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Cactus Club Recipes

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  • Cactus Club Recipes

    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.

  • #2
    Re: Cactus Club Recipes

    Baked Scallops on the Half Shell with Olive Oil, Jalapenos and Parmesan Cheese
    Source: Global Saturday Chefs recipe with Caren McSherry and Cactus Club Food Concept Architect Rob Feenie (April 5, 2008)
    Published: Saturday, April 05, 2008 / BC Global

    4 Scallops on the Half-Shell
    1 Tbsp. Olive Oil
    1 Tbsp. Minced Jalapeno
    1/3 Cup Grated Parmesan Cheese
    Chili Flakes to taste
    Fresh Cracked Black Pepper
    Pinch of Salt
    1 Tsp. Lemon Rind, minced
    Juice of ½ Lemon
    Drizzle of Aged Balsamic Vinegar

    Preheat oven to 425 degrees Fahrenheit. In a baking dish, place scallops in half-shell flat, drizzle with olive oil, jalapeno, lemon rind and lemon juice. Season with freshly cracked pepper, salt and chili flakes. Cover with parmesan cheese.

    Bake for three minutes on top rack of oven, then broil for thirty seconds. Drizzle finished dish with balsamic vinegar and serve immediately.

    Serves four.

    Mac 'n Cheese with Lobster
    Source: Cactus Club Food Concept Architect Rob Feenie

    Chef's notes:
    One thing I love about food is how simple and comforting it can be. And the more I look into food and what I need to create next, the more I look to my children and wife for advice.

    We love to eat. Even though my kids are just 2 and 3, they simply love food. I can't seem to get them away from sushi, pizza, burgers, hot dogs and especially the K word: That's right - that wonderful mix 'n mac we all grew up with. So I took it upon myself to come up with a replacement for their Kraft Dinner cravings, and I think I found one.

    Back in Grade 8, mac and cheese was one of the first things I learned in home ec. I loved that all I had to do was boil macaroni, make a simple sauce with milk and cheese, add some flour, mix it together, bake it, and it was done. Maybe this is why I wanted to become a chef: For the first time, homework was fun.

    Years later, I still love the simple flavours of mac 'n cheese and now I can make it for my kids. If there is just one thing they love, it's pasta and cheese, and we all love lobster. So I figured, why not put them together in one big dish?

    With this recipe, feel free to change the cheese to whatever you like. The cheeses I have added are my favourites. Just be careful not to go too strong. What's such a treat about this dish is that if you're going all the way, you might as well go over the top. You can add scallops and prawns, as well as smoked salmon.

    Béchamel Sauce
    4 cups milk
    2 cloves garlic, peeled and crushed
    4 tablespoons unsalted butter
    4 tablespoons all-purpose flour
    Pinch of freshly grated nutmeg
    Salt and freshly ground white pepper to taste
    Combine milk and garlic in a saucepan on medium heat. Bring to a boil and remove from heat. Cover and leave to infuse for 10 minutes. Strain through a fine-mesh strainer and discard solids. Make a roux by melting butter in a heavy-bottomed saucepan on medium heat. Whisk in flour and cook for about one minute, or until light brown. Remove from the heat and allow to cool slightly.

    Add strained hot milk, whisking constantly. Return the saucepan to medium heat and bring the mixture back to a boil, whisking constantly until sauce thickens. Add nutmeg, then season to taste with salt and pepper. Allow to simmer for three more minutes. Remove from heat.

    Mac 'n Cheese
    1 pound live lobster
    2 teaspoons vegetable oil
    8 ounces Irish or double-smoked bacon, finely diced
    4 shallots, peeled and finely chopped
    1/4 cup grated Emmental
    1/4 cup crumbled blue cheese
    1/4 cup grated sharp white cheddar cheese
    1/2 cup freshly grated pecorino Romano
    12 ounces dried succhietto pasta, cooked al dente
    Boil large pot of salted water, add lobster. Cook for three minutes at rolling boil. Remove lobster from water, cool. Remove meat, dice the tail and claw meat.

    Preheat oven to 375 F. Heat vegetable oil in a frying pan on medium heat. Sauté bacon and shallots for about five minutes, or until bacon is just cooked and shallots are translucent.

