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3 ea. vine ripened tomatoes, use some heirlooms if you like, chopped medium dice
½ ea. red onion, chopped medium dice
½ ea. green pepper, chopped medium dice
½ ea. red pepper, chopped medium dice
½ ea. serrano pepper, chopped medium dice
¼ bunch cilantro, chopped
1 tbsp. Tabasco, red hot, etc.
TT S+P

• Combine all of the ingredients in a bowl, adjust the seasoning and spice to your liking

Assembly

• Warm the tortillas slightly in the oven 1-2 minutes
• Top the warm tortillas with cheese, followed by beef medley, then the fresh salsa
• Roll the wrap up, tucking the ends in and top with some salsa verde
• Serve with tasty spicy tomato rice and get ready to enjoy a memorable family meal!

6 ea. tomatillos
½ pc. fresh Serrano pepper
½ bunch fresh cilantro
¼ ea. fresh red onion, chopped
½ cup water or stock
2 tsbp. Canola oil
TT Tabasco
TT S&P

• Remove the tomatillos from its protective outer wrapping, and quarter
• Combine all ingredients in a blender or food processor and pulse until very smooth
• Adjust the seasoning and spice to your liking
• Chill, it can stay fresh refrigerated for up to a week

Feeds: 4
Prep & Cooking Time: 60 minutes tops!

2 cups jasmine rice
2 cups stock, chicken or beef
1 cup diced tomatoes
¼ cup tomato paste
½ cup fresh salsa
½ cup red onion, chopped
2 cloves garlic, minced
¼ cup canola oil
¼ bunch fresh cilantro, chopped
TT Tabasco or Franks Red Hot
TT S&P

• Preheat the oven to 400F
• Heat a medium oven safe pot to medium-high heat
• Add the cooking oil, then the red onion and garlic, saute until translucent
• Add the rice and stir to coat evenly with the cooking oil
• Add the tomato paste and stir to blend in
• Quickly deglaze with the stock
• Add the salsa, diced tomatoes, salt and pepper, stir to combine
• Cover the pot with a lid, place in the oven, and cook until the stock has been absorbed, 18-20 minutes, check the rice for texture, it may require another ½ cup of stock
• Remove the pot from heat when cooked, finish with Tabasco and fresh cilantro and seasoning

2 lg. or 4 sm. fennel bulbs
4 ea. navel oranges
¼ cup walnuts
1 tsp. fennel seeds
¼ cup white balsamic vinegar
¼ cup canola oil
TT S&P

• Clean away the stalks and the fennel fronds, keep the fronds for garnish
• Using a slicer, or the thinnest blade of a food processor, slice the fennel as thinly as you can
• Zest two of the oranges, then segment all four oranges, making sure not to get the pith, and preserve all of the juice from the oranges too
• In a bowl, combine the shaved fennel, the orange segments, orange zest and juice, in a bowl
• Coarsely chop the walnuts, add to the fennel
• Lightly toast the fennel seeds, then add to the fennel
• Finish the salad with the oil, vinegar and seasoning

Now, it’s time to crisp up the duck legs

• Preheat the oven to 450F
• In a pan, on medium high heat, place 2 oz. of the duck fat
• Then gently place the duck legs in the pan, skin side down
• Allow the skin to crisp up nicely, checking occasionally
• Flip the duck over and place in the oven to warm through and get the skin crispy, 3-4 minutes

Place a generous mound of fennel salad on a plate, top it with the crispy duck leg and dig in! Enjoy this tasty memory of my hometown!

Feeds: 4
Prep time: 30 hours
Active prep time: 30 minutes

4 pc. Brome Lake duck legs (*Wild Game Consultants, 780.452.6890)
1 lt. rendered duck fat (*Wild Game Consultants, 780.452.6890)
½ cup coarse salt
2 tbsp. brown sugar
1 clove garlic
4 pc. juniper berries
1 tsp. peppercorns
2 sprigs fresh thyme
1 pc. bay leaf

