Cowichan Valley Lamb

 Locally raised grass fed free range lamb.   I know the people who raise the lamb so I was quite comfortable buying a whole lamb. What better to try first than a rack of lamb. First it needed to be frenched. Which is easy to do. Made a cut across the bones. Then holding the…

Greek Ribs

Had a craving for grilled baby back ribs. This is a very simple meal to make and can be done on a work night.   The ribs were presalted on Thursday and then seasoned Friday morning before I left for work. Rubbed with garlic (minced on a microplane), oregano, pepper and a squeeze of lemon…

French Dip Sandwiches

Made from leftover Prime Rib. I love French Dip/Beef Dip Sandwiches. But the beef has to be sliced very, very thin. The only way to get beef this thin is to  bring out the “Machine”. I have had this commercial slicer for going on 20 years. Bought when we lived in Sault Ste. Marie, Ontario….

AAA Alberta Beef

Two Bone – Just over four pounds Presalted on Tuesday Unwrapped Wednesday and left to air dry in the fridge Roasted on Thursday Roasted on high heat – 500°F until internal temperature of 115°F Temperature rose to 122° while resting. High Heat Instructions

The Shire House Cream Cheese Pear Tart

  I’ve had this recipe now for almost 33 years.   It was given to me by the owner/chef of the Shire House Restaurant. The restaurant is long gone, but it was one of our favourite places to eat when we lived in Grand Rapids, Michigan.    The Shire House was located in Rockford, just…