TRAVEL FOR WORK EH!

A CANADIAN CULINARY EXCURSION ENSUES...

BROWN RICE MOUNTAIN

TOSS IN EVERYTHING, BUT THE KITCHEN SINK.

STEAK CHIMICHURRI CURED ME

Have it with Veggies or maybe a sandwich?

CHIMICHURRI

1 large bunch of fresh flat leaf parsley (he says to toss the stems, I usually leave quite a bit on)
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons red wine vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon bay leaves
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Chop up the parsley. Add parsley and garlic to food processor and push the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute. Pulse just enough to where everything is mixed properly. When I stopped, the oil was just starting to emulsify, and that happened very quickly. I don’t find emulsification aesthetically pleasing with chimichurri.

ON THE JOB

LEMON TART BLUEBERRY MINT

FILET OF BEEF TARRAGON CREAM

TUNA CUCUMBER

CHICKEN SOUP

Kick up your Chicken soup with a little Arugula.

JUST THE SIMPLE THINGS IN LIFE

SUNDAY FUNDAY + FISH AND CHIPS

CRUSTED GOAT CHEESE PLEASE!

ADD A TWIST WITH BREADCRUMBS AND A BROILER.

SOME GREENS ON THE BOTTOM, A LIL FIG BALSAMIC VINAIGRETTE, COUPLE CANDIED PECANS AND YOUR ALL IN THE DAMN THANG.

UP CLOSE AND PERSONAL

I MEAN, COME ON...GARLIC TOO!

NOW WE CAN'T GROW OUR OWN GARLIC. REALLY.