Monday, April 21, 2014

Private Chef Dinner for a Spring Chicken

A menu that shouts "spring is finally here!"- regardless if there is a little bit of that unspeakable white stuff still on the ground.
Here lies a 4 course dinner that captures the flavours, colour and excitement of the season that changes it all for us Canada!
Here is the menu for the most recent dinner party.

                                Ruby Red Lobster Tail

Citrus poached Atlantic Lobster tail. Paired with custom quinoa and rice mixture, grilled zucchini and eggplant. Complimented with beurre blanc and sugar pea shoots.
Ultimate in tenderness and flavour.

                  Press Salad - Saffron Vinaigrette

 Arugula, Baby Kale & Romaine tossed in saffron & white balsamic vinaigrette
Champagne mango, pumpkin seeds and goat cheese to crack a smile.

                            Spring Chicken

Citrus and herb breast stuffed with Jalapeño havarti- Pan sear oven roast with jus.
Rainbow carrots, sunflower shoots.
Double potato - roasted garlic mash, roasted baby reds.
Delicate bright and cheesy!

                  Sambuca Blueberry & Apple Crisp

Custom crumble with walnut, oat and flax.
Chef Sheridan's signature Cinnamon vanilla bean ice-cream.
No licking your plate please 

Chef Sheridan Custom Dinner parties 4 or 7 courses.
Visit our website to learn more about the packages we offer.
Ultimate dinner experience in the comfort of your own home.
Starting @ 100$ per person. Book now!
Come see what all the hype is about

Tuesday, April 15, 2014

An "A" List Addition To Your Breakfast Routine

With spring just around the corner, I think it may be time to switch up the breakfast routine a little bit with this fast, no mess breakfast banger!

Blackberry Mango Smoothie

Load up on your protein, antioxidants, vitamin C and vitamin A with a simple blend together breakfast.
This recipe is feature in my Cookbook "Healthy Family Recipes" - Company's Coming

Recipe Below.

Chef Sheridan Edmonton's #1 Private Chef.
Now Booking for late may 2014
Please visit www.ChefSheridan.Com

Blackberry mango Smoothie
Serves 2

A recipe with the convenience we sometimes beg for in the morning.  Packed with protein, calcium, vitamin C, & D. A great recipe to play around with by substituting your favourite fruits and making it personal.

2tsbp boiling water

1cup chopped mango- fresh or frozen
1/2cup blackberry- fresh or frozen
1tbsp flax seed
1tbsp honey
1tsp vanilla extract
¾ cup 2%  milk
½ cup Greek yogurt
2tsbp cottage cheese

Place quinoa flour in the blender and set to a low speed, gradually pour in boiling water. This should form a paste.Add all remaining ingredients to a blender and pulse until completely combined.

Served chilled.

Thursday, April 10, 2014

Breakfast Television Debute

On Wenesday April 2nd I made my debute on breakfast television with City Tv Edmonton.

 I was asked to  host a cooking segment focused around a healthy meal. I chose a recipe which is currently in the works for the next cookbook with Company’s Coming – “400kcal Mains”

Blueberry Halibut on the menu for today! Thick cut halibut splashed with flavours of sage and white balsamic topped with a refreshing blueberry yogurt and crisp Graham cracker.

Below are the links to watch the short video. There are 2 seperate parts.
Try this refreshing spring bite at home, I posted the recipe below.
Blueberry Halibut
Thick cut halibut splashed with flavours of sage and white balsamic topped with a refreshing blueberry yogurt and crisp graham crackers.
Serves 2
2 – 6oz halibut fillet (centre cut)
1/2 tsp fresh sage chopped
¼ tsp salt
¼ tsp cracked pepper
1tsp blueberry vinegar or white balsamic vinegar
2 tsp canola oil
15 blueberries 
2 tbsp plain Greek yogurt
1 tbsp lemon juice
1/8 cup graham cracker large crumbs
Preheat oven to 400F.
Pat fillets of halibut dry with paper towel. On a large plate mix together sage, salt, pepper and vinegar to make a marinade. Add fillets to plate and rub entirely with the marinade. Allow to sit at room temperature for 10 minutes.
In the meantime finely chop blueberries on cutting board, transfer to a small bowl and mix with yogurt and lemon. Mix loosely to create a marbled look.
Heat a large heavy bottomed pan over high heat. Add oil to pan and allow it to be hot. Gently add each fillet to pan. Slightly lower heat and allow the fillet to begin browning- about 2-3 minutes. Once a dark golden colour is achieved flip fillet to sear the other side then place the entire pan into the oven for 8 minutes or until fish is cooked medium moist.
Remove from oven, cover with foil and allow to rest for 5 minutes.
To serve; spread a spoonful of blueberry yogurt over top of the fillet. Top with large graham cracker crumbs.