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...
Spot Prawn Cherry Tomato Bisque

Spot Prawn Cherry Tomato Bisque

Spot Prawn Cherry Tomato Bisque. I roasted the heirloom tomatoes and then added some raw honey and apple cider vinegar and further reduced down in a pot on the stove left on simmer. I also roasted the spot prawn shells and added it to the pot for the flavours. I added a splash Sapphire Gin, pinch of fresh ginger and some fine chopped cilantro, sea salt pepper and unsalted butter. Added some %35 cream and the a few whole spot prawns. I toasted some cooked rice noodles and added some cilantro oil for...
Beef Noodle Stir Fry

Beef Noodle Stir Fry

  These days noodle shops are on many east side streets here in BC. These shops run by a family hand make each order as they are purchased. Lucky for my Korean language app that I could order a kg of freshly made and package noodles. Back at home I fired up the wok and with some soya, chili, garlic, sesame oil, ginger and beef stock with shitake mushrooms, red pepper, spring onion and bok choy. The wok is just ‘a sizzling when I added in the fresh soba noodles and stir fried the ginger chili garlic beef till done. Yum...