Guacamole y Tequila [2012]

Very good authentic Mexican food for the masses... Sometimes the most unlikely places have the most wonderful surprises. Everything is hand made, with just the right amount of spice; check it out!

The Glory of Southern Cooking [2012]

The Glory of Southern Cooking

BuY / ReAd

From James Villas comes this definitive Southern cookbook, featuring fascinating Southern lore, cooking tips, and 388 glorious recipes for any occasion. It includes traditional favorites, delicious regional specialties, and new recipes from some of the South's most famous and innovative chefs, like Louis Osteen and Paul Prudhomme. Comprehensive and authoritative, the book features favorites like buttermilk biscuits, fried chicken, grits, cornbread, and pecan pie. Plus, Villas includes colorful stories, anecdotes, and Southern lore throughout the book, adding the kind of local color and charm you'd only get in the South and only from a writer like Villas.

Euro Deli du Village [2012]

The top smoke meats shop got noting on this tiny euro deli in Mansonville, Quebec. I treated myself and colleague to a smoke meat and was not disappointed. One of the really cool things is they put the dill right in with the sandwich, most delicious...

The best Eastern European food store east of Ontario isn't found in Montreal or Halifax, but in out-of-the way little Mansonville, the former haunt of Mordecai Richler and home to the Owl's Head ski hill. Owners John and Gala are sweethearts, and they offer their own delicious home-made kobassas, bacon, holubtsi and half a dozen varieties of varenyky (perogies). In summer, they also stock various great Eastern European beers. 

The Perfect Poutine - Part III [2012]

The Ingredients:

The Potato:
The first choice is the "frozen" western grown or Cavendish crinkle or 3/8 straight cut. The western cut contains less water and is meatier. The pre-cut frozen is the industry standard and assures better quality and consistancy. A single portion for a Perfect Poutine should not be more than 4oz.

The Cheese:
Any brand of curd cheese will do. But size of curnell is important. Not so large pieces that it will clump but small enough to sprinkle. Cheese should be at room temp.

The Sauce:
Your choice but check the ingredients for calories and other nasties. Don't drown the fries and cheese but enough to give the mixture a taste to die for. sauce should be poured at about 140F.

The Grande Final!
Now for mixing the perfect combination or your fired!

A) Load 4oz portion of frozen fries in a 365F fryer. Remove when crispy and golden. Allow  to drain, sprinkling of salt for flavour. Time:about 2:30 min.

B) Load 2oz of fries in a container. Add a sprinkling of cheese. Add hot sauce but not too much. Time: about 1 min.

C) Repeat B for second layer over the first. Time: about 1 min.

Practice makes perfect. If you follow this formula you cannot fail! But the trick is to serve customer within 5 minutes of ordering. (The downside is if the customer needs a fork and knife, you screwed up big time!) As a bonus, a 4oz. serving will contain about 500 calories of healthy combination of fries, cheese and sauce.

Let us know how you make out. You are now have gone from a dumb short order cook to a master Perfect Poutine Chef!

The Master

Simple Tomato Sauce - Part Two [2012]

The Outdoor markets are just teeming with fresh produce, especially tomatoes for dirty cheap. Get as many as you can!

Wash and dice... Some might want to remove skins; I leave the skins.

Beautiful pot with hot EVO. Cook off the garlic till the aroma is everywhere.

Glass of red helps the process.

Cool slowly... for many hours...

I took a few ladles for a pizza sauce. Added a bit of sugar, S&P, vinegar, fresh oregano and basil and blended the hell out of it, until smooth and wonderful.

Got a fresh ball a dough at the local pizzeria for a few bucks; added cheese, sauce, fresh cut tomatoes and voila - into a hot oven at 450.

Kids love to help with pies...

A simple sauce can be transformed into hundreds of dishes, once you have a good base everything tastes like magic.

Simple Tomato Sauce [2012]

Great recipe from Jamie Oliver on a simple sauce - Just bought 20 Pounds of fresh tomatoes... Time to start the gathering for the cold winter months that lie ahead.

Ingredients

• olive oil

• 4 cloves of garlic, peeled and finely sliced a bunch of fresh basil, leaves picked and torn

• 3 x 400g tins of good-quality, whole plum tomatoes OR FRESH ONES

• sea salt and freshly ground black pepper

Find many Other Recipes Here

Les Jardins de Tessa [2012]

Panier de légumes biologiques

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