Bob the Chef Recipes

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  

     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

  1. Cook rice according to directions on its package, then let cool at roo temperature.
  2. Place the mayonnaise, the maple syrup, the sriracha sauce and the lime juice in a bowl. Mix well and set aside.
  3. Cook the snow peas in boiling water about 1 minute or until they soften, then rinse under cold water. Set aside.
  4. Distribute the following equally in 4 bowls: rice, snow peas, diced pineapple, diced maple-glazed ham, baby spinach.
  5. Garnish with cashew nuts, the spicy mayo and the grilled tortilla wedges.
  6. 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  

     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

  1. Cook quinoa according to directions on its package, then let cool at room temperature.
  2. 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.
  3. Cook the snow peas in boiling water about 1 minute or until they soften, then rinse under cold water. Set aside.
  4. 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.
  5. Splash some vegetable oil in a skillet, then slightly brown the tofu over high heat.
  6. Use the remainder of the maple syrup to deglaze the skillet and continue cooking until the liquid has been reduced by half.
  7. Season the tofu with salt and pepper, and set aside.
  8. Distribute the following equally in 4 bowls: quinoa, broccoli florets, kale, tofu, strawberries.
  9. Garnish with pumpkin seeds, the maple-soy mayo and the grilled sesame seeds.
  10. 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

  1. Place all the crouton ingredients in a bowl and toss until all the oil and spices have been absorbed by the bread cubes.
  2. 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).
  3. Set aside.

 

Instructions for Cæsar dressing

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

 

Instructions for cod

  1. 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).
  2. Wrap a slice of bacon around each piece of cod, then sprinkle your favourite spice blend.
  3. Over medium heat, splash some oil in a skillet, then quickly grill each piece of cod, about 1 minute per side.
  4. Finish cooking by placing in an oven at 120 °C (350 °F) for 10 minutes

 

Instructions for plating

  1. In a bowl, toss half of the romaine lettuce with half of the dressing.
  2. Place the resulting salad on 2 plates, then top with the cod fillets.
  3. Add a dollop of dressing on each fillet, then cover with the croutons.

 

* Just like the fact that Cæsar salad isn’t actually Italian, this legend is a complete fabrication.

 

 

 


 

Past months recipes

Bell peppers stuffed with scalloped vegetables 

Brown Sauce

Chocolate and Avocato mousse

Cold Asparagus, Raspberry Mayo and Roasted Almonds

Crab Cakes with Curry Mayo

Fiddlehead and Duck Confit Salad

Foil-Wrapped Corn, Carrots and Zucchinis

Genuine Chicken Stock

Grilled Salmon with Sauce Vierge

Grilled Zucchinis with Hazelnuts (French only)

Homemade 3-Part Turtles (French only)

Lamb Shank Over Warm Quinoa-Cranberry Salad

Mother’s Own Stuffed Rolls

Panettone and Homemade Caramel French Toasted

Potato Salmon Casserole

Red Beet Risotto

Shrimp Cocktail with Cranberry Sauce Recipe (French only)

Small Strawberry and Goat Cheesecakes

Spaghetti Squash Pad Thai

Spaghetti with vegetarian “meatballs”

Strawberry and Avocado Crab Rolls

Stuffed Cup-quails

Turkey Cutlets in Orange Marinade (Fronch only)

Vegetarian Meatloaf

 


 

 

 

 

 

 

 

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