MAINS

Pad Po Pak by Chef Toui Savangsengouthay, Bangkok Thai

Pad Po Pak

Chef Toui Savangsengouthay, Bangkok Thai Green curry is the spiciest of Thai curries. This creamy coconut-spiked one is balanced out by thick morsels of squid, mussels, prawns and salmon.  Ingredients 1/4 cup minced green chilies 1/4 cup minced garlic cloves, 1/4 cup minced lemongrass stalks 1 Tbsp galangal root, minced 2 cup coconut milk 1/2 […]

Palak Paneer

Chef /Owner Ashwani Kumar Nagpal India Palace A dish from the Punjab region made with paneer, an Indian cheese. INGREDIENTS 1 1/4 cups fresh spinach 1/2 inch fresh ginger, chopped 1 or 2 garlic cloves, chopped 1 or 2 green chiles, chopped 2 Tbsp oil 1/2 tsp cumin seeds 1 small bay leaf 1 medium onion, […]

Pan Seared Black Cod with Mirin Butter Sauce

Chef Fraser MacLeod, 529 Wellington This sweet, salty, slightly spiced butter sauce is a perfect match for any whitefish. Ingredients Sauce 1 garlic clove, peeled and chopped 1/4 Tbsp fresh ginger, peeled and chopped 1 Tbsp sesame oil 2 Tbsp mirin (sweet cooking oil) 2 Tbsp dark soy sauce 1/4 Tbsp fresh cilantro, chopped 1 […]

Pan Fried Pork Dumplings by Chef/owner Wei Quan Zhu of Logan Corner

Pan-Fried Pork Dumplings

Chef/owner Wei Quan Zhu, Logan Corner These crispy, golden packages represent good fortune and prosperity because of their resemblance to Chinese gold bars. Hint: to steam separate dishes in unison, stack bamboo steamer baskets, with the longest cook time at the bottom. Ingredients 8 oz bok choy, diced 1 Tbsp minced ginger 3 green onions, […]

Pan-Roasted Quail with Black Currant Demi Glace, Vegetables and Arugula by Chef Lorna Murdoch of fusion grill

Pan-Roasted Quail with Black Currant Demi Glace, Vegetables and Arugula

Chef Lorna Murdoch, fusion grill Black currant sauce is very good with game meats like quail, duck and venison. Quail can be purchased whole or deboned. The first note is the vinous aroma of balsamic and black currant. The thick fruity sauce balances nicely with the earthy dark meat of the quail. The peppery notes […]

Pan-Seared Pike with Candied Tomatoes by Chef Ben Kramer of Lux Solé

Pan-Seared Pike with Candied Tomatoes

Chef Ben Kramer, Lux Solé The pungent rye strikes first, then the sweetness of the tomatoes comes through with the mild fish playing a bass note. The warmth of the whisky spreads its glow to finish. Chef Ben buys his pike directly from Bear Cat Fisheries in Matlock. When the pike reaches your plate, it’s […]

Pan-seared Salmon with Half Pints Bulldog Amber Ale Sauces by Craig Guenther of Urban Prairie Cuisine Catering

Pan-seared Salmon with Half Pints Bulldog Amber Ale Sauces

Craig Guenther, Urban Prairie Cuisine Catering The sauce duo gives a hint of hops to this upscale appetizer. Ingredients Lemon Asparagus 1 bunch asparagus, trimmed 1 lemon, zested and juiced salt to taste 4-6 Tbsp Half Pints Bulldog Amber Ale Half Pints Bulldog Amber Ale Butter Sauce 1/2 onion, finely diced 1 cup whipping cream […]

Panaeng Beef Curry by Chef Samloy Kongmanisvong of Siam Thai

Panaeng Beef Curry

Chef Samloy Kongmanisvong, Siam Thai This aromatic, slightly spicy dish is known as a dry curry because it uses less coconut milk than other Thai curries. Ingredients 2 Tbsp panaeng curry paste 3.5 oz beef, thinly sliced 2 cups coconut milk 1/2 red pepper, sliced 1/2 green pepper, sliced 1 medium potato, chopped 1 Tbsp […]

Panang Curry by Chef/Owner Tsai Lin of Bangkok Thai

Panang Curry

Chef/Owner Tsai Lin, Bangkok Thai When eating at Thai restaurants in Winnipeg you are usually asked how hot you want your curry according to a “heat scale”, which can run from 1-5 or 1-10. Chef/Owner Tsai Lin measures her heat scale according to the amount of chile powder she adds.  A 5-star order gets 1 […]

Pancakes

Chef Michelle Chapdelaine, Three Sisters Teahouse Born Nancy Green as a slave in Kentucky, Aunt Jemima was the first living trademark. She became the spokesperson for the famous pancake mix, flipping pancakes at demonstrations across the US. Ingredients 2 cups flour 1 Tbsp sugar 1/2 tsp salt 3 tsp baking powder 2 cups milk 1/2 […]

