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Thread: Cactus Club Recipes

  1. #11
    Join Date
    Jun 2006
    Central NY

    Default Re: Cactus Club Recipes

    I found some more recipes from Rob Feenie who is the corporate chef for Cactus Club. Enjoy!

    These are from his book "Feenie’s: Brunch - Lunch - Dinner" cookbook, published by Douglas & MacIntyre, 2005.

    Source: "Feenie’s: Brunch - Lunch - Dinner" cookbook, published by Douglas & MacIntyre, c2005
    serves 4

    2 cups Pinot Noir
    4 sprigs fresh thyme
    10 black peppercorns
    1 shallot, roughly chopped
    2 bay leaves
    ½ cup dark chicken stock
    ½ tsp honey
    3 Tbsp unsalted butter

    3 to 4 cups chicken stock
    6 Tbsp. olive oil
    4 large shallots, peeled and finely chopped
    2 cups arborio or carnaroli rice, superfino quality
    2 cups dry white wine
    2 to 4 Tbsp. freshly grated Parmesan
    3 Tbsp. unsalted butter
    4 Tbsp. mascarpone cheese
    1 cup blanched green peas
    ⅓ cup chopped Italian (flat‐leaf) parsley or chives

    4 pieces (each 6 oz) sockeye salmon, skin on, deboned
    olive oil
    3 Tbsp. Fleur de sel, for garnish


    A RED WINE SAUCE can work well with salmon, and this one includes Pinot Noir and chicken stock as the main ingredients. The richness of the risotto is a wonderful balance for the smooth texture of the salmon.

    Combine wine, thyme, peppercorns, shallot and bay leaves in a sauce pan on medium‐ high heat. Bring to a boil and cook for about 10 minutes, or until reduced by half. Add stock and cook for about 10 minutes, or until reduced by one‐third. Strain through a fine‐mesh sieve, then whisk in honey and butter. Season with salt. Keep warm.

    Place stock in a large pot on medium heat and bring to a gentle simmer. Keep hot.

    In another pot, heat 4 Tbsp. of the olive oil on medium heat. Sauté shallots until translucent (do not brown). Add rice and cook for 3 to 4 minutes, stirring until grains are coated with oil.
    Add wine, stir gently and cook until liquid is absorbed.

    Add ½ cup of hot stock at a time, bring to a simmer and stir gently; wait until each addition is nearly all absorbed before adding more. Do not stir too often or too hard, as you risk breaking the grains. Continue this process until the risotto has cooked for about 15 minutes. At this point, the risotto should be al dente (firm and tender), moist and almost creamy.

    To finish risotto, gently stir in Parmesan, butter and mascarpone. Fold in green peas and parsley (or chives). Season to taste with salt and freshly ground white pepper.

    Preheat the oven to 375°F. Season salmon with salt and freshly ground pepper.
    Heat oil in an ovenproof frying pan on medium‐high heat until oil ripples. Gently place salmon in frying pan, skin side down, and sear for 2 to 3 minutes, or until lightly browned. Carefully turn fish over, then place the pan in the oven and roast for 7 to 9 minutes, or until fish is done (flesh is opaque and flakes easily with a fork).

    Divide risotto among four warmed plates. Drizzle the 2 Tbsp. of remaining olive oil over the risotto, then top each serving with piece of salmon. Drizzle the sauce around the edge of the plate.
    Service: 4


    4 large scallops
    6 Tbsp extra virgin olive oil
    2 Tbsp cilantro oil
    Pinch fleur de sel
    1 tsp finely chopped jalepeno pepper
    ¼ cup tomato concasse
    1 Tbsp finely slices fresh mint leaves
    1 Tbsp finely sliced cilantro
    1 lime, juice only
    1 lemon, juice only
    extra‐virgin olive oil
    cilantro oil
    fleur de sel
    finely chopped jalapeño pepper
    tomato concassé
    finely sliced fresh mint leaves
    finely sliced cilantro
    lime, juice only
    lemon, juice only

    FOR THIS DISH, buy the freshest scallops you can find. Here, I match scallops with both lime and lemon, as well as with cilantro oil and interesting herbs and spices.
    Cut each scallop horizontally into 4 thin slices and arrange on four chilled plates. Cover with
    plastic wrap and refrigerate until needed.

    TO SERVE: Remove the plastic wrap from the plates. Drizzled 1½ Tbsp extra‐virgin olive oil
    over each serving of scallops, making sure each slice is coated. Drizzle cilantro oil over scallops.
    Season with fleur de sel and freshly ground white pepper. Sprinkle jalapeno, tomato, mint and cilantro over each scallop slice. Sprinkle with lemon juice and lime juice.
    Source: Globe and Mail, Dec. 24, 2008, Rob Feenie

    What you need:
    4 litres water
    1 litre Canadian Club whisky
    1 cup coarse salt
    1½ cups sugar
    1 tablespoon black peppercorns, whole
    2 tablespoons coriander, whole
    1 diced carrot
    2 diced celery stalks
    1 diced onion
    1 bunch rosemary, thyme, bay leaves
    5 to 6 pounds turkey breast

    What you do

    Bring water, whisky, salt and sugar to boil. Take off the heat and add the remaining ingredients except for the turkey breasts. Steep until cool, about 45 minutes to an hour. Place turkey in brine and leave for 24 hours.

