Let's get cooking

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Let's get cooking

I've been teaching people to cook since 2009. On TV, on stage, in cooking schools and in people houses. I love to engage with people and I'm pretty good at sharing my passion for great food with folks. 

After years of working with great people and building up a fun loving network of foodies I'm able to open up to everyone and take on more and more opportunities to teach and share. In other words, I'm going public.

So if you want to learn to cook, or you want to know where to shop in Calgary like a pro or you want a private dinner catered by someone who competed on Top Chef and won Chopped then let's get cooking!

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Spring Chicken

Finger lickin’ Spring Chicken wraps

 

2 Chicken breasts, cut into 1 inch cubes

 

Yogurt Marinade

Pinch of salt

Fresh cracked pepper

½ cup greek or Balkan-style yogurt

2 cloves garlic, grated

1 tsp dried oregano

1 tsp smoked paprika

1 Tbsp tomato paste

zest of 1 lemon (save juice for the sauce)

 

Yogurt sauce

Pinch of salt

Few cracks of pepper

1 cup yogurt

½ cucumber, peeled and seeded

1 clove garlic, grated

2 green onions, thinly sliced

1 sprig of mint or basil leaves, rough chopped

juice of 1 lemon

 

Lettuce cups

2 heads of butter lettuce or 1 head of iceburg lettuce 

Start by preparing the marinade. Place all the ingredients for the marinade in a large bowl and mix it all up. Dump the cubed chicken into the bowl and toss in the marinade until the chicken is thoroughly coated. Set aside for ½ hour to get lovely.

While the chicken is marinating, mix up your yogurt sauce. To do the cucumber, first peel it, then split it lengthwise. Use a spoon to scrape out the seeds. Grate the cucumber into a separate bowl and squeeze out most of the water before adding it to the mix. In a clean bowl, combine all the ingredients and mix it thoroughly.

Preheat the oven on Broil and make sure the rack is in the middle of the oven.

Get a large baking sheet lined with parchment paper and start placing the marinated chicken on the tray. Keep the chicken evenly spaced. Top each chunk of chicken with a little more marinade and then get them into the oven to cook.

Bake for 7 minutes, then flip all the chicken pieces over. Bake for another 7 minutes. Cut the largest piece of chicken open to see if it is done inside. If not quite done, pop it all back in the oven until the chicken is cooked through and the meat is not pink.

Separate all the lettuce leaves and arrange them on a platter. Top each leaf with a nice scoop of the sauce and plop a piece of hot chicken on top.

Grab it like a taco and eat it while the chicken is still warm. 

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ice fishing

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Candace and I went ice fishing with our great buddy John from Charcut.

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Even though John is a master in the art of baiting, I ended up being the only one to pull of a fish. A lovely one pound trout that I prepared with peperoni and black kale with buttery bread crumbs.

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