Banff Hotel Watermelon-Ginger Fresca Elixir

Banff Hotel Watermelon-Ginger Fresca Eli...

Banff Springs. The summer of 1966 was just a round the corner. The Beatles tunes were filling the air waves, high school was behind me and I got my driver’s license. At 16 I had already worked 10 years cooking alongside dad and at other part time positions. I was mostly a weekend banquet, breakfast and lunch cook. The Iroquois Hotel, Loft Pancake House, Knotty Pine, Moffat’s, The Kitchener Market were just a few of the places that I cooked as a junior. I was learning short order cooking and became well organized and efficient at cooking breakfast and lunch fare. I was...
Steam Train Shovel Breakfasts

Steam Train Shovel Breakfasts

Steam Train Shovel Breakfasts My dad Connie was only five foot five inches but he was solid built like a bull dog. He did some boxing as hobby but later realized that yelling and acting real angry got the message across better and without battle scars. My dad did not drive and if you were the person who stopped to help my dad always carrying grocery items, he would promise them some of his prepared food at the end of the day which also meant he would bag a ride to the station or better yet home. I remember there were a lot of single men who would do this just to get some...
Petit Green Pea Vichyssoise

Petit Green Pea Vichyssoise

I just got a bag full of organic english peas. I’m going to make a Petit Green Pea Vichyssoise using an Anthony Bourdain’s Les Halles Vichyssoise recipe. Ingredients needed; 4 tablespoons unsalted butter 4 leeks, white part only, cleaned and thinly sliced 2 cups of petit english peas 2 medium potatoes, cut into small cubes 2 cups chicken stock 2 cups heavy cream 4 fresh chives, finely chopped 1 pinch nutmeg salt and fresh pepper to taste. Yogurt creme finish. In a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks...
Pork and Briskett BBQ

Pork and Briskett BBQ

It’s the essential ingredients that make the meal. A meat rub starts with good herbs and spices. I incorporate some Hy’s season salt into my rubs. I like the MSG salt content. I once worked for the manufacturer of this product and have been using it now for 40 years. I find it leaves no after taste when mixed with equal amounts of the 10 other marinating spices. Sort ‘a like KFC secret spice mix. File’ Gumbo is my flavour edge. 90 proof sour cherry juice for soaking some sweetness to the wood. A little German grainy mustard to add some drama to the...
Skipjack Tuna Melt

Skipjack Tuna Melt

Skipjack Tuna Melt. Well it’s great that the local eateries are starting to reopen with out door seating and social distancing tables inside. Can’t wait to get back to the golf course and all the most excellent patios. Meanwhile back in the galley I had just purchased 2 tasty chive and onion scone from the local Cobbs. This skipjack tuna is line and poll caught and is packaged with due respect. Lightly smoked or cured with Low sodium, and hand cleaned vacuum canned using ecofriendly packaging. The thing I like is that identification labels and codes show no...