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…
Recent Posts
Tamales de Elote
Chef/Owner Jesse Lemus Mercadito Latino This fluffy, steamed corn cake is a common breakfast dish in South and Central America. Ingredients 10 large ears fresh white corn 4 sticks salted…
Pupusas
Chef/Owner Jesse Lemus Mercadito Latino El Salvador's national dish is traditionally eaten with your hands. Ingredients 2 cups Maseca maize flour (available at Mercadito Latino) 1 1/2 cups water 2…
Prawns Two Ways
Chef/owner Dario Pineda-Gutierrez, Cafe Dario Ingredients Prawns Bourgignon 2 Tbsp butter 6 garlic cloves 1/4 onion, diced 1 can escargots, use 12 snails 8 medium-sized mushrooms, diced 1/2 oz Pisco…
Avocado, Hearts of Palm, Coconut and Pineapple Vichyssiose
Chef/owner Dario Pineda-Gutierrez, Cafe Dario Ingredients Vichyssiose 10 garlic cloves 1 medium white onion, diced 1/2 cup sweet white wine 4 Haas avocados, ripened 1 can coconut cream 12 Roma…
Carnaval Brazilian BBQ Review
Carnaval Brazilian BBQ Neighbourhood: Exchange Address: 270 Waterfront Dr. Phone: 204-505-0945 Entrees: $41 Clear your schedule and add a notch to the old belt, because it’s time for a meeting with…
Plantains with Provolone and Guava
Chef Dario Pineda-Gutierrez, Café Dario An unusual combination of sweet fruit and salty cheese, this dessert is similar to a traditional Colombian snack. Chef Dario picks up guava paste at…
Duck Breast and Green Mango Salad with Sesame-Mint Dressing
Chef Dario Pineda-Gutierrez, Café Dario Firm, green-skinned mangoes offer tart contrast to the sweet berries and herbaceous dressing. Basting the duck adds dimension to this hearty salad. Ingredients Dressing 1/4…
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…
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…
Caramel Crêpes
Chef Michael Day, Hermanos Creamy and decadent dulce de leche crêpes are a snap to prepare and make a perfect denouement to any dinner. Ingredients Dulce de Leche 1 250…