    Reheat béchamel sauce on medium-low heat and whisk in Emmental, blue cheese, cheddar and half of the pecorino Romano. Add half of the bacon-shallot mixture and fold in lobster meat.

    Divide cooked pasta into four individual three-cup casserole dishes and pour sauce over (enough to cover pasta by half an inch).

    Sprinkle the tops with the remaining pecorino Romano and the remaining bacon-shallot mixture. Bake for 10 to 15 minutes, or until hot and bubbling.

    Place under broiler for three to five minutes, or until top is light golden brown. Place each casserole dish on a napkin-lined plate.

    Squash Soup with Cinnamon Cream
    Source: Castus Club Product Development Chef Elizabeth Manville

    Chef's notes: This recipe is one of my wintertime favourites. It's quick and easy, and is a great way to warm up when it's cold outside. Try experimenting with different types of squash to find your favourite variation.

    Squash Soup
    2 medium squash, such as turban or butternut
    1/2 cup butter
    1/2 white onion, diced
    1/2 tsp cumin seeds
    1/2 tsp mustard seeds
    Salt and pepper to taste
    Vegetable or chicken stock, or water - enough to cover, about 1.5 liters

    Peel and dice the squash into roughly 1" cubes. Heat the butter in a medium pot until the butter just starts to brown. Add the spices to release their oils. Add the onion and squash and saute until tender. Add the stock or water and allow to simmer until the squash is tender. Puree the soup and strain if necessary. Season with salt and pepper.

    Cinnamon Cream
    100 ml heavy cream
    1 pinch of cinnamon
    Whip the cream until soft peaks form. Stir in the cinnamon.

    To Serve
    Serve soup in a wide bowl, with a dollop of cinnamon cream in the center. Garnish with two long chive stalks. Pair with an oaked, buttery California chardonnay.
    Alsace-Style Onion Tart
    Source: Cactus Club Cafe Product Development Chef Dan Close

    For pastry
    ½ lb Puff Pastry (available frozen at most upscale supermarkets)

    For filling
    3 tablespoons unsalted butter
    2 lb onions, halved lengthwise and very thinly sliced crosswise (10 cups)
    1 1/4 teaspoons salt
    1 teaspoon black pepper
    1 cup crème fraîche or heavy cream
    4 large eggs
    1/2 teaspoon freshly grated nutmeg
    Note: Additional flavouring may be added such as Thyme, Bacon and Anchovies all work well.

    Roll out pastry:
    Roll out dough on a floured surface with a floured rolling pin. Cut into 4" squares. Make a "V" cut along two edges of the square about " in from the edge. Pull the outside "V" over to the opposite corner and pinch together (see picture). Chill until firm, about 30 minutes.

    Prepare filling:
    Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in additional flavours if needed, and then remove from heat and cool 10 minutes. Whisk together cream (or creme fraiche), eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.

    Fill and bake tart:
    Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes. Serve warm or at room temperature.

    Chef's notes:
    Pictured: One of my favourite topping to Onion Tart is Sauteed Wild BC Mushrooms, cooked in butter with Shallot and Garlic, finished with a splash of vermouth.
    Tart can be baked 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before serving. Makes 10 first-course servings.
    Last edited by deweydecimal; 08-23-2008, 08:19 AM.
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    • #3
      Re: Cactus Club Recipes

      Sake-Maple Marinated Sablefish
      Source: Cactus Club Cafe / Food Concept Architect Rob Feenie

      1 1/2 cups sake
      2/3 cup maple syrup
      4 fillets sablefish (each 5oz), skin on and scaled

      2/3 cup dark chicken stock
      1/2 tsp. each minced ginger, minced garlic
      1 cup heavy cream
      1 tsp. light soy sauce or tamari
      1 tbsp. unsalted butter

      2 tbsp. unsalted butter
      1 cup diced shitake mushrooms
      1 cup peeled and _ -inch dice yukon gold potatoes
      3 leeks, white and light green parts only, _ inch thick rounds
      2 cups dark chicken stock

      To Make Sablefish
      Bring sake to a boil in a saucepan on high heat, then stir in maple syrup. Remove from the heat and let cool.

