Pureeing avocado into a soup may sound a little strange, though it brings an incredible richness that’s beautifully countered by the acid of the hot…
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Char-Grilled Oysters
As much as I’d like to take credit for this idea, it’s just my version of Drago’s Charbroiled Oysters. Even people who don’t like raw oysters…
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Avocado & Walnut Salad
Looking at the dressing for this salad, you might wonder where the flavour is. It’s just oil, vinegar, salt and pepper. The key is the…
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Grilled Yam
This is so simple, I hesitate to even call it a recipe. It reinforces the concept that when nature gives us good ingredients, our job…
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Clams & Chorizo
A pair of brilliant dishes I had at the always-outstanding Bistro 7 1/4 inspired this one simple creation. Chef Alexander Svenne constantly amazes me with clean…
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Prawns & Peas
I fully intended to make this almost-instant stir-fry using snow peas. After failing to pay attention while during my weekly grocery gathering, I ended up…
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Beijing Burgers
Here’s that pound of flesh I promised you last week. The burger’s plated here with Wok Bok. The Asian flavours are a change from the typical burger…
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Wok Bok
Yes! Here’s another great use for “Mandel Mushrooms”. OK, they’re really called brown shemiji mushrooms, though I learned about them from Chef Mandel Hitzer of…
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Cook’s Salad
When I really got into cooking years ago, I realized early on that I’m not a chef, but a cook. If you’ve ever had the…
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Hot & Sour Pork
Here’s another dish you can easily customize to your liking. Don’t like pork? Use chicken. One chili pepper isn’t hot enough? Use three. Pretty much…
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