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...

Zesty Orange Asparagus

Zesty Orange Asparagus. Blanche the asparagus in a cup of some fresh squeezed orange juice. Chill down in an ice water bath. Squeeze of some fresh lemon juice, 2 oz of water and a tbs of washed orange peel zest and simmer till aldente, [slightly crisp to the tooth]. Chill down in an ice water bath. Segment an orange and lay out on a plate in a crescent shape for best presentation. Toss the chilled asparagus in some white balsamic vinegar, light extra virgin olive oil, dash of sesame oil, and fresh ground white pepper, a little sugar and a sprinkle of toasted rice salt....

Tuna Poke Bowl

    Tuna Poke. Finding Fresh caught Tuna weather it be Albacore, Blue Fin, Yellow Fin or some good Caribbean or Canadian line and pole caught. The smaller the tuna the less mercury and also the taste is sushi delish. thekitchenman loves his tuna bowls and smoked tuna in place of salmon. These simple dishes are easy to construct and making a chop-chop cobb style or a stacked Poke with wonton crisps, glazed flash grilled or BBQed with some Asian fusion flavours. I love to add some avocado, pickled mushrooms, with fava bean humus to make a nice simple smoked tuna...

Wild Leek Pesto Penne

Ramp up your Pasta or Salads. Foraging Season is coming on this spring and finding some new places to search is my goal. This culinary wild leek is making good dishes taste so much better. It’s what most culinary foodies and the top chefs are twittering about. I will check out some sources as I travel to the Ontario river watershed. I just talked to a friend grower who is going through the stages of a long wet winter. Start up is ongoing and have been hit with frost here is turning up a limited supply. I will check out some more known sources as I travel to the...

Roquefort Cheese Stuffed Sirloin

Al Waxman’s Roquefort Cheese Stuffed Sirloin.  Here is me and Al Waxman with my best co worker Ian Cox who never ever let me down. We became good foody friends and I was invited to their Toronto residence for some social time with Al and his wife Sara. This a side view of one of the mobile kitchen rigs that I would drive as my personal mobile commissary kitchen which was more of a serving kitchen and my office. Hooked up to a Ford 9000 this trailer was a great piece of equipment. Here is one his favourite recipes and a good story. I used to enjoy watching the Canadian...