Best 2 Loblaws Dundas And Scarlett Recipes

Embark on a culinary adventure with our meticulously curated collection of enticing dishes from the renowned Loblaws Dundas and Scarlett location. From the tantalizing aroma of our succulent, slow-roasted prime rib to the delectable symphony of flavors in our savory seafood paella, each recipe promises an unforgettable gastronomic experience.

Prepare to indulge in our classic spaghetti and meatballs, where tender meatballs smothered in a rich, aromatic tomato sauce nestle atop a bed of perfectly cooked spaghetti. For a taste of international flair, try our fragrant chicken tikka masala, where tender chicken is marinated in yogurt and spices, then grilled and simmered in a creamy tomato sauce. Vegetarians will delight in our hearty and flavorful vegetarian chili, packed with an array of crisp vegetables and brimming with savory spices. And for a sweet ending, our classic chocolate chip cookies offer a nostalgic treat with their chewy texture and irresistible chocolatey goodness.

Let's cook with our recipes!

GRILLED LOBSTER SANDWICH WITH CHARRED CORN AND AVOCADO SALSA

Grilled Lobster Sandwich with Charred Corn and Avocado Salsa image

Provided by Bobby Flay

Time 1h45m

Number Of Ingredients 18

Ingredients

4 par-cooked lobster tails
Canola oil
Salt and freshly ground black pepper
Charred Corn and Avocado Salsa, recipe follows
4 soft, sesame-topped hamburger buns, toasted
1 red onion, peeled and sliced into 1/4-inch-thick slices
1 to 2 limes
1/2 cup mayonnaise, optional
8 ears corn
1 tablespoon kosher salt
1/2 cup creme fraiche
1/4 cup chopped fresh cilantro
3 ripe avocados, peeled, pitted and diced
Juice of 2 limes
1 serrano chile, grilled, unpeeled and thinly sliced
1/2 small red onion, finely diced
Few dashes hot sauce, such as Tabasco
Salt and freshly ground pepper

Steps:

Preheat a charcoal grill for direct grilling.
Split each lobster tail down the underside with a heavy knife, taking care not to cut through the back shell, so that they are still in one piece that you can open like a book. Brush the lobster meat with some of the oil and sprinkle with salt and pepper.
Place the lobsters cut-side down on the grill and cook until lightly charred and heated through, about 4 minutes. Flip and heat briefly, another 30 seconds or so. Remove from the shell, being careful to leave the meat from each half in one piece.
Spread some of the Charred Corn and Avocado Salsa on the bottom of the hamburger buns. Top with 2 pieces lobster, some sliced red onions and a squeeze of lime juice. Spread extra mayo on the top bun, if desired, top the sandwiches and serve.
Serves: 6
Preheat the grill to medium direct heat.
Pull the outer husks down the corn to the base. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with the salt for 1 hour.
Remove the corn from the water and shake off any excess water. Place the corn on the grill, close the cover and grill until the kernels are tender, 15 to 20 minutes, turning every 5 minutes. Let cool slightly. Remove the kernels from the ears.
Put the corn kernels, creme fraiche, cilantro, avocados, lime juice, chiles, onions and hot sauce in a medium bowl and toss gently, breaking up the avocado a bit. Season with salt and pepper.

SEARED SCALLOPS WITH LOBSTER BRANDY SAUCE

Seared Scallops with Lobster Brandy Sauce image

Provided by Food Network

Time 35m

Yield 1 serving

Number Of Ingredients 15

Ingredients

2 sticks unsalted butter
1 tablespoon chopped garlic
1/2 yellow onion, diced
1 cup all-purpose flour
1/2 bottle white wine
8 cups heavy cream
4 cups lobster stock
3 ounces brandy
Hot sauce
Salt and freshly ground pepper
1 tablespoon vegetable/olive oil blend
1 teaspoon sea salt
6 day-boat scallops, 10/20 count
Truffle oil, for drizzling
Serving suggestions: cooked rice or potatoes and cooked vegetables

Steps:

For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.
For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.
Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and cooking tools ready. This will help you stay organized and avoid scrambling during the cooking process.
Season Generously: Don't be afraid to use plenty of salt and pepper when seasoning your dishes. This will help bring out the natural flavors of the ingredients.
Use Fresh Herbs: Fresh herbs can really elevate the flavor of a dish. If you can, use fresh herbs whenever possible.
Don't Overcook Your Vegetables: Vegetables should be cooked just until they are tender-crisp. Overcooking will make them mushy and bland.
Let Your Meat Rest: After cooking meat, let it rest for a few minutes before slicing or serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

The Loblaws Dundas and Scarlett location offers a wide variety of delicious recipes for home cooks of all skill levels. From classic family favorites to innovative new dishes, there's something for everyone to enjoy. The recipes are well-written and easy to follow, and they include helpful tips and variations. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, you're sure to find something you'll love at Loblaws Dundas and Scarlett.