Entrees Archives - Page 2 of 3 - Kimberley Seldon's Dabble

Escovitched Snapper


Recipe courtesy Cook Like a Jamaican

4 whole red snapper
1 cup cooking oil
Salt and pepper


The day before serving, clean and scale the fish. Season with salt and black pepper and refrigerate.

Set stove to high and add cooking oil to pan. Dry fish with paper towel and pan fry for about 5 minutes on each side. Take fish out of pan and place on paper towel to drain oil.

Escovitched Dressing

1/2 each green and red bell pepper, julienned
1 medium carrot, julienned
1 small onion, sliced in rings
3 tbsp cooking oil (use leftover oil used to fry fish)
2/3 cup vinegar
10 pimento seeds (optional)
1/2 tsp salt
1 tsp pepper sauce
1/2 scotch bonnet pepper, seed removed and chopped

Cut vegetables and put aside.

Put vinegar and oil into a saucepan and bring to a boil. Add carrots and pimento seeds and let simmer for about 1 minute. Add salt, pepper sauce and bell peppers and simmer for 1 minute.

Add onion and simmer for about 3 minutes or until the onion is transparent. Add scotch bonnet pepper and stir.

Place fish into serving dish and spoon dressing on top.

Serves 4

Homemade Pasta

From Scratch - Homemade Pasta



4 egg yolks

1 cup flour

2 oz of water

2 tbsp olive oil



Combine all of the ingredients in a mixer with a dough hook. Mix well until it creates a ball, then turn the mixer off. Take the dough out of the bowl and knead for 5 minutes on a floured surface.

Form dough into a ball. Wrap the dough ball with an oiled paper towel (pour oil on the paper towel and scrunch it—the paper towel will prevent the dough from drying out), then Saran Wrap the towel and place dough in the fridge for 30 minutes.

Cut the dough into four equal quarters. Keep the oiled towel on dough you aren’t working with so it doesn’t dry out. With one part of the dough on the table, roughly flatten it with the palm of your hand.

Set your pasta machine on the highest number and feed the dough through. Drop 1 number and feed it through again. Then drop 1 more number and feed it through a third time. Fold the dough in half and start over again with the highest number but this time work all the way down to the lowest number.

Once the dough is rolled out, create your favourite pasta. Cut it into fettuccini noodles or create pillows of ravioli by adding a favourite filling to the centre.

Serves 3-4



Folding the dough makes the pasta stronger and more malleable; this is particularly important if you are making ravioli.

This recipe lasts up to 1 week in the fridge. If you’re having a dinner party you can pre-make the pasta and freeze it ahead of time.

If you are freezing the pasta, space the pieces out evenly on parchment paper so that they do not touch.

Lomo Saltado with Grilled Papayas

A Day With Lorena - Dinner

Recipe by Chef Lorena Garcia.

Marinated Beef

1 garlic clove

1/4 tsp kosher salt

2 tbsp canola oil

4 tsp rice vinegar

4 tsp soy sauce

1 tbsp oyster sauce

1 tsp ground cumin

3/4 tsp freshly ground black pepper

1/2 tsp sweet paprika

1 lb beef tenderloin, sliced

crosswise into 1/4″ wide slices

Lomo Saltado

1 large papaya, halved and seeded

1 tsp vegetable oil

1 tbsp extra-virgin olive oil

1 large red onion, halved and sliced 1/2 inch thick

1 cup halved cherry tomatoes

1/2 shallot, very finely chopped

3 garlic cloves, very finely minced

3/4 cup red wine (such as merlot)

2 tbsp soy sauce

1 tbsp honey

1/2 cup fresh cilantro, finely chopped plus a few sprigs for serving

2 tbsp green pesto

150 ml milk



To make the marinade, finely chop the garlic clove, sprinkle with salt and mash the mixture together with the flat side of a chef’s knife. Continue to mash and chop until the mixture is a paste. Scrape the paste into a medium bowl and whisk in the canola oil, rice vinegar, soy sauce, oyster sauce, cumin, pepper and paprika. Add the beef, turn to coat in the marinade, cover the bowl with plastic wrap and set aside for at least 2 hours or overnight.

Prepare a hot charcoal or gas grill.

