COOKING INSPIRATION

Lobster Claw and Knuckle Meat Mac and Cheese with Double Smoked Bacon

Ingredients:

• 1 pack lobster meat
• 1 pack double smoked bacon
• 1/2 cup butter
• 1/2 cup AP flour
• 1 L whole milk
• 200-200g dry macaroni
• 2 cups cheddar cheese
• 1/2 cup bread crumbs

• 1/2 bunch parsley

Method:

1. In a medium sauce pan combine flour and butter, cook on medium low heat until you can no longer taste raw flour, add milk in slowly while whisking, mixture should be creamy but not too thick, season with 1 cup of cheese, salt and pepper to taste, set aside
2. Cut bacon into desired size and cook until crispy, drain off fat and set aside
3. Follow cooking instructions for macaroni, drain and add to large mixing bowl
4. Combine macaroni, bacon, lobster meat, bechamel sauce and 1/2 the parsley chopped fine
5. Place mixture into baking dish, with remaining cheese and breadcrumbs on top
6. Bake for 30 min at 375, finish with remaining parsley
7. Enjoy!

Chimichurri, Caramelized onions

Ingredients:

Chimi

• 1 bunch parsley
• 1 bunch cilantro
• 3 cloves of garlic
• 1 jalapeno
• 250ml olive oil
• 250ml white wine vinegar

Caramelized onions

• 3 large Spanish onions
• 2 knobs of butter

Method:

1. Pick both cilantro and parsley leaving majority of stem

2. Remove seeds from jalapeño or leave in if you like it spicy

3. Place everything in blender and puree until smooth

4. Add salt and sugar to taste

5. Remove skin from onions

6. Slice onions as thin as possible length wise

7. Over low heat add butter and onions to pan

8. Stir every 3-4 minutes until a deep brown colour

9. If onions catch to the bottom of the pan add small amount of water

10. Salt to taste

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Half Shell Scallops with Bacon and Fennel

Ingredients:

• 1 pack smoked bacon
• 1/2 fennel head
• 1 bunch chive
• 100g unsalted butter

Method:

1. Cut bacon into lardons, fry in a dry pan until desired crispiness, strain out excess fat

2. Grate fennel on large side of cheese grater. Chop chives fine

3. Broil scallops with a small knob of butter for about 3-5 minutes, keep the scallops in the shell with butter

4. Add bacon and fennel garnish with chives. Works as a perfect appetizer!

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Halibut Poached in a White Wine, Caper Butter Sauce

Ingredients:

• 500ml white wine
• 250ml chicken stock
• 1 spanish onion
• 4 clove garlic
• 2 medium size carrots
• 2 celery stalks
• 1 small jar capers
• 1/2 bunch parsley
• 100ml olive oil
• 100g unsalted butter

Method:

1. Cut onion, celery, carrots the size of you pinky nail. Chop garlic fine

2. Roughly chop parsley. In a medium sauce pan sauté vegetables with olive oil on medium heat for 3-4 minutes then add in capers

3. Add white wine bring to boil, add chicken stock and bring to a simmer

4. Poach fish until it becomes opaque and is easily flaked with a fork

5. Remove fish

6. Reduce liquid by half, then add butter whisk until butter is dissolved and add parsley

7. Spoon sauce over fish and enjoy!

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Cold water shrimp salad

Ingredients:

• 1 pack shrimp
• 1 bunch arugula
• 4 breakfast radish
• 15 cherry tomatoes
• 1/2 red onion
• 1/4 bunch dill
• 1 avocado
• 1 clove garlic
• 100ml olive oil
• 100ml white wine vinegar
• Pinch paprika

Method:

1. Wash arugula, slice radish and onion as thin as possible

2. Halve tomatoes, chop dill and slice avocado how you like

3. In a bowl grate garlic fine, add oil and vinegar, season with salt and pepper and paprika

4. Combine all ingredients in a bowl and mix well

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