Adobo

Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Derived form the Spanish word Adobor which meanas "Marinade".  Traditionally made with Meat, soy sauce, garlic, onion and vinegar as the main ingredients

Ingredients:

• 2 Chicken, whole
• 1 C White Vinegar
• 1 1/2 C Soy Sauce
• 2  Bay leaves
• 4 Potato, large diced
• 5 ml Black peppercorn, whole
• 1 TBSP Garlic, minced
• 1 Onion, small diced
• 1 Ginger, julienne
• To taste Salt
• For color Annato seeds (optional)

Direction:

• Marinate meat for 1 to 2 hours for better taste (soy sauce, vinegar, ginger, bay leaves)
• In a pan, brown the potato separately. Set aside
• Sautee onions, garlic and the marinated meat.
• Once the chicken is cooked add the potato.
• Simmer for 15 minutes

Chicken Inasal (BBQ Chicken Thigh)

Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
One of the most popular dish from the City of Bacolod in the Philippines.  Unlike other BBQ, this dish has different ingredients which make it very unique.

Ingredients:

• 20Chicken thighs
• 2 Cans Sprite
• 3 Sticks Lemon grass
• 3 Lemon/Lime, zest and juice
• 1/2 CBrown sugar
• 5 ml ea Salt and pepper
• 1 Ginger
• 1 TBSP Garlic

Basting Sauce:

• Annato oil
• Calamansi/lemon
• Margarine

Directions:

• Combine all of the ingredients except the basting sauce to marinade the chicken thigh
• Marinate for 1 hour
• Grill the thigh and baste both sides generously

Grilled Tilapia stuffed with Mango Tomato salsa

Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
A grilled fish that is stuffed with lots of onions, tomato, and mango.  Usually paired with a dipping sauce called Bagoong.  Bagoong is a fermented small fish or shrimp

Ingredients:

• 4 Tilapia
• 2 Onion (red/white), medium diced
• 5 Tomato, medium diced
• 2 Mango, medium diced
• To Taste Salt/Pepper

Dipping Sauce:

• Bagoong or mixed soy sauce and lemon

Directions:

• Rinse or clean the fish
• Set aside while making the salsa
• Mixed all the ingredients and stuffed the fish
• Using toothpicks seal the fish.  Then grill to get the grill marks and finish in the oven

Sisig

Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Traditionally made with sauteed pork ears/pork cheek, pork belly, onion, garlic and vinegar.  Best served in a very hot sizzling plate.  Mayonnaise and raw egg can also be added to add moisture

Ingredients:

• 2 Pig ears, small chopped
• 1 Pork belly, small chopped
• 1 Chicken liver, pureed
• 2 Lemon
• 2 TBSP Vinegar
• 5 Cloves Garlic, minced
• 1 Onion, small diced
• 1 Ginger
• To Taste  Salt/Pepper
• 1 C Mayonnaise (optional)
• 2 Egg (optional)

Directions:

• Boil pig ears and pork belly until soft.
• Grill both side of pig ears and pork belly.
• Chopped into small pieces
• Sautee onion, garlic, ginger, pig ears and pork belly until the meat is a little bit crispy.
• Add the rest of the ingredients (except for the mayo and egg which are added once sisig is on a plate) and cook for 10 mins.
• Constantly stirring to prevent burning the bottom

Pork Belly Lechon

Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017

Lechon in one of the most popular traditional dish.  Filipino usually have this in a small/big party, regular events, festival, etc.

Ingredients:

• 3 Pork Belly
• 2 Bay leaves
• 5ml Whole black peppercorn
• 1 C Brown sugar
• 1/2 C Salt
• 3 Star Anise
• 3 L Water

Stuffing:

• 3 sticks Lemon grass
• 2 Scallion
• 1/2 Leek
• 4 cloves Garlic
• 1/4 C Tamarind Leaves

Directions:

• Make the brine and brine the belly overnight
• Suffed the belly and tie it with the twine
• Bake in 325F.  
• Cover with foil and back for 1 1/2 to 2 hours.   
• Uncover and bake for 30 minutes

Pancit / Pansit

Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017

Traditional dish that Filipino always have in a birthday party, wedding party festivals, etc.