      Place sablefish fillets in a deep airtight container. Pour sake and maple syrup mixture over fish to cover. Put lid on container and place in the refrigerator to marinate for 24 hours.

      Combine stock, ginger and garlic in a saucepan on medium heat to low and simmer for about 5 minutes. Strain through a fine-mesh sieve into a clean saucepan on medium heat . Stir in cream and light soy sauce (or tamari), and bring to a boil. Add unsalted butter. Remove from the heat and set aside.

      Melt butter in a large frying pan on medium heat. Saute shitake mushrooms for about 1-2 minutes, add potatoes for about 5 minutes, or until three quarters cooked. Add leeks and 1_ cups of the stock. Season to taste with salt and freshly ground white pepper. Continue to cook for another 3 to 5 minutes, or until potatoes are soft (be careful not to overcook or potatoes will lose their shape and fall apart). The stock should be mostly absorbed and glaze the leek and potatoes. Remove from the heat and set aside.

      To Finish Sablefish
      Preheat the oven to 375 F. Take out Sablefish from marinade and pat dry. Place fish, skin side up, on a parchment-lined baking sheet. Bake in the oven for 10-12 minutes, or until done (flesh flakes easily).

      To Assemble
      Reheat potato-leek mixture with _ cup of dark chicken stock, shredded short rib meat until liquid is evaporated, season with salt and pepper and divide evenly among four large warmed plates.

      Remove and discard skin from sablefish. Place a piece of fish on top of each serving. Reheat soy-ginger sauce to a simmer. Use a handheld blender to froth the broth and spoon over fish.
      Panko and Herb Crusted Halibut with Orange Fennel Salad
      Source: Cactus Club Cafe / Food Concept Architect Rob Feenie

      4 five oz pieces of halibut

      ¼ cup parsley leaves
      1 tsp. minced rosemary leaves
      1 cup panko bread crumbs
      ¼ teaspoon garlic
      Zest of half a lemon
      One fennel bulb, finely shaved
      One orange, segmented
      ⅓ cup extra virgin olive oil

      Orange butter sauce
      ¼ cup rice vinegar
      ¼ cup white wine
      1 tsp. cream
      ½ cup unsalted butter, cut into one inch cubes
      1 Tbsp. of orange juice
      1 tsp. of lemon juice

      To make the crust:
      Add parsley and rosemary into a food processor and process for 2-3 seconds. Add in the panko bread crumbs, garlic and lemon zest and process for another 10 seconds. Keep mixture at room temperature

      To make the butter sauce:
      Combine the rice vinegar and white wine and reduce by half. Add the cream and put on a low flame. Slowly whisk in your butter, followed by the orange juice and lemon juice. Season with salt and white pepper.

      For the salad:
      Combine the fennel, oranges and olive oil and the juice of half a lemon. Season with salt and white pepper.

      For the fish:
      Set oven to 375* F. Place a stainless steel pan in oven on high heat. Season all four pieces of fish with salt and white pepper. Place a tablespoon of olive oil in the pan when lightly smoking then add fish and ensure it is not sticking. Place skin-side down for a minute, then flip. Spoon some of crust mixture on to fish and bake for 4 minutes. Turn the broiler on and broil for one minute.

      To assemble:
      Place one piece of fish on top of each plate of salad. Finish by spooning butter sauce around plate.
      Cactus Club Cafe Proscuitto Salmon
      Source: FoodTV Canada

      Yield: 2
      Any dish selected to appear on the menu of Vancouver restaurant chain Cactus Club Café must first pass a rigorous testing, tasting and training trial. This recipe made it on the first try. It’s now a crowd favourite all over town!

      Cactus Club Cafe Proscuitto Salmon
      2 fillets of your favourite salmon
      several spoonfuls of your favourite pesto
      4 slices of proscuitto


      Preheat your oven to 400°. Lay each of the salmon filets face up then cut them in half the short way. Spread the pesto on two bottom halves and tightly position the other halves upside-down and backwards on top of the pesto. Lay the proscuitto slices next to each other on a counter overlapping by an inch or so. Carefully lay the salmon on the bottom edge then roll up tightly completely covering the middle of the fish and leaving the ends exposed. Bake in a baking dish until the fish is just cooked through and the proscuitto is crispy, about ten minutes

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      • #4
        Re: Cactus Club Recipes

        OH WOW.. you rock thanks so much
        I am also looking for their parmesan dip.. they serve it with their hot wings.. it is to die for.


