About Look! iCook! guest. chefs Taso Agelopoulos Anthony Ascenzo Kevin Brown David Chung Patrick Sikorski Mario Vena Zahra Jiwa MARIO VENA Sunday April 12th @ 8:30pm Roasted pepper salad with anchovies and capers Red bell peppers – roasted ahead of time Asparagus Capers Anchovies Garlic Oregano Radicchio Balsamic vinegar Olive oil Slice the bell peppers and asparagus lengthwise into strips. Finely dice the garlic, capers and anchovies. Place in a bowl and toss with ground pepper, a generous splash of olive oil and a little bit of fresh oregano. Leave to marinate. To assemble: Slice radicchio into long strips, assemble on a plate and lay the marinated vegetables on top. Finish with a touch of balsamic vinegar and olive oil. *** Surf & Turf Tiger shrimps Rack of lamb Olive oil Cut tiger shrimps in half and the rack of lamb into smaller pieces. Season with sea salt and ground pepper. Grill the lamb until medium rare. Meanwhile, cook the tiger shrimps in a skillet with a bit of olive oil, turning them occasionally. Shrimps cook quickly – they are done when red on top. To assemble: Plate the tiger shrimps and lamb. Season with ground pepper, olive oil and a wedge of lemon, if desired. *** Berries with almonds in balsamic vinegar Blackberries Raspberries Blueberries Strawberries, chopped Sugar Toasted almonds Balsamic vinegar Place berries in bowl, add a little bit of sugar and toss until the sugar coats the fruit. Add sliced toasted almonds. Toss. Add ground pepper, drizzle with aged balsamic vinegar and toss again. Add whipped cream, ice cream, mascarpone or enjoy as is. Sunday April 19th @ 8:30pm Warm antipasti with mixed grilled vegetables and goat cheese Bell peppers Radicchio Hot Peppers Zucchini Goat cheese Olive oil Balsamic vinegar Cut vegetables into large slices and place in a bowl. Add a generous glug of olive oil, ground pepper and a bit of balsamic vinegar (be thrifty!). Toss to coat, transfer onto a grill and turn occasionally, until slightly charred. To assemble: Cut grilled vegetables into bite size pieces and arrange on a platter. Drizzle with olive oil and ground pepper. Scatter goat cheese on top. *** Mini burgers 1 lb ground beef 1 lb ground pork Ground pepper A little bit of salt Burger buns Mix all ingredients together in a bowl. To make the patties, form the filling into balls, place on a cutting board and press down. Presto! Transfer to a grill for about 4-5 minutes. To assemble: Place a patty on top of each bun, layering with pecorino (spicy goat cheese), arugula and a slice of tomato. Sunday April 26th @ 8:30pm Bruschetta with arugula Bell pepper Zucchini Tomatoes Garlic Basil Arugula Baguette Dice a medley of vegetables – bell peppers, zucchini, tomatoes and garlic. Drizzle olive oil into a frying pan and add the vegetables, except for the tomatoes. Season with ground pepper. Cut baguette into pieces and toast on a grill. To assemble: Transfer sautéed vegetables to a bowl, add diced tomatoes, tear in a few basil leaves, toss. Garnish each toasted baguette slice with arugula and spoon vegetables on top. *** Pasta with seafood Mussels Salmon Scallops Shrimp Garlic Shallots Basil Thyme Chicken stock Tomato sauce Chili sauce Chili pepper Pasta (spaghetti or linguine) Olive oil Add any assortment of seafood that is to your liking. In a cast iron skillet, sauté garlic and shallots. Add mussels, salmon, scallops, shrimp and cook over medium heat. Add a few basil leaves and sprigs of thyme or oregano. Pour a splash of chicken stock, tomato sauce and a dash of chili sauce into the pan. Cover with a lid, lower the heat and let it simmer. Leave for about 10 minutes. Meanwhile, add olive oil and a clove of garlic to a pan, removing the clove of garlic after a few seconds. Add cooked pasta, ground pepper, chili pepper, toss and place onto a platter as a base for the seafood. Add the seafood - don’t forget about the juices in the pan. Dress with basil, olive oil and ground pepper. *** Quail wrapped in prosciutto Deboned quail Prosciutto Cut the deboned quails in half and season with ground pepper. Wrap each quail in a slice of prosciutto, place on a skillet, turn occasionally. Pomegranate glaze Pomegranate juice Chicken stock Butter Shallot Place a bit of butter in a pan and let it heat up. Add one diced shallot and sauté for a moment. Season with ground pepper. Add a splash of chicken stock and the main ingredient, a healthy splash of pomegranate juice. Let it reduce. To assemble: Lay the quail on a bed of greens and drizzle with the pomegranate glaze. Sunday May 10th @ 8:30pm Poached oranges Sugar Water Blood oranges Red wine Pour a cup of sugar into a pan, along with two ounces of water and place on heat. Caramelize the sugar. Peel all three blood oranges. Slice some of the orange peels into small, thin strips. When the sugar is amber in colour, add the sliced orange peel and a dash of red wine to the pan. Mix and pour over the blood oranges. Leave to marinate. To assemble: Cut the blood oranges into slices. Plate. Dress with the sauce and a touch of ground pepper. *** Seared scallops with pancetta Scallops Pancetta Belgian endive Radicchio Peas Lemon Butter Season scallops with ground pepper, wrap each scallop in a slice of pancetta and fry in olive oil, about two minutes on each side. To assemble: Slice Belgian endive and radicchio lengthwise and lay on plate. Add a handful of peas to the pan with the scallops. Add butter and a squirt of lemon. Place scallops and peas on the salad base. Dress with ground pepper and a drop of olive oil. *** Pork tenderloin in Thai marinade Marinade Teriyaki sauce Olive oil Hot pepper flakes Lemon juice In a bowl, combine one cup of teriyaki sauce, a splash of olive oil, hot pepper flakes, ground pepper and a squirt of lemon. Marinade the pork loin. Place the pork tenderloin on the grill, turn and baste occasionally. To assemble: Cut pork tenderloin into slices. Plate. Sprinkle ground pepper and drizzle some of the marinade on top. Pour the remaining marinade into a pan and reduce. Dress pork with a drizzle of the glaze.