Chef Sean McKay Mitchell Block Briny Bagna Cauda and tangy Caponata punch up the flavour in this dish. Ingredients Eggplant Caponata 5 Tbsp olive oil 1 large eggplant, unpeeled, cut into…
Chef Sean McKay Mitchell Block Ingredients Filling 6 cups water 2 tsp salt 1 tsp smoked paprika ½ tsp crushed chiles 1 ¾ cups yellow cornmeal 3 Tbsp unsalted butter…
Chef Andrea Tiwari Bindy's Caribbean Delights Add these fiery shrimp to salad to give your greens some kick. Ingredients 24 large shrimp, deveined 1 small onion, finely chopped 1 tsp…
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…
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,…
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…
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…
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…
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…
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…
Chef Diana Leung Mama's Noodle House Tender pork adds smoky flavour. Ingredients Mama's Noodle House Chicken Broth 1 whole chicken or 4 lbs. chicken bones 5 litres water 5 slices…
