Pan Seared Beef Petite Tenders

Pan Seared Beef Petite Tenders

I'm a sucker. Throughout the winter months I don't eat a lot of red meat, but when the summer months come around I can't help myself. All I want is a well seasoned piece of red meat. My standards drop... I don't even care if its a good quality cut If its beef, I'll eat it. Which is exactly what happened when I walked into my local butcher shop and they were selling beef petite tenders, which shouldn't be confused with beef tenderloin.

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Tomahawk Steak

Tomahawk Steak

The first time I was ever exposed to a tomahawk steak was when I was watching the Food Network.  It was a cooking show competition called Knife Fight. The premise of the show is two chefs cook as many dishes as they can with a mystery ingredient. This particular episode's mystery ingredient was a side of beef; one chef cut his own tomahawk steak and when I saw it, I was honestly intimidated by the thing. It looked something that our primitive ancestors would have eaten and thought I would never, ever cook it... And realistically when would I ever? It's not like they are readily available at the local grocery store!

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Osso Buco? Well.... sorta?

I have to be upfront and honest with this one. This recipe really didn't turn out the way I wanted it to at all. Mostly because I'm an idiot and forgot to truss the beef shanks so that they wouldn't fall apart during the braising process. What you see in the picture below is my attempt to make the dish look pretty even though I had to piece it together. The good news was that it was tasty, I mean how could it not? I used a whole bottle of wine and a whole head of garlic to braise the meat in for 4 hours. Anything cooking in that would taste good? Truly, anything! 
 

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Vegetarian Burritos

Vegetarian Burritos

When I was in high school I had the opportunity to go to Mexico. This is where I was first introduced to authentic Mexican cuisine (sorry taco bell, I love ya, but...) and I have to say that I HATED it. I don't think I ate anything except for beans and rice the whole trip. It didn't matter what I tried I couldn't seem to get past how spicy everything was and how "fresh" everything tasted. Luckily in the last few years I have grown to love spicy food and love that "fresh" flavour. That "fresh" flavour that I couldn't seem to get past was in fact the most common spice/herb used in the world. cilantro.

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Braised Pork Belly with Quail Eggs and Stewed Tomatoes

Braised Pork Belly with Quail Eggs and Stewed Tomatoes

Ever since I discovered the locally owned bluesky supermarket I've been inspired to cook more! The place is full of ingredients that were previously hard to come by in my town but aren't now! Sometimes I will just walk through the isles to see what they have to get the creative juices flowing. This is precisely how todays blog came about.

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Duck Confit Ravioli

Duck Confit Ravioli

Today it snowed. It felt like Christmas today and it made me happy... until I had to commute to work. People lose their heads in the first snowfall of the year. Seriously. 

Spending all of that time in my car gave me loads of time to think about (more like crave) comfort food. Since I consider pasta to be one of the most comforting foods it also made me think about finishing this blog post! I've been meaning to finish this thing for weeks now, but haven't had time. I'm glad I'm FINALLY able to now. 

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Duck Confit

Duck Confit

A couple months ago, I attended one of my friends bachelor party. He decided that we were going to go to one of our friends favourite restaurants, Terroni. It has become somewhat of a tradition that when one of us graduates we go and celebrate there. Anyway's one of the dishes that was pre-ordered for the party was Duck Confit Ravioli. I was looking forward to this dish because I fell in love with the duck confit while I was in culinary school and hadn't had it in any form for a while.

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