Horse Radish Picklebrined Angus Beef Bri...

Horse Radish Pickle Brine Angus Beef Brisket. This one most excellent fatty range fed beef brisket from a BC farm close by. I pickled this dry aged hunk of beef belly for two days in a horse radish pickle brine that I have been saving. I the soaked and rinsed in several changes of water. it was time to add some flavourings and maple sugar with some fresh pickling spices was rubbed on and the let rest for another 48 hours. I the placed the brisket into a shallow roast pan with a few cups of beer and sealed the beef brisket in with a layer of parchment paper and then some...

Beef Noodle Stir Fry

  These days noodle shops are on many east side streets here in BC. These shops run by a family hand make each order as they are purchased. Lucky for my Korean language app that I could order a kg of freshly made and package noodles. Back at home I fired up the wok and with some soya, chili, garlic, sesame oil, ginger and beef stock with shitake mushrooms, red pepper, spring onion and bok choy. The wok is just ‘a sizzling when I added in the fresh soba noodles and stir fried the ginger chili garlic beef till done. Yum Eh!  ...

Garlic Spotted Prawns with Zara’s ...

The spotted prawns are at the markets and the cold water first catch are usually extra plump and delicious. The deeper and colder the water the tastier the prawns. I love making a simple garlic butter using capers, garlic, and parsley with slat and cracked pepper. After I clean and trap the prawns I give them a quick bath in a sea salt water brine. This sets them up and makes a nice crisp texture when cooking in butter. I add a touch of vermouth to some chopped tomato, garlic and parsley with a few heaping tablespoons of garlic butter. Some fresh al’dente pasta hand...

Cinco de Mayo Spit Roasted Hog.

The art of spit roasting a whole pig takes a few rehearsals to make it perfect. Learning from the professional BBQ pit masters has been long an slow in the learning. Some times you have to go full circle. Knowing the perfect rubs and having the bang on timing is essential to achieving the best results in taste and appearance. When I was chef at the famous Red Hot and Blue Pit Bar-B-Que. Knowing the quality of the pork and brine were key to perfect flavour. Setting it up takes lots of pre preparation. The source of heat is about the most important thing one must be in...

Road Trip Nibble and a Nip!

I love road trips and checking out all the off the beat and track eateries especially this trip to Ucluelet. Tried some of the Hanks best Smoked Five Spice Duck Wings, Panko Crusted Rock Fish, Crispy Halibut and Albacore Street Tacos. The best of the day was a six pack of Effingham Fresh Shucked Oysters from the Raven Lady. Life is to short to eat mediocre fare!