Ingredients:

• 1 bag Sticky Rice Noodles
• 2 Chicken breast, diagonal cut
• 1 Chicken cubes/stock
• 1/2 cabbage, julienne
• 2 Carrots, julienne
• 1 Onions, small diced
• 5 cloves Garlic, minced
• 2 stalk Celery, julienne
• 1/2 C  Soy Sauce
• 1 TBSP Lemon Juice
• 1 TBSP Fish Sauce
• 2 C  Water
• To taste  Salt/Pepper

Directions:

• Sautee chicken followed by all of the vegetables
• Add the liquid ingredients and let it steam for 5 mins.  Strain and keep aside
• Rinse the noodles in hot water and add to the strained juice
• Once the noodles are soft add the vegetables back in the pan and mixed

Grilled Shrimp With Lime Powder

Chef Cheryl D'Souza - Manitoba Club - January 11, 2016

This rustic Turkish-style parsley sauce unlocks not only the flavor of seafood but of grains, vegetables and chicken, too. The shrimp get a dose of intense citrus flavor from bittersweet dried lime powder. 
If you have dried limes, you can grind them in an electric spice grinder. You can also substitute the zest and juice of 2 to 3 fresh limes, if necessary. Use a good-quality extra-virgin olive oil in the sauce and serve with rice or another grain. 

Prep Time: 45 minutes
Cook Time: 10 minutes
Serving Size: 4 

Ingredients

• 2 cups tightly packed fresh flat-leaf parsley 
• 6 cloves garlic, minced 
• 3 tablespoons freshly squeezed lemon juice 
• 3/4 cup good-quality extra-virgin olive oil 
• sea salt 
• 2 teaspoons dried lime powder 
• 2 tablespoons Grapeseed oil 
• freshly ground black pepper 
• 2 pounds jumbo shrimp, peeled and deveined 
• 2 cups warm freshly cooked rice or whole grain, such as millet, quinoa or freekeh 

Instructions

• Coarsely chop the parsley and place it in a large bowl with the garlic, lemon juice and extra-virgin olive oil, and stir to combine. 
• Season to taste by adding 1/2 teaspoon salt at a time, until the flavors pop. 
• Add pepper to taste. 
• Prepare a hot grill. 
• In a large bowl, whisk together the lime powder, grapeseed oil, 1 teaspoon salt and a few grinds of pepper. 
• Add the shrimp and toss to coat evenly. 
• Grill the shrimp for 5 to 6 minutes on each side, until they’re opaque in the middle. 
• Spoon the shrimp over the rice and season to taste with salt and pepper.
• Top with the parsley sauce and serve immediately.

Lamb Biryani Rice

Chef Cheryl D'Souza - Manitoba Club - January 11, 2016

Mamta Gupta 

Biryani is a rich rice dish, where rice is cooked with spicy meat or chicken or prawns or vegetables or fish. Lamb or mutton biryani is perhaps the most popular of all types. It can be a meal in itself or can be served as part of an elaborate Indian meal. Do not be put off by the long list of ingredients, it is an easy dish to cook, once you have assembled them. Make sure that you have all the ingredients, cutting corners spoils the end result. 

Serves 6-8 

For the Rice 

• 750 gm.-1 kg. Basmati rice 
• 1/2 tsp. salt 
• 2 1/2 litre water for rice 
• A small sprig of mint leaves-you must remember to add these to rice water 
• A couple of sprigs of coriander leaves-you must remember to add these to rice water.

