Wild Leek Pesto Penne

Wild Leek Pesto Penne

Ramp up your Pasta or Salads. This culinary wild leek is making good dishes taste better. It’s what all the top chefs are twittering about. I will check out some sources as I travel to the northern regions of Vancouver island. I just talked to a friend grower who is going through the stages of a long wet winter. Start up is ongoing. have seen it here from the west coast but very limited supply. I will check out some sources as I travel to the northern reguions of Vancouver island. Because of its short supply and high demand, this flavourful ingredient has sky...
Dijon Lamb Chop Lollipops!

Dijon Lamb Chop Lollipops!

Dijon Lamb Chop Lollipops! There will never be another Ewe! Welsh Lamb is what other lambs want to be. Armando’s Finest Quality Meats Granville Island Vancouver is where to go when you want the best! Tender BC lamb chops marinated with a Dijon mustard crust. Massage into the frenched Welch Lamb and let rest for a day. Preheat the BBQ high or oven on broil. Season the chops with some salt and pepper and let rest for 10 minutes. Separate the chops evenly over the grill . Can be set back on the bbq or broil for 3 minutes a side. Fresh garden chop-chop salad with some...
New York Strip Steak and Saucey Pasta

New York Strip Steak and Saucey Pasta

New York Strip Steak and Saucey Pasta. The spring green house tomatoes and mini cucumbers are making it to the produce department. A good Greek style salad is the best way to bring out all those fresh veg flavours. A quick sauté of mushrooms in butter to season up the pan. Some ragu sauce, chili parmesan and some fresh blanched noodles. Seasoned with salt and pepper the steak was grilled at 550 degrees on the hottest grill part on the bbq. 3 minutes a side and let rest. Get out the beer and enjoy. There’s always room for dessert.
Mussels Clams and Oysters with Dennis Hopper

Mussels Clams and Oysters with Dennis Ho...

Meeting Dennis Hopper! I just finished my last shift before some holidays working at the Hotel Vancouver as a apprentice cook. I covered lots of shifts from early am till after midnight. It was time for a break and the Summer was mine to do whatever I wished and I figured about two months of traveling in B.C. and eating someone else’s cooking was all I would need to build up my spirits and strength again. I made it back to Ontario but couldn’t wait to get back to Beach Ave, I arrived back in Vancouver just as the much talked about Kettle of Fish restaurant was being...
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...
Slow Roasted Kahlua BBQ Beef Short Ribs

Slow Roasted Kahlua BBQ Beef Short Ribs

Slow Roast Kahlua BBQ Beef Short Ribs. At one time these small joints of beef bones were cheap and used mostly for making stock or roasted brown sauce. Now they have become extremely expensive and have become a prime short rib menu item. Braised or slow crock pot done they are hard to make a bad meal with. Most restaurants just chop up an deep fry them like chicken wings or pork rib bites. thekitchenman likes to brine the small portions in bourbon, scotch or rum to break down the tissue and the sugars when BBQed low and slow for several hours. The choice is yours to which...