BBQ Roasted Back Ribs

BBQ Roasted Back Ribs

BBQ Roasted Back Ribs This past summer I was on stage doing a cooking demonstration at the Surrey Fusion Festival. I met lots of cooks and chefs that I have lost contact with and it was great meeting and hearing about their new adventures. It was great tasting all the unique foods that were offered from around the world at the Fusion Festival.  All the different country delicacy’s kept me in a food nirvana for most of the day. The festival participant’s spirits were high and it was a well-run cultural Pow-Wow. If I ever re-enter this major food festivale I will introduce...
West Coast Shell Fish Bowl

West Coast Shell Fish Bowl

Nothing taste better than a bowl of fresh caught BC shellfish. Simply clean the shrimp and scrub the shells and set in bowl with some ice. Fine chop a few garlic cloves, rib of celery, small cooking onion, white end of a leek, Dice 4 strips of bacon, one potato, one carrot. In a solid bottom pot add 2 tbs of olive oil and sauté the veg and bacon. Add a few pinches of thyme, oregano, tarragon and  bay leaf. Sea salt and fresh ground pepper. About 10 minutes. Add the shell fish and sauté coating by lightly mixing from the bottom with a wooden spoon. Add one tbs of butter...
Supreme Green Bean Salad!

Supreme Green Bean Salad!

Supreme Green Bean Salad! Lightly steam blanche the beans and chill in a ice bath. Towel dry and toss together with some fresh ground pepper, kosher salt to taste, virgin olive oil, redwine vinegar, just a spash! Some fine slices of bermuda onion, rippped fresh basil. Arrange on a plate and let there be beans! Enjoy!    
Zesty Orange Asparagus Tips.

Zesty Orange Asparagus Tips.

Zesty Orange Asparagus Tips. Blanche the asparagus in a cup of some fresh squeezed orange juice, squeeze of some fesh lemon juice, 2 oz of water and a tbs of washed orange peel zest and simmer till aldente, [slighty crisp to the tooth].  Chill down in an ice water bath. Segment a orange and lay out on a plate in a crescent shape for best presentaion. Toss the chilled asparagus in some white balsalmic vinegar, light extra virgin olive oil and fresh ground white pepper and a sprinkle of toasted rice salt. Arrange for best eye appeal and top with some fresh orange zest...
Serious Rhubarb Jam

Serious Rhubarb Jam

          Serious Rhubarb Jam Rhubarb was a plant my grandmother tended with gusto. She would cover the early spring plants with a wooden ash bushel basket. By doing this the leaves would be smaller and the energy and sugars would collect in the stalks. I found that the stalks are more reddish and do taste better She made this no nonsense rhubarb jam that she used for pancakes and for braising a pork roast. She also insisted that it was used as a natural laxative which I also concur as being correct. I made some and use it for braised duck breasts...