2 Lb Peppered Ribeye 

2 Lb piece of centre cut Ribeye

1/2 Tbsp Kosher Salt

1/2 Tbsp freshly cracked Black Peppercorns

1/2 Tbsp freshly cracked dried Green Peppercorns 

2 large cloves of peeled and smashed fresh Garlic 

2 Tbsp cold Unsalted Butter

3 sprigs of fresh Thyme 

Preheat oven to 400 degrees Fahrenheit. 

Bring the steak to room temperature. Place steak flat side up on a plate, using the palm of your hand press the steak gently on the flat side till it spreads out but is still intact and not splitting. 

Preheat a cast iron skillet or oven ready pan, large enough to hold the steak, to medium high heat. 

Season steak with salt, then both peppercorns until the steak is evenly seasoned on both sides. Place the steak in the centre of the cast iron skillet and gently press down so that the steak is evenly spread in the skillet. Let it cook on one side undisturbed for 5 minutes or until the steak is well seared on one side. Flip the steak and add the butter, thyme and garlic cloves on top of the steak. Transfer the entire skillet with the steak in the oven and cook for 25 minutes, halfway through baste the surface of the meat with the natural pan juices. Flip the steak in the pan once again and baste with the pan juices again. Now place the thyme and garlic around the edges of the steak so that they are sitting in the pan juices, return to the oven and allow to cook another 10 minutes or till medium doneness. 

Remove pan from the oven and immediately transfer the steak to a cutting board and cover loosely with foil and rest meat for 10 minutes before plating. Reserve the pan juices and crispy garlic until ready to plate the dish. 

While steak is resting move onto the seared Foie Gras. 

Seared Foie Gras 

1/2 Lb cleaned and deveined Grade A Foie Gras 

Kosher salt for seasoning

Freshly cracked Black Peppercorns for seasoning 

Slice Foie Gras into 1” thick slices and place in the fridge covered with plastic until just before cooking. Make sure Foie Gras is fridge cold until the last moment before cooking. 

Preheat a 12” skillet to medium high heat. Prepare a drying station for the finished foie by placing 4 layers of paper towel on a cutting board. 

Remove cold sliced foie from fridge and season with salt and pepper. Place in the centre of the preheated pan till it is seared on one side. Using an offset spatula, quickly flip and repeat till seared. It will be smoky and the foie will shrink from rendering its fat. 

Immediately remove the seared foie from the pan with an offset spatula and transfer only the foie onto the paper towel drying station. 

Reserve the rendered fat in the pan and allow to cool fully. Once fully cooled, this rendered fat can be strained and stored in an airtight container in the fridge for all kinds of things like the most incredible scrambled eggs you have ever eaten, or for finishing soups with; this stuff is liquid gold. 

Plating 

Once steak is rested place the steak on a service platter, spoon the pan juices over the steak. Place the seared foie gras on top of the steak and finish by placing the now crispy garlic from the steak pan over the foie gras and serve immediately. 

Serve with Sparkling Rose of choice. 

Seared Chicken Ballantine

• 1 Tbsp Unsalted Butter
• ó Tsp Vegetable Oil
• ó White Onion sliced thin
• 1 bunch Spinach (leaves only)
• Salt and Pepper to taste
• 2 Chicken Thighs (skin on / bone in)
• ó C Bread Crumbs
• 1 Tbsp Vegetable Oil
• ó Tsp Unsalted Butter

Preheat oven to 400 degrees F.

In a preheated skillet set on medium heat, add vegetable oil and butter until melted. Add sliced onions

and allow to sauté until golden, stirring often. Reduce heat to low and allow to cook slowly, approximately

20 minutes, making sure to stir often. Increase heat to medium and add spinach until totally wilted and

soft. Season with salt and pepper to taste. Transfer contents of skillet to a small bowl to cool.

Remove bone from chicken thighs and season with salt and pepper. Fill cooled spinach mixture into

empty cavity where chicken bones were. Using a bamboo skewer or toothpicks, thread the opening of the

stuffed chicken thigh so that the filling cannot come out.

In a skillet large enough to fit both stuffed chicken thighs, preheat to medium high heat. Add vegetable oil

and butter then add chicken thighs and allow to brown on three sides, appxoimately 2 minutes each side.

Once three sides are browned, flip onto remaining raw side and place skillet in oven for an additional 20

minutes or until chicken is fully cooked. Remove from oven and tent on a plate or cutting board for 10

minutes before serving to allow the meat to rest and retain its juices.

Grapefruit Ginger Sauce

• 1 thumb of Ginger sliced
• 1 Grapefruit (juice of)
• 1 Lime (juice of)
• 2 piece Allspice cracked
• 1 Bay Leaf
• 1 Tbsp White Sugar

Place all ingredients in a small saucepot and allow to boil until reduced by 1/3rd of its original volume.

Lower the temperature to simmer until the liquid coasts the back of a spoon. Strain while hot and

discard all solid ingredients. Reserve sauce until service.

Okra Salsa

• 8 pieces Okra whole
• ó Tsp Black Peppercorns cracked fresh
• 1/3 C Mango diced
• 1 Tsp Red Onion finely chopped
• ó Red Bird Pepper finely sliced
• ó Tsp Extra Virgin Olive Oil
• Kosher Salt to taste

Preheat oven to 400 degrees F. Place okra on a tray and roast for 15 minutes. Remove from oven and

allow to cool fully. Slice across the length of the okra to make star shapes about ó” thickness. Place in

a bowl.

Add remaining ingredients to bowl and combine well. Season with salt to taste and set aside.

Eddoe Chips

• 2 Eddoes
• Vegetable oil for frying
• Sea Salt

Preheat the vegetable oil for frying to 350 degrees F.

