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...

Korean Style Marinated KFC

Korean Marinated KFC. It’s a little bit of prep work, but well worth the effort. This style of doing chicken alfresco on a char grill first requires a 24 hour soak in a favourable lemongrass fivespice, cilantro and coconut milk brine. Just add the ingredients, stir together and add some chili’s if you like it piquant! Some prefer using butter milk and kiwi fruit, some like yogurt and  mango. I like the tasty finish that fresh coconut milk and lemongrass bring to the flavour table! After the chicken parts marinate over night, remove as much of the marinade as...

Beef Rouladen; Dieses Gericht ist ausgez...

  Beef Rouladen; Dieses Gericht ist ausgezeichnet! Tenderized beef or veal is used though some food scholars tend to believe that the original version was probably venison or even pork. Tenderloins of pork is still popular in some areas. The beef Rouladen as we know it today has again become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak. The meat is cut into large, thin slices. By partially freezing, will make slicing easier. My...

Ruby Red Grapefruit Cake and Cream Chees...

Ruby Red Grapefruit Cake and Cream Cheese Frosting. My dad being a chef had lots of his pre 1950’s retro recipes that were handed over to me as I mastered them to his specs. He was more concerned about the quality flavours obtained and not …as finicky in the way it’s final presentation. I like to describe my way of being taught baking by my dad as colonial style. Now don’t get me wrong, my father was a very tolerant baker and over his 40 years as a Hotel Chef taught lots of lady bakers to be personal when it comes to making a cake. The fancier you like if you have...

My Taste of the Past Columns CambridgeTo...

The Ali Baba was one of Waterloo’s premier restaurants and gave many of us a dining experience like no other. In 1964 Henry Krebs wowed the hospitality industry with his unique cuisine style when he opened the original Ali Baba Steak House in Waterloo on King Street. The signature dishes included a full, dry-aged charbroiled steak and tenderloins served on Ali Baba-embossed cast-pewter platters, chef-inspired delicacies like sauced coquille seafood, fresh and salt water fish plates grilled, steamed or sauteed, along with offerings like orange roughy, arctic char,...

Caviar Bar Mussels.

Caviar Bar Mussels I just finished my shift at Hotel Vancouver and was looking forward to a few days off. I took some down time and wlking along Pacific Ave; just as the Kettle of Fish restaurant was in it’s final part construction. I walked bye here daily and knew David Vance from his other restaurants he designed. The new  Kettle of fish owner Glen Anderson and designer David Vance were standing outside and i asked if I could view the kitchen which was state of the art. The dinning area had lots of character and there was also a downstairs overflow room called the...