• Lightly rinse, then pat dry the duck legs
• Peel and press the garlic to release the oils
• Using a mallet, squish the juniper berries to release all of the flavour
• In a bowl combine salt, sugar, garlic, juniper berries, peppercorns, fresh thyme and bay leaf
• In a pan, or plastic tub, generously rub the entirety of the salt rub into the four duck legs, don’t worry, this is a cure and is used to flavour the ducks, and to begin to break the ducks down, you won’t be eating all that salt!
• Wrap the duck in plastic wrap and place in the fridge overnight, allow it to cure for 18-24 hours
• Once it has cured, lightly rinse the duck legs again, to remove any excess salt, then pat dry
• Preheat the oven to 300F
• In a pot, bring the duck fat to a simmer
• Either place the duck legs in a deep roasting pan and pour the oil over the duck legs to completely immerse them, or carefully immerse the duck legs right into the pot, as lng as the pot can go in the oven
• Cover the pot or pan with aluminum foil and place in the oven
• Allow to slowly braise the duck legs in the fat until they are fork tender and the meat is falling away from the bones, about 4-5 hours, you want to cook it enough for them to be tender, but for the sake of presentation, not so long that the meat falls right off the bone
• Allow the legs to rest in the fat while you prepare the salad

Prep time: 20 minutes
Feeds: 2-4 or one really hungry chef!

8 oz. fresh beef tenderloin
1 tbsp. shallots
1 tsp. capers
1 tsp. Dijon
2tsp. ketchup
1 tbsp. fresh shaved horseradish
1tsp. Worcestershire
1 tsp. Tabasco
TT salt & pepper
1 ea. egg yolk
1 tbsp. brandy
½ loaf baguette
4 tbsp. olive oil or clarified butter

It’s imperative that you use fresh beef tenderloin for this. Buy it from a reputable supplier and ensure the colour of the beef is a deep ruby red, without any discolouration, as a result of oxidation. That’s a sign that the beef has been sitting around to long.

• Preheat the oven to 450F
• Mince the shallots and the capers, set aside
• Using a sharp knife, minced the beef into small dice
• Slice the baguette thinly, brush with butter or olive oil, season and bake until crispy, 3-4 minutes
• In a bowl combine the beef and the remaining ingredients, stir until evenly combined
• Adjust the seasoning to your liking, you can also increase the Tabasco, or horseradish, to your liking
• In the picture I set aside the yolk and placed it on top of the steak tartar for presentation purposes, this is definitely optional.

Enjoy this tasty classic, knowing that you have prepared it with the world’s best, and safest beef.

4 ea. 2 inch thick cut veal shanks

*I recommend finding these at Acme Meat Market, 9531-76 Ave., they are one of the few places that will actually grab some veal shanks and cut them up to your liking. Try to ensure the bone is nice and centre, a little further up the shank.*

¼ cup canola oil
6 tbsp. flour
S&P

1 ea. large onion, peeled, large dice
1 ea. large carrot, peeled, large dice
2 ea. celery stalks, leaves removed, large dice
4 cloves garlic
½ cup tomato paste
1 cup red wine
2-3 lt. veal stock (beef stck can be substituted)
1-1.5 cups demiglace (try to use a good quality fresh, rather than powder)
4-5 pc. bay leaves
1 tbsp. peppercorns
4 sprigs fresh rosemary
6 sprigs fresh thyme

• Preheat the oven to 300F
• Place a pan on high heat
• Season the flour, then lightly dredge the veal shanks in flour and shake off excess
• Drizzle oil in hot pan, then sear the shanks until golden brown on all sides, set aside
• In a 6 lt. pot, saute the onions, carrots celery & garlic, until you can smell the aroma, 1-2 min
• Add tomato paste and brown slightly
• Deglaze the pan with the red wine, and reduce
• Once reduced, place the mixture in the bottom of a roasting pan big enough to fit the shanks, then top the mxture with the shanks
• Using the same pot, heat enough veal stock and demiglace to easily cover the shanks, bring to a simmer, flavour with remaining spices, then pour over the shanks to cover completely
• Cover with aluminum foil and place in the place
• Braise the shanks until they are fork tender, about 2-3 hours depending on thickness etc.
• Once braised, remove shanks, and strain sauce, skim the fat from the surface
• Place the sauce on the stove and slowly simmer to reduce by 25%, adjust the seasoning
• When ready to serve, return the shanks to the sauce and heat through
• Serve with risotto Milanese, creamy polenta, or even a great mashed potatoes and top with extra sauce

Enjoy this hearty and rich braised dish as the weather turns colder and don’t forget to dig into the marrow in the centre of the bone. Sooooo good!

