This Korean Beef is absolutely make again and again delicious.  Simply put, it is seasoned beef and most often grilled, either on skewers or not, served with a side of rice and vegetables; or with lettuce, a little rice and beef for a one bite wrap.

Named after the Syrian city of Aleppo, Aleppo Pepper mostly comes from Turkey today rather than Syria.  The Halaby Pepper is semi-dried, de-seeded and coarsely ground. We find it’s a bit sweet and spicy, smoky and earthy.  Aleppo Pepper is very versatile.  It is a flavour enhancer, used…

Huli Huli Chicken means “turn” in Hawaiian and how it was originally grilled.  The recipe is still a trade secret, but most variations have ginger, garlic, soy, brown sugar to sweeten and vinegar or pineapple juice for acidity.   

Spicy shrimp, full of Frank’s Hot Sauce makes for a great light appetizer in lettuce cups or put them in corn tortillas for a meal.  “Buffalo” style sauce or seasonings first originated in Buffalo, New York when a family operated “Anchor Bar” received a lot of…

Fresh Halibut is available throughout the spring and summer.  Simple is best on hot days and grilled peppers pair beautifully.  

Sometimes the best summer meals are the simplest.  Using a Chef’s Blend of mushrooms really does amp up the taste experience!

Buttermilk and fine Sea Salt team up to create a delicious, moist turkey breast.  Buttermilk is not as acidic as lemon or vinegars and it adheres to the meat, making for crispy skin and tender meat.

Coney Island Hotdogs became a big deal in the early 1900’s, in Coney Island of course.  But soon became standard fair for carts and diners across the States.  A hotdog topped with a savory ground meat sauce, onions and mustard.  Do try the onions and mustard – there…

Prawns seem to scream barbeque and Asparagus; one of the first spring vegetables.  Prawns are generally thought to be larger than shrimp but the two names for this shellfish are used interchangeably worldwide.  Fire up the grill, Prawns and Asparagus are perfect as a side to a…

Saffron is one of the most precious and expensive spices in the world.  You know its subtle flavour when you taste it.  Letting saffron bloom in warm liquid before adding it to the dish brings out the color and aroma.