2009 Chef Cook-Off Recipes
Last year's recipes are included below, in order, as submitted by Chef Glen "Skip" Sansome of Petit Bill's Bistro, Chef Kate Klenavic of The Whalesbone Catering) and Chef Roger Weldon of Ballygiblin's Restaurant and Pub
Address - 1293 Wellington Street. Ottawa
Owned by Terry and Randy Fitzpatrick (brothers).
Named after their father Bill Fitzpatrick ("Little Bill")
Style - French fare with a strong Newfoundland influence. Or, as we like to call it, "A french bistro with a newfie accent." Honed my skills in the Toronto fine dining community until relocating to Ottawa last September. Proud to have been part of Petit Bill's since moving to this fine city. Proud Newfoundlander!
Cashew Encrusted Halibut with Citrus Aioli
Note: Dish accompanied by beet salad
Ingredients:
5 – 6 oz halibut filets
1 lb crushed cashews
6 oz cornmeal
For Aioli:
1 garlic clove chopped
1 teaspoon orange zest
½ teaspoon lime zest
½ teaspoon lemon zest
¼ cup fresh orange juice
½ tablespoon fresh lime juice
½ tablespoon fresh lemon juice
2 large egg yolks
1 cup olive oil
5 medium red beets (roasted, peeled and cubed)
5 medium yellow beets 8 leaves fresh mint (chopped)
¼ small fennel bulb (shaved thin)
3 oranges (segmented)
5 oz balsamic vinegar
5 oz fresh orange juice
Mix cashews and cornmeal together in small bowl.
One at a time, place fish in mixture until completely covered on all sides.
Meanwhile, heat oil in heavy skillet over medium head until hot.
Place fish in skillet and sauté on each side until golden brown. Approximately 6 to 8 minutes.
For Aioli:
Place all ingredients (except oil) in food processor and pulse until combined.
While processor is on, slowly add oil in continuous stream until mixture is thick.
For Beet salad:
Combine all ingredients in mixing bowl.
To Serve:
Serve fish atop salad in large, shallow pasta bowl. Place dollop of aioli on fish.
Working for the Whalesbone Catering Company has been a dream come true for her. Her focus is on sustainable and ethically sourced food. The catering company uses seasonal, local and environmentally conscious products. The company offers full service catering for large and small groups.
Seared duck breast with heirloom tomatoes, fresh basil, lemon thyme, chives, char-grilled corn and Focaccia salad
Serves 4
Ingredients:
6-8 mixed variety heirloom tomatoes, cored, seeded lightly and cut into quarters
½ small sweet white onion
¼ cup organic extra virgin olive oil
½ cup white balsamic vinegar reduced to ¼ cup
1.5 tbsp chopped fresh chives
1.5 tbsp chopped fresh basil
1.5 tbsp chopped lemon thyme
1 cob of grilled and seasoned corn with kernels removed
6 oz piece of good bakery Focaccia bread
4 5 oz duck breasts, fat cap on
Kosher salt and fresh cracked pepper to taste
Method:
1. Mix tomatoes, onion, oil, vinegar and fresh herbs in bowl, season with salt and pepper to taste. Set aside and let marinate while you prepare other items
2. Brush a little olive oil over corn, season with salt and pepper and grill all sides until just tender, remove kernels and mix in with tomatoes above
3. toss bread in a little olive oil, season with salt and pepper, grill briefly on one side, remove from grill and dice into bite sized cubes, mix with tomatoes and corn above
4. Score fat side of duck breasts with sharp knife. Season with salt and pepper both sides. Slowly render fat by placing duck fat side down in iron pan. One most of fat is melted, turn heat up to high, sear flesh side of duck until golden and crispy. Toss into preheated 375 degree oven and cook till med rare (about 5 mins). Pull out of oven and let rest before slicing.
5. Slice duck thinly and place on tomatoes and bread salad. Enjoy.
Roger is a Lanark County native who credits his country roots and background for his love of natural and locally produced foods. Visit Ballygibllin's and Slow Food chef and co-owner Roger Weldon to enjoy his seasonally inspired menu focusing on locally produced ingredients. Roger's commitment to our local farmers market has earned him the invitation to attend Terra Madre (as Lanark County's delagate), an international food conference in Turin, Italy. Bally was awarded the "take a leap award" from the prestigious Art of Being Green festival for the aggressive recycling program initiated by Ballygiblin's leadership role in the hospitality industry. Roger was given a letter of thanks from the Carleton Place envromental committee and his hard work rasing the bar in the field culinary art, support of chamber businesses and staff training earned him the Carleton Place chamber of commerce Business Person Of The Year in 2008. Petra's Lanark Lamb Rack with Chimichurri Sauce Alphenblick's LanarkCounty frenched spring lamb rack
Method:
1. Frenching a rack of lamb—that is, removing the meat, fat and membranes that connect the individual rib bones—gives the rack a clean look.
2. Marinate lamb in chimmichurri sauce.
For chimmichurri sauce:
1/2 cup oilve oil 1/4 cup fresh lemon juice
3 Tbsp red wine vinegar
2 cloves fresh garlic
2 minced shallots
1 Tsp kosher salt
2 tsp fresh cracked black peppercorns large bunch of fresh greens (spinach, kale, arugula)
Lots of fresh herbs 3 bunch parsley, 2 bunches cilantro, 1 bunch mint, 1 bunch basil -Mince the ingredients.
-Combine all ingredients by hand or use a food processor and let set for at least 2 hours before serving. To Grill the lamb: Place the rack on a hot, preheated grill for about 2 minutes per side to sear the surface. Once you have done that reduce the heat or move the rack to a cooler part of the grill to allow it to roast for about 10 to 15 minutes per side. You need a meat thermometer to test the internal temperature as you go. You definitely do not want to over cook this dish. Lamb reached rare at about 120 degrees F. and medium about 150 degrees F. Allow for the rack to gain a couple of degrees after you remove it from the grill.