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

&

Melon and prosciutto

&

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

&

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.