Henry & Stephanie’s Recipes
We had so much fun cooking on Deborah Moore’s Summer blockbuster TV show “Summer Sizzles” which was broadcasted across Canada. Days of fun and yummy shoot under the sun, 3 episodes, 6 recipes and dozens of bottles of wines later, we’ve been greeted by strangers asking us about our segments and received emails asking for recipes. Our excuse not to post it earlier? Been away, been busy, been procrastinating…
Better late than never. And here they are.
1/ Nicoise Salad Served 4
5 medium beets, slice 1/8” off rugged ends, quartered and cut into ½” pieces, do not remove skin.
1 lb. baby octopus, patted dried
1 lb. red nugget potatoes, boiled and quartered
1 lb. baby green beans, rinsed. Heads removed and boiled
1 lb. baby carrots, rinsed. Sliced diagonally and boiled
8 compari tomatoes, rinsed and quartered
10 romaine lettuce, halved
1 tsp. sea salt
2 tsp. balsamic vinegar
2 Tbsp. brown sugar
2 Tbsp. chopped fresh oregano
1 cup olive oil
1 Tbsp. light soy sauce
1 Tbsp. ground black pepper
½ cup vegetable oil
1 cup Italian dressing.
Preheat barbeque to 400F.
In a medium saucepan, bring 2 cups of water to a boil on high heat. Add beets and ¼ tsp. sea salt, 1 tsp. balsamic vinegar, 1 Tbsp. brown sugar. Bring to a boil. Turn to low, cover and cook for 20 minutes or until softened. Transfer beets into ice-water and soak for 10 minutes, drained well.
In a large mixing bowl, combine oregano, olive oil, soy sauce and ground black pepper. Add octopus and mix well. Set aside.
Brush vegetable oil evenly onto barbeque. Using a pair of long tong; place octopus onto the barbeque and grill for 2 to 3 minutes. Brush regularly with remaining marinade in the bowl. Turn to the other side. Repeat until octopus turn golden brown.
Distribute lettuce, tomatoes, cooked beans, carrots and beets in a large platter, add octopus on top and serve with Italian dressing.
- Grilled Ocean-wise Pink Salmon Serves 4
1 12 oz. Pink salmon filet, skinned on.
¼ cup vegetable oil
1 cup melted butter
1/2 cup coarsely chopped fresh dill
1 fresh lemon, half sliced and half quartered
Sea salt and ground black pepper to taste
Prehead barbequed to 400F.
Using paper towels, pat dry both sides of salmon. Brush vegetable oil evenly onto one side of the barbeque grill where salmon filet will be placed.
In a small bowl, combine melted butter, ¼ cup of chopped dill and sprinkle of salt and ground black pepper.
Place filet on barbeque, skin-side down. Grill filet for 8 to 10 minutes or until fish is cooked to your desired doneness. Brush better mixture onto fillet regularly. 1 minute before serving the fish, squeeze lemon juice from the quarters onto fillet.
Place grilled fish onto a long plate, sprinkle remaining dill evenly on fish and serve with sliced lemon.
3.Warm Potatoe and Beet Salad
1 lb. beets, slice 1/8” off rugged ends, do not remove skin.
1 lb. White nugget potatoes, rinsed and quartered
2 cups peas
4 Tbsp. Extra virgin olive oil
1 Tbsp. Dijon mustard
2 Tbsp. chopped fresh mint leaves
½ fresh squeezed lemon juice
Sea salt and pepper to taste
Cook beets using the same method as in the Nicoise Salad but instead of ice water, just empty cooked beets into a drainer and drain well. Transfer into a medium salad bowl and set aside.
In a medium saucepan, add 6 cups of cold water and potatoes and bring to a boil on high. Sprinkle in some sea salt and 1 tsp. of olive oil. Boil for 5 minutes uncovered then simmer for 10 to 15 minutes until cooked through. Using a slotted ladle, add to salad bowl.
Place peas into the saucepan of boiling water, cook for 3 minutes. Empty into a drainer, drain well and add to salad bowl. Add remaining olive oil, balsamic vinegar, mustard, chopped mint and lemon juice. Toss well and serve.
- Marinade for BBQ Red Wings
For every 3 lbs. of wings:
½ cup red wine
¼ cup dark soy sauce
¼ cup light soy sauce
½ cup cold coffee
2 Tbsp. Maple syrup
2 Tbsp. chopped fresh rosemary
2 Tbsp. chili oil or sriracha (optional)
Mix all ingredients in a large bowl, cover and marinate overnight (or for at least 4 hours) in the refrigerator.
Please note: “Cooking with Dairy” recipes will be posted next.