Zucchini Chip Fritters and a Avocado Dil...

Zucchini Chips with Avocado Dill Dip;  The rewards of having a small garden allow you to reap the bounty and when the Zucchini come to fruit, the flowers and baby ones are first to sample leaving lots of space and food to make a good amount of perfect gourd recipes. Sweet Zucchini relish, stuffed and baked can all be made easily and make a mighty tasty vegetable side dish. A good fritter is what I like to use all the left overs and frying them with good ingredients in olive oil, they become a very addictive snack. Here is a quick recipe and make twice as much because...

Angus Beef Belly Brisket Bacon

Angus Beef Belly Brisket Bacon. I like to shop for a good beef brisket with just the right amount of marble fat and lean. I first prepare a nice brine using pickling spices kosher salt natural vinegars. After soaking for a few days I give it several soaking baths in cold water before heading to the smoker. I first smoke it whole low and slow for 3 hours to get a nice smoke ring and hickory maple flavour. I used some maple sugar in the rub for a wee bit of maple sweetness during the smoke. Once the brisket has been fully cooked I let it rest to settle all the juices before...

Dinner at Pluvio

  A Chef Sampling at Pluvio with Warren Barr. The best of BC is what I found. The culinary passion that came from the kitchen that evening was delivered with gusto by a well rehearsed kitchen and service staff. Our dinner Entertainment was being seated at the kitchen theater window, observing Pluvios talented team preparing each well rehearsed plate with exacting precision. From the first sip to the last nibble I was taken on a culinary journey that only a passionate chef could orchestrate and deliver perfectly executed.  

Flawless Lemon-Aid.

Flawless Lemon-Aid 1 cup sugar 1 cup filtered water. 1 cup of fresh squeezed lemon juice. 5 or 6 lemons. In a sauce pan over medium heat add the sugar and cup of water and simmer, stirring till the sugar is dissolved. Remove from the stove and add the cup of lemon juice and stir in. In a glass pitcher add to four cups of ice cold filtered water. Mix well and let it rest in the fridge for about an hour so as to let the flavor’s blend. Before I squeeze the washed off lemons I like to rasp-grate the peel and place it into some water to obtain the extreme lemon oil...

Banff Hotel Watermelon-Ginger Fresca Eli...

Banff Springs. The summer of 1966 was just a round the corner. The Beatles tunes were filling the air waves, high school was behind me and I got my driver’s license. At 16 I had already worked 10 years cooking alongside dad and at other part time positions. I was mostly a weekend banquet, breakfast and lunch cook. The Iroquois Hotel, Loft Pancake House, Knotty Pine, Moffat’s, The Kitchener Market were just a few of the places that I cooked as a junior. I was learning short order cooking and became well organized and efficient at cooking breakfast and lunch fare. I was...