Take a large modern inviting space, beautiful wait staff, a strong wine list and an eclectic menu and you get Joey at the Shops at Don Mills . The west coast chain has arrived in Toronto and now occupies a location in the fashionable and popular outdoor mall.
You may think that Joey is all about “the look,” but the food stands up pretty well on its own. The menu is full of unusual twists including the ever popular Lobster grilled cheese featuring two types of cheese.
The bar features an unusual way of dispensing wine from it’s vast list. It is served through a line system that keeps the wine fresher long – similar to the way beer is poured from a tap.
Below are two recipes from Chef Chris Mills
Lobster Grilled Cheese Makes 4 sandwiches
Try this luxurious spin on the classic grilled cheese sandwich. Rich enough for sharing and would be perfect served with a tomato bisque soup. Enjoy!
For the Filling:
1½ lbs. Lobster- cooked; remove the body and claw meat, ¼” dice
½ lbs. French Brie cheese,
¼” dice
¼ cup Mayonnaise
2 stem Tarragon, fresh; remove leaves and chop roughly
4 whole Green onions, chopped roughly
1 tbs. Grainy Dijon mustard 1 clove
Garlic, chopped
Juice of half a lemon
Salt and pepper to taste
Method: first cook then cool the lobster. Remove all shells and cartilage then chop roughly into ¼” pieces to form the sandwich filling. Cut the brie using a hot knife (easier if the brie is very cold). Next mix all remaining ingredients into a bowl and fold in the brie and lobster gently until the mixture is just combined. Check and adjust the seasoning if required. This can be made in advance.
For the Sandwich:
8 slices Sourdough Bread, about 1/2” thick. Use your favourite bread
16 slices Aged yellow cheddar
Soft salted butter for spreading
Method: Lay the slices of sourdough on a work surface and spread the softened whole butter edge to edge on one side of each slice. Next flip over each slice and lay a slice of cheddar cheese on each piece of sourdough (ensure that the entire slice is covered). Next spoon a quarter of the filling each on four of the slices (the others will be the tops of the sandwiches); spreading the filling flat and evenly over the slice of cheddar. Invert the tops (cheddar slice down) onto the bases. You will have four sandwiched with buttered outsides. The most important part is next. It is imperative that you griddle the sandwiches at low steady heat in order to completely melt the brie inside while leaving the exterior toasted golden brown. Budget for 5 minutes a side and adjust the heat accordingly. Finally cut each sandwich in a X fashion and serve immediately with cold seafood cocktail sauce.
For the seafood cocktail sauce:
½ cup Ketchup ¼ cup
Hot prepared horseradish
10 drops Tabasco sauce
Method: Simply combine the ingredients and refrigerate. Sauce can be made in advance.
Ahi tuna tacos Makes 16 appetizer tacos
These two bite appetizers are a fun way to start a meal or a healthy grazing item for a larger meal. They are fresh, eye appealing and fun to eat. Enjoy!
For the shells:
16 – 20 Wonton pastry skins, some extra for testing
Deep fryer
Salt
Method: We make these shells in a deep fryer using a special taco press but you can also bake them in an oven over a wood dowel or in the bottom of a muffin tin. The shape will be different but the taste and how they eat will be the same.
For the cilantro lime dressing:
2 tbs. Ginger, peeled and chopped
1 tbs. Honey
¼ cup Cilantro, loosely packed
Juice of 2 limes
1 tsp. Sesame oil
½ cup Vegetable oil
Method: Combine all the ingredients in a blender and slowly pour in the vegetable oil to create and emulsified dressing. The result should be a velvet smooth thick green dressing.
For the tuna:
12 oz. Sushi grade yellow-fin tuna, in a 1”x1” Block
Salt and pepper
Vegetable oil
Method: Lightly coat the tuna block with vegetable oil then season well with salt and pepper. Sear the tuna over very high heat either in a pan or on a BBQ to seal the outside and keep the interior deep purple and rare in colour. Remove a slice from both ends and discard. Slice the seared loin into 16 pieces and reserve for making the tacos.
For the Asian coleslaw:
1 lb Julienne Asian style vegetables, green cabbage, carrot, green onions, diakon
4 tbs. Vegetable oil
2 tbs. Lime juice
1 tbs. Soy Sauce
1 tsp. Ginger
Salt and pepper to taste
Radish
Ginger
Method: Julienne is a 2” long x 1/16” thin slice like shredded vegetable coleslaw. Dress the shredded vegetable with the oil, lime juice and seasoning 5 minutes before making the tacos. Drain off any excess water before using.
To build the tacos you will need:
16 taco shells – see recipe* Asian coleslaw – see recipe* Seared Ahi tuna slices – see recipe* Sliced green onions and toasted sesame seeds Cilantro lime dressing – see recipe*
Method: Line up the 16 crisp taco shells and divide the Asian coleslaw evenly between them. Spoon a tsp. of cilantro lime dressing on each taco. Place a slice of seared Ahi tuna on top of each taco lying over the coleslaw. Garnish each piece of tuna with sliced green onions and toasted sesame seeds. Serve immediately.