        • #5
          Re: Cactus Club Recipes

          Couldn't find that one, but here are two that sound good.

          parmesan dip
          Gourmet | January 2004

          recipe reviews (7) my notes Active time: 10 min Start to finish: 10 min

          Servings: Makes about 1 1/2 cups.

          subscribe to Gourmet
          Ingredients1 cup sour cream
          1/4 cup mayonnaise
          1 cup finely grated Parmigiano-Reggiano (2 oz)
          2 tablespoons fresh lemon juice
          1 teaspoon black pepper
          1/2 teaspoon salt

          whisk together and serve


          Asiago-Parmesan Dip
          Foodgeek: ryansnyder
          Servings: 8 servings
          Prep. Time: :15
          Total Time: 4:00

          3/4 cup extra-virgin olive oil
          1/4 lb. Parmesan cheese
          1/4 lb. Asiago cheese
          1-1/2 cloves garlic
          1 tsp. oregano
          1/2 tsp. crushed red pepper flakes
          1 stalk green onion, chopped
          Freshly cracked black pepper, to taste

          Process olive oil, cheese, garlic, oregano and crushed red pepper in a blender until cheese is a coarse texture. Add to a serving bowl and top with green onions and black pepper.
          Last edited by jewels; 08-24-2008, 05:34 PM.


          • #6
            Rocket Salad (Cactus Restaurant)

            ROCKET SALAD
            Source: Rob Feenie, Chef-in-Residence, Cactus Restaurant
            From: Edmonton Journal, Jan. 28, 2009

            LEMON CAPER SAUCE:
            - 1 tablespoon (15 mL) shallots, minced
            - 1 tablespoon (15 mL) capers
            - 2 teaspoons (10 mL) olive oil
            - 1/2 teaspoon (2 mL) fresh herbs, finely chopped
            - 1/2 lemon, segments
            - 1 tablespoon (15 mL) red and yellow tomatoes, diced
            - Salt and pepper

            Heat shallots, capers and olive oil in a pot. Remove from heat and add remaining ingredients. Season with salt and pepper.

            - 1 tablespoon (15 mL) sherry vinegar
            - 1 teaspoon (5 mL) Dijon mustard
            - 1/2 teaspoon (2 mL) honey
            - 2 tablespoons (25 mL) olive oil
            - Salt and pepper

            In a mixing bowl, whisk together all ingredients except olive oil until combined. Slowly drizzle in olive oil and continue mixing. Season with salt and pepper.

            - 5 tablespoons (75 mL) olive oil
            - 5 tablespoons (75 mL) butter, melted
            - 1/2 French bread loaf, cubed
            - Salt and pepper

            Preheat oven to 350 F (180 C). Combine olive oil and butter together in a bowl. Add bread cubes and season with salt and pepper. Toss together to combine. Lay croutons on a lined baking sheet and bake for 5 minutes. Toss and bake for an additional 5 minutes or until golden brown and toasted.

            - 4 chicken breasts, flattened
            - 2 ounces (50 grams) panko breadcrumbs
            - 5 ounces (150 grams) parmesan cheese
            - 2 eggs, beaten
            - 1 cup (250 mL) flour
            - Salt and pepper

            Lay flattened chicken breasts in between two sheets of plastic wrap. Lightly flatten each chicken breast with a mallet, applying even pressure. Combine panko and parmesan cheese together in a mixing bowl. Season each chicken breast with salt and pepper. Place chicken in flour, and lightly dust until completely coated. Dip in egg mixture and then in breading until evenly coated. Heat a saute pan with oil. Add breaded chicken and saute for 2 minutes, or until golden brown. Flip over and continue cooking until done.