Cutt eddoes into wedges. Using a paring knife, peel the skins very thinly away so you are left with thin

slivers of skin.

Place skins in fryer oil for approximately 1 minute or until crispy. Transfer to 3 layers of paper towel

to drain. Season with sea salt until still hot and wet.

Place eddoe wedges in fryer oil for approximately 3 minutes or until crispy. Transfer to 3 layers of

paper towels to drain. Season with sea salt while still hot and wet.

2 Lb Peppered Ribeye

• 2 Lb piece of centre cut Alberta Ribeye
• 1/2 Tbsp Kosher Salt
• 1/2 Tbsp freshly cracked Black Peppercorns
• 1/2 Tbsp freshly cracked dried Green Peppercorns
• 2 large cloves of peeled and smashed fresh Garlic
• 2 Tbsp cold Unsalted Butter
• 3 sprigs of fresh Thyme

Preheat oven to 400 degrees Fahrenheit. 

Bring the steak to room temperature.  Place steak flat side up on a plate, using the palm of your hand press the steak gently on the flat side till it spreads out but is still intact and not splitting.  

Preheat a cast iron skillet or oven ready pan, large enough to hold the steak, to medium high heat.  

Season steak with salt, then both peppercorns until the steak is evenly seasoned on both sides.  Place the steak in the centre of the cast iron skillet and gently press down so that the steak is evenly spread in the skillet.  Let it cook on one side undisturbed for 5 minutes or until the steak is well seared on one side.  Flip the steak and add the butter, thyme and garlic cloves on top of the steak.  Transfer the entire skillet with the steak in the oven and cook for 25 minutes, halfway through baste the surface of the meat with the natural pan juices.  Flip the steak in the pan once again and baste with the pan juices again.  Now place the thyme and garlic around the edges of the steak so that they are sitting in the pan juices, return to the oven and allow to cook another 10 minutes or till medium doneness. 

Remove pan from the oven and immediately transfer the steak to a cutting board and cover loosely with foil and rest meat for 10 minutes before plating.    Reserve the pan juices and crispy garlic until ready to plate the dish.  

While steak is resting move onto the seared Foie Gras. 

Seared Foie Gras

• 1/2 Lb cleaned and deveined Grade A Foie Gras
• Kosher salt for seasoning
• Freshly cracked Black Peppercorns for seasoning

Slice Foie Gras into 1” thick slices and place in the fridge covered with plastic until just before cooking.  Make sure Foie Gras is fridge cold until the last moment before cooking.  

Preheat a 12” skillet to medium high heat.  Prepare a drying station for the finished foie by placing 4 layers of paper towel on a cutting board.  

Remove cold sliced foie from fridge and season with salt and pepper.  Place in the centre of the preheated pan till it is seared on one side.  Using an offset spatula, quickly flip and repeat till seared.  It will be smoky and the foie will shrink from rendering its fat.   

Immediately remove the seared foie from the pan with an offset spatula and transfer only the foie onto the paper towel drying station.   

Reserve the rendered fat in the pan and allow to cool fully.   Once fully cooled, this rendered fat can be strained and stored in an airtight container in the fridge for all kinds of things like the most incredible scrambled eggs you have ever eaten, or for finishing soups with; this stuff is liquid gold.  

Plating

Once steak is rested place the steak on a service platter, spoon the pan juices over the steak.  Place the seared foie gras on top of the steak and finish by placing the now crispy garlic from the steak pan over the foie gras and serve immediately.  

Serve with Canadian Sparkling Rose of choice. 

• 1 C freshly squeezed Grapefruit Juice
• 1/4 C Honey
• 3 Campari Tomatoes, roughly chopped
• 2 Tbsp Red Wine Vinegar
• 3 whole Allspice
• 1/2 Tsp Five-spice Powder
• 1/4 Tsp Kosher Salt, optional
• 1/4 Tsp freshly ground Black Peppercorns
• 11 – 14 Lb fully cooked bone-in Smoked Ham, preferably fat cap intact

Bring ham out of the refrigerator at least 1 hour before roasting.

For the glaze, in a medium saucepan, add grapefruit juice, honey, chopped tomatoes, vinegar, allspice, five-spice, salt (depending on the saltines of the ham) and pepper. Bring to a boil, reduce to medium-low and cook, stirring once or twice, until the mixture is reduced down to the consistency of maple syrup, about 10 minutes. Press mixture through a fine mesh sieve into a clean bowl, discarding whole spices and tomato skin pulp in sieve. Set aside while you prepare the ham.

Position a rack in the bottom half of the oven. Preheat oven to 350 Fahrenheit.

Add ham to a large roasting tray with a splash of water. Score the ham’s fat cap or exterior in a crosshatch diamond pattern, just cutting until you reach the meat (don’t cut into the meat). Cover ham with a aluminum foil cover, sealing well and roast for 1 hour 30 minutes to 2 hours, or until warmed through with an internal temperature of 130 Fahrenheit when registered with a meat thermometer in the thickest part of the ham, nearest the bone.

Remove foil from ham, pull out roasting tray and evenly spoon over glaze. Add back to oven and baste with glaze every 10 minutes for 30 to 45 minutes, until sticky and shellacked. Add a splash of water to the roasting tray to loosen the glaze if it gets too thick.

Watching carefully as to not burn the exterior, turn the broiler onto high for a few minutes at the end to really get that crispy exterior. Remove from oven and rest for 15 minutes, then transfer to a cutting board to slice and serve.

Refrigerate any left overs for sandwiches, chopped in salads or for a pizza topping. Also, make sure to save that ham bone by freezing it until you are ready to make a rich flavourful stock.