Panko-Crusted Tilapia Tacos by Chef David Hyde of Cafe Carlo

Panko-Crusted Tilapia Tacos

Chef David Hyde, Cafe Carlo These mini tacos deliver sweet and spicy southwestern tang with satisfying crunch. Ingredients Chipotle Mayo 1 cup mayonnaise 1 Tbsp chipotle peppers in adobo 1 fresh lime, juiced 1 pinch kosher salt Mango Salsa 1 mango, diced into 1/4″ pieces 1 green onion, finely chopped 1/2 red pepper, diced into […]

Pappardelle alla Boscaiola

Chef Fabrizio Rossi Nicolino’s Boscaiola, meaning ‘woodsman’s style’ sauce is a rustic Italian classic. Ingredients Pasta 8 cups flour 10 eggs 1 Tbsp oil pinch of salt Sauce 3 cups green peas 1 red onion 4 slices smoked prosciutto 10 crimini mushrooms, thickly sliced 1/2 cup white wine 1/2 cup cream extra virgin olive oil […]

Pasta Pescatore by Chef Michele Di Fonte of Monticchio

Pasta Pescatore

Chef Michele Di Fonte, Monticchio Catholic Italians traditionally prepare special seafood pastas on Christmas Eve. Ingredients 6 qt salted water 4 Tbsp olive oil 2 Tbsp chopped garlic 12 clams, scrubbed 24 mussels, debearded 20 peeled and deveined shrimp 32 scallops 3 cups marinara sauce 1/2 lb spaghetti Method 1. In a large pot, bring […]

Pâté Campagne

Chef Justin Bohémier,  La P’tite France This is good old-fashioned country food that never goes out of style. The comforting flavours found in the coarse pork and chicken loaf and gently spiced apple butter warm the soul. Ingredients Country-style paté 2 lbs pork shoulder 2 lbs pork belly 1 lb chicken liver 1 onion, diced […]

Pâté Lorrain by Chef/Owner Jérôme Boulanger of Le Croissant

Pâté Lorrain

Chef/Owner Jérôme Boulanger, Le Croissant Buttery, flaky crust surrounds tender, wine-soaked meat. A classic from the Lorraine region. The pastry can be purchased at Le Croissant. Ingredients Pastry 2 cups flour 3/4 tsp salt 4 tsp butter, melted 1/2 cup water 2/3 cup butter, softened Filling 400g pork shoulder 1 Tbsp salt 2/3 cup good […]

Pea Soup with Bacon Brittle by Chef Neil Higginson of Fort Gibraltar

Pea Soup with Bacon Brittle

Chef Neil Higginson, Fort Gibraltar Traditional French fare goes glam with crackling crisp, deluxe bacon brittle. Ingredients Bacon Brittle 1 cup white sugar 1/2 cup light corn syrup 1/4 tsp salt 1/4 cup water 2 Tbsp butter, softened 1 tsp baking soda 1 cup rendered bacon, matchstick cut Horseradish Crème Fraîche 1/2 cup sour cream […]

Peanut Thai Wrap

Peanut Thai Wrap Chef Dave Schultz, Saucer’s Cafe Ingredients 1 (11-inch) flour tortilla shell 1/2 cup shredded leaf lettuce 1/4 cup cooked vermicelli noodles 1/4 cup bean sprouts 12-14 carrot sticks, cut match stick size 6-8 slices cooked chicken breast 6-8 pieces unsalted peanuts 3 Tbsp medium-hot peanut sauce Method 1. Place tortilla shell flat […]

Penne Campagnola

Chef Giacomo Appice Tre Visi Cafe Chef “Jack” is a traditionalist at heart who appreciates the perfection of the classic Italian “mother dishes”. Spaghetti  puttanesca, like its original intent, is seductive with its aromas, and excites the palate with its briny boldness. This is also a great trick dish when only pantry staples are around. […]

Pepper Pork Steak by Chef Pongtron Pongsumana of One Night in Bangkok

Pepper Pork Steak

Chef Pongtron Pongsumana, One Night in Bangkok Marinating tender pieces of pork results in a juicy, flavourful tenderloin perfect for garlic lovers. Ingredients Garlic Gravy 1 Tbsp oyster sauce 2 Tbsp sugar 1 Tbsp soy sauce 2 Tbsp chicken stock 1 Tbsp minced garlic 1 Tbsp corn flour Pork 7 oz pork tenderloin 1 Tbsp […]

Perogies by Chef Don Keith, Alycia's Restaurant

Perogies

Chef Don Keith, Alycia’s Restaurant The staff at Alycia’s are perogy making masters, making 1,000 dozen of the dumplings each day. The key to good perogy dough is letting it rest before rolling out. This makes it easier to roll. Chef Don Keith recommends making the filling the day before so that it is chilled […]