For cooking the Meat:

• 1 kg. lamb or mutton leg/shoulder cut into small pieces Meat on bone is good for this dish), washed and drained. Do not use poor quality meat for this dish. 
• 4-5 tbsp. oil or ghee 
• 6 large onions (750gm.), peeled and thinly sliced 
• 3-4 cloves of garlic, chopped finely 
• 1 inch piece ginger, chopped or grated finely 
• 10 cardamoms*, 

• 2-3 inch piece of cinnamon* 
• 4-5 bay leaves* 
• 8-10 black pepper corns* 
• 8-10 cloves* 
• 1 heaped tsp. cumin, 
• 2-3 green chillies- slit lengthways (adjust amount to your taste) 
• 2- 2 1/2 tsp. salt (adjust to taste) 
• 1/2 tsp. chilli powder (adjust amount to your taste) optional
• 1/2 cup thick yoghurt 
• 2 large tomatoes (250gm.), chopped 
• 1 bunch of coriander leaves, chopped 
• 1 small bunch of mint leaves, chopped 
• 1 lime or 1/2 lemon, cut into small pieces 
• A few strands of saffron soaked in a tablespoon of warm water 
• Rose water 
• 1 tbsp. Ghee or clarified butter
• Orange food colour, dissolved in 1 tsp water 
• 1/2 cup cashew nuts or blanched almonds (optional)

Instructions

• Prepare the Meat for Biryani
• Peel, wash slice onions thinly. 
• Peel, wash and grate ginger and garlic finely. Measure all whole spices*. Crack brown and green cardamoms a little with a rolling pin/pestle. Keep all whole spices aside together. 
• Measure/prepare all other ingredients as listed. 
• Heat oil/ghee in a large pan and fry onions, until quite dark brown. Take out & keep aside. I put them in a wire sieve, to drain of excess oil. 
• In the same oil (if there is too little left, add another tablespoon or two), add all the whole spices; cloves, cardamoms, cinnamon, black peppers, cumin, bay leaves and then ginger and garlic. 
• Fry for a couple of minutes. You will get a distinct aroma of fried garlic and spices. 
• Add meat pieces, salt and chilli powder. Stir fry on moderate heat, until meat is nicely browned on all sides. 
• Add yoghurt, tomatoes, 2/3rd of coriander and mint leaves, sliced green chillies, pieces of lime and 2/3rd of the fried onions, keeping 1/3rd onions aside for garnishing later. 
• Cook, stirring frequently, until meat is nearly done and only a little gravy is left. This may take 30 minutes to an hour, depending on the cut and quality of meat. 
•  

Boiling the rice

• While meat is cooking, boil the water for rice with mint and coriander leaves and salt. 
• Add rice and boil briskly, with the lid off, until 2/3rd done (2 grains felt, when rice is pressed and squashed between two fingers). 
•  
• Drain the water off by transferring the rice to a colander/large sieve. Run cold water over it to stop it from cooking further while resting. Leave in the colander for a few minute for the water to drain out completely. The grains should be separate. 

Putting the Biryani together or layering the biryani

• Grease a large oven proof dish or a pan with ghee. Spread 1/3rd of the rice at the base of the pan. Sprinkle 1/3rd of the saffron soaked in water and a few drops of kewra (screw pine flower) water/rose water on top of the rice. 
• Now layer with 1/2 of the meat. 
• Next, cover with the second 1/3rd of the rice. Sprinkle 1/3rd of saffron and rose wateron top of rice. 
• Now spread the remaining 1/2 of the meat on top of the rice. 
• Finish with the last 1/3rd of the rice layer on top. 
• Dot with the remaining saffron and rose water on top. 
• Sprinkle fried onions on top evenly. You can spread some of the fried onions on each layer of rice, from step 12 onwards, if you wish. This adds to the flavour. But you will have to fry more onions at the beginning. 
• Dot with a little ghee and a few drops of liquid orange colour here and there . 
•  
• If dry colour powder is used, dissolve it in a teaspoon of water. These drops of ghee and colour will trickle down into the rice and when you serve, they will give you a nice flavour, as well as a few dark orange coloured rice grains interspersed in the rest of the white rice. This looks very nice when served. 
• Sprinkle the cashew on top. 
• Cover the pan with a tight lid. 
•  

Finishing off

• Put it in a medium hot oven, 170o-180° C, on the centre shelf, for 20 minutes or so, until the rice is fully done. It can be cooked directly on the hob, on a low flame, with the lid tightly closed (Dum). This will take 20-30 minutes*. 
• Serve hot with yoghurt, pickles and papodoms. Traditionally, it is served with Mirchi ka Saalan (A kind of chilli curry) or a curry gravy, sliced onions and yoghurt.

