8 Summer BBQ Recipes From Terrasses Bonsecours’ Tapas Menu
Pair these delicious recipes with the amazing sangria you learned to mix!
No excuses needed when food is involved. We unveiled the secrets behind how to create the fantastic sangrias served at Terrasses Bonsecours, but we’re not stopping there. If your mouth waters every time you go eat at their bistro, rejoice, because this time, they gave us the full recipes to help you recreate some of their best dishes.
Tasting the menu on their gorgeous terrace in the Old Port is an experience in itself, but if you can’t get enough, here is how to make these divine tapas.
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AHI TUNA LOLLIPOPS
Ingredients: 3lbs fresh sushi grade Ahi tuna, 5 tblsp white sesame seed, 5 tblsp black sesame seed, 3 tblsp pure sesame oil, 1 cup of water, 1 cup of sugar, 1 cup of soy sauce, 2 ounces of pickled ginger (sushi ginger), 12 6” bamboo skewers
First prepare the soy glaze: Combine the 1 ounce of water and sugar in a small pot and place on a med-high heat. Continuously stir with a wooden spoon until the sugar has melted and begins to bubble (careful, melted sugar is very dangerous, handle with care!). This will take several minutes, continue cooking until the sugar begins to take a golden color, it has now caramelized! Very carefully pour in the remaining water in a small stream (it will hiss and pop so do this carefully!). Continue stirring until the sugar has completely dissolved and reduced by half. Add the soy sauce. Reduce the heat to a simmer, allow it to slowly reduce to a quarter its initial volume. It is ready when it has reached a thick syrupy consistency and coats the back of a spoon. Set aside and allow it to cool to room temperature.
Next prepare the tuna: Cut the tuna into rectangular steaks (1 ½” x 1 ½” x 3”), you will need one piece per person. Dry the tuna steaks on paper towel to remove excess moisture and allow the steaks to warm to room temperature. Mix the white and black sesame seeds. Roll the tuna steaks in the sesame seeds until well coated on all sides. Preheat a flat bottomed pan on high heat, add the sesame oil, then place the sesame crusted tuna steaks onto the oil (do not crowd the pan). Sear each side for approximately 1 minute to form a nice crust (but do not burn the sesame seeds). Place the seared steaks on a cutting board and slice into three equal pieces.
Place three spoonfuls of the soy glaze on each plate, placing a piece of the tuna directly on them. Take a pinch of the pickled ginger, place on top of the tuna and secure with the bamboo skewer driven through the ginger and tuna. Voila! Tuna Lollipops à la Terrasses Bonsecours!
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LIL MACS
Ingredients: 4lbs of medium or lean ground beef, 4 oz of dried onions (available in most Asian grocery stores), 1 tblsp salt, 1 tblsp pepper, 2 tsp Worcestershire sauce, 1 tsp Tabasco, 2 eggs, 1 large yellow onion, 1 tbslp of vegetable oil, 1 tblsp balsamic vinegar, 3 ounces mayonnaise, 1 ounce ketchup, 1 ounce relish, 8 slices dill pickle, 8 mini burger buns, 8 slices gruyere cheese.
For the burgers: Combine the ground beef, dried onions, salt, pepper, Worcestershire, Tabasco and eggs and mix well. Form into 4 oz patties.
For the caramelized onions: Cut the onion into long ½ cm strips. Pre-heat your pan on a medium heat, add the oil and cook the onions, stirring frequently for up to 20 min until the onions have fully cooked and have a golden brown color. Increase the heat and add the balsamic vinegar, stir for several minutes until the vinegar is incorporated and most of the liquid has evaporated.
For the sauce: Combine the mayo, ketchup and relish and mix well.
Preheat your grill, season your burgers with salt and pepper and cook to your liking. When you turn the burgers, place a spoonful of caramelized onions on each burger as well as a slice of gruyere. Toast your buns, place a spoonful of sauce and two slices of pickles. You just made yourself a tasty Bonsecours Lil Mac!
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CENTER CUT FILET MIGNON
Ingredients: 2 lbs of center cut Angus beef filet mignon, 1 ounce vegetable oil, 1 cup good quality beef consommé, 4 ounces unsalted butter, salt & pepper.
A good steak shouldn’t have much alteration, so this recipe is minimal! First reduce your beef consommé by half (careful not to let it get too salty!), next remove it from the heat and with a hand blender slowly incorporate the butter. You will have to continue blending this until it cools to room temperature otherwise the butter will separate and the sauce will split!
Make sure your filet is cleaned of any trim and tendon, cut into 6 ounce portions, allow to come to room temperature. Lightly oil the steaks and season with salt and pepper. Grill to your liking, remove from heat and allow the steaks to rest for several minutes. Cut on the bias into four thick slices, drizzle with the consommé sauce and enjoy!
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TUNA TARTAR
Ingredients: 3lb of the freshest sushi grade Ahi tuna, 1 tblsp fresh lime juice, 2 tblsp fish sauce, 1 tblsp olive oil, 3 cloves garlic – chopped, 2 tblsp finely diced red onion, 1 tblsp sambale olek, ¼ bunch fresh coriander chopped fine, 1 tomato finely diced, 1 tsp white pepper, 2 tsp brown sugar, 1 fresh mango, sesame seeds for garnish, toasted baguette slices.
