Garlic Spotted Prawns with Zara’s ...

The spotted prawns are at the markets and the cold water first catch are usually extra plump and delicious. The deeper and colder the water the tastier the prawns. I love making a simple garlic butter using capers, garlic, and parsley with slat and cracked pepper. After I clean and trap the prawns I give them a quick bath in a sea salt water brine. This sets them up and makes a nice crisp texture when cooking in butter. I add a touch of vermouth to some chopped tomato, garlic and parsley with a few heaping tablespoons of garlic butter. Some fresh al’dente pasta...

Ruby Red Grapefruit Cake and Cream Chees...

Ruby Red Grapefruit Cake and Cream Cheese Frosting. My dad being a chef had lots of his pre 1950’s retro recipes that were handed over to me as I mastered them to his specs. He was more concerned about the quality flavours obtained and not …as finicky in the way it’s final presentation. I like to describe my way of being taught baking by my dad as colonial style. Now don’t get me wrong, my father was a very tolerant baker and over his 40 years as a Hotel Chef taught lots of lady bakers to be personal when it comes to making a cake. The fancier you...

Pig Tails thekitchenman Way.

Pig Tails thekitchenman way from scratch. To some these pig tails are a culinary masterpiece and would  Appetite, craving for food, is a constant and powerful stimulator of the gastric glands Ivan Pavlov from just looking. Others, probably would be hiding their utter disbelieve that some would actually eat one. Hey, I put the sewer in connoisseur and am proud of it. I am thekitchenman.           The question is, could you eat the rear end of a pig? If you answered no! Than I suggest you leave the page now. On the other hand if you answered why...

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...

Wild King Salmon with Ginger, Mango, Soy...

King Salmon with  Ginger, Mango, Soya 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. Wild Salmon contain lots...

Lemon Caper Provimi Veal

Armando sure delivers some of the best milk fed veal at Granville Island Market. He cuts it from the loin. Season with salt pepper and a nice light dusting of flower.Less than a minute sauté time on each side in a very hot pan.  Add the capers and squeeze of lemon right at the finish of sautéing. I sided with a nice garlic olive olio pasta....