Google / Social Description

These tacos are the perfect blend of spicy and sweet, with jalapeño-marinated chicken balanced by juicy watermelon relish.

Introduction

The inspiration for this marinade comes from my Aunt Julia, who immigrated to Uruguay from South Korea in the 1980s. The best thing she ever taught me was how fresh your food can taste if you cook with jalapeños not just as an element of heat in a dish, but as a main ingredient itself. Jalapeños have their own vegetal flavor that can cut through richness beautifully, providing balance. Case in point: This garlicky, chilepacked marinade dyes juicy boneless chicken thighs a glorious bright green color and tastes fabulous inside soft flour tortillas

To pick up the meaty flavors of the dish, I like to make a spicy relish of fresh watermelon and gochugaru to serve alongside (Jean would call this a muchim, which describes a category of dressed salads and other banchan). Whatever you call it, the cool watermelon tastes fab against the warm, spicy chicken and almost reminds me of tomatoes, but sweeter and juicier. If you’re not a fan of heat, then I would seed the jalapeños before blitzing them into the marinade—but if you’re like my family, then you’ll love this as is.

Google / Social Description

Whip up a batch of this crowd-pleasing punch for your next pool party!

Google / Social Description

This smoked duck breast is best enjoyed cold as an appetizer or on a charcuterie board.

Introduction

This smoked duck breast is best enjoyed cold as an appetizer or on a charcuterie board. It is delicious served with mustard or a sweet-and-sour garnish. The rich gamey flavour of duck is enhanced by the smoky flavour.

If you do not have a smoker, you can place 2 cups (500 mL) of wood chips in foil and place the pouch directly on one side of a barbecue burner over low heat.

Google / Social Description

Pair barely-grilled vegetables with a grilled dip to whip up something unexpected for your next outdoor dinner.

Introduction

For an outdoor dinner, most people would expect you to serve grilled vegetables with a straightforward dip, but here I’ve done something slightly more unexpected and paired barely-cooked vegetables with a grilled dip. Put some effort into crudité shopping; there’s nothing worse than a crudité plate that looks as if you just took the plastic off a supermarket party platter. Some veggies I like to include are jicama, fennel, endive, asparagus, and snap peas, but usually I try to go to the farmers’ market the same day and just buy whatever’s the freshest and most interesting.
 

Google / Social Description

Serve it as a dip, on fries with gravy, or in a wrap! This crab dip can be enjoyed any way you please.

Introduction

When I was on Top Chef Canada, I would host viewing parties with family and friends when each episode aired. I would make the dish I did on the show for them to enjoy as we watched. Since I didn’t make it to the end, for the semifinal I chose to make this crab dip for everyone instead. Serve it on fries and add gravy (poutine-style), or put it in a wrap, or add it to grilled cheese . . . whatever makes you happy.

Google / Social Description

This little slice of sunshine tastes best in summer, when zucchini and tomatoes are at their peak.

Introduction

This little slice of sunshine, inspired by a version from my mates Matt Wilkinson and Sharlee Gibb – which is literally the best we’ve found – is on high rotation at our house come summertime. That’s because it’s just as tasty fridge-cold as it is fresh from the oven. It also gets a big thumbs-up from The Nut, who delights in taking finger- lengths of the slice and turning it into mush between her fists before snuffling.
 

Google / Social Description

Fresh and flavourful, these octopus and shrimp skewers are perfect as an appetizer or main.

Introduction

It was a hot December day on the Pacific coast and I had just driven into Puerto Escondido from the city of Oaxaca. I was very tired, and very hungry, but there is something about the beach that energizes me. I walked to the part of the beach where fishing boats come in and saw a stand with a grill. A man behind the grill (I later learned his name was Omar) waved me over. He said he made the best octopus. So of course I sat down and ordered his brochetas de pulpo y camarones. There was something so magical about sitting on the beach, listening to the waves crash, and smelling smoke and grilling seafood.

Omar’s brochetas were pretty amazing. They were simple, with notes of garlic, lime, and smoke. And so fresh—the shrimp and octopus had been caught a few hours before I arrived and had traveled about twenty-five meters from the ocean to this man’s grill on the beach. Of everything that I have eaten in México, this simple dish made the biggest imprint. Not just the food, but the moment and everything in it were perfect.

Google / Social Description

This classic ice cream sandwich made with thin, cake-like chocolate cookies are perfect for hot summer days.

Introduction

 If you ask me, the classic ice cream sandwich can only be made with thin, cake-like chocolate cookies and the fluffiest vanilla ice cream, one that would make Messrs. Ben and Jerry blush and protest.