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Recipe Blast: Scarlet’s Apéritif

Recipe by Trixie Blümel, bar manager, Café Medina, Vancouver Ingredients 1 oz Llillet 1/2 oz yuzu citrus juice 1/4 oz simple syrup 2 dashes Bittered Sling Zingiber Crabapple Bitters 25...

Recipe Blast: Mojito Café

Recipe by Nespresso, Switzerland Ingredients 1 capsule Arpeggio Grand Cru 1 stick of Nespresso white sugar (3g/0.1 oz) 2 ice cubes 35 ml sparkling water 5 ml mint syrup 5 tbsp...

Recipe Blast: Hawaiian Burger

Recipe by South St. Burger Co., Toronto Ingredients: Flame grilled Angus beef patty (raised without added hormones and antibiotics) grilled ginger-glazed pineapple (marinade includes butter, brown sugar...

Recipe Blast: Aji Picante Aioli

Recipe by Jessica Pelland, executive chef, Charbar, Calgary Spice heat level is low to medium. Ingredients: 1 cup aioli (or mayonnaise) 1/4 cup Aji pepper paste (Aji panca...

Recipe Blast: Quinoa Salad

Recipe by Joao Dachery, executive chef, Pampa Brazilian Steakhouse, Edmonton Ingredients: 2 cups quinoa 4 cups water 1 tsp peppermint tea 1/2 tsp coarse sea salt 1/3 English cucumber (seeded,...

Recipe Blast: Grilled Pompano with Banana Leaf

Recipe by Wing Li, executive chef, Linda Modern Thai, Toronto This is a traditional way of cooking fish in Thailand, and complements fish with a...