Smoked Salmon Eggs Benedict
Chef Joe Wojakowski, Fort Garry Hotel Slices of pink smoked salmon replace traditional back bacon and offers a twist on this traditional breakfast dish. Ingredients Eggs 8 English muffins 8…
Recent Posts
Salmon Filets with Mole Sauce
Chef Dario Pineda-Gutierrez Café Dario Mole sauce is famously complex thanks to a lengthy ingredient list. However, the richness and bold flavour makes it well worth the effort. Mexican chocolate…
Hemp-Seed Pickerel with Northern Pike Caviar and Lemon-Caper Butter
Chef Grant Mitchell Nicolino’s Regional ingredients are showcased in this light main dish. Two of the province’s most popular freshwater fish pair perfectly with the delicate nuttiness of hemp seed.…
Lamb Chop with Kahlúa Chocolate Sauce and Seafood Ceviche with Passion Fruit Sauce
Chef Dario Pineda-Gutierrez, Café Dario A creative re-interpretation on surf and turf, this pretty appetizer combines the freshness of fruit and seafood with the richness of lamb and chocolate. Pisco…
Gravlax -Scandinavian Cured Salmon
Stella's Café and Bakery Sweet and salty mingles throughout the delicate flesh of this no-cook meal. Ingredients Gravlax 1/4 cup coarse sea salt 1/3 cup white sugar 1 Tbsp cracked…
Northern Pike Caviar Bannock Blinis
Chef Lorna Murdoch Fusion Grill Freshwater caviar is a delicate accent to these bite-sized blinis. Ingredients 1 3/4 cups and 1 Tbsp all-purpose flour 2 tsp baking powder 1/4 tsp…
Pickerel with Dill Cream Sauce
Chef Gord Harris, Prairie Ink Restaurant and Bakery This mild fish readily absorbs flavours from complementary dill sauce and fragrant rice pilaf. Ingredients Dill Cream Sauce 1/4 cup finely diced…
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…
Village Shrimp Saganaki
George Karasoulis, Pembina Village Restaurant For a taste of Greece, take these tangy and cheesy shrimp on the road. Ingredients 20 shrimp, cleaned and deveined pinch of salt pinch of…
Chawan Mushi
Chef Masa Sugita, Yujiro Japanese Restaurant Earthy mushroom and salty shrimp dominate in each spoonful of this egg custard. Check out specialty Asian food stores and ethnic-food aisles for Japanese…
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…