            TO ASSEMBLE:
            - Rocket (Arugula)
            - Cucumber, diced
            - Red and yellow tomatoes, sliced into wedges
            - Red onion, thinly sliced
            - Salt and pepper

            In a mixing bowl combine rocket, cucumber, red onion, red and yellow tomatoes and croutons. Add sherry vinaigrette and toss together until fully coated. Place lemon caper sauce in the center of a plate. Place cooked chicken on top and top with rocket salad.

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            • #7
              Re: Cactus Club Recipes

              Some other new recipes I have found.

              TUNA TATAKI
              Source: Rob Feenie, Chef-in-Residence, Cactus Club
              From: Edmonton Journal, Jan. 28, 2009

              YUZU VINAIGRETTE:
              - 2 teaspoons (10 mL) yuzu juice
              - 1 tablespoon (15 mL) soy sauce
              - 1 teaspoon (5 mL) garlic, minced
              - 1 tablespoon (15 mL) rice wine vinegar
              - 1 teaspoon (5 mL) lemon juice
              - 2 teaspoons (10 mL) oil
              - black pepper

              Whisk all ingredients together in a bowl. Set a small amount aside to be used to drizzle on finished dish.

              GREEN PAPAYA SLAW:
              - 2 tablespoons (25 mL) daikon, julienne
              - 2 tablespoons (25 mL) carrot, julienne
              - 2 tablespoons (25 mL) green papaya, julienne
              - 1 teaspoon (5 mL) thai basil
              - 1 teaspoon (5 mL) mint

              Toss all slaw ingredients together with yuzu vinaigrette (except for reserved portion) and mix together until coated.

              SEARED TUNA:
              - 1 tuna loin (fresh or thawed, if using frozen product)

              Heat a saute pan with oil. Pat tuna dry with paper towels and season with salt and pepper. Lightly sear the tuna for 10 seconds on each side. Wrap tightly with plastic wrap and place in refrigerator. When fully chilled, slice tuna into thin slices.

              TO ASSEMBLE:
              - 1 orange, in segments
              - 1 avocado, diced
              - 1 papaya, diced
              - Pine nuts, to taste
              - Cilantro, to garnish

              Place dressed green papaya slaw on a plate. Garnish with orange, avocado, papaya and pine nuts. Fan tuna slices over slaw and drizzle with reserved yuzu vinaigrette. Garnish with cilantro.

              Rob Feenie's Squash and Mascarpone Ravioli
              Source: Rob Feenie, Chef, Cactus Restaurant
              From: CTV British Coloumbia, March 11, 2009

              Rob Feenie gave me this recipe. You can make it...or just ask Rob and his staff at the Cactus Club to make it for you. Enjoy.

              Serves 4

              * 14 oz. all-purpose flour
              * 14 oz. semolina
              * 16 large egg yolks
              * 1 to 4 whole eggs
              * 1 ½ tsp olive oil
              * 1 whole egg, beaten
              * ½ tsp water

              Semolina or fine cornmeal for dusting

              Place flour, semolina and salt in the bowl of a heavy-duty kitchen mixer with a dough hook. On a slow speed, incorporate egg yolks at a time, followed by 1 whole egg. Test dough by squeezing some of the mixture in your hand. If it stays together, do not add more whole eggs. If it does not stay together, incorporate 1 more whole egg and test. Keep adding and testing 1 whole egg at a time as needed until dough is ready.

              When dough is ready, add oil and knead. It should form a dough that is not too wet or too sticky. If mixture is too liquid, add more flour.

              Gently knead dough on a lightly floured surface and form into two cylinders that are 3 inches thick. Cut each cylinder into four equal portions. Wrap the eight portions in plastic wrap and allow to rest in the refrigerator for 1 hour before using.

              Roll out each portion of dough into pasta machine, according to manufacturer's instructions, to form a thin sheet about 1/16 inch thick. The sheet should be large enough to go into a ravioli mold. As the sheets of dough are rolled out, cover them with a clean cloth so they won't dry out. Make eight sheets of pasta.

              Sprinkle the inside of the ravioli mold with a little flour to prevent sticking. Line the mold with one sheet of pasta, pressing gently into spaces. Place the filling in a pastry bag with a round flat tip and pipe about 1 tablespoon into each square in the ravioli mold.