Select the center cut of the tuna avoiding the tail (where there is much more sinew and tendon). Trim any skin and silver tendon off, and carefully remove the meat from any of the white/silver tendon (you can also scrape it off with a spoon). Chop the tuna quite fine, be mindful to always keep the product fresh and keep a bag off ice on top of the tuna to keep it chilled.
Combine all the ingredients except for the tuna and mango. You will adjust the seasoning by adding lime juice or a little more sugar to adjust the flavors. Peel the mango and with one half cut into fine dices, with the other half blend it into a fine puree.
To serve, act like a pro and use a 3” ring mold. Place the mold on the plate and evenly spread a spoonful of the mango puree. In a bowl combine the chopped tuna and diced mango, add the seasoning little by little, tasting along the way until you have the desired seasoning level. Fill the mold with the seasoned tuna mix, tapping down to compact the tuna evenly in the mold. Remove the mold and garnish with sesame seeds. Serve with thinly sliced toasted baguette and enjoy!
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SALMON TARTAR
Ingredients: 3 lb of the freshest deboned skinless Atlantic salmon fat and tendon removed, ¼ bunch of fresh chives chopped fine, 2 cloves of garlic chopped fine, 1 ½ tblsp fresh ginger chopped fine, 1 tblsp pure sesame oil, 2 tblsp soya sauce, 1 tblsp fresh lime juice, 1 tsp sambale olek, 1 tsp fish sauce, 1 tsp brown sugar, 1 tblsp of the liquid from pickled ginger (sushi ginger), 1 ripe avocado.
Chop the salmon into fine, small pieces. Combine all ingredients except for the salmon and avocado (reserving some of the chives for garnish). Peel the avocado and remove the pit. With one half of the avocado cut into small dice, the other half into long thin slices for garnish (squeeze some lemon juice over the slices to prevent oxidation).
To serve, use a 3” ring mold and place it on the center of the plate. Put a thin layer of diced avocado on the bottom. Mix the salmon with the seasoning sauce (adjust the flavor with pickled ginger juice). Place the salmon mix and pack it down to be level with the ring mold. Garnish with a slice of avocado and chopped chives. Serve with thin slices of toasted baguette and enjoy!
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KALE AND BEET SALAD
Ingredients: 1 package organic baby kale, 3 yellow beets, 3 red beets, 200g chèvre en paille, 1 bunch of red or green grapes, 100 g of pumpkin seeds, 100ml pure maple syrup, 100ml aged balsamic vinegar, 100ml extra virgin olive oil.
In two separate pots boil the red and yellow beets in salted water (2 tblsp salt per litre of water), cook 10-20 min until beets are cooked (should easily slide off a knife stabbed into them). Allow the beets to cool (you can use an ice bath if you feel they will overcook), peel and cut them into small grape sized cubes. Cut the grapes in half.
Combine the maple syrup, olive oil and balsamic and blend until emulsified. Combine the kale, beets and grapes and toss in a bowl with a sufficient amount of vinaigrette. Portion into bowls and crumble the chevre on top, garnish with pumpkin seeds and voilà!
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TOMATO, MANGO & MINT SALAD
Ingredients: 2 ripe mangoes, 3 ripe vine tomatoes, ¼ bunch of mint, 3 tblsp extra virgin olive oil, 1 tbslp fresh lime juice, salt and pepper to taste, 4 thin slices of prosciutto.
Peel and cut the mangoes into small cubes, cut the tomatoes into equal sized cubes. Cut the mint into a fine chiffonade.Combine the olive oil, lime juice, salt and pepper.
In a hot pan, one by one, sear the prosciutto on both sides until nicely crisp. Combine the mango, tomato, mint and vinaigrette. Portion in each bowl and garnish with the crisp prosciutto. Enjoy!
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OCTAPODI
Ingredients: 1 young octopus (about 3lbs), 6 cups of water, 2 cups of red wine vinegar, 1 yellow onion coarsely chopped, 4 cloves of garlic, 1 bunch of parsley (include stems), 2 stems of celery coarsely chopped, 1 tblsp black peppercorns, 1 package of fresh arugula, 2 ounces extra virgin olive oil, 1 ounce of fresh lemon juice, 1 ounce of capers, 2 tsp of dried oregano, salt & pepper to taste.
Thoroughly wash and rinse the octopus in cold water, combine all ingredients in a large pot (ensuring that all parts of the octopus are submerged), bring to a boil. Once it has reached the boiling point, reduce heat and simmer for one hour. When cooked, drain and discard everything but the octopus.
At this point you can choose how you wish to clean it. True Greek rustic style is to remove the eyes and mouth (a small beak at the center of the underside) but leave the skin on. Others prefer to remove all the skin, leaving only the white tentacles. Cut the octopus into 3” pieces.
With your grill preheated, toss the octopus in olive oil and season with salt and pepper. Grill over a high heat to nicely char the octopus.
Serve on a bed of fresh arugula, drizzle with extra virgin olive oil, a squeeze of lemon juice, capers and a dash of dry or fresh oregano. Enjoy!
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