Pepperoni Sausage Pizza

Pepperoni Sausage Pizza

Pepperoni Sausage Pizza. Who doesn’t love a good slice of pizza pie. thekitchenman has recently been going from one sausage butcher to another trying to find the right pepperoni or salami topping that will make it the best. So far we have tried several imported from the Bronx little Italy and also from the sausage regions of Italy. Artisan air dried and hand made consisting of all pork or beef or mixtures of pork and beef. The pure beef salami from the Mennonite area of Waterloo County Ontario has giving us some mighty fine choices. Trying them in wood fired, forno...
Banana Pecan Nut Muffins

Banana Pecan Nut Muffins

Banana Pecan Nut Muffins. When ever we head out for a BC moment cruising to the many places of interest, I try to whittle down the provisions left at home for the next few days. We usually pack a cooler and love to have an impromptu nibble and a nip while out on the road. Packing a road trip lunch should include a good muffin. More often than not, that there is always an abundance of ripened bananas. I hate to waste food and if I can will whip up a quick banana batter and bake off a loaf or a few muffins. This recipe can be made in a loaf tin or equally portioned into a...
Creole Hush Puppies

Creole Hush Puppies

    Mighty Fine Creole Hush Puppies; One of the best kitchenman back yard nibbles are my Creole Hush Puppies. I have wowed a lot of people with these. I would fry up big batches for shore lunches and back yard parties. They go so well with any seafood dish or bbq smoked meats. There simple to make and can be made and refrigerated ahead time and will keep for up to a day. The pork belly lard is important and you will recall the tastes it brings out is similar to old school creole flavourings. They used the fat from the cooked chicken skins and from ducks too....
Jamaican Cod Fritters.

Jamaican Cod Fritters.

Jamaican Cod Fritters. Salted cod is a staple food for many Caribbean islands. Crispy Salt Cod Fritters with Chili Parsley and Garlic. This is uncompromising in flavour and glorious with a glass of ice-cold beer. Ingredients 1lb 2oz dried salt cod fillets 1 fresh bay leaf 2 medium-sized floury potatoes (about 8oz each), peeled and thinly sliced 2 tbsp. olive oil 1¾oz plain flour 3 medium free-range eggs 2 garlic cloves, crushed leaves from 2 large sprigs flatleaf parsley, chopped salt and freshly ground black pepper For the aioli 4 garlic cloves, peeled ½ tsp salt 1 egg...
The Classic Chateau Briand

The Classic Chateau Briand

The Classic Chateau Briand. Working at Hotel Vancouver during my apprenticeship The Timber Room and the Panorama Dinning Rooms had steak nights on a regular bases. The Classic Chateau Briand for two was a beautiful aged beef tenderloin. If you were capable cook the chef would give you the privilege to work one of the cooking stations during these orchestrated periods of chaos. When the lunch or dinner hour was in full swing you had to be ready to produce your part of the menu 40 or 50 times an hour. You had to be fast, organised and have a good sense of timing. Most of...