Poulet A La Creme

Poulet A La Creme

Poulet A La Creme

  • Servings: 4-6
  • Difficulty: Easy
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I came across this recipe in an older cookbook by the renowned chef Jacques Pepin and although it looks very pedestrian the final outcome with it’s wonderful flavour profile will have your guests coming back for more.

Cooks note: I served this one with a Rice Pilaf however it would go equally as well with some Egg Noodles.

Here’s how we do this one.

Shopping list:

  • 8 Skin on Bone in Chicken Thighs 
  • 6 large Mushrooms – sliced
  • 1/4 cup Butter
  • 4 tablespoons Flour
  • 1/2 cup dry White Wine
  • 1/4 cup Water
  • 1/2 cup heavy Cream
  • Salt and Pepper to taste
  • Chopped Tarragon or Parsley (optional)

Putting it all together:

  1. Melt the butter in a large saucepan. Add the chicken thighs to the pan and brown over high heat for about 2 1/2 minutes on each side.
  2. Add the mushrooms to the pan and sprinkle on the flour. turn the chicken over using tongs so the flour is evenly dispersed. Stir in the wine and water and mix well. Bring to a boil, add the salt and pepper and simmer covered for 25 minutes.
  3. Add the cream, bring to a boil, and boil, uncovered for about 1 minute.
  4. Serve sprinkled with the tarragon or parsley if desired.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit


Schnitzel on a Bun




Schnitzel on a Bun ii

Schnitzel on a Bun

  • Servings: 10 - 12
  • Difficulty: Easy
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This is a very classic and iconic German dish that goes by many names and is present in many cuisines around the world…. Weiner Schnitzel in Vienna, Jagerschnitzel (hunters schnitzel) in Germany and Chuleta in Colombia. 

Schnitzel is made by pounding meat thin, putting it through a breading station and then frying it until crispy. It is traditionally served with a lemon wedge and either potato salad,  boiled potatoes with parsley and butter or, as is the case in Germany, Spatzle. Here in North America it is not uncommon to find it served on a bun with tomatoes and Sauerkraut alongside french fries but since I can’t stand Sauerkraut I used Coleslaw instead

However you choose to do it this is one awesome dish that is sure to please.

Here’s how we do this one.

Shopping list:

  • 1 half Pork Loin (about 4 pounds), trimmed of fat and sliced into 1/2 inch thick cutlets.
  • 1 cup Bread Crumbs
  • 1/2 – 2/3 cups Flour
  • 3 Eggs plus 3 tbsp Water
  • 3 Lemons – quartered
  • 10 – 12 Lettuce leaves
  • 2 large Tomatoes
  • 3 tsp Granulated Garlic
  • 1/4 grated Parmesan cheese
  • Salt and Pepper
  • 10 – 12 Crusty rolls
  • Canola Oil for frying
  • German Mustard or a Grainy Mustard (optional)

Putting it all together:

  1. Place the cutlets between two pieces of wax paper and, using a meat mallet, pound until 1/4 inch thick.
  2. Using three shallow pans set up your dredging station by placing the flour in one, breadcrumbs in the second and the egg and water in the third.
  3. Season the flour with salt, pepper and garlic.
  4. Mix the egg and water until well blended.
  5. Mix the Breadcrumbs and Parmesan until well incorporated.
  6. Heat about a half inch of oil in a large pan
  7. Taking the pork dredge in the flour, dip in the egg and cover with breadcrumbs shaking off the excess.
  8. Shallow fry the pork until golden brown on both sides and set on paper towels to drain.
  9. Toast the inside of the crusty roll and build the sandwich by placing lettuce on the bottom topped with the schnitzel and tomato.
  10. Spread mustard on the top bun and plate.

There you have it another “simple bust tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit

Spill Clean Up

Spill Clean Up

Spill Clean Up

If you are like me and have the occasional “klutz moment” in the kitchen you generally know how to clean it up really quickly however there is one mishap that quite a number of people encounter but don’t have the foggiest idea how to fix…. Spilling cooking oil on the floor.

Having spent years working in commercial kitchens I encountered this particular “hazard” many many times and found it odd that seasoned line cooks would immediately reach for the bucket of water and a mop in order to clean it up all the while not remembering that the water will simply spread the oil because, as we all know, oil and water don’t mix.

