Deluxe Seafood Crispy Birds Nest

Deluxe Seafood Crispy Birds Nest

Deluxe Seafood Crispy Birds Nest. Back in Toronto in the 80’s Kwong Chows near Kensington Market was where I was taught this dish by chef Kingsley Chung. I tried to master this dish over my career and I must say do a fine job. The all-important gravy that comes from perfect timing using a super-hot wok is the key.  All the seafood and ingredients I use are premium quality. Fresh peeled shrimp, nice plump scallops, some ultra-tenderized squid, and perfect slices of ling cod. The done to order crispy basket is made fresh by using packaged rice noodles forced into hot...
Italian Pool Hall Sub

Italian Pool Hall Sub

Italian Pool Hall Sub. When I was younger, playing 8 ball was a favourite past time at the resorts. Over the years where ever I was working I would seek out a billiards table and bang around a few balls to sharpen my pool playing skills. Lots of the staff like playing pool. Back in Galt there was this one billiard hall counter canteen that made a mighty fine deli sub. It was this ground up pickled condiments that made this sandwich stand out to me. I now make this sandwich using my favourite fresh baked Italian style crusty roll or fresh bake focaccias loaf. From the...
Crab Cake Watermelon Salad

Crab Cake Watermelon Salad

Crab Cake Watermelon Salad I like to go shopping to the market when looking for some good fresh seafood and the Asian markets here sure do have a lot of good bargains when the seasonal crab supply is plentiful. The Dungeness Crabs are coming in at $10.50 a pound and are fresh caught and shucked of their meat if you wait around. It sure saves doing it at home sure makes a nice treat. Cracked cold crab claws are most delish but I like tasty crab cakes more. Once you have your supply make sure the rest of the ingredients are fresh. Let’s start with; 1 lb fresh shucked crab...
Roasted Lemon Chicken with Dirty Rice.

Roasted Lemon Chicken with Dirty Rice.

Roasted Lemon Chicken with Dirty Rice. Start by marinating a whole fryer chicken in lemon juice and peels placed into a zip bag. I use about 3 lemons which I first zest keeping the scrapings in a bowl. Quarter the lemons, place the chicken into the bag and squeeze the pulp and juices into and over the bird. Shove a few of the squeezed wedges into the cavity and under the breast neck skin.  Let rest for a least 2 hours or 4 if there’s time, turning the bag each hour to revive the marinade. Remove after marinating and place onto a roast pan. Season the skin with salt...
Cheesy Vegetable Medley

Cheesy Vegetable Medley

Rural Open Air Tailgate Markets provide a nice change from the grocery stores. Helping out area farm is a great way to support these hard working farm families. The great thing is the produce is fresh picked and the selection endless. Find your road side vendor and reap the benefits by purchasing local. As I explore the available food sources here in Woodstock at the Your Farm Market store is where I can get fresh from the farmers field produce and cheese’s. I’m always on the lookout for tasty cheese and artisan condiments. Ever since the large corporate food...