The Kilted Chef

This week's MENU for November 16-20th Show Schedule Monday: Chicken tetrazzini... Tuesday: Italian wedding soup Wednesday: Cooking with special guest Sara Bonnyman Pottery Thursday: Seafood Medley Friday: Johanne's savoury muffins Exciting News! Our first digital recipe book is on sale now! Grab your copy here: https://dashboardliving.lpages.co/cooking-without-a-kilt-/

Logan's daily catch seafood medley Please note the seafood listed in the recipe is merely a guideline, any combination of seafood will work very well in this dish. Serves 4... Bechamel / Mornay sauce 1/4 cup butter 1/4 cup flour 1 shallot diced 2 cups of cream 1 tbsp diced chives 1/4 tsp pepper 1/2 tsp Cajun seasoning 2oz white wine 1/4 cup fresh Parmesan 1/4 cup crushed cheddar goldfish or Ritz crackers In a medium sized saucepan melt your butter then incorporate your shallots and cook until translucent. Add the flour and Cook until the flour takes on a slight color change and the butter begins to bubble up through. Incorporate both the 35% whipping and the 18% coffee cream and stir constantly until it thickens bring down to a simmer and incorporate your chives, white wine, salt, pepper, and Cajun seasoning, keep whisking till it's nice and smooth. finish with 1/2 of the fresh Parmesan cheese. Set aside Assemble the following 6 oz halibut 6 oz haddock 1/2 lb of scallops 1/2 lb of cold water shrimp To assemble cut the fish into bite size pieces and remove the bits from the scallops. Begin placing the seafood into 1 8X8 casserole dish or 2 smaller 4X4 casseroles. Start by placing the halibut first followed by the haddock and scallops, lastly top with the shrimp. From there top the Bechamal sauce, sprinkle with a bit more Cajun seasoning and the remainder of the parmesan cheese then top with the crackers. Place in a preheated 400 oven and cook for 20 minutes. Serve with your favorite side. today we chose a small green salad topped with a maple balsamic vinaigrette. Recipe below Maple balsamic vinaigrette 1 Clove of garlic minced 1 tsp of Dijon mustard Salt and pepper to taste 1/4 cup maple syrup 1/4 cup balsamic vinegar 3/4 cup vegetable or canola oil Mix all together in a mason jar and refrigerate till you're ready to use. Shelf life for the dressing is a good two to three weeks. Basic rule of thumb for creating a dressing is one part acid, one part sweetener, and three parts oil. Add garlic, Dijon, and salt and pepper. #kiltedchefalain #stayinlove Logan's Daily Catch / North Nova Seafoods

{THIS WEEK’S SCHEDULE} This week's cooking schedule (Nov 3 - 7) ------------------------------------ Weekly Menu ------------------------------------... Mon Nov 2: chicken and dumplings Tues Nov 3: breaded pork chops with a sausage gravy Wed Nov 4: Alain Mama Leone Italian, bring out your spaghetti bags spaghetti sauce Thurs Nov 5: dark rum fruit cakes for the holidays Fri Nov 6: special guest from Juniper charcuterie board. This week's prize is happening over our Instagram account! Head to www.instagram.com/kiltedchefalain and follow us there for details. **Download Our Top Recipes, FREE*** We've put together some of YOUR favorite recipes in a downloadable PDF, just for you. Grab a FREE copy of our digital cookbook here: https://mailchi.mp/579ed96efb78/comfortfood See more

Breaded Pork Chops with Maple Sausage Gravy 2 tbsp butter 3 shallots chopped 2 cloves garlic minced... 1/2 lb sausage meat (we used maple breakfast sausage removed from the casing) 1/2 tsp of thyme 1/2 tsp of pepper 1 tsp of Acadian Cajun seasoning 1 tsp Dijon mustard 1 oz of maple syrup 1 cup of vegetable broth 1/2 cup of heavy cream Melt the butter in a saucepan over medium-high heat. Add the shallot and garlic and saute until soft. Add the sausage and saute until no longer pink. Add the thyme, the pepper, and the Cajun seasoning and mix well. Add the Dijon and maple syrup and stir to combine. Add the vegetable broth and cream and bring to a boil. Reduce the heat to a simmer and cook until the gravy has reduced by half. Breaded chops Four chops, bone in 2 tbsp vegetable oil 1 cup of panko 1/2 tsp of pepper 1 tsp of salt 1 teaspoon of thyme 1/2 cup of flour 2 eggs 2 tablespoons of milk Place the panko into a shallow bowl, and mix in the salt pepper and thyme. Place the all-purpose flour in a second bowl. Combine the eggs in the milk in a third bowl. Lightly dredge the chops into the flour. Transfer to the egg wash, and then into the panko. Heat the vegetable oil in a heavy bottomed skillet and fry the pork chops until golden brown on each side in an internal temperature of 145 f (med) to 165 f (med well) has been reached. #stayinlove Juniper BBQ Scraper

Seafood medley serve with a side salad and Maple vinaigrette

Join us today for Logan's Daily Catch. We're making seafood medley, and if that's not drool-worthy, we don't know what is! See you at 3!

