One Dish Meals: Chicken Calamansi

 

 

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When it comes to chicken, there are some folks that prefer dark meat-the legs-drumsticks and thighs-and others that are strictly white meat only. Some dishes work better with breast, like a chicken kebab, and the legs-somewhat tricky to bone- are often set aside for fried chicken, or barbecued drumsticks, or for braising and stewing. For me, if I’m braising or stewing I prefer the rich, darker and moister meat of chicken legs, cut to separate the thigh from the drumstick. And I’m always excited to try a recipe that highlights this wonderful and economical cut. Cue the classic dish from the Philippines, Chicken Asado. Continue »



Happy Mother’s Day!

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Big hugs to all the moms out there. You are the wind beneath our wings!

 

 



The Summer Food Festivals Are Coming…

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Toronto is a great place to be for food festivals in the summertime and there are two with similar names that could easily be confused but each deserve our attention. I’m talking about Taste of Toronto and Toronto Taste, and both will feature this guy – Antler Chef and Owner Michael Hunter.

 

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Kebab’s Yer Uncle

 

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Holy rain, Batman! What a damp spring we’ve had! But despair not, things are slowly returning to normal in and around Toronto, and the forecast calls for sunny periods all week. And the May 24 weekend will be upon us before we know it, which means at least one very important thing; it’s time to prep your barbecue and grill for the season.  Once you’ve done that a whole new culinary world awaits. In the spring and summer, grilling’s where it’s at, and one of our favourite things to grill on the ol’ BBQ is a kebab. Continue »



Asiago And Eggplant Are A Perfect Match

 

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Years ago I worked in a restaurant that baked with a lot of Asiago cheese. “Poor man’s parmesan” is what the chef called it. True, Asiago is less pricey than the King of Cheeses, Parmigiano-Reggiano, but don’t let this less than complimentary epithet discourage you, Asiago is a wonderful cheese that does indeed have a taste similar to parmesan, but has a personality all it’s own. Continue »