To make the lomo saltado, coat each papaya half with some vegetable oil and then place it cut side down on the grill, cooking the papaya until it has grill marks and is browned, 6 to 8 minutes. Use a spatula to transfer the papaya to a plate. Set aside to cool while you cook the steak. (Alternately, preheat the oven to 400°F. Place the oiled papaya halves in a grill pan, cut side down and roast in the oven until the cut side is golden brown, 6 to 8 minutes.)

Heat the olive oil in a large wok or skillet over high heat. Once the oil starts to smoke, add the steak and onions and cook, stirring often, for 1 minute. Stir in the cherry tomatoes, shallot, and garlic and cook, stirring often, until the tomatoes start to collapse, about 4 minutes.

Pour in the red wine, soy sauce, and honey and cook until the sauce is slightly thick, about 4 minutes. Stir in the chopped cilantro. Cook for 2 minutes longer to bring the flavours together and then turn off the heat.

Place the papaya halves on a platter and divide the lomo saltado between the halves. Finish with the cilantro sprigs and slice lengthwise into wedges to serve.

Serves 4

Salmon Fillets in a Vinaigrette

Dinner Date - Salmon

2 6oz salmon fillets

1oz olive oil



1/2 cup pistachio nuts

1/2 cup dried cranberries


1/2 cup high pulp orange juice

1/4 cup olive oil

1 tbsp cilantro, chopped

1 tbsp lime juice

1 tsp honey

1 tsp cumin

1 tsp chipotle chilies in adobe sauce (found in the Mexican food section)



Brush salmon with olive oil and sprinkle with salt and pepper.



Preheat oven to 425°F.

Place the salmon fillets on a baking sheet.

Mix the pistachios and the dried cranberries in a small bowl. Divide the mixture evenly and spoon over top of the salmon fillets.

Cook salmon in the oven for 15 minutes.

Prepare the orange-chipotle vinaigrette while the salmon is cooking.

In a food processor combine orange juice, olive oil, cilantro, lime juice, honey, cumin and chipotle chilies in adobe sauce, then blend for approximately ten seconds.

Remove salmon from the oven and pour the orange-chipotle vinaigrette over it.

Serve with a side of rice.

Serves 2.

Wine Pairing: A pinot noir from Oregon adds sweetness to the diverse textures and flavours.

Balsamic Flank Steak

A Day With Mr. Food Steak

Recipe by Mr Food (Art Ginsburg).

A flavourful marriage of balsamic vinegar, olive oil, Dijon mustard and a few fresh herbs and spices makes for a lively marinade for any grilled favourites like this Balsamic Flank Steak.



1/4 cup balsamic vinegar

1/4 cup olive oil

1 tbsp Dijon mustard

1 tbsp chopped fresh basil

3 garlic cloves, minced

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (1-1/2- to 2-pound) beef flank steak



In a large resealable plastic bag, combine all ingredients except steak; mix well.

Score steak on both sides by making diagonal cuts 1-½” apart. Place steak in bag, seal, and marinate in the refrigerator for at least 4 hours or overnight, turning bag over occasionally.

Preheat grill to medium-high heat.

Remove steak from marinade and discard excess marinade. Grill steak 4 to 5 minutes on each side, or until center is cooked to medium.

Slice steak on an angle across the grain, and serve.

Serves 4

Potato Gnocchi from Scratch




1 1/2 lbs spinach

1 3/4 lbs potatoes, peeled

1 3/4 cups all-purpose flour (extra for dusting)

2 egg yolks, lightly beaten

1/4 cup butter

2/3 cup parmesan cheese




Wash spinach but do not pat dry. Cook in a pan over medium heat for 5 minutes. Drain, removing as much water as possible. Chop finely and set aside.

In a large pot, bring lightly salted water to a boil.

Drop in potatoes, cover and let cook for 25 minutes or until tender, stirring occasionally.

Remove from heat and drain water. Mash the potatoes in the pot while they are still hot. Add the spinach, flour, salt and egg yolks. Knead the mixture until it forms a soft dough, approximately 5 minutes.


Remove the dough from the pot and place on a cutting board dusted with flour. Rinse the pot and refill with water. Bring to a boil as you finish preparing the gnocchi.

Divide the dough into 6 sections. Roll each one into a long tube, approximately ⅔” in diameter.


Cut each tube of dough into ¾” pieces.

