Fresh Oregano Lamb Kebabs

Fresh Oregano Lamb Kebabs are simple to prepare. Use a good cut of lamb with a little marble [fat] intact. Cut the meat into small bite size cubes and place in a bowl.  Adding 2 tbs of olive oil, a healthy squeezed fresh lemon juice, 2 tbs of dijon mustard, dash of kosher salt some fresh ground pepper, fresh ground cumin seed to taste and fresh ripped oregano leaves.  Toss till well coated and store chilled for 3 hours to marinate.  Grated orange peel adds some extra exotica to the taste. Remember to give it a mix at least once an hour. Skewer the lamb nuggets using some...

Pork and Beef Brisket BBQ

It’s the essential ingredients that make the meal. A meat rub starts with good herbs and spices. I incorporate some Hy’s season salt into my rubs. I like the MSG salt content. I once worked for the manufacturer of this product and have been using it now for 40 years. I find it leaves no after taste when mixed with equal amounts of the 10 other marinating spices. Sort ‘a like KFC secret spice mix. File’ Gumbo is my flavour edge. 90 proof sour cherry juice for soaking some sweetness to the wood. A little German grainy mustard to add some drama to the...

A Party of Cocktail Salads.

A Party  of Cocktail Salads; Make a Salad Shooter to-night. The Canadian Open Skins Game which was played back in Ontario was a place that I got to cook in the famous Champions Tent for the pro golfers and their guests. It was a great position to prepare lavish buffets and get to show off your culinary prowess. Back then the liquor and tobacco companies would host several big name players and invite their customers to attend a privileged one on one meeting with a pro golfer while noshing and table hopping trying to catch a tip from the pro. The many food adorned grazing...

Serious Rhubarb Jam

              Serious Rhubarb Jam Rhubarb was a plant my grandmother tended with gusto. She would cover the early spring plants with a wooden ash bushel basket.                By doing this the leaves would be smaller and the energy and sugars would collect in the stalks. I found that the stalks are more reddish and do taste better. She made this no nonsense rhubarb jam that she used for pancakes, squares, chutney and crumbles. She used it for a marinade and for braising a shoulder pork roast.  She also insisted that it was used as a...