Writer:Mark Wanzel Photography
Tasty country fare with flare
Davidson's Country Dining celebrates 25 years of casual dining along Big Bay Point. The offerings have evolved from burgers and homemade pies to full service dining over those years. Owner Dan Davidson and chef Carol Smith offer recipes of some of their favourite fare, including a raspberry torte.
Pork Tenderloin Panini with caramelized onions, red peppers, pears and wood-smoked brie
1 whole pork tenderloin (cleaned of silver skin)
2 tbsp veg oil
1/2 tsp sea salt and fresh ground pepper
Rub pork with veg oil and season with salt and pepper. Place on roasting rack in a preheated 400F oven. Roast for 15 minutes or an internal temp of 145 degrees (juices will run clear). Tent with foil and let rest
Caramelized onions and peppers
1/2 med white onion julienned
1/2 med sweet red or yellow pepper julienned
1 tbsp unsalted butter
2 tbsp balsamic vinegar
sea salt and fresh ground pepper
In a hot sauté pan add butter, onions and peppers. Season with salt and pepper and brown, reduce heat to medium and cook until tender-crisp, add balsamic vinegar and remove from heat.
1 pear sliced thin (keeping the shape of the pear)
4 slices sliced wood smoked brie
4 slices thick cut (3/4 in) sourdough bread
1 tbsp butter (salted)
Butter bread, using half of ingredients, place pork, onion/pepper mixture, sliced pears and brie in between bread slices. Put into Panini press. Cook until inside is warm and cheese is melted.
Almond Crusted Basa Fillet with fresh peach & mango sauce
4 8 oz portions basa fillet
2c panko breadcrumbs
1c sliced almonds
1tsp. onion powder
1tsp. garlic powder
1tsp. smoked paprika
1tsp. dried or fresh parsley
1c all purpose flour for dredging
½ veg oil
Salt & pepper
Combine breadcrumbs, almonds, seasonings in bowl. Beat eggs with splash of milk in second bowl. Pour flour in third bowl- season with salt and pepper. Dust basa in flour mixture then dip in egg mixture. Then into nutty breading to coat. Press down firmly. Preheat skillet over med high heat, add vegetable oil and brown basa in batches 2-3 minutes on each side until golden brown in color. Transfer to preheated 350 degree oven for 10- 12 minutes.
Mango Peach sauce:
3 Fresh ripe peaches (peeled, pitted and cut into large chunks)
2 lg. Fresh ripe mangos (peeled, pitted and coarsely chopped)
1 tbsp. lime juice
1 tbsp. honey
1 tbsp. oil
2 tbsp. finely diced red & green peppers
In a blender combine mango, oil, lime juice and honey. Puree untill smooth. Transfer to bowl, add diced peaches and chopped bell pepper. Spoon sauce over fish, garnish with fresh blueberries.
1 1/4c sifted flour
1/4c softened butter
1 quart fresh raspberries or 2cups frozen
Mix flour, sugar and softened butter together and pat into a 8x10 inch pan. Pour the raspberries on top of base.
1/4c melted butter
1/8 tsp. baking powder
½ tsp. vanilla extract
1/2c sliced almonds
1/4c white sugar
Mix the above ingredients and pour over raspberries. Bake in 350 degree oven for 1 hour and 15 minutes.
1c fresh or frozen raspberries
Mix all above ingredients into pot, bring to boil, reduce heat and let simmer approx. 15 minutes. Cool mixture, then pour over the cut raspberry torte portions.