*NEW Rickards Red Onion Relish

1- 341 ml bottle of Rickards Red

6 onions peeled and julienned

1 cup brown sugar

1 cup apple cider vinegar

2 tbsp mustard seed

1 tbsp fennel seed

2 bay leaves

2 tbsp salt

2 tbsp molasses

 

Measure all ingredients into a pot. Cook on medium heat until au sec.

* NEW Pommery mustard aioli with lemon and chive:

  • ½ cup mayo
  • 2 tbsp pommery mustard
  • 1 tbsp roast garlic paste
  • 1 lemon – juiced and zested
  • 3 tbsp chives – minced
  • 2 tbsp honey
  • 4 tbsp extra virgin olive oil
  • Salt and pepper

Measure together: garlic, lemon juice, zest, chives, honey and pommery.

Whisk in mayo and olive oil – season to taste

Chill until service

Perfect on Burgers, sandwhiches and as a dip.

New Chef Live BBQ Ciabatta Sandwich : as seen on Breakfast TV

Hey everyone! Thanks again to Maria and the BT crew for having Chef Live on again this morning! 

Grilled Chicken and Smoked Pancetta Ciabatta Sandwich!

4  5 oz chicken breast

4  thin slices of smoked proscuitto  about 4 ounces

1 Ciabatta Loaf

1 cup Rickards Red onion relish – see recipe section

1/2 cup Pommery mustard aioli – see recipe section

1 tbsp butter and 8 slices of provolone cheese

Method:

Marinade the chicken in 1 cup Rickards Red, 2 fresh rosemary springs – picked to remove the stem and 1 tsp minced garlic overnight.

Preheat your BBQ to Medium high – remove chicken from marinade and pat dry with paper towel. Brush a little canola oil on the breast to prevent sticking and grill on the BBQ for about 7 minutes per side – remember to season with a little satl and pepper. When the chicken is cooked; slice and reserve for the sandwich.

Split the ciabbata and spread both sides with butter – toast butter side down on a reheated BBQ set on Medium. BEE very carefull not to scorch or burn the bread.

Spread the onion relish on one side of the ciabatta and the aioli on the other. Top the aioli side with layers of chicken , sliced proscuito and cheese. Top with the other side of the sandwich and carefully place on the upper deck of your BBQ.

Roast the sandwich for 5 minutes – remove – rest for 5 minutes – slice and serve with a cold Pint of Rickards Red, White or Dark! Cheers!

 

Chef Rich

Chef Live! Welcomes Chris Pottie and Nick Fanjoy to the team!!!

Energy, service, Sincerity!

 We are happy to have Chef Chris on the Chef Live team!!! Chris brings with him a wealth of experience in many Halifax kitchens as well as the culinary entertainment you have come to expect from the Chef Live Team!

Keep an eye out for this guy! We’re excited to welcome Chris to the party!

 Nick Fanjoy is quickly becoming an irresplacable member of the team and we are happy to have his hard working efforts!

Chef Rich