              Place beaten egg and water in a bowl and whisk together to make an egg wash. Place another sheet of pasta on a clean surface. Use a pastry brush to paint one side of the sheet of pastry with egg wash. Carefully place the pastry sheet, egg wash side down, over the filled ravioli. Gently press along the seams to ensure the egg wash seals the pasta sheets together and also to get rid of any air bubbles. Use a floured rolling pin to gently roll over the top sheet. This will help to mold the individual ravioli pieces.

              Trim off the outside edges and discard any trimmings. Turn over the mold onto a parchment-lined baking sheet and remove all the ravioli in one piece from the mold. Place the tray in the freezer. Repeat until all the pasta dough is used up. After being frozen, the ravioli in each mold will break apart (each mold makes 10 ravioli). No cutting is necessary if done properly.

              (The ravioli can be made ahead up to this point. Place in an airtight container; will keep in the freezer for up to 2 ½ weeks.) Do not thaw before cooking. Place frozen ravioli in a large pot of boiling salted water and cook for about 4 ½ minutes, or until done.

              Makes about 40 ravioli

              * 2 butternut squash (each 1 ½ lbs.), halved and deseeded
              * Olive oil
              * 4 Tbsp. mascarpone
              * ½ tsp. ground nutmeg
              * 2 Tbsp freshly grated Parmigiano Reggiano (Parmesan cheese)
              * Ravioli

              * ¼ cup rice vinegar
              * ¼ cup dry white wine
              * 1 tsp. heavy cream, optional
              * ¼ to ½ cup unsalted butter, 1/2-inch cubes, chilled
              * 1 Tbsp. fresh lemon juice
              * ¼ tsp. white truffle oil
              * 2 Tbsp. finely chopped black truffle or ¼ tsp. white truffle oil
              * Fleur de sel for garnish

              To make filling: Preheat the oven to 325 F.

              Coat the cut sides of squash with a little olive oil, then season with salt and freshly ground white pepper. Place cut side down on a parchment-lined baking sheet. Bake in the oven for 20 to 30 minutes, or until cooked through and soft. Remove from the oven and allow to cool. Scoop out flesh. Reserve 2 cups of squash for the recipe. (Freeze the rest for use in another recipe; will keep in the freezer for up to 6 months.)

              Puree squash, mascarpone and nutmeg in a blender or food processor until very smooth. Press mixture through a fine mesh sieve, using the back of a wooden spoon or spatula to remove any lumps. Add Parmigiano-Reggiano. Season to taste with salt and freshly ground white pepper. Cover and refrigerate until ready to use.

              Ravioli: Make ravioli recipe and fill with squash filling.

              Sauce: Combine rice vinegar and wine in a saucepan on medium heat, then reduce until the liquid forms a light syrup. (If you are not experienced at making butter sauces, you can prevent the sauce from spitting by adding the optional cream.) Decrease the heat to low and whisk in butter, one piece at a time, until well incorporated. Do not boil. Add lemon juice, truffle oil and truffle (or an additional ¼ teaspoon truffle oil. Season to taste with salt. Set aside and keep warm. When reheating, be careful not to boil the sauce as it may split.

              To Assemble: Bring a large saucepan with 6 quarts of salted water to a boil. Add ravioli in small batches and cook for 3 to 4 minutes, or until pasta is al dente. Drain. (Ravioli can be cooked ahead of time and reheated by dipping into boiling water for 20 to 30 seconds.)

              Place 5 to 10 ravioli on each of four warmed plates. Spoon warmed truffle sauce over ravioli and sprinkle with a little fleur de sel.
              Source: Rob Feenie, Chef, Cactus Restaurant
              From: Globe and Mail, Feb. 6, 2008

              What you need

              Candied Pecans
              2 cups pecan halves
              4 tablespoons simple syrup

              Pastry Cream
              1 cup milk
              2/3 cup sugar
              1 egg
              1/3 cup cornstarch

              3 sheets gelatin
              ½ cup pastry cream
              ¾ cup sour cream
              2 cups whipping cream
              ¼ cup sugar

