2016 PEI Potato Chowder Winning Recipe

Piatto Seafood Chowder 2016  For Chowder: 1 Tbsp olive oil 1 lb Piatto house-made Italian sausage, uncooked. 2 large yellow onions, minced 1 tsp chili flakes 2 cloves garlic, minced half fennel bulb, minced 3 lbs small new potatoes, halved 1/2 cup white wine 3 L whipping cream 2 lb uncooked PEI mussels in shell…

Grilled Lobster with Lemon and Herbs by Chef Ricardo

Preparation Time: 30 Minutes Cooking Time: 10 Minutes Servings 4 Ingredients 4 live PEI lobsters, about 1 to 1 1/2lb each Herb Oil 1/3 cup (75 ml) olive oil 2 tbsp chopped basil 2 tbsp chopped chives 1 tbsp chopped fennel fronds 1 clove garlic, finely chopped 2 lemons, halved Herb Mayonnaise 1/4 cup (60ml)…

Oyster Corn Fritters by Chef Ricardo

Preparation Time: 30 minutes Cooking Time: 12 Minutes Makes: 24 Fritters Ingredients: Honey Lime Sour Cream 1 1/2 cup (125 ml) sour cream 1 green onion, chopped 2 tbsp (30 ml) lime juice 1 tsp (5 ml) honey 1 pinch smoked sweet paprika 1 pinch cayenne pepper Salt Fritters Canola oil, for deep-frying 1 1/2 cups…

2014 Winning Chowder Recipe Chef Kyle Panton

The “Belfaster” 8 oz. Diced cooking onion 4 oz. Diced celery 3 oz. Diced carrot 3 oz. Diced shallots 12 oz. One Vision Farms baby red potatoes 8 oz. Diced Taylor’s belly bacon 1 oz. chopped “Countryside” chives 2 cob of PEI “Peaches and Cream” corn (grilled) 4 oz. Butter 2 oz. Flour 32 oz….

2013 Winning Chowder Recipe by Chef Kyle Panton

The “Belfaster” 8 oz. Diced cooking onion4 oz. Diced celery3 oz. Diced carrot3 oz. Diced shallots12 oz. baby red potatoes8 oz. Diced Taylor’s belly bacon1 oz. chopped “Countryside” chives2 cob of PEI “Peaches and Cream” corn (grilled)4 oz. Butter2 oz. Flour32 oz. Whipping cream12 oz milk36 mussels, cleaned and steamed out of shell (see attached…

Lobster Poutine Chef Mark McEwan

Lobster Poutine served at Feast and Frolic Thursday September 13th by Chef Mark McEwan Serves 2 2 c. clarified butter 2 egg yolks 1 tbsp gastrique (recipe below) 1/2 tsp lemon juice 3 drops Tabasco and Worcestershire Sauce Pinch of salt and white pepper 1 tbsp tarragon 1 1 1/4 lb live lobster, parboiled and…

Fresh Eggroll with Mussels Chef Gord Bailey

Ingredients  Serves 6  Eggrolls 2 lbs mussels 3 cloves garlic, chopped ½ shallot, finely diced 2 Tbls butter 1 cup white wine 12 rice paper discs 8 Chinese cabbage leaves, finely shredded ¼ cucumber, finely diced   Sauce 2 limes, juiced 1 tsp honey 1 tsp ginger, minced 1 Tbls sesame oil Chopped cilantro to…

2012 Winning Recipe – PEI Potato Seafood Chowder Championship, Chef Billy Shields

 Chef Billy Shields, Peakes Quay Restaurant & Bar   Yield 8L 1l 2% milk (optional) 2 or 3l 36% whipping cream 1 medium carrot 1 medium spanish or sweet onion 2 stocks (sticks of celery) 1lb margarine, butter or blend of both 1 1/2 lb all purpose flour 1 t each dried basil, oregano, or blend…

Smoked Lobster with corn and crab pudding and charred vegetables Chef Marc Lepine

2012 winning recipe International Chef ChallengeChef Marc Lepine, Atelier Restaurant Ottawa, ON   (serves 4) For the corn and crab pudding: 3 ears corn 2 vanilla beans 200g unsalted butter 1 jalapeno pepper 4 oz rock crab meat salt to taste   -husk corn (save husks) and then remove corn from cob -scrape vanilla seeds…

Seafood, Bacon and Potato Chowder Chef Aaron Ferrill

2011 International Chowder Champion Winning Recipe, Chef Aaron Ferrill, The Selkirk   1 small onion, peeled 1 medium carrot, peeled 1 leek, trimmed 1 small potato 1 celery stalk, trimmed 30ml olive oil 28gr double smoked bacon trim 4 garlic cloves, peeled and crushed small handful of herb stalks (basil, cilantro, tarragon) 6 white peppercorns…