Picanha Steak
Chef Irene Chapski Carnaval Brazilian BBQ Picanha refers to the fat-ridged cap of meat at the tip of the sirloin and is a specialty of Brazilian barbeque. This rare cut is stocked at Miller’s…
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Pork Sirloin with Sumac Honey Dijon Glaze
Chef Irene Chapski Carnaval Brazilian BBQ A glaze made with vibrant red sumac gives this pork its luscious colour. The spice can be found at bulk barn. Ingredients 2 Tbsp chilli powder 2…
Rack of Lamb
Chef David Bergquist Bailey's The key to great rack of lamb is to sear the meat before roasting in the oven and let rest before cutting to let the juices re-absorb. Ingredients 1…
Turkey and Orange Sausage
Butcher Tony Contanzo Piazza De Nardi For those without sausage making equipment, this recipe can be used to make meatballs or patties. Ingredients 1 lb ground fresh turkey 2 tsp Italian parsley, chopped…
Greek Style Lamb Chops
Chef David Bergquist Bailey's After being marinated overnight, grilled lamb chops are fast cooking and make a great weeknight dinner option. Ingredients 2-3 Tbsp olive oil 1 Tbsp lemon juice pinch crushed garlic…
Salmon Quenelles
Chef/Owner Cam Tran Café Ce Soir Fluffy salmon mousse pairs with a rich cream sauce spiked with the heady flavour of saffron. INGREDIENTS Salmon Mousse 300 g salmon fillet…
Chana Masala
Chef Nitin Mehra East India Company Prepared in the style of the Punjab region, with notes of ginger, garlic, cumin, cloves and cinnamon. Ingredients 2 Tbsp oil 1/3 cup fresh ginger,…
Shrimp Curry
Chef Nitin Mehra East India Company South Indian curries are typically lighter, with less meat and dairy, than their northern counterparts. This dish uses ingredients common to southern regions, like seafood,…
Chicken Bhoona
Chef /Owner Ashwani Kumar Nagpal India Palace Chatt masala is a blend of spices that typically includes dried mango powder, ginger, cumin, coriander, chili, and asafoetida Ingredients 2 Tbsp oil 1…
Palak Paneer
Chef /Owner Ashwani Kumar Nagpal India Palace A dish from the Punjab region made with paneer, an Indian cheese. Ingredients 1 1/4 cups fresh spinach 1/2 inch fresh ginger, chopped 1…
Pickerel with Pearl Couscous
Chef Norm Pastorin The Cornerstone Manitoba’s favourite fish is sauced with a rich, tart take on meunière. Fried capers and their brine impart a kick of acidity. Ingredients Pickerel 4…