So you may ask what is the correct way to clean up such as mess? Plain old Kitchen Salt poured on the oil and left to dry. 

Now I don’t know the science behind this but I guarantee it works. Once the salt has dried simply sweep it up and no one will ever be the wiser.

So there you have it another “simple and easy kitchen hack from my kitchen to yours.”

Until next time……

                            Bon Appetit 


Steak and Kidney pie

Steak and Kidney pie

  • Servings: 4-6
  • Difficulty: medium
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2017-03-24 18.59.51


‘Chef’ doesn’t mean that you’re the best cook, it simply means ‘boss.’

Tom Colicchio

This is one of those recipes where people look at the title and either turn up their nose automatically or, as in my wife’s case, it elicits a warm walk down memory lane .In my case my childhood memories do not include this staple of British cookery because my dad was a Pork man through and through but there were also 7 kids and so the food budget was aimed at lower costing but still healthy foods like Liver.

Now this recipe is not an original from me but it is my adaptation of one from Mary Sue Milliken and Susan Feniger so kudos chefs and thank you for giving me the base for my twist on your recipe.

Here’s how we do this one.

Shopping list:

  • 1 pound bottom Sirloin steak tails – cubed
  • 12 ounces Beef Kidney – cored, rinsed and cubed
  • 1 1/2 cups Mushrooms – quartered
  • 1 medium sweet Onion – roughly diced
  • 1 12 ounce can Guinness
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons liquid Beef base
  • 5 tablespoons Canola oil
  • Salt and pepper
  • 1 1/3 cups of Flour plus 1/3 cup
  • 1 Egg
  • 1/2 cup cold Butter
  • 1 teaspoon Salt
  • 3 tablespoons ice Water
  • 2 tablespoons melted Butter

Putting it all together:

  1. Prepare the pastry: In a large bowl, combine flour with butter and salt. Mix lightly with your fingertips until butter forms pea sized pieces. Whisk together egg and 1 tablespoon of the water. Add to flour mixture all at once, mixing gently with your fingertips. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
  2. Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
  3. Meanwhile: Heat 2 tablespoons of the oil in a casserole or Dutch oven. Add the onions, garlic and mushrooms and cook for about four minutes. Add the 1/3 cup of flour and mix well.
  4. Stir in the Worcestershire, beef base, bay leaves and salt and pepper.
  5. Pour in the Guinness and bring to a boil.
  6. Add in the steak and kidney, mix well, cover and place in the oven and simmer for about 1 hour or until the meat is fork tender.
  7. Preheat the oven to 375°. Roll out the pastry to a thickness of 1/4 inch.
  8. Fill 4 oval Au Gratin dishes or one 9 inch pie pan with the steak and kidney mix and cover with the pastry. Make a vent hole in the pastry, brush the melted butter on the top and put back in the oven for 25 minutes or until the pastry is golden.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit

Applesauce and pumpkin loaf


Applesauce and pumpkin loaf

  • Servings: 1 9x3 Loaf
  • Difficulty: easy
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As a general rule I don’t do a lot of baking even with a six year old in the house who likes cookies, muffins and cake so when I get the urge to bake it’s quite the surprise to all in the house… especially me. This recipe, then, is from one of those urge moments and with the help of an electric mixer the “prep” time is a breeze.

The baking time on this one is a little longer due to the loaf pan being used however if you wish to use a regular 9×13 cake pan the time will be reduced.

Here is how we do this one.

Shopping list:

  • 2 1cups All purpose flour
  • 2 cups Sugar
  • 1 1/2 teaspoons Baking soda
  • 1/4 teaspoon Baking powder
  • 1 1/2 teaspoons Salt
  • 3/4 teaspoon Cinnamon
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Nutmeg
  • 1 1/2 tablespoons Pumpkin spice
  • 1/2 teaspoon Cloves
  • 1/2 cup Vegetable oil
  • 1/2 cup Water
  • 1 1/2 cups Unsweetened Applesauce
  • 2 Eggs

Putting it all together:

  1. Preheat the oven to 350 degrees
  2. Put all the dry ingredients in the bowl of an electric mixer and mix on low for about two minutes
  3. Add the remaining ingredients and mix on low for about three minutes then on medium until all ingredients are well blended
  4. Pour the batter into a greased loaf or cake pan
  5. Bake for approximately 90 minutes if using a loaf pan, 60-65 minutes for a cake pan or until a toothpick comes out clean

There you have it “another simple but tasty recipe for the grilling season and beyond.”

