As seen on Global TV today, Jeff prepares a dinner to romance your favourite person!

Butter poached lobster over fresh dungeness crab ravioli with seared Baja diver scallop in citrus and white wine butter cream with chives.

For the ravioli dough:

500 grams of all purpose flour

5 eggs

2 egg yolks

pinch of salt

Method:

Pour the flour out onto smooth work surface, like your counter, or a large sheet tray. Create a well in the centre of the flour. Whisk the eggs and yolks together, pour into the well. Using your fingers or a fork, begin incorporating flour into the eggs. Once well mixed together, use your hands to knead the dough into a smooth ball. Wrap tightly and place into the fridge to rest while you make the crab stuffing.

For the crab stuffing:

1 lb fresh dungeness crab meat, excess moisture gently squeezed out

2 … Read More »

Our recipe of the week comes from our Sous Chef, Rachael. The spicy chorizo is balanced with creamy boursin cheese. Serve one pasta tube as an appetizer or three as a main course.

Chorizo & Asparagus Cannelloni

4 cups uncased chorizo

½ medium onion & 2 cloves garlic

6 leaves basil

2 cups navy beans, or chick peas, white beans- whichever you like

Puree all ingredients together, transfer to pot and cook on medium-low heat approximately 30 minutes, or until chorizo is nicely stewed
 Once mixture is cooled, place 3 asparagus inside cannelloni tubes, then pipe in chorizo filling

Tomato sauce:

1 796ml can stewed tomatoes

2 cups water

1 tbsp fresh minced garlic

1 minced shallot

½ cup red wine

Any fresh herbs you like

Sweat the garlic and shallots in 2 tbsp olive oil, add red wine. Cook out 5 minutes.
Add water and canned tomatoes, allow to simmer approximately 30 minutes.
Add fresh herbs if desired and … Read More »