              Maple Syrup
              ¾ ounce bourbon
              1 cup maple syrup

              French Toast
              4 eggs
              1 cup milk
              1/3 cup whipping cream
              ½ teaspoon vanilla extract
              1 teaspoon sugar
              1 teaspoon ground cinnamon
              ½ vanilla bean, pulp only
              8 slices brioche, 1-inch thick
              4 tablespoon unsalted butter
              Icing sugar, for garnish

              What you do

              Candied Pecans

              Preheat oven to 325 F. Toss pecans in simple syrup, then spread out on a parchment-lined baking sheet. Bake in the oven, stirring occasionally, for about 20 minutes or until sugar on pecans is dry. Remove and allow to cool. Will keep in an airtight container for two to three weeks.

              Pastry Cream

              Combine milk and sugar in a small saucepan. Bring to a boil over medium heat, then remove from the stove. Whisk together egg and cornstarch in a bowl until well combined. Temper the egg mixture (so that it doesn't curdle) by whisking in one tablespoon of the hot milk mixture. Do this twice more. Add the remaining milk mixture and whisk well. Return the milk and egg mixture to the saucepan over medium heat and cook, stirring well, for two to three minutes, or until thick. Remove from the stove.


              Soak gelatin leaves in a bowl of cold water for one to two minutes or until softened. Take out gelatin leaves and squeeze out any excess liquid, then place them in a stainless-steel bowl sitting on a small saucepan of boiling water over medium heat. Whisk in pastry cream. Remove from the stove and stir in sour cream, mixing well. In a chilled bowl, whisk together whipping cream and sugar until soft peaks form. Fold into the gelatin mixture. Cover and refrigerate until needed.

              Maple Syrup

              Mix together bourbon and maple syrup in a bowl. Adjust the amount of bourbon to suit your taste.

              French Toast

              Preheat the oven to 450 F. Whisk together eggs, milk, cream, vanilla extract, sugar and cinnamon in a bowl. Transfer to a blender and puree. Strain through a fine-mesh sieve. Add vanilla pulp to egg mixture and whisk well. Transfer mixture to a flat-bottomed dish and add brioche slices to soak for five minutes on each side. Melt butter in two large ovenproof frying pans on medium heat. Add brioche slices and cook for about 10 minutes, or until golden. Turn over brioche slices, then place the frying pans in the oven for three to four minutes or until nice and golden.

              To Serve

              Place two brioche slices on each of four warm plates. Drizzle bourbon maple syrup, then garnish with candied pecans, sour cream mousse and a dusting of icing sugar.

              Serves 4

              Last edited by deweydecimal; 03-28-2009, 11:31 PM.
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              • #8
                Re: Cactus Club Recipes

                Awesome thread!!!
                Saving to my favorites! Thanks for sharing!
                Have you made time to listen to the birds today........


                • #9
                  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).

                  TO SERVE:
                  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.
                  SCALLOP CARPACCIO
                  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.

                  OVEN-BAKED YAM FRIES

                  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, 08:53 PM.
                  Live Laugh Love


                  • #10
                    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.

                    Live Laugh Love


                    • #11
                      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
                      Live Laugh Love


                      • #12
                        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, 12:06 PM.
                        Live Laugh Love


                        • #13
                          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


                          • #14
                            Re: Cactus Club Recipes

                            Veal Neptune with Crab Hollandaise and Mushroom Ragout
                            Food Concept Architect Rob Feenie / Cactus Club


                            * 4 Tbsp canola oil
                            * 12 pearl onions, peeled
                            * 3 Tbsp sherry vinegar
                            * 6 Tbsp butter
                            * 2 lbs shimeji mushrooms, trimmed
                            * 1 cup Peking duck broth


                            * 2 lbs veal loin
                            * 4 Tbsp canola oil

                            Crab Hollandaise

                            * 2 egg yolks
                            * 1/2 lemon, juice of
                            * 1/4 Riesling
                            * 1 cup clarified butter
                            * 4 oz crabmeat
                            * Extra-virgin olive oil, for garnish
                            * sea salt for garnish
                            * chervil, for garnish


                            Heat 2 Tbsp of the oil in a frying pan on medium-high heat. Add pearl onions and sauté, stirring occasionally for 7 to 10 minutes or until golden brown. Add vinegar and stir to deglaze the bottom of the pan. Cook for 4 to 5 minutes, or until liquid is reduced to a syrup. Remove from the stove.

