Savour perfectly seared scallops, served with a vibrant pepper beurre blanc, creamy potatoes, and finished with crispy basil, red caviar, and chive strands for an elegant and memorable dish. < Back Seared Scallops with Pepper Beurre Blanc Prep Time: 40 mins Cook Time: 40 mins Serves: 4 Level: advanced Soucre Alevia's Kitchen About the Recipe Ingredients Scallops: 8 large scallops (cleaned) salt and pepper oil for frying Sauce: (Note) remove some of the meat from the peppers) ¼ red pepper, diced finely ¼ yellow pepper, diced finely ¼ purple pepper, diced finely 1 teaspoon of chopped chives 1 tablespoon of horseradish (not creamy) ½ tablespoon of wasabi paste 1 oz white wine 6 oz chicken stock 3 tablespoons of unsalted butter salt and pepper Potatoes: 1 large potato, peeled and diced 2 tablespoons double cream salt and pepper Garnish: fresh fried basil 1 oz vegetable oil chive strands 1 tablespoon red caviar Preparation Potatoes: Add the diced potato to a pot with salted water and cook until tender. Drain and place in a bowl and with a hand mixer, whip up, and add the double cream until very creamy like (oatmeal) consistency. Season to taste and place in a warm place until ready to plate Garnish: In a skillet, add the oil and bring to medium heat, then place the basil in and fry until crispy; lay out on a paper towel until ready to serve Sauce: In a saucepan, add the chicken stock and wine. Simmer for 5 minutes until slightly reduced. Then add the peppers, chives, horseradish, and wasabi. Add the butter and stir until melted, season with salt and pepper. Stir and turn down to low. Scallops: Place the scallops on paper towels and drain well, and pat dry. When dry, season with salt, pepper, and oil. Place a skillet on the heat and bring up the #7 on the stove (almost smoking). Place half of the scallops on one side of the skillet, sear until brown and flip to the other side of the pan. Once done, repeat with the rest of the scallops (putting scallops only on one side gives another hot spot when you flip, prevents stewing of the scallops) Once seared, place on an oven-able tray until ready to serve Assemble: Preheat oven to 350ºF. Place the scallops in the oven for 4-5 minutes and start plating. Have a warm serving vessel with a well. Place the potatoes on the bottom of the bowl and make a well with a spoon. Then pour the sauce around the potatoes, place the scallops one onto the other in the potato well, then top with the basil, red caviar, and chive strands Previous Next

A creamy, hearty chowder filled with tender clams, potatoes, bacon, and onions, simmered in a rich broth for a classic New England favourite. < Back New England Clam Chowder Prep Time: 15 mins Cook Time: 40 mins Serves: 16 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 4 cans chopped clams 4 potatoes, diced 4 oz bacon bits 3 tablespoons unsalted butter 2 cups onion, finely diced 3 teaspoons chopped garlic 1 teaspoon thyme 2 each bay leaf 4 cups clam juice 2 tablespoons parsley, freeze-dried 8 green onions 2 tablespoons Worcestershire sauce 2 tablespoons hot sauce 1 qt heavy cream Slurry Preparation Drain clams and keep juice and clams aside. Peel and dice the potatoes into 1-inch cubes (soak in water). In a large pot over medium heat, sauté the bacon, onion, and butter for 5 minutes. Add the garlic, thyme and bay leaves and cook for another 5 minutes Add the drained potatoes, clam juice and water. Bring to a boil, then turn down and simmer for 15-20 minutes or until potatoes are tender. Remove the bay leaves Add the cream and clams and bring back to boil. Once boiling, bring to a medium boil and thicken with a slurry. Cook for 5 minutes and turn the heat right down. Add the parsley, green onion, Worcestershire sauce and hot sauce, and season to taste Previous Next

Enjoy our Southern Eggroll—crispy and golden, filled with corn, black beans, Tasso ham, collard greens, and savoury spices, served with a zesty red pepper relish or spicy mustard for a bold Southern twist. < Back Southern Eggroll Prep Time: 30 mins Cook Time: 10 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 1 oz olive oil 7 oz corn fresh or frozen 7 oz black beans, canned, washed 7 oz Tasso ham, diced 11 oz collard greens, cooked ¼ teaspoon cumin powder ¼ teaspoon turmeric ½ teaspoon onion powder 1 dash salt and white pepper 6 egg roll wrappers 3 cups vegetable oil Preparation Sauté the corn and black beans in olive oil, then add the Tasso ham and collards. Simmer for 2 minutes and then add the seasonings. Cool in the refrigerator for about 45 minutes Place the mix in the wonton wrapper and roll, with a bit of water on the edge to hold it together Heat oil to 350°F and deep fry until golden brown. Serve with a red pepper relish or spicy mustard Previous Next

