INGREDIENTS

• 200z (600g) of salmon filet cut in 3/4 ” and without skin (it is easy to remove)
• 3 tablespoons (45ml) of balsamic vinegar
• 3 tablespoons (45ml) of Le Grand’s Lemon Confit Sauce
• 3 tablespoons (45ml) of maple sirup
• A handfull of fresly chopped chives

PREPARATION

• Mix the vinegar, Le Grand lemon confit and maple syrup to create the marinade
• Marinate the fish for 1/2 hour or more
• Cook on very low heat for about 15 minutes
• Add the chives and serve

Salmon should be served twice a week in order for us humans to benefit from it’s rich omegas. Math is not my forte, but that’s around a hundred times a year… Life is always changing, salmon should tag along.

INGREDIENTS

• 1 piece of salmon around 300g (12 on)
• 3 tablespoons (45ml) of Le Grand’s Spicy Tapenade
• 3 tablespoons (45ml) of Le Grand’s Lemon Confit Sauce or lemon juice
• 3 tablespoons (45ml) or more of yogourt or sour cream
• 2 tablespoons (30ml) of fresh and minced coriander

PREPARATION

• In a large pan boil 1/2 inch of water
• Place the fish, skin down, and cover. Cook for 5 minutes
• Add the Tapenade, Lemon and cream
• Break the fish delicatly to cook evenly and mix the flavors
• Cook to your liking, not more than 5 minutes for me…
• Add the coriander and mix, again gently, you are not serving purée…

You have a delicious but rich menu and are looking for something fresh to accompany it? This is it. Endive’s fresh and cripy texture are “awakened” in this great little salad…

INGREDIENTS serves 4

• 8 endives (minced)
• 225 g (1/4lb) of minced and steamed white mushrooms
• 8 dried apricots, minced (soak overnight or soak in very wharm water for 20 mins)
• 10 kalamata olives pitted and minced

VINAIGRETTE

• 2 tbsp (30ml) of Le Grand’s Lemon Confit Aromatic Sauce
• 3 tbsp (45ml) of olive oil
• 1 tbsp (15ml) of balsamic vinager
• salt to taste

PREPARATION

• For the salad mix up all the ingredients together and top with vinaigrette
• For the vinaigrette, mix all ingedients well

This recipe is a must for lamb afficionados because unlike most lamb recipes it doesn’t take hours to get to the precious lamb land. In fact 30 minutes if you’re a slow driver will get you there. Here is the map…

INGREDIENTS for 4

1 lamb shoulder slice in half inch steaks

1 cup (250ml) of white wine

4 tbsp (60ml) of Le Grand’s Lemon Confit Sauce

5 tbsp (75ml) of 35% cream

2 tbsp (30ml) of minced corriander

1 tbsp (15ml) of sea salt (preferably coarsed)

1 tsp (7ml) of cumin powder

PREPARATION

Spread the salt and the cumin in a pan(no oil) and heat them up until the salt start’s to pop

Add the lamb and cook for 5 to 10 min at high heat and put aside before it is completely cook

Add the wine (deglaze) in let it reduce for a few minutes

Add the Lemon Confit Sauce,  the coriander, and the cream

Bring back the lamb that will finish to cook in this sauce (be carefull not to overcook!)

Serve the lamb and top with tis delicious sauce of yours…

INGREDIENTS for 1 pannini

• 1 pannini bread
• 100g of cooked turkey or other cold cuts
• 1/4 of red pepper, minced
• 1 green onion, minced
• About 5 to 10 olives, sliced
• 1 romaine leaf

THE SAUCE

• 3 tbsp (45ml) of Le Grand’s Lemon Confit Sauce
• 2 tbsp (30ml) of mayonnaise
• A few drops of Tabasco sauce

PREPARATION

• Put aside 1 tbsp (15ml) of Lemon confit to spread on the pannini
• Mix all the ingredients of the sauce together in a large bowl
• Add the turkey, red peppers and green onions to the sauce and mix well
• Garnish the pannini
• Cook about 5 to 8 minutes in a pannini machine or in the oven
• Let it cool just a bit, then add the lettuce

The Lemon Confit  in this mix blends to make a sauce that will surprise you. It has zing, flavour, colour and a smooth texture. Great on meat, but don’t limit your imagination. Fish, rice, vegetables, sandwiches and pasta are also highly compatible.
INGREDIENTS

• 2 tbsp (30ml) of Le Grand’s Lemon Confit Aromatic Sauce
• 2 tbsp (30ml) of mayonnaise
• 1 tbsp (15ml) of dijon mustard
• 1 tbsp (15ml) of capers