Notes

• If you would like a richer biryani, add another 500 gm. of lamb. Remember to increase all other ingredients required to cook the lamb, accordingly. 
• Biryani can be pre-prepared up to step 19, cooled quickly and then kept in the fridge. 
• Cooking time in oven will be increased by 10 minutes when cooking chilled Biryani straight from the fridge. Do not leave cooked rice lying around at room 
• temperature, it is a health hazard. 
• Biryani freezes reasonably well. Defrost fully. Sprinkle a little water on top, cover and heat in a microwave, or an ordinary oven at low-medium heat or in a heavy bottomed pan, on low heat for 20-30 

Roast Chicken, Parisian Gnocchi, Tomato Love, Roasted Shallot

Jessica Young - Buffalo Stone Cafe - April 13, 2015

Roast Chicken, Parisian Gnocchi, Tomato Love, Roasted Shallot 20 ppl

Roast chicken

• Chicken – 3 whole or 3 kg of skin on breast, or 3 kg boneless skin on thigh
• Olive oil – 250 ml
• Salt – 30 gr
• Pepper – 20 gr
• H2o – 250 ml

- Oil salt and pepper chicken. Depending on what cut we are using some more may need to be done. Place in a hotel pan, water in pan, cook at 375 f till thigh bone area reaches over 160 f.

Gnocchi

• Emmenthaler – 250 g
• Dijon – 35 ml
• Flour – 625 g + 4 cups
• Salt – 12 g
• Milk – 1250 ml
• Butter – 375 g
• Eggs – 12 each
• Herbs – 20 gr

- In an aluminum pot heat butter and milk till a scald. Add flour, stir to combine, it’s going to be stiff. Let it cook out slightly, continually stirring.  Put into a mixer fitted with a paddle. Mix on med speed a few minutes to release some heat. Add herbs, chees, and salt. Add eggs slowly. The mixture should slowly slide off the paddle; depending on how big the eggs are you may not need all of them.

- Place mixture into piping bag, tying end with elastic.

- Piping into lightly boiling water, you’re going to cut nubs about an inch long with a paring knife into the water. Small batches at a time. Dip the knife into water often so it doesn’t stick.

- Cook for approx. two min; agitate them if there clumping together. Skim out onto a sheet pan to cool.

Shallots

• Salt – 4 g
• Sugar – 4 g
• Olive oil – 40 ml
• Shallot whole – 200 g

- Clean shallots. Cut into quarter or half-length wise. Toss with ingredients, and tinfoil in half hotel pan, roast for approx. 15-20 min. uncover, cook till browned.

Tomato Love

• Tomato fresh – 3.5 kg
• Olive oil – 100 ml
• Thyme – 15 g
• Nicoise olive – 80 g 
• S+p – to taste

- Dice tomatoes, pit and half olives. Add everything together and cook slowly till it is ready to serve and lovely. 

Tuscan Style Lemon and Herb Split Chicken

Chef Craig Guenther - Winnipeg Winter Club - March 9, 2015

Tuscan Style Lemon and Herb Split Chicken

• 1 whole chicken about 3 ½ lbs
• Juice of 4 lemons
• 1 tbsp lemon zest
• ¼ cup olive oil
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp smoked paprika (pimenton)
• 1 tsp pepper
• 1 tbsp coarse salt, divided
• 2 bricks or large flattish rocks covered with tinfoil
• 2 lemons for garnish

Split the chicken by removing the backbone.  Flip it over onto the breast so that the back is facing you.  Use a sharp knife or sturdy kitchen scissors to cut through one side of the backbone.  Now, cut along the other side of the backbone to remove it completely.  Crack the breastbone with your knife so that the bird lies more or less flat.  Put the chicken into a baking dish or sealable container.

