For the longest time, it seemed in vogue to cook vegetables al dente or tender-crisp. I happen to like my vegetables cooked that way, though…
View More Green Beans & BaconBeef & Beets
I categorized this creation under soup, though it’s open to debate. I wanted to get borscht flavours without the typically hours-long simmering process. The experiment…
View More Beef & BeetsCajun Chicken Burgers
In real Cajun country, this burger would surely be made of pork (or maybe even nutria). I happened to have chicken available and it because…
View More Cajun Chicken BurgersGreen Chili Fish
I’ve made similar sauces to this before using coconut milk and wanted to try creating something with a lighter flavour to really let the fish…
View More Green Chili FishChicken Martini
Sometimes, you can really use a drink and other times, you just need a hearty meal. I like to think this one covers both bases,…
View More Chicken MartiniBlack Box Frittata
This was my entry for this past week’s Twitter Black Box. It’s a fun challenge where cooks and chefs each create a dish that must…
View More Black Box FrittataChicken Piquante
This dish is based on the Cajun classic, “sauce piquante”. To make the real deal, you’ve first got to make a roux with fat and…
View More Chicken PiquanteTurkey & Arugula
Dried out poultry and a boring salad? No thanks. Here’s a tasty way to get a hefty helping of lean protein along with some greens.…
View More Turkey & ArugulaCod & Cayenne
Nearly all my cookware is cast-iron, though to get a nice, golden crust without deep-frying these, a non-stick pan is the way to go. Be…
View More Cod & CayenneBison Keema
In looking at the last few recipes I wrote for the site, I noticed a serious lack of meat cookery. I don’t want the vegetarians…
View More Bison Keema