Aug 21, 2015
Beef Burger with Chile Butter Core, Dressed with Chipotle and Roasted Garlic Mayo and Guacamole
Makes 4 large burgers
Disclaimers: This isn’t a simple recipe and it involves quite a bit of prep work. The chile butter and mayo need to be made in advance, so a little planning is necessary. Stuffing a disc of flavored...
Aug 14, 2015
With such a hot summer here in British Columbia, it's not surprising that there are concerns about eating raw oysters, which can cause illness when they've got high levels of a naturally occuring bacterium that thrives in warm waters.
As a gesture of good will to BC's oyster farmers, and a celbration of the delicious...
Aug 7, 2015
Many sport fishermen consider pink salmon to be the least desirable amongst the five species of BC wild salmon, but I love it, and so do some of Vancouver’s leading chefs. Not only is pink salmon delicious and nutritious, it’s a sustainable fishery.
One of the interesting things about pink salmon: unlike the...
Jul 24, 2015
What is perfect jerk? Is it chicken or pork? Should the meat be marinated, or just rubbed? How hot should it be? Is it best smoked, grilled, or baked in an oven?
After many years of experimentation in my own kitchen I have come up with what I think is a pretty good approximation of the best jerk that my wife Kate and I...
Jul 10, 2015
Rum and Honey Prawn
Makes 8 kebabs, enough for 2 lunch-sized portions or 8 hors d’oeuvres
The combination of rum, honey, and fresh mint is a revelation in this simple, delicious dish.
For the basting sauce:
2 Tbsp | 25 mL chopped fresh mint
1½ tsp | 7 mL lime juice
1 jigger Appleton Estate dark rum