Breakfast frittata

Mini breakfast Frittata 

Serves 2

Ingredients

1 whole large egg

1 white from large egg

¼ red pepper diced fine

½ small onion diced fine

1 medium size potato shredded 

2 oz. smoked ham diced fine

2 tbsp oilve oil

Pinch salt and pepper

2 small ciabatta buns toasted and buttered

Preparation

In gastrolux pan add 1 tbsp olive oil

Sauté onions,peppers for three minutes

Add ham cook for 2 minutes

Add shredded potato

Cook for 4 minutes on medium heat

Mix eggs in bowl with whisk until eggs area foamy

Add peppers, onions, ham, potatoes to egg mixture

Add 1tbsp oilve oil to pan on medium heat

Using ice cream scoop add egg mixture to frying pan

Fry on each side for 2 minutes

Place on ciabatta bun

I like to add hot sauce 

Walnut carob butter

nut butter

1cup almonds

1cup walnuts

1cup oil

1/4 cup carob  

1/4 cup water

1/4 cup molasses

pulse until smooth

On setting 6

Store in fridge keeps for one month

Sous vide pork loin

Ingredients

3 -1/2 cut boneless pork loin

1 tbsp Montreal steak spice

Preparation

Rub spice on both sides of pork loin

Vacuum seal 

Sous vide 

Settings

140 F 

Cook for 3 hours

Remove from sous vide

Remove from bag

Cook in 1 Tsp olive oil or butter until brown on both sides

Smoked sous vide boneless pork loin

Ingredients for smoked pork loin

1 cup brown sugar
2 tbsp Montreal steak spice
1 lb boneless pork loin

Rub pork loin with sugar and spices and rest in fridge for 24 hours

Wash off rub with cold water before smoking

Smoking
Preheat smoker to 140 F
Damper 1/2 open
Add smoking chips
Smoke for 12 hours
Cool over night

Sous vide preparation

Vacuum seal smoked pork loin
Cooking setting
140 F 12 hours
Remove and place in cold water bath for 30 minutes

Garnish
1/4 Granny Smith Apple diced into 1/4 inch pieces
2 tbsp butter
1 pinch cinnamon
2 drops pure vanilla extract
Sauté all ingredients for three minutes

1 -1/4 inch top slice of mushroom
1 tsp butter


Serving instructions

1/2 cup mashed potatoes heated ready to use ( served shaped into quenelles) shaped using two
Have apple garnish warm and ready to use
In frying pan on medium heat with 1 tsp butter add 1 -1/4 slice smoked sous vide pork loin
Add mushroom top
Cook on both sides for 30 seconds
Place mashed potato quenelles on each plate
Top with pork loin
Place apples in cup
Place mushroom cap top on side of mashed potato quenelles

Citrus halibut

Ingredients

8 oz halibut cut into two pieces

1pinch sea salt

1pinch fresh cracked pepper

Zest peel 1/4 orange

Zest peel 1/4 lemon

1/2 tsp chilli oil

Place all ingredients except halibut in vacuum bag

Mix well

Add halibut

Place lemon and orange zest on top of halibut before vacuum sealing ( this will partially cook fish ala ceviche)

Vacuum seal 24 hours before using

Garnish 

1 inch carrot, 1 inch zucchini, 1/16 red pepper diced brunoise

3 tbsp butter

Melt butter and sauté vegetables for 3 minutes

Preparation

Remove halibut from vacuum bag and pat halibut dry with paper towel

Dust halibut in 2 tbsp of flour

2 tbsp oilve oil

Fry halibut in olive oil on preheated medium heat browning on all sides about 30 seconds

Place on plate top with garnish of butter and vegetables

Serve with small wedge of lemon

Serve with lemon and salt powder

Deer taco

First step

2 lbs smoked deer

1c brown sugar

2 tbsp Montreal steak spice

2 tbsp course salt

Rub deer with above ingredients

Let sit in fridge  for 12 hours

Remove from fridge and was off rub

Put in smoker pre heated to 140 f

Smoke until 135 degrees internal temperature damper half open

Add chips twice once at beginning once half way through smoking

Remove deer from smoker

cool overnight in fridge

Step 2

Deer sous vide

Vacuum seal smoked deer

Cook using immersion circulator

Settings 

 135 F 

Cook for 12 hours

Remove and cool in water bath

Step 3

Make tacos

2 ounces smoked deer

2 taco shells ( warmed in 300 F oven)

1/2 onion slice thin

1/8 head of lettuce sliced thin

1/3 cup salsa

1/4 cup shredded jalapeño havarti   cheese

1tbsp jalapeño diced fine

1 green onion chopped fin1 tsp olive  oil

Preparation

In pan on medium heat add oil

Add deer and onions

Cook for 1 minute

Place deer and onions inside the two taco 

Add cheese to tacos

Add lettuce

Top with jalapeños and onions

Serve salsa on the side

Caprese salad

Serves two

10 mini boccocini
10 multicoloured cherry tomatoes cut in half
1 green onion chopped fine
5 strips of chive chopped fine
1 tbsp oilve oil
3 tbsp sushi seasoning vinegar
Pinch Maldon salt
Pinch fresh cracked black pepper
4 sprigs parsley chopped fine

Mix above and let sit for one hour at room temperature

Serve  with  2 small ciabatta bread loaf sliced in half toasted then cut into triangle