This salad is a blatant ripoff of the amazing one I had earlier in the week at the Manitoba Club. Mind you, theirs had corn…
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Scallop Crudo
I tested this for the first time at wine club and the members seemed to really enjoy it. What better way to experiment than with…
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Cabbage & Guanciale
Gaunciale is dry-cured pork cheek and isn’t always easy to find. I make my own, though you can find it at better Italian butchers or…
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Garlic Butter Sauce
Please forgive the sloppy plating. This sauce tasted so good, getting a photo was secondary to just eating. I planned to make a bearnaise sauce,…
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Mashed Cauliflower
Alright, so it’s not really “mashed” however, you could try using a ricer rather than a food processor. Local cauliflower is in season right now…
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Chicken & Cashews
With the exception of the green onions, I often eat this (or a beef, elk or pork version) for breakfast. It’s full of fantastic pre-workout…
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Avocado Lime Mayo
Don’t use the picture for your ingredient list because the garlic isn’t in there. You could make this without the egg yolk, but why would…
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Olive Tapenade
Here’s one of my favourite condiments. I eat it on nearly anything including steak and burgers. In fact, I’ve been known to snack on it…
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Scallops & Salsa Verde
The key to grilling scallops is a superheated grill and dry scallops. If you’ve got a sharp fish spatula for turning them, that helps too.…
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Flank & Vinaigrette
Here’s a technique called “dry brining” that’s easier and more effective than marinating. Tossing the sliced steak in the vinaigrette rather than using it as…
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