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?

The perfect chutney for chicken, beef or fish!

Title: Ginger-Tomato Chutney
Yield: 4 Servings
Ingredients
1/4 c rice vinegar
1/4 c golden brown sugar
2 tsp pickled ginger; minced
1 diced red onion
14 oz tomatoes in juice; diced
1 stick cinnamon
salt and pepper to taste
Instructions
Combine vinegar, sugar, and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes and onions with juices and cinnamon. Bring mixture to a boil. Reduce heat; simmer uncovered until shutney is slightly thickened,stirring occasionally, about 20 minutes or until it reaches the required constincey.

Getting ready for Germany 2012!!!!!!!!!!!!

Over the past few months a couple of us have started to start the planning stage of putting together a culinary team for the 2012 Culinary olympics in Erfurt Germany, From Left to Right we have Bill King, Scott Douglas, Brian Piercy, Jillian Lake, Angie Ryan and of course myself taking the picture. This is a project that we do on our own and will need to fundraise to get there.

keep your eye out for more nfo on this event, we will be doing a lot of fundraising to get there and represent our province!

Twisted Beet's!!!!!!!!

Roasted beet and corn salad
Yield: 12 servings
Ingredients:
1 lb ounces of corn kernels
14 ounces of diced cooked beets
6 ounces of fresh chopped pineapple
3 tablespoons of fresh mint
1 diced red pepper
1 diced yellow pepper
1 \2 sliced red onion
1\2 a cup of plain yogurt
1\2 1 cup of low fat sour cream
Salt and pepper to taste
Zest and juice from 2 limes
Method:
For the pineapple cut it length wise with the stock attached, scoop out the useable flesh and chop. Then take all ingredients and place in a bowl except for 1\2 of the mint, toss together and check for seasoning. Place the salad back into the empty pineapple shell and sprinkle the rest of the mint on top for garnish.
This salad should be mixed just before serving, because if it is mixed too long a lot of liquid will come out of the pineapple and make the dressing watery.

Drunken Pork!!!!!!!

Screech glazed Pork
Yield : 8
Ingredients:
1\4 cup low sodium soya sauce
1 juiced lime
1\4 cup Screech
2 tablespoons brown sugar
8 cloves roasted garlic
1 tablespoon seed mustard
3 lbs of boneless pork loin
1 tablespoon chopped fresh sage
Salt and pepper to taste

Method:
Mix soya , lime juice, Screech, brown sugar, garlic, mustard and sage. Place
Pork loin in a bowl and cover with the mixture , place in the fridge for 3 hours . Turn the pork every half and hour .
Preheat oven to 350 F. remove the pork from the marinade and place in a shallow roasting pan and roast for about 45 minutes or until the meat thermometer reaches 160 F.

Then take it out and let it rest for 1\2 an hour , great served with coleslaw, or on a bun with some mayo.

What motivates me!!

Last night myself, Angie Ryan , Morris barnes and Dwayne Stratton did a VIP function at Quidi Vidi brewery, here are the plate presentations .

Red Ahi tuna on pickled cucumber

Scallop bisque Latte

Strawberry and Feta Salad

Cod Saltimbocca

Petit medallions of beef tenderloin

Angies dessert trio

What it took to get to Germany!!!

I have decided to share this story with you due to a request from a co-worker.

In early 2007 I made a decision to attend the culinary olympics in Erfurt Germany. It was going to be a trip to see logistically I would need to bring a team . Anyway after I had decided to enter a platter I asked Angie Ryan to come along as my assistant. Her husband was already going to be there so I thought she would be a perfect choice.

So we fundraise and make it to Germany. Now we did not have the resources that most regional and national teams had. We did our work out of a small hotel room and we purchased a hotplate at the local grocery store. So 24 hours later our platter was ready to go , so we loaded up the cab abd began our 20 mile drive to the convention center , hitting evry bump along the way.

We get to the convention center and arrive at the gate and see a long prossesion of cars, trucks , trailers and buses.

We get out of the cab and begin to walk all the way to the hall that we were putting our showpiece together in . We were around 1 hour early, standing outside, in the freezing cold , holding my platter with the plastic wrap blowing all over the place.

About10 minutes later I see all the trucks and buses coming and these were the other teams and competitiors. A lot had team buses with portablke kitchens. Some had full commerical kitchen trailors , and here we were , looking like the true newfie joke with the the platter in hand and feeling quite out of place in the freezing cold with wet snow falling . Anyway we did win a bronze medal, and it was one of the most exciting things that I have taken part in .