Makes 4 lt. or 8 bowls of soup
Prep time: 45 minutes
Cooking time: 20 minutes

1 ea. whole butternut squash
1 oz. butter
3 cloves garlic
4 ea. thick cut slices, Irvings Farm bacon
2 ea. whole corn on the cob
1 ea. red, yellow, and orange peppers
1 ea. red onion
4 ea. russet potatoes
1 cup white wine
2 cups heavy cream
3 lt. chicken stock
4 sprigs thyme
1 sprig rosemary
2 tbsp. chipotle peppers
TT S+P

• Begin by preparing the vegetables, peel, seed, and large dice the butternut squash, peel and mince the garlic, remove corn kernels from cob, seed and large dice the peppers, peel and large dice the red onion, peel and large dice the potatoes, set all vegetables aside in separate bowls
• Julienne the bacon
• Mince the chipotle peppers
• Now it’s time to build the layers of flavour, begin by melting the butter in a medium soup pot
• Add the bacon, and lightly saute until it begins to lightly brown
• Add the aromatic red onions and garlic, and cook until translucent
• Add the squash and potatoes and cook quickly, 2 minutes or so, remember to lightly season as you go
• Now add the peppers and corn, cook another 2 minutes, stirring regularly
• Deglaze the pan with the white wine, allow to reduce, then add the chicken stock
• While it comes to a simmer, chop the rosemary and thyme
• Add the herbs, and chipotle paste to the pot, followed by the cream
• Simmer another 5-10 minutes, to allow the potatoes and vegetables soften
• Adjust the seasoning and serve

2 lb. pork belly, rind removed
2 cups soy sauce
6 cups chicken stock
3 tbsp. minced ginger
1 tbsp. minced garlic
1 tbsp. Chinese five psice
2 ea. oranges, juice
2 ea. limes, juice
3 tbsp. sambal oelek
1 cup rice vinegar
1 cup brown sugar

• Preheat the oven to 250F
• Place pork belly on a baking rack in a roasting pan just big enough to fit it
• Place the remaining ingredients in a bowl and whisk to combine
• Pour the marinade over the pork belly and cover with saran wrap, followed by aluminum foil, sealing tightly. The saran won’t melt, but will prevent the belly from sticking to the foil
• Braise in the oven until the belly is fork tender, anywhere from 8-12 hours
• Allow to cool in the liquid
• When ready to serve, cut a cube of belly off, and sear until slightly crispy and serve with sticky rice
• You can even slightly reduce the braising liquid and thicken it slightly with a cornstarch slurry to drizzle over the pork and rice

2 lbs. beets, fresh from the garden
½ ea. yellow onions
3 cloves garlic
2 ea. potatoes
¼ cup canola oil
2.5 lt. beef stock
½ cup white wine
¼ cup red wine vinegar
4 tbsp. FRESH dill, chopped
½ cup sour cream
TT salt and pepper

Garnish
1 cup sour cream
2 tbsp. Fresh dill, chopped
TT salt and pepper

• Peel the beets, and coarsely chop
• Julienne the onion
• Peel the potatoes and coarsely chop, roughly the same size as the beets
• In a sauce pot, heat the canola oil, add the onions and garlic cloves
• Sweat over medium-high heat until translucent
• Add the beets and potatoes and saute quickly
• Deglaze with white wine, allow to reduce, then add the beef stock
• Bring to a simmer and allow to simmer until the beets are tender, 20-30 minutes, depending on the size
• Remove the soup from the heat, using a hand blender, puree the soup, adding the remaining ingredients
• You may need to adjust the acidity to your liking by adding slightly more red wine vinegar, it should provide a fresh acidity to the dish, but not taste overly acidic
• For the garnish, combine the ingredients and serve a dollop of the sour cream over the soup
• Enjoy!