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meat & poultry
shredded pork in puff pastry
Thanks to Executive Chef Rick Choy from Hotel Grand Pacific for this recipe. If you want to sample this dish check out the hotel’s east meets west ‘Dim Sum and Then Some’ menu served up every weekend. 2lbs Slopping Hill pork butt 12 cups water 4oz sherry wine 1 cup soya sauce 2 Tablespoons dark soya sauce 2 Tablespoons salt... »
whistle dog
Ingredients 2 hot dog buns 2 hot dogs, split almost in half lengthwise 4 slices bacon, fried until a bit crisp 2 slices processed cheese, halved 4 teaspoons sweet pickle relish 2 teaspoons onions, minced Directions Grill the hot dogs split side down for a minute or two. Toast the bun on the high rack of the grill.... »
carpathian chicken
By Peter de Bruyn, Executive Chef Strathcona Hotel 1 pound of chicken breast, or tenders cut into 1’ strips 1 medium onion, minced 2 cloves of garlic, minced 1 large carrot, minced ¼ pound of artichoke heart quarters 8oz mozzarella cheese, shredded 2 fl/oz olive oil 1oz of capers 3oz of lemon juice 26... »
veal in pasilla sauce
.750 grams veal meat (ribs or stew cuts) 1/2 onion 1 garlic bulb salt 2 bay leaves water to cover Put all the ingredients in a saucepan and boil at a low temperature for an hour until the veal is tender. Remove veal from bone and set aside. Reserve stock. Pasilla Sauce: 1/2 cup... »
lamb meat balls or burgers
We use a large hobart mixer when making these at Rock Salt Restaurant and Cafe. At home this is quick and easy in a counter top mixer. You can also make by hand of course. These are served on our Ruck Stew. They freeze well. Beat together in mixer bowl: 2 eggs 1 Tablespoon... »
bison shepherd’s pie
2 pounds ground bison 1 medium onion, minced 2 stalks of celery, minced 1 large carrot, minced 3/4 cup corn 1/2 cup oats 2 Tablespoons of chopped garlic pinch of dried basil 1 Tablespoon of beef base pinch black pepper 3 Tablespoons ketchup 2 sprigs fresh chopped rosemary (stems removed) 3 Tablespooons sambal olek... »
lamb chops with cherry balsamic sauce & mint
Cherry Balsamic Sauce 2 lbs fresh, pitted sour cherries (can use frozen but not thawed ) 1/4 cup sugar 1/4 cup vegetable oil 4 cups shallots (thinly sliced) 2 cups beef broth 1/2 cup balsamic vinegar 1/2 cup unsalted butter 1/2 cup finely chopped fresh mint Stir fresh cherries together with sugar and macerate. ... »
