The Wine Ladies

Celebrity Chef Darryl Fletcher of Aqua Star offers some simple, delicious and easy recipe ideas

Last Saturday we once again welcomed one of our favorite chefs and regular on air personalities to our show Chef Darryl Fletcher of Aqua Star. Chef Darryl never disappoints as he offered us some incredible tips, advice and new seafood recipes for us and all his fans.

Also joining us on the phone live was Dean Serneels also known as the Mad Mixologist. Inventor of the Flairco Flair bottle and the Flairco portable bar he is a showman and a personality in his own right! http://www.deanserneels.com

Dean Serneels designed some recipes to match up with two of Chef Darryl’s seafood recipes. As promised here they are! Delicious, easy entertaining ideas for the upcoming holiday season.

Chef Darryl’s Grilled Olive Tapenade

1-pkg Aqua Star Deep Cut Freshwater Shrimp
1 cup pitted kalamata olives
1 cup green olives
4 cloves roasted garlic
½ cup sundried tomatoes
1 cup roasted peppers
½ tsp chipotle pepper
¼ cup extra virgin
½ cup very good balsamic vinegar

1.  In a large bowl peel the shell off the shrimp and place peeled shrimp in the bowl and pour balsamic over shrimp and put aside

2.  In a food processor put all ingredients and using the pulse setting chop the ingredients just before the mixtures goes smooth

3.  Pour Olive Mixture over the shrimp and mix well

4.  Place shrimp and olive mixture in the refrigerator for 1-1/2 hours

5.  Heat oven to 400 and place shrimp on parchment paper line oven tray and bake for 7-9 minutes

This dish will be complimented by the:

Caesar Tapenade

Romance – Canada’s favourite cocktail is packed full of flavours and spices. The Caesar tapenade is served up with an appetizer size garnish.

Ingredients

Base – 1.5 oz Gin
Modifier #1 – 4 oz Motts Clamato
Accent #1- Mixture of flavours below

· Two Lime wedges squeezed and dropped into glass.

· 1 tsp Olive Tapenade in bottom of glass

· This is topped with a healthy sprinkle of ground sea salt and a mixture of ground spices.

· 3 dashes Jalapeño Tabasco

· 3 dashes Garlic Tabasco

· 3 dashes Worcestershire sauce

Rim – Rim the glass with a Lemon pepper seasoning, celery salt combination.

Chef Darryl’s Pickled Shrimp

1 cup cider vinegar or white wine vinegar
½ cup olive oil
¼ cup fresh lemon juice
1 onion thinly sliced
2 cloves of garlic, minced
4 bay leaves, each broken in half
2 tsp kosher salt
1 tsp celery seeds
1 tsp chili flakes
2 lb Aqua Star 21/25 count, Raw Peeled Shrimp (thawed according to package directions)

1.  In a large bowl stir together vinegar, oil, lemon juice, onion, garlic and bay leaves, salt, celery seeds and chili flakes. 

2.  Bring a pot of salted water to a boil over high heat.

3.  Add Shrimp.  Cook just until pink, 1 – 2 minutes.  Drain and immediately transfer to bowl with vinegar mixture. 

4.  Cool to room temperature. Cover with plastic wrap. Marinate overnight in refrigerator. 

When ready to serve, remove bay leaves.  Serve chilled.

This dish will be complimented by

The Mad Mixologist, Dean Serneels- The Habanera and Whiskey smash

Romance –

This drink will compliment the dish by cleansing the mouth and igniting the spices of the onion and garlic.

Ingredients

Base – 1.5 oz Canadian Whiskey
Modifier #1 – 2 oz Sweet and Sour mix
Accent #1- Habenero pepper.
1 ½ slice of Habanera pepper.
3 wedges of lemon
1 tsp sugar
1 oz 50:50 Sugar syrup

Drink making technique

· In a shaker glass press the juices out of one ½ slice of Habanera pepper, 3 wedges of lemon, 1 tsp sugar with a muddler.  (Long thin Pestle)

· Fill glass with ice

· Add 1.5 oz Canadian Whiskey

· Add ½ oz Triple Sec

· Add 1 oz 50:50 Sugar syrup

· Add 1 oz Fresh lemon juice

· Shake and pour all ingredients into a rock glass.