Ask a chef

[attimus]

A new chefs choice at work.

Salad: spring mix, tomatoes, cucumbers, goat cheese and crispy fried leeks. With a creamy lemon vinegrette.

Main: sun-dried tomato pesto stuffed chicken breast. Creamy califlower and flash sauted red onions and bellpeppers with an herb oil drizzle.

Here's a couple special apps from the weekend too.
House made crabcakes(this recipe is going over to the new restaurant)
And pancetta wrapped prawns with lemon aoili and balsamic reduction.

New pork belly coming soon

A.

 

[DwayneNLiz]

lunchtime!

 

[The Duck Ladie]

A new chefs choice at work.
Salad: spring mix, tomatoes, cucumbers, goat cheese and crispy fried leeks. With a creamy lemon vinegrette.

Main: sun-dried tomato pesto stuffed chicken breast. Creamy califlower and flash sauted red onions and bellpeppers with an herb oil drizzle.

Here's a couple special apps from the weekend too.
House made crabcakes(this recipe is going over to the new restaurant)
And pancetta wrapped prawns with lemon aoili and balsamic reduction.



New pork belly coming soon

A.

That looks GOOD!

 

[attimus]

lunchtime!

That looks GOOD!
:cd

Thanks. Trying to get back into the swing of things. Some more chefs specials lined up. Pork belly is in the brine now, cooking it in the next day or so. Salad and veg already lined up behind it as well.
Working on the entire next years chefs choice for work now. Familiar proteins, hopefully new and unique sauces and sides. Nothing set in stone, never is with food.

Forward then...

A.

 

[perchie.girl]

Quote:
awesome glad to have you back.
deb

 

[perchie.girl]

I cooked ribs last night, St Louis style ribs Never had that cut before. But they were 99 cents a pound on sale. Two full Racks

Salt Pepper and garlic both sides then wrapped them in Tinfoil and cooked in the oven at 300 degrees for about two hours.

At two hours opened the packets and basted the tops with Barbque sauce and returned to the oven for 30 minutes

Served with cooked spinach with butter and a little vinegar.

While I loved the ribs and all the cartilage in them my son was not a fan. The flavor was awesome but they were too fatty for his tastes. He did get a few ribs that he liked though.... I have no idea how I raised a kid that doesnt like pork in this famly....

But I raised him up to be honest but polite give it a try every time, I am not offended when he doesn't like something. i have other family members that if you mention certain foods immediatly turns her nose up and says "Oh Yuck"

deb

 

[CanuckBock]

Heel low:

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Not fancy at all but chicken recipe I will do when we cook this above...have chicken meat leftovers languishing in the fridge...

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Chicken à la King​

Chicken white meat, celery heart, onion, frozen peas, cream and can of cream of mushroom soup ​

You may add things like green or red pepper, corn nibblets instead of peas, use herbs to your liking...lots of variations on this basic theme.

Sauteed sliced onions and celery in some oil & butter, added in peas, chicken chunks...then the cream and soup
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I usually see the dish bubbling and fire it into the oven on 300F...let it reduce down while my potatoes boil. Try not to set fire to the kitchen, eh.

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Can be served on noodles, bread or rice...I chose new potatoes because we have lots we're gonna need to use up.

Trenching for upgraded power line to garage ​

Good meal to do this time of year with many of us busy busy...hungry hungry

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Seems as of late, all we been doing is digging holes and filling them back in! LOL

Water plant pond in Orchard ​

Doggone & Chicken UP!

Tara Lee Higgins
Higgins Rat Ranch Conservation Farm, Alberta, Canada

 

[attimus]

So I wasn't there for the plating of this chefs choice but it turned out amazing.
Slow roasted porkbelly
With wilted brussel sprouts and pan fried spaetzle. Covered in a plum port glaze.
Salad was spring mix, peach, roasted beet, toasted almonds red onion and feta with a warm tarragon mustard dressing.

.
Credit for the photo goes to my boss who was kind enough to send a few pictures to me prior to service.

A.

 

[DwayneNLiz]

So I wasn't there for the plating of this chefs choice but it turned out amazing.
Slow roasted porkbelly
With wilted brussel sprouts and pan fried spaetzle. Covered in a plum port glaze.
Salad was spring mix, peach, roasted beet, toasted almonds red onion and feta with a warm tarragon mustard dressing.
.
Credit for the photo goes to my boss who was kind enough to send a few pictures to me prior to service.

A.

looks delicious
i'm surprised it looks good even though you didnt make it, take the picture or plate it

 

[attimus]

Story of my life. Digging. Almost every project I've started or finished on the property has required some level of it. May I suggest buying a fiskars shovel. Life time warranty that actually works. Broke the spade to one and all the wanted was a picture before they sent me a new one. Shovel isn't supposed to break. Lol. I certainly found a way.

A.