Mouth Watering Ponzu Salad

Mouth-watering Ponzu Salad Ponzu Sauce is a tangy soy-based sauce.   It is traditionally made with a citrus fruit and was originally inspired by visiting traders from Holland during the 17th century. Fresh squeezed lemon juice and orange juice give this sauce a zippy citrus snap. It makes a great Asian style marinade and also a wicket salad dressing You will need; 1/2 cup low-sodium soy sauce 1/4 cup fresh squeezed orange juice 2 tablespoons fresh squeezed lemon juice 1 tablespoon spring water [no chlorine] 1 tablespoon mirin (sweet rice wine) 1/8 teaspoon crushed red...

Browns Social House Restaurant

Thekitchenman was privileged to meet the two passionate chefs from Vancouvers Browns Social House Restaurant Group. Director of Kitchens Operations Chef Brian Everett to the far right and Culinary Development Chef Jeffery Young. Opening a new location this summer on Hespeler Road. I know from my many visits to their other eateries that this will be very much appreciated here in Cambridge. If you have not been to a local Browns Social House restaurant in your part of the hood, then may I suggest that you visit one soon in Waterloo on Northfield Drive. These two young Chefs...

Garlic/Wine Clams and Linguini.

Garlic/Wine Clams and Linguini. These tasty little neck butter clams sure made this quick pasta dish taste mouth-watering. Simple to do, and man does it taste scrumptious. Scrub up a kilo of clams and hold in some ice. Follow directions and blanche off your linguini noodles. Try and time it so you can add it right to the clam mixture when it is cooked al dente. In a thick bottom sauté pan heat to medium high add tbs of olive oil and a tbs of minced garlic. Stir and do not scorch. Add in a cup of cut up roasted tomatoes, some fresh basil and a half cup of good pinot gris...

Drunk on Scotch BBQ Salmon Salad

Drunk on Scotch BBQ Salmon. I started fishing with my dad back in 1955.  My dad would take us kids fishing down to the Hespeler Speed Dam or Puslinch Lake. We would catch some stream trout or lake pickerel pike, perch and pumpkin fish. These small Sun Fish from the Pumpkin Fish strain were what we would catch most all day. My dad told me way back then that these small fishes would feed you better than a big old bass. The pumpkin fish have more good omegas and nutrients in larger volumes than any other fresh water species that he told us back then. Like perch they can be...

Pioineer Beef BBq on a Bun

Beef BBQ on a Bun Back when my dad worked at the Iroquois Hotel during the 50’s, it was a very busy hotel and known for its good food. A lot of kitchen help was needed and a lot of the area mom’s filled the many positions as cooks and restaurant help. As the decades changed a lot of the ladies were trained to be good cooks and carried on cooking in other Galt/Preston/Hespeler restaurant kitchens. They were the one’s responsible for cooking up good fare in places like The Knotty Pine, Preston Pioneer BBQ, Moffatt’s, Breslau and numerous other dinning establishments...