Dust both of your hands with flour and gently roll each piece between them forming a ball.


Lightly press down the top of each piece with the back of a fork.

Drop the gnocchis into the pot of boiling water and cook for around 5 minutes or until they float to the top of the water. Drain well.

In a large pan, sauté the gnocchis in butter over medium heat until golden brown.

Serve in individual bowls and top with parmesan.

Serves 4

Roast Fish Wrapped in Pancetta and Pesto Mashed Potato

A Day with Jamie Oliver - dinner

Recipe by Jamie Oliver.

Rosted Fish

zest of 1 lemon

4 x 200g white fish fillets, preferably

organic, skin off

freshly ground black pepper

16 rashers thinly sliced pancetta or

streaky bacon

olive oil

1 jar green pesto, to serve

Mashed Potatoes

1kg floury potatoes, such as King


sea salt and freshly ground black


1 tbsp extra virgin olive oil

2 tbsp green pesto

150ml milk



Preheat oven to 400ºF.

Peel your potatoes and cut any large ones in half so they’re all a fairly even size. Add to a pan of boiling salted water and cook over a high heat for 10 to 15 minutes, or until tender and cooked through.

Drain the potatoes in a colander and leave to steam dry. Return the pan to a low heat and add the milk. Warm through for a few minutes, then tip the potatoes back into the pan with the extra virgin olive oil, green pesto and a pinch of salt and pepper. Mash everything together until smooth and combined.

Scatter the lemon zest over the fish fillets with a good pinch of black pepper and gently rub this into both sides of the fish. Lay 4 rashers of pancetta or bacon, slightly overlapping, in front of you then lay a fish fillet across them. Wrap the rashers around the fillet, then repeat with the remaining slices of pancetta and pieces of fish.

Lightly heat a large ovenproof frying pan and add a splash of olive oil. Lay your wrapped fish in the pan and fry for a minute — turning halfway — to crisp up the bacon. Place half of the lemon fruit at the side of the pan to add flavour, then pop in the oven for 10 to 12 minutes, depending on the thickness of the fish, or until the bacon is crisp and golden.

Remove the fish from the oven. Individually plate and dollop the fillets with pesto then serve with mashed potatoes, a light green salad and a lovely glass of white wine.

Serves 4

Filet Mignon with Goat Cheese Topping

Filet Mignon



2 5oz filets

1 tbsp olive oil

1 tsp granulated garlic

kosher salt

black peppercorn


1/2 cup goat cheese

2 tbsp breadcrumbs

2 tbsp French herbs

3 tbsp beer



Brush olive oil on the filets and sprinkle with garlic, salt and pepper.



Preheat oven to 350°F.

Mix goat cheese, breadcrumbs, herbs and beer in a large bowl and place aside.

In order to create a delicious crust, sear the filets in a non-stick pan o n high heat for 2 minutes on each side. Remove the pan from the stove and place the filets in an oven pan.

Divide the goat cheese topping evenly and top each filet with the mixture. Place the filets in the oven for 5 minutes.

Place filets under the broiler for 1 minute to create a crusty top.

Beer or Wine Pairing: Dark Beer or Napa Valley Cabernet.
Filet Mignon2

Crispy Fried Chicken

Crispy Fried Chicken

Recipe by Chef Cat Cora.



2 tsp extra virgin olive oil

1 2 1/2-3 lb fryer cut into pieces

(2 breasts, 2 thighs, 2 legs, 2 wings)

1/2 cup all-purpose flour

1 tsp kosher salt

1/4 tsp black pepper, freshly ground

2 cups cornflakes

1/2 cup light buttermilk

1 tbsp dijon mustard

1/8 tbsp cayenne pepper (optional)

1 tsp paprika

1/2 tbsp sage, finely chopped



Preheat the oven to 425F

Pour the olive oil into a baking pan large enough t o hold the chicken pieces in a single la yer without crowding. Using your fingers, rub oil over the dish so that it’s completely, but lightly coated.

Rinse the chicken in cold water and pat dry. In a wide bowl or on a large plate, season the flour with the salt and pepper. Dredge each chicken piece in the flour until it’s completely coated. Tap the chicken against the side of the bowl to loosen any excess flour and set pieces aside. Discard the flour.

Crush the cornflakes by placing them in a large resealable plastic bag, carefully pressing the bag to remove air. Seal the bag (leaving as little air inside as possible) and crush the flakes using a rolling pin. Pour the crushed flakes into a wide bowl or onto a large plate. In a bowl large enough to dip the chicken pieces, mix the buttermilk, mustard, cayenne (if using), paprika, and sage. Give each floured chicken piece a good buttermilk bath, then roll in the crushed flakes.

Arrange the chicken pieces in the prepared baking pan. Bake for 15-20 minutes. Then, lower the heat to 375F and bake for another 25-30 minutes, until cooked through and crispy. (The juices should run clear when the meat is pierced with a knife.) Serve.

Serves 4-6
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.

Rotisserie Herb Prime Rib

A day with Rob Rainford - Dinner

Recipe by Chef Rob Rainford.

For maximum flavor allow the prime rib to sit in the thyme rub overnight, but don’t apply the salt until just before you start to cook it.



6 tbsp finely chopped fresh thyme

10 cloves garlic, pushed through a garlic press

2 tbsp finely chopped fresh rosemary

2 tbsp finely chopped fresh oregano

Freshly cracked black pepper to taste

7 to 10 lbs bone-in prime rib roast

1/4 cup grapeseed oil (or just enough to coat the prime rib)

Kosher salt to taste



Stir together the thyme, garlic, rosemary, oregano and pepper. Rub the prime rib all over with the oil then coat with the thyme mixture. Refrigerate overnight.

Fire up your charcoal grill or preheat your gas grill and prep the grill for using the rotisserie.

Grilling temp should be around 325°F (160°C). For charcoal grilling, you’re ready to grill when a thick white ash has appeared on the coals. Move most of the hot coals to the middle of the grill and place a few on either side to create heat in the middle of the grill where the meat will be rotating.

Rub the prime rib with salt to taste and load it onto the rotisserie rod, doing your best to center the roast. Finger tighten the rotisserie forks on either side of the prime rib (you may have to use a pair of pliers to tighten the forks securely).

If you’re using a gas grill, place a drip pan directly on the grates in the middle section of the grill. This will help to catch any fats that drip from the prime rib. You can place a little water in the bottom of the drip pan to help create a moist environment if you wish. Just remember you will be cooking with the lid closed for about 1 ó to 2 hours, depending on how you like your meat.

Put the rotisserie rod on the grill, making sure the rod is secure. Close the lid, set the motor speed to low, then let your grill do the rest of the work. A good rule of thumb is to cook the prime rib for 20 minutes per pound (500 g). For medium-rare meat, you will be looking for an internal temperature of 135°F (57°C).

Once your prime rib is done to your liking, take it off the rotisserie and let it sit for 10 to 15 minutes before slicing it.

Serves 8
For more recipes by Chef Rob Rainford, pick up a copy of his latest book Born to Grill.

Traditional Chimichurri


Eat Like an Argentinian

Recipe by Alejandra De Miguel.

Traditionally served with grilled steak, this fragrant green sauce is an essential part of Argentinian barbecue or asado.



3-6 cloves of garlic

2 cups fresh parsley, firmly packed

1/4 cup fresh oregano leaves

2 tbsp red wine vinegar

1/2 cup olive oil

Salt to taste



Finely chop garlic, parsley and oregano leaves. Add the oil, vinegar, salt and mix well together.

Store in the refrigerator until ready to serve.

Shiso Pesto Pasta

Green Shiso Pesto Pasta

Recipe by Chef Marc Matsumoto.



2 oz green shiso leaves (Japanese perilla)

1 oz grated pecorino romano

1 tsp kosher salt (halve if using regular salt)

1/2 cup olive oil

1 tbsp lime juice

8 oz linguine, cooked according to package

small handful of pine nuts or coco nibs, toasted

1 oz uni (sea urchin roe) or ikura (salmon roe)



In a blender or the mixing bowl of a food processor, add shiso, cheese, salt, olive oil, and lime juice. Blend until it is a fine green purée.

Boil the pasta according to the package directions in generously salted water. When the pasta is done, rinse under hot water, drain well and toss in a bowl. Add the pesto a bit at a time until it reaches your desired level of flavour.

Plate the pasta and top with toasted pine nuts or coco nibs. For extra colour and brine, and a touch of class, top with uni or ikura.

Serves: 2