Marinade the short ribs with the dijon mustard, fresh herbs and wine overnight in the fridge. Take the ribs out from the marinade and pan sear until its golden brown gold in the pan. Pour the brandy and flambe. In oven roasted pan arrange the ribs deglaze the pan that was used to sear with
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Chef Honore Gbedze
Classique Filet of Sablefish
on September 30th, 2013
Boil the potatoes until soft, add the garlic and mash potatoes and garlic together. Finely slice the French baguette drizzle with olive oil bake in oven at 325 F degrees until golden. Season the fish fillets with salt and pepper. In non stick pan add some olive oil and pan sear on the skin side
Baked Prawns & Mushroom Risoto
on November 28th, 2011
In large saucepan on medium heat, melt butter and add oil and sauté the shallots, pepper, mushrooms, garlic and half of the prawns chopped, add the wine and stir constantly for 4 minutes. Transfer to a bowl and keep aside. Add the risotto to the saucepan and slowly add the heated broth and keep stirring for 5 minutes.
Chicken Cordon Bleu with Roasted Garlic White Wine Sauce
on October 29th, 2011
With a paring knife insert a whole in the centre of each chicken breast at the thickest end. Roll the ham and cheese together and insert into the middle of the chicken breast.
Grenade of Artichoke
on September 18th, 2011
In food processor coarsely blend the prawns, shrimp, red and yellow pepper, garlic, thyme, rosemary, salt and pepper, 1 tbsp onion. Transfer shrimp and prawn mixture into a bowl and add 2 tablespoon bread crumbs and egg.
Summer Style Grilled Organic Sockeye Salmon Steak
on September 11th, 2011
Preheat the barbeque to medium-high, grill the vegetables until tender about 8 minutes, remove and keep warm. Wipe down the grill to remove any vegetable remnants and use cooking spray or olive oil to grease the grill. Place the salmon on the grill for 6-8 minutes per side or until cooked.
Quinoa Organic Spring Salad
on April 24th, 2011
In big pre-heated pan add the olive oil and quickly sauté all the mushrooms, add the green beans and the rest of all the julienne vegetables, garlic and ginger.
Transfer all to a big bowl and add the quinoa. Mix all the ingredients, add the parsley and cilantro. Season with salt and pepper to taste.
This salad can be served warm or cold.
Roulade of Pork Loin with Dried Fruit served with Stuffed Tomatoes
on March 12th, 2011
Quickly pan sear all sides of the pork loin pieces and flambé with the rum.
Pour the wine on top and transfer to a roasting pan. Place the stuffed tomatoes around the meat and cut the remaining 2 tomatoes into big cubes and spread around the meat as well.
Summer Stuffed Organic Morel Mushrooms
on July 28th, 2010
On low heat, heat oil and pan fry the stuffed coated morels for 5 minutes. Transfer to oven safe dish, spread with butter and bake in a 350˚F oven for 10 minutes.
Bean Ragout with Marinated Charcoal Grilled Lamb Sirloin
on June 17th, 2010
A heart-warming dish learned from my Grandmom with a modern addition.
