Category: Blog

Butterfly (or Spatchcock) Chicken Recipe

Terry Pomerantz offers 2 butterfly ‒or spatchcock- chicken recipes and one Air Fryer fried chicken recipe. What is BBQ butterfly chicken? Instead of purchasing a butterfly chicken from the grocery store, Terry Pomerantz prefers buying a fresh grain fed chicken from his local butcher and preparing it himself. “Butterfly chicken (otherwise known as spatchcock or … Continued

Recipe for Oven Roasted Prosciutto Wrapped Asparagus

Where the main recipe ingredients come from: Asparagus Enjoyed for over 2000 years now, the asparagus is a perennial plant that grows east of the Mediterranean. Ancient Greeks believed it had aphrodisiac and medicinal properties. Romans later introduced the asparagus to gastronomy, as a vegetable that paired perfectly with fish-based dishes. Prosciutto Pork raised for … Continued

Recipe for Oven Roasted Prosciutto Wrapped Asparagus

Where the main recipe ingredients come from: Asparagus Enjoyed for over 2000 years now, the asparagus is a perennial plant that grows east of the Mediterranean. Ancient Greeks believed it had aphrodisiac and medicinal properties. Romans later introduced the asparagus to gastronomy, as a vegetable that paired perfectly with fish-based dishes. Prosciutto Pork raised for … Continued

Mocha Cake Recipe

“Small mocha cakes are always plural in my book… I don’t know many people who can eat just one!” says Terry Pomerantz, as he pours the mocha cake batter into the baking pans. The origins of Mocha Cakes Mocha (also Mokka or Moka), is the name French people used to have for coffee. It refers … Continued

Lobster Mushrooms: Terry’s recipe ideas

Do you know what lobster mushrooms are? Intriguing isn’t it? Terry Pomerantz tells us more. He also suggests a few delicious lobster mushroom recipes for everyone. How to pair wine with your favorite dishes All you need to know about lobster mushrooms Lobster mushrooms or crab mushrooms are edible wild mushrooms that grow in North-American … Continued

Veal Liver Recipes by Terry Pomerantz

Terry Pomerantz offers three veal liver recipes, including a surprising veal liver recipe over the barbecue. How to choose the perfect veal liver? No matter the veal liver recipe you have selected, you must always “use a fresh cut. If you are purchasing your veal liver in a supermarket, avoid getting your veal liver from … Continued

Shepherd’s Pie with sweet potatoes Terry Pomerantz

The Shepherd’s Pie with sweet potato recipe that Terry Pomerantz suggests is an excellent “comfort food” recipe that you could even make for a family gathering. The origins of Shepherd’s Pie Shepherd’s Pie, commonly referred to as “Pâté Chinois” in French (which literally translates to “Chinese pie”) was not brought to Canada by Chinese workers … Continued

Benny style BBQ sauce recipe by Terry Pomerantz

Terry Pomerantz explains how he prepares a Benny style BBQ sauce recipe What is Benny style BBQ sauce? According to culinary art historians, the very first barbecue sauce was created in South Carolina. This mustard based sauce recipe would have been imported to America by German colonists from the 18th century. Then, back in 1951, … Continued

An excellent marinade for deer meat by Terry Pomerantz

“Venison is always tastier once it has marinated. Here is a simple marinade that your guests are sure to love!” Deer meat flavors Wild deer eats branches and buds; its meat is dark red. While forest dwelling deer will yield a meat with woody and fir like flavors, farmed deer meat will have more subtle … Continued