Sunday, December 28, 2014

Eataly Style Homemade Lasagne

Enough said! Pictures speak louder than smells! Homemade lasagne "Eataly" style. Everything is made from scratch except for the cheese.

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Thursday, September 25, 2014

Goat Grilled Cheese with Truffles

Goat grilled cheese recipe taken from a "Un Chef à la cabane". It was really good and rich and tasty. The truffles and the maple syrup on top really makes it excellent.

Half butter and half cheese. 20 oz of truffles

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Sunday, August 10, 2014

Flanks Steaks Cooked Sous Vide - 36 hours cook

Here are just succulents flanks steaks cooked sous vide for 36 hours at 131 F. It was really good tender and moist. Look at the color of the meat, it is still pink after 36 hours. For sure I will do it again...way too easy.

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Saturday, August 9, 2014

My version of the Bill Murray Burger (Bill U Murray Me Burger)

The burger is ground sirloin, with an egg yolk and cheese in the center, a truffle oil brushed portobello mushroom cap, more cheese, smoked thick bacon, slice of tomato, and spicy mayo.... Cooked Sous Vide at 140 F.

Meat sweats food coma coming on...

Thanks @cheftips yet again.

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Duck Confit Cooked Sous Vide

A beautiful Duck confit on a bed a garlic mashed potatoes cooked Sous Vide. Life is hard....

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Monday, August 4, 2014

Chiliean Sea Bass Cooked SousVide

We did a nice cooked Chilean Sea bass in our SousVide Supreme Oven. Nice flavours, tender and a nice broth. Served on pasta zucchinis, tomatoes and fresh herbs.

Thanks for recipes at this website.

Cooked at 140F for 12 minutes.

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Cooking Steaks SousVide - Water Oven SousVide Supreme Machine

The texture of the steak is soft and buttery and velvety! Almost unbelievable is how easy it was... Set it and forget it for at least the recommended cooking time based on meat thickness and doneness desired. Then when ready, sear it as desired! The longer it stays in the sous vide, the more tender it is, yet not cooked beyond the selected temperature!

Literally in one hour we had a better than most restaurant-style steak at home with minimal effort! Plus reproducible every time!

Cooked at 134 F

After sousvide, grilled on BBQ

Two different steaks, same cooking colour and doneness.

Sousvide Supreme Machine

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Monday, July 21, 2014

USDA Beef Tenderloins - and Maillard reaction

Here are some of the greatest steaks that I have cooked on my grillgrate product. You can see the Maillard reaction on these steaks and nice sear marks. It was really great.

 is a great product for searing steak.

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Saturday, July 12, 2014

Pulled Pork Nachos

Too much pulled pork? no worries... You can make nice nachos like you see right here. It's so good and easy and probably the best nachos you can get beside chicken.

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Sunday, July 6, 2014

Hard life...someone gotta eat lobsta rolls

Well guys yesterday was a great night. I got to eat lobsters and today I made with the leftovers many Lobster rolls with a four pounder lobster. Look at the size of these claws! Only claw meat served! I am not sharing....

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Monday, June 23, 2014

Smoked Salmon with a Glass of Ice Wine

It's time again to make hot smoked salmon using the recipe of Chef Jason Hill. His recipe is a sure shot and will amaze your guest. Two things, I cut down the salt by half and cut the salmon in more strips to get more flavor.

Chef Jason Hill Recipe

Look at this....

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Sunday, June 22, 2014

To the Beet of Summer

Spiral cut beets with candied cashews, goats cheese, and arugula. The dressing is made of balsamic vinegar. Flavours pop-out in your mouth.

Add a nice glass of wine and kick it to the beet of summer.

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Saturday, June 21, 2014

Summer Time Wood oven Pizza on my Pellet Smoker GMG

For those who have a pellet smoker, oven pizza on the grill is the best thing in the summer season.

I use only the best ingredients from my local butcher and fresh veggies. It is so good!!

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Reverse Searing Steak - Prime Rib Pink Bumper to Bumper

You want to try to beat the best prime rib SteakHouse? Well you have to try reverse searing your steak. Simply put, "cook low and slow" and at the end of desired doneness, you grill your steak as high temp you can get!

I think it is so important that you follow these steps to get a tender juicy steak with a nice grilling crust.

There is no better website to get instructions on how to do this.

By the way here's a nice prime rib slice that is pink bumper-to-bumper. No rainbow colours!!!

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Its not break time, it's smoking time BBQ.

Well guys, its has been a long time since I have posted anything. But I must say that I have been cooking great barbecue.  I have learned a lot from my friend Eric and from . Here's a few pictures and I should be posting more soon.

Beef Ribs (Short Beef Ribs English Cut)

Baby Back Ribs (2-2-1 method)

Pork Boston Butts (aka Pork Shoulder)

Smoke Ring