Chicken Pesto-Zucchini Pasta
When I use to eat copious amounts of pasta, one of my favourite dishes we made at Chef Greg’s restaurant “The Cellar …
Beef-Liver Pistachio Terrine
This is a flavourful way to serve beef liver to those that are not crazy about the taste. My daughters absolutely hate …
Poe Boy’s Chicken Stock
When I was a chef at one of the restaurants in the Niagara Region, we use to keep a stock bag in …
Paleo-Coffee Brine for Chicken
In Canada, on Victoria Day (May 24) Weekend, we’re out barbecuing up and I’m chillin’ on the patio drinking my version of …
Eggs from Pastured Hens
When it comes to eggs, my daily staple comes from ‘Nutri-Spring Farms’, which I buy at Ambrosia Natural Foods. These eggs are from …