjoy!

Whole Chicken Brined and Roasted

Brine Ingredients:

• 5L water
• 1-1/2 cup salt
• 2 tbsp black pepper
• 2 tbsp mustard seed
• 1 bunch thyme
• 1 bunch rosemary

Method:

1. Combine all ingredients into large pot, bring to boil, whisk, cool
2. Add chicken making sure the chicken is fully submerged
3. Refrigerate for at least 24 hours (48 ideally). Pull chicken from brine and pat dry with towel

4. Place back in fridge on a rack for 12 hours allowing skin to dry out.

Roasting:

1. In a small roasting pan or skillet place chicken breasts side up
2. Rub small amount of oil all over the chicken with a small amount of salt
3. Roast at 320 for 35min rotating pan every 10-12 minutes
4. Crank oven up to 450 for last 10 minutes while basting with fat that has rendered off the bird
5. Once skin is golden brown and crispy let the chicken rest for 20 minutes
6. Carve and enjoy!