As a private chef I make SO MANY differing dishes in a week, some are better left to the professionals, but some are worth sharing. Here are the best of the week!
This recipe is a PERFECT make and store ahead recipe. You can prepare them completely and freeze them for later baking, or you can prepare them, but save the baking for when you are ready to serve them. Either way, this recipe is perfect for people who love delicious things but find themselves time poor.
1 pound ground pork or ground beef
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced fresh parsley leaves
2 tbsp grated parmesan
1/4 cup panko breadcrumbs
1½ teaspoons grated fresh ginger
2 teaspoons grated lemon zest
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Preheat the oven to 425°F.
In a large bowl, combine all of the ingredients and mix well.
Line a rimmed baking sheet with parchment paper.
Using your hands, form the mixture into 25 to 30 little meatballs or about 18 golf ball−sized meatballs.
Place the meatballs on the lined baking sheet and bake for 12 to 15 minutes, until light brown.
Summer Corn and Tomato Salad
This salad was made when it literally felt like 42C in Toronto. Other than grilling the corn, this recipe will keep you deliciously cool and refreshed.
3 ears fresh corn, grilled and cooled and then kernels removed from stalk
1 pint cherry tomatoes, halved
1 tbsp chopped fresh mint
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
2 cloves garlic, grated
2 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1/2 tbsp freshly squeezed lemon juice
Kosher salt and freshly ground black pepper to taste
Place the cooked corn in a medium bowl, then add the chopped cherry tomatoes, and herbs. In a small bowl, mix the olive oil with the lemon juice, balsamic vinegar, about ¼ t Kosher salt, and a few grinds of pepper. Drizzle over the corn mixture, toss well to combine, and serve. Adjust salt and pepper to taste.
When I was making this for clients, I could feel the energy of my Carib grandmothers coursing through my veins. The Instant Pot (HIGHLY recommend BUY in US or BUY in Canada) makes the meat so tender, and the process of making the sauce SUPER easy. Now you too can channel my Caribbean ancestry!
1 large beef roast
1 large red onion, minced
3 tbsp grated ginger
3 tbsp grated garlic
1/2 cup curry powder
2 tbsp pimento powder
1 can coconut milk
1 cup beef stock
Cilantro for garnish
1 tbsp coconut oil
salt + pepper
IN AN INSTANT POT
Using half the curry powder and half the pimento powder, rub it all over the beef roast, with 1 tbsp of salt and 1/2 tsp pepper.. Add the seasoned roast to the Instant Pot with 1/2 the coconut milk and all the beef stock; and pressure cook for 45 mins (the standard on the Instant Pot).
Meanwhile, in a large pot on medium heat add the coconut oil; add the onions and cook for 5 minutes, stirring. Add the ginger, garlic, curry powder, pimento and 1 tsp salt and 1 tsp pepper. Stir to toast the spices, then add coconut milk. Remove from heat.
Once the beef roast is complete, remove from the Instant Pot and add the liquid to the curry sauce pot and bring to a boil.
Shred the roast beef with a fork (it will shred like a dream), and add it to the sauce with chopped cilantro. Adjust seasoning and serve with rice!
Easy. Throw together. Delicious. Enough said!
1 pint cherry tomato, halved
2 cups baby potato, halved
1 pint mushrooms
Instant Pot Cooked Roast Beef
1/3 cup Balsamic Glaze
Zest of 1 lemon
3 garlic cloves, grated
Arugula for garnish
3 tbsp olive oil
Salt and Pepper to taste
Preheat oven to 385F.
Toss tomatoes and mushrooms with 1/2 balsamic glaze, half the garlic and 1/2 the oil. Place on a parchment paper lined baking sheet.
Toss the potatoes with 1/2 the balsamic glaze, half the garlic, lemon zest and remaining oil.
Season both with salt and pepper and bake in the oven for 30ish minutes- you'll know when they're done!
To serve combine Instant Pot beef and all the ingredients together in a bowl and enjoy!
Ever heard the saying "food is a vehicle for sauce?" Buckle up, because you want to ride in this sauce!
1/2 cup crunchy peanut butter (or almond butter)
1/3 cup rice wine or Mirin
1 tbsp grated ginger
1 tbsp grated garlic
1 tbsp maple syrup
1 tsp fish sauce
1 tsp Tamari soy sauce (or coconut aminos)
1 tsp sesame oil
Whisk all ingredients together in a bowl until smooth.