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.


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
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
Avocado 4 slices
Evoo 1 tbsp
Cilantro cress 1 cup


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.

You might also be interested in:

8 ways to do something different with guacamole

Redefining Atlantic Canadas Food Scene

From Chefs to Chef Owners

10 Things You Didnt Know About Chefs Sarah Heard and Nathan Lemley

Cooking up a West African Flavour Expedition in the Heart of Oregon