Can you pick out the biggets vegetable?

Just joking , you are a great sport Greg Preshyon.

What to do with that lobster .

Lobster Bake
Yield : 10
Ingredients:
10 , 1\4 lobster, rubber bands removed
5 ears of corn ( cut into coins )
2 lbs of cut diced potato
2.5 lbs of Italian sausage
1 lb. chopped onions
2 chopped peppers
6 cloves roasted garlic
2 tablespoons tomato paste
1 pinch saffron
4 liters of water
½ lb salt pork
2 tablespoons of black peppercorns
1 bay leaf
Method:
Place all ingredients in a large, deep roasting pan. Place in an oven at 350 F covered for about 1 hour . Take out and strain into a large serving dish, this makes for a great family meal . This could also be done at the beach in a large covered pot as well.

What do I do with smoked cod?

Smoked cod Cioppino
Yield : 12
Ingredients:
¾ cups butter
2 white onions chopped
2 cloves roasted garlic
1 bunch of chopped parsley
16 ounces canned stewed tomatoes
16 ounces of fish stock
1 bay leaf
1 cup water
2 cups white wine
2 lbs of peeled and deveined shrimp
2 lbs scallops
1 lb smoked cod
1 lb of clams
2 lbs mussels
2 lbs crab
2 tablespoons chopped fresh tarragon
2 tablespoons of chopped fresh dill
3 tablespoons of hot sauce

Method:
Over medium heat melt the butter in a large stock pot, add the onions, garlic and cook until the onions are soft.
Add the tomatoes, hot sauce( I use Franks Chili and lime sauce) , fish stock, wine , bay leaf, and cover . Let this simmer for about 30 minutes.
10 minutes before you serve , place in all the fish and let this come to a boil, cook until the mussels and clams are open .

If you feel the stock is not enough, just top it off with a little bit more water

Once the fish is cooked add the fresh herbs and mix together and season to taste. Serve right away with some crusty bread.

All hail the PIG!

At the Canadain chef's congress we had a pig roast and I must say that it was out of this world. They had made fresh bread and with a genourous slab of the pork with some grain mustard, it was out of this world to say the least.

Long term service awards 2010 .

Last night I cooked for the Long term service awards. It was a great night for the staff they had a lot of fun and they really seemed to enjoy the food .Here is the menu

Beet and goat cheese salad

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Melon and prosciutto

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Beef tenderloin , white truffle scented potato terrine , asparagus and spinach and pea puree

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Mini creme brule, Warm chocolate cake and brown bread ice cream

Date and orange Chicken

Yield : 6
Ingredients:
1 orange, juiced
1\4 cup brown sugar
1\4 cup malt vinegar
1\4 cup water
1 lb dried pitted dates
1 sliced orange
12 chicken thighs
Salt and pepper to taste
2 tablespoons of chopped fresh parsley
Method:
Preheat your oven to 350 F. In a small bowl whisk orange juice, brown sugar, vinegar and water and set aside . Place dates and orange slices in the bottom of a small roasting pan. Place in your chicken on top of the dates and orange slices and pour or liquid over . then season with salt and pepper and top with the fresh parsley .
Roast for about 50 minutes or until your chicken reaches at least 160 F. Please ensure that you baste your chicken frequently .
This is a great dish to serve with rice for lunch, dinner or on a brunch.

James Beard dinner.

last night at the sheraton Hotel Newfoundland we held a dinner for FORTIS properties for their support in going to the James Beard House in New York City.
presnet were Tanya Finlay, Gail Tucker, Anne and Kevin Woodbury, Vera Strange , Sid Fry and Kealy Martin .

It was a great night and a lot of fun.
The Chef's were myself, Thomas Canning , Angie Ryan and Andrew Hodge.

To be able to go to these types of events you do need support and I must say hats off to the Fortis properties group.

What to do with those little shrimp?