Even if we had not placed that day we were winners anyway.

Company's coming!!

Here is what I do when company is coming, I do a load of prep in advance . Normally I do not bake very often, but yestserday I made ginger snap cookies, chocolate chip cookies, fig and date loaf and cranberry and raisin scones . Placed then all in zip lock bags to maintain freshness and now they are all ready for our guests when they are. Also I made a large batch of pea souop( with salt beef , have to have it) and turkey soup.

Fig and date loaf
Ingredients
1 cup dates , pitted and chopped
1 cup figs, dried and chopped
*If figs are not available to you
1/4 cup butter , at room temperature
1-1/2 teaspoons baking soda
1 cup boiling water
1/2 cup sugar
1/2 cup walnuts chopped
2 eggs
1 1\2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
How to make it
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease an 8 x 4 inch loaf dish.
In a medium bowl, combine the dates, figs, butter and baking soda.
Pour in the boiling water, stir well and let stand for 15 minutes.
Beat the sugar, walnuts and eggs into the date mixture.
Combine all-purpose flour, whole wheat flour, baking powder and salt.
Stir into date mixture until just blended.
Pour batter into prepared pan.
Bake in preheated oven for 55 to 60 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.


Homemde scones and gingersnap cookies .

Here is my pea soup, I use salt meat and also you will see the tip of a huge ham hock. I also add cabbage to mine as well, it adds a great flavor to the soup.

What do I do with this trout?

Here is a great light recipie which could be used for any fish.


Green tea poached steel head trout
Yield : 1
Ingredients:
1, 6 ounce piece of boneless , skinless trout
Poaching liquid
1 liter of water
2 green tea pouches
1 sliced lemon
4 black peppercorns
1 tablespoon chopped tarragon
½ cup white wine

Method:
Combine all ingredients except for the salmon , this forms your poaching liquid . Place on a burner on low heat, let this cook for about 10 minutes you should see small bubbles not a rolling boil , then place your trout in the liquid for 8 minutes( ensure the trout is totally immersed. Depending on the thickness you may need to let this cook a bit longer.
This makes for a great light lunch or supper served with a salad.

Kitchen do’s and do not’s

Do’s
1) Always taste what you are coking, the only way you will know how it should taste.
2) Try to make 1 different item per week. This gives you and your family a chance to try a different item and expand their tastes.
3) Use fresh vegetables, herbs and fruit . This is when you will experience real flavor and make for a more enjoyable eating experience.
4) Do wash your hands when you start preparing something new, whenever you are to handle something new!
5) Ensure that all handles are turned in so that they do not accidentally get hooked and cause a spill or injury.
6) Wash all fruits and vegetables before use .
7) Thaw frozen protein in the refrigerator.
8) Read and follow the recipe if you have not done the dish before.
9) Ask questions , there is never a stupid question just a stupid answer.
10) Date and label any product that you are putting in the fridge or freezer so that you know what it is and when it was made.

Kitchen do not’s

1) Don’t pick up a hot pot or pan with a wet cloth, the water will heat quickly and could cause a very painful burn.
2) Don’t put hot food in the fridge tightly wrapped. Ensure that the food is allowed to cool down and then place it wrapped on a rack where air circulation can happen. If not it could cause bacteria growth and result in a food borne illness.
3) Don’t add fresh herbs to anything at the beginning of the cooking process. Add them close to the end for more flavor. The longer you cook them the more flavor they lose.
4) Don’t serve something to someone with an allergy unless you know what is in the product.
5) Don’t over season. It is always better to under season as then people can add what they like , remember when cooking for others, they may not have the same taste as you.
6) Don’t taste food with your fingers , ensure that you are using a spoon , then ensure that the spoon goes directly to the wash so that it will not be used again.
7) Don’t use a dull knife. A dull knife is more dangerous than a sharp one.
8) Don’t allow horseplay in the kitchen, there are too many things there that can cause injury.
9) Don’t serve anything that you would not eat yourself.
10) Don’t use a dirty cutting board, always clean it before you start again.

James Beard 2010

Fortis properties James Beard team 2010. from Left to right;
Thomas Canning
Angie Ryan
Andrew Hodge
Phil Washingtion
Roary Mac pherson
Kevin Woodbury

Here we are in the heat of battle. The kitchen at The James Beard House is very compact, but also works great. You just need to be really organized.

The pre-reception was held outside in the garden , it was a perfect night for it, not too hot.

Angies mustard pickle macaroons were a huge hit.