Bob the Chef Recipes

Bob the Chef has been in the business for over 25 years! In that time, he has worked with some of the best chefs in the culinary world and crafted his own style by reinventing classic dishes.

Hawaiian Poke Bowl with Maple-Glazed Ham

Preparation	Bake	Serves	Print
20 min	20 min	4	PDF

Ingredients

1 l (4 cups) cooked rice (I like jasmine rice, but use whatever kind you prefer)

80 ml (1/3 cup) mayonnaise

15 ml (1 tbsp.) maple syrup

10-15 ml (2-3 tsp.) sriracha

Juice from half a lime

About 20 snow peas

500 ml (2 cups) pineapple, diced

500 ml (2 cups) maple-glazed ham, cooked and diced

1 l (4 cups) baby spinach

250 ml (1 cup) cashew nuts, finely chopped

1 corn tortilla, cut in wedges and grilled

Salt and pepper, to taste

Preparation

Cook rice according to directions on its package, then let cool at roo temperature.
Place the mayonnaise, the maple syrup, the sriracha sauce and the lime juice in a bowl. Mix well and set aside.
Cook the snow peas in boiling water about 1 minute or until they soften, then rinse under cold water. Set aside.
Distribute the following equally in 4 bowls: rice, snow peas, diced pineapple, diced maple-glazed ham, baby spinach.
Garnish with cashew nuts, the spicy mayo and the grilled tortilla wedges.
Season to taste and serve.

Note: You can create a “gourmet” version by replacing the maple-glazed ham by strips of prosciutto.

Shops: Cavallaro Cheese Shop, La Supérieure Butcher Shop, Fruiterie 440

Tofu, Veggies and Strawberries Poke Bowl

Preparation	Bake	Serves	Print
20 min	20 min	4	NA

Ingredients

1 l (4 cups) cooked quinoa

80 ml (1/3 cup) mayonnaise

10 ml (2 tsp.) sesame seed oil

10 ml (2 tsp.) soy sauce

15 ml (1 tbsp.) maple syrup

Juice from half a lime

1 l (4 cups) broccoli florets

About 20 kale leaves

1 l (4 cups) firm or extrafirm tofu, diced

60 ml (1/4 cup) maple syrup

A dozen strawberries, quartered

30 ml (2 tbsp.) grilled pumpkin seeds

15 ml (1 tbsp.) grilled sesame seeds

Salt and pepper, to taste

Preparation

Cook quinoa according to directions on its package, then let cool at room temperature.
Place the mayonnaise, the sesame seed oil, the soy sauce, 15 ml of maple syrup and the lime juice in a bowl. Mix well and set aside.
Cook the snow peas in boiling water about 1 minute or until they soften, then rinse under cold water. Set aside.
Use the same pot to cook the kale in boiling water about 1 minute or until they soften, then rinse under cold water. Set aside.
Splash some vegetable oil in a skillet, then slightly brown the tofu over high heat.
Use the remainder of the maple syrup to deglaze the skillet and continue cooking until the liquid has been reduced by half.
Season the tofu with salt and pepper, and set aside.
Distribute the following equally in 4 bowls: quinoa, broccoli florets, kale, tofu, strawberries.
Garnish with pumpkin seeds, the maple-soy mayo and the grilled sesame seeds.
Season to taste and serve.

Note: I mentioned “veggies” in the title because you can easily replace the broccoli and kale by any vegetable leftovers you might have on hand.

Shops: Cavallaro Cheese Shop, La Supérieure Butcher Shop, Fruiterie 440

Cæsar Cod Fillet

Legend says that Julius Cæsar offered this to his troops to celebrate crossing the Rubicon*. It’s a surf and turf twist on a classic!

Preparation	Bake	Serves	Print
20 min	25 min	2	PDF

Ingredients for croutons

250 ml (1 cup) bread cubes (store-bought loaf, bakery bread or even bagels)

5 ml (1 tsp.) favourite spice blend (piri piri, fish spices, Montreal spices, etc.)

30 ml (2 tbsp.) olive oil

Ingredients for Cæsar dressing

125 ml (1/2 cup) mayonnaise

30 ml (2 tbsp.) olive oil

1 garlic clove, peeled

Juice from half a lemon (keep the skin for the fish)

2 anchovy fillets

Pinch of salt (be careful not to overdo it, as the anchovies are already quite salty)

Milled pepper, to taste

2 celery stalks, chopped

85 ml (1/3 cup) Parmesan

Ingredients for cod

250 g cod, sliced in half

Half lemon skin (drained)

4 slices bacon

A large pinch of your favourite spice blend (same as for croutons)

15 ml (1 tbsp.) vegetable oil

Ingredients for plating

5 leaves romaine lettuce

Instructions for croutons

Place all the crouton ingredients in a bowl and toss until all the oil and spices have been absorbed by the bread cubes.
Lay on a cooking sheet face down and grill in preheated oven at 120 °C (350 °F) for about 12 minutes (or until the bread is golden brown and crispy).
Set aside.

Instructions for Cæsar dressing

Place all the dressing ingredients in a cylindrical bowl.
Use a hand mixer on high speed to blend everything, then set aside in the refrigerator.

Instructions for cod

Rub the lemon rind on the pieces of cod (that’ll give them a slight hint of lemon flavour instead of throwing away something that can still be useful).
Wrap a slice of bacon around each piece of cod, then sprinkle your favourite spice blend.
Over medium heat, splash some oil in a skillet, then quickly grill each piece of cod, about 1 minute per side.
Finish cooking by placing in an oven at 120 °C (350 °F) for 10 minutes

Instructions for plating