Prime Rib

Deluxe Prime Rib For the beef to qualify it has to be free of bruises, evenly marbled steer meat, dry aged for at least 29 days and be no more than 13 pounds. A one inch thick fat cap is also required. Start by rubbing a spice mixture which contains equal amounts of kosher salt, garlic powder, beef base, ground black pepper, keens mustard powder and mild paprika. The spice rub is most important to making a tender roast. Massage this mixture all over the room temperature beef until it was well coated. Now place the roast onto a thick roasting pan and pour about a cup of...

Bacon Wrapped Scallops.

Bacon Wrapped Scallops. Finest at Sea fish store that purvey top quality eco friendly Pacific Coast seafoods. They had a chest full of fresh live scallops oysters mussels clams in the shell. They were so delicious slurpped raw right from the ocean. Small and succulent they needed no condiment. I perchased a few dozen so I began to proceed with shucking and then wrapping those tasty morsels in some natural smoked sugar maple bacon. I fried them in a very-very hot pan moving them around till all sides were nice and crispy. A quick ketchup, lemon juice, worcestershire and...

Jamaican Cod Fritters Garlic Aioli.

Jamaican Cod Fritters with Garlic Aioli. Salted cod is a staple food for many of the  Caribbean islands. Crispy Salt Cod Fritters with Chili Parsley and Garlic. This is uncompromising in flavour and glorious with a glass of ice-cold beer. I love fire roasted bread fruit and ambrosia sour sop as sides to this staple street vendor foods. Easy to do and once you have mastered the chore this recipe will make many smiles. Ingredients 1lb 2oz dried salt cod fillets 1 fresh bay leaf 2 medium-sized floury potatoes (about 8oz each), peeled and thinly sliced 2 tbsp. olive oil 1¾oz...

Pommery Mustard Rub Welsh Spring Lamb Ch...

  Pommery Mustard Rub Welsh Spring Lamb Chops/ Sheep Feta Mediterranean 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...

The Saviour Pot Roast.

The Saviour Pot Roast. I remember my college years and the amount of energy spent making the day count. There was lots of pressure to be in more then one place at a time. Loads of studies to undertake and without a computer back then tons of research was done at the library or study hall. The first college year was at Conestoga food and beverage coarse then more at in Alberta Institute. Here I was starting a new chef position at Panorama Resort. All my friends and family were all back in Ontario.  Moms home cooked meals were miles away. You soon miss the hands on endless...