Crabby Cukes

Crabby Cukes! A great back-yard snack for that hot summer get to-gether. Peel and cut up along english cucumber into 2 inch sections. In a bowl add some fresh shucked crab meat or salad shrimp about a cup! Tossed and mixed with full strength Balkan style yogurt, or mayo untill well coated then adding some garden snipped chives, squeeze of lime juice, sea salt and fresh cracked pepper and then spooned into some hollowed out cucumber sections along with a slight dusting of Old Bay seasonings. Plate it up and just wait for the smiles!

Strawberry Rhubarb Crumble with Almond F...

Since the new crop of rhubarb is coming in, and strawberries. I’ve really had a taste for a crumble but wanted a recipe that was gluten free. I used almond flour. Strawberry Rhubarb Crumble with Almond Flour Filling: 3 cups rhubarb, finely chopped, fresh or thawed 3 cups strawberries, mashed 1 cup demerara raw sugar 2 tbs cornstarch 1 tsp real almond extract Crumble: 1 cup almond meal [buzz almonds in a food processor] 1/2 cup gluten-free baking mix [health-food isle] 1/2 cup natural coconut flakes 1/4 cup field honey 1/2 cup unsalted butter 1/2 tsp  fresh cinnamon 10...

Spit Roasted BBQ Pig

Spit Roasted BBQ Pig When you lift the lid up on the old BBQ and it reveals food porn like this spit roasted pig that is just about done. I wait to hear the oooh’s and aaah’s! You catch sight of the beast with crispy char marked skin and then the aroma essence  hits your flavour buds and you start to imagine the taste with heathanistic antispation! Stuffed with apple butter and some whole granny smith apples along with seasoned chicken thighs. A final blast of heat to get some mouthwatering pork crackling for us die hard foodies. Pass the potato salad and cole...

Pennsylvanian Dutch Pig Tails

                                    Take 18 large tails about 10 inches long showing some of the bone cartridge, white fat and meat. A good butcher will be able to get pig tails with some advance notice or try a large farmers market. Ask for large premium quality. To prepare; In a large roast pan line the bottom with a layer of cooking onions. Season with some garlic powder sea salt and pepper. Lay the pig tails over the onions and add more seasoning coating the tails well. Roast...

Pho on the Go

One of my favourite lunch meals is a bowl of good flavourful bowl of PHO. The Vietnamese street cart staple which was first introduced in 1920 at a place where one could sit to eat, instead of standing or squatting. Many new PHO restaurants are springing up everywhere here in BC. I took on a cooking position working alongside a Vietnamese Chef at the Green Papaya  who made a great tasting lemon grass broth using several different techniques that I watched and studied. Roasting some veal bones sided with an array of herbs and spices made the broth take on a more the...