Enjoy a hearty blend of baked beans, onion, brown sugar, Creole mustard, and peppers, baked together for a rich and flavourful side dish. < Back Baked Beans Prep Time: 15 mins Cook Time: 1 hr Serves: 20 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 can baked beans 120 oz ½ onion diced fine ½ cup brown sugar 6 tablespoons Creole mustard 2 pinches salt and white pepper 1 red or green pepper, chopped fine 4 teaspoons cornstarch Preparation Mix everything in a bowl or pan Cover with lid or parchment paper and foil and bake for 1 hr at 300°F Let stand for 20 minutes before serving Previous Next

A creamy, cheesy chicken dip with BBQ sauce, ranch, and garlic, perfect for serving with tortilla chips. < Back BBQ Ranch Chicken Dip Prep Time: 30 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 4 oz cream cheese, softened 1 cup cooked, shredded chicken ½ cup BBQ sauce ½ cup ranch dressing 1 cup shredded cheddar cheese ½ teaspoon chopped garlic salt and pepper Preparation Preheat the oven at 350℉ Season chicken (10 oz chicken breast raw) with salt and pepper. Place on a baking sheet and bake for 20 minutes. Let the chicken cool, and then shred the chicken In a mixer, add the cream cheese, and whip until light and fluffy. Slowly add the chicken, BBQ sauce, and ranch dressing, and mix for 5 minutes. Then add the garlic and cheddar cheese Taste and season if needed. Place in an oven-able pan and bake for 20 minutes or until bubbling. Serve with tortilla chips Previous Next

A fresh mix of greens, fruit, avocado, and radish, tossed with a zesty lime and spicy sauce dressing. < Back Mexican Salad Prep Time: 30 mins Cook Time: Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Dressings: ⅓ cup extra-virgin olive oil ⅓ cup squeezed lime juice ½ hot sauce ½ tsp fine sea salt freshly ground black pepper Salad Mix: ½ radicchio sliced 2 oz arugula chopped ¼ head Napa cabbage sliced 4 radishes ½ apple diced ½ pear diced dash of lemon juice 1 avocado 2 green onions Preparation Make the dressing up and store it in the fridge until ready Wash all lettuce and let dry on a paper towel. Then chiffonade the lettuces and wrap them back into paper towels Slice up the radishes and dice the pears and apples (toss with a bit of lemon juice so they don't go brown). Dice the green onions and slice the avocado when ready to plate Place the salad mix on the plate and add the rest of the vegetables and fruit. Drizzle with the dressing before serving Previous Next

Succulent grilled chicken glazed with a savoury-sweet blend of local honey and tangy mustard, delivering a perfectly balanced and flavourful dish. < Back Honey Mustard Grilled Chicken Prep Time: 10 mins Cook Time: 20 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 4-6 oz chicken breasts 1 tablespoon lemon pepper ¾ cup honey ½ cup Creole mustard 4 oz bacon bits 1 cup 5 cheese blend Preparation Preheat oven 350ºF Season the chicken with lemon pepper and oil, grill mark the chicken and lay it on a sheet pan and bake for 20 minutes at 350ºF Sauce: Blend honey and mustard together in a bowl Baste the chicken with the honey mustard sauce every 5 minutes. When the timer goes off at 20 minutes, top with the cheese and bacon bits and bake for another 4 minutes until the cheese melts Previous Next

Crispy wonton cups filled with five spice duck and fresh papaya for a unique, flavourful bite. < Back Five Spice Duck and Papaya Wonton Cups Prep Time: 20 mins Cook Time: 25 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 16 egg roll wrappers, cups Duck: 1 teaspoon honey ½ teaspoon five-spice powder 1 teaspoon soy sauce 6 oz duck (meat only), breast, skinned Dressing: 1 teaspoon rice wine vinegar 1 teaspoon sesame oil 1 teaspoon soy sauce Garnish: ½ papaya, diced 1 sprig cilantro leaves, whole Preparation Preheat oven to 350ºF. Place the wontons into each muffin shell and spray with oil. Bake for 10 minutes or until crisp Combine honey, spice powder and soya sauce. Remove the skin from the duck and brush with the marinade. Roast for 10 minutes until medium. Cool completely and slice the duck very thinly Then combine the duck with vinegar, oils, and soy sauce, and toss well. Divide the duck between each wonton shell. Top with the diced papaya and garnish with cilantro leaves Previous Next

