Cool Drinks for a Hot Day!

Cool Drinks for a Hot Day! A lot of times I like to have the bartenders that work with me at different functions make me a good nutritional refreshing fruit-drink cocktail, minus the alcohol. I like to keep my self hydrated when working outside and especially like fresh made blender drinks. It adds the good things like fibre, iron and potassium. Here are two of my favourite’s. Adding Vodka or Rum make a nice summer cocktail to just sit back with and enjoy the hot summer by the pool or down at the beach. Cantaloupe Agua Fresca 1 (approx. 4 lb.) cantaloupe, seeded,...

Ambrosia Fruit Spread Sundae Topping.

Ambrosia Fruit Spread Sundae Topping.             I like to make smoothies and milk shakes getting as much of the fresh fruit when is cheap and tasty. I also freeze them in small batches and vacuum seal to use later. I still make this simple dessert topping my aunt Marie taught me. When the first rhubarb along with the first berries appear and I find it is hands on friendly to make. This fruit cobbler topping and filling recipe is particularly good with raspberries, blackberries,  wild Saskatoon berries, strawberries, blueberries and rhubarb,...

Crab and Artichoke Dijonnaise.

A most scrumptious salad when you want to impress. I took the time to prepare the artichoke hearts and found that the labor and time needed was made simple this time by using a whole preserved heart. They taste pretty close to fresh especially if you choose a well-known brand or pick the needed amount from your deli. Everything in this recipe should be …a fresh and tasty. I start by getting some fresh shucked crab meat from the fish deli and use about 50 grams [2 Oz] of fresh shucked Dungeness crab meat per serving. By adding some fresh peeled cold water Matane...

Caviar Bar Mussels

As the executive chef working for Cascades Panorama Resort during its first two years the long 16 hour days and the 50 staff I was managing had taken its toll. Even the day you were to have off would never come because being in management meant you had to do a shift a week as a duty manager. Anybody who has worked at a ski hill knows that a lot of your staff seems to get over served on a regular bases meaning that you are always juggling to fill the missed shifts. There were three restaurants in the resorts Pine Lodge Hotel, also a 500 seat cafeteria for the daily skiers...

Spud Nut’s

This little demon is called a Spud Nut. My Aunt Marie made these at the cottage the night before. Don’t drink any of this buttermilk in the fridge she would say. That meant pancakes or donuts were going to had next morning. Soon as the dishes were all done and the men playing cards, my aunt would be planning breakfast and doing the prep. When there are 10 mouths to feed at the cottage, it’s great that the simple ingredients like flour and sugar, a few spices, butter and eggs were the foundations to so many home comfort recipes Don’t even look at these...

Black Bean Prawn Stuffed Egg Plant.

Black Bean Prawn Stuffed Egg Plant. This is one of my favourite dim-sum items that sure hits all the right flavour notes. Very light and satisfying. The Asian tube eggplants are mush sweeter and very digestable. Give this a try.       The wild caught prawns at the Steveston Pier are fresh head on and alive. Find 150 grams of fresh peeled salad prawn meat and place it in a mixing bowl. Fine grate one large clove of garlic, one inch piece of ginger, and mince one spring onion and adding  to the prawns. Add a dash of tobasco, sesame oil, soya sauce and 1/2 tsp...