PREPARATION

• Simply mix the ingredients together

INGREDIENTS  serves 4

• 1lb (450g) of shrimps (remove tail)
• 1/2 of minced fennel
• 4 tbsp (60ml) of white wine
• 2 tbsp (30ml) of lemon juice
• 1 cup (250ml) of 15% cream
• 6 tbsp (75ml) of Le Grand’s Lemon Confit Sauce
• 3 tbsp (45ml) of gratted romano or parmesan cheese
• Your choice of pasta for 4
• Butter & Olive oil

PREPARATION

• Sauté the shrimps in a mix of butter and olive oil, set aside
• Sauté the fennel until golden brown ( not long)
• Add the garlic and soon after the wine
• Cook at low heat for 20 minutes
• Add the lemon juice, cream, and the Lemon Confit Sauce and cook for 5 to 10 mins
• Add the shrimps and the cheese
• Serve

The minute I get home it starts raining. My plan to fire up the BBQ goes up in smoke, or rather, fizzles. Quick, I need to come up with another dinner. What’s in the fridge ? I see eggs, all kinds of veggies —not so popular with the kids.

Let’s see… zucchini, garlic, Lemon Confit sauce. That’s it, there’s my menu!

INGREDIENTS , serves 4

• 4 to 6 eggs, lightly beaten
• 1 cup grated cheese, your choice
• a splash cream, ideally 35%, but half-half works too
• ½ zucchini, coarsely grated
• 3 garlic cloves, put through a press
• 2 tbsp (30ml) Le Grand’s Lemon Confit sauce
• 2 tbsp (30ml) Le Grand Sun-dried Tomato pesto
• 1 small bunch arugula
• Olive oil

PREPARATION

• Sauté the garlic and the zucchini for 2-3 minutes
• Add the eggs, the cream and the cheese, mixing in gently
• Add the Lemon Confit sauce, the Sun-dried Tomato pesto and the arugula
• Cook, stirring occasionally, to the doneness and texture you like, but it should be moist
• Serve on toasted bread
• Everyone enjoyed the meal, and it has stopped raining…

Only a few hours will transform ordinary chicken into a tasty feast. Two hours! That’s enough time to reorganize all the kitchen drawers, wash the floors, sort unpaid bills in order of emergency, and have a cup of tea on the deck of your tight ship! During that time the thought of the chicken also working by actively marinating gave you wings…

INGREDIENTS  serves 2 to 4 

• 6 chicken thighs
• 1 cup (250ml) plain yogurt
• 6 tbs (75ml) Le Grand’s Tapenade mild or spicy
• 5 garlic cloves (crushed) I use organic garlic, in this case I can see, feel and taste the difference…
• The juice of one lemon
• 4 tbs (60 ml) fresh, chopped coriander
• 2 green onions, finely chopped 
• Sea salt
• PREPARATION
• In a bowl rub the chicken with lemon juice
• In a bowl mix the Tapenade and the yogourt, set aside to top the chicken before serving
• Marinate for 2 h or more
• Heat up the BBQ at medium heat
• Cook to your liking, but don’t let it burn and scorch, slow cooking is preferable
• When you are done “flipping” your chicken, brush it with lemon juice and sprinkle a pinch of sea salt
• Spread the rest of the sauce on the chicken, let it cook a little longer
• Add the coriander and green onion
• Let it sit and have another sip…

Spring is on a roll, various grilling smells drift around the neighborhood often enough that we don’t necessarily notice them. On the other hand the evocative aroma of fish on the grill instantaneously brings to mind travel… and vacations (summer nights in Spain!)! You don’t need exceptional talent to succeed with fish, just make sure to buy it whole and fresh, and don’t overcook it. It’ easy as A B Sea!
Le Grand products, the Tapenades, Sun-dried tomato Pesto and the Lemon Confit Aromatic Sauce, I have to say all work really well here… like fish in water!
Their balanced acidity infuses the fish without overwhelming it. After all, the fish has to shine through, he’s the star tonight!

INGREDIENTS serves 2

• One nice fresh snapper
• One bunch dill, minced
• 1 tbs (15ml) Balsamic vinegar
• 2 garlic cloves, minced
• 2 tbs (30ml) of Lemon Confit & Pumpkin Seed Aromatic Sauce
• 2 tbs (30ml) of olive oil

PREPARATION

• Start your charcoal or gas grill (medium hot)
• Combine ingredients in a bowl,
• Set aside enough dill for the garnish
• Stuff the fish’s cavity, closing it up as best you can
• Spread any extra mixture on the fish after the last turn around
• Carefully place the fish on the lightly oiled grill
• Cook the first side for 6 to 10 minutes
• With a large spatula, carefully turn the fish over and cook for an additional 6 to 10 minutes
• Check for doneness: the fish is done when it is white and flaky
• With the spatula, transfer the fish to a plate
• Garnish with dill
• Invite sailors and sirens…