Recipes

Dominic Breton
DARK BEER BRAISED SHORT RIBS BY CHEF JONATHAN MAYER

DARK BEER BRAISED SHORT RIBS BY CHEF JONATHAN MAYER

Preparation time: 3h30 Meat: 4 short ribs Ingredients: 1 can Guinness-style dark beer 1 onion, chopped 2 stalks celery, chopped 2 carrots, peeled and chopped 2 cloves of garlic, chopped 4 bay leaves 2 sprigs of thyme 2 tbsp olive oil 4 tbsp tomato paste 3 liters beef broth Salt and pepper For the potato patties: 4 large potatoes 2 leek whites 1 egg 1/4 cup flour Salt and pepper Instructions: Preheat oven to 350 degrees. In an ovenproof pot, heat olive oil, sear short ribs, season salt and pepper and caramelize each side of the piece, remove and set...

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Dominic Breton
ITALIAN SAUSAGE ORZOTTO BY CHEF JONATHAN MAYER

ITALIAN SAUSAGE ORZOTTO BY CHEF JONATHAN MAYER

Preparation time: 30 minutes Meat: 1 package of 4 Italian sausages of your choice, meat only Ingredients: 1 onion, chopped 2 cloves of garlic, minced 3 cups sodium-reduced chicken broth 1 cup orzo 2 green onions, chopped 1/2 to 1 cup freshly grated parmesan cheese 2 tbsp olive oil Salt and pepper 1/4 tsp Espelette pepper Instructions: In a non-stick pan, over medium heat, heat the garlic and onion until translucent, add the sausage meat, season with salt and pepper, add Espelette pepper. Continue cooking for 5 to 10 minutes to caramelize the sausage meat. Add the orzo, cook like...

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Dominic Breton
PROSCIUTTO-WRAPPED PORK TENDERLOIN BY CHEF JONATHAN MAYER

PROSCIUTTO-WRAPPED PORK TENDERLOIN BY CHEF JONATHAN MAYER

Preparation time: 35 minutes Meat: 1 pork tenderloin Ingredients: 1 wheel of Brie cheese 1 tbsp Dijon mustard 6 slices prosciutto For the sauce: 1/4 cup butter 1/4 cup flour 1 cup milk 2 tbsp bacon, diced 2 tbsp brie cheese Instructions: Preheat oven to 375 degrees, baste pork tenderloin with Dijon mustard. Lay out the prosciutto slices, place the pork tenderloin on top and roll. In a skillet over high heat, sear the pork tenderloin on each side for about 1 minute. Put in the oven for 15 minutes. In a pan over high heat, cook the diced bacon...

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Dominic Breton
DECONSTRUCTED MEXICAN POUTINE BY CHEF JONATHAN MAYER

DECONSTRUCTED MEXICAN POUTINE BY CHEF JONATHAN MAYER

Preparation time: 40 minutes Meat: 1 lb ground beef Ingredients for the chili: 1 can diced tomatoes 1 can black beans 1 lb ground beef 1 chopped onion 2 cloves garlic 1 tsp paprika 1 tsp chili powder 1 tsp ground cumin 1/2 tsp cocoa powder 1 tbsp olive oil Salt and pepper Ingredients for the garnishes: Sour cream Grated cheese Cilantro 2 large sweet potatoes cut into large fries 2 tbsp olive oil Salt and pepper Instructions: In a pot, over medium heat, heat oil, cook garlic and onion for 5 minutes. Add ground beef, continue cooking for 5...

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