    Preheat the oven to 375 F. Remove turkey from brine. Heat 3 tablespoons of olive oil in a large roasting pan on medium high heat. Sear the top side of the turkey breast. Remove the turkey and place it in the oven.

    After about 30 minutes, take 2 cups of the reserved brine and baste the top of the turkey. As the turkey cooks, continually baste it with the liquid in the bottom of the pan.

    When the turkey reaches 160 F, about 1 to 1½ hours, remove from oven. Cover turkey with aluminum foil and allow to rest for 30 minutes. Slice and fan on a serving platter.


    What you need

    2 pounds Brussels sprouts, stems trimmed, halved
    2 tablespoons butter
    1 tablespoon minced shallots
    10 ounces diced pancetta
    250 millilitres honey
    1 tablespoon sugar
    Salt and pepper to taste

    What you do

    Boil salted water in a large pot. Blanch Brussels sprouts for 5 minutes and drain. Heat butter in a large pan over medium-high heat. Add shallots and sauté for 2 to 3 minutes. Add Brussels sprouts and cook for 2 to 3 minutes. Add pancetta and continue cooking for 2 to 3 minutes. Add honey and sugar. Turn heat down and allow Brussels sprouts to caramelize. Season with salt and pepper.


    What you need

    4 yams, peeled and sliced into wedges
    5 tablespoons olive oil
    Salt and pepper

    What you do

    Preheat oven to 375 F. Toss yams with olive oil, salt and pepper and place on a baking sheet. Bake for 30 minutes, or until crisp.

    Rob Feenie is the food concept architect for Cactus Restaurants in Western Canada. He has also published three cookbooks.

    7 oz White chocolate, chopped
    2 cups whipping cream
    ½ cup milk
    6 egg yolks
    ½ cup granulated or Demerara sugar

    FOR ME, one of the most soothing, sexy and silky desserts is a well-made crème brûleé. Letting the mixture infuse overnight in the refrigerator results in a much creamier crème brûleé. Some people prefer a very thick sugar crust on top, but others prefer a thin one. Myself, I like a thin crust.

    Place chocolate in a bowl placed on top of a bowl of simmering water. Allow chocolate to melt and keep warm.
    Place cream and milk in a saucepan on medium-high heat. Bring just to the boiling point, then remove from the stove. Whisk the cream mixture into the melted chocolate.
    Fill a bowl with ice water and place another bowl on top of it. Place egg yolks in yet another bowl and temper (so that it doesn’t curdle) and whisk while adding ¼ cup of warm chocolate mixture. Slowly whisk in the remaining chocolate mixture. Pour into the bowl on top of the ice water and allow to cool. Cover and refrigerate overnight to allow the flavours to develop.
    Preheat the oven to 250°F. Strain the chocolate mixture through a fine-mesh sieve and pour into four to six shallow ramekins or crème brûleé dishes, 6 inches in a diameter.
    Place the ramekins in a roasting pan, and add water to the pan until it reaches halfway up the sides of the ramekins. Bake in the oven and allow to cool. Refrigerate over-night to allow to set.
    TO SERVE: Cover the top of each ramekin with sugar. Use a torch to caramelize the sugar, then allow the topping to cool before serving.
    Last edited by deweydecimal; 05-09-2009 at 08:53 PM.
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  2. #12
    Jeri Guest

    Default Re: Cactus Club Recipes

    Hi Everyone,

    thank you for all the great Cactuc Club Recipes. I was there the other day and ordered their spinach salad - out of this world! Anyone have the recipe - I have been trying it at home based on memory and guessing!

    Thanks in advance, Jeri.

  3. #13
    Luv2Cook14 Guest

    Default Re: Cactus Club Recipes

    Hello All

    I was wondering if anyone might have the recipe for the blackened creole chicken w/ the creole butter.
    Had it the other day now I want to cook it at home for half the price.


  4. #14
    Join Date
    Jun 2006
    Central NY

    Default Re: Cactus Club Recipes

    Summer Pavlova
    Source: Consulting Pastry Chef Wendy Boys, Cactus Club website

    Preheat the oven to 120C/250F.

    * 6 egg whites, room temperature
    * 1 tsp cream of tartar
    * 1/4 tsp fine sea salt
    * 1 and 1/4 cups white sugar

    Wipe the bowl of a stand mixer with half a lemon and then wipe out with a clean kitchen towel.

