The Alaskan King Crab is here!

The First Alaskan Red King Crab are now at the Steveston Docks! The Red Crab are also ready for the crab boil at a more economical cost. Brought to the docks still living from the boat aqua tank and sold by the kilo. I had to push my way through the huge Asian contingency to get at least one crab. One restaurant owner was yelling, he will take all that’s left. The sale is over. I did get a few large red crab legs and did a quick seafood boil. The smaller red crab made a nice alfresco plate I saved some of the broken off  big fat legs centre cuts that I got for a...

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 skinless...

Burt Reynolds Monte Cristo Sandwich

Burt Reynolds Monte Cristo Sandwich. On a flight home I was seated next to a gentleman who also was heading to Toronto. We spoke and he just was going to be checking possible locations to set up his food service company for the movie industry. He spoke about his California based company was expanding and he was going to put four of his mobile kitchens to work in Canada. As the conversation grew a position for me to break into motion picture catering was being formed. Months had gone buy and I had forgotten about this gentleman’s proposal when out of the blue he phones and...

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 play....