Category: Blog

Which meat is best for steak tartare?

Terry Pomerantz gives us his recommendations as to what meats we should use for steak tartare, and how to make it. Terry also offers his own steak tartare recipe, along with which red wines to pick for pairing. What meat should you use to make steak tartare? Terry Pomerantz recommends to either use filet mignon, … Continued

3 side dishes for Coq au Porc

Terry Pomerantz offers 3 excellent side dishes for Coq au Porc –which is a typical Quebec recipe made of pork tenderloin wrapped in a flattened chicken breast. “Add the Coq au Porc to your barbecue pork tenderloin recipes. As for me, I simply added a little improvised personal touch to the recipes I have found while … Continued

BBQ pork tenderloin recipe with aluminum foil

Terry Pomerantz presents a delicious recipe of pork tenderloin on the barbecue cooked in aluminum foil. “If you want to cook your pork tenderloin on the barbecue successfully, it is quite simple! First you need good pork tenderloin, like pork raised without chemicals, and then you need to rely on your taste buds to prepare … Continued

The best crispy BBQ chicken wings recipe

Here is THE best crispy BBQ chicken wings recipe in Quebec. Yes, of course, we are talking about Terry Pomerantz’ recipe! Once you’ve tried it, you’ll either adopt it or adapt it to make it your own! The best crispy BBQ chicken wings recipe Terry Pomerantz always cooks crispy BBQ chicken wings with ingredients that … Continued

Pizza Napolitana or Pizza Romana: What’s the difference?

Terry Pomerantz simply loves pizza, either Napolitana or Romana. He also suggests a few Italian wines that pair well with pizza. Differences between Pizza Napolitana and Pizza Romana. The main difference between a Pizza Napolitana and a Pizza Romana is the dough. Here are recipes for a traditional Pizza Napolitana and classic Pizza Romana. Pizza … Continued

The most expensive beef cuts in the world

Amongst the most expensive meats in the world, we are all under the impression that the Japanese Kobe beef is on the top of the podium. But the competition is increasingly fierce! Terry Pomerantz tells us more about the most expensive beef cuts in the world. Terry’s favorite BBQ recipes The most expensive beef cuts … Continued

How to reheat cooked lobster?

It is early May. In Gaspesie and the Magdalene Islands, the salty air is thick with excitement. At the docks, the fishermen are finishing up preparations before embarking on the ships. It’s the opening of lobster fishing season! Terry Pomerantz takes out his phone to order his first lobsters at his fishmonger. Spring is in … Continued

Which meat to cook on a spit?

Cooking on a spit is not only reserved to veal or a whole pig, for a delicious mechoui with friends. Here are a few other meat suggestions to cook on a spit, amongst Terry Pomerantz’ favorite BBQ recipes! BBQ spit Terry Pomerantz always uses the electric spit on his barbecue. “I don’t like to make … Continued

Substitute for fish stock

Oh yes! Although Terry Pomerantz is an avid carnivore, he often cooks different fish and seafood dishes. And even if his fridge is loaded with goodies –like all good cooks- he sometimes runs out of fish stock. Can you substitute fish stock? And what with? Fish Stock Generally, Terry Pomerantz makes his fish stock from: … Continued