Until the next time……..

                           Bon Appetit


Habaneros baby


This picture is of just some of the Habaneros that are currently residing in my Herb Garden and these things have been breeding like rabbits leaving me with the “I don’t know what to do with all of them” conundrum so I mentioned it to my boss and he suggested a Habanero paste and as intriguing as this might be I figured I would start with something a little easier and make—— HOT SAUCE.

Now most people know some hot chili peppers like Jalapenos or Cayennes but Habaneros may not be as well known outside the hot chili pepper clubs so let me give you a very brief run down on these things. Chilies as you may know are rated on the Scoville Scale which is the scale used to rate the heat intensity of a pepper and of course the higher up the scale the hotter the pepper. For instance a sweet bell pepper rates a zero while Pure Capsaician (this is the chemical in peppers that produces heat) is rated at 15,000,000 and this is hotter than U.S. grade pepper spray. To further illustrate the various heat levels Jalapenos, which most if not all people are familiar with, rate between 3,500 and 8,000 on the scale while Habaneros sit at between 200,000 and 350,000 so suffice it to say that only someone with a death wish would want to eat one of these things by itself so when  using these things be careful and ALWAYS use disposable gloves.

Here now for your tongue burning pleasure is my version of Hot Sauce………


Eight to ten Orange Habaneros – I will use the orange for the color effect on the finished product

Four to six garlic cloves- peeled

One small onion – chopped

Three tablespoons Canola oil

Four tablespoons Worcestershire sauce

2 teaspoons salt

1 1/2 cups white vinegar

1 1/2 cups diced tomatoes

Juice of three limes

Two tablespoons sugar

Putting it all together:

In a medium sauce pan heat the oil (medium heat) and add the onions, Habaneros and garlic and cook until the onion starts to turn brown- stir continuously

Reduce the heat and add the remaining ingredients cooking until the tomatoes break down

Pour the contents of the pan into a food processor or blender and blend until smooth

Strain the contents through a fine mesh strainer and refrigerate for a minimum an hour– Also remember that the longer you let it sit the better the flavors marry together.

Now obviously you can adjust the heat level of the sauce by using more or less of the Habaneros or by substituting a different type of pepper altogether. That’s the beauty of a recipe……. making it your own.

So there you have it another “simple but tasty recipe for the grilling season and beyond”

So until next time…………….

                                                               Bon Appetit 


Grilled corn on the cob


One of my all-time favorite sides during the BBQ season is corn on the cob.

There is something about that sweet earthy flavor that just brings out the best in any dish you might be making and besides it is also one of the least expensive items you can add to a BBQ menu. I purchased a half dozen large ears the other day for $1.99 and they were great.

Now for many years I have done my corn on the cob in the same way. Shuck the ear put it in boiling water and wait 10 to 15 minutes then slather it in butter, salt and pepper and go through a whole pile of napkins but in recent years that has changed as I am trying, note the word trying, to eat a little bit healthier.

My method for corn on the cob now is to grill it. You still get that great corn on the cob taste but with the added grill flavor and if, like me, you are trying to cut back on the butter and salt then do what I do and make it like Mexican street food and sprinkle Chili powder on it.


–         Half a dozen unshucked  ears of corn

–         Chili powder or butter, salt and pepper (or any seasoning you like)


–         Without uncovering the corn remove the any visible silk

–         Soak the corn in a sink of cold water for approximately 1 hour

–         Heat your BBQ to 350 degrees

–         Place the corn on the BBQ and close the lid

–         Check the corn after approximately 7 minutes and rotate on the grill so it won’t burn to badly

–         Continue to monitor and rotate the corn for approx. 20 minutes.

Less time on the grill will give you a more crunchy cob so grill to your liking oh and— any leftover corn helps to make a killer Roasted Corn Salsa.

Bon Appetit