Salmon Wellington is the simplest way to impress your guests at your next dinner engagement event. Watch my video with step by step method — Ingredients: 4-5 oz portion of Salmon per guest 4 – 5 oz portion of individual Salmon per guest – fresh 6 inch X 6 inch square piece of Puff Pastry…
Category: Gourmet
How to : Individual Beef Tenderloin
Beef Wellington is indeed an impressive gourmet selection for New Years Eve / or Day. It’s also a great way to impress your loved one during Valentines Day too. In fact, any big celebration is for sure a MUST to IMPRESS. With NEW YEARS EVE heading into 2022 – what better way to enjoy your…
Chicken Chasseur
One of the easiest quick dishes to make for your family or that special someone is Chicken Breast Chasseur. Chasseur sauce is a fancy name for “Hunters”. So easy French-style cooking that will surely impress your guests. Ingredients: 2 tablespoons of grapeseed oil ( grapeseed oil has a higher cooking temperature and won’t break down…
Yorkshire Pudding by Chef Bari
Yorkshire Pudding is a tasty treat with Prime Rib, Top Sirloin Roast beef or on the side instead of buns. Preparing Yorkshire Pudding from scratch is a challenge for semi-experienced home cooks. But, if you follow my tricks and tips, you too can prepare your own Yorkshire Pudding ready to impress your guests. YORKSHIRE PUDDING…
Slow Cook Ribs – Dry Oven Method
There are many methods of cooking ribs, either on the BBQ, pre-boil technique or the one I preferred, slow roasted oven baked ribs. Slow cook Ribs using the dry oven method will produce tender, fall-off-the-bone ribs you usually pay for ( a lot!) at say Tony Roma’s. I used to go to Tony Roma’s for…
The Essence Of Hollandaise Sauce By Chef Bari
The essence of Hollandaise is truly a remarkable Mother Sauce adding a wonderful tasting dish from appetizers, desserts, breakfast to Brunch and main courses. The five Mother Sauces are : Béchamel – a white sauce made with a roux (equal portion of butter and flour sauté before adding liquid) and milk. Espagnole – is…
Making Hollandaise by Chef Bari
Eggs Benedict by Chef Bari With over 30 years of experience under-my-belt as a Chef, I have lost count how many times I’ve prepared Hollandaise sauce. During Mothers Day, it was a given to have Eggs Benedict as part of the elaborate brunch.Hollandaise can be used in so many tasty dishes; for example, it’s…
Beef Stroganoff by Chef Bari
When I worked as a chef at finer hotels and clubs throughout British Columbia and Alberta, fine dining was where it’s at. The hub of the action, where your creative juices were allowed to flow. It was all gourmet. Fine Dining allows the creative flow by introducing professional cooks to use top quality meats and…
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