Red Peas Soup

Jamaican Red Peas Soup

Red Peas SoupA rich, hearty soup that’ll keep you coming back for more. I could eat this everyday and not get tired of it. It’s one of those warm you up when you’re cold soups, fill your belly when you’re hungry soups leaving you satisfied with a smile on your face. This recipe is spot on traditional, but I did chef it up a bit using a mirepoix for more depth of flavour. As well in the version I cooked I used a pork shoulder and roasted it in advance as I couldn’t get pig tails in a pinch.
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Cuban Ham and Cheese Sandwich

Cubano, Cuban Ham and Cheese Sandwich

Cuban Ham and Cheese SandwichBest sandwich ever! Now, some people may disagree with me. There are more elaborate, gourmet sandwiches and there are simple sandwiches, but when you’re hungry and looking for a descent, dare I say amazing sandwich you gotta eat a cubano. Don’t forget to pair it with a cerveza. I got hooked on these ever since watching Jon Favreau’s movie “Chef“. After seeing their expressions when they tasted the sandwich I was totally sold on trying it. After all, that’s what I strive for when I make food is to bring that “OMFG, this is amazing” feeling to my patrons. Continue reading

Cauliflower purée, porcini sauce, roated sausage and mushroom, chive and walnut oil

Cauliflower Purée, Roasted Italian Sausage & Mushrooms with Porcini Sauce, Walnut & Chive Oil

Cauliflower purée, porcini sauce, roated sausage and mushroom, chive and walnut oilCauliflower in a whole new light. Even though sausage is the visual focus of this dish, cauliflower is the real inspiration. For all those carnivores and veggie hatters in my family I wanted to reintroduce this wonderful cruciferous vegetable in a new form. The smooth, creamy, flavourful purée could stand on it’s own, but I chose to coordinate other elements that compliment this vegetable well. Continue reading

Barbequed Ribs, oven baked

Barbequed Ribs, oven baked

Barbequed Ribs, oven bakedFinger lickin’ barbequed ribs. I love fall off the bone barbequed ribs and this recipe gives you just that. The pre-boiling of the ribs helps to speed up the process making this an easy win recipe. You can use off-the-shelf ketchup in the sauce, but I prefer to use a home made ketchup recipe by Chef Michael Smith. Ever since I started making this home made ketchup I can’t go back to the off-the-shelf variety, I just can’t.
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