Grilled Loin Chops With Three-Chili Chutney

Grilled Loin Chops With Three-Chili Chutney

With Valentine’s Day fast approaching, the pressure is on to amp up the romance. This year, skip the crowded restaurants and bustling bars and opt to spend the night in with your beloved.

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Green Bloody Mary with Ghost and Scorpion Pepper Hot Sauce + Giveaway!

Green Bloody Mary with Ghost and Scorpion Pepper Hot Sauce + Giveaway!

With Halloween around the corner, I thought it would be a great excuse for a recipe with a ghoulish theme. No pumpkins here…not black cats and, hey, no black or orange in sight. Instead, I want am putting a spin of the classic Bloody Mary (that’s creepy…right?) and making it a tad more spooky with a green hue and a frightful kick of Ghost and Scorpion pepper hot sauce!

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Shrimp Causa

Shrimp Causa

Most people who have a bit of familiarity with the Peruvian food scene equate it with ceviche, empanadas and pisco, and they wouldn’t be wrong! If you haven’t heard of it before, causa is a traditional Peruvian dish made of layered and seasoned mashed potatoes, avocado and a ‘salad’ of tuna, chicken shrimp or seafood that is served chilled.

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Caesar Sangrita Punch

Caesar Sangrita Punch

Happy national tequila day, muchachos! I love me a national spirit day, because what’s better than a social obligation to imbibe and better yet have a theme around it? For this oh, so sacred of holidays I have decided to steer clear of the typical sweet and lime-laden drinks that tequila usually finds itself thrown into and opt for a savoury, garden fresh concoction. 

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Pan Roasted Hot Pepper Aioli

Pan Roasted Hot Pepper Aioli

If you like it hot then this recipe is for you! I am a huge fan of chilies. I love them dry, but my preferred way to eat them is fresh. When they are fresh you can really appreciate the citrus and floral notes that dissipate during the drying process. My love of peppers is followed closely by my love of aioli. I know, it’s not everyone’s cup of tea, and yes it is laden with fat and calories, but nothing quite gets the job done like a creamy aioli. And what’s more, it’s incredibly easy to make.

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Sous Vide Gochujang and Garlic Wings

Sous Vide Gochujang and Garlic Wings

I spent some time over the holidays going through some older recipes and blog metrics and found out that my ‘Sous Vide Chicken Wings’ post was by far my most popular post, so I decided to revisit it, but with a twist! In this recipe, I used gochujang, a Korean staple ingredient made of fermented soybeans, glutinous rice and chili peppers. It is fantastic! Packed with umami, sweetness and a little kick from the chilies, it’s a must-have ingredient in any pantry. It is typically used in soups, stews and marinade for a traditional Korean barbecue, and that is where the inspiration for this recipe came from.

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Sous Vide Chicken Wings

Sous Vide Chicken Wings

When bouncing this idea off of fellow foodie friends and professional cooks, the general consensus was, ‘ewww’ as in, the wings would be slimy and gelatinous. Well I am happy (and a little smug) to say that they were all WRONG! These were some of the best, most tender, most flavourful wings I have ever eaten.

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