taking the cook out of the kitchen.
I love food.
I am chef by trade. I have had the pleasure of working in many of Winnipeg, Manitoba’s fine dining establishments over the last 10 years. This blog is my way of sharing some of my favorite recipes, rants, culinary tricks and tips with the world. I feel as though I have learned a lot about food and my industry since I began cooking and yet find myself amazed at how much I still want to learn. Each step I take into the realm of culinary whimsy only pulls me further along. The possibilities here are endless. It is a world of experimentation and delight, of trial and error, of science and luck. I don’t necessary encourage people to consider a career as a chef or a cook (the money is lousy!) but strongly feel that everyone should take the time to learn how to cook for themselves. I hope that you enjoy the time you spend here on EATTO. If you ever have any culinary questions feel free to leave me a message. Please try some of the recipes and let me know how they turn out. Enjoy!
Looking forward to reading your blog! Glad you’re doing it.
Awesome Blog Kelly! Your family and friends do really enjoy your expert cullinary whims
I do believe you should post the West African Peanut soup recipe.
Cheers!
Mmmmmnnnnn your pictures make me hungry….
This is a wonderful Blog! Miss you!
aw thanks for reading cousin-o-mine! I miss you guys too! are you ever coming home for a visit, btw? dinner at my place?
still waiting for that video for deboning a rabbit.
my son was given 3 rabbits, skinned and gutted but not deboned. we washed froze them but it is my job to cook them this summer.
their are some recipes online but non for BBQing rabbit. what do you suggest
Rabbit meat is very similar to chicken. It is very versatile and responds well to a variety of flavors. If you are planning on BBQing it I would suggest starting with a good overnight marinade. Depending on what the theme of your meal is you could do something basic (bit of lemon juice, garlic, finely sliced white onion, canola oil, minced herbs, salt and pepper); you could do something asian (minced green onion, orange and lemon juice, minced ginger and garlic, sesame oil and canola oil, very finely sliced carrots and white onion); or you could even do something southwest style (canola oil, few tbsp chili powder, tbsp paprika, lots of garlic, thyme, red pepper flakes or ground chipotle). Once the meat is on the BBQ you can intensify the flavor by basting with a sauce. If you do the first marinade you might try basting with butter and then glazing with a mixture of melted marmelade and brandy; the asian style that I suggested would be great basted with a mixture of soy sauce, sesame oil, honey, ginger and garlic and glazed with melted honey then garnished with sesame seeds; the southwest would be great basted with butter and/or BBQ sauce and accompanied with corn and baked potato.
I hope that helps a little. I will put up the deboning pictures (not video, sorry!) so you get a better sense of where to start. Good luck! Let me know how it goes!