Oxtail Stew and Dumplings
Chef Judith Christian, Caribbean Spice Ingredients Stew 3 lbs oxtail, washed, fat trimmed off 3 Tbsp beef seasoning 2 Tbsp garlic powder 3 Tbsp soy sauce 2 tsp seasoning salt…
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Doubles
Chef Bindy Tiwari, Bindy's Caribbean Delights Ingredients Filling 1 Tbsp amchur masala 2 1/2 cups water, divided 3 Tbsp oil 1 onion, chopped 5 cloves garlic, minced 1 (16 oz)…
Beer-Battered Fish
The Round Table There are few dishes so universally associated with Britain as fish & chips. The zingy tartar sauce is for the fish, while the fries are meant for…
Grilled Lamb with Merlot Thyme Butter
Chef Terry Gereta, Fusion Grill The brown sauce required here is a thin gravy made from brown stock and a roux of flour and fat. Wine pairing: Tinhorn Creek Vineyards…
Seared Duck Breast with Duck Confit and Wild Rice Noodles
Chef Terry Gereta, Fusion Grill This duck confit takes three days to prepare and requires duck fat, which you can purchase from a butcher. To render fat: heat in a…
Seared Digby Sea Scallops with Sweet Soy Marinated Soba Noodles
Chef Terry Gereta Fusion Grill Chef Terry Gereta gets his scallops imported from Digby, Nova Scotia. He also uses ABC brand sweet soy sauce. This sauce and the fermented black…
Cornmeal Crusted Baby Pickerel and Rainbow Trout
Chef Terry Gereta, Fusion Grill Chef Terry Gereta adds colour to this fish dish with purple potatoes. These South American tubers are grown by Scot McTaggart’s mother-in-law in the restaurant’s…
Mee Kha Tee
Chef Toui Savangsengouthay, Bangkok Thai Take a bite of chile before following up with a spoonful of noodles to heat up the flavour of this otherwise sweet coconut dish. Ingredients…
Pad Po Pak
Chef Toui Savangsengouthay, Bangkok Thai Green curry is the spiciest of Thai curries. This creamy coconut-spiked one is balanced out by thick morsels of squid, mussels, prawns and salmon. Ingredients…
Pineapple Curry Prawns
Chef Toui Savangsengouthay Bangkok Thai The fiery red coconut curry at the heart of this dish provides a nice counterpoint to the sweetness found in both pineapple and prawns. Ingredients…
Confit de Canard avec Cassoulet Blonde
Chef Melissa Makarenko, Resto Gare Duck Sausage available at De Luca's Specialty Foods. Ingredients Confit de Canard 2 cups salt 2 cups sugar 1 Tbsp juniper berries 6-8 duck legs…