Five Ottawa Chefs + Bartenders Share Their Top Summer Recipes

SUMMER COCKTAILS

CAJUN CAESAR

Daniela Crocco @bymmmchef

For the Caesar mix...

2 tbsp Worcestershire sauce (optional)

1 1/2 tbsp BBQ sauce 1 tbsp pickle juice (or lemon juice works too!)

a few shakes of tabasco sauce

sprinkle of garlic and or onion powder

Cajun seasoning for the rim

Garnishs (Optional)

celery sticks

bell pepper sticks p

ickeled jalapenos

4 extreme beans

lime wedges

2 pickles cut in half lengthwise

olives

cured pepperette stick

pepperoncini peppers....

Directions

Combine 2 cups of ice, 6 oz of vodka (check out Top Shelf @tsdistillers out of Perth - a clean gluten-free local vodka that I love) and the Caesar mix from above in a glass.

Top with Clamato juice and don’t forget to rim with cajun seasoning!Garnish with as many toppings as your heart desires!

EASY WHITE WINE SANGRIA

Chantal Sarkisian, @chantsy

Equal parts white wine and grapefruit juice, in a tall glass filled with ice. Garnish with fruit.

BANANA COLADA

Sheldon Jackson Bartender The Rabbit Hole

1.5 White Rum .5 Coconut Cream

Half Muddled Banana

2oz Pineapple Juice

Shake, Double Strain Into Rocks Garnish With Nutmeg And Fun Piece of Pineapple

SUMMER RECIPES

STOUT BARBECUE SAUCE

Rawan Al Wadasa Head Chef & Events Rebels In The Kitchen

Ingredients

1 can Stout Beer

2 tbsp. Tomato Paste

1⁄4 cup Water

1⁄4 cup Brown Sugar

1⁄2 cup Apple Cider Vinegar

1⁄2 tsp. Garlic Powder

1⁄4 tsp. Onion Powder

1 tbsp. Molasses

2-3 drops Liquid Smoke

Directions

1. Pour the stout in a sauce pan on medium heat and reduce to half the amount of beer.

2. Add the rest of your ingredients into the sauce pan and whisk until combined.

3. Bring to a boil and simmer on low heat for 30 minutes, stirring occasionally.

4. Allow to cool before putting in a clean & dry mason jar.

5. Store in an air-tight container in the fridge for 2 weeks.

Note: For chicken wings: coat the raw chicken wings in corn starch, lay them out on a baking sheet and bake them at 400F for 30 minutes. Once the wings are out of the oven, toss them in the Stout BBQ sauce and enjoy!

GRILLED PEACH SALAD WITH PROSCIUTTO & GOATCHEESE

Chef Ozzie Osman Executive Chef Sala Group, Oz Cafe

Ingredients

4 just ripe peaches

5 fresh rosemary Leaves finely chopped

Olive oil

1 Tbsp red wine vinegar

1 Tsp natural yogurt

8 slices of parma prosciutto

4 cups of arugula

Half cup of crumbled goat cheese

Directions

Preheat bbq to approx 400 degrees, cut peach in half and twist to remove stone. Put into a bowl with finely chopped rosemary and a splash of olive oil, sprinkle sea salt and pepper. Grill peaches approx 2/3 minutes until charred but not burnt.

Pour vinegar into a bowl, add 3 times the amount of extra virgin olive oil and the fresh yogurt, add a pinch of sea salt and pepper.

Lay your prosciutto across the plate in different directions not letting it be flat on the plate, place the grilled plums over the prosciutto, toss your arugula in your dressing and place on top of your peaches, Add your crumbled goat cheese on top, finish with a drizzle of olive oil and a pinch of sea salt and enjoy.