Al McFarland

  • Chimichurri Verde

    Chimichurri Verde

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    Al McFarland
    in

    The recipe is more in line with some of the chimichurri dishes we’ve experienced in Mexico and would not be considered “traditional” in any way. This version includes cilantro and uses a lime base – along with the dominant parsley and garlic flavours – which we find heightens the overall flavour profile of the sauce.

  • Pork Larb with Tangy Thai Vinaigrette

    Pork Larb with Tangy Thai Vinaigrette

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    Al McFarland
    in

    Once you get over the seemingly strange name of this dish you’ll realize that it’s absolutely delicious. Larb, meaning “meat salad”, was once the unofficial national dish of Laos that eventually found it’s way to Thailand. I’ve substituted the traditional toasted rice that is normally part of this recipe in favour of using toasted sesame…

  • Four Cheese + Bacon Pierogi

    Four Cheese + Bacon Pierogi

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    Al McFarland
    in

    I don’t know why, but for me pierogi have always seemed like some kind of delicacy. As a kid I remember how special it seemed to feel to have pierogi for dinner – frozen, never fresh, of course. Maybe it was the cool bag they came in or the fact that we got to have…

  • White Bean + Porketta Soup

    White Bean + Porketta Soup

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    Al McFarland
    in

    I always like to use leftovers from a big meal to make soup. One of my absolute favourite things to do is make turkey and rice soup the day after Christmas or Thanksgiving, or pea soup with ham after Easter. I find it to be so incredibly nourishing and healthy, and is a perfect way…

  • Deconstructed Egg Rolls

    Deconstructed Egg Rolls

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    Al McFarland
    in

    We have a legendary egg roll place here in Ottawa called Golden Palace. It has been around for decades and their homemade egg rolls are so delicious that we eat them by the handful! This Deconstructed Egg Roll recipe is a tribute to those famous bites of savory goodness – just presented differently. The result…

  • Pickle Brine Fried Chicken

    Pickle Brine Fried Chicken

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    Al McFarland
    in

    I’ve only recently started to brine my chicken prior to frying. I’m happy to say that the results have been impressive! This Pickle Brine Fried Chicken highlights the impact that a quick and simple brine will have on your dish, yielding an incredibly moist and flavourful chicken with a delicious, crispy coating. As a result,…

  • Pickle Caesar

    Pickle Caesar

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    Al McFarland
    in

    I usually don’t post too many cocktail recipes, but I thought I’d make an exception for this one. There’s nothing better than a really great Caesar, and this Pickle Caesar recipe elevates the traditional cocktail to a new level.

  • Tuna Tartare + Crispy Rice

    Tuna Tartare + Crispy Rice

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    Al McFarland
    in

    I’ve been working on the Tuna Tartare on Crispy Rice recipe for a while now and think that I’ve finally found the perfect flavour and texture profile. The dish started out using a seared Ahi tuna with soy glaze, but has been transformed to use a delicious Ahi tuna tartare instead. This makes more sense…

  • Scallop Crudo + Citrus Vinaigrette

    Scallop Crudo + Citrus Vinaigrette

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    Al McFarland
    in

    I have to admit that I was a bit skeptical about eating raw scallops the first time I heard about them. Didn’t our parents always teach us not to eat raw seafood?? Concerns aside, I can also say that I’ve been a huge lover of scallops for years, so I was very intrigued by this…

  • Black Bean Salmon Burgers + Spicy Mayo

    Black Bean Salmon Burgers + Spicy Mayo

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    Al McFarland
    in

    I’m usually not a huge fan of fish burgers, but this Black Bean Salmon Burger is so good that it ranks right up there with some of our favourite beef and pork burgers. The patty itself turns out delightfully crispy on the outside and super tender on the inside. The flavours blend perfect and create…