Tag Archives: appetizer

Ontario Lamb-Lolly

Okay, so the word ‘Lolly’ is used here because the chops cut off a rack of lamb loosely resemble a lollipop. Personally I think the term is a little un-manly, I prefer to call them meat sticks. I mean you could really have fun with it and call them ‘Baby Mutton Meat Sticks’. I am alone on this however, so we are going with Lamb-Lolly.

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Wild Mushroom Duxelles

Hold on, this is not another duck recipe. Duxelles* is a classical cooking term, not a heavy-bottomed flying bird. Don’t worry, it will definitely sound fancy and complicated to your guests, too.

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Grilled Sea Scallops

Go to your fishmonger and tell her you want 2 lbs of U10 Dry-packed fresh Atlantic Scallops. They should smell sweet, be off-white to pink or orange in colour and look pretty much like a bag of marshmallows, which is what they’re going to taste like….a beautiful, crispy marshmallow…mmmm.

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Sweet and Sticky Chicken

I am not fond of the word satay, I prefer meat-stick, or if I am being fancy I use brochette, which is French for meat-stick. I use fresh Ontario chicken tenders and thighs for this recipe, which you can either de-bone yourself or ask for at your butcher (recommended).

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