    Combine the whites, cream of tartar and the salt. Beat on medium speed until soft peaks form. Gradually add the sugar. Continue beating until sugar is dissolved and the whites form stiff, glossy peaks for approximately 10 minutes.

    On a piece of parchment, trace a 25cm circle. Flip the parchment over so it is pen side down on the baking tray. Spread the meringue evenly into the circle.

    Bake in a preheated oven for 1½ hours or until the meringue is firm to the touch. Turn off the oven, leave the door closed and allow the meringue to cool completely in the oven for about 6 hours.

    When completely cool, transfer the meringue to a serving platter. Top with cream and fruit.
    Vanilla Passion Crème

    * 1/2 cup passion fruit puree, unsweetened or 2 fresh passion fruits
    * 1 vanilla bean, scraped
    * 1/4 tsp fine sea salt
    * 1 cup whipping cream

    Mix the puree with the vanilla seeds. Whip the cream to stiff peaks. Fold the passion fruit vanilla mixture into the whipped cream. Chill. This should be made just before serving, as it will soften in a couple of hours.

    Pavlova can be assembled up to 1 hour before serving and should be refrigerated until serving time.

    Transfer the cooled meringue to a serving platter.

    Spread the vanilla orange cream over the meringue. Garnish with fresh fruit, whatever is in season right now, like local strawberries mixed with ripe mangoes.

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  5. #15
    Join Date
    Jun 2006
    Central NY

    Default Re: Cactus Club Recipes

    Spinach Salad (Rob Feenie - "Cactus Club")


    One large sourdough loaf crust removed
    ½ cup of olive oil
    1 garlic clove minced
    1 tsp of chili flakes
    Sea salt and pepper

    The Dressing
    6 anchovy's fillets
    1 tbsp of Dijon mustard
    2 garlic cloves
    2/3 cup of grapeseed oil
    ¾ cup of reggiano cheese
    ¼ cup of lemon juice
    1 tbsp of Worchester sauce

    1 ½ lbs of baby spinach
    10 slices double smoked bacon cut in half
    1 ½ cups blue cheese crumbled
    1 cup corn of the cob


    a. Pre heat the oven to 350f .
    b. Cut bread to ½ inch cubes.
    c. Toss the bread with olive oil, garlic, chili and season with salt and pepper
    d. Bake for 10 to 15 minutes.
    e. Cool.

    The Dressing
    a. To a food processor add all the ingredients and process for 10 to 20 seconds.
    b. Refrigerate.

    a. To make the salad toss the spinach with enough dressing to coat the leaves.
    b. Season with salt and pepper.
    c. Place in 6 large bowls croutons, blue cheese and bacon on top of each salad and finish with the corn
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  6. #16
    hedliq Guest

    Default Re: Cactus Club Recipes

    [QUOTE=Sinny;269819]Does anyone know how to find any ripped recipes from the Cactus Club. They have some really tasty dishes and I have been trying to find some. The restaurant is in Vancouver BC.

    Sinny, not trying to jump onto your post. I'm new to this site and I'm looking for the recipe for the Peach Bellini at Cactus Club. I had it for the first time yesterday and now I'm back in Washington and I REALLY want to make this drink. It was tasty...does anyone have the recipe??

  7. #17
    youxfoundxme Guest

    Default Re: Cactus Club Recipes

    does anyone know the cactus club potato skins recipe? mmm od love u forevvver!

  8. #18
    Join Date
    Jun 2006
    Central NY

    Default Re: Cactus Club Recipes

    potato skins - menu description

    - blended cheeses, cured bacon, fresh chives, spicy yogurt

    Cactus Club Spicy Yogurt
    Source: I miss my mind the most blog, 10/2/2005

    1 Cup Plain yogurt (Higher MF= creamier dip)
    1/4 Cup Mayo (I leave this out)
    2 tsp Powdered Ranch Dressing mix
    1/4 tsp Cayenne Pepper (or more to taste)

    Mix this all together and let sit for an hour (or more) before serving. The Cayenne will get hotter as the dip sits. It keeps in the refrigerator for 5 days.
    Last edited by deweydecimal; 09-06-2009 at 12:06 PM.
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  9. #19
    Apple24 Guest

    Default Re: Cactus Club Recipes

    Hey guys,

    does anyone know the recipe for Cactus Club's teriyaki chicken rice bowl, i tried making it from memory and it didn't turn out as great.

    Thanks in advance

  10. #20
    Join Date
    Nov 2008
    South Central Wisconsin

    Default Re: Cactus Club Recipes

    Wow, amazing recipes in this thread. What are peeps fav recipes here?
    Mary Ann in Wisconsin
    "A man will be imprisoned in a room with a door that is unlocked and opens inwards as long as it does not occur to him to pull rather than push.”

    Ludwig Wittgenstein

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