• 1/2 cup Saki

  • 1 cup white wine

  • 12-14 green onions, trimmed to 6-inches

  • Chateaubriand

  • 6 tbsp soy sauce

  • 8 tbsp granulated sugar

  • 1 tbsp salt

  • 1 tbsp vegetable oil

  • roasted sesame seeds



Combine Saki, sugar, soy, wine in a bowl and stir until sugar is fully disolved, set marinade aside. Boil water on stovetop and blanch green onions for 40 seconds, remove and place in bowl of ice water. Carefully cut Chateaubriand into 1/8 inch thick slices that are 2 inches wide. Arrange slices on your cutting board, leaving 2 inches between each, cover with plastic wrap and pound slices down until they’re about 1/16th inch thick . Marinade slices for 20mins then arrange flattend strips consecutively side by side, overlapping slightly to form a square of approx 6-8 inches. Lay 3-4 green onions across meat. Tightly roll the strips around the onions, secure with butchers twine. Sprinkle lightly with salt and replace rolls in marinade for another 20mins remembering to turn after 10mins. (directions con’t below….)


Clean and oil the grilling grate and set bbq to high. Set aside remaining marinade and grill rolls until seared on all sides (approx 2-3 mins each side). Remove from grill and allow to rest for 5mins. While the meat is resting pour your remaining marinade into a saucepan and bring to boil over medium heat. Reduce heat to simmer and allow to thicken to a glaze like consistency. Cut rolls into 1 1/2 inch pieces, pour your now reduced marinade over smaller rolls, sprinkle with roasted sesame seeds and serve.


Maple Whiskey Ice Cream with Candied Maple Bacon

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Maple Whiskey Ice Cream with Candied Maple Bacon


  - Candied Maple Bacon

  • 6-8 Strips Thick Cut Bacon 
  • 1/4 Cup Pure Canadian Maple Syrup
  • 1/4 Cup Brown Sugar

  -Whiskey Maple Ice Cream

  • 2 oz Canadian Whiskey
  • 1/8 tsp Salt
  • 5 egg yolk
  • 2 tbsp sugar
  • 423ml Homogenized Milk
  • 423ml Whipping Cream
  • 3/4 cup Pure Canadian Maple Syrup
  • (6 strips finely chopped Candied Maple Bacon)



Directions - Maple Candied Bacon

Preheat oven to 400 F.  Place bacon on a wire rack over top of an aluminum foil wrapped baking pan.  Using a basting brush generously apply Maple Syrup to one side of the bacon.  Sprinkle liberally with brown sugar and place in oven for 12-15 mins.  Flip bacon and repeat the process of brushing on syrup and adding brown sugar.  Return to oven for another 12-15 minutes ( or until it's reached your desired level of crispness).  Once bacon is removed from the oven, allow to cool and chop finely.  **optional : leave 1-2 pieces whole to garnish

Directions - Maple Whiskey Ice Cream

In a medium sauce pan combine milk and sugar.  Warm slowly over low-medium heat.  In a separate, heat safe bowl whisk egg yolks thoroughly.  Slowly whisk in 2-3 large ladles of warmed milk into egg yolks, continue whisking and pour milk & yolks back into sauce pan.   Stirring constantly heat on medium until mixture begins to thicken to the point it will coat the back of a wooden spoon (much like a custard).  Slowly poor warmed mixture into bowl filled with cold cream.  Add Whiskey, maple syrup and salt whisky continuously.  Place bowl in refrigerator and allow to chill thoroughly.  Freeze in Ice-Cream container as per original manufacturer's directions.  When Ice cream has almost set add finely chopped candied bacon.


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Poc Chuc and Chiltomate Salsa


Poc Chuc and Chiltomate Salsa

Perfect for the Grill


  - Salsa

  • 4-5 Vine ripened tomatoes

  • 1 Red onion

  • 1 tbsp salt

  • 2 tbsp pepper

  • 1 Lime

  • 2 tbsp chopped parsley (or 1 tsp Cilantro if you enjoy the flavour)

  • olive oil (or vegetable oil of choice)

** add some habanero if you prefer as spicier salsa 

  - Poc Chuc

  • 3-4 Pork Loin Chop

  • 3/4 Cup Orange Juice

  • 1/2 Cup Lime Juice

  • 3 Cloves Garlic, Minced

  • 1 tsp Salt

  • 2 tbsp fresh Oregano



Directions - Chiltomate Salsa

Coat Tomatoes and Onions (and hot peppers) in olive oil and roast over grill until charred.  Allow to cool then dice.  Mix in parsley/cilantro, salt and pepper.  Spritz with freshly squeezed lemon juice. 

