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Chef's Corner

Category Archives: Sides and Salads

Colcannon Traditional Irish Dish

March 16, 2017


2 1/2 pounds potatoes, peeled and cubed

4 slices bacon

1/2 small head cabbage, chopped

1 lg onion, chopped

1/ cup milk

Salt and pepper to taste

1/4 cup butter, melted


Place potatoes in a saucepan with enough water to cover. Bring to a boil and cook for 15 to 20 minutes, until tender.

Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, sauté the cabbage and onion until soft and translucent. Putting a cover on the pan helps the vegetables cook faster.

Drain the potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage and onions, then transfer the mixture to a large serving bowl. Make a well in center and pour in the melted butter. Serve immediately.


“Summer Salad a la Doug” & “Grilled Turkey & Swiss Panini on Cranberry Sour Dough”

February 14, 2013

“Summer Salad a la Doug”

4 oz Spinach

12 oz Spring Mix

1/2 cup Cilantro Sprigs (not package)

1/2 cup Candied Nuts (Pecans, almonds, walnuts)

1 cup Sliced Strawberries

1/3 cup Dried Cranberries

1/2 cup Sliced Red Grapes

Strawberry Vinaigrette

Goat Cheese or Feta Cheese for Garnish

Toss all ingredients together except goat cheese. Plate and garnish with crumbled goat cheese and a cilantro sprig.

“Strawberry Vinaigrette Dressing”

Strawberries cooked in simple syrup.

Simple syrup – 1 cup water and 1/2 cup sugar. Bring to a boil until clear approximately 1 minute. Add 2 cups of frozen strawberries and simmer until soft (approximately 4 – 5 minutes). Add cornstarch slurry (1.5 tsp and just enough water to moisten) to thicken and continue to simmer 2 – 3 minutes. Cool.

100 ml Olive Oil

200 ml Canola Oil

1 Tbsp Sesame Seed Oil

2 Tbsp honey

1.5 Tbsp chopped fresh cilantro

1 Tbsp chopped fresh parsley

1.5 Tbsp minced fresh ginger

150 ml red wine vinegar

1/4 tsp salt

1/2 tsp pepper

Place all ingredients including in robot coupe (food processer) including the strawberry simple syrup mixture when cooled and puree.

The dressing  is enough for 16 to 20 servings and could be used on other salads.

“Grilled Turkey & Swiss Panini on Cranberry Sour Dough”

Cranberry sour dough bread

Sliced turkey

Swiss cheese

Dijon Mayo Spread


Cut the sour dough bread in half and butter the outsides. Spread with Dijon mustard spread and add a slice of swiss cheese and sliced turkey. Grill on Panini press until lightly brown.






Western’s Turkey Salad

January 8, 2013


5 cups cooked turkey meat, chopped

1 cup finely chopped celery

1 fresh jalapeno pepper diced

3 tbsp. sweet pickle relish

1 cup mayonnaise

1 tbsp. fresh cilantro

salt and pepper to taste


In a bowl, mix the turkey meat, celery, relish, jalapeno pepper and mayonnaise. Season with cilantro, salt and pepper. Chill in the refrigerator until serving.