Hot Mustard Reuben Sandwich
Marla Bernstein, Bernstein’s Deli Using Elman’s hot mustard and sauerkraut gives this classic hot crusty sandwich extra zip. Ingredients 1 1/2 tsp butter 2 slices Canadian rye bread 1 tsp…
Recent Posts
Rosemary-Roasted Lamb Wellington with Belgian White Chocolate and Sea Salt Coulis
Chefs Marion Robinson and Peter Long The Star Conservatory Restaurant Serve with citrus-infused lemon pistachio couscous and buttery braised spinach greens. Ingredients Lamb 1 tsp olive oil 1 sprig fresh…
Cocoa Chimichurri Prawns
Chefs Marion Robinson and Peter Long, The Star Conservatory Restaurant This subtle cocoa chimichurri sauce complements the lightly-seasoned, pan-seared garlic prawns. Ingredients Prawns 8 Tbsp garlic oil 4 tsp butter…
Stir-Fried Chinese Vegetables with Mango and Hoisin Chicken
Chef Henry Yan, Dim Sum Garden Mango adds a sweet touch to this colourful stir-fry that uses snow peas, gai lan and other greenhouse vegetables from WenKai Liu. Ingredients 4…
Chicken Souvlaki
George Karasoulis, Pembina Village Restaurant Instead of sandwiches, pack this fresh-grilled chicken souvlaki to go. Ingredients 2 lbs boneless, skinless chicken breast, cut into 3/4" cubes 1/2 tsp salt 1/2…
David Roll
Chef Masa Sugita, Yujiro Japanese Restaurant Specially created for a regular customer at Yujiro, East meets West in this brawny surf ‘n’ turf roll. Soft pieces of tuna and beef…
Manitoba Bison Stew
Chef Talia Syrie The Tallest Poppy Slow cooking gives all the flavours in this hearty bison stew time to properly mature and mingle. The apples and red wine add a…
Bacon-wrapped Chicken Loaf with Cranberry-Orange Sauce
Chef Talia Syrie, The Tallest Poppy This hearty loaf gets a spike of citrusy tartness from cranberries and orange. Ingredients 3 lbs ground chicken 2 Tbsp roughly chopped cranberries 3…
Potato-Wrapped Pork Tenderloin with Corn and Apple Salsa
Chef Eldon Brink Holiday Inn Winnipeg South This sweet ‘n’ sassy salsa complements succulent pork. Ingredients 1 2 lb pork tenderloin, trimmed 4-5 large baking potatoes, peeled and sliced length-wise…
Corned Duck Breast with Corn and Citrus Relish
Chef Cameron Huley, Four Points by Sheraton Winnipeg South A fine balance of savoury and tangy tastes complement tender duck meat. Ingredients Corned Duck and Brine 4 cups water 2…
Chickpea Pakoras
Ben Kramer, Diversity Food Services at the University of Winnipeg Chickpea flour forms the crunchy batter of this savoury, cilantro- stuffed patty. Serve with tomato-ginger chutney and cucumber raita. Ingredients…