July 28th, 2010 by Richard Julien
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
July 7th, 2010 by Richard Julien
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
June 21st, 2010 by Richard Julien
Thanks again to Maria Panopalis and the whole Breakfast Television crew for having me on the show this moring!
As always we have alot of fun but sometimes leave the recipe a mystery – so here is is:
Chef Live summer Salad
Serves 4 people
Ingredients:
- 8 sprigs of asparagus
- 8 fresh strawberries
- 1 plumcot
- 1 fresh mango
- 2 cups of local fresh greens
- 2 tbsp toasted sesame seeds
For the dressing:
- 1 tsp red chilli sauce
- 1 tsp old fashioned Dijon mustard
- 1 tsp minced ginger
- 2 tsp cilantro minced
- 2 tsp honey
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 2 tbsp olive oil
- Salt and pepper to taste
Method:
Whisk all the ingredients for the dressing together and chill on the fridge for an hour.
Toss the asparagus in a little canola oil and grill on your BBQ on medium for about 3-4 minutes – turn once
Arrange the grilled asparagus, sliced berries, plumcot and mango on the plate with your greens – have fun with it. Drizzel with dressing and garnish with toasted sesame seeds!
This goes great with BBQ Chicken or Pork Chops and a pint of Rickards White garnished with a slice of orange!!!
Get your grill on!!!
Rich
June 5th, 2010 by Richard Julien
I just wanted to thank eveyone involved in the Rickards media tour for May 2010.
Chef Live has created a few new BBQ recipes for the summer and we have been working with several media outlets across the maritimes to get the message out!
A huge amount of appreciation to Maria Panopalis from Breakfast Television, thanks Maria you make going on TV a whole lot of fun!
http://www.facebook.com/#!/video/video.php?v=118605768172534
Also thanks to the Times and Transcript in New Brunswick. They featured a fantastic story about cooking with beer just last week!
http://timestranscript.canadaeast.com/lifetimes/article/1069698
Get your grill on!
Rich
May 11th, 2010 by Richard Julien
Molson Coors launches Molson M, the world’s only MicrocarbonatedTM lager beer. Created in Montreal, Molson M is a revolution in brewing. This one-of-a-kind beer is brewed using Molson Coors’ innovative microcarbonization process. This revolutionary process, unique to Molson M, results in a genuine, premium quality lager with 4.9% alcohol/volume with a taste that goes down well!
Well Chef Live loves to cook with beer and we have created a new recipe to celebrate and accompany this fantastic lager!
Join us this Friday May 14th at the Tantallon NSLC from 4 pm to 7pm! We will be sampling cold frosty Molson M and MOLSON M Pulled chicken Sandwiches!
MOLSON M Pulled chicken Sandwiches
Ingredients:
- 4 skinless, boneless chicken breast halves (about 2 pounds)
- Salt and pepper
- 2 bottles of Molson M
- 1 onion, thin julienne
- 4 cloves garlic, finely chopped
- 1-1/3 cups barbecue sauce
- 1/2 cup apple cider vinegar
- Hot pepper sauce
- 6 Kaiser or French rolls, split
- 6 ounces shredded Monterey Jack cheese (about 1-1/2 cups)
Directions:
- Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and Molson M. Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.
- Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese
April 19th, 2010 by Richard Julien
Woah. These cookers cook…really!
In england everyone had an AGA or wants one…they are the supreme cooking appliance. More than a stove..it is a centerpiece for your home. Im happily from NovaScotia and we all seem to gravitate to the kitchen …the AGA cookers not only make daily cooking a dream…they look fantastic!
Starting in May I will be working with the team at Paderno Halifax to demonstrate how very cool the AGA cooker can be…
www.aga-ranges.com
www.paderno.com
April 9th, 2010 by Richard Julien
This great grilling recipe from the Maritimes uses the best scallops in the world and pairs them with the best beer in the world: Rickards
Serves 4 people
- 1 lb (454 g) fresh Digby scallops 20/30 count
- 1 lb (454 g) pork tenderloin
- 2 tbsp (30 ml) canola oil
- 2 tbsp (30 ml) Pork BBQ spice mix (see recipe)
- 4 tbsp Arugula and walnut pesto – (see recipe below)
- Sea salt and pepper to taste
Method:
- Pre heat your BBQ to medium heat
- Pat dry the scallops with paper towel an pick off the small tough muscle
- Trim the excess fat and silver skin from the pork tenderloin
- Brush the tenderloin with half the oil and rub in the spice mix
- Grill the tenderloin for about 4 minutes per side (rotate 4 times for a total of 16 minutes cooking time. Remove and rest for 6 minutes on a plate under foil
- Toss the scallops with the remaining oil, pesto and season
- Grill scallops for one minute per side remove and serve with sliced pork tenderloin
- Serve with your favourite side dish and a pint of Glory: Rickards White
For the Pesto:
- 1 lb (454 g) washed arugula leaves
- 2 oz (60 g) fresh basil leaves
- 6 cloves fresh garlic
- 4 oz (225 g) walnut pieces
- 4 oz (225 g) shredded granna padano cheese
- 1 cup (250 ml) extra virgin olive oil
- Salt and pepper to taste
Method:
- Measure all ingredients into a food processor less the oil.
- Turn on high and drizzle in the oil until the mix is a fine paste.
For the Spice rub:
- 3 tbsp (45 ml) paprika
- 1 tbsp (15 g) ground fennel seed
- 1 tbsp (15 g) ground coriander
- 1 tsp (5 g) sea salt
- 1 tsp (5 g) ground black pepper
April 8th, 2010 by Richard Julien
I am a lucky guy! I am able to work in the career I love and along the way I have met alot of people! Well a few weeks back Chef Live was in the Q studios to cater for a whole lot of Our Lady Peace Fans…Thanks to everyone who helped out!
We even had a chance to meet the guys! Good natured and fun…
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