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~Since 1977~
Official
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A Taste of Oceanside Recipes

A Taste of Oceanside recipes from the chefs of Parksville and Qualicum Beach

Well-kept secrets that our chefs are offering up for your cooking enjoyment.

These recipes are from a number of the participating advertisers you will find within our dining section so you can even try these out beforehand at the restaurants themselves. The area is well known for its exquisite mix of local and international dining options.


Butler's at the Mansion Vanilla Scallops on Candied Beetroot

Butlers-ScallopsIngredients

3 JUMBO SCALLOPS
1 VANILLA POD
2 TBSP OLIVE OIL
1 CUP HEAVY CREAM
1 RED BEET
30 G BUTTER
2 TBSP SUGAR

Method

Scrape vanilla pod into heavy cream and marinate scallops in cream for two hours.
Rinse and boil beetroot, reserving remaining liquid. Peel and cut beetroot into 3 medallions.
Remove scallops from marinade and pat dry.
Cook beetroot medallions with butter and sugar to caramelize.
Sear scallops in olive oil while reducing heavy cream to consistency.
Plate the scallops on top of beetroot medallions and garnish with heavy cream drizzled with strained beetroot liquid.


Smoke N Water Restaurant  Shrimp & Grits

Smoke N Water Shrimp and Grits

Ingredients

8 oz cooked Polenta
2 oz of White Cheddar (approx. 4 tbsp)
8 Prawns
2 oz Veggie Stock Veloute
1 oz Whipping Cream
1 oz White Wine
2 tsp chopped Red Onion
1 tsp Cajun Spice
1 tbsp Butter
Salt and Pepper to taste

Directions

• Add polenta and 2 or 3 oz of water to saucepan.
• Sauté with butter, salt and pepper, and white cheddar. Reduce liquid until relatively thick, like oatmeal.
• In a separate pan sauté prawns and red onion in olive oil. Season with Cajun spice.
• Deglaze with wine. Add veggie stock veloute and whipping cream.
• Adjust flavour with salt and pepper and Cajun spice to taste.
• Add the prawns and fold into polenta.


Shady Rest Waterfront Restaurant and Pub Salt Spring Island Mussels

Shady-MusselsIngredients

1lb fresh Salt Spring Mussels (or your own local substitute)
1 stalk leek rinsed and sliced
1 clove garlic sliced as thin as possible
Pinch of saffron
Splash of white wine
¼ cup heavy whipping cream
1 tablespoon butter

Directions

Combine mussels, leeks, garlic and saffron in a pan and sweat down over med-high heat.
When the garlic is translucent, but not yet brown, deglaze with wine, cream and butter.
Cover the mussels and cook for 1-2 minutes.
Remove the lid and cook for additional 1-2 minutes (until the sauce has naturally thickened by reduction).
Be careful not to overcook the mussels.


Bayside Bistro Cedar Paper Wrapped Wild Sockeye

Bayside-Salmon-RecipeGrilled Sockeye Salmon wrapped in cedar paper with a maple soya glaze, fragrant jasmine rice and vegetable bouquetiere.

Directions

Soak cedar 30 min. before baking.
Corn husks are used to hold together, blanched leek ribbons are a good alternative to wrap around.
Cut salmon into 5oz. filets. Leave skin on.
Char grill salmon in cross marks, service side first.
Place filet on chiffonade of Shue Choy cabbage, julienne carrots, celery and onion, on cedar paper, wrap up and tie with corn husk.
Baste with maple soy glaze and bake at 350’F for 10 minutes or longer if well done desired.
Steam jasmine rice with lemon grass to infuse aroma and flavour.
Stir fry vegetables are a good substitute.


cedars restaurant & lounge Crispy Skin Confit of Brome Lake Duck

TNM-Duck-ConfitIngredients

4 duck legs
20 g coarse salt (or 8 g of salt per pound)
10-12 cl garlic, crushed 4 sprigs fresh thyme
1 L duck fat or blended oil

Directions

Toss all ingredients in a bowl until well coated, then place in a single layer (not crowded) in a non reactive dish. Cover and let the duck cure for 24 hours. Melt the fat.
Remove duck and brush the ingredients off, return to a similar pan and add the fat and cover tightly with foil.
Cook in a 300 F oven for 3-4 hours until its tender and falling off the bone. Let the legs cool in the fat and leave them in there to cool as it will preserve them as well.
When re-heating do so in a 425 F oven, skin side up for 10-12 minutes, or until it is warmed through and the skin is crispy.

Fig Gastrique

1/3 c white balsamic vinegar
1/3 c brown sugar
1 shallot, small dice
1 sprig fresh thyme, chopped
12 dried figs, medium dice

Sweat off the shallot for a couple minutes on low heat with a little of the duck fat, then add the figs and cook for a minute more. Add the rest of the ingredients and reduce by about half or until syrupy.


Pan-Seared Scallops with Crisp Arugula

Pacific-Prime-ScallopsRoasted Pineapple Champagne Emulsion
2/3 cup Champagne Vinegar
1/3 cup Pineapple Juice
2 tbsp chopped fresh parsley
1 large shallot, minced
1-2 garlic cloves peeled and minced
Honey to taste
Salt and Pepper to taste
2/3 cup extra virgin olive oil

Place all ingredients except olive oil in a blender and blend on high speed while gradually adding olive oil until emulsified into a thick, creamy consistency.

Fire Roasted Peppers
Roast 1 red and 1 yellow pepper in fire until charred black. Cool, peel off burnt skin, seed and cut into strips.

Arugula Salad
2oz arugula
1 tbsp roasted, candied cashews
2 tbsp pomegranate seeds
2 tbsp watermelon radish julienne
8 pcs orange segments
roasted red and yellow pepper strips
1 pc wild board bacon julienne
4 large pan seared scallops
3 tbsp champagne emulsion
Salt and pepper to taste

Combine all ingredients in middle of plate and place seared scallops on each corner.


Cedar Planked Salmon

Landing Salmon Recipe webIngredients

4 x 8 oz. wild salmon fillets, skin on

Crust Mix:

½ cup chopped fresh dill
1 tbsp. black pepper
2 tbsp. olive oil
3 tbsp. maple syrup
Salt to taste

Directions

Soak cedar planks four to six hours. Preheat BBQ to high. Rub salmon with olive oil. Sprinkle with dill, salt and pepper. Brush with maple syrup. 
Place skin side down on cedar planks. Grill on BBQ with lid down, 12 to 15 minutes. Check periodically to see that the planks have not caught fire. 
Finish with a squeeze of lemon—and a nice glass of wine.

 


 

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