Jerk Chicken
Chef Andrea Tiwari Bindy's Caribbean Delights Bindy's pre-made jerk seasoning can be purchased at the restaurant. Ingredients 6-7 chicken legs and thighs (attached with skin on) 2 tsp garlic granules…
Recent Posts
Arctic Char Stuffed With Northern Pike Mousseline
Chef Ray Miller Just Off Broadway Mousseline is a mixture of ground meat or fish which is whipped with cream and egg whites. Ingredients Arctic Char 6 oz northern pike,…
Elk Saltimbocca
Chef Alexander Svenne Pineridge Hollow Saltimbocca is an Italian appetizer traditionally made with veal scallops. Chef Alex has given it a Manitoba twist using elk and wild turkey. Note: You…
Mulefoot Rack of Pork
Chef Tim Palmer The Fairmont Winnipeg “The Mulefoot offers a darker meat than your regular commodity pork and is much richer and flavourful meat,” says Chef Tim Palmer. Ingredients Pork…
Chocolate Pâté
Barbara O’Hara Dessert Sinsations & Design O’Hara stresses using high quality chocolate, such as Callebaut Belgian, for this recipe. Ingredients 2 cups whipping cream 1 lb bittersweet chocolate, finely chopped…
Fish Slices in Sichuan Hot Chile Broth
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant Dried chiles and Sichuan wild pepper are used to flavour this dish, but can be removed before eating. Ingredients 1 lb…
Sweet & Sour Mandarin Fish
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant This dish, nicknamed “squirrel fish”, is served at banquets and special occasions. North Garden can prepare the fish with a day’s…
Stir Fried Pickerel
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant This light and satisfying stir fry is a quick way to make the most of pickerel season. Ingredients 4 pickerel fillets…
Green Bean Shiraae
Chef Edward Lam Yujiro The nutty flavour of sesame seeds complements crisp beans. Ingredients 1 pkg whole button mushrooms 2 Tbsp olive oil 4 Italian sausages, grilled 2 cloves garlic,…
Duck
Chef Scott Bagshaw Enoteca Charred lemon adds a kicky, funky edge to this dish. Black garlic can be found at gourmet food stores like De Luca’s Specialty Foods. Ingredients Pistachio…
Nagano Pork Belly
Chef Scott Bagshaw Enoteca A bright, acidic romesco and fragrant Sherry sauce dress fatty pork belly. At Enoteca, the meat is brined for 24 hours, then braised. Squid ink makes…