Still at Home Hungarian Goulash.

            Winters at Home Hungarian Goulash. Getting tired of ones own cooking means that while the family is at home each one should take a turn. Best time to teach the young ones survival in the kitchen and here is one of the first meals I was taught how to serve. It’s simple inexpensive and can take a beating while being assembled and still come out tasty good. Ingredients needed; 4 tbsp olive oil 2 1/2 lbs stewing beef lean, cut into 1 inch pieces 1 tsp salt or to taste 1 tsp pepper or to taste 2 large onions roughly chopped 1 red...

Wild King Salmon Marinated w/ Ginger, Ma...

King Salmon Marinated w/ Ginger, Mango, Soya and a Peach Chutney Butter We are very fortunate to have such a supply of Atlantic salmon here in Ontario. Wild caught Sockeye or King salmon are premium when it comes to taste. You can fish for it yourself or get it fresh from the market. Every chef worth his or her salt must be able to prepare salmon with out over cooking and in several recipe forms. Smoked, poached, baked, broiled, barbequed grilled, pan fried or in a terrine it takes a lot of practice to be able to serve your guests a perfectly executed filet of this great...

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...

Clam Linguini

 It doesn’t get any fresher! At Zara’s Italian Deli and Fresh Pasta, the boss is always busy hand crafting a delectable selection of pasta noodles using the finest ingredients. Grandville Island is worth the visit to get the very best. Garlic/Wine Clams and Linguini. These tasty little neck butter clams sure made this quick pasta dish taste mouth-watering. Simple to do, and man does it taste scrumptious. Scrub up a kilo of clams and hold in some ice cold water. In a thick bottom sauté pan heat to medium high add tbs of unsalted butter, tbs. olive oil and a tbs...

Lemon Ginger Thyme Roast Chicken.

Lemon Ginger Thyme Roast Chicken. I brined this roasting chicken in a maple syrup kosher salt, lemon juice and thyme base for 12 hours. I rinsed off in a cold water bath. Placed on a large sheet of parchment paper. Rub the bird down with a tablespoon of soft butter. Massage it into the legs and breast. Now grate some fresh lemon rind and pick the leaves of fresh thyme.  I also grated one Tbs. of fresh ginger and fine chopped two spring onions and minced 2 garlic cloves, sprinkle with some salt and pepper. Add half rind less lemon and place into the cavity. Completely wrap...

Butter Chicken thekitchenman Way

          Butter Chicken thekitchenman Way: 1968  and Vancouver was exploding with new restaurants and places for me to sharpen my cooking skills. I began a new job at Hotel Vancouver with good recommendations from the Banff Hotel chef. I became first cook breakfast and was happy to get some cash coming in along with a top notch job. My shift at the hotel started a 4-30 am. I worked for some time doing breakfast buffets, banquets and resided on trendy Beach Ave. I also worked a part time job at the English Bay Fish and Chip kiosk. It was a fun job...