Combine the lemon juice, zest, olive oil, oregano, rosemary, smoked paprika (pimento), pepper and 1 tsp salt.  Pour the mixture over the chicken and rub it in to coat completely.  Cover and refrigerate for at least 4 hours, preferably overnight.

Pre-heat the BBQ to high heat for about 20 minutes (don’t skip this part), then turn down to as low as your BBQ will go, 200 F is perfect.

Take the chicken out of the marinade and sprinkle all over with the remaining 2 tsp salt.  Place the chicken on the BBQ, skin side down.  Place the foil covered bricks or rocks on top of the chicken to completely cover and flatten it.  Put the BBQ cover down and cook the chicken for about 40 minutes.  Remove the bricks and flip the chicken over lifting slowly to avoid tearing the crispy skin.  Place back on the BBQ skin side up and cook for another 30 to 40 minutes.  Check for doness by poking a leg with a skewer.  When juices are clear, it is done.

Tenderloin with Sun Dried Tomato Chimichurri, Herb Oven Roasted Potatoes & Spicy Rapini

Chef Mike Brown, Jan 12, 2015 – De Lucas

Tenderloin with Sun Dried Tomato Chimichurri, Herb Oven Roasted Potatoes & Spicy Rapini

• 25 ea 6 oz beef tenderloins
• 16 ea garlic cloves
• 20 ea sun dried tomatoes
• 4 cups Italian parsley-washed
• 3 ea lemons-zested and juiced
• 3 cups extra virgin olive oil
• 1.5 cups red wine vinegar
• 4 tbsp chili flakes
• 1 cup fresh oregano

Potatoes:

• 12 lbs red potatoes-washed
• 2 tbsp rosemary -chopped
• 2 tbsp thyme- chopped
• 3 ea garlic cloves- chopped
• 1/2 cup extra virgin olive oil
• TT salt and pepper

Rapinni:

• 7 bundles rapinni
• ¾ cup extra virgin olive oil
• 4 ea garlic cloves- chopped
• 3 tbsp chili flakes
• TT salt

Start with the chimichurri. Place your sun dried tomatoes on a cutting board and chop into small pieces then place them with all other ingredients into a food processor and blend till evenly mixed.

Take 3/4 of the mixture and rub all over the steaks. Cover tightly with plastic wrap and refrigerate for 1 hr 30 min once we are ready to cook pull out 15 min earlier to allow to come up to room temperature. Just before you start to cook season with salt and pepper grill on both sides and place onto a sheet pan bake in 400f oven for 5 min on one side and 3 to 5 min on the other side depending on your desired temperature. Let rest for 5 to 8 min with tin foil covering meat garnish with rest of chimichurri

For the potatoes cut them into wedges and place in cold water for 30 min, once you are ready to cook them remove from water and place into an extra large bowl.  Add your herbs, garlic, olive oil and salt and pepper toss till it is well coated.

Place on to baking sheet and bake in 400f over for 45 min till they are golden brown turning the pan once around the halfway mark with a large pot of water on the stove on high heat, let it come to a boil, season with salt and add your trimmed rapinni let cook for 5 to 10 min then drain and place in Iarge frying pan with olive oil, chilies and garlic.  Cook for 5 min tossing frequently. Season with salt and pepper.

Pappardella with Wild Mushroom Butter Sauce

Chef Mike Brown, Jan 12, 2015 – De Lucas

Pappardella with Wild Mushroom Butter Sauce

• 3 ea pappardella pasta
• 450g salted butter
• 12 ea Sage leafs
• 450g cremini mushroom sliced thick
• 900g wild mushrooms
• 400 ml white wine
• 1/4c parsley- rough chopped
• 1/2c pecorino romano- grated
• 1 pcs pecorino romano-shaved
• TT salt and pepper

In Iarge pot over medium heat place your butter in the pot and allow to melt and slightly brown, then add your sage leaves and let them become crispy then add your sliced cremini and wild mushrooms and once the mushroom come to a boil add your wine and continue cooking for 20 min till mushrooms have reduced in size by 3/4. Season with salt and pepper, just before service add your parsley.

