The tenderloin is the leanest and most tender cut of pork and because of its leanness, care should be taken so that it is not overcooked. Tenderloin is a long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. It is best when roasted or grilled. There are many…

Another wonderful recipe from Ryan Jennings and David Steele. Mussels are slender black bivalve mollusks with a blue inner shell. They live attached to rocks and other hard surfaces along coastal areas in many parts of the world. Their delicately flavored but somewhat chewy flesh ranges from cream to orange in color. The blue mussels…

For the longest time my husband and I have wanted to try Wagyu beef (in Japanese “wa” means Japanese-style and “gyu” cattle). What is Wagyu beef you ask? Well, it has to be the most expensive brand of meat in the world!! Wagyu originated in Kobe, Japan where the cattle were brought in to help…

Last month my husband and I were in a bookstore when he spotted this cookbook, ‘Cooking with Booze’. The title caught his eye and he started to flip through the pages. After glancing through the pages, I agreed with hubby that we should buy this book. I’m glad we did as there are many delicious…

Oh how I love the taste of char siu (aka barbecued pork). It takes me back to my Hong Kong days. This delicious Chinese sauce is made up of honey, five-spice powder, fermented tofu, dark soy sauce, hoisin sauce, red food coloring (optional) and sherry or rice wine (optional). Char Siu is readily available in…

I remember my Mom making stuffed peppers when I was a teenager so not much has changed over the years! The version Mom served contained minced beef but I really like the flavors of this recipe. Bell peppers are the Christmas ornaments of the vegetable world! They are excellent sources of vitamin C and vitamin…

Risotto is a family favorite and when I’m asked, “what’s for dinner?”, there’s a bit of excitement coming from my daughter when she hears my response. Risotto originated in Northern Italy (Eastern Piedmont, Western Lombardy) where rice paddies are abundant and is the staple food of Milanese cuisine. This recipe incorporates some interesting blend of…

The following dish was inspired by my Canadian foodie friend, Peter, from Kalofagas – Greek Food & Beyond. The word grouper comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language.…

The 43rd Super Bowl is this weekend and there will be Super Bowl parties and gatherings with loads of food to be consumed. Did you know that Super Bowl Sunday is the second largest American food consumption day, following Thanksgiving? The Super Bowl was created as part of the merger agreement between the National Football…

This is a guest posting today from Holly McCarthy who has her own blog, Culinary School Guide. Her recipe seems quite fitting given the fact that this winter seems to be hard hit with frigid temperatures and loads of snow! So, help give another blogger a boost by visiting her site. Thanks! Holly invites your…

While I was flying back home from Hong Kong last week, I watched Jamie Oliver’s cooking show. I don’t get his shows here and so, like a kid in a candy store, watched Jamie as if I had never seen him before! I know, sad, but this episode was amazing. The recipe I was drooling…

This recipe hails from an Australian chef, Curtis Stone, whom I have been following ever since his days at Surfing The Menu show with Ben O’Donoghue. Curtis is currently doing a reality cooking show called,’Take Home Chef‘. He’s very entertaining to watch and like all good chefs, comes up with meals that are relatively easy…