East Side Surf and Turf


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Chorizo
Chinese sausage diced 2 lb
Ground pork 1 lb
Club House Smoked Paprika 3 tbsp
Club House Garlic Powder 2 tbsp
Club House Onion Powder 1 tbsp
Club House Chipotle Chili Pepper, Ground 1 tbsp
Club House Cayenne Pepper, Ground 1 tsp
Garlic cloves minced 5
White wine 1/2 cup
Corn starch 1 tbsp
Brandade
Salt cod (soaked in water overnight) 4 oz
Cream 1 L
Lemon, zested 1 each
Thai chili 1 each
Club House Pepper, Black Ground 1 tsp
Parsley 1/3 bunch
Sushi rice
Rice 1 cup
Water 1.33 cup
Rice vinegar 1/4 cup
Scallions 1/2 bunch
Garnishes
Avocado 4 slices
Evoo 1 tbsp
Cilantro cress 1 cup

Instructions

This recipe was created for Club House for Chefs by: Matthew Sullivan, Chef of Maple Leaf Sports and Entertainment in Toronto.

For the Chorizo: Add Chinese sausage to pot and cook out on medium heat for 4 minutes. Add ground pork and increase heat to high. Add all spices and garlic. Continue to cook on high while stirring. After 4 minutes deglaze with wine. Dissolve corn starch in ΒΌ cup of water and add to mixture. Cook for 2 minutes then set aside.

For the Brandade: Add all ingredients to pot and cook on medium heat for 5 minutes then buzz on high until smooth.

For the Sushi Rice: Cook sushi according to directions. Once cool add vinegar and scallions.

For Serving: Place sushi rice on plate followed by chorizo, brandade and garnishes.

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