Get a large pot of cold water on the stove and turn the heat to high, once water begins to boil rapidly add salt and drop pasta stirring constantly for the first min or so them once every 3 min just to make sure that the past is not sticking together.

For the pecorino romano use a carrot peeler and shave 25 pieces place in metal bowl and hold till service.

For assembly drain all water from pot and place into a 4inch hotel pan, sprinkle 1/4 cup of grated cheese over pasta and then put 3/4 of the sauce onto the past and begin to mix with wooden spoon being very careful not to break the pasta, once you have the sauce evenly distribute throughout the pasta sprinkle with 1/4 cup cheese and the rest of the sauce toss a final time and serve.  Place good amount into a bowl and garnish with a piece of shaved pecorino romano.

Boeuf a la Facille

Chef Melissa Makarenko - Resto Gare September 8, 2014

Boeuf a la facille

• 8 abbey carrots, peeled
• 8 turnips, peeled and cut if needed.
• 2 leeks, white only washed and cut on a long bias.
• 1/2 onion, stubbed with cloves
• 1 bouquet garni
• 3 l of red wine
• Salt and pepper
• 1/2 cup/112 g cornice ones
• 1/2 cup/ 112 g Dijon mustard

1) put all vegetable, wine, herbs and seasoning in a pot and 2 to 3 l of water until all vegetables are cover by the water. Bring to a boil and reduce to a slow simmer. 

Place the beef and cook for 20 min or until the internal temperature is 110 F. 

Remove and allow to rest.

2) Bring the liquid back to a hard simmer skimming occasionally and cook the vegetables until tender. Serve with garnish of cornichons and Dijon.

Garlicky park green beans serves 4 

• 1 lbs fresh green beans, de stemmed
• 2 Tbsp unsalted butter
• 2 cloves , garlic minced
• 1/2 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 Tbsp grated parm

1) using a steamer pot, steam the beans for 6-8 minutes Or until the are tender but not fully cooked. Remove and cool in an ice bath

2) Melt the butter on medium heat in a large skillet and the garlic and cook for 1-2 minutes.

3) Add the beans and toss to evenly coat with the butter and sauté for 5 minutes.  Season to taste

4) Plate and sprinkle with the cheese.

 Pommes fondant

• 4 large potatoes scrubbed
• 2 Tbsp duck fat
• 1/2 cup / 110 ml light chicken stock
• 2 cloves of gRlic thin sliced
• 1 sprig of thyme plus a generous pinch for garnishing
• Salt and pepper as needed.

1) cut each potatoe to desired presentation look. We will be turning them for this menu. Foot ball shaped with six sides place ing each one in water.

2) Remove from water and pat dry with paper towel. Heat a sauté pan over high heat and add the duck fat. When hot add the potatoes and cook for 4-5 min, tossing occasionally until golden brown. Remove the pan from heat and add the chicken stock garlic sprig of thyme and bring to a boil cook for 2 min reduce the heat and simmer for 12 min or until the potatoes are tender . Bring back to a boil to reduce and season and sprinkle with the thyme leaves

Horseradish bechamel

• 60 g of butter, unsalted
• 50g onion, diced
• 60 g flour
• 1 l milk, scaled
• 125 ml heavy cream
• 3 dash l&p
• 3 dash of srirach
• Horseradish 
• S&p 
• 2 bay leaves

1) melt the butter add the onions, bay leaves and sauté until translucent.

2) Add flour and form a roux, cook for 2-3 min

3) Add the scaled milk and cook for 20 min

4) Strain and add the horseradish, cream and season. 

