Basque Boeuf Bourguignon
Feb11

Basque Boeuf Bourguignon

This Basque Boeuf Bourguignon is all about the flavour! This is a recipe that you’ll never see in another cookbook other than my own. Its Basque-chef Roger Dufau’s version of the traditional wine-soaked braised beef that is on countless menus but which constantly disappoints. There is one very unusual technique which differentiates this dish – and raises it above all the others. The wine is ‘burned’. To do it, one really needs a good...

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Peppery-spiced Steak with Southwestern Ontario Summer Sauté
Jul27

Peppery-spiced Steak with Southwestern Ontario Summer Sauté

Beside this great (and easy) steak recipe, we’re pairing a Southwestern Ontario Summer Sauté. It’s a simple side-dish that’s supremely local with all the ingredients being sourced in SW Ontario, even the salt. It’s a perfect market-fresh pairing with the steak rubbed either with a Cajun spice mix or one you make in your own kitchen.  Use frozen corn if fresh corn is not in season and make with your favourite...

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Big Barbecued Beef Ribs
Jun08

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 sparingly in sauces, marinades and dressings. You can freeze leftovers. Beef Grilling Back Ribs, also known as Beef Spare Ribs, come from...

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