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Directions - Poc Chuc

In a bowl combine juices, garlic,  salt and oregano.  "Butterfly" your pork loin chops, and marinate in mixture for 1 - 1.5 hrs.   Grill over an open flame until fully cooked.

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Plate chops and salsa with delicious sliced avocado and serve.


Coquilles St. Jacques

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- Mashed Potatoes

  • 4 cups potatoes, peeled & cubed
  • 2 tbsp butter
  • 6oz  whipping cream (35%)
  • salt and pepper to taste

-Seafood Filling

  • 2 Shallots, finely chopped
  • 1/2 cup white wine
  • 1/2 cup milk
  • 3 tbsp butter
  • 1 cup Gruyere Cheese
  • 2 tbsp all purpose flour
  • 7-10 Raw Shrimp, peeled
  • 10-15 Scallop

Directions - Mashed Potatoes

Using a pot of salted water boil potatoes until tender and drain.  Add butter and begin mashing.  When potatoes have been mashed coarsely add cream and continue mashing until a smooth and creamy consistency has been reached.  Season with salt and pepper to taste and set aside in an icing/ pastry bag equipped with a large star tip.

Directions - Seafood Filling

In a medium saucepan melt the butter and add shallots.  Saute over medium heat until shallots have softened.  Add flour and continue cooking for 1 minute, stirring continuously.  Add white wine and milk, bring to boil.  Continue to whisk while cooking sauce for another minute.  Adding shrimp continue to stir over medium heat for 1 minute.  Add scallops, continuously stirring for another minute.  Remove from heat, stir in Gruyere and allow cheese to melt. 

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Spoon the filling into traditional shell or gratin dishes.  Using pastry bag garnish rim of dish with mashed potatoes, sprinkle remaining cheese over top and bake at 350 for 10 minutes.  To finish broil until cheese and potatoes have reached a golden brown.


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Slow Cooker Guinness Beef Stew

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Slow Cooker Guinness Irish Beef Stew


  • 5 Celery Stalk
  • 4 Carrot
  • 1 Onion
  • 4-6 Red Potatoes
  • 3 tsp Powdered Beef Bullion
  • 1 tsp Ground Pepper
  • 1 tsp Salt
  • 2 Cloves Garlic, Minced
  • 3 tbsp Flour
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tbsp Brown Sugar
  • 3 Bay Leaves
  • 156ml Tomato Paste
  • 250ml Guinness Beer (or your stout beer of choice)
  • 1 tbsp Corn Starch
  • 2lbs AAA Rib Steak, Cubed


Brown beef cubes over medium heat.  Wash and chop vegetables to preferred size.  Caramelize onions, carrots and celery on stove top.  Add beef cubes, potatoes and caramelized vegetables to crock pot.  Pour in Guiness and mix dry ingredients EXCEPT cornstarch, stir.  Add water until crock pot is full and carefully stir again.  Cover and set your slowcooker to low for 8-9hrs cooking time or high for 4-5hrs cooking time.  Thicken stew just before serving by dissolving cornstarch in 1/3 cup of water and very slowly mixing into stew, continue to stir briefly.  Stew will begin to thicken in approx 5-7min.


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Plate and serve with a traditional Irish Soda Bread, or other "crusty" type bread. 

(**Pro tip:  If you find Guinness Stout too bitter you can replace with a Cream Ale like KilKenny)

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Scrumptious Shepard's Pie

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Shepard's Pie



  • 1/2 tsp ground pepper
  • 1/8 tsp paprika
  • 1/8 tsp celery seed
  • 1/4 tsp onion powder
  • 1/4 tsp parsley flakes
  • 2 tbsp beef bullion powder
  • 1/4 cup onion flakes
  • 6-8 medium size potatoes
  • 1/4 cup milk
  •  1 1/2 cup of diced carrots
  • 1 1/2 cup of  whole kernel corn
  • 1 1/2 cup peas
  • 1/2 cup shredded cheese
  • 1-2 tbsp butter
  • 1 1/2 cup water
  • 1lb AAA Extra Lean Ground Beef




Peel and cube potatoes, add to pot of water and boil until tender (kitchen tip: add a tsp of butter/ margarine/ oil to prevent the starch from the potatoes boiling over).   While potatoes are cooking, in a large saucepan brown ground beef over medium-high heat.  Once ground beef is fully cooked add 1 1/2 cups of water and dry ingredients, stir while bringing water to boil.  Reduce heat and simmer until all water has evaporated.  Once potatoes have finished drain all water, add milk, shredded cheese and butter.  Mash potatoes until a creamy texture has been reached.


