King Salmon Marinated w/ Ginger, Mango, Soya and a Peach Chutney Butter

King Salmon Marinated w/ Ginger, Mango, ...

King Salmon Marinated w/ Ginger, Mango, Soya and a Peach Chutney Butter We are very fortunate to have such a supply of fresh caught wild salmon here in BC. Wild caught Sockeye or King salmon are premium when it comes to taste. You can fish for it or get 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 practise to be able to serve your guest a perfectly executed filet of this great fish....
Roasted Beets w/ Bartlett Pear and Pink Lady Apple.

Roasted Beets w/ Bartlett Pear and Pink ...

Roasted Beets w/ Bartlett Pear and Pink Lady Apple Fresh Mint w/a Raspberry Balsamic and Olive Oil Vinaigrette. I first roast off the pears apples and beets and then peeled the beets under cold water. This stops the cooking and makes the red colour a lot more easy to cleanup. The apples and pears are just roasted enough to wrinkle up the skin. Roast the beets till tender. 375 is a good oven temperature. Once peeled and diced add some fresh mint leaves, salt pepper and a splash of Raspberry Balsamic dressing 1 part to 3 parts of virgin olive oil and 1/2 teaspoon raw honey....
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...
Wok Fried Pork Belly Bacon Stuffed Shrimp

Wok Fried Pork Belly Bacon Stuffed Shrim...

Wok Fried Pork Belly Bacon Stuffed Shrimp One of my favourite Asian recipes using tasty cold water gulf shrimp that I tried was from Kwong Chows in Toronto China Town. I was taken there by one of my employers who was showing me the dishes that he would like duplicated and served in his new restaurant Charade. We ate at Kwong Chows about a dozen times and this shrimp dish Woo-Hip-Har or Wok Fried Pork Belly Bacon Stuffed Shrimp. I tried the shrimp dish several times before I could figure out all the flavours used to make this such a tasty dish. At first, I used 12/15 size...
Wellesley Apple Butter Strawberry/Apple Flaky Pastry Roll

Wellesley Apple Butter Strawberry/Apple ...

Wellesley Apple Butter Strawberry/Apple Flaky Pastry Roll Keeping a few small blocks of puff pastry in the freezer comes in handy when you need a quick dessert. This simple recipe is just too quick to pass up. It’s always good finish off a dinner with a home-made treat. I use Wellesley apple butter and cinnamon to give the filling some added flavour punch! Just a squeeze of some lemon juice and a teaspoon of sugar is all the other flavouring needed.You will need; One square of puff pastry rolled out on a disposable plastic  cutting board. [ This makes transfer to the...
Pommery Mustard Rub Welsh Spring Lamb Chops/ Sheep Feta Mediterain Salad.

Pommery Mustard Rub Welsh Spring Lamb Ch...

  Pommery Mustard Rub Welsh Spring Lamb Chops/ Sheep Feta Mediterain Salad. These to guys taught me a lot about lamb. Armando my butcher and Vikram my coach. I was shown that all lamb are nit created equal. Many different varieties from all over the world. Armando who also serves all the award winning chefs out here only purveys the best and the final recipe comes out tasting stellar. Vikram has taught me how to approach making lamb taste with international textures and flavours, Tandoori oven cooking at 650 degrees, over live charcoal, marinated and just plain...