Chef Live! Custom Catering and Culinary Entertainment

Our Lady Peace and Chef Live!

Chef Live is rocking out once again!

If your the winner of this weeks Childrens Trust Fund auction item, you will be rocking to a Private set by OLP, enjoying a cold one from Molson Canadian and digging in to some epicurian treats by yours truly and Chef Live!

Check out this great auction item on Q104…collect your cash and bid…remember it’s for the kids…and the kids wanna rock!

www.q104.ca

See you at the show!

Chef Rich

Chef Live and Rickards Dark cooking at the Halifax Boat Show!

Make sure you visit the Halifax Boat Show February 18th to the 21st!

Boat show information

Chef Live will be cooking with Rickards and the eating is good! Come out to one of my weekend seminars we are cooking with Rickards! See you there…

 All featured recipes are on my website! Check out our recipe section!

 All the best!

Chef Rich

*Porter and aged cheddar soup featuring Rickards Dark

Ingredients:

• 2 tbsp olive oil
• 1 kilo of peeled cubed butternut squash
• 4 potatoes peeled and diced
• ¼ cup of butter
• 2 medium sweet onions – peeled and chopped into small pieces
• 1 tbsp whole fennel seed
• 5 peeled garlic cloves – sliced
• 2 bay leaf and a bunch of fresh thyme
• 1 bottle of Rickards Dark Porter
• 2 cups of grated 5 year old – or older,  white cheddar
• 2 litres of good quality chicken stock

 Method:

• Pre-heat oven to 425 F
• Prepare a baking sheet with parchment paper
• Toss squash with oil and spread evenly over baking sheet , roast for 20 minutes.
• In a large pot melt butter on medium heat, when butter melts and foams add onions, diced potato, and garlic.
• Sweat vegetables stirring occasionally for 10 minutes – season
• Add honey, fennel seed  and brown vegetables for 2 minutes
• Add bay leaf, stock and Rickards Dark simmer for 20 minutes
• Add squash and continue to cook for another 20 minutes
• Remove bay leaf and purée soup with an immersion blender
• Stir in grated cheddar and more Rickards Dark – another bottle will do.
• Adjust seasoning in needed!

*The mighty Pork sirloin flavoured with Rickards Dark, garlic and rosemary with malty sweet caramelized onions

Ingredients:

• 3 lbs of Pork sirloin
• 1 bottle of Rickards Dark porter
• 4 sprigs of fresh rosemary
• 6 cloves of garlic – minced
• 2 tbsp maple syrup
• 10 black peppercorns
• 1 bay leaf
• Salt and pepper to taste
• 1 cup of malty sweet caramelized onion – see recipe below

Method:

• Pour Rickards, rosemary, garlic, syrup peppercorns and bay leaf into a sauce pot.
• Simmer all ingredients on the stove for 10 minutes – remove and cool
• Pour cooled marinade over pork and reserve in the fridge overnight and up to 24 hours
• Remove pork from marinade and pat dry with paper towel.
• Season with salt and pepper – grill on BBQ pre heated to medium – 10 minutes per side or until the internal temperature reaches 160 F
• Remove and rest under foil for 10 minutes, top with warm malty sweet caramelized onion

Malty sweet caramelized onion

Ingredients:

• 2 sweet Vidalia onions peeled and julienned
• 2 tbsp butter
• 2 tbsp maple syrup
• ¼ cup of apple cider vinegar
• 1 tbsp mustard seed
• 1 bottle of Rickards Dark Porter
• Salt and pepper

Method:

• Melt the butter in a large frying pan on med-high heat until the butter foams and starts to brown, season with salt and pepper
• Add the onion and maple syrup, cook down until the onions brown and caramelize, reduce heat as the onions brown
• Add the vinegar, mustard seed , and Rickards Dark
• Simmer and reduce liquid on medium low heat until a most liquid has evaporated and a relish consistency is achieved

*Rickards Dark Braised Beef short ribs

Ingredients:

• 2 lbs of Beef short ribs – 2 inch cut
• 1 bottle of Rickards Dark Porter
• 1 onion – diced
• 1 bulb of garlic – peeled and smashed
• A bit of herbs – rosemary, thyme and some bay leaf
• Salt and pepper, some paprika, ground fennel and cumin for a spice rub
• 1 cup of Rickards Dark BBQ sauce – see recipe below

Method:

• Trim your short ribs of any visible fat – this leads to scorching on the BBQ
• Rub spices on the meat and brush with some canola oil
• Grill the meat on a pre heated BBQ set to medium. – 5 minutes per side will do
• Add the onion, garlic, herbs and beer to a roasting pan, top with the grilled meat
• Cover with foil and bake in oven on 300 F for 2 to 3 hours or until very tender
• Remove meat, strain liquid into a cup of your favourite BBQ sauce.

Baste the meat and add to your BBQ for another 5 minutes – season and enjoy!