In a large casserole dish layer ingredients starting with the ground beef, followed by a layer of vegetables.  Using a wooden spoon or silicone spatula smooth mashed potatoes on top and spread across surface.  Sprinkle remainder of shredded cheese over potatoes.

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Place dish in oven on broil for 10min or until cheese has browned and potatoes have a crust over them.  Remove from oven, plate and serve.

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Zesty Taco Mix


Zesty Taco Mix

Taco Tuesdays will never be the same


  • 1lb AAA Lean Ground Beef
  • 6 teaspoon Chili Powder
  • 5 teaspoon Paprika
  • 4 1/2 teaspoon Cumin
  • 2 1/2 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Crushed Red Pepper
Directions  In a large skillet brown ground beef over medium-high heat.  Combine all dry ingredients in a small mixing bowl.    


In a large skillet brown ground beef over medium-high heat.  Combine all dry ingredients in a small mixing bowl. 



Mix 2/3 cups of water and 3 tablespoons of taco seasoning per pound of ground beef in skillet, allow to simmer 3-5min (or until water is no longer visible).


Serve with your choice of shell or wrap and all your other favourite toppings!  This seasoning recipe was so popular in our house we ended up making more just to have it conveniently on hand.  If stored in an airtight container this mix will keep up to a year... now that's a LOT of Taco Tuesdays!  (Click HERE for the original recipe)


Piri Piri Chicken


Piri Piri



  • 2 - 4 Boneless Skinless  Chicken Breast 
  • 1/2 Teaspoon Salt
  • 1 1/2 Teaspoon Chopped Ginger (Fresh)
  • 1 Tablespoon Hot Chili Powder
  • 1/4 Red Onion (Finely Chopped)
  • 2 Cloves Garlic (Minced)
  • 1/4 Cup Paprika
  • 1/2 Cup Lemon Juice (Fresh)


Combine dry ingredients in a large mixing bowl.  Add garlic, onion, and ginger.  Stir in lemon juice and continue stirring until dry ingredients dissolve.  

Add chicken breasts to bowl and allow to marinade 30mins

For best results grill breast for 5-7 minutes each side, or until fully cooked.  Serve with this refreshing tomato and cucumber salad (we chose to substitute freshly chopped parsley for cilantro)

Surf & Turf

Surf & Turf

Tenderloin Steak and Shrimp in a Creamy Lemon-Garlic Sauce


  • MInced Garlic   3-4 Cloves
  • Softened Butter  1/2 Cup
  • Chopped Parsley  3tsp
  • Salt
  • Pepper
  • Half Lemon, Juiced
  • Extra Virgin Olive Oil
  • White Wine 1/4 Cup
  • 10-12 Uncooked Shrimp
  • 2  AAA Beef Tenderloin  



In a small bowl combine minced garlic, chopped parsley, and butter, mix well.  Separate half of garlic butter into frying pan, reserve remainder. Set at medium heat, add shrimp. Stir in white wine and lemon juice, allowing shrimp to simmer until cooked. You will know shrimp is fully cooked when it turns a pinkish colour, is no longer opaque, and curls into a tight C- shape. Remove shrimp and continue reducing garlic butter mixture (5-10 min on mid-low).  Return shrimp to reduction and allow to marinate before plating.

Brush Tenderloins with oil, season with salt and pepper to taste.  Sear Tenderloins on high ( grill at 450 -500 degrees for 1min each side), repeat process each side, then remove from heat.  Allow tenderloins to rest 10-15min while reducing grill temperature to medium (300-350 degrees). Return meat to grill and cook to preference ( here's a link to a handy way of telling how well done your steak is without use of a thermometer or having to cut into meat, preserving its full flavour and juices).

Plate Shrimp and Tenderloin, using the remainder of garlic butter to top steak.  We chose to pair our Surf and Turf with a traditional side of mashed potatoes and steamed asparagus spears.