Beef Stroganoff

Beef Stroganoff

Today I’m doing a Beef Stroganoff in my Insta- pot. I trimmed a small sirloin tip roast with some marble just under a KG. I started by sautéing on high some of the beef trim and fat with 1 lg. chopped onion, 1 big shallot and 3 bulbs of Russian Garlic. Stir-Stir 10 minutes and then added the seasoned beef with pepper salt. Stir-stir. The butter will start to brown and then I deglazed with 8 oz. good red wine. To some freeze dried toasted onion flakes with some beef bouillon, good shot of worcestershire 8 oz. more wine 8 oz. water mix, and pour over the beef. I then...
Zucchini Carrot Veggie Fritters

Zucchini Carrot Veggie Fritters

These Zucchini Carrot Veggie Fritters are a version of Latke Potato pancakes. Known by different name like Ukrainian deruny or Irish boxties are shallow-fried pancakes of grated or ground potato mixture, matzo meal or flour and a binding ingredient such as egg. They may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese), to the sweet (such as mango chutney curry coconut yogurt), or they may be served plain. Some variations may be made with sweet potatoes or plantain. here I used cold smoked tuna with fried capers as an...
Wild King Salmon Marinated w/ Ginger, Mango, Soya and a Peach Chutney Butter

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...
The Classic Chateau Briand

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....
Turkey Dinner .

Turkey Dinner .

Turkey Dinner With the holiday season fast approaching, it is a good thing to start looking for your free range turkey and putting in your order. I like to make a trip to the usual last weekend of the area farm markets and pick up all my pantry items from the farm vendors. One of the first meals I ever cooked for guests was a roast turkey dinner. Some chefs stuff the bird with a bread stuffing and cook covered at low temperature for several hours to keep the meat from becoming too dry. Other chefs roast breast side down to keep the breast meat moist. A few chefs have deep...
Tequila Lemon Spotted Prawn Appie!

Tequila Lemon Spotted Prawn Appie!

Tequila Lemon Spotted Prawn Appie! Nothing makes a party go El Grande more than these mouth watering Tequila Lemon/Lime Jalapeno Spotted Prawns! 16/20 shrimp or prawns peeled and deveined soaked in ice water with sea salt for 10 minutes to crispen up then rinsed thoroughly. Couple tablespoons of chopped green onion and chopped minced garlic. Crumbled up a 1/2 cup sheep feta cheese. Fresh squeezing of lemon/lime juice. Tbs. each 3 tbs. unsalted butter dash of olive oil, tabasco, all placed in a skillet and on high heat. Now quickly stir fry the onion and garlic without...