Classic chocolate chip cookies made with a blend of butter, shortening, brown sugar, and chocolate chips, baked until golden for a chewy, delicious treat. < Back Chocolate Chip Cookies Prep Time: 20 mins Cook Time: 30 mins Serves: 48 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 6 oz shortening, weight 6 oz butter, weight 1 cup brown sugar 1 cup sugar 2 eggs 2 teaspoons vanilla extract 3 cups flour 1 teaspoon baking soda 3 cups chocolate chip 1 teaspoon salt Preparation In a mixing bowl, cream the butter, sugar and shortening together. Add the eggs one at a time while the mixer is running. In another bowl, sift the flour, baking soda and salt. Add the wet ingredients to the dry and mix by hand, then add the chocolate chips Let stand in the fridge for a day before making the cookies. Use a scoop for portioning and bake at 350°F for 10-12 minutes Previous Next

Enjoy a moist banana bread bursting with blueberries and raspberries, sweetened with brown sugar and baked to golden perfection for a deliciously fruity treat. < Back Banana, Blueberry and Raspberry Bread Prep Time: 15 mins Cook Time: 30 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 3 cups AP flour 1 ½ teaspoons baking soda ⅓ teaspoon salt ¾ cup butter 1 ⅛ cups brown sugar 4 eggs, beaten 1 ¾ cups banana, mashed 1 ½ cups of blueberries & raspberries Preparation Preheat oven to 350°F In a large bowl, combine flour, baking soda and salt. In a mixing bowl, cream together butter and sugar. Stir in eggs and mashed bananas until well blended Stir the banana mixture into the flour mixture and stir until moistened, then add the berries and fold gently. Pour mixture into sprayed loaf pans, bake for 30 minutes and check Previous Next

Classic chicken pot pie with tender chicken, mixed vegetables, and a creamy sauce, all baked under a golden puff pastry crust for a comforting homemade meal. < Back Chicken Pot Pie Prep Time: 25 mins Cook Time: 40 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 28 oz heavy cream 4 oz water 4 cups cooked chicken, diced (1.5 lbs raw chicken) 3 tablespoons chicken base 2 lbs mixed vegetables, frozen 2 puff pastry sheets 1 pinch salt and white pepper Slurry Preparation Preheat oven 350ºF Season and bake chicken on a sprayed sheet pan at 350°F for 20 minutes In a saucepan, add the cream and water, and bring to a boil. Then add the vegetables and chicken base. Simmer for 5 minutes until vegetables thaw out. Add the diced chicken and simmer for another 5 minutes. Then thicken with the slurry while the sauce is on a medium boil sauce should be a cream soup consistency, and season with salt and pepper Turn oven up to 400ºF. Place the filling in a casserole dish and cover it with puff pastry. Bake at 400°F for 15 minutes until pastry browns Previous Next

Seabass or halibut fillets are coated with a savoury crust of breadcrumbs and herbs, then oven-roasted until golden and flaky. Served with a light sauce and fresh garnish for a refined, flavourful main course. < Back Crusted Seabass or Halibut Prep Time: 30 mins Cook Time: 20 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 4 3-bone lamb chops, frenched 4 teaspoons creole mustard 1 dash salt and pepper 2 oz minced garlic 4 oz breadcrumbs 4 oz leek, garnish 4 oz sweet potato, garnish 6 oz oil Sauce: 8 oz jelly mint 4 oz port wine Preparation Preheat oven 400ºF Add the mustard, garlic, and breadcrumbs in a bowl, pat dry the lamb and coat the lamb with the mix. Place on a pie plate in a 400°F oven for 20 minutes for a medium rare and let stand while making the sauce. In a saucepan, melt the jelly and add the port; keep warm on the side Julienne, sweet potatoes and leeks, then fry them separately in hot oil. Place the potatoes in the centre of the plate, slice the lamb into chops, then arrange the lamb chops around the potatoes and sprinkle the leeks around the plate. Drizzle the sauce over the lamb Previous Next