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Posted by Chef John Berry of MenuMagic
June 2010 Edmontonians

1 perch fillet per person—2 if they are small
1/4 cup of butter
1 tsp. Fresh dill-diced fine
1/4 purple onion diced fine
2 cloves of diced garlic
Wedge of lemon per person
Salt & pepper to taste
Vegetable spray or Pam

 

1.      Make sure your coals are arranged properly with the hottest in the centre and fewer and fewer coals to the outside to ensure a medium and low heat.

2.      Take a baking rack or small grill and spray well with oil.

3.      Lay fish on top of small grill and sprinkle with salt and pepper.

4.      In a sauce pan, combine butter, dill, onion and garlic and cook until onion is translucent.

5.      Set to side of grill over fire pit. (Low or no heat)

6.      Place rack containing fish on top of your regular grill over fire over medium heat. Baste constantly with dill sauce. Fish should be cooked 3-4 minutes per side if thin. Thicker pieces should grill 5-6 minutes per side.

7.      Serve with a wedge of lemon with rice, and vegetables like grilled cob on the corn. Yum.

Serves four.

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Posted by Chef John Berry of MenuMagic
March 2010 Edmontonians

Serves 3-4
In a sauce pot, bring 5 cups chicken stock to a boil. Lower heat to a simmer.
In a pan, heat 2 tablespoons butter over medum heat. Add 1 small onion, diced, and sauté for 4-5 minutes until transluscent. Add 1 1/2 cups arborio rice and sauté for 1 minute. Increase heat to medium high and add 1 cup dry white wine and cook for 3-4 minutes, until alcohol cooks off and wine is reduced by half. Reduce heat back down to medium. Add 1 cup of chicken stock to the rice and simmer until most of the stock is absorbed. Repeat adding stock and cooking until the risotto is al dente, or still has a little bite to it. You may not need all 5 cups of chicken stock.
About halfway through cooking the rice, add 1 cup fresh peas.
Add 1 cup of good quality grated Parmesan cheese. Stir to incorporate. Add salt and pepper to taste.
While the rice is cooking, heat a pan (I recommend that you do not use non-stick) over high heat. Add 2-3 tablespoons olive oil. When the oil just begins to smoke, add 12 large scallops which have been thoroughly dried, salt and peppered.
Allow scallops to caramelize and do not attempt to turn them over until they release themselves from the pan. Salt and pepper the top sides and flip. Cook on the other side until they caramelize and release.
Serve scallops over risotto immediately. √

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Posted by Chef John Berry of MenuMagic
February 2010 Edmontonians


1-2 Cups diced turkey or chicken leftovers
1 Cup leftover vegetables
Left over mashed potatoes
2-3 Cups leftover gravy
Thyme
Garlic granules, not salt.
Salt and Pepper to taste.

  1. Combine the turkey or chicken in leftover gravy in a mixing bowl.
  2. Add the leftover vegetables.
  3. Pour mixture into a well greased pie plate or casserole dish.
  4. Sprinkle with a pinch of thyme and garlic.
  5. Take the leftover mashed potatoes and form them into flat pancake-like rounds with your hands, and place them on top of your mixture. If there are a few spaces between them, that’s ok. Otherwise utilize them to form a pie crust.
  6. Bake at 350˚F for 45 minutes to an hour.

Yield: 5-6 servings.

Chef’s note: This is one of the most requested dishes I make for friends. There’s nothing fancy about it… but it’s incredibly tasty and you can add or substitute anything you wish.

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Posted by Chef John Berry of MenuMagic
February 2010 Edmontonians


2 Cup Leftover Steak or Roast, cut up onto strips 1/2” thick
1 medium purple onion, diced
2 stalks of celery, diced
1 large can of Roma tomatoes diced (any tinned tomato will do)
1 tin tomato paste
2-3 tbs. Dried oregano
1 tbs. Dried basil
1/2 Tbs. fresh diced garlic
6-8 mushrooms quartered
1/2 yellow bell pepper, cut into ribbons
1/2 tsp. Chilli flakes (or to taste)
Salt and pepper to taste
2 tbs. Olive oil
Red wine–some for the stew, some for the chef

  1. Sauté onions, celery, garlic and peppers in a sauté pan with olive oil three to four minutes. Set aside.
  2.  In the same pan. add your tomatoes and tomato paste. Add one tomato paste tin of water and one of red wine. Stir. Add spices and meat and bring to a simmer.
  3. Simmer over medium low heat for 45 minutes to 1 hour. About 10 minutes before serving add all of the vegetables. Adjust the seasonings.
  4. This can be served over leftover rice or noodles. Make sure you have a crusty Italian roll to go along with this dish.

Yields: 4-6 servings

Chef’s note: You can get as creative as you wish with this dish. It’s very cost effective and easy to make. √

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Posted by Chef John Berry of MenuMagic
January 2010 Edmontonians


4 oz. smoked salmon, finely diced
1 small container of garlic cream cheese softened
1/2 tsp. fresh dill diced
1 cucumber, sliced into 1/4” rounds
1 large carrot sliced into 1/4” rounds
8 small button mushrooms, stems removed

Dill weed sprig for garnish
Mix salmon, cream cheese and dill in a mixing bowl. Put mixture into a piping bag utilizing a large star tip and pipe onto each veggie piece. Garnish with a dill sprig.
Serves 6-8

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Posted by Chef John Berry of MenuMagic
January 2010 Edmontonians

1 pound bulk Italian sausage (remove casings)
1 clove garlic, minced
1 can (14.5 oz.) tomatoes
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
2 cans tomato paste (6 oz. each)
10 to 12 lasagna noodles
3 cups ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
2 eggs
1 teaspoons salt
1/2 teaspoon pepper
16 oz. mozzarella cheese, shredded or thinly sliced
1/4 lb prosciutto, thinly sliced (optional)

Slowly brown Italian sausage; drain off excess fat. Add garlic, tomatoes, basil, oregano, salt and tomato paste. Simmer, uncovered for 30 minutes. (Add a little water if too thick.)
Cook lasagna noodles according to package directions.
In a bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, salt and pepper.
Place a layer of noodles in bottom of a 13x9x2-inch baking dish or lasagna pan. Cover noodles with a layer of mozzarella cheese. Spoon 1/2 of ricotta mixture over mozzarella.
Spoon 1/2 meat sauce over the cheese. Repeat layers.
Bake for 30 to 40 minutes in a 375°F oven.
Allow lasagna to set a few minutes before serving.

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SHERRIED BRIE PATE

Posted by Chef John Berry of MenuMagic
November 2009 Edmontonians

This can be used as a spread or dip.

8 oz brie cheese
8 oz cream cheese-softened
2 Tbs. dry sherry
2 Tbs. finely chopped toasted walnuts

Nov09-Brie resized

  1. Remove rind from Brie. For easy removal put brie in the freezer for 30 minutes before peeling rind.
  2. After you remove rind, cut brie into cubes.
  3. In a food processor combine brie, cream cheese and sherry. Process until smooth.
  4. Transfer into two serving dishes. Sprinkle with walnuts.
  5. Serve with fruit bread or celery. It will hold for up to two days in the refrigerator or you can freeze it for up to a month.

Makes up to 15 servings.
CHEFS NOTE: You might like to experiment with a liqueur like GM instead of sherry… or maybe a wine. Play with it and have fun!

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