Pumpkin Gnocchi

Chef Melissa Makarenko - Resto Gare September 8, 2014

Pumpkin Gnocchi

• 3 lbs of pumpkin purre also us purée roast yams.
• 1/4 tsp nutmeg, ground
• 2 oranges, zest end only
• 1 lemon, zest end only
• 2 eggs, whole
• 2 l all purpose flour, maybe more
• 70 ml kosher salt
• 1/4 cup of sage. Chifffonade
• 1/4 parsley, chiffon add

1) by hand mix all ingredients except for the flour. Add the flour in stages be sure to fold in not over mixe. Once combine the dough should be spiky but not liquid.  Sprinkle generously with more flour and allow to rest for 20 min. Mean while get a  pot of salted water, large and a deep bottom.

2) On a flour surface press out the dough bad cut into desired shape and size. Toss in more flour and spread out on sheet pan. Drop into simmering water and cook for 2 minutes. Pull form water plunge into and ice bath, once cool pull from ice bath and toss with oil. Allow to dry on a sheet pan. 

3) In a hot fry pan sauté gnocchi with oil and butter. Deglaze with white Finish gnocchi with wilted Kate Parmesan and cambonzola and butter.

prairie maki (beef tenderloin with wild rice)

prairie maki (beef tenderloin with wild rice)

beef tenderloin, thinly sliced

season

• wild rice, cooked
• mayonaise
• horseradish
• green onion
• sprouts
• cashews, finely chopped (optional)
• beets, cooked, thinly sliced and pickled in vinegar
• beef jus

Slice beef and arrange on parchment. roll out thin

Combine wild rice, mayo, green onion, some horseradish 

Arrange a long tube of rice along center of beef

Roll beef around rice, arrange sprouts at end,

Cut like for sushi

Serve sushi style, with horseradish for wasabi, 

Beets for ginger and beef jus for soy sauce 

slow cooked pork shoulder , succotash, chipotle gravy, chili lime slaw

slow cooked pork shoulder , succotash, chipotle gravy, chili lime slaw

shoulder

Rub shoulder with grainy mustard.

Combine chili powder, sugar and salt

Rub shoulder

Roast at 375 for 1⁄2 hour

Add 2 cups water or beer. cover and roast at 250 for 6-8 hrs

succotash

Dice peppers, onions, zucchini

Add chopped beans and corn

Sautee in oil,season with salt and pepper

chipotle gravy

• 1 can chipotle in adobe
• 1 cup bacon fat, or butter
• 1 cup flour
• 2 litres beef or chicken stock
• s+ p to taste

Melt fat, stir in flour. cook til light brown

Whisk in stock

Add chipotles.

Simmer for 1⁄2 hr

Puree with immersion blender. check seasoning

chili lime slaw

• cabbage
• lime
• jalepno
• cilantro
• canola oil
• s+p to taste

Shred cabbage, mince jalepeno, chop cilantro, juice and zest limes

Toss all ingredients together

salt cod brandade, slow cooked eggs, olive oil, capers, baguette

salt cod brandade, slow cooked eggs, olive oil, capers, baguette

salt fish brandade

• 1 lb salt fish (buy salt cod from italian or portugese market, or make your own (recipe to follow)
• 1 lb peeled potatoes, diced
• 1 clove garlic
• 1 bay leaf
• 1/2 cup olive oil
• 1/4 cup heavy cream (optional)
• salt and pepper to taste

Soak salt fish in cold water for 4 hrs or over night. drain and rinse

In a large pot boil potatoes until just tender. Add fish and boil til potatoes are very soft and fish is tender. drain.

Puree fish and potato mixture til smooth.

With processor running, drizzle in olive oil to emulsify. drizzle in cream if desired. season with salt and pepper. 

Cool.

Serve this with crusty bread and pickled things like capers. I like to plate it with a poached egg.

salt fish

any boneless white fish

kosher salt

black pepper

bay leaf.

• combine salt, pepper and bay leaf. lay half on a cookie sheet.

• place fish on top of salt. cover with remaining salt.

• keep fish salted for 2 or three days, depending on how thick the fillets are.

• remove from salt, rinse, and lay on a drying rack and let dry for another week.

slow poached eggs

• cook eggs at 63.5C for 45 minutes