#TasteofThursday BOULEVARD PAELLA recipe courtesy Chef Alex Chen

TasteofThursday

  BOULEVARD PAELLA   Yields 4 servings PAELLA STOCK Ingredients: 1 L Lobster Stock 500 mL Clam or Mussel Stock 1.2 L Chicken Stock Method: Combine all ingredients in a large stockpot. Set aside. Note: yields more than you will need for the paella recipe. CHORIZO SOFFRITO Ingredients: 6 medium Onions, minced 3 tbsp Garlic, … Read more

Chef Alex Chen, Boulevard Kitchen & Oyster Bar #TasteofThursday Roasted Free Range Chicken recipe

Roasted Free Range Chicken, Glazed Young Vegetables, Brown Butter, Chicken Jus Chicken jus Ingredients: 20g canola oil 2 lbs chicken leg bones 1 leek, cut into 1” squares 1 celery stalk, cut into ½” slices 1 white onion, cut into ¼” slices 2 cloves garlic 1 cup white button mushrooms, cut into thin slices 4 … Read more

Pairing for #TasteofThursday recipe Korean Galbi ‘Dog’ by Chef Alex Chen

With thanks to Boulevard’s Director of Operations, Steve Edwards, (also a certified sommelier) who has suggested a couple of beverage pairings which we’re sharing along with the recipe (see below): “To pair with Chef Alex’s Korean Galbi ‘Dog’, I would recommend something refreshing like a Stanley Park Pilsner. For wine, I’d suggest a lighter, earthy … Read more

#TasteofThursday Yellowfin Tuna Crudo recipe from Chef Alex Chen of Boulevard Kitchen & Oyster Bar

Yellowfin Tuna Crudo Tuna: 1.5 lbs sashimi grade yellowfin tuna Cut into 16: 2.5 inch by 0.5 inch slices   Tonnato Sauce: Ingredients: 1 can of high quality canned tuna packed in olive oil (local Italian deli) 1 cup extra virgin olive oil Heart of one bunch of celery 1 medium shallot 1 medium garlic … Read more

#TasteofThursday Arctic Char recipe from Chef Alex Chen of Boulevard Kitchen & Oyster Bar

Arctic Char (4 servings) Parsley Coulis: Yield 1.5 cups Ingredients: 4 cups (packed) flat leave parsley, no stems 1 cup 2% milk ½ cup Heavy cream 2 medium shallots cut into 2 cm 10 garlic cloves stems remove pinch kosher salt   Directions: Remove stems from parsley Bring a large pot of salted water to … Read more

#TasteofThursday Clam Chowder

Thrilled to share this recipe from Chef Alex Chen. Chef Chen was one of our original contributors to #TasteofThursday and we are so pleased to welcome him back.

#TasteofThursday Crusted Beef Rib Roast

“In this series I’ll share which B.C. wine pairs best with select recipes from the best chefs in B.C.” 

#TasteofThursday Boulevard Kitchen & Oyster Bar recipe – Shellfish Parfait

Shellfish Parfait   Yields 2 servings Chowder Foam  Ingredients: 1 cup onions, sliced 2 cloves garlic, crushed 1/2 cup leeks, sliced 2 stalks celery, sliced 2 cups clam nectar 4 cups whipping cream 1/2 cup fennel, sliced 1/4 cup white wine pinch fennel pollen 4g leaf gelatin salt to taste lemon juice to taste 1 … Read more

#TasteofThursday Chef Roger Ma’s Winning 2016 Curry Cup Recipe

  Chef Roger Ma’s Winning 2016 Curry Cup Recipe   BALINESE CHICKEN CURRY, LAWAR AWAN, LEMON BASIL YOGURT, CRISPY CHICKEN SKIN   Yields 6-8 servings This recipe has been modified from the original version to make it slightly more accessible to recreate at home.   Spice Paste (yields approx. 800g paste) 6pc candlenuts 8g toasted … Read more

#TasteofThursday Oeuf en Cocotte

Oeuf en Cocotte – Chef Alex Chen Alex Chen, Executive Chef, Boulevard Kitchen &Oyster Bar   This tasty recipe is currently available on the Weekend Brunch Menu at Boulevard Kitchen   & Oyster Bar.   Yields 4 servings Ingredients: 1 chorizo sausage (dry and cured) 8 large free range eggs 1.5 lbs (approx. 9 cups) … Read more

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