Scallops Maple Bacon Wraps.

Scallops Maple Bacon Wraps. Those tasty east coast scallops are the perfect size to wrap with. Prosciutto Ham, Bacon and Peaches, Kimchee and Kelp or the family fav, Maple Bacon. Using the double pointed picks a 4 inch slice of double smoked artisan bacon makes for a natural crispy bacon flavour wrap injecting its au jus into the baking scallops. Prosciutto Fig Scallop. Scallops with Artichokes Mushrooms and Chevre. Pineapple, Fig Scallop. Strawberry Peaches and Bacon Scallops I would bake them at 450 degrees for about 7/10 minutes and then when ready to serve, give them...

Skinny Sexy and Smart Mango Chevre Tarts...

Skinny, Sexy and Smart Mango Chevre Tarts. Peel and cut even strips of 2 fresh mango over a bowl into a sieve. Collect all the juices and add juice from one lime. 1 heaping tbs. of marmalade into the juices. Add 1/2 cup cream cheese and 1/2 cup goat cheese. Mix and blend together using a spatula. The juices and the marmalade should be enough sweetener. Once blended keep to the side. In another bowl add a cup of Anna’s cookies gingersnap crumbs and a cup of ritz or graham cracker crumbs. Drizzle a few tbs of melted butter over the crumb mix and form into small ping...

Springy Flower Salad

Springy Flower Salad. Back when I was learning about the many edible and medicinal herbs and flowers with Rachel MacLeod at the Kiln Farm. I was being shown all the varieties which we would pick as they were growing and then turn into the salad of the day. It was a lot of fun and very neat as each week I would be introduced to a new flavour. Chocolate Curry Flower, Opal Basil, Dandelions and Clover. Nothing makes a food plate jump out at you more then one presented with some eye dazzling edible flowers. I like lavender, thyme, dill, cilantro, day lily, zucchini squash...

The Classic Chateau Briand

The Classic Chateau Briand. Working at Hotel Vancouver during my apprenticeship The Timber Room and the Panorama Dinning Rooms steak nights were popular on a regular bases. For those having a special dinner out the Classic Chateau Briand for two was beautiful aged beef tenderloin done to perfection. If you were a capable cook the sous chef would give you the privilege to work one of the cooking stations during these orchestrated periods of chaos. When the lunch or dinner hour was in full swing you had to be ready to produce your part of the menu at least 40 or 50 times....

K-Paul’s Shrimp Creole. 1

K-Paul’s Shrimp Creole. 1 When you have friends coming for dinner, it’s a nice change to make a recipe that is actually simple to do and can be done with very little prep and cooking time. Your guests mouth’s will water when they start to smell the aromas coming from the kitchen. Ingredients 1 ½ pounds medium shrimp peeled and deveined 1 tablespoon Louisiana Cajun seasoning 1 tablespoon clarified butter oil ⅓ cup churned unsalted clarified full fat butter ⅓ cup all purpose flour 1 cooking onion chopped ½ bell pepper chopped 2 ribs celery chopped ¼...