Pacific Gulf Wild White Shrimp

Pacific Gulf Wild White Shrimp

The are premium and come fresh for a short time to the fish market. A lot of chefs stand inline to get a share of these mouth-watering beauties. You buy these with heads on making the cost after cleaning a once a year gourmet experience. If your an experienced shrimp consumer and want to taste one that will remind you of the first shrimp you ate when you were a kid. Go to the fisherman’s pier in Steveston BC. They sell for a few bucks each after you clean and trap these tasty shellfish. You’ll have lost about 2/3’s the weight. I use up the head-on for...
Stuffed and Rolled Spare Ribs

Stuffed and Rolled Spare Ribs

Dad’s Rolled and Stuffed Ribs Breslau Hotel Style. Procedure: I learned how to do this recipe blindfolded before I was 15. My dad was in charge of some large Oktoberfest feedings at the Pennsylvania Kitchen and Rolled Ribs and Pig Tails were made by the thousands. At the old Breslau Hotel buffet it would be normal to do 500 portions on a Friday Night. Once you have 4 split racks of side ribs or baby back ribs depending on your budget. In my opinion the side ribs taste the best because of the fat seams and cartilage tissue adding more flavours when fully cooked. The...
The Best Oyster to Slurp.

The Best Oyster to Slurp.

These are oysters, the others dream to be. I will tell you that my quest to find the ultimate raw oyster has been a long one but came to and end in Ucluelet BC at the Raven Lady. I even travel with my own Lizano Salsa sauce for just this occasion. Effingham Oysters are a Pacific Northwest oyster from one of the British Columbia oyster appellations by Vancouver Island, BC. They are farmed by the tray suspension and tumbling methods. Effingham Inlet Oysters are cultured in the deep cold pristine waters of Effingham Inlet, which is located in Barkley Sound on the West Coast...
Italian Deli Cold Cut Sandwich

Italian Deli Cold Cut Sandwich

Italian Deli Cold Cut Sandwich.One must prepare a true Italian Deli sandwich by using original cold cuts from Italy or locally sourced equivalent to the taste and quality. I shop for the best and go right to the source at the Granville Island Market. Oyama and Zara’s has a great selection to choose from. This fresh baked focaccia loaf from Fieldstones Bakery make a great foundation for this deli sandwich. I used a stack of thinly sliced, salami, capicola, mortadella, aged air dried prosciutto and the Italian Gotto version of cooked ham, which is a lean whole muscle...
Roquefort Cheese Stuffed Sirloin

Roquefort Cheese Stuffed Sirloin

Al Waxman’s Roquefort Cheese Stuffed Sirloin.  Here is me and Al Waxman with my best co worker Ian Cox who never ever let me down. We became good foody friends and I was invited to their Toronto residence for some social time with Al and his wife Sara. This a side view of one of the mobile kitchen rigs that I would drive as my personal mobile commissary kitchen which was more of a serving kitchen and my office. Hooked up to a Ford 9000 this trailer was a great piece of equipment. Here is one his favourite recipes and a good story. I used to enjoy watching the Canadian...