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WE’RE OPEN! Reservations at gardemanger.ca … O

WE’RE OPEN!
Reservations at gardemanger.ca … Or get some cocktail sauce at chuckhughes.ca and make your own “OK” platter 🤣🦪🦀🦞🦐🧊

Choux de Bruxelles rôtis au vinaigre balsamique

Choux de Bruxelles rôtis au vinaigre balsamique
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Portions : 4
Ingrédients :
🔸1 livre de choux de Bruxelles, rincés
🔸2 c. à soupe d’huile d’olive Chuck Hughes
🔸3 c. à soupe de vinaigre balsamique Chuck Hughes
🔸1/2 tasse de pancetta en dés
🔸sel kasher
🔸poivre noir fraîchement moulu

Préparation :
1. Préchauffer le four à 400 F.
2. Couper le pied des choux de Bruxelles. Couper les choux en deux.
3. Placer les choux dans un bol moyen. Mélanger avec l’huile d’olive et le vinaigre balsamique. Assaisonner de sel et de poivre.
4. Déposer les choux de Bruxelles et les dés de pancetta sur une large plaque de cuisson sans qu’ils se touchent. Rôtir pendant 30 à 40 minutes ou jusqu’à ce que les choux soient tendres, mais croustillants à l’extérieur. Remuer fréquemment durant la cuisson. Servir chaud.

♻️ @chefnickvalli no jerkin around! This sauce

♻️ @chefnickvalli no jerkin around! This sauce is lit 🔥

🐠 GRILLED JERK FISH 🐠 . ◾️1 sea bream,

🐠 GRILLED JERK FISH 🐠
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◾️1 sea bream, or similar sized fish
◾️½ jar Chuck Hughes Jerk Marinate
◾️1 lime, cut into 4 slices
◾️3 sprigs rosemary
◾️3 slices fresh ginger
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1. Place fish in a ziploc bag.
2. Add all ingredients and mix well, coating the fish with the jerk marinade.
3. Let marinate at least 4 hours, overnight is best.
4. Grill on medium heat for 4-5 minutes each side.
ENJOY!

Chicken, fried mortadella, cheese curds, Cows ched

Chicken, fried mortadella, cheese curds, Cows cheddar mornay and truffle…#EatClean

Réservations: gardemanger.ca

♻️ @chelsaysayy Anatomy of a sandwich using Ch

♻️ @chelsaysayy Anatomy of a sandwich using Chuck Hughes antipasto!

🎣 Grilled swordfish 🎣 . ▫️2 swordfish s

🎣 Grilled swordfish 🎣
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▫️2 swordfish steaks, about 1.5” thick
▫️6 tbsp butter
▫️2 tbsp capers
▫️1 tbsp chopped garlic
▫️4 tbsp onion, brunoised
▫️1 tbsp chopped anchovies
▫️1 tbsp fresh chopped parsley
▫️1 tbsp fresh chopped basil
▫️1 tbsp fresh chopped chives
▫️2 tbsp Chuck Hughes Sundried Tomato
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INSTRUCTIONS
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1. Season swordfish and set aside for 10 minutes.
2. Grill swordfish on medium high flame for 2-3 minutes on each side. You want it to be about medium when done. Rest fish for 5 minutes and make sauce while the fish is resting.
3. In a sauce pot, add butter and cook on medium high heat until bubbling and starting to get some colour.
4. Add onions and cook for 1 minute.
5. Add garlic and cook for another 30 seconds.
6. Turn heat down to medium low, add capers and anchovies, and cook for another minute.
7. Add sundried tomato and mix in well.
8. Remove from heat and add parsley, basil, and chives.
9. Plate fish, spoon over sauce and serve.

Dernière récolte! 🍆

Dernière récolte! 🍆

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