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Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017


Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.



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Lobster ceviche

BT Toronto | posted Tuesday, May 31st, 2016


Cactus Club Cafe share a recipe for lobster ceviche. Make this recipe in two simple steps.

Makes: 4 servings


  • 1 jalapeno, chopped with seeds

  • 2 tbsp fresh ginger, chopped

  • ¼ cup lobster stock (use store bought, or fish stock if lobster stock is unavailable

  • 1 tbsp sugar

  • ½ cup lime juice, freshly squeezed

  • 1 (14oz) can coconut milk, unsweetened

  • 1 ½ lbs cooked lobster, cut into ¾ inch dice (see recipe below, or buy cooked lobster from a quality fish monger)

  • ½ red onion, thinly sliced into halfmoons

  • 2 tbsp green onions, sliced

  • 1 tbsp fresh chives, finely chopped

  • 3 tbsp cilantro leaves, finely chopped

  • ¼ cup red bell peppers, seeded and diced

  • ¼ cup yellow bell peppers, seeded and diced

  • 1 bunch watercress, leaves only


  1. Place jalapeno, ginger, lobster (or fish) stock, sugar, lime juice and coconut milk in a blender. Puree mixture until smooth.

  2. In a nonreactive bowl, toss lobster with the pureed mixture, then sprinkle with red onion, green onions, chives and cilantro.

  3. Divide the mixture evenly between four plates and garnish with bell peppers and watercress leaves. Serve with baked vegetable crisps.

  4. Drizzle with fine extra virgin olive oil.

    Courtesy Rob Feenie – Executive Chef, Cactus Club Cafe


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