Creole Hush Puppy Surf and Turf BBQ

Creole Hush Puppy Surf and Turf BBQ

Creole Hush Puppy Surf and Turf BBQ; One of the best kitchenman back yard nibbles are my Creole Hush Puppies. I have wowed alot of people with these little pillows of joy. I would fry up big batches for shore lunches and back yard parties. They go so well with any seafood dish or bbq meats poultry of seafood. They are simple to make and can be made and refrigerated ahead time and will keep for up to a day. Using the pork belly lard is important and you will recall the tastes it brings out is similar to old school creole flavourings. They used the fat from the cooked...
Dad’s and Mom’s Potato Salad

Dad’s and Mom’s Potato Salad

Mom’s Nugget Potato Salad The taste of new potatoes and the dill weed when picked fresh from the ground makes this salad stand out. These thin skinned nuggets are the makings for a delicious old fashioned recipe potato salad. I prefer to cook my potatoes whole in steam. A lot less flavour loss and better control. They continue to cook so keeping a nice firm bite I douse with a few healthy spritzes of cider and white vinegar which will halt further cooking and add some extra zip. Pour off when cooled down In a bowl, add the sliced boiled eggs to the cubed potatoes;...
Home Comfort Chicken Pot Pie

Home Comfort Chicken Pot Pie

Chicken Pot Pie. The local super market was advertising a in store whole roasted range fed chicken for $8.00 as a new feature loss leader. The birds came out of the slick new combi roaster at 11:15 am as the ticket read. A whole range fed bird in the cooler was 18 bucks, so I did the math and had 8 great meals to show for it. First I made 2 fresh cut of the roast chicken sandwiches for lunch and then I stripped all the meat from the bones. I put these roasted bones, cartridge and skin in a pot and made a most delicious chicken stock. I cut up a large carrot, 2 ribs of...
Zucchini Carrot Cake

Zucchini Carrot Cake

Zucchini and Carrot Cake. Just about this time of year you come to realise you have an abundance of big beautiful zucchini and  carrots. Zucchini is and has become a very common ingredient. made into a sweet relish, stuffed and baked as well as being grilled and sautéed. In the summer the zucchini flower blossoms are most delicious dipped in a beer base tempura batter and quickly deep fried golden brown. Stuffed with sweet potato and ricotta cheese. Zucchini mixed with aubergines, tomatoes, onions and tossed with fresh herbs, olive oil and goat feta cheese makes a great...
Star Crab Cakes

Star Crab Cakes

Back in 1984 I was asked by some celebrities that I was cooking for if I ever have eaten at Stars Restaurant in San Francisco. My reply was not yet, but after hearing about the chef in charge and his new style fusion food menu I knew it would not be long before I would be there in the flesh.     Stars were noted as being the birthplace of New American Cuisine. The restaurant was an instant sensation and quickly became the top-grossing restaurant for years. Chef Jeremiah Tower and his posse of celebrity chefs like Wolfgang Puck became the pioneers of California...
Butter Chicken So Good!

Butter Chicken So Good!

  Butter Chicken So Good! This Indian lady Bijul “meaning lightning flash!” I once met while working a catering operation to feed a soccer team was one heck of chef from the Punjab. She came to BC with her sister and soon made a good hire with extensive Indo fare knowledge she once cooked and served up a huge number of meals daily at a large mosque Temple. Her simple approach to simple food was very well prepared and thought out right to the last ingredient. I personally liked the butter chicken she once served our staff and said she was taught by a...