Having been a chef for many years, I’ve had the opportunity to work with many different and interesting ingredients, and I am most intrigued by the organs of animals. One of my first experiences was using veal sweetbreads (thymus glands and pancreas). Soaked in buttermilk overnight, then coated lightly in flour and pan-fried in clarified butter, it was delicious!
These grilled bear ribs are seasoned with a delicious blend of Caribbean spices and finished with a nice sticky BBQ sauce...
This rich, creamy duck rillette (think paté) pairs perfectly with sweet, homemade maple and beer mustard...
Lake herring (also called cisco) filets are pressed onto a thin slice of baguette and seared on both sides. These tasty appetizers go wonderfully with...
There is nothing simpler or better than a steaming bowl of chili.
This Asian-flavoured soup is a mouthwatering way to kick things off as a starter or as a meal unto itself.
Corn flake walleye is a fresh twist on an old faithful. Get step-by-step photos and an easy to print recipe card.
Oven-crisp bass is the perfect recipe for summer time cooking. A quick and easy fish recipe!
This version of crab cakes differs from most, not only because of the wonderful addition of the walleye, but because it’s cooked in the oven, not fried.
