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I love generous portions – that’s why when I make Crab Cakes, I make them the size of hockey pucks! In this recipe, I use sweet and flaky Snow Crab meat to make giant crab cakes, and crust them with panko break crumbs. They’re served with a spicy and lightly sweet Chipotle Aioli (a flavored [...]
Archive for the ‘Stove Top Recipes’ Category
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Lamb Loin Chops with Rosemary and Garlic Aioli
January 29th, 2012 
Bart Lamb Loin Chops are like mini T-bone steaks. They have a loin side that’s full of flavor, and a tenderloin side that’s soft and extremely tender. In this recipe, I show you how to create a marinade for lamb loin chops, and use it to impart flavors that compliment lamb’s unique and bold taste. And [...]
Steakhouse-Style Broiled Lobster Tail
December 21st, 2011 Bart This presentation of Atlantic Lobster Tail is sure to win over even the most discriminating dinner guests. Using an oven broiler, I show you how to prepare an Atlantic lobster tail “Steakhouse-Style.” The result is a dish perfect for that special-occasion, when you’re pulling out all of the stops. This broiled lobster tail can be [...]
Blue Cheese-Crusted New York Strip Steak
December 3rd, 2011 Bart There’s no better way to grill than on my Weber Charcoal grill. But as winter approaches here in Canada, the thought of grilling outside in freezing temperatures is a bit less appealing. Fortunately, using an over broiler, you can still have a sizzling steak nicely seared on the outside, without actually stepping outside. In this [...]
Pan-Seared Oven Roast with Red Wine Reduction
November 10th, 2011 Bart An Oven Roast is even more delicious with a Red Wine Reduction Sauce that blends with pan juices. In this recipe I encrust an oven roast with thyme and rosemary, sear it on the outside, and oven-roast for 1 hour. I then use the same pan to create a rich red wine reduction sauce for [...]
Veal Scallopini with Marsala, Gorgonzola, and Mushroom Cream Sauce
September 26th, 2011 Bart This is my take on an Italian classic. The star of the show is the Veal Scallopini, which I have tenderized, coated in bread crumbs, and sauteed. The dish wouldn’t be complete without a rich and creamy Marsala wine, Gorgonzola cheese, and Mushroom sauce, which adds earthy and balanced flavors to this dish. Although the [...]
Goulash with Spicy Paprika and Red Vermouth
May 18th, 2011 Bart My first experience with Hungarian-style goulash was in the Czech republic, at a pub in Prague, where goulash is often enjoyed with a pint of beer. Authentic goulash is a beef dish cooked with onions, Hungarian paprika powder, tomatoes and peppers. I’ve used these traditional elements in my recipe, but I’ve also placed my own [...]
Roasted Cherry Tomatoes with Farfalle Pasta
April 7th, 2011 Bart This pasta dish is amazingly simple to prepare. By roasting ripe cherry and sun-dried tomatoes, olives, goat cheese, onions, and garlic with fresh herbs, you can create a very simple but luxurious pasta sauce. Serve it with interesting pasta like farfalle (bow tie pasta) which adds nice texture and surface area for the roasted cherry [...]
Orange Ginger Beef Stir Fry
March 15th, 2011 Bart Orange and Ginger are a classic combination — the sweetness of the orange is balanced by the slight heat of the ginger. In my Orange Ginger Beef Stir Fry Recipe, I make my own Orange Ginger sauce by reducing down orange juice and minced ginger, and enhance the sweet and spicy flavors with honey and [...]
French Onion Soup with Gruyère Cheese and Cognac
March 7th, 2011 Bart My French Onion Soup Recipe features the very best elements like leeks, onions, shallots, quality Cognac, Gruyere cheese, and homemade sourdough croutons and makes for a hearty meal by itself. By slowly cooking down the aromatic ingredients, the soup is silky, sweet, and savory. Click the link for the complete French Onion Soup with Gruyère [...]