                            Heat the rest of the oil and 2 Tbsp of the butter in another frying pan on medium-high heat until butter is foamy. Add mushrooms and sauté for 5 to 7 minutes, or until golden brown and wilted. Add pearl onions and their cooking liquid, then cook for 1 minute. Add broth and stir to deglaze the bottom of the pan. Cook for 5 to 7 minutes, or until reduced by three-quarters. Stir in the remaining butter and keep warm.

                            Preheat oven to 425°F, Trim veal loin of excessive fat and silver skin (the tough pearl-coloured membrane). Season with salt and freshly ground white pepper. Heat oil in an ovenproof frying pan on medium-high heat. Sear veal for 2 to 3 minutes on each side, or until well browned. Discard any excess oil from the pan. Place the pan in the oven and roast the veal for 10 to 15 minutes, or until medium-rare (130°F/55°C on a meat thermometer). Remove from the oven and allow to rest for 7 to 10 minutes. (While the veal is resting, make the crab hollandaise.) Carve veal into slices 1/4 inch thick.
                            Crab Hollandaise

                            Place egg yolks, lemon juice and wine in a bain marie (a bowl set in a pan of very hot water) and whisk constantly for 5 to 7 minutes, or until thick. Place clarified butter in a saucepan on medium-low heat and warm it up. Slowly add clarified butter to the egg mixture, whisking all the while. Remove the hollandaise sauce from the heat, then season with salt and freshly ground white pepper. Fold in crabmeat.
                            To Serve

                            Place the mushroom ragout with some of its reduced sauce in the center of each of four warmed plates. Place equal amounts of veal on top of mushrooms for each serving. Top with crabmeat hollandaise. Garnish with olive oil, sea salt and chervil.

                            Duck and Chicken Confit, Parsnip Purée with Reduced Balsamic Glaze
                            Food Concept Architect Rob Feenie / Cactus Club


                            * 4 chicken legs
                            * 4 duck legs
                            * ⅓ cup kosher salt
                            * 1 tablespoon black peppercorns
                            * 2 bay leaves, crushed
                            * 4 garlic cloves, crushed
                            * 5 or 6 sprigs of thyme
                            * 2 cups duck fat
                            * 4 medium parsnips
                            * 1 cup chicken stock
                            * ⅓ cup cream
                            * 1 tablespoon butter
                            * ½ cup balsamic vinegar
                            * 2 cups mixed greens
                            * 1 tablespoon lemon juice
                            * 1 teaspoon olive oil


                            Place the duck and chicken legs in a casserole dish, add salt, peppercorns, bay leaves, garlic and thyme. Gently rub mixture into legs. Marinate for 8 to 10 hours. Preheat oven to 475 F. Melt fat over medium heat, pour over duck and chicken. Cover with foil, place in the oven and cook for 21/2 to 31/2 hours, or until meat is falling off the bone. When done, let cool.

                            For the parsnip purée, peel and dice the parsnip, place in large pot with the chicken stock and bring to a simmer. After 10 to 12 minutes, check to see if fork-tender. Once ready, place in a blender, add cream and butter and season with salt and pepper. Place back on stove on low heat. Meanwhile, bring the 1/2 cup of balsamic to a boil, and reduce by half. To plate, place 2 tablespoons of puree on the centre of the plate. Gently take one duck leg and one chicken leg from the fat, remove skin and bone. Place on top of the puree and drizzle with balsamic. Toss greens with lemon juice, olive oil and salt and pepper. Place on top of duck and chicken. Serves 4.

                            Live Laugh Love


                            • #15
                              Re: Cactus Club Recipes

                              I just stumbled across this site.... Wow, thank you to however started this thread & for the person that keeps posting the recipes - You're the best!!

                              I second the request for the Cactus Club's teriyaki chicken rice bowl, I too tried making it & it was a flop. Does anyone have the recipe.

                              By the way, I'm a newbie to blogs, post etc so if I'm not doing this right please kindly let me know.