Big Barbecued Beef Ribs

Not for sissys, these gooey ribs offer rib-eating satisfaction from ear to ear and are great for dramatic presentation.  Small cans of chipotle peppers can be found in the Mexican section of grocery stores. This hot chile is actually a smoked jalapeño. It adds a spicy smoky flavour to dishes. Use...

Spiced Lamb Strips with Mint and Cilantro

Combining savory lamb with cumin, coriander, mint, garlic and tomatoes, this recipe combines the best of traditional North American and Middle Eastern lamb preparations.  1 lb (500 g) lamb leg, boned, trimmed and cut into thin strips  1 tsp (5 mL) cumin 1 tsp (5 mL) coriander 1 tsp (5 mL) paprika...

Lamb and Prune Tagine (Agneau aux Pruneaux)

A tagine is a deep, glazed clay dish with a domed top that has a vent in it to allow the excess steam to escape.  It must be seasoned before use by putting it on low heat, adding 1 cup (250 mL) milk, covering it and heating it for 20 – 30 minutes.  The milk should only simmer but not boil dry....

Chunky Chicken, Vegetable and Rosemary Stew

Here’s a great one-pot meal to warm and soothe a hungry, weary body after a hard workout. By using chicken, vegetables and beans, this stew provides a serving of high-quality protein, carbohydrates, vitamins, minerals, fiber and phytonutrients. Canola oil is a good source of healthy fats. Let stew...

Keiko’s Japanese-style Baked Salmon w English Cucumber Salad

Keiko Yakimo, who grew up in B.C. and whose brother, Rickey, is the Dean of Agriculture at UBC, roasts salmon, which she’s marinated for about half an hour salmon, at a very high temperature. Whereas Kaori, my daughter-in-law bakes her salmon right in the teriyaki-style sauce, Keiko removes it,...

Savoury Slow Cooker Pork Roast with Mustard and Apples

This simple pork dish, elegant enough for company, is made even better by browning the roast and onions before adding them to the slow cooker. Apples, herbs and two kinds of mustard ensure the pork has a lovely balance of both sweet and savoury. Thinly sliced leftovers make great sandwiches the...

Smoked Bacon Lentil Ragout

When Dana was at The Waterfont Centre she had a marvellous herb garden.  After the Royal York Hotel in Toronto, the Waterfront was the second hotel in Canada to have its own bee hives. When Dana  Hauser worked there she was the first female executive chef in the entire Fairmont chain.  She served...

Slow Roasted Bourbon and Brown Sugar Glazed Berkshire Pork Belly on Du Puy Lentils

Serve this fabulous dish over double-smoked bacon and caramelized-onion Du Puy lentils  with a  Saskatoon berry gastrique. It’s a great combination. Rub for the Pork Belly: 5 lbs rind-on pork belly ¼ cup Kosher salt 2 tsp black pepper; restaurant grind 1 tbsp crushed caraway seeds 1 tbsp dry...

Pork Chops and Mushrooms in a Creamy Mustard Maple Sauce

This one skillet pork dish is quick and family friendly. Served alongside roasted potatoes or on a bed of barley risotto the sauce, laced with maple syrup and mustard is a serious ‘keeper’.  Preparation Time:10 minutes Cooking Time:25 minutes 4 (6 oz./170 g) bone-in centre loin chops 1...

Pork Medallions with Apples

• 1/4 tsp (1 mL) garlic powder • 1/2 tsp (2 mL) poultry seasoning • 1/8 tsp (.5 mL) nutmeg • 6-7 oz (170-200 g) pork tenderloin, cut into 1/2-inch (1.25 cm) slices • 1-2 tsp (5-10 mL) green peppercorns, crushed • 1 tsp (5 mL) canola oil • 1/2 green apple, unpeeled • 1/2 Tbsp (7 mL) canola oil • 1...