The Blowtorch Gourmet

Fire up your blowtorch to try these hot recipes.

Home

S’mores

• 1 box graham crackers
• 1 pkg chocolate chips or a couple of bars
• 1 bag marshmallows

Arrange graham crackers in an open-face manner; put chocolate on one side and a marshmallow on the other.

Fold a piece of tinfoil into a 4-inch square. Pinch the square with a pair of tongs and hold just above the marshmallow. Blowtorch using the foil as a sort of heat shield until marshmallows are golden brown and delicious. Repeat with the chocolate until it has begun to melt (this won’t take long). Press s’mores together and enjoy.

Torched Atlantic Salmon with Caramelized Apple Taco, Pickled Vegetables and Charred Caper Vinaigrette

Salmon

• 2 lb salmon filet
• 1/4 cup mirin
• 1 tsp white soy sauce
• 1 tsp sake
• 1 tsp sugar

Punch out rounds of salmon filet using a circle cutter. Wrap salmon in plastic wrap and chill in the freezer until firm. Combine the remaining ingredients in a heat-safe container and gently heat with the torch until reduced to a syrup. Slice the firm salmon very thinly and brush with the mirin reduction. Finish lightly with the blowtorch so the salmon keeps its translucent quality.

Caramelized Apple Taco

• 1 red bell pepper
• 1 yellow bell pepper
• 1 jalapeno pepper
• 1 carrot
• 8 pea shoots
• 1 leek
• 2 Granny Smith apples
• confectioners’ sugar
• cracked black pepper
• 1 bunch chives (optional)

Marinade

• 1/4 cup rice wine vinegar
• 1/4 cup water
• 1/4 cup sugar
• 1 tsp salt

Char peppers with the torch and peel. Julienne along with remaining vegetables into 3-inch lengths.

Combine marinade ingredients and add vegetables for a couple of hours or as long as overnight.

Slice apples thinly from top to bottom and keep the large centre rounds. Sprinkle on a little confectioners’ sugar and some black pepper and caramelize with the torch. When cool, flip them over and add some of the marinated vegetables. Tie up the sides of the apple with a chive or thin strip of leek until it resembles a taco.

Charred Caper Vinaigrette

• 1 Roma tomato
• 2 tsp capers
• 1 squeeze of honey
• 2 tsp cider vinegar
• 1 tsp rice wine vinegar
• 1 lemon, juiced
• 1/2 cup grape seed oil
• 1 tsp good olive oil
• salt and white pepper to taste

Char the skin off of the tomato, peel and cube. Toss capers together with the honey and torch until the honey begins to bubble. Add vinegar and lemon juice and slowly whisk in grape seed and olive oils. Combine with the tomato.

Place the apple taco on the salmon and drizzle with the vinaigrette.

Home