Triple Bacon BLTs with Roasted Garlic and Bacon Aioli

Triple Bacon BLTs with Roasted Garlic and Bacon Aioli

Hey, fellow bacon lovers – rejoice! It’s officially BLT month, and that means that we get to unabashedly celebrate our love of this classic sandwich every day if we jolly well please – because April only lasts 30 days, so let’s get snacking.

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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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Ibérico Ribs

Ibérico Ribs

Unlike most farmed pigs, the Iberico is raised free to roam the wooded pastoral areas of the Spanish countryside. Here their diet, enriched by an abundance of flora like fresh herbs, mushrooms, and notably acorns, coupled with a highly active lifestyle gives their meat a true richness. This high fat and free-range diet saturates the Iberico pigs with a delicate yet complex flavour that many refer to as akin to nuts. The Iberico also have a unique ability to store fat intramuscularly, rendering a completely natural marbling effect, another aspect that makes these pigs so prized.

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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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Papa a la Huancaína

Papa a la Huancaína

Today is a double post!
So, I am an opposite eater. I like ceviche in the winter and lamb stew in the summer. I think it’s because, after a while of eating with the seasons, I start to crave flavours I haven’t visited in ages.

This post pays homage to my love of opposite eating, and to one of my all-time favourite (maybe my most favourite) Peruvian dish: Papa a la Huancaína, served with a chilled glass of chicha morada (recipe here).

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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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Roasted Chestnut, Almond and Arugula Pesto

Roasted Chestnut, Almond and Arugula Pesto

In honour of 'National Nut Day' I am celebrating my favourite way to eat nuts...no, not chocolate covered, but in a tasty (and garlicky) pesto. I absolutely love this recipe and have used it in my recent roasted spaghetti squash recipe and will be featuring it in a new iteration in an upcoming snacky post. In the meantime, enjoy this pesto in a pasta, on a crostini, as a spread on a sandwich or simply as a dip.

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Spaghetti Squash with Chestnut Pesto and Cranberry Balsamic

Spaghetti Squash with Chestnut Pesto and Cranberry Balsamic

It’s fall! Yay! My favourite time of the year it has all of my favourite things: sweaters, boots, scarves, hot steaming coffee in the brisk morning air, Halloween and the changing colours of leaves. One thing I am not too excited about fall is squash. Sure it’s good and all, but I find that it’s always served the same way, doused in sugar and pie spices. Yuk. For this post I wanted to stray from the traditional and make a dish that could stand on its own, but while still using the produce of the season, like chestnuts and arugula. I’ve incorporated a lot of umami flavours here to compensate for the inherent sweetness of squash, and countered with a tangy sweet and sour cranberry-balsamic reduction. Enjoy!

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Grilled Pineapple and Charred Orange Hot Sauce

Grilled Pineapple and Charred Orange Hot Sauce

In the past couple of weeks, I have been lucky enough to be gifted with an abundance of Scotch Bonnet peppers from the gardens of a few friends. My love of chilies precedes me and I tend to be the recipient of hot things people don’t know what to do with, and I welcome the hot gifts every time! 

This sauce is good for dipping or accenting but it’s best use is as a marinade and finishing sauce for shrimp, pork and chicken (especially chicken wings!) or cut half and half with a barbecue sauce and brushed on ribs.

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Charred Peach and Jalapeño Salsa

Charred Peach and Jalapeño Salsa

It’s no secret that I adore hot peppers, and try to sneak them in wherever I can, and here I’ve done it with a super simple breakfast salsa. We’re coming up to peak peach season here on Lake Ontario, so this is a great way to make use of the abundance of peaches. Not in peach season? Not to worry, because we are grilling and seasoning these peaches, can be a bit under-ripe and the salsa will still turn out great.

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Simple Strawberry and Rhubarb Jam

Simple Strawberry and Rhubarb Jam

It is officially summer, and here in southern Ontario that means the return of farmer’s markets and fresh, delicious produce that actually smells and tastes like it’s meant to. On my first visit of the year to the Oakville Farmer’s Market I picked up some savoury veggies as well as some sticky sweet strawberries and perfectly tart rhubarb. 

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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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