recipes

The recipes on this site come from family, friends, magazines, and online sites. Most if not all have been altered. Only the very best are included and we never include a recipe that we have not personaly tested and adjusted and approved. All of them meet the exacting standards of the arrogant chef. We base our choices on the "wow" factor. Feel free to alter the recipes, however, we adhere to the philosophy "if it ain't broke, don't fix it." Trust us. Of course because we take such care in choosing only the finest recipes this is not a "recipe site" in the traditional sense.

recipe archive

For more recipes visit The Arrogant Chef's Blog.

The cook-off menu

This is a sample of one of our cook-off party menus.

Menu

Appetizer

Mussels Italian

Mussels served with Italian sausage slices nestled between layers of onions and peppers smothered in a robust tomato sauce

Moule Italien

Carmen “Reserve Syrah” 2004, Valle Del Maipo, Chile

Appetizer

Grilled Quail Salad

Grilled quail and pear served on a bed of mesclun salad greens, pine nuts ,currants and blue cheese in a walnut oil dressing

Salade Caille Griller

Jackson-Triggs Proprietors’ Reserve “Methode Cuve Close”, 2005, Ontario, Canada

Entree

Beef Croustades with Boursin and Mushrooms

Tender filet mignon, topped with Peppercorn Boursin cheese, and mushroom filling, wrapped in phyllo pastry with a red wine sauce served with grilled asparagus and onions with Balsamic Vinegar

Saint-Joseph “Le Grand Pompee” 2004, Paul Jaboulet Aine, France

Dessert

The Arrogant Chef “Signature” Mystery Dessert

Olive Oil

I will be trying out a new olive oil over the weekend. Not sure what I am going to cook with it. I might just use it in a salad dressing or maybe just simply make a great dipping oil with herbs and balsamic. The website for this olive oil is mostly in French so here are the basics. I will post with comments and hopefully some photos.

To visit their website go here: http://www.tuyya.com/epicerie-fine-2/huile-olive-extra-vierge/

2011 Vintage - Organic Single Estate Moroccan Extra Virgin Picholine Ollve Oil.
- From olive trees over 100 years old in Fkih Ben Saleh, Morocco.
- It is unfiltered, first cold pressed on a granite mill and bottled within 7 hours after manual picking and sorting.
-Available in Natural and Thyme and Bay Leaf
-Thyme and Bay Leaf - 80 kg of each per 10000 kg of olives.

-The picholine olive is very high in polyphenols which means a longer shelf life and has a proven antioxidant effect.  (US National Library of Medicine - http://www.ncbi.nlm.nih.gov/pubmed/20209466)
In addition to the effects of the mono-unsaturated fatty acid oleic acid, olive oil and olive extracts contain polyphenols with remarkable health benefits. Of these, extracts concentrated for oleuropein have been shown to lower blood pressure (BP) and cholesterol levels. Michael T. Murray MD 2013-03-18 http://www.naturalfactors.com/caen

 

The Arrogant Chef's Duck Fat Cooking

Both Syl and I have been experimenting with frying various foods in rendered duck fat. The taste is amazing. Try making some french fries in duck fat.

Duck fat is also wonderful for stir fried vegetables. Gives the veggies an amazing taste. We will be posting more foods cooked in duck fat in the near future.

Chicken wings fried in duck fat are amazing. Super crisp and taste is unbelievable.

Perch Rolls

St. Lawrence River Perch Rolls are the best you will ever eat. The key is the perch roll sauce. This perch roll sauce recipe was handed down to me by Shirley Lefebvre. Basically she was my second mother when I was growing up. The perch was bought from The Yellow Perch Company

Sylvain's contribution for the week.

Horse Back Steak Sandwich – Award winning recipe – Sylvain Girard

Congratulations to Sylvain for winning the BBQ Cook-off challenge with this recipe.


Steak Sandwich with Balsamic Onions, Mushrooms and Sun-Dried Tomato Basil Cream


Horse Back Steak Sandwich – Award winning recipe – Sylvain Girard
Steak Sandwich with Balsamic Onions, Mushrooms and Sun-Dried Tomato Basil Cream
Ingredients:
½ cup sour cream
1 ½ oz. sun-dried tomatoes, well drained and finely chopped
3 garlic cloves, crushed
2 tbl finely chopped basil leaves
2 tsp. lemon juice
2 white sweet onions, Vidalia or Spanish
1 cup of sliced Cremini mushrooms
2 tbl spoons of olive oil or as required
2 tbl balsamic vinegar
2 tbl of sherry
1 tbl brown sugar
Triangle shaped focaccia bread(white…I would not use grains)
14 oz. of filet steak, 1 inch thick. Marinate in olive oil overnight. Let stand 40 minutes before cooking.
Quail eggs, 1 per serving
Season salt
Serves 4

  • Preheat bbq to medium-high direct heat. Mix the sour cream, sund-dried tomatoes, garlic, lemon juice in a small bowl and season the mixture to taste.
  • Thinly slice the onions and mushrooms and toss with olive oil. Sauté for a few minutes on side burner  in a frying pan. Combine balsamic vinegar, sherry and sugar and add to frying pan. Sauté for approximately 10 minutes or liquid is gone. Remove and keep warm.
  • Brush the steaks with some  olive oil. Season with season salt and crack pepper. Grill the steaks  for 3 minutes per side for medium to medium rare.
  • Lightly brush olive oil on the bread and warm in foil packs on the bbq or oven(you can warm prior to bbq the steak).
  • Remove bread and plate the steak. Lightly butter the buns with sauce.  Bread-Sauce-onion/mushrooms-Steak-quail egg. Can Serve open face or as a sandwich.
  • Small amount of butter in a frying pan. Fry quail eggs sunny side up. Do not overcook. Have the sandwich plated and ready. Remove the egg, place on top of the steak and serve immediately. Make sure the egg is just cooked. Do not make the egg over easy. Quail eggs are tough to break, I use a paring knife and slowly remove the top. Empty each egg into a small ramekin or bowl. Pour into frying pan.
  • Most importantly….Enjoy!!

 


 

 

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Nutrient values not available for this recipe.