Pioineer Beef BBq on a Bun

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, Moffat’s, Breslau and numerous other dinning establishments...
Crab and Artichoke Dijonnaise.

Crab and Artichoke Dijonnaise.

A most scrumptious salad when you want to impress. I took the time to prepare the artichoke hearts and found that the labor and time needed was made simple this time by using a whole preserved heart. They taste pretty close to fresh especially if you choose a well-known brand or pick the needed amount from your deli. Everything in this recipe should be …a fresh and tasty. I start by getting some fresh shucked crab meat from the fish deli and use about 50 grams [2 Oz] of fresh shucked Dungeness crab meat per serving. By adding some fresh peeled cold water Matane...
Shanghai Dining Wok.

Shanghai Dining Wok.

                  When thekitchenman has had a long day, I like takeout Chinese stir fry dishes. We have many choices of Asian restaurants here in South Surrey and surrounding Vancouver and it’s growing daily. I like the simple sweet and sour pork, or the pot stickers. The soups are very well made. The wonton and seafood are yummy. The Shanghai Noodle with spicy pork is my fav. For the last several years, I have found this neighborhood jewel of a restaurant call the Shanghai Dining Wok. The owners take good care of...
Seafood and Chicken Paella

Seafood and Chicken Paella

              Seafood and Chicken Paella On the Mediterranean coast, Valencians used seafood instead of meat and beans to make paella. Valencians regard this recipe as authentic as well. In this recipe the seafood is served unshelled. A variant on this is paella del senyoret which utilizes shelled seafood. Later, however, Spaniards living outside of Valencia combined these two recipes and mixed paella was born. During the 20th century, paella’s popularity spread past Spain’s borders. As other cultures set out to make paella,...
Caviar Bar Mussels

Caviar Bar Mussels

As the executive chef working for Cascades Panorama Resort during its first two years the long 16 hour days and the 50 staff I was managing had taken its toll. Even the day you were to have off would never come because being in management meant you had to do a shift a week as a duty manager. Anybody who has worked at a ski hill knows that a lot of your staff seems to get over served on a regular bases meaning that you are always juggling to fill the missed shifts. There were three restaurants in the resorts Pine Lodge Hotel, also a 500 seat cafeteria for the daily skiers...