Breaded pork chops with a maple sausage gravy

Over the top tuna melts Special guest Sara Bonnyman 4 English muffins 4 tsp Dijon mustard... 4 slices of cooked bacon 2 cans of white tuna drained 1 tbsp diced shallots 1 tbsp chopped chives 1 1/2 tsp sweet relish 2 tbsp mayonnaise 1/2- 1 tsp horseradish 1/2 tsp salt 1/2 tsp pepper 8 slices of tomato Olive oil for drizzling 8 slices of cheddar cheese Combine the tuna, shallots, chives, relish, mayonnaise, horseradish, and salt and pepper. Mix well. Set aside Put the English muffins in half and lightly toast. Spread each English muffin with Dijon mustard, break a piece of bacon in half and put two halves on each portion. Divide the tuna mixture between each piece, top with a tomato slice, drizzle with a bit of olive oil and top with a cheese slice. Place into a preheated 350 oven until the cheese is melted, approximately 7 to 8 minutes. #kiltedchefalain #stayinlove Sara Bonnyman Pottery

Chicken and dumplings 1/3 cup butter 1 stalk of celery finely diced 1 cup of finely diced onion... 1 cup of finely diced carrot 2 cloves of garlic minced 1 cup of peas (canned or frozen will work) 1 cup of finally diced button mushrooms 1/2 tsp of Dijon mustard 3 tablespoons all-purpose flour 4 cups of chicken broth 3/4 cup of heavy cream (substitute with whole milk if preferred) 2 sprigs of fresh thyme or 2 teaspoon of dried thyme Three cups of chopped cooked chicken 1 tsp salt 1/2 tsp pepper For the dumplings 2 cups of all-purpose flour 1 tablespoon plus 1 teaspoon of baking powder 1 tsp of salt 1/4 teaspoon of dried thyme 3/4 - 1 cup of buttermilk 1/4 cup melted butter In a large heavy bottom pot melt the butter. Add the onion, celery, carrot and garlic and cook for 5 minutes or until the vegetables begin to soften. Add the peas and mushrooms and cook for 5 more minutes. Add the Dijon mustard and mix well. Add the flour and mix well with the vegetables. Add the cream and the broth, bring to a boil, reduce the heat add in the chopped chicken, thyme and the salt and pepper. Simmer uncovered while the dumplings are assembled. Place the all-purpose flour in a bowl, add the baking powder, the salt, and the dried thyme. Mix in the buttermilk (starting with 3/4 cup and adding more if necessary to bring the dough together) along with the melted butter. Form the dough into fairly large balls, drop into the simmering soup, cover with the lid and cook for 12 to 15 minutes or until the doughboys are pillowy and soft. Join us on Instagram under @kiltedchefalain to win charcuterie board. Juniper BBQ Scraper

Creamy chicken and dumpling is it a soup or is it a stew.

Tuna melt special guest Sara Bonnyman

We're going LIVE today at 3pm with Sara Bonnyman Pottery. You won't want to miss it!

This Week on CTV's Live at 5 What’s for Dinner with The Kilted Chef: You don’t need to wait to entertain outside your bubble for an excuse to make this scrumptious delight. Brie and Maple Syrup from 47 North Foods is the perfect treat when you are curled up watching a movie with the family this weekend. https://atlantic.ctvnews.ca/video?clipId=2065534&jwsource=cl Maple Bacon and Pecan Baked Brie... One wheel of Brie 1/2 lb of bacon 1/2 cup maple syrup cup coffee 1 tbsp butter cup pecans Directions: Place the brie into an oven safe dish just slightly larger than the wheel and place into a preheated 350 oven Place the bacon into a sauté pan and cook until crisp. Remove the bacon from the pan and discard the fat. Melt the butter and sauté the pecans for 2 to 3 minutes. Add the maple and cook until slightly reduced. Add the coffee, reduce a bit further and add the bacon back in. Remove the brief from the oven and place on a serving plate, remove the rind from the top of the brie and top with the maple coffee sauce. 47 Degree North products are available at Sobeys, Foodland, and Co-op locations. Hier soir à l’émission What’s for Dinner sur CTV avec le Kilted Chef: Il n’est pas nécessaire d’attendre de pouvoir célébrer à l’extérieur de votre bulle pour préparer ce délice savoureux. Le brie et le sirop d’érable 47 composent le régal parfait à déguster un soir de week-end en famille bien blottie devant l’écran pour visionner un film.

CONGRATULATIONS Mr González Mexican Cuisine!!! We're thrilled for you and your 1st place title of Ultimate Take-Out Challenge winner. And a huge thank you and congrats to all of the participants for making this project possible and so much fun. Today we learned how to make authentic Mexican tacos and while we can't spill the beans on the secret family recipes we can give you a walkthrough of how to make a taco at home.... [Country Tacos] Chorizo or Chicken Black beans or Pinto beans Nomales (cactus) Cucumber & Onions Salsa Guacamole Roll (it's not a "true" taco if you can't roll it) and enjoy. BUT...it's way better to go visit the team at Mr. Gonzalez yourself and have them make you something special. Their secret chorizo recipe is AMAZING. Thanks to Yarmouth & Acadian Shores / Côtes acadiennes et Yarmouth for making this happen and once again to all the participating restaurants. And, to YOU for voting! #YarmouthNice #experienceacadie #CanadaNice #NovaScotiaNice

Congratulations to Mr González Mexican Cuisine for taking home the title of Ultimate Take-Out Challenge champion! Today we're learning how to make authentic Mixcan tacos!

We are LIVE and on location at 3pm today with the winner of the Ultimate Takeout challenge at the Yarmouth and Acadian Shores.

Today's an exciting one!!!! We're announcing the winner of the Ultimate Take-Out Challenge with Yarmouth & Acadian Shores / Côtes acadiennes et Yarmouth LIVE on a very special show. Tune in at 3pm because we're on location for a special treat today.

Unemployment Pudding (Poudding au Chomeur) Serves 6 to 8 Preheat oven to 350 degrees F Syrup 1 cup brown sugar... 1/2 cup maple syrup 1 cup boiling water 1 tbsp butter tsp vanilla In a saucepan over med heat, incorporate all the ingredients and cook until a light syrup forms, approx. 5 to 6 minutes, pour in an 8X8 glass baking dish. Batter 1 cup flour 1 cup white sugar 2 tsp baking powder cup of milk In a large bowl, whisk the flour, sugar, and baking powder, whisk in the milk until incorporated, bake for 35 to 40 minutes, or until the top is golden brown. #stayinlove #halloween #acadiankitchen #kiltedchefalain

You're going to want to tune in today at 3 for our live show. The menu is a surprise! Any guesses what we'll be cooking?

TexMex Tamale Pie Preheat oven to 400. Once the cornbread has been removed reduce the temperature to 350 1/2 cup cornmeal... 2/3 cup flour 3 tbsp sugar 1 tbsp baking powder 2/4 tsp salt 1/4 cup vegetable oil 1/3 cup whole milk 1 egg 1 small can diced green chilies 1 14oz can corn niblets ( do not drain) 1 lb lean ground beef 1 small onion finely diced 1 jalapeno deseeded and diced 1 tsp cumin 1 tsp chili powder 1/4 tsp salt 1/4 tsp pepper 1 1/4 cup enchilada sauce 2 cups cheddar cheese Combine all ingredients from the cornmeal through to the corn. Mix well and place in a greased 9" cast iron pan or 9X9 " baking pan. Place into to a preheated 400 oven and bake for 20 to 25 minutes or until a tester comes out clean. Place the ground beef, the onion, The jalapeno, cumin, chili powder, salt and pepper into a heavy bottom skillet and saute until golden brown. Drain any fat that may have accumulated. Remove the cornbread from the oven ( reduce heat to 350) and poke holes into the cornbread. Slowly drizzle the enchilada sauce over allowing it to seep into the holes. Top with the ground beef mixture and the cheese. Return to the oven and bake for another 15 to 20 minutes or until the cheese is golden brown. Remove from the oven and let sit for 5 to 10 minutes before slicing. Serve with sour cream, guacamole and salsa. #kiltedchefalain #stayinlove

Tex-Mex Tamale Pie