Seafood Creole Wok Fried

Seafood Creole Wok Fried

  Seafood Creole Wok Fried.   Ingredients needed; 1 lb of mussels scrubbed 12 medium shrimp, peeled, deveined and chopped 1 lobster tail chopped into 6 portions 4 ounces chicken thigh meat, diced small 1 tablespoon Creole seasoning, recipe follows 2 tablespoons olive oil 1/4 cup chopped onion 1/2 cup chopped green bell pepper 1.5 cups fresh okra chopped 1/4 cup chopped celery 2 tablespoons chopped garlic 1/2 cup chopped tomatoes 3 bay leaves 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 3/4 cup Spanish rice 3 cups chicken stock 5 ounces Andouille...
Wellesley Apple Butter Strawberry/Apple Flaky Pastry Roll

Wellesley Apple Butter Strawberry/Apple ...

Wellesley Apple Butter Strawberry/Apple Flaky Pastry Roll Keeping a few small blocks of puff pastry in the freezer comes in handy when you need a quick dessert. This simple recipe is just too quick to pass up. It’s always good finish off a dinner with a home-made treat. I use Wellesley apple butter and cinnamon to give the filling some added flavour punch! Just a squeeze of some lemon juice and a teaspoon of sugar is all the other flavouring needed. You will need; One square of puff pastry rolled out on a disposable plastic  cutting board. [ This makes transfer to...
Ginger Squash Apple/Pear Soup

Ginger Squash Apple/Pear Soup

I had the privilege to meet herbalist/botanist lecturer Rachel McLeod at her Kiln Farm in Pushlinch County when in my career was just starting to understand the proper use of herbs and spices. I was introduced to Rachel McLeod at her garden and we became good friends. I spend many hours gathering information with hands on instructions on the herbs properties and medicinal purposes. Rachel extensively grew an expansive Victorian Herb Garden that contained a significant amount of native and traditional native herbs and plants. She gave personal guided tours of this large...
Louisiana Jambalaya Creole’

Louisiana Jambalaya Creole’

  LOUISIANA JAMBALAYA CREOLE’   One of my favourite jobs back in the early eighties was chef for a turn of the century musical called One Mo Time. I took on this position because it gave me a chance to work inNew Yorkand it was something I wanted to add to my repertoire. While there I was to be mentored by Chef Paul Prudhome well known for his avant-garde approach to Creole Cuisine and the art of blackened grillingLouisianastyle. The producers of this show wanted to have an authentic Creole style menu that would compliment this dinner theatre musical...
King Salmon Marinated w/ Ginger, Mango, Soya and a Peach Chutney Butter

King Salmon Marinated w/ Ginger, Mango, ...

King Salmon Marinated w/ Ginger, Mango, Soya and a Peach Chutney Butter We are very fortunate to have such a supply of fresh caught wild salmon here in BC. Wild caught Sockeye or King salmon are premium when it comes to taste. You can fish for it or get fresh from the market. Every chef worth his or her salt must be able to prepare salmon with out over cooking and in several recipe forms. Smoked, poached, baked, broiled, barbequed grilled, pan fried or in a terrine it takes a lot of practise to be able to serve your guest a perfectly executed filet of this great fish....
Roasted Lemon Thyme Chicken

Roasted Lemon Thyme Chicken

Roasted Lemon Thyme Chicken. The best and quickest way to make a great home cooked meal. I used a small fryer chicken and after washing rubbed the skin with lots of fresh thyme leaves, lemon zest, sea salt and tucked a tablespoon of butter under the breast skin. I used the juices from two lemons and placed the zested rinds into the birds cavity with some more thyme and salt. I preheated the oven to 350 while letting the chicken rest while getting my rice dish together. I minced some crispy bacon with a strip of red and green bell pepper, green onion and minced...