Recipes

Dominic Breton
NORTHERN SHRIMP ROLLS BY CHEF JONATHAN MAYER

NORTHERN SHRIMP ROLLS BY CHEF JONATHAN MAYER

Preparation and cooking time: 15 minutes Meat: 1 lb of Northern shrimp Ingredients for shrimp mixture: 1/2 cup plain Greek yogurt 1 green onion, chopped 1/4 cup celery, diced 1/4 cup dill, chopped 1/2 cup chives, chopped Salt and pepper Garnishes: Brioche bread Boston lettuce Butter Instructions: Butter bread well, heat up and set aside. Mix ingredients for the shrimp mixture, place in the brioche bread with the lettuce. Optional: serve with potatoes. Enjoy your meal.

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Dominic Breton
MAC N CHEESE WITH SMOKED MEAT BY CHEF JONATHAN MAYER

MAC N CHEESE WITH SMOKED MEAT BY CHEF JONATHAN MAYER

Preparation and cooking time: 30 minutes Meat: Smoked meat, 500g Ingredients for the sauce: 2 liters of milk 1/2 cup grated Havarti cheese 1/2 cup grated orange cheddar cheese 1/2 cup Velveeta cheese 1/2 chopped onion 1/2 cup white wine 2 tbsp onion powder 2 tbsp mustard powder 2 tbsp garlic powder Salt and pepper Instructions: Boil macaroni and set aside. In a bowl, add all the ingredients (except for the flank steak) and only 3/4 of the green onion rings. In a pot over medium heat, heat 1 tbsp of butter, cook the onion for 5 minutes, add the...

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Dominic Breton
FLANK STEAK SKEWERS BY CHEF JONATHAN MAYER

FLANK STEAK SKEWERS BY CHEF JONATHAN MAYER

Preparation and cooking time: 1 hour Meat: 800g beef flank steak, cut into 2cm wide strips, against the grain Ingredients: 1/2 cup maple syrup 6 tbsp reduced-sodium soy sauce 2 tbsp olive oil 2 tbsp fresh ginger, grated 1 tbsp sesame seeds 1/2 tsp toasted sesame oil 1/2 tsp sriracha 2 cloves garlic, finely chopped 1 green onion, thinly sliced Juice of 1/2 lime Salt and pepper Instructions: In a bowl, add all ingredients (except the flank steak) and only 3/4 of the green onion rings. Season with salt and pepper and mix well. Place the flank steak in a...

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Dominic Breton
KALE, ITALIAN SAUSAGE AND ROASTED PINE NUT PENNE BY CHEF JONATHAN MAYER

KALE, ITALIAN SAUSAGE AND ROASTED PINE NUT PENNE BY CHEF JONATHAN MAYER

Preparation and cooking time: 2 hours Meat: 1 package of 4 hot Italian sausages Ingredients: 1 tbsp olive oil 1 white onion, chopped 4 cloves garlic, chopped 1/4 cup sugar 1/4 tsp salt 2 cans of whole tomatoes, coarsely chopped 1 can (155 ml) tomato paste 1 bunch fresh basil, chopped 1 package of penne pasta Garnishes: 1/4 cup toasted pine nuts 1/2 cup parmesan cheese Kale: 2 tbsp olive oil 2 cloves garlic, chopped 1 French shallot, finely chopped 1 head of kale, rinsed and chopped Instructions: Preheat oven to 350 degrees. Remove membrane from the sausages. In an...

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