Baby shrimp tacos

Yield : 8
Ingredients:
2 lbs of baby shrimp
¼ cup olive oil
1 clove of chopped garlic
1\2 diced onion
1 tablespoon ground cumin
2 teaspoons chopped fresh cilantro
Juice from one lime
1 lb diced tomato
½ head shredded ice berg
8 ounces sour cream
8 ounces of Monterey jack cheese, shredded
8 ounces salsa
16 hard taco shells
Salt and pepper to taste
Method:
Defrost shrimp and press out any excess liquid. Heat olive oil in pan over medium heat and sauté onions, cumin and garlic till the onions are translucent. Add shrimp and cook for about 2 minutes . Then add the lime juice and season to taste . Then fill you Taco shells and top with your favorite condiments.

This is a charity dinner that we did in support of the Childrens Wish Foundation , it was a fantastic event, thanks to Morris, Angie and Ken.

BC continued!!

These are more photo's from the chef's congress in BC. Again it was a great time .

Canadain chef's Congress

This past Weekend I represented Newfoundland at The Canadian Chef's Congress . I was cooking for the best of Country Lunch . Andrew Hodge came along as my sous chef for this event . here is a picture of our camp site , we were staying out in the woods. one night I got wet and I mean I was drenched.

But ovcerall what a fantastic exerience , for the lunch I prepared a Newfoundland split pea salad with a roasted vegetable ragout, , yes a vegan dish and it was terrific.

The next congress is In Newfoundland and you should mark the date in your calander. It is going to be a great time.

Nice alternative to a regular vegetable salad.

Organic Farm grilled vegetable salad

Yield: 6 servings
Ingredients:
2 sliced zucchini
1 onion sliced in rounds
1 red, yellow and green pepper
6 extra large mushrooms
1 sliced eggplant
12 stems of asparagus
3 cloves chopped garlic
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1\4 cup flax seeds
1 \2 cup olive oil
1\4 cup sherry vinegar
6 ounces shredded Parmesan
Sea salt and pepper to taste

Method:
Cut all vegetables into pieces large enough so they will not fall through a grill. Toss them in one third of the olive oil and then place them on the barbeque and cook on a medium heat for 6 minutes. You will need to keep moving them so they do not burn. Once they are cooked place them into a large bowl and toss with the rest of the ingredients. Top with the Parmesan cheese. This can be served warm or cold. This is a great addition to any sandwich as well.

Menu Tasting

Here is a menu tasting thatI did today

Seared ahi tuna on nori with lime and sweet chili glaze

Lobster and tomato cappellini

Star anise cured halibut with corn sauce

Braised pork belly and beans

Angies dessert trio .

Homemade pasta

This is a very important step when you make homemade pasta , you need to hang it to dry, also ensure that you dust it with flour so that it does not stick together. HereI have made a saffron and herb and a smoked paprika .

Serving it up.

Great job serving the menu tasting Louise , it went Geat!!!

Morris who?

Gary Burton tries to get Mr. Preshyons secert sauce recipie . I think Greg is trying to hide something.

Turkey tea?

Stoney Ridge Farms Turkey Tea
Yield: 6 servings
Ingredients:
1/2 teaspoon fresh thyme, chopped
2 tablespoons vegetable oil
4 quarts of chicken stock ( can be fresh or canned )
6 ounces of diced canned tomatoes with juice
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped
1 bag of crushed corn tortilla chips
1 cup frozen peas
1 cup of frozen corn
2 to 3 cups coarsely chopped cooked turkey meat (without skin)
2 tablespoons ground cumin
Franks hot sauce to taste
Salt and pepper to taste
Juice from two limes
Method:
Place oil in a heated pot and add all of the vegetables except the peas in the pot, once they are translucent add in the chicken stock and the diced tomatoes simmer for about 20 minutes. Then add in the crushed corn tortilla chips and cumin and simmer for an additional 20 minutes. Add in lime juice, hot sauce (add slowly you can always add more). Add in frozen peas and cooked turkey meat and season to taste. Top with fresh herbs.
This is a Southwestern twist to a turkey soup.

Check Out the turkey from Stoney Ridge farms in Portugal Cove , they are fantastic.

Doing our bit for the community .

Here are some shots form The Chef's for Haiti breakfast we did last spring with the Red Cross. it was held at Park place in Mount Pearl and we rasied over $4000.00. Great job by all involved .

Junior culinary team Newfoundland

Here is a team from Newfoundland that represented us at The Atlantic Competition . Theye were students from Newfoundland attending school inn PEI .

One was cooking when cooking was't cool and the other is sick of hearing about it.

Here are two different generations of chef's , Greg Preshyon was a chef here at the Sheraton when I began in 1988, also next to him is Isaac Connors , Just finished his red seal certification last year.

What a view !!!

This was on Sunday this weekend , it was a spectacular day at Deer Park, not a breath of wind .

Spice up your wing.

Asian Chicken Wings
Yield :6
Ingredients:
3 lbs. chicken wings
1 egg (beaten)
1 cup all purpose flour
1 cup butter
Sauce
3 table spoons soya sauce
3 table spoons lime juice
1 cup white sugar
½ cup rice vinegar
½ tsp. garlic powder
1\2 tsp. ginger powder
2 tsp. sesame seeds
1 teaspoon salt
1 tsp. Chopped cilantro
Method:
Preheat oven to 350 degrees F . Cut wings in half and dip in egg then toss them in the flour. In a deep skillet over medium heat fry the wings into canola oil until deep brown. Place in a shallow roasting pan .In a small bowl combine the soya sauce, lime juice , sugar , vinegar, garlic powder and salt. Combine well then toss the wings . Bake in a preheated oven for 30 minutes . Continue to baste the wings during the cooking process.
Serve on a platter wand sprinkle with the sesame seeds and cilantro .

Breakfast plating!!!!!!!!!!!!!!

Breakfast is one of those meals where you usally say it is what it is , right?

Here is a presentation that I did this morning , a diffrent style plate and a little diffrent presentation makes all the diffrence in the world.

Garden fritata , partridgeberry pancakes, home fries, sausage and fresh raspberries .

Something new my old sprout!!!!!!!!

Here are some sprouts that we use a lot of here at the Sheraton. I purchase these from the Organic Farm in Portugal Cove. they make great garnishes from soups , salads , sandwiches and beyond. They come in many varieties and each type has a specific taste. My favorite is the baby basil and pea shoots.

Here is the e-mail, drop Mike a line.

Organic Farm [organicfarm@nl.rogers.com]

Bruins fan!!!!!!!!

I thought it is only fitting to meet another bruins fan such as I, here is Cyril Russell, die hard as they come , his committment to the B's has not wained even through many years of dissappointment. Keep the FAITH !!!!!!!!!!

All hail a great Yorshire!!!!!!!!

here are 2 yorkshire kings Mike Tizzard and Joey Holt .

There is nothing worse that a failed yorkshire pudding, here is a picture of the perfect one prepared by Mike Tizzard who works at The Sheraton Hotel Newfoundland. They need to be light and airy and not greasy.

Ingredients at room temperature:
2 c. flour

2 c. milk

6 eggs

1 tsp salt

1 pinch nutmeg

Mix with whisk or a hand blender . If you're not going to use right away, keep at room temperature. The batter has to sit for at least 1\2 hour . Put about 1/2 tsp. oil in muffin cups .Heat pans in 400 F oven until very hot. Fill muffin pan about half full of batter and bake approx. 25 mins. Do not keep opening the door , let them cook with as little disruption as possible.

Weekend at the cabin!!!

Breakfast menu # 1 Bolonga, beans, toutans, fresh fruit , blue berries and raspberries .

Breakfast menu # 2 Sausages, toutans , fresh fruit and whole grain toast

Dinner , lemon and chive salmon, beef tenderloin steaks, citrus and cajun scallops, corn, feta and berry salad and for dessert a rhubarb chocolate cake .
Lunch , homemade pork burger's with lime

Roy and Phylis Walsh visiting from Ontario, went golfing with Roy, he is a very patient man.



Here is my little guy up to the table in his big boy chair!!

I often I get asked the question , what do you prepare when you go to the cabin? This is a time for me to prepare some great meals for friends and family , so here is what I prepared just this past weekend , take a look and let me know what you think?