Episode 3: PUB NIGHT AT HOME!

N&J-STYLE “DARK AND STORMY”

Ingredients

• 2 oz Gosling Black Seal rum 

• 4 oz Barritt's Ginger Beer

• 1 oz pineapple juice

Instructions

1. Mix, add ice, garnish with lime wedge, & enjoy!

BRUSSELS SPROUT & KALE CAESAR SALAD W/ HOMEMADE DRESSING

Ingredients

For the Dressing

• 2 egg yolks

• ½ tablespoon Dijon mustard

• 1 anchovy filet

• ¼ cup shredded parmesan cheese

• 4 cloves garlic

• 2 tablespoons lemon juice

• 1/3 cup olive oil

For the Croutons

• 1 cup stale bread, cut into cubes

• 2 tablespoons olive oil

• 1/2 teaspoon Italian seasoning

• Salt and pepper, to taste

For the Salad

• 1 bunch Kale, cut into thin ribbons

• 5 Brussel sprouts, shredded and blanched

• To taste salt and pepper

• Lemon zest, to garnish

• Parmesan, to garnish

Instructions

1. Place all ingredients, except oil, in the food processor and turn on. Scrape down the sides of the bowl to make sure everything can be incorporated.

2. Slowly add oil to the rest of the ingredients until the dressing is thick and well emulsified.

3. Refrigerate and keep for 1 week.

4. Preheat the BBQto 400 degrees. Cube stale bread and place in a medium-sized mixing bowl.

5. Mix together oil and seasonings and pour over bread. Place bread in a cast iron pan and bake for 10-15 minutes, until toasted and hard.

6. Store in an airtight container keeps for a week.

7. In a large mixing bowl, combine kale, Brussel sprouts, and dressing.  Massage to soften the kale.

8. Add croutons and grate additional parmesan cheese.

BLOOMING ONION W/ SPICY KETCHUP

Ingredients

• 1 sweet onion, large

• 1 1/2 cups milk (355 mL)

• 2 eggs

• 1 1/2 cups flour (190 g)

• 1 1/2 tablespoons garlic powder

• 1 tablespoon paprika

• 2 teaspoons pepper

• 1 tablespoon salt

• 3 cups canola oil (720 mL)

Instructions

1. Cut the top of an onion and place it cut-side down.

2. Using a sharp knife make 4 1/2-inch (11.5 cm) cuts then go back and make 3 cuts in between each quarter.

3. Flip the onion over and coax apart its layers or “petals”. In a medium bowl, combine the eggs and the milk.

4. In a large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.

5. Place the onion in it, coating every petal with egg wash.

6. Place the onion in the dry mixture coating every petal.

7. Coat the onion in the egg wash and dry the mixture one more time.

8. Heat canola oil to 375ºF (190ºC) in a deep-fryer or dutch oven.

9. Place onion in the freezer for 10 minutes.

10. With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.

11. Move onion to plate covered in paper towels and allow to drain for 5 minutes.

SPICY RUSTIC KETCHUP

Ingredients

• 1 tablespoon extra-virgin olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1/4 cup light brown sugar

• 1/2 teaspoon smoked paprika or pimentón de la Vera

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground cloves

• 1/3 cup distilled white vinegar

• 1 tablespoon tomato paste

• Two 8-ounce cans of tomato sauce

• Salt and freshly ground black pepper

Instructions

1. In a saucepan, heat the oil. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened (about 7 minutes). Add the brown sugar, paprika, allspice, and cloves and cook, stirring occasionally, until the sugar melts. Add the vinegar and tomato paste and cook over moderate heat until thick, about 3 minutes. Stir in the tomato sauce and simmer over moderate heat, stirring occasionally, until very thick, 15 to 20 minutes.

2. Transfer the ketchup to